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Wedding Day
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Remi Restaurant
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The Atrium
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Rehearsal Dinners
"For rehearsal dinners, typically the bride picks the place and then the groom’s mother takes over," explains Rachel.
"You can choose to go upscale or more down-to-earth. Some people don’t want to overshadow the wedding itself."
Rachel helps create a three-course menu starting with passed hors d’oeuvres upon arrival. "We have a nice antipasto and several entrees and desserts your guests can choose from."
"If you made traditional choices for your wedding menu, you may want to be more risky and have touches that are fun or exotic. Remember, this dinner is more intimate and you only have to please a few.
"We could do beef medallions in a barolo wine sauce. If you want to get a little daring we could do oven-roasted duck with a fennel-inspired sauce, grilled baby octopus, or quail. We also have medium-rare tuna with spinach and shallot sauce, grilled chicken, and many different pastas that we make fresh every day. The risotto with wild mushrooms is excellent."
After people greet each other and have some hors d’oeuvres, there are toasts, followed by antipasto. "Some people show videos made by brothers, sisters, and friends of the bride and groom. Then people will offer congratulations and possibly more toasts between each course."
Make It Personal
"You can personalize your menu with a special family dish which we’ll prepare exactly as you specify," says Rachel. "One family had a traditional dessert of ice cream, nuts, and chocolate sauce. They passed it around and everybody took a bite for good luck.
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Chef's Table
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"To add a sentimental touch, you can place childhood photos and other fun family shots on the tables. One couple had stuffed animals on the table which were given away as cuddly mementos at the end of the evening."
You can also get creative with table cards. "Instead of numbers, one couple used pictures of fruit which corresponded with unique fruit and flower centerpieces at each table. It became a fragrant spring theme, as well as an interesting conversation piece.
"We do bachelor and bachelorette parties at our chef’s table, a room located off the kitchen that looks like a wine cellar. It’s fun, it’s different, and we can accommodate up to 16 people." The focus is on fine eating in an intimate, private setting.
"When you order at the chef’s table, you have many more choices. There are about five entrees and as special guests of the chef, he creates unique desserts for you and your party."
Planning Your Wedding
Because Remi has a variety of rooms and can accommodate both very small and large groups, it offers you great flexibility.
"I ask the bride where she is having her actual ceremony, because if she doesn’t know and needs a place, we can use the Atrium."
A ceremony was held in the Atrium last week with 85 people. "We had a beautiful, flower-bedecked trellis. The bride walked in through the Atrium for the ceremony, and afterwards they went into the Rialto Room for the reception. You also can use the Grand Canal for your reception and dancing for a much larger group."
When choosing your menu, Rachel encourages you to think of dishes that are unique and acceptable to a wide audience. "In your tasting, you’ll sample many different dishes. We encourage you to pick dishes all your guests will like, even if they are vegetarians or have certain dietary restrictions."
For a seated dinner, Remi can accommodate up to 80 in the Rialto Room, 200 in the Grand Canal, and 300 in the Atrium. Remi’s flexibility and high level of service have made it an ideal location for the corporate affairs of such companies as Merrill Lynch, UBS Warburg, and Lehman Brothers. They also hosted the celebrity opening for one of Steven Spielberg’s films.
While sometimes a couple must move quickly in planning a wedding, Rachel feels you need at least six months to organize the reception.
"Plan your menu carefully and start thinking about your seating arrangements early, since they are often difficult to work out. You also want to consider special entertainment." She recalls a recent wedding at Remi in which the videographer brought out a screen before dessert and showed highlights of the reception.
"The bride becomes like family to me during the process of planning every last detail," says Rachel, "and being part of the ceremony is wonderful."
The most exciting aspect of any wedding is always the same for Rachel. "Helping the brides through the planning process, and then seeing them so happy that night."
Featured Remi Real Wedding:
Groom-In-The-Box
Remi Restaurant
145 W 53rd Street
NYC 10019
212.757.7610
www.remi-ny.com
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