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Union Square is so beautiful at night. Add holiday lights and an 80 foot, Shasta White Fir Christmas Tree (Sponsored by Macy's) and it's pretty over the top! That's the Westin St. Francis right behind the tree... And how quintessential that a trolley just happened to roll up Powell Street just as I was photographing the front of the hotel!
70 pounds of gingerbread
130 pounds of pastillage (powdered sugar, egg whites, and gelatin dough)
40 pounds of pulled and bubble sugar
Royal Icing made of 300 pounds of sugar and egg whites
40 pounds of molasses
60 pounds of flour
100 pounds of assorted Christmas candy
...and 360 hours of hard work!
Jubilee Lau, David Beahm and I
by Gabriela Reid at Colorful Events
One of the many highlights of the reception was a presentation by nationally renowned Event Designer David Beahm. David is an absolute pleasure to be around and is a favorite designer of celebrities, socialites and discerning brides. I had the good fortune of hearing him speak once before at the Wedding 360 Event for Planners and Designers. He is genuine, modest and funny! If you ever have the opportunity to hear him speak, do not pass it up!
- Change is a constant - Change is good
- Ignorance is Bliss
- Live Life Outside Your Comfort Zone
- Enjoy the Control You Have
- Revel in the Lack of Control You Don't Have
- Think Outside the Box
- Live Never Complacent
- View Even Challenging Times with Gratitude and Learning
I counted at least 3 different types of cocktails set out in martini glasses near the food stations... Along with the bar there were plenty of libations. I had my usual glass of water. It drives my friends who enjoy alcohol a bit crazy that I attend so many events with complimentary beverages and I don't partake in them. LOL I take these pictures mainly because they're pretty and partly because I think it's funny to hear them lament about what a wasted opportunity it is to send me to these events :)
Ranjan Dey from New Delhi Restaurant was there. I was so happy to see him and his wonderful Indian food. In keeping with tradition when I sample his food, I discovered that I like curry. For two decades I thought I didn't like curry. Turns out I just didn't like the curry I tried two decades ago. LOL. On my plate was a seasonal fruits and vegetable (vegetarian) curry, saffron infused basmati rice and a mini quiche with mango chutney. I enjoyed every morsel. There was also a Chicken Tikka Masala meat option for meat eaters :)
Miso & Sake Marinated Black Cod with Roasted Cauliflower Puree served with Brussels Sprouts
• Winter Mushroom Salad tossed with Mushroom Ragout & Truffle Oil Dressing
• And Roasted Baby Beet Salad tossed with Herbed Lemon Oil Dressing
I mentioned two weeks ago that "peacocks" were a hot trend for 2011 Indian American weddings? This table is a beautiful example of how the theme can be brought to life. I loved everything about this table top from the peacock napkin ring holders with real peacock feather tails to the bright color palette. Kudos to Blueprint Studios for this gorgeous display.
More table top displays by Blueprint Studios and Napa Valley Linens
Westin St Francis website, a photo of what Alexandra's looks like set up for a wedding reception. Those large floor to ceiling windows that surrounded the room create a breath taking view of the city from the 32nd floor of the Tower Building. Between Alexandra's and Victor's guests can enjoy a sweeping vista that encompasses the entire city from the Golden Gate Bridge to the Bay Bridge. One of my favorite details of Alexandra's are those gold mini lights that run across the ceiling from one end of the room to the other.
The space is expansive with 2 alcoves (one near the entry and the other tucked into the far corner) and another area where the bar was set up separated by a divided area of interior floor to ceiling paned windows.
Executive Pastry Chef Jean-François Houdré and his team never disappoint. I had the good fortune of enjoying his beautiful and refined desserts when I attended the Martel Cognac tasting two years ago.
I sampled the pear tart on the left. Yummy :P
A multitude of mini parfaits, confections, emulsions & hand made truffles.
The desserts seemed endless...
My thanks to Mr. Jon Kimball, General Manager of the hotel, Mr. Bill Hedgepeth, Director of Catering and Convention Services, Executive Chef Bernd Liebergsell, Executive Pastry Chef Jean-François Houdré and all of their respective teams for creating this event. I greatly appreciated the invitation.
Along with the Imperial Floor there are additional event spaces that include the 10,700 square foot Grand Ballroom and the smaller Colonial Room complete with gold-leaf ceiling and an ornate balcony overlooking the room. CLICK HERE to contact the hotel with any questions you may have about hosting a wedding or grand event at the iconic Westin St Francis located in the heart of Union Square.
If you're looking for dessert buffet ideas you'll probably like these posts too:
• Promises and Pearls Bridal Soiree • SF 2009
• Martell Cognac & Dessert Buffet at the Westin St Francis