HOW TO HOST A BEAUTIFUL REHEARSAL DINNER
Hello there! For some time now, I’ve been meaning to share with you a Wedding Rehearsal Party I helped to host at my son and daughter-in-law’s home in Washington, DC. It was in honor of their close friend’s wedding that would take place the following day. So today, I’m sharing all my secrets on how to host a beautiful rehearsal dinner.
My granddaughter was itty-bitty at the time, so my son asked if I’d fly out and help with the preparation for the party. He and his wife LouLou are excellent hosts, but things get a bit more complicated when babies are involved. So, I jumped at the chance to help, and flew to Washington, DC for the happy event.
Instead of the traditional Rehearsal “Dinner”, Nathan and Louisa decided to serve cocktails with heavy hors d’oeuvres. Here is what they decided on for the menu:
- Champagne & Specialty Cocktails
- Celia’s Famous French Sandwich
- Assorted Gourmet Cheese & Fruit Platter
- Shrimp Cocktail
- Crostini of Beef Tenderloin with Gorgonzola & Caramelized Onions
- Crostini with Brie, Honey & Toasted Almonds
- Plum Tomato, Herb & Garlic Mediterranean Bruschetta
- Assorted French Macarons
The invitation was framed and placed with champagne service in the foyer…
so that arriving guests could be greeted with a glass of bubbly.
The day prior to the party we went on a shopping expedition to Costco, where we not only purchased all of the ingredients for the food preparation, we also purchased beautiful, fresh cut flowers. I enjoy flower arranging and set about creating a few arrangements to place around the house.
A bag of Costco limes also came in handy to decorate one of the vases.
Nathan and Louisa readied the bar…
which was decorated with some of their own wedding photos to set the mood.
One of the secrets to good party planning and execution is to do as much as you can in advance. I always set the table and prepare the buffet a day or two in advance. I use risers underneath tablecloths to provide height, set out the serving dishes and utensils that will be needed and label each item. That way I won’t forget a menu item during the last minute hustle-bustle of the party.
My son Nathan and I make a good team in the kitchen, so we prepared the food together.
Nathan prepared the Crostini with Brie, Honey & Toasted Almonds
Gorgonzola gets toasted, ready for the Beef Tenderloin and Caramelized Onions…
which went on at the last minute.
I prepared my Famous French Sandwich.
Click here for a step-by-step tutorial on how to make this easy and outrageously delicious recipe. It is loved by all and is guaranteed to be the hit of every party!
We diced fresh plum tomatoes, added fresh garlic, herbs and olive oil, resulting in a delicious Mediterranean Bruschetta.
I prepared a platter of assorted gourmet cheeses, labeled each one, and displayed them among dried fruit, grapes and sliced french bread.
A garnish of fresh basil provided the finishing touch. Very pretty and so easy to do.
We added bowls of artisan crackers as well.
Fresh shrimp was piled high over bowls of ice with cocktail sauce alongside.
There was just enough time to snap a final photo of the finished buffet table before the first guest arrived.
Assorted French Macarons were placed on the coffee table for guests to enjoy later. Louisa picked them up at a great little shop in Georgetown called Olivia Macaron.
It was a wonderful evening, thoroughly enjoyed by all!
So there you have it: HOW TO HOST A BEAUTIFUL REHEARSAL DINNER
Thanks for dropping in! Do please leave a comment below. I’d love to hear from you!
All opinions expressed in this post are my own. Unless otherwise credited, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.