FEATURES
10 Modern Cakes
11 Dream Centerpieces
Lovely Invitations
Details for Your Day
Great Reception Sites
A Wedding at Home
Creative Appetizers
Four Foodie Weddings
Chefs' Catering Tips
Learning to Dance
Choosing the Music
Ideas for Guests
Unique Ceremony Tips
Nontraditional Couples
Best Wedding Websites
Avoiding Wedding Stress
Hiring a Planner
After the Party: Cleanup

TIPSHEETS
Before & After Parties
Working With Caterers
Catering Your Way
Selecting a Cake
Alternatives to Cakes
Choosing the Flowers
Alternatives to Flowers
Picking Your Stationery
Dance Lesson Rules
Choosing Your Dance
Hiring a Band
Alternative Music Choices
Ceremony Rituals
Hiring a Videoagrapher
Photography: The Basics
Getting the License
Finding an Officiant

DIRECTORIES
Florists
Bakeries
Stationery Shops
Calligraphers
Caterers
Reception Venues
Officiants
Bands
Dance Lessons
Photographers
Videographers
Rehearsal Dinner Picks
Hotels


 
 
 
 
See an error anywhere in the Wedding Guide? Let us know.
 
 
 
Party Flavors
From the Fall 2005 New York Wedding Guide
 
 

1. Artichoke-and-Parmesan turnovers; Marcey Brownstein Catering. 2. Grilled fillet of beef on a buttermilk biscuit with Dijon mustard and watercress; DM Cuisine. 3. Vegetable frittata; Alexandra Payard. 4. Cucumber daisy filled with soy-glazed eel and sticky rice; Acquolina Catering. 5. Idaho smoked trout and fresh horseradish in blue-cornmeal triangle; Serena Bass, Inc. 6. Sirloin lamb tenderloin with tomato compote on cumin tuile; Alexandra Payard. 7. Salmon tartare in savory tuile cone; Marcey Brownstein Catering.

 
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Four Foodie Weddings
How to Work With a Caterer
Top Chefs for Hire
Hot Chefs Catering Tips
Caterers Listings
PREVIOUS CAKE PICKS
 
 
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