Reinventing the Reception

• By Sara Cardace
• Published Summer 2007

Friday Night Feast of Sweets

The penthouse suite terrace at the Soho Grand.    (Photo: Courtesy of Soho Grand)

For this kind of party, you'll want an unconventional space, like the Jacques Torres Chocolate boutique in Hudson Square, where guests can watch chocolate being made in the back of the shop. Or take a more formal route by booking the penthouse suite at the Soho Grand. Decorate the venue with oversize glass vases filled with pebbles and giant feathers. Make the desserts a focal point by setting up elaborate displays of chocolate truffles and candies corresponding to the décor's color palette. Have a small sampling of savory hors d'oeuvre to start things off, then quickly switch to sweets like bite- size Rice Krispies treats served with dipping sauces and shots of vanilla milkshake topped with crumbled Oreos. Offer a couple of dessert bars featuring your favorites—an assortment of pies, cupcakes that guests can frost—or a hot-cocoa bar stocked with fresh whipped cream. (Waiters should staff each to keep everything looking immaculate.) Throughout the event, serve a variety of champagnes, like rosés and Proseccos, in old-fashioned bubble glasses for additional flair.