Not Just Any Old Fare…World Class Food

 

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Like any 5 star resort, The Hotel Del Coronado serves world class food, but with a twist. It’s not just any old fare… They grow much of their greens, herbs and peppers on property – to be used in their fine dining restaurant, “1888”  (aptly named for the year the resort opened).  If you look at the top photo, (all photos on this post are mine), you see a green grouping of plants in the center.  This is the view from my balcony – I’m looking right.

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The next two photos  show in closer detail the well-loved and well-cared for garden.  Unlike New England, where I reside, the hotel staff doesn’t have to worry about winter freezing the crops, or dreaded deer.  I used to love deer.  It was always a treat to see them.  No longer.  The love to eat my plants, and can be huge road hazards.

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What does this mean for your wedding fare, if you choose to use the Hotel as your venue?  Delicious food, that’s what.  Even if you don’t get to enjoy the kitchen garden, Southern California has the best available fresh produce in the world, all local restaurants use it. You are in for a treat!

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No worries about your wedding meal, and perhaps you’ll want to have your rehearsal dinner on site…or a post wedding brunch the next day.  You will have plenty of options, whether it’s pool side, (see above), or one of the more causal eateries – (see below).  And let’s face it…the view can’t be beat.

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Illumination of the Hotel Del…and More!

The illumination of the Hotel Del Coronado is more than just a way to light a room…it is a work of art.  Not only was great thought, detail and expense put into the lighting of each public room, there is also a fascinating bit of trivia about one special room…

Who among us AND our children has not seen “The Wizard of Oz”?  I’d wager to say.. almost no one.  But do we know who the author was?  Probably my mother does, as she read each and every book. He is none other than L. Frank Baum.  And he has another grand distinction.  He loved Coronado Island!

According to sandiego.com

“Four years after publishing “The Wonderful Wizard of Oz,” a children’s book that would become the first in a beloved series of 14, L. Frank Baum checked into the Hotel del Coronado for a wintertime respite. He and his wife would do so every year but one until 1910, during which time he wrote three more “Oz” books and parts of another. Later, the Baums would winter at a house not far away from the hotel, on Star Park Circle. The house, like the storied Victorian hotel, still stand today. Baum passed away in 1919, but his memory and his legacy in San Diego cultural history live on…So fascinated by the hotel was Baum that he volunteered to design the lighting in what would be renamed, in tribute to his vision, the Crown Room.”

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hoteldel.com Sunday Brunch in the Crown Room.  Look at those gorgeous hanging “crowns”!

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hoteldel.com Coronet Room, an auxiliary room off the Crown Room.  I do not know this for fact, but I think it’s a pretty safe bet to say Baum designed the fixture in this room as well.

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hoteldel.com Ballroom

The fixtures in the Ballroom are exquisite.  A bride would almost require no more decor than to have these lovelies hanging down from their noble perch!

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Windsor Complex

And how about these art deco creations from the Windsor Complex?  While not my favorites, no one can deny their elegance.

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Lobby

And the Grande Dame of them all, the gigantuan chandelier from the main lobby.  I adore this!

And a last bit of trivial…The Hotel Del Coronado has bragging rights to the oldest continuously running elevator in the United States.  Always run with an attendant, and most often by the famous, gem of an employee, “Andrew”.   He’s been with the resort 40+ years.  Andrew knows more about the Hotel Del than any reference guide.  It was my pleasure to ride with him.  You know a company’s a ‘good one ‘ when an employee chooses to stay so long.

Keep Your Wedding Budget in Check

Can you keep your wedding budget in check? Well, it all depends how much research you do in advance.  You may THINK you’ve thought of everything, but there many little things you might not have planned for.   This can add up.  I read an article from the huffpost.com recently.  They had some good points to consider…all items that I encountered with my own daughters.

POSTAGE

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Postage is a not an insignificant charge; especially as your invitations may require more than one stamp. When my girls were planning their weddings, I’d buy a page of wedding stamps every couple of weeks.  I purchased extra, so they also had stamps for their thank you notes.  One of the girls’ future mother-in-laws would also surprise her with a book of wedding stamps every now and then as well.  It really helped.

VENDOR MEALS

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Vendor meals were not something I thought about until I was placing my final order for my first daughter’s meal count.  All of a sudden I was hit with the cost of 8 additional meals. At $ 100.00 a head, not an insignificant cost.  Many caterers have “vendor meal pricing”, however, which can be as much as 50 % off the price of guest meals.

LIGHTING

I signed daughter # 2’s venue contract and thought I was done.  But no…there were extras to consider…do we want lights, extra decorations, etc., etc.  I wasn’t going to go with the light package, but I sure liked it.  (Photo below – of my best friend, and her handsome son, (MY son-in- law!), at the venue WITH the light package).

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TENTS

Inclement weather…What if it rains?  Well…it did at daughter Maggie’s wedding.  We decided to book a tent 4 days out when the weather looked inclement.  It was a good call.  And at only $1,000, a lifesaver…but wait, add a delivery charge, light package, set up package, etc., etc. and it was almost $ 2,000.  This was NOT budgeted in…But in the grand scheme of things, there was no other option.  Below is daughter Maggie dancing with her Dad.– in the tent  🙂

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GRATUITIES…don’t forget to plan for this. It’s a big expense, and one you don’t want to scramble to round up the week of the wedding.  Below is a great guideline.

 

 

Decide How Much to Tip

For specific suggestions, see this “Tipper’s Table,” excerpted from event planner Mindy Weiss’s The Wedding Book($23, amazon.com):
Bartenders: 10 percent of the total liquor bill (to be split among them)
Bathroom attendants: $1 to $2 per guest
Catering manager: $200+ or a personal gift
Chef: $100+
Coat check attendants: $1 to $2 per guest
Hairstylist: 15 to 20 percent
Hotel chambermaids: $2 to $5 per room; $10 to $15 if you used a suite as your dressing room
Limo or bus drivers: 15 percent
Maitre d’hotel or headwaiter: 1 to 3 percent of food and beverage fees
Makeup artist: 15 to 20 percent
Musicians: 15 percent of fee for ceremony musicians; $25 to $50 per musician for reception
Photographer/videographer: If you’re paying a flat fee with no overtime, $100
Valet or parking attendants: $1 to $2 per car; 15 percent for valet parking
Waiters: $20 and up each (distributed by the catering manager or maitre d’)
Wedding planner: 15 percent of fee

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How Well Do You Know Your Wedding Cake?

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weddingwire.com

Ah…the wedding cake…how well do you know all the ins and outs of this time honored confection?

It’s history is rich.  According to wikipedia,

“The contemporary wedding cake has grown out of several different ethnic traditions. One of the first traditions began in Ancient Romewhere bread was broken over the bride’s head to bring good fortune to the couple.[3] In Medieval England cakes were stacked as high as possible for the bride and groom to kiss over. A successful kiss meant they were guaranteed a prosperous life together.[3] From this the Croquembouche was created. The myth behind this cake tells of a Pastry chef, visiting Medieval England who witnessed their tradition of piling sweet rolls between the bride and groom, which they attempted to kiss over without knocking them all down. The pastry chef then went back to France and piled sweet rolls up into a tower to make the first Croquembouche. The modern croquembouche is still very popular in France, where it is now common to place the croquembouche tower on a bed of cake and make it a top tier. This traditional French wedding cake is built from Profiteroles and given a halo of spun sugar.[4]

In 1703, Thomas Rich, a baker’s apprentice from Ludgate Hill, fell in love with his employer’s daughter and asked her to marry him. He wanted to make an extravagant cake, so he drew on St Bride’s Church, on Fleet Street in London for inspiration.[5]

 

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heb.com

Be advised, wedding cake serving sizes are about a quarter of what you would receive as a piece of cake in a restaurant.  Wedding cake is for show, for tradition.  And one, frankly, I would not do away with.  But many brides are.

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weddingfavorsunlimited.com

If you want to keep the cake current and fun, maybe you could employ a topper like one of the choices above, or order a novelty cake like the treat below.

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cakesdecor.com

I think today, guests expect an additional dessert along with the wedding cake, and most brides are stepping up to offer it.  A perfect way to meet that need and add a little pizzaz, is something like the adorable “mini” cakes below.  Love, LOVE this…

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deerpearlflowers.com

Uncertain how to cut a wedding cake?  Click on the link and read my post on how to do it!  How to Cut a Wedding Cake.  You may never need to know, but if you do…