What a night for Vince and Danielle in the rooftop Grand Ballroom of the historic Biltmore Hotel overlooking downtown Providence RI. Cocktails took place in the ballrooms foyer, L’Apogee area, with upbeat introductions in the Grand Ballroom shortly after. The ballroom is grand and brings back a feeling of class, history and prestige, and the staff, lead by Scott Connery is top notch.
One unique moment of the evening was dessert, the Biltmore’s famous flambés of berries served with style and fun by the staff. Dessert is a course that is often overlooked or wasted at weddings. Consider treating it as an actual “course”, part of the main dining experience. If you’re overall dinner is only 2 courses or less, this can be helpful to give to make dinner time feel more complete. This is a nice way to make sure your dessert is eaten and enjoyed by all, instead of sitting on the tables, with melted ice cream, eaten by a few. Don’t worry, with a shortened main menu, adding dessert as a formal course will still leave you plenty of time for dancing!
Professionals involved in making this event a success:
Boston Wedding DJ/Entertainment Director: Ron Carpenito with Assistant DJ Jim Osgood
Photography: Craig Rogers Photography
Biltmore Hotel Contact: Scott Connery – email@example.com