Angela Mazanti, event designer and planner, creates a bridal luncheon fit for royalty. Mazanti gave At Home all the details to elegant affair.
1.) In the Details
The setting for the bridesmaids’ luncheon is one of the designer’s most favorite places on earth, the Annesdale Mansion. Mazanti used all ivory and blush tones in the flowers for the party. In keeping with the timeless beauty of the home and not wanting to compete with the surroundings, she used feminine, soft blooms such as peonies, garden roses and hydrangeas. Mazanti also incorporated antique and unexpected vessels to display the flowers like vintage silver serving pieces, stemware and cordial glasses that the designer found in antique stores.
2.) A Special Touch
The setting set this event apart from the rest. It was not just a typical bridal luncheon, but an experience that included so many custom touches with every detail centered on the beauty and history of the home and the time period of Annesdale’s original construction. “When planning a luncheon, make use of your surroundings by incorporating a theme around the type of backdrop you have chosen,” says Mazanti. “The menu was designed by Chef Skip Cocci based on my request to do something that would have been served in the Victorian era but yet still (would be) relevant today,” she adds.
3.) Make a Memory
Mazanti focused on keeping with the theme of the day even as guests were leaving. They took away a special and fond parting gift as a memory of the occasion—cookies were specially made to resemble Victorian cameos in pastel and feminine colors. Each individual cookie was wrapped in a vintage cloth embroidered napkin and tied with a ribbon. They were served on a beautiful antique wood-inlay teacart in the garden.
Menu: The Colonial French Lamb Chop served with Skin-on Smashed Potatoes and Asparagus Starfruit and Pomegranate Salad with Balsamic and Fig-infused Chevre Goat Cheese with Starfruit Vinaigrette Crepe Canapé with Shaved Country Ham, Brie and Asparagus & Crepe Canapé with Smoked Turkey and Roasted Red Pepper and Brie Coconut Cream Tartlet
• 2 (8-rib) lamb rib roasts (1.5 lb each), trimmed
•½ c. hoisin sauce • 3 garlic cloves, minced
• 1 ½ tsp fresh ginger, minced
• 2 T sugar
• 1 T green onion, chopped
• 2 T soy sauce
• 1 T sirracha hot chili sauce
• 2 T honey
Directions: Whisk together hoisin sauce and next 7 ingredients; reserve ¼ cup for basting. Pour remaining marinade into a large zip-top plastic freezer bag; add lamb chops. Seal and chill 2 hours, turning occasionally. Remove lamb chops from marinade, discarding marinade. Grill lamb chops, covered with grill lid, over medium-high heat (350° to 400°) for 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with reserved ¼ cup marinade. Remove from grill; cover with aluminum foil, and let stand 5 minutes.
Event Designer and Planner:
Angela Mazanti Design