(11th – 15th June, 2015)
Venice is one of the most important tourist destinations in the world for its celebrated art and architecture. It is regarded as one of the world’s most beautiful cities and is listed as “World’s Heritage Site”, along with its lagoon.
It is located in the marshy Venetian Lagoon, which stretches along the Adriatic sea shoreline, between the mouths of the PO and the Piave Rivers, to a group of 118 small islands separated by canals and linked by bridges.
Comparing with other destination weddings done by us in different parts of Europe, this was by far the most challenging and nerve racking.
Each and every pellet that came from India, in the container carrying our equipment like tandoors, kadhais, patilla, dosa plates etc. were all brought to the island on a boat where it was offloaded by a fork lift (that too on a boat) to the Island of St.Clemente and newly built JW Marriot Hotel.
Our teams were split in two different hotels serving breakfast, lunch & dinner. Logistics were a nightmare as our staff was living in different hotels and had to catch water taxis at different hours of the day & night.
After settling down in our base kitchen at the respective hotels, we started our preparations for the events on 12th, 13th& 14th of June.
Work in action in our base kitchen
11th night was the welcome dinner party held at one of the oldest hotels in Venice called “Cipriani”. It was a rocking party full of energy and the youngsters carried the party till 6.30 AM in the morning.
Everybody loved our special menu after midnight – skewered chicken supreme with lemon zest & green pepper, fish ball with puttanesca dip, meat lasagna cupcakes, saffron arancini, asparagus & jalapeno with smoked cheese, whole wheat spaghetti chicken meatballs, marinara topping, sweet potato gnocchi with straw mushroom & pink peppercorn cream
The entire setting was looking stunning which was designed by WDC from Delhi.
|Cipriani||The ceiling of the hall – lights being tested|
The main function was held at “St Regis Hotel” on the 12th June.
We offered a special menu which comprised of Balti tandoori duck masala, raansikandari, stuffed zucchini flower fritters with achar masala, Tandoori artichoke, chili crab, white asparagus in hoisin sauce and many more regional delicacies.
Tandoori duck being barbecued before the party by chef Harish
Preparations started right after serving lunch to the guests and the entire hotel staff was busy in setting up their respective stations specially erected for this occasion.
It was another well deserved feather in our cap and this event did give us all a new intoxicating high which we will never forget. What seemed impossible to execute considering the logistics and multiple venues we made it and got out with flying colors.
Chef Daniel with his team posing with Mr Sikand
We all would like to thank MEW (Motwane Entertainment & Weddings), our event managers from Mumbai who made our logistics look simple and helped us out of their way to resolve issues that crept up unexpectedly during the event.