This past weekend, Putting on the Ritz Catering had the privilege of catering Sharon and Ryan’s wedding at the Carnegie Institution for Science. Located in Northwest Washington, DC, the Carnegie Institution for Science is the perfect setting for anyone looking to host a formal affair. Sharon and Ryan’s wedding featured an onsite ceremony, a cocktail hour with open bar and passed hors d’oeuvres followed by a formal seated dinner.
The day was memorable in more ways than one. The Saturday just happened to coincide with one of Washington, DC’s highly anticipated events, the Pride Parade. Carnegie Institution for Science is along the parade route and many of the local streets were closed off to traffic. While most of their vendors were able to get in prior to the closures, unfortunately, Sharon and Ryan’s photographer for the ceremony was left several blocks from the venue, unable to drive his equipment any closer. Not to fear! Their dedicated groomsmen took to the streets to find him and brought all of his photography equipment to Carnegie Institution for Science on foot! While this did cause a delay in starting the ceremony, Putting on the Ritz was able to start Sharon and Ryan’s cocktail hour prior to the ceremony, serving drinks and hors d’oeuvres while we waited for them to arrive.
Sharon and Ryan choose to have their ceremony in the Rotunda. Set in-the-round, the bridal party entered from the side and were seated in the first row closest to the bride and groom. All eyes were upon Sharon as she was escorted down the spiral, marble staircase by her very proud father.
Following the ceremony guests finished up the cocktail hour enjoying an array of passed hors d’oeuvres including Putting on the Ritz’s petite crab cake sliders, miniature vegetable egg rolls and a custom-created petite pork bun sandwich made from Sharon and Ryan’s favorite Momofuku’s recipe.
Guests then moved into the Ballroom which was awash with up-lighting and soft candlelight from embossed votives. Tables were decorated with different vases of varying shapes and sizes showcasing fragrant roses, hydrangea, floating candles and the unique twist of live goldfish!
Sharon and Ryan’s friends and family started their dinner with a spinach and pear salad featuring candied walnuts and Putting on the Ritz’s own pear vinaigrette. Entrées followed with guests’ choice of Hand-Carved Tenderloin of Beef with a Red Wine Demi Glaze or Potato-Crusted Sea Bass with a Beurre Blanc. The main course was accompanied by Crispy Potatoes Au Gratin layered with fresh cream and butter and Char-Grilled Vegetable Baskets with zucchini, squash, peppers and asparagus.
Following dinner, guests enjoyed wedding cake and coffee then had the opportunity to work off those calories dancing the evening away back in the rotunda where their DJ kept everyone moving on the dance floor.
It was a sincere pleasure having the opportunity to work with Sharon and Ryan to help bring their wedding vision to life. Putting on the Ritz would like to thank all of the following vendors who worked together to help create a memorable day for the bride and groom and all of their special guests.
Putting on the Ritz Catering Representative: Claudia Raymond
Venue: Carnegie Institution for Science – Ana (202) 939-1139
Coordinator: Mimi Perez (240) 406- 9477
Entertainment: DJ Mark Maskell (703) 362-2172
Bakery: Swiss Bakery – Lauren/Beth (703) 321-3670
Photo Booth: Wildsmiles Photobooth Co – Andy (703) 457-6539