Hey Brides or Party Planners - Check out this new, healthy idea for your wedding. Event planners, Josh Tierney,Co-Director of Style and Design at Great Performances says, "this cocktail hour staple doesn’t have to be messy melting blocks of ice, stringy seaweed, and thoughtless piles of seafood. “The raw bar can be a clean, elegant, cocktail-hour friendly presentation. Instead of piles of shrimp and oysters, we’ve created a ‘grab n’ go’ seafood presentation, featuring small plates of oysters on a bed of sea salt and individual shrimp cocktail shooters in clear glass votive holders,” he says.
“Accent the menu with a condiment bar: Cocktail, mignonette, lemons, and horseradish presented in martini, highball, and rocks glasses. Miniature bottles of Tabasco sauce will complete the look,” adds Tierney.
Have floral arrangements peppered across the raw bar, with colors complimenting the seafood, to help enhance the overall statement and specialty rental furniture to “push the look from ho-hum catering hall, to one-of-a-kind, urban sophistication.”.