Northshore Magazine

Northshore January February 2016

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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24 | JANUARY + FEBRUARY 2016 Whether the occasion calls for dinner and dancing on the water, a somme- lier-led wine tasting, or just a stress- free place to unwind and connect with far-flung loved ones, the North Shore has no shortage of places to host a memorable rehearsal dinner. As it is the first opportunity to welcome out-of-town guests and introduce family members who are soon to be relatives, couples need a place that reflects their personali- ties, without adding to the planning stress of the big day. And guests look forward to the chance to spend in- timate time with the wedding party and family, ahead of the wedding- day whirlwind when there will be many more guests in attendance. While more intimate than the wedding, the days of the rehearsal dinner as a small affair are long gone. As jobs and lives take close friends and relatives to all corners of the globe, the tradition of invit- ing out-of-town guests to join the bridal party the evening before the wedding means a meal that used to include perhaps a dozen people these days hosts an average of 40. But even with an expanded guest list, the rehearsal dinner can be less formal and a memorable comple- ment to the day of the ceremony. Reconnecting with loved ones, shar- ing happy memories, and making sure people have a good time are the keys—everything else is icing on the proverbial cake. So consider the experience you want—should it be a preview of the theme and style of the next day's event, or something distinct and unique, maybe even offbeat? Once those things have been decided, let one of these turnkey venues handle the rest. TUSCAN KITCHEN & MARKET, BURLINGTON The Vibe: Italian-castle cool. Import- ed limestone-covered walls, wrought iron doors and fixtures, large fireplaces, and exposed wood beams evoke a cross between Tuscan farm- house and medieval fortress. The Menu: Try a wine-pairing dinner with custom labels featuring highlights from the happy couple's courtship, antipasto of house-cured salumi, hand-stretched mozzarella, fire-roasted vegetables, and truffle honey, followed by a selection of handmade pastas. The Space: Four private dining rooms accommodate 20 to 50 peo- ple, and can be combined for larger groups. Or take things alfresco—the restaurant includes a lovely outdoor terrace. Seeking boisterous fun? The group's Salem, New Hampshire, location, Tuscan Village, has four bocce courts—perfect for a wedding party tournament. The tip: Let a slideshow or movie do the talking. Save the speeches for the big day so all your guests can en- joy them. Instead, wow friends and family with a slideshow of photos or a video of the bride and groom. Contact: Edwin Santana, private dining and catering manager, 781-229-0300, BEAUPORT PRINCESS CRUISELINES, GLOUCESTER The vibe: Easy, breezy. Watch the lights blink on around Gloucester Harbor from aboard the stylish Beauport Princess—on a clear day, the Boston skyline glows in the distance. The ship's DJ uses music to set the tone with anything from 1920s jazz to Beyoncé bop. The Menu: A buffet featuring Tuscan Kitchen offers a rustic chic ambience. BY JEANNE O'BRIEN COFFEY Welcome guests to a rehearsal dinner that suits your style. Relaxing Repast photograph courtesy of Tuscan Kitchen & Market

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