About 2-1/2 hours into our reception, a ripple of sorts went through the crowd. There was this buzz, almost like schoolgirl chatter, spreading from table to table, person to person. Were we the unsuspecting victims of some soon-to-be unleashed wedding prank? Or, even more plausible, were my dance moves so visually painful that our guests had resorted to small talk, collectively refusing to join us on the dance floor?
Thankfully, no.
The ripple, the buzz, the chatter, and the small talk were all a result of the happenings at the other end of our venue. Nestled in the far corner of the room was a single 6' table adorned with a simple linen, some catering equipment and a small, colorful chalkboard. Two newcomers stood behind the table with gloves and aprons, and both of them had that "California glow" about them. Yes, this was Coolhaus.
2E's and I never wanted a traditional wedding cake. We couldn't afford one; didn't care much for the taste of cake; and were rather bored of them to tell you the truth. (Granted, there are some amazing cake makers out there, but with our modest budget, that was never a realistic option.) Coolhaus' solution to the "cake-cutting" dilemma was a generous helping of their delicious red velvet ice cream sandwiched between two large black and white cookies (a true New York classic).
Thankfully, no.
The ripple, the buzz, the chatter, and the small talk were all a result of the happenings at the other end of our venue. Nestled in the far corner of the room was a single 6' table adorned with a simple linen, some catering equipment and a small, colorful chalkboard. Two newcomers stood behind the table with gloves and aprons, and both of them had that "California glow" about them. Yes, this was Coolhaus.
2E's and I never wanted a traditional wedding cake. We couldn't afford one; didn't care much for the taste of cake; and were rather bored of them to tell you the truth. (Granted, there are some amazing cake makers out there, but with our modest budget, that was never a realistic option.) Coolhaus' solution to the "cake-cutting" dilemma was a generous helping of their delicious red velvet ice cream sandwiched between two large black and white cookies (a true New York classic).
Our guests could not have been more thrilled with this new take on dessert (kickass caterer Kim Pistone also supplied mini red velvet cupcakes for the ice cream "haters"). We received compliments throughout the evening (from Never seen anything like it! to I'm on my third now), and we managed to turn all of the skeptics onto the idea. Our floral and decor designer, David Beahm, a true trendsetter in the wedding field (one of Modern Bride's Top 25 Trendsetters in 2008), thought it was an absolute hit. New York, or at least the microcosm of New York that had gathered in a loft beneath the Manhattan Bridge that evening, could not get enough of Coolhaus.
Ari made all the ladies happy that night
And check out my previous posts featuring Coolhaus
Natasha Case, one of the co-creators of Coolhaus, asked us to choose 5 cookie varieties and 7 ice cream varieties (we chose brown butter candied bacon, dirty mint chip and baked apple among others), and on the Friday before our wedding, Natasha traveled cross-country with the ice cream. Let me just say that another way: she literally brought the ice cream from Los Angeles. It just makes it all that much more worthwhile, doesn't it?
Natasha and her staff were an absolute delight to work with--before, during and after the event. It was the little snippet of Los Angeles (by far our favorite snippet) that we had wanted to incorporate into our tiny Brooklyn wedding from the very first day, and everything about it worked beautifully. Really, anything to take the attention off my dancing.
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All photos courtesy of Noah Devereaux
Please contact Natasha about your own NYC or LA wedding at natasha@eatcoolhaus.com
Delicious!
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