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A wedding at 632 on Hudson

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Some buildings have a soul, a history you can feel as you walk thru the door. 632 on Hudson , built in 1847, has long stood as a symbol of Old New York, a landmark building in the West Village. Draped in personality, the historical beams generate a sense of warmth, community and subtle inspiration. Originally built as a townhouse, it was converted in the 1930’s to a chorizo factory where it remained until 1992 when the present owner acquired the building and begun restoring it.

632 on Hudson has three floors, totaling approximately 4500 square feet of space to celebrate. The focal point of this grande dame is a large open atrium framed by a grand staircase. Off the wings of each floor, are smaller rooms, each with an eclectic personality to whisk you off to the unexpected. From an art deco lounge to a Chinese bedroom ,there is also an option to enjoy the rooftop garden with its gazebo created from a New York City Water tank and complete with a seated Budda.

Deborah Miller Catering catered a wedding for 90 at 632 on Hudson and as is obvious, a venue of such elegance, demands a menu of decadence. The mother of the bride felt strongly that an abundant raw bar greet the guests, over flowing with homemade red snapper ceviche, poached shrimp shots with cocktail sauce and lobster tails.

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Raw_Bar_with Shots_Stout

As the guests ascended to explore, the different floors gave way to alternative buffet stations while passed hors d’oeuvres paraded thru the space. Servers passed mini beef burritos with avocado cream and cilantro chiffonade, caramelized pear and fontina tartlets dusted with truffle oil and micro greens, petite heroes of chicken parmesan and tomato shoot shots. The hors d’oevures, as unexpected as the venue.

Tomato Soup Shots by Deborah Miller Catering

The chef manned taco bar offered guests make your own experience from fiery hot shrimp sauté, to cumin lime pulled chicken rolled in a traditional corn tortilla. A gorgeous display of toppings included hand crushed avocado, pico de gallo, chopped radish and Deborah Miller Catering’s Famous Hot Sauce.

From Mexico, there was an option to head to the Dim Sum Station featuring spicy peanut noodles, vegetarian hand rolled sushi, orange ginger shrimp skewers, hoisin duck summer rolls and pan seared chicken dumplings.

For those seeking something less exotic, there was a classic Macaroni and Cheese Bar. Guests grabbed a glass martini glass and topped the 3 cheese macaroni and cheese with an assortment of toppings including crispy bacon bits, herded Parmesan crust, chopped scallions, fried shallots and oven roasted tomatoes.

632 allows guests to move and mingle. As live music cascaded throughout, some joined on the atrium dance floor, others observed from above or some choose sit at the twelve foot trestle table outside the chef grade kitchen to commune and enjoy.
Jazz Band
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The options of where to sit, what to eat and where to partake, was a testament to the bride and groom whose focus was brining those they loved together to celebrate where they felt most comfortable – somewhere in a nook and cranny of a classic building in a neighbourhood they loved.

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