PORTSMOUTH, N.H., June 8, 2012 /PRNewswire/ -- Like the silk moire wedding dress Sarah Osgood Jones wore when she married Mark Hunking Wentworth in Portsmouth in 1844, weddings at Wentworth By the Sea Hotel & Spa are exquisite examples of craftsmanship, fine materials and attention to detail. The dress is on display in local Strawbery Banke Museum's exhibition "Thread" (http://www.strawberybanke.org). The wedding expertise is on display daily at Wentworth By the Sea Hotel (http://www.wentworth.com) and, like the dress, reflects experience and knowledge stitched together with the custom tailoring that puts the spotlight where it belongs.
"The current trend is to choose a dramatic backdrop or an unusual venue," commented Gina Damiano, director of catering at Wentworth By the Sea. "Our historic hotel, with its Victorian wedding cake architecture, lush gardens and expansive reception areas, certainly fits that description. But we also provide all the back-of-the-house elements that the perfect wedding requires and many options, from packages to completely customized plans."
Named to the Conde Nast Traveler and Travel + Leisure lists of the "best hotels in the world," Wentworth orchestrates all the components a great wedding needs. Menu choices range from the most traditional to the casual, developed in partnership with on-site Executive Chef John Welch and paired with an extensive wine cellar.
As one enthusiastic couple wrote on WeddingWire.com, "We looked all over New England ... wanted a place that was sophisticated, classy, on the water, held quite a few people, but simple all at once! We are so happy we chose to have our special day at Wentworth by the Sea."
To showcase its wedding capabilities, twice a year, the Catering Department invites couples who have booked their weddings at Wentworth to a "Grand Tasting" in the hotel that puts the sensory variety of color, taste and sound on display, along with florists, photographers, cake designers, lighting artists, bands and DJs, transportation experts and other partners who have made Wentworth the wedding venue of choice on the New England seacoast. "Couples tell us that because we work with various vendors, all top-notch, the process of making decisions about the reception elements is very easy," Damiano said.
"We understand that each couple wants to make a statement and that their wedding must express the way they want their guests to think of them," Damiano observed. "That means that no two Wentworth weddings are the same. We work to understand what's important to this particular couple - food, service, budget, our location, history, architectural details?" Packages include the Little Harbor Celebration package, with a complimentary stay the evening of the wedding in the honeymoon suite, open bar, food, flowers, cake and linens.
"The ultimate compliment we've received is 'I didn't have to worry,'" said General Manager Frank Wetenkamp. "The bride enjoyed her own party because once she walked through the door she saw that every detail was in place, exactly as she'd requested."
For more information on planning weddings and other social events at Wentworth By the Sea, visit http://www.wentworth.com or call the Catering Department at 603-422-7322.
Contact: Stephanie Seacord, 603-772-1835
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SOURCE Wentworth By the Sea Hotel & Spa