Cedarwood Grand Hall · Asheville, NC — operations floor copy
BEO-2031 · version 2 · status ready
8 selected items across reception, dinner courses, dessert, and late-night station. All items confirmed with kitchen (220 servings). Dietary substitutions (vegan, gluten-free, halal) flagged inline. Final guest count locked T-3 days before service.
| Course | Item | Price / guest | Servings | Line total |
|---|---|---|---|---|
| Reception | Butler-passed hors d oeuvres (8 selections) Includes spiced lamb kofta, mushroom samosa, paneer tikka skewers, beef short rib bao, scallop ceviche spoons, vegetable spring rolls, herbed goat cheese crostini, caprese skewers. | $18.00 | 220 | $3960.00 |
| Reception | Premium open bar (5-hour service) Top-shelf liquor, regional craft beers, curated wine list (4 reds, 4 whites), signature cocktail Asheville Sunset mango-mezcal, full non-alcoholic menu. | $42.00 | 220 | $9240.00 |
| Salad | Heirloom tomato and burrata Local heirloom tomatoes, fresh burrata, basil oil, aged balsamic, sea salt. Vegan substitute available: cashew burrata. | $14.00 | 220 | $3080.00 |
| Entree 1 | Cardamom-braised short rib Slow-braised beef short rib in a cardamom-tomato reduction, served with saffron rice pilaf and charred broccolini. | $46.00 | 220 | $10120.00 |
| Entree 2 | Tandoori-spiced grilled salmon Wild-caught salmon in tandoori marinade, served with coconut-curry lentils and roasted cauliflower. Halal certified. | $44.00 | 220 | $9680.00 |
| Entree 3 | Paneer makhani with garlic naan Vegetarian option, paneer in tomato-fenugreek cream sauce, basmati rice, fresh garlic naan baked on-site. Approximately 35 guests selected. | $38.00 | 220 | $8360.00 |
| Dessert | Trio plate: gulab jamun, kheer, mango sorbet Three-piece dessert presentation. Vegan and dairy-free sorbet available. | $12.00 | 220 | $2640.00 |
| Late-night | Mumbai street-food station Pav bhaji bar, chaat assembly, masala chai service. Opens at 22:00. | $16.00 | 220 | $3520.00 |
Production timeline approved by event coordinator. Each cue line has a hand-off assignment and a backup. Coordinator and operations sign off as each block completes.
| # | Start | Dur | Activity | Notes / cue |
|---|---|---|---|---|
| 1 | 16:30 | 30m | Vendor load-in: catering, florist, band | Service entrance only, clear by 17:00 sharp. |
| 2 | 17:00 | 30m | Final room set, Hall A | Round tables for 220, chiavari chairs, uplighting on full. |
| 3 | 17:30 | 30m | Ceremony seating opens, cocktail hour begins | Butler-passed hors d oeuvres, string quartet on the Hall C bridge. |
| 4 | 18:00 | 45m | Interfaith ceremony (Hindu and Catholic) | Priest and officiant briefed at 17:15. Mandap setup at front. |
| 5 | 18:45 | 30m | Cocktail reception | Hall A flip from ceremony to reception during cocktails. 18:50 staff cue. |
| 6 | 19:15 | 30m | Grand entrance and first dance | Band cues bridal entrance. Spotlight from Booth 2. |
| 7 | 19:45 | 90m | Plated dinner service | Course pacing: salad 19:50, entrees 20:15, dessert trio 20:55. |
| 8 | 21:15 | 30m | Toasts and cake cutting | Best man, maid of honor, parents (2 each side). Cake by Asheville Cake Co. |
| 9 | 21:45 | 75m | Open dancing | Band first 45 minutes, DJ takes over at 22:30. |
| 10 | 22:00 | 60m | Late-night station open | Mumbai street-food bar opens at 22:00, replenish at 22:30. |
| 11 | 23:00 | 30m | Sparkler send-off and farewell | Sparkler line at Riverbend entrance, two staff with water buckets. |
| 12 | 23:30 | 90m | Breakdown and load-out | Catering breakdown, florist pickup, band gear out by 01:00. |
Hall A configured for 220 guests · seated rounds of 10 · 18-foot dance floor center stage · band riser at the east wall · mandap at the north wall for the ceremony with sweetheart table center-front after the cocktail flip. AV booth at the southwest corner. Bar stations flanking the entrance. Sweetheart table directly under the central chandelier. Service flow runs from the kitchen pass through the east doors; clear path to the cake table at the south wall.
+----------------------------- Hall A (north wall) -----------------------------+ | [ MANDAP / CEREMONY ] | | | | [bar A] [ ROUND ] [ ROUND ] [ ROUND ] [ ROUND ] [bar B] | | [ ROUND ] [ SWEET ] [ ROUND ] [ ROUND ] | | HEART TABLE | | [ ROUND ] [ ROUND ] [ ROUND ] [ ROUND ] | | | | [ 18 x 18 DANCE FLOOR ] | | | | [ band riser ] [ AV booth ] | | | +----- entrance vestibule -----+ +----- service / kitchen pass -----+
6 vendors confirmed. Arrival times staggered to avoid loading-dock congestion. Each vendor checks in with the operations manager on arrival; load-out window 23:30 – 01:00.
| Vendor | Role | Contact | Arrival | Notes |
|---|---|---|---|---|
| Asheville Cake Co. | Cake and pastry | Priya Velasquez · (828) 555-0411 | 16:45 | Three-tier cardamom-rose, 220 servings, gluten-free top tier. |
| Bluegrass Light + Sound | AV / DJ and lighting | Tariq Holloway · (828) 555-0444 | 14:30 | Uplighting program preloaded, DJ set 22:30 to 23:00, custom monogram projection at 19:15. |
| Mountain Sky Photo + Video | Photography and video | Lucia Bonner · (828) 555-0455 | 15:00 | Two-photographer plus one videographer team. Drone permitted 18:45 to 19:00 only. |
| Riverbend Florals | Floral design | Ines Marchetti · (828) 555-0422 | 15:30 | Mandap plus 22 centerpieces, marigold and white rose, clean pickup after midnight. |
| Sterling Transport | Guest shuttle service | Carlos Mendez · (828) 555-0466 | 17:15 | Two 30-passenger coaches from Grove Park Inn, 17:15 and 17:35 departures. |
| Sycamore String Quartet | Ceremony music | Daniel Tan · (828) 555-0433 | 17:00 | Quartet plays through ceremony and cocktail hour. Stage AV at Hall A center. |
Event coordinator, catering manager, and operations manager all sign before the event runs. Coordinator owns timing; catering owns kitchen counts; operations owns the floor and the close-out.