Weddings and Special Events
Have you thought about having your Wedding at the Dream Away?
Explore our grounds and gardens for your perfect setting.
The Dream Away Lodge offers a variety of stunning, truly unique Berkshire options for your special day.
The magical forest glade known as the Wedding Rock provides the perfect setting for the day you will always remember. The wildflower meditation labyrinth, the expansive grounds and gardens, the stone fire pit and the birch groves invite your guests to experience your nuptials in confluence with the awesome beauty of the Berkshires.
Two large outdoor terraces adjacent to the Lodge are divinely suited for a glorious tented outdoor event for up to 150 guests.
For more intimate indoor weddings, the warm and charming dining rooms of the lodge can seat up to 80, and by seating on the porch and in the Music Room, seating inside can accommodate 120 guests. Perhaps the coziest winter venue around with its two stone fireplaces blazing and its warm light-lit bar the Dream Away encourages strangers to become friends.
Dream Away’s Chef, Amy Loveless, is a Berkshire legend in her own right. A professional baker and private caterer for more than twenty-five years, Amy has brought to the Dream Away a farm to table menu and a commitment to locally grown and fresh foods. Working closely with each couple, Amy can fashion a menu that expresses exactly the event you want.
From a formal Spring Brunch to an Italian country picnic, from country club chic to a structured five-course feast, the Dream Away can suit your event to your style, Winter, Spring, Summer or Fall.
Four Sample Wedding Menus
From Chef Amy Loveless
At Dream Away Lodge
Menu 1: Spring Wedding Brunch
Currant Scones with Brown Sugar crust
Homemade Ciabatta Rolls and locally baked
Artisan Bread assortment
Terrine of Monterey Chevre - layered with imported Olives, fresh Herbs and toasted Pine Nuts
Frittata of Spring Greens - Baby Spinach, Arugula and Chard with Asiago Cheese, served cool in small squares
Gravlax - Juniper and Dill cured Salmon filet, served thinly sliced on German Dark Rye with Mustard Sauce, Capers and sliced Red Onions
Chicken Marbella - Braised dark meat Chicken in Wine, Garlic, Herbs, Prunes, Lemons, Olives and Capers
Orzo Pasta Salad - tossed with Asparagus, Baby Peas, Fresh Herbs and Shaved Parmesan
Locally Grown Mesclun Greens - tossed with Cucumbers, Cherry Tomatoes and Balsamic Vinaigrette
Baked Rhubarb Compote - with Star Anise and fresh Strawberries
Platter of Miniature Brownies, Pecan Lace Cookies and Scottish Shortbread
Lemon Chiffon Wedding Cake - with fresh Strawberries, frosted with Lemon Butter Cream
Menu 2: Late Summer Brunch
Chilled Summer Gazpacho
Tamal Azteca - Layered Tortilla, Chard, Mushroom and Zucchini casserole with Cheddar and Tomato-Chipotle sauce
Grilled Chorizo Sausage
Baked Sweet Corn Pudding
Sliced Heirloom Tomatoes with Basil and Extra Virgin Olive Oil
Bartlett Pear and Bleu Cheese Salad on a bed of Mesclun Greens with toasted Pepitas and Balsamic Vinaigrette
Sour Cream Coffee Cake with Cinnamon and Walnuts
Menu 3: A Fall Luncheon - The Fifties Rethought
Lobster Ravioli with Lemon Butter and fresh Herbs
Shrimp Creole served in a Rice ring
House Smoked Turkey Salad with crispy Apples and toasted Pumpkin Seeds served in Boston Lettuce cups
Cold Poached Salmon Filet in individual portions served over Mesclun Greens with Green Goddess dressing
Herbed Rice Pilaf
Fruited Gelatin mold
Seasonal local Vegetables
Spiced Pumpkin Wedding Cake
Menu 4: A Formal Fall Afternoon Wedding
Stationary Hors d’oeuvres served with seeded Lavosh crackers and assorted local artisan breads
• Terrine of Monterey Chevre layered with imported Olives, fresh Herbs and toasted Pine Nuts
• Maggie’s Farmhouse Cheese from Williamstown, served with crispy fresh picked local Apples
Passed Hors d’oeuvres
• Dark European Rye Bread served open face topped with smoked Bluefish Pate, Dill, and Lemon
• Mushroom filled flakey Phylo Pastries
• Warm Polenta bites with roasted Red Peppers and Parmesan
• Baked Mussels on the half shell with Garlic and Parsley
Curried Chicken Salad with crunchy Apples, Vegetables, and toasted Pumpkin Seeds
Asian Flank Steak Salad Grilled marinated Flank Steak thin sliced and tossed with Cucumbers, Red Onions, roasted Carrots, Thai Basil, Mint, and Sesame Soy sauce dressing
Planked Salmon Lemon rubbed Salmon filets cooked over an open fire on cherry wood planks served with fresh fall Fruit Salsa
Cous Cous with fresh steamed Kale, Rainbow Chard, roasted Acorn Squash, toasted Garlic, Lentils, Currants and preserved Lemon
Pumpkin Ravioli with browned Sage Butter
Platters of ripe sliced Tomatoes with Basil, Extra Virgin Olive Oil, and coarse Sea Salt
Tossed Mesclun Green Salad with house Balsamic Vinaigrette
Decorated with fresh flowers and Fruits
Weddings are a pretty individual event in our world and the Dream Away offers many opportunities to create a truly signature event that might utilize many different parts of our house, grounds and garden. We like to meet with a couple, or at least have a relatively in-depth conversation with them about what their wedding day might look like in the context of the Dream Away Lodge before we start quoting prices - such a conversation helps us to frame an event for you, figure out what parts of our house and grounds might be used, where food, flowers and service are required. An initial talk might also allow us create a first idea of a customized menu for you and get a general idea of the overall shape of the day. All of this goes into figuring out what the final cost of the event would be.
That said, there is a flat $10,000.00 House Charge to rent the Dream Away, its staff and facilities for the day (NOTE: Saturdays from May 1 until August 31 the House Charge is $15,000.00). The House Charge includes all staffing, all special set up and staging of the event, arrangement of any rentals involved (cost of rentals is separate), ALL FLOWERS AND DÉCOR - yes ALL flowers (tables, tents, odd and lovely arrangements in all corners of the lodge) including bridal party personal flowers and bouquets. We are known for staging a complete event, basically everything ON SITE is taken care of - except, the band, the justice of the peace and the photographer - though we can help you find any of those if you need! Cost of food per person is determined by the final menu, and bar costs can be managed in many different ways - from a simple, hosted champagne toast with dinner to an open bar, depending on your style, situation and whim.
If you haven't been here, a walk around the property is definitely in order! Even in Winter, if the gardens and the wedding glade are inaccessible, a visit will give you a great sense of the Lodge's charm and capacity, and a face to face meeting with our team will give you a clear sense of how we take care of our weddings and special occasions. You will know right away whether we are the team you'd like to trust to make you wedding everything you want it to be.
If you'd like to speak further, schedule a meeting or simply have more questions, don't hesitate to call or email (put "wedding" in the subject line). Weddings are complicated affairs and we'd be happy to make things as clear and simple as we can.
We look forward to speaking further about the dreamy possibilities of your special day....
WHAT IS NOT INCLUDED IN OUR QUOTE:
• The Photographer
• The Band
• The Rental Package (Tent, Tables etc)
• Wine, Beer, Liquor and Champagne
• 6.25% meals tax
• 20% Staff Gratuity
A deposit of $4000 holds your event date for you.
Should you cancel your event up to six months before the party date, your deposit is 50% refundable. If you cancel less than six months before the date, sorry, but your deposit is NOT refundable.
Call us, let us give you a tour of the grounds and talk about the Wedding you've always dreamed of.