Somewhere my love ...: for a very special rehearsal dinner, Houston Country Club recreated the Russia of Doctor Zhivago.

Creating a Russian winter in the midst of Houston's heat may be a little bit out of the ordinary, but it's the sort of thing that's becoming the norm for wedding rehearsal dinners at Houston Country Club (HCC).

"These past several years, rehearsal dinners seem to have taken on a whole new dimension for our club," said William A. Schulz, MCM, general manager. We have planned and executed several large theme-orientated rehearsal dinners. I am not sure if this is a new trend in our industry, however, my staff and I truly enjoy the challenge and rewards of creating these spectacular events."

HCC'S latest extravaganza came about early this year because the mother of the groom, Lacy Crain, has a love of Russian culture along with her husband, Joseph L. Galloway. When Crain and her husband met with HCC Executive Chef Fritz Gitschner, it was clear that they were on the same page.

Chef Gitschner's Austrian childhood and eventual training and exposure to Russian influences and cuisine helped to form what would become the ambiance of the evening. Chef Gitschner's expertise combined with the hosts' passion for all things Russian quickly began to jell during the initial meeting. This would not be your typical rehearsal dinner: it was evident that their collaboration would be the beginning of something special.

Bells and Whistles 

Other members were quickly added to the team. Kimberly Clark Warren, assistant manager of HCC, would coordinate and execute the dinner for 200 of the family's relatives and friends. Lenny Kurisko, sommelier for the club, would assist in the selection of extraordinary wines. Rounding out the group was Showstoppers, an Arizona-based event planning and design firm that had a long-term relationship with the family.

Crain's statement of "I want bells and whistles" early in the planning process became a rallying cry for the entire event team. At one point, creating "real" snow outside the entrance to HCC was considered--an idea that was quickly vetoed because of the warm Houston climate.

Many of the design influences for the space were derived from the movie Doctor Zhivago. The club became a movie set, where the ambiance was supported by the wintry landscape and architecture that was carefully recreated on fabric panels. Aside from the decorative purpose, the fabric panels were used to downsize the ballroom, where the dinner was to be held. HCC's ballroom is set on two levels, and the panels blocked off the upper level from the lower level, where the event occurred.

Elaborate backlighting was pin-pointed to transform the silk panels into "stained glass" images. The silk panels created an ambiance that was warm and opulent, yet elegant. Each side of the ballroom was flanked with huge ice carvings in the traditional Russian architecture and highlighted with spotlights to add to the wintry feel. The impact of the ambiance was effective. From the time they were greeted at the porte cochere by valets dressed as Russian Cossacks, the guests felt as though they were being transported not only into another country but another era--Russia under the Czar. Throughout the evening, strolling "Gypsy" musicians played Russian folk tunes.

Scroll-patterned linens with gold highlights were rented. The decor of the room was punctuated with rented china, crystal wine and champagne glasses, burgundy colored damask napkins tied with gold ribbon, and printed menu cards. Elegantly constructed faux Faberge eggs were set as favors at each guest's place setting. The head table was set in the main stage area, a long banquet style table adorned with Mrs. Galloway's mother's silver antique candelabras. Setup for the party began on Dec. 31 and continued for two days.

Flaming Pears

The menu was crafted on hard cream-colored card stock with gold edging and enhanced with a gold leaf Faberge egg at the top. The menu was inspired by the chef's exposure to authentic Russian cuisine and modified slightly to suit the American palate. The courses included wild mushroom soup en croute, finished with white truffle oil; grilled baby veal chop and stuffed pork tenderloin with apples and prunes on cherry sauce, accompanied by potato souffle, lava beans, and creamed savory cabbage; and a cheese sampler with micro greens dressed with sherry vinaigrette, caramelized pecans, and apple-raisin melba.

The wines served were Meursault Louis Latour 2001; L'Aventure "Optimus" 2001; and Moet et Chandon "White Star."

Dinner was completed with flambeed roasted pears on poppy seed tarts with armagnac ice cream, prepared in the room by pastry chefs dressed as hussars. The banquet staff completed the dessert preparation with a dramatic presentation single file and perfectly synchronized to each table.

The family and their guests were thrilled with the evening. HCC received kudos from those attending the event. Words like "fantastic," "fabulous," and "captivating" were heard throughout the evening. Crain had her bells and whistles: "The whole evening was just lovely--everyone had such a good time," she said.

Assistant manager Kimberly Warren summed things up for the HCC event team. "Executing and planning this rehearsal dinner was exciting. It allowed me to learn about Russian culture, Russian cuisine, Russian clothing, and even some Russian service techniques. It is always so gratifying to see guests walk in the room with a look of 'wow' on their faces, but it is even more pleasing when they leave with that same expression. That's when I know I have done my job."