5 Easy Steps to a Stress-Free Rehearsal Dinner

Many wedding venues in NH offer the opportunity to host a rehearsal dinner before the main event. The tradition of the rehearsal dinner began in the days when traveling to a wedding was an arduous, time-consuming journey.

On the night before the wedding, the wedding house would packed with guests, all of whom would need to be fed. Over time, more traditions were added; for example, the noisy party was said to drive away evil spirits before the wedding day.

Once everyone is on the scene, modern wedding couples take the opportunity to rehearse the order of events on the big day. This ensures everyone knows where they need to be and everything runs smoothly. Perhaps more importantly, it’s an opportunity for the bride and groom to spend some quality time with their families and close friends.

Overall, a good rehearsal dinner is effortless, a moment of rest and celebration before the stress of the wedding day. Here are our top tips for making it so.

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#1 Start Planning Early

Obviously, the wedding will (and should) take most of your focus and time but don’t leave planning the rehearsal dinner to the last minute. Make a list of everything you’ll need to organize for it, from the venue all the way to gifts for guests, and incorporate that into your overall planning.

The earlier you decide what you want your rehearsal dinner to look like, the easier it will be to confirm your ideal venue, menu, and so on. When looking at locations, consider having your rehearsal dinner in New Hampshire. The Bedford Village Inn specializes in weddings and other related events to simplify the process for you.

#2 Delegate, Delegate, Delegate

The event should not be a source of stress or frustration for anyone, especially not the bride, groom, or their family. So, don’t be afraid to assign tasks to trusted friends and family to spread the load.

Some tasks, like creating or coordinating decor, can even be shared among a few people if need be. Make a master list of who is in charge of what, and then all you have to do is check in with them occasionally to make sure it’s all on track. Consider checking in with the wedding venues in NH and its surrounds – as many of them can offer to do the decor and many of the tasks for you instead.

It’s easy to get carried away, inviting everyone to your rehearsal dinner. Resist the urge to add everyone you can think of to the guest list. Paring it down to only close family and the bridal party is not just a cost-saving exercise.

You’ll have a chance to see and spend time with everyone else at the wedding. In fact, the bride and groom will probably never be as in-demand as on the big day. The rehearsal dinner is a time to cherish with the people who matter most. It’s also an opportunity to thank everyone who contributed to the wedding, whether financially or otherwise. Since it’s a personal event, you can save the group gathering catch-ups for the wedding day instead.

#3 Keep It Simple & Intimate

Amore Hour at Fondi

The rehearsal dinner theme usually references the wedding theme but in a more understated way. For some, this dinner is a casual affair; for others, it’s a little more formal, in line with what they have planned for the wedding. Striking the right tone starts with picking the venue. Many venues allow you to add a second, smaller venue to your booking for this gathering.

When planning a rehearsal dinner in New Hampshire, the Bedford Village Inn offers a beautiful setting and delicious menu options all in one place. If you’re using an external caterer for the wedding, they may offer you the rehearsal dinner as part of a package, but often, it is easier, more affordable, and less stressful to find a venue that can whip up a feast on-site. Keep the menu simple and enjoyable – everyone will be able to tuck into the more exotic fare at the wedding.

At the Bedford Village Inn, we have several smaller, more intimate event rooms that are perfect for a cozy, just-family dinner. We also have bigger spaces for a larger welcome reception. Our curated menus make planning the meal a breeze, and you can be sure that everyone will be delighted and satisfied.

#4 Get Your Venue & Menu

For some families, the meal is the main event here. There’s certainly a charm to simply enjoying each other’s company over a meal. However, adding activities is always a nice touch, especially if your rehearsal dinner guest list is on the longer side. Activities are a wonderful opportunity for families on both sides of the aisle to break the ice and get to know each other.

Resist the urge to go elaborate – save that energy for the wedding. If you’re having a daytime event, lawn games can be a pleasant addition to the proceedings. Ensure you get fun and memorable photos of all your favorite people by creating a photo op and providing props if that’s your thing.

#5 Plan Fun & Low-Key Activities

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Enjoy a Joyful Prelude to the Big Day

A well-planned rehearsal dinner can be just the relaxing, positive evening you need before your big day. Keeping things simple and involving your friends and family will help you enjoy the moment and focus on this special time with your nearest and dearest.

As one of the premier wedding venues in NH, the Bedford Village Inn is committed to making every part of your wedding journey as stress-free and enjoyable as possible. Our expert wedding team will help you plan every detail and coordinate with you at every step to make your vision a reality.

Get in touch with us to find out more about our rehearsal dinner and wedding packages.

NEW YEAR’S EVE

FOUR-COURSE PRE-FIXE DINNER

$110++

SPECIAL FEATURES

Champagne - Korbel Brut, California - 17.

Chocolate Espresso Martini - 13.

Vodka, Espresso, Chocolate Liqueur, Coffee Liqueur

CHEF’S SELECTION

APPETIZERS

SMOKED SALMON MOUSSE

Crispy Capers, Dill, Shallot, Pumpernickel Crostini, Lemon

WAGYU BEEF TARTAR

Dijon Aioli, Cornichons, Crispy Shallots, Herbs, Brioche

NEW HAMPSHIRE CHEESE BOARD

Brookford Farm Gouda, Bell & Goose Camembert, Local Honey, Fig & Apple, Walnuts, Crostini

STUFFED QUAHOG CLAMS

Corn Bread, Chorizo, Peppers, Scallion, Tomato Butter

ROASTED TOMATO RISOTTO

Basil Pistou, Crispy Artichoke Hearts

DUNK'S MUSHROOM BISQUE

Crème Fraîche, Pancetta Bread Crumbs

SALADS

RED LITTLE GEM

Roasted Squash, Toasted Pepitas, Ricotta Salata, Dried Cherries, Green Goddess Dressing

WATERCRESS & SORREL

Fennel, Winter Citrus, Toasted Cashews, Aleppo & Sesame Vinaigrette

ENTRÉES

GRILLED FILET MIGNON

Sour Cream & Chive Whipped Potato, Shaved Brussel Sprots with Bacon, Truffle Butter, Black Pepper Crispy Onions, Red Wine Demi-Glace

Cabernet Sauvignon – Daou , Pasa Robles 6oz. 17

PAN SEARED NEW BEDFORD SEA SCALLOPS

Anson Mills Polenta, Charred Corn, Braised Kale, House Bacon, Cipollini Onions

Sauvignon Blanc – Craggy Range, Martinborough 6oz. 15

CIDER BRAISED VOLCANO PORK SHANK

Kabocha Squash Purée, Haricot Verts, Apple, Cider Jus

Rosé – Miraval “Studio”, Provence 6oz. 17

ICELANDIC COD LOIN

Miso Dashi Broth, Basmati Rice, Snow Peas, Bell Pepper, Carrot, Edamame, Hon Shimeji Mushrooms, Radish, Chive Oil

Chardonnay – Ferrari- Carano, Alexander Valley 6oz. 16

TEA SMOKED LONG ISLAND DUCK BREAST

Brown Butter Sweet Potato, Dunks Mushrooms, Asparagus, Bergamot Gastrique

Zinfandel – Seghesio, Sonoma County 6oz. 15

EGGPLANT NAPOLEAN

Crispy Eggplant, Spinach, Tomato, Ricotta, Pomodoro Sauce, Basil, Arugula, Parmesan

Pinot Noir – Leese-Fitch, California 6oz. 12

DESSERTS

GINGERBREAD BREAD PUDDING

Orange Ice Cream, Chantilly, Cranberry Coulis, Candied Cranberries

WHITE CHOCOLATE PEPPERMINT MOUSSE

Chocolate Cookie Soil, Toasted Meringue, Crushed Peppermint, Hot Fudge

VANILLA BEAN CRÈME BRÛLÉE

Shortbread Cookie, Caramel Mousse

TIRAMISU BOMBE

Traditional Filling, Sponge Cake, Coffee Syrup, Chocolate Sauce, Coffee Anglaise,

 Chocolate Garnish

APPLE TART

Spiced Apple Filling, Caramel Sauce, Chantilly

CHRISTMAS EVE

FOUR-COURSE PRE-FIXE DINNER

$125++ Per Adult, $75++ Per Child 10 & Under

AMUSE-BOUCHE

CHEF’S SELECTION

APPETIZERS

FRIED TOMATO NAPOLEAN

Basil Pesto, Whipped Ricotta, Crispy Pancetta, Frisée

LOBSTER & PEA RISOTTO

Herbed Parmesan Frico, Prosciutto

TEMPURA OCTOPUS

Fingerling Potato, Pickled Peppers, Castelvetrano Olives, Basil Aioli, Arugula

ASPARAGUS BISQUE

Crème Fraîche, Chives

DUCK RILLETTE

Figs, Apple, Brioche, House Dijon

BLACK GARLIC FRENCH ONION SOUP

Gruyère, Focaccia Croutons, Chive

SALADS

LOCAL KALE

Delicata Squash, Pomegranate Seeds, Toasted Pistachio, Chèvre, Red Wine Vinaigrette

ARUGULA & FRISÉE

Black Pepper Brioche Croutons, Herbs, Lemon Parmesan Dressing

ENTRÉES

GRILLED FILET MIGNON

Roasted Garlic Pommes Purée, Broccolini, Watercress Red Wine Demi-Glace, Herb Butter

NORTH COUNTRY SMOKE HOUSE HAM

Bourbon Glaze, Sweet Potato Purée, Ham Hock Braised Collard Greens

HERB GRILLED SWORDFISH LOIN

Roasted Cauliflower, Sundried Tomato, Toasted Farro, Lemon Caper Butter

PORT BRAISED SHORT RIB

Fontina Polenta, Dunks Mushrooms, Haricot Verts, Port Wine Jus

RICOTTA CAVATELLI

Romanesco Sauce, Wild Mushrooms, Roasted Garlic, Hazelnuts, Basil

NEW ENGLAND SEAFOOD POT-AU-FEU

Jumbo Shrimp, New Bedford Sea Scallops, Maine Dutch Style Mussels, Whitefish, Tomato Saffron Broth, Shaved Fennel Salad

DESSERTS

GRAND DESSERT BUFFET IN THE GREAT HALL

THANKSGIVING DAY DINNER MENU

FOUR-COURSE PRE-FIXE DINNER

$110++ for Adults and $65++ for Children 10 and under

AMUSE-BOUCHE

CHEF’S SELECTION

APPETIZERS

CAPE COD OYSTERS

Blood Orange Mignonette, Chive, Citrus

MAPLE BROOK FARM BURRATA

Grilled Focaccia, Fig, Walnuts, Mizuna, Balsamic Reduction, Basil

CELERIAC BISQUE

Black Pepper Hazelnuts, Celery Leaves, Smoked Olive Oil

MAPLE GLAZED PORK BELLY

Sea Island Rice Peas, Savory Pork Broth, Dunks Mushrooms, Scallions

SWISS CHARD GNUDI

Brown Butter, Cider, Fennel & Apple, Crispy Benton’s Ham

CHICKEN LIVER MOUSSE

Sourdough, Pickled Shallots, Herbs, House Dijon, Pomegranate Seeds

SALADS

HARVEST SALAD

Red Watercress, Radicchio, Spinach, Roasted Squash, Local Beets, Walnuts, Cider Vinaigrette

BOSTON BIBB

Cherry Tomato, Cucumber, Pickled Red Onion, Herbed Boule Crumbs, Chervil Yogurt

ENTRÉES

MISTY KNOLL FARMS TURKEY

Free Range Turkey, Sausage Stuffing, Cranberry Sauce, Mashed Yukon Gold Potatoes,
Butternut Squash, Giblet Gravy

GRILLED FILET MIGNON

Mashed Yukon Gold Potatoes, Asparagus, Sundried Tomato Butter, Red Wine Demi-Glace, Watercress

ICELANDIC COD LOIN

Herb Roasted Fingerling Potatoes, Garlic Haricot Verts, Puttanesca Sauce

SMOKED DUROC PORK LOIN

Spinach Spaetzle, Cider Braised Local Cabbage, Pickled Citrus, Sorrel

SQUASH RISOTTO

Roasted Delicata Squash, Lacinato Kale, Fontina Cheese, Toasted Sunflower Seed Pesto, Crispy Sage

PAN ROASTED ARTIC CHAR

Herbed Quinoa, Golden Raisins, Pine Nuts, Haricot Vert, Blood Orange Beurre Blanc, Shaved Fennel & Citrus Salad

DESSERTS

PUMPKIN BREAD PUDDING

Pumpkin Bread, Custard, Spiced Ice Cream, Vanilla Anglaise

MAPLE CRÈME BRÛLÉE

Candied Pecans, Chantilly

NEW ENGLAND APPLE PIE

Spice Apple Filling, Brown Butter Oat Crumble, Vanilla Ice Cream, Caramel Sauce

FLOURLESS CHOCOLATE CAKE

Pomegranate Mousse, Pomegranate Seeds, Chantilly

BOURBON POACHED PEAR

Vanilla Bourbon Syrup, Mascarpone Cream, Oat Granola, Cherry

EASTER DINNER

THREE-COURSE PRE-FIXE DINNER

$79++ for Adults and $42++ for Children 12 and Under

FIRST COURSE

LOCAL POTATO & LEEK SOUP

Chive Oil, Crème Fraîche, Chervil

NEW ENGLAND CLAM CHOWDER

Traditional Recipe, Chives

POACHED PEAR SALAD

Arugula, Red Watercress, Crumbled Buttermilk Blue Cheese, Black Pepper Walnuts, Lemon Honey Vinaigrette

CRISPY TOMATO NAPOLEON

Herbed Ricotta, Arugula Pesto, Crispy Pancetta, Basil

ENTRÉES

GRILLED TOURNEDOS OF BEEF

Roasted Garlic Pommes Purée, Spring Asparagus, Watercress, Crispy Onion, Red Wine Demi-Glace

NOVA SCOTIA DAY BOAT HALIBUT

Spring Pea Purée, Potato Latkes, Herb Roasted Baby Carrots, Tarragon Cream

SMOKED NORTH COUNTRY HAM

Green Bean Casserole, Potato Gratin, Golden Raisin Sauce, Herb & Cheddar Biscuit

BRAISED LAMB SHANK

Anson Mills Creamy Polenta, Dunk’s Mushrooms, English Peas, Mint Gremolata, Celery Leaves

VERNON FARMS STATLER CHICKEN

Cornbread & Andouille Stuffing, Dried Cranberry, Scallions, Haricot Verts, Glace de Poulet

HERB ROASTED CAULIFLOWER "STEAK"

Eggplant Caponata, Red Pepper Coulis, Asparagus, Kalamata Olives, Toasted Almonds

DESSERT

CARROT CAKE

Brown Butter Cream Cheese Frosting, Caramel Sauce, Candied Carrot

LAVENDER CRÈME BRÛLÉE

Lemon Curd Cookie, Chantilly

CRÊPES SUZETTE

Blood Orange Marmalade, Mascarpone Filling, Hot Fudge

CHOCOLATE LAVA CAKE

Raspberry Mousse, Raspberries, Chocolate Curls

PEAR CRISP

Brown Butter Oat Topping, Cardamom Anglaise, Chantilly