Thank you so much for choosing the Gage Hotel for your wedding! We are grateful for the opportunity to collaborate with you in the upcoming months to plan your wedding and are hopeful that our work together will result in the fondest of memories for you, your fiancé, family and friends—memories that will be cherished for years to come. We would like to take a moment to familiarize you with the typical process of planning a wedding at the Gage Hotel. First, the process begins with booking rooms for your guests. This will be facilitated by Virginia Ibarra, our Guest Services Manager. Virginia and a core group of hotel staff will be a primary source for booking information. Throughout the planning process, Meagan Gonzales and I will work with you to create an aesthetic for your wedding that is completely unique to you. We recommend and encourage that you share your favorite inspiration photos and ideas so we can become familiar with your vision and style. Our talented floral designer, who has extensive design experience, will be part of the team creating your floral vision. After obtaining your menu, bar, and venue choices, we will provide a preliminary cost estimate for your review. In the next few months, we will schedule a food and cake tasting meeting with our Executive Chef, Joe Rodriguez, as well as start the preliminary design process for florals, rentals and event design. Throughout the process our General Manager, Carol Peterson, will be a hands-on part of our team. A 15-year veteran of the hotel, she is always available to consult or address any client questions or concerns. Congratulations on your engagement, and thank you for much for choosing a Gage Hotel Wedding.
Michelle West Event Director michelle@gagehotel.com 432.386.4205 x168
Catering Menu & Options Appetizers, Bites, & Hors d’oeuvres Passed Appetizers
Farm & Garden $3 - $4/person Caprese/mozzarella/tomato/arugula pesto Seasonal vegetable bruschetta/grilled toast/garlic Wild mushroom pizette/goats cheese/caramelized onion Jalapeño poppers/cream cheese/bacon wrap Hummus on crostini
Ranch & Range $5 - $6/person Texas quail bites/balsamic orange reduction Smoked brisket nachos/chipotle aioli/cabbage slaw Venison meatballs/smoked paprika/px sherry/almonds Beef wellington bites in puff pastry Chicken diablos/Poblano/Monterey jack/wrapped in chicken breast Quail quesadillas
Sea & Stream $6 - $7/person Blue crab beignets/crispy savory donut/sauce remoulade Campancho cocktail/poached shrimp/avocado/Mexican cocktail sauce Bacon wrapped shrimp/green chile rajas/blue crab/chipotle mayo Ceviche bites/shrimp & scallop/cabbage/mango relish/pico/corn tostado Grilled bay scallop skewer/ponzu marinade
Appetizer Stations & Late Night Snacks Venison sliders /yeast rolls /white cheddar/caramelized onions/pickles/grape tomatoes with fries $14/ person Mexican fiesta station/fresh guacamole/pico de gallo/ fresh salsas /creamy queso/corn chips/seasonal garnish $12/ person Charcuterie ,Cheese and Fruit Station $23/ person Vegetable crudité/fresh veggies/buttermilk ranch/onion dip/green goddess/hummus $8/ person Macaroni & cheese bar/ pasta/white cheese sauce/sharp cheddar sauce/broccoli/bacon/grilled chicken or chorizo /tomato/peppers & onions peas $12/person
Rehearsal -Welcome Dinner-Corporate Events Brick
Fiesta
Vault BBQ
Dinner
$45/ person ++
$45/person ++
Choice of 2 Meats:
Marinated flank steak
Brisket, turkey, chicken or
fajitas/onions/peppers/flour
pork
tortillas Chicken
(ribs not available)
enchiladas/roasted poblano-
Plus Sausage:
tomatillo sauce
Regular or Cheddar &
Black beans or Borracho beans
Jalapeno
Cilantro-lime rice
Choice of 3 sides:
Chips/salsa/sour
Green cabbage slaw, green
cream/cheese/guacamole/chips &
chili mac & cheese, borracho
queso
pinto beans, potato salad or
Jicama coleslaw with jalapeno
skillet green beans
ranch
Peach Cobbler
Mexican wedding cookies
Wedding Reception Dinners
Marathon Dinner $65/person ++
Dinners are available as a Buffet. Plated dinners for groups of 100 ppl and under upon request
Choice of: southwest Caesar salad/tortilla
with additional service fee. Custom menus and
strips/avocado/parmigiana or
packages available upon request.
Mixed green salad/red
Service Fees Apply
onion/cucumber/heirloom cherry tomatoes
Yucatan
Grilled chicken/grilled lemons/gremolata
$75/ person ++
Chopped Green Salad w/ Oranges, Spiced Pepitas, Blood Orange Vinaigrette; Queso Fresco
Panko crusted crab cakes with upland water cress/orange/pomegranate/blood orange vinaigrette/avocado aioli
Achiote
fingerling potatoes
Grilled Pork Tenderloin with pickled
Choice of: brown butter green
red onion garnish
beans/slivered
Shrimp with Tomato-Poblano Cheese
almonds/orange zest or seasonal roasted
Grits
vegetables or glazed carrots/desert
Black Beans
honey/fresh dill
Grilled Zucchini, Peppers & Onions jalapeno corn bread muffins
jalapeno corn bread muffins
Albion E. Shepard Package $90/person ++ (1 Farm and Garden appetizer and 1 Ranch and Range appetizer included in package for 50+ guests)
Southwest Caesar salad/tortilla strips/avocado/parmigiana Pepper crusted beef tenderloin/sauce bordelaise Sugar Cured grilled Texas quail/peppercorn madeira sauce Choice of: Roasted fingerling potatoes/shallots/herb butter/ grey sea salt
Kids Meals
Or Gruyere Roasted Poblano Scallope
(14 years and under) plated
Potatoes
$14 each
Brown Butter Green Beans Seasonal roasted veggies
Chicken Strips French fries or mashed potatoes
Jalapeno Corn Muffins
Green beans
Wedding Cakes, Grooms Cake, and Dessert Bar Options Wedding Cake and Grooms Cake
Combination $14 a person (includes cutting and basic designs) Vanilla infused with lavender and sage/lemon curd/ vanilla buttercream Vanilla/vanilla buttercream Chocolate/chocolate buttercream Italian Crème Cake German Chocolate (Coffee Service $2 a person)
Dessert Bar $12 a person. Choose 4 (only available for 50 + guests)
Macaroons, Linzer torte cookies (with jam), Blueberry bars, Pecan bars, Key lime tarts, Lemon tarts, Pot de crème, Chocolate mousse cups, Petit four cake, Mini cheesecakes, Crème puffs, Mini fruit tarts with pastry crème, Brownies, GF almond cookies, Pralines, mini horchata cheesecake, Mini tres leches, Mexican wedding cookies
Smores Bar $8.00 a person
Graham Crackers, chocolate bars, marshmallows, Nutella, peanut butter, cajete
Mexican Hot Chocolate (add mini liquors added separately)
Breakfast & Brunch Buffet $30/person; breakfast menus not available for dinner service
Eggs (pick 1) “migas” Mexican scrambled eggs vegetable and cheese frittatas Potatoes home fried potatoes/onions/mixed peppers
Breakfast Meats (pick 1) (add a second meat option f or an additional $5/person)
smoked bacon sausage link or patty Breakfast Breads (pick 1) (add a second breakfast bread option for an additional $3/person)
sweet scones buttermilk biscuits sweet muffin Seasonal Fruit House Made Granola and Greek Yogurt Coffee and Orange Juice
Bridal Luncheon Buffet 3 options for $15 a person or 6 for $30 GRAB N GO BUFFET STYLE - NO SEATING
Vegetable Frittata, Scones or breakfast breads, Quinoa Tiboulah, Chicken Salad, Vegetable Platter with Hummus, Sandwich Tray with house made pimento and turkey and cheese sandwiches, Fruit Tray, Cookies. Add Mimosas: Priced by consumption
Site, Set Up and Additional Fees Gage Gardens Combination - $3,000 Ceremony at Gardens Pond Ceremony Only - $1,500 Reception at Gardens Only - $2,500 Captain Shepherds Lawn - $1,000 (max capacity 125 guests) Dance Court - $2,200 (includes La Kiva) La Kiva - $400 (max capacity 50 guests) The Meadow $400 (max capacity 40 guests) Ritchey Building - $1,000 12 Gage Patio - $500 (daytime use only)
Welcome Party Rental and set up fee minimum for Welcome dinner is $19 a person, which includes basic white linens, glassware, table set up, regular wooden folding chairs, serving pieces and tables associated with basic catering. The service and gratuity fee is a minimum 25% of the total food and beverage amount. Additional fees may apply for plated dinners, linen and décor rentals, event styling, tents and heaters.
Ceremony and Reception Rental and set up fee for the ceremony and reception is a minimum $25 a person, which includes basic white linens, glassware, table set up, regular folding chairs for ceremony and X back chairs for reception, serving pieces and tables associated with basic catering. The service and gratuity fee is a minimum 25% of the total food and beverage amount. The basic event management fee is a minimum 15% of the total final amount, but can be higher depending on services provided. Additional fees may apply for plated dinners, linen and décor rentals, event styling, tents and heaters.
The Gage event staff provides a vendor list of professionals that we suggest and have worked with in the past. The Gage suggests clients contact the vendor and negotiate terms directly. The Gage is not responsible for
Invitation Artists
services or products provided by vendors on the list.
Wildwood Calligraphy @wildwoodcalligraphyandpost Wildwoodcp.com Dixie Designs Dixie-design.com In Loft Calligraphy @inloftcalligraphy Noteworthy Paper Company @noteworthypaper Noteworthystore.com LA Happy Lahappy.com Anticipate Invitations Anticipateinvitations.com Florence Street Studio Florencestreetstudio.com Pearly Gates Design @pearlygatesdesigns Pearlygatesdesigns.com
Marnie Vollenhalls
Photographers
Videographers
Nichols Photographers www.nicholsphotographers.com
ILC Films Kevin Hayes www.ilcfilms.com
Shannon Skloss www.shannonsklossweddings.com
Hair and Makeup Artists
Kayla Barker www.kaylabarker.com
Hair
Melanie Julian www.melaniejulian.com
Abby Gallego 432-244-9008 Alpine, TX Make Up Ashlee Rice 972-302-1676 Midland, TX Meagan Bechtel 940-393-1246 Dallas, Texas
Heather Curiel www.heathercurielweddings.com Jona Davis Jonachristina.com Marfa, Texas Shelby Cox www.shelbycoxphotography.com Alpine, Texas
Evraftr Studio www.Evraftr.com Roberson Films www.robersonfilms.com Splendor Films www.thisissplendor.com
Officiants Non Denominational: Dick Zimmer
Joanna Robertson www.Joannarobertson.com
432-294-2878
Lauren Slusher www.laurenslusher.com
Dr. Lynn Dehart
Matthew Alvarado heybeloved.com
214-535-2887
Trae Johnson traejohnsonphotos.com
Dallas, Texas
Music Vendors Ceremonial Music
Local Live Music
Mariachis
Rick Ruiz Classical Guitar
Craig Carter and the Spur of
Mariachi Las Altenas San
Alpine, TX (432) 386-3408
the Moment Band Country
Antonio, TX
www.grupodelapaz.com
Marathon, TX (432) 376-2260
www.mariachilasaltenas.com
Grupo de la Paz Variety Band
Mariachi Santa Cruz
Alpine, TX (432) 386-3408
Presidio, TX (432) 661-0600
www.grupodelapaz.com
John Ferguson
Steven Bennack Classical Guitar Alpine, TX (432) 294-2114 sbennack@sulross.edu
Permian Basin String Quartet Permian Basin String Quartet
The Doodlin’ Hogwallops
Midland, TX (806) 283-2129
Honky-tonk Alpine, TX (432)
mannitaylor@hotmail.com
294-2908 txmuzkfan@yahoo.com
Renee Castanada Ariosa String Quartet El Paso, TX (915) 3296405
www.piggigger.com
Mariachi Alegre El Paso, TX (915) 204-8050
Mariachi Femenil Flores Mexicanas El Paso, TX (915) 629-7406
Music Vendors Continued Other Genres Chubby Knuckle Choir Variety Band Austin, TX www.chubbyknucklechoir.com
Intensity Bands Party Band Dallas,
Tomar And the FC's
TX (972) 567-3419
www.thefcs.com
joe@intensitybands.com www.intensitybands.comThe Motts
Matchmaker Party Band
Cover Band Austin, TX (512) 922-
Austin, TX (512) 546- 3109
6177 bookthemotts@gmail.com TheNewzboys ww.newsboyz.com Tessy Lou and the Shotgun Stars Americana (830) 613-5223
www.gotthemotts.com El Tule Latin Band Austin, TX (512) 966-9531 kris@thelovebooking.com www.eltuleband.com
lisa@moxybooking.com www.tessylouwilliams.com Ice House Band Party Band Dallas, TX (972) 672-0183 icehouseband@comcast.net www.icehouseband.com
amos@moontowerentertain ment.com www.matchmaker.com
DJ's Rick Ruiz Traditional DJ
Current Nine Variety Band
services Alpine, TX (432)
Midland, TX (432) 413-7252
386-3408
www.currentnine.com
www.grupodelapaz.com
Blind Date
Infinity Sound Labs Austin,
www.blinddateaustin.com Hot Sauce Band 512-779-0725 Austin, Texas
TX (512) 585-1468 www.Infinitysoundlab.com
Event Policies and Procedures Service Fee/Gratuity: The service fee includes gratuity and labor
Site Fee: A fee is designated for each site used during each event
for the event, which is a minimum 25% of the final food and bar bill.
such as the ceremony, welcome dinner, reception, pool party,
The service fee does not pertain to the labor involved in floral or
farewell breakfast. Each event may be subject to a site fee unless
miscellaneous staffing needs such as drivers, security, and event
otherwise specified and agreed upon by Gage event management.
management. There is an additional service charge for offsite, plated and customized menus. Event Management Fee: Event planners and coordinators are on staff to assist in planning and coordinating the event. The basic event management fee is a minimum of 15% of the final ceremony/reception budget. The fee may increase due to
Use of Venue Space: A site fee guarantees that the venue is accessible only to the client for a specified period of time as set forth in the event proposal. If the hotel is not fully booked by the client and the venue is accessible to other hotel guests, the Gage cannot guarantee complete privacy for the client. For instance,
additional design services such as (but not limited to) invitation
other hotel guests not in the wedding party may pass through the
design, customized gift bag design etc.
Dance Court and La Kiva to get to the lobby.
Change of Venue: It may be necessary to change the location of
The bar estimate is dependent on many variables including
the event in the occasion of inclement weather. The Gage
but not limited to the length of the event, and/or requested
implores every effort to follow the wishes of the client but may
services such as a ceremony bar, tequila donkey, champagne
change the site of the event if there is a threat of harm or bodily
toasts, specialty drinks, special order wine etc.
injury to guests, or if we feel the weather has become too unbearable for the guests to be comfortable. In most cases, the
Special Order Wine: If the client wishes to order wine that we
wedding couple is given the opportunity to make the call on
do not typically offer on our wine list, we will be happy to
whether the event is moved. The event staff will request that the
make a special order from our distributors. However, we need
couple make that call no later than noon on the date of the
the order requests one month prior to the event and the client
event. If the event department feels like bad weather is likely
will be financially responsible for all wine ordered.
days before the event, they may suggest the client rent a tent. In which case, the Gage will handle the tent rental and install. A
Cash Bar: The Gage does not offer cash bar, kegs or corkage
discount on the site fee is not given if the event is moved.
fees.
Bar Estimate: A general estimate will be given to the client in
TABC Restrictions on Alcohol: The Gage must provide all
proposals, but we cannot guarantee a bar total unless the client
food and beverages. It is against TABC regulations for any
wishes to cap their bar bill at a specific amount. The bar estimate
outside alcohol to be brought into the Gage Hotel unless for
is determined off an average based on our experience in hosting events. The final bar bill will be determined at the close of event and will affect the final gratuity and event management fee.
personal use in one’s hotel room. Guests are not allowed to provide alcohol to their guests in common areas, casitas, Captain Shepard’s house, game lot or the pool area.
Catering and Food Service: Catered events are buffet style. The event
Clients must choose one menu option from the reception package that
planner will determine if the buffet is one or two-sided depending on
they are the most interested in, plus 4-6 appetizers and 3 cake choices.
the number of guests and location of dinner. Plated dinners and family style dinners are subject to additional service fees.
Rehearsal Dinners/Welcome Dinners/Welcome Cocktail Party Clients are required to host the rehearsal/welcome dinner at the hotel
Children’s Plates: Clients are given the choice of offering children under
as well. Weddings that block the entire hotel must host a dinner with
12 years of age the option of a children’s plate.
fifty percent of the guest list included. The same catering policies
Vendor Meals: Suggested vendor meals for musicians is a meal at the
apply to rehearsal and welcome dinners.
Brick Vault BBQ and Brewery, provided by client. Half Priced vendor meals in the form of what is served at the reception are reserved for
Final Count Deadline:
photographer, videographers only. Custom vendor meals will be
The entrée portion of the menu for the event must be determined one
charged full price. Plated Dinners and family style: Plated dinners and
month before the event. The final guest count is due two weeks before
family style dinners incur an additional service charge for the increase
the event date. The number of guests may go up a max of five guests
in labor.
after the deadline but cannot go down.
Customized menus: A menu customized for the client (i.e. a menu not offered on catering menu) will incur additional service charges,
Outside Rental and Miscellaneous Service Fees: The Gage Hotel
depending on the request and to be determined by the event planner.
handles all rentals, however if the client wishes to obtain a rental on
Dietary restrictions: The Gage will honor dietary restrictions if it is a
their own that the Gage does not have a source for there will be a 20%
threat to a
handling fee. Miscellaneous services provided by the Gage such as
guest’s health. The Gage will provide vegetarian meals if the
invitation design, gift bag purchase and assembly, and miscellaneous
information is provided in the two-week timeframe ahead of the event.
services will incur a 20% service charge as well. If the client has
Tasting meeting for menu selections: A tasting meeting is provided for
permission to bring in any décor or rentals, the Gage will not be
the reception dinner only and is limited to 4 guests.
responsible for the items in any way and there will be a service charge for handling these items.
Floral and Décor Policies and Procedures: The Gage Hotel handles all floral and design exclusively. The event team
Substitutions and Shortages: Artistic license belongs to the floral staff in
and floral designer will work closely with the client to design the event’s
the event of shortages or unexpected events that lead to
floral based on client’s preferences. The floral estimate will be provided
a last minute design change.
when client fills out a floral questionnaire and may be amended up to three weeks prior to the event. Once the floral order is finalized, changes
Outside Vendors: The Gage does not allow outside vendors such as event
cannot be made.
planners or designers, stylists, florists, pastry chefs, or servers. The Gage staff handles all aspects of the event preparation during the time the event
Repurposing Floral: We cannot repurpose from rehearsal/welcome
takes place.
dinner to wedding ceremony/reception. We can repurpose floral from the ceremony to reception but can’t substitute for important elements
Vendor Recommendations: The Gage provides a detailed vendor list of
like centerpieces and sign in table. (For instance, we can repurpose the
professionals that we recommend. The Gage suggests clients contact the
ceremony arch to use on couple’s chairs, behind the cake table, buffet
vendor and negotiate terms directly. The Gage is not responsible for
etc.) This will be done to the floral team’s discretion. We cannot
services or products provided by vendors on the list.
substitute centerpieces with bouquets but will showcase bouquets in other ways.
Personal Items: The Gage is not responsible for lost, damaged or stolen
DIY Installations and Décor: The Gage does not allow DIY installations
items or gifts.
or décor. Our floral team works intimately with the client to implement the client’s choices, but the design and installation must be done by Gage
Deposit, Check out and Final Payment: A deposit of 50% of the projected
event staff.
final bill will be due one month before the event. Final payment for the remainder of the balance is due on the day of check out. The event
Taking home flowers: Clients are allowed to take flowers from the event
planner will meet with client on the day of check out to go over final bill
but cannot take the vessels.
and receive payment.
General pricing information Bridal bouquets start at $200 Bridesmaid bouquets start at $150 Boutonnières range from $18-$25 Corsages start at $35 Centerpieces for tables start at $125 each Floral arches start at $1,200 We will re-purpose florals from ceremony to reception, but cannot guarantee quality. We cannot repurpose floral from rehearsal dinner to wedding reception without charging a significant repurposing fee. Décor and Rentals There will be a 20% service charge for outsourced linen rentals. Handling of outside rentals, furniture and decorations will also incur a service charge to be determined by event planners. Offsite fees may include travel and additional labor depending on location.
@GAGEWEDDINGS
102 NW HIGHWAY 90 MARATHON, TX 79842
1-800-884-GAGE WWW.GAGEHOTEL.COM