Red Wine Hot Chocolate

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Red Wine Hot Chocolate Recipe: Serves 8

5 ounces dark chocolate, finely chopped

2 tablespoons unsweetened cocoa powder

2 tablespoons packed brown sugar

1/4 teaspoon ground cinnamon

4 cups whole milk

1 1/2 cups fruity red wine, such as Merlot, Shiraz, or Zinfandel

Pinch of salt

Cinnamon sticks and additional cocoa powder to garnish (optional)

Whisk the chocolate, cocoa powder, sugar, and cinnamon together in a large saucepan. Add the milk and bring to a simmer over medium heat, whisking occasionally, until hot and smooth, about 5 minutes. Stir in the salt.

Remove from the heat and add wine. Divide among 8 small glasses or mugs, garnish with raspberries and a dusting of brown sugar, if desired, serve and enjoy.

Richmond Heart Ball 2016

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MOSAIC-43 1.27.48 PM



 We’re feeling a little nostalgic as the new year begins and excited to share photos from one of our favorite events of 2016.  As we continue the planning process for the 2017 Heart Ball Season, it is the perfect time to look back and reminisce on last year.

When we sit down at the planning table with a blank slate, one of the things that motivates us is the anticipation of our guests’ reactions and dreaming up ideas that might inspire them.

We really enjoyed the exciting reactions to the spectacular costumes, performances, and beautifully crafted Asian-themed courses. The theme in Richmond last year was Fortune of Heart.  Clusters of tables of various shapes, heights and sizes were each decorated in unique styles.

We’re proud and honored of our continued partnership with the American Heart Association and we are looking forward for this year’s Heart Ball taking place on April 22nd, 2017!

Click on the gallery below to enjoy the details captured by the amazing Alex Tenser Photography.

Many thanks to:

Rentals- Classic Party Rentals of VA

Rentals- DC rentals

Rentals/Lighting- MOSAIC Catering + Events

Photography- Alex Tenser Photography

Floral-  Floraculture

Venue- Science

Performance- Latin Ballet

Performance- VCU club Lion Dance

American Heart

Music- Debonaire Entertainment

Questions about what you see here? Contact our events team for more information on our rental products.

Jackie and John’s Wedding

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Jackie and John’s gorgeous wedding is the perfect example of a timeless design.  Almost two years later and we’re still swooning over their gorgeous Spring southern plantation wedding.  It was filled with meaningful symbolic details of Jackie and John’s love and the family style dinner service made 200 guests feel like they were in an intimate setting.  We worked with an amazing team of vendors to make this dream wedding come to life.

Cheers to Jackie and John!

Click on the gallery below to enjoy the details.

Many thanks to:

Photographers- Grant & Deb Photographers 

Venue- Westover Plantation 

Event Coordinator- LK Events and Design 

Lighting- Blue Steel Lighting Design

Flowers- Seasons Of Williamsburg

Caterer- Mosaic Catering

Cake- WPA Bakery

Hair and Makeup- Avenue 42 Salon

Invitations- Birch Paper & Design

Rentals- Rent-E-Quip and Mosaic Catering + Events

Bridal Gown- Berta

Formal Wear- Men’s Wearhouse

Video- Handspun Cinema

Transportation- Winn Transportation

Salted Caramel Cotton Candy Cocktail Recipe

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Happy National Cotton Candy Day!
In honor of National Cotton Candy Day, we’ve partnered up with Sugar Soiree to bring you a delicious cocktail that will be shaken table-side and poured over Sugar Soiree’s Salted Caramel cotton candy at MOSAIC Restaurant, Richmond on River Road.  Come on over to give it a taste and enjoy the full craft cocktail experience!
Caramel Apple Cocktail Recipe:
1 1/2 oz Apple Brandy
4 oz House-Made Apple Cider
1 Tbsp Caramel Sauce
1 Hand Full Salted Caramel Cotton Candy
Place cotton candy into a chilled coupe glass. Fill shaker with ice and add all ingredients except for cotton candy. Shake vigorously, attach strainer and pour liquid over cotton candy into the coupe glass.
Many thanks to:
Cotton Candy- Sugar Soiree

Alfresco & Fireside Dinner Series at Dover Hall- England

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Dover Hall & MOSAIC Catering + Events cordially invite you on a culinary adventure celebrating the culture and traditions of Europe. Our monthly dinner series will feature fine cuisine with surprise guest chefs as well as cultural happenings and entertainment that will enhance your dining experience. Join us for this exciting new series set among the splendor of Richmond’s very own Dover Hall Estate, a private estate located in the rolling hills of Manakin-Sabot, Virginia. Dover Hall combines the grandeur of days past with modern conveniences, providing guests with unforgettable experiences.

Passed Hors D’oeuvres
Deviled Mushroom Tart
Fig & Walnut Mince Pie
“Fish & Chips”


First Course
Chestnut-Sage Soup

Second Course
Stuffed Quail with Wild Mushrooms

Third Course
Double Cut Pork Chop with Three Mustard Cream Ale Sauce
Yorkshire Pudding with Cumberland Sausage
Cauliflower-Brussels Gratin

Fourth Course
Treacle Tart

Welcome Cocktail
Earl Grey Martini


For additional information & upcoming dinners, click here.
Many thanks to:

Venue- Dover Hall Estate

Photography- Hayes & Fisk Photography



Elise and Ethan’s Wedding

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It’s hard to believe that one year ago today Elise and Ethan were getting married! Our production department did a beautiful job designing and hanging the lighting canopy for their reception at the Country Club of Virginia. Congrats to the lovely couple and we wish you the best of luck!

Click on the gallery below to enjoy the details.


Photography: Steven & Lily Photography

Rehearsal Dinner: The Boathouse at Rocketts Landing

Ceremony Music: Lyric String Quartet

Jeweler: Diamond’s Direct Richmond

Bridesmaid Dresses: Bridal Elegance

Transportation: Down Under Limousine

Accommodations: Omni Richmond Hotel

Videography: Gray Fox Films

Ceremony Site: Reveille United Methodist Church Sanctuary

Reception Site & Catering: The Country Club of Virginia, Westhampton Clubhouse

Officiant: Rev. Douglas J. Forrester

Additional Ceremony Music: Cathy Armistead (Director of Music Ministries, Reveille United Methodist Church)

Gown & Veil: Love Couture Bridal

Shoes: Jessica Simpson, Nordstrom

Hair & Makeup: Avenue 42

Formalwear: Alton Lane & Jos. A. Bank

Invitations & Stationery: Dear June Paperie

Flowers: Flowers by Natalie

Lighting: Mosaic Catering and Events

Band: A-Town A-List, Sam Hill Entertainment

Cake: Gourmand Bakery

Favors: Arbor Day Foundation


Hofheimer raises the bar…to the roof!

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The Historic Hofheimer Building is finally in action! Scott’s Addition has been growing exponentially over the past few years, and has recently sky rocketed. As residents of Scott’s Addition, MOSAIC has loved watching this area grow, and being a part of it as much as we can. Watching this historic building’s renovation from start to finish has been an exciting process. MOSAIC could not wait for the chance to get our hands on the space and have an opportunity to design an event there. The opportunity finally came, and we dove into the design process with the help of some incredible vendors in the area, such as Classic Party Rentals and AFR Furniture rentals.

Looking to elevate the already incredible view and environment offered by the space, the focus was to keep the design simple and sleek, but really create an impact. The new venue offers up space for local artists to showcase their work, so creating a design to incorporate the art work became crucial to the cohesion of the space. The Loft Space as well as the Roof Top Terrace both offer different and distinctive features.  We wanted to highlight as much of the architecture as we could. Mixing different textures and materials seemed to be the best way to bring the space to life.

Click on the gallery below to enjoy the details.

Many thanks to:

Photography- Amanda Beside Eric

Rentals – Classic Party Rentals of Virginia

Furniture Rentals – AFR

Styling + Design – MOSAIC Catering + Events

Vendors – King of Pops

Venue – Historic Hofheimer Building

Honey Roasted Summer Corn Bisque

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Meet Director of Restaurant Operations, Randy Roscoe. Randy began his professional career at the Country Club of Virginia before becoming the Executive Chef at Altria’s corporate headquarters in Richmond. With his passion for local Virginia ingredients, it’s no wonder that he shared a recipe that perfectly captures a Virginia summer in a bowl.


“This recipe represents all the good things with Virginia in the summer time.  It’s a delicately sweet and savory soup balanced by the salty pork and crab meat. This soup always reminds me that it’s the middle of summer, the beach is ready the beer cold and the water is always fine.  Garnish with crispy pork lardons, crab meat, micro arugula and pimento peppers.”


Honey Roasted Summer Corn Bisque


  • 20 Virginia sweet corn cobs, shucked
  • ½ cup honey
  • Salt and pepper
  • ¼ cup olive oil
  • 2 large yellow onions, small diced
  • 2 large carrots, peeled and small diced
  • 4 ribs of celery, small diced
  • 4 bay leaves
  • 6 garlic cloves,  minced
  • 3 tbsp fresh thyme
  • 2 chipotles in adobo sauce, minced
  • ½ lb butter, unsalted
  • ½ cup olive oil
  • 1 cup dry white wine
  • 2 quarts heavy cream
  • 2 quarts half and half
  • 1 gallon vegetable stock
  • 1 quart all purpose flour
  • Salt and pepper to taste


Coat corn on the cob with honey, salt, pepper and olive oil.  Place on a sheet pan and roast at 350 degrees for 30 minutes.  Pull out and let cool to room temperature. Once cooled, slice off corn kernels, set aside and save cores for later.

In a large stock pot, heat up whole butter and olive oil.  Once the butter starts to bubble, add the roasted corn kernels, onions, carrots, celery, bay leaves, garlic, fresh thyme and chipotles.  Saute till vegetables are soft and aromatic. Add white wine and simmer for 5 minutes.  Add the flour and form a roux with the vegetables.  Make sure all the flour is fully incorporated. Add heavy cream, half and half and vegetable stock.  Bring to a boil and then reduce heat and simmer for 30 minutes.

Using a Vitamix or blender, puree the soup in batches till smooth. Adjust seasoning to desired taste.  Garnish with crème fraiche and bourbon for added depth.

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Many thanks to:

Photography- Hayes & Fisk Photography


Alfresco & Fireside Dinner Series at Dover Hall

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Summer is the time to dine alfresco and enjoy fountains and gardens. Come enjoy Dover Hall Estate and dine by the reflecting pool as you enjoy gnocchi hand-prepared by our very own Chef Jordan Cregger during cocktail hour. Chef Glenn Hooper will prepare a rustic family-style feast paired with Italian wines that will transport you to the rolling hills of Tuscany. End the evening with a scoop of local, hand-made gelato from Nick DeLuca and a sip of limoncello as you stroll under the cantina lights of the Bluestone Terrace.
For additional information & upcoming dinners, click here.
Many thanks to:

Venue- Dover Hall Estate

Photography- Hayes & Fisk Photography



Libby and Brian’s Wedding

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Melissa's Favorties-0044

Here is a beautiful wedding we worked on in earlier this summer. The new couple chose a southern wedding with a New Orleans feel. During the cocktail hour, fried okra and our famous mini sweet potato & country ham biscuits were served as a brass band played in the background. The New Orleans theme continued with the two Signature drinks, a Sazerac and St. Joe’s Blueberry Mojito. Dinner consisted of a slider bar, RVA Shrimp & Grits, and Roasted Rockfish Filet. Congrats to the new happy couple and many thanks to Melissa Desjardins Photography for the great shots.

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Melissa's Favorties-0087


Click on the gallery below to enjoy the details.


Many thanks to:

Photographer: Melissa Desjardins Photography

Second Photographer: Brittany Claud

First Look: Linden Row Inn

Ceremony: Scuffletown Park

Reception: The Bolling Haxall House

Dress: Maggie Sottero/Purchased at Urban Set Bride

Hair: Lea Judson, Vanity’s Hair Design

Makeup: Nicole Laughlin

Wedding Planning: Wood Grain & Lace Events

Florist: Amanda Burnette

Catering: Mosiac

Cake: WPA Bakery

Invitations: CPDesigns

Bridesmaid Dresses: Lynn Lugo, Bella Bridesmaid

Men’s attire: Men’s Wearhouse

DJ: Rudy H. Lopez / Jazz Band: Doctors of Jazz

Transportation: RVA Trolley