If you have a large guest list …

Michael Will
Photo by Michael Will Photography
Carrie Furnaces
Carrie Furnace Boulevard, Rankin
412.464.4020
riversofsteel.com
Cap your guest list at: 1,000
Secure your date: You never know, call for availability! But, know that the site is only open from May through October
Budget: $3,500 rental fee
What you’ll get: Use of the space
Menu prepared by: Anyone the couple chooses
Who you’ll work with: Stacy Drane, 412.464.4020 x232, sdrane@riversofsteel.com

Destiny Hill Farm
1069 S. Main St., Washington
destinyhill.com
Cap your guest list at: 500
Secure your date: 18 months in advance
Budget: Email for details
What you’ll get: Lavender fields, stables, show barn, event coordinator and event staff
Menu prepared by: Preferred caterers
Who you’ll work with: Mimi York, mimi.york@destinyhilll.com

Hilton Garden Inn Pittsburgh-Southpointe
1000 Corporate Drive, Cecil Township
724.743.5000
pittsburghsouthpointe.stayhgi.com
Cap your guest list at: 800
Secure your date: As soon as possible
Budget: Varies
What you’ll get: Use of the newly-renovated ballroom; five hours of open bar, hors d’oeuvres, dinner, Champagne toast, linens, chair covers, menu cards, cake-cutting service, private cocktail reception for bridal party, candles, accommodations for bride and groom
Menu prepared by: In-house chefs
Who you’ll work with: Joanna Bazzano, 724.743.5039, joanna.bazzano@hilton.com and Alexandra Jordan, 724.743.5009, alexandra.jordan@hilton.com

Joey Kennedy Photography
Omni Bedford Springs Resort
2198 Sweet Root Road, Bedford
814.623.8100
omnihotels.com/bedford
Cap your guest list at: 500
Secure your date: 6-15 months in advance
Budget: Varies
What you’ll get: Menu tasting for four, cocktail reception, dinner reception, four-hour bar including bartenders, floor-length classic table linens, champagne toast for all guests, banquet chairs, set up and tear down, complimentary overnight accommodations for the couple, on-site wedding coordinator, custom wedding cake and cake-cutting service
Menu prepared by: Resort chefs
Who you’ll work with: Ashley Riebel, ashley.riebel@omnihotels.com, Sarah Grenier, sarah.grenier@omnihotels.com and Sarah Ferrari, sarah.ferrari@omnihotels.com

Thomas Ruch
The Pittsburgh Shrine Center
1877 Shriners Way, Cheswick
724.274.7000
pghshrinecenter.org
Cap your guest list at: 600
Secure your date: At least 12 months in advance
Budget: $3,500 for a five-hour event. Each additional hour is $375
What you’ll get: Stage with sound system, sunken dance floor, 2-tiered seating, parking for 500 vehicles, coat check service, tables, chairs, all dishware
Menu prepared by: Preferred caterers
Who you’ll work with: Paulette Zanotti, 724.274.7000 x305, pzanotti@syriashriners.org

Adam Michaels
Westin Convention Center Pittsburgh
1000 Penn Ave., Cultural District
westin.com/Pittsburgh
Cap your guest list at: 125-650
Secure your date: Six months to one year in advance
Budget: $100-$150 per person
What you’ll get: Butler passed hors d’oeuvres, three-course sit down dinner, four hours of open bar, champagne toast for all guests, wedding cake, floor-length linens, votive candles, hospitality room for bridal party, discounted room rate for out of town guests, luxury accommodations for the newlyweds
Menu prepared by: In-house chefs
Who you’ll work with: Catering sales team, 412.560.6358, ava.vuono@westinhotels.com

Westmoreland Museum of American Art
221 N. Main St. Greensburg
724.837.1500
thewestmoreland.org
Cap your guest list at: 450
Secure your date: Three to six months in advance
Budget: $250 per hour
What you’ll get: Museum tables and chairs, audio/visual equipment (subject to availability)
Menu prepared by: Preferred vendors
Who you’ll work with: Randall Oaks, 724.837.1500 x136, eventrentals@thewestmoreland.com

Wyndham Grand Pittsburgh Downtown
600 Commonwealth Place, Downtown Pittsburgh
412.594.5131
wyndhamgrandpittsburgh.com
Cap your guest list at: 1,200
Secure your date: 18 months to even just a few months prior
Budget: Varies
What you’ll get: Hors d’oeuvres, seated dinner, premium alcohol, cake, Champagne toast, chiavari chairs, colored linens, up lighting, overnight stay
Menu prepared by: Executive Chef Dean Gress
Who you’ll work with: Ashley Brown, 412.594.5131, ashbrown@wyndham.com