Showing posts with label food and drinks. Show all posts
Showing posts with label food and drinks. Show all posts

Thursday, March 1, 2012

Hottest Wedding Trends of 2012

It has always been a wedding pro’s mission to bring a couple’s unique vision to life by offering ideas and solutions that are original, creative, cost-effective and more. With today’s media-savvy and detail-oriented couples seeking everything from signature tapas bars to creatively stylized photo shoots and cinematography, pros across the country agree that personalization is key, with out-of-the-box themes, styles and creative details destined to pack a major punch during 2012 and beyond.

“Gone are the days of the cookie-cutter couple,” says LaToya Parnell, owner of Something Blue Weddings in Washington, DC. “They are all about the wow factor, the details.”

Meghan Ely, president of OFD Consulting in Virginia, adds that with the ever-increasing influence of the Internet, it’s important that wedding pros take the time to educate their brides and manage expectations, while still helping the overall vision become a reality.

“More and more, we're finding brides heavily influenced by wedding blogs,” says Ely. “This is great news for wedding pros who love the fresh inspiration, but can also prove to be a headache. Bloggity details, as I like to call them, are sometimes created in the controlled setting of an inspiration shoot, and brides may not realize that these wedding details may not be as easy to replicate as they think.”

Here, a few of the year’s buzz-worthy trends that are impacting everything from décor to photography to stationery and more, complete with inspiring advice and insights from in-the-know pros who are making it all happen.

Design, Décor & Style  

Themed, creative and highly personalized décor is where it’s at for 2012, says Amy E. VanMeter, owner of Amy VanMeter Events in Virginia’s Shenandoah Valley, who adds that vintage, rustic and whimsical vibes will be amongst those topping couples’ wish lists this year.

“Themes will continue to be pulled together with creative touches that represent the couples’ personalities,” says VanMeter. “The focal points for these creative elements will be escort card displays, guest book alternatives, table numbers and desserts.” 

Brides have also discovered that repurposing vintage items and natural elements into décor can be an inexpensive and fun way to make the day unique, she adds. “I love the use of a window, with guests’ names written on the glass panes, for the escort card display,” says VanMeter. “And for the table numbers, using items like vintage clocks or playing cards adds a whimsical touch.”

Favors can also play into a rustic or natural theme. Caren Richardson, founder of The Favour Shoppe.com, expects some of her best-selling items for 2012 to include eco-themed favors that are biodegradable or can be replanted, such as confetti and celebratory poppers, which are the perfect addition to a couple’s grand exit.

Also in keeping with rustic and vintage vibes is the fact that outdoor weddings are continuing to grow in popularity, offering wedding pros a host of options to consider when it comes to tackling décor, logistics and more.

“Outdoor weddings are taking center stage as we head into 2012, thanks in part to the endless supply of alfresco fetes featured in wedding magazines and blogs,” says Ely. “It's going to be important for wedding pros to anticipate this trend and prepare themselves for the types of logistical challenges that brides may not initially consider – from Mother Nature and lighting to noise ordinances.”

Popular décor trends for outdoor soirées include lights in trees, says Sharon Naylor, author of over 30 wedding-planning books, including 1001 Ways to Save Money and Still Have a Dazzling Wedding, whether that means strings of fairy lights to create a magical environment or lanterns hung with metal S-hooks. “I'm also seeing way more chuppahs and trellises decorated with high-quality fabric, with the details in the draping and folds, minus a lot of flowers,” she says. “Many have no flowers, but have instead some subtle touches of crystals for sparkle.”

Brides are also once again investing in the production piece of the wedding – from lighting to event furniture, adds Jennifer McBride, owner of McBride Events in Virginia. “The standard polyester linens provided by the venue are just not going to cut it anymore,” she says. “The good news is that these details are no longer an afterthought, but instead a pressing item on the wedding to-do list. Wedding pros need to rethink their planning timeline to ensure the production piece receives attention sooner in the process.”

Pete and Liliana Wright, owners of Virginia’s PW Photography, agree. “As brides look to add their own personal touches to make it feel unique,” say the Wrights, “they are looking for the large items that everyone sees immediately, like event lighting and large centerpieces, as well as the little signature details that really make the room special.”

Details surrounding texture will be a dominant feature at 2012 weddings, adds Parnell, with linens showcasing such decorative details as petals, gems, appliqués, ruffles and lace, and creative color schemes showing off vibrant jewel tones and eye-catchingly unique combinations.

“Colors are all about the personality of the couple,” she says, noting that combos of deep purple and silver, yellow and silver, and red and blue will be popular choices, along with palettes that feature burnt orange, sage green, pale pink, gold, and the ever-classic black and white.

Non-traditional blends of color, including yellow and purple, orange and pink, and blue and purple, will also be seen paired together in floral arrangements, says Daevid Reed, owner of Virginia Beach-based Daevid’s of Norfolk. While traditional 2012 brides may seek a little touch of sparkle by adding crystals to English garden-inspired florals, he says, modern-minded brides will likely choose a more monochrome look with accents of jewel tones for a lively pop.

The use of color is additionally making an impact when it comes to 2012 wedding gowns, adds Lerkia Lee, bridal image consultant at Modage in Laurel, Maryland, citing Vera Wang’s collection of stunning black dresses and Monique Lhuillier’s blush-hued styles, both showcased last fall at Bridal Market in New York City.

“If I had to sum up my thoughts on the bridal collections I saw, the words would be modern, refined elegance and femininity,” says Lee, who notes that such accents as hand embroidery, heavy beading, silk tulle, French vintage lace, embellished sashes and lace sleeves are all popular enhancements.

Statement accessories also provide a personalized touch, she adds, taking note of trends surrounding the use of vintage hair clips and headbands, vintage cocktail rings and pavé bracelets. “Birdcage veils are totally here to stay,” Lee says.   

Photography, Cinematography & Entertainment

Vintage vibes and personalized flair aren’t limited to the design, décor and personal style aspects of a wedding, with everything from black-and-white images to stylized photo shoots currently topping the charts.

“Black-and-white photos are all the rage,” says Naylor, citing statistics from The Wedding Report.com, which indicate that over 60 percent of couples want at least some of their wedding photos to appear in black and white, allowing them to later mix these classics into albums or choose some for enlargement and framing.

In some cases, couples are even adding a vintage touch during the wedding itself by displaying classically themed engagement photos or old-school shots of relatives and friends. “I love the Old Hollywood touch at the reception by displaying a large black-and-white portrait of the couple,” Naylor says. 

While some couples are turning their eyes to the past, others remain firmly grounded in the present, with less interest in receiving physical prints and more focus on multimedia components, including slideshows that infuse both photo and video elements for a one-of-a-kind result, says Damien Smith, owner of Damien Smith Photography in Los Angeles.

“In my business, I've seen an increasing expectation for these,” he says. “The thing I do for my clients to enhance the multimedia experience is to provide a digital copy for their iPods and digital media players. This way, it's easier for them to share on Facebook with family and friends.”

Interactivity and multimedia also extend to the wedding day itself, Parnell notes, citing the use by DJs of such creative features as light shows throughout the evening.

Also incredibly hot with today’s brides are creative shoots that extend beyond the wedding day itself, including post-wedding rock-the-frock sessions and boudoir shoots as a special bachelorette party treat for the bride and her friends.

“The millennial generation loves to be seen, and with the invention of reality TV, everyone wants his or her 15 minutes of fame,” says Olesha Haskett Basma, owner of Oh!Boudoir Photography in Baltimore.

Rock-the-frock-style shoots, the Wrights add, give the bride an opportunity to expand beyond traditional-themed portraits and instead enjoy a session that truly allows her to let loose and express herself, without actually “trashing” her dress.

While traditional photography undergoes several creative twists, wedding cinematography is gaining enormous popularity, and accordingly, the number of studios that offer modern cinematography services is growing to meet demand, says Karyn Reohr, founder and chief creative officer for Black Label Event Films in Portland, Oregon.

“Cinematography is in higher demand, while documentary-style videography is on its way out, though it will continue to have a place with the budget bride for some time,” she says. “Wedding pros of all types, but especially event planners and photographers, should prepare for this trend to become a mainstream concept.”

When it comes to the relationship between photographers and cinematographers, adds Reohr, “it is our joint responsibility to ensure that our clients receive maximum return on their investment from both photos and film, and we should work to co-market the two mediums as a complete wedding day memory package.”

McBride agrees that she has seen an increase in the inclusion of wedding films and the addition of same-day edits as a special touch to impress guests. “Wedding cinematographers are every bit as important as the rest of the wedding-day team,” she says, “so I always encourage my planners to make sure they've dotted the I's and crossed the T's with any additional logistical items.”

Catering & Cakes

While ever-popular dessert bars can enhance the overall look and feel of an event, what about the couple who wants in on this hot trend, but also still wants to showcase a classic cake?

A popular trend for 2012, says Kara Buntin, owner of A Cake to Remember in Virginia, is the inclusion of a dessert buffet alongside a smaller wedding cake. “The display can be set up with the cake in the middle and smaller desserts placed around,” she says.

And while some couples are going smaller, others are going all-out with taller and grander designs likely influenced by last spring’s royal wedding, which featured a stunning eight-tiered masterpiece. 

The tall look, says Buntin, can be achieved by either using double-tall tiers or a combination of regular and taller tiers. “The irregularity of tiers that are different heights will give the cake a more modern look without getting too far away from tradition,” she says.  

Of course, cakes and desserts aren’t the only elements on display when it comes to food options, and tapas bars are another big hit for 2012, says McBride. “Say goodbye to food stations – that means you, mashed potato bars – and say hello to tapas bars,” she says. “Brides are having fun with food, so it's important for wedding professionals to stay current on culinary trends. Remember, a fruit and cheese display is an easy addition to the menu, but it will be the hundredth time the guests have seen it.”

Also every bit as important as the food choices, creative signature drinks have the power to not only “wow” guests, but to also make it seem as if the couple has spent more than they actually have, adds Naylor. “I'm seeing a lot more sangria in beautiful deep red shades, or pale peach, served in gorgeous glass pitchers,” she says. “It gives the guests something unique to drink that they wouldn't otherwise make for themselves. Champagne punches are also a big draw.”

Stationery & Invitations

Since today’s wedding trends are dictated more by personality than tradition, this approach is also reflected in the types of stationery couples choose, says Debi Sementelli, owner of Lettering Art Studio in Carrollton, Texas.

“Calligraphy, vintage and retro continue to be sought-after looks,” she says, adding that bold color combinations and the use of unique materials, such as fabric, wood and acrylic, are popular ways to create a signature style. “Overall, there is a great sense of fun in the out-of-the-box approach to weddings.”

With the increasing popularity of stationery blogs, plus the ease of sharing inspiration on the Internet, customized and non-traditional invitations are becoming ever more popular, adds Tracy Osborn, founder of WeddingLovely.com.

The hand-lettered trend is perfect for infusing a beautifully organic feel, she says, while wood veneer and watercolor-inspired designs offer the perfect complement to creative themes, including those which feature rustic, natural and artistic elements.

Tuesday, June 21, 2011

Happy Days

It’s a great day for me, with another publishing class done for the semester and a very successful wedding this past Saturday for two wonderful clients!

I can’t even begin to tell you what an honor and a joy it was for me to share their day. While wedding coordination is certainly a huge responsibility, it’s one that I love, and it was truly a magical feeling to share in my clients' excitement throughout the day and in the months prior, knowing that I played a part in making sure things ran smoothly and that they had the day they’d dreamed about. Here, just a few pictures of the lovely ballroom, along with me taking things in from the sidelines during a quiet moment before springing back into action. 




Plus, now that my crazy busy marketing class is out of the way at last, I’m looking forward to getting back to blogging, working on my next wedding coming up in August and actually having some time to spend with my husband, family and friends!

Before I dive back in, I want to first share a quick feature from Fredericksburg.com, where the wonderful Sharon Naylor, author of more than 30 fabulous wedding books and one of the kindest people I’ve met in the industry, asked me to weigh in about one of my favorite wedding trends – late-night snacks!


Check out the article, written a couple weeks before I moved on from Weddzilla, and stay tuned for more new blog posts soon! 

(Photo Credits: Personal Library & Creators.com) 

Wednesday, February 16, 2011

Culture In The Classroom

Throughout my life, I’ve always loved learning about cultural and religious traditions that differ from my own. And now, as an aspiring wedding coordinator, one of my favorite things about meeting and interacting with soon-to-wed couples is learning all about their heritages and how they plan to tie these aspects into their wedding celebrations. So, as you can imagine, I was thrilled to take my latest wedding coordination course, which focused entirely on weddings of different faiths and cultures!

To keep things informative but fun, our instructor arranged for the last class to include a tasting of foods from around the world. Each student made and shared a favorite dish representing her own heritage, with one simple catch. It had to be a food that could be easily served during a wedding reception. As an Irish-Italian, there were tons of delicious options that initially came to mind, but in the end, I went with a tried and true, and relatively simple, recipe – bruschetta.


Not only is bruschetta incredibly tasty, but it’s also one of my favorite cocktail hour foods because it’s so easy to eat with your hands and is a great vegetarian option. All in all, I loved this class, especially since blending traditions when coordinating a wedding is now important to me for another reason. But I’ll save that announcement for next time…

What are your favorite cocktail hour foods, and what’s your favorite dish from your own culture?

(Photo Credit: Simply Recipies)

Thursday, October 28, 2010

Sugar Rush: Candy Table Tips From A Pro (Part Two)

Candy table guru Frances has so much good advice, I decided to spread it out over two days. Enjoy the second installment of her helpful tips!

What’s the biggest challenge you’ve faced in putting together a candy table, and how did you deal with it?

The biggest challenge I've faced is the weather. Chocolate melts easily, and it can be hard to have a candy table during the summer or even outdoors on a nice day. In these situations, I load up on hard candy and items like popcorn or Rice Krispies treats, while trying to minimize the chocolate's exposure to the elements.


What are some of the most unique candy table items or ideas you’ve seen used? Are there any specific treats you’d recommend for guests who aren’t able to consume sugar?

When planning out a candy table, I think it's important to include choices that the guests of honor like. It is, after all, their celebration. If you're trying to limit the sugar level, include sugar-free candy and popcorn, plus yogurt-covered items and candy-coated selections like pretzels.


Do you have any other advice or comments you’d like to share?

Remember that the point of a candy buffet is to provide variety. It also isn't Halloween, where you have to send your guests home with pounds of candy. Use small bags or boxes so that guests don't overstuff, and use small scoops with your candy. In my experience, while you should make sure you have enough candy overall, remember that most people won't take one of everything. Rather, they'll choose a few of their favorites. For example, there is no need to provide 100 candy bars for 100 guests. You can get away with 75 bars, because some people might not like that type of candy and will pick something else from the table.


What do you think of Frances' tips? Are you ready to go out and create a candy table for your next party?

Want even more inspiration? Check out Amy Atlas' fabulous blog, where Frances gets a lot of her great ideas!

(Photo Credits: Lollipops & Paper)

Wednesday, October 27, 2010

Sugar Rush: Candy Table Tips From A Pro (Part One)

Who doesn’t love walking into a wedding reception and seeing a beautiful table just loaded with delicious treats? I know I certainly do, and that’s why I’ve invited the talented Frances from Lollipops & Paper to share advice and inspiration about this fun and popular trend. Just in time for Halloween, let the cravings begin!



You’ve designed beautiful candy tables for events ranging from kids’ birthday parties to weddings. What’s your experience been like, and how do you feel a candy table can enhance an event?

I started out making just my customized chocolate candies and lollipops, but eventually, I was making several types of candy for parties. Then, candy tables came into fashion, where you actually designed a setup instead of just handing out sweets or throwing candy into a pinata. I loved the idea and gave it a try the first chance I could.

The great thing about candy tables is that guests of all ages can find something they like. You can include sour candy, chocolate, and even sugar-free choices so that there's something for everyone. We often focus so much on what kids like that we forget adults are there, too! Candy tables are especially great for weddings, because they give guests something sweet to munch on while taking a break from dancing or to enjoy again after the reception.


What are the most important things to keep in mind when deciding just what types of candy to use and what the setup should look like?

I think a good candy table has a wide variety of selections. Try to include something for every taste palate. Start with one choice of chocolate, hard candy, sour candy, and even something salty. And don't forget about your guests who are watching their sugar intake. Be sure to include sugar-free candy, as well.

Also remember that a candy table doesn't have to be expensive. In fact, I think it saves money, because there is less waste. With a candy table, guests choose only the candy they like, leaving behind the rest for someone else. How many times have we gotten candy in a favor box only to throw it away because it isn't the candy we like?

When creating the setup, keep in mind that a well-designed table is simple and balanced. For most tables, plain clear vases and simple white platters work best. When laying out the table, it's best to start from the center and move outward. Putting the cake, a flower arrangement, or even a large jar of candy in the center will draw the eye. Accents like a coordinating tablecloth and runner can help pull the look together. Details like ribbons and labels for the jars and platters are also a nice touch.


Many venues offer a candy buffet as a wedding package add-on, but is this also a project the bride and groom can take on as a DIY, maybe with the help of a relative or friend?

If a candy table is something you want to do yourself, there are a few things to consider. First, if you are buying all the platters and jars, you have to factor that into the cost. Of course, you can use the jars again after the wedding, but some types of jars can cost upwards of $10 each, so it might not be as cost-effective as having your reception site provide these items.

Second, it takes time to set up a table. If this is going to be a DIY project for a friend or relative, make sure that person can set up early and still make it to the ceremony. And just like with any other aspect of wedding planning, preparing ahead of time is key. Adding personalized labels or bows can be done months ahead of time, and if you can buy your candy in advance, you can take advantage of sales or special wrapper colors, such as red during the Christmas and Valentine's seasons, or pastels during the Easter season. Candy is always on clearance during the few days after Halloween, so this is also a good time to stock up. And what if you don't like the preexisting candy design or wrapper? You can always cover it with paper or packaging to match your color scheme.


What do you think of the candy table trend, and what are some of your favorite treats?

(Photo Credits: Lollipops & Paper)

Thursday, October 7, 2010

Alcohol & Weddings: How Much Is Too Much?

We’ve all seen it happen at least once or twice. A bride or groom who’s had a little (or a lot) too much manages to act like a complete fool at the wedding. Or, just as bad, he or she spends the entire reception sick in the bathroom.

Going into our day, I in no way wanted to be remembered as “that” bride by our families and friends. Making a fool of myself in front of my new in-laws and relatives would have been entirely mortifying, not to mention very out of character. Plus, after pouring so much time and money into the wedding, I planned to be as “in the moment” as possible, clearly remembering and taking in everything that was going on without feeling dazed or tired.


In other words, there was no way I was going to let alcohol spoil my good time or anyone else’s. And so, there was no champagne flowing during the “getting ready” phase of our day, and I’d also been very careful to limit myself during the rehearsal dinner the night before. During the reception, I enjoyed a few sips each of wine, sangria and champagne, mostly because my stomach just wasn’t in the mood, but also because I had already decided I’d keep it to no more than two glasses total, which is a comfortable limit for me.

Looking back, our wedding was the most fun and memorable day of my life, and I’m so glad I didn’t ruin it by getting carried away. Drunkenness, by me or anyone else, had no place at our celebration.


LESSON LEARNED: If there’s ever a time to know and respect your limits, it’s during your wedding. Yes, you’re not driving, and yes, you’re having the time of your life. But do you really want the big story everyone most remembers from the day to be that of the inebriated bride? Do you really want your new relatives' earliest memories of you to involve drunkenness? Don’t embarrass yourself, your husband, your parents and grandparents, or anyone else. Enjoy one or two drinks, or however many you know you can easily handle, and then save the rest for the honeymoon. I guarantee you won’t regret it.

What are your thoughts about drinking at a wedding? Do you plan to limit how much you have?

(Photo Credits: Personal Library & Alex Neumann Photography)

Wednesday, September 22, 2010

Heather & Stephen's Summer Sangria

If you’ve been reading my blog for a while now, you know I’m wild about wine. From visiting vineyards to taking tasting classes, enjoying a good glass is my perfect way to kick back after a long and busy week.

But although I do like to drink my wine straight, I also love it with a little twist. So, in addition to the classic reds and whites we served with dinner, Stephen and I were especially excited to see our signature “summer sangria” brought to life the day of the wedding.


Even though my queasily excited stomach kept me from trying more than just a sip or two, the drink was a perfect blend of red wine and citrus, which our guests enjoyed down to the last drop. Seeing them sipping away throughout the night reminded me of all the amazing summer evenings Stephen and I have spent together at La Tasca, our favorite tapas place, enjoying a glass of sangria as flamenco dancers swirl around the floor.

LESSON LEARNED: A signature drink is a great way to add a special personal touch to your party. Whether you choose one of your all-time favorites or work with the venue staff to concoct a unique drink that meshes with your theme or color scheme, this is a great way to give guests a taste of your personalities. Not a drinker? Non-alcoholic drinks can work, too, and will definitely be popular with those who need a break from the bar.



Are you serving a signature drink on your wedding day?

(Photo Credits: Alex Neumann Photography & Personal Library)

Monday, September 6, 2010

Making Your Party ‘Pop’

Candy and dessert tables have become a tried and true staple at events of all types and sizes, but another fun and affordable option – the popcorn display – often flies under the radar. For years, this has been one of my all-time favorites, and it’s easy to see why.

With just a little research, you can find tasty options online through sites such as Popcorn Papa, which offers tons of choices in colors and flavors to match your theme or décor. From jalapeno or dill pickle, to vanilla or watermelon, the sweet and salty flavors can be as classic or crazy as you wish.


At the Wish Upon a Wedding DC launch party in June, blue candy-coated popcorn, along with classic butter and cheese corn, made for a fun display near the entrance, plus a simple take-home snack for guests.

Plus, while cupcakes and custom-made treats can become costly very quickly, a 6.5-gallon bag costs less than $8 on Popcorn Papa. Just pick up a few clear containers and scoops, plus DIY labels and favor bags, and you’ll be good to go! Candy-coated popcorn can be a great addition to a candy or dessert table, as well.


Or, if you prefer to serve your popcorn up fresh, plenty of rental companies can hook you up with an onsite machine sure to add a touch of carnival-style fun to your wedding or birthday party.

What’s your favorite buffet-style table?

(Photo Credits: Wish Upon a Wedding DC & Weddingbee)

Tuesday, August 10, 2010

A Potluck Wedding?

It certainly takes all types of weddings to make the world go round. The creativity and variety found in these celebrations, reflecting the personalities and interests of brides and grooms everywhere, are a large part of what so excites me about them.

Recently, I learned of a couple who held potluck-style nuptials in a friend’s backyard. Though the ceremony itself was on the formal side, complete with a traditional wedding gown and a large bridal party, a handful of relatives either contributed dishes to serve afterward or lent a hand by preheating and bringing with them trays of food supplied ahead of time by the couple.


Though this was certainly the couple’s choice to make, I must say I personally wouldn’t choose to have this type of wedding. At our reception, I felt it was our obligation to provide all guests with, at the very least, their meals and non-alcoholic drinks, including soda, water and tea. After all, many of them had traveled a long distance to be with us and had given us gifts, as well. Expecting them to work on the day of the wedding wasn’t part of the plan.

What do you think? Is a potluck wedding a fun way to get everyone involved, or should the couple supply food and drinks for their guests?

(Photo Credit: Alex Neumann Photography)

Friday, July 9, 2010

The Food Fight

Make no mistake, I love to eat! In fact, the hardest part of my fitness routine throughout the past year has been taking a pass on my favorite cookies, chips, and all of the other salty or sugary confections that seem to beckon from the cupboard on a nightly basis.

So, as you can guess, I went into my wedding day ready to chow down! From the Mexican food to the sangria to the Oreo-cream cake, I was more than ready to stuff myself full.

The only problem? I couldn’t! Yes, even me, the bottomless pit of junk food delight, joined the ranks of brides who could hardly eat more than a couple bites on the wedding day.


Don’t get me wrong. It wasn’t all bad. Before things got too crazy during our “getting ready” phase, I was my usual self, first eating couple waffles for breakfast, followed by a small Starbucks green tea blended drink. Then, for lunch, I also drank a mini Jamba Juice smoothie, and munched on a small dish of pasta that was leftover from the rehearsal dinner.

But things definitely went downhill from that point, at least food-wise. By the time we had arrived at the church, the combination of adrenaline and nerves left me without an appetite and even feeling a little queasy. Then, later, once I did feel slightly hungry, I just couldn’t bring myself to stomach much food.

What did I actually manage to eat and drink? Here’s the breakdown.


Cocktail hour? I drank a glass of Sprite while Stephen and I relaxed in the bride’s room. No alcohol or appetizers for me.

Dinner? Between guests coming to our table and my finicky appetite, I ate half an enchilada and a few bites of Mexican Caesar salad, along with several spoonfuls of rice and beans. I also managed to enjoy a couple sips of our signature sangria and our wine. But the fajitas and black-bean shrimp salad? I never touched them.

Dessert? I manage to squeeze down a couple bites of cake, from which I’d been given one slice of each flavor, but definitely couldn’t eat more than that. Luckily, our coordinator boxed them all up, and my mom froze the slices for me to enjoy after we got back from our honeymoon. I drank a sip or two of champagne during the toasts and cake cutting, but that was about all I could handle.


LESSON LEARNED: Even if you expect to eat at your reception, don’t go hungry in the morning or afternoon. Try to eat small, healthy meals leading up to your ceremony, and be sure to drink plenty of water, especially if you’re going to be spending a lot of time outdoors. If you find that you’re too nervous to eat or don’t feel well, don’t force it. Just ask your coordinator or the venue staff to wrap some food to go for you. In the end, it’s better to miss out than end up sick for the rest of the evening. In my case, nerves and emotions affected me much more than I expected, so be prepared in case this happens to you.

Do you lose your appetite when you get nervous or excited? How do you think you’ll fare on the wedding day?

(Photo Credits: Personal Library)

Tuesday, March 2, 2010

Wedding Reception Dilemma: Hand-Passed vs. Displayed Hors d'oeuvres

Thanks, ladies, for all of your help settling our cash vs. hosted bar dilemma a few months ago! I’m happy to say we now have some great news to share about this part of the wedding.

As long as our guest count ends up in the range we expect it to, and we also stay on track with our budget in other areas, we’ll be able to upgrade to a catering package that includes three hours of hosted wine and beer, plus a champagne toast. Complimentary soda, coffee and tea will be offered throughout the night, and we’re still hoping to feature our signature sangria, as well.

This new package also includes one cocktail hour display spread of cheese, fruit or veggies, as well as three hand-passed items of our choice. However, if we’re not able to work this out, it will be on to the next quandry – whether to offer a couple hand-passed appetizers during the cocktail hour, or stick with a display featuring a variety of gourmet cheeses and crackers, plus chips and salsa to help get everyone in the mood for the Mexican buffet to follow.


While the hand-passed options are definitely more “exciting,” with choices like tomato bruschetta and chicken satay, the downside is that guests would likely have to patiently wait to be served at the start of the cocktail hour. A display of cheese and crackers, plus salsa and chips, on the other hand, would allow guests to serve themselves immediately after arriving.

The display items strike me as being potentially more filling, too, compared with tiny bite-sized hors d'oeuvres. And while a guest might not like the hand-passed items that are offered, I think most guests would surely be able to find a couple cheeses they enjoy. And who doesn’t like chips and salsa?


As a guest, which option would you prefer? What are you planning to offer at your wedding?

(Photo Credits: Google Images)

Saturday, February 13, 2010

Happy Valentine’s Weekend!

Whether you’re newly engaged, getting married this weekend, celebrating with your fiancé, or kicking off your first Valentine’s as husband and wife, I hope you have a great time!

After nearly a full week of being snowbound, Stephen and I started our holiday weekend with a special Valentine-themed dinner at La Tasca, one of our favorite restaurants in Old Town Alexandria. Whether for a birthday, fun get-together with friends, or random end-of-the-week pick-me-up, we’re been coming to this place since our early days of dating, and never get tired of it.

Their amazing sangrias even inspired us to plan on serving at least one of our own as a signature drink at the wedding!



Where do you love to celebrate, and have your favorite restaurants or special places inspired any wedding ideas?

(Photo Credits: La Tasca)

Saturday, January 2, 2010

Photo Guestbook & ‘Signature’ Champagne

With all the fresh guestbook alternatives out there these days, Stephen and I decided to jump on the bandwagon with a couple fun ideas of our own.

First, at the rehearsal dinner, we’ll ask our family members and wedding party to sign two bottles of our favorite champagne, which we’ll later use to toast each other, first on our honeymoon cruise, and then one year later, as we celebrate our first year of marriage.



On the big day, we’ll use our version of the “photo guestbook” – in this case a large photo mat that includes a picture of us and surrounding space for guests to sign. After the celebration, we’ll display it at home as a reminder of our guests’ kind wishes.

Like that idea? Check out Michael’s and other local craft or wedding accessory stores to find the right size and design for you. We really lucked out by paying only $10 for a 16-by-20-inch photo mat, and $7 for a great frame that was on clearance!



Got something else in mind? Have fun and let your imagination run wild, since the possibilities are practically endless! Which ideas are you considering?

(Photo Credits: Heather Warren)

Thursday, December 31, 2009

Raising a Glass with Signature Drinks

Happy New Year’s Eve! Given tonight’s history of celebration and spirits, I’ve got signature drinks on the brain. Of course, as wine lovers, sangria is an absolute must in our reception lineup. Also on our shortlist is a refreshing blackberry lemonade that perfectly meshes with our purple color scheme.

Whether you’re looking for the perfect cocktail to serve at your reception or just a fun way to ring in 2010, check out these two recipes, courtesy of iPhone app 8,500+ Drink & Cocktail Recipes by Webworks and Applications.

Red Wine Sangria

Ingredients
1 1/2 liters red wine (Cabernet Sauvignon)
1 cup sugar
1 large lemon, sliced
1 large orange, sliced
1 large apple, cut into thin sections
3-4 oz. plain brandy
Soda water

Instructions
Mix wine, sugar and fruit, and let sit in the fridge, ideally for 18-24 hours. The mixture will have a somewhat syrupy consistency. Before serving, stir in brandy and cut the mixture with soda water until it has a thinner, more wine-like consistency. Serve from a pitcher in wine glasses.

Blackberry Lemonade

Ingredients
1 part blackberry vodka
5 parts lemonade
Fresh blackberries

Instructions
If you have time, crush half of your blackberries and combine them with the lemonade the night before. Strain the blackberry parts out of the lemonade prior to adding vodka. Add whole blackberries for extra aesthetics and taste.

Are you serving a signature drink at your wedding? What are a few of your all-time favorite cocktails?

Friday, December 18, 2009

Spiced-Up Catering

Whenever Stephen and I need a pick-me-up to remind us of California, we can’t go wrong with our all-time favorite – Mexican food. So, you can imagine our excitement when we saw a Mexican buffet listed as one of the onsite catering options at the golf club that’s hosting our reception!

Sure, we considered more traditional options, like fish and steak, but in the end, the spicy flavors won us over during our tasting. In addition to classic beef fajitas and cheese enchiladas, we’ll be serving two salads – black bean and shrimp, plus lime and cilantro Caesar.


And of course, there will also be salsa, rice and beans on the side, plus a signature sangria we’re working on putting together a recipe for. Maybe I’m getting carried away, but I just might have to throw a margarita machine into the mix, too…

Which favorites are you serving up at your wedding? Do you think buffets work out OK, or do you prefer a sit-down meal?

(Photo Credit: Google Images)

Saturday, November 28, 2009

Wedding Reception: Hosted vs. Cash Bar Dilemma

I need your advice, ladies.

As I've mentioned before, Stephen and I are funding our own wedding and are trying to stick to a budget, which has already increased since we’re getting married in an expensive area. Well, we've hit a bump in the road when it comes to choosing between a hosted or cash bar.

As much as we'd love to offer a fully hosted bar, we simply can't afford to. As of today, we're thinking of going with a package that offers unlimited soft drinks, tea and coffee, as well as a complimentary glass of champagne or sparkling cider for toasting. We’re also planning to feature a signature sangria that will be available either for purchase or as a complimentary drink throughout the night, depending on the cost estimate we get from our venue. Other types of alcohol, including wine and various hard liquors, will be available for purchase.

I've heard and read tons of opinions about how tacky a cash bar is, and I agree with some of those views. After all, we're asking our guests to be, well, our guests! And that's not to mention the money they'll have already spent traveling out of town to attend the wedding, as well as purchasing gifts for us.

We've thought about offering a hosted bar for just an hour or two, but even that is looking like it might be overly expensive. Do you think a cash bar is acceptable? If so, is it best to let guests know beforehand?

(Photo Credit: istockphoto)