The Blissful Blog: April 2011

Friday, April 29, 2011

The Royal Wedding!

A few things I loved about the Royal Wedding!

1. The Bride's Attire- Perfection! Regal and classy, not too trendy or fussy. Exquisite lace, expert construction and tailoring, the Sarah Burton for Alexander McQueen gown was simply elegant. Big fan of the half up/half down hair (that's how I wore mine!) You better believe if I was marrying the future King, I'd wear a perfect tiara and Kate chose to borrow the Queen's low profile 1936 Cartier halo tiara. Not big and gaudy, just right! The gossamer drop veil was fingertip length and super sheer, it had a very delicate drape. Drop earrings were just enough. This complete look was timeless yet modern. I gasped.

2. The flowers- Maybe I'm in the minority, but I also loved the simple bouquet of myrtle, lily-of-the-valley, sweet William and hyacinth. All flowers were chosen for their significance to the Bride and family. It was delicate and let the gown do the talking. Loved lily-of-the-valley boutonniere on Brother of the Bride, James Middleton and in Maid of Honor Pippa's hair too!

3. Westminster Abbey- The most elaborate and gorgeous Chapel ever did not need a lot of bells and whistles. The trees were locally grown and alive (able to be replanted) and softened the interior space along with lush arrangements of greens and lilies.

4. The Pomp and Circumstance- Streets lined with well wishers, flags waving, meticulously orchestrated timing, carriages, uniforms, Royalty.

5. The Siblings- Prince Harry is always adorable and has a devilish look in his eye. Pippa was the perfect Maid of Honor assisting with the gown, walking with the children. She looked gorgeous in ivory- again in perfectly fitted, elegant yet sexy McQueen. Looks like Kate said, "OK sis, I'll throw you a bone, I get the future King, you get to wear this hot dress!!!"

6. Etc.- Lip reading, The Queen in yellow, adorable flower girls and pages, Elton and David and 2 balcony Kisses!

Friday, April 22, 2011

Happy Earth Day!

There are lots of EASY ways for your wedding to GO GREEN!

REDUCE-
I love gorgeous paper products and fully appreciate incorporating beautiful printed programs, menus and place cards into the wedding day decor, but I cringe when I have to collect and discard stacks of paper at the end of the ceremony and reception. To cut down on the waste, plan to offer your fabulous programs per couple as opposed to per person, consider a beautiful seating chart in lieu of place cards or frame a few elegant menus on each table or the buffet instead of printing one for each guest.

REUSE-

Always ask your Wedding Planner and Floral Designer what supplies they offer for rental as opposed to purchasing them on your own. We reuse candle holders, vases, cake stands, frames, easels and lots of other wedding goods all the time. This will not only cut down your wedding supply budget, but also reduce the carbon footprint of your wedding by reducing transportation, storage and shipping of these items.

RECYCLE-

Be proactive in promoting recycling on your wedding day. At your tented home wedding, provide recycling receptacles and ask your bar staff and servers to separate trash and recyclables as they clear tables. Ask a friend or family member to be in charge of collecting the bins and make sure they get to the recycling center.

RENEW-

Consider live centerpieces, decor and wedding favors as opposed to cut flowers. Potted plants and herbs are beautiful, fragrant and live on long after your wedding day is over. The Arbor Day Foundation offers wonderful Gift Tree favors, saplings which can be planted and enjoyed by your guests for years to come.

Happy Earth Day 2011!

Photos: Aphrodite Wedding Photos, Melinda Butler, Claris Photography

Thursday, April 21, 2011

To quench your thirst...

A beverage inspiration board!

Caramel Apple Martini -perfect signature drink for a fall wedding-
Carol Savage Photo

Stacked glassware enhances your bar presentation-
CA Smith Photography

Sofia Champagne Cans, adorable and fun to drink!-
Melinda Butler Photography

A floating raspberry adds a touch of color to your champagne toast- Claris Photography

Traditional Bride and Groom's toast- Melinda Butler Photography

Wedding party "shot"- Aphrodite Wedding Photos

A Red and White Sangria Bar, Refreshing on a Summer's Afternoon!

Thursday, April 7, 2011

What's FOOD got to do with it?

We have been in the process of a lot of menu planning sessions with clients over the past few weeks. There are a lot of things to consider in the creation of your wedding menu.

Season/Weather
Winter, Spring, Summer or Fall: each season has its own flavors. When planning your menu, think about and answer the question, What do I feel like eating on a (insert season here) day?
It could be a hot summer day/brisk fall afternoon/chilly snowy evening/bright spring morning... The answer isn't always Prime Rib and Red Bliss potatoes!

Location

Hotel ballroom or oceanside tent? Full on-site kitchen or off-site kitchen tent with limited power and plating space? Especially in the latter case, it is important to understand the limitations of your venue. Also consider the appropriateness of the menu item to the space where you are serving it-mashed potatoes on the beach just doesn't seem right, right?

Time of Day
Too often, clients come to the table feeling pigeon-holed into "traditional wedding food" menu ideas and timeframes, or don't take the initiative to think outside of the "wedding norm." Wedding brunches are incredible! Who doesn't love breakfast food? An afternoon luncheon has a fun, casual feel and is perfect for a beach or camp location. Cocktail parties can happen anytime of day.

What you LOVE
The first menu related question I ask of my clients is: "If you could eat anything on your wedding day, what would it be?"
If the answer is "a lobster roll" or "french onion soup" or "french fries"- embrace it! Tell your chef about your favorite foods- there are lots of ways to incorporate your personal food faves into your wedding menu- whether in hors d'oeuvres, appetizer, entree, dessert or even a late night snack...

Your Guests
Be considerate of the dietary needs and personal tastes of your guests. "A little something for everybody" is a good rule of thumb. Bear in mind that you can not please everybody 100% of the time. Also realize that particular delicacies, though high on your personal list, may be polarizing.

Ethnic Background
Is a large percentage of your guest list from a particular ethnic background? It's always nice to include cultural family favorites or even Grandma's recipes. This is a wonderful way to personalize your menu and pay homage to your backgrounds.

Your wedding menu is very important. It will be remembered and enjoyed by your guests more than your flowers, table linens or your attire. It's a great place to reflect your personal styles and tastes as well as celebrate your complete wedding vision!

Melinda Butler Photography, Claris Photography, Julie Dunfey, White Apron Catering, Gourmet Catering

Monday, April 4, 2011

Blissful Events: Steve & Ginger, Longfellow's Wayside Inn

Steve and Ginger contacted me with two months lead time last spring to plan their June wedding. I was so please to be referred to them by DJ Jerry Booth who is a family friend of the Groom. Jerry and I worked together at a wedding 120 miles north in Wolfeboro, NH, back in 2009.

Ginger and Steve fell in love with the beautiful and historic Wayside Inn and Martha Mary Chapel in Sudbury, Massachusetts. Thankfully, their preferred date was available and set a perfect backdrop for their wedding festivities. The weather could not have be more cooperative for an early summer wedding!

Ginger's adorable daughter, Jocelyn was a big part of the planning process and an absolute doll on the wedding day! The color Red was chosen for good luck, but also because red roses are one of Ginger's favorite flowers. I am so happy to share these lovely photos by Melinda Butler photography.