Reception Guide | Wedding Planning

Wedding Cake Alternatives

Wed, 18 Nov 2009 12:00:00 AM

A glorious wedding cake beautifully decorated with sweet icing goodness is always a great addition to any reception, but who says you need to have one? Nowadays brides are exploring their options and trying something new. Consider one of these tasty and creative ideas.The Dessert TableOffer your guests a variety of treats, such as fruit tarts, mini crème brûlée or different fruits and cakes they can dip into a chocolate fountain. They'll love the bite-sized servings and all the choices. You can even personalize your table by working with your caterer to put together a selection that represents some of your favorite desserts.A Little Bit of EverythingOne bride, who wasn't a huge fan of frosting, chose to have this dessert buffet, which included peach and blueberry crostada, fallen chocolate soufflé, miniature ice cream cones, almond toffee with chocolates and dipped strawberries.To see more photos from this wedding, check out Real Wedding: Garden Magic.Just a Little TasteThese delicious bites of cheesecake covered with chocolate make the perfect addition to any wedding's dessert table.Read Wedding Trends You'll Love for more fun dessert trends.A Dessert PlateOffer your wedding guests an amazing assortment of mouth-watering desserts right at their fingertips. Serve each table a platter of mini desserts or create a sampler plate of your three favorites for each guest. The SamplerThis dessert plate offers a tasty selection of dulce de leche flan, a mini chocolate soufflé, ice cream and meringues. Looking for other ways to keep catering costs down? Check out Luxury Style Budget Wedding Food Tips.Too SweetInstead of a pricey, elaborate cake, serve a selection of beautifully decorated petit fours.Take a look at Real Wedding: Home, Sweet Home for more photos from this wedding.Mini CakesMake your wedding guests feel special by giving them their own personal cakes, but on a much smaller scale. They'll enjoy looking at these stunning mini creations just as much as they'll enjoy eating them.Little TreatsThese tiny marzipan-and-chocolate cakes echoed the design on a bride's dress. Looking for a great cake design? Get inspiration from our Wedding Cake Gallery.A Small SurpriseA three-inch-tall cake on top of a sugar cookie was served for dessert at a wedding designed by Sasha Souza. Check out Color of Love for wedding advice and ideas from event planner Sasha Souza.Cupcakes & MoreMany brides are choosing to personalize their weddings by serving budget-friendly towers of their favorite sweets and pastries. These can include cupcakes, donuts, pies and even Ding Dongs and Twinkies. The possibilities are endless!Everyone Loves a Cupcake!A small cake with a double heart cake topper is surrounded by a sea of purple and white cupcakes. See another great cupcake tower in Real Wedding: Vintage Style.A Traditional TwistThis traditionl croquembouche, a tower of caramel-covered cream puffs, was served at a wedding in a French village. For other creative cake ideas, read Snack Cakes as Wedding Cakes?

4 Fabulous Centerpieces

Mon, 09 Nov 2009 12:00:00 AM

Alexia & Blaine: Rustic Wedding in North CarolinaKeeping in line with their rustic elegant theme, Alexia and Blaine chose a nature-inspired color palette of green, orange, brown and yellow. They worked with floral designer Carolyn Clement of Millefleurs to create floral arrangements with a natural, unstructured look to complement their wedding location. This centerpiece incorporates orange and yellow flowers with tea light candles suspended from wrought-iron branches.Photo by Emily AngleSee more photos from their wedding >>Brenda & Chris: Nautical Wedding in Rhode IslandBrenda and Chris chose a yellow and celadon green color theme to create a fresh summer vibe at their seaside wedding. The ceremony and reception were decorated with yellow roses in memory of Brenda's mother, who loved the golden blooms. The tall centerpieces added height and a traditional, elegant touch to the tables. These silver vases were filled with a mix of yellow and white flowers, which included roses, stock, snapdragons, peonies, bupleurum and oncidium orchids.Photo by Peter Silvia StudiosSee more photos from their wedding >>Jessica & Jason: Eco-Chic Wedding in CaliforniaWith the help of Eden Rodriguez of End Design, which specializes in sustainable events, Jessica and Jason were able to create an eco-friendly wedding. They decided to use a variety of local organic flowers, including tuberose, jasmine, cottage roses and fragrant herbs for their arrangements. They also added reclaimed antique décor elements and natural products to complete the look. The table numbers were made of reclaimed terra-cotta tiles and metal house numbers. Fruit and antique glassware also adorned the tables. All these pieces combined created a unique, eclectic table centerpiece that enhanced the wedding's theme.Photo by Gertrude & Mabel PhotographySee more photos from their wedding >>Jean & Michael: Garden Wedding in CaliforniaTo incorporate the natural beauty of their wedding site, Jean and Michael used a variety of bright pink, green, orange and yellow flowers and mixed them with different leaves to carry out their garden theme. The centerpieces varied from table to table and included tall bunches of calla lilies and low vases of roses to an eclectic mix of orchids, hydrangeas, roses and more. To add more visual interest, vases were lined with leaves, kumquats or cherry tomatoes. Photo by Carol Irvine PhotographySee more photos from their wedding >>For more information about creating the perfect centerpieces and bouquets for your wedding, check out our video: Interview with Flower Expert Michael George. Related Articles:Table Talk with Colin CowieHow to Select Your Wedding Floral ArrangementsSelecting a Wedding Florist

Wedding Cake Tips from Sylvia Weinstock

Mon, 13 Jul 2009 12:00:00 AM

Q: Tell us exactly what is so special about wedding cake. A: I see the wedding cake as a beautiful celebration of life. In my new book, Sensational Cakes, I talk about how it’s a way of sharing joy with your loved ones. It’s the ultimate symbol of two families coming together to start a third.Q: What should a bride keep in mind when she first envisions her wedding cake?A: She should remember that a wedding cake is a wonderful, sensuous creation. When I first started out, wedding cakes were either pretty to look at but inedible, or they tasted all right but they were ugly! Nowadays you want the whole package. Of course, a bride has to realize that she may have to compromise on her original vision.Q: What are some examples of compromises?A: A bride can easily forget that it’s a cake she’s dealing with—it can’t be suspended from the ceiling! It needs structure, and it’s meant to be eaten. For instance, a lot of brides don’t stop to think you can’t have a buttercream-frosted cake in 100-degree temperatures on the beach. It’ll melt—and so will the guests! From left: Square tiers are softened with a garland of sugarpaste blooms. The flowers for this cake took 20 people 300 hours to make. A white-on-white design has posies of sugar blooms poised on its tiers.Q: Have you some basic advice for choosing a wedding cake?A: Before signing a contract with a baker, decide on the colors and the sugar decorations. Don’t use real flowers on or in the wedding cake because often they have been sprayed with pesticide. As for design, assemble photos of wedding cakes you like to show to your cake baker. But remember that you may actually prefer one that’s quite different from what you think you want. Q: That’s interesting. What do you mean exactly?A: A bride who thinks she’s traditional might really yearn for something a little wilder, or vice versa. I always want to know who exactly is this bride. What does she like? What are her experiences? I’ll ask about her favorite flower: It could end up being the perfect floral detail on the cake. Q: Where should the wedding cake be placed, and when should it be served?A: Near the dance floor or where the wedding party sits—just make sure it’s prominent so guests can view it and ooh and aah. The wedding cake cutting itself should be done early in the evening. The couple cuts the cake together, and it is then wheeled into the kitchen and plated while guests are eating their meal. It’s served as dessert, after the main course, with coffee. Q: I’ve heard you send cakes all over the world…Turkey, Ireland, Morocco…A: My wedding cakes are made to travel. I just sent one off to Greece, and I’m going to be there myself to greet it when it arrives! Photography: John Labbe

Classic Wedding Ideas

Mon, 29 Jun 2009 12:00:00 AM

Fabric-covered guest book with satin ribbon and mother-of-pearl button, $18, by Home Essence by Cathy Miller, homessence.net. Bouquet of roses, bouvardia, stephanotis, forget-me-nots and lilies of the valley, by Prudence Designs, prudencedesigns.net. Pattern-printed cake with sugarpaste bow, by Ellen Baumwoll for Bijoux Doux, bijouxdoux.com. Crystal flutes, $30 each, by Lenox, lenox.com. For favors, mini bottles of Asti sparkling wine, $20 for four, by Martini & Rossi, 305-573-8600. Invitation engraved in gold and blue with satin ribbon (envelope sold separately), price upon request, by William Arthur, williamarthur.com. Princess-cut diamond, set in white gold with gold band, by Whiteflash, whiteflash.com. Silk ring pillow with fabric rose and satin ribbon, $60, by estiloweddings.com.

Modern Wedding Ideas

Mon, 29 Jun 2009 12:00:00 AM

For favors, porcelainbird shapedsalt-and-pepper shakers, $4.50 for set, by blissweddingmarket.com18K white-gold ring with off-center diamond, by Emanuela Duca, emanueladuca.com. Voga Italia sparkling pinot grigio, $16 for 750 ml bottle, vogaitalia.com. Letterpresss card, $1.25 (without calligraphy), by Sarah Drake Design, sarahdrakedesign.com. Flat-print swirl-design invitation, $870 for 100, by Laura K Design, laurakdesign.com. Vase with long-stemmed flutes, $50, by Now & Forever, now-and-forever.com. Centerpiece of amaryllis, eggplant calla lilies, leaves and fiddlehead ferns, by Prudence Designs, prudencedesigns.net.Fondant-covered cake with hand-painted swirl design, by Tony Wright for Cakes by Tony, pastryprince.com. Resin and stainless steel cake server and knife set, $68, by Two’s Company, 800-896-7266.

Vintage Reception Ideas

Mon, 29 Jun 2009 12:00:00 AM

Hand-painted card with calligraphy, $5, by The Delicate Pen, delicatepen.com. Chair-shaped holder, $18 for eight (multicolored), by beau-coup.com.Cake with medallioninspired pattern and sugar peonies, by Cheryl Kleinman Cakes, 718-237-2271.Bouquet of peonies, “Juliet” garden roses and wax flowers, wrapped with crisscrossed satin ribbon, by Prudence Designs, prudencedesigns.net.Gifts for bridesmaids: metal bookmarks with enamel accents, $24 for three, by estiloweddings.com.Glass flute with silver-tone details, $67 for two, by Jean M, myjeanm.com.Two-color letterpress invitation and menu card, price upon request, by Dauphine Press, dauphinepress.com.Miniature glass bud vases, $9 for set of three, by weddingthings.com.Diamond ring with rubies and etched white-gold band, by Loree Rodkin, loreerodkin.com.

How to Throw Your Fantasy Wedding

Fri, 10 Apr 2009 12:00:00 AM

The planner: David Tutera, celebrity wedding planner and host of WETV’s “My Fair Wedding”“I wanted to create a wildly romantic look, so I chose a color palette of cream and varying shades of pink with silver and gold accents,” says Tutera. “Pink is always associated with romance, and the neutral tones lend a sense of sophistication and luxury. Sparkly elements, such as the beaded overlays on the tables and the crystal candelabras and centerpiece bowls, made the room shimmer and feel like a fantasy. The overall result was both romantic and opulent.”Dreamy Decor“To create a luxurious feel, I chose floor-length cream linens for the reception tables and topped them with formal beaded overlays. We seated guests at a mix of round and extra-long rectangular tables. On the round tables, the centerpieces were stunning, extra-tall crystal candelabras bursting with roses, calla lilies, sweet peas, flowering branches, gardenias, viburnum and hydrangeas. Votive and pillar candles arranged around the base of the candelabras illuminated the tabletops and emphasized the wonderful texture of the floral arrangements. On the long tables, a series of crystal bowls, filled with pink and white roses, viburnum and gardenias, stretched down the center. Tall, tapered candlesticks and white votives and pillar candles added a glow. Grand urns with matching pedestals were placed around the room to create a cozy feel in the large space. Like some of the centerpieces, the urns showcased lavish arrangements of roses, calla lilies, flowering branches, sweet peas, tulips, orchids, gardenias, viburnum, and hydrangeas. The flowers were wonderfully fragrant, filling the room with a fresh aroma and giving it a dreamy feel. For a final touch, we arranged the guest tables to form a series of x’s and o’s throughout the ballroom—a subtle hint of ‘hugs and kisses.’ It was a secret message between the bride and groom, expressing their love story.” For the ceremony, an opulent fairy-tale setting was created with flowing gauzy fabric, cascading floral arrangements and petals, petals, everywhere. A Memorable Menu“We wanted the food to be as decadent as the decor. To achieve that we offered passed hors d’ oeuvres including green tea, smoked salmon, lobster medallions, caviar blini and truffle ravioli in champagne sauce. We also featured dishes such as chilled fresh vegetable gazpacho, ahi tuna with wasabi and mango, seared scallops with asparagus and roasted lamb with risotto. The overall menu was elegant yet light—the perfect complement to a romantic fantasy reception. When it came to drinks, no expense was spared and guests were treated to the finest champagne.” A long table, is bathed in a romantic glow from a profuse combination of extra-tall tapers, votives and pillar candles. A Captivating Cake“The cake was a stunning, three-tier fondant confection adorned with dark chocolate swirls, sugar flowers and delicate butterflies that were handmade from baker’s sugar. For an ultraromantic presentation, I dressed the cake table with a sheer overlay accented with hand-sewn silk-flower petals. Then I tucked fresh hydrangeas under the cake so it seemed to be floating atop a bed of flowers.” A confection guaranteed to make guests melt! Chocolate swirls and sugarpaste buds and butterflies make an unforgettably sweet statement.That Special Twist“As the guests left the reception, they were treated to a special favor: classic New York City pretzels from the bride and groom’s hometown. It was an adorable, personal touch—and a big hit with guests!”Photography: Maring Lifestyle Photography

A Starry Night Reception

Fri, 10 Apr 2009 12:00:00 AM

The planners: Cheryl Beitler and Dale Flam of the Zanadu Group in Hollywood, Florida, and Michelle Rago, founder of Michelle Rago, Ltd., a New York City-based event-planning and design firm, and author of Signature Weddings: Creating a Day Uniquely Your Own (Gotham, 2006).“This wedding was a winter wonderland blanketed in white fabric, feathers and orchids and bathed in the glow of flickering candlelight,” says Flam. “The look was very ethereal,” adds Rago. “We draped the perimeter of the room in white fabric to soften the lines and give a more intimate feel. We also used lots of candles and mirrors to create reflected light that added a sense of movement to the space.” Idyllic I do’s“The dramatic chuppah was elevated on an all-white platform and ringed with white rose petals,” says Rago. “We chose to seat guests in the round to symbolize a continuous and unbreakable circle of love,” says Flam. “To add to the romance, the bride and groom wrote their own vows. In homage to the groom’s heritage, a guitarist played a romantic Latin song as the groom entered and walked to the chuppah.” Bundles of weeping willow branches, dripping with white orchids and lit by a multitude of candles, created the drama of an enchanted forest in the middle of winter.Heavenly Love“To create the illusion that guests were enjoying a magical evening beneath the stars, there was a “starlit” ceiling of hundreds and hundreds of hanging glass-enclosed candles. The result was breathtaking,” says Flam. “On some tables, the centerpieces were a collection of glass cylinders of varying heights wrapped in beautiful textured papers,” says Rago. “They were complemented by a collection of smaller vases holding phalaenopsis orchids. Some of the vases were adorned with feathers, others with crystals. Still others were wrapped in white angora yarn or trussed with white satin ribbon. Every place setting included a white organdy napkin and a mirrored charger—as well as mirrored mats in the center of the tables—which reflected the candlelight and the shimmer of the crystals. A final bit of elegance: The couple’s monogram graced the all-white dance floor.” The bridal bouquet of satiny white roses, glittering crystals and soft white feathers.Mood Food“At each place setting there was a white menu card bordered by clear crystal drops. It announced the evening’s fabulous offerings, including poached Maine lobster, arugula salad with aged balsamic vinaigrette, artichoke soufflé- encrusted filet mignon and miso- glazed sea bass. A passion-fruit intermezzo was the perfect complement to the meal. To drink, the bride and groom selected signature cocktails, which we deemed Love Potions, and we had the wait staff pass them on elegant silver trays.” For a truly ethereal meal, some tables were set with white birch branches adorned with feathers, white orchids and crystals. Candlelight reflected off the mirrored chargers at each setting.Take Your Pix“The romance of our youth was resurrected through an old-time photo booth where guests posed for four-picture strips of photos,” says Flam. “We assisted each guest as they selected a photo to attach to a page in the sign-in book. They added a message to the bride and groom to create a keepsake the couple can enjoy for years. Another fun touch: When the evening heated up, we gave each of the women on the dance floor a white boa.” Adds Rago, “We also created glamorous lounges in the corners of the ballroom by draping white fabric from the ceiling to create a teepee effect.” Tiers of Joy“The all-white wedding cake was topped by an oversize bow with twelve loops and four streamers cascading down its sides. Next to it, we placed a statue of a bride and groom embracing. Guests were also treated to hot fudge sundaes served in martini glasses.” The cake, bedecked in streamers, was filled with peanut butter mousse.A Sentimental Send-Off“Guests were given baskets containing wine, bath crystals, massage lotion and a CD of love songs,” says Flam. “The couple enclosed notes thanking them for sharing in the enchantment and asking them to always celebrate the romance in their own lives.” Photography: Dasha Wright Photography; (cake) Patty Daniels Town & Country Studio.

Color of Love

Fri, 10 Apr 2009 12:00:00 AM

The planner: Sasha Souza of Sasha Souza Events in Napa Valley and Beverly Hills, California“Napa Valley, with its romantic weekend getaway feel, is the perfect spot for a wedding,” says Souza. “In this case, a private Napa estate, surrounded by vineyards, made a gorgeous backdrop for a ceremony and reception featuring a rich color scheme of burgundy and other shades of red, with some pink thrown in for fun. The deep reds are definitely the most romantic on the spectrum. We added gold and touches of orange and pink, so that the reds really popped and created a sense of luxury. Besides passionate colors, romance to me means several things: loads of dripping, hanging flowers, an afternoon breeze and, later, the glow of candlelight. This wedding had them all.”Fantasy Aisle-land“For an ultraluxe start, the bride and groom as well as their 30 guests were chauffeured to the wedding in 1947 Packard limousines. At the ceremony guests were seated in a grove with a gorgeous view of the western hills. A custom-built structure dripping with flowers and greenery gave an intimate feel to the outdoor ceremony and contributed to the English country garden vibe. Each post was covered in ferns and ivy and accented with Ecuadorian roses, calla lilies, orchids and amaranth. The flowers and greenery cascaded down into the ceremony space, and there were tons of rose petals blanketing the ground. For an extra-special touch, we draped a moss purse overflowing with a deep-red rose and amaranth—which has a romantic tassel look—over the backs of the rustic wooden chairs. Additional moss purses hung gracefully from nearby trees.” The ceremony arch featured billowing fabric that pooled gracefully on petal-strewn grass.Table Drama“At the reception, guests were seated around a U-shaped table to create an intimate environment that encouraged conversation. The dramatic table was topped with burgundy taffeta linens and centerpieces of tulips, orchids, ivy, coffee- berry and red roses in custom-made copper troughs. Candlelight is part of any romantic dinner and that was true here. We pour all of our own candles so we were able to create unique burgundy and gold ones. Guests danced to a DJ’s selections on a wooden floor that was built around a grove. There were trees growing up through the dance floor for a pretty, natural look. At the base of each tree were candles and a scattering of rose petals. Italian party lights and hand-painted round Japanese lanterns of different sizes completed the look.” Hand-painted lanterns and a hanging arrangement that takes nature one beautiful step further.Incredible Edibles“Pre-ceremony, arriving guests were greeted with pomegranate martinis and hors d’oeuvres that included pulled pork biscuits, baby potato chips with salmon and chive dip, Sonoma lamb with mint dipping sauce and pancetta-wrapped prawns. After the vows, there was a traditional cocktail hour featuring lots of mini hors d’ oeuvres and finger nibbles. I think eating with your hands is very sensual! There was also an incredible ice table with shrimp cocktail and oysters— what could be sexier than that? For dinner, guests feasted on gorgonzola potato gnocchi; an appetizer trio of potato soup, crab cones and tomato soup; crab cakes and grilled filet and lobster with drawn butter; and mashed potatoes topped with crispy fried leeks. A selection of wines, champagne and martinis accompanied the meal.” Pure delight: a strawberry pyramid.Petite Treats“For dessert, each guest was presented with her own three-inch-tall baby cake that sat atop a sugar cookie. Another sweet treat was a strawberry pyramid—with tempting rows of strawberries layered with vibrant red flowers—with dipping sauces such as white chocolate, dark fudge and mango.”Hey, babycakes! Just three inches tall, individual desserts were sweet perfection indeed.Photography: Sherman Chu

75 Ways to Personalize Your Wedding

Fri, 21 Nov 2008 12:00:00 AM

Tip 1: Select a signature color palette and weave it throughout the event.One of the simplest ways to personalize your wedding is to select a signature color palette and weave it throughout the event from invitations to favors. Consider the colors that have special significance to you or that reflect some aspect of your relationship —the greens of the summer day when you picnicked after getting engaged, the shades of red at the Valentine dinner where he proposed.Choose a wedding location that reflects the two of you. If you met at a party at a lake, a waterfront venue would be nice. College sweethearts? Tie the knot at your alma mater.Have a graphic artist create a custom wedding logo that you can use on printed materials and other elements of your wedding to create a cohesive look. (If you’re artistic you can do this yourself. Another option: Purchase a logo at marrymonograms.com.) Celebrate the season. For her November 2008 wedding, Francesca Di Meglio of Fort Lee, New Jersey, went with a Thanksgiving theme that included invitations embossed with a cornucopia motif and centerpieces featuring fall fruits and flowers. Express a nature-friendly point of view by hosting a green wedding.Combine religious traditions. Mark Kingsdorf, owner of The Queen of Hearts Wedding Consultants in Philadelphia, had a couple who honored their Catholic/Jewish/Muslim backgrounds with a church ceremony, a reading from the Koran and the Jewish tradition of breaking a glass. Tip 3: Create a custom wedding logo that you can use on printed materials and decor.Have guests coming from other countries? Print your invitations in their native language, suggests Heather Sharpe, founder of Destination Weddings Northwest in Seattle. For a more intimate feel at your ceremony, arrange your guests in a circle around you rather than in rows, says Sharpe. This works particularly well in a rural outdoor space.Searching out talent among friends and relatives can open doors to wonderful moments in your ceremony. A cousin who’s a poet may want to read a work of her own or recite a Shakespearean sonnet, a musician may choose to perform a love song.To include her husband-to-be’s three nieces in the wedding ceremony, Di Meglio asked them to escort him down the aisle. Honor your heritage or your groom’s by wearing traditional clothing such as Irish or Scottish kilts or Indian saris. Acknowledge the absence of a deceased loved one by placing a flower on a seat reserved for him or her at the ceremony. Another way to honor a deceased family member: Place a small photo of the person in your bouquet, says Sharpe. Let the language of your ceremony really speak about you. “For a couple who loves tennis, the officiant ended the wedding ceremony by proclaiming, ‘Let the match begin!’” Sharpe recalls. For a one-of-a-kind touch, wear your mother’s—or your grandmother’s—wedding gown. Or wear an heirloom brooch or pair of earrings that you inherited. Tip 18: A horse and carriage go togther like love and marriage, especially at a seaside wedding.If an heirloom dress is in poor condition, snip off a piece of fabric and use it to wrap the stems of your bouquet, suggests event planner Rená Puebla of Coast Concierge Service Event and Production Company in Orange County, California.Another use for vintage fabric: Drape it on the escort card table for an elegant, custom look. Primp your ride. Kingsdorf’s brides have rocked every mode of transportation from antique cars to horse-drawn carriages to a 1957 pink Cadillac. Looking for a specific model? Contact local car clubs. Tell it to the world! Hire a skywriter to spell out “Congratulations, Kate and Michael!” during an outdoor cocktail hour. Set up flat screens during cocktails and show photo collages of you and your groom from childhood to adulthood, says Puebla. Don’t hesitate to go for light, sweet moments that are likely to bring a tear to guests’ eyes.Ask your camera people to set up a live feed of the bridal party’s photo session for guests to enjoy over cocktails and appetizers. This way, no one is excluded from what the stars of the day are doing. If you’re planning an after-party furnished with comfortable sofas and armchairs, personalize them with monogrammed pillows in your wedding colors, suggests Bonnie Walker of Bonnie Walker Events in New York City.If you’re unexcited at the thought of having a keyboardist at your cocktail hour, hire a musician who’s more to your taste. One of Walker’s couples, who met at Mardi Gras, hired the saxophonist they saw perform in concert there. Display wedding pictures of family members on the escort-card table or on end tables in your cocktail-hour area.Instead of using your venue’s linens, purchase napkins in silk or linen or organic cotton and have them monogrammed with your initials.Dress chairs with monogrammed fabric chair covers; drape simple floral garlands over the backs of the bridal party’s chairs. Upgrade plain linens by silk-screening the fabric with your wedding logo or motif; use these on your cocktail tables, says Walker. Glam up the ladies’ room with pretty items from your home. Think antique silver trays to hold paper hand towels and crystal bowls to hold scented mini soaps. If you plan on having a sweetheart table (seating just for the two of you), think how to make it special. For example, this is the perfect opportunity to showcase those unusual antique chairs or ornate candelabrum passed down from your great-grandparents, says Walker. Go for that over-the-top ice bar and have your initials carved into it in a diamond shape, suggests Puebla. For extra punch, light the bar in your wedding colors or in a complementary hue. Tip 32: Customizing your dance floor with a lush, romantic design sets the tone for the party.Try Kingsdorf’s update on the sign-in book: Ask guests to write a note in a beautiful coffee-table book on a topic that reflects you and your groom. (Be sure the book has sizeable white margins.) Have a hand-painted dance floor created to coordinate with your reception’s style and color scheme, suggests Walker. It’s sure to get guests in a party mood.To branch out from ordinary floral centerpieces, Amanda Allen of Tallahassee, Florida, opted for a unique look: tall glass cylinders filled with long curly branches draped with unusual red amaranthus and crystals.Another way Allen kept her celebration one-of-a-kind: She designed her own invitations at mygatsby.com. To honor a grandmother whose name was Lily, recent bride Corinne Brennan of Irvine, California, used calla lilies in the bouquets and table arrangements. Put your stamp on water, wine or beer bottles with personalized labels from myownlabels.com.Customize your menu in a way that makes a naturally sophisticated statement. “Take advantage of what’s in season, such as pomegranate in November,” suggests Paul McCabe, executive chef at L’Auberge Del Mar, a popular wedding venue in Del Mar, California.Incorporate your fave foods—even if they don’t seem wedding-worthy. For French-fry fanatics, Kingsdorf served the treat in paper cones printed with the couple’s names and wedding date. Guests spiced up their spuds with toppings like Old Bay Seasoning and parmesan cheese. Shake up a salad station with this clever idea from chef McCabe. Have a uniformed chef, wearing an apron printed with your names and wedding date as well as the salad selections (for example, “Classic Caesar,” “Waldorf Salad”), toss the ingredients in a cocktail shaker and serve mini portions in martini glasses. Tint your drinks with colored liquor or fruit juice to coordinate with your color scheme. For example, a rose champagne cocktail would go beautifully with a garden-party brunch reception.Personalize your wine selections by choosing...

Throw a Celeb-Style Wedding for Less

Mon, 06 Oct 2008 12:00:00 AM

The Planner: Preston Bailey Towering centerpieces crowned with glowing tapers make a scintillating statement.A glorious garden in a vase makes a lush welcome for guests.If high drama is your style, take a peek at the wedding reception of Donald and Melania Trump, at the Mar-a-Lago Club in Palm Beach, Florida. (Trump actually had a ballroom built especially for the occasion!) But you don’t have to be a real estate mogul to go for dramatic effect, says event designer Preston Bailey, who worked closely with Trump’s bride to create the impression of “old- world elegance with a streak of the dramatic.” Bailey describes the reception’s crowning glory as the 12-foot-high table candelabra, layered with roses and hydrangeas and topped with tapers adorned with lush rose-petal garlands. “They beautifully complemented the table arrangements of white roses and gold-rimmed place settings,” says Bailey. You can go tall and spectacular without breaking the bank, Bailey asserts. “Sleek glass vases, or even tiered dessert stands, can offer the same height and effect at a more affordable cost,” he says. As for cutting costs on the flowers, Bailey recommends choosing a variety of blooms, like roses, daisies and tulips, in the same tones, perhaps in shades of yellow or white. “And there is always the even less-expensive option of using silk versions of roses, orchids, hydrangeas, lisianthus, dahlias and peonies,” he adds.The Planner: Jo Gartin, Love, Luck and AngelsWhen Private Practice star Kate Walsh and film producer Alex Young chose to hold their reception at the Ojai Valley Inn & Spa in California, they told their planner, Jo Gartin, that they had to have tons of butterflies in the décor. “Butterflies hold a special meaning for the pair,” she explains. So Gartin went all out and incorporated a couple of thousand handmade gold- and bronze- feathered butterflies into everything from the floral arrangements to the cake to the venue’s wooden pergolas. “An easy way to achieve a similarly unique and gorgeous look,” says Gartin, “is to purchase craft butterflies online or from a local floral-supply store.” And then keep in mind that in décor, less can be more. Order a smaller quantity, say, 200, instead of 2,000, and get a beautiful effect in a simpler fashion.To show her appreciation to her bridesmaids and brother (her man of honor), Walsh ordered miniature note cards from Gartin’s design team, made of antique museum board and printed in chocolate-brown ink. The notes, which expressed different sentiments, were tucked into the maids’ bouquets and the man of honor’s boutonniere. “Each note cost about $15,” says Gartin. A pretty, low-cost alternative? Handwrite the notes on simple card stock, and attach them to the base of your bridesmaids’ bouquets with a pearl pin. Gartin mentioned another clever touch that you might want to try. She placed a giant antique suitcase near the dance floor with a sign that said “For tired toes.” Inside the trunk were pairs of velvet Chinese slippers. “These were for the ladies who wanted to dance but needed a break from their high heels,” she explains. You can do the same for less by purchasing less expensive brocade slippers at Pearl River (pearlriver.com); borrow a trunk or pick up an interesting-looking antique at a flea market. Your guests will feel like VIPs!Photography: John Labbe.The Planner: David TuteraAntonio & Jocelyn PierceCrystals add undeniable dazzle to a bouquet of lilies and orchids. Dayna Devon & Dr. Brent Moelleken Hues of red and white were the perfect palette for a winery reception.For the recent wedding of New York Giants linebacker Antonio Pierce and Jocelyn Pierce, who hosts a local sports show, David Tutera created an ultrachic, modern reception. “There were long tables dressed in gorgeous white satin,” he says, “and white orchids and shimmering, crystal-studded roses, silver votives and tons of candles.” Tutera added white high-back suede chairs that were flown in especially for this wedding. If you want to replicate this stunning all-white effect, he says, dress your table with a plain white satin tablecloth, use less exotic (read: less expensive) blooms like white hydrangeas and scatter loose “diamonds” on top (these can be purchased from a craft-supply store). Finally, he adds, instead of using suede chairs, rent white reception chairs with matching textured cushions. Voilà—you’ve got all the makings for a posh fete all your own! The Planner: Sasha Souza, Sasha Souza EventsWhen Extra host Dayna Devon married plastic surgeon Brent Moelleken at a winery in Calistoga, California, Sasha Souza was put in charge of setting the mood for the wedding. Devon had decided on a color palette of red and white for the reception, which was to be held inside a wine cave, and Souza decided to drape the entire space with billowing white fabric, illuminated by hundreds of tiny lights. “The idea was to evoke an ethereal, heaven-on-earth feel,” she explains. Lighting can run into big bucks, notes Souza. As a cost-effective alternative, she suggests pin-spotting your table arrangements, for example, or your cake, instead of illuminating the entire space.Souza set up a dining table that ran the length of the cave and dressed it in handmade red velvet tablecloths. Accents included pale-gray hand-poured candles (priced from $5 to $10 apiece). The planner points out that anything custom-made will naturally cost more, but you can up the wow factor by renting some of these essentials. For example, to duplicate the luxe look of the red velvet tablecloths, rent linens in a poly-cotton blend. And you won’t burn through your budget if you purchase plain white candles in bulk from a wholesaler. Another striking table accent were antique silver bowls brimming with dozens of roses. For a similar but more affordable look, Souza recommends pruning the number of roses and arranging them in less-expensive mint julep cups. And if the couple’s $3,000 ice bar strikes your fancy, rent a Lucite one that’s just as cool from a prop rental company. “You’ll find these services in most major cities,” says Souza.The Planner: Julie Pryor, Pryor EventsActress Marcia Cross, who wed money manager Tom Mahoney in June 2006, held their reception at the Langham, Huntington Hotel & Spa, in Pasadena, California. There, the couple had both a ballroom and a cocktail lounge at their disposal. Cross asked her planner, Julie Pryor, to create a contrast in décor and ambience for the two rooms. Since Cross had first laid eyes on Mahoney in a flower shop, Pryor filled the ballroom with a profusion of colorful blooms, like roses and hydrangeas in vibrant scarlet, fuchsia and canary yellow. For the cocktail lounge, Pryor took a chic, monochromatic approach, placing glass vases of white tulips, casablancas and calla lilies on white pedestals. “If you have two or more rooms, it’s fun to surprise guests by changing up the looks of each,” says Pryor. And, she adds, you don’t need a huge budget to make simple tweaks like using contrasting colors or playing different styles of music in each room.Cross’s reception featured glamorous custom drapery, carpeting, chairs and silk table linens. If you can’t afford high-end linens, it’s still easy to spice things up, says Pryor. For example, illuminate your tables with a multitude of candles (just remember to check with your venue about limitations), and scatter heaps of flower petals around them. The effect is divine! (Keep in mind that choosing in-season blooms will get you the best value.) As a parting gift, Cross’s guests received CDs with music written and recorded by her sister, who also sang...

Easy to Be Green

Mon, 14 Apr 2008 12:00:00 AM

Mindful DesignGo for simple, high-impact design, advises DeJuan Stroud of DeJuan Stroud Incorporated, an event-planning firm in New York City. “We created a wedding in a barn, with white tablecloths and bistroware. We rigged wooden planks from the ceiling to hold pillar candles in glass cylinders. It was gorgeous—the entire room was illuminated with candlelight.”LOVE IN BLOOM A couple exchanges vows, framed by barrels of lush wildflowers.“For your tablecloths, use organic-dyed materials like flax, linen and even burlap,” says Stroud. Some event- planning companies, such as dvGreen (dvgreen.com), can provide organically produced linens.FRESH GREENS A natural theme gets the right look from Linens made of organic cotton, right, and hand-painted dishes. It’s a little more green not to use a tablecloth at all,” says Alice Charlier of Alice Charlier Events in Los Angeles. “Nowdays a lot of rental companies have glass tabletops, and with the lighting, the effect is really stunning.”“Being green is really about reusing,” notes Charlier, who is always on the lookout for interesting objects she can recycle. “We create hurricanes with old, prettily patterned mason jars, on which we might put a beeswax seal of the couple’s initials. You can glue crystals on the jars—there’s a lot you can do to make them distinctive.” Charlier also loves to scour flea markets and antiques shops in her area for gorgeous vessels and vases.RUSTIC STYLE A simple, shiny candleholder makes a can-do statement at a green party. Jennifer Brisman of Jennifer Brisman Weddings New York agrees. “Urge your designer to use what they already have in their arsenal. Things like Swarovski crystals that you scatter on your dinner table to reflect light are not one-use items. Designers invest in them for repeat use, and that ties in with reduce, recycle, reuse.” BIG NEWS Oh-so-cleverly recycled newspapers, above, make for a chic—and unique—look. “Insist on seeing what recycled glass materials your rental company offers,” says Stroud. “Some really elegant and prettily shaped glassware is also recycled.” “One of the best things you can do for the environment is use linen cocktail napkins instead of paper,” says Brisman. She adds that she has to budget five to seven paper cocktail napkins per person—a “ridiculous number to go through!”“A lot of lighting companies are doing LED lighting, because it’s green,” says Charlier. “It’s low voltage but creates a glow. If you can’t afford LED, the next best thing is to use candles.” Brisman advises looking for “clean” candles. “When you watch a candle burn, you’ll notice the black soot that collects on the glass. Soy and honeycomb candles are much cleaner. Even better, they’re available in every size, shape and color.”WARM GLOW The base of an orchid “tree” is surrounded by spheres of soft green moss and clusters of colorful, clean-burning votives.And when it’s time to leave the scene, go green. “Rent a hybrid vehicle!” says Charlier. (ozocar.com)Flower PowerWant fabulous, blooming centerpieces, but flinch at the waste created by using cut flowers? Brisman has a lush alternative: “At a wedding at the New York Botanical Garden, we decided to use potted orchids as centerpieces. You can group six or seven pots on a table, and guests can take them home.”CUTTING-EDGE FLORALS Potted orchids needn’t be tossed out after the party. Stroud suggests using potted primroses and African violets or such nonflowering plants as herb topiaries. “There are beautiful single- and double-ball myrtle and rosemary topiaries in terra-cotta pots topped with a little deer moss. These work beautifully for replanting in gardens or in window boxes.”DOG'S LIFE Create a fetching look with topiaries like this cute “canine.” Charlier recommends putting an aisle of wheatgrass down a long table. “It looks very zen—and beautiful—with just crisp white linen tablecloths, wheatgrass and candles.” According to Corina Ann Beczner of Vibrant Events in San Francisco’s Bay Area, “A number of pesticides may be used on roses.” Her recommendation? If roses are a wedding day “I do” for you, go organic. (One website to try is organicbouquets.com.)Locally grown blooms can capture the flavor of your event. Beczner says, “For a wedding held on a farm, the bride called ahead and requested that they grow special flowers. On the big day, the flowers were already picked and arranged at the site—talk about local!”Good EatsHow to cut down on serving vessels? By making them edible, of course! Andrea Correale of New York’s Elegant Affairs Catering & Event Design recommends planning a cocktail-hour salad bar with mesclun, spinach, watercress, lots of toppings and a choice of dressings—some creamy, some tart—all served in a deliciously edible parmesan cup. She also likes to serve mini passed salads, with a wisp of baby romaine peeping out of a hollowed plum tomato. CONVERSATION PIECE For a luscious summer salad, pair watermelon and cucumber with feta cheese and fresh baby greens. Never think organic doesn’t mean delicious and fun, says Charlier. “We once served beautiful mini burgers in mini buns using grass-fed organic beef. And also tiny pizzas with crusts made from organic flour. They were so little—the size of a dollar coin!” Some no-nos that are easy to avoid: Chilean sea bass and sturgeon caviar. (Both species are threatened.) “Just go with another type of sea bass that isn’t as endangered,” advises Correale.Don’t forget the drinks—you can find fabulous organic wines and champagnes. Correale says, “We serve a red-wine sangria with Cointreau and sherry, and fresh-squeezed orange juice and fruit. It’s simple and delicious.” “Picking a green vendor who believes in your vision is very important. Ask how much organic food they use, if they recycle, what they do with leftovers,” says Charlier. Brisman agrees. “Look for a caterer who is mindful about paper product consumption and uses environmentally friendly cleaning products.”IT'S A WRAP Vegetarian “beggar’s purses,” tied with chives, are entirely edible. For her wedding cakes, Edith Meyer of Edith Meyer Wedding Cakes in Santa Cruz, California, uses only organic ingredients in her confections. “I stay away from using chemical products and stabilizers in my shortening and frosting. When I make strawberry buttercream, I buy fresh strawberries and puree them myself!” Meyer also uses locally grown ingredients. “I use Meyer lemons off the lemon tree in my backyard!” she laughs. Ultrafresh flavors are the result: Meyer lemon cake with lemon curd frosting, organic carrots with fresh ginger, whipped cream cake with a touch of almond and vanilla bean—and a reduced carbon footprint because the ingredients aren’t trucked in. Even late-night coffee can be socially conscious. “Use fair trade beans!” recommends Correale.Eco-Friendly Favors“Give your guests a kit to plant trees,” suggests Charlier. “It’s very inexpensive. You can set them up on a table for people to take as they leave, or you can dress the kits up and place them at each place setting.”Brisman suggests edible favors. “People often end up throwing away favors,” she says, “but you know they’ll eat two cupcakes!”Charlier prefers making a donation to a local charity on behalf of guests. “Have cards printed up on recycled paper. Consider going through the Idofoundation.org; they help you with...

Lucky Wedding Reception Ideas

Mon, 03 Mar 2008 12:00:00 AM

Lucky BambooAncient Chinese legend holds that the hearty bamboo plant brings couples happiness, prosperity and good health.A New LeafThis cake’s pale-green fondant icing is decorated with sugarpaste bamboo and leaves; festive red squares separate the tiers, $720 (serves 60), by Cheryl Kleinman Cakes, 718-237-2271.Growing FortuneBamboo plants for favors or decorations, left to right, $3.66, $4.09 and $2.99 each (when you buy 60), by natureperfect.com.Between the LinesWedding program, left, customizable with your computer, $14 for 100, at americanbridal.com. Square invitation, $375 for 50, by Papeterie, papeteriestore.com.Picture PerfectDisposable camera for guests’ reception shots, $5.60, at weddingfavorites.com.Green CardsPlace cards, $7 for 10, by Carrot & Stick Press, 510-595-5353. Cardholders, $12 for 12, at beau-coup.com. Calligraphy by The Delicate Pen, delicatepen.com.Fun TwistBouquet of anthurium, parrot tulips, tuberose and curled bamboo, $275, by Ovando, ovandony.com.Lucky Horseshoe It's your lucky day! Sew a tiny horseshoe into your wedding gown, nestle one into your bouquet—or try these ideas.Piece of LuckArrangement of Sahara roses, hydrangeas, fiddlehead ferns and millet, accented with formium leaves, rope and an antique metal star-and-horseshoe ornament, $275, by Flowers of the World, flowersoftheworld.com. Inviting ProposalWestern-style, three-layer invitation, $750 for 100, by AMB Design, amb-design.com. Lucky CharmFor your bridesmaids, a sterling silver necklace with cubic zirconia, $27, by Exclusively Weddings, exclusivelyweddings.com. Fresh FavorsBoxed linen-scented soaps for guest gifts, $9 each, by Gianna Rose Atelier, giannarose.com. Nice TouchCocktail napkins with emblem, $26 for 75, at foryourparty.com.Toss UpMocha-fondant iced cake with dark-chocolate accents, $1,200 (serves 100), by Buddy Valastro for Carlo’s Bakery, carlosbakery.com. Lucky LavenderCarrying lavender on the big day was once though to ensure a long, happy marriage. The bloom also symbolizes love and loyalty.Field of DreamsThis cake’s hand-painted flowers and beaded royal icing trim make a sweet statement, $600 (serves 50), by JollyBe Bakery, jollybebakery.com. Ultra VioletBouquet of white and purple anemones, ferns, salvia, eucalyptus, rosemary, thistle, ageratum, mint and lavender, $400, by Artfool, artfool.com. Magic ElixirsMake a toast with sparkling lavender wine, about $23, by Cape Lavender, capelavender.com.au, and natural lavender- and pear-flavored vodka, $26, by Modern Spirits, 626-771-9469. In Your CornerSquare wreath of dried lavender, thistle, wheat, millet and salal leaves; place it on the church door or in the reception hall, $40, at 1800flowers.com. Open InviteFour-fold invitation, about $490 for 50, by Papeterie, papeteriestore.com. Sweet MemoriesFor favors, an embroidered lavender sachet, $4.50, at weddingbellefavors.com, and lavender honey, $9.75, by Restaurant LuLu Gourmet Products, restaurantlulu.com. Photography: Alexandra Grablewski.

Reception Magic

Tue, 12 Feb 2008 12:00:00 AM

True RomanceWhen a Florida couple asked for a wedding so romantic it would make even Cinderella swoon, Cheryl Beitler and Dale Flam of the Zanadu Group in Hollywood, Florida, waved their fairy godmother wands. In the PinkWhat’s the perfect color scheme for a blushing bride? Why, blush pink, of course. For the reception, the planners dreamed up a delicate palette of white, ivory and a few shy hints of pale pink. But because romance shouldn’t be all sugar and no spice, they decided to pull in brighter colors for the cocktail hour: hot pink, fuchsia and even a few splashes of green. Flam and Beitler transformed a hotel ballroom into a stunning bridal bower by draping the entire room in panels of floating white organza. “Nothing says romance better than candles,” Flam says. She used them in hanging glass balls, in clusters on tables, even on window ledges. “Candlelight creates a warm glow.” Cut crystal was everywhere: Garlands of crystal graced the escort table, they dripped from the ceiling and from the centerpieces. Each napkin was tied with a gold cord and a sparkling crystal.At the cocktail party, the bride and groom treated guests to a truly opulent celebration of love. On hand was a staggering array of dishes served from stations: Peking duck, steak and smoked salmon, hand-rolled sushi and Asian appetizers served in to-go boxes with chopsticks. Guests also had a three-course dinner awaiting, with waiters in white gloves standing by. “That adds to the aura,” says Flam. “You turn around and someone is right there asking if you need anything.”Hearts and FlowersThe flowers were an all-white mix of spray roses, peonies, hydrangeas, stock, cymbidium orchids and a few gardenias for their gorgeously sweet scent. Are these flowers more romantic than others? Yes, affirms Beitler, who loves the soft lushness of these blooms. To play up the sentiment, she entwined garlands on the candelabra and illuminated them with votives.When it comes to romance, there’s nothing wrong with the tried-and-true, so a main design motif was hearts. Flam brought in carved-ice sculptures in the shape of—you guessed it!—interlocking hearts.The couple had their new monograms stitched on each napkin, and even crowned their cake with a Swarovski monogram. “For the bride and groom, their monogram was a symbol of being together forever. It was everywhere!” laughs Flam.True romantics believe that everything deserves a sweet ending—especially a wedding reception. Beside the super-romantic cake, the couple had a Viennese dessert table piled high with miniatures of all their favorite desserts, including mini crème brulée, pecan pies, tiramisu, cupcakes and lemon tarts. Each table had individual platters of biscotti, cookies and decadent chocolate-covered strawberries. Late in the evening romance was served with a side of whimsy: cotton candy that guests could eat from white paper cones—just an extra touch of sweetness to bring a smile to everyone’s face.From left: All-white spray roses, orchids and peonies, soft candlelight and white organza panels create a lushly romantic ambience. Escort cards are arranged beneath tealights afloat in glass globes; pale-pink blooms add a hint of color. The dreamy cake is a swirling buttercream facsimile of the folds of the bride's sash; the couples entwined monogram announces their match. A place setting fit for a princess: monogrammed napkins and sparkly crystal.Photography: Andrew Duany Photography. Decor: Richard Grille.Modern LoveA modern wedding, black and white and fabulous all over: That was the task before Jung Lee of Fete, a design firm in New York City. For a venue that suited their contemporary taste, the couple Lee worked with chose a spacious loft with a to-die-for deck overlooking the Hudson River. “It’s easier to create a modern look when you have a space that’s a blank slate, like a loft. It’s harder to do in a ballroom with ornate draping and molding built in,” Lee says. Elegant ContrastThe couple had already chosen a black-and-white color scheme, which extended to all the details. The save-the-date was a black-and-white photo of a taxi, with an advertisement on top announcing the wedding. The invitation had a black-and-white Mondrian pattern on the back, and the reception card was all black with lettering in silver for their signature cocktail party. So when it came time to tie the knot, their thoughts naturally gravitated to the same palette. Lee added bursts of shiny silver to give it all a kick, as well as a few unique touches: “We used black water goblets,” she says. “The shape of the glass was classic, but black was unexpected and contemporary. I liked the yin and yang of it.”Edge of NightTabletops were made of shiny black Plexiglas, and chairs were also ultramodern, black and high gloss. The centerpieces were distinctly nontraditional. “The first impression was sexy and edgy,” says Lee. “But the orchids added that softness you want at a wedding reception.” Instead of an escort card table, Lee hooked up plasma-screen televisions, and created a scrolling list of names and tables. For the meal, guests were served steak frites in a red reduction sauce, with the fries nestled in little cones. Miso-glazed cod was the more modern take on the traditional fish entrée, as well as a nice complement to the ceviche served during the cocktail hour. Although Lee didn’t specify the waiters’ attire at this event, she recommends that you do so for a contemporary wedding. “The waiters might wear crisp white shirts, black ties and white, ankle-length bistro aprons. Sometimes I have the waiters dress completely in black for a sort of Calvin Klein minimalist look,” she reports.Even a black-and-white party needs some color. On a white wall next to the dance floor, Jung projected art photos of flowers—a very chic take on the usual three-dimensional floral arrangements! Finally, Lee said, “we needed an after-party.” She saturated the loft’s deck in cool blue lights, and as a late-night surprise, guests nibbled on pizza from the famous Lombardi’s in Soho.In Lee’s opinion, a modern wedding is all about “being confident enough to go outside the box because that’s what feels right to you. That’s the modern way.”From top left: Succulents, rocks and tealights adorned the tables; orchids added a softening contrast. The couple’s taste in wedding cakes included a bit of irony. The menu card, with white lettering on a black background. Cutting-edge guest book: photos and messages in white pencil on black paper.Photography: Jeremy Saladyga of Gruber Photographers.Totally TraditionalA Southern bride with a yen for a traditional spring wedding approached Tara Guérard, the author of Southern Weddings and the planner behind Soirée Charleston in South Carolina. “There are still brides who’ve been dreaming of their weddings and reading wedding magazines since they were twelve,” says Guérard. The color scheme for them? All-white, of course. For this wedding, Guérard chose white, cream and a few touches of gleaming champagne. The formal invitation was gold calligraphy engraved on old French ivory paper.The bride found the perfect venue: a historic home in Charleston that came complete with a glorious old grand piano. On the big day Guérard seated herself there and provided the only musical accompaniment to the elegant cocktail hour. After that, guests made their way into the garden for the rest of the evening. There, to capture a ballroom feeling, Guérard had draped the tent with lustrous swags of taffeta in champagne and white. Sparkling chandeliers hung both inside and outside the tent, and a black-and-white-checkered dance...

Signature Cocktails

Wed, 19 Dec 2007 12:00:00 AM

Whether you're hosting a small, intimate gathering or a wedding reception for 200, signature drinks are a great way to add a personal touch to the festivities. We offer up some creative recipes below that include fun, fruity concoctions for a bridal shower, drinks with flavor and whimsy for a southwestern-style rehearsal bash, and toast-worthy sparkling cocktails for a wedding reception. Enjoy! (Recipes and styling by Yvan Lemoine for iFood Studios. Food by iFood Catering, ifoodstudios.com. All recipes serve one, unless otherwise noted.)Photography: Alexandra Grablewski.

Reception Ideas from Across the Country

Mon, 10 Dec 2007 12:00:00 AM

What kinds of weddings are hot in California? How about in Charleston, South Carolina? What’s the latest in New York, New York? East, South, Midwest and West—take a peek at some of the freshest new ways American brides are expressing their inimitable taste and style.Go West, Young CoupleTheir future looks grand! out West, a bride and groom take in the spectacular backdrop of their wedding.An Arizona reception held beneath the stars gets an atmospheric glow from candles and lanterns.Photography: Phyllis Lane Photoraphy.The biggest trend out West is taking advantage of the great outdoors, according to Lisa Gorjestani of Details Event Planning in Los Angeles. It could be a vineyard, a bluff overlooking the ocean or an emerald lawn with a desert backdrop—just about anywhere, as long as it’s in the fresh air. “In the few months when the weather’s not great,” says Gorjestani, “brides create an outdoor environment indoors by decorating with plants or fountains set up with running water.”A good rule of thumb is to play up a great outdoor location with special touches. “If there are trees, we hang lights or flowers in them,” says Amy Mancuso, an event planner in Phoenix. For a beach wedding, Gorjestani might feature driftwood candelabras holding glowing glass globes—perfect as the sun goes down.For floral arrangements unique to the Southwest, Mancuso will mix desert succulents with more formal blooms. Gorjestani’s favorite arrangements—Italian urns filled with flowers and fruit and surrounded by candles—have a fresh, regional feeling. Gorjestani says that it’s chic to be environmentally conscious. “We’re serving free-range chicken and farm-raised fish, and because of the overfishing of Chilean sea bass, you won’t see it on wedding menus.”“California brides like bold color,” says Gorjestani. For Southwestern brides, Mancuso sees desert tones: shimmering coppers and bronzes, paprikas, oranges and purples. Look for a sexy, Hispanic influence, says Mancuso. Think Spanish flamenco guitarists at the cocktail hour and a hint of the fiery cuisine from south of the border. “Brides are asking for flaming tapas bars, or mini ahi or chicken tacos, or even build-your-own tortilla bars,” she says. Western brides want a lavish menu of events. Mancuso might kick off a wedding weekend with a hayride or horseback ride out to a desert cookout. Or she might suggest a Mexican-themed rehearsal dinner, complete with a country-western band and cowboy hats and bandannas for the guests. In the HeartlandA Chicago cocktail reception had a white-on-white color palette, white linen overlays and mirrored accents around the room.Photography: Stuart Rodgers Photography.“The Midwestern bride is hometown proud,” says Debi Lily of Chicago’s A Perfect Event. A Chicago couple might choose to have a rehearsal dinner cruise on Lake Michigan, a reception held in a city landmark building and a bon voyage brunch followed by a Cubs game at Wrigley Field. Midwestern brides also love strong themes, according to Joyce C. Smith, a bridal consultant at Cincinnati’s Weddings Unlimited, Inc. “For one wedding, with a starry night theme, everything was in different shades of blue–the bride even wore blue shoes,” she says. “And the wedding cake had dramatic cascades of stars in blues and silvers and white.” “In the Midwest, we like to be playful,” Lily asserts. “It’s elegance with a twist. I did a wedding at the Art Institute of Chicago. It’s a formal venue, but we had fun, eclectic things going on. As guests arrived, they grabbed a cocktail and toured the Toulouse-Lautrec exhibit. There was a big, bluesy Chicago band playing. Later, there was a Chicago-style hotdog stand for late-night snacks.” “The cocktail reception is really big,” says Lily. “Usually there are three to five food stations, with someone hand-rolling sushi in front of you, or a fabulous raw bar.”Stationery goes sophisticated! Lily is seeing layered invitations, lavishly tied with ribbons and delivered in wrapped gift boxes.Where’s the beef? “In the Midwest that’s what food is all about!” Lily says. But many brides insist on restaurant-quality presentations—tender filet layered on grilled asparagus and truffled risotto.Late-night revelry is in, as receptions go into the wee hours. The brides Smith works with usually ask for a band followed by a DJ to make sure the music never stops.The candy bar is replacing the sweets table, according to Lily, who stocks apothecary jars or vintage containers with the couple’s favorite childhood candies in their wedding colors. “We’ll provide candy scoops and boxes, too, so guests can help themselves. It works as both a favor and an interactive dessert,” she says.Lily notes that not everyone wants a wedding cake. She is seeing more “dessert trios”—individual arrangements, each of which includes a tiny pot de crème, a mini chocolate cupcake and a chocolate shake in a shot glass, displayed on a rectangular plate.And what’s the favorite regional hue? “Pink, absolutely,” says Lily. “I’m also seeing a lot of chocolate brown mixed with blue or lavender, or chocolate brown mixed with green or tangerine. Midwestern brides love anything chocolate—whether it’s for their color palette or dessert buffet!”Eastern ChicGerbera daisies wend their way up sleek glass cylinders: an East Coast wedding's stylish take on traditional table arrangements.Natural elegance graces this table by David Beahm Design in New York City. Forest-green mosses nestle among colorful sweet William and luxe green orchids. Antique votives add charm.Photography: (top) Yves Samuel; (bottom) Philippe Cheng.“Eastern brides have an up-to-the-minute urban perspective. They know what they want,” says Melissa Paul of Philadelphia’s Evantine Events. According to Francesca Abbracciamento of New York’s Francesca Events, “The New York bride knows just what to expect from a really great party!” Many sophisticated brides are choosing to hold an after-party in a different section of the venue, perhaps decorated as a jazz lounge, to keep the fun going. The classic East Coast soirée, hosted in a glamorous old-world location (think New York’s opulent St. Regis Hotel), is as popular as ever. Also high on the list is the ultrahip loft wedding—an upscale urban event held against a backdrop of city lights. East Coast couples who want an outdoor wedding might choose the Brooklyn Botanical Gardens, a historic colonial home in Pennsylvania’s Bucks County or their family’s house on the New Jersey shore. Stationery is important to East Coast brides, so event planners make careful decisions about everything from choosing colors for the escort cards to the fonts for the table cards. “These details are the cherry on the sundae—they show you’ve thought things through,” says Paul. Abbracciamento adds that she often spends 30 percent of her time working on the cocktail napkins, bar menu, signage and other wedding paper.In this region, brides will forgo theme weddings for a unified color scheme (of black and white or shades of green) and subtle, sophisticated touches that show thought and attention (specific wines chosen to match each course at dinner, for instance).Abbracciamento says that ethnic and cultural flavors have made their way onto many wedding menus. “These are flavors not often tasted at a black tie celebration—I’ve seen Indian, Greek or even barbecue!” she says. Paul says that menus must contain something that specifically celebrates the couple’s taste and style. “One...

Luxe Wedding Receptions for Less

Sun, 02 Dec 2007 12:00:00 AM

If you think an upscale look has to cost big bucks, think again. With a dose of imagination and attention to detail, you can dream up a perfectly posh party without wrecking your budget. Try these impressive upgrade suggestions from wedding planners and recent brides. Seats of Honor: Something as simple as varying the shape and fabric of chairs—here, the bride and groom's are covered with white suede— add a subtly special impression. Photography: Fred Marcus Photography.Holding your wedding in a public space can be a great option. “Some spaces are available for just a few dollars,” says Jennifer Brisman, president of Jennifer Brisman Weddings New York. A library furnished with striking antiques, a corner of a beautifully landscaped park or the town green of a quaint village can be great choices. Privately owned mansions and estates are often available for rental; in many cases you can get them for a fee that’s less than half that for a hall rental. And you can’t beat a lush spring or summer garden as a wedding backdrop. Some cities sponsor exciting seasonal celebrations; for example, St. Augustine, Florida, is blanketed in millions of white lights for its Nights of Lights celebration, held every November to January. Hold your wedding in a park or backyard, and enjoy an ultraromantic atmosphere without spending an extra dime.If you skip the sit-down dinner, “you can still get a luxurious look with a cocktail party featuring hors d’oeuvres and food stations, and you could save up to 20 to 25 percent,” says wedding planner Harriette Rose Katz of Harriette Rose Katz Events/Gourmet Advisory Services in New York. The key is to keep the hors d’oeuvres to no more than five or six choices only, but make them sumptuous.Create a visual impact through a sophisticated use of color. “I carried my pink, white and green color scheme through my whole wedding—from save-the-date cards to table linens,” says Danielle Norcross of Florida, who tied the knot in March 2007. “Sticking to specific colors didn’t cost more, but it gave the impression of a very well-designed, high-end event.”Ferry your guests from ceremony to reception aboard a charming trolley, recommends wedding planner Karen Erwin of St. Augustine Weddings and Special Events in Florida. Trolleys can be surprisingly inexpensive to hire, she says. In her city, for example, the going rate is about $165 an hour.Magical Monogram: It's elegant and inexpensive. Customize your bandstand with your initials in your wedding colors. Photography: Fred Marcus Photography.Ask one of the musicians from your band (a violinist, a pianist or an acoustic guitarist) to entertain your guests as they arrive at your reception venue for the cocktail hour, suggests Brisman. Tasteful music always makes a chic impression. Serve ethnic fare, such as Greek, Mexican or Indian, any of which is not only trendy, but also more affordable.Dress up plain white tablecloths by layering pretty fabric on top, purchased for just a few dollars a yard. Now you have a custom look!Or forget the linens altogether, and cover your tables with mirrors or frosted glass, says celebrity wedding producer Randie Pellegrini of Cordially Invited, Inc., in Beverly Hills, California. The look is glitzy, the cost modest.Rent colored or textured chargers (consider bamboo or rattan) at $1 to $1.50 each to add a simple but distinctive detail to every place setting.Disguising so-so seats with fabric covers is easy if you rent chair covers directly from a supplier (instead of your reception venue); expect to pay just $2 to $3 per chair, says Erwin.For about 75 cents apiece, you can accessorize every chair cover with a chic sash in your wedding hue.Create seasonal centerpieces by filling a glass vessel with colorful fruit (less costly than flowers!), suggests Andrea Correale, president of Elegant Affairs in New York. Lemons and limes evoke the scents and sights of spring or summer, while apples, pears and pomegranates create a fall ambience. “Mixing table shapes, like round, square and rectangular, is hot now, and the look is more upscale and sophisticated than all one shape,” says Correale. Vary your chairs, adds Pellegrini. For one wedding, she used posh white suede chairs at the lead table and regular white chairs for the rest of the guests. Adorn the backs of the bride and groom’s chairs with small perfect bouquets or lush garlands of flowers that you and your friends can create yourselves.Go for a Glow: For an evening wedding, a variety of inexpensive candles in different sizes throw a soft, ambient light on and around your tables. Photography: Courtesy of Elegant Affairs.Arrange a selection of inexpensive candles in various sizes, purchased from a crafts store, in the center of your tables. “The glowing ambience of candlelight gives the party a luxe feel,” says Correale.A simply elegant touch: Have the wait staff don white gloves. You can rent them for a dollar or less per pair from a uniform supply shop. Have a beautiful linen napkin wrapped around the bottle when the waiter is serving wine.Some venues will do menus for free, but you can choose a more custom look. Dara Shlifka of Chicago added this classy detail to her January 2007 wedding. “I designed the menus on my computer and had them printed on high-quality paper at Kinko’s,” she says. For a bit of extra luxe, attach ribbon, faux pearls, feathers or shells. Tents create an upscale atmosphere, but can cost a pretty penny. The solution? Share the cost with another bride! “Find out what dates are already booked at your venue and speak to the other couple,” says Brisman. “The tent usually goes up for a few days, so one of you could do Saturday afternoon and the other Saturday evening or Saturday evening and Sunday.” Into the Fold: An origami-like presentation of napkins, accented with tiny rosebuds, makes a sweet impression at no extra cost. Photography: Michael Scarpelli from Gerber & Scarpelli, Chicago.Take your napkins up a notch by tying them with beautiful ribbon or topping with a sprig of green. Katz suggests attaching a rhinestone barrette or pin to each napkin to add some twinkle to your table. (Shop for these in a flea market for something really unique!)For her May 2007 wedding, Courtney Regan of West Palm Beach, Florida, used beautiful silk calla lilies to create a stunning—and inexpensive—centerpiece. Rent real or faux ficus trees at $30 to $45 to use as lush fillers in a room’s vacant spaces.Incorporate white or colored LED lights into your dÈcor (the ones used in centerpieces and at place settings go for $3 to $5 each). Pellegrini used them to illuminate arrangements of coral and crushed glass for an underwater-inspired event. Think you’re stuck with a boring black bandstand emblazoned with your musicians’ logo? For just $60 to $80 apiece, Brisman creates a unique look by using custom bandstand fabric in her clients’ wedding colors.Concentrate your bud budget on just one or two stunning arrangements, says entertaining expert Kimberly Schlegel Whitman, author of The Wedding Workbook: A Time-Saving Guide for the Busy Bride (Gibbs-Smith, 2007). Place them near the entrance to your reception for the most impact. Or position them in front of a mirror to make them look twice as bountiful. Include special objects or mementos in your table dÈcor, suggests Whitman. For example, if you met in London, set miniature London Bridges on your tables with a card explaining the significance. For an elegant step up from the typical tented card or the table-number holders supplied by the venue, use pretty frames or small inexpensive white easels (check availability at your local crafts store).If the bride or groom is an artist (or if there’s an artist in the family), have him or her create colorful mini canvases that display the table number; feature these unique works of art on small easels in the center of the tables.If you or anyone in your family has a collection of beautiful pottery, china or even teapots, consider...

Receptions: Beyond the Sit-down Dinner

Wed, 15 Mar 2006 12:00:00 AM

A Lavish Brunch(late morning-early afternoon) The planner: Susan Southerland, owner of Just Marry!, a wedding-planning company with locations in Savannah, Georgia, and Orlando and St. Augustine, Florida.Brunch MenuTropical fruit displayCitrus gravlaxMixed berry parfaits with cinnamon yogurtSpinach and blue crab eggs Benedict with Key lime hollandaiseMiniature quichesSausage and baconCaramelized banana and mascarpone stuffed French toastPetits filets mignonsCrisp potato croquettesSelection of miniature pastries, breakfast breads, croissants and muffinsFresh bagels with cream cheese and slices of cucumber, tomato and Bermuda onionWedding cakeSelection of Viennese sweets Comfort FoodsBrunch is all about giving your guests lots of choices at a variety of food stations, according to Southerland. “I like to do a different take on typical brunch foods,” she says. “For example, instead of traditional corned beef hash, have a chef at one station slicing fresh corned beef and serving it on a hash brown potato pancake. Another station might have caramelized banana and mascarpone stuffed French toast, while yet another offers spinach and blue crab eggs Benedict—a twist on two classic morning dishes that are popular with everyone.”Take the Cake“The flavors of brunch foods should generally be mild, and that’s also true for the wedding cake. Flavors like strawberry and cream or amaretto-almond with raspberry filling are delicious and just right for the time of day.” Also consider a sweets station offering a selection of desserts like fruit cobblers or pies, éclairs, petit fours and cookies. Another ever-popular brunch treat: a playful make-your-own-sundae bar.Beverage Bonanza“A Bloody Mary station is always a good choice. The bartender mixes up the basic drink, and guests personalize their own by adding items like blue-cheese-stuffed olives or skewers of grilled shrimp and scallops. It’s delicious, and the skewers make a great display. Mimosas—a blend of champagne and orange juice—are also great at brunch. For those who aren’t up for alcohol, offer fruit juices, iced tea and lemonade in sugar-rimmed glasses. Finish off with a coffee station, where guests can customize their cup by adding extras like chocolate shavings, whipped cream and cinnamon.”Hot Hues“For linens, combining a vivid, Caribbean blue with bright white creates an amazing look, whether your celebration is indoors or out. (I find that for brunches fresh, crisp white usually works better than ivory.) You can spice it up by mixing in a vibrant orange for a really neat contrast. Airy, ethereal colors are perfect for outdoors. One pretty pairing is all white with accents of green. For example, you can do all of the linens in white and add giant green sun umbrellas over the tables. If your event is inside, go for what’s hot at the moment. Right now, color combos of brown with orange, gold or sage offer terrific color palettes.”Dressed to Impress“Have fun with your tables—choose oval, square or serpentine shapes instead of the traditional round shape that you’d probably use for a sit-down ballroom dinner. In place of one gigantic centerpiece on each table, try less-formal groupings of smaller vases filled with flowers. I also like to use big, freestanding arrangements—either of roses, gladiolas or mums, or cherry blossom or dogwood branches—around the perimeter of the space. If your reception is outdoors, use large potted plants with flowers. If you’re having an indoor event in a windowless room, break out the votive candles—they look great even for a daytime event.”Morning Music“Anything from a single musician to a full band is fine for a brunch celebration. Often, couples will choose to have relaxed, background-type music; in that case, hire a harpist, a string quartet or several violinists. But don’t think you have to do it this way: If you have a dancing crowd, then by all means go for it and get a band or DJ.” Festive Lunch(mid- to late afternoon) The planner: Karen Erwin, owner of St. Augustine Weddings and Special Events in St. Augustine, FloridaBuffet Lunch MenuCold strawberry soup served in large shot glassesHearts of palm salad with fresh avocados and plum tomatoes in a light balsamic vinaigretteMade-to-order sushiLobster- and crabmeat-filled crêpesSkewers of curried chicken with grapesFresh ahi tuna with pickled gingerBlack truffle and wild mushroom risottoStrawberry barViennese sweets station Elegant EatsLight and delicious is great lunch style, says Erwin. “Think dinner foods in smaller portions,” she says. “I like to include eight to ten stations. Each station should offer something intriguing, from a sushi table where a chef is preparing made-to-order dishes, to a station where you can get crabmeat- or lobster-filled crêpes. At another station, serve black truffle and wild mushroom risotto in martini glasses. Other popular choices are skewered items like beef and chicken that are easy to hold and eat while enjoying good conversation!”Sweet Surprises“A colorful, less-formal wedding cake is a great option for a lunch reception, as are small, individual cakes. You might also try having a smaller cake for the cutting ceremony and serve a variety of other desserts as well. More fun ideas include a strawberry bar loaded with plump, oversize berries and a variety of toppings, like melted chocolate and whipped cream, or a ‘fire station’ with bananas Foster—the flames really excite the crowd. You also can offer a table with little bites, like mini brownies, pastries and fruit tarts. For a unique look, serve white chocolate mousse in martini glasses.”Daytime Drinks“Feature the bride’s and groom’s two favorite mixed drinks. For a fun twist, rename the drinks to honor the couple (like Cara’s Cosmopolitan). Other popular mixed drinks are specialty martinis and Long Island Iced Teas. Or, do a bar where you offer everything ‘white,’ from chardonnay to vodka.”Pastoral Palettes“For a crisp, clean look, pair a fresh, grassy green with white and touches of daffodil yellow. Or, try white with shades of blue and yellow, for a distinctive French-country feel. Display clusters of flowers tied with gingham ribbon in galvanized metal pails.”Afternoon Delights“Instead of round, white plates, choose square, colored dishes. Arrange the place settings on crisp white linens and lay an orchid (snip off the stem) on the corner of each plate. For centerpieces, choose grasses or wildflower arrangements that are less manicured than those you would have for an evening event. Always remember to find out what your reception venue has on hand that you can use to decorate your buffet stations. A restaurant with a Moroccan flair, for example, may have beautiful tapestries that can be draped behind the food stations.”Midday Music“For a lunch reception, think background music more than dance music. Consider hiring a jazz ensemble, with or without a singer, or a live band with a saxophone soloist.” Upscale Cocktails(late afternoon-early evening) The planner: Harriette Rose Katz, founder and president of Harriette Rose Katz Events/Gourmet Advisory Services, in New York City.Cocktail Party MenuStations:Made-to-order sushiMiniature soufflés or “fortune cookies”Salmon four waysTuscan table featuring fruit, cheese and crackers, charcuterie, pâtés and terrinesMeat-carving stationSeafood bar with four different kindsof oysters, clams, lobster and jumbo shrimpPassed Hors d’oeuvres:Grilled cheese with or without hamMiniature hamburgers and French friesCaviar in bliniSummer rolls filled with julienne vegetablesPassed Desserts:Wedding cakePetits...

25 Fun & Fabulous Wedding Ideas

Mon, 30 May 2005 12:00:00 AM

Your wedding may be a celebration of love and commitment, but it's also the biggest party you'll probably ever throw. So pull out all the stops and make it a night to remember. We consulted the country's top wedding experts to find out their best ideas for throwing a fun, fabulous reception. Whether you use one or 10 of them, they're sure to inspire you!First Impressions 1. Create a buzz even before the party starts—with festive wedding invitations. "Bold-hued paper and ink, in colors like fuchsia and turquoise, signal a hot night ahead," says Mindy Weiss, a Los Angeles-based party planner. You could also get disco-flashy, with crystal appliqués or glittery silver ribbon bows. Cocktail, Anyone?2. A hip signature drink immediately sets the tone of your affair. As soon as the party begins, have waiters circulate with trays of glasses filled with a special concoction. Try raspberry-flavored Long Island Iced Teas, served with sugarcane "swizzle sticks." Ginger-infused martinis and mint-garnished mojitos are also swanky choices right now, says Lauri Dorman of Paula LeDuc Fine Catering, in San Francisco . Make sure the drinks are served in statement-making vessels, like oversized tumblers or colored martini glasses.3. Plan creative presentations. "People eat with their eyes first," says Dorman, so make hors d'oeuvres look as enticing as they taste. Tempt palates with sophisticated bites served in startling ways—like tuna ceviche in Asian-style soupspoons, spicy jumbo shrimp or chicken satay on wooden skewers, or soup in shot glasses or sake cups.Outta Site! 4. The opening of the ballroom doors for post-cocktail-hour dinner and dancing should be an occasion, says Jamie Breslin, Catering Director of the Four Seasons Hotel Chicago, in Illinois . Create a feeling of anticipation by having music wafting from the ballroom that's different from what's being played in the cocktail-party room. When the doors open, the new music will be the signal for guests to come in, and will make their entrance feel more exciting.5. Surprise guests by setting up unusual furniture groupings—couches, comfy chairs, tables and lamps—in your reception room to create a sexy, clubby atmosphere. "We're doing a lot of sleek couches with shag area rugs, and adding low chandeliers and other light fixtures," says Weiss. In a ballroom, set up these arrangements next to the dance floor; if you have an outdoor wedding reception, place them directly on the lawn or under a tent. 6. Opt against those cookie-cutter tables that are all exactly the same size and shape. Create a dynamic effect by having, say, a rectangular table that seats 16 next to a square table for eight, suggests Breslin. And don't feel you have to keep the centerpieces uniform either—go for flower arrangements of differing heights and colors.7. A simple idea to energize a space: "Use color wherever possible—with bright linens, glassware, flowers, even the ink on your seating cards," says Weiss.Fancy FeastsNot Fun!Hey, brides and grooms: Avoid these major mood-spoilers.Smashing cake in each other’s face: This act is downright sophomoric, not to mention messy!A cash bar: Guests should never have to pay for their own drinks.Lines: Standing in a long food or drink queue is a drag. Since lines tend to occur at the bar and buffet table, arrange to have several serving stations to accommodate the size of your group.Hunger: Don’t starve guests while you’re busy with the receiving line or being photographed. Keep the cocktail party to about an hour and make sure you have enough food—running out is a real no-no. Afterward, request that the first dinner course be served as guests are getting seated at their tables.Stumbling, drunken guests: Of course, you can’t control how much booze people consume, but you can take a few precautionary measures. Wait until after the ceremony to serve alcohol, and make sure drinks are always accompanied by plenty of food. 8. Instead of the traditional sit-down dinner or buffet, opt for smaller food-serving areas where a particular entrée or side dish might be paired with a complementary drink—like sushi with sake or a carving station with a rich cabernet. "Stations get people up and moving, and that makes for a dynamic party," explains Dorman. "They also give guests something to talk about." 9. Consider having a family-style dinner. Passing around platters of food creates a much more intimate feel among guests than a waiter-served meal would, says Dorman.10. Vodka ice slides are a popular trend right now, says Joy Wallace of Joy Wallace Catering Production, in Miami, Florida . "A bartender pours flavored vodka through a long tunnel carved into an ice sculpture," she explains. "By the time it empties into a glass held at the bottom, the vodka's been chilled."11. Give champagne an extra kick. Wallace suggests placing fruit—peaches and blackberries are popular choices—in the flutes, because it'll stimulate the bubble action. Fresh fruit works well, but frozen fruit provides even more fizz. Special Effects 12. Let your guests feel like carefree kids again! Rent a popcorn stand, or a cotton candy or snow cone machine, and watch guests' faces light up with glee as they're served their favorite treats. 13. Make 'em smile! Hire an old-fashioned photo booth for your wedding so guests can take turns mugging for the camera. Place the booth in a corner of your ballroom, and get ready for all sorts of silly photo strips to come out of the machine—perhaps even one of you and your new husband sneaking kisses behind the curtain. 14. Hire an unusual entertainer to thrill party-goers. Some fun ideas: a juggler, belly dancer or fortune teller. 15. Delight your guests with games: Create a mini casino by bringing in roulette, craps and blackjack tables, or make a mini arcade with pinball machines and other popular amusements. 16. End the night with a bang by lighting up the sky with a fireworks display. Choreographed pyrotechnic shows start at around $5,000 and can be launched from practically anywhere. If your budget can't accommodate a big razzle-dazzle, pick up some sparklers instead; ask your bridesmaids to pass them out to guests just before your getaway at the end of the night.Musical Notes 17. Don't be afraid to mix up the music, says Valerie Romanoff, of Starlight Orchestras, in New York City, which provided the music for the wedding of Catherine Zeta-Jones and Michael Douglas. Try a different musical feeling for every stage of the night: Consider strolling violinists playing lighthearted classical pieces as guests arrive at the reception venue, then Brazilian samba for the cocktail hour, followed by a swing band in the ballroom for dinner and dancing. 18. Create a vibrant, on-vacation vibe with music from the Caribbean —think a steel drum, reggae or calypso band. 19. The secret to getting everyone up and on the dance floor is to target the older crowd with the first song of the set, says Romanoff. "Play something from the 1940s that your grandparents will like, then segue into a little Motown or disco, which will appeal to folks your parents' age," she says. "As long as you don't go to hip-hop too quickly, you'll get all your guests on their feet and keep them there." Sweet Sensations 20. Delight your guests with uniquely presented desserts. Instead of a traditional wedding cake, for instance, place beautifully decorated individual cupcakes on tiered trays—people can help themselves. And Wallace has an idea that'll make them feel like they've stepped into the Garden of Eden: "Hang chocolate-covered strawberries from the branches of a potted ficus tree," she says. "Guests can pluck a sweet as they wander by." 21. Make dessert a group activity. Arrange to have pots of chocolate...

25 Romantic Reception Ideas

Mon, 09 May 2005 12:00:00 AM

Your wedding will no doubt be the most romantic day of your lives, but how can you maximize that feeling so it tugs at the heartstrings of your guests? It's all in the details—carefully chosen food and drinks, decorative touches, even a few stolen moments together, away from the group. Try some of these wildly romantic ideas.In the Mood 1. "The first thing guests see when they walk into the reception venue is the escort-card table, so that's the place to set the romance for the party ahead," says New York-based wedding planner Preston Bailey. Pin a creamy gardenia onto each card, or scatter rose petals among them.2. Make the entrance leading into your ballroom unforgettable. Ask your florist to create arrangements in the shape of a heart or your monogram, then hang them from grosgrain ribbons on the open doors.3. Having a garden ceremony? Evoke the courtly feeling of the early 1900s by passing out parasols in delicate pastel colors to your guests. Los Angeles-based wedding planner Alyse Sobel suggests tying a ribbon to each one with a card that reads, "May you always be sheltered by love." You can find inexpensive paper parasols at your local party goods store or at pearlriver.com, which sells Asian-inspired crafts. 4. Request that guests jot down their favorite date idea in your guest book, instead of the standard signature. You'll remind them of a romantic occasion of their own, and also have great suggestions for married life.5. Share your wedding meal at a small "sweetheart table," reserved just for the bride and groom. Sobel recommends dressing the backs of your chairs with lush greens and flowers (a lovely idea, even if you choose to sit at a larger table), or bringing in upholstered armchairs for a throne-like feel.6. Have romance delivered to your new spouse! Michael Meuer, senior wedding consultant for Blue Plate Weddings in Chicago, suggests surprising your guy or gal by writing up little love notes in advance of the big day (you could even have the notes professionally printed), and then asking a white-gloved waiter to deliver them on a silver tray to your beloved throughout the evening.7. Carve out a little alone-time in the midst of your party: Sneak away to a private room in your reception venue—you can ask your caterer in advance to have champagne and strawberries waiting for you. Kiss, toast to your future, and relish the fact that this is your wedding day! All AglowAin’t Love Grand?Check out how these inspired brides and grooms upped the romance factor at their weddings.• Linda Salzman and Pete Delannoy, both avid mountain climbers, credit Cathedral Rock in Sedona, Arizona, for bringing them together—it’s where they spent some of their most memorable dates. So the couple held their evening wedding in October 2002 on a field at the base of the mountain. “There’s a glorious moment when the sun goes down and the rocks just glow, and that evening was magical,” says Linda, who lives with Pete in Phoenix. • As Executive Director of Food and Beverage at New York City’s posh Palace Hotel, Jeffrey Selden has seen hundreds of fabulous weddings. When it came time for his own marriage to Deborah Richman, on Valentine’s Day in 2004, Jeffrey came up with this creative idea: He hung hundreds of fluttering ribbons, each tied to a paper heart with a romantic fortune or saying written on it, from a huge marble mantelpiece in the hotel. As guests walked by, they were handed a heart.• Robert Pereira proposed to Sion Darnes by hiring a helicopter to fly a banner proclaiming his love past the yacht on which he and Sion were dining. When it came time for their opulent Miami, Florida, wedding reception on February 21, 2004, Robert arranged for another high-in-the-sky surprise, this one reading “Our Magical Moment.”• Catherine Wilhelm and Rye Austin, of Denver, Colorado, kicked off their formal winter reception on November 29, 2003, with a carriage ride from the ceremony site. “It was just the two of us, snuggled up in a carriage lined with red velvet,” says Catherine. 8. The easiest way to create a romantic mood is to light your reception room in a flattering hue, says New York City-based lighting designer to the stars Bentley Meeker. "The best are pink, amber, magenta, honey and fuchsia," he adds. Ask your site manager to replace the white lightbulbs in the fixtures with colored ones for your event: It will create a golden glow. 9. Another simple, yet evocative, idea from Meeker: Use softly glowing candles to illuminate your reception room. Turn off all the overhead lights, and place hurricane lanterns on all of the tables. Look for ledges or fireplace mantels where you can place pillars and votives. Just remember to be moderate in your use, he advises: Masses of candles generate more light than you might expect, and you don't want your space to be as bright as if the electric lights were on.10.Changing your name? Celebrate it by projecting your new monogram onto the dance floor. Your lighting designer or wedding planner can create a custom gobo (a special type of stencil) of your initials, and attach it to a spotlight on the ceiling so the design is projected onto the floor. If monograms aren't your style, Meeker suggests creating the feeling of an enchanted forest by projecting a pattern of leaves or branches with a slowly rotating spotlight fitted with a gobo cut to resemble foliage.11. "When you walk into a room and see the floral centerpieces softly glowing, it takes your breath away," says Meeker. To get this romantic garden look, highlight each of your arrangements with "pin spots," tiny spotlights your wedding planner can arrange to have rigged to the ceiling. Dishing Up Dreams12. Serve up foods at your cocktail hour that are said to have aphrodisiac properties, like oysters and lobster, says Meuer. Create a "frozen bar," with trays of these delicacies kept cold on dramatic ice sculptures (dare we suggest nudes?).13. Even the salad course of your wedding meal can make a lovely statement. Dress up the greens with edible flowers, such as nasturtiums or delicate peach blossoms.14. Showcase your new monogram—in the soup. Serve a thick concoction (like pumpkin soup in fall or vichyssoise in winter) and have your caterer spell out your initials with heavy cream in each bowl. If you're not changing your name, you could have the soup garnished with your first initials intertwined or, simply, the shape of a heart or another special symbol.15. Add a splash of romance to your cocktails with the color pink. "A Kir Royale—crème de cassis mixed with champagne—creates a pretty, light color, and it's also a very popular wedding drink right now," says Meuer. For an even sexier alternative, offer a deep-ruby concoction such as red-wine sangria, garnished with star fruit.16. To finish off the feast with a little romance, ask your caterer to bake heart-shaped biscotti. Then have cups of coffee served to your guests, with one of these sweet treats perched on each saucer. Posey Particulars17. Make a grand getaway from your ceremony site under a shower of pink and red rose petals instead of birdseed or bubbles. Simply fill a basket with tulle sachets containing the petals, and ask your bridesmaids to distribute them to guests before the big send-off.18. Fill your reception room with a beautiful aroma, suggests Bailey, who recommends roses, gardenias or even a few rose- or gardenia-scented candles. "I love to use garden roses in the summer," he says. "It's the ultimate romantic thing—a classic." Or, consider placing small, potted orange or lemon trees around the perimeter of the room for their spring-like perfume. Whatever you do, make sure to use only one scent, advises Bailey, because competing fragrances can be overwhelming.19. Share the romance by giving your guests flowers. Place a small bloom with a wrapped stem next to each escort card, or on each plate along with a note of...

A 5-Step Guide to Choosing Wedding Music

Mon, 09 May 2005 12:00:00 AM

Boogie NightsWe polled top bandleaders, DJs and wedding coordinators for today’s most popular wedding tunes:First DanceOften heard: “From This Moment On,” by Shania Twain; “The Way You Look Tonight,” by Frank Sinatra; “At Last,” by Etta James.Fresh takes: “At Last,” by Christina Aguilera; “Fly Me to the Moon,” by Frank Sinatra; “Shining Star,” by The Manhattans.Father/Daughter DanceOften heard: “My Girl,” by the Temptations; “What a Wonderful World,” by Louis Armstrong; “Isn’t She Lovely,” by Stevie Wonder.Fresh takes: “Winter,” by Tori Amos; “Daddy,” by Beyoncé; “I’ll Remember,” by Madonna.Mother/Son DanceOften heard: “Through the Years,” by Kenny Rogers; “Lean on Me,” by Bill Withers; “The Rose,” by Bette Midler.Fresh takes: “Landslide,” by Fleetwood Mac; “When a Boy Falls in Love,” by Sam Cooke; “Beautiful Boy (Darling Boy),” by John Lennon.Last DanceOften heard: “Last Dance,” by Donna Summer; “Piano Man,” by Billy Joel; “With a Little Help from My Friends,” by The Beatles.Fresh takes: “Believe,” by Cher; “Elephant Love Medley,” from the Moulin Rouge soundtrack; “Paradise City,” by Guns N’ Roses.—reporting by Valerie BerriosThere's no better measure of a wedding's "fun factor" than a packed dance floor. That's why it's so important to arrange for first-rate music, whether you go "live" with a band or have a DJ (75% of you are going the latter route, according to a recent Bridal Guide survey). Here's all you need to know, from choosing an act to making sure your favorite tunes get played. 1. Dollars and Sense Will you hire a band, or a DJ? Your budget will probably be the deciding factor. DJs usually start at $100 per hour, while a band may cost upwards of $2,000 to $6,000 for a four-hour affair (a six- or seven-piece band, with, say, two lead singers and five instrumentalists, standard for weddings of 100 guests or more). However, you may save money by negotiating the number of musicians (do you really need two lead singers?), or opting for a smaller ensemble, like a jazz quartet. 2. Talent Search To track down a great band or DJ, start by asking your reception site manager, friends and family for referrals. You can also consult the manager of your favorite bar or club. To conduct a more general search, check out listings in local wedding magazines, or try an online booking agency like gigmasters.com, an especially good resource if you want unconventional music performed at your wedding—say, bagpipe reels, a cappella tunes or bluegrass—but don't know where to find such musicians in your area. 3. Live Auditions Next step: Meet with potential bands and DJs (or the agencies that represent them). Ask these key questions: How many breaks do you take, and how long do they last? Will you provide recorded music to be played during these interludes? What are your overtime policies and rates? What sort of backup plan will you implement in the event of a problem? Do you have "backup" equipment or instruments if this occurs? Make sure all of the specifics are documented in your contract. 4. Now, See Hear Don't sign anything without first watching a live performance on video or in person (many reception sites will let you peek in on a wedding in progress). Pay attention to the sound quality, but also take note of performance style and appearance. If you don't like what you see—common complaints include tacky outfits, corny jokes and too much talking—you should definitely keep looking.5. Song and Dance Once you've booked your band or DJ, pick songs to play during those key moments: from your grand entrance to the last dance. Give your band or DJ a list that makes clear precisely which songs you want played, and when. Or, if you're not too picky, provide a "don't play" list so that you're not stuck having to hear any songs you dislike.

Picking Flowers for a Wedding

Wed, 04 May 2005 12:00:00 AM

After all, they're going to punch up the "pretty" factor of your reception and appear in almost all of your formal photographs. At a minimum, you'll probably want to order a bridal bouquet; bouquets for your attendants; boutonnieres for the groom, groomsmen and fathers; corsages for the mothers; flowers for the ceremony site; and centerpieces for the reception tables. But the first step is to find a florist who "gets" you—and will get the job done right.Start Interviewing ProsMost couples meet with at least three florists to compare styles, prices and personalities. The manager at your reception site can most likely recommend reliable and talented people. You can also obtain referrals from your house of worship, or recently married friends and family members (especially if you were present at their wedding and witnessed their florist's handiwork firsthand).Be PreparedIn order to present you with his or her ideas, a florist will need to know three things:Your budget: Most brides and grooms allot about 3 percent of their total wedding budget to their flowers and décor. It's okay if you don't have much to spend—most floral designers will be willing to work within the parameters of your budget and suggest smart ways to save, like using full-bloom flowers to decrease the number of stems you need.Your numbers: To determine quantities and, consequently, total prices, the florist will need to know the number of guests you expect, how many bridesmaids and groomsmen you're having, and the number of children, grandparents, parents and stepparents who'll need flowers, too. Your style: First, have a general idea of the look you want (lavish, simple, mod, romantic). Next, compile an "idea file" of photographs from magazines or books that exemplify the kind of floral designs you like. And have a color scheme in mind. At a loss? Use the design details on your invitation, the color of your bridesmaid dresses and the interior of your reception space as reference points. What You Should Bring When You Pick Flowers for Your WeddingWhen you attend appointments, you should be ready to show florists:Your idea file: Visual aids are essential (just like when you're trying out a new haircut at the beauty salon). A bridesmaid dress fabric swatch: This important item will help the florist to suggest coordinating flowers. (It's not enough to say "lavender," for example, because there are so many variations.) A photo of your wedding dress: This way, the florist can suggest bouquet styles that are complementary in terms of size, color and grandeur. Remember, too, to specify whether your gown is white or ivory. Photographs or a brochure of your ceremony and reception sites: The layout, wallpaper, ceiling heights, windows and room and carpet color will greatly affect what your florist dreams up for your décor. Listen, Look and AskSeason's BestFlorists agree: It pays to use flowers (and fruit) that are in season.Winter: French tulip, amaryllis, hypericum, protea, quinceSpring: Hyacinth, tulip, daffodil, lilac, peony, sweet pea, lily of the valley, cherry blossomSummer: Hydrangea, lisianthus, snapdragon, sunflower, tuberose, cornflower, zinnia, cosmosFall: Calla lily, dahlia, bittersweet, celosia, mum, scabiosa, pomegranate, cranberry Now it's time to narrow down your selection. When the florist begins to get a sense of your vision, she'll set out to impress you with her ideas and suggestions. During each meeting, it's important that either you or your fiancé take notes while the other listens carefully. The florist should point out examples in her portfolio (if she doesn't, ask to see it) and will likely make a few quick sketches. There might even be "live" bouquets or arrangements on display that you can check out. Don't forget to ask: "Do you offer any other decorations, such as candles, lighting and linens, and how will these affect the cost?" "What flowers are least likely to wilt over the course of a four-hour wedding? Can I afford them?" "If I order specific flowers and they're not available on my wedding day, how do you handle substitutions?" "Can you guarantee that the flowers will be fresh and arrive on time?" And ask any other questions that will increase your confidence in, and comfort level with, the florist. At the end of each meeting, be sure to get an estimate—in writing—based on what you've discussed. She's "The One"When you've finally committed to a florist, set up a second meeting to finalize the details of your order, in terms of the specific types of flowers that will be used, as well as the colors, style or composition, and quantity. This is the time to make adjustments: Do you really need an arrangement for the head table or can you use the bridesmaid bouquets as decoration? Can a similar look be achieved with lilies instead of those pricey cattleya orchids? Can you skip the pew decorations at the ceremony? Trust your florist's knowledge and expertise, and be willing to mix and match your ideas and desires with her recommendations. A Handshake, PlusThe booking process will be complete when you sign a contract. Typically, florists will ask for a 50 percent deposit at that time, with the balance due the week of the wedding. The payment schedule should be clearly stated in your contract, along with: the number and descriptions of each item, with prices; the date, place and time that the flowers will be delivered and assembled; any rental fees for vases or decorations that the florist is providing, along with pickup and return procedures; and any additional labor charges, taxes and other fees.

Reception Site Selection

Sat, 01 Jan 2005 12:00:00 AM

While the ceremony is what actually makes your big day a wedding, it's the reception that will most likely take the bulk of your planning energy—and budget! The reception generally makes up about half of the total wedding costs. It's also the truly festive part of the day, where you celebrate your brand-new marriage with friends and relatives. Site SelectionThe site where you choose to host your reception sets the tone for the entire event. All later decisions, including your invitations, dress, flowers, centerpieces, music and menu, will follow the style and level of formality of the site you select, which is why finding a spot should be your absolute first wedding-planning step—even before your gown. It's a good idea to have an estimated head count before you look at sites, too, since different venues are more suited for different numbers of guests. All places will, of course, have a maximum capacity that you can't go over, but some sites may require a minimum amount of guests, so with a number in mind you can cut out too-big or too-small spots. When you begin checking out potential sites, note how each location makes you feel the instant you walk in: relaxed, hip, formal, sophisticated. Classy hotels, catering halls and country clubs are obvious places to begin. Their staffs will most likely be professionals with years of wedding experience. Many of these facilities even employ a full-time wedding consultant who can explain your options and help you plan the event, start to finish. If you're looking for something more offbeat or unusual, the sky's the limit. As couples seek more personalized celebrations, wedding-venue possibilities have increased. Places that had never dreamed of booking a wedding before are opening their doors to the experience. Consider hosting your event at one of these nontraditional choices: An elegant or unusual restaurant A bed and breakfast A historic building, mansion or estate A botanical garden A vineyard or orchard A museum or art gallery A zoo, planetarium or aquarium A fairground A yacht A dude ranch A ski resort An urban loft A theater A municipal park or beach A lighthouse A sports arena On the grounds of a private school or collegeAn important note to keep in mind: While some sites offer all-inclusive packages that cover the cocktail and dining rooms, food and beverages, cake and staff, others may quote a price that includes nothing more than the space itself. These locations, from a wedding on the beach to a reception in your own backyard, may call for you to coordinate and pay for all necessary equipment. This could include a tent, tables and chairs, china, flatware and glassware, serving trays and dishes, linens, a dance floor, lighting and electrical outlets, heaters or air conditioners, restroom facilities and bar equipment, not to mention a staff to cater to your every need. The costs of a "simple at-home wedding" can add up fast if you're not careful, so plan accordingly. Ask the Right Questions No Regrets: Smart Reception Site Selection• In picking a site, don't overlook the practical details. The décor or the views might be drop-dead gorgeous, but they won't save the day if there aren't enough bathrooms or parking spots.• Make sure there are no hidden fees, like overtime or cleanup charges.• If you're considering an unusual reception site, make sure the facilities are adequate for the caterer—and don't forget the added expense if, say, you'll need to rent an extra tent for the caterer's equipment. As you and your fiance look at various sites, here are some questions to keep in mind: Does the décor suit our wedding style? Is the room big enough for our number of guests? Is there a minimum we'll be charged for? Is the dance floor large enough and well-situated? What's the space like for the band or DJ? Does the kitchen look clean and well-maintained? Is the staff friendly and helpful? If answers to the above questions are satisfactory, it's time to delve a little deeper with the site managers: Are there brochures or other printed information I can take home, or do you have a website? Can I see a sample copy of the contract? Are your insurance and health department certifications up to date? Do you have references I can call? Is there a rental fee for microphones and other equipment? How much time is allowed for set up and clean up? How many weddings do you accommodate at once? If more than one, how will my guests be directed to the right place? Are the restrooms adequate for the number of guests? Is parking sufficient and convenient? Is there adequate heating or air conditioning? What is your policy regarding valet parking, coat check and restroom attendants? Are gratuities for the maitre d', wait staff and bartenders included in the fee? Are any extras included, such as the cake? What basic decorations are provided? Is there a private room for the bride to change in? When will you need a final head count? What is your payment schedule? When you make your site choice, make sure that every detail concerning costs, timing, and exactly what you're entitled to is outlined in the contract.

Liquor Guide

Wed, 07 Jul 2004 12:00:00 AM

Weddings are about love, hope—and toasts! As such, most brides and grooms provide guests with lots of champagne, wine, beer and spirits throughout the night. What do you expect to serve? Here’s how to stock up according to your guests’ tastes—and your budget. The Basics Raising the BarUp the cool factor of your cocktail hour with today’s beverage trends.OLDChardonnayMerlotChampagneCosmopolitansMargaritasStrawberry daiquirisCognac (as digestif)Microbrew beerCampariGrand MarnierPink grapefruit juiceLemon zestCranberry JuicePerrierNEWPinot GrigioShirazSparkling Wine Champagne cocktailsMojitosSidecarsCognac (as aperitif)Premium vodkaChambordLimoncelloPomegranate juiceGinger shavingsRed BullVoss Many couples opt for an open bar, where guests have access to unlimited drinks throughout the entire reception. While this is certainly the most gracious approach, it’s also the most expensive and could end up costing as much as 10 to 20% of your total budget. An alternative is the “limited,” or “soft,” bar, where you offer a careful selection of drinks (say, wine, beer and vodka cocktails) at the bar during specific times (throughout the cocktail hour and right after dinner), then have waiters serve wine or beer during the meal. On a tight budget? Don’t even think about having a cash bar. Guests should never be expected to pay for their own drinks. Instead, consider skipping the hard stuff, which is pricey, and serve less-costly wine and beer only. Or, opt to offer your site’s “well” brands of liquor, which are less expensive than premium brands; the same goes for “house” wines and champagne. Also, discourage the wait staff from refilling wine glasses at dinner without first asking guests if they want more. Who Supplies the Alcohol?If you’re hosting your wedding in a hotel or banquet hall, liquor is usually provided; in your contract, expect to be quoted a per-person fee or a “total” price for alcohol. The same is true with established independent caterers. If the caterer does not have a liquor license, he or she will coordinate purchasing the alcohol from a vendor and quote you a price per bottle. If there are bottles left over, you’ll get to keep them—or the caterer might be willing to reimburse you—so you’ll only be paying for what was actually consumed. If your facility allows it, consider supplying the alcohol yourselves—it can be a huge money saver (of course, you’ll have to order and arrange for delivery, and cart away the unused bottles after the party). You may be subjected to a "corkage fee," a flat fee charged by the caterer per bottle opened (usually around $5 to $10; it can be negotiated), but even so, you'll most likely see terrific savings—especially if you purchase the alcohol from a wholesaler.The Numbers GameYour caterer can advise you on just how much alcohol you'll need. But unless your crowd consists of really heavy, or really light, drinkers, a good rule is two to three drinks per person for the cocktail hour and one drink each per hour after that. Here's an estimate of the bottles needed for 100 guests: Hard liquor: 10 bottles of vodka; 6 bottles each of gin and rum; 4 bottles of scotch; 2 bottles each of whiskey, bourbon, tequila and Triple Sec; and 2 bottles of vermouth. Beer: 2 cases (perhaps one light, one dark). White wine: 3 to 4 cases (36 to 48 bottles). Red wine: 2 to 3 cases (24 to 36 bottles). Champagne: 3 cases (36 bottles). Also, be sure to have plenty of soft drinks and water (bottled and tap) on hand.

Seating Arrangement Guide

Mon, 29 Jan 2001 12:00:00 AM

Setting up a seating chart can be a tricky job, but you can get through this tedious task with your sanity intact. Guests generally like pre-arranged seating assignments for sit-down dinners. It shows you thought about whom they'd be best seated with, and it cuts down on confusion when it's time for the meal to begin. No Regrets: Satisfactory Seating Arrangements• Remember, you're not going to be able to make everyone completely happy. Do the best you can, avoid major political blunders,and hope your guests have the good grace not to complain.• Do ask your parents and your fiance's about any potential family minefields. There may be old wounds you're not aware of, so enlist their help to avoid unfortunate groupings.• Build a little flexibility into your seating plan. Inevitably you'll have a few no-shows, and you just might have a few attendees who neglected to RSVP. Your catering manager should be able to squeeze acouple of extra seats in if necessary. The first thing you need to do is talk with your fiance and decide if you're going to take requests from your family and friends or determine between the two of you where everyone will sit. Then remember the following guidelines. The head table can be just for the two of you, if you like. Or you can add your maid of honor and best man, or include the entire wedding party. Traditionally the bride sits at the groom's right, with the maid of honor on his left and the best man on the bride's right. The rest of the party follows suit in an alternating male/female pattern. You may include child attendants at the head table, too, but if they are young, they may behave better and feel more comfortable seated with their parents. If you are having a small wedding party, you may want to include their spouses or dates at the head table. Or, you may choose to spread your wedding party around at the guest tables, which would also allow them to sit with their partners. The table of honor—located near the head table—is where the parents of both the bride and groom, the wedding officiant, and sometimes grandparents sit during the reception. If there are several people you would like seated at this place of honor, you may have two tables—perhaps one for the bride's family and one for the groom"s. Divorced parents should be seated at different tables of honor with their partners and close family and friends. Always seat married couples at the same table. Younger children should be seated with their parents or, if you have a lot of children attending, you might want to have a "kids" table"—strategically placed near their parents—with some crayons and paper or other games and toys to keep them busy. If you have a large group of friends you need to divide, split the group down the middle and fill each table with other people. That way no one feels completely left out. For single friends, judge which seating situation will make them happiest—a table of unattached counterparts or a few couples mixed into the scene. Never, and we do mean never, seat only one or two singles at a table full of couples, and try to avoid tables of all strangers. Younger people—or people who love music—should be at tables close to the music makers, while older guests may want a quieter table. Guests should be informed where they will sit by table cards that are placed on a small table outside the reception room: Mr. and Mrs. Smith, Table 5. You can also get creative and choose an alternative to traditional cards. For example, for a beach-theme wedding you could write names and table numbers on shells or smooth beach stones with an indelible pen. Within the dining room, the tables should be prominently marked in an easy-to-follow order. You may also use place cards to notify guests about specific seats at their tables. They should have names on both sides (so other guests at the table can see them as well), and should be positioned above the plate. This is a good way to help guests become acquainted. Alternatively, many couples now combine place cards with favors, using small picture frames or other gifts marked with a guest's name both to indicate the seat and provide a keepsake.

Reception Procedures

Mon, 29 Jan 2001 12:00:00 AM

After the solemnity of the ceremony, it's time for a celebration. Many reception traditions have developed over time to become an expected and enjoyed part of the marriage ritual. While the course of events will vary somewhat from wedding to wedding, here's a general idea of how things traditionally proceed. The Receiving LineThe receiving line is the first element of the wedding reception (unless you already had one after your ceremony). It allows the bride and groom a chance to greet all their guests—an opportunity they might not otherwise have during a large reception. The line is usually formed with the mother of the bride first, then the father, followed by the groom's mother and father, bride and groom, and then the maid or matron of honor and bridesmaids (the attendants are often left off in order to speed guests" passage through the line). Divorced parents should not stand together in the receiving line. For example, if the bride's parents are divorced and the groom's are not, the groom's parents may stand between the bride"s. To avoid making the receiving line a time-consuming process, exchange brief but warm wishes with everyone as they pass by. It is also courteous for those in the receiving line to introduce the next person: "Mrs. Jones, you look beautiful today! Have you met my husband yet, John Smith?" Help pass the time for guests who are waiting in the line by asking waiters to circulate with drinks and hors d'oeuvres for them. Introductions and DancingAfter the receiving line has been completed and the cocktail hour is finished, it will be time for guests to be seated. (See our Seating Guide for more details.) After all the guests have found their seats, a master of ceremonies (often the band leader or maitre d') should introduce the bridal party. Instruct the master of ceremonies or whoever will be making the announcements beforehand on how you want the names read (check pronunciations with attendants). The bride's parents should be the first to enter, followed by the groom's parents, flower girl and ring bearer, bridesmaids and ushers, best man and maid of honor, then finally the bride and groom. The first dance often takes place either right after the wedding party has been announced or after the meal is completed. This dance traditionally belongs to the bride and groom, with all guests gathering around to watch. Toward the end of the song, the master of ceremonies or announcer should instruct the rest of the bridal party to join in with their respective partners. The guests may also be asked to join in at the end of the first dance. At some time during the course of the celebration (but always after the first dance as husband and wife), the bride traditionally has a farewell dance with her father, followed by the groom and her mother. In both cases, a nostalgic, sentimental song is often chosen. If your father will not be there or is deceased, you may choose another important male to share in this special dance with you (a brother, uncle or grandfather). If you are not close to your father and feel more comfortable with your stepfather, you may share the dance with him. The same options apply for your new husband as well. And be sure that both of you dance with your new in-laws and spouse's honor attendants. ToastingNo Regrets: Smart Reception Planning• Make it last. It might be tempting to save money by scheduling a short reception—say, three hours—but that may not be long enough for cocktails, dinner, dancing, toasts and speeches, the cake-cutting, and so on. You should not have to spend the greatest party of your life with one eye on the clock, so plan for enough time to really enjoy the festivities.• Toasts and speeches can add a memorably personal note, but they can also bring the party to a halt if they are ill-timed or too long. Decide in advance who will talk at particular points in the evening, and encourage the speakers to keep it brief (but heartfelt).• Do not schedule the cake-cutting too late, since guests are not supposed to leave before it. Even if you want the dancing to continue for hours afterwards, serve the cake at a reasonable hour to release any guests who want to leave earlier.• Do work out a schedule of events in advance and give it to your master of ceremonies. You do not need to follow it to the minute, but he or she should have a sense of how long you want each portion to last and what comes next. Just before the main meal is served, or immediately after, the best man is introduced and asks everyone to stand. You and your groom should remain seated. His toast may be brief and sentimental ("Here's to the happiness of a couple close to us all, Kathy and John") or it can be more detailed and personal, often amusing and anecdotal. Whatever the case, it should reflect the hope and happiness the two of you have for the future. The best man then raises his glass and invites the other guests to do the same in a well-wishing toast. The bride and groom may then get up and say a few words of thanks and toast each other. It is also customary at religious weddings to have the officiant say a blessing before everyone begins eating. Be sure to let your officiant know ahead of time if you would like to include this, so that he or she is prepared. The bridal party and wedding guests should remain quiet and attentive during the blessing, regardless of their religious affiliation. The MenuThe only two requirements for a wedding reception are cake and champagne, and menus for marriage celebrations run the gamut from a light breakfast to an elaborate dinner. Obviously, the time of your wedding reception should dictate what is served. An early-morning wedding calls for a breakfast or brunch; afternoon ceremonies may be accompanied by hors d'oeuvres or a light meal. Evening weddings generally call for a full dinner (which may be served by waiters or buffet style), unless they are held at 8 p.m. or later, at which time you may choose to offer only cocktails and hors d'oeuvres. Your caterer or banquet manager can help you select an appropriate menu. In many parts of the country, the word "reception" has come to denote a full meal. If you don't plan to do so, use the wording "cake and champagne" or "cocktails and hors d'oeuvres" on your invitations so that they will know what to expect. Cutting the CakeThe time-honored cake-cutting ceremony illustrates the bond that is shared between husband and wife. The master of ceremonies should announce that this event is taking place and direct guests to the location. To cut the cake, place your hand on the cake knife while the groom places his hand over yours. The first slice is placed on a plate and your groom feeds you a small piece, then receives a bite from his bride. The remainder of the cake is then cut by the waiters and distributed to guests. It's customary to save the top tier of the wedding cake, which is frozen and then enjoyed on your first anniversary. Many couples also order an optional groom's cake. This is traditionally a darker color than the bride's cake, and is often made from chocolate (though really, anything flavor and color you choose is acceptable). Often the groom's cake is displayed during the reception, then sliced and distributed to guests as take-home favors. (See our article on Wedding Cakes for more information.) The Bouquet and Garter CeremoniesToward the end of the reception, the master of ceremonies may ask all eligible ladies to gather in the middle of the floor for the bouquet toss—the lucky recipient of which is said to be the next woman to marry. The bride should turn her back to the crowd and lightly toss the bouquet over her head to the female guests and bridesmaids. (Or you may want to face everyone and take aim for a particular friend or...

Wedding Favors Guide

Mon, 29 Jan 2001 12:00:00 AM

No Regrets: Favor Savers• If you decide to make favors yourself, be sure they can be completed well in advance of the wedding. Do you really want to stay upthe night before your wedding decorating cookies with your initials and wedding date? • Make sure favors are truly useful (or edible). Will your guests ever really use a single monogrammed wine glass or magnet? If not, save the money or give it to a charity. The I Do Foundation offers a simple and easy way to make your donation. You can choose an organization from their list or suggest your own.In the past, a favor has been anything from a boxed up piece of groom's cake to elaborate handkerchiefs embroidered with the happy couple's initials. Popular favors today include candy-coated almonds, chocolates or other candy, miniature bottles or wine, candles, picture frames, personalized CDs, small potted plants or handmade keepsakes. While many couples fret over what to give as favors, and while they can be a lovely and generous gesture, it should be said that favors are actually quite unnecessary. Your guests should not expect them, nor should you feel obligated to provide them. They are a nice personal touch when the favor has a significant meaning for the bride and groom, but otherwise they are an extra that easily tacks on another hundred dollars—or much more—to your budget. Think of the weddings you've been to: Oftentimes you tote home a dust-collecting item you might just as easily have done without. As a favor alternative, some couples make a donation on their guests' behalf to a local charity. But rest assured: Many celebrations have gone off splendidly without favors—if you decide not to give them, most of your guests will not miss them or even notice. Favor IdeasThe following are just a handful of ideas, in case you do decide to give favors. Even the simplest item can be a memorable favor, if it's attractively wrapped or customized in some way. Scratch-off lottery tickets Seed packs or flower bulbs for an outdoor wedding Caramel apples for an autumn wedding Christmas ornaments for a holiday wedding Hand-decorated cookies or homemade candy Favors at Very Favorable Priceseconomycandy.com: all kinds of sweets, from chocolates to candy to dried fruit and nutstheweddingshopper.com: candles, bud vases, playing cards, personalized coffee packets and more great stuffpartyblockstore.com: beverage glasses, bottle openers, personalized matchbooks and candy bars, and other itemspearlriver.com: Chinese-inspired goods like tea and paper fansAn alternative: Donating a charitable gift in honor of your guests is a perfect option. The I Do Foundation offers a simple way to donate to your charity of choice.

Wedding Reception Music: Band or DJ?

Mon, 29 Jan 2001 12:00:00 AM

Deciding between hiring a live band or a DJ to spin recorded music is one of the biggest reception issues you'll face. Both have their pros and cons; ultimately it's a question of budget and taste (but then what part of wedding planning isn"t?). Both services generally offer a set price for four hours of music with play beginning right before or right after the cocktail hour, with an option to pay for overtime (if you'll want this, it's best to discuss it beforehand and have it written into the contract). Here is a comparison of the options, plus tips on contracts and reference checks. Band BenefitsHaving a band gives you the dynamics of a live performance. It's traditional and distinctive, and the band you choose can do wonders to set the tone for your reception — from big band glamour to surf band funkiness. But booking one can be a costly endeavor, and your musical selections will be limited by the band's repertoire and style. Popular bands get booked far in advance, so give yourself at least six months for the hiring hunt. To find the right band, ask friends and wedding professionals for referrals and check your local newspaper for band listings. Once you've found a few candidates, make sure they:are available on your wedding date can play the songs you and your fiance love as well as a variety of music for your guests. are in your general price range Bands may charge either a flat fee or per musician, per hour. Most will negotiate, but it doesn't pay to keep talking if there's an enormous disparity between their price and your budget. You'll also need to determine if the band's size meets your needs - some insist on a minimum or maximum number of pieces (musicians). Ask which instruments are offered, how regularly the musicians play together (the more often, the better rehearsed and more current their repertoire), and how frequently the band works weddings. If the answers to these questions are satisfactory, it's time to give the band a listen. Ask if they're giving a live performance you could attend (but be wary if they invite you to stop by and hear them at a wedding, since they're likely to use your wedding as a sales opportunity too). Often this won't be possible and you'll need to review a tape instead. If that's the case, be sure to request a tape featuring the same number of musicians you're considering — listening to 10 pieces when you only want five won't give you a clear picture of how the band will sound. Listen for: Balance: Is one instrument in particular drowning out the others? Vocals: Do all the musicians in the group sing, or just the vocalist? Do you like how their voices sound? Quality: If there's a synthesizer, does it sound tinny or obviously electronic? A good keyboard is almost indistinguishable from the instrument it's mimicking. Composition: Are the musical arrangements creative, or does every song sound just like the one before it? Preparedness : How easily does the band move from one song to another? Are the sets organized or do the musicians seem to be scrambling for the next number? Repertoire: Is there an ample array of musical styles? If you're watching a video or live performance, critique the appearance of the musicians as well. (If you're only hearing a tape, then ask to see a picture.) Happy with what you heard? The final step before deciding is to sit down and meet with the bandleader. Remember, if he is going to emcee your wedding, you need to be absolutely sure you like his style and personality. The interview is also your chance to iron out the details of what the band offers and to make sure the bandleader understands what you're looking for. To give him a sense of what you want, talk about your impression of the audition tape. You might even create a checklist of songs you did and didn't like, but don't shy away from a band because you didn't like one or two selections. Audition tapes try to reflect the full scope of the musicians' abilities. It doesn't mean that every style of music has to be played at your wedding. Ask to see their play list for a sense of the band's repertoire. It's also helpful to mention which artists or types of music you like and any songs you definitely don't want played at your wedding. As for requests, some bands discourage brides from making long lists of songs they want played. It is fair, however, to put in several requests ahead of time (in case they need to be learned—which shouldn't cost extra), and make sure the band is willing to oblige requests from guests. DJ Delights No Regrets: Picking the Right Band or DJ• Unless you’re going with a particular reception theme (countryand western or swing, for example), don’t limit yourself to a band that plays just one style of music. After all, your band will need to accommodate a variety of age groups and tastes. Bands who play weddings regularly will be especially well prepared for this; your cousin's garage band may not.• Remember that a band's rendition of a song you like is notgoing to sound just like the original, so if you've always dreamed of doing your first dance to a particular pop tune, you may be disappointed with the version you hear. On the other hand, a band can customize the tempo and length of a song (to some extent) so you can choreograph your dance as you choose.• Bands take up considerably more space than DJs, so that 10-piece swing band may not be an option if your reception site is tight. DJs used to be seen as cut-rate entertainment, but today 85% of all wedding receptions have DJs spinning the sound. The advantages: The cost is generally far lower than for a live band; the songs are performed by the original artists; and the variety of tunes available is far wider than any one band is capable of providing. On the downside, a DJ simply can't provide the drama and visual focal point of a live band. Choosing a DJ is considerably simpler than picking a band. Assuming that a candidate's equipment and album selection meet your standards, his personality is by far the most important element to consider, so a personal interview is essential. To make sure the genteel Dr. Jekyll of the interview doesn't turn into Mr. Hyde once he's in the spotlight, ask to see a videotape of his performance at past weddings to make sure his demeanor suits your taste. Make sure he'll be dressed appropriately (have him wear formal attire if you're having a formal wedding) and will use professional equipment. As with a band, it's unreasonable for a bride and groom to expect to dictate the DJ's entire play list. After all, part of his professional expertise is in reading the crowd and responding to its mood, and you don't want to squelch the excitement with a rigid schedule. But of course, if you have particular favorites you definitely want to hear, do give him a list in advance so he brings those disks along. (Also advise him of any songs he absolutely shouldn't play — like the song you broke up to once, or the love-it-or-hate-it Chicken Dance.) Also give him the list special dance songs, along with the exact introductions you want, complete with pronunciation guides. Sealing the Deal Once you think you've found the right band or DJ, it's time to hash out the details. First, be specific about the set-up time (at least an hour in advance). Then settle on the exact hours they will play, as well as how many minutes per hour will be spent on breaks. (While many bands talk about "continuous flow," most play in full for about 45 minutes. During the off time, individual musicians will take breaks while the remainder of the band plays on. Anything less than 30 minutes per hour in full is unacceptable.) Overtime fees are important to discuss, too, since most pros do charge...

The Perfect Drinks Menu

Sat, 01 Jan 2000 12:00:00 AM

Think of your wedding reception as the ultimate dinner party. One way to enhance your guests' gustatory experience is to pay special attention to the wine you select for the occasion. Work with your caterer or banquet manager to choose good labels. (If the venue you've booked requires you to "bring in" your own booze, the proprietor of your local wine store can guide you in the selection process.) But before you begin, be sure to consider these tips:1. Stay within your budget. Limit your choices to one type of white, one type of red and a champagne or sparkling wine for the toast. Many quality wines sell for well under $15 a bottle. French champagne is pricey (even the least expensive ones range from $25 to $30 per bottle), so consider an affordable sparkling wine instead. Try cava (from Spain) and prosecco (from Italy)—many of these tasty sparklers cost as little as $8 per bottle. 2. Start sipping now. How do you know which wines to pick? Many local liquor stores host free tastings, which are a great way to sample and learn about different varietals. When it comes to making a final decision, keep your guests' tastes in mind. Chardonnay and merlot are the safest choices, because they're what most people know. Sara Richelson, wine director at The Greene Grape, a Brooklyn, New York, wine store, suggests a more creative strategy. "A crisp, clean white with a bit of fruit, like a sauvignon blanc, is always a crowd-pleaser," she says. "And lots of our couples are placing bulk orders for Côtes du Rhone, a delicious, medium-bodied red."3. Consult the menu. Your wine selections should reflect and complement your wedding feast. The rule of thumb is that white wine goes with fish and poultry, while red wine accompanies lamb, beef and rich, hearty pasta dishes. According to Bruce Yung, sommelier at the New York City restaurants davidburke & donatella and David Burke at Bloomingdale's, a pinot noir from either California or Oregon is the most versatile wine for entrée-pairing. "It's lighter and fruitier than most red wines," he says, "and can easily complement certain fish or lean meat dishes." If your menu has an ethnic twist, consider wines that are traditionally served with those particular foods. So, if you're having sushi during the cocktail hour, serve it with sake, suggests Rajat Parr, managing wine director at the St. Regis Monarch Beach Resort & Spa in Orange County, California. "I'd pair wines from Tuscany with Italian cuisine," he says. "A Spanish grenache complements a menu featuring Mexican or Southwestern influences."4. Check your calendar. For a summer wedding, especially if it's to take place outdoors, order an extra case of white wine—your guests will drink more of it because it's lighter and typically served chilled. Strawberry-pink rosé wines, served chilled, are also popular for spring and summer weddings. Red wine, warm, rich and sexy, is always correct for winter weddings. Ditto for buttery, full-bodied white wines—say, a white Bordeaux or a California chardonnay.A Matter of TasteWhen it comes to affordable but delicious wines, Bridal Guide staffers sure know how to pick 'em. Here are three of our favorites:Gallo Family Vineyards, Sonoma Reserve 2004 Pinot Noir, $12.99"This red has a nice aroma, with a smooth, complex taste." —Monica Forrestall, Home Design EditorCharles Shaw Chardonnay, about $2 to $4 (really!)"Light and slightly sweet. I usually prefer pinot grigio, but this chardonnay is great." —Morgan Jennings, Assistant Art DirectorMionetto Prosecco Brut, $11"Fresh and crisp, with the most lovely, delicate bubbles. I served it at a party recently and everyone raved about it." —Alison Rowe, Assistant Fashion & Beauty Editor

11 Important Wedding Reception Site Questions

Sat, 01 Jan 2000 12:00:00 AM

You can't really set a wedding date until you've secured a location for your wedding reception (and ceremony), so the sooner you tackle this task, the better—do it 10 to 12 months in advance, if possible. Once you've narrowed down your choices (a hotel? a banquet hall? a country club?), sit down with the banquet manager (or other representative) at each place to hash out the details. If you like what you hear, you can cross this task off your list and start planning the party itself. Outta Site!Renting an all-inclusive hotel ballroom or banquet hall is a great idea, since these are likely to have well-trained staffs who have worked hundreds of weddings as well as a manager who will handle most of the detailsfor you. However, don’t discount other wonderful venues that can giveyour party a little more personality:• Aquarium• Art gallery• Baseball or football stadium• Beach• Botanical garden• Campsite• Casino• College campus• Cruise ship• Dude ranch• Fairgrounds• Farm• Historic mansion• Industrial loft• Island resort• Lighthouse• Museum (fine art, natural history, aviation, wax…)• National park• Opera house• Planetarium• Private home• Private yacht• Racetrack• Restaurant• Ski lodge• Theater• Theme park• Vineyard• Zoo What services does the rental fee include?Some reception halls provide catering services as well as all the necessary equipment (tables, chairs, linens, tableware and so on), while others offer only the room, requiring you to take care of all the equipment rentals. To ensure that your party runs smoothly, the site should provide a banquet manager (or other senior staff member) who will be present on the day of your wedding at no extra charge. For an additional fee, you might also be able to arrange for valet parking, a restroom attendant and a coat room attendant.Is the rental fee cheaper if we don't book a Saturday night? Saturday night weddings are the most expensive, since that's the most sought-after time. But if you book a Friday or Sunday night you'll likely get a better rate—about 30% lower—simply because those days are less in-demand. Rental fees also vary per month—you'll get a better deal if you book a date during low season (usually the months of November through April).Are you hosting other events before, during or after ours on the same day? Try to avoid booking a banquet hall that's hosting another wedding simultaneously—you want the staff's attention to be focused entirely on your event. It's more common for sites to book an afternoon and evening event on the same day, which usually isn't a problem. Most sites are rented in four-hour increments, with two hours built in on both sides of the event, so that your vendors will have time to set it up and break it down. If your wedding is going to require more than two hours' worth of styling, consider booking a site that has no other receptions planned that day so your vendors won't feel rushed.Can we bring in our own caterer? If your location offers catering, this probably won't be allowed. However, if your site does welcome outside caterers, you may be required to choose from a list of "preferred" vendors—companies the site managers trust and who know the ins-and-outs of the reception space's kitchen and dining areas. What is your alcohol policy? Your catering fee might include a full open bar, for which you'll be charged either a flat fee or by the hour—or you may have the option of being charged based on what, and how much, guests actually consume. Some sites don't have liquor licenses, in which case you'll have to purchase the booze yourself. Or, if you're using an independent caterer, you can ask him or her to handle the specifics for you.Are your health-department and insurance certificates up to date? Reputable sites meet health codes and carry liability insurance in case someone becomes severely injured while on the property. If there's no paperwork to prove these things, you don't want to do business there.Are there adequate restroom facilities? Always check out the toilet situation. Look for cleanliness, of course, and make sure the bathrooms can accommodate your crowd. In general, you'll need at least two bathroom stalls for every 100 guests; for 150 guests, four or more stalls are ideal.Can you accommodate physically challenged guests? While most buildings will have ramps and elevators, don't just take the manager's word for it. Do a walk-through to see for yourself how well these features will meet the needs of your wheelchair-bound guests. Look for spacious elevators, wide ramps and doorways, handicapped-accessible bathroom stalls in both the men's and women's restrooms and so on.Is there air-conditioning? Don't assume. Ask. If you're getting married in the hot summer months, this is essential to your and your guests' comfort.Are there any restrictions we need to know about? If a site is located in a heavily residential area, it might be held to noise restrictions set forth by the community—meaning, you may be required to close down your party at a certain hour (10 p.m. is a common cut-off time). Also ask about fire hazards—some sites do not allow the use of taper candles or sparklers, for instance. What is your payment and cancellation policy? If you've chosen a site and are satisfied with the services promised, you will be asked to sign a contract that includes everything that's been discussed verbally—such as the name of the room you're renting, the items provided and the number of staff, the times allowed for setup and breakdown, the hours allotted for your party, the taxes and even the gratuities. Upon signing, you may be asked to provide a security deposit (find out if, and under what circumstances, your money is refundable, and make sure this is clearly stated in the contract).

A Classic Country Club Wedding

Sat, 01 Jan 2000 12:00:00 AM

The most stunning reception décor is inspired by its surroundings—romantic roses accenting an ornate ballroom, geometrically shaped vases adorning an urban loft. This reception, at Concord Country Club, in Concord, Massachusetts, was no exception. "It is a very nostalgic club in one of the oldest towns in New England, the kind people conjure when they think of old movies," says Bryan Rafanelli of the Boston-based Rafanelli Events. "We wanted to complement the setting with classic colors and flowers." But, after discovering that the quaint clubhouse couldn't accommodate the expected 300 guests, Rafanelli and his team chose to erect an 8,000-square-foot, state-of-the-art tent in full view of the golf course's 18th hole. Merging a classic, preppy country-club style with the modern feel of the tent created the perfect balance between traditional and trendyBryan Rafanelli’s tips for a country club reception that hits a hole in one: • Be sure the space can handle your guest count.• Double-check that older buildings are air-conditioned. For a summer wedding, remember that the lighting, a band and a roomful of people can really heat things up.• You can transport guests from one location to the other in golf carts—or get creative and turn a cart into a beverage or food station.• To take the golf theme further, you can create escort “cards” out of golf balls labeled with each guest’s name and table number. Poke tees into a bed of grass and balance the balls on top, for a cute presentation.• Hats with the club’s insignia make fun favors for guests to take home.• The chef probably has some special dishes—stick to those for a great reception meal. Without any in-place furniture, color scheme or even lighting, a tent is a blank slate for reception décor. "You want the tent to feel like a room in your house," advises Rafanelli. "Ask yourself, ‘How am I going to make this cozy?' " In this case, Rafanelli and his team started from the ground up, renting a hardwood floor to give the tent a homey feel. Then they designed unique wrought-iron chandeliers, each of which would hold 24 small flowerpots, to hang from the vast ceiling.Rafanelli chose a sage green, yellow and white color scheme to harmonize with the site's naturally green surroundings and impart a welcoming, traditional feel. "Sage green is a calming color," he adds. "It has a nice softness to it." He topped the tables with yellow-and-green linens with a touch of sheen and embroidered details. "The texture of the fabric adds to the guests' experience at the table," he says.For guests' viewing pleasure, Rafanelli used classic flowers—hydrangeas, daisies, roses and orchids—in the table arrangements. But he gave them a modern twist by placing the blooms in square and rectangular containers and setting multiple centerpieces on each table. The table décor was finished off with basket-weave chargers, classic sterling flatware and pocket-folded green-and-yellow silk napkins with menu cards tucked inside.The menu cards, the escort cards and other wedding stationery were all adorned with a monarch butterfly symbol. "Many brides want to include something that's a reflection of themselves, so if a bride loves a certain type of tree or, in this case, a butterfly, we like to include that symbol throughout the wedding," says Rafanelli. But beware: Motifs can be overdone. "It was important that the butterflies complement—but not overcome—the party," Rafanelli says.Another distinctive touch, a lemonade bar stocked with frozen, pink and spiked lemonades, made the country club reception complete. The summery dinner menu included field-green salads, topped with pears and poached lobster; filet mignon with vegetables and whipped Yukon potatoes; fruit sorbet; and chocolate-covered strawberries. Ellen Bartlett of Cakes to Remember, in Brookline, Massachusetts, designed a towering five-tier wedding cake accented with Swiss dots and fresh yellow hydrangeas. As the sun set, pin spotlights illuminated each table, and specialty lighting cast an oak-leaf pattern across the tent's hardwood floor. The end result? "A really happy, fresh, classic wedding," Rafanelli says.

Wedding Themes for Every Season

Sat, 01 Jan 2000 12:00:00 AM

Autumn The planner: David Tutera, author of The Party Planner (Bulfinch) and host of the Discovery Channel's Party Planner with David Tutera. A Cornucopia of Color "A traditional autumn color scheme includes harvest-inspired hues like gold, rust and peach," says Tutera. "If you want more drama, go with vibrant reds and oranges. Other wonderful combinations that suit this time of year are coral, burgundy and khaki and—my favorite—chocolate brown, dark beige and sky blue." Fall Foliage "If your color scheme falls in the gold and rust family, consider using copper-colored roses and rust- or red-colored poppies in your centerpieces—include some fair-hued calla lilies to lighten up the arrangements. For a more vibrant look, opt for dahlias in rich, bright colors like gold, orange and eggplant. Whatever palette you choose, ask your florist also to incorporate leaves, berries and sprigs of wheat, which are plentiful at this time of year." Details, Details "Look to Mother Nature for decorative inspiration. Gourds, pumpkins, apples, pomegranates and even asparagus can be used to adorn cocktail or buffet tables and add whimsy to centerpieces. Miniature pumpkins make festive place-card holders—just make a half-inch-deep cut in the top of each one and insert the card. Or, set a small tree on the escort card table and tie the cards to the branches. An even simpler idea would be to write each guest's name on one side of a vibrantly hued leaf, and the table number on the back. For an ultraopulent look, set the tables with gold chargers and gold-rimmed glasses and plates. And, line the outdoor path to your reception area with lighted jack-o'-lanterns."Harvest Feast "For the first course, consider offering small portions of three soups—tomato, pumpkin and potato are perfect for fall—served in hollowed-out gourds. Creamy risotto is also a good choice. For the main course, opt for hearty entrées like beef tenderloin or filet mignon in a Bordeaux wine sauce, or turkey with cranberry sauce." Sweet Treats "For dessert, serve your guests a traditional fall favorite: carrot cake. Ask your baker to decorate the confection with berries and acorns made of fondant. You could also allow your guests to choose their own toppings from a station stocked with treats like warm caramel and hot fudge sauces. After dessert, you might direct guests to a separate lounge area, where they can relax with a glass of sweet wine or a chocolate martini—just the thing to cap off a brisk fall evening."WinterThe planner: Francesca C. Abbracciamento, president of Francesca Events, Inc., a New York City-based party-planning firm. Color Key "A white and gunmetal-gray combination works beautifully in both traditional and contemporary spaces," says Abbracciamento. "Feel free to mix whites that are frosted, shiny, matte or textured for interest. If you want a warmer, romantic look, use red as the tone for the tablecloths and flowers and toss in gold, plaid or lace accents. Have the venue's white lightbulbs temporarily removed and replaced with pink- or amber-toned ones, to enhance the romantic red atmosphere." Bloomin' Gorgeous "For your centerpieces, combine winter-white flowers like paperwhites, magnolias and gardenias with pinecones, holly sprigs and other seasonal flora. For more drama, arrange to have faux-snow-covered white branches placed in large urns—the branches will ‘soar' over the tables. You can also affix flowers to the branches, to make it look like they're blossoming. If you want to create a holiday feel, hang swags of fresh pine garland studded with white roses and berries on mantles and doorways. They will look and smell sensational." All in the Details "For decorative touches, choose a symbol of the season, like a snowflake, a bow or holly berries, to grace printed materials like menus and place cards. You could continue that theme by asking your baker to incorporate it into the design of your cake. Wherever you can, use other materials with winter significance, like mistletoe greens, strands of pearls, crystals and even feathers. Add them to centerpieces, tuck them into napkin holders, wherever. And, cast a cozy glow over the room by placing votive candles in red glass holders or arranging gold pillar candles of varying heights on the tables." A Taste of Winter "Have fun with your hors d'oeuvres by giving them seasonally inspired names, which waiters can share while serving. For instance, you might want to call phyllo nests filled with rosemary-herbed goat cheese and cracked pink peppercorns ‘Holiday Pine Wreaths.' For dinner, serve hot, hearty entrées like warm medallions of brie on a bed of winter greens, followed by filet mignon and sautéed root vegetables." Cake Magic "Choose cold-weather-inspired flavors like Swiss chocolate, espresso or vanilla mint. For fillings, think blood-orange or gooseberry preserves. And take advantage of the cool climate to top your cake with buttercream frosting, which is a lot less expensive than fondant and is hard to work with in warmer temperatures."Spring The planner: Susan L. Allen, co-owner of Elizabeth K. Allen, Inc., a New York City- and Boston-based event-planning firm. Brights of Spring "For your color scheme, try a combo of warm pink, soft yellow and coral. It's a unique twist on the traditional pastel palette," says Allen. "You could also mix grass green, white and cream for a timeless look. If you've a passion for purple, use the whole spectrum, from violet to aubergine. Whatever colors you choose, up the impact by using a mix of textured fabrics." Garden Delights "In spring, everything is in bloom, so pay special attention to your flowers. For an early spring wedding, opt for readily available blossoms like tulips, daffodils, forsythia and muscari. One of my favorite combinations for a late spring wedding is peonies, lilacs and viburnum. To reflect the lushness of the season, fill centerpieces near-to-bursting, so that blooms actually spill over the sides of the containers. Also, think about filling large floor urns with blossoming dogwood, quince or cherry branches and placing them about the room." Décor Dos "Use linens in lightweight fabrics like organdy, which will lend a feeling of airiness. Other simple but seasonally appropriate touches include placing generous groupings of votive candles around the centerpieces, and tucking a single bloom—one that also appears in your centerpieces—into each guest's napkin ring." Food for Thought "First courses that say ‘spring' include watercress salad with blood oranges and Vidalia onions, watercress and oyster soup and spring pea risotto. For the main course, serve lamb, which is a quintessential spring dish. Side dishes could include seasonal vegetables like asparagus and fiddleheads—a trumpet-shaped vegetable that's only available for a short time each spring but makes a delicious, unusual addition to a sautéed vegetable medley." Confection Perfection "For a true taste of spring, go with a lemon- or berry-flavored cake. Another classic option is a coconut cake with lime curd filling and buttercream frosting, sprinkled with fresh coconut. If you like, you could build a cake around the kumquat, which is an early spring fruit—say, a lemon-scented cake with kumquat curd and white chocolate-Cointreau buttercream. Or, try this update on the classic Lady Baltimore cake: a white cake with a filling of almonds and fresh and dried cherries, topped with Amaretto buttercream frosting." SummerThe planner: Karen Bussen, author of Simple Stunning Weddings and the Simple Stunning Wedding Organizer (Stewart, Tabori and Chang). Hot Colors "Summer is the perfect time to break out bold, spicy color combinations, like bright red and tangerine or apple green and hot pink," says Bussen. "A nice twist is to use an unusual shade of your favorite color. If you like pink, for instance, you might choose coral; blue lovers should consider turquoise. To create a softer look, select a muted shade of your favorite hue, and...

25 Ways to Wow Your Guests

Sat, 01 Jan 2000 12:00:00 AM

If you want your guests to rave about your wedding—and what bride doesn't?—the options are practically endless. Get inspired by these inventive tips.1. Make the cocktail hour interactive by setting up a wine, champagne or liquor tasting. A beverage expert or a sommelier can offer guests a sampling of libations and a little lesson on flavors.2. Have a favorite celebrity? Hire an impersonator to liven up the cocktail hour by performing, mingling with guests and posing for photos with them, suggests Sherri Williams, of Williams-Sossen Events, in New York City and Philadelphia.3. Let your wedding's season inspire you. In the fall, have guests bob for apples. During winter, they can paint holiday ornaments to take home. For spring, create a maypole with colorful streamers. In the summer, they can help themselves to an ice-cream sundae bar.4. Hire dance instructors to teach guests how to swing, merengue, boot-scoot or polka. There's no better way to get everybody on the dance floor!5. While guests are enjoying their meal, bring in some entertainment. You can arrange for a dance performance that reflects your heritage—Irish step, salsa or belly dancers, for example.6. Instead of a traditional guest book, ask everyone to sign the matte around a photo of the two of you. Or they could write on a surfboard, footballs, white cowboy boots—whatever suits you and your groom.7. Hire a magician to puzzle and delight the crowd, a tarot card reader to do readings or a palm reader to tell fortunes. "Guests will talk about the experience for hours afterward," says Maxine Andrew, of Instead of You Events, in San Francisco.8. Keep your youngest guests smiling, too, urges Amy Nichols, of Amy Nichols Special Events, in San Francisco. In a separate area, have a puppeteer perform—or arrange to show a kids' movie. Hire a responsible teen to keep watch.9. Include local delicacies on your wedding menu, like tasty crabs if you're in Maryland or spicy chicken wings in Buffalo, New York, says Nichols.10. Hire a cigar roller to hand-roll a custom blend of tobacco just for your guests. (Great for outdoor weddings—and the guys will love the masculine touch!)11. Offer a specialty after-dinner coffee bar, complete with baristas concocting cappuccino and other espresso drinks. Delicious toppings, like chocolate shavings and cinnamon, add to the fun.12. After the cake-cutting, have waiters serve the slices to an energizing tune like "Cut the Cake," by Average White Band, or "Sugar Sugar," by the Archies—this is sure to keep the mood celebratory, says Steve Kemble, of Steve Kemble Event Design, in Dallas.13. Hire a caricaturist to render on-the-spot drawings of guests (which they can take home, of course), suggests Geneene Thornton, of Celebrations Event Planning, in San Diego, or have a face painter available to make up kids and adults alike.14. "Have a local artist on hand to create a painting of the reception room as the event unfolds," says Randie Pellegrini, of Cordially Invited, in Los Angeles. By the end of the night, you will have a masterpiece you can hang in your newlywed home.15. For an old-fashioned-carnival vibe, serve nostalgic sweets from an ice-cream or cotton-candy cart.16. Have a photo of yourself and your groom blown up and made into a jigsaw puzzle, suggests Williams. Display the pieces on a table and let guests assemble a work of art, piece by piece, by the end of the evening's festivities.17. Rent a photo booth, so guests can make funny faces for the camera—photos are the ultimate personalized favor. Guests will enjoy taking them home for their own scrapbooks. 18. Create a cozy corner for conversation by setting up a few sofas, chairs and coffee tables in a separate area, away from the dance floor. Enhance the mood with dim lighting, soft pillows and light jazz—either from live musicians or a recording.19. Appeal to the inner child in everyone by setting up a bar with candy, cookies or other tiny treats. Display the sweets in bowls or jars with scoops. Provide cute bags, and monogrammed stickers to seal them up. Presto! Every guest has a sweet take-home gift.20. Surprise the crowd with a special pick-me-up. While guests are grooving, have waiters fan out across the dance floor with trays of lemonade, mini ice-cream cones or Popsicles.21. Love dress-up? Have a waiter place a trunk full of costumes and silly props on the dance floor. Guests can try on hats, boas and oversize sunglasses, and "play" faux guitars.22. End the reception with a bang: Stage a glorious outdoor fireworks show—and have them in your wedding colors, of course. "Nothing could be more fabulous," enthuses Kemble.23. Burn CDs of the songs you'll be playing at your wedding. Ask the parking valets to put the discs in guests' car stereos, and to leave a note from the two of you on the front seat. On the way home, guests can replay all the fantastic musical memories of the day.24. Throw an after-party at a nearby club or someone's home. Have the DJ make an announcement at the end of your reception, or simply spread the word through a few chatty friends. Provide munchies and beverages, and be sure that everyone has a safe ride home.25. Set up a casino-themed after-party, complete with gaming tables and card dealers, says Williams. Looking for other after-party themes? Pellegrini suggests setting up a disco, blues club or piano bar to keep things hopping. With fab ideas like these, your party will be unforgettable.

Song Suggestions for Your Reception

Sat, 01 Jan 2000 12:00:00 AM

First-Dance Songs:Song TitleArtistListen NowUnchained MelodyThe Righteous BrothersDon't Want to Miss a ThingAerosmith Can't Help Falling in LoveElvis Presley Everything I Do," (I Do it for You) Bryan AdamsA Whole New WorldPeabo Bryson & Regina Belle Don't Know MuchLinda Ronstadt & Aaron Neville What a Wonderful WorldEdwin McCainUnforgettableNat King ColeThe Way You Look TonightFrank Sinatra It Had To Be YouHarry Connick, Jr. I Cross My HeartGeorge Strait I SwearAll 4 One As Time Goes By," (A Kiss Is Just A Kiss) Michael Feinstein FaithfullyJourney No Ordinary LoveSade Power Of LoveCeline Dion When A Man Loves A WomanMichael Bolton True CompanionMarc CohnFrom This Moment OnShania TwainOur Love is Here To StayGeorge GershwinFather/Daughter Dance:Song TitleArtist Listen NowThe Wind Beneath My WingsBette Midler My DadPaul Petersen HeroMariah Carey Times of Your LifePaul Anka Can You Feel The Love TonightElton John Have I Told You LatelyRod Stewart Because You Loved MeCeline Dion Through The YearsKenny Rogers Daddy's HandHolly Dunn Daddy's GirlPeter Cetera LullabyeBilly Joel How Do You Fall In LoveAlabamaIsn't She LovelyStevie Wonder Father's EyesAmy Grant You're the InspirationChicago My Special AngelBobby Helms You Decorated My LifeKenny RogersJust The Way You AreBilly Joel Daughter of MineJohn McDermott Mother/Son Dance:Song TitleArtistListen NowDon't Know MuchLinda Rondstadt and Aaron Neville Butterfly KissesBob Carlisle I.O.UJimmy Dean Moon RiverAndy Williams MoondanceVan Morrison Til The End Of TimePerry Como In Your EyesPeter Gabriel Thanks AgainRicky Skaggs Stand By MeBen E. KingGreatest Love Of AllWhitney HoustonCake-Cutting Songs:Song TitleArtist Listen NowLove & MarriageFrank Sinatra Oh Yeah!Yello Axel FHarold Faltermeyer Peter Gunn Theme Hit Me With Your Best ShotPat Benatar It's Your LoveTim McGraw & Faith Hill The Sweetest ThingU2 Thank youLed Zeppelin Everlasting LoveNatalie Cole Love You MadlyCakeOnly Wanna Be With YouHootie & the BlowfishGarter/Bouquet Toss:Song TitleArtistListen NowLegsZZ Top Oh Yeah!YelloMacho ManVillage People Theme From Mission ImpossibleDanny Elfman Wild ThingTone LocLet's Get It OnMarvin Gaye Bad BoysInner Circle Another One Bites The DustQueen Curly ShuffleJump 'N the Saddle Band KissPrince Da Ya Think I'm Sexy? Rod StewartGimme All Your Lovin'ZZ Top Freak MeSilk Hungry EyesEric Carmen HeavenBryan AdamsU Can't Touch ThisMC Hammer ShamelessGarth Brooks Last Dance:Song TitleArtistListen NowGood Riddance {Time Of Your Life} Green Day From This Moment OnShania Twain & Bryan White Save The Best For LastVanessa Williams Wonderful TonightDavid Kersh Could I Have This DanceAnne Murray You're Still The OneShania Twain Closing TimeSemisonic UnforgettableNat King Cole and Natalie Cole I've Had The Time Of My LifeBill Medly & Jennifer Warnes How Your Love Makes Me FeelDiamond RioGoodnight, SweetheartDavid Kersh The Party's OverNat King ColeTruly, Madly, DeeplySavage Garden Always And ForeverHeatwave

3 Inspiring Wedding Themes

Sat, 01 Jan 2000 12:00:00 AM

Garden GloryA garden wedding might be an intimate afternoon lunch in a relative's backyard, a picnic in a park or a tented gala in formal botanical gardens. This kind of celebration comes in all varieties, just like the blooms that give them their cachet. So, will it be English roses or a field of wildflowers? San Francisco event designer Sasha Souza has suggestions for whatever suits your style.DécorSouza likes to use a pink color scheme for garden weddings, but she'll make it modern by using a full range, from rose to powder pink to punchy watermelon. Table linens might have stripes to evoke garden awnings and lawn chairs. Or go for glamour by mixing summery mango calla lilies with terra-cotta dancing lady orchids, and accent the blooms with a baroque wallpaper pattern.Another idea: For a fresh spring-meadow feeling, try a color scheme of butter and pistachio. Pack your centerpieces with yellow and green roses, and even herbs and succulents. Souza's pick for table linens? A subtle paisley pattern in yellow and green shades.Tents are a must for garden weddings. Not only do they keep guests shaded and protected from sudden showers, but they also help define the reception space. Choose a sailcloth canopy tent (no sides) to take advantage of your garden setting, but resist the temptation of a clear-top tent in very warm weather. "You'll get the greenhouse effect, meaning your guests will bake!" Souza says. For a striking look, drape tent poles in fabric swags, or use panels as the backdrop for your cake table. FlowersUse them everywhere—naturally! Souza suggests bedecking gates, tent poles, the bar and extra tables with garlands of blooms and shiny magnolia leaves. You can also hang feathery astilbe or chic balls of roses from trees or poles, or dangle leaf cones filled with gerbera daisies around the party. Finally, play up the garden theme with your centerpiece vases. For a rustic look, try wrought-iron containers. Moss-covered urns bring to mind the English countryside, and fluted porcelain vases in mustard, olive and cream evoke the elegance of a formal Italian garden.MenuKeep the food light (think lemon gelato, not chocolate ice cream) and natural (go for local produce). For a casual picnic feeling, Souza likes to fill oversized pickling jars with refreshing drinks to pour into glasses, or pack claw-foot tubs with ice and water bottles.Keep the hors d'oeuvres relatively simple: Try wheatgrass-lined trays holding skewers of shrimp or crisp snowpeas stuffed with Dungeness crab. With local produce, simple preparation brings out the fresh flavors. For the northern-California wedding pictured here, the couple served Sonoma-raised lamb chops, paired with asparagus and parmesan. Have fun with desserts. The bed of a vintage pickup truck makes a great pie stand, says Souza. Her favorites: fresh summer peach, mixed berry and tart cherry. For a cornucopia effect, add stacks of flower-topped cupcakes.Tips from the ProsBe aware of possible hidden costs. You may have to rent restrooms, extra generators and portable kitchens for your caterer, or organize a shuttle service if you don't have adequate parking. Stiletto heel alert! Turn off all sprinklers a day or more in advance to let the lawn dry out and the ground harden. Avoid foods that melt in the sun. For example, skip buttercream frosting in favor of sturdier fondant for your cake. Remember, you're going to be outdoors, so make sure your escort cards are tied or weighted down, and skip the veil. If your venue has extensive grounds, have signs to guide your guests. Rustic wooden arrows or calligraphy placards, framed with blooming clematis or sweet pea, make even parking signs look stylishly sweet.—Sasha SouzaHave a Ball Strike up the band, pop the champagne and fling open the doors to hotel ballrooms, urban loft spaces and museum galleries. Ballroom-style weddings tend to be grand and traditional, with an aura of old-fashioned formality. We asked Dale Flam and Cheryl Beitler of the Zanadu Group in Fort Lauderdale for all of Cinderella's secrets. DécorAre you a Great Gatsby girl? If you're all about the Jazz Age, go for glitzy color schemes of silver with ivory or navy (and drive up to your venue in a vintage Rolls!). If you take your cues from the elegant Victorian era, choose light pastels or a winter color scheme of rich plums, burgundies and gold, paired with burnished gold and rich brocades. If your style is more minimalist, go for a chic, deceptively simple color scheme. Start the evening with all white, and as the hours pass, project dramatic colored lights—siren red, sultry amber—onto white fabric on walls, tables and floors. Black-and-white is another hot take on the minimalist look—and all the more au courant when presented in a bold graphic pattern. Walking into a ballroom should be a take-your-breath-away moment. Flam says, "We've built flower archways and little bridges that guests cross into the reception area." And what's a ball without a fabulous dance floor? Shine a pattern of lights on an all-white floor, projecting your monogram or a frilly pattern of curlicues and swirls. For guests' comfort, create a lounge area with low tables and ottomans near the dancing. The tables take center stage at a ballroom wedding, so make yours sensational with gorgeous linens in subtle brocades or fabrics with overlays that have beading, ribbons or pearls. "These add glamour and shimmer to the room," Flam says. She also advises brides to add unexpected shining details to the table: for instance, charger plates in gold or gleaming silver. FlowersFormal escort cards with black calligraphy look especially elegant when perched on a bed of baby's breath. "It creates a cloud effect, and the cards look as though they're floating!" says Flam. Topiaries—arrangements with tall vases crowned with flowers in a ball shape—are her centerpiece of choice for a ballroom wedding. Make them modern by dripping garlands of orchids down to the table or winding greens around the vase. Menu Formal does not have to mean stuffy. Ask your waiters to greet guests with individual bottles of champagne and sipping straws, presented with a flourish on gleaming silver platters. A full raw bar is a classic at this kind of wedding, especially when oysters on the half shell, shrimp, crab and lobster are displayed on a table of carved ice. If this is too traditional for you, bring in a long bamboo boat and set up a sushi station. If you want true elegance, consider adding extra courses to your menu. Have a salad followed by an appetizer and then an entrée followed by a cheese course, with a little something sweet to finish. The classic cake to crown a ballroom? A white tower emblazoned with your new monogram. And if you want to go all out, have a Viennese dessert table, complete with lavish chocolate fountains, lady fingers and petit-fours. But don't forget the old favorites. "Sometimes you just want ice cream," says Flam, who's arranged sundae bars for even her most sophisticated ballroom weddings. Tips from the ProsDo you have a huge ballroom and not enough guests to fill it? Cordon off unused sections of the room with fabric "walls." To fix an ugly wall or hide a not-so-stylish room, turn the lights down low and pin-spot centerpieces, or arrange to project patterns and colors against problem areas. If a big-time lighting display will bust your budget, illuminate your space with banks of glowing candles. Draped fabric and vine-covered trellises are also good quick fixes. For a touch of old-world panache, have the catering staff offer personal white-glove table service. Worried your reception is going to look cookie-cutter? Vary your table shapes, centerpieces and linens from table to table (always staying with complementary colors, patterns and styles). —Cheryl Beitler & Dale Flam Beach BashA wedding on the beach...

Wedding Cakes that Reflect Your Style

Sat, 01 Jan 2000 12:00:00 AM

Country TimeGoing a little bit country? Embellish your wedding cake with eyelet, butterflies or fruit. Dressed in WhiteDainty white eyelet, circling each tier, allows a peek at the pretty, butter-yellow frosting behind.Designed by Collette Foley, collettefoley.com. Silver cake server with pearl accent, by Things Remembered, thingsremembered.com.All AflutterColorful sugar butterflies appear to have just alighted on this woodlands-inspired cake, complete with graceful ferns, acorns and buds.Designed by Collette Foley, collettefoley.com.Dream WeaverClusters of darling green marzipan apples and yellow sugar roses and mums adorn square tiers, covered with pale-mocha frosting in a woven motif.Designed by Collette Foley, collettefoley.com.Floral FantasyFor an outdoor wedding, a classic cake made with vivid sugar peonies, poppies, lilies and roses that cascade down all five tiers is a garden of delight all its own. Hand-painted sage-green leaves trim the layers, adding a fresh accent.Designed by Ron Ben-Israel, weddingcakes.com or 212-625-3369.Summer SweetsWarm weather usually means fun in the sun. Why not have some fun with your wedding cake by adding out-of-the-ordinary details?Designed by Cynthia Peithman for Cakeline, cakeline.com or 718-634-5063.Starry NightFor a 4th of July wedding, a festive cake with red, white and blue "fireworks" against a dark chocolate night sky makes a celebratory statement. Sugarpaste lilies and petunias fill a patriotic sugarpaste vase and decorate the hexagonal tiers.Sugar BeachSeaside nuptials call for a whimsical design inspired by ocean life.Cakes designed by Sweet Lisa's Exquisite Cakes, sweetlisas.com or 203-869-9545.Clam BakeClams, shells, starfish and even a happy crab (all sugarpaste) adorn this four-tier beauty. For textural interest, there's a beach fence and fish netting. Scattered at the bottom: bright blue and aqua sea glass made of sugar.Blue CrushIntricately designed white coral and seaweed seem to climb up the side of this sea-blue, aquatic-themed confection. Statuesque seahorses and a crown of fondant initials add a regal look.Take a BowPerfect for a tropical wedding, this clever creation—a sort of gift box meets beach bag—is wrapped with polka dots, stripes and palm trees. A fondant bow and lime-green orchid complete the prize-package look.The Big CityNo need to go to great heights. Simple lines make your wedding cake charming and elegant.Designed by Cheryl Kleinman Cakes, 718-237-2271. Flutes from Jean M, myjeanm.com. Lenox cake knife, available at Exclusively Weddings, exclusivelyweddings.com.Urban LegendFor a chic city soirée, this sophisticated marzipan and sugarpaste confection is the height of style.The cake features textured white stripes and on the bottom tier a silver-trimmed sugarpaste cityscape.The pièce de résistance, a striking skyscraper, makes the perfect cake topper.

Catering Guide

Sat, 01 Jan 2000 12:00:00 AM

There are many details your wedding guests will forget days or weeks after the reception, such as what color flowers were in your bouquet or whether your French manicure was chipped. What they won't forget easily? A great meal. They also won't forget a not-so-great meal. For both these reasons, it makes sense to concentrate plenty of planning energy on the food, drink, service and atmosphere of your reception. In this special section: sensible advice to help you plan your affair from hors d'oeuvres to dessert. We even asked caterers to offer some sample reception menus. Hungry for more? Dig in! Finding Your Style"Before you meet with a single caterer or catering-hall manager, you and your fiancé should discuss the level of formality you desire for your reception," says Eileen Livers, author of The Unofficial Guide to Planning Your Wedding (MacMillan, 1999). How formal your event will be is the cornerstone for all other planning decisions, "from the cut of your gown to the style of your invitations, and, of course, your catering selections," notes Livers. How to decide? Well, what sort of wedding have you fantasized about? If your dreams include flickering candlelight, a traditional gown with a long train and a string quartet, you're likely to gravitate toward a formal sit-down dinner. If they involve a sun-drenched, barefoot beach wedding, a party with rum runners and seafood or a relaxed, outdoor cocktail celebration may be right up your alley. Is neither really your style? Then opt for something in between, such as a garden tea, brunch, a traditional buffet dinner or a simple dessert and coffee reception. Still not sure what you want? Try this: "Sit down with your fiancé and talk about the things you don't like," advises Livers. If you hated waking up early for your cousin Alice's sunrise wedding and mid-morning brunch reception, or if your fiancé was uncomfortable in black tie at his best friend's ultra-formal soiree, you can probably scratch both those options off your list. Livers also suggests taking pen to paper and listing adjectives you would like applied to your perfect wedding. "Words like fun, chic, traditional, southern-style, elegant or funky help you nail down your tastes," she says. If southern-style leaps out at you, for instance, you might enjoy hosting an afternoon wedding, followed by a garden tea party with cookies, cake and hors d'oeuvres. Fun or funky might dictate a beach party, picnic or Texas-style barbecue. Elegant might mean an evening wedding with caviar and vodka on ice, featuring filet mignon as an entree, whereas chic might inspire you to host a swanky do in a downtown loft, with free-flowing champagne. Traditional will guide you toward a late-afternoon or evening wedding with a chicken or fish dinner, either with buffet service or as a sit-down meal. Finding Food ProsOnce you've settled on a style, you're ready to begin the search for a caterer whose strengths mesh with your wedding plans. Meryl Snow, of Feastivities Catered Events in Philadelphia, says that the best way to find a caterer is to ask for recommendations from people whose weddings you've particularly enjoyed. Narrow down that list to two or three caterers with whom you'll arrange to meet. "If you call more than that, you may become overwhelmed by the selection," says Snow. At these initial meetings, tell the caterers what style of wedding you envision, and ask about their experience in that area. "While a professional caterer can likely create whatever you request, you won't get the best results asking a meat-and-potatoes caterer to do gourmet," she adds. Second, ask to look at their sample menus, and get their suggestions for various dishes and combinations of dishes. Caryn Hasslocher, of Fresh Horizons Creative Catering in San Antonio, Texas, says that brides often forget that the time of day and location of the reception need to be factored into menu decisions. "Even if you feel that filet mignon fits the formal style of your event, your guests won't expect or want such a heavy meal if you're hosting a mid-afternoon reception," she notes. In addition, the facility you choose for your reception may limit your menu choices. "The caterer needs to have sufficient kitchen space if your menu requires on-site cooking," explains Hasslocher. "And if you want a buffet or ‘action stations,' where meat is carved or omelets and crêpes are made to order, you need to think about space." Belly Up to the Bar! No Regrets: Catering to Your Desires• Be sure to have a complete tasting, using the exact china you want and accompanied by the same wines you'll serve, so you discover any clashes (visual or gustatory) in time to make changes.• If you have multiple bar areas, make sure the bartenders coordinate and consolidate their stock as the event winds down so you don't end up paying for duplicate opened bottles. • Ask to see proof that a caterer or catering hall is licensed with the city and state health departments, and make sure that the facility maintains liability insurance in order to compensate guests who suffer physical or other injury, such as food poisoning. The bar is often the wedding-planning area that causes brides and grooms the most angst. There's a world of choice—cash vs. open bar; wine and beer only vs. the full range of liquors; and paying on a consumption basis vs. paying a flat fee. The difficulty of making bar choices is compounded by the fact that alcohol is expensive. But there are ways to cut down on your bar bill. While finding ways to cut expenses is important, our experts agreed: Cash bars (where guests pay for their own drinks as they order them) are très tacky. Your wedding guests are just that—your guests. You wouldn't think of asking Uncle Al for a five-spot if you made him a vodka tonic at Thanksgiving dinner, would you? Plus, points out Hasslocher, caterers have a minimum sales number for cash bars to cover the cost of setup, bartenders and ice, and if your guests don't meet that you'll still end up with a hefty bill at the end of the event. So please, no cash bars. If you want to cut down on alcohol consumption, consider holding your wedding earlier in the day, when guests aren't likely to drink as much. "At a morning wedding guests are more likely to have a glass of champagne for a toast and call it quits," notes Hasslocher. There's money saved without sacrificing style. Know your crowd: If you expect heavy drinking, you're probably better off negotiating a total food and beverage price with your caterer, or paying a flat fee for bar service. If you're hosting an older crowd, or aren't expecting guests to indulge too heavily, then you're probably better off paying on a consumption basis, which means you pay only for what your guests actually drink. There are other ways to save, as well. "Discourage waiters from refilling wine glasses at dinner without asking guests if they want more," says Livers. Also, be clear with your caterer that new bottles should not be opened until others are finished. Livers also recommends that brides and grooms consider purchasing the alcohol themselves ahead of time. "Hotels and other venues with on-site catering may not let you, but an outside caterer will often agree. You can save a lot of money by shopping at discount warehouses or superstores." If you decide to go this route, plan to serve two to three drinks per person during the first hour of the reception, and one drink per hour after that. If you have unusually heavy or light drinkers in attendance, you may want to adjust the figure slightly. Benning notes that in most cases, your caterer can give you a good idea of how much beer, wine and ice you'll need. When making your purchases, be sure the seller will allow you to return unopened bottles. Since you'll be making...

A Lavish Wedding Reception, for Less

Sat, 01 Jan 2000 12:00:00 AM

Destination Wedding THE COUPLE: Teresa and Preston Meyer LOCATION: Marquis Los Cabos, Cabo San Lucas, MexicoHOMETOWN: Asheville, North CarolinaNUMBER OF GUESTS: 66TOTAL PRICE OF THE RECEPTION: $19,850 The strategy: "Preston and I are a very unconventional couple, so we loved the idea of having a destination wedding," says Teresa. "Had we held a traditional wedding in either of our hometowns, we would have had well over 200 guests in attendance, and the wedding probably would have cost us $50,000! However, only 66 guests were able to make the trip to Mexico, and so we saved on all sorts of costs, like floral table centerpieces and catering."Money-saving moves: "We negotiated everything. My husband talked the resort into agreeing to waive the $3,000 site fee if we could fill a certain number of rooms. Also, rather than having to rent chairs, tables, linens and china, he got them to throw in the use of all of those things at no extra charge. We also negotiated with the mariachi band we hired for our cocktail hour and for dinner music. They charged $1,000 an hour, but we got them down to $600 an hour just by asking. We also saved money by forgoing a champagne toast. The resort fee for a single bottle of champagne was more than we knew that brand cost. That wasn't where we wanted to focus our dollars, so we skipped it, and no one seemed to notice. Preston and I also did some DIY projects, rather than paying pros for certain services. For example, even though I have no graphic design experience, I created our ceremony programs and menus on our computer. I simply printed them out on sheets of pretty colored paper that I purchased at an art supply store. Then Preston punched holes down the left side of the programs and tied the pages together with ribbon. Also, I made simple boutonnieres for all of Preston's groomsmen out of seashells and ribbon." Biggest splurges: "We did not skimp on food and alcohol. My husband was emphatic about having top-shelf liquor, but even so, we found ways to save. We instructed the resort to bill us based on consumption, rather than a flat, per-person fee, because some of our older guests weren't going to be drinking much. Also, while we originally wanted to serve ‘surf-and-turf' plates of lobster tail and filet mignon for dinner, that doubled our food estimates. A nice compromise was to serve lobster bisque as an appetizer, and give guests a choice of filet mignon or grouper as the main course." Best money-saving tips: "Speak up if you're not happy. The cake we got was disappointing and looked nothing like the one we ordered, so we complained—and got it for free. Also, hire undiscovered talent. Find high-quality vendors who are just starting out or need to add to their portfolio and help them out by letting them ‘use' you for the experience. Our photographer, for instance, had been with a big wedding-photography company, and left to start her own business. Because she'd never done a destination wedding before, she agreed to shoot ours for only the cost of her travel expenses. She was with us for four days and took pictures of all our activities, from the rehearsal dinner to the reception, and even honeymoon shots. We paid $3,700 for her services, and now I hear she's in such demand that she charges much, much more."Buffet DinnerTHE COUPLE: Heather Hogan and Patrick Schlehuber LOCATION: The Powerhouse Community Center, Del Mar, CA NUMBER OF GUESTS: 110 TOTAL PRICE OF THE RECEPTION: $11,843 The Strategy: "We're accustomed to sit-down dinner receptions at family weddings, so even though we were on a budget, it was important to us that we find a way to provide that for our guests," says Heather. "We chose the location in large part because the management allowed us to bring in our own food and serve it buffet style. That way, our guests could still sit down and enjoy their dinner, but we were spared the expense of a waiter-served meal." Money-saving moves: "The smartest thing we did was order our food from a local Mexican restaurant. We paid about $12 to $15 per person as compared with the $40 to $50 per person it would have cost us had we hired a professional caterer. We brought in some food ourselves, as well. We purchased fresh-baked corn bread from a bakery and bought sour cream, salsa, guacamole and cheese from a local supermarket. We arranged to have all those ingredients mixed with shredded chicken from the restaurant and served in martini glasses we'd purchased for $1 apiece from a local retailer. We also saved a lot by choosing a location that let us bring in our own alcohol. Many other sites insisted on a flat, per-person rate for an "open bar," or wanted to charge us a $15 "corkage fee" to open any bottle we brought in. At The Powerhouse, we simply hired our own licensed bartender, and bought all the alcohol at a warehouse superstore. There was no corkage fee, and what alcohol we didn't use, we returned." Biggest splurge: "We paid a lot for our site. We probably could have found a less expensive place, but this one had all the elements we were looking for. Patrick grew up in San Diego and loves the ocean, so having a reception by the water was important to him. The Powerhouse, a former power plant that was refurbished as a community center, overlooks the ocean. It was our dream location."Best money-saving tips: "Consider hiring a day-of-the-wedding coordinator. You might think hiring a pro is a major splurge, but ours was a huge cost-saver for us. Because our site charged by the hour, time was money, and having an extra set of hands really paid off. Our coordinator picked up the food from the restaurant and set up the whole buffet station while we and our guests were at the church for the ceremony. Had Patrick and I needed to set it up ourselves before the ceremony, we'd have had to pay the venue for at least three or four additional hours.Also, I suggest that couples buy wholesale, if possible. For example, rather than working with a florist, my husband's sister and brother bought all our flowers at the Los Angeles International Flower Market the day before the wedding. A friend created table centerpieces as a gift. My bridesmaids tied their own bouquets, and helped me to make mine and the boutonnieres. We had a big wedding party—31 people—so this was a huge savings. And my bouquet of four dozen roses cost only $30 instead of $400, which is what other brides I knew were paying for theirs. The flowers turned out so great, our photographer said we should pursue it as a side career!"Desserts-Only PartyTHE COUPLE: Karla and Caleb LindquistLOCATION: Cathedral Square, Mobile, AlabamaNUMBER OF GUESTS: 185 TOTAL PRICE OF THE RECEPTION: $3,946 The strategy: "Ours was the third wedding in Caleb's family in seven months, so we really wanted to have a unique event," says Karla. "And since we were paying for everything ourselves and we had a large guest list, we also needed to do something that was more economical than a formal sit-down dinner. That's why we chose to do a desserts-only reception. We were able to serve a wide variety of goodies, like mini cheesecakes and homemade cookies and brownies, as well as a full ice-cream sundae bar. In keeping with the sweets theme, my bridesmaids wore candy-colored dresses, and rock candy was incorporated into their bouquets." Money-saving moves: "We wanted to have our reception outside, but when we started looking at venues, it seemed that every place wanted at least $900 for the site fee alone; the linen rentals and catering would have been extra. Then a friend suggested we hold our wedding in Cathedral Square, in downtown Mobile. I hadn't realized that you could rent a public space for a wedding, but it turns out the city has all sorts of places for rent. The square was perfect for us, and it only cost $25! Another way we saved was that, rather than rent chairs and tables, we had picnic-style seating,...

10 Dream Wedding Themes

Sat, 01 Jan 2000 12:00:00 AM

Nautical NuptialsLocation: A yacht club, aquarium or private boat are ideal settings.Décor: Try to keep the event from becoming too clichéd (nix the faux anchors and kitschy lighthouses), says New York City event planner David Tutera, author of Big Birthdays (Bulfinch). Tutera mixes in unexpected elements; for example, he likes to use beach grass to make napkin rings that go around silk napkins edged in crystals. (You can use iron-on crystals from a party supply store.) Top each napkin with a chic orchid. Linens and other accents might be in boating blue, bright red and yellow and sailcloth white.Menu: Serve such seafood favorites as clam chowder, lobster, oysters and yellow-fin tuna. (Include one non-seafood item for landlubbing guests.) Serve crisp white wines and fresh-tasting cocktails like the Sea Breeze (vodka, cranberry juice and grapefruit juice).Favor: Give small picture frames with pretty shells glued around the edges or stylish leather luggage tags in the shape of a ship (visit beau-coup.com).Valentine's Day RomanceCocktail hour: Serve up crimson-hued cocktails, and give them Valentine's-themed names like "Cupid's Kiss."Décor: Forgo the usual cutesy hearts for a more sophisticated Valentine's symbol: the red rose. Tutera suggests using rose petals to create an aisle runner at your ceremony or a blanket of color atop your tables. You can even make pretty tea-light holders by cutting the stem off an open rose bloom and removing a few of the center petals to clear a spot for your candle. Generous groupings of rose-scented candles throughout the room will create a lush, romantic glow.Menu: An all-red dessert lounge is a hot choice for a venue. Serve a variety of sweets: chocolate-covered strawberries, a raspberry tart, a red velvet cake.Stationery: Customize your printed materials—place cards, escort cards, menus and cocktail napkins—with famous love quotes (visit quoteland.com for ideas) or intriguing factoids about the history and significance of Valentine's Day.Favor: Consider small boxes of exotic, spice-flavored chocolates topped with a note reading "Sweet Dreams" or favor boxes filled with candy hearts, or pink, red and white M&Ms stamped with your names or "I love you."Fall FeteLocation: A quaint inn or converted barn surrounded by beautiful countryside is the perfect setting for an autumn celebration.Welcome baskets: As overnight guests arrive, present them with small burlap bags filled with cookies, peanuts, Jones Soda (personalize the labels at myjones.com), an itinerary and a map of the area, suggests Ivy Robinson of Ivy Robinson Weddings & Events in Charlotte, North Carolina.Décor: Use natural elements, such as branches, berries, gourds and leaves. Opt for table linens and accents in rich, seasonal colors like chocolate, spice and gold.Menu: Try a biscuit bar with a variety of savory biscuits—sweet potato, cheddar, garlic—filled with brie, cheddar cheese, sausage, country ham or seared tenderloin. Play off Thanksgiving favorites, such as butternut-squash soup and sweet potato soufflé topped with marshmallows in martini glasses.Dessert: In lieu of a traditional cake, serve a buffet of seasonal desserts: cobbler, sweet potato pie and pumpkin pie.Favor: Opt for homemade fudge wrapped in colored cellophane and tied with raffia.Late-night treat: Serve s'mores and hot apple cider spiked with brandy or bourbon.Winter WonderlandCocktail hour: For a dazzling display, dispense drinks from a bar carved from ice, says Karen Clark of Something Borrowed, Something Blue in Raleigh, North Carolina. A perfect signature drink might be an icy cosmopolitan, made with vodka, Cointreau and white cranberry juice. Welcome guests with carolers performing Yuletime favorites.Special touch: Take your first twirl around the dance floor with "snow" drifting down around you, suggests Robinson. (The "snow," courtesy of a snow machine, evaporates quickly and doesn't leave the floor slick.) Décor: Icy blues and lavenders. And for a magical effect, don't forget to arrange for the room's lighting to change from white to blue to lavender-blue during the night. Menu: Classic comfort foods like cups of tomato soup and miniature grilled cheese and grilled Reuben sandwiches. Round out the menu with a pork and beef tenderloin carving station and a station serving Asian dim sum. Dessert: Consider a three-tiered "present" cake topped with a monogrammed white-chocolate bow and filled with luscious chocolate mousse and fresh berries. Favor: Guests will love small, old-fashioned snow globes or tiny potted evergreens. Spring FlingLocation and time: Choose a botanical garden, rose garden or arboretum, says Clark. She also recommends having your event in the middle of the day to take advantage of beautiful weather. Cocktail: Add raspberries to flutes of champagne for a special toast.Décor: Get a fresh, clean feel with table linens in shades of yellow and green and centerpieces of tulips and daffodils with baby grasses worked in. Or go for shades of pink, with centerpieces of roses, lilacs and peonies in moss-covered urns.Menu: Serve a light lunch or a tea featuring a mixed-green salad with citrus-lime dressing, chilled fruit soups and finger sandwiches. If you opt for an evening affair, lamb is a great entrée choice. Highlight your theme by offering a selection of flavored lemonades and teas. Serve the lemonade in sugar-rimmed glasses for a pretty presentation. Dessert: A hatbox-style cake with ribbons in your colors, topped by a gorgeous sugarpaste rose or peony, makes a sweet statement.Favor: Try monogrammed packets of seeds or bulbs that guests can plant at home.Summer Beach BashInvitations: Send them in small bottles with sand, shells and colorful paper drink umbrellas, suggests Robinson. Guests will definitely get the message!Cocktail: David Tutera recommends his Blue Wave, made with gin, blue Curaçao, Cointreau and club soda.Décor: Create an aisle with colored sand. Also, paint different types of shells in your wedding colors and use them as place-card holders; cluster them around your centerpieces as well. Tuck candles into hurricane lamps. When it comes to colors, go with shades of blue and white or silver, or vibrant tropical hues like pink, fuchsia and orange.Special touch: Attach your programs to Frisbees that are distributed to guests as they arrive at the ceremony.Menu: Choose chilled soups and grilled steak, fish or oysters. Or go with steaming pots of lobsters and corn on the cob.Dessert: Try a breezy take on tradition: Decorate your wedding cake with sea-blue ribbons and top it with painted shells.Favor: Treat guests to personalized inflatable beach balls or brightly colored beach towels. Green PartyLocation: Have your wedding outdoors, and enjoy Mother Nature's stunning backdrop of trees, grass and flowers. Stationery: Print your invitations (and programs) on recycled paper. Décor: Grassy green and crisp white work perfectly for table linens. Choose locally grown blooms or grow your own, or order organic blooms through websites like organicbouquet.com. For centerpieces, potted plants are more environmentally friendly than cut flowers because they can be replanted. Use soy candles, which burn cleaner than other types. Menu: Select food that is grown or raised locally; shop greenmarkets for organic fruits and vegetables. Visit theorganicpages.com for a list of caterers nationwide who specialize in organic and vegetarian cuisine; some of these vendors also do wedding cakes.For dessert: Serve an organic wedding cake topped with organic fondant, green cymbidium orchids and evergreen leaves or other fresh flowers and greens.Send-off: Replace rice or confetti with organic, bird-friendly millet!Favor: Make a donation to your favorite environmental charity in your guests' names. The I Do Foundation offers a simple way to donate to your...

50 Fabulous Reception Ideas

Sat, 01 Jan 2000 12:00:00 AM

FlowersMark Held, co-owner, Mark's Garden, Los Angeles, CA (marksflowers.com)1. Dare to be different! Choose an unusual color for your flowers, like purple or lavender, which are definitely going to be the hot new hues in the coming year. Last year's trendiest bridal pick—acid green—is still popular, especially when combined with tropical-punch pink.2. Don't mix too many colors in your floral centerpieces, as it will dilute the impact of the arrangement; more than three colors are probably too many. Consider using just one hue, or two shades in the same family, for a thoroughly striking look. 3. Instead of placing single-container centerpieces on each table, consider using a grouping of four or five flower-filled, matching vessels, each of a different height or size. This will create interest in the room.4. If you want soaring centerpieces without the formality of those tall silver vases, create small "trees" using blossoming branches that are woven together at the base to form a "trunk." It'll look like the trees are growing from the tables.5. While flowers are the focus of centerpieces, keep in mind that the vessels holding them are also important. Use ones made of blue- or green-colored glass, or simply wrap the vases in pretty fabric. Rectangular and square-shaped containers are also very attractive and chic.6. Add a personal touch to your space by using flowers from a family member's garden to decorate the escort-card table.7. Dust off that family silver! Creamers, pitchers and sugar bowls make charming containers for small flower arrangements. Budget Smarts8. To save money on centerpieces, think simple, sleek and small. Tulips and hydrangeas are reasonably priced blooms that look elegant and lush when tightly packed, even in small containers. 9. You don't need to place flower arrangements on every available surface—just the places where they will give the most visual impact. Spend money on the centerpieces, flowers for the escort-card table and a small arrangement for the bar. And don't forget the ladies' room! 10. Find a way to light your centerpieces. Pin lights—little spotlights that can be hung from the ceiling—are ideal, but if that costs too much, simply place votive candles around each arrangement. The light will bring out the flowers' colors, which means you can get by with fewer blooms.DécorBryan Rafanelli, owner, Rafanelli Events, Boston, MA, New York, NY, and Palm Beach, FL (rafanellievents.com)11. Instead of keeping all your tablescapes uniform, jazz things up by creating three distinct looks. Each could feature different centerpieces, charger plates, candlesticks and linens. You can even vary the table sizes. Doing so creates the feeling you're having a party in your own home.12. Think your ballroom looks a little blah? The quickest way to add interest is with hanging elements. Ask your planner about using Chinese lanterns or glass globe-shaped vessels overflowing with hydrangea. 13. Change the mood at your reception by adjusting the lighting. Ask your party planner or lighting specialist to arrange for bright, cheerful lighting when guests first enter the ballroom. Lower, amber-colored lighting is best during dinner, when things are calm. For dancing, pump up the energy with funky purple-hued lights.14. Don't forget to dress up those little spaces in your reception room. Sideboards, shelves, nooks and niches are all perfect places to create lovely vignettes with flowers or candles. In a corner, or next to a bare wall, a grouping of urns filled with roses makes a dramatic statement. 15. During the reception, people will be looking at the band, so don't forget to decorate the area behind the musicians. You could hang panels of shiny vinyl to create a sexy nightclub vibe, or pieces of sheer fabric, accented with long ropes of orchids, for a romantic ambience.16. Guests naturally gravitate to the cake table, so be sure to showcase yours. Place a full-length mirror behind it, or position the cake on a sideboard with a hanging mirror above it. This doubles the visual impact of your gorgeous confection—and gives guests a 360-degree view.17. Ask your planner to adhere strips of colored tape to the dance floor, maybe in a combination of fuchsia, pale pink and white. It looks fun, fresh and modern.Budget Smarts18. Although hiring a harpist or guitarist to play at the cocktail hour is nice, live music isn't really necessary. Why? Because sounds coming from a soloist or even a group of musicians in the corner of a room will get lost when you have lots of people chatting and moving around. Instead, play your favorite tunes on the sound system.19. Create a sexy lounge-like area in a corner of your ballroom. If you're having your event at a hotel, ask the manager if you can borrow couches and chairs from an unused suite. He or she may arrange this for you at a minimal cost. 20. Get a warm, intimate ambience with candles. But don't place them on every table. The room will still twinkle if only one-third of the surfaces contain them.CateringLauri Dorman, vice-president, Paula LeDuc Fine Catering, San Francisco, CA (paulaleduc.com)21. At your cocktail party, serve a signature cocktail that reflects the season. Summer's ripe for mojitos or fresh peach bellinis. Fall calls for green-apple martinis. Lemon drops or hot cider with applejack brandy are perfect for winter. In spring, serve daiquiris made from the season's fresh strawberries. 22. Ask your planner to set up a square-shaped bar so guests can approach from all four sides. This way, you'll prevent long lines from forming and keep the party flowing. 23. A standard bar can look very unappealing. Remember to dress it up with small flower arrangements or even just beautiful bottles of wine, vodka and other spirits.24. If you have a sit-down dinner, the appetizer and entrée courses, combined, will last roughly an hour. Guests shouldn't be made to sit around any longer than that, so forgo the dessert course and have a dessert table, where people can help themselves to an array of sweets. That way, you get people up and moving around.25. Presentation is everything. Serve pommes frites in paper cones or gazpacho in bowls made of ice. You want your guests' senses to be surprised and delighted on every level, not just taste.26. The final memory you leave your guests with is the most lasting one. Just before the party's over, pass around whimsical treats, such as demitasse cups filled with crème brûlée or mini grilled-cheese sandwiches on artisanal bread.27. Favors shouldn't be for guests only. Send yourselves off with a treat, too. Ask your caterer to create a basket filled with champagne, cheese, crackers, fruit, cookies and chocolate that you can dip into when you're up in the honeymoon suite.Budget Smarts28. Skip the champagne for the toast. Most people take only a sip or two, then put down the flute, which means that most of the bubbly goes to waste. Instead, guests can simply raise a glass of whatever they're drinking with dinner.29. Beef and lamb are expensive. Salmon, halibut and duck breast cost a lot less, and yet you won't look cheap serving them. If beef is really important to you, opt against ultrapricey filet mignon and offer short ribs, a more wallet-friendly cut.30. Many caterers bring in their own glassware, which includes different vessels for specific drinks (highballs, wine, martinis and so on). Of course, they'll charge you accordingly. Cut costs by asking your caterer to use all-purpose glassware rather than a bunch of specialty ones.CakesColette Peters, owner, Colette's Cakes, New York City (colettescakes.com)31. Consider choosing a cake that reflects your interests as a couple. If you love to schuss, the cake might look like a ski slope. If you like camping, ask your baker for a topper that looks like a tent. 32. Don't choose a cake by appearance...

Wedding Cake Overview

Sat, 01 Jan 2000 12:00:00 AM

I n the past, wedding cakes often contributed more symbolic value than palate pleasure to the reception. Happily, the days of bland white cake and boring frosting are behind us, and today's wedding cakes can be both visual and culinary extravaganzas. Statuesque wedding cakes with ornate decorations can make a big impact, but their price tags will usually reflect that. Most wedding cake designers determine the cost of the cake by charging you a per-person price. While a simple cake may start at $2 to $4 per person, more lavish creations from top-notch wedding cake bakers—especially whose with lifelike sugar flowers, fancy fillings, offset tiers or special iridescent dustings—may run around $8 to $10 per person. Even if your weddingcake budget (or the skill level of bakers in your area) doesn't allow for immense creativity on the outside, you can still get fancy on the inside. No flavor or filling is considered off limits or too wild for a wedding cake anymore—many are constructed with a different flavor for each layer. You can also personalize your wedding cake by asking your baker about using fresh flowers to decorate it, or by hunting down a special wedding cake topper—the one your parents used, for example. Try to decide what kind of look you want for your wedding cake, stacked or pillared layers, flower decorations or icing ornamentation, white or colored frosting, before you visit potential bakers, but it's best to stay open to their expert suggestions, too. Flip through the pages of bridal magazines and books for inspiration. And do taste around—sample the work of at least three cake bakers before you book one. After you've looked at different designers" styles and chosen a baker for your wedding cake, she should be able to work with you in designing something you can afford. (Don't forget to ask if there's an additional fee for delivery, cutting, and boxing.) Be sure to bring swatches if you're planning to match the cake to your wedding colors. Some couples save money by ordering a smaller cake for display, while a supplemental sheet cake in the same flavor (that the guests never see) helps to feed everyone. Or you can splurge: Some couples order individual wedding cakes for each guest (an option that can, depending on the baker, cost up to $25 per person), or slightly larger table cakes that double as centerpieces. Groom's CakesNo Regrets: Tasty Cakes• Make sure your cake expectations do not exceed your baker's ability. Your local bakery (or your budget) may not be able to match the decorated extravaganzas you see in magazines; it's probably better to request something simpler that they can handle beautifully than to get too ambitious and be disappointed in the result.• Keep your wedding-date weather in mind if your reception will be outdoors—a few intense rays from the sun could wreak havoc on delicate buttercream frosting, or on cheesecake.• Plan in advance where the cake will be displayed during the reception. Make sure it's in a cool, secure spot—not too near the dance floor for safety's sake! And think about how the cake table will be decorated so any special linens or flowers are ordered.• If you're using fresh flowers to decorate the cake, make sure they're completely pesticide-free. And coordinate between your florist and baker to decide who will do the decorating.• If the cake flavor matters to you, don't try to save money by approving cut-rate ingredients. Buttercream that is not made with real butter simply will not melt in guests mouths, for example, and it’s not much of a bargain if no one eats more than a bite. It's increasingly popular—but by no means required—to order a second "groom's cake." Originally this was often chocolate, in contrast to the inevitable white cake of the main dessert. But those rules no longer apply now that anything goes for flavors and fillings. Many couples choose a personal or light-hearted design for the groom's cake, such as decorations reflecting the couple's favorite hobby or even sports team. It was often the groom's cake which was cut and boxed up, so each guest could take a slice home with them. Icing on the CakeDon't know your buttercream from your pastry cream? Get frosting finesse with our definitions: Buttercream is a smooth and creamy butter-based icing that can be used to frost the entire cake, giving it an old-fashioned look, or just for piping borders and decorations. It has a silky texture and a not-too-sweet taste that can be infused with flavors such as vanilla, chocolate, lemon, espresso, coconut, or hazelnut. A buttercream-iced cake tends to be a good value per slice, though it needs to be kept in a cool place. Royal Icing is soft when it's piped onto the cake, then it dries to a hard finish. It's traditionally used to create leaves, flowers, and other edible decorations—not to cover the entire cake. Marzipan is a sweet, smooth paste made of ground almonds, sugar and egg whites. With its moist, chewy texture, it can be placed beneath other icings or used as the final icing itself. It can also be colored and molded into flowers or other ornamental shapes, as a flavorful alternative to sugar or gum paste. Rolled Fondant is an incredibly smooth, matte, elastic icing that gives your cake a flawless, porcelain-like finish which is a fine canvas for intricate decorations. It is rolled out like a pancake, draped over each layer or the cake and smoothed out before the edges are trimmed. Because fondant-iced cakes are labor-intensive to make, they tend to be more expensive. Bittersweet Chocolate Ganache is a sinfully rich dark-chocolate glaze poured over the entire cake. Vanilla Pastry Cream is similar to what you'd find in the middle of a napoleon or éclair—perfect for layering between each tier. Modeling Chocolate has a Tootsie Roll-like consistency and is molded into ribbons, bows, flowers, and other decorations. Run-in Sugar is royal icing thinned to a fluid consistency. It's then used to fill in shapes outlined with regular royal icing.