January 16th

Photo Credit: Will Pursell Photography

Tip of the Day: Think about what's in season during your wedding weekend and reach out to your caterer and farmers market vendors to come up with creative ideas in terms of presentation. For example, the pros at Valley & Co. suggest having a tasting menu where guests can savor small salad courses, a veggie course, a sorbet palate cleanser, and then two smaller entrees like lobster or salmon and a protein like steak.

"Pair each course with a table-side wine service and your guests will rave about the experience! It's a style of dining that might sound pricier but you'll often find that because you're simply serving smaller portions the cost difference might be minimal," they say.