Fall in Love
There’s something so warm and cozy about fall, which makes it a perfect time of year for your wedding. Antonia Christianson of Antonia Christianson Events in Virginia and California has the scoop on planning a perfect autumn fête.
Photo Credit: David Schwartz
When Antonia was approached by a fall-loving bride, she knew she had to start with color: everything from orange and brown to deep green and the occasional deep purple. “I love how we mimicked the browns and oranges you would see out- side,” Antonia says. Another palette she loves for fall is an unexpected pairing of gold and olive. With color so in focus, Antonia knew she needed a venue that wouldn’t compete. She chose the Chrysler Museum of Art in Norfolk, Virginia. “It has a very neutral palette. It’s all marble and limestone, which is super easy to play off.”
Next up came décor. Antonia wanted to play to the season with an emphasis on natural elements, such rustic farm tables and twigs to hold signs. Everyone commented on the riot of flowers — some so plush and luxurious you couldn’t see the vase through the profusion of blooms. Peeking out between lilies and roses were artichokes and grapes that captured the abundance of the season.
The food was a focal point at this wedding, with a menu that included pumpkin soup bowls, rockfish cakes on cheddar grits, and the bride’s signature biscuits. The dessert table was laden with apple, pecan, and sweet potato pies, but the centerpiece was an ivory cake shaped like a stack of pumpkins. For fall weddings, Antonia loves the idea of an over-the-top feast. “It feels like going to your family’s house for Thanksgiving.”
Keeping family traditions front of mind is one of Antonia’s favorite tips for fall brides — whether it’s baking up family recipes or just offering family-style dining. As for her last piece of advice for planning the ultimate autumn soiree: Don’t forget Mother Nature! “Remember that depending on where you are, it can be chilly. Make sure you have pashminas.”
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Spring Fling
The grass is tender and new, blossoms peek out from the trees — what better season to get married than spring, when the whole world starts anew? Beth Helmstetter of Beth Helmstetter Events in Los Angeles knows how to plan the perfect springtime soirée.
Photo Credit: Steve Steinhardt
This event took place at Gull’s Way Estate in Malibu on a gorgeous grassy stretch overlooking the ocean. “We used a palette of blush, creams, nudes, with pops of aubergine and plum for a bit of a bohemian flair,” Beth explains. “We love pairing these shades with taupes and greens and touches of black and white. These colors add sophistication so the pastel tones don’t feel too precious or sweet.”
Beth combined soft, ethereal design elements such as crystal chandeliers and clear “ghost chairs” with edgier, more masculine touches, such as antlers or a zebra-print rug under a clutch of lounge chairs.
“I’m always inspired by the season in which the wedding is held,” Beth says. “We work with our chefs to create some- thing appropriate based on the design and freshest ingredi- ents available.” For this wedding, the menu included lamb chops, lots of fresh salads and desserts galore.
The crowning glory of this unforgettable evening was the cake: a white fondant four-tiered wonder, trimmed with- orchids and dusty miller. The ultimate spring-time bohemian touch? The sweet confection was studded with antique mar- casite brooches and finished with an airy spray of black and gray feathers. “In spring, I try to avoid anything that feels too heavy and dark. I like to keep things light, bright, crisp and fresh,” says Beth.
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Summer Loving
What could be more romantic than the season of firefly nights and shared ice cream cones? No wonder summer is the runaway favorite time of year to get married. Desiree Spinner of Desiree Spinner Events in Boston and Cape Code walks us through one of her favorite summer weddings.
Photo Credit: Trent Bailey
Cape Cod was the location of this summertime soirée, and Desiree’s first task was to find the perfect venue. She settled on the historic Chatham Bars Inn for its manicured lawn overlooking the ocean and its wide wooden porch. Next up was the color scheme. “In the summer, we do lots of white, ivory, and cream paired with Nantucket red. I like clean, bright colors for summer — a silver, a crisp poppy pink.” For this wedding, the bride fell in love with navy, and paired it with Tiffany blue and silver. “Sometimes people think navy is a fall color, but it’s very nautical and summery.”
The couple wanted the reception to have an authentic Cape Cod feel, so Desiree went for elegant East Coast prep, starting with white organza linens with pin-tucked pleats. She put hurricane lamps on each of the long tables, and layered in whimsical touches, such as sailor’s knots to hold table numbers. The result was an impeccable de- sign, but without starched-collar formality.
During the hottest months, Desiree encourages brides to serve seafood and the abundant greens from local farms. “On Cape Cod, everyone wants a raw bar!” she says. She also keeps the cocktails light and refreshing.
And Desiree’s final tip for June, July, and August brides? Take full advantage of lush summer nights with romantic lighting. There should be candles, candles everywhere and strings of bistro lights to give that firefly flicker.
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Winter Wonder
Want to get married when baby, it’s cold outside? Party planner to the stars Colin Cowie knows just what to do to warm up the crowd.
Photo Credit: Deborah Feingold
For a winter wedding in Vail, Colorado, Colin stood tradition on its head. Instead of the bride wearing winter white, she wore crimson — a blood-red duchess satin gown that popped against the fields of snow. Colin carried the red inside to the reception. The entrance to the tent was lined with banks of long-stemmed red tulips in urns of carved ice, and inside for dinner, more carved ice pillars cradled tightly packed roses.
Colin knew that the view at the mountain aerie where the reception was held was a scene-stealer, so he played up the gorgeous surroundings. “We lit up the entire mountain,” he says. And inside the cabin, he hung elk-horn chandeliers and pin-spotted each dining table, so the reception had a warm, cheery glow.
“The big thing everyone loves in winter is comfort food,” Colin says. So he served up ultra-luxe versions at the food stations dotting the room. “I did a fabulous caviar bar with a one and a half pound tin of caviar set in ice.” There was a stone-crab sta- tion with crab flown in from the famous Joe’s restaurant in Miami, a Scottish salmon table paired with vodka and aquavit — and other offerings included roasted veal loin with a pomme soufflé and a table of imported French cheese. And to keep the party going, waiters poured from generous magnums of Dom Perignon.
Colin’s favorite touch at this over-the-top winter bash? Guests each got a satchel embroidered with their name, for carrying their evening shoes. That way, they could wear snow boots as they rode the lift up to the reception, and slip into their wingtips or Cinderella slippers just before they walked into the ball.