New Bridal Trends

   This season's bridal gowns are reflecting new looks that one fashion writer termed "More Kate and less Kim". Many gowns are reflecting more traditional looks and a bit of classic charm.
   Gowns are showing more coverage. Not necessarily Kate Middleton's long sleeves, but cap sleeves are being shown along with illusion necklines for those brides who want more coverage than strapless gowns provide.
   Longer veils are back in vogue after being absent for a period. In a survey of brides 75% reported they plan to wear a veil with preferences for floor length or longer.
   Many brides are selecting plainer gowns with less "bling" and focusing on fabulous accessories like jewelry and expensive shoes. More and more brides are choosing colored shoes with blue and popular choice.
   Some brides are including "costume changes" in their selection of the wedding gown. One gown is chosen for the formal ceremony and either adaptations are made in that gown for the reception and dance or a second and more informal gown is worn for the reception.    We are also seeing bridesmaids in white thanks to Pippa. All white weddings have been appearing in areas, but more brides are choosing the mono theme for spring and summer.
   Brides continue to create a personalized wedding with signature color(s), monogrammed items, and motifs to set and reinforce the theme of the event.
   What is your view of your ideal wedding gown?

Some Planning Tips

   As one wedding planner put it, "Just because you have planned something, doesn't mean it is going to happen." Here are some tips from professional planners to help insure that everything works well at your wedding.

• Getting Ready. Of course you want to look your best on this big day. You may have booked a hair stylist for yourself and your bridesmaids. Maybe someone is doing makeup for all. In order for everything to flow, treat this as a salon appointment and require everyone to be on time for the appointments. Work with the stylists to establish a sensible timeline and insist that your wedding party be on time. A lot goes on before you walk down the aisle, and you don't need to add undue stress to the list.
• Photographs. Every couple wants the album of perfect pictures from the wedding. Check out several photographers and insist on seeing their work. Some specialize in formal shorts and others are masters of creative vignettes. Some do both. Make sure that everything goes smoothly by giving the photographer a list of the people you want to make sure tare included in your wedding album. Appoint a friend to run interference for the photographer and make sure that each of those persons is available for photos. The photographer should spend his/her time shooting pictures, not searching out the people you want in the photos.
• If you are planning a cocktail reception, make sure that the caterer has wait staff ready with trays of cocktails as the guests enter. For the first five to ten minutes staff should focus on getting beverages into guest's hands. Once that has been done, then they can start passing canapes. Stress the importance of this to the caterer. You don't want lines at the bar if you are having an open bar. Appoint someone as host/hostess at your reception and introduce them to the caterer before your event. They  an make sure that guest's are not standing in lines waiting.
• Order of Service. Think of your guests. If you have elderly relatives, make sure that they are served first. Unless you feel strongly about it, consider having the head table served last. That gives the couple a chance to chat with guests and socialize.
• Be aware of "down time". Weddings can lose energy after the food course. Guests are at different points in the meal. This can be a good time to introduce one or two toasts. But have the best man announce that toasts need to be kept to a minimum of 3 - 5 minutes.

   For many other helpful ideas to keep your party flowing nicely, stop in and talk with one of our experienced consultants.

Contemporary Traditional

   Do those two terms seem contradictory? At one time they may have, but more and more couples are looking for ways to place their personal stamp on their wedding plans. The term "unique" is heard more and more as brides search for ways to make their weddings memorable for them and their guests.
   Our consultants have lots of ideas on how to do just that, so do stop in to chat with them about ways to personalize your wedding ceremony and reception.

• Consider replacing the traditional bachelor or bachelorette party with a get together that combines both events. Consider a hike, beach party, bike ride, cook-out, softball game or evening out at a skating rink or bowling alley.
• Rather than hold the rehearsal dinner at a typical restaurant's party room, book an art museum, a university facility, a park or a historical building to serve as a special setting for your event.
• Supplement your florist's handiwork and create reception decor with native wild flowers, leaves, twigs, fruits and herbs from a local grower or farmer's market.
• Some brides have decided to let their bridesmaids select their own gowns based on a color scheme and degree of formality. This works well when you admire their taste in clothes. It is wise to set some guidelines - degree of coverage desired, tailored or fluffy, plain or elaborate, length etc. But within those parameters, maids can choose their own wearable outfits. Many bridal salons have several designers who can work to truly individualize a bridesmaid's gown within the "look " of the wedding.
• If you have a unique reception venue chosen, consider hiring a local chef you admire or a culinary school to put a special spin on your reception menu. Think about including family food traditions that may be important to both the bride and groom. If you can't afford a sit down dinner, there is nothing wrong with having a desert reception or a small plate limited cocktail reception and wedding cake.

Photographs and Memories

   On your wedding day you will know how celebrities feel. You will be photographed from every angle and in many settings. You will be the centerpiece of shots from your photographers as well as every family member who has ever clicked a shutter. To make sure that the pictures are perfect and what you want, take time to pre plan their role on your day.
   Consider these questions.

1. How much do you want to spend? Have a figure in mind, as you approach professional photographers. If you want the one with the most impressive portfolio or is considered the best in town, be prepared to pay accordingly. By the same token, don't settle for minimum shots on a low budget if photos and memories are important to you. Consider if you want to split the budget between still shots in an album or video - or both.
2. How do you want to remember your wedding? What is your preferred style of photographic memories? Are you fans of formal portraits and posed pictures or are you fans of more casual and candid shots? Do you want a nice mixture of both? Be sure you talk over these preferences with the photographer you've selected. Most photographers want to know about your shot preferences and will appreciate a list of those "must have" relative shots. More and more families are choosing to have family portraits taken that day since all are present and looking good.
3. Find out if the photographer you have chosen will have an assistant along that day to help attendants assemble for the group shots. It is always helpful to have another eye scanning the group for dress mishaps, dropping boutonnieres, crooked ties or smeared makeup. If you have a personal attendant, he or she might be able to provide that extra eye- providing the photographer knows who she is and there is an agreement on her role.

   Talk with our professional consultants about other creative ideas for capturing the memories that will last a lifetime.

Guest Tips

   Your college roommate is getting married in June. Your cousin is getting married in July. A co-worker is planning an August wedding. While the bridal couple may be knee deep in planning, guests have a role to play in helping the couple have a wonderful wedding. Guests are invited to provide public witness to the legal ceremony taking place and to help the newly wedded celebrate the importance of the steps they have taken. Marriage is a public statement indicating the new legal status of the couple.
   While there aren't many "rules" about what it means to be a wedding guest, there are some time honored expectations and one question - what should I wear to the wedding - is real. While our culture may seem more casual than in decades past, this is still an important event that one honors by dressing appropriately. Check the web page of the couple for clues to how formal the wedding is likely to be. Ask members of the bridal party if you know them. Here are some guidelines to help you decide.

• Don't dress to stand out. Remember that the bride and groom are the stars of this production.
• Men should wear a tie (unless the wedding is at a beach somewhere).
• When in doubt, it is usually better to overdress rather than under dress.
• Avoid any low cut, tight and/or skimpy dress. Watch the sequins and the glitter.
• A black cocktail dress is OK, while white can be iffy. If one does choose white, it is necessary to make sure that it looks nothing like a wedding gown. Creamy white and simple style that is totally different from the gown is better.
• If the wedding is to be "informal" nailing down appropriate apparel can be touch. Ask around to get a feeling of what other guests are planning. Take a cue from where the ceremony is being held. If it is in a large cathedral that will tell you one thing. If it is in a party room at a horse ranch, you know that informal means something else. If you get no clue from the ceremony location, try the reception spot next. A country club cocktail reception will mean something quite different than a reception where beach volleyball will be the main entertainment.
• If the wedding is semi formal, it means that men should wear a suit and tie. At one time dark suits were indicated, but that is relaxed now and tan or khaki suits are OK. Women should wear a suit, a tailored dress or pant suit. She could add some "bling" but don't overdo it.
• If a wedding is clearly a formal affair, men should wear tuxedos and women should wear cocktail dresses - long or short.

   Whatever level of dress a guest decides upon, the other item to include is one's best manners. This is an important day in life of a couple and one honors them by behaving well. Wearing one's best behavior is always in style.

Using Technology

   Brides Who are used to communicating with electronic "tools" may be tempted to "do it all" with technology when they think of wedding planning. We caution our brides to take a careful look at the world of Eplanning. There simply are times when the bride needs to leave the keyboard or apps and do some of her planning face to face.
   The Internet will be a help in searching out reception sites that may fit one's budget, but a bride simply must check it out in person. She may be able to hear music played by a band she is considering, but nothing beats meeting the group in person.
   Cake makers can show photographs of some of their creations on line, but until you've tasted the actual product, how can you decide?
   Ordering your wedding gown or bridesmaid's dresses on line is also a bad idea. Sizing and quality can vary widely so you and your maids should try on your gown choices before making a purchase. to assure that gowns will be in on time, don't risk ordering from an online resource. Shop a reputable store that stands behind its merchandise.
   Before registering online for wedding gifts, we recommend that you meet with an expert sales associate at a major retailer. They have years of experience helping couples select registry items.
   Brides may be tempted to send "virtual invitations", but once again we caution brides against that. Use the Internet to enter pertinent information about your wedding but plan to send printed invitations. As one bride put it, "I may be old fashioned, but there is a touch of class I want associated with my wedding and an electronic invitation doesn't cut it."
   We advise our brides to be careful about disclosing information about their weddings on the social networks. Here we feel that "less is more". Certainly share the joy of the upcoming wedding but don't constantly post updates on the status of your plans. Don't go overboard posting photos. A select few are a nice touch. Too many will leave a bad impression.
   By all means use the Internet as an information resource to get ideas and lists of vendors to visit. But make the key decisions in person with family input as appropriate.

Bon Appetit!

From Bridal Guide Sept/Oct 2010


     You know the saying, "You are what you eat"? Well, when it comes to weddings, you are what you serve. We know you're hungry for fresh ideas, so we asked leading chefs and caterers for their big-day advice.

Choosing a Caterer
     As with any vendor, it's helpful wot get word-of-mouth recommendations. But just because your aunt loves a local caterer doesn't mean that person will suit your taste. It's all about finding a good partnership-someone who possesses the underlying qualities you're seeking, says Olivier Cheng, owner of Olivier Cheng Catering and Events in NYC. That could mean a chef who is service-driven, uses only organic foodstuffs or specializes in a certain type of cuisine. Peter Callahan of NYC's Callahan Catering agrees: "Everyone has things they are good at and like to do. You want a caterer who likes to do what you are looking for."

When and How
     Start your search six to nine months out. Many caterers post sample menus on their websites, which you can browse to get a sense of their culinary style. Reputable companies should offer a complimentary tasting. "If a caterer charges for a tasting, that to me would be a red flag," says Lisa Dupar of Lisa Dupar Catering in Seattle. "I compare it to test-driving a car. You want to get the feel of it before you spring for it."

Rules of the Table
     First and foremost, feature foods you love. "I always ask clients, 'What would your last meal on earth be?" says Rolando Mafnas, catering director at San Francisco's Betty Zlatchin Catering. "Not that we'll necessarily serve those exact things, but we can incorporate some of them into the event." Share your favorite cuisines and restaurants with your caterer as well as anything you strongly dislike. And consider a few general ground rules: Stay away from garlic, onion, heavy spices and stringy greens that stick in teeth, as well as thin fish or meats like veal that are difficult to cook for large numbers.

Budget Matters
     Brian Kiefer, a senior sales consultant at Chicago-based caterer Food for Thought, recommends setting a food and beverage budget in advance of the tasting, to help direct the chef. Also, be aware that businesses vary in how they quote pricing. Mafnas says, "A lot of companies start low on the spectrum and then - when you choose to work with them - tack on all the necessary items, so your budget spirals out of control." When comparing costs, be sure to ask what's included in an estimate. Does it cover labor (servers, bartenders), rentals (china, flatware, glasses, linens) and service charges (taxes, gratuities), or just the menu? Make sure your contract contains a detailed, line-itemed proposal.

Food and Service
     The next step is deciding on the food and its presentation.
    
     The Sit-Down Meal. This provides a focused dining experience. "Any item can be plated more artistically on an individual scale," notes Eric Fenster, co-founder of Back to Earth Organic Catering in San Francisco. "Everyone gets that piece of art in front of them." It also dictates a level of formality. "I recommend it for the bride and groom looking for a traditional fairytale wedding," says Mary Giuliani of NYC's Mary Giuliani Catering & Events. To reduce costs, don't offer a choice of entrees or ask for the selection in advance - taking an order at the table requires that the kitchen have 80% of each item available. And you really don't need more than two or three courses, according to Mafnas.
     Menu Suggestions: A sit-down dinner gives chefs the most freedom to experiment with complex cooking techniques and presentations. Cheng may start with a sweet pea and tarragon soup, followed by wild striped bass en papillote with fingerling potatoes and truffle butter, or a rack of lamb with sweet onion soubise. Callahan likes to serve crispy cod in a chervil sauce, with shaved asparagus and a carrot puree. Although restaurant-style sophistication is one approach, "You don't need caviar to be classy," says Giuliani. "I had a bride insist on serving tomato soup and grilled cheese for a first course and the guests loved it!" For another couple that met in New Orleans, she served po' boys with tasting-sized hurricanes, a popular local cocktail.

     The Buffet. These are best for partying crowds that might get restless confined to their chairs. But even so, consider plating the first course and setting the tables with china to eliminate those unappealing piles of plates beside the food display.
     Menu Suggestions: Callahan recommends offering beef, poultry and seafood items as main-course choices (his favorites are flat-iron steak, lemon chicken and lobster), along with some starches and veggies. Fenster points out that pastas and grain dishes (lasagna, risotto) are ideal for a buffet spread or shared sides.

     Stations. This means offering a mix of small plates, sometimes prepared by chefs on the spot. Stations allow for greater variety and customization - but this often comes at a higher price than the more budget-friendly buffet.
     Menu Suggestions: You could have a sushi chef prepare made-to-order rolls or offer a customized ceviche, dim sum, crepe or taco bar. Kiefer takes a cue from Spanish tapas creating highly composed small plates, such as braised cage-free chicken with cornmeal gnocchi or pork belly and radish chips over an Asian slaw.

     Family Style
     Menu Suggestions: Dupar recommends open-faced ravioli with fresh corn, sweet peas and smoked ricotta. Callahan likes short-rib burgers with zucchini frites, or shrimp, avocado and mango spring rolls with snow peas julienne: "We serve them on hip acrylic plates, so the food has a chic appetizer feel to it, while being big enough for dinner."

     The Cocktail Hour/Cocktail Party. Another trend is what Giuliani calls an "all-passed" wedding, which means that hors d'oeuvres are circulated on trays throughout the night. Of course, comfort foods are always crowd-pleasers. ("Everyone loves pigs-in-a-blanket," says Giuliani. "Don't fight it!") Cheng notes that "you can be a lot more eclectic with cocktail fare. A sit-down dinner has to have continuity, but with passed appetizers you can offer both hamachi tacos and croque-monsieurs." Dupar adds, "We can credit the Food Network for people letting go and having more fun with food. For hors d'oeuvres, I like Dungeness crab cakes with remoulade, and ricotta gnocchi with bolognese and shaved pecorino." Fenster suggests endive cups with strawberries, chevre and candied nuts; tartlets filled with squash, cheese and herbs; and seared risotto cakes. At Food for Thought, signature amuse-bouches include Brie and pear quesadillas with maple salsa, and lobster "push-ups" (mousseline in a sliding plastic vessel like the popsicles with the same  name). Callahan Catering offers inventive creations, such as their "beef and beer": steak carpaccio paired with mini mugs of Guinness. For formal fetes, Mafnas gives mini foods an upscale twist - think tater tots stuffed with fontina and wrapped in prosciutto. If the party goes into the wee hours, Giuliani recommends passing bite-sized breakfast items, like mini bagels with scrambled eggs and mini pancakes.

 Region and Season
     Because fresh ingredients always taste best, many caterers get inspired by the wedding locale and encourage regional specialties (wild salmon in the Pacific Northwest; steak in Texas). But remember that while a fish and vegetarian option would suit a crowd from either coast, beef is a safer bet for Midwesterners. Above all, experts advise going with what's seasonal. "No chocolate-dipped strawberries in December!" says Dupar.

     Fall and Winter. Go for rich dishes like braised peach chutney beef short ribs or rosemary chicken with squash; for vegetarians, consider a mascarpone polenta or veggie paella.

     Spring and Summer. Dupar suggests serving Alaskan halibut on coconut cilantro rice with watermelon salsa. Cheng says, "In summer go for color, like gazpacho with avocado salad." For a July reception, Kiefer developed a chilled menu: cold morel mushroom ravioli with tomato salad, a chilled tenderloin entree, and a trio of refreshing desserts.

Delicious Drinks
     Sparkling cocktails set a celebratory tone, and adding seasonal fruits - like peach or pomegranate - shakes up a classic champagne royale. Or consider a specialty spirit station, like a margarita or bourbon bar. For signature drinks, artisanal mixers (juices freshly pressed or pureed on the premises) are hot, as are vintage concoctions. "We're seeing a swing back to the Fifties and Sixties - Manhattans and Rob Roys - maybe from the Mad Men series," says Kiefer. Giuliani suggests an "all-white bar," with prosecco, pinot grigio and a vodka cocktail. "It's chic and saves money," she says.

     Desserts and Alternatives. An ice-cream truck, a make-your-own macaroon bar or a camp-style  s'mores pit adds an element of surprise without undermining the wedding cake. "It's a conversation piece," says Amy Atlas, a NYC event designer known for her elaborate tables of treats. Some couples have a dessert reception featuring a never-ending stream of sweets. If you're more into pancakes than cupcakes, a brunch reception might be up your alley. Whatever you do, just be sure it suits your taste!