Invitation Inspiration

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There’s nothing like a jaw-dropping laser-cut invitation to attract and hold your guests’ attention. Precision designs with contrasting punches of color and letterpress scrollwork are popular in today’s stationery suites. Order form a stationery book, or work with an invitation designer who does custom work. If you can dream it, somebody can make it.Lace_0019
Leather envelopes with a touch of gold aren’t the type of invitations to be tossed out, but kept and talked about for years.WEideashow13_0022WEideashow13_0010 WEideashow13_0012 WEideashow13_0014 WEideashow13_0015 WEideashow13_0016 WEideashow13_0017

Invitations found at the Wedding Essentials Idea Show.
Created by Meldeen.
Photos: Heidi Hoffman

 

Floral Trends

PUNCHES OF COLOR
If you put stock in Pantone’s Color Report (W.E. do!), spring is sowing a gorgeous palette of traditional pastels laced with random pops of vibrant hues. Put your maids in a neutral tone or a pastel pulled from your bouquets, and watch your color scheme com alive.
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MOUNDS OF BABY’S BREATH
No longer just a filler, baby’s breath is going solo in a big way. Inexpensive, readily available and long-lasting, baby’s breath mounds beautifully. It’s a great choice for orb-like bouquets, centerpieces and chandeliers.formals_50mm-3

FEATHERY FERNS
Move over succulents. Ferns have arrived – and they arent’ just adding texture to bouquets and centerpieces. Entire wedding themes are being built around them. Feather-like ferns look romantic on their own as table runners and chair accents, and as motifs for invitations, programs, place cards and other printed pieces. '14 Spring Wedding Essentials 13

LESS IS MORE
Instead of a single, large centerpiece in the center of the tables, cluster small bud vases and bottles of various heights and shapes. Fill each with an amazing large bloom, such as a peony, hydrangea, large gerbera daisy or orchid.ceremony_50mm-131

PLANNING TIP
Delay hiring a florist until you’ve selected your venue and date, and make sure you have secured your other main vendors, including the caterer, photographer and entertainment. You’ll have a better sense of what your decor budget is and what type of ambiance you want to create. Six or seven months out should be a safe bet. Expect to spend 8-10 percent of your total budget on flowers.

Photos: Molly & Ella Wedding Photography, Hooton Images

 

Launch Party // Nebraska Wedding Vendors

It’s about time for a party and we’re excited to be a part of this event. If you’re a Nebraska wedding vendor, we invite you to join us! Please R.S.V.P./message Heather, Jameson, or Daniel on Facebook, verify your wedding business and they will add you to the event.

Sorry, brides, this one’s for wedding vendors only. But, if you’re working with a wedding vendor that you think would enjoy meeting with us and chatting and networking with other local wedding vendors, pass this along to them. The more we can collaborate with other wedding businesses, the better we are able to serve you and give you the best Omaha has to offer. 
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Behind the Scenes // Woodland Styled Shoot

We may or may not be wishing for warmer weather so we can go back to doing gorgeous shoots like these. This really was a fun day for our team. I’d say we definitely lucked out with the weather being so nice (plus the sunset was perfect for our evening shots, too). It was quiet and the landscape was absolutely breath-taking.

But if we’re really being honest, the best part about behind-the-scenes shots is catching our photographers in action. See, look at Jameson holding down that branch for us while we attempt to hang a wreath from it — with fishing string.

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And what we would do without Cora making sure Madison’s dress does touch the dirt … I don’t even want to think about the trouble we’d get in!IMG_1548

Heather has the best photographer stance. Ok, well this one doesn’t really capture it that well, but she really does do some awesome leg workouts.IMG_1562

Sorry, JD (aka Light Man) but this was too funny to pass up. Good work, there. His hair might actually be helping him hold that shade up. You can’t tell, but there were at least four people up in that tree trying to blog the spotty light coming through the branches.IMG_1572

And you can’t argue with trying to find the right angle. IMG_1586

And, well, I couldn’t just leave out handsome Mark now could I?IMG_1592

See what ended up in the magazine here. And find more beautiful shots here.

Photography – Hooton Images
Art Direction – Heidi Hoffman
Merchandise Styling – Cora Coppock
Props Styling – Heidi Hoffman, Amy LaMar
Models – Madison, represented by Develop Model Management; Mark, independently represented
Hair & Makeup – Kate Luchsinger
Location – Private acreage owned by S. Scott Moore
Location Assistant – Kurt A. Keeler
Vendors - Rhylan Lang, GC Gems, Hy-Vee, Von Maur, Ready or Knot {Wedding Chic}, Boxed Events by Memrical, NJ & Co., Gadgeteer, Spruce, Monica’s Cakes, Debs-tique, Meldeen, Sublime Bridal

P.S. Keep a look out for Scott Moore’s garden feature in an upcoming issue of Inspired Living Omaha Magazine!

Bridal Shower // Delicious noms

You could go with the typical sheet cake, cookies, crackers and a bowl of fruit salad. OR you could surprise your guests with something different, like these delectable yum-yums (and healthy to some degree — that parfait’s got some delicious Greek yogurt and those peaches are to die for). ShowerFood_Pancakes_blogdothwtmCom ShowerFood_CrabMeat_snackpicksCom ShowerFood_Dessert_bridalguideCom ShowerFood_Parfait_eatgood4lifeCom ShowerFood_PeachesNcream_theskinnyconfidentialCom

Catering Etiquette

Catering EtiquetteTasting? Sure. Comp meal for 10? NOT GOING TO HAPPEN.

Far too many catering inquiries start like this: “Hi, I’d like to come in for a tasting.”
“That’s fantastic,” says Melissa Tibben from Attitude on Food. But first, she says, the caterer will need some details. Lead the conversation with who you are, why you want a tasting and when and where your event will take place. Once the basics are established and the caterer knows he or she can handle the job, you can discuss the finer details of a tasting. Keep in mind that it’s unreasonable to ask the culinary team to prepare everything on the menu. Want to bring eight to 10 people to the sampling table? That would be a dinner party. Two to four? Perfect.

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A morsel of catering etiquette:
1. Shop for a caterer after you’ve chosen your venue and are aware of the rules related to catering. You also should have an idea of your catering needs: A plated meal, family style dining, self-serve buffet, interactive food stations or hos d’oeuvres only. Number of guests is also important to know.

2. Contact the top caterers on your list to check their availability and to confirm their ability to handle your event. if the answer is “yes,” then schedule an initial menu discussion.

3. Don’t expect to go through the tasting drill until after you and the caterer have determined the menu’s direction. And don’t expect the tasting to be free. “Caterers put a lot of work into their tastings,” Tibben says. “We are like a restaurant. We use fresh ingredients and prepare food from scratch.”

4. Consider your food service options carefully. Hos d’oeuvres aren’t your least-expensive option. They are your most expensive one because of the labor required to prepare 12-20 small bites per person per hos d’oeuvre.

5. Your menu should reflect you as a couple. “Showcase your personalities and your love for food,” Tibben suggests.

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Also, some caterers offer group tastings of a wide variety of food on a regular basis. Private tastings are customized. You can expect to pay for both types of tastings. If you book, most caterers will comp the bride and groom’s tasting fee on the final invoice.

Photos: Molly Lo Photography

 

Miss Sparkler // Key reception details

flowersWith 6 months to go we are getting to crunch time where it is all about narrowing in on the little details… linens, flowers and reception decor. When we first started I had a good idea on what I wanted my color palette to be, but really didn’t know how I was going to bring all the colors together while keeping the feel of the reception elegant. Right now neutrals and pastels are very trendy in flowers, so it was difficult for me to find the inspiration I was looking for in bold jewel tones. With a lot of time spent on pinterest and wedding websites I dreamed up my inspiration.

I pulled pictures of inspiration so my florist could see the look and color scheme I was after. After nailing down the color scheme we talked about the types of flowers I loved and wanted to see incorporated into the arrangements … and let me tell you, I had no idea there were so many types of flowers. Since I didn’t exactly have my heart set on one particular type of flower we were able to map out several different types that would feature colors I loved while keeping the arrangements in our price range.

Next was tackling the linens. Featuring bold colors in my flowers, I wanted to keep the linens neutral so they would really pop. We took several different selections to our reception venue so we could get a feel for what the linens would really look like in the setting. I am glad we did this because the linen we originally liked we ended up not choosing because it looked too dark with the reception lighting. I think I am most excited about the sequin runner AAA Rentals & Event Services was able to track down for us. This will add an element of texture and elegance on a few of the key tables.

Everything is starting to come together and I couldn’t be any happier with how the reception is shaping up for our special day in August.

Here is a sneak peek with what are we are working with…

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This gorgeous sequined table runner (above) on a tablescape presented and designed by Florals Etcetera, was displayed at the October 2013 Wedding Essentials Idea Show.


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Good Libations

Angie & Ryan-31The key elements of a wedding bar include wine, beer, bubbly and cocktails – plus soda “mocktails” and other nonalcoholic drinks. As you consider your options, just remember: A cash bar is the ultimate no-no.

BUDGET
For a formal affair, you may want to offer premium beverages all night long. If you have limited funds, stick with wine and beer and a signature cocktail. You can also limit a full open bar to just the cocktail hour. Some venues let you bring in your own bottles and pay a house corkage fee, which can be economical if you can buy wholesale or get a great deal at a liquor store.

GUESTS
Consider your crowd. If you and the majority of your guests love wine, serve your favorite red and white. Inviting a lot of college friends? Perhaps beer is fine. Or maybe spirits are a must if your crowd drinks gin martinis.

DRINKS & DOLLARS
Plan for one drink per person per hour of the reception. IF you are serving a special sparkling wine for the toast, opt for a budget-friendly Spanish cava or Italian prosecco (one glass per adult). Kegs run about $1 per 12-ounce glass of craft beer, or 63 cents per glass of domestic beer. As for liquor, a 750 ml bottle contains about 17 drinks (a good value, but you need ice, mixers and more bartenders).

Photo: Lindsey George Photography

Want more planning tips on etiquette? Click here, page 58.

 

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