The new Southern Weddings magazine has hit the store shelves!

As you can tell by the glamorous cover, shot by talented Jeremy Cowart, it is full of wedding goodness.  The official launch/kick off party was held last Friday in Atlanta, at Bridal Bar Atlanta, which started the celebration for the cumulative southern wedding planning resource. 

The issue has some great features, so I won’t spoil them for you. However, I will say—check out the 60 Ways to Have a Southern Wedding and our contribution!

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I had an opportunity to see Chef Paul in action at the Barbados Festival on Amelia Island last month.  His demonstrations were so much fun and full of personality.  The guests that were fortunate enough to obtain front row seating were treated to a sample of the dishes that he designed and prepared during the festivities.  I loved his infectious personality and how creative he was with his dishes.  Naturally, I wanted to share him with you, luxelings as he gives tips to embracing the creative aspects of your wedding menu!

Enjoy!

c&d:  What suggestions do you have for couples who are looking to incorporate their personalities, travels and histories into their menus for their wedding?
chef paul:  This is a good question. I think couples should explore all that is them in their wedding menus. Themed buffets and festive menus featuring items that they have tried on their travels should be included in the menu planning. Guests should be given the opportunity to learn who the bride and groom are by the type of food that is served at their wedding. Remember, guests are there to celebrate their union and should learn about you. One fun way would be to design a menu, buffet or plated, where each course represents a stage during the couples courting relationship. For example, the first course could be a dish from the time they first travelled together. This can be done all the way up to the dessert, where the dessert can represent the location of their engagement.

c&d:  How can a couple include non-traditional or exotic choices into their menu without alienating their guests?
chef paul:  Weddings these days are anything but traditional in terms of menus. True, the decorum may still have traditional aspects but the food has completely changed. Hors D’oeuvres can provide the opportunity for couples to showcase exotic items. Guests love and I must stress the word love, new items to try. Couples can either have Hors D’oeuvres on a table or passed. I prefer passed, as it provides a more catered feeling to guests. Couples can have 6 different Hors D’oeuvres on an exotic menu, three (3) favorites from the bride and three (3) favorites from the groom. Name them as well, with unique and fun names that represent the couple. Guests will love this!!

c&d:  What are some simple dishes that can be kicked up a notch for a memorable food experience at a wedding?
chef paul:  I think salads have been looked over so much at weddings. Clients normally ask me for salads as just a side dish; however, when I create unique salads that can even represent an entrée, they love it. People are watching their weight these days, especially at weddings, and salads can be a dish that their guests can feel comfortable indulging in.  Salads with fresh spinach, grilled meats, roasted vegetables, hint of ginger, even blue berries or blackberries coupled with unique dressings like roasted shallot and mint blends, can make things pop at the table. Soups are making a big come back as well. Not your traditional thin soups like yesteryear, I speak of thick hearty soups that blend all of the world’s cuisines. For example, on my website and business cards, I have a picture of lobster bisque and potato leek duet soup topped with lobster and chive salsa. Clients ask for this all the time. We have even topped it with a shot of sherry. Talk about fun, a spoonful at a time.

c&d:  More couples are opting for interactive bars at their receptions– mashed potato bars, grits bars, etc. What are some fun and different ways to have interaction at the wedding?
chef paul:  I have done an interactive soup shot bar. Guest have slim tall shot glasses with various soups, then they top those soups with various items like Sambuca sautéed rock shrimp, lobster salsa, grilled and thinly sliced filet mignon, flaked salmon with orange peel or various roasted vegetables. Guests enjoy creating their own unique sipper soup combo and their friends always try to match it. You can even add in items like Grand Marnier and various Sakes in the soups to boost the fun factor.

Let’s talk dessert, everyone’s favorite part of every dinning experience. Dessert can be taken to another level with the inclusion of fresh fruit bar toppings, various warm sauces and more. I get several proposals for cheesecake to be served and guests can be offered a cheesecake bar. Instead of the traditional wedge cheese cake slice, pieces of cake can be in rectangular shapes where guests can then top them with their chosen sauce, fruit, rum marmalades and even flavored caramels.

Chef Paul is hailed as one of the most exciting young culinary adventurers in South Florida. Over the past ten years, Chef Paul’s thrilling cuisine – which blends the lively elegance of his island upbringing in Barbados with flavors from around the world – has made its home on the tables of award winning actors and musicians such as Denzel Washington, Enrique Iglesias, Lenny Kravitz, Sean “Diddy” Combs,  socialites and many more.

Intrigued?  Tantalized?  Visit Chef Paul and get captivated!

Norma Kamali will choose one lucky fan to virtually attend her spring 2010 Fashion Week runway presentation in New York City, for the ‘OMO’ collection, via a Skype video call. The winner will also be able to ask the designer a question about the collection following the presentation and will receive a famous Norma Kamali “all-in-one” garment prior to the show.

Now through September 12, 2009 at 3 p.m. ET, fans can enter to win the virtual seat at her Fashion Week show, which will be held on Thursday, September 17 at 11:10 a.m. ET at the Apple Store in New York City.

Fashion lovers can enter to win the contest by becoming a friend of Norma Kamali on her Facebook page and sending her a message explaining why they want to be front row at her fashion show.  This contest is a continuation of Norma Kamali’s commitment to making high-fashion accessible to all. The designer stated, “I believe in the democratization of fashion and technology is accelerating this process. I am grateful that I can utilize Skype, the Internet communications software that connects millions of people around the world, to bring one fan into my show and let them experience the excitement that is Fashion Week in NYC.”

There is nothing like a perfectly executed wedding—seriously, there’s nothing like it.  Everything just flows.  Why does everything flow? Well, look, it’s easy.  I’ll show you:

1.  The photographers show up and work with ease knowing the flow of events, allowing them to transition easy and comfortably, resulting in stunning shots.

2.  The DJ/Band, without distraction, can take time to read the crowd and build a plan to keep the party all night.

3.  Your caterer is free to prepare your food, thoughtfully with each guest in mind.

What typically happens is that a bride decides to rely on other vendors to fulfill the capacity of another wedding professional.  Most don’t mind.  However, after speaking to many florists, caterers and photographers last week, I will tell you that each and every one said that it takes away from their work.  You didn’t hire this award-winning wedding photojournalist whose fashionable style is to die for to come and pin on boutonnieres or build your timeline.  The same goes for your caterer and DJ.  While they can assist you, they are there to do one job and do it flawlessly, successfully  and basically—the job you hired them for.  Any wedding pro will tell you, that they don’t mind helping, but they absolutely love when they can show up and do what they’ve been paid to do.  It means it is one less shot they didn’t miss, one more song that could’ve been played or flawless service provided by the catering staff.

The moral of the story:  get a wedding planner, or at the very least, a month of coordinator.

If you are a bride that lives in Los Angeles, San Diego or Atlanta, you have one of the best resources available to you– The Bridal Bar! The Bridal Bar is a stylish boutique that offers resources for your wedding.  Here, you can get up-close-and-personal with your favorite upscale photographers, view video and DVD of past events, taste the sumptuous cakes of the most dazzling and artistic bakers or listen the tunes of a popular band.  From wedding planners to invitation designers, everything is at your fingertips.  The Bridal Bar provides everything for you in a gorgeous, laid back atmosphere, while researching getting to know your potential wedding vendors intimately.  Due to the extensive and detailed checks done by the Bridal Bar staff, you are sure to be in touch with the best vendors in your area who offer luxury and professional service.

Additionally, the Bridal Bar is the host of several industry wide events—such as cocktail parties, wedding gown trunk shows and tastings. Be sure to visit the Bridal Bar in your area for upcoming events or appointments!

Jaimi and Rebecca of the Atlanta Bridal Bar by David Murray

Rebecca and Harmony Walton, owner and creator of the Bridal Bar by David Murray

Check out Atlanta’s Opening Gala Soiree, too!  Do believe that with the Bridal Bar, you are in good hands.

It’s pretty well known that the party cannot start at the wedding without the bride and groom.  Your caterer will ask if they can serve your guests if you are not around or if they should extend the cocktail hour.  if you plan on taking photos during your cocktail hour, discuss with your planner and photographer the amount of time needed to complete these expeditiously so that your guests are not kept waiting.  This is especially true if you have a wedding during a very hot or cold season or with little entertainment during the hour.  If you take too long, you run the risk of running out of food, or running up your bar tab (when people are bored or nervous, they eat and drink). 

One of the biggest questions couples face today is whether or not to see each other prior to the ceremony.  I, as a die-hard romantic, felt like there was something magical about the groom’s face as he sees his bride ascend up the aisle for the first time.  That being said, I understood my brides’ concerns and desires to not see their grooms before walking up the aisle. 

Then there was Caryn—gorgeous, smart, and dare I say it, practical.  Caryn decided she would  see her groom prior to the ceremony.  As we built the timeline for them to secretly meet at Jekyll Island’s historic Villa Mariana, I crossed my fingers that the we could keep it private, intimate and magical.  Since Caryn and Jonathan’s wedding was at the Jekyll Island Club’s Crane Cottage, the Spanish Colonial, Villa Mariana was the perfect getaway that was close by.  Caryn described it as one of the most beautiful moments of her life.  She walked up behind Jonathan, put her hand on his shoulder and he emotionally turned around, visually took her in and swept her into a long embrace. 

It doesn’t get much better than that.

And the pictures prove it:

These moments, captured by the illustrious Scarlett Lillian just go to show that the same intimacy and magic you wish to capture at that moment going up the aisle, can still be present at a first meet.  Can’t you sense the anticipation and tingling in your toes when you see Jonathan’s back to Caryn?  You can almost feel his heart racing and see his unrelenting smile as the seconds tick away until that slight touch on his shoulder.  Imagine how he felt at that moment—not having to share Caryn’s beauty, that moment, that love—with anyone else.  It was theirs, and theirs alone.  Time had stopped.  (well, for them. The wedding planner was hard at work )  Linens didn’t matter, the bar tab didn’t matter.  What mattered was that the most important person in their lives were together.  And in love.  Not only does it save you a lot of time during your cocktail hour, but it also gives you private moments that you may not have again until the end of the evening.

Still not convinced?  Check out what event engineer Saundra Hadley has to say, as well as photographer Jennifer Stone’s thoughts.  Either way, it is your moment…whether you spend it at a “first moment” or going up the aisle.  I know you’ll make it fabulous.

PS—The ceremony for Caryn and Jonathan was just as emotional.  I bawled the whole time. I know….Crybaby Wedding Planner. But I’m still awesome.

When brides come here to Coastal Georgia for their destination weddings, they are looking to incorporate some of the Southern beauty into their event vision.  Extending that vision to your menu is no different.  You can add special twists to your menu while enhancing the charm of southern fare.

Many couples choose to treat their guests to very elaborate meals to reflect their celebration.  One of the biggest staples in southern food is fried chicken, which can be done elegantly and uniquely for an unforgettable experience for your palate.  While most guests don’t expect to eat with their hands at weddings, this Lemon-Brined Fried Chicken by chef Thomas Keller  of Ad Hoc sounds delectable and well worth it!  The chef said that they only did friend chicken twice a month (every other Monday), but have now increased the frequency and expanded the menu due to the demand.  For those  looking for the real “down home taste”, opt for the buttermilk fried chicken recipe by Emeril.   If you’re looking for an intimate and engaging style reception, as your caterer or venue to provide the food in “family style service”.  Your servers will provide platters for each table of food, of which guests make their own plates and pass to each other.  It is similar to a buffet, since the caterer will keep the platters full, but guests aren’t forced to leave their table.  The key to serving something so simple is to amp up its presentation and taste.  With chefs Emeril and Keller’s recipes, we’ve got taste covered.  When served family style, look for platters, bowls, and other service items that are reflective of event vision.

photo by Jennie Chen

Here in the Golden Isles, every year we have the Shrimp and Grits festival on Jekyll Island with chef demonstrations, concerts and so much more.  So needless to say, Shrimp and Grits are big in southern coastal cuisine.  There are several great recipes like this one by Tyler Florence and or this one by chef Eric Kelly.  With the many variations and serving styles (i.e., as a shooter, amuse bouche, or as a side or entree), the possibilities are endless. 

Instead of rolls, opt for the Southern foodie favorite:  cornbread!  Cornbread can appeal to so many of your guests with variations of recipes like Paula Deen’s Vidalia Cornbread (seen above), Emeril’s Cast Iron Honey Cornbread, or this amazing recipe for jalapeno cornbread.  Can’t make a decision?  Offer them all!

Being an avid John Grisham fan, I distinctly remember reading about his protagonist in A Time to Kill eating fried dill pickles (seen above)  and I thought, “gross”!  A few days later I went to the House of Blues in L.A. with my family and tried some. Pure Heaven.  Since we don’t eat a lot of fried foods, these are some of the few things I will occasionally prepare.  Looking for something a bit more healthy?  Try Joe Vitale’s Fried Green Tomatoes with Bacon Vinaigrette and Warm Frisée.  Both would make for great food at your cocktail hour along with these Southern Cocktails.

There are so many other great ideas out there, by some of your favorite well known chefs like Louis Osteen’s Charleston Cuisine, Paula Deen’s Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!,  Patti LaBelle’s LaBelle Cuisine: Recipes to Sing About is phenomenal.  Her Over the Rainbow Macaroni and Cheese is the TRUTH.  We’re talking real mac and cheese, honey—the kind hat is not fixed in a pot but comes out of the oven.  And don’t forget Emeril’s Potluck: Comfort Food with a Kicked-Up Attitude.  These are just a few ideas to get you started.  Be reflective of your area—serve up local hot sauces and seasonings like Maryland’s Old Bay with your food, or garnishes, preserves, and drinks from the local area.  Food can inspire so much for the rest of your event vision, so go with what you love. 

It doesn’t matter how gorgeous your head table or wedding is, as seen above, you risk isolating many of your guests and close friends by obligating them to a head table.  I am so happy when I see couples opt out of the antiquated tradition, and look to sweetheart tables instead.  At a recent wedding,  I was pulled aside by a guest who asked to speak with me about the seating arrangements.  The first words out of her mouth were, “I hate the head table”.  As we talked more, I learned that she was the fiancée of one of the groomsmen, and she was seated at a table far from him with a group of gentleman that she didn’t know. “It was so uncomfortable”, she said.  “They all knew each other, but I knew no one there”.  Her fiancé later joined the conversation and agreed that he, too, felt bad that she was alone and he couldn’t be with her.  I was given specific instructions to tell all my brides to “ditch the head table”. 

No one likes to fee that way—isolated, uncomfortable and far from those that you have a connection with or know.  This is what you risk doing with a head table, as well as a “bridesmaids’/groomsmen’s” table.  Your bridal party will have been together all day with getting dressed, as well as extended pictures before and after the ceremony.  Is there really need to have them away from their significant others an additional hour during dinner?

Of course, ultimately my suggestion would be to avoid the head table altogether and have a gorgeous sweetheart table that you can embellish and adorn for you and your new Mr.  Just like your bridal party needs this time to “come down” and reunite with their wives, husbands, boyfriends, girlfriends and children—you will need this time, too.  The rest of your evening, albeit fun, will be filled with structure and activities.  Having a semi-intimate dinner with your new spouse will allow you a private moment to take it all in and slow down to get a bite to eat.

If you are absolutely dead-set on having a head table, then you need to include the significant others of the bridal party at the table. This, in turn will make your head table larger and possibly distort your optimal design for your reception.  You could opt for separate bridesmaids’ and groomsmen’s tables, but again—be sure to include their significant others. 

Remember, your wedding is a celebration of your day, but should not be a sore note for your guests and bridal party.

Photo :: Michael Steighner

…Or “Tips for  a Successful Wedding Rehearsal”

Planning your wedding with its intricate details can all be for naught if it falls to pieces when being run through your “dry run”.  Your wedding rehearsal allows you to get yourself, bridal party and necessary vendors acquainted with what you plan to do for your wedding.  At the worst of times however, a wedding rehearsal can be stressful for some brides and  like herding cats. 

Even if you are working with a wedding planner, here are some tips that will make your wedding rehearsal run smoothly and efficiently:

Tell your participants to arrive 15-30 minutes prior to the “real” start time. Depending on the complexity of your ceremony and size of your bridal party, your rehearsal should last anywhere between 30-60 minutes.  Nothing is worse than being in the middle of the rehearsal, and finding out that your bridesmaid isn’t there.  Give yourself some cushion time so that even if people arrive late, they are still on time to get the rehearsal started.

If possible, rehearse where your wedding will be. If your wedding is outside, rehearse at the ceremony site.  Only use a second location as your worse case scenario.  If you have to have a backup for your ceremony, make sure everyone knows where it is and if any changes must be made in order to have the ceremony there.

Have everyone that is participating in the ceremony at the rehearsal. This includes all readers, soloists, members of the bridal party, grandparents, etc.  Again, you cannot have a successful rehearsal if people are missing.  Moreover, be sure to walk though with all mothers and grandmothers and their escorts so that they know where to be, walk and sit prior to the ceremony. People will be able to confidently perform their duties when they’ve had an opportunity to practice them first.

Have a partial setup for prosperity.  If you are having large arrangements, tables for a unity ceremony as well as seating.  If you have a special entrance, rituals or layout, it is much more helpful to have some of these items in place to assist for good practice.

Meet your bridal party the night before or earlier in the day before the rehearsal.  Also, do not invite non-participants to the rehearsal.  This is another way that your rehearsal can double in time.  People will want to meet and greet, reunite and hang out at the rehearsal.  Because everyone is so excited and being social, it is much harder to get everyone to do what they are supposed to.  Meeting for lunch, tea, beer, or whatever, helps everyone to come ready to rehearse and comfortable with the rest of the bridal party.  Likewise, avoid having non-participants congregating at the rehearsal for similar reasons.  They will want pictures, hugs, and conversations and while this is fine, it is not the place for the rehearsal.  Ultimately, it could cause you to run over your time at the rehearsal and into your time for the rehearsal dinner. 

All of these tips will help you have a successful rehearsal and avoid the many pitfalls and time wasting activities that can draw out the process. 

My answer: Lots.

The truth:  It depends.

Real Simple has developed a wonderful online wine and liquor calculator for your wedding to help you figure out how much alcohol you should buy for your wedding.  By selecting choices that pertain to your wedding such as full bar or wine, beer and champagne only, the calculator will help you determine how many bottles you should purchase.  These numbers will vary depending on your number of guests as well as the time of day of your reception. 

Look at some of my favorite signature drinks or these Southern Cocktails as you make your decision for your bar.