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101 Things (well, actually 11) For Your Wedding You Probably Never Thought Of….

Wedding Advice

…because, like me, you failed to hire a planner. Yes, yes, of course you can do the whole thing by yourself. Sure you get married all the time, you watch tv, you’re good at organizing, who needs a planner?

Well, as it turns out, I do. Yes, we all know that it is lovely for the bride to be able to not have serious stress leading up to the wedding. However, it wasn’t until I started working with Terrica and listening to the questions she asks brides, that I realized how much I’d never even thought of before!

Here are a few for you to keep in mind, in the event that you too failed to hire The O as your planner….:

1. An aisle runner.

2. A place for the gift envelopes to go..ie cute mailbox, large vase, something, otherwise they’ll just be laying all over the gift table..no good.

3. Dealing with the ceremony venue in terms of blocking off the first few seats or rows for the bridal party and immediate family.

4. Items for unity ceremonies: candles, sand etc.

5. Determine who is holding onto the rings before and during the ceremony. If there is a ring bearer, or otherwise.

6. The proper order for the processional is as follows: groom’s grandmother, bride’s grandmother, groom’s mother, the bride’s mother. (The bride’s mother actually starts the ceremony, because after she is seated, the ceremony begins.)

7. Accommodating any special needs guests, i.e. wheelchair seating at the back and end of a row and/or larger guests who may require a sturdier chair.

8. Photos. Have you decided whether to take them before or after the ceremony? Do you know where you will take them and what sort of poses you definitely want?

9. If your guests are staying in different hotels and areas of town, consider handing over mini-programs to the front desk of the various hotels and ask them to provide them to guests who are checking in for your wedding. These mini-programs may contain information such as maps to the rehearsal dinner, ceremony and wedding site, as well as any other information you feel they should know about.

10. Do you plan to be introduced into the reception by the DJ or band? Think about exactly what you would like said for the introduction and give it to the MC in advance.

11. Nominate a point person. Not having a professional day of coordinator is tough, but trying to do everything yourself will be impossible. Try to have someone who is not an integral part of the ceremony who can possibly be at the venue a bit early to deal with how things are going. This way, at the very least, the bride has someone to contact do find out how things are going, are the flowers there yet, how does everything look, is it safe to come in without everyone seeing you before the ceremony etc. This will help to alleviate some of the stress of your (our) failure to hire a planner!

Argh…at my NEXT wedding I’ll definitely know better.

Bless You!

Terrica Talk, Wedding Advice, Wedding Sugar

My anniversary is next week, so I was at the Hallmark website looking for a nice card to send to my husband. I thought I would peek into their gift section when I came across this Blessings Bowl and I thought “Wow! what a nice alternative to a guest book!”

Get a nice bowl that will fit the decor of your new home and have your guests write a sentiment on acid free paper. You can ask that they roll them into scrolls, have your wedding event staff do it, or do it after you have read them all. All in all, it’s a nice alternative to a book that you will probably put away and never look at again!

I love things like this– it reminds me of my “Dream Jar”; I put in little notes when I’m having a high day with work or life. Going back to read them when I am having a not-so-hot day makes me see things in perspective 🙂

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Now playing: Colbie Caillat – Bubbly
via FoxyTunes

“Fall” In Love

Wedding Advice, Wedding Sugar

m.jpg picture by lmorkel Fall is my favorite time of the year, hands down. The crisp air, the changing leaves, it is perfect. (plus Halloween!)

Fall weddings give you so many ways to add unique touches. Make sure if you are having a fall wedding to stay in season with your choices. You can do this through delicious flavors, rich autumn colors, and beautiful decor.

For your decor try using pumpkins with designs carved in them rather than scary faces. Use smaller pumpkins ( you can also find white pumpkins) and place them at each setting with a tea candle inside. Not only does is give you unique accent lighting, but it also stays within your theme (and budget). Guests can also take these home as favors.

Candy apples are also great favors, and flavors! Wrap them in clear bags and tie them with ribbons that match your colors.

When choosing your colors for you wedding, this years trends are not only rich but they are also bold. Try to use colors that are flattering to the surroundings, so they are complimenting and not competing. This years most popular colors are rich jewel tones and colors such as:

Ruby

Chocolate

Hot Pink

Bronze/ Gold

The flavors of your wedding should also reflect the autumn season. Try traditional flavors such as pumpkin pie, cinnamon and apples, but in a stylish way- through cocktails! Here are some good ones:

Apple Cinnamon Toast
Ingredients:
– 1 1/4 oz. Smirnoff Green Apple Twist vodka
– 1/2 oz. Goldschlager
– Dash of Green Apple Jell-O
– Sliced Apple on top
– Cinnamon Rim
– Garnish with Cinnamon stick, apple slice

Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass rimmed with cinnamon. Garnish with a cinnamon stick and apple slice.

Pumpkin Pie
Ingredients:
1 oz. Malibu Rum
3/4 oz. canned pumpkin pie filling
1/2 oz. Kahlua
2 oz. with cold milk
Garnish: sprinkle of cinnamon

Mix ingredients in blender with ice and blend thoroughly; Pour into graham cracker-rimmed highball glass and garnish with a sprinkle of cinnamon.

Southern Cider Pitcher
Ingredients:
– 750ml Southern Comfort (1 bottle)
– 1 gallon apple cider
– 5 cups ginger ale
– 3 cups brewed tea
– 4 cinnamon sticks
– 4 whole oranges, studded with cloves

Mix all ingredients in a large kettle. Heat until steaming, but not boiling. Pour into a heat-resistant pitcher or punch bowl. Serve warm or cold. Makes 45, 5oz. servings.

Drinkable Desserts

Terrica Talk, Wedding Sugar

I love good food and great drinks. One of the biggest trends in reception menu planning has been the signature drink. But it goes so much deeper– the trend in signature cocktails is “Drinkable Desserts”. From mixed and blended drinks to dessert shooters (yum!), your sweet tooth will be satisfied.

The Bailey’s Caramel Apple Pie-tini, featured left, has a delish recipe:

1 3/4 oz. Baileys with a Hint of Caramel
1/3 oz. Smirnoff Twist Green Apple Vodka
1/3oz. Applesauce
Dash of Caramel Syrup

Pour the applesauce into bottom of glass and float dash of caramel. Shake all other ingredients with ice in a cocktail shaker, strain and float on top of the applesauce and caramel.

Garnish with a slice of caramel apple.

Just like this awesome drink, the Indian Summer cocktails sent out by Food and Wine magazine are screaming to be headliners at a fall wedding:

Apfel Tart
1/2 small Honeycrisp apple, seeded and coarsely chopped
1/2 ounce maple syrup
Ice
2 ounces bourbon
1/4 ounces sweet vermouth, preferably Punt e Mes
2 dashes apple balsamic vinegar
In a rocks glass, gently muddle the apple and maple syrup (the apple should be smashed but not pureed). Fill the glass with ice and add the bourbon, vermouth and vinegar. Stir well.

Peach Cocktail No. 4
5 slices slightly underripe peach
5 mint leaves
1/4 ounce simple syrup
2 ounces bourbon
1/2 oz Cointreau or other triple sec
1/4 oz lemon juice
2 dashes peach bitters
In cocktail shaker muddle 4 of the peach slices and the mint with the syrup. Fill the shaker with ice and add the bourbon, Cointreau, lemon juice and bitters. Shake for 20 seconds and strain into a chilled cocktail glass. Garnish with the remaining peach slice.

Drinkable desserts are a great option for fall and winter weddings, because it allows you to introduce some of the more heavier tastes in your signature bar.

Groupies!

Wedding Advice

I love going to the airport– seeing people greet each other or heart-wrenching goodbyes. From businessmen on their blackberries to children seeing their first plane take off– traveling is fun for me.

Traveling is also fun at a discount. Did you know you could obtain a group discount for your guests through American Airlines?

American Airlines Group and Meeting Travel will not only give your group 5% off the lowest available fare, but it will also provide you with complimentary inserts for your wedding invitations to notify your guests that you are so sweet and considerate and arranged this for them.

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Now playing: Robin Thicke – Lost Without You
via FoxyTunes

Baby, It’s Cold Outside!

Wedding Sugar

Moodboard by Once Upon Your Wedding // Click for larger picture

Winter is coming! Here is a modest moodboard that was part of a picture challenge over at iWED . The challenge was to use the middle picture to inspire the rest of the board. I liked the idea of two things for this winter board: varying shades of blue and ice. I chose the concept of going cool and warm for the cocktail hour (you can see the signature drink and hors d’oeuvres by the cake…), by choosing a “not-so-hot chocolate”– cool mocha enhanced by Kahlua and warmed by cinnamon sugar garnish, and a pumpkin soup shooter. At a glance, the cake looks rather simple, however, it’s frosting is an iridescent color and ornamented with snowflakes. The crystal tree brings the reminiscence of walking through an icy forest with icicles falling from its branches. To take the ice concept a bit further, the champagne chiller is exactly that: made of ice. The centerpieces again, use crystals to mimic ice reflective of the theme. I always love candlelight at winter weddings, but it plays so well with this theme because the light bounces of the crystals, subsequently doubling the effect.

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Now playing: Si*Se – More Shine
via FoxyTunes

Happy Birthday, Lindsay!

Company News

I heart my interns 🙂

Today is Lindsay’s birthday so join me in a round of ~~shots~~ the Happy Birthday song! During a company pow-wow, it was revealed that our fair Lindsay has never had Creme Brulee before. I, of course, almost died at this revelation. So guess what I will be treating her to the next time I see her!?

At any rate, leave some love for her in our comments, she deserves it. She’s a creative and dynamic woman who is such an asset to the craziness that is The O.

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Now playing: Jennifer Lopez – If You Had My Love
via FoxyTunes

Be A Food Snob

Terrica Talk, Wedding Advice

I love food. While I enjoy going out to a lot of the casual dining restaurants, nothing makes me more happy than dining like a food snob. Being treated to a meal designed and cooked by an executive chef and his team of sous chefs is an awesome experience.

When choosing your menu for your reception, go for the gusto. This will probably be the only time you will plan a huge, elaborate party with elegant food and table settings. If not, I want to be your BFF. A lot of venues and caterers brag or pride themselves on having the “best” chef or they can “cook anything”. Great food is all about great color, wonderful textures, awesome taste and a mind-blowing presentation. Anything less is uncivilized; especially when you’re paying thousands or tens of thousands of dollars for it.

But you say, “OK, Terrica, I hear you. But I’m not a foodie. What should I do?” Well first, ask to talk to the chef. The catering manager is a good resource, but you want to talk to the person who will put some soul into your food. You can tell the chef about your theme– the type of food you like and don’t like, any taste or smell aversions you might have and the colors of your wedding. Tell him or her about any wonderful food experiences you have had, and what, if anything, from that experience you would like to replicate for your wedding.

If you are not sure of what you want, go to your local library or bookstore and check out some of the books to the left. A good start would be The Food You Want to Eat by Ted Allen. Ted Allen of Queer Eye fame is a food and wind connoisseur who can take very ordinary menu items and jazz them up with the right amount of style and spice. Ted’s book will also teach you (briefly) how food works together and the importance of choosing the right food for the right courses.

Chef Eric Ripert is known as “God” in the culinary world and has a palate that inspires some of the most delicious creations that have ever been put on a plate. Co-author of a cookbook named for the restaurant where he is the executive chef, Le Bernardin, Ripert is known for creating some of the most astounding seafood dishes. You can even view some of his recipes on the restaurant’s website.

Who can forget about Rocco DiSpirito? Before Rocco became a heartthrob on NBC’s show, The Restaurant, he was steaming up kitchens in New York at his ultra chic restaurant, Union Pacific. Rocco’s book, Flavor, delves into the world of succulent food that arouses all of the sense and each part of your palate. Known for his Mediterranean tastes, Rocco even shares some of his favorite recipes on his website.

You can also pick up a copy of Food and Wine magazine for ideas. Besides the recipes, this “food porn”, for lack of a better term :), will inspire several ideas in regard to presentation. How your meal is presented will determine if the guest will want to eat it.

Some last few pointers:

Food should complement, not compete.

It’s very important to pick seasonal items– both for your budget as well as for the consistency of the menu. Try not to mix seasons– don’t have a hot soup in the summer time.

“The eye buys”. Presentation is key– if it looks great, your guests won’t be able to wait to dig in.

Again, this will be a very expensive meal for you. Make sure it is worth it! You want to treat your guests to a dynamic experience, and that should include your food. Defy the norm and create a couture menu for your wedding!
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Now playing: Sade – Hang On To Your Love
via FoxyTunes

What Does It Mean?

Wedding Sugar

You know what all the common wedding traditions are, but do you know where they came from or what they mean?

Groom’s Cake- A deeply-rooted Southern custom. According to superstition, any single woman at a wedding should go home with a slice of groom’s cake and sleep with it under her pillow. That night, she’ll dream of her future husband. Whether or not this holds true, it seems that the groom’s cake is making a comeback, and not just in the South.

Tying the Knot- This comes from the days of the Roman empire when the Bride wore a girdle that was tied in knots. The Groom untied the knots before they, well… you know.

Diamond Engagement Ring- Italians started this tradition, they beleived the diamond was created from the flames of love.

Garter- Brides originally tossed a garter, rather than a bouquet, at a wedding reception. In the 14th century, this custom changed after Brides became tired of fighting off the drunken men who tried to remove the garter themselves!

Ring Finger- Prior to the 5th century, the ring finger was actually the index finger. Later, it was believed that the third finger contained the vena amoris, “vein of love” that led directly to the heart.

Tossing the Bouquet- Guests used to try to rip pieces of the bride’s dress and flowers in order to keep some of her good luck. To escape, the bride would toss her bouquet and run away. Today the bouquet is tossed to single women with the idea that whoever catches it will be the next to marry.

The Best Man- “Marraige By Capture” this goes back to when men would kidnapp or capture the woman they wanted to make their bride. This obviously was not a one man job, and of course the future groom would only choose the “best man” he knew to come long for such an important task.

The Groom’s Boutonniere- This goes back to medieval times when a knight wore his lady’s “colors,” proudly displayed for all to see.

Odd Man Out: Inviting Guests to Your Wedding Rehearsal Dinner

Terrica Talk, Wedding Advice

Going to weddings can be a lot of fun for people. For others– not so much. Why do you think that is? Well, if you are the significant other or spouse of a member in the bridal party or a guest, chances are you’re in unchartered territory. New town. New people. Lots of Travel. It’s always nice for the bride and groom to extend invitations to the SO’s of the bridal party for events that include the bridal party.

For example, if you’re having a rehearsal dinner, make sure you invite your Maid of Honor’s boyfriend or fiance…especially if they have flown in to spend this time with you. Nothing is worse than hearing “Hey honey, I have to go to the rehearsal and then to the party afterwards. You stay here in the hotel room”.

Yep, kinda awkward.

If you cannot afford to invite significant others to the rehearsal dinner– then seriously reconsider the type of rehearsal dinner you want to have. And definitely don’t make the mistake of allowing one and not the other. If you aren’t hosting the rehearsal dinner, talk to the person who is. You can either pad the budget or assume the event yourself. Besides, do you really want to risk slighting those friends and family who have agreed to stand up with you and have shown their support both financially and emotionally? It could make for awkward or even ill-feelings the next day, which should be the most important and stress free day of your life!

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Now playing: Billie Holiday – I’ll Be Seeing You
via FoxyTunes