Kiss and Tell Weddings provides hands-on wedding and event planning customized to suit all budgets. Myiesha, a certified bridal consultant, will work with you to plan and execute the wedding of your dreams! Call or text today for a FREE wedding or event assessment. 405-309-9311
I asked some Brides-to-Be that if they had any wedding related questions to send them to me. Below are the questions Cori had. Hopefully, they will answer some questions that have been on your mind. If not, give me a call!
Cori: "Is it ok to not have flower girls at a wedding?"
KTW: Absolutely! Usually when the flower girl arrives it signals
that the Bride is about to enter. Instead of having a flower girl forewarn your
guests, have the officiant to ask your guests to 'please stand'.
Cori: "What's the one thing we should spend the majority of our budget
KTW: Other than your dress, I would suggest food, photography, and/or
Think about your non-negotiable(s)? Is your dress more important
than the flowers? If so, budget more for your dress and less for flowers. Do
you want the best photographer that money can buy? If so, scale back on the
open bar. Offer one glass of champagne for the toast and have a signature
drink. *Customarily, food takes up the majority of wedding budgets*
Cori: "How many is too many when it comes to the number of people in your
KTW: I have been a part of a wedding that had 12 bridesmaids..I
have also been a part of a wedding with just a Maid of Honor and the Best Man.
I would suggest (for the sake of sanity) no more than 6 Bridesmaids and Groomsmen (MOH & BM
included), 1 Flower Girl/1 Ring Bearer. But keep in mind, it is YOUR day! so Include who
you want!! Just make sure that they are there to celebrate with you and not
distract you with drama.
May these vows and this marriage be blessed. May it be sweet milk, this marriage, like wine and halvah. May this marriage offer fruit and shade like the date palm. May this marriage be full of laughter, our every day a day in paradise. May this marriage be a sign of compassion, a seal of happiness here and hereafter. May this marriage have a fair face and a good name, an omen as welcome as the moon in a clear blue sky. I am out of words to describe how spirit mingles in this marriage. – Jalalud’din Rumi Maryam and Matt were married on August 9, 2019 at The Olana Mansion. This Persian-American wedding was filled with love, gorgeous flowers, and the most exquisite Sofreh I've seen. The Olana Setup Gorgeous Floral Centerpiece from I Am Styling USA Mr. & Mrs. Pedersen Sofreh Aghd by Kimia Dream Team Wedding Planner: Kiss and Tell Weddings Florist: I Am Styling USA DJ: Uptown Sound Vide
A Sweet Elopement with A Sweet Love Megan and Nicholas said 'I Do' in a luxury cabin in the woods with their daughter, officiant, friend, and wedding planner. It was a beautiful day filled with smiles, hugs, love, and amazing food. “Happy marriages begin when we marry the ones we love, and they blossom when we love the ones we married.” — Tim Mullen I am happiest when I’m right next to you. The best thing to hold onto in life is each other. My night has become a sunny dawn because of you. ☆Dream Team☆ Planner- Kiss and Tell Weddings Professional Photographer- McKayla Tuck Flowers- Flowers by Denise Caterer- Chef Prince Mason Baker-Amy's Macarons
WEDDING RECEPTION FOOD TERMS (via: www.weddingsforaliving.com ) ANTIPASTO: (“before the meal”) traditional first course of a formal Italian meal. Unlike hors d’oeuvres, antipasto is served at the table and traditionally consists of cured meats, marinated vegetables and cheeses. BUFFET : Casual way to serve a large group of guests; a variety of dishes displayed on tables that guests can pick and choose from. Typically doesn’t work for venues with numerous small rooms. FAMILY STYLE: Platters of food are placed at each table. Wedding guests help themselves and pass the food around to one another. FRENCH SERVICE: This individualized and highly skilled type of food service is not very common in the U.S. Rather than being plated in the kitchen, white-gloved waiters prepare food table side from a single large dish or platter held by another waiter. Each guest is served individually. HORS D’ OEUVRES : (“outside the work” in French). Appetizer typically served befo