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Showing posts from June, 2015

25th Anniversary/Vow Renewal

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My color inspiration for the Vow Renewal that I am planning.
Plum and Silver provides an elegant and simplistic look for any affair. The renewal will host about 150 friends and family in a formal ball room in Oklahoma City. The clients wanted a clean look that still exuded elegance.

10 Ways to Save Money at your Reception

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We all want a super fabulous wedding ceremony and reception, right? But we have to remember that we need to continue to live the day after the wedding! We have bills to pay and lifestyles to maintain. We want a fabulous wedding but we don't want to break the bank to have it. Here are some ways you can save money on food and drinks for your big day.


1) Cut champagne out of your budget; let guests toast with whatever they’re already drinking.
2) Offer a duet plate (a combo of two items, such as filet mignon and lobster tail) instead of offering a choice of entrees; which is more expensive.
3) Choose a three-course meal instead of a five-course meal.
4)  An afternoon tea or dessert reception can be a great personal touch and a money-saver.
5) Fondant on cakes is expensive because it requires extra labor. Choose butter cream or cream cheese frosting.
6) Instead of a cake, serve mini cupcakes. They save money because they don’t require much product or decoration.
7) Instead of a huge confectio…

Food Terms You NEED to Know!

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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 before a meal; food that precedes the mai…