Mr. and Mrs. Slevin 10.07.17

Gloriously she walks down the aisle,

And already she can see his gorgeous smile.

That smile that is so soft and sweet,

That smile that makes her knees go weak.

-J. Nolan

Congratulations Mr. and Mrs. Slevin!!!

Comments

10 Ways to Save $$$$

10 Best Ways to Cut Costs {according to Mindy Weiss..with my 2 cents added}
1. Trim the guest list: the fewer guests--the fewer tables--the fewer centerpieces, the fewer expenses
2. Choose a gorgeous setting: this cuts down on the cost of decorations
3. Use a reception site that is already equipped with tables, chairs, flatware, and staff: save on delivery fees
4. Start the wedding earlier in the day: an early wedding means less food...unless you and your future spouse are foodies!
5. Limit the alcoholic offerings to wine, beer, and a signature cocktail ...or skip the alcohol altogether!
6. Move the wedding from Saturday to Sunday: or possibly to a weekday. Venues are less expensive during the week.
7. Eliminate the champagne toast: guests can raise their punch, water, or tea in your honor
8. Hire a DJ instead of a band.
9. Opt for standard sized invitations: irregular shaped invitations cost more to ship.
10. Skip favors: unless they are spectacular, unusual, and usable. Otherwise, the…

2017 in Review

2017 was a blessed year for Kiss and Tell Weddings!

I worked with some wonderful clients, professional vendors, and supportive family members.

I was entrusted with the wedding planning, coordination, and execution of the newly married:
Dr. and Mrs. Raines, Mr. and Mrs. Burkhalter, and Mr. and Mrs. Slevin.

I also planned the Smith's baby shower and Mrs. Johnson's retirement party.

I planned and presented at a discipline conference for educators.

I worked with some amazing clients, awesome vendors, and fabulous family members.

I am so grateful and blessed!! Thank you SheQueita, Aureal, Glenn, Mike, Jessica, Debra, Karesha, and Ronnie for making This an extraordinary year!

Food Terms You NEED to Know!

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…

Kiss and Tell Weddings

Search This Blog