Capturing Bridal Style A BRIDAL PORTRAITS STYLED SHOOT

Fall in love with this romantic tale of bridal portraits styled shoot with a sultry, high-end theme! It is all about showcasing how you can step up your bridal portraits with your photographer before the big day.

Wedding planner and designer Heather Benge and photographer Felicia V. Photography, along with a team of talented vendors, shared more about the vision behind this beautifully curated styled shoot: “We wanted to show the beautiful bride in a whole new light, complete with outfit changes that many brides love to do on their special day. And let's not forget about the car—it added such a nice flare to the shoot!”

Shoot Location: Bella Cosa Weddings in Lake Wales, Florida

Shoot Theme | Motif | Inspiration: Sophisticated and high end was the theme. We wanted to show that bridal portraits can be super upscale.

Color Combinations: Whites and dusty blues with olive tones

Favorite Detail: My favorite detail was the natural hair on the bride and the car. Who doesn’t love a drop top?!

Photographer: Felicia V. Photography feliciavphoto.com

Venue: Bella Cosa Weddings bellacosaweddingvenue.com

Bridal Gown: Solutions Bridal solutionsbridal.com

Second Gown: Styled Gowns IG @styled.gowns

Wedding Planner + Designer: Heather Benge IG @heatherbengeofficial

Hair + Makeup: Doll Haus Glam dollhausglam.com

Flowers: Wild Greenery wildgreenery.com

Vintage Car: JC Specialty Rentals jcspecialtyrentals.com

THE MAGIC OF Cocktail HOUR: HOW TO UP THE ANTE OF GUESTS’ CULINARY EXPERIENCE ON YOUR SPECIAL DAY

BY KENNEDI LÉSHEA

The most exciting part of the wedding day for brides and grooms is their ceremony. But for their guests, the reception is where it’s at! During this time of celebration, brides of the modern age are opting to bring back the magic of the cocktail hour. As Chef Derrell Smith puts it, this time “is a tone setter and the precursor of what the evening is going to be.” And the beauty of its comeback is that brides aren’t letting the traditions of cocktail hour menus past guide them as they craft their own menus. Instead, they’re taking inspiration from their own love stories and taste levels to create the appetizer and drink menus of their dreams as well as a complete culinary experience for their guests to rave about.

To chat more about this modernization of wedding cocktail hours, we reached out to some of the most prolific, rising chefs of today to give you all the details on how to make your cocktail hour menu a one-of-one culinary experience for your special day.

Kennedi LéShea: What do you love about cocktail hour?

Chef Justin Robinson: I love that it allows me, as a chef, to become more creative in packing flavor in one bite!

Chef Kayla Greer: I love how casual it is, and I think it’s the point where the food is a bit more fun. It’s the moment where everybody is in a good mood and in good spirits after the couple just said “I do,” and you get to celebrate with some good drinks and good bites.

KL: As the world of weddings evolve to fit the more modern and unconventional times, what are some ways brides (and grooms) can modernize their guests’ dining experience through their wedding day cocktail hour menus?

Chef Justin Robinson: Don’t overthink it, guys! Modern dining is all in the aesthetic, so it may cost a few extra dollars for the plating and presentation—but it will give the modern touch that you are looking for. For example, a simple shrimp and grits can go from country and rustic to modern and chic all in the platter of the dish along with the garnish!

Chef Kayla Greer: Doing appetizers table side and being able to see the interaction of food being made is next level. And since a lot of people are starting to not want their wedding recorded, that gives a chance for people who still want to record something else to capture.

Chef Derrell Smith: It’s all about storytelling.

Top Peach Cobbler by Chef Derrell

Photo credit: Davi DeAzevedo.

Bottom Lobster & Caviar by Chef Justin

Photo credit: Danny Garrett

When you bring somebody in a room filled with intention, they should feel immersed in who you are as a person, both aesthetically and culinarily. Determine what type of story you’re trying to tell and how you want people to leave feeling.

KL: What’s a cool cocktail hour hors d’oeuvres dish or dish idea guests should try/you would dream up for a bride’s cocktail hour menu?

Chef Kayla Greer: I feel like a lot of people don’t end up eating dinner, so I would try a tapas style [dining experience]. You can get more food into people in a cocktail hour than in a dinner because they’re moving around, and it gets so crazy. If I was [cooking for] a couple where one loves lamb chops and the other loves Caribbean food, since lamb chop lollipops are so popular right now, I’d do a Honey BBQ Jerk Lamp Chop. It’s sticky, it’s flavorful, and it’s just a few bites.

KL: Why is it important to be original in your wedding day eats/menu planning instead of adhering to traditional concepts and ideas for the menu?

Chef Justin Robinson: New traditions are made every day, and you should be authentic to enjoying the moment you have with your significant other. Moments come and go, but memories last forever.

Chef Kayla Greer: This is a once-in-a-lifetime day for you, and it’s a demonstration of who you and your partner are. It’s important to share that with your friends and family. It’s about you and your partner, so do it up!

Chef Derrell Smith: I think people are being more expressive. The chains are broken because people are seeing themselves more— being able to feel empowered to express themselves genuinely and authentically. I think when you start to see that in culture, food is right behind it. Food is a very easy way to express yourself because it’s so diverse with ingredients and traditions you can introduce to someone by giving them a good meal. I think people are just becoming more empowered to be individuals.

Chef Justin Robinson www.chefjrob.com

IG @chef.jrob

Photo credit: Danny Garrett

Chef Kayla Greer www.chefkay.com

IG @chefkaykay

Photo credit: Erin G. Wesley

Chef Derrell Smith www.99eats.co

IG @rellycrocker

Photo credit: Davi DeAzevedo