Cincinnati Wedding - Summer 2019

PLUS

10

Annie McLean and Emerson Cooper wed in a ’20s-themed backyard garden party

ON-THE-RISE GOWN TRENDS

8

EXPERTS GUIDE YOUR RECEPTION PLANNING

SUMMER

ROMANCE

16 Queen City Couples Tie the Knot

SUMMER 2019 $4.95 On Newsstands Until January 2020

Photo by Kortnee Kate Photography

Robin Wood Flowers www.robinwoodflowers.com

Some Events Are Memorable. Makes Yours Unforgettable.

The

BACKSTAGE Downtown Cincinnati 625 Walnut Street

Event Center Downtown Cincinnati 625 Walnut Street

Contact our Event Professionals (513) 550-1869

backstagecincinnati.com

S U M M E R 2 0 1 9 TA B L E O F C O N T E N T S

Features 22 | BEST DRESSED Gown-buying tips from bridal boutiques.

28 | INSPIRED DESIGNS Florists and confectioners take inspiration from bridal runway couture.

34 | PARTY DOWN A 101 on reception planning from local planners and vendors.

Bridal Buzz 8 | INSIDER Four rooftop wedding venues.

10 | ASK THE EXPERT Janet Martineau of Floral Verde.

12 | STYLE Bridesmaid accessories reviving the ’90s.

13 | SPOTLIGHT Customize your day-of details to the nines.

14 | DOUBLE TAKE Right-size your invitation suite.

16 | TREND REPORT Where and how to go eco-friendly.

LOCAL LOVE

Take inspiration from the 16 beautiful local wedding stories featured in this issue as you envision and plan your perfect big day.

Former brides share words of wisdom.

20 | TRAVEL A romantic getaway to Tuscany, Italy.

The Guide 70 | VENUES We spotlight The View and Headquarters Historic Event Center.

79 | CATERERS

The Finishing Touch 80 | A vintage wedding from 1935.

COVER: Photograph by Best Day Ever

2 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

PHOTOGRAPH BY AMANDA DONAHO

41

18 | ASK A BRIDE

Head to cincinnatimagazine.com/wedding for additional tips and trends!

Carew Tower • 441 Vine Street, Suite 200 Cincinnati, OH 45202-2039 (513) 421-4300 CINCINNATIWEDDINGMAGAZINE.COM PUBLISHER

Ivy Bayer DIRECTOR OF EDITORIAL OPERATIONS

Amanda Boyd Walters EDITOR

Kara Renee Hagerman ASSOCIATE EDITOR

Kaileigh Peyton DESIGN DIRECTOR

Brittany Dexter SENIOR ART DIRECTOR

Emi Villavicencio ART DIRECTORS

Carlie Burton, Zach Ghaderi, Jen Kawanari, Paisley Stone, Stephanie Youngquist CONTRIBUTING PHOTOGRAPHERS

Aaron M. Conway, Ryan Kurtz PRODUCTION DIRECTOR & IT SYSTEMS ADMINISTRATOR

Vu Luong EDITORIAL INTERNS

Nicole Browning, Kendall Crawford, Emily Dawson, Aaron Doyle, Natalie Hamren, Abby Liebing, Maggy McDonel, Elizabeth Schmitt, Madeline Sterling, Karly Williams, Alex Wilson DIGITAL MEDIA MANAGING EDITOR

Kevin Schultz DIGITAL INTERNS

Grace Dearing

SALES SENIOR ACCOUNT MANAGER

Maggie Wint Goecke SENIOR ACCOUNT REPRESENTATIVE

Catherine Pritchard ACCOUNT REPRESENTATIVES

Paige Bucheit, Julie Poyer SENIOR OUTSIDE ACCOUNT REPRESENTATIVE

Laura Bowling SENIOR MANAGER, SPONSORSHIP SALES

Chris Ohmer EVENTS MANAGER

Sloane Scheuer

BUSINESS OPERATIONS DIRECTOR Missy Beiting BUSINESS COORDINATOR Erica Birkle

CIRCULATION CIRCULATION MANAGER Riley Meyers

PUBLISHED BY CINCINNATI MEDIA, LLC CEO Stefan Wanczyk PRESIDENT John Balardo

Cincinnati Wedding is a registered trademark of Hour Media

4 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

Photo by Kortnee Kate Photography

Robin Wood Flowers www.robinwoodflowers.com

ROOFTOP VENUES P.8

SOURCING SEASONAL BLOOMS P. 10

ALL-OUT INVITATIONS P. 14

ECO-FRIENDLY SWAPS P. 16

RETRO ROMANCE Pining for the days before Instagram and Snapchat?

Capture candid moments from your big day with a good old instant camera, like this retro-styled Polaroid from Urban Outfitters. $100, urbanoutfitters.com

P H O T O G R A P H BY RYA N K U R T Z

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 7

INSIDER

ADVICE

WILL YOU?

GIVE YOUR GUESTS A BIRD’S-EYE VIEW AT ONE OF THESE SWANKY ROOFTOP VENUES. — K A I L E I G H P E Y T O N VIBE

VIEW

GRAND

VENUE

A grand-scale blank canvas with two outdoor rooftop terraces that can accommodate up to 350 reception guests.

Sweeping views of Cincinnati’s east side

THE SUMMIT, A DOLCE HOTEL, MADISONVILLE

NEW RIFF DISTILLERY, NEWPORT

The distillery’s copper column still, the Cincinnati skyline, and the Ohio River

Cosmopolitan, with sophisticated patio furniture, charming string lights, and a front-row seat to Smale Park’s urban playground for up to 150 guests.

Smale Riverfront Park, The Banks, the Ohio River, and the John A. Roebling Suspension Bridge

Sleek, modern, and a touch industrial, it’s fit for a cozy, intimate gathering of just 80 on the rooftop terrace (plus 140 inside).

Over-the-Rhine, Washington Park, and downtown

DO KEEP IT SIMPLE. Think of an Easter basket.

Now make it Wedding. Fill it with fun amenities that say “I care,” and also, “Let’s wear sheet masks and drink wine.”

DON’T WASTE YOUR TIME (and money) on meaningless tchotchkes just to fill space. A few carefully chosen items are way better than a box of junk.

DON’T STRESS. If packing up little gifties and surprising your friends is kind of your thing, then go wild. If you’re dreading the idea, then skip it and just, like, ask them to be your bridesmaids. They’re your friends; they love you; and they’ll most likely be honored.

—AMY BROWNLEE

THE PENTHAUS, OVER-THE-RHINE

For kid-inclusive weddings where parenting guests can relax and partake in the fun, Your Happy Nest offers professional nannies to watch the little ones, infant–age 12, from ceremony to reception (they’ll tailor hours to your needs).

The agency fee is $35 per sitter, and each sitter is paid $20 cash per hour, plus dinner and parking. Now that’s what we call a win-win. yourhappynest.com — N I C O L E B R O W N I N G BRING THE KIDDOS

8 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M SWUI NMTMEERR 22001 179

PHOTOGRAPHS COURTESY (SUMMIT) (PENTHAUS) ROBERT A. FLISCHEL /

INTIMATE

UPPER DECK AT AC HOTEL CINCINNATI AT THE BANKS, DOWNTOWN

A bourbon-lover’s dream.

Up to 160 guests can sip spirits distilled on site at this airy, glass-enclosed space with garage doors leading to an outdoor terrace.

Assembling a crew of bridesmaids is no small task, and you want said ’maids to be 100 percent on board with your wedding vision. Maybe that’s why “bridesmaid-posals” have taken off. Want to do something creative with your crew? Here are some things to keep in mind.

T H E SU M M IT, A D O LC E H OT EL , (N E W RIFF ) J O N AT H A N G IB S O N , ( AC H OT EL ) T H E AC H OT EL , (B RID E SM AID PRO P O SA L) D O NN A’S G O URME T CO O KIE S / (B OT TO M) A DWA R /SH UT TER STO CK .CO M

Sky-High Celebration

With sweeping views of the surrounding park and a staff dedicated to meeting your needs, Mill Race Banquet Center can make your wedding day the best day ever.

Book your wedding today at greatparks.org/millraceweddings

Photo courtsey of

Cindy Dover Photography

ASK THE EXPERT

BY THE NUMBERS

IN FULL BLOOM

JANET MARTINEAU RANKING AMONG THE KNOT’S “BEST OF WEDDINGS” FOR THE PAST THREE YEARS, JANET MARTINEAU OF FLORAL VERDE TALKS FLORAL DOS AND DON’TS IN THIS YEAR’S BRIDAL LANDSCAPE. — B A I H L E Y G E N T R Y

WHAT COLORS ARE TRENDING RIGHT NOW?

White and blush have been popular for a long time in the Cincinnati market, but I am starting to see more bright and bold color palettes—think corals, oranges, and rust tones. Those photograph really beautifully and add a lot to the space. I’m really excited about that trend.

WHICH FLOWERS ARE MOST POPULAR?

Peonies are always popular, but they’re not always available [beyond spring].

Dahlias are the peonies of fall but spikier.

Anemones are also favorites, butthey’re a cool-weather bulb flower that looks best November through April. I think the key is to use things that are seasonal, because they’re always going to look better than a flower that is out of season.

IS THERE ANY BENEFIT TO USING LOCALLY SOURCED FLOWERS, IN TERMS OF COST OR FRESHNESS?

Sourcing locally is doable from maybe May through mid-October. I personally have about five local growers that I go through.

But I think, for a lot of weddings, people want the most bang for their buck, and

sometimes South American roses or hydrangeas, for example, are going to be your cheapest options.

The typical amount of lead time you’ll need to book a florist. Floral Verde only does around 25 weddings a year, and usually books 12–18 months in advance.

239 The number of weddings Martineau has done in her 13 years in the biz.

ANY FLORAL FAUX PAS BRIDES SHOULD BE AWARE OF?

You don’t want to spend your money across too many items. Start with your statement pieces—the bridal bouquet, the centerpieces—before you start putting the flowers on every chair or place setting. People are going to remember where you have really nice flowers and where you skimped, but they’re not going to think about the places where you don’t have flowers.

$3,000–$20,000 The cost of having Floral Verde do your wedding, with the average nuptial blooms costing around $6,200.

WHAT’S THE BEST WAY TO PRESERVE YOUR BOUQUET AFTER THE BIG DAY?

Honestly, my favorite way is to get a painting of it done. If you really want to keep your actual bouquet, Floral V Designs in Bellbrook [can preserve it]. The preservationist is working off of whatever you return to them, so the secret is to have them booked in advance and to get your bouquet back to your florist and back in the cooler as soon as possible. The damage done during the big day can never be undone during the preservation process.

1 0 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M SWUI NMTMEERR 22001 179

1,100 The average number of flowers and foliage stems used per wedding.

PH OTO G R A PH (LEF T ) CO U R T E S Y JA N E T M A R TIN E AU / ILLU S T R ATI O N S (LEF T ) BY S V IT L A N A S A M O K H IN A , (RI G H T, FR O M TO P) BY KOT V EC TO R , N OT BA D, A F S T U D I O/SH U T T ER S TO C K .CO M

8–9 MONTHS, OR MORE

STYLE

CYCLICAL FASHION THE ’90S ARE BACK, AND THESE BRIDESMAID DUDS ARE THE BOMB DOT COM.

Metallic clutch, $36, Pangaea Trading Co., facebook. com/pangaeatradingco 9

—KAILEIGH PEYTON

Acrylic hoop earrings, $16, Libby Shop, facebook. com/shoplibby 1

Nail polish, $18 (each), Spruce Nail Shop, spruce nailshop.com 8

Heart-shaped sunglasses, $8, Pitaya, pitaya.com 2

Ring Pop, $15.41 for 44, Minges Candy, (513) 241-7376 3

Hair scrunchies, $8/two-pack, Pataya, pataya.com

Eyeshadow palette, $12.50, Kismet, facebook.com/ kismetovertherhine 4

Jeffrey Campbel slide sandals, $99.95, Nordstrom, nordstrom.com 6

Brisa one-shoulder bridesmaid dress, $270, Amsale, amsale.com 5

1 2 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

P H O T O G R A P H S BY RYA N K U R T Z

PHOTOGRAPH COURTESY (DRESS) AMSALE / (SHOES) NORDSTROM

7

SPOTLIGHT

Personalize It P H O T O G R A P H S BY (L E F T ) KO R T N E E K AT E P H O T O G R A P H Y / ( T O P R I G H T ) L E A H B A R RY P H O T O G R A P H Y, I N I T I A L D E S I G N BY P O E M E / (M I D D L E R I G H T ) T M P H O T O G R A P H Y / (B O T T O M R I G H T ) F R A M E 8 0 5

FROM CUSTOM MENUS TO HANDKERCHIEFS, TIES, OR POCKET SQUARES, COUPLES ARE FINDING UNIQUE WAYS TO MAKE THEIR SPECIAL MARK ON THEIR DAY.

With the rise of artisans who specialize in customization (hello, Etsy!), you can make virtually any bespoke detail a reality. Couples are doing just that, explains Dora Manuel, expert wedding planner and owner/event designer of Viva Bella Events, enlisting the help of makers to personalize in unexpected places.

“It allows you to make the day your own,” she says, “and it’s an opportunity to connect with your guests in surprising ways.” Guests can cozy up in lounge areas with initial-embroidered pillows, and coasters and glasses can be branded with the couple’s wedding date or a meaningful saying that’s special to them. For smaller weddings, personalized letters at each guest’s seat are a thoughtful touch. — E M I L Y D A W S O N PUT A NAME ON IT

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 1 3

D O U B L E TA K E

Paper Chase

WE ASKED KATHY STOUT, STATIONERY DESIGNER AND OWNER OF POSH PAPER, TO CREATE TWO INVITATION SUITES THAT DELIVER A DRAMATIC EFFECT—ONE ON A BUDGET, ONE A SPLURGE. PRINTED ON 120-POUND SMOOTH MATTE PAPER STOCK. SAVE MONEY WITH AN ONLINE RSVP.

STARTING AT

$500 for 100

CUSTOM WATERCOLOR ILLUSTRATIONS BY JAMIE HANSEN.

PRINT ENVELOPES WITH A MATCHING FONT TO CUT COSTS.

PAPER UPGRADES CAN BE ADDED, SUCH AS HEAVIER STOCK, TEXTURED FELT, METALLIC, AND MORE. INCLUDES A DOUBLE-SIDED INVITATION WITH DETAILS ON BACK.

1 4 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M SWUI NMTMEERR 22001 179

P H O T O G R A P H S BY A A R O N M . CO N WAY

PRINTED RSVPS ADD A TRADITIONAL, ELEGANT TOUCH TO THE INVITATION SUITE.

PIECES CAN BE UPGRADED WITH FOIL STAMPING, LETTERPRESS, OR THERMOGRAPHY. DOUBLE-SIDED INVITATION WITH THE COUPLE’S INITIALS ON BACK.

STARTING AT

$800 for 100

ADD A WAX SEAL FOR AN ULTRALUXE FEEL. HAND-LETTERED ENVELOPES WILL COST YOU MORE, BUT LEAVE A BIG IMPRESSION. CALLIGRAPHY BY LIME & LILY CALLIGRAPHY.

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 1 5

SOMETHING GREEN CUT DOWN ON WEDDING WASTE WITH THESE SIMPLE ECO-FRIENDLY TIPS. — E L I Z A B E T H M I L L E R W O O D

IT’S A BUMMER, BUT IT’S TRUE: WEDDINGS AREN’T ALWAYS KIND to Mother Earth. But you can change that with just a few sustainable strategies. First, let’s talk paper goods, starting with those big, bulky, multi-page invitations. What’s that we hear? It’s the trees crying from all that waste. Instead, stick to one or two simple invitation cards, and direct guests to your wedding website for all the other information and to RSVP. If you (or, let’s be honest, your mom) just must have

traditional invitations with all the paper stuffing, opt for recycled paper or a bamboo variety. In lieu of escort cards and ceremony programs, use one big sign to give guests direction.

(Bonus points if you write it on something upcycled, like a vintage window or reclaimed wood.)

Next up: favors. As in, do the landfills a favor (ha!) and skip them, because guests are going to toss those cheesy coasters anyway. “The days of old-school favors are no longer happening,” says Rachel Murphy, event planner and owner of Rachel Lynn Studio. If you want guests to have a memento from your wedding, have them take home a piece of decor, Murphy says, like a succulent that was used as a centerpiece.

For food and beverage, ask your caterer to source as many local ingredients as possible, and keep the menu in season. The entire trucking infrastructure used to transport food and beverage from far-off locations comes with a hefty carbon footprint. Plus, it’s nice to support local farmers.

Murphy also suggests renting as much of your decor as possible. “There are so many unique rental places within the

Cincinnati and Dayton areas that you could rent almost everything, from tables and chairs to everything that goes on the tables,” she says. Besides, you don’t want 75 leftover tea lights collecting dust in your basement, anyway. If you can’t rent what you’re looking for, check out wedding resale websites before purchasing new.

Lastly, ask that your florist not use floral foam, which is bad for the environment, and source your flowers locally to avoid transportation emissions and yucky preservative chemicals.

Now you’re good to go, green bride!

Instead of tossing your flowers at the end of the night, consider donating them to ReBloom, a local organization that will repurpose those flowers and deliver them to a local hospital or nonprofit organization.

QUICK TIP

1 6 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

PH OTO G R A PHS BY J O N ATH A N W I LLI S

PHOTOGRAPHS BY (LEFT TO RIGHT): ROBIN MCKERRELL PHOTOGRAPHY / MERRILEE LUKE-EBBELER

TREND REPORT

ASK A BRIDE

“Take a moment to humble yourself...think about everyone who may have taken time off work, traveled in, ran to the store to buy a razor because the groom missed a spot on his face— the list goes on! Our family and friends made it happen and solved problems for us that we didn’t even know about until after the fact.”

—Molly Villari

“Make sure you make time to sneak away with your new husband. We were able to find this very rare alone time during our reception. We snuck outside to sit by the water fountain and just enjoy a moment as husband and wife together. I’ll never forget those quiet 10 or so minutes.”

—Cierra Mercer

“It is OK if your wedding day is not the greatest day of your life.

My wedding wasn’t. I was very nervous about standing in front of the crowd, and I had a lot of anxiety about it. That is OK! These big parties aren’t for everyone, and there’s nothing wrong if it’s all just a little bit too much for you!”

—Jamie Dawn Schlanser

Savor the Moment

“Take some time the morning of to meditate, a shot of bourbon, whatever your ‘thing’ is. Seriously, anything that doesn’t go the way you planned doesn’t even matter.

Relax, girl. No one will know but YOU. Enjoy your big day, and stop at least once to look around and truly take it all in. The day will fly by.”

—Nicole Dagenbach

WHAT’S ONE THING YOU’D TELL A BRIDE-TO-BE TO BE SURE TO DO ON HER WEDDING DAY?

“Slow down, breathe, look around, smile, enjoy everything, and don’t sweat the small stuff!

Something may go wrong, but let it go and enjoy everything that’s right; because it’s all over in what feels like the blink of an eye!”

—Paula Wilhelm

“After you walk (back) down the aisle and are officially married, schedule some time to be with your partner, pop some champagne, and celebrate with each other privately before heading back down for photos and the reception. Even just five minutes with each other will go a long way.”

—Melanie & Mackenzie Stewart

1 8 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M SWUI NMTMEERR 22001 179

“Take your time walking down the aisle! Embrace every moment of that walk, from the ambience of the venue and the music playing to the groom’s smiling face—it is something to forever treasure.”

—Rachel Swillinger

“Hire a wedding coordinator! We loved ours. . . made our day so much easier, and it was priceless to have someone to trust with the little details.”

—Lucia Garrett

P H O T O G R A P H BY RYA N K U R T Z

Like generations before, helping you start the memories that will last a lifetime.

THE NETHERLAND PLAZA, SINCE 1931 No other day will be as amazing as your wedding day. The Netherland Plaza features a collection of the most beautiful ballrooms in the Midwest, each with its own unique style. With Hilton Hotel’s #1 service team in North America and Hilton Hotel’s consistently #1 rated culinary team, we are committed to helping you make this an extraordinary day.

HILTON CINCINNATI NETHERLAND PLAZA

35 WEST FIFTH STREET CINCINNATI, OHIO 45202

513-421-9100

www.cincinnatinetherlandplaza.hilton.com

Tuscany for Two

RENAISSANCE ARCHITECTURE, ROMANTIC VINEYARDS, AND FARM-FRESH FOOD COMBINE TO CREATE THE ULTIMATE ITALIAN HONEYMOON. — L I N D S AY L A M B E R T DAY

2 0 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

LOCATED ALONG ITALY ’S WESTERN COAST IN AN AREA spanning nearly 9,000 square miles, Tuscany is one of the country’s 20 official regions and home to cities such as Florence, Pisa, and Siena, celebrated for their well-preserved centuries-old art and architecture. Outside of Tuscany’s urban areas are gently rolling hills blanketed with vineyards whose grapes become some of the world’s most prestigious wines. With this alluring town-andcountry combination, Tuscany has all the makings of an unforgettable honeymoon.

Tuscany’s capital, Florence, is home to the region’s main airport and a major train station, Santa Maria Novella, making it the perfect starting point for a sojourn. With the lavish Four Seasons Firenze as your base—it occupies a 15th-century palazzo and is home to the city’s largest private garden—make your way to the city’s Renaissance standouts, including the 15th-century Cathedral of Santa Maria del Fiore, commonly known as the Duomo.

Inside the cathedral, turn your eyes upward under the Filippo Brunelleschi–designed dome to marvel at Giorgio Vasari’s 16th-century frescoes of the Last Judgment. Another can’t-miss

PHOTOGRAPH BY SONGQUAN DENG/SHUTTERSTOCK IMAGES

T R AV E L

PHOTOGRAPHS COURTESY FOUR SEASONS HOTEL FIRENZE, MONTEVERDI TUSCANY

ITALIAN DREAM (Left to right) Duomo Cathedral over Florence; La Villa Presidential Suite at the Four Seasons Hotel Firenze; lobby at the Four Seasons Hotel Firenze; panoramic views of the Val d’Orcia from Monteverdi Tuscany’s Terrace Bar.

BOOK IT

Four Seasons Hotel Firenze

A 15th-century palazzo turned hotel with original art and a Michelin-starred eatery. fourseasons.com/florence

Monteverdi Tuscany

A boutique hotel in the Val d’Orcia with a spa, cooking academy, and much more. monteverdituscany.com

Podere le Ripi

Stock up on bottles of Brunello di Montalcino at this beautiful, biodynamic winery. podereleripi.it

stop in Florence is the Galleria dell’Accademia, home to Michelangelo’s famous lifelike sculpture of David. The museum also houses treasured items such as musical instruments that once belonged to Italy’s powerful Medici family. (Tickets are required for entrance into both institutions.)

Florence is a popular tourist destination, which means large crowds and long lines can be common in high season, from midJune through August. For exclusive, behind-the-scenes visits to these and other essential sites (and to avoid the tourist crush), call on Access Italy. The family-owned, Rome-based travel company arranges private tours of off-limits areas of the Duomo, plus VIP treatment at its top restaurants, such as La Bottega del Buon Caffè. The Michelin-star restaurant, which is the Florentine dining outpost of Borgo Santo Pietro boutique hotel in the Tuscan village of Chiusdino, embraces a farm-to-plate philosophy and serves modern, artful dishes in its intimate and rustic dining room.

An ideal way to unwind after your city adventure is with a calming stay in Tuscany’s iconic countryside, where hills are

latticed with tree-lined gravel roads and trails (think walking, hiking, and cycling). Wineries are the biggest draw, with plenty offering casual tours and tastings. Not sure where to start? Head to Montalcino.

Its Brunello di Montalcino is made from local Sangiovese grapes and is widely regarded as Italy’s best wine. Taste it and other special reds over lunch at Podere le Ripi, a biodynamic winery with a specially designed spiralshaped cellar. About an hour drive east, in Sartiano, in Tuscany’s Val d’Orcia region, the boutique winery Tenuta di Trinoro produces a limited quantity of exceptionally high-quality reds made from French grapes. It’s not open to the public, but Access Italy can arrange a private visit.

For a true taste of life in the Tuscan countryside—and a surprise local connection—book a suite at Monteverdi Tuscany. Cincinnati attorney Michael Cioffi painstakingly restored several buildings in the medieval village of Castiglioncello del Trinoro and opened the boutique hotel in 2012. Today, it comprises 18 luxury rooms and suites and three private villas, as well as an intimate spa, a cooking academy, an art gallery, and a chapel-turned-performance space for a rotating roster of visiting musicians. It’s the perfect way to experience la dolce vita after you’ve said “I do.”

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 2 1

You’ve set the date and picked a venue, and the hunt is on for the perfect gown.

Now what?

Local bridal shop experts share trending silhouettes and dresses they wish brides would try, and dish on where to start and what to look for.

Written by Jennifer Merritt

22

SIMPLY CHIC Cap-sleeve Adair gown by Kelly Faetanini from Mansion Hill Bridal.

Photograph by Aaron M. Conway Hair and Makeup by Wallis Doyle Model courtesy New View Management Group

23

Blend In or Stand Out Bridal boutique experts divulge their most popular gowns and styles they wish more local brides would try.

Tina Minshall, general manager, Bridal and Formal, Reading Bridal District

Kelly Hill, owner, Lace Bridal, Reading Bridal District

POPULAR: Tulle A-line dresses, this like Charlene Lynette gown by Maggie Sottero. Minshall recommends experimenting with skirt fabrics to create texture.

WISH LIST: CECILIA BY BADGLEY MISCHKA, a trumpet gown with a sweetheart neckline.

“There is something to be said about a beautiful, simple fabric with clean lines,” says Minshall.

Hop to It!!

Ordering a gown from a bridal boutique may take longer than you expect.

The experts recommend you aim for this timeline.

12–18 MONTHS OUT: All three experts agree: Start looking now. While it seems like a lot of lead time, remember you may need to allow for your gown’s production and delivery.

8–9 MONTHS OUT: Time to buy, Canter recommends. Adds Hill: “Bridal gowns are not just sitting in a warehouse waiting to be shipped. These are produced when we place the order.”

24

2–3 MONTHS OUT: Start alterations. If you’re losing weight, start on the later side.

Having your dress made for you? This is when your seamstress needs to get to work, says Canter.

6–8 WEEKS OUT: Your final fitting. This is your last chance to make dramatic changes, says Minshall. Minimize weight loss following this appointment to avoid additional alterations.

There is something to be said about a beautiful, simple fabric with clean lines.

—Tina Minshall, Bridal and Formal Claire Canter, owner, Mansion Hill Bridal, Newport WISH LIST: Brides are intrigued by the sexy slit and plunging neckline of Bella from Muse

by Berta, says Hill.

“It’s everywhere on Pinterest,” she says.

POPULAR: Traditional yet modern, Style 4715 by Paloma Blanca is “incredibly popular,” says Hill. “The back of the gown is...sexy with the beaded straps and open back.”

POPULAR: A traditional fit-and-flare lace gown, Layla

by Sophia Tolli Australia is an enduring style with lace A-lines and an illusion bodice with subtle contrast color.

WISH LIST: THE CAP-SLEEVE ADAIR BY KELLY FAETANINI is not as conservative as it looks, says Canter. “It really shows off the neck and chest in a nice way and makes a really big statement.”

P H O T O G R A P H S C O U R T E S Y ( O P P O S I T E P A G E L E F T T O R I G H T ) : O V I D I U H R U B A R U / S H U T T E R S T O C K . C O M / B A D G L E Y M I S C H K A B R I D E / B E R T A / P A L O M A B L A N C A / K E L LY F A E T A N I N I / S O P H I A T O L L I

Ready R Wear TO

Don’t have time (or budget) to spare? Purchasing a gown off the rack might be for you.

ALL THREE BRIDAL BOUTIQUE EXPERTS INSIST BRIDES NEED NOT FEAR PURCHASING OFF THE rack, citing the cost and time benefits, but you should be aware of what to expect (and avoid). Before you set off for a seemingly easy-breezy shopping trip, keep these suggestions in mind: •

Inspect, inspect, inspect, and do so meticulously before you buy, advises Hill.

•

Keep an open mind. If you find a flaw, don’t write off the dress completely. “We don’t sell anything that can’t be repaired,” says Minshall.

•

Make sure it fits. “It needs to be somewhat true to size,” Canter says. Buying too big can could lead to costly alterations, negating any savings. The reverse is true, too: Buying too small, thinking you’ll lose weight, could backfire and cost you more in the end.

•

Beware bridal sizing. “Don’t get wrapped up in that,” advises Minshall. “The size charts manufacturers use are from many, many, many years ago.”

25

These silhouettes and materials are requested most at bridal shops right now.

26

PH OTO G R A PH S BY (C LO C K WISE): H E A R T S A N D CO LO R CO. / KO R TN EE K ATE PH OTO G R A PH Y / A M A N DA D O N A H O PH OTO G R A PH Y / K A LEI G H T U RN ER PH OTO G R A PH Y

Dress Trends

Top It Off These lengths are sweet complements to shorter dresses that would be overpowered by a long veil.

Flyaway 36”

Shoulder 4 5”

Waist 5 4”

Sometimes, it just doesn’t feel like your wedding dress until you plant a veil on top. Find the length that’s perfect for you with our handy guide.

—Amy Weeks

Hip- and knee-length veils look pictureperfect with simple, A-line silhouettes.

Hip 72 ”

82”

98”

These veils are getting into serious drama territory.

Consider swapping in a headpiece for the reception to avoid trips.

Chapel 108”

Royal-length veils are for the seize-the-day kind of bride.

Church 126”

Cathedral 14 4”

Royal 180”

Illustration by Eleftheria Alexandri

Make a Day

OF H E T

RBD

Know your budget and what you feel comfortable spending.

Keep an open mind and don’t be afraid to try on something you normally wouldn’t. You might just end up loving it.

N’ T DO

If you want a train, but not a huge one, then church- or chapel-length veils are your best bets.

Floor

DO

Make an appointment. You don’t want to show up with your mom and bridal party only to be turned away at the door.

Get a littlee dolled up—paint your toenails, shave your legs. You’ll be glad you did.

Floor-length veils are designed for smaller spaces, and rest elegantly at your ankles. Try one with a sheath dress.

Knee

Do This, Th hiss, Not That Tha at

Don’t feel compelled to invite your entire entourage to your first fitting.

The experts recommend you bring along three to four guests, max, to avoid becoming overwhelmed by opinions.

Don’t buy your dress until you know the venue of your ceremony and reception.

Don’t pig out right before your appointment, for obvious reasons.

Don’t let yourself be bullied; it’s your day and you’re wearing the dress, after all.

Don’t wear a smoky eye or bright red lipstick.

Better yet, avoid lipstick altogether.

T District, or RBD, so come prepared. Check online for a printable map and calendar of events and get the sscoop on upcoming sales. (One to note: In September, the district hosts Fall In Love, an outdoor bridal market that shuts down Benson Street from Reading Road to Church Street.) You’ll be doing a lot of walkm iing, so wear comfy shoes and save the heels for your try-on sesh. While gowns may be your end game, kknow there are plenty of other vendors sprinkled throughout the shops as well, like wedding planners, photographers, DJs, and even someone who can write your vows for you. (Hello, Unique Expressions by p TTonya!) As you might expect, weekends are the shops’ busiest times, so if you can swing a weekday visit, yyou’ll most likely have the whole place to yourself (keep in mind many are closed on Tuesdays and some rrequire appointments). Lastly, don’t forget to eat! Many of the district’s restaurants offer food and drink sspecials just for brides-to-be. readingbridaldistrict.com

27

28 PHOTOGRAPHS BY

AARON M. CONWAY

FLORAL DESIGNERS AND CONFECTIONERS LOOK TO BRIDAL ੜ LOCAL COUTURE TO CREATE SWOON-WORTHY WEDDING DETAILS.

R U N WAY P H O T O G R A P H CO U R T E S Y AT E L I E R P R O N OV I A S

Dress

ATELIER PRONOVIAS Flowers

MARTI HEARD DESIGNS Cake

MARIBELLE CAKERY

29

30

Dress

RODARTE Flowers

COURTENAY LAMBERT FLORAL AND EVENT DESIGN Cake

OCD CAKES

R U N WAY P H O T O G R A P H BY A S S O C I AT E D P R E S S

31

32

Dress

MIR A ZWILLIN G ER Flowers

ROBIN WOOD FLOWERS Cake

TH E BO N BO N ER IE

R U N WAY P H O T O G R A P H CO U R T E S Y M I R A Z W I L L I N G E R

33

=

=

=

=

B y B a ih h le e y G en ntry 34

= from the venue to

the foOd and entertainment, local vendors give you a crash course in reception planNing.

=

hiring a caterer In a city of foodie fare and catering abundance, how do you find the caterer that’s right for you?

These guidelines will set you on the right track.

FIRST THINGS FIRST: DOES THE VENUE YOU’VE booked allow you to bring in any caterer, or do they only work with a select few? If the latter, your options are narrowed down. If the former, ask any caterer you’re considering hiring if they’ve worked in that venue’s kitchen before, says Jerry Boehner, president of Vonderhaar’s Catering.

“Combine that with asking if they’ve catered a wedding the size of yours, and that’s a good test of whether they’re an experienced vendor or not.”

When choosing a menu, it’s important to consider all your guests and whether they have dietary restrictions. Can the caterer accommodate those comfortably? “Some have so much going on in their kitchens that they can’t guarantee, for example, that it’s nut-free,” Boehner says. You’ll also want to think about aesthetics. If you have your heart set on serving a particular dish—say, your favorite mac and cheese—it can be worth asking how that dish would look plated, or whether the caterer has ideas for a similar entrée that may look more visually pleasing when served.

And it’s not all about the food. “A reputable caterer will have the ability to also provide a bartending package, do butler-passed hors d’oeuvres, serve plated dinners with serving staff, and provide linens,” Boehner adds.

Lastly, you’ll want to ask about cleanup. “Sometimes, if people are on a budget, they’ll try to do it themselves, but we don’t recommend that,” Boehner says. “A good caterer will handle that.”

Thinking Outside the (Cake) Box From quadruple-decker showstoppers to simple naked cakes to...no cake? Today, it’s not uncommon for brides to forgo this traditional mainstay altogether.

But not to worry: Sweet treats haven’t totally gone away. “There are lots of options for brides who want to do something different,” says Molly Martin, co-owner of A Spoon Fulla Sugar. Think cheesecake, mini bundt cakes, dessert bars—mini versions of popular sweets of all kinds, from gourmet candies to chocolate-dipped fruits to pastries. Martin has even seen flaming doughnuts (eye-catching!) and milk-and-cookie spreads. She notes that even if you do choose cake, you’re free to experiment design-wise. “We had a couple whose wedding cake was in the shape of a stadium, with their names in the end zones, a meaningful number on the scoreboard, and a cake topper of them at the 50-yard line,” Martin says. “It’s about making it meaningful to you.”

I L LU S T R AT I O N BY R O B E R T F I L I P / P H OTO G R A P H BY M E G A N N O L L P H OTO G R A P H Y

PRO TIP For extra-particular dietary restrictions, Boehner says, you can ask your caterer to make a special meal for some of your guests, even if it’s just for a few people.

Midnight Munchies

Food Trucks Serving everything from tacos to cheese coneys, food trucks are a great way to add some personalized fun to your reception.

They’re best utilized in spring or fall when the weather is pleasant, and to keep lines short you should aim to have one truck per 75 guests.

Snack Buffet You can go sweet or savory here, but you’re looking for handheld bites people can nosh on without missing a beat on the dance floor. Popular choices include sliders, popcorn, mini coneys, and pretzel nuggets; bonus points if it can soak up the alcohol.

Order In Just because you’re hosting a formal event doesn’t mean you can’t end the night with a local (or personal!) favorite guilty pleasure. Think Skyline, LaRosa’s, Holtman’s Donuts—inexpensive, tasty, and nostalgic, delivered right to the dance floor.

SUMMER 2019

35

Prepare for the Worst

IT’S EASY TO THINK OF MAJOR

nuts & bolts

A master wedding planner shares the basics of reception planning from start to finish.

NOW THAT YOU HAVE THE WEDding date and venue settled, the countdown clock on the wedding deadline starts ticking. Inevitably, this is when that overwhelming feeling starts to creep in. But with a little expert strategy, you can pull everything off without losing your sanity. First, look at vendors that can only book one wedding per day.

“A photographer can’t do five weddings in one day, but a cake baker can,” says Master Wedding Planner Brigid HorneNestor of i-do Weddings & Events. “In order of booking priority, it should almost always be the venue, the photographer, the videographer, and then the music, DJ, or band.” Ultimately, consider scarcity, too: It might be hard to book bands for a December reception (because holidays) or find transportation in April (because prom), so you’ll need to move those up in priority, Horne-Nestor adds.

After booking those main vendors, that’s when you can hightail it to Pinterest and start making decisions about

36

SUMMER 2019

mishaps that could seriously derail your wedding day plans: natural disasters, a no-show vendor, getting food poisoning.

But there are other scenarios—some seemingly trivial—that can put just as much of a damper on your flow. First off, know where to find the first aid kit and if there’s an onsite defibrillator. “Something can happen at any moment, at any venue, with any client,” says Master Wedding Planner Elisa MacKenzie of Elegant Events.

Another big one? “Pace yourself the night before the wedding,” MacKenzie adds.

“There’s nothing worse than a tux (or gown) and a hangover, and it happens way more often than you’d think.”

Consider ways the weather could affect your day. “Chocolate cake does not do well in heat, for example,” Horne-Nestor says.

And even if it’s sunny on your wedding day, your preplanned photo site could be too wet or muddy to use if it’s been rainy in the days prior.

As a rule, trust your vendors’ expertise in avoiding adverse scenarios. “If you have gone to the trouble of making sure the person you’re hiring is good at what they do, you can leave it up to them,” HorneNestor says.

design, color scheme, florist, cake, and linens.

In the final three months or so before the big day, you’ll want to nail down your timeline for the reception. “Your vendors can really help with that, especially the photographer, videographer, band, or DJ, if you don’t have a planner,” Horne-Nestor says. “An organized timeline goes a long way with keeping the wedding day running smoothly and prevents a lot of problems.” You’ll also want to consider cleanup. Most venues don’t have a place to store rentals, so you’ll need to plan ahead for when those will be delivered and returned.

Items to stress less about? “Food,” HorneNestor says. “Guests are not there to have the best meal of their lives; they’re there to PRO TIP When creating a timeline for your celebrate with you. big day, the easiest way to go off schedule is by People don’t really not budgeting enough time for hair and remember the food makeup at the beginning, Horne-Nestor says. unless it was terrible “Always allow 15 minutes longer than you think you’ll need—for everything.” or it ran out.”

Reception Timeline start Cocktail Hour Aim to have between 45 minutes to an hour for the bride and groom to mix and mingle with guests and finish up family photos, provided they’ve already done a first look and bridal party shots.

(If not, do those now.)

Bridal Party Intro Elaborate bridal party intros are much less popular nowadays.

Instead, think of fun ways to center the focus of the introduction on the bride and groom while still acknowledging the bridal party.

First Dance Going right from the bride’s and groom’s introduction onto the floor to their first dance is a smooth segue that’ll capitalize on the energy of the couple’s big entrance.

Welcome Speech A welcome speech by the father of the bride or host is the perfect way to let guests know dinner will immediately follow, often cued by a blessing of the meal.

PHOTOGRAPH BY SHUTTERSTOCK

M U S I C B AT T L E :

dj

VS

W IN

Typically less expensive than a band.

Cost

W IN

Requires minimal space to set up and operate.

Space

band Varies by size, but usually pricier than a DJ.

Depending on the venue and number of guests, bands might be a tight squeeze in certain spaces.

W IN Live music sounds more authentic, but there’s the risk of wonky acoustics and hot mics.

Their equipment is designed to be transportable, so often the sound quality is reliable and consistent.

Sound Quality

W IN

Most DJs love working the mic (and are good at it), but be careful not to choose one who’s going to steal the spotlight.

MC Capability

Bands are first and foremost passionate about music, so they might not be as enthusiastic about their MC responsibilities.

W IN

Able to play just about anything requested. (Did someone say Spice Girls?)

Requestability

Most bands have an extensive repertoire but might not be prepared to play more obscure songs—like “Wannabe.”

Can read the crowd and adjust song selection based on vibes in the room.

Danceability

Not as flexible to read the crowd, but live music often promises a packed dance floor.

TIE

W IN

A DJ will play nonstop all night long.

Set Length

Most require at least one break, which can interrupt the party’s momentum.

Do Not Play HIRING A DJ MEANS YOU WON’T HAVE TO painstakingly hand-select each and every song played at your reception. But if you don’t want to give up total control, there’s a simple way to meet in the middle: List the handful (or boat load) of tunes you’d rather they avoid. Most, if not all, DJs will honor a provided “do not play” list, which Mark McFadden, owner of McFadden Music DJs & Lighting, says is growing increasingly popular.

“Having a DJ that is good at reading the crowd and knowing what to play and when is crucial to having a great reception,” he says. “Couples are putting most of the line dances on the ‘do not play’ list, because they want to be different from the typical wedding reception.”

To keep from putting a damper on the dance floor energy with cheesy, outdated tracks simply because “everyone else does it,” consider crafting a list of your own. Here are the top tracks McFadden says couples are keeping far away from their reception: “The Chicken Dance,” by Werner Thomas (1960s) “The Electric Boogie” (Electric Slide), by Marcia Griffiths (1982) “The Macarena,” by Los Del Río (1993) “The Cupid Shuffle,” by Cupid (2007)

As long as sequined vests aren’t involved, a DJ won’t detract from your wedding ambience.

Presence

Bands often give a classier vibe and add W IN to the overall style of a wedding.

—ELIZABETH MILLER WOOD

“YMCA,” by Village People (1978) “The Wobble,” by V.I.C. (2008) “Cha Cha Slide,” by DJ Casper (2000) —KAILEIGH PEYTON

PRO TIP “The biggest issue we hear about is equipment failure,” says McFadden. “Make sure you hire a professional DJ company and not just someone who has equipment and a computer full of music.

The cost of a wedding reception is very expensive, but do not skimp on the DJ!”

END Dinner The bride and groom should be served first, whether you do a sit-down dinner or a buffet. That way the couple can stop by guests’ tables to chat and visit as soon as they’ve finished eating.

ICONS BY SHUTTERSTOCK

Toasts During the salad or entrée course is the ideal time for toasts by the maid of honor, best man, and honor attendants, because guests will be seated, fed, and most likely to give their full attention.

Cake Cutting Whether you make a big fuss about this activity or not, now is the time to grab the photographer for a quick snap of the bride and groom with the cake before it’s cut and plated.

FatherDaughter & Mother-Son Dances From there, move on to the father-daughter and mother-son dances, calling on guests to join them on the dance floor afterward.

Bride & Groom Send-Off After a night of fun and dancing, have the DJ send off the bride and groom with a final song—or they can choose to stealthily slip away without telling any of their guests.

Cleanup Designate who will gather the wedding gifts and cards, as well as communicate what rentals need to be returned to vendors.

You can also arrange to have the florals donated to a local hospice or nursing home.

SUMMER 2019

37

Traditions to keEp or lose

Tried-and-true wedding customs for generations past may not be so popular—or appropriate—today.

We asked the experts to weigh in on which traditions to preserve, amend, or ditch altogether.

LOSE: The Garter tosS As much as any bride would enjoy having part of her undergarments publicly removed and tossed to a crowd of waiting men hoping to snag it for good luck (#not), this tradition is rarely practiced anymore, says Elisa MacKenzie. Out the door with it is the bouquet toss, which she suggests instead throwing to all wedding guests as a symbol of receiving good fortune, rather than for “the next poor desperate girl to get a husband.”

KeEp: first dance This can function as the perfect segue to get your guests out onto the dance floor with you!

LOSE: Grandiose cake cutTings Couples nowadays aren’t making a big deal of cutting the cake or, for the sake of the bride’s makeup, doing a cake smash. “If couples even cut it at all they don’t make a big deal about it—they don’t want the pomp and circumstance,” says Brigid Horne-Nestor.

“They may have it out for display, and then the catering staff will take it to the back, cut it, and plate it, and that’s it.”

KeEp: WedDing gifts Gifts are still largely expected, but keep in mind that it’s not uncommon for couples to live together before they get married, so they’ve often got day-to-day housewares covered. Popular alternatives are gifting cash or a check for the honeymoon, or making a donation in the couples’ name to their favorite charity, Horne-Nestor says.

Grand Exits Celebrate your first “married exit” after the ceremony or reception with these fun setups to make for epic photos.

38

SUMMER 2019

LOSE: The rigidly structured receiving line Couples are now greeting guests much more informally. “I like to suggest what I call a ‘receiving line in motion,’ ” MacKenzie says. “It’s where the couple will work the room during cocktail hour so guests can mingle then, too.”

KeEp: Toasts Speeches from the best man, maid of honor, or family members continue to be a meaningful part of the reception.

“In some cases, on the bride’s side, she might have a brother or a best friend who’s a man,” Horne-Nestor says. “These ‘honor attendants’ are kind of a new tradition that’s begun in the last few years. You no longer have to be the same sex as who you’re standing alongside of.”

Bubble Bash A whimsical and cost-effective option, bubbles work best outdoors. For ideal photographic results, the bubbles need to be highly visible, says photographer Amy Hildebrand of Best Day Ever. She recommends either getting the proper tools needed to make big bubbles, or buying inexpensive bubble machines for optimal bubbly output.

Confetti Crush Confetti poppers can add a fun burst of sparkle and color. Ecofetti or other biodegradable types are environmentally friendly options.

If your venue doesn’t allow tiny tossings, long confetti streamers or tinsel are generally safe—and they’re super easy to gather up afterward and photograph just as beautifully, says Hildebrand.

Pom Party Cheer pom sticks topped with anything from ribbons and bells to wedding color– themed streamers to mini flags emblazoned with celebratory words or phrases will prove a hit among guests—and the camera, adds Hildebrand—as they cheer your newly minted marriage. Best of all?

They’re an easy DIY project for brides on a budget.

I L LU S T R AT I O N B Y R O B E R T F I L I P / P H O TO G R A P H B Y B E S T D AY E V E R

Let the games begin kid friendly

Giant Jenga Good for both indoor and outdoor receptions, the Jenga blocks can be customized with the couple’s names or wedding date, or engraved with fun “Did You Know?” facts.

Fun Table Setting up a table just for the kiddos can go a long way in keeping them entertained. For activities, think coloring books, puzzles, wooden tic-tactoe, or a LEGO centerpiece they can take apart and reconstruct to their heart’s content.

I Spy Leave a list of items at each table for guests to snap photos of—the bride and groom smooching, a sweet dance move, the prettiest decoration—with the table crossing off the most items earning the right to choose the DJ’s next song.

Mad Libs Create a custom template—or order one off of Etsy—for guests to fill out while waiting for dessert. They’ll make for a fun read when you pull the cards out on your anniversary.

Cornhole The Midwest’s favorite lawn game can be played by all ages, rain or shine. Get the board or bags customized to prompt nostalgia at future family BBQs. The “Shoe” Game The bride and groom sit back to back, each holding a “his” shoe and a “hers” shoe, while the DJ or host calls out questions like, “Who was the first to profess their love?” and each party lifts the appropriate shoe in response. Depending on your crowd, the questions can stay clean or veer a little more, er, playful.

Double Dog Dare Encourage conversation and get guests out of their seats by putting a stack of “dares” on each table with prompts like “do a group shot at the bar” or “take a selfie with a new friend.”

adults only

PRO TIP Don’t worry about providing minute-by-minute entertainment for your guests. “I often tell couples that as long as you have food and music and alcohol your guests are going to be entertained,” says Maura Bassman, owner of Maura Bassman Events.

ICONS BY SHUTTERSTOCK

Kids or No Kids?

OF ALL THE PLANNING DECISIONS, THIS one is probably the touchiest. Allowing children to attend your nuptials can add lighthearted fun and meaningful memories while appeasing your guests with young kiddos. But it can also invite barriers to an evening where all guests can truly let loose and relax, unencumbered by fussy toddlers or bored preteens.

What’s the secret to navigating this potential minefield while minimizing hurt feelings? Start by deciding what kind of atmosphere you want for your big day, says Principal Designer and Planner Karen Collins of KMC Weddings and Events, and determine if that vibe is kid friendly or not.

“This is definitely a tough decision, but the fact is the guest list is a big choice and guests shouldn’t be offended if little ones aren’t a part of it—or if they are.”

Whatever you decide, it’s critical to plan accordingly. If you’re going to allow kids, know that they need to be entertained— and you’ll need to ensure they’re not “getting rowdy and plowing down grandma,” adds MacKenzie. Having a kids’ table, activities, or snacks can help keep them occupied. Or hiring a sitter so kids can play in a separate room during the reception— particularly if it runs past bedtime—is another good compromise, especially if you have out-of-town friends or family with children attending.

If you opt to not have children present, that’s perfectly within your rights, too.

That will likely go over more smoothly if you communicate your child-free decision to guests as early as possible (even before your invites go out), so they 1) are not surprised by the news, and 2) have plenty of time to make other arrangements.

“It’s all about thinking about the needs of your guests,” says MacKenzie. “No matter [what you decide], it’s about being a gracious host to the guests you invited to celebrate your big day with you.”

SUMMER 2019

39

A N N I E & E M E R S O N P. 4 2

K R I S T I N E & B O B P. 4 6

C H E L S I E & A D A M P. 4 8

IN HARMONY Shades of crimson accented details throughout Stephanie and William Ammerman’s fall wedding, including bridesmaids’ gowns and florals by The Secret Garden.

PH OTO G R A PH BY J O N ATH A N G I B S O N PH OTO G R A PH Y

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 4 1

ANNIE & EMERSON June 23, 2018

This couple threw a flowery backyard bash with vintage vibes.

By E L I Z A B E T H M I L L E R W O O D Photographs by B E S T D A Y E V E R

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 4 3

A

NNIE M C LEAN HAS ALWAYS LOVED VINtage, and she’s always loved her childhood home (a 1920s Colonial rehab in College Hill on five acres with incredible landscaping), so combining the two for her wedding to Emerson Cooper was a no-brainer.

They didn’t want a standard formal affair. Instead, Emerson says, they had their hearts set on a backyard garden party with friends and family. The ceremony was short and sweet—just five minutes—and a simple three-piece jazz

4 4 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

band set a casual soundtrack. Scrapping a traditional sit-down dinner, guests floated between three themed food stations, plus one for dessert. Their favorite cocktails were served as the signatures along with a bourbon butterscotch milkshake, spiked hot chocolate, and a moonshine bar, accompanied by Cuban cigars.

Comfy furniture vignettes and yard games—think cornhole, croquet, and giant Jenga—dotted the sprawling lawn, because

D E TA I L S

BACKYARD BLOOMS Vintage touches, abundant foliage, and leisurely activities created the glamorous yet casual feel Annie and Emerson wanted to achieve on their wedding day.

“we didn’t want anyone to get bored,” Emerson says. Vintage accents were everywhere, including Annie’s authentic 1920s gown, Emerson’s straw boater hat from Batsakes Hat Shop, 1920s cake toppers, and the 1936 Cord that Annie rode into the ceremony. The bridesmaids and several guests even got into theme with blushand gray-toned flashback attire. As for “something borrowed,” Annie donned her mom’s bridal hat and Emerson carried his father’s gold pocket watch.

The flowers also had special meaning: Annie’s mom, Beth McLean, an award-winning gardener and founder of College Hill Gardeners, planted a garden to supply the flowers for the occa-

VENUE Bride’s parents’ home, College Hill BRIDE’S DRESS Vintage, Silver Moon, Chicago GROOM’S SUIT ESQ Clothing, Chicago FLOWERS Bride’s mother; Cincy Flower Wholesale VIDEOGRAPHY Photosphere CATERING Jeff Thomas Catering DESSERTS Homemade; North College Hill Bakery WINE Marty’s Hops & Vines BEVERAGES Uncorked INVITATIONS Designed by the bride, printed by Starr Printing BRIDE’S HAIR Crystal Lewis CUSTOM WEDDING BANDS The Richter & Phillips Co. MUSIC Matt Flynn Jazz Trio RENTALS Advantage Tent & Party Rental

sion. Larkspur, Bells of Ireland, snapdragon, caladium, marigold, cape ivy, euphorbia, fuchsia, and many others were lovingly grown from seed. Together, Annie and her mom also foraged greenery and blossoms from throughout the McLeans’ property to create a magnificent chandelier, a unique “bracelet bouquet” for Annie, boutonnieres, and other floral accents to achieve Annie’s “loose but structured” vision.

“Everything was so personal because we could control every detail, being that it was at my parents’ house,” Annie says. “My mom puts so much effort into her yard every year, and it was no exception for the wedding.”

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 4 5

KRISTINE & BOB O c t o b e r 6, 2 0 1 8

Personalized details created a magical experience for this Hamilton couple and their guests.

by A L E X T A L K S photographs by K I E R S T E N T A Y L O R P H O T O G R A P H Y

FIT FOR A PRINCESS The couple spared no detail, decorating with elaborate romantic tablescapes, an ice sculpture cake stand, and a diverse palette of regal blooms.

D E TA I L S

CEREMONY Piatt Park RECEPTION Hilton Cincinnati Netherland Plaza FLOWERS Courtenay Lambert Floral & Event Design CATERING & CAKE Orchids at Palm Court LIVE EVENT PAINTER Jacqueline DelBrocco CARICATURE ARTIST Duff Orlemann FLOOR DECAL InStyle Floor Wraps DRESS Vera Wang, David’s Bridal BRIDE’S MAKEUP Ashley Olivia Artistry BRIDE’S HAIR Bobbie Jo Bykes GROOM’S TUXEDO Philippe Haas Bespoke Tailoring MUSIC Tuxedo Junction Dance Orchestra ICE SCULPTURE Artic Diamond Ice Sculptures STATIONERY

IT TOOK KRISTINE EDWARDS AND BOB WINKLER about a year to decide what kind of wedding celebration they wanted. A logistics planner by day who can coordinate like nobody’s business, Kristine was ready to throw a massive soirée and invite everyone she’d ever brushed elbows with, whereas Bob was initially in favor of a small courthouse wedding.

Eventually they compromised on 85 guests, which Kristine says allowed them to have meaningful interactions with every attendee.

The couple chose Piatt Park, the oldest park in Cincinnati, for their wedding ceremony. They applied for a three-hour permit from the city for “dirt cheap” and have the distinction of being the first permitted wedding to take place in the park.

Their dramatic Beauty and the Beast–inspired reception was held in the Continental Ballroom at downtown’s Hilton Cincinnati Netherland Plaza.

Kristine designed the look and feel of their big day, while Bob worked with the chefs at Orchids at Palm Court (where they’ve celebrated their anniversary each year) to create a custom five-course menu and wedding cake.

For the regal decor, Kristine sourced unique artistic elements, including a showstopping 20-inch-tall illuminated ice sculpture that served as the base for their wedding cake, and a custom monogrammed vinyl floor decal that matched the room’s marble urns.

Kristine hired a live event painter intending to surprise her new husband, gifting him the finished piece. Bob ended up finding out about the painting the day before, but both were surprised by the final product, which captured the spirit of their celebration in a unique way. A caricature artist was also brought in to create keepsake sketches for guests to take home in lieu of the oft-used photo booth, and a sketch of the couple served as their guest book.

Part of the aesthetic Kristine envisioned involved everyone in the bridal party, plus immediate family, wearing silver and black. Bob was skeptical about wearing a silver tuxedo jacket at first, but Kristine says he ended up loving it. He decided to keep his look a secret, too, so they each had an exciting first look moment. She laughs, admitting she got several of their ideas from Pinterest: “Of course!” she says. “Where else do you go?”

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 4 7

CHELSIE & ADAM S e p t e m b e r 2 9, 2 0 1 8

Family keepsakes and eclectic decor made for the perfect day for this laid-back couple.

By M A G G I E H E A T H - B O U R N E Photographs by S T E P H K E L L E R P H O T O G R A P H Y

PUPPY LOVE Chelsie and Adam were joined at the ceremony by their two dogs, who wore matching floral and greenery collars.

D E TA I L S

VENUE The Prickel Barn FLOWERS Swan Florist DECOR RENTAL The Olde Guest House Boutique DJ Chad Watt, McFadden Music VIDEOGRAPHY Patterson Productions CATERING Buona Vita Pizzeria BRIDE’S HAIR Blush Salon BRIDE’S MAKEUP Makeup by Lindsay INVITATIONS CD&E Designs-Invites GOWN Maggie Sottero, Bridal and Formal CAKE Mama C’s Buttercream & Sprinkles

CHELSIE PARKER NEVER THOUGHT MUCH ABOUT her wedding day before Adam Hegge popped the question, so planning the big event, she had only one rule: It had to be unique. “I’m a laid-back person, so I just wanted something different and simple,” she says.

And that’s just what she got. To have total freedom to decorate as they pleased, the couple chose The Prickel Barn in Verona, Kentucky, and landed on a vintage,“shabby-chic yet elegant” theme, as Chelsie describes it, using mismatched china, silverware, and teacups to meet their strict budget. Vintage sofas were even placed around the reception area to give guests a comfortable place to relax during the reception. “Nothing matched, but in a really cool way,” Chelsie says.

When looking around for the right venue, Chelsie had her priorities straight, making sure she could bring two special guests: her dogs. “When we found the barn, one of my questions was, ‘Can I bring my dogs?’ I really wanted them there to celebrate the day with us,” she says. The two pups wore collars of greenery and flowers to match Chelsie’s

bouquet and frolicked with guests throughout the ceremony. “They’re family to us,” she says. “They are as big a part of our lives as anyone else, and they had a great time running around.”

Two other important family members were also honored at Chelsie’s and Adam’s wedding: Adam’s grandmother, whose diamonds were placed into Chelsie’s custom engagement ring, and Chelsie’s great-grandmother, Momaw Boots, who passed away five years prior. “My mom gave me a handkerchief from her, and I had it wrapped on my bouquet,” she says. “I know she was there in spirit, but having something from her just made it perfect.”

While Chelsie took a front seat in wedding planning, Adam wanted to give her the day of her dreams. “He let me choose what was important to me,” she says. “The wedding exceeded his expectations, too. You don’t realize how many people love you until that day.”

And with a wedding party of 19, Chelsie and Adam certainly had a lot of people to share that love with. “In my eyes, it was one of the most perfect days ever,” Chelsie says.

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 4 9

MELISSA ALLEN & ADAM KOEHLER September 24, 2018

Vatican City served as a stunning backdrop for Melissa’s and Adam’s nuptials four years after they had their first date and discovered their shared love for world travel.

PHOTOGRAPHY: Christina Karst CEREMONY: St. Peter’s Basilica, Vatican City RECEPTION/CATERING: La Buca di Ripetta, Rome FLOWERS: Melissa (Allen) Koehler GOWN: Augusta Jones, Donna Salyer’s Fabulous-Bridal BRIDE’S MAKEUP & HAIR: Janita Helova BRIDAL RING SET: Diamonds Rock GROOM’S RING: Cartier BRIDE’S PROFESSION: Spa owner GROOM’S PROFESSION: Serial entrepreneur COUPLE’S CURRENT HOME: Mt. Auburn CITY OF LOVE: After a magical first date at Sotto that included planning a trip abroad to Barcelona and Ibiza, four years later Melissa and Adam found themselves tying the knot in one of the most romantic places: Rome. They commemorated that special trip to Spain by revisiting Barcelona during their honeymoon. BUON APPETITO: The couple hosted their reception at their favorite Roman restaurant, La Buca di Ripetta, where they first discussed marrying at St. Peter’s Basilica. Afterward, the couple and their guests celebrated at an evening rooftop party at Le Méridien Visconti Rome.

5 0 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

MARISSA GURLEY & JOSH KING S e p t e m b e r 2 9, 2 0 1 8

The Cincinnati Art Museum’s Alice Bimel Courtyard was a serene locale for Marissa’s and Josh’s ceremony, where they exchanged vows in front of an audience of family and friends.

PHOTOGRAPHY: Amanda Donaho VENUE: Cincinnati Art Museum WEDDING COORDINATOR: Elegant Events FLOWERS: Marti Heard Designs CAKE: A Spoon Fulla Sugar GOWN: Morilee by Madeline Gardner, Bridal and Formal SUIT: Folchi’s Formal Wear INVITATIONS/FAVORS: Creative Invites BRIDE’S MAKEUP: Stacey Sweet, BRIDEface BRIDE’S HAIR: Parlour RENTALS: All Occasions Event Rental LIGHTING: Clear Lighting PHOTO BOOTH: Say Cheese DANCE LESSONS: Bud Walters CEREMONY MUSIC: Hawthorne String Quartet GROOM’S PROFESSION: Occupational therapist COUPLE’S CURRENT HOME: Anderson Township A SIGHT TO BEHOLD: Marissa and Josh say they were “over-themoon” happy with their photographer, Amanda Donaho, who even tracked the sunset the day of to get a perfectly timed shot of the couple, which became their most coveted photo from the day.

S U M M E R 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 5 1

MADELEINE GOLD & SARAH COMBESS October 13, 2018

Meeting as coworkers, Madeleine and Sarah quickly discovered they were meant to be much more when they connected on their first date. The couple recalls getting lost in an hourslong conversation that day, feeling like they had known each other forever.

PHOTOGRAPHY: Cassandra Zetta VENUE: Krohn Conservatory, Mt. Adams WEDDING DAY COORDINATOR: Molly Arnold, Premier Park Events FLOWERS: Gia and the Blooms CAKE: Happy Chicks Bakery CATERING: The Phoenix DJ: Lisa Blayde MADELEINE’S GOWN: Melissa Sweet, David’s Bridal SARAH’S SUIT: Macy’s INVITATIONS/ FAVORS: Vistaprint BRIDAL PARTY MAKEUP: Jamie Barnes HAIR: Alexa Batchelder, Ulta Beauty ALTERATIONS: Kim Dao’s Alterations PHOTO BOOTH: Cassandra Zetta MOVING PICTURES: Guests had a blast in the reception’s photo booth, where they made GIFs capturing their time throughout the evening. MAGIC GARDEN: The conservatory venue was the couple’s favorite aspect of their wedding. It made the event feel “unique, intimate, playful, and magical.”

S U M M E R 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 5 3

LLOYDIA JACKSON & IRVIN CARNEY A p r i l 2 0, 2 0 1 8

Lloydia and Irvin married at Manor House, where the couple’s 1-year-old daughter watched her parents tie the knot.

PHOTOGRAPHY: Kevin J. Watkins, Shot by Dubs VENUE: Manor House Banquet and Conference Center, Mason WEDDING COORDINATOR: Brittney Johnson, Detailed Days Event Design FLOWERS: Blossoms Florist CAKE: Patricia’s Wedding Cakes GOWN: Madison James TUX: Folchi’s Tuxedo Rental INVITATIONS: Etsy BRIDE’S MAKEUP: Renatta Jones VIDEOGRAPHY: Mat Grimes, Vivid Weddings BRIDE’S PROFESSION: Special education teacher GROOM’S PROFESSION: Development operations engineer DECOR: Party Pleasers ZERO TO 100: The couple says their romance blossomed quickly after meeting in 2011 volunteering for March of Dimes, from an unofficial date at Waffle House to moving in together. IT’S ALL GREEK: Both active in their college fraternity and sorority (him Phi Beta Sigma and her Zeta Phi Beta), naturally they became engaged at their 2016 joint conference. After a farewell dance, the DJ handed Irvin the mic, and he got on stage and asked her to marry him. Surprised and ecstatic, she said “yes” between tears of joy.

5 4 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

MICHELLE ROBOSKY & JON HICKS September 8, 2018

Rather than letting their wedding-day downpour cause a total washout, the couple grabbed some umbrellas and made the most of it, later reflecting on the uniqueness it added to their photographs.

PHOTOGRAPHY: Alex Marie Photography CEREMONY: Washington Park, Over-the-Rhine RECEPTION: Woodward Theater, Over-the-Rhine WEDDING COORDINATOR: Eva & Co. Events FLOWERS: Floralai Studio CAKE: Cakes & Pastries by George GOWN: Allure Romance, Lace Bridal Couture BRIDE’S HAIR & MAKEUP: Alba Beauty Studio BAND: The Good Hooks CATERING: Taste of Belgium JEWELRY: The Richter & Phillips Co. BRIDE’S PROFESSION: Pharmacist GROOM’S PROFESSION: Pharmacist TRIVIAL PURSUIT: Michelle and Jon met while working at the same hospital and soon fell for one another during a weekly trivia night outing with coworkers. After a few weeks of friendly competition, Jon invited Michelle over for breakfast and won her over with his famous blueberry pancakes. VIP ACCESS: Wedding band The Good Hooks made the wedding guests feel like they had their own private concert at the reception in the historic Woodward Theater.

Hand Crafted Cuisine PAIRED WITH

Artistic Presentation When it comes to making your special event “extra special,” we do not settle for anything less than the extraordinary.

Multiple Winner Best of the City Cincinnati Magazine

ELEGANTFARE.COM 513.552.1340

S U M M E R 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 5 5

CIDNEY FITZPATRICK & BRIAN FLOSS November 3, 2018

Distance ironically brought these two closer, and they got to know each other on a deeper level through texts and phone calls when Brian moved to Florida shortly after their first date.

PHOTOGRAPHY: Cassandra Zetta VENUE: Taft Museum of Art, downtown WEDDING PLANNER: Kim Fitzpatrick, Fitz the Occasion FLOWERS: Marti Heard Designs CAKE: Frosted Firehouse Cookies, Ms. Cookie Delights GOWN: Essence of Australia, Wendy’s Bridal SUIT: K&G INVITATIONS/FAVORS: Bryn Fitzpatrick HAIR: Jen Viox BAND: Greg Lee and the Chuck Taylors BRIDE’S PROFESSION: Regional marketing partner GROOM’S PROFESSION: Firefighter COUPLE’S CURRENT HOME: Liberty Township HARD TO GET: After “swiping right” on each other, Cidney played hard to get, neglecting to return his messages—something Brian reminded her of when they happened to meet in person through mutual friends. LOVE IN PARADISE: After an adventure-packed vacation spent with her sister in Key West visiting Brian, on the 1,400-mile drive back Cidney decided he was the one she wanted to spend the rest of her life with.

5 6 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

S U M M E R 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 5 7

ALEX MIERZWA & ALLISON RANIERI O c t o b e r 1 7, 2 0 1 8

Alex and Allison tied the knot in an idyllic outdoor ceremony at Cedar Falls in Hocking Hills State Park.

PHOTOGRAPHY: Cassandra Zetta CEREMONY: Hocking Hills State Park, Logan, Ohio RECEPTION: MadTree Brewing, Oakley FLOWERS: Piepmeier the Florist CAKE: Maribelle Cakery CATERING: Catch-a-Fire ALEX’S ATTIRE: Kirrin Finch, Tomboy Toes ALLISON’S GOWN: Oleg Cassini INVITATIONS/FAVORS & MAKEUP: Allison Ranieri HAIR: Melissa McManus, Atmosphere Salon OFFICIANT: Mark Wiesner CABIN: Black Bear Getaway (Hocking Hills) NAILS: Jessica Miller ALEX’S PROFESSION: RTV clerk and photographer ALLISON’S PROFESSION: Optician and illustrator COUPLE’S CURRENT HOME: Fairfield STAY QUIRKY: A peculiar trait drew Alex and Allison to one another: They both enjoyed (nay, required) watching Netflix with the captions on. So much so that Allison noted it on her OkCupid page, where Alex saw and knew she had found someone special. FULL CIRCLE: After meeting online, the two exchanged phone numbers the next day, and shortly thereafter had their first date at MadTree Brewing, where they would later host their wedding reception.

AMANDA HINES & MARK HATFIELD D e c e m b e r 3 0, 2 0 1 8

Area natives Amanda and Mark tied the knot in a quintessentially Cincinnati way at Rhinegeist Brewery. With the venue set, Amanda got right to work planning the perfect wedding herself. From DJ to doughnuts, every aspect was just right.

PHOTOGRAPHY: Shannon Wong VENUE: Rhinegeist Brewery, Over-the-Rhine FLOWERS: Floral V CAKE & DOUGHNUTS: Tres Belle Cakes GOWN: Melissa Sweet INVITATIONS: Minted FAVORS: Rhinegeist BRIDE’S MAKEUP: Jasmine Cotton, BRIDEface BRIDE’S HAIR: Shelley Cook, Mitchell’s Salon & Day Spa MUSIC: Party Pleasers CAR: Motortoys Limousine Service CATERING: Vonderhaar’s Catering BRIDE’S PROFESSION: Business analyst GROOM’S PROFESSION: Facility maintenance DIY BRIDE: Amanda felt that with ample time to plan and her knack for organization (honed in her job as a business analyst), she was the perfect person to plan her own wedding. She had fun fitting all the details to their style. RUN AWAY WITH ME: Amanda and Mark were set up by a friend who knew about their mutual love of running. Since they have been together, they have trained for and run five half-marathons.

5 8 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

BonBonerie Tea Room & Cafe available for Showers Voted Best Wedding Cakes and Best Bakery ~ City Beat, 2019 2030 Madison Road, O’Bryonville • 513-321-3399 • bonbonerie.com

5 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M W I N T E R 2 0 1 7

S U M M E R 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 5 9

STEPHANIE HASKEN & WILLIAM AMMERMAN N o v e m b e r 9, 2 0 1 8

Although they grew up less than a mile apart, Stephanie and William didn’t meet until 2014, when they had a chance encounter at a Kentucky Derby party. With mutual feelings of love at first sight, the pair kept their long-distance relationship going over the next three-and-a-half years until he popped the question in 2017.

PHOTOGRAPHY: Jonathan Gibson Photography CEREMONY: Mary, Seat of Wisdom Chapel, Thomas More University, Crestview Hills RECEPTION: The Phoenix, downtown FLOWERS: The Secret Garden CAKE: Fantasy in Frosting GOWN: Maggie Sottero, Bridal and Formal GROOM’S TUX: President’s Tuxedo INVITATIONS/FAVORS: Kristen Folzenlogen, Poeme BRIDE’S HAIR & MAKEUP: Eye Do Makeup & Hair DJ: Billy Sarge BRIDE’S PROFESSION: Apparel technical designer GROOM’S PROFESSION: Branch manager FIRST DANCE: The couple danced to “Mango Tree” by Zac Brown Band and Sara Bareilles. TIME WARP: The bakery that made their wedding cake was the same one that made Stephanie’s parents’ wedding cake in 1979. POWER OF THE PEN: Each table at the reception was decorated with note cards capturing the couple’s favorite quotes and song lyrics.

6 0 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

If you can dream it, we can do it!

700 Madison Avenue, Covington, KY 41011 | info@thecovingtonmadison.com | 859.261.1117

ANDREA PIRI & ENYINNAYA ADIGHIBE J u n e 9, 2 0 1 8

Andrea’s and Enyinnaya’s wedding was a cultural celebration of their Nigerian heritages, reflected in many of the guests’ traditional African dress.

PHOTOGRAPHY: Gee Q Photos VENUE: The Cincinnati Masonic Center, downtown WEDDING PLANNER: Events by Amanee FLOWERS: Blossoms Florist CAKE: Tres Belle Cakes CHILD CARE: Party Sitters DJ & RENTALS: Party Pleasers VIDEOGRAPHY: Happy Kamper Films BRIDE’S PROFESSION: Certified hand therapist GROOM’S PROFESSION: Healthcare analytics COUPLE’S CURRENT HOME: Chicago LOVE LETTERS: The two exchanged notes expressing their gratitude for one another that they read privately moments before the ceremony. GETTING DOWN: The married couple was joined by family and friends to celebrate their union in an exuberant night on the dance floor.

COMMON ROOTS: Both of Nigerian descent, Andrea and Enyinnaya met during the Umu Igbo Unite Annual Gala in Houston, an event for young adults of Nigerian and Igbo heritage living in the U.S. Discovering they both had lived in Chicago, they struck up a conversation and kept in contact, going on their first date a few weeks later.

6 2 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

MEGAN ADKINS & PHILLIP GATES S e p t e m b e r 5, 2 0 1 8

A laid-back (shoes optional) destination wedding was just what Megan and Phillip had in mind for their cozy, romantic beachside ceremony on Florida’s Cocoa Beach.

PHOTOGRAPHY: Marilyn Wilson Photography VENUE: International Palms Resort in Cocoa Beach, Florida GOWN: Essence of Australia, Wendy’s Bridal BRIDE’S PROFESSION: Assistant director, Children of America GROOM’S PROFESSION: Security guard, TriHealth COUPLE’S CURRENT HOME: Maineville MAKING IT OFFICIAL: Following a health scare, Megan and Phillip decided it was time they made their commitment to one another official after eight years and one child together. A MOTHER’S TOUCH: Megan and her mother fashioned the bouquets and boutonnieres from blooms they sourced from a local grocery store. PRETTY IN PINK: Rosy tones were a common theme throughout the wedding, from ceremony decor to the bridesmaids’ gowns to the groomsmen’s shirts and ties to the bride’s coral manicure.

Proudly Providing the Greater Cincinnati Area with the finest food and exceptional service since 1996 It is a wonderful feeling to be part of the special moments in peoples’ lives.

We take great pride in the fact that we have had the privilege to be part of so many special occasions over the past 20 years. We pride ourselves in using our creativity, talents and 120-plus years of combined experience in the hospitality industry to help create wonderful memories and spectacular events.

Essentially, we love what we do and would love to do it for you…

We proudly operate Molloy’s on the Green and are proud to be one of three Exclusive Caterers at Ronald Reagan Lodge at Voice of America Park. Our services also travel to any location in the Cincinnati area.

www.destinyscatering.com www.destinyscateringatmolloysonthegreen.com Visit us online or call 513-851-5434 for more information

6 4 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

COURTNEY CAUDILL & WAYNE MEMMOTT N o v e m b e r 1 0, 2 0 1 8

Despite drifting apart after meeting while working together at Madeira’s Coffee Please, Facebook brought Courtney and Wayne back together. When Courtney moved back from college, they had their official first date, and as they say, the rest is history.

PHOTOGRAPHY: Cassandra Zetta VENUE: The Center, downtown FLOWERS: A New Leaf CAKE: Happy Chicks Bakery GOWN: Madison James, Lace Bridal Couture SUIT: JoS. A. Bank BRIDE’S HAIR & MAKEUP: AV Beauty Bar CATERING: Eat Well Celebrations & Feasts DOUGHNUTS: Holtman’s Donuts VIDEOGRAPHY: Reel Bliss Moments by Molly CAR: Jimmy’s Limousine BRIDE’S PROFESSION: Digital marketing specialist, Fifth Third Bank GROOM’S PROFESSION: Field sales representative, Taft’s Ale House COUPLE’S CURRENT HOME: Northside GROUP EFFORT: The couple was delighted to have their friends and family help with their big day, saying it felt more personal. Floral arrangements were made by the groom’s aunts; a friend designed their invitations; and another friend’s band played at the reception.

Cincinnati 2733 Madison Rd Cincinnati, OH 45209 (513) 321-7400 Florence 4960 Houston Road Florence, KY 41042 (859) 594-2292

ORDER ONLINE! WE DELIVER! NothingBundtCakes.com

S U M M E R 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 6 5

AMANDA HANDERMANN & R YA N M C A L L I S T E R October 13, 2018

This couple went back in time with a medieval-style wedding that featured a massive feast and an ancient marriage ritual.

PHOTOGRAPHY: The Wayfarers VENUE: Hermitage Farm, Goshen, Kentucky WEDDING COORDINATOR: Alicia Sarantis, Weekend Wedding Warrior FLOWERS: Giselle Callahan of Lovely Leaves DESSERTS: Fat Ben’s Bakery GOWN: Rebecca Schoneveld, Carrie Karibo Bridal SUIT: Romualdo Bespoke Tailoring BRIDE’S MAKEUP & HAIR: Carley Randall INVITATIONS: Minted LIVE FIRE COOKING & S’MORES: FireLab MEAD: Woodstone Creek Distillery and Taft’s Brewing Co. BRIDE’S OCCUPATION: Creative director, ChangeUp GROOM’S OCCUPATION: Creative director, Lightborne COUPLE’S CURRENT HOME: Ft. Thomas LOVE AT FIRST BITE: Amanda met her future husband at Cincy Winter Beerfest in 2013. She knew she had found someone special when he immediately got her sarcastic sense of humor and, later that evening back at his place, unknowingly whipped up her favorite snack (nachos!). YE OLDE WEDDING: They wed in a medieval-style ceremony with Celtic traditions, including a Scottish handfasting ritual that involved binding the couple’s hands with Ryan’s family tartan while reciting an ancient oath to one another. In place of champagne, guests toasted with a custom barrel-aged mead, which they drank from Viking-style drinking horns.

6 6 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

W e’s i ll sv ui Lo

nd It r a Cry th e te r L E R Mo u g h E T T E Da U D I K

to ic kd e r u il N M LE

by

PA

J

Is

M i Amami er U.’s ic by J O a n Na HN t S T O R o iv e W E ots LL

42

S T N RA

NE

ST

ES

GE

t Ou

A

BE

Row

key his

TA U

BR U

W

BRE AKF A ST B LO SAM O DY M IE MA R BUF S YS FET S AN DR A D G QU EEN S 36 !

p to l a c e th t ry s i e e ks en A rockin’ guide to our local scene: d

op

1P0lacEeast S LI AM

The National Comes Home

Y ER B EV IN cks IM CL OUNTA ar RoSods, M on Be lly Up e Do inia in th t Virg Wes

18

CHUCK CLEAVER Still Almost Famous LEGGY Band on the Run

by JU

ST IN

W IL

STA R R I N G

20

A SE ED ITH AR SE PS W BLE LO UM RE AL SC L CR SART ZE ET OM PR FR

!

Ch wafflicke Gre e n an Ta yhoufrom d ve rn nd

BOOTSY COLLINS Long Live the King MAY

r yo Ma n le y s i a Cr n H s O erm T n Ow

APRIL 2018 $5.95

orks!

NCH

past, present, and future

to ow N

CH MAR

18 20

Bo La bbie sti St ng er Le ne’ by ga s KA IL E c IG H PEY y

5 $5.9

Ferrari Brothers Set Up Shop

TO

FE

NG DI R FIN THETP I FA E A D O L F MY THE IT H PA N AT

BR UA

RY

20

18

N

K DIGGITY > A selection by of all-beef dogs from Senate

n the Cour Crime by Leading t!

Transplants, erthe Numbers! the Quicker Kidney er Surgery,Aft Police Gear Big House!

Should Through Less Invasive ive Heart Pumps, the Years!

Effect s ugh hro akt and More Bre

M Mom or e D b y Th rin an ki SA RA H S a ng: TA N M K O em RB e

YO GU ID EUR TO

$5.9 5

PLUS > Wieners: A Short History How to Eat the Terminator and Live 20 17

$5.9 5

Gregory Egnaczyk, M.D., cardiologist, Medical Director of Advanced Heart Failure at The Christ Hospital

AU GU ST

DOC

AND

JANUARY 2018 $5.95

AN

OhToni io M C on orris ne on cti ’s on A IG FE s HR M

5 $5.9

by

17 R 20 BE EM PT SE

M J o un ean tai Do n w

by Ma ell JEN , N Y ma B

CR

AN

OCTOBER 2017 $5.95

HOW WE CHANGED… AND HOW WE DIDN'T

J

#W

$5.9 5

O U R FAVO R I T E C OV E R S ( F O R BETTER OR WORSE) A -Z K E Y PEOPLE & MOMENTS

Marsh eAre Jon a an Cinc es an d Dh y d fam ani ily

Marty Still Tells It Like It Is NO VE MBE R 20 17

OW REN TO: O L DOVAT E A N E IG R H O U S E N HBO EHA RHO B A R IG F IN D O D HT H THE EL S H B ID A P A U CE R IF F ’ST A T C O N S A IO N D V B U ILE M N EE A D IN D G

R Y !

by C R A I G F E H R M A N

17 R 20 MBE CE DE

5 $5.9

URM

E R

[PLUS]

HA IM NG IN G A M IG C IT R R Y H A E B E T A N TS — VEN A WEE N HE DHN ELL S H L P IN — AR G HAN E D ME DS D IV AL , S TH ERS E N IT Y UM BY BE RS OU

RC

W h o W e Ar Who We r e Bec om i ng

PA

by RB

by

50 ANNIVERSARY ISSUE

G

Dou in b Bl

PAG E 3 8

Springer and Friends Remember When We Were Young

Ke Sa vin F ils ly SA Aw nn RA HS ay TA NK O

A Vi Run nt ag on AN eN WA LL IS ike s

EV

TH

TO START GETTING YOUR COPIES VISIT CINCINNATIMAGAZINE.COM S U M M E R 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 6 7

WEDDINGS WITH A VIEW P. 70

A HISTORIC NEWPORT CHARMER P. 74

ISLAND INSPIRED Monstera leaves graced each guest’s place setting in this tropical tablescape created by Marti Heard Designs at Cidney and Brian Floss’s reception at the Taft Museum of Art.

PH OTO G R A PH BY C A SSA N D R A Z E T TA

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 6 9

VENUES 20TH CENTURY THEATER

3021 MADISON RD., OAKLEY, (513) 731-8000, THE20THCENTURYTHEATRE.COM Capacity: 300 seated Room cost/deposit: $500– $1,500/$1,500 Saturday; $1,000 Friday and Sunday; $500 Monday– Thursday Food and bar cost/person: $38–$50 Cancellation policy: Deposit nonrefundable but transferable to another date 21C MUSEUM HOTEL

609 WALNUT ST., DOWNTOWN, (513) 578-6600, 21CMUSEUMHOTELS.COM Capacity: Main Gallery Ballroom seats 100 with area for dancing Room cost/deposit: $2,500/25 percent of estimated total Food cost/person: $10,000 minimum/ starts at $60 per person Cancellation policy: Sliding scale based on event date AC HOTEL CINCINNATI AT THE BANKS

135 JOE NUXHALL WAY, DOWNTOWN, (513) 744-9900, MARRIOTT.COM/CVGBC Capacity: 150 Room cost/deposit: Starts at $1,500/$1,000 deposit Food cost/person: Starts around $50 per person Cancellation policy: Varies depending on cancellation date; 100% forfeited if cancelled within 30 days ALMS PARK PAVILION

710 TUSCULUM AVE., MT. LOOKOUT, (513) 221-2610, PREMIERPARKEVENTS.COM Capacity: Up to 120 upper pavilion area; 80 lower terrace

Room cost/deposit: $1,200 Monday– Thursday; $1,600 Friday–Sunday and holidays/$500 nonrefundable deposit Food cost/person: List of preferred caterers, reference website Cancellation policy: Deposit nonrefundable AMERICAN SIGN MUSEUM

THE VIEW

The highly anticipated Mt. Adams venue in the former Celestial Steakhouse, now owned and operated by Funky’s Catering Events, was unveiled to the public this spring. Floor-to-ceiling glass windows provide expansive 170-degree panoramic views of the Cincinnati skyline and the Ohio River. The inside is beautiful, too, with a dramatic crystal chandelier and other elegant design details throughout. Up to 250 seated guests can be treated to an awardwinning culinary experience, and up to 450 can be served in a cocktail setting. On the big day, the The View, 1071 CELESTIAL ST., MT. couple and their party are treated like royalty, with ADAMS, (513) 841-9999, THEVIEWMTADAMS.COM day-of staff tending to their every need.

7 0 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M SWUI NMTMEERR 22001 179

Please call ANDERSON PAVILION

8 E. MEHRING WAY, DOWNTOWN, (513) 978-1821, ANDERSONPAVILION.COM Capacity: Up to 400 Room cost/deposit: Varies Food cost/person: Varies Cancellation policy: Deposit nonrefundable AULT PARK PAVILION

5090 OBSERVATORY AVE., MT. LOOKOUT, (513) 221-2610, PREMIERPARKEVENTS.COM Capacity: Up to 600 Room cost/deposit: $1,400 Monday–Thursday; $2,800 Friday and Sunday; $3,200 Saturday and holidays; waterfall landscape area additional $250/$500 deposit Food cost/person: List of preferred caterers, reference website Cancellation policy: Deposit nonrefundable

PHOTOGRAPH COURTESY THE VIEW

VENUE SPOTLIGHT

1330 MONMOUTH AVE., CAMP WASHINGTON, (513) 541-6366, AMERICANSIGNMUSEUM.ORG Capacity: 175 Room cost/deposit: Please call Food cost/person: Preferred caterers Cancellation policy:

VENUES THE BACKSTAGE EVENT CENTER

625 WALNUT ST., DOWNTOWN, (513) 564-9111, BACKSTAGECINCINNATI.COM Capacity: 220 seated, 120 with a dance floor, 300 cocktail/ reception style Room cost/deposit: $250– $500/$200 deposit Food cost/person: Varies Cancellation policy: Cancellation must be made within 90 days of event or full venue fee will be charged; $200 deposit nonrefundable BB RIVERBOATS

101 RIVERBOAT ROW, NEWPORT, (859) 261-8500, BBRIVERBOATS.COM, CURRENT-CATERING.COM Capacity: 30–1,000 Room cost/deposit: Based on number of guests and menu/$100 nonrefundable deposit, 1/3 upon booking Food cost/person: $50–$150 Cancellation policy: Notice more than 90 days prior to event, 50 percent refund; nonrefundable inside of 90 days THE BELL EVENT CENTRE

444 READING RD., OVER-THE-RHINE, (513) 852-2787, BELLEVENTCENTRE.COM Capacity: Up to 250 seated for ceremony and reception, up to 300 seated for reception only Room cost/ deposit: Please call Food cost/person: $40–$75 Cancellation policy: Please call

THE CHART HOUSE

405 RIVERBOAT ROW, NEWPORT, (859) 261-0300, CHARTHOUSE.COM Capacity: Up to 250 for rehearsal dinner Food cost/person: $42–$57 Cancellation policy: Must provide 72 hours notice

CONEY ISLAND’S MOONLITE GARDENS CINCINNATI AIRPORT MARRIOTT

2395 PROGRESS DR., HEBRON, (859) 334-4613, CINCIN NATIAIRPORTMARRIOTT.COM Capacity: 500 Room cost/deposit: $500 deposit Food cost/person: $30–$62 Cancellation policy: Varies

777 BELTERRA DR., FLORENCE, INDIANA, (812) 4277841, BELTERRACASINO.COM Capacity: Up to 1,500 Room cost/deposit: Varies Food cost/ person: $37 and up Cancellation policy: Please call

953 EDEN PARK DR., EDEN PARK, (513) 639-2995, CINCIN NATIARTMUSEUM.ORG Capacity: 180 seated with DJ and dance floor; 220 standing receptionstyle Room cost/deposit: $6,000 (discount for off-season dates)/$1,000 deposit Food cost/person: $75–$150 Cancellation policy: Deposit nonrefundable

Please call JEFF RUBY’S CARLO & JOHNNY

9769 MONTGOMERY RD., MONTGOMERY, (513) 936-8600, JEFFRUBY.COM Capacity: 10–65 for private dining rooms Room cost/deposit: Minimum food and beverage/deposit varies Food cost/person: Varies Cancellation policy: Varies CELEBRATION CRUISE LINE

848 ELM ST., KY-PORT OF CINCINNATI, LUDLOW, (859) 581-2600, CELEBRATIONRIVERBOATS.COM Capacity: 30–380 passengers; 30–180 during colder months Room cost/deposit: Varies/ deposit negotiable Food cost/person: Varies based on menu selection Cancellation policy: 90 days or less, no refund THE CENTER

115 E. FIFTH ST., DOWNTOWN, (513) 824-7274, THE CENTERCINCINNATI.COM Capacity: 300 banquet seating Room cost/deposit: Please call/$1,000 Food cost/person: List of preferred caterers Cancellation policy: Deposit nonrefundable

CONTEMPORARY ARTS CENTER

44 E. SIXTH ST., DOWNTOWN, (513) 345-8415, CONTEM PORARYARTSCENTER.ORG/RENT Capacity: 240 Room cost/deposit: $3,950 Food cost/person: May choose outside caterer on preferred list, various bar packages Cancellation policy: Please call COOPER CREEK EVENT CENTER

CINCINNATI CLUB BUILDING

30 GARFIELD PLACE, DOWNTOWN, (859) 442-7776, CINCINNATICLUB.US Capacity: 30–1,000 Room cost/deposit: Please call Food cost/person: $28 and up Cancellation policy: Deposit nonrefundable

10 W. RIVERCENTER BLVD., COVINGTON, (859) 261-2900, CINCINNATIMARRIOTTRIVERCENTER.COM Capacity: 320 Covington Ballroom; 100 Riverview Room cost/deposit: $1,000–$1,500 minimum for main ballroom/$1,000 deposit Food cost/ person: $50–$90; wedding packages available Cancellation policy: Contractual

BEL-WOOD COUNTRY CLUB

5873 LUDLUM RD., MORROW, (513) 899-3361 EXT. 125, BELWOODCC.COM Capacity: Up to 300 Room cost/deposit: Varies; please call for accurate pricing information Food cost/person: Accommodations for any budget Cancellation policy:

6201 KELLOGG AVE., ANDERSON TWP., (513) 232-6701, CONEYISLANDPARK.COM Capacity: 150–400 and up Room cost/deposit: Varies/$2,000 deposit upon signed contract Food cost/ person: Varies Cancellation policy: Deposit nonrefundable

CINCINNATI ART MUSEUM

CINCINNATI MARRIOTT AT RIVERCENTER BELTERRA CASINO RESORT

deposit: Package pricing/$1,000 deposit Food cost/person: Buffets starting at $54.95; sitdown dinners starting at $64.95 Cancellation policy: Please call

CINCINNATI MUSEUM CENTER AT UNION TERMINAL

4040 COOPER RD., BLUE ASH, (513) 745-8596, COOPER CREEKBLUEASH.COM Capacity: 350 Room cost/ deposit: Varies/$1,000 nonrefundable deposit Food cost/person: Varies; beverage packages $17–$31 Cancellation policy: Six months notice, nonrefundable deposit plus additional $1,000; less than three months notice, 100 percent of minimum required spending DAVE AND BUSTER’S

11775 COMMONS DR., SPRINGDALE, (513) 719-5306, DAVEANDBUSTERS.COM Capacity: 10–2,000 Room cost/deposit: $50–$400/deposit 50 percent of subtotal Food cost/person: $17.99–$74.99 Cancellation policy: Please call THE DAYTON ART INSTITUTE

1301 WESTERN AVE., QUEENSGATE, (513) 287-7000, CINCYMUSEUM.ORG Capacity: Up to 800 for dinner and dancing Room cost/deposit: $200–$2,000/50 percent of estimated event cost for deposit Food cost/person: $20 and up Cancellation policy: Please call CINCINNATI OBSERVATORY CENTER

3489 OBSERVATORY PLACE, MT. LOOKOUT, (513) 321-5186, CINCINNATIOBSERVATORY.ORG Capacity: Indoor sitdown 50; cocktail 75; 100 outdoor Room cost/ deposit: $850–$1,700, depending on facilities used/50 percent nonrefundable deposit Food cost/person: Outside catering Cancellation policy: Deposit nonrefundable

456 BELMONTE PARK N., DAYTON, (937) 512-0162, DAYTONARTINSTITUTE.ORG Capacity: 250–300 for seated dinner Room cost/deposit: $3,100– $3,900 for four hours; $650 for additional rooms and hours Food cost/person: Please call Cancellation policy: 50 percent deposit refund if within 90 days DESTINYS CATERING INC. AT MOLLOY’S ON THE GREEN

10 ENFIELD ST., GREENHILLS, (513) 851-5434, DESTINYS CATERINGATMOLLOYSONTHEGREEN.COM Capacity: 250 with dance floor, 300 without dance floor Room cost/deposit: $600 deposit Food cost/person: $23.95–$28.95 all-inclusive Cancellation policy: Deposit refundable if rebooked

THE CINCINNATIAN HOTEL

601 VINE ST., DOWNTOWN, (513) 381-3000, THECINCIN NATIANHOTEL.CURIOCOLLECTION.COM Capacity: 25–100 seated Room cost/deposit: $400/ deposit included; if purchasing food and beverage, $100 set up fee instead Food cost/ person: Varies by menu Cancellation policy: Must provide 30 days notice CINTAS CENTER AT XAVIER UNIVERSITY

1624 HERALD AVE., CINCINNATI, (513) 745-3428, CINTAS CENTER.COM Capacity: Up to 650 Room cost/

DONAUSCHWABEN HALL

4290 DRY RIDGE RD., COLERAIN TWP., (513) 385-2098, DONAUSCHWABEN.COM Capacity: Small hall 125, large hall 400 Room cost/deposit: Small hall deposit $300, large hall deposit $500 Food cost/person: Small hall $11–$13 per person, third party catering permitted; large hall food pricing package starts at 150 guests, then in 50-person increments up to 400 Cancellation policy: Eight months prior to event, deposit nonrefundable

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 7 1

VENUES DOUBLETREE BY HILTON CINCINNATI AIRPORT

2826 TERMINAL DR., HEBRON, (859) 371-6166, CINCIN NATIAIRPORT.DOUBLETREE.COM Capacity: 250 reception-style with dance floor Room cost/ deposit: $1,500/$1,000 deposit Food cost/ person: $39.95 and up Cancellation policy: No penalty if prior to 180 days DREES PAVILION AT DEVOU MEMORIAL OVERLOOK

790 PARK LANE, COVINGTON, (859) 431-2577, DREES PAVILION.COM Capacity: 300 with dance floor, 350 without Room cost/deposit: $4,000– $6,000/$1,000 deposit Food cost/person: Varies depending on caterer Cancellation policy: 90 days notice prior to event, all money returned less $500 DUKE ENERGY CONVENTION CENTER

525 ELM ST., DOWNTOWN, (513) 419-7300, DUKE-ENERGY CENTER.COM Capacity: 2,400 entire ballroom Room cost/deposit: Varies Food cost/person: Varies Cancellation policy: Varies EMBASSY SUITES CINCINNATI RIVERCENTER

10 E. RIVERCENTER BLVD., COVINGTON, (859) 261-8400, EMBASSYSUITES.COM Capacity: Up to 220 Room cost/deposit: Food and beverage minimum, average $7,000–$10,000/$1,000 deposit Food cost/person: $58 Cancellation policy: Sliding scale based on cancellation date THE FARM

239 ANDERSON FERRY RD., DELHI, (513) 922-7020, THEPLACETOPARTY.COM Capacity: Up to 600 Room cost/deposit: Included in package price/$300–$800 deposit Food cost/person: $24–$32 Cancellation policy: Must provide six months notice or resell date with same number of guests FITTON CENTER FOR CREATIVE ARTS

101 S. MONUMENT AVE., HAMILTON, (513) 863-8873, FITTONCENTER.ORG Capacity: Ballroom 200; Vista Room 80 Room cost/deposit: Varies by room and day Food cost/person: List of preferred caterers upon request Cancellation policy: Up to 90 days before date without additional costs, all payments nonrefundable THE FLORENTINE EVENT CENTER

cost/person: $49–$80 Cancellation policy: Must provide four weeks notice prior to event; request sample contract for specific details FRENCH HOUSE

3012 SECTION RD., AMBERLEY VILLAGE, (513) 221-2610, PREMIERPARKEVENTS.COM Capacity: Gazebo 500, Sunken Garden 200, French House 450 Room cost/deposit: $1,400 Monday–Thursday; $2,800 Friday and Sunday; $3,600 Saturday and holidays/$500 deposit Food cost/person: List of preferred caterers, reference website Cancellation policy: Deposit nonrefundable

1622 DIXIE HWY., PARK HILLS, (859) 442-7776, MCHALES CATERING.COM Capacity: Vista Room 320, Arbor Room 300 Room cost/deposit: Included in package/$1,000 deposit Food cost/person: $30–$56 all-inclusive Cancellation policy:

GIBSON HOUSE

425 OAK ST., CLIFTON, (513) 221-2610, PREMIER PARKEVENTS.COM Capacity: Up to 150 Room cost/deposit: $1,500 Friday–Sunday; $800 Monday–Thursday/$500 deposit

Food cost/person: List of preferred caterers, reference website Cancellation policy: Deposit nonrefundable GLENDALE LYCEUM

865 CONGRESS AVE., GLENDALE, (513) 771-8383, GLENDALELYCEUM.COM Capacity: Up to 250 seated Room cost/deposit: $5,800 basic rental (five hours), $6,500 all-day rental (9 a.m.–midnight) Friday and Saturday; $4,700 basic rental, $5,400 all-day rental Sunday; ceremony addon $1,000–$1,200/$1,000 deposit Food cost/ person: List of required caterers; reference website Cancellation policy: Any and all deposits or payments made at time of cancellation are nonrefundable THE GLENLARY ESTATE

PARIS, KENTUCKY, (305) 968-3075, EVENTSAT GLENLARY.COM Capacity: Outdoor venue 400–500 Room cost/deposit: Varies per package/30–50 percent, based on overall contract Food cost/person: Varies Cancellation policy: Please call THE GOLDEN LAMB INN

nonrefundable

two months prior to event date

Up to 300 without dance floor; up to 250 with dance floor Room cost/deposit: No room cost for wedding packages/deposit varies Food

GREAT WOLF LODGE

2501 GREAT WOLF DR., MASON, (513) 229-5817, GREAT WOLF.COM/MEETINGS Capacity: Up to 660 seated Room cost/deposit: Varies Food cost/person: $28 and up Cancellation policy: Please call

9366 MONTGOMERY RD., MONTGOMERY, (513) 984-4192, GREENDIAMONDGALLERY.COM Capacity: 10–100 Room cost/deposit: $1,250 nonmembers, $750 members/50 percent deposit on date reserved

Food cost/person: $15–$50 for preferred caterer Cancellation policy: 30 days notice

Deposit nonrefundable

27 S. BROADWAY, LEBANON, (513) 932-5065, GOLDEN LAMB.COM Capacity: Up to 80 seated Room cost/deposit: Food and beverage minimum/ please call Food cost/person: $10–$50 Cancellation policy: Refundable if cancelled

7500 TYLERS PLACE BLVD., WEST CHESTER, (513) 7771101, FOURPOINTSCINCINNATINORTH.COM Capacity:

100 JOE NUXHALL WAY, DOWNTOWN, (513) 765-7237, REDS.COM/EVENTS Capacity: Seated with dance floor 350, standing reception 500 Room cost/ deposit: Please call Food cost/person: Varies Cancellation policy: Please call

GREEN DIAMOND GALLERY THE GARDENS OF PARK HILLS

8605 HAINES DR., FLORENCE, (859) 412-0471, THEFLORENTINEEVENTCENTER.COM Capacity: 275 Room cost/deposit: Included in package/$500 deposit Food cost/person: $25– $54 all-inclusive Cancellation policy: Deposit

FOUR POINTS BY SHERATON

GREAT AMERICAN BALL PARK

THE GRAND BALLROOM

6 E. FIFTH ST., COVINGTON, (859) 442-7776, MCHALES CATERING.COM Capacity: Up to 350 Room cost/deposit: Varies/$1,500–$2,500 deposit Food cost/person: $36–$64 all-inclusive Cancellation policy: Deposit nonrefundable

7 2 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M SWUI NMTMEERR 22001 179

GREENACRES ARTS CENTER

8400 BLOME RD., INDIAN HILL, (513) 793-2787, GREEN-ACRES.ORG Capacity: Indoor 115, tented outdoor 400 Room cost/deposit: Please call Food cost/person: Varies/preferred caterer list Cancellation policy: Nonrefundable within nine months of event HAMPTON INN & SUITES UPTOWN UNIVERSITY

3024 VINE ST., CORRYVILLE, (513) 281-2700, CVGUP. HAMPTONINN.COM Capacity: 50 banquet-style Room cost/deposit: $300–$500/no deposit Food cost/person: Outside catering Cancellation policy: Day prior to event HEATHERWOODE GOLF CLUB

88 HEATHERWOODE BLVD., SPRINGBORO, (937) 748-3222 EXT. 6, HEATHERWOODEGC.COM Capacity: Up to 200 Room cost/deposit: Varies/half of room rental Food cost/person: $19.95–$33.95 Cancellation policy: Deposit nonrefundable HERITAGE CLUB

6690 HERITAGE CLUB DR., MASON, (513) 459-7711 EXT. 117, HERITAGECLUB.COM Capacity: Up to 180 Room cost/deposit: $2,100/$1,500 deposit Food cost/person: $29 and up Cancellation policy: Please call for details HILTON CINCINNATI AIRPORT

7373 TURFWAY RD., FLORENCE, (859) 371-4400, CINCIN NATIAIRPORT.HILTON.COM Capacity: Up to 220 Room cost/deposit: Room fee waived/$1,000 deposit Food cost/person: $50, includes four-hour bar, cheese and cracker display, and champagne toast for bridal party Cancellation policy: Based on cancellation date HILTON CINCINNATI NETHERLAND PLAZA

35 W. FIFTH ST., DOWNTOWN, (513) 421-9100, CINCIN NATINETHERLANDPLAZA.HILTON.COM Capacity: 20–750, three ballroom options Room cost/ deposit: None with food and beverage mini-

Connections to our clients, our vendors and our employees are the inspiration to our success.

Some of our first clients are now celebrating their Golden Wedding anniversaries; 50 years from now, we want you to be on that list.

Making dreams a reality for 50 years and just getting started.

2018

www.Vonderhaars.com

513-554-1969

Real people creating amazing events; making your dreams a reality and allowing you to be a guest at your own party.

VENUES mum/$3,500 deposit Food cost/person: Varies Cancellation policy: Varies HOTEL COVINGTON

638 MADISON AVE., COVINGTON, (859) 905-6600, HOTELCOVINGTON.COM Capacity: 180 Ballroom, 220–300 Lobby Room, 50 Dining Room Room cost/deposit: Varies/50 percent of food and beverage minimum Food cost/person: Varies Cancellation policy: Based on cancellation date/ deposit nonrefundable HOLIDAY INN & ROBERTS CONVENTION CENTRE

123 GANO RD., WILMINGTON, (937) 283-3272, ROB ERTSCENTRE.COM Capacity: Up to 5,000 Room cost/deposit: Based on food and beverage/deposit varies Food cost/person: Varies Cancellation policy: Varies HYATT REGENCY CINCINNATI

151 W. FIFTH ST., DOWNTOWN, (513) 579-1234, CINCINNATI.HYATT.COM Capacity: Varies Room cost/deposit: Varies Food cost/person: Varies Cancellation policy: Please call IVY HILLS COUNTRY CLUB

7711 IVY HILLS BLVD., ANDERSON TWP., (513) 5619119, IVYHILLSCOUNTRYCLUB.COM Capacity: 220 Room cost/deposit: Please call/$1,500 deposit Food cost/person: Varies Cancellation policy: Deposit nonrefundable JEFF RUBY’S STEAKHOUSE

700 WALNUT ST., DOWNTOWN, (513) 784-1200, JEFFRUBY.COM Capacity: 50 Room cost/ deposit: Minimum food and beverage/ deposit varies Food cost/person: Varies Cancellation policy: Varies THE KOLPING CENTER

VENUE SPOTLIGHT

HEADQUARTERS HISTORIC EVENT CENTER

A relative newcomer to Newport’s historic Monmouth Street, this venue is an affordable gem for couples hosting intimate wedding celebrations. Built in 1870, the site features exposed brick walls and original hardwood floors, and can accommodate up to 200 guests standing or 100 seated. At $100 per hour (with a four-hour minimum), frills are somewhat limited, but you’re given complete control of your vendors, Headquarters including catering, and the freedom to decorate to Historic Event Center, 935 MONMOUTH ST., your heart’s desire. Another huge cost-saver: You can NEWPORT, (859) 888-0573, even stock your own bar.

HEADQUARTERS.EVENTS 7 4 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M SWUI NMTMEERR 22001 179

price/$1,000 initial deposit, $1,500 deposit due six months prior to event, final payment due two weeks prior to event Food cost/person: $34–$85 Cancellation policy: Any deposit is nonrefundable KRIPPENDORF LODGE AT CINCINNATI NATURE CENTER

ROWE WOODS, 4949 TEALTOWN RD., MILFORD, (513) 552-1340 EXT. 102, CINCYNATURE.ORG Capacity: 220 Room cost/deposit: $3,700 Friday; $4,400 Saturday; $3,400 Sunday/$1,000 deposit; costs may vary depending on number of guests Food cost/person: $65–$85 all-inclusive Cancellation policy: Initial deposit is nonrefundable KROHN CONSERVATORY

1501 EDEN PARK DR., MT. ADAMS, (513) 221-2610, PREMIERPARKEVENTS.COM Capacity: 150 Room cost/deposit: $2,000 Monday– Sunday; $2,900 Holiday Show, holidays, and International Butterfly Show/$500

PHOTOGRAPH COURTESY HEADQUARTERS HISTORIC EVENT CENTER

10235 MILL RD., SPRINGFIELD TWP., (513) 851-7951, KOLPINGCENTER.COM Capacity: 100–700 Room cost/deposit: Included in food

deposit Food cost/person: List of preferred caterers, reference website Cancellation policy: Deposit nonrefundable

on package Cancellation policy: Deposit is nonrefundable THE MEADOWS BANQUET AND EVENT CENTER

LAKE LYNDSAY RECEPTION CENTER

4845 AUSPURGER RD., HAMILTON, (513) 868-8555, LAKELYNDSAY.COM Capacity: Up to 400 Room cost/deposit: Packages vary/$500 deposit Food cost/person: Outside catering Cancellation policy: Deposit nonrefundable LAWRENCEBURG EVENT CENTER AND DOUBLETREE BY HILTON

91 WALNUT ST., LAWRENCEBURG, (812) 539-8730, THELAWRENCEBURGEVENTCENTER.COM Capacity: Up to 1,000 Room cost/deposit: Varies Food cost/person: Varies Cancellation policy: Varies THE MADISON EVENT CENTER

700 & 740 MADISON AVE., COVINGTON, (859) 261-1117, THECOVINGTONMADISON.COM Capacity: Large ballroom, up to 375 Room cost/deposit: Please call Food cost/person: Please call Cancellation policy: Please call MANOR HOUSE BANQUET & CONFERENCE CENTER

7440 MASON-MONTGOMERY RD., MASON, (513) 4590177, MANORHOUSEOHIO.COM Capacity: Up to 750 Room cost/deposit: Varies Food cost/ person: Varies Cancellation policy: Deposit nonrefundable MAPLE RIDGE LODGE

3040 WESTWOOD NORTHERN BLVD., MT. AIRY, (513) 221-2610, PREMIERPARKEVENTS.COM Capacity: 200 Room cost/deposit: $850 Monday– Thursday; $1,050 Friday–Sunday/$375 deposit Food cost/person: List of preferred caterers, reference website Cancellation policy: Deposit nonrefundable; rates include $150 refundable damage deposit THE MARMALADE LILY

9850 SCHLOTTMAN RD., LOVELAND, (513) 604-6561, THEMARMALADELILY.COM Capacity: 150 seated Room cost/deposit: Varies Food cost/person: List of required caterers Cancellation policy: Deposit nonrefundable MARRIOTT KINGSGATE CONFERENCE CENTER

151 GOODMAN DR., CLIFTON, (513) 487-3891, MARRIOTT.COM/CVGKG Capacity: 300 with a dance floor Room cost/deposit: Room fee included with all wedding packages/25 percent advance deposit due at contract signing Food cost/person: $61–$72 plus service charge and tax Cancellation policy: Sliding scale based on cancellation date

59 E. MAIN ST./CLEVES-WARSAW PIKE, ADDYSTON, (513) 941-7638, THEMEADOWSBANQUET.COM Capacity: 105–310 Room cost/deposit: No room cost/$500 deposit Grand Ballroom, $200 deposit Victorian Room Food cost/person: Varies; no service charge Cancellation policy: Please call THE MILL RACE BANQUET CENTER AT WINTON WOODS

1515 W. SHARON RD., GREENHILLS, (513) 521- 7275, GREATPARKS.ORG Capacity: Up to 150 Room cost/deposit: None/$400, applied to food and beverage Food cost/person: $30–$45, depending on package; gratuities not accepted Cancellation policy: Six months, full refund MILLENNIUM CINCINNATI HOTEL

150 W. FIFTH ST., DOWNTOWN, (513) 352-2100, MILLEN NIUMHOTELS.COM/MILLENNIUMCINCINNATI Capacity: Up to 1,500 Room cost/deposit: Based on food and beverage/25 percent deposit Food cost/person: $70–$125 all-inclusive Cancellation policy: Must be made in writing; refundable minus deposit if rebooked MT. ECHO PAVILION

251 MT. ECHO PARK DR., PRICE HILL, (513) 221-2610, PREMIERPARKEVENTS.COM Capacity: Up to 150 Room cost/deposit: $1,200 Sunday–Friday; $1,400 Saturday and holidays/$500 deposit Food cost/person: List of preferred caterers, reference website Cancellation policy: Deposit nonrefundable MUSIC HALL

1241 ELM ST., OVER-THE-RHINE, (513) 744-3242, CINCINNATIARTS.ORG/MUSICHALL Capacity: 100–600 Room cost/deposit: $2,250– $5,800/50 percent deposit Food cost/ person: Outside caterer needed Cancellation policy: Nonrefundable unless able to rebook the facility for the cancelled date NATIONAL UNDERGROUND RAILROAD FREEDOM CENTER

50 E. FREEDOM WAY, DOWNTOWN, (513) 333-7739, FREEDOMCENTER.ORG Capacity: Grand Hall 300, Everyday Freedom Heroes Hall and Terrace 125 Room cost/deposit: Grand Hall $2,500; Everyday Freedom Heroes Hall and Terrace $1,500/deposit is 50 percent of room rental Food cost/person: List of preferred caterers, call event manager (513) 333-7536 Cancellation policy: Please call NEWPORT SYNDICATE

MEADOWBROOK BANQUET CENTER

2398 VENICE BLVD., FAIRFIELD, (513) 681-2135, MEADOWBROOKBANQUETCENTER.COM Capacity: Up to 325 Room cost/deposit: $1,000 deposit Food cost/person: Varies based

18 E. FIFTH ST., NEWPORT, (859) 491-8000, NEWPORT SYNDICATE.COM Capacity: 10–600 Room cost/deposit: Varies Food cost/person: Varies Cancellation policy: Deposit nonrefundable

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 7 5

VENUES NORLYN MANOR

4440 ST. RT. 132, BATAVIA, (513) 732-9500, NORLYN MANOR.COM Capacity: Up to 600 Room cost/ deposit: Varies Food cost/person: Varies Cancellation policy: Refundable if rebooked

up to 1,000 reception Room cost/deposit: Depends on package/$2,500 or $2,000 deposit, depending on city or river view Food cost/person: $50 and up Cancellation policy: Please call

PINECROFT MANSION AT CROSLEY ESTATE

2366 KIPLING AVE., MT. AIRY, (513) 376-8163, PINE CROFTMANSION.COM Capacity: 350 seated, 450 cocktails Room cost/deposit: $3,000–$7,000 depending on date/30 percent of rental cost

Food cost/person: Varies Cancellation policy: OAK RIDGE LODGE

1400 OAK RIDGE RD., MT. AIRY, (513) 221-2610, PREMIER PARKEVENTS.COM Capacity: Up to 125 Room cost/deposit: $780 Monday–Thursday; $980 Friday–Sunday and holidays/$375 deposit Food cost/person: List of preferred caterers, reference website Cancellation policy: Deposit nonrefundable; rates include $150 refundable damage deposit OASIS GOLF CLUB & CONFERENCE CENTER

902 LOVELAND-MIAMIVILLE RD., LOVELAND, (513) 583-8383, OASISCONFERENCECENTER.COM Capacity: 50–2,000 Room cost/deposit: $350/$1,500 deposit applied to food and beverage Food cost/person: Varies Cancellation policy: Deposit nonrefundable PAUL BROWN STADIUM

2 PAUL BROWN STADIUM, DOWNTOWN, (513) 455-4830, BENGALS.COM/EVENTS Capacity: 500 seated;

PEBBLE CREEK GOLF COURSE, RESTAURANT AND EVENT CENTER

9799 PRECHTEL RD., COLERAIN TWP., (513) 385-4442 EXT. 14, PEBBLECREEKGC.COM Capacity: 300 Room cost/deposit: Varies Food cost/person: $29 and up Cancellation policy: Deposit nonrefundable PETERLOON FOUNDATION

8605 HOPEWELL RD., INDIAN HILL, (513) 791-7600, PETERLOON.ORG Capacity: 120 indoor seated, 150 indoor cocktail, 250 outdoor maximum

Room cost/deposit: $6,500 rental/50 percent deposit Food cost/person: Outside catering Cancellation policy: Deposit nonrefundable THE PHOENIX

812 RACE ST., DOWNTOWN, (513) 721-8901, THEPHX.COM Capacity: Up to 400 Room cost/deposit: Varies/$500–$3,500 deposit Food cost/person: Varies Cancellation policy: Please call

7 6 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M SWUI NMTMEERR 22001 179

Payment for event is divided in thirds; once made, payments are nonrefundable PINE LAKES LODGE

61680 BUSKIRK LN., SALESVILLE, (740) 679-3617, PINELAKESLODGE.COM Capacity: Up to 300 Room cost/deposit: Varies/deposit 20 percent of room cost Food cost/person: $20 and up Cancellation policy: Deposit nonrefundable THE PINNACLE BALLROOM

6 E. FIFTH ST., COVINGTON, (859) 442-7776, MCHALESCATERING.COM Capacity: 250 Room cost/deposit: Included in package/$1,000–$2,000 deposit Food cost/ person: Please contact event planner Cancellation policy: Deposit nonrefundable THE PRECINCT

311 DELTA AVE., COLUMBIA-TUSCULUM, (513) 321-5454, JEFFRUBY.COM Capacity: Up to 85 Room cost/

deposit: Minimum food and beverage/deposit varies Food cost/person: Varies Cancellation policy: Varies

lation policy: Deposit nonrefundable unless rebooked for similar event of the same amount

deposit: Varies/deposit $800 Friday; $1,200 Saturday Food cost/person: $23.95–$41.95 Cancellation policy: Varies

QUALITY HOTEL PRIME CINCINNATI

580 WALNUT ST., DOWNTOWN, (513) 579-0720, PRIME CINCINNATI.COM Capacity: 200 seated, 300 standing Room cost/deposit: Food and beverage minimum varies depending on date and number of guests/please call Food cost/ person: Average of $80 including food and alcohol Cancellation policy: Two weeks January–November, four weeks December PURCELL/ELKS BANQUET CENTER

3621 GLENMORE AVE., CHEVIOT, (513) 481-1925, ELKS BANQUETHALL.COM Capacity: Large hall 350, Pub Room 60 Room cost/deposit: Please call/$100 deposit Food cost/person: Outside catering Cancellation policy: Deposit refundable within five days after booking PYRAMID HILL SCULPTURE PARK

1763 HAMILTON CLEVES RD., HAMILTON, (513) 868-8336, PYRAMIDHILL.ORG Capacity: 100–350 Room cost/ deposit: Depends on venue/50 percent Food cost/person: Preferred list of caterers Cancel-

5901 PFEIFFER RD., BLUE ASH, (513) 936-3313, CHOICEHOTELS.COM/OHIO/CINCINNATI/QUALITY-INNHOTELS Capacity: 250–300 Room cost/deposit: Varies Food cost/person: $25.95–$38.95 Cancellation policy: $500 nonrefundable deposit

RECEPTIONS EVENT CENTER–LOVELAND

10681 LOVELAND MADEIRA RD., LOVELAND, (513) 6978999, RECEPTIONSINC.COM Capacity: Up to 550 Room cost/deposit: Varies Food cost/person: $26.95–$41.95 Cancellation policy: Nonrefundable

QUEEN CITY RIVERBOATS/ DESTINY YACHT CHARTERS

100 O’FALLON DR., DAYTON, (859) 292-8687, QUEENCITY RIVERBOATS.COM Capacity: 115–325 Room cost/ deposit: Varies/deposit $1,000–$1,500 Food cost/person: Please call Cancellation policy: Deposit nonrefundable RECEPTIONS EVENT CENTER–ERLANGER

1379 DONALDSON HWY., ERLANGER, (859) 746-2700, RECEPTIONSINC.COM Capacity: Up to 1,100 Room cost/deposit: Varies Food cost/person: $18– $65 all-inclusive Cancellation policy: Varies RECEPTIONS EVENT CENTER–FAIRFIELD

5975 BOYMEL DR., FAIRFIELD, (513) 860-4100, RECEP TIONSINC.COM Capacity: Up to 900 Room cost/

RECEPTIONS EVENT CENTER– SOUTHEAST INDIANA

170 COUNTRY CLUB LN., AURORA, INDIANA, (812) 926-1747, RECEPTIONSINC.COM Capacity: Up to 385 Room cost/deposit: Varies Food cost/person: Varies Cancellation policy: Varies RECEPTIONS EVENT CENTER– WESTERN HILLS

3302 WESTBOURNE DR., WESTERN HILLS, (513) 922-6777, RECEPTIONSINC.COM Capacity: Up to 345 Room cost/deposit: Varies Food cost/person: $19–$39.95 Cancellation policy: Varies THE REDMOOR

3187 LINWOOD AVE., MT. LOOKOUT, (513) 871-6789, THEREDMOOR.COM Capacity: 350, 225 seated

MAKEUP • HAIR • EYELASH EXTENSIONS

At Before/After Beauty we have over 5 years of experience in weddings, we’ve completed over 1,800 makeup applications and hair styles!

Choose Before/After Beauty for your wedding makeup and hair services so you can see what experience, timeliness, and professionalism can bring to your wedding day. wallisdoyle.com 3610 Marburg Ave, Cincinnati, OH 45150 (513) 479-3694 wallis@wallisdoyle.com Facebook.com/before.after.beauty

@WallisDoyle

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 7 7

VENUES Room cost/deposit: $750–$1,650/$1,000 deposit Food cost/person: $25–$45 Cancellation policy: Please call

deposit Food cost/person: $25–$30 Cancellation policy: Please call STILLMEADOW COUNTRY CLUB

RENAISSANCE CINCINNATI DOWNTOWN

36 E. FOURTH ST., DOWNTOWN, (513) 333-0000, MAR RIOTT.COM/CVGBR Capacity: Burnham Hall seats up to 350 with a dance floor Room cost/ deposit: Room cost waived with food and beverage minimum/20 percent of estimated total Food cost/person: Starting at $75 Cancellation policy: Sliding scale based on event date THE RIVERSIDE ROOM AT THE NEWPORT AQUARIUM

1 AQUARIUM WAY, NEWPORT, (859) 815-1453, NEWPORT AQUARIUM.COM Capacity: 240 seated, 350 cocktail Room cost/deposit: $1,500 and up/50 percent of established event fee Food cost/ person: Varies; exclusively catered by Chef’s Choice, Funky’s Catering, Elegant Fare, and The Phoenix Cancellation policy: Please call RSVP EVENT CENTER BY VILLAGE PANTRY CATERING

453 WARDS CORNER RD., LOVELAND, (513) 965-0511, RSVPEVENTCNTR.COM Capacity: Up to 400 Room cost/deposit: None/$1,000 deposit Food cost/ person: $29.50–$65.50 Cancellation policy: Deposit nonrefundable; transferable to new date or gift card SATISFACTION YACHT CHARTERS

5819 PANAMA ST., CINCINNATI, (513) 231-9042, SATISFAC TIONCRUISES.COM Capacity: 50–150 Room cost/ deposit: Please call/$2,500 deposit Food cost/ person: Varies Cancellation policy: Deposit nonrefundable SAVANNAH CENTER

5533 CHAPPELL CROSSING BLVD., WEST CHESTER, (513) 860-4142, SAVANNAHCENTER.COM Capacity: Up to 1,200 Room cost/deposit: Please call/$2,500 deposit Food cost/person: Varies Cancellation policy: Deposit nonrefundable SHAKER RUN GOLF CLUB

1320 GOLF CLUB DR., LEBANON, (513) 727-0007 EXT. 225, SHAKERRUNGOLFCLUB.COM Capacity: 200 with dance floor Room cost/deposit: $1,000 deposit Food cost/person: Varies Cancellation policy: Deposit nonrefundable SHARONVILLE CONVENTION CENTER

11355 CHESTER RD., SHARONVILLE, (513) 771-7744, SHARON VILLECONVENTIONCENTER.COM Capacity: 100–800 Room cost/deposit: Varies/$1,000 deposit Food cost/person: Varies by package Cancellation policy: Deposit nonrefundable

1 STILLMEADOW DR., PIERCE TWP., (513) 7526500 EXT. 4, STILLMEADOWCOUNTRYCLUB.COM Capacity: 180 seated, 250 total Room cost/ deposit: Varies/$1,000 deposit Food cost/ person: Varies Cancellation policy: Deposit nonrefundable STONELICK HILLS GOLF CLUB

3155 SHERILYN LANE, BATAVIA, (513) 735-4653, STONELICKHILLS.COM Capacity: 200 Room cost/deposit: $2,500 for entire clubhouse with patio/$500 deposit Food cost/person: Varies Cancellation policy: Deposit refundable if cancelled 12 months prior to event STONEWOOD BANQUET CENTER AT SHARON WOODS

11555 SWING RD., SHARON WOODS, (513) 521-7275, GREATPARKS.ORG Capacity: 124 Room cost/ deposit: $625 Saturday; $325 Sunday and Friday; plus beverage package purchase Food cost/person: Outside catering permitted; please call for further term details Cancellation policy: Must be in writing; refundable with cancellation notice 30 days prior to event date THE SUMMIT

5345 MEDPACE WAY, MADISONVILLE, (513) 527-9900, THESUMMITHOTEL.COM Capacity: Madisonville Ballroom 320; Gallery 300–380; Ault Park 230–350 Room cost/deposit: Complimentary/10 percent of food and beverage minimum Food cost/person: Plated dinners starting at $85/person; buffet dinners starting at $105/ person Cancellation policy: Sliding scale based on eventdate

600 NORDYKE RD., ANDERSON TWP., (513) 521-7275, GREATPARKS.ORG Capacity: 135 Room cost/ deposit: $625 Saturday; $325 Sunday and Friday; plus beverage package purchase Food cost/person: Outside catering permitted; please call for further term details Cancellation policy: Must be in writing; refundable with cancellation notice 30 days prior to event date TAFT MUSEUM OF ART

316 PIKE ST., DOWNTOWN, (513) 684-4523, TAFTMUSEUM. ORG Capacity: Garden tent up to 200, Luther Hall up to 75 Room cost/deposit: Tent $5,000; Hall $1,750/$1,000 deposit Food cost/person: Preferred caterer list Cancellation policy: Deposit nonrefundable

price includes room/$500 nonrefundable

TRADITIONS GOLF CLUB

2035 WILLIAMS RD., HEBRON, (859) 586-6691, TRADITION SGOLFCLUB.COM Capacity: Up to 150 Room cost/ deposit: Please call Food cost/person: Varies Cancellation policy: 30 days prior to event THE TRANSEPT

1205 ELM ST., OVER-THE-RHINE, (513) 841-9999, THE TRANSEPT.COM Capacity: 220 Room cost/deposit: Varies Food cost/person: $70–$85 Cancellation policy: Deposit nonrefundable TRIO BISTRO

7565 KENWOOD RD., KENWOOD, (513) 984-1905, TRIO BISTRO.COM Capacity: 5–100 Room cost/ deposit: No room charge; food and beverage minimum varies Food cost/person: Various event menus to accommodate all budgets Cancellation policy: Please call TWIN OAKS GOLF AND EVENT CENTER

450 E. 43RD ST., COVINGTON, (859) 581-2410, GOLFAT TWINOAKS.COM Capacity: Up to 300 Room cost/ deposit: $1,500 nonrefundable Food cost/ person: $37.95–$47.95 Cancellation policy: Deposit nonrefundable VINOKLET WINERY

11069 COLERAIN AVE., COLERAIN TWP., (513) 385-9309, VINOKLETWINES.COM Capacity: Up to 155 Room cost/deposit: Package is $59.95 per person plus tax and gratuity/$500 deposit

Food cost/person: Included in package price Cancellation policy: Please call WALHILL FARM

SWEETWINE BANQUET CENTER AT WOODLAND MOUND

SIX ACRES BED & BREAKFAST

5350 HAMILTON AVE., COLLEGE HILL, (513) 541-0873, SIXACRESBB.COM Capacity: 45 indoor, 75–100 outdoor Room cost/deposit: $1,500 package

deposit: $1,200 Monday–Thursday; $1,400 Friday–Sunday and holidays/$500 deposit Food cost/person: Preferred caterer list Cancellation policy: Deposit nonrefundable

THEODORE M. BERRY INTERNATIONAL FRIENDSHIP PARK PAVILION

1135 RIVERSIDE DR., DOWNTOWN, (513) 221-2610, PRE MIERPARKEVENTS.COM Capacity: 220 Room cost/

7 8 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M SWUI NMTMEERR 22001 179

857 SIX PINE RANCH RD., BATESVILLE, INDIANA, (812) 934-2600, WALHILLFARM.COM Capacity: Event Center areas 10–600, private dining areas 2–100 Room cost/deposit: $129/25 percent deposit Food cost/person: Varies Cancellation policy: $200 administration fee; deposit refundable if reserved date is filled with another event WEST BADEN SPRINGS HOTEL

8538 W. BADEN AVE., WEST BADEN SPRINGS, INDIANA, (812) 936-5877, FRENCHLICK.COM/HOTELS/WEST BADEN Capacity: Up to 2,500 Room cost/ deposit: Available upon request/20 percent of expected total Food cost/person: $270–$310; inclusive Cancellation policy: Deposit nonrefundable THE WESTIN CINCINNATI

21 E. FIFTH ST., DOWNTOWN, (513) 621-7700, WESTIN.COM/ CINCINNATI Capacity: 600, or 500 with dance floor Room cost/deposit: Varies Food cost/ person: Varies Cancellation policy: Advance deposit nonrefundable

VENUES WIEDEMANN HILL MANSION

1102 PARK AVE., NEWPORT, (859) 655-9018, WHILLMANSION.COM Capacity: 60 seated dinner Room cost/deposit: Call for details Food cost/ person: Preferred caterer list Cancellation policy: Refund of initial deposit (less 15% processing fee) if the event is cancelled at least 180 days prior to the event date; deposit nonrefundable if cancellation occurs within 179 days of the event date; in the event of a cancellation, the client will never be responsible for the full facility rental fee

CHEF’S CHOICE CATERING

11350 GROOMS RD., BLUE ASH, (513) 489-6006, CHEFSCHOICECATERING.COM Food cost/person: $11.95–$29.35 Cancellation policy: Please call CINCINNATI CATERING

1320 ETHAN AVE., CAMP WASHINGTON, (513) 5412626, CINCINNATICATERING.COM Food cost/ person: $9 and up Cancellation policy: Deposit nonrefundable COFFEE EMPORIUM

WEDDINGS AT WITHROW NATURE PRESERVE

7075 FIVE MILE RD., ANDERSON TWP., (513) 521-PARK, GREATPARKS.ORG Capacity: Up to 100 Room cost/ deposit: $395 rental fee for four hours Food cost/person: See Sweetwine Banquet Center at Woodland Mound for reception information Cancellation policy: Must be in writing; percentage refundable based on receipt of cancellation notice; $25 cancellation fee THE WOODLANDS

9680 CILLEY RD., CLEVES, (513) 353-2593, THEWOOD LANDSHALL.COM Capacity: Up to 1,000 Room cost/deposit: Room cost included in perperson cost/$500 deposit Food cost/person: $23–$38 Cancellation policy: Deposit refundable if rebooked WOODWARD THEATER

1404 MAIN ST., OVER-THE-RHINE, (513) 345-7986, WOODWARDTHEATER.COM Capacity: 200 seated with dance floor, up to 600 standing Room cost/deposit: $5,500/$2,750 deposit Food cost/person: Catering open to preferred list; beverage packages $18–$26 per person Cancellation policy: Deposit nonrefundable; can be applied to a future date WUNDERLAND BANQUET HALL

7881 COLERAIN AVE., COLERAIN TWP., (513) 931-2261, WUNDERLANDHALL.COM Capacity: 380 Room cost/deposit: Varies/$750 deposit Food cost/ person: Varies Cancellation policy: Deposit nonrefundable

C AT E R E R S A LA CARTE DESSERT AND CATERING

7132 MONTGOMERY RD., MONTGOMERY, (513) 891-8688 Food cost/person: Please call Cancellation policy: No charge if rescheduled within six

110 E. CENTRAL PKWY., DOWNTOWN, (513) 651-5483, COFFEE-EMPORIUM.COM Food cost/person: Varies/$400 for three hours with espresso cart, serves up to 300 people Cancellation policy: At least a week in advance

MCHALE’S EVENTS AND CATERING

CURRENT CATERING BY BENSONS

101 RIVERBOAT ROW, NEWPORT, (859) 655-3850, CURRENT-CATERING.COM Food cost/person: Varies Cancellation policy: Prior to 90 days, retain 50 percent of balance; after 90 days nonrefundable DESTINYS CATERING INC. AT MOLLOY’S ON THE GREEN

10 ENFIELD ST., GREENHILLS, (513) 851-5434, DESTINYS CATERINGATMOLLOYSONTHEGREEN.COM Food cost/ person: $23.95–$28.95 all-inclusive Cancellation policy: Nonrefundable deposit EAT WELL CELEBRATIONS AND FEASTS

921 MONMOUTH ST., NEWPORT, (859) 291-9355 EXT. 1, EATWELLONLINE.COM Food cost/person: Varies Cancellation policy: Please call ELEGANT FARE

2575 COMMERCE BLVD., SHARONVILLE, (513) 552-1340, ELEGANTFARE.COM Food cost/person: Varies Cancellation policy: Please call at least five days in advance FUNKY’S CATERING & EVENT SERVICES

1761 TENNESSEE AVE., NORWOOD, (513) 841-9999, FUNKYSCATERING.COM Food cost/person: Varies Cancellation policy: Deposit nonrefundable

2724 COLERAIN AVE., CAMP WASHINGTON, (513) 681-2135, HILVERS.COM Food cost/person: Varies Cancellation policy: Varies

PHOTOGRAPH BY FRAME 805

815 OAK ST., LUDLOW, (859) 291-0286, JEFFTHOMAS CATERING.COM Food cost/person: $30 and up Cancellation policy: One year prior, full deposit refund; six months to one year prior, half deposit refund; under six months, no refund

BROWN DOG CAFÉ & CATERING

1000 SUMMIT PL., BLUE ASH, (513) 794-1610, BROWNDOG CAFE.COM Food cost/person: $22–$60 (suited for events up to 60 people) Cancellation policy: 10 business days prior to event

refundable deposit MONTGOMERY INN CATERING

11314 TAMARCO DR., BLUE ASH, (513) 852-6733, MONT GOMERYINN.COM Food cost/person: $15–$30 Cancellation policy: Flexible MPG EVENTS AND CATERING

1705 ST. RT. 28, GOSHEN, (513) 722-2500, MPGEVENTS ANDCATERING.COM Food cost/person: Varies Cancellation policy: More than 60 days, 80 percent refund; 15–60 days prior, 60 percent refund; less than 14 days, no refund RAFFEL’S CATERING AND BANQUET FACILITIES

10160 READING RD., EVENDALE, (513) 563-9996, RAFFELS CATERING.COM Food cost/person: $8.75–$45 Cancellation policy: Nonrefundable SPECTRA FOOD SERVICES AND HOSPITALITY AT THE DUKE ENERGY CONVENTION CENTER

525 ELM ST., DOWNTOWN, (513) 419-7254, DUKE-ENERGY CENTER.COM Food cost/person: Please call for quote Cancellation policy: More than 30 days, 75 percent refund; less than 30 days, 50 percent refund; after Final Guarantee, no refund

1206 BROADWAY ST., PENDLETON, (513) 813-3133, URBANA-CAFE.COM Food cost/person: $5–$25 Cancellation policy: Deposit nonrefundable VILLAGE PANTRY CATERING

JEFF THOMAS CATERING

3415 GLENMORE AVE., WESTWOOD, (513) 481-3663, ATASTEOFCLASS.COM Food cost/person: $12–$50 and up Cancellation policy: Flexible

1622 DIXIE HWY., PARK HILLS, (859) 442-7776, MCHALES CATERING.COM Food cost/person: Contact event planner for pricing Cancellation policy: Non-

URBANA CAFE

HILVERS CATERING

months A TASTE OF CLASS CATERING INC.

ELEGANT FARE

LA PETITE PIERRE

7800 CAMARGO RD., MADEIRA, (513) 813-4345, LAPETITE PIERRE.COM Food cost/person: Varies Cancellation policy: $250 nonrefundable deposit

453 WARDS CORNER RD., LOVELAND, (513) 965-0511, VILLAGEPANTRYCATERING.COM Food cost/person: $18–$65 Cancellation policy: Deposit nonrefundable VONDERHAAR’S CATERING, INC.

19 W. PLEASANT ST., READING, (513) 554-1969, VONDER HAARS.COM Food cost/person: $12.95 and up Cancellation policy: $500 nonrefundable deposit; within 45 days of event, 75 percent of full payment nonrefundable

S U M M E R 2 0 1 9 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M 7 9

H

elen Fritz married Richard Eschmeyer on Wednesday, June 5, 1935, at St. Boniface Church in Northside. Breaking with tradition, Helen wore a blush satin wedding gown she purchased for $19 at downtown department store Gidding-Jenny. “She claimed she could hear the gasps and whispers as she walked down the aisle,” says her daughter, Ellen Heimert. Before marrying, Helen worked as a comptometer operator, but was asked to leave once she wed, which was standard for the time period. Richard was a typewriter salesman by day and a musician in a three-piece riverboat band on the weekends. He first met Helen when he stopped by her mother’s house to purchase her brother’s clarinet, listed in the classified pages, and boldly asked her out. The couple had three children (two girls and a boy) and were happily married for 45 years until Richard’s death in 1980. — K A I L E I G H P E Y T O N 8 0 C I N C I N N AT I W E D D I N G M A G A Z I N E . C O M S U M M E R 2 0 1 9

PHOTOGRAPHS COURTESY ELLEN HEIMERT

BLUSHING BRIDE

PRESENTED BY

WHEN

NOVEMBER 4—8, 2019 WHERE

Unique designs for your unique day.

Explore Cincinnati’s largest bridal jewelry selection.

Richter & Phillips Jewelers Trusted Jewelers since 1896

601 Main St. Cincinnati • (513) 241-3510