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On
Wedding photography is about the details By Josette Keelor
The Northern Virginia Daily
Alyssa and Dyllan Gillespy, of Front Royal, pose for photographer Franzi Curry, of Franzi Lee Photography in Front Royal. The couple were married this summer in Iceland and flew Curry out for a week to photograph their experience. Courtesy photo by Franzi Curry
Wedding photos are all about the details. The flowers, the rings, the clothes, the scenery… Couples want to remember it all, and local photogra- where wedding pictures were being published.” phers try their best to capture the unique aspects that But now, she said, people see something they like make up each couple’s special day. online, and they want to emulate it. It’s exactly those little things that are trending right Other details couples want to capture are the men’s now, said Julie Napear, a Frederick County photogcufflinks, the women’s dresses and various accessories rapher who’s been shooting weddings for about 14 like jewelry, invitations and centerpieces. years. “I would say everyone now wants detailed shots,” she When it comes to the little things, couples are also looking to capture the beauty and style of a location. said. These close-up shots of the couple’s rings and the flowers weren’t as popular when she started her business, but now, with the popularity of social media, they have become a must-have for many brides and grooms.
New Market photographer Caroline Meyers often travels with her clients to locales in Shenandoah National Park and the Northern Shenandoah Valley for portraits with a backdrop of mountains, farms and the Shenandoah River.
“I would attribute that to Pinterest and Instagram,” Napear said.
“Our area is really rich in lots of locations like that,” she said.
It’s not that wedding pictures weren’t as prevalent back then, she said. “There weren’t as many places
In the national park, in particular, “Everywhere you turn is a ‘wow.’”
Paige and Chris Hunt are surrounded by moss- and lichen-covered trees at Big Meadows Lodge inside Shenandoah National Park in this photo by Caroline Meyers. Courtesy photo by Caroline Meyers
*** Meyers, who started shooting weddings about nine years ago, notices that couples like a mix of old and new. Traditional shots with the wedding party and both families are big at almost any wedding, but she also likes to capture a couple’s personality through candid shots and make the most of a venue by seeking out backdrops that make a wedding unique. When couples can be themselves, she said it makes for better photos. “Take a moment and like being with each other,” she often tells them. “It’s very fun to see how different various couples in love [act], the personalities that come together,” she said. The way photos are edited is also part of a new trend, said Napear, who’s noticed certain filters that make pictures look “light and airy” or “desaturated” are becoming more popular than others. “I personally like to keep a very classic, neutral-looking shot,” she said. Her goal in shooting a wedding is that years from now when couples look back at their photos, she doesn’t want them to remark on how “2019” the photos look.
Regardless of the shot, though, she said various editing methods in her studio can give couples that filter they’re looking for. “To me, at least, it’s more important to catch the shot, catch the emotion.” Napear likes to shoot “first look” photos a couple of hours before the ceremony. It’s a chance to capture the reactions of brides and grooms when they see each other in their wedding clothes while giving the couple more time for photos ahead of the wedding and reception. It’s also a chance to check off bridal party photos and family photos, so later at the reception, Napear isn’t pulling people away from hors d’ oeuvres. “I love the first look,” she said. “I did it for my own wedding.”
***
WEBSITES: • Julie Napear Photography www.julienapearphotography.com • Franzi Lee Photography www.franzileephotography.com • Caroline Meyers www.carolinemeyers.com who planned her own outdoor wedding at the Museum of the Shenandoah Valley in November 2017. “We have great foliage at the beginning of November.” Usually, July is an off month for her, with weddings picking up again in August, but she also recalled a year when she was booked every weekend in July.
Though June is a traditional wedding month, both Meyers sees her busiest months are from April to photographers said spring and fall have become pop- October, with a drop-off in the heat of summer. ular seasons for weddings. “I know June is a wedding month, but I find that Napear’s season cranks up in April and holds steady changes from year to year,” Meyers said. until early November, with typical drop-offs in One year back, she shot six weddings in June. Other mid-summer. “November’s becoming a bigger time,” said Napear,
SEE PHOTOGRAPHY, PAGE 38
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Jean Plauger holds a 1 carat yellow gold engagement ring.
Area jewelers ready to meet engagement/wedding needs
Rich Cooley/Daily
By Melissa Topey
The Northern Virginia Daily
Area jewelry businesses have been offering their expertise for decades to grooms and brides with selections to meet most any style. Jean’s Jewelers is a Front Royal tradition for engagement and wedding rings. Jean Plauger has operated Jean’s Jewelers for 22 years, always on Front Royal’s Main Street. The business has been located at 407 E. Main St. for 16 of those years, moving there from another location on Main Street. She has a total of 35 years of experience selling jewelry on Main Street in Front Royal, working in her younger days for another jeweler until that owner retired. “It’s fun. I love people. We get people at their happiest time,” Plauger said. “I am now selling to great-grandchildren of people I sold to.” She said longevity in the jewelry business means a lot. “It’s a trust issue. They have to rely on me. They want to know what they are buying and how we will take care of it,” Plauger said. Clients can also trust her to be aware of the trends and to guide them on how to make the most of their money. She said that white gold sales are at their strongest in years but there is a trend, as younger people are getting engaged, that they are going more to the traditional yellow gold. They are also more often selecting rings with a single stone, which is a change from the multi-stone design.
Jean Plauger, owner of Jean’s Jewelers Inc., of Front Royal, holds up a popular 1.5 carat white gold diamond halo ring inside her shop on East Main Street. Rich Cooley/Daily
“A round, simple diamond will outweigh all others,” Plauger said. Men coming in alone to shop is another new trend. “It used to be always the man had the woman with him to help pick it. I am really glad to see this,” she said. She can also help the budget-conscious save money. One way to do that is to re-use pieces of jewelry passed down from other family members. “We can redesign. That’s my passion,” Plauger said.
***
Cooper’s Jewelers in Winchester is also a long-established local jeweler.
manufacturer,” Cooper said.
CONTACT INFORMATION:
Big box stores mark up their rings to offset the high wholesale prices they pay, he added. “We are competitively priced.” Cooper’s Jewelers can also take a stone and put it into a new setting to save money for the customer.
• Jean’s Jewelers 407 E. Main St., Front Royal 540-622-6166 www.jeansjewelers.com
An engagement ring is one of the more important rings in people’s lives, Cooper said. A ring with a halo of diamonds around a center stone, sometimes even with stones on the band, is still one of the biggest sellers.
• Cooper’s Jewelers 11 W. Jubal Early Drive, Winchester 540-662-1114 www.coopersjewelers.com
One trend he said he has noticed is that people are buying antique rings.
alternative metals, such as tungsten, titanium or even “This is owning a piece of Americana, a piece of rubber (for men who work with their hands). history, ” Cooper said. “This is so popular that manuOwner Mark Cooper said his father opened Cooper’s He said 80 percent of sales, however, are still the facturers are copying antique styles in new rings for a Jewelers 61 years ago. They could be found for 56 traditional metal of white gold. years at the Ward Shopping Plaza until they moved to retro look.” Cooper said his store and its employees strive to their location on Jubal Early Drive five years ago. Other trends include using rose gold for women’s ensure customer satisfaction. Cooper said they have hundreds of engagement and rings and a color stone instead of a diamond in en“In my line of work, you want the customer to walk gagement rings. wedding rings for people to select from. away knowing that they bought something of quality, “People are looking for something different,” Cooper in the style they wanted that is of good value,” Cooper Some of those rings are from commercial manufacturers and some are rings that Cooper’s Jewelers has said. said, adding customers can also be reassured knowpurchased from families or estates, avoiding wholesale costs.
He noted that men’s wedding bands are moving away from solid bands to bands with diamonds.
ing the shop can help them after the sale as well with maintenance and repairs.
“When we buy from people, it is cheaper than from a
They are also selling more men’s rings made of
Contact Melissa Topey at mtopey@nvdaily.com
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The Northern Virginia Daily • Fall Bridal 2019 • Page 7
ABOVE: Thai chicken cakes - Tod Mun Gai is a chicken patty with spicy cucumber relish. AT RIGHT: Chef Paul Clark of Shaffer’s Catering, Barbecue, and Deli, holds a display of sushi around an array of other traditional items they offer in their catering service. Rich Cooley/Daily
Some area wedding businesses want to make planning the wedding menu as tasty, stress-free and special as possible.
Wedding menus can offer tasty fare to meet all budgets By Melissa Topey • The Northern Virginia Daily
Shaffer’s Catering, Barbecue and Deli Shaffer’s Catering, Barbecue, and Deli in Woodstock can cater a variety of wedding menus. Shaffer’s is catering more weddings that are casual and rustic in settings such as barns, said Jill Murphy, catering manager for Shaffer’s Catering, Barbecue, and Deli.
she said.
That could be vegan, gluten-free, Indian, Tex Mex or even Asian inspired, she said.
That means the majority of the catering they do is buffet-style but they can always do “We can handle the whole gamut,” Murphy more formal plated service. said. “Tell our chef a style and he will go with it.” “Some people want straight-up barbecue and mac and cheese like grandma made but we also have an expanded menu,” Murphy said.
That means in addition to the set menus, they can also show clients their custom “People want to move around and socialize,” menus.
That is Executive Chef Paul Clark, who along with eight employees, make menus to fill anyone’s desire. “We make it easy for our clients,” Clark said. They even make family recipes to include
CONTACT INFORMATION:
with the meal. When she meets with a bride and groom, Murphy asks them what food they would like served at their wedding and what that would cost. They then discuss the couple’s budget. It is then a matter of figuring what Shaffer’s can give the couple at their cost, Murphy said. “We have done modest and we have done through the roof,” she said. No matter the budget, Shaffer’s has one goal. “We want to give our clients a memorable, stress-free evening, with plenty of delicious food,” Murphy said.
Six Star Events Six Star Events in Winchester can also handle wedding needs.
• Shaffers Catering, Barbecue and Deli 913 S. Main St., Woodstock 540-459-3744 www.shafferscatering.com • Six Star Events 341 Victory Road, Winchester 540-773-3306 www.sixstareventsllc.com • Rochelle Myers Catering (703) 791-9328 www.rochellemyerscatering.com
Kim James started Six Star Catering in 2002, with the help of a business partner. She followed that successful business on her own with Six Star Events in 2009, expanding her business to be full-service, one-stop shopping, not just catering.
Locally grown tomatoes from Spring Valley Farm with burrata, local basil and a balsamic reduction prepared by Six Star Events. James has seen trends come and go during her years Courtesy photo
SEE MENU, PAGE 37
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A license to drink at receptions By Max Thornberry
The Northern Virginia Daily
Once the big day has come, vows exchanged and promises made, guests might be left with a thirsty spirit for spirits. Providing alcohol for guests in Virginia can be a tricky business depending on where a wedding reception is hosted and how heavy a hand the new happy couple wants to hold over the wedding after-party. Barbara Storm, special agent in charge in the Alexandria office of Virginia ABC, said the first step for hosting a reception is obtaining a banquet license - with which a bevy of options open up for serving and purchasing alcohol. The one day license costs $55, Storm said and allows individuals to buy alcohol from wholesalers and manufacturers, such as breweries, as well as serve alcohol to guests. Any reception that takes place in a public place will require a banquet license, she said. “With this license, these folks can dispense alcohol to their guests,” Storm said. “The license that is issued is specific to that day and that location.” Licenses are fairly easy to obtain, Storm said, but there are a couple of requirements. Before applying, either online or in-person, Storm said applicants will have to have a copy of the rental agreement and invitations for the event. This, Storm said, helps the ABC confirm that applicants are hosting an event and are not trying to work around state laws for purchasing alcohol at discounted prices. The banquet license will grant access to more exclusive alcohol but manufacturers such as local breweries or distilleries are not licensed to sell products to customers except through a tasting room or restaurant. An agreement with a brewery could be struck to host a reception but if hosts are looking to have some local flavor flowing through taps at their reception at a different location, a banquet license is the only way to get access to local brews. Not every venue will require parties to have a license though. For locations such as a hotel or restaurant that already hold an ABC license, Storm said that as long as the venue agrees to close off the reception area from the public, applying for a license isn’t necessary and, depending on the agreement, alcohol can be provided by the hosts rather than using a caterer. While working with a venue that already has a license is legal, Storm said, that route is less than common. “A lot of our hotels choose to require the license be obtained but by law, it’s not required,” Storm said. “The key is that that area has to be for private use. It cannot be open to the public … guests would bring their alcohol on the day of the event and remove it immediately after the event.” Everything included in the banquet license is time-sensitive, Storm said. Each license is good for one day. If the reception is going to go overnight into the next day, applicants will need a separate license, but they can apply for more than one license at a time, Storm said, as long as the licenses are on either consecutive days or two days within the same month. Licenses cost $40 and the application fee is $15 per license. Storm said licenses usually take about 10 days to process. If brides and grooms apply online, they can pay with a credit card but local ABC offices only accept cash, check or money orders, Storm said. Contact Max Thornberry at mthornberry@nvdaily.com
g n i t Toas tIPs
Raise your glass to the happy couple
Y
BY DINA ZELDEN
our good friend has asked you to make a toast at their wedding. While public speaking strikes fear in the heart of most, it is important to remember that this should be taken as quite an honor.
• BE PREPARED Very few people can “wing it” when it comes to public speaking. Write out your speech and organize it around a central theme. Practice makes perfect. Read your speech in front of a mirror, and to other people to get feedback. Ask about the timing and order of toasts at the event. Will you be using a microphone? Think about the size of the venue and what it will take to be heard by all the guests. • START STRONG It is fine to feel nervous, but do not let the guests know it. Smile. Make eye contact. You’ve got this. Remember to begin by introducing yourself and explaining your relationship to the happy couple. Consider your opening lines. You may want to start by describing the honoree’s best quality or by relating a genuinely funny moment you shared. • BE CONVERSATIONAL On the big day, leave the paper at home, but be sure to bring cue cards to help keep you on track. This will help your toast sound natural, even when you are nervous. Be yourself. Convey your
feelings in a way that feels comfortable to you. Don’t rush. There is a natural tendency to speed up when you are nervous. Take deep breaths to help pace yourself. • SPEAK WITH PASSION A wedding is an important event in a person’s life. You want the guests to feel the significance by adding some emotional impact. No need to struggle with the right words. Let the likes of Shakespeare or Emily Dickinson help you by adding a quote to convey the sentiment. While it is easy to focus on your friend or family member, don’t forget to include their new spouse in your remarks to welcome them into the family. Speak from the heart. Choose words, whether silly or serious, that you can give your all. • FINISHING TOUCHES At the end of your speech, don’t forget that this is a toast. Be sure to raise your glass to the happy couple, look in their direction and offer cheers to them. When all the guests join you, and after following these tips, you can be sure of a job well done. Cheers to YOU!
The Northern Virginia Daily • Fall Bridal 2019 • Page 11
Susan Ranck alters a bridesmaid’s dress inside her shop Susan’s Alterations and Such on North Main Street in Edinburg. Rich Cooley/Daily
Look good, feel good with clothes that fit on your big day By Max Thornberry • The Northern Virginia Daily
EDINBURG - Women like Susan Ranck have kept brides, grooms and wedding parties looking sharp for more than 30 years. Soon, she said, she will be gone and someone new will have to step up and take her place. Inside her cramped shop, Ranck hung a shiny bridesmaid’s dress, a project that had filled its owner with doubt. When she brought it in, Ranck said, the owner had it stuffed in a bag. This was the second dress the woman had brought in and was unsure if it was right. Hanging it up, Ranck said, was part of trying to change the attitude of her latest customer. “Maybe if I hang it up,” Ranck said, “give the dress a little more respect, maybe she’ll like it better when she comes back.” Attitude, Ranck said, is important to her. She is ready and willing to educate. She said she is happy to work with people to do what they want, even if it isn’t what’s best for their dress or suit but she will not stand for being told she “has” to do something. “I keep telling people, I’m in it for the entertainment,” she said. “I’ve been asked to do some really weird things and as long as it’s mechanically workable, I’ll do
it. I’ve ruined a lot of stuff because that’s them better, they’re more comfortable what people asked me to do.” in it and they end up dancing around my floor.” As sewing becomes a lost art, Ranck said there are fewer and fewer places “Most of them will let me be the profesin the county for someone to go to get sional,” She continued. “Some of them their clothes altered. insist on it their way. My job is to do what they ask me to.” “There are people that do the gowns; they do it in their own homes,” Ranck said. “Around here it’s, ‘Who do you know?’”
Preparing clothes for a wedding, Ranck said, or any event for that matter is going to be the same for both men and women. Though most of her shop was filled with women’s clothing, a handful of suits hung, lurking in a corner. Susan Ranck, owner of Susan’s Alterations and Such, holds up a bridesmaid’s dress she needs to alter in her Edinburg shop. Rich Cooley/Daily
The men, she said, are often timid when they first come in. They will slink in the shop and be nervous about entering the space. Women, Ranck said, usually come in with an idea in mind but are willing to let her step in and be the professional. “The girls for the weddings are generally pretty easy to work with,” she said. “By the time I get done with it, it fits
All clothes, men’s and women’s, Ranck said, have similar qualities and require the same base set of skills, though different approaches to each do crop up. “Dresses aren’t made like men’s pants,” Ranck said. “They’re pretty much generic. They’ve got to buy the dress that fits the largest part and then we have to make the smaller part fit.” Letting clothes out - making them wider or longer - is close to impossible, Ranck said. For dresses, the most she can do in most cases is add fabric, which looks less professional than hemming a dress to make it fit better. “The fabric has to be in there to let it out,” she said. “So your best bet to buying something that has to be too big so it has to be taken in. Don’t expect the
little part to go bigger because it’s just not in there.” The rule of thumb, Ranck said, is to not adjust clothes more than 2 inches either way. Any more than that, she said, and the proportions will be ruined and the clothes won’t look right. At that point, she said, it’s better to just buy something that fits better. “There’s a lot of mechanics that go into sewing that people don’t think about,” she said. As Ranck starts slowing down, turning more business away and phasing herself out of the alteration business, she said she is always telling people they have to learn how to sew because she isn’t going to be around forever to do it. Until then, Susan’s Alterations and Such is one bastion of old-fashioned clothes care still available to anyone aiming to look their best for their big day. Susan’s Alterations and Such is located at 309 N. Main St. in Edinburg. Contact Max Thornberry at mthornberry@nvdaily.com
The Northern Virginia Daily • Fall Bridal 2019 • Page 13
Looking for a wedding pie? How about a cheesecake-decorating station or a chocolate eclair tower? The options for wedding desserts are nearly endless, say local bakers and cake decorators.
rts. Local e s s ba de
The Northern Virginia Daily
g
At Ambrosia Catering Company in Strasburg, Tracy Mihalic says brides and grooms are trending away from many-tiered wedding cakes and instead opting for dessert stations.
Something rustic, something new onal wed d i diti n t ra
By Josette Keelor
ng a spin o n utti ep
couples y a s ar rs e k
Doughnut stations, ice cream sundae stations and an old-fashioned milkshake bar are just some of the recent requests Ambrosia has had from area couples. “We did a live action doughnut bar,” said Mihalic. “You’re seeing the doughnuts made in front of you.” Once they’re made, the doughnuts get decorated, and guests have their choice of the type of glaze or frosting they want, along with various candy toppings. Even before doughnuts became a wedding dessert trend, Mihalic said her husband Ray, a chef of 30 years, was making them for his customers. “My husband’s made just about everything.” While doughnut stations offer a fun way for couples and their guests to personalize the experience, doughnuts are also being stacked in towers or hung along peg boards, where guests can grab a quick snack between dances. At Moe’s Donut Shop in Winchester, doughnuts were featured on a recent dinner menu alongside bacon and eggs. “They’re doing a breakfast-themed wedding,” said Front End Manager Steve Taylor. “It is so cool,” he said. “I mean it’s something different.” Though doughnuts worked with the couple’s breakfast theme, Taylor said fried dough is becoming a popular treat at a variety of weddings because of the ease it provides guests in enjoying some quick finger food. It also offers a plethora of design possibilities. Doughnut filling can include white, raspberry, lemon or
vanilla custard, he said, and couples can match doughnut designs with their wedding theme, such as the popular orange, yellow and brown of a fall harvest.
Wedding doughnuts are “a new surge,” Taylor said. “It’s an alternative.”
Beyond doughnuts, couples are also choosing from pies of all sizes, cakes of all flavors and designs, cheesecake decorating stations, pie decorating stations, petits fours, chocolate-covered strawberries and Rice Krispies pops dipped in chocolate. Specializing in giant cookie wedding favors, Jennifer Frey, of Tiers in Heaven cake studio in Stephens City, said she thinks the addition of a dessert table at a wedding reception offers a fun way for brides to “change it up.” “People sometimes are looking for something different,” said Frey, who offers a full menu of wedding cakes, pies, cupcakes and cake pops. But even with a doughnut display or a cake made of cookies, Frey said most wedding receptions still have at least a small cutting cake that couples can use for the photos of feeding each other that first slice. Traditional buttercream cakes are still popular, she said, and a frequent design request she gets is something rustic for barn weddings. Groom cakes are another way to keep your cake and eat it
CONTACT INFORMATION: • Ambrosia Catering Co. 540-450-4200 • Moe’s Donut Shop 540-300-8655 • Tiers in Heaven 703-887-8205
too. Usually a smaller cake that sits alongside the wedding cake, the groom cake offers a way of incorporating the groom’s interests or the couple’s interests into the dessert theme - such as a truck-shaped cake that’s kicking “mud” onto the wedding cake, or a bar scene with a figurine pouring wine. Mihalic recalled a “Lord of the Rings”themed cake that her daughter, also a chef, designed. “And then a lot of times we’ll see cupcakes,” Mihalic said.
Recently, though, the trend she’s seeing most is for ice cream sundae stations - with mint chocolate chip “a fan favorite.” In spite of the risk that hot fudge and cherries might pose to people dressed in party clothes, Mihalic said she hasn’t noticed any concerns from couples. “The desserts are always at the end of the evening,” she said. Contact Josette Keelor at jkeelor@nvdaily.com
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Enchanted Wedding
s
BY CANDACE DONOTELLO
TO HAVE AND TO HOLD, FROM THIS DAY FORWARD.
OMETHING OLD BECOMES SOMETHING NEW AGAIN WHEN YOU REPURPOSE EVERYDAY ITEMS FOR YOUR WEDDING SETTING.
Most settings follow a general decorating rule. Take something old, rustic or unfinished, and pair it with something beautiful and elegant to create the new enchanted rustic wedding theme. Too much old is drab, too many new things are pretentious. Here we have four different looks, all stunning uses of fabrics, wood and flowers to create an elegant theme that guests will talk about for days.
A rustic arbor or huppah made of logs goes from old to enchanting when flanked with beautiful springtime blooms of roses, ruscus, berries and lilac. The fragrant flowers with the drape of an heirloom sheer or lace cloth gives the setting a special meaning for all of your guests.
Has burlap ever looked so elegant? Weddings are taking on a mind of their own with this rustic enchanted look. From burlap draping and bright yellow daisies to Mason jar vases on tree stumps, this rustic look is quite a statement. Your guests will enjoy the natural setting from day into the evening with twinkle lights.
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The Northern Virginia Daily • Fall Bridal 2019 • Page 17
Give your wedding a designer look on a budget with old doors draped with velvet or silk, topped off with spring flowers and lanterns. If you haven’t seen all of the latest uses for painter’s drop cloths from the hardware store, check out the latest ideas on Pinterest. You will agree that the best place to start planning your rustic wedding decorating is at your local home or hardware store. For more ideas on wedding settings and hardware store projects, go to www.foreverbridalmagazine.com.
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wyndhamgeorgewashington.com The Northern Virginia Daily • Fall Bridal 2019 • Page 19
Enchanted tablescapes Velvet table runners in shades of mauve and lilacs with pink napkins tied in baby pink satin ribbon are stunning draped on unfinished wood tables. Accent with spring garden bouquets of garden roses in deep and light colors in antique vases. For a shakespearian look, add figs, grapes and pomegranates to your bouquets and scatter them on your table runner. Don't limit yourself here. guilded candleholders with ivory candles help to set the enchanted mood. the table runner should be draped with creases and folds to give it the non-traditional unrefined look.Think soft, luscious, deep and light tones with smokey glasses and plates in different layers. Mix it up with plates of different colors. if you are renting, you may find plates with gold rims. only use one of these, maybe on the salad plate. If you only have one plate and a charger, make the plate white and the charger gold or silver. layers and levels, slices of logs at random heights, burlap and roses with baby’s breath. The burlap-covered Mason jar with flower bouquets gives the typical overused Mason jar a whole new look. use twine to tie baby’s breath on linen napkins in mint green or choose colors from the centerpieces, like pomegranate or fig.
Set the mood for a reception full of beautiful blooms, wood and rustic elements and a romantic evening of dancing under the stars. BY NELLIE PALMER
ABOVE: Eggplant velvet table runners, figs and grapes with smokey glass plates on wicker chargers gives a completely different take on the rustic Shakespearean setting. Elegant, rustic, enchanting, this tablescape checks all of the boxes. Nellie Palmer
Giving your flowers a monochrome background allows you to use less flowers and create a focal point that pops. antique wood chairs with lace tablecloths over tan linens make a subtle,yet stunning statement.or,for a budget friendly setting,usepainter’sdropclothsunderthelace.bellesofIreland, peach garden roses, baby’s breath, lilacs and ranunculus, are all among our springtime favorites arranged in white vases or depression glass and allows the monochrome linens to act as a backdrop for the vibrant colors. Page 21
Heirloom
Spring Bouquets BY NELLIE PALMER
Worthy of a royal wedding: fragrant garden roses, berries and ruscus make a statement far from minimalism. our favorite blooms for the spring used to create the most enchanting heirloom bouquets: • Peonies - large blushing pallets of white and pink make a statement by themselves or in a bouquet of other textures. • garden Roses - not just roses, but the large garden roses found in the Gardens of Giverny in
shades of pink and peach. • sweet Peas - fragrant purple flowers used to highlight the peonies and garden roses. If your wedding has a lilac theme, carry a bunch of sweetpeas tied with a satin ribbon for a soft sweet look.
• Ranunculus - a perfect little round flower in spring colors that pairs well with garden
roses and baby’s breath. • Hydrangeas - large delicate blooms that make a statement all on their own. If you are looking for a highlight color other than white or blue, this flower is easily painted with floral paint found at your local craft store.
Make a statement by featuring feathers and moss in your arrangement.
The enchanted heirloom flower bouquet is loosely arranged to give it an abundance of texture and height. Using larger flowers like hydrangeas or peonies as a base with fillers of garden roses in different hues, accented with texture of greenery makes this the perfect whimsical arrangement.
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The Northern Virginia Daily • Fall Bridal 2019 • Page 23
Favors With Meaning Finding the Perfect Treat bY nellIe PAlMeR
When you are thinking about the thank you gift or favor for your rustic enchanted wedding, think about your aunts. Whether they are active in your life and helped you with your wedding planning, or if you just see them on holidays, the thought of what your aunt might appreciate taking home from your wedding should play a large roll in deciding what to offer. The best favors are something to eat later after the nuptials are over and the last goodbyes are said. A take-home treat that your aunt will love. Any treat you can make is a hit in a burlap bag. No time for baking? Your local bakery can make cookies especially for the occasion, monogrammed, of course. A green choice for the rustic favor is a plant in a small clay pot tied with a tag and twine. There is an abundance of clever quotes to hand write on the tags, like “love grows” or “love blooms,” found on the internet. The display is a focal point for your creativity to shine with wooden crates and the fabrics and flowers from your table settings or ceremony as a backdrop. Display a variety of plants for family and friends to choose from, they will be thrilled with the thoughtful gift.
A green choice for the rustic favor is a plant in a small clay pot tied with a tag and twine.
Any treat you can make is a hit in a burlap bag, or order directly from your local bakery, monogrammed, of course.
A jar of jam from your mother’s recipe, or a jar of honey from the family hive are both nice gestures and a gift that is sure to be cherished.
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The Northern Virginia Daily • Fall Bridal 2019 • Page 25
c i t s u R Cakes BY CANDACE DONOTELLO
There’s something about figs on a cake that takes you back to simpler times. When you are looking for something to give your plain, rustic cake some interesting texture, try adding fig preserves to the filling and topping the cake with quartered figs and berries. Top it off with a little greenery, or even a spray of roses.
Bare Cakes topped with spring flowers and fruit are the perfect example of letting your expression and style shine on your wedding day. Before you choose your cake, always start with a tasting. The appropriate design and display setting will come along once your theme is complete. Gone are the typical silver cake stands, the new tradition is to create a new tradition. The last impression from your wedding should be how wonderful the cake was!
Bring the springtime to your cake with flowers and greenery rather than fancy icing. If you are going for the rustic, unfinished look on your cake, it better taste good. Only fancy cakes with hours of delicate decorating can get away with dry cake.
The Northern Virginia Daily • Fall Bridal 2019 • Page 27
ALTERNATIVE WEDDING INVITATIONS bY DInA zelDen
• PAPER TWISTS
Want to use paper but liven it up a bit? There are lots of fresh ideas. Laser-cut invitations, as well as envelopes, add a delicate flair. Scratch off invitations with fun graphics and a place to reveal important information sets the stage for a fun celebration. Don’t forget to toss in a penny for scratching. Lightweight paper can be folded into pinwheels, cranes, and even that grade-school favorite- fortune tellers! Coordinating paper can be used for origami favors and decorations on the big day.
• BEYOND PAPER
No need to stick to paper. You can print your invitation on different materials. An invitation etched in wood would invoke a rustic venue such as a lodge or barn. Acrylic is another alternative to paper. If a nostalgic feel is what you are going for, consider printing on and sending your guests an elegant handkerchief that can be used later to dab those happy tears. Is baking your hobby? Try tea towel invitations that your guests can use in their own kitchen. Want to send an eco-friendly message? Seeded paper looks beautiful when it arrives in the mail. Then, it can be planted to become a lovely gift of wildflowers or herbs.
Of all your wedding elements, the invitation is the first one your guests will encounter, and it will set the tone for your special day. Here are some unique ideas to explore.
In our image-obsessed culture, what better way to invite guests than with a ViewMaster and reel?
• NOVELTY ITEMS
Try stepping outside the box with a novelty invitation to prepare your guests for a fun event. Coffee mugs, magnets, balloons, and pencils are just a few of the items you can print on these days. Smaller items may be better for Save the Date cards, which contain less information and mailing costs need to be calculated. All things considered, you are sure to surprise guests and have them excited about the wedding. In our image-obsessed culture, what better way to invite guests than with a View-Master and reel? Remember the 3D fun of your childhood? You can have reels made with your favorite couple photos and the invitation printed on the center. That is sure to be an invitation like no other! Your invitation gives your guests a sneak peek of your celebration. Take some time to reflect on your personality and the mood you want to set, then have fun finding an invitation that is uniquely yours.
The Northern Virginia Daily • Fall Bridal 2019 • Page 29
New York Fashion Week 2019
Spring Bridal
A collection by oleg cassini By Suzanne Fox Christmas 1936, the day Oleg Cassini arrived in New York, was the beginning of a new fashion era. His sparse possessions as described in his autobiography consisted of a tuxedo, two tennis rackets, a title and talent. Born with the title of Count, the son of a Countess and the grandson of the Russian Ambassador to the United States, Cassini lived an intriguing life. It’s no surprise that he would follow in his mother's footsteps by going into the fashion industry which made him an award winning fashion designer for the stars. His introduction to stardom began on the tennis court when he played a doubles match with the head of Paramount Pictures, which in turn led to a job offer as a full designer. While at Paramount, he designed costumes for stars such as Grace Kelly, Audrey Hepburn, Marilyn Monroe and Gene Tierney, whom he eventually married. His latest designs were worn by stars such as Renee Zellweger, Kim Basinger and Taylor Swift. Cassini brought color to the Tonight Show when he began dressing Johnny Carson in colored shirts. One of his greatest achievements was his appointment by Jackie Kennedy as her Secretary of Style. He created the “Jackie O” look that revolutionized women’s fashions and was copied by women all over the world. Cassini visualized her as an American Queen and Mrs. Kennedy acknowledged that “Oleg dressed me for the part.” Cassini was dubbed Man of the Year from the Humane Society for his work and care for animals. He created collections of manmade fashion fur, the ‘evolutionary furs.’ In 1999, he was awarded the Humanitarian Award at a fashion show and Gala in Washington DC. In his own words “What we’re designing is as elegant and attractive as fur and eliminates the enormous cruelty that goes on in the killing of animals for fur.”
Oleg Cassini Spring 2019 Bridal fashion show in New York City.
A model walks the runway during the Oleg Cassini Spring 2019 Bridal fashion show on April 12, 2019 in New York City.
Geometric dresses, pillbox hats, boxy jackets with oversized buttons and occasionally dramatic gowns. Cassini designed a reported 300 outfits for the First Lady including a Swiss double satin white gown decorated by a single flower appliqué which she wore to the Inaugural Gala Ball in 1961. The dress was subsequently named one of the “50 Dresses that Changed the World” by the Design Museum in England. Today, even though Cassini is no longer alive, his designs are carried on through his design house with the same flair of style he used to create the “Jackie O” look. It’s no wonder that Cassini's gowns sparkle, as he once won the award, “Most Creative Presentation” for an evening gown painted in dramatic colors on silver foil. His brilliant use of color and texture is what makes his designs so unique. If you have an opportunity to wear an Oleg Cassini gown on your special day, wear it with pride because as Oleg Cassini said, “My preoccupation is to make women look beautiful.” A model flaunts her full-length veil during the Oleg Cassini Spring 2019 Bridal fashion show.
Jacqueline Kennedy at the Inaugural Gala Ball 1961
Family Style Dining
A rustic family-style dinner calls for simple, comforting food that is easy to pass around and take individual portions of. bY MIcHelle FoucHI esneAult
Weddings with a rustic theme have been gaining in popularity. twinkling strings of lights and an abundance of greenery and natureinspired accessories transform a simple setting into a warm and relaxed atmosphere for you and your guests to celebrate your special day. after the “i do’s,” everyone looks forward to dining, but there is more to the wedding meal than the actual food. there is also how it is served. For those who favor the formality of a sit-down dinner but prefer the casualness of a buffet, family-style dining, which features guests seated around the table where food is placed in serving dishes for your guests to pass around, offers the best of both worlds. LoCation any venue that is within your budget and will fit the number of guests you are inviting works for family-style dinners.You’ll need plenty of room for either long tables or large individual tables. the important thing is to not crowd the tables so you have room for all the food! FooD, seRViCe anD DeCoR A rustic family-style dinner calls for simple, comforting food that is easy to pass around. You can place all the courses on the table, or have a combination of plated and passed food. A popular choice to keep costs down is to serve the main dish on individual plates, then place the sides on the table for your guests to share. Your food budget may be a bit higher with this style of eating because the caterer will need to prepare extra food to make sure nothing runs out.
Though your food costs may be higher, there are other areas where you can spend less. Meal response cards are unnecessary as everyone will be served the same meal. Since everyone will be serving themselves, you won’t require as large of a serving team and, because your guests don’t have to wait for a server, the meal itself will take less time, so you won’t need the servers as long. In keeping with the rustic theme, using table runners instead of full tablecloths would add a charming touch. Large elaborate centerpieces will just get in the way of the platters and bowls of food.You can either do away with them altogether, or use small inexpensive touches such as a scattering of candles and Mason jars filled with flowers at each table. Questions about amenities Will the venue supply someone to coordinate deliveries and personnel before your event and the dining room and servers during? Is catering available? Do outside caterers have to bring prepared food or is there a fully stocked kitchen and prep area for them to use? A family-style dinner uses many more serving platters, bowls, and utensils than a sit down or buffet style meal. If your caterer can’t supply them, you will have to leave room in your budget to rent them as well as linens, plates, and flatware, or you can save money by shopping flea markets and garage sales to buy your own.
One Special Day One Unique and Convenient Location
Nestled between the Blue Ridge and Massanutten Mountains Stover Hall Wedding Venue is situated on five lush acres and surrounded by magnificent views of the beautiful Shenandoah Valley. Our 4,500 sq. ft., updated climate controlled, rustic, event barn will welcome up to 200 special quests. The 1830’s main house and on-site cottage will comfortably accommodate 12 members of your wedding party. In addition, you and your guests may relax in a cool swimming pool on a warm afternoon or gather around the fire pit on a brisk evening. Stover Hall Wedding Venue offers you the convenience to hold your rehearsal, rehearsal dinner, reception and wedding ceremony in one stunning location. It’s your day - make it special!
W ED D
ING VENUE
1381 US Hwy Bsn 340, Luray • 540-742-1703 www.stoverhall.com The Northern Virginia Daily • Fall Bridal 2019 • Page 33
g n i d d e W
COORDINATOR Planning Your Days bY DInA zelDen
W
hether you are opting out of hiring a wedding coordinator because you want every aspect of your wedding to have your personal touch, or you need to save money, there is one professional you should consider hiring. A day-of coordinator is just what you need.
This type of coordinator will save you money because they work with you for a shorter period of time. since you do the up-front planning, you can be sure that your personal touch is in all the details. so just what can you expect from this service professional? They will be your spokesperson, cheerleader, and supporter in the weeks leading up to, and all the way through the tears and cheers of the big day.
SPOKESPERSON Don’t let the description “day-of” mislead you. this type of coordinator will begin meeting with you 6-8 weeks before your wedding to create a timeline for the day. the coordinator will be in contact with all the vendors you have hired to create a team atmosphere ensuring everyone is on the same page and working together to guarantee a smooth event from start to finish. once hired, they will be the point of contact, checking on last minute details, freeing you for your personal preparation.
CHEERLEADER
The last few weeks before the wedding are often the most stressful. There will inevitably be last minute issues which is why you hire a professional. A day-of coordinator will lead you in a walkthrough of the venue the week of the wedding to make certain your event will be just as you envision. They will conduct the rehearsal and be sure all participants feel comfortable with their roles.
SUPPORTER
on your wedding day, you can expect the support of your coordinator, and so can your parents and bridal party. this will ensure that the needs of your family and those special to you will be handled without causing you added stress. the day-of coordinator will be the first person on the job and the last to leave. They will cue all the wedding professionals so that this once-in-a-lifetime event goes smoothly.
The Northern Virginia Daily • Fall Bridal 2019 • Page 35
e c n a D The Night Away
Good music will set the mood you want at your wedding whether you choose to book a band or hire a DJ.
BY CANDACE DONOTELLO here are pros and cons for each, and no matter which you choose, take the time to listen to their work to make sure the performance will meet all of your expectations on your special day. DJs are less expensive to hire and use less room than a band.they are able to provide a variety of music and styles and are more likely to accommodate any last minute requests.a good DJ can gauge the mood of your guests and pick music accordingly, going back and forth between background music and dance hits.They also can play for longer periods and are able to schedule music even when they take their break. A DJ can be just as charismatic as a band but the performance vibe just isn’t the same. Also, some genres, such as big band, really do sound better when there are live musicians playing. If you love live performances or a particular type of music, a band will be a better choice. band members can interact with your guests and put on a fabulous show in addition to providing great music.You also have the flexibility of asking them to update an older song or to play a song in a different style. on the flip side, bands tend to be more expensive and don’t have as long a playing period. During breaks, you won’t have any music at all unless you provide it.You are limited to the songs the band knows and if you have a special request not in their repertoire, it may cost extra for them to learn it. smaller venues may have a hard time finding space for a band and you could wind up with a crowded dance floor and reception area. the earlier you start your search the better; talented bands and DJs book far in advance. With a little persistence and a sense of what you want, you’ll find the perfect music to dance the night away!
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Menu, from Page 9 of experience in the wedding business. A current trend in wedding catering that she is seeing is the return of the brunch, which typically means food stations, such as an omelet station or stir fry. “People have busy lives so when they have a wedding with people coming in they want to socialize, walk around and graze on food. People stroll around and eat when they want. We can tell when they are done,” James said. People seem to have more refined palates and are wanting fresh and local ingredients, she said. Some foods are just favorites and are standard like their herb, garlic and olive oil roasted beef tenderloin with horseradish cream. Six Star Events works within a client’s budget. For those on a tighter budget, Six Star Events can offer a more affordable option while giving couples the same flavor profile as the popular beef tenderloin by using grilled flank steak, she said. Often a fish entree is requested. Six Star Events might suggest salmon as a more cost-effective entree then tuna. They also do chicken breast with wild mushrooms in a fresh herb white wine cream sauce. “We can think of good food within the budget that will work within the venue,” James said. On the day of the wedding, there is one thing everyone wants. “They want good food, a pretty presentation and a staff that is on top of things,” James said.
Candied bacon prepared by Rochelle Myers Catering.
Courtesy photo
Rochelle Myers Catering Rochelle Myers, the owner of Rochelle Myers Catering based in Leesburg, said a wedding trend they have seen and were on the forefront of is personalization. “Personalization is the hallmark of my company,” Myers said. “People want to make their wedding their own.” That can mean taking food that is special to the couple and incorporating it into the menu. It can often mean taking global cuisine and tying them into the menu in such a way that 100 plus people can enjoy them, Myers said. She pointed out, however, that it is hard to go wrong with a classic like beef tenderloin. She takes time with the client, getting to know them and their needs. Catering is often thought of as just the food but catering also includes rental of the equipment such as the dining tables and it also includes the time of the service staff, she said. Those services are ways to save clients money without compromising on the food - such as clients having others set up the tables and limiting the amount of time the service staff will be needed. Myers and her staff strive to make the wedding a special experience personalized for her clients. Contact Melissa Topey at mtopey@nvdaily.com
The Northern Virginia Daily • Fall Bridal 2019 • Page 37
Photography, from Page 5
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years, springtime sees an uptick in weddings. Both agreed winter is atypical for area weddings, but as couples choose to break from the mold, there’s little predictability in the wedding photography business.
*** Front Royal photographer Franzi Curry, of Franzi Lee Photography, recently returned from a wedding in Iceland. Normally she keeps pretty local to Northern Virginia ad the Shenandoah Valley, but when a family friend hired her for their destination wedding, she gladly waived the usual wedding fees for a free week on black sand beaches, where even in midsummer, nighttime temperatures hover around freezing. “It was a very unique wedding and one that I will never forget,” she said. Many of the couples she photographs become longtime customers, something she said has become a specialty of hers over the last five years and one of the big trends she’s noticed.
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“They want the full experience and not just pretty pictures at the end,” she said. “It’s a longtime relationship that we’re creating.”
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As a result, she’s become something of a combination photographer and wedding planner, helping couples set their wedding timeline so they can enjoy the day without stressing over the details. Her wedding packages often include engagement photos to help her build that trust and easy relationship with her clients.
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“I would say that 90 percent of my couples easily do the engagement session,” she said. The remaining 10 percent usually agree after some consideration. Other trends she’s noticed are that barn weddings are slowly phasing out, and luxurious indoor weddings are phasing in. Couples want the ballroom, the air conditioning and the amenities, she said. Even in the spring and fall, “They want to party inside where it’s a little cooler.”
***
2019 dates still available
Hoping to offer couples a little something new for their big day, Napear started the website ElopeNova.com, where couples can hire her to photograph their elopement, something she said has also changed with the times. “Eloping is not what it used to be,” she said. “Some people don’t want the pressure of a big wedding.” Elopements these days can save couples a lot of money while allowing them to focus on the features of a wedding that they want to keep: such as the clothes, the location and the photos.
Katherine Roper Photography
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Napear designed these intimate weddings specifically for the couple and up to 20 guests. Launching the site last winter, she said she’s had a good amount of interest so far, though the site has taken a back seat to her regular wedding photos lately. “I think it will continue to grow as a trend,” she said. Contact Josette Keelor at jkeelor@nvdaily.com
Katherine Roper Photography
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The Northern Virginia Daily • Fall Bridal 2019 • Page 39