Weddings Fall 2018 by repubnews

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MORE THAN JUST A PHOTO BOOTH Flip Books serving as an interactive wedding favor

FOOD TRUCK CATERING Foodie couples can opt for untraditional fare

“I DO”

LOCAL COUPLES. REAL WEDDINGS. An inside look at several local couples and their wedding day details.

Delight in the Discovery!

Engagement Rings Wedding Bands Custom Design

Don Do n Mu Mullllller er Gal alle lery ry Inc nc. 40 Ma Main in St. Nor orth tham th ampt am pton pt on,, MA on dmgn dm gnoh gn oho. oh o.co o. com co m

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Your wedding day will be one of the most memorable moments of your life, at the Castle of Knights • Complete banquet facilities • Complimentary private bridal suites • Expert catering for up to 700 people. We are known for coordinating all details into a ﬂawless occasion, providing superb menus and personalized service with attention to every detail.

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TABLE OF

CONTENTS FALL 2018

More than just a photo booth

8 10 16 18

20 23

16 On the cover: Liz LaBrocca and Peter Cangialosi at their wedding at Mill 1 at Open Square. Photo by Love & Perry Photography and Films.

Brian Hale of HaleChannel Photography & Wedding Films introduces new twists to the traditional wedding photo booth

Consider mobile catering with food trucks Customize your wedding day menu and wow your guests with a traveling food truck

Creating an exquisite wedding vision on a budget Wedding pro Cara Lampe of Fox & Lantern Event Planning and Styling shares tricks to designing a budget wedding

Reception Trends: Blissful Brunches Are you a morning person? Consider a brunch reception with unique food combinations

Something old, something new, something you Bride Liz LaBrocca tells us how she repurposed her mother’s wedding gown into a completely new look

“I do” Local Couples. Real Weddings. An inside look at local couples and their wedding day details

Wedding Checklist Making sure no detail for your special day goes unnoticed!

Weddings STAFF

Publisher and CEO George Arwady garwady@repub.com

Advertising Director Mark A. French mfrench@repub.com

UniqueVenues

LOOKING FOR SOMEWHERE OUT OF THE ORDINARY FOR YOUR NEXT EVENT OR MEETING?

Springﬁeld Parks, Buildings and Recreation Management is proud to share these unique venues right in the heart of Springﬁeld.

Local Content and Photos Allison Litera alitera@repub.com

Whether you’re looking for an inspiring location to host a private special event or a corporate meeting or retreat, we offer 3 unique venues.

Advertising Sales Manager Fran Smith fsmith@repub.com

Immerse your guests in old world elegance brought to life by the Carriage House at the Barney Estate, surrounded by the natural beauty of Forest Park.

Creative Lead

Curtis Panlilio cpanlilio@repub.com

Design

Michelle Johnson mjohnson@repub.com

Stay focused on the moment amidst the rustic, historic charm of Emma’s Place on Wilder Pond, a homey atmosphere with breathtaking treetop and aquatic views. Or, breathe in the outdoor splendor of King Philip’s Stockade Pavilions, an outdoor venue, surrounded by winding paths and lush forestlands.

EMMA’S PLACE ON WILDER POND

we look forward to helping you discover the natural beauty outside your door.

KING PHILIP’S STOCKADE PAVILIONS

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Weddings is published by The Republican. Our offices are at 1860 Main Street, Springfield, MA 01103. All advertising is subject to the terms and conditions of the Weddings rate card, and all advertising submitted is subject to the approval of the Publisher. The Publisher reserves the right to cancel an advertising order or reject or edit any advertising copy or images. The Republican Co. shall not be liable for incorrect ad placement. Liability for failure to publish an ad shall not exceed a refund of or credit for the original price of the ad. Liability for an error will not exceed the cost of space for the section the error occupies. Credit will be allowed for the first insertion only. Advertisers should check ads upon publication. The contents of this publication are copyrighted 2018 The Republican Co. All rights reserved. No portion of Weddings may be reproduced in any form without the consent of the Publisher.

THE CARRIAGE HOUSE AT THE BARNEY ESTATE

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PHOTOS COURTESY OF DANI FINE PHOTOGRAPHY

BRIAN HALE (SEEN AT RIGHT), OF HALECHANNEL PHOTOGRAPHY IN CHICOPEE, UPS THE PHOTO BOOTH GAME WITH HIS REVOLUTIONARY

FLIP BOOKS BOOTH.

o t o h p booth

MORE THAN JUST A

By Allison Litera

Many couples will consider having a photo booth at their wedding. And why shouldn’t they? Who doesn’t love having a printed photo keepsake to hang on their fridge or at their cubicle? Whether it’s of a group of friends goofing around or stealing a kiss from your significant other, fun photos are one of the best ways to capture and reflect on the happy vibes of your wedding day. Brian Hale of HaleChannel Photography in Chicopee is all about this feel-good mood. “I love working at weddings,” he says. “There is no doubt that I love what I do as a full-time photographer.” His passion is evident in his fun-loving and lively personality. Since Brian is always wondering how to find bigger and better ways to entertain wedding guests, he has gone the distance to enhance the wedding photo experience. One of his most interesting photo booth services? Flip books! “At first, people don’t know what it is,” says Brian. “But once they see a freshly-made flip book in someone else’s hands, they can’t wait to try it for themselves.” Since 2014, his Flip Books booth has

been wowing guests of weddings and other special events. The Flip Book booth is set up as a normal photo booth with lights, camera, and backdrop. Instead of a typical printed photo strip, guests will receive a flip book documenting their experience behind the camera. Classic props such as funny signs, boas, hats, and inflatable guitars are supplied if couples want to use them. After you gather your props, an atten-

dant will instruct you on what to do inside the booth. There is a video screen in front of you to help make sure that you fit in the video frame, and a touch screen for the attendant to start the countdown. When they say go, a video is recorded for seven seconds. Feel free to blow kisses, throw confetti, or show off your best dance moves. Even more entertaining, there’s a 32” screen on the other side of the booth to show everyone else what you’re up to behind the camera. “The buzz that the larger outside screen generates gets other guests excited and wanting to try the booth for themselves,” explains Brian. Once the video is taken, the frames are turned into 60 pages of a small flip book. They are printed and sliced, then bound together by a second booth technician. The end product is a flip book of your video measuring 3 ½” wide by 2” tall. The entire process from start to finish takes only a couple of minutes, taking the stress out of worrying if all of your guests will be accommodated. “Our high-speed printer is capable of printing 32 pages of photos per minute, producing up to nearly

SUPPLEMENTAL PHOTOS BY HALECHANNEL PHOTOGRAPHY

50 flip books per hour,” Brian says. “This means that the majority of your guests will be taken care of during a typical four-hour event. Plus, we are always prepared with backup equipment (cameras, printers, and supplies). We guarantee that everything will go smoothly.” The booth is also fully insured. Each event booking also comes with a custom-designed flipbook cover template specific to the event. “We have over 50 design templates to choose from, so couples can be certain that we encompass their ‘theme’ in the flipbook cover,” he explains. “If they have another design in mind, we can make that happen, too.” If couples are curious to learn more about the Flip Books booth, Brian welcomes them to make an appointment to visit his studio to see samples or try the booth out for themselves.

“It’s really picking up,” Brian says. “People are excited about the buzz that the booths generate and the fact that their guests can go home with a unique favor.” In addition to Flip Books, Brian offers traditional photo booths, slow motion video booths, wedding photography and cinematic wedding film packages. “Our Gravity Booth has the same setup as the Flip Books booth, but instead it takes a slow-motion video of your guests using a high-speed camera,” Brian explains. This option is excellent for the social media-savvy couple who loves to post and share online content. “The video files from the Flip Books and Gravity Booth are included with any event via a custom online gallery that can be shared with your guests afterwards,” he says. “With the Gravity Booth, I edit the video clips with music.

The end result is like one big music video. It’s so fun to watch the video after your event and see all of your guests having a great time.” So if you’re considering a photo booth at your wedding, consider kicking it up a notch with these unexpected options. “I’m so thrilled to offer such unique and exciting services for Western Mass couples,” Brian concludes. To see more of HaleChannel’s professional wedding photo services, visit:

halechannel.com flipbookevents.com gravitybooths.com redcarpetbooths.com 9

CONSIDER MOBILE CATERING WITH

food trucks By Allison Litera

If you’re looking for farm-to-table... WHEELHOUSE Based out of Amherst, MA wheelhousefarm.com (508) 446-2935 Craving a wedding menu inspired by the seasons and the bounty of local farms? Check out Wheelhouse; it’s literally a farm on wheels! Dubbed a “farm truck”, Wheelhouse uses locally sourced ingredients prepped from scratch.

The truck is run by Jake Mazar and Will Van Heuvelen, who are farmers at heart. Jake is also the founder of the Artifact Cider Project. “All of our foods are made from scratch,” says Jake. “We use as many local ingredients as possible from nearly 40 different local farms across the state and New England.” “We have a lot of tools in the toolbox,” adds Will. “We can serve appetizers, desserts, dinner, or do late-night snacks and bartending.” The truck operates seasonally from spring into late fall. “What differentiates our food truck is that we make an effort to reflect the seasons by crafting menus consistent to what’s in season and growing on the farm,” says Will. When they meet with couples, Jake and Will like to get a sense of their tastes and aim to highlight the freshest ingredients available. “From there, we will work on and propose a menu to them, and then tweak it from there,” says Jake. “We’re able to flexibly accommodate a wide variety of requests.” The price is about $20-$60 per person for the food truck, depending on the size of the event and selected menu items. “We like to stay consistent with a theme,” adds Will. “Sometimes we’ll do BBQ, other times we will do tacos and utilize the same crop of ingredients in different ways.” For the duo, it’s more than the end result that makes them happy – it’s the process that goes along with it. “When we go out to weddings and events, it’s a culmination of growing the food, prepping it, and people getting to eat and enjoy it,” says Jake. Will adds “wedding guests expect a certain degree of quality behind the food, it’s fun to meet (and even exceed) their expectations.” In addition to festivals and on-farm dinners, Wheelhouse is also available for full-service catering. Catered food offerings throughout the year vary. A spring menu might contain lamb kefta with herbed farro and tahini yogurt sauce, glazed hakurei turnips, and green garlic and ramps poached in chicken stock with a dessert of rhubarb beignets with turmeric honey. Summer dinner options could range from ratatouille, cider braised brisket, and herbed farro with eggplant to beef barbacoa, braised citrus chicken carnitas, and garlic confit tacos. Fall brings rich harvest flavors such as chicken confit with charred radicchio, volunteer scallions and umbel flowers with rye berries, ending with apple cider beignets with ginger crème for dessert. Appetizers range from homemade broths, cheeses and charcuterie, maple cheddar cornbread, and pickled veggies, to name a few. “When you eat at Wheelhouse you're eating a meal that's traveled a short distance but came a long way,” the two conclude. Photo provided by Wheelhouse.

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If you’re looking for sweet (and healthy) treats...

CROOKED STICK POPS Based out of Easthampton, MA Crookedstickpops.com (413) 337-POPS (7677) The crooked sticks weren’t originally on purpose. “Since the sticks wouldn’t sit straight in my popsicle molds, I figured to just keep them that way,” laughs owner Julie Tuman. The pop business opened in May 2016 with its mobile tricycle. Today, Crooked Stick Pops has its own storefront in the Eastworks

building and three mobile units: the trike, a cart on wheels, and a mini table setup for smaller spaces. The shop makes yummy seasonal flavors like blackberry with fig balsamic, blueberry lavender lemonade, strawberry banana pineapple, salted caramel apple, and peanut butter and jelly (to name a few). “Ninety-five percent of our pops are fruitbased,” Julie explains. “The rest are coffee-based flavors. Our pops are made in our commercial kitchen and are all-natural with no preservatives or additives.” If hired for your wedding, you can choose between two to four flavors to feature. These flavors can be selected from the seasonally available flavors, or custom flavors can be created to fit the theme and season of your wedding. “By offering only a few flavors per event, it’ll help your guests choose more easily,” advises Julie. She usually spends about an hour at weddings, since it’s as simple as unwrapping and handing out the freshly-made pops. The pops can serve as a cool treat to surprise guests with while they’re heating up the dance floor, or a sweet surprise during cocktail hour or dessert time. Imagine your

guests’ excitement when they see the pop trike rolling up to your reception! Crooked Stick Pops even offers “poptails” -- pops inspired by cocktails. “We’ve done flavors like strawberry daquiri, cucumber gin, and sangria pops,” says Julie. Thinking of having a custom cocktail at the bar? This is a fun, frozen take on the idea, especially during a spring or summer wedding. “Sometimes each person in the couple will have a custom pop flavor created that reflects their personality, just like you’d have a custom cocktail,” Julie adds. Summer is the most popular time for the pops, since the carts also make appearances at music, food, and drink festivals and fairs. “We’re great for couples who want something a little outside the box,” says Julie. “We’re definitely a non-traditional wedding treat. We can even match the color scheme of your wedding (except for blue, which is really hard to achieve with natural fruits)!” Even though they’re a little crooked, Crooked Stick Pops are a straight-up delicious choice for your wedding.

If you’re looking for pizza hot out of the oven... THE LAUGHING TOMATO PAELLA & WOOD FIRED PIZZA Based out of Northampton, MA thelaughingtomato.com (413) 320-5987 There’s something about a warm fire and good food that draws people together, especially when it’s delectable artisanal pizza. Sue Iacuzzi and Armando Verea, owners and operators of The Laughing Tomato, are all about keeping wedding guests fed and happy. “While we were living in Naples, Florida, we saw a mobile wood-fired pizza oven and thought it was a brilliant idea,” Sue explains. Since then, the duo moved up to Northampton and founded The Laughing Tomato with their specially-built mobile oven in 2012. Sue and Armando will usually arrive 2-3 hours prior to start time to set up and heat the oven to its ideal temperature before they start cooking. The wood fired pizzas are served buffet-style at The Laughing Tomato’s tent setup, which includes their custom-build mobile wood oven and preparation and serving areas. “We have a very casual, rustic approach to pizza,” says Sue. “It’s a great fit for vineyards or other outdoor venues. We

also do engagement parties and rehearsal dinners.” Pizza packages start at 30 pies for $850 for two hours. The packages include basic cheese and pepperoni, plus two specialty pizza selections. The specialty pizza offerings range from the “Adam & Eve” (EVOO with roasted garlic spread, fig jam, rosemary, gorgonzola, prosciutto and arugula), to “The Havana” (EVOO with roasted garlic spread, mozzarella, hickory smoked pulled pork in Mojo Criollo sauce, red onion and sweet plantains). Most of their ingredients are sourced locally, and Sue makes the dough from scratch. They are happy to customize the pizza selections, and also offer gluten free and vegan options for an additional fee. Each pizza is about 11 inches in width. “We find that each guest will eat about 2/3 of a pizza,” says Armando. Their season spans from April to November. Their busiest months are June, September and October. The ideal wedding size for The Laughing Tomato is a smaller wedding, usually about 100-120 guests. “It isn’t just food, it’s theater in a way,” smiles Sue. “Guests will come hang out by the fire and chat… it’s an experience.” “We definitely enjoy the party

atmosphere and seeing the guests have fun,” adds Armando. In addition to pizza, they also offer paella, a Spanish meal of rice and meats and seafood. They cook their paella onsite in a large skillet. “We have three major goals,” they conclude. “To earn a simple living while making delicious fresh pizza, to provide a friendly and engaging food experience, and to have as much fun as possible!” Photo provided by The Laughing Tomato.

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Tekoa is the perfect venue for your special day. With our beautiful New England setting, scenic grounds and spacious banquet rooms that hold up to 350 people, we welcome indoor and outdoor ceremonies of all sizes. Our menus feature creatively prepared food using the best fresh ingredients. Our professional planning staff ensures that all your needs are met, with a collaborative approach that allows you to add your own personal touch.

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If you’re looking to satisfy a variety of tastes... AUNTIE CATHIE’S KITCHEN Based out of Agawam, MA auntiecathies.com (413) 788-0022 Funky, whimsical, and fun-loving; all words to describe Cathie Cappa of Auntie Cathie’s Kitchen. Her food truck, nicknamed “Sophia”, is the traveling incarnation of her fanciful café in Coopers Commons. When the food truck is booked for an event, Cathie likes to sit down with her individual couples and customize each menu to their tastes. “At one event, I might be doing brisket and chicken with a vegan cheese platter, or at another I will do brunch with quiche and French toast,” Cathie says. She has done everything from breakfast to lunch, appetizers to dinners to desserts. Her aesthetic is big on using fresh, wholesome ingredients from local farms and vendors. “All of our food is sourced from local farms,” she explains. They utilize ingredients from Blossoming Acres in Southwick, MA, Red Fire Farm in Granby, MA, Scantic Valley Farm in Somers, CT, and Sweet Pea Cheese Makers in Granby, CT. “We do our best to not use boxed or canned ingredients,” she adds. Better yet, all of Cathie’s foods are

gluten free and allergy free. She specializes in vegan fare as well. “The great thing about having gluten-free and allergy-sensitive options at your wedding is not having to worry about guests who may have certain food allergies,” says Cathie. “You are able to accommodate everyone.” Cathie’s ideal wedding is something “laid back, romantic, and ideally on a farm or in your backyard,” she smiles. Diverse weddings fit the bill as well, since Cathie offers such a wide variety of food and dessert options. Her favorite season to be out with her food truck is the fall. She acknowledges that it’s becoming a more popular time of year to get married. “I love the fall because not only is it a beautiful season; it’s a great time to cook,” she says. “Farms are literally piling out their crops. I love pies and all the different flavors of desserts (and other dishes) that I can offer at that time of year.” Although she offers traditional catering and is able to host events at her Agawam café space, she loves to get out on the road with Sophia. “Believe it or not, we can be a bit more creative in our food truck,” she adds. “It’s our place to play. I love having the freedom to make a menu tailored to a single couple.

Having customized menus with delicious food makes everyone happy, and that’s what a lot of couples look for at their wedding." Quirky couples take note: Auntie Cathie is your food truck superhero.

If you’re looking for comfort food and cheesy goodness... SAY CHEESE! Based out of Worcester, MA saycheeseft.com (413) 315-1397 If you ever ask Teri Goulette to smile for a photo, make sure you tell her to “say cheese!” The licensed auto damage appraiser turned grilled cheese maven offers some of the tastiest grilled cheese sandwiches in the state via her traveling trailer, which has been on the road since 2015. If you haven’t spotted the bright orange truck at a local festival or fair by now, just know that this truck is as hot as its sandwiches straight off their grill. “We attend loads of events, whether it’s at one of the many Western or Central MA breweries or a variety of the region’s fairs and festivals,” says Teri. The truck’s operating season is mainly from April through November, but they will spring up at various breweries during the winter months. “About 50 percent of our business is from breweries,” adds Teri. The vibe of the truck is funky and fun. Their grilled cheese menu is simple with several significant flavors, ranging from the caprese (fresh mozzarella, tomato, basil, balsamic glaze) to the famous picklebac (cheddar, bacon, dill pickles). If you want just plain

cheese, they offer that too! All sandwiches are served on grilled Tuscan ciabatta bread, and bacon is only $1 extra. They are also able to provide vegan or gluten free options if needed. “We offer our entire menu for weddings and special events and are able to serve up to 100 people per hour,” says Teri. “We will have anywhere from four to six people manning the truck at special events, depending on the number of guests.” Pricing starts at $13 per person for one sandwich and a bag of chips. There is also an additional staffing fee and mileage fee for when the truck travels out of the Worcester area. “We love meeting so many different people and traveling to places we’ve never seen,” says Teri. “And we really enjoy intimate, rustic weddings, whether we’re the main course or a surprise late-night snack.” You really can’t beat comfort food – biting into a warm and flavorful grilled cheese sandwich surrounded by family and friends – it brings a gratifying experience to any event. “Food trucks are so progressive in terms of catering,” says Teri, “and we love peoples’ reactions to eating our sandwiches.” If you love easy and cheesy, you can’t go wrong with Say Cheese!

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g n i dd wveision CREATING AN EXQUISITE

ON A BUDGET By Allison Litera

Centerpieces. Table runners. Place settings. Candles. Ribbons. Chairs. Chalkboards. Hand-lettered escort cards. Mirrors. Lanterns. Uplighting. Wood. Metal. Geometric shapes. Balloons. Flowers. Garland. Plants. Aisle runners. Confetti. WHEW! The list of wedding décor can go on and on and on! But your receipts don’t have to. For couples who want to create a lavish wedding on a budget, know that it is indeed possible. We sat down with Cara Lampe of Fox & Lantern, a full-service event planning and styling boutique based out of Amherst, MA, to get some guidance on creating an elegant affair that pleases both the eye and the wallet.

Determine your “must haves” and “nice-to-haves”.

If you’ve envisioned pink peonies in your wedding décor since you were 12 years old, be sure to make them a priority. If you can do without those 50 extra paper lanterns hanging at your reception, say sayonara. “Make a list of the things that you MUST have at your wedding, and then things that would be nice to have if the budget allows,” says Cara.

PHOTO BY ALISON MARIE PHOTOGRAPHY

Work with vendors and professionals who understand you are on a budget.

Make sure to hire vendors that you mesh well with and comprehend that you only have so much to spend on a certain service. “People have to realize that they will be working with their vendors for the next year or so until the wedding,” advises Cara. “It’s important to me for my clients to be a good fit. If it doesn’t work out, it’s important for me to give referrals for someone who will work great with the couple.”

for your bouquets and décor. Look into local farms that offer flower picking in their fields or CSA pickup, or even order flowers from your local supermarket and arrange bouquets with family the day before. If you’re not picky about what kinds of blooms you’d like to use, do some research about what’s in season.

Go bargain hunting!

“Pinterest can be overload,” advises Cara. “A lot of people may see something on Pinterest that they love but then find out that it is unavailable in our area or is too expensive.” Wedding planners can help come up with alternatives or find something comparable locally. “There is a certain wedding style associated with New England and our area in particular,” she adds.

“I’m a huge bargain shopper,” says Cara. “It can be as simple as going to TJ Maxx, Marshalls, or Home Goods to find a couple of interesting pieces, and they’re always on trend.” She adds “glassware can be really expensive. I usually shop at the dollar store for vases and votive holders.” Flea markets like the Brimfield antiques show can have multiples of the same item. This can be excellent for décor or favors. Consider thrift stores like Savers or the Salvation Army only for one-of-a-kind unique items like an old suitcase for cards or a typewriter. Or better yet, ransack your grandma’s attic.

Consider purchasing flowers from a local farm or flower vendor.

Consider hiring a part-time wedding planner.

Don’t let Pinterest overwhelm you!

If you’re more of a low-key couple that isn’t obsessed with perfection, consider picking or purchasing your own flowers

You may think that hiring a wedding planner may be another expense, and it is. BUT, hear us out. If you’re stressed about the little details and don’t have a

close friend or family member to help with your planning, a wedding planner can help take a lot off your plate. “Some people have too many ideas. Find one go-to person or planner to bounce your ideas off of and help you see them more clearly.” This will save you both time and money! “As planners, it’s part of our job to make sure we find the right fit (personally and financially) for our couples,” says Cara. If you’re not familiar with local wedding professionals and their rates, you can rely on your planner to help you find an abundance of vendors that are in your budget.

Let your venue speak for itself.

“Sometimes having a clean, fresh space is the way to go,” says Cara. “There are lots of beautiful and historic settings in Western Massachusetts.” Historic settings like Northampton’s Union Station has a stunning wooden ceiling, and the brick walls and wooden floors at Holyoke’s Mill 1 at Open Square or Easthampton’s Boylston Rooms transport you to an intimate, industrial wonderland. Cara also notes to be aware of too-large details. “As beautiful as it may look, things like a large floral installation can sometimes actually take away from the space rather than enhance it,” she says.

Enlist the help of your talented friends.

Your cousin’s best friend might be a closet crafter who makes amazing centerpieces. Or someone in your aunt’s bridge club could be a fantastic calligrapher. Delving into your close network of friends and family can save you a pretty penny. You won’t know if you don’t ask! Also, so many couples get wrapped up in trying to make their day perfect that they worry about burdening family and friends with tasks for the big day. If people are asking what you need help with, it’s because they want to help and be a part of making your special day a reality.

Don’t buy every piece of décor for your wedding.

“Odds are, a lot of your friends are getting married within the time that you are,” says Cara. “Don’t be shy to ask them if they have any wedding décor that you can borrow from them.” Many event planners, venues, and rental companies have their own inventories and can rent out anything from

wooden place settings to candelabras. “I have my own versatile inventory for my couples to use should they work with me,” says Cara. “And I hate for my clients to feel that they have to buy all of their décor.”

Consider less pricey alternatives.

“You don’t have to do flowers,” says Cara. It’s a bit more fun and unexpected to ditch the blooms. “It’s fun when men have boutonnières made out of something other than flowers, like a cluster of small geometric shapes or LEGO® bricks. Or, if a bride really wants burlap table runners but finds that they are too expensive, I can suggest another type of natural fabric that still ties into their theme.” Greenery is a great way to create a lush forest vibe without the cost of blooms. Use potted plants, like ferns, along the aisle, and then branches and vines on the tables to fill the empty space.

Buy décor in bulk.

If you need to buy a large number of one thing, like candles, “Amazon is a great place to look,” says Cara. If you’re giving out food favors, like small bottles of maple syrup or jars of jam, consider contacting your local supermarket or farm to see if they can sell you bulk items at a wholesale price.

Make your centerpieces different sizes.

“You can achieve a luxurious and assorted feel if you use both large and small centerpieces and alternate them on the tables,” says Cara. This also helps save some money if you do a few more smaller arrangements than larger ones. “Plus, you can use bridesmaids’ bouquets to decorate spaces like the sweetheart table or the cake table. People won’t even notice!” If you’re into a more uniform look, request centerpieces that are a bit smaller than the typical size or use a few different vase shapes/sizes for each table with few in-season blooms.

Realize that weddings are doable at any budget.

If you love a certain detail, like DIY centerpieces, consider having them at your wedding on a smaller scale or use materials that look similar but cost much less. If you think you’ll need help with this, be aware that certain wedding planners may offer different packages that suit your needs and budget.

Meet

CARA LAMPE of Fox & Lantern Event Planning and Styling Cara Lampe is the owner of Fox & Lantern, a full-service event planning and styling boutique located in beautiful Amherst, Massachusetts. Cara grew up in Iowa where she attended Iowa State University and discovered her love for weddings while working at an event rental store and floral shop. Her degree and background include marketing and management (where her love for organization and spreadsheets comes in handy) and she has a background in product design. In her free time you can find her with her husband and dog KC riding their bikes and visiting all their favorite breweries. Image courtesy of Sarah Thomas/Snap Shots Unlimited Photography.

thefoxandlantern.com

Remember...

That it all comes down to you and your future spouse! If you want to let your love shine and keep décor to a minimum, by all means go for it!

brunches blissful

By Romola Rigali

Wedding brunches are definitely on trend this season. Who doesn’t like indulging in Belgian waffles and mimosas? Toss in Bellinis and fresh muffins and scones, and they are an excellent way to curtail some of your wedding costs while still offering your guests something to remember. A typical brunch reception usually takes place between 11 a.m. and 2 p.m. and is usually served buffet-style but it can be seated if you would like more formality. Liquor costs are usually lower, too. What will make your brunch memorable food-wise? Frittatas for one. They are all the rage according to The Knot. The Italian vegetable and egg dish is light and is full of vegetables, which appeals to the health-conscious. Smoked foods, and not just salmon, but tuna and even smoked vegetables expand the options for guests. Southern-style comfort food such as shrimp and grits and homemade biscuits are making a comeback, too, as is fried chicken and waffles. For health-conscious guests, The Knot suggests options including fruit yogurt, egg-white omelets, gourmet pizza, vegetable tarts, grilled veggie sandwiches and whole-grain baked goods. A fun idea is also a cereal “bar” for nostalgic moments. And don’t forget the drinks. Mimosas and Bloody Marys are standard, but you can also offer mint juleps, tequila sunrises, Bellinis or champagne with

fresh berries dropped in. No need to forgo a cake. Several venues offer custom cakes as part of their brunch offerings. A coffee and tea bar is de rigueur. Or notch it up with espresso and cappuccino stations. We explored some local wedding brunch options and here is a look at what some restaurants and wedding venues offer.

HOTEL NORTHAMPTON

As part of its wedding package, Hotel Northampton offers several options for couples to customize brunch. For starters, fresh fruit and yogurt display and three chef’s choice breakfast butler-style hors d’oeuvres, followed by a full complement of stationed breakfast items that includes country scrambled eggs, eggs Benedict with Hollandaise sauce and more; chef-attended omelets and Belgian waffle station, including made-to-order omelets with a variety of ingredients and a build-your own version. From the Lunch Entrée Station, guests can choose two from some 10 offerings, including Chicken Cordon Bleu with classic supreme sauce, baked haddock with lemon crumb topping, a meat or vegetable lasagna and more. A chef’s dessert display follows. Couples may also choose a custom wedding cake, fresh floral centerpieces and up to 10 discounted overnight rooms based on availability. A brunch reception is $59.95 per person. If couples wish to offer their guests

PHOTO BY BUNNELL PHOTOGRAPHY

more, they can add stationary hors d’oeuvres displays. Pricing varies with each display. For example, a sushi display featuring California tuna, salmon and cucumber rolls with wasabi, soy sauce and pickled ginger is priced at $325. A seafood bar that includes jumbo cocktail shrimp, fresh clams and oysters on the half-shell served with cocktail sauce and lemon is $11.95 per person. A beverage service is priced a la carte. According to Lorraine St. Onge, wedding consultant at the hotel, the concept of a brunch reception was born out of the hotel’s well-known Sunday Brunch. “We wanted to carry on the tradition as an option for our weddings,” she said. “We get couples who would like a little more casual feel for their wedding. The brunch package allows them just that and also allows them to spend more time gathering with their family and friends, as well as each other,” she added. With so many options to choose from in the package, St.Onge said couples “love to enhance the brunch menus with carving stations. “Adding sushi displays to the cocktail hour is quite popular,” she said. “Not to mention Mimosas and Bloody Marys, which go so well with brunch.”

LORD JEFFERY INN, AMHERST

The inn in the center of the quintessential college town of Amherst has its own long history, a past deemed worth preserving when the inn underwent a total renovation in 2011 while preserving its historic look. Weddings are intimate here, with relaxation heightened by a wedding brunch that utilizes the farm-to-table concept religiously. At the Lord Jeff, brunch is considered if entrees are being served before 2 p.m. It starts with, of course, a cocktail hour which includes butler-passed Mimosas and Bloody Marys, a display of domestic and imported cheese and fresh, seasonal vegetable crudites with dipping sauces. Guests then have multiple choices of four passed hors d’oeuvres, cold and hot. They include wild mushroom and goat cheese on garlic crostini, deviled eggs with cilantro and pickled shallots, a spicy tuna tartare on cucumber chips, herb-crusted mushroom caps filled with brie, mini crab cakes with chili aioli and more. A wedding brunch buffet is another option which includes a champagne toast for the newlyweds. A selection of fresh muffins and scones kick things off along with Applewood smoked bacon, and a seasonal fruit display. Salad offerings include an organic baby greens salad with dried cranberries, feta cheese, balsamic vinaigrette and pistachios. Entrees include eggs Benedict, red wine braised short ribs, honey ginger glazed Atlantic salmon and Asian pear slaw, wild mushroom risotto and several more choices. The Inn’s Sweet Endings offerings include a wedding cake from its preferred cake vendor and house-made berry coulis. Beverages include the customary brunch offerings. Vegetarian options are also available. Soups include a carrot ginger soup, a white bean and kale soup and more. Entrees run the gamut from a fennel, mushroom and barley risotto to a vegetable Wellington stuffed with goat cheese and topped with a garlic, basil and pomodoro sauce. Vegan and gluten-free options are also available upon request. Cost is $58 per person. The Inn has several event spaces, depending on your wedding size, from the large Dickinson Ballroom to a rooftop terrace perfect for a cocktail hour,

rehearsal dinner or a post-wedding brunch. It’s open from April through October.

DELANEY HOUSE/LOG CABIN

The popular wedding venue doesn’t have a wedding brunch menu per se, but according to Beth DeGray, director of sales, when requested, they will devise an unusual brunch experience for couples. “We like the idea of a customized sangria bar,” she said. “With two or three different flavors with an added fresh fruit platter.” They recently fulfilled a request for a Friday evening brunch wedding. “The staff had fun with that,” she said. “Very trendy.” The couple, who hosted 150 wedding guests, planned for their celebration an omelet bar and Belgian waffle station which they intermixed with dinner entrees, a breakfast buffet and carving stations. Butler-passed cinnamon rolls and strawberries with

whipped cream were highlights as were the Mimosas and Bellinis. If requested, Delaney and the Log Cabin would “step-up” a brunch with a more formal atmosphere to include carving stations. DeGray also likes the idea of having themed stations to represent different areas of the country,” she said. Say Huevos Rancheros or a waffle station with fried chicken, Southern style.

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you

SOMETHING OLD, SOMETHING NEW, SOMETHING

By Allison Litera

really wonderful way to include my grandmother, who passed when I was in high school, in my wedding.

BRIDES WHO ARE SEEKING AN ORIGINAL EMSEMBLE THAT IS (ALMOST) 100% THEIR OWN CAN RESORT TO A PIECE OF THEIR OWN HISTORY: REUSING AND REPURPOSING THEIR MOTHER’S WEDDING DRESS. WHETHER OR NOT IT’S THE SAME SIZE, ELEMENTS OF YOUR MOTHER’S GOWN CAN STILL BE INCORPORATED INTO A BRAND NEW PIECE. TAKE IT FROM BRIDE LIZ LABROCCA, AGE 30, WHO WAS SET ON REUSING PARTS OF HER MOTHER’S GOWN.

SO WAS THE FINAL ENSEMBLE SEPARATES? Yes! The skirt was made from the skirt of my mom’s dress. Peter Soronen created the high-low hemline and moved the original trim of the dress up to the new hemline. I showed him what kind of yellow I was hoping to find for the top. He brought over swatches, so we could pick the perfect color for the top and the lining of the skirt. The skirt is lined in a paler yellow, also! The lace on the top is Belgium lace taken from my mom’s veil.

WHAT INSPIRED THE DESIGN? I knew I wanted separates once I started seeing them in bridal magazines, but they were hard to find in my price range. I also wanted a skirt that would allow me to easily transition from high heels to flats to dance in, so having a shorter skirt was important to me. TELL US A BIT MORE OF THE BACKSTORY BEHIND YOUR WEDDING DRESS AND THE COLOR SCHEME. I’ve been really into yellow for the past couple of years and my husband decided he wanted his suit to be a really rich shade of blue. We didn’t want to go with tuxedos because they just felt too formal. I’d always wanted a lot of color in my wedding and in my dress in particular. Yellow and blue were our main colors and then we worked in other pops of color throughout. We even asked our guests to dress colorfully and have fun with their outfits so the whole party would pop! Once I decided to use my mom’s wedding dress, we pulled out the mother of the bride dress that my grandmother had worn to my mom’s wedding and she tried it on. It fit perfectly! Peter Soronen ended up making some updates to it and she wore it to my wedding. It was a

(Top) Liz and her mother. They are holding a picture from her mother’s wedding day which shows the wedding dress that was incorporated into Liz’s new look (seen at left). The mother of the bride dress (from Liz’s grandmother) was updated to fit Liz’s mother for the occasion. All three generations were represented at the wedding! Above are Liz and her husband Peter. Liz wanted the colors of her custom gown to contrast with the bright blue of her groom’s suit. Photos by Love & Perry Photography and Films.

CAN YOU TELL US MORE ABOUT YOUR DESIGNER PETER SORONEN? WHAT WAS IT LIKE WORKING WITH HIM? Peter’s a great guy! He’s funny and charming and really put me at ease with the whole process. I’m from a really small town in upstate New York and Peter happens to have a house in the neighboring town. He ended up becoming friends with my childhood friend’s dad because they worked out together at the local gym. Once my mom and I started talking about making a custom dress, my friend’s mom introduced us, and we met up for a consultation. Once you’re meeting with someone who’s made dresses for Michelle Obama you’re pretty much done shopping around! I brought him a bunch of inspiration from magazines for the shape and details. We sat around my mom’s kitchen table and figured out what was going to work and what wasn’t. From there he made a sketch, took my mom’s dress, and before I knew it we were doing a muslin fitting of the top, which was the only piece made from scratch. It was a fantastic experience from start to finish and I love my dress so much. And the best part is I can definitely wear the top again with a cute pencil skirt! WHAT ADVICE WOULD YOU GIVE TO OTHER BRIDES WHO ARE CONSIDERING USING PARTS OF A RELATIVE’S DRESS, OR CREATING A BRAND NEW WEDDING ENSEMBLE THAT THEY DIDN’T FIND IN A STORE? I think my biggest piece of advice, aside from picking an excellent tailor or designer to work with who you

PHOTO BY LOVE & PERRY PHOTOGRAPHY AND FILMS

trust and whose work you can see clear examples of (if you decide to have something custom made), is to really be true to yourself and your tastes. As Peter and I planned our wedding, that was what we always came back to. We really wanted the day to be a celebration of who we were as a couple, which sometimes meant sticking to our choices about things like not having a traditional cake or incorporating a bright pop of color into my wedding dress. People will have opinions, listen to them, thank them for their advice, and go with what is going to feel the best to you and your partner. With that in mind, the other piece of advice that goes along with that is to have really open and honest conversations with anyone whose pieces you may end up using. Nothing should be a surprise to the person whose dress/suit/item you’re altering. If it feels like a struggle or you can’t find a good compromise, it’s worth it to explore other options. The last thing you want is for something that’s supposed to be really special to turn sour. My mom and I talked very openly about what she was comfortable with and luckily she was just so excited that I wanted to use her dress and veil that the sky was the limit. She was so much happier to see me make them my own than have them lay in a box under her bed. Liz is the social media coordinator for WEBS - America’s Yarn Store in Northampton as well as an independent knitwear and textile designer. You can check out her work at knitprintdesign. com. Her husband Peter is a freelance graphic designer and print maker who specializes in woodcut and monotype prints. You can check out his work at petercangialosi.com. When they’re not working on various creative projects, the couple enjoys live music, local food and beer, hiking with their miniature Australian shepherd named Zeppelin, cooking, gardening, and traveling.

“

I do

LOCAL COUPLES. REAL WEDDINGS.

i c c i R Costa L I N D S AY & TA L I A

IT’S ALL IN THE DETAILS JUNE 24, 2017 ALL PHOTOS FEATURED FROM LINDSAY AND TALIA’S WEDDING BY KAREN GEAGHAN PHOTOGRAPHY

CEREMONY & RECEPTION: The Log Cabin, Holyoke, MA INVITATIONS: Shutterfly FLOWERS: Faux flowers by Floral Illusions, Chicopee, MA. BRIDE’S DRESS #1: Modern Bridal, Indian Orchard, MA BRIDE’S SHOES #1: David’s Bridal MUSIC: MARX Entertainment, East Longmeadow, MA WEDDING PLANNER: Rebecca Poggi BRIDE’S DRESS #2: Modern Bridal, Indian Orchard, MA BRIDE’S SHOES #2: DSW CAKE: The Log Cabin – champagne cake with strawberry filling, vanilla frosting and was topped with a Disney castle BRIDESMAID DRESSES: David’s Bridal GROOMSMEN SUITS: Men’s Wearhouse RINGS: Hannoush Jewelers HAIR & MAKEUP: Salon Karma (Lindsay), Bellucci’s (Talia) FIRST DANCE: “From the Ground Up” by Dan and Shay MEMORABLE MOMENTS: Lindsay says “For me, as cheesy as it is, it was definitely seeing her come down the aisle; I won’t forget how she looked in that moment. Oh and when the ceremony was over and everyone was leaving we realized that our officiant didn’t sign our marriage certificate… and she was leaving to go back to California the next day. I don’t think we’ve ever run so fast trying to catch her before she left!” Talia says “There were about 45 minutes or so left of the reception and Lindsay and I both tossed the wedding dresses aside for basketball shorts and shirts to close out the reception. We both would live in those clothes if we could and it showed how much we think alike. Right after that as well we had an epic dance off… she would say she won but I have to disagree.” THEME: Disney/Star Wars OTHER: Had a candy bar as well as a photo booth, a little extra something for guests to take home.

Abby Thomsen, Pianist Parties, Weddings, Corporate Events

Preview music at: thomsenmusic.com

(413) 237-5796 abby@thomsenmusic.com

e ll i v o c S PHILIP & ALICIA

IT’S ALL IN THE DETAILS OCTOBER 13, 2017 ALL PHOTOS FEATURED FROM THE SCOVILLE WEDDING BY SETH KAYE PHOTOGRAPHY

CEREMONY & RECEPTION: The Log Cabin, Holyoke, MA FLOWERS: Floral Concepts by Tom, Agawam, MA BRIDE’S DRESS: The White Dress by the Shore, Clinton, CT MUSIC: Russ Burton Entertainment GROOM’S SUIT: Men’s Wearhouse CAKE: The Log Cabin BRIDESMAID DRESSES: David’s Bridal RINGS: Hannoush Jewelers HAIR: DAB Studio, Feeding Hills, MA MAKEUP: Monaie Wenninger FIRST DANCE: “World of No Return” by Nat King Cole MEMORABLE MOMENT: “Our three Samoyed pups joining the ceremony! Kodiak served as Ring Bearer, and Danby and Cinder Grey were the Flower Girls.” OTHER: Alicia and Philip are the owners of Santo C. DeSpirt Marble and Granite, Inc. in Agawam, MA

ALL PHOTOS FEATURED FROM THE SCOVILLE WEDDING BY SETH KAYE PHOTOGRAPHY

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G R A C E E VA N G E L I S TA & JARED

Gale

IT’S ALL IN THE DETAILS SEPTEMBER 3, 2017 ALL PHOTOS FEATURED FROM GRACE AND JARED’S WEDDING BY LOVE & PERRY PHOTOGRAPHY AND FILMS CEREMONY AND RECEPTION: Valley View Farm, Haydenville, MA INVITATIONS: Vistaprint FLOWERS: The Botaniste, Easthampton, MA BRIDE’S DRESS: Rue De Seine BRIDE’S SHOES: She went barefoot CATERER: Seth Mias Catering, Northampton, MA MUSIC: TC’s Disc Jockey, West Springfield, MA GROOM’S SUIT: Bonobos CAKE: Made by the groom’s sister BRIDESMAID DRESSES: Knox Rose Collection by Target RINGS: Hannoush Jewelers HAIR: Panacea Salon, Northampton, MA MAKEUP: Jessica Ray from Joia Beauty, Northampton, MA FIRST DANCE: “You Are My Sunshine” by Chris and Morgane Stapleton MEMORABLE MOMENT: “Walking down the aisle in the pavilion with the rain falling outside.” THEME: Bohemian/rustic

Make the University of Massachusetts Amherst the ideal venue for your wedding.

Whether you seek a tranquil countryside escape, or prefer a more extravagant approach, the UMass campus has a number of unique locations that can be tailored for your special day. Visit www.umassweddings.com or call (413) 577-8200 to inquire.

ALL PHOTOS FEATURED FROM GRACE AND JARED’S WEDDING BY LOVE & PERRY PHOTOGRAPHY AND FILMS

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Photos by Seth Kaye Photography

Skurko

ALICIA & MICHAEL

IT’S ALL IN THE DETAILS JUNE 17, 2017 ALL PHOTOS FEATURED FROM THE SKURKO WEDDING BY GREG MOSS PHOTOGRAPHY

CEREMONY & RECEPTION: Twin Hills Country Club, Longmeadow, MA INVITATIONS: Gilberts Written Word, East Longmeadow, MA FLOWERS: I Do Flowers, Southampton, MA BRIDE’S DRESS: Casablanca (Style 1975), Bridal Heirlooms, South Hadley, MA BRIDE’S SHOES: Audrey Brooke MUSIC: DJ Cote GROOM’S SUIT: Black by Vera Wang (Jos A. Bank) CAKE: Greggory’s Pastry Shop, Hadley, MA BRIDESMAID DRESSES: David’s Bridal RINGS: Jewelry Exchange, Springfield, MA HAIR & MAKEUP: Ochoa, East Longmeadow, MA FIRST DANCE: “Perfect” by Ed Sheeran MEMORABLE MOMENT: “Taking pictures with the vintage 1931 Cadillac.” THEME: Purples and whites

Wedding Cakes Cake ke V Varieties arie ar ieti ie ties ti es iinclude: nclu nc lude::

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195 Russell Street, Route 9 Hadley 586-9900 Open: Tuesday-Friday 8-5 • Saturday 8-4 • Closed Sundays and Mondays Wedding Cake Delivery Available on Sunday

• Chairs • China ing Dance Floors • Event light • Linens • Tables • Tents and Accessories

1221 South Main St., Palmer MA, 01069 413-589-7385 | www.michaelspartyrentals.com

ALL PHOTOS FEATURED FROM THE SKURKO WEDDING BY GREG MOSS PHOTOGRAPHY

We Have a Tent for your event and so much more!

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k u h c i Meln

D AV I D & K R I S T I N A

For a match made in Heaven… have your ceremony in Paradise!

IT’S ALL IN THE DETAILS OCTOBER 1, 2017 ALL PHOTOS FEATURED FROM THE MELNICHUK WEDDING BY ALEKSANDR VERBETSKY PHOTOGRAPHY CEREMONY AND RECEPTION: Bliss Farm, Granville, MA INVITATIONS: minted.com FLOWERS: Lynn Schillinger from Tanya Costigan Events BRIDE’S DRESS: Maggie Sottero Designs CATERER: Steve Czerniejewski MUSIC: Dennia Dudkin GROOM’S SUIT: Zara CAKE: Sweet Aleksandr BRIDESMAID DRESSES: Lulus RINGS: Olive Ave. Jewlery Co. HAIR: Elena Bucalova MAKEUP: Katie Sheremt FIRST DANCE: “The Blower’s Daughter” by Damien Rice MEMORABLE MOMENT: “Walking down the aisle, the speeches, the bouquet toss, and the dance party at the end.” THEME: Rustic/elegant

www.magicwings.com

02286316

281 Greenfield Road, Routes 5 & 10 South Deerfield, MA 01373 413.665.2805

Wedding

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ALL PHOTOS FEATURED FROM THE MELNICHUK WEDDING BY ALEKSANDR VERBETSKY PHOTOGRAPHY

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Start planning

Image courtesy of Leah Martin Photography

The Delaney House is legendary for hosting classic and contemporary weddings in a historic New England setting. And the D. Hotel & Suites offers a luxury honeymoon suite as well as boutique accommodations for your party. We've got everything you need for your big day in one convenient location. 3 Country Club Road• Holyoke, MA • (413) 532-1800 • delaneyhouse.com 03088 938

e z a n a h At NADINE PEYNADO & PETER

IT’S ALL IN THE DETAILS SEPTEMBER 14, 2017 ALL PHOTOS FEATURED FROM NADINE AND PETER’S WEDDING BY KAREN GEAGHAN PHOTOGRAPHY

CEREMONY & RECEPTION: Aria, Prospect, CT INVITATIONS: Reggae Zone Entertainment FLOWERS: Angelica’s Design LLC, Bloomfield, CT BRIDE’S DRESS: Corrine Weddings, Glastonbury, CT BRIDE’S SHOES: DSW MUSIC: Reggae Zone Entertainment WEDDING PLANNER: Bedazzled Event Planning, LLC GROOM’S SUIT: Formals by Antonio, Rocky Hill, CT CAKE: Modern Pastry, Hartford, CT BRIDESMAID DRESSES: Mariella Creations, Rocky Hill, CT RINGS: Hannoush Jewelers HAIR: Tee R Glamour, Hartford, CT MAKEUP: Painted by Brettnee, Hartford CT FIRST DANCE: “Here & Now” by Luther Vandross MEMORABLE MOMENT: “We honestly can’t choose one moment the entire day was magical and memorable.” THEME: Vintage glam

a zz a s o R

K I M AYA D I G G S & JACOB

IT’S ALL IN THE DETAILS JUNE 24, 2017 ALL PHOTOS FEATURED FROM KIMAYA AND JACOB’S WEDDING BY MELANIE ZACEK PHOTOGRAPHY

CEREMONY & RECEPTION: The Hartsbrook School, Hadley, MA FLOWERS: Handmade bouquets by bride’s mother and family friend MUSIC: All provided by friends, including the bands LuxDeluxe and the Jake Manzi Band BRIDE’S DRESS: Borrowed an Indian chaniya choli from her cousin BRIDE’S SHOES: Steve Madden HAIR: Rachel’s Renaissance Braiding & Wedding Styles MAKEUP: Kimaya did her own GROOM’S SUIT: Jackson & Connor, Northampton, MA CATERER: Bueno Y Sano CAKE: Handmade by family friend Nina Weber RINGS: Heather Beck Designs, Easthampton (groom’s ring), MinimalVS on Etsy (bride’s rings) FIRST DANCE: “Closing Time” by Tom Waits MEMORABLE MOMENT: “It rained all the way up until guests started to arrive, then started raining again just as the last person left!” THEME: Personalized DIY OTHER: Kimaya and Jacob are both local musicians. Jacob is a member of the band LuxDeluxe (luxdeluxemusic.com) and Kimaya is a musician and teaching artist (kimayadiggs.com).

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ALL PHOTOS FEATURED FROM KIMAYA AND JACOB’S WEDDING BY MELANIE ZACEK PHOTOGRAPHY

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FELICIA & JACOB

IT’S ALL IN THE DETAILS - SEPTEMBER 9, 2017 ALL PHOTOS FEATURED FROM THE BARR WEDDING BY GREG MOSS PHOTOGRAPHY

CEREMONY: Aqua Turf Club, Plantsville, CT WEDDING RECEPTION: Aqua Turf Club, Plantsville, CT INVITATIONS: Ludlow Printing & Copy Center, Ludlow, MA

MUSIC: Baltazar Entertainment DJ, Lighting & Photo Booth, South Easton, MA BRIDE’S DRESS: Eve of Milady, Kleinfield Bridal, NYC GROOM’S SUIT: Vera Wang, Men’s Wearhouse HAIR & MAKEUP: Sarah Victor Beauty LLC, Glastonbury, CT

CAKE: Creative Cakes by Donna, Haddam, CT RINGS: Matthew’s Jewelers in Plantation, FL

FIRST DANCE: “All Of Me” by John Legend VIDEOGRAPHER: Rockstar Cinema Productions, Westfield, MA FLOWERS: The bouquets, chuppa, boutonnières, and table cloths for sweetheart/cake table were by Sharon Elizabeth’s Floral Designs in Berlin, CT. Centerpieces were by Nyren’s of New England in Southington, CT. MEMORABLE MOMENT: “Walking down the aisle towards my future husband was absolutely incredible. Loved the entire ceremony and getting introduced as Mr. & Mrs. Barr when the reception started.” THEME: Romantic glam

Wedding To-Do

12+ MONTHS

Discuss finances with everyone contributing to the event and set a budget. Set the date and ceremony/reception locations. This is your first big decision (trust us, EVERYONE will be asking this the moment after you get engaged!). Establish a guest list.

Order your invitations and thank-you notes. Book your honeymoon!!! Schedule beauty trials and book hairstylists and makeup artists.

4-5 MONTHS BEFORE

entrances into the reception.

Finalize the seating chart and prepare escort/place cards. Confirm details, deliveries, and final payment amounts with your vendors. Get your final dress fitting! Write your vows/toasts. Check off your “something old, new, borrowed and blue.”

Book your photographer, florist, musicians/ DJ, cake baker, and other vendors.

Finalize your plans with your florist.

Start thinking about the style and theme of your wedding.

Plan the rehearsal and rehearsal dinner. Address invitations.

Reserve hotel room blocks if needed.

Arrange day-of transportation for yourself and the bridal party.

Start packing for the honeymoon.

Decide who will officiate the ceremony and book him/her.

Shop for and purchase wedding bands.

1-2 WEEKS BEFORE

Start shopping for gown/tux styles.

2-3 MONTHS BEFORE

If you’re missing any RSVPs, follow up now.

Take engagement photos to use on your wedding website, save the dates, and to get to know your photographer.

Buy attendants gifts, including those for your parents and new in-laws.

Give your caterer, reception site and cake baker the final head count/ seating chart.

Go to your first dress fitting! Remember to bring your shoes and appropriate undergarments.

Pick up your dress; break in your shoes.

Propose to your bridesmaids and groomsmen to see if they’d like to be in your wedding party.

9 – 11 MONTHS BEFORE Order save-the-dates. Choose items for your wedding gift registry. Choose bridesmaid dresses and have your bridesmaids order them. Order your gown and veil and schedule fittings: one for six weeks before the wedding, and one for one to two weeks before the wedding to ensure a perfect fit. So you think you can’t dance? Consider taking lessons! Now is the time to book them! Start looking into honeymoon destinations and dates.

6-8 MONTHS BEFORE Mail out save-the-dates. Interview and book your vendors; don’t forget to get a signed contract.

Plan/discuss ceremony with officiant. Discuss religious requirements like premarital counseling.

Get the men’s fashions in order.

Send out invites for rehearsal and dinner. Put together a day-of emergency kit.

Organize your payments and decide who will distribute them.

Check marriage license requirements.

Pick up your marriage license! Get a final hair trim and touch up any color.

Meet with your caterer to discuss menu and drinks. Don’t forget the cake!

Pack overnight necessities for after the wedding.

Pick out and purchase favors.

Give your day-of schedule to your day-of coordinator or one of your attendants.

Book your wedding-night room and confirm hotel room blocks for guests. Mail out your invitations at the 6 – 8 week mark. RSVPs should be due one month before the wedding. Do a hair/makeup trial with your makeup artist/hair stylist.

1 MONTH BEFORE Submit a photo list to your photographer of shots that you really want. Send a list of music choices to your DJ. Include a “must play” or “don’t play” list. Include your first dance, father-daughter, and mother-son dance songs. Also include any music you may want to use for

1 DAY BEFORE Get a mani and pedi. Bring all ceremony accessories, like items for a unity service, to the site. Give the marriage license to your officiant (do not forget!).

DAY OF Eat a good breakfast. You may forget to eat, even if you always do! Give gifts to your parents and each other. Hand off the wedding rings to the best man.

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Direct flights from New York, New Jersey, Atlanta, Charlotte, and Miami take you to a place of natural beauty surrounded by pure, crystalline waters. With its rolling hills, breathtaking sunsets, and idyllic tropical weather, it’s no wonder Antigua and Barbuda is considered the romance capital of the Caribbean. Voted as the Caribbean’s Most Romantic Destination two years in a row and known for its 365 white sand beaches, this little bit of paradise offers a luxury all-inclusive experience that is second to none. Plan the wedding and honeymoon of your dreams with the help of the best staff and wedding planners our islands have to offer. For more information or to book your trip now, visit our website www.visitantiguabarbuda.us

When Two Become One