Wed Utah, Fall 2017 by Wed Utah

PUBLISHER’S CORNER

ver the last 7 years , being in this Industry, I

have seen an exponential growth in the artistic elements of wedding design. Florists are really taking care into the movement of their arrangements, dress designers are putting emphasis on enhancing the frame of the Brides with a deft hand in embellishments, invitation suites are looking more like works of art than just cardstock with print and a piece of vellum laid on top. With this increasing appreciation of Weddings as Art, I decided to take a literal approach to this. We teamed up with some amazing Bakers and paired them with talented event designer Rachael Affleck. Once a theme was picked, the results the Bakers displayed are incredible! We took it one step further and enlisted revered watercolorist, Liz Smith of Oh Capri and she executed the most amazing paintings of the most amazing cakes.

Cake: Annie’s Cakes Watercolorist: Oh, Capri

Also, in the eyes of artists of all kinds, we have seen an increase in photographer’s use of presets in their editing design. We have become fascinated with the darker tones and desaturated hues , an artificial element we can’t seem to stop appreciating. See this additional editorial feature in which we enlisted Cassandra Farley Photography and Farley Cinematography to evoke a moodier touch on our Southwest Boho set. Enjoy the issue!

Muyly Miller, CEO & Publisher of Wed Utah Photo by AK Studio Design

Who We Are Founder and Editor Muyly Miller Advertising and PR Lauren Shipley COVER PHOTO CREDITS Life Looks Photography, Oh,Capri Studio, Rachael Ellen Events, Diamond Party Rental, Annie’s Cakes, Ami’s Cakes, Sweet Cravings

WWW.WEDUTAH.COM

Special Features

COVER Water Color: Rachel Ellen Events Designs the perfect canvas for bakers and artists, alike. PAGE 9

Trending Fall Color Palettes PAGE 27

REAL WEDDING

SOUTHWEST VIBES

PAGE 52

Trends with Southwestern flare. Teaming up with Interior Designer, Monique Jacqueline Design, and Photographer Cassandra Farley.

PAGE 34

3 Reasons to Elope

Recipes and Wed Utah finds with Amazon, PAGE 66

Written by Emily White, take note on these benefits of eloping. PAGE 30

WaterColors Photography by Life Looks Photography, Watercolor by Oh, Capri

Cake Art

Kylie is a wedding photographer for the passionate, romantic and fun couple! A true photojournalist at heart, Kylie loves to capture genuine and authentic emotion. Her photography style is full of rich color and madly in love couples. While Kylie loves portrait and lifestyle photography, wedding photography has her whole heart! Years after your wedding day, you should be able to look back at your photos and remember that first dance, the tears from your parents and the way that your fiancĂŠ couldn't take his eyes off of you.

Kylie founded Life Looks Photography while studying broadcasting and photojournalism at Southern Utah University. Her approach to her photography is to capture the best in people of what their life looks like right now. Kylie's desire to preserve memories grew while serving an LDS mission in Spain where she learned that the only constant in life is change.

Most days you can find her wrestling her little boys on the living room floor or attempting another Pinterest project. She is the wife to her ruggedlyhandsome husband, Justin and a devoted mother. She believes in holding hands, living genuinely and finding magic in everyday moments.

Kylie is a wedding and lifestyle photographer based out of Utah County, Utah and available for worldwide destination wedding photography

Inspiration

Mary Claire Photography

Rachael is the head designer and owner of Rachael Ellen Events. She specializes in full service event planning, design, and floral design for both local and destination brides. Her designs have a feminine and modern quality, drawing inspiration from romance, art and nature.

For this shoot, I was inspired by the movement and color gradation found in water. There are so many beautiful shades and tones ranging from white to grey to deep sea blue. I also love the textures from rough and foamy to clear as glass. The combination of all of those elements creates a really beautiful, nature based composition, which was the foundation for our shoot. Each cake ranges in color, texture, shape and size reflecting its inspiring element. We see blue as a wedding color on the rise and loved creating in this gorgeous, classic, and versatile hue! -Rachael Affleck, www.rachaelellenevents.com.

Artist

My name is Liz (short for Lizard). I enjoy cheesecake, pistachios and obscure sea animals. A few years ago, I took up painting as a way to decompress at the end of the day. Before long, people started asking me to paint things for them. Unbelievably, I now find myself making a living doing just that! Many of the portraits that I'm commissioned to paint recreate special wedding details like cakes, bouquets, venues and couples portraits. In addition to that, I do a lot of home, pet, and family portraits. This has turned out to be a surprisingly humbling experience as my clients invite me to share in some of the most cherished and personal events of their lives! One of the things I love most about watercolor is how ethereal and unpredictable it is. Unlike most other things in life, I actually like that I never have full control with my paints. They lend a delicate and purposeful imperfection to my portraits that I find really beautiful. I see it as kind of a metaphor for the memories I'm helping to preserve. I hope that makes sense, haha! It never occurred to me that I might make art for a living. Now, I feel like I wasted so much time getting around to it!

Annie has been making cakes since 2002 and didn't put much into being in business until 2015, but since then she has developed a brand that people connect with. â&#x20AC;&#x153;With every cake I make, I pretend I'm making it for myself or for a loved one. With that mindset, I am more conscious with the details and make it special for whoever my client is. I would like to think they see 'my hand' in my work; the way I apply buttercream, my textures, flavors, floral application - they're all unique to my style and how I feel it can incorporate with my client's vision. I make everything from scratch to deliver something delicious and beautifulâ&#x20AC;?

“I’m Ami and I’m 26 years old. I'm a self-taught baker that has an obsessive kitchen disorder if there's such a thing. When I'm not in the kitchen trying out new recipes or new decorating ideas, you can usually find me in some store browsing the kitchen aisle. It's a problem. I currently bake from home as my husband and I work on opening our official store front hopefully by the summer of 2018. In February 2017, I aired on Food Network's, Sugar Showdown as the assistant baker to June Pie where we competed and won the grand prize of $10,000! That same month, I also competed in Utah's RootsTech cake competition. I was entered in the wedding category where I did not quite make it as a finalist, but I did get to meet Buddy, the Cake Boss himself. I love what I do as I start to take over the world, one cake at a time.”

SWEET CRAVINGS C a k e s , T r u f f l e s , C a k e Po p s , a n d M o r e

801-628-2586

Hello I'm Marcia and I am the owner and creator of Sweet Cravings. I am a self taught artist who started my business 3 1/2 years ago. I specialize is custom cakes and desserts for all occasions but weddings are my true passion. I live in Davis County with my wonderful husband, two beautiful children and two dogs. Before I started making cakes I got my degree in Early Child Development. My husband and I ran a very successful daycare business which allowed us to both stay home and raise our children. As our children got older I decided I was ready for a new chapter in my life. And so the adventure began. It all started with experimenting with making truffles. Creativity has always been one of my strengths as well as a passion for baking, so I thought I would give this a try. I love chocolate and have a sweet tooth, so one night decided to make my first batch of truffles. I was in heaven! I went from making one flavor to making over one hundred flavors within the next couple of months.

I gave out a few samples to my friends, and next thing I know I'm the owner of Sweet Cravings. My family has been my taste tester and critics on new flavors, which has been helpful to putting together the best assortment to my valued clients. Shortly after my success with truffles, I discovered that I had a talent for cake decorating. It didn't happen over night but with a lot and I mean a lot of practice, trial and error I fell in love with cakes. I love turning food into art and creating beautiful pieces that bring so much joy to others. Working with a client to create the perfect cake to fit their special day is very rewarding to me. Now it's not always fun and games. There are many long nights, lots of coffee, and even sometimes tears. Baking is a science and it takes a lot of trial batches until you find the one you love. I have learned so much since I started my business and I love that there is so much more for me to learn. I never thought that my love of baking would turn into a career. With a lot of hard work, dedication and persistence, it has been a wonderful adventure that I'm excited to see where else it takes me.

Photography by Life looks Photography, Kylie Hoshouer @lifelooksphotography Venue Rush On Metro @rush.on.metro Set Design, Candles, Vintage Candle holders, Silks Rachael Ellen Events @rachaelellenevents

Bakers Sweet Cravings @sweetcravings12 Annieâ&#x20AC;&#x2122;s c.a.k.e.s. @annies.c.a.k.e.s Ami Cakes @utahamicakes Watercolor Artist Oh, Capri , @ohcapri Grey Linen Diamond Party and Event Rentals, @diamond_rental_events

3 REASONS TO ELOPE TODAY Written By: Emily White

hen I think of elopements, regret-filled trips to Vegas seem to always come to mind and since no one REALLY wants a wedding album filled with paunchy Elvis impersonators, we’re talking today about all the right reasons to elope. And go figure getting sopping wet drunk and heading to Vegas to chill with Elvis impersonators in 80’sesque chapels isn’t one of them. But if that’s your thing, by all means don’t let us stop you. Here are three reasons why WE would elope, though CONNECT WITH NATURE I can’t decide if I’m getting old or if my heart is just turning to mush, but more and more I just want to be outside in the fresh air and sunshine. Getting out in nature is not only picturesque, but also peaceful, calming, quiet, and most importantly, away from Wi-Fi and all the distractions of work e-mails and cell phone notifications. An elopement versus the traditional wedding is a great way for a couple to step away from real time and get out and connect with the quiet intimacy of nature. For couples that really

want to deeply connect during their wedding ceremony, get out in nature and find a secluded wood, a gorgeous meadow, or a scenic waterfall away from all the hustle and bustle of daily life, turn off those cell phones, and breath in the scents of wildflower and pine as you commit to your loved one for the rest of your life

SATISFY WANDERLUST Ever since the internet and social media brought nations and cultures closer together with just the click of a button, more and more couples are opting for destination weddings and elopements and we are all on board for that! Being married is one of lifeâ&#x20AC;&#x2122;s greatest adventures, and what better way to start that journey than exploring the scenic trails of Landmannalaugar in Iceland or Waireinga Falls (conveniently translated as Bridal Veil Falls in English :) in New Zealand. Fulfill your wanderlust, get a little lost, and take the road less traveled when you elope and start your grand adventure of a lifetime!

Article Emily White The Pear Blossom www.thepearblossom.com @emily_pearblossom Photo Credit: Hawkeye Photography www.ashleyhawkesphotograph y.com @hawkeyephotobyashley

HMUA: Julie Maughan Blushing Blonde www.blushingblonde.me @b.blondehmua Dress: "Rena" by Kite and Butterfly Harlow Brides www.harlowbrides.com @harlowbrides Florals: Emily White The Pear Blossom www.thepearblossom.com @emily_pearblossom

Photos by Cassandra Farley and Farley Cinema

Photographer, a Publisher, and an Interior Designer walk into a Bakery….this is no joke. It actually happened and this next editorial Feature is the result of their conversation.

We teamed up with Minted to showcase Independent Artists in their new line of artwork available at minted.com, as well as an invitation suite that’s worthy of any desert wedding.

The mastermind of Monique Jacqueline Design, award winning interior designer , in conjunction with Cassandra Farley ‘s unique attention to detail, composition, and editing, this Editorial gave life unto it’s own.

We also enlisted our resident baker, Marcia of Sweet Cravings, to not only design the best cake, but the best cupcakes to fit into our theme. Loom and Kiln showcasing their new line of rugs, as well as Foothill Oriental Rug showing us that bright color combinations can make the best of textiles for any space.

Be transported to back when hues of peaches, turquoise, and southwest design was taking hold of American homes and modernizing it with trending cacti, mixed metallics, and lush rugs.

The wooden piece is made by local company, Gates Heritage, they also make rainbow cutting boards.

This macramĂŠ art is by Ballentyne Design, her unique layering and the use of antlers is defining her talent in Utahâ&#x20AC;&#x2122;s interior designs.

Itâ&#x20AC;&#x2122;s all about the details here, down to the braid found in Kyleeâ&#x20AC;&#x2122;s hair. Hair and make up by Bailey at Signature Brides and Design

The array of rugs were generously donated for this specific shoot by Loom and Kiln with new modern designs, and Foothill Oriental Rug showcasing color and tradition.

Feature shot inside Ember SLC. Boho gown style by Janay Marie, Custom Burgundy Suit by True Gentleman Supply. Real life married couple Kyle and Cole Kelson Florals by Native Flower Company, Prints by minted.com

Succulents and cactus made of fondant! Wood Cutting Board by Gates Heritage

Wooden backdrop by Gates Heritage, Cake by Sweet Cravings, Florals provided by Native Flower Company

Not only is the paper suite from minted.com, the napkin design is as well. Plates and flatware from Diamond Party and Event Rentals

Photographer Cassandra Farley Photography, Farley Cinematography @cassandrafarleyphoto Venue Ember SLC @emberslc Interior Design Team, inquire for home and commercial: Rugs Loom and Kiln @loomandkiln, left, second from left and far right on second tier, light pink one on the floor, and copper rug with copper drum and cake Rugs Foothill Oriental Rug Large ones draped on walls, far left on lower stand, far right on lower stand, striped second to right on second tier, blue in front of cake table Interior Designer Monique Jacqueline Designs @lipsticknrouge Set Build Utah Design Build @utahdesignbuild Wooden Backdrop and Cutting board Gates Heritage @gatesheritagewoodfurniture Macrame Art with Antlers Ballantyne Design @ballantyne.design

Contributors continued: Florals Native Flower Company @nativeflowercompany Cake and Cupcakes Sweet Cravings @sweetcravings12 Copper Drums, Flatware, Plates, Solid Linens Diamond Event and Party Rentals @diamond_rental_events Invitation Suite, Name Cards, printed napkins, Love Photo, Go Forth Rebel Photo, Cactus Photo Minted.com @minted Venue DĂŠcor, vintage dĂŠcor and furniture, Ember SLC @emberslc Gown Janay Marie Designs @janay.marie Custom Suit True Gentleman Supply Co. @truegentlemansupplyco Hair and Make Up Bailey Scheiss, Signature Brides Design @ schiessstyles Thank you Kylee and Cole Kelson for being our models @kyleekelson @draperbarbercompany

REAL WEDDIN G

Aleigh&Tyler

Photography by Rachel Lindsey Photography From RachelIf you've heard the song "Dancing in the Rain" by Hillary Weeks, then you know that this is Aleigh. She spent her wedding day dancing in the rain and found so much joy in it. My two favorite highlights: When she came out of the temple, her smile was too big for her face and she exclaimed "I just love SO MANY PEOPLE!!" She just couldn't contain her joy and excitement!! And when you see the rest of the photos, you'll see that on her face. The second highlight was when we were taking photos by the reflection pond and she said "I just LOVE that it's raining on the reflection pond! I love the rain!â&#x20AC;&#x153; They were married on December 10, 2016 in the Salt Lake Utah temple. It was a special place to them because Aleigh's grandpa used to be the temple president and was able to perform their sealing ordinance.

We had a fun Q & A with Aleigh to help us appreciate everything that led up to this special Wedding!

Q: How Did Tyler Propose A: It was THE BEST! He told me that he still needed to ask my dad for my hand in marriage. So, that Sunday he dropped me off at my apartment so that he could go "call my dad". As I walked in, my phone buzzed with a text from him. I was just thinking how cute it was that he missed me already, but really he just told me to go look under the sink in my bathroom. I looked under there and sure enough, there was an adorable puppy puzzle with my name on it. He had enclosed a note saying that once I finished the puzzle I would know what I needed to do next. Unfortunately, the power had gone out in my apartment that day and putting it together in the dark turned out to be a little difficult. Luckily, after what seemed like an eternity, I finished to find a clue on the back directing me to drive to his apartment. Once there, I looked in the mailbox and found a crossword puzzle he had made, each clue about our relationship. It was super cute! Once I solved the crossword puzzle, I needed to decode it for the next address-which took me to where we had our first date. Once there, another clue led me to our favorite hammocking spot. Unfortunately, it was in a secluded part of a park and as such, was pitch black when I pulled up. Hoping I wouldn't get killed, I continued on to our spot. As I approached, he switched on a generator and the trees lit up. He had put lights all over and hung pictures up of us everywhere. There was even a heart of lights on the ground-which he was very proud of. All the sudden I saw this cute, smiley face come out from the trees. He handed me a dozen red roses and got down on one knee. He was so nervous that he dropped the ring! But, I still said yes.

Q: How soon did you start planning your wedding and what were your most important things to include? A: I started planning right away. We got married 3 months after getting engaged, so I wanted to make sure that we had the essentials first-dress, flowers, food, place, etc. Once I had all the big things, the little things just fell into place. But, I was also in school full-time and was super busy with that. So, I just needed to plan whenever I had the chance.

Q: What was the most memorable thing on your wedding day? A:The most memorable thing was getting married. Honestly, I stressed out so much about all the little details. In the end, I don't even remember what the center pieces looked like. Throughout the whole day, I would stop with my husband and just say, "let's remember this moment". It was awesome and I would totally recommend it. The part that matters is getting to marry the person I love more than anything. The photographer is SUPER important too, cause she'll be the one to make sure those moments get caught on film. Ours did an amazing job at that.

Hair:Buggy Douglas Cowley @buggycowleyhttps://www.facebook.com/buggy.douglas Video: BlackCrystal Pictures @blackcrystalpictureshttps://www.blackcrystalpictures.com/ Flowers:BrownFloral@brownfloralhttp://www.brownfloral.net/ Photographer: Rachel Lindsey Photography @rachellindseyphotowww.rachellindseyphotography.com Tux:DCTuxedos @dctuxedoshttp://dctuxedos.net/ Dress: ThePerfect Dress-Utah @theperfectdressbridalhttp://theperfectdress.com/ Venue: LeJardin @lejardinweddingshttp://www.lejardinweddings.com/

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MEXICAN TUNA SALAD (GF, DF, EGG, SOY, PEANUT, TREE NUT FREE, GRAIN FREE, PALEO & WHOLE 30 OPTIONS) by allergyawesomeness@gmail.com

Move over mayo! This is the new, best way to eat tuna. Full of fresh ingredients, and creamy avocado, this southwestern spin on tuna is perfect for lunch or dinner and is gluten, dairy, egg, soy, peanut, tree nut, and grain free! Ingredients 1 tablespoon lime juice 1 tablespoon extra virgin olive oi l 12 ounces (2 cans) tuna, drained ½ cup diced red pepper (1/2 red pepper) 15 ounce can black beans, rinsed and drained** ½ teaspoon cumin 1 lime, zested 2 avocados, cubed ½ cup cilantro, chopped 4 green onions, green and white parts chopped 1 - 2 teaspoons finely chopped jalapeno (depending on heat preference ) 1 teaspoon salt ½ tsp garlic salt Instructions 1. Combine all of the ingredients in a large bowl. Use a potato masher to really break up the avocado so that it's not in small chunks, but a smoother consistency. 2. Spoon the mixture into the empty avocado shells. Garnish with additional lime juice and cilantro, if desired. Keep covered in the fridge for a day, if you don't eat it all. Notes **For this to be Paleo or Whole30 approved, you will need to omit the beans. However, this salad will not suffer, since it will still have a great mouth feel and taste. The beans are just to bolster it, for those who want additional protein. Recipe by Allergy Awesomeness at http://www.allergyawesomeness.com/mexicantuna-salad-gf-df-egg-soy-peanut-tree-nut-free-grain-free/

SESAME CRUSTED TOFU WITH HELL FIRE SAUCE by PURPOSE TO NOURISH

INGREDIENTS PRODUCE • a handful of cilantro • 2 cloves garlic (I skip this because I am sensitive to garlic) • 3 birds eye chilis (or more or less, depending on your spice level) • 1 red or green jalapeno • 3 green onions • 1 lime SPICES & CONDIMENTS • 1/3 C fish sauce (we use Red Boat) • 2-4 TBS nutritional yeast • 4 TBS vegetable oil • 4 TBS black sesame seeds • 4 TBS sesame seeds • 1-2 TBS sesame seeds • 4-5 TBS panko (we used gluten free) • ½ TBS tamari (soy sauce) • 1-2 TBS sesame oil • 1 TBS sugar (or more if you want sweeter sauce) • salt

PROTEIN • 2 blocks organic tofu 1: Drain the tofu. I usually let tofu drain for as long as possible. Which means sometimes I come home and drain it first thing while I do things around the house before I start cooking, but even if you only let this drain 15 minutes, everything should turn out okay. How do you drain tofu? Put your creative hat on! Look around your kitchen for heavy objects, if you have a cast iron pan or two, they will work perfectly! Otherwise, a plate with some canned food on top works well too. Take two plates and line each with at least 5 paper towels. Then set one block of tofu on each plate. Top the tofu with at least 5 paper towels and place your weighted objects on top. Leave these on top until you’re ready to start prepping the tofu. 2: Create the Hell Fire Sauce. Finely chop cilantro, garlic, and birds eye chili and combine in a medium-sized bowl. Slice the lime in half and add the juice to the bowl. Slice the jalapeno into rounds and add them to

the bowl. Add 1 TBS sesame oil, 1/3 C fish sauce, 1 TBS sugar, and ½ TBS sesame oil to the bowl. Mix well and let sit in the refrigerator for 15 mins. Stir and taste. Add more lime for tartness, soy sauce for salt, sesame oil for oil and sugar for sweetness. If you are looking for spice add additional chilis. Keep this cool until ready to serve. 3: Prep tofu. Take one brick of tofu and stand it up, with the skinny side down. Slice the tofu down the middle to make the tofu the same size but thinner. This way it will heat faster in the pan and not be a giant mouthful of tofu when you bite into it. 4: Prep the tofu crust. You’ll need two rectangle dishes. I used two glass tupperware containers. In one dish mix one egg with 1 TSP of water and in the second dish, mix all of your dry ingredients (all sesame seeds, panko, salt and nutritional yeast).

Clean Out the Fridge Frittata By Hello Fun Seekers, Diane Hartford I have used leftover steamed broccoli, roasted cauliflower, and grilled asparagus in frittatas. You can also use mushrooms, potatoes, herbs, or whatever other vegetables you like in a frittata. This frittata will serve to 2-3 but if you need to feed more people just ask a few more eggs and use a larger skillet. Course- Brunch, Main Dish Cuisine- Italian, Vegetarian Servings Prep Time 2-3 PEOPLE 15 MINUTES Cook Time 15 MINUTES INGREDIENTS 1 medium onion chopped 1 red pepper chopped 2 tsp olive oil 1 small zucchini thinly sliced tsp ½Italian seasoning Salt and pepper to taste 1 cup of cherry or grape tomatoes 2-3 cups of spinach 6 eggs beaten INSTRUCTIONS 1. Sauté onion and red pepper in an 8 inch ovenproof skillet sprayed with cooking spray and 2 tsp of olive oil over medium heat until softened, about five minutes. 2. Add zucchini to sauté pan and cook for three more minutes. Then, add Italian seasoning, salt, and pepper and cook for another minute. 3. Add cherry tomatoes and cook for 1 minute and then add spinach and stir until wilted. 4. Beat 6 eggs in a bowl and season with another pinch of salt and pepper. 5. Pour eggs into skillet with veggies. Tilt pan so eggs are evenly distributed around pan. 6. While frittata is cooking. Preheat broiler. 7. Cook over medium heat until the bottom is set. You will see bubbles forming on the surface of the frittata. 8. Remove pan from heat and place under broiler. Watch closely while frittata is under the broil. Remove from boiler when top of frittata is golden and puffed up.