Choosing the Right Florist: Floral Artist & Master Designer- Kenji Takenaka

The venue is booked, now it’s time to decide on one of the most important elements of décor—the flowers. There are almost always certain factors a couple tends to overlook when it comes to choosing the right type of floral arrangements for the wedding.

For instance,—whether high or low, small or large—couples sometimes fail to visualize the whole reception room when making decisions. Sitting at a table with a tall floral arrangement obstructing the view of the New York City skyline or clear turquoise ocean, is just one of the many mistakes a couple may make when deciding floral table décor.

Kenji Takenaka, floral artist and master designer of Noir Hanna International, a premiere, world class floral design company in New York, is available to provide tips on what couples should know before meeting with florists:

Timeline
Book the florist at least 6 months prior to the wedding date. Couples want be certain to book their florist of choice, especially if the selected date is a popular one. Waiting too long may result in losing the first option.

Choosing the right size
There are many factors to take into consideration when determining the right-sized floral table arrangement for the wedding. Couples should consider the look of the venue, spacing, table setup and linens, to name a few. “Bigger is better” may not apply for a particular venue. Although flowers are a great focal piece for any wedding, floral centerpieces should fit the overall look.

Season-friendly=Budget-friendly
Ask the florist what flowers are in season around the wedding date to conserve costs. Requesting certain flowers off-season can take the budget to a higher than anticipated number. Flowers that are in-season will cut costs significantly, without having to compromise the overall look of the centerpiece and end product, keeping the couple happy.

Listen to the expert
Take a step back and leave it to the expert. Trusting the florist is imperative to achieving the best look for the wedding. Micromanaging can limit the vision of the florist. The florist has been hired based on the couple’s taste, now it’s time to give the initial vision and leave it in the florists’ hands.

Reuse flower arrangements
When deciding on ceremony floral arrangements, why not consider arrangements you can reuse for the reception? Don’t let the stunning ceremony arrangements go to waste. Arrange for your ceremony flowers to be moved to the bar for décor.

Meet Kenji Takenaka
Under the artistic direction of Kenji, Noir Hanna has a flourishing clientele of high-profile institutions, celebrities and the fashion industry. Noir Hanna remains on the cutting edge of floral design with Kenji’s relentless quest for fresh new ideas that are always executed to his highest standards of quality. Kenji takes an architectural approach to flowers: modern and minimal. He is one of the pioneers of the fuss-free floral look. Known for his minimalist style, Kenji often makes arrangements with masses of a single type of flower and color.

Kenji’s green thumb stems from a long family history in Japan. A fourth generation florist, Kenji has lived with flowers all his life. For more than 100 years, the Takenaka Teienryokka Company has been committed to keeping the value that has established itself as a legend in the floral industry. With more than 20 branches and dozens of floral boutiques throughout the major cities of Japan, the Takenaka Teienryokka Company is the country’s leading floral provider. While this family-run business embraces both their past while always striving for the future, such aspirations do not come without leadership.

In 2009, the Takenaka Teienryokka Company was ushered into the American market with the opening of Noir Hanna International in New York City. With his high level of creativity and technique; Kenji is poised to introduce his family’s philosophy and Japanese style to the American public. The Noir Hanna International brand is now paving a new road in the American floral market – and starting some new traditions of its own along the way.

Hope this helps in your next floral appointment!  I hope to be interviewing lots of different floral designers to get lots of great perspective, so check back!

*hugs*
Denice

Photo and Content Credit: KMR Communications

Designer Ice-Cream...YUP!

Are you are interested in something different for your upcoming Wedding or Event? Tired of the same old cake?  Maybe that candy bar is soooooo last year? Well then check this out! I received this press release from my friends over at Kern Communications.  It's about this up and coming trend...Designer Ice-Cream! Yup, I said Ice-Cream! Check it out:

Brides, grooms, wedding and bridal shower planners indelibly searching for ways to make their event memorable should integrate super premium ice cream into the experience, which can be done in a multitude of inventive ways. This according to Ellen Schack, CEO of Cowabunga Ice Cream – a super premium designer ice cream and healthful frozen yogurt brand to exhibit at The Great Bridal Expo in New York on April 8, 2011.

“Top shelf ice cream can elevate a wedding, reception or bridal shower experience from ordinary to extraordinary,” notes Debra Kulovitz, vice president of sales for the Great Bridal Expo Group, Inc. “From elegant ice cream bars at spring and summer soirées, to decadent build-your-own banana split or ice cream sundae stations, to wedding or shower cake à la mode, integrating sumptuous ice cream into the experience is one tasty way to create a distinctive event and sweet memories for all. We’re thrilled to have Cowabunga Ice Cream exhibiting at this year’s event.”

Ellen Schack, CEO & Edward (“Ed”) Schack, Co-Founder of Cowabunga Ice Cream

“Our inspired ice cream blends offer an exquisite epicure experience that’s perfectly suited for special occasions and celebrations like weddings and bridal showers,” notes Schack. “This is why we offer our fabulous frozen confections for full-scale catering nationwide.”

Those who’ve experienced Cowabunga Ice Cream rave not only about its bold, creative flavors, but also the fresh and creamy taste said to make other “premium” ice creams taste “day old.” New York Times bestselling author Omar Tyree has proclaimed Cowabunga as “the Louis Vuitton of ice cream,” while ActionCOACH business consultant Steve Vorrius declared, “Once you taste this ice cream you will never look at ice cream the same again.”

Cowabunga Ice Cream offers a wide variety of perennial and seasonal flavors, with many that are exclusive to the brand. Offerings in its current designer ice cream line include:

Rodeo Drive Designer Flavors:

Cookie Dough - Cookie dough flavored ice cream with chocolate chip cookie dough chunks and dark chocolate chips mixed in
Mint Chocolate Chip - Cool mint flavored ice cream with dark chocolate chunks
Cake Batter - Cake batter flavored ice cream that tastes just like out of the mixing bowl
Almond Joy - Coconut flavored ice cream with almonds and dark chocolate chips mixed throughout
Coffee Espresso - Rich coffee flavored ice cream with chocolate covered espresso beans scattered throughout
New York Cheesecake - Luxurious creamy cheesecake flavored ice cream including real cheesecake chunks and graham cracker swirled throughout

Off 5th Avenue Chocolate Flavors:

Classic Chocolate - A rich and decadent chocolate ice cream
Death by Chocolate – Chocolate ice cream with chocolate chunks, chocolate cake “crunchies” and fudge swirled throughout
Chocolate Peanut Butter – Chocolate ice cream swirled with creamy peanut butter

Lux Vanilla Flavors:

Very Vanilla – A smooth and velvety vanilla ice cream unlike any other
Take 5 – Vanilla ice cream with peanuts, caramel, and chocolate covered pretzels mixed in
Rice Krispy® Treat - Vanilla ice cream with marshmallow swirled throughout and Rice Krispies® mixed in

South Beach R.E.A.L. Yogurt – all flavors are low fat and contain probiotics to naturally promote healthy digestion:

Red Velvet Cake
Peanut Butter
Chocolate Cable Car
Strawberry

Those wishing to order Cowabunga Ice Cream or inquire about event or catering services may do so online at http://www.cowabungaicecream.com/.

The Cowabunga Ice Cream Difference:

Cowabunga Ice Cream is made in small 5 gallon batches. This allows us to keep our consistency creamy by controlling each step of our proprietary production process, including avoiding aeration. We do not “skimp” on anything, using only use the highest quality ingredients to ensure the utmost in flavor, texture, and decadence. For our designer ice cream line we also use a high butter fat content base, which is integral to achieve a ultra-creamy ice cream. Our exclusive recipe and production process ensures a minimal amount of air rather than over-aeration, a common ploy of mass-production manufactures that undermines the creaminess and density of the ice cream and artificially inflates volume.

*hugs*
Denice
*NOTE- I have not tried this product. Content is provided for information only.

Photo & Content Credit: Kern Communications

Weddings by Costco?!

In today's economy everyone is looking to save a few bucks, and when it comes to your wedding why not! I was doing some recent shopping at Costco and in the checkout line came across the recent Costco Connection titled, Weddings by Costco. Wait....What?! Yup! Duh...what a great idea!!

Think about it, according to the Association for Wedding Professionals, a couple in the US will spend roughly $19,581.00 (between $14,686 and $24,476) not including the cost of the honeymoon or engagement ring.  WOW! That's a lot of dough!

So why not save where you can...right?! Well here is a list of what's available for your big day from Costco:

- Wedding Dress (article on the dresses from the Costco Connection)
- Diet and Weight loss
- Flowers (Centerpieces, Bouquets, Boutonnieres, Corsages, DIY Centerpiece kits, Etc.)
- Invitations (Save the Date, Invites and Thank you cards)
- Rings
- Gifts
- Food (bakery/reception)
- Honeymoon

I can personally vouch for their flowers.  For my sister in laws wedding last May, we pre ordered pink and white roses.  We picked them up the night before and they were BEAUTIFUL!!!  Flawless flowers, and it was so easy and half the cost of a florist. Here is what they looked like. We did arrange them ourselves in our own glassware:

So, give your local Costco a call and save yourself a few bucks!

*hugs*

Denice

Photo Credit: Costco Connection and Me!

Wedding Question Wednesday ~ Reception on a Budget

Hello all! I am so excited to be back with Wedding Question Wednesday! I alwyas loved how many questions we received, and how much we were able to help all of our fans and readers. We hope this 2011 edition of Wedding Question Wednesday is just what you ordered.

Please feel free to send us your questions and concerns wedding related.  We also would love to help with ALL your event related questions, so send them in!

Our first question of 2011 comes to us from Jill.  She is the author of Strawberry Freckles, super cute blog, check it out.


Q: Is it possible to have a ceremony/reception for less than $1,000. no flowers, no attendants, no frills...just people and food and music.

A: Of course it is Jill! The first thing you are going to have to do is accept the fact that you are not going to have a lavish event. I have helped give MANY wedding/events that are "do it yourself" and on a strict budget. The key is to PLAN AHEAD here are some tips:

1) Utilize your "network of contacts" If you are having a ceremony, get someone you know who will perform it as their gift to you. If you are already legally hitched, there is no need to have someone ordained, just someone who can give a nice ceremonial address.  IF you are not legally hitched already, you can look into having a friend ordained. Either way, getting someone you know to "gift" you the ceremony helps eliminate the cost.

2) Another way to utilize your "network of contacts" is to get your people to help out. Have the event at home or a relatives home (saves the facility rental cost). Ask your family and close friends to help cater your event. Almost potluck style, but better organized!! This is another area you can ask for "gifted" items. If you know someone who makes cakes, ask for their help!

3) DJ your own event by creating a your own music play list. You may need to borrow or rent sound equipment, but that's ok!  Ask an energetic friend or family member to MC the event to keep it rolling.

4) If table rentals are out of the question, start collecting borrowed tables/chairs ahead of time. Sometimes your church will let you use them =) Same goes with table cloths.

5) Make your own giveaways. A great idea for a giveaway is a homemade CD with a personalized photo cover. You can make them yourself and package them really cute.  Here is one we did:

6) Make your own centerpiece.  Keep it simple. Here are ones we did a t a wedding with the flowers from Costco and the vase from the 99 cent store. The photo frames were also home made. Photos printed by the maid of honor and the frame was painted black. Super easy!

7) Put up LOTS of white lights! That makes any event better and sets a great mood. I would steer clear of balloons...those belong at birthday parties, not weddings. Also add your own touch. Tulle is nice touch.  We even made chair bows with ribbon from the 99 cent store and flowers from the dollar tree!

 

 

8) Limit your guest list. The more people, the more moooolah!

9) Ask a friend to take photos.  I know that these are your memories, but it is hard to find a photographer when on a strict budget.  If you know one who is a friend...ask them to gift it! OR try trading for service.  It is also fun to create a "photo op" to keep things fun. Here is one we did at an anniversary party:

and last but not least...
10) HAVE FUN! Make the day about you and your new hubby. The event should reflect YOU two as a couple.



Here are a few website links that are a great resource:
http://hipweddings.blogspot.com/2010/05/lot-of-color-lot-of-spice.html
http://www.budgetawedding.com/2010/08/cheap-chic-wedding-reception-ideas
http://www.budgetawedding.com/2010/08/how-to-successfully-plan-wedding-on/
http://www.budgetawedding.com/2010/10/five-diy-wedding-table-decorations

Good Luck! Let us know how it turnes out =)

*hugs*
Denice

Photo Credit: Us

Dining and Table Etiquette

At a recent event, I sat down to this:

 
YIKES!!  What to do with all of this? I did not know where to begin. It was at this point, I realized that all of the country club dinners I had attended in my younger years did nothing for me! I was LOST! I knew it was time to do something.  I was going to have to learn how to use these many pieces that assemble a table setting. What did I do? Well, I challenged you to give us your etiquette questions, and boy did you!

After receiving all of your questions, I set out to do a little research and learn. So with out further ado, here are your answers... (bear with me...this is a long one, BUT full of great tips and info!)

Silverware, Glasses, Dishes...Oh my!
Q: I am afraid I won't use the correct forks for salad, dinner, and dessert. Ha! It's simple, but I get confused! (Elana from Good Girl Gone Shopping)

Q: What if the food is really fancy and you are given WAY too many pieces of flatware and you don't want to use the salad fork for the main meal or vice verse? (Charles P.)

Q:  I know to use the small fork first but what are the utensils at the top of the place for? And that really big outer spoon? Soup maybe? (Sunday from Adventures in Extreme Parenthood)

Q: I get confused over who's glass or salad dish is who's. (Audra from Penny Pinching Penguin)

Q: : I always get nervous about which silverware to use and when. I was taught at some point but it's really embarrassing that I can't remember! (Leeann from Join the Gossip)
ANSWERS
Usually a good rule of thumb: Always start with the flatware farthest from your plate and work your way in.

In a formal setting, you will usually use one(1) utensil per course, starting with the one furthest from your plate.The soup spoon is the out most left followed by your beverage spoon (YES beverage has it's own, DON'T use your soup spoon to stir your iced tea!) The spoon and fork above your plate are for dessert. If none are there, then they will be brought to you at that time.

If you are having difficultly figuring out which set of flatware or dishes are yous, remember this: Eat to the left, drink to the right.

Tip1: once your utensils are used, they are not to touch the table again, including the handles. If in a formal setting, the utensils will usually be removed after each course and replaced if need be.

Tip 2: If you have completed your meal, you can signal this to the server by resting your knife blade in and fork resting tips down. Please leave your unused flatware on the table, and do not stack them on your plate.

Tip 3: (from Wendy):  Form your thumb and index finger into a circle on each hand, forming a b and a d. That way you know which side is your bread plate and which is your drink! (as opposed to the method I used to use, which is wait until one of the people sitting next to me took a drink or used their bread plate).

Tip 4: (from Patricia): Did you know it's not proper to pick up a utensil if you drop it on the floor in a restaurant? Makes since but I see people doing it. Then what do you do with it once you've picked it up...put on the table with clean ware? Not on my table.

TABLE SETTING FORMAL:

TABLE SETTING FAMILY:

Q: I worry I will have too much on the table. Place setting, serving dishes, glasses, etc. (from JDaniel4's Mom)
ANSWER:
Just follow the guidelines as stated in the images above and you should be fine!

Q: I am at a total loss as to where to start with my silverware and then all those wine/water glasses?(from Sunday)
ANSWER:
Thanks Sunday! Please see above for the Silverware answer. As for all those wine glasses:
Each course could have a different wine selection. You are not obligated to have any wine, or finish the previous glass. If opting to not have any, please decline gracefully! Do not turn your wine glass upside down. Simply hold your hand over the glass or just let them pour as to not draw any attention.

Here is some information straight from the Etiquette Scholar Website:

If you are serving a variety of wines with dinner, glasses are generally arranged according to size so that the smaller ones are not hidden behind the larger ones. The water goblet is placed directly above the knives at the right of the plate. The champagne glass is next to it at a slight distance to the right. The red or white wineglass is positioned in front of and between the water goblet and champagne glass. If you have several wineglasses, always set them according to size, with the largest ones on the left, starting with the water goblet. The sherry glass is placed either to the right or in front of the wineglass.


If you don't want to group the wineglasses, place them in a straight row slanting downward from the water goblet at the upper left to the sherry glass at the lower right.

Eating Styles, Conversations and How To
Q: My sister said that there's a way to cut your food. There's the American way and the European way...I never want to be messy. (from Elana)
ANSWER:
Taken from the What's Cooking America Website:

Use one of two methods when using the fork and knife:


American Style: Knife in right hand, fork in left hand holding food. After a few bite-sized pieces of food are cut, place knife on edge of plate with blades facing in. Eat food by switching fork to right hand (unless you are left handed). A left hand, arm or elbow on the table is bad manners.


Continental/European Style: Knife in right hand, fork in left hand. Eat food with fork still in left hand. The difference is that you don't switch hands-you eat with your fork in your left hand, with the prongs curving downward. Both utensils are kept in your hands with the tines pointed down throughout the entire eating process. If you take a drink, you do not just put your knife down, you put both utensils down into the resting position: cross the fork over the knife.

Tip: Never cut your food into more than one or two pieces at a time. This looks unattractive and cools your meal at a faster rate. There is an exception made for young children.

Q:  Another question I have is when is it proper to start eating? Do you wait until everyone has their food on their plate or do you start eating as it is brought out? (from Sunday)
ANSWER:
In smaller group settings (up to four) you should wait till everyone has received their meal, in a larger setting it is best to wait until all have received their meal OR until the hostess insists or asks you to begin eating. A good signal to watch for is when the hostess or host pick up their utensil, you may do so.

Q: For me it is more about conversation during formal dinners. When to talk, when to be quiet. I am a pretty social person, but it can be intimidating when you are all dressed up. (Emily from Family and Life in Las Vegas)
ANSWER:
First rule, do not talk with food in your mouth! This is tacky and rude. Dinner parties are a social affair, conversation is a given. Try to remember to engage in conversation with those around you. Remember to not
talk about yourself in length, and always listen. Conversation is a give and take act.

Now, if you are in Japan- conversation is subdued during the meal, In Turkey, they are loud and animated! so just remember to follow the lead of your host.

Q: My usual peeve is when you have to spit something out (a fragment of shell or bone, a fruit pit.) What is the best way to deal with this? (Maria from 1000 reasons I am a Bad Mom)
ANSWER:
It is best to remove whatever obstacle is in your mouth by the same means you put it in with, and place it on the rim of your plate. You should go unnoticed because it is normal for your utensil to be in your mouth. Never spit it out or place on the table linens!!

Tip:  You should eat cake with a FORK? It irritates me more than I want to admit when I get a slice of cake and a spoon. (From Maria)

Q:  Seriously, though, the "obvious" things: what to do with your napkin, how to signal you are finished/ not finished with a course, which side the service will come from/ be taken away. People don't know these things, and I have seen WAY too many awkward moments at nice restaurants (usually with the boss watching... yikes!) (Gina form Fantasy Casting)
ANSWER:
When you are seated, simply UNFOLD your napkin.  Do not shake it open as this looks tacky.  If you are in a high end restaurant, the waiter may do this for you. Gently place the napkin in your lap. Please leave the napkin in your lap until the end of your meal, never place your dirty napkin on the table during the meal, and never blow your nose into it.  At the end of your meal, place the napkin onto the left side of your place setting.

Major No-No's
Q: What are the major no-nos.? How can you look like you know what you are doing even when you have no clue? (from Emily)
ANSWER
Never do the following:
- Chew or speak with your mouth full
- Turn a glass upside down to decline a beverage
- Smoke at the table
- Ask to taste another guests food or offer yours
- season your food before tasting it
- Use your finder to help scoop food
- Blow on your food- simply wait till it cools
- "Play" with your food or utensils
- Hold food on your utensil while talking
- Place your elbows on the table
- Slurp, smack or burp at the table
- Stab your food
- Pick at your teeth
- Slouch in your chair

Additional Reading/Education:

http://www.emilypost.com/table-manners/71-table-setting-guides
http://www.emilypost.com/table-manners/372
http://www.etiquettescholar.com/
http://whatscookingamerica.net/Menu/DiningEtiquetteGuide.htm
http://www.findalink.net/diningetiquette.php
http://etiquettewithmissjanice.blogspot.com/
http://missjanice.com/

Thank you everyone for your participation and help!

*hugs*
Denice

Photo Credit:
Table setting images: Replacements LTD
Table Setting Photo: ME

Book Review: The Everything Wedding Etiquette Book by Holly Lefevre

I want to introduce you to one of my new bloggy friends, her name is Holly Lefevre.  I met this fabulous woman through two of her blogs, Hip Weddings, and 504 Main.  I fell in love with her posts, they were always full of such great ideas and information.  After reading her blogs for a while, I learned that she is the author of a great book called The Everything Wedding Etiquette Book.  I am a HUGE fan of etiquette (my other favorite bloggy friends is Etiquette with Miss Janice), so I was immediately intrigued!

Holly was nice enough to send me her book.  I read it cover to cover in one night, it is a very easy read, and FULL of great information.  Etiquette is something that people do not spend enough time on these days, so Holly is making it VERY easy for you to stay in line.  She was even gracious enough to answer a few questions for me.  So, without further ado...

Why did you decide to write an etiquette book?

It actually found me. I was working on another wedding project, when this opportunity came along. The other project was not moving along as quickly as I liked so I jumped at the chance to write something for the Everything series. There is a lot of wedding information out there, but I truly enjoy being able to provide advice that is real and honest - weddings are amazing but not always fun and "hearts and flowers" - there is real emotion and problems involved too. I had also been a speaker at bridal shows for years, covering planning design, and etiquette, so this was a natural progression.

How long did it take you to write the book?

If I recall the whole process was only about 3-4 months. Since this book is part of the Everything Series, there had been previous editions. I was not starting from scratch, but rather updating and rearranging a previous edition, which in some ways is a lot easier than starting from scratch, and other ways not. While I had the basic premise and a lot of viable information already, it was up to me to update the book with new etiquette questions and standards, to make the book my own, and to make it fit withe the series of books.

 

What is your favorite section of the book?

Tough one - they are all my favorites in different ways and for different reasons. I think I like The Business of Being A Bride. So many brides do not realize what it takes to pull a wedding - as they envisions weddings to be - off. I strive to be realistic in my advice and answers. I want them to understand this is a business for the vendors and for them, for two reasons...I do not believe in negotiating anyone to death or manipulating anyone into a price or service they cannot afford...this is both for the vendors and the brides. I want brides to realize help is out there in the form of a wedding planner or by involving your groom or family members. As much as I wish everyone would hire a wedding planner, I know this is not going to happen, so I really want to educate brides.

Which etiquette standard is ignored the most by brides, or grooms?

The one etiquette standard I see brides wanting to wiggle on all the time is not having the guests pay for anything. Too many times, to save money they want to have a cash bar or have the guests pay for their own valet parking. No, no, no! If you cannot afford it do not do it. Plan a wedding within your means.

I once worked with a couple who married at a major luxury hotel. They thought food was of the utmost importance (which it is to a degree). They had 10 different hor d'oeuvres and paid over $10,000 for their cocktail hour and then refused to pick up the valet parking (the only parking available without having to walk a number of blocks) bill of $10.00 per car. The hotel was even advising against this amount of hors d'oeuvres and they refused to listen. As a planner you can only do so much. Couples should also learn to trust the experts they hire and are working with.

Overall I say being gracious goes a long way. I was fortunate to work with mainly wonderful, kind brides, but I have also worked with my share of diva brides. The guests are paying the bride and groom an honor by coming to the wedding, as the bride/groom is honoring them with the invitation. This extends from beginning the ceremony on time and not making the guests wait for an unreasonable amount of time to planning your timeline so that guests are not left waiting for 2 hours for dinner to begin after the ceremony to playing appropriate music at the appropriate times of the reception.

 

Some of my Favorite Holly posts:
~ A Gracious Bride Knows
~ What's A Mother To Do?
~ True or False...The Mom's Must Match?

THANK YOU Holly for writing this book. I hope future brides realize how important it is, and read it! If you are interested in buying Holly's book, check out Amazon.
 
*hugs*
Denice
 
Photo Credit: http://hipweddings.blogspot.com/

Venue Review- Serendipity Wedding Garden, Oak Glen, CA

My Sister-in-law's recent wedding was at the beautiful Serendipity Wedding Garden in Oak Glen, California.  It was a breathtakingly beautiful venue.  There were so many fabulous points to this place, that I just don't know where to begin! Lets start at the Rehearsal...

Rehearsal

The Rehearsal was held the Thursday before the wedding.  We all arrived at the grounds (which is located a little North of Redlands, CA) at 5:00pm.  The weather was perfect, it was warm. We ran through all the normal hub-bub for rehearsals. It took about an hour.  The staff was exceptional and great to work with.  

Wedding

The Wedding was beautiful.  Although the weather could have cooperated a little more (it was FREEZING!!!), the day still turned out as planned.  The venue sits on about 5 acres , up in the hills, and can hold a nice size group.  We had about 100 guests and it was very comfortable.   The brides room was decent and the bathrooms were clean.

The Ceremony area is separate from the reception area.  The pathway between the two is gorgeous and lined with roses.  This is where the Bride, and Father of the Bride make their entrance.  They arrive with a 2 team, horse drawn carriage.  It is quite the extravagant entrance!

The catering was on-site and delicious (although cold, due to the wind).  The chairs and linens were perfect, and the bar was right next to an awesome (and warm) fireplace.  Heaters present, but I think there could have been a few more. Also present was a fire pit, baby grand piano, and kicken dance floor.

All and all, I really enjoyed this place.  It was beautiful, local and elegant.

*hugs*
Denice

Photo Credits:
Various family members and me!
Serendipity Logo: http://www.serendipitygardenweddings.com/

Venue Review- The Holiday Inn, Ontario, CA

I was invited to attend a venue preview the other day at the Holiday Inn, in Ontario California.  The Holiday Inn you say? YES!  The Holiday Inn has had a HUGE make over and are now competing with upscale hotels. I was invited to attend by my friend Denise Parsons, who is a Sales Manager there.  I had worked with her previously at another hotel on a 50th Anniversary Party.

Let me just say, the hotel and grounds are beautiful. Nothing what you would expect a Holiday Inn to look like.  They had set up one of the smaller meeting rooms (holds about 80) in a reception like manner, complete with DJ!  The were tables decked out in beautiful linens (provided by Raquels Linens) and gorgeous flower arrangements that were provided by one of the ladies on staff at the hotel.

We were served the most delicious lunch. I must say, it was to DIE FOR!!!  I had never tasted hotel food this good.  It was a chicken breast stuffed with cheese and mushrooms, covered in a flavorful cream sauce.  It was served with roasted potato's and fresh veggies.  It was SOOOO GOOD!!! We were even  introduced to the Chef, and were able to thank he for the delicious meal. 

Not only is the Holiday Inn set up for events such as weddings, receptions and parties, they can also accommodate Corporate Meetings too.  Here are two of the rooms:

So, if you are looking for a local hotel that is reasonable and will fit into your budget, and looks FABULOUS, I highly recommend checking out the Holiday Inn.  Say "hi" to Denise when you go, shes a kick, you'll love her!

*hugs*
Denice

Photo Credits: Me and my iPhone, and the Holiday Inn web site

Bridal Handbags By Laura Lee Designs

I have been blogging for a few years now, but just recently caught on to the twitter phenom.  I never really understood it, or had the time to "tweet".  Well, this year I made that my goal, and boy, am I glad I did!  Through Twitter, I have made some great connections, one being Laura Lee Designs. Laura Lee Designs handcrafts the best looking bags I have seen. They are super cute... SUPER CUTE I say!!   Their web site says it all:

"Laura Lee's handmade beaded handbags are a fusion of cultures, fabrics and trimmings discovered during her travels abroad. Stylishly appealing and refreshingly chic, each handbag is adorned with high quality satins and swirling patterns of Japanese beads. Colorful snakeskin and leathers compliment the intricate beading, adding a functional elegance to every handbag. Less an accessory and more a piece of wearable art, Laura Lee handbags capture your style and verve."

Well,  we have tweeted back and forth a bit and the individuals behind this brand are super nice. Laura Lee agreed to let me interview her!! (Exciting!!) So without further adoo, I introduce THE Laura Lee of Laura Lee Designs (LLD):

Denice: Is Laura Lee Designs a one-woman show, or is there a team behind it all?
Laura Lee: An excellent team is behind LLD! A manufacturing team in NYC, material and leather resource group in NYC,  A "photo-shop" Associate & NY Assistant, Washington D.C. Assistant, Graphic Artist and Advisory Board. LLD COULD NOT EXIST WITHOUT THIS FANTASTIC TEAM!

D: What inspired you to start your company?

LL: I was surrounded by brands while living overseas and hadn't seen anything unique or one-of-a-kind that showed a "personality". I had access to artisans that could help me with samples and felt if I didn't start with my small idea of a beaded bag, somebody else might take this idea and run with it...so I began the "journey" of Laura Lee Designs.

D: For Brides who have never heard of Laura Lee Designs, what is your single most important selling point of your Bridal Bag?

LL: The most distinct element that defines the "SOMETHING" BRIDAL BAG is the 4 pockets inside labeled "OLD-NEW-BORROWED-BLUE”.  little keepsakes can be put into each pocket by the Mother of the Bride or the Maid of honor.  These Bridal Bags come in ivory/silver and gold. Finally, they can be handed down to the next generation.  A sentimental gift indeed!

D: How did you develop the idea for the Bridal Bag and all its fabulous compartments?

LL: I was in a girlfriend's wedding when I started this line.  The day of the rehearsal she was panicked because she did not have anything that had the "SOMETHING"  themes and she thought it would be bad luck if she did not have something with the traditional necessities. Also, she could not find a decent bag to hold her mints, lip gloss and hanky.  All of the bridesmaids scrambled, and it made me think that there could be an incorporated item; finally I made the decision to come up with the Bridal Bag that would serve both of these needs.  The "SOMETHING" bag was created!!

D: When people request custom-designed Bridal Bags, what are their options?

LL: We currently do not do custom design Bridal bags, but we will do custom-colored bridesmaids handbags, but with a minimum of 6 bags required.

D: Summer is here, what is your “must-have” pick from your line?

LL: The clutches, especially the STEPPIN’ OUT with 3 straps: MAGENTA/CANADIAN BLUE AND GOLD. This one can be used wearing jeans or a little Spring/Summer dress!

D: Is there anything else that you would like our readers to know?

LL: There are some new lines that are coming out: OUR ALUMNI SERIES, currently featuring the VIRGINIA TECH BAG. Then in the fall; UNIVERSITY OF TEXAS, TEXAS A&M and UNIVERSITY OF HOUSTON.

Also, Next year we are looking forward to participating in the KENTUCKY DERBY, THE 167 YEAR OF "RUNNING WITH THE ROSES",  and finally, we are doing private label for companies such as ROLLER BAGS and TOTE BAGS.   In the pipeline: "RAIL" EQUESTRIAN SHIRTS FOR DRESSAGE/SHOWINGS and WHITE WEDDING BOOTS.   At LAURA LEE DESIGNS, we are always looking for ways to keep the brand and women fresh and unique!

 

Thanks Laura Lee!  I have to say, I love the M bag!! What's great about them is they come in virtually every color!

I hope you enjoyed this interview and getting to know Laura Lee Designs.  Should you want to contact them, here is their info: General inquiries: info@lauraleedesigns.com OR for PR info Lindsay: Lindsay@lauraleedesigns.com. OR, you can always go to their web site, blog, Twitter, or Facebook!

*hugs*

Denice

Photo Credits: Laura Lee Designs

Fantastic Finds February 20, 2010

ATTENTION!!!! KDC Events is announcing a new feature: Fantastic Finds! "What is that" you say? Well, we are going to present you with fantastic ideas that we find from so many of the fabulous blogs we read. We hope you enjoy this new feature. Happy reading!

Bachelorette Parties:

~ Bachelorette Corset Cake Topper: Pink Cake Box

~ Invites: Treasured Moments Stationary

Weddings:

~ Budget savvy? Check out this fabulous site: Preowned Wedding Dresses (also has wedding related items too!)

~ Planning your big day: The Importance of Working with a Check List: Bridal Buds

Receptions:

~ Candy Bar 101: Tips from Project Wedding

~ Fabulous Cake Toppers: Toppers With Glitz

Parties:

~ Do It Yourself Cupcake Tower: Accent The Party

~ Six Spectacular Children's Birthday Party Themes: Beau-coup Favors

We hope you find these links fun and interesting! We will have a new set of Fantastic Finds for you next week!

*hugs*

Denice