Archive for April, 2010
Music is the gateway to the soul. We express ourselves and our feelings through music.
Couples’ agonize over music – what’s the first dance song, cake cutting song, last dance song – and everything in between? On Friday’s we will explore some of the choices – limit the field.
Enjoy!
K-Ci and JoJo
Happy planning!
Gypsies do it, Pagans do it, Africans’ do it, African Americans’ do it, everybody does it!
A very important tradition in African and African American weddings – it usually occurs at the end of the ceremony, right before the couple recesses down the aisle. Typically, we place the broom under the seats in front or give it to the officiant. An “honored person”, chosen by the couple, will then place the broom on the floor at the correct time.
Surprisingly, jumping of the broom has Welsh and Celtic origins. In the Celtic culture, the straw of the broom represents fertility.
Pagan couples are now incorporating the tradition.
Cool, eh?
The broom represents cleanliness, family and fertility. Jumping of the broom is taking the proverbial “leap of faith” or “jumping into marriage”, so to speak. It symbolizes leaving the old single life, for a new married life.
In some parts of Africa, the ceremonial broom is used to sweep away evil.
There are many different variations of the broom jumping ceremony – and I encourage you to find a way that’s meaningful and unique to you!
You can get really cool brooms in your colors of choice on Esty and Ebay.
Happy planning!
The wedding trends are tending towards the simplification. Couples’ are downsizing and are forgoing the traditions of a “typical” wedding reception.
Conforming is “out” and uniqueness is “in”. Couples’ are saying “what I want to do is…”.
Toasting is as strong as ever, but the formal champagne toast has gone by the wayside – to the same place that the bouquet and garter toss have gone. I don’t think this is necessarily a bad thing. The champagne toast is one place where you can save money. Formal toasts can be as little as $2.50/guest to as much as $6.50/guest or more – for champagne that’s not fit for human consumption. If you are purchasing your own alcohol, you certainly will get more choice and a better deal – but still money that may be better used elsewhere?
When champagne is passed, the majority of guests take 1 sip and it’s left on the table. At the end of the night, I see boat loads of champagne being tossed. In the age of open bars, couples’ are opting for choice – allowing their guests to give “best wishes” with what they have in their hand – presumably, something that they enjoy drinking.
For me, If I am going to spend the money, I would rather buy someone a drink that will actually be drunk.
Happy planning!
I see Bride after Bride going out to search for the “perfect” wedding gown. Wow, sometimes the “perfect” gown is so hard to find. I often wonder why Bride’s do not take advantage of professional seamstresses?
Is it more time? Not really. When you get your dress made, you have to attend a muslin fitting – and a few more fittings. You also have to attend a few fittings for a pre-made dress. Maybe you attend 2-3 more fittings (depends on the style of your dress) – but it’s custom designed for your body – and nobody has your dress. It’s something totally unique to you.
Is it more money? I guess it depends upon which budget range you are in. If you are planning on spending $250.00 on a dress – then, yes, I wouldn’t suggest that you get a dress made. However, if you are spending $1,500.00+ – why not? I have seen situations where the Bride loved a dress that was $2,500.00 in the Bridal shop. She had a dress made in pure silk – had a cathedral veil (lined in the same silk) and a bolero jacket made out the same fabric. The complete ensemble was $2,000.00.
If you want rushing, detailed bead work, or a special type of fabric – a custom dress might be the option for you.
It’s essential that you seek the help of a professional – someone who knows fabric and can offer you recommendations that will fit you and the style of your dress.
Call us and we can give you some excellent resources.
Happy planning!
If you have pretty feet, you are really going to love this Eco-cool option.
Are you ready?
Use a ribbon of your color choice to tie these wooden babies in many different ways.
Cute, eh?
You can get them in Maple, Cherry and Walnut – in different cuts (flat, rounded, pointed) and widths.
Happy planning!
A gorgeous tented wedding for 250 at Brookside Gardens.
Enjoy!
Stephen Voss is one amazing photographer!
Happy planning!
No matter what you plan to do with food, theme, etc – you must understand fully where you money is going. Of all the vendors that you will hire, I think the Catering proposal/contract is the most misunderstood contract. This goes for weddings that cost more than $5,000.00 as well. Much of the time, I think it’s because it’s not broken down sufficiently. Also, another factor is that in the beginning – many times it’s not complete. You don’t know what rentals you will need, how many people you will feed, how many servers you will need, what kind of service you will receive, etc.
Then, in the end, it’s like – OMG – where did all this cost come in?
So, I am going to take a few moments to go over two different contracts. They won’t necessarily be geared towards a $5,000.00 wedding – but will give you an idea of what to look for where.
If you take a quick look at this contract, you see that it’s not broken down at all. You do not see an overall price per person for food. You don’t see a rental breakdown or staffing breakdown. Because of this, you have to look at every aspect of this contract – first page to last – to understand what it’s really saying.
- Front page – You see it’s a 3 hour reception for 100. So, whatever you see on the subsequent pages – it’s for 100 guests. It also states the wedding date, and who it’s for.
- First page – tells you what you are going to have. This wedding is a dessert reception. If you add more food, it will go up.
- Third page – tells you what equipment you will use and what your staffing will be. Be careful here. Equipment is the stuff La Prima will be bringing. This would include plates, glasses, silver and the like – as well as chafing dishes, serving plates, coffee servers ,etc. If you are renting linens, tables, and chairs through them, this is where you would see linens, overlays, napkins, chair covers, tables ,and chairs. If you modify your service, modify your guest count or change your menu, this portion will change – but we are not sure by how much. It’s a really basic contract. It would be nice to see kinds of chairs (cushion color if applicable) colors of linens, kinds of plates, silver and glass, colors of linens would be nice – just as a confirmation that you and the caterer are on the same page. It eliminates mistakes. Be careful here. This price might be for the standard item. If you go in for the tasting and like other glasses on the table – this item might go up. Make sure you determine what your standard choices are.
- The staffing portion is how much staff you will have at your event that day. At this wedding – they had 1 server. This portion would definitely change if you had a more extensive set up or changed your menu or service choices. If your guest list changes – you cannot just divide the final cost by 100 to get a price per person (read below). Call the caterer and request a new proposal to give you a more accurate quote.
One note about guests lists. The food price is inversely proportional to your guest list. As your guest list goes up – the cost per person (for the food portion) goes down – because the caterer spends less money to buy more food. If you original quoted price was $100.00/guest for 100 guests – and you ended up with 150 guests, your new price might be $98.60/guest. Likewise, if you originally estimated for 150 guests at $98.60 per guest – and ended up with only 100 guests – your new price per person might be $100.00/guest (it costs more for the caterer to buy food for less people).
Be careful…
Even though you are spending a bit less per person – you still are not really saving because you are adding more people.
With that said, an increase in guest count will make everything else increase proportionally -rentals (you need more plates, glasses, etc), linens (you might have more tables), chairs (you will need more seats), etc.
This one I like, because there are no ambiguities. It’s laid out really really well. You need to take this proposal and compare it to yours to see where you have questions.
- Front page – tells you what is is, how many people, and the wedding date.
- Page two gives all of your hors d’oeuvre options. Be careful here – you only get to choose 6 within the pricing. Choose more or make different choices, it will affect the pricing. Beware that it’s not offering any stationary items – just butlered. If you want something stationary, it’s going to be an add-on.
- Page three is what you are getting for your first course, main course, and dessert course. If you decide to change something here, it will add to the price. If you opted for choices for your main course, you would see them laid out here.
- Page four – offers your beverage choices – which include, you purchasing alcohol, you purchasing alcohol but caterer providing mixers, caterer purchasing alcohol, and coffee services. Be careful here - the alcohol itself is not included – and will be priced based on what you choose. These prices are the cost of the caterer bringing the ice, mixers, coordinating, etc.
- Page five – your pricing breakdown. It clearly shows your price per person for 200 guests. It shows your beverage items in parentheses (not added into the contract, but nicely laid out so you can easily add and take away). Your rentals which they break down on the next page. It also includes staffing. They clearly show what you will get and how much it will cost. They also show overtime staffing charges – how much it will cost to extend your event.
- Page six is your rental breakdown. How much it will cost to rent tables, chairs, tents, etc. Be careful here – these prices are for the standard stuff. If you choose something different – it will change the cost – for example, if you want square goblets, or lead crystal champagne flutes. At your tasting, make sure you see what’s standard.
I hope this helps you better understand your caterers contract.
Happy planning!
Thanks to Rachel Smith for the wonderful photograph
Well, I’m having fun anyway! So many weddings – so little time – and it’s always a pleasure!
If I were to label myself, and I hate labels,
I would say that I’m more of a planner than a coordinator. Planners excel at being able to take your vision – make it into something that exceeds your expectations – and be able to pull it off with calm, ease, and skill. They know how weddings work – like the back of their hands. They do not try to fit you into their mould, but look at what you want to do – and make it work. This is the advantage to having a “professional” planner on your side.
A greatly planned wedding and great day of direction are not mutually exclusive. They feed off one another. Like the pieces of a jigsaw puzzle, you need each piece in place to make the perfect fit – to see the perfect picture.
I don’t care how wonderful your wedding is planned. If it’s not executed correctly – I promise you – it’s not going to seem so great. Likewise, if the planning isn’t the best, a good day of person will take your visions and “work it” so it seems like it was planned perfectly.
Like pieces of a jigsaw puzzle – baby!
Professional Wedding Day Direction is an essential piece to the puzzle. Essential. Unfortunately, many couples devalue it and only see it as luxury.
So – I have put a list together. It lists all the things we help our couple’s with when they hire us for Wedding Day Services.
Our comprehensive services include the following…
- 1-Initial consultation and 1-final details meeting 2-4 weeks prior to your wedding day
- Unlimited phone and email contact with Lisa
- Advice on all matters of wedding etiquette and procedure
- Access to a vast wedding planning resource library
- Unlimited vendor referrals
- General engagement checklist
- Walk through of your reception site with your caterer, floral designer, photographer, etc
- Personal timeline development and disbursement to family, wedding party members and vendors
- Final confirmations the week of the wedding
- Rehearsal coverage
- Unlimited wedding day coverage
- A knowledgeable and professional assistant on your wedding day.
- Be available for any planning, rental coordination, alcohol planning needs that you may have.
After you hire us, I will complete the following tasks:
- Contact your vendors to introduce myself and let them know that I am working with you to coordinate your special day.
- Ask you to “cc” me on any emails to your vendors so that I know what you want for your special day.
- Stay in contact to make sure everything is happening smoothly and to your satisfaction.
- Maintain an open line of communication so you can contact me at any time with problems or concerns.
- Make a preliminary walk through of your site (if I haven’t previously worked at your venue).
- Attend a walk-through of your reception site, with your caterer, photographer, floral designer, etc.
- Help you to facilitate positive communication between you and your vendors.
- Offer vendor referrals (if necessary).
- Contact vendors again, and work with you to put together a custom detailed wedding day timeline, which will be distributed the week of your wedding.
- Final confirmations with all vendors the week of your wedding.
- Wedding rehearsal coordination
We will complete the following tasks on the day of the wedding.
- Call all hair and make-up providers to ensure they have the correct room number on the morning of the wedding (unless we know the room number the night prior).
- Pick-up lunch for the Bride, Groom and their wedding party members and deliver it to the hotel or location of preparation (if applicable) – or call for delivery.
- Create a calm environment for the Bride, Groom, Wedding Party and Family.
- Complete all general set up (place cards, gift box, favors, table numbers, menu cards, pictures, guest book, unity candle, etc) per Bride and Groom’s requests.
- Be available for tent set up or rental deliveries (if applicable)
- Answer questions and field emergencies.
- Prepare processional – by lining up wedding party.
- Cue musicians for processional
- Cue wedding party as when to walk
- Ensure that everything is happening smoothly and per the timeline.
- Make sure that the Bride and Groom has refreshments (food and beverage) during the cocktail hour – while they are taking pictures.
- Make sure the Bride’s dress is properly bustled.
- Line family and wedding party for announcements (if applicable)
- Ensure that Bride and Groom and immediate family have drinks throughout dinner (so they do not have to get up – or ask).
- Ensure reception activities happen according to schedule.
- Cue caterers, photographer, musicians videographer and other service providers prior to special events (or entrance of the guests) – to make sure everyone is ready and everything is set.
- Work with the catering captain to ensure a smooth event.
- Distribute final payments (in the form of checks’) to vendors.
- Gather all wedding materials (guest book, pictures, client owned votives, vases, flowers, bathroom baskets, left over programs, menu cards, favors, etc) and load into pre-determined cars.
The number 1 question I get from the Washington DC Bride is…
You are at the lower end of the spectrum. I can pay more. You get what you pay for so why should I hire you?
My answer is…
If you are in this category – Salut! I think many Brides would love to say that they could pay more. My prices speak more to the demographics of the couples’ that I work with, than the level of service I provide. I love working with Washington DC couples. I also enjoy working with couples in Baltimore and Frederick. And couples in Richmond, Northern Virginia, and Minneapolis. And New England, Kansas City, the islands, etc. I have always found pricing to be difficult. I want the opportunity to work with a wide variety of couples – it’s just the way I am. Variety is the spice of life! What it comes down to – I am low in some places and high in others.
What is consistent is the high level of expertise I bring to everyone.
Based on my level of experience, training and talent – should my prices increase?
Yes. They probably should, can and will increase. But, our clients are the first in my mind. I want to be able to provide professional and excellent services to all of our present and future clients.
Happy planning!
I am forgoing my regular routine for this special day. After all, it’s the day we celebrate our wonderful earth. Our earth should be revered – after all – it’s where we live, breath, and eat. She gives us life.
So, in honor of her, we are going to share with you how Elegant Event Planning and Design (with and without our clients) celebrates the earth not only today – but everyday!
Happy conserving!
Resources:
Soy Candles from Dream Green Weddings, Eco Friendly Bracelet from Nimli, 100% cotton invite from Dream Green Weddings, Plantable Seeded favor from Dream Green Weddings, Eco Friendly Honeymoon Destination, Eco Friendly transportation, Peanut Butter and Ellie Cloth Diaper, Plantable Seeded Favor by Dream Green Weddings
We’ve talked about some of the great white wines of Burgundies…
But the great red ones – made from the Pinot Noir grape are exquisite. While this delicious beauty should be saved for High Days and Holidays – I cannot imagine any higher day than a wedding!
Bugundy’s Cote d’Or region is home to some of the most loved and expensive Burgundies in the world. The cote d’Or is divided into the Cote de Nuits (red wine) and the Cote de Beaune (white wine) regions. A very small area on this hilly region has perfect rain and wind protection, the best sun exposure and drainage – and wines grown are classified as Grand-Cru. Wines grown in a less favorable area are classified as Premier Cru.
Wikipedia
Despite Burgundy’s expensive reputation (Domaine de la Romanée-Conti, Domaine Leroy, Henri Jayer, Emmanuel Rouget, Domaine Dugat-Py, Domaine Leflaive and Domaine Armand Rousseau), it is possible to get some great Premier Cru or Village wines for a semi-reasonable price. Look for the less known Villages in the region.
Marsannay – Domaine Bruno Clair
For Villages brands, check out the following Producers:
- Denis Bachelet
- Louis Jadot
- Philippe Rossignol
These wines are paired well with fish, fowl, white meats, and vegetables. Avoid heavy spicy foods as it will overpower the taste of the wine.
Happy planning!
