Thursday, October 14, 2010

Real Wedding: Corina and Nick

I began working with Corina and her mother in June for her October 9, 2010 wedding. Corina is one of the most prepared brides I have ever worked with and made sure every detail was covered perfectly! I think there were obvious challenges with having a reception in a park, in October, but we were fortunate to have beautiful weather, no rain, and great vendors!

Corina's fall colors consisted of ivory, red, and persimmon.

Red lanterns suspended from the tents and were lit at dusk to provide more intimate lighting for the guests.

I was honestly surprised that we accommodated 240 guests under 5 dinning tents, but it worked out beautifully! We utilized the Gazebo for the photo booth and scrapbooking table.

We utilized the Gazebo by placing the photo booth and scrapbooking table underneath.
Just some of the props available to guests.

The new take on the guest book: If you are having a photo booth at your reception, definitely make sure guests can take home a memento, but leave one for you too!

We knew we would be fighting off mother nature with a butter cream cake so we suspended netting from the frame of the tent to help us combat pesky insects.

The bride's father built a custom dance floor and platform for the 22 person head table. The head table was covered in ivory linens and topped with a pin tuck persimmon linen to compliment the color scheme. The head table each had a place setting with a gold charger and water/champagne goblets.
The bride chose to assign guests a seat. Guests were directed to their chairs and greeted with red or bronze chargers topped with the catering menu.
*Note* I was taking these pictures before everything was finalized. The knives and forks are not in their proper location! We also had to place the champagne flutes inside of the water goblets due to the gusts of wind!
There were four round tables that displayed large floral centerpieces (not shown). The four round tables were adjourned by 4 long tables to seat guests.

Square bamboo vases were filled with red carnations and an autumn candle was tucked inside for a beautiful scent and ambiance at dusk.

Tables were clearly marked by large balloons with the table numbers threaded through.

The escort card table was draped in an ivory stripe linen and topped with a red organza overlay. Trays filled with coffee beans drew guests in to find their name and assigned seat.

The cakes! Oh, the smell! The bride's cake was four tiers with french vanilla and spice cake in a butter cream frosting. It was topped with the bride and groom's initials and red Hypericum berries and "flame" Calla Lillie's by Siloam Flowers.

Miles Witt Boyer will have much better photographs than me, but the groom's cake was
traditional chocolate on chocolate and was topped with a Razorback snow globe and running razorbacks lined the bottom tier.

A big thank you to all of the vendors who helped make sure this event was a success!

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