We introduced you to Faye & Matt in an earlier post.   They are the amazing couple that won the Love of a Lifetime wedding at the incredible Independence Seaport Museum on May 23rd.

Here is your opportunity to vote for the invitations designed by Two Paper Dolls that will be going out shortly.  Both are beautiful!

Here’s how it goes.   Each element of the wedding will be voted on by the public on the website hosted by Philly.com.  So far, the perfect menu and food service from Culinary Concepts has been chosen.  (YUM! – Philadelphians have great taste in food!).  Now it’s up to you to choose between the two amazing invitations created by Two Paper Dolls.   Here they are.

Hurry up and cast your vote for either one of these.   I have my favorite, but that hardly matters!

After the invitations comes the two totally custom-made wedding gowns from Janice Martin.   We’ve been going to the fittings and I’m sure you will adore what’s being created for Faye.   Deciding between the two might be a problem though.

We are so excited about the first time an Eclatante event gets published in an international magazine.   And in Ireland, no less – a country rich in beauty with the most wonderful people I’ve ever met.

B Weddings Magazine, which is published in Dublin, Ireland caught wind of this gorgeous event we designed and planned at the Independent Seaport Museum which took place last April.  The client wanted to take their guests to the most beautiful cities of the world, so we set about to create a look, taste and feel of an around the world adventure for each of their amazed and delighted guests.

The team at Beautiful Blooms did an incredible job with the florals – Donna has traveled and lived in different parts of the world so she brought first-hand, true floral representation to the different table floral pieces.  You can see from the magazine’s pictorials that we executed a plan where the tables came from all over the world.   Even the table numbers reflected the style of the specific city we were representing on any particular table.   We did the same thing with the food, the entertainment and many of the amenities throughout the entire event.

We even had old European-style street performer that thrilled the guests to no end as they walked into the doors.   People are still talking about this extraordinary celebration – one of my favorites of all time!

Of course, for the international world to take notice of this incredible party, we had to have a great photographer, so we brought the fabulous Marie Labbancz along to capture every amazing moment.

We were so excited to learn that Rachel & Chris’ fun and exciting wedding at Appleford were going to grace the pages of Brides Magazine.   They were such an adorable couple with an amazing family!   Good things do happen to good people!

In Part 1, we talked about the tables where your guests are seated.   Now, it’s on to place settings.

Setting a table is a simple matter of logic and symmetry.   You’ll see.

Photo by Marie Labbancz

First, let’s do a rundown of the elements that make up a table setting

PLATES

Charger (or “lay plate” or “service place”)

A charger is optional, but it is usually a terrific addition to the décor and function of service of your dinner– the bottom edge is aligned with the edge of the table.  It allows you to remove and replace salad and entrée plates while leaving an attractive plate at your setting.

Photo by Maggie Wallace Cullen

Dinner plate or luncheon plate

The large entrée plate is placed in the center of the charger.  If there is no charger, then the bottom of this plate should be placed about an inch above the edge of the table.

Photo by Marie Labbancz

Photo by Marie Labbancz

Salad plate

This really all depends on whether you’re having a sit down dinner at home or a large reception. and whether you want salad served after guests sit down.  When you serve the salad you can remove the dinner plate and replace it with the salad plate with the salad already placed.

Dessert plate

I’m really not a huge fan of a lot of plates at the table when people sit down.   For dessert.  I think it’s better to remove all of the plates (except for the cup and saucer) and place the dessert plate (and spoon and/or fork) when it’s time for dessert.

Photo by Sarah DiCicco

Cups and saucers

Again, I think these should be left off the table until you’re ready to serve coffee and tea after the entrée (usually with dessert).   Cluttering up a table is never a good idea.

Bread and butter plates

I love these little plates.  I often like to do something unusual with them as an accent to the table.  Usually placed above the dinner fork (the top left of the charger), they are use to separate bread and butter from the other foods on the salad or dinner plate.   I really don’t like having the actual bread and butter sitting at each place setting when your guests arrive in the room.  Although purist North American formal at-home dining etiquette removes the bread completely (way to formalistic for me!), I believe the more lovely way to provide bread and butter to your guests is to have it served once your guests have taken their seats.  This is especially true at a large reception where you have worked so hard to plan a meticulous and beautiful look on your table – without bread and pats of butter (don’t get me started on those shaped patties of butter) impeding your beautiful tablescape.

Photo by Michael Branscom

Photo by Amanda Kraft

GLASSWARE

So, there are a myriad of types of glassware, but, for the sake of yourself and your guests (and to minimize clutter on the table), keep it to these simple three types of glassware:  water, wine and champagne (if serving champagne at the table). Drinking glasses of any kind are placed the top right of the charger or dinner plate, above the knives and spoons.

Photo by Amy Deputy

Photo by Marie Labbancz

Water goblets are the largest glasses (can also be used for ice tea, unless you want to use Tom Collins glasses).  Red wine glasses then white wine glasses follow, and finally, the champagne flutes.   The water goblet  is placed directly above the knives. Smaller glasses are placed in front.  See the diagram below.

Depending upon the kind of party you’re having, you can, of course, use whatever glassware suits your party best.  You can also include a dessert drink glass if you’re serving sherry after the meal, but again, I feel that it is better to place that glassware after the dinner service has been removed.

FLATWARE

Honestly, there’s nothing particularly interesting about flatware — it’s just about placement.

Forks go on the left, knives on the right (and, usually, spoons). After that, logic takes over.  what you use first goes on the outside  – so, the salad fork is to the outside of the dinner fork; the soup spoon goes outside of the dinner knife.   After that, it’s just a matter of symmetry,

I’ve always liked waiting until dessert is served for the dessert spoons to come out, but sometimes, it’s just not practical.   In that case, placing the dessert spoon above the plates is fine.

Oh, and the knife blade faces the plate.

Here’s a diagram for you:

A:  Salad fork

B: Dinner fork

C:  Charger

D:  Napkin (which can go onto the center of the plate or, if you have a salad plate or soup bowl, to the left of the plates

E:  Dinner Plate

F:  Dinner knife (blade facing the plate)

G:  Soup Spoon or teaspoon (If you aren’t serving soup, then for the sake of symmetry, you could place a teaspoon in its place, which could, if you choose, be used for the dessert spoon later.

H:  Butter knife

I:   Bread & butter plate

J:  Dessert spoon (if necessary)

K:  Water Goblet

L:  Red Wine glass

M:  White wine glass

N:  Champagne flute

Trust me when I tell you that none of the rules are unbreakable.   They are much more like guildelines than rules.   Sometimes the reality of what’s happening on the table makes it less attractive or functional to change things around a little.

But always remember the Golden Rule we started out with in Part I –

It’s always about the hospitality.

So whatever you do, don’t confuse your guests with unnecessary pieces.   Keep it simple and lovely and your guests will be thrilled!

There are lots and lots of other things that happen depending upon the types of food you’re serving or the type of food service.   This is just the basics of a formal dinner table.

Now relax and have an amazing time!

There really is an art to throwing a great party — whether it’s a small intimate dinner-thing at your dining room table or a reception for 300 of your closest friends.   So, here’s the next golden rule:

It’s always about hospitality

I do acknowledge that there are far more important things going on in the world than worrying about how to set a table.   I also freely admit that knowing the in’s and out’s of how to throw a great party does not make me a candidate for the next Nobel Peace Prize.

But, honestly, if you’re going to go to all the trouble of getting things together for a dinner party or a reception, don’t you think you should go to the trouble of doing it right?  I’m a huge fan of getting the details right.  It truly is what sets a great party apart from a mediocre one!

photo by Marie Labbancz

Part 1:  The Size of the Dinner Table

One of the biggest (and most annoying) mistakes people make is to place too many people at their tables.  I can’t measure your dining room table, but I can step right up on my soapbox about how many people should be seated at the standard size dinner tables used at receptions.

No matter who tells you otherwise, it is not a good idea to seat 10 people at a 60” table or 12 people at a 72” table.  Why?  Because it’s really uncomfortable and has the personal touch of an annual meeting of an insurance company.  When you’re serving your friends and family, here is your rule of thumb:  about 2’ per person (a little less is okay, but don’t fudge too much).  Most of the time, for receptions, you will be dealing with square or round tables with the following dimensions:

So, for the comfort of your guests, 60” tables should seat only 8 people and 72” tables should seat only 10 guests.  (Don’t worry about the fractions, it’s not an exact science).

Rectangular tables come in lengths from 6′ to 10′ or 12′.   The same 2′ per guest applies.   But the widths of all rectangular tables are not equal — make sure the width of your table is at least 36″ if  you plan to have anything placed down the middle of the table.

Photo by Cliff Mautner

If you need some backup on this, here’s why it works best this way:

Photo by Michael Branscom

Photo by Marie Labbancz

This is how your table should look if your guests are having a great time and they have enough room to move around:

Photo by Sarah DiCicco

photo by Maggie Wallace Cullen

There’s no way this could happen at a cramped dinner table

Photo by Maggie Wallace Cullen

If you’re having a dinner party, be realistic about the number of people who can fit comfortably sit at your table – whether your having food placed on your table or not. It’s easier to bring in tables than it is to serve between crowded guests.

Part 2 will make it easy to set a great table.

Eclatante was honored to be asked by the amazing Sarah Lockard of AroundMainLine.com to design and help plan AML’s annual sensational and sophisticated Valentine’s-themed party.  AroundMainline.com is the SUPER successful and culturally rich online magazine that addresses all things hip around the Philadelphia area, so we were thrilled Sarah thought of us to help her put this great party together!

More importantly, this party will be nothing short of fabulous!   And, although it may very well be be the greatest thing this winter for mingling and having a great time, the best part is that it benefits Philadoptables (philadoptables.org) a wonderful, hardworking charity that addresses the overwhelming needs of Philadelphia Animal Control.  Philadoptables’ goal is to bring awareness and funding for the 34,000 animals a year who are brought to Philadelphia Animal Control.

This is going to be a great party — We really hope to see you!

Here are the specifics:

Place

Spamps Restaurant, Conshohocken, 16 East First Avenue (spampsrestaurant.com)

Date and Time

Thursday, February 4, 2010 from 6 p.m. – 10 p.m.

Yummies

Weyerbacher Brewery is the official craft beer sponsor of Be Mine. Spamps will be offering specials on bottles of Merry Monks’ and Hops Infusion, two of Weyerbacher’s most popular ales. In addition, fun and delicious champagne cocktails will be served with Verdi Spumante sparkling champagne, a major event sponsor

Spamps will be offering a special discounted menu for all guests. A complimentary gourmet cupcake table will be there for you to enjoy courtesy of Cakes & Candies by MaryEllen.

At the Door

RSVP

While not required, your RSVP is certainly encourage.   We’d so love to see you there – shoot a quick email to rsvp@aroundmainline.com.

If you’d like even more information about this great party, please read Sarah’s article.

Oh, by the way — I just ADORE the logo Two Paper Dolls created for this party, don’t you?   Absolutely perfect — as usual!!!

We were so excited to be asked to showcase ourselves to the brides of the Please Touch Museum.    It is such a wonderful, unique and fun place in Philadelphia to have a really spectacular celebration.   It’s unusual to have a place in the City (other than a hotel) where so many people can be seated with room enough for a good size dance floor.   Plus, the place is just gorgeous and is a joy to work in.

photo from the Please Touch Museum website

What more can I say?  Oh yeah, it has a carousel!!

Sofia Negron took some wonderful photos of the table we created for the occasion. We did something a little different this time and people really loved it. Thank you so much Sofia!

We often get asked by our clients to create tablescapes instead of centerpieces — which is one of our very favorite things to do. We think these lovely red flowers (provided by Beautiful Blooms) are the perfect floral accent when you don’t want the flowers to dominate the decor.   And the napkins rings are perfect – they have a little hole to insert a single flower stem.   You can get a set for yourself at the Eclatante Boutique.

Lately, we’ve seen a bit more family-style service on the dinner tables. Here, we’re serving dessert family-style, on pretty plexiglass platforms filled with petals. Just a little different. And it gives the table some dimension and interest.

These individual little butterfly seating cards are among our favorite things in the Eclatante Boutique.  The birds are adorable, too.   People really really love them!   And guests are totally enchanted when there is one at their placesetting.

By the way, it’s taken me a long time to like stemless wine glasses.  I know I’m behind the curve on that, but I’m finally here.   I actually like them now!  Especially since we got a gorgeous set for Christmas.

Thanks to Kelley, Scott & Kimberly at Max & Me Catering!  It is pure pleasure working with everyone at Max & Me who really put this whole thing together!  Not only is their service and food absolutely amazing, their people are GREAT to work with!

We’ll do a more complete blog on the Please Touch Museum soon.  There is so much to that incredible place!

The Golden Rule of Timing a Great Party

Part 2)   An amazing party.

If you read Part 1 of this little series, which included Rules #1 – #3, you know it’s all about the critical, albeit invisible, element of timing.

Rule #4:  Let the opening of the doors to the reception signal the beginning of your great celebration.

After an hour and a half of  mingling with old friends, drinking wonderful beverages and eating scrumptious and creative hors d’oeuvres and short plates, your guests should be feeling the anticipation of the great party in store for them. When you open the doors, they should be stepping into something new —   the music goes up several notches, the lighting moves to a whole different level and the decor gives them all that they’ve been waiting for.   What your guests see and hear should reflect your unique style and vision. Creating this new enthusiasm will inspire your guests to have a great time.

Photo by Mike Kehr

Photo by Sarah DiCicco

Photo by Cliff Mautner

Photo by Marie Labbancz

Rule #5)  Once your guests enter the reception, standing around is not an option.

Recently, we did something very fun.  Instead of introducing the bride and groom in the typical way, the bride and groom were dancing (perfectly lit, of course) when the doors were opened.  All the guests surrounded the dance floor. After a short time, the guests were invited to join the bride and groom at which point, they instantly became part of the party. That’s the goal.  You want to engage your guests into your party as soon as they walk in the door.

To accomplish that, remember this:  If nothing is happening, then your guests will do nothing.  But if there’s something to be paid attention to, they will. Nothing will deflate the enthusiasm for your party like downtime.  If that means you need to line up your wedding party for introductions right away, then make sure your wedding party isn’t hanging out in the bathroom.

Photo by Marie Labbancz

Rule #6)  Do not front load your party with a succession of  toasts and speeches.

Honestly, just don’t do it.   Almost no one is entertaining enough to keep your guests interested for more than three minutes.  ”Leave them wanting more” will never be more true than it is here.  If you must have several toasts, then space them out throughout your party.

Rule #7) Do something fun and different at some point in your party.

This can take on several forms, and should take not up a lot of time (do you see a theme here?).    Here are just a few suggestions.

Photo by Amy Deputy

Photo by Mike Kehr

Photo by Amy Deputy

Rule #8) The bandleader or DJ is not the final word on how your party should flow.

Don’t get me wrong, a good bandleader or DJ will know how to keep your party moving and energized. And will do everything possible to make sure it all happens right.  We know and work with some of the best musicians and DJ’s around, and they will take the flow of your party very seriously.  But there are some things they just don’t know because they’re not you and they’re not your planner (don’t get me started on band agencies that claim to be planners).   Furthermore, it’s perfectly okay to want a different kind of party than what that particular band is used to playing. For instance, most bandleaders don’t know when the photographer has left the room and wouldn’t think to delay the cake cutting until the photographer returns. (And yes, this is an extremely good reason to have a good, experienced planner on board).

Photos by Marie Labbancz

Rule #9) Be flexible.

Sometimes things just happen that are completely unexpected, which may require that things get moved around a little.  Do not let this upset you; some of the best experiences are borne from game day decisions made in the face of some unforeseeable happenstance.

Rule #10)  Leave them wanting more (the Golden Rule).

No more than four hours after the cocktail hour (or so) began, you should be saying your goodbyes.

Okay, that’s it.  Have an EXTRAORDINARY party!!!

The Golden Rule of Timing a Great Party

Part 1)   The Cocktail Hour (or so).

Most large events that include a dinner and/or entertainment start with a cocktail hour (or so) prior to the festivities really getting started.   The purpose of this is several-fold.  First, it’s a time for the guests to mingle amongst themselves, get a bit to eat and start getting the sense of your celebration.   Plus (if your celebration is a wedding), it gives you time to get through photos, then do some mingling of your own.   Because I HATE receiving lines (and I really really do) and I’m not a big fan of contrived table visits, either, I think a great cocktail hour (or so) is the key to a very successful celebration.

A truly great cocktail hour depends on some key ingredients:  1)  food & drink, 2) music and 3) lighting

Photo by Sarah DiCicco

Photo by Matthew Hollerbush

Rule #1:  Have enough food and drink and make sure it’s accessible.

There is really nothing less enjoyable than standing in line for food or at the bar (unless it’s standing in a receiving line — just sayin’).  It’s great to have food stations, but make sure there are passed yummies as well.

Photo by Barnaby Draper

The same goes for the bar.   To avoid a line forming at the bar, have wine, champagne and maybe a signature drink passed.   The number of bars, bartenders and food stations is dependent on the number of guests.

Photo by Michael Branscom

Rule #2:  Your music should not be loud or too hi-energy during the cocktail hour. Remember, the primary purpose of your cocktail hour is for mingling.  I’m all in favor of really interesting, fun music that steps a bit out-of-the-box, but make sure that it doesn’t overwhelm your guests’ conversation with each other and with you!

from lapisluna.com

Photo by Marie Labbancz

Rule #3:   Great lighting creates great atmosphere.

Enough said.

Photo by Cliff Mautner

Photo by Marie Labbancz

If you’re hosting a great cocktail party, then you can stop here (obviously).   Plan to start kissing your guests goodbye after about three hours.  Otherwise, if you’re moving on to the dinner/dance portion, my favorite length of a cocktail hour (or so) is about 1 1/2 hours.   But make sure you don’t run out of anything!

See you for Part 2 soon!

Welcome back to Holly & Bill’s wedding.   If you read Part I, you know that their wedding was incredibly romantic and beautiful.   Just like them.

So, to continue, after the ceremony, the guests were invited to eat, drink and mingle among the stunning statues and masterpieces that adorn the walls of the Pennsylvania Academy of the Fine Arts while Holly & Bill took off with Marie Labbancz for a memorable photography session.

Meet Bill’s adorable twins – Evan & Lexie.   They were so delightful throughout the whole day.

I think forgot to show you the wonderful ring bearer’s pillow that Beautiful Blooms created for Evan in Holly & Bill, Part 1 — it was really cute.

The couple then went into the Sculpture Gallery and had some incredible photos taken.  I just LOVE these!

And of course, with Pennsylvania Academy of the Fine Arts in such a prime location on Broad Street, there is simply no excuse for not taking the classic and always beautiful photo in front of City Hall.

Guests just loved their seating cards — they received a beautiful handblown glass pumpkin with their names printed on attached cards.   So so so so pretty.

After the photos and the delightful cocktail hour where they greeted all of their friends and family, Holly & Bill had their grand entrance into the real party!

The tables were absolutely lovely.   Beautiful Blooms did a spectacular job of creating the centerpieces that perfectly matched the look and feel that the couple wanted.

Since the night of that wedding, I’ve called their maid of honor toast “the best MOH toast of all time.”   If you need a refresher on that amazing story, here it is:  TRUE BFF’s

Finally, the cake cutting:

Then the guests danced the night away and left with candy & caramel apples.

We look forward to keeping in touch with these two.  I just know their lives will be filled with wonderful stories and beautiful memories!

Come visit us at the open house for Max & Me Catering held at the Please Touch Museum on Wednesday, January 20th from 6-8 pm.   The Please Touch Museum is so amazing and unusual, I just don’t know where to start – but let’s got with this:

It has A REAL CAROUSEL you can ride!!!

We’ve been fortunate enough to have planned and designed a few weddings at the Please Touch Museum.  It’s an amazing place to have a wedding!   Check out some photos of some of the other fun things we’ve done there.

If you’re looking for the perfect venue and an amazing caterer for your wedding, you should plan to stop by this Open House next Wednesday.

Please RSVP to Kimberly at 215.578.5188 or kim@MaxandMeCatering.com.

Holly and Bill are two amazing people who met when Holly was walking her adorable little Yorkie, Lola, on the street where she lived.   As luck would have it, Bill lived just a few doors down.   They had to go through all the motions, of course, but really, the die was cast that day on Wildey Avenue in Philadelphia.

Holly was a gorgeous and sweet bride.   Her Lazaro gown was amazing and her Manolo Blahnik shoes were just right.   I loved Holly’s hairstyle that day (beautifully done by Claudia Seyler).   Beautiful Blooms created all the floral magic which began at Holly’s home in Phily, then moved on the enchanting Academy of the Fine Arts (the Historic Building) for the gorgeous ceremony and reception.

Marie Labbancz masterfully captured the romance and the beauty of that amazing day!

First up, Holly getting ready at her very cool row home in Philly and the extremely touching ceremony.

This is the very spot where Holly met Bill (with Lola)!

A while back, The Knot (national) asked Eclatante to design a southern, Gatsby-style table scape using deep blues and greens.   Beautiful Blooms did their usual amazing job with the flowers! After a really great photoshoot in the studio of Antonis Achilleos, a great NYC photographer, The Knot published the fabulous results in their national magazine.

Here’s the article:

We just loved creating this amazing tablescape.   It all came together beautifully!

Look for some of Eclatante weddings in upcoming issues of The Knot.

Even a nor’easter can’t quiet the spirits of a great party, when Eclatante and Beautiful Blooms put their hearts and minds to creating the first holiday party of the season.

Holday Party photo Collage by Mike Kehr Photography

Donna and I decided long ago to create a “fire & ice” themed holiday party — and use red & white as our colors.  And it totally worked.    Take a look at these amazing photos from the the cream of Philadelphia photographers who came with their cameras to help us celebrate — Marie Labbancz and Mike Kehr.   We love them both very much  – they are incredibly talented people who always make us look our very best.

Even though the weather forecasters were predicting heavy rains and 35 mph winds, our friends, families and colleagues were not deterred.  Over 200 people came to our little piece of the planet on Liberties Walk and celebrated the kickoff of the 2009 Holiday Season. And, as if on cue, just before the party started, the winds died down and the rain, for the most part, went away.

My favorite  comment came from a friend the next day:  “It rained at your party?  Wow, I didn’t notice!”

We were prepared, though — We had patio heaters and fireplaces and, at the last minute, installed large market umbrellas into the center of our round banquettes that we had placed outside.  And we had to put a couple of the bars and food stations inside that were originally going outside.   That’s it — by 6:00 pm, we were ready to great our guests.

See the little fleece blankets on the banquets.   They were so cozy — kept everyone warm.   After the party, we donated them to a homeless shelter.

Leila came up with the absolutely brilliant idea of having a “hot santa” as part of the photobooth and it tuned out great.

There’s Sandy — from Creative Juice Group — painting the shirt and suspenders on our Santa

Santa and the ladies from Eclatante (from L to R): Taylor, Kendall, Leila, Lorraine, Alyssa and Sarah

The food was to die for. Truly. Feast Your Eyes Catering totally brought their A Game with a hot, Brazilian spread in our office and a phenomenal cold raw bar, expertly displayed on a gorgeous ice creation in our Boutique.

Plus, a scruptious hot chocolate bar, red velvet cupcakes and WONDERFUL s’mores we toasted over patio fireplaces on the Walk.

Our guests ADORED the bars.

Especially the one with the “adult” milkshakes – they were laced with yummy liquors that warmed us from the inside out.

Since we have  six individual spaces (including Tu Belleza Studio) and we couldn’t have a sound system outside (because of the weather) Elan Artists brought us two of amazing bands that kept everyone delighted.  People were dancing and enjoying those great musicians all evening long.  They were incredible!

Last, but NOT LEAST, Claudia Seyler of Claudia Seyler Hair and Makeup and Tu Belleza Studio created a fun “fashion show” down the Walk featuring her  fabulous new makeup line called “Tu” (which we absolutely LOVE, by the way!)

So, we had a little bit of everything for everyone.

And we have so many people to thank

HAPPY HOLIDAYS EVERYONE!!

What better way to kiss 2009 goodbye than by throwing this month’s fantasy New Years Eve Wedding party at the gorgeous Conservatory of Winterthur Museum and Country Estate in Winterthur, Delaware!  Through these gates a magical fantasy celebration awaits featuring the colors of onyx, gold and emerald.

These magnificent photos are compliments of our good friend and photographer Marie Labbancz who beautifully captures our step-back-in-time to the days of glamour and lavishness!

As you can see, our unique table design flows seamlessly in conjunction with this venue and the outdoor scenery. We absolutely love this striking centerpiece cone Beautiful Blooms created out of gardenia leaves with a burst of extraordinarily lush, black feathers.  Who doesn’t love feathers in winter?

Our table was decorated with cut crystal candleholders and gold pillar candles. We’re crazy about how the linens coordinate beautifully with the rims of each plate and cup, then brought together with perfect napkin rings!  Then, of course, the ultimate last touch with the feather placed inside each napkin.

Beautiful Blooms really outdid themselves with this unique bridal bouquet made out of green cymbidium orchids, green prada carnations and black feathers.

This absolutely stunning boutonniere was made of orchids and black feathers.

The fabulous bridal gown designed by Matthew Christopher and provided to us by Gabriella New York Bridal Salon (we love them!) is reminiscent of the glamorous and lavish styles of the 1920s and 30s – the era of gorgeous Hollywood starlets and incredibly extravagant parties.    Your eyes immediately follow the feather details along the back and length of the gown unveiling its sensational drama, softness and femininity.   Our model wears pearls to accentuate the vintage qualities and period style of this gown.

Claudia Seyler did the hairstyling and makeup for our bride capturing the essence of this time period by using pearl accents and bright red lipstick.

We hope you enjoyed our 2009 color stories as much as we enjoyed creating them and sharing them with you  Stay tuned for our January color story when we bring you our first beautiful surprise for 2010!