Mandy and Matt were married at The Hamilton Hotel in Milwaukee, Wis. on October 18. The bride wore a strapless a-line wedding gown, accessorized with a birdcage veil, faux fur coat, and jeweled sash, while the groom wore a black suit, accessorized with a pinstriped button-up shirt and pink bow tie. Bridesmaids wore short silk taffeta navy blue dresses and carried bouquets of roses, hydrangeas, and eucalyptus. Even though the rain threatened to challenge the couple’s first look plans, they still managed to surprise each other downtown overlooking the city skyline. The venue served double-duty for the ceremony and reception. Imagine an old cream-colored brick building featuring vaulted ceilings and crystal chandeliers! Fun fact: It used to be a “hotel” for cars. Notice the ribbon backdrop? Totally handmade. Tables were decorated with lace runners, vintage vases and vessels centerpieces, glitter numbers, and family heirloom plates and tea cups at each place setting too. Guests were given favor bags filled with personalized M & M’S and tied with a handwritten thank-you note. For dessert, a mini two-tiered cake and cupcakes. Yum!
Amanda and Robert were married at the Inn at Michell House in Chestertown, Md. on October 12. The bride wore a strapless a-line wedding gown with a ruched bodice and lace skirt, accessorized with her strawberry blonde hair down in loose curls and cluster pearl earrings, while the groom wore a brown suit, accessorized with a tie and satin-wrapped boutonniere. Bridesmaids wore mix ‘n’ matched jewel toned chiffon dresses in different shades of burgundy, blush and brown and carried bouquets of dahlias, mums, lisianthus, and seeded eucalyptus. “We loved that our flowers were locally sourced and smelled amazing with herbs mixed in,” Amanda said. Guests were greeted with a perfectly-landscaped lawn overlooking the Stoneybrooke pond as they arrived for the ceremony. “We loved the rustic feel of the historic country bed and breakfast,” she said. “We were terrified of the rain. With the weather forecast, everything pointed towards us being married under a tent rather than in front of a beautiful pond in the country setting we had imagined. But the rain held out [for the vows]. . . ten minutes following the ceremony the sky opened up and there was a rain shower, but it was okay because then we had a perfect rainbow!” During the reception, escort cards were hung on vintage shutters, tables were numbered on chalkboards, and dinner was served a la buffet, including pulled pork and brisket, smoked chicken, caesar salad, potatoes au gratin, asparagus, and ratatouille. “And the candy buffet was a hit!” she said. The newlyweds’ best advice? “Have fun!” Amanda said. “You will spend a year planning for this one day, and some things may go wrong, but that won’t keep you from having the best day of your life.”
It’s that time of year to bust out your cardigans and start sipping on hot beverages to warm you up. If you’re tying the knot in one of the year’s chillier months, it’s important to keep your guests cozy during cocktail hour, so why not serve a fall-themed drink? From spiked cider to creative dispensers, check out these 19 sizzling signature cocktails from WeddingWire’s FallBook 2014. Cheers!
Jenna and Evan were married at Yesterday Spaces in Leicester, N.C. on November 3. The bride looked radiant in a lace chiffon gown with a Queen Ann neckline and keyhole back. She wore her hair down in soft romantic curls and accessorized with a bedazzled headband. She carried a unique bouquet of fall-colored tulips, ranunculus, billy balls, thistle, pin cushion protea, freesia, roses, sunflowers, and queen anne’s lace. Her ‘maids were outfitted in brown chiffon dresses with beige boleros and simple blue necklaces. The groom wore a tan three-piece suit with a bow tie and matching fedora. His men wore tan pants with brown and orange plaid button-down shirts. The couple was married outside in the midst of the gorgeous fall foliage. Guests sat in wooden folding chairs with sunflower aisle markers. Three young girls outfitted in white dresses carried a banner down the aisle that read “Uncle Evan, here comes your bride!” Jenna’s father walked her down the aisle, and the pair exchanged vows under white fabric that was hanging from the tree above them. After they officially tied the knot, guests made their way toward the reception venue. A welcome table sat outside, in lieu of a guest book, the couple asked guests to leave their fingerprint on the sketch of a tree. Guests sat at long banquet tables with white linens and burlap table runners. Each table featured glass jar centerpieces with flowers. A music group consisting of an accordion, cello, banjo, guitar, and violin played while guests danced and enjoyed the table of cakes and pies for dessert. The fall celebration was a beautiful day Jenna and Evan are sure to remember forever.
For a fall wedding, there’s no better way to satisfy your guests than with a dessert display. You can offer everything from pies and caramel applies, to cookies and cupcakes. It’s a great alternative to the traditional slice of cake. However, there are a few tips and tricks you should know about when creating such an array of sweets. WeddingWire’s FallBook 2014 laid out the do’s and don’ts of dessert displays so you know exactly how to create yours. Eat up!