Posts Tagged ‘Tips’
Brownstone’s Top 10 Wedding Trends
Trends come and go, but class and style always leave their mark. These top 10 trends have been surfacing these past few months and I’m glad to say that I’m happy to see some of these things on the list. So, here it is: the top 10 wedding trends for 2011!
1. Simple, but delicious & high quality menus
We’ve notice a lot of brides wanting to get back to the basics and not wanting to go over the top when it comes to food. Luckily for you, Brownstone Catering offers a variety of fresh and high quality menu ideas to fit your style and budget. Check out our sample menus here.
2. Outdoor and Scenic Venues
Fortunately, living in Southern California has a few perks such as mostly sunny days. Why not take advantage of our blue skies and have your wedding outside? Rather than hosting a reception indoors, partying outdoors is much more fun and relaxing. There are many venues in the Orange, Los Angeles and Riverside Counties that offer beautiful scenery to do this. One example is the beautiful Villa del Sol in Downtown Fullerton.
3. The Return of Vintage
Having an “old school” feel to your wedding has caught the eye of many brides and grooms. From renting vintage cars as transportation to holding your ceremony and/or reception at a historical site, it is understandable couples want to feel that their day is a part of history. This type of nostalgia creates a more romantic and intimate atmosphere.
4. The Ball Gown
If you paid attention to the 2011 bridal runway shows, it’s hard to not notice that ball gown wedding dresses owned the catwalk. Designers chose tulles and chiffon to create layers of volume. With a royal wedding around the corner, I can imagine lots of women want to feel like a princess. Who said you couldn’t have your fairy tale inspired dress after all?
5. Stylish grooms
It’s true most people will pay attention to the bride on their wedding day. But this doesn’t mean the grooms can’t get dressed up. Men have started to add touches to the classic tuxedo with their own personal style. Don’t expect to see too much black since gray and even navy blue suits have been getting lots of attention in the past few months.
This concept is probably one of the biggest trends. It may have stemmed from a bad economy, but these personal touches make weddings that much more memorable. From making your own placecards to your own centerpieces, it’s all up to you.
Eco-friendly anything has been on the rise within the past year. Blame it on the economy or global warming, but most couples are choosing to go green and opting out of printing invitations,save-the-dates, placecards and anything else you can think of. Some have decided to go completely paperless or printing on recycled paper.
8. Modern elegance
As I mentioned, brides are more attracted to going back to the basics. Wedding décor is much simpler with touches of modern design.
9. Textured Wedding Cakes
Other than the bride and groom, the wedding cake is one of the other main focuses of the reception. Butter cream frosting has had a sudden resurgence. Rather than having fondant flowers, more bakeries are choosing fresh flowers. One of our favorite bakeries is Patty’s Cakes. Tying in your cake stand into the rest of the overall wedding theme is a detail that shouldn’t be overlooked either.
10. Social Media Surge
Facebook, Twitter and blogs have been surging into popularity within the past couple of years. More couples are keeping guests, family and friends updated on their wedding plans and other couple news through these mediums. It’s quick and easy and allows for family and friends to offer advice and opinions. Are you on Facebook, “like” us. On Twitter, “follow” us and get up to date information on what we’re up to.
Last week’s Ladies Night was an extraordinary event featuring wines from around the globe. Guests had the opportunity to taste six different wines: Ritzman Riesling from Germany, Ventana Chardonnay and Haraszthy Zinfandel from California, Brumaio Pinot Grigio from Italy, Viña Mayor Tinto Roble from Spain and Baron Des Chartrons Bordeaux from France.
Here’s a fun little factoid I learned: when tasting wines, it’s best to start with the lightest and work your way up to the darker red ones. You know when people swirl their wine in the glass? It’s because as the wine coats the sides of the glass, it releases its bouquet (a fancy term for its aroma). Also, when you finally get to drink the wine, you should always sip a little bit and swirl it around in your mouth so all your taste buds can experience the flavor.
Drinking wine is definitely an acquired taste and most people tend to stick to a certain type of wine. I, personally, prefer the lighter wines. My favorite was the Brumaio Pinot Grigio. Not only was it delicious, the price was pretty attractive at only $13 a bottle.
A crowd favorite was the Zinfandel ($18) and Bordeaux ($13).
If you plan on coming to December 9th’s Ladies Night, you’ll have another opportunity to try the wines and buy them.
December 9 is the last Ladies Night of the year. As usual, attendants will receive 20% off their purchases (excluding consignment items), get entered in a raffle and enjoy complimentary appetizers. As a special treat, guests can see a holiday makeup demo from a professional. Fun, yes?
- The best soups are made with a base of homemade stock and fresh ingredients. You can reduce your time in the kitchen by usuing canned or frozen broths or bouillion bases. Even so,plan on taking your time with a good soup or stew.
- Fresh ingredients are best ,but some canned or frozen vegetables will work well, such as peas,green beans and corn.
- A hot soup will help recondition the palate between meal courses or after consumption of alcoholic beverages.
- Ideally, cold soups should be served in chilled dishes.
- If the soup is not intended as the main course,you can count on 1 quart to serve6. As main dish,plan on 2 servings per quart.
- To reduce the fat content,make the soup the day before,chill and scrape off the fat that rises to the top. If you don’t have time to chill soup,use an unprinted paper towel to soak up oil from the surface. Savory soups and stews always taste better if made a day or two in advance and reheated just before serving.
- If your hot soup ends up slightly salty,add a whole ,peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve. ( Save the potato for the cooks treat!)
- Wine is a great flavor addition to soups and stews. When using wine or alcohol in soup,use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.