frankly speaking

Recently, I blogged about latest trends in wedding gowns, (pockets!) so now I’d like to give the guys some attention.  Here is what I am seeing in the latest trends in formalwear.

Classic is still the rule.  Black is still the most popular tux color.  Browns made a appearance a few years back, but I think we are done with that.  Grey has some presence, especially if a morning coat.  NOTE:  Etiquette calls for this to be worn at morning weddings.  Groom and groomsmen should then change into black tie/tuxedo.  Is this rule broken?  All the time.

Fabric.  We are seeing nicer fabrics in rentals. 

Shirts.  Plain, non pleated made of a satin luster micro fiber are great.   Shirts with simple lay down collars are more popular than the wing collared shirt  Make sure you pick up collar stays.  I keep them in my emergency kit just in case. 

Shoes.  Comfort is most important.  Shoes are more simple, staying away from pointed or square toes. (Sorry, this guy LOVES square toes, again for comfort, the remains of a hammer toe from years ago). 

With the popular trend of the bride changing into a party dress later in the evening, why not the groom?  Grooms are changing into white dinner jackets with black pants (Think Bond, James Bond) or even a color.  I actually own an ivory dinner jacket, but haven’t donned it in years.  Even Colored jackets (red) can be worn to make a statement. 

Color.. when trying to match your groomsmen to your bridesmaids think carefully.  I would match tie or the pocket square, but not the vest… to “promy”. 

Ties– The bow tie is starting to make a comeback from the long tie. 

Lastly, more grooms are buying a tux.  My thought is if she gets to buy her gown, why can’t he buy his tux?  It is much more likely that he will use it after the wedding than the bride wearing her gown again.Â

I was flattered to be asked to attend the Drake’s first Oscar Party. It was a delight.  Upon arrival we were directed to the Drake Room, where were directed to walk the Red Carpet.  “Joan Rivers” then commented on attire, she loved my jacket and pin.  We then had a photo taken with Oscar backdrop just like in Hollywood.  From here we continued down the red to the Gold Coast room  A huge circular bar was in the center of the room with a huge palm towering from the center of it (Did they see my weddings with all palms in this room?) .  The whole room was Hollywood, that I must say was carried off the by the attendees.  Most of the men were in Tuxedo, or at least a dark suit.  The woman were all glammed in stunning dresses, and very large percentage in full gowns.  This just added to the festivities.  Huge screens by seating areas were scattered thoughout the ballroom.  Food stations were plentiful, and the food selections were all themed to match the films nominated.  From Scallops and collard greens to Fish and chips, to Blue colored Oriental buns, to mini burgers, hummus and Matzo Ball soup everyone enjoyed. An ice sculpture of the Drake held huge prawns.  Who doesnt love and load up on these! Dessert was lavish sweet table.   Everyone received a swag bag as they left.    I only saw one of the films nominated (UP, saw on a plane) and am not a film person (unlike theater) I really enjoyed myself.

I am wearing an Elda deLaRosa custom jacket.  Elda was selected in the final ten  out of hundreds of designers to design the dress the model wore who brought out the awards.  She get selected (and don’t understand after seeing what won), but as they say “it is a huge honor to just be nominated.”  Exactly how I feed every time I am up for award.Â

The last several days my Admin Asst Julie (in pic on the left) has been spent assembling these awesome invitations. We actually all donned white gloves to  insure no fingerprints or marks would be adhered to the all silk boxes whilte we put them all together.

 Due to client confidentiality, I could not show the actual invitation.  It is a custom invite, done with original calligraphy.  Paper is an ivory satin, mounted over a lilac satin.  Print is all in black.  When the ivory dupioni silk box is opened, the invitation is on the bottom, and the repsonse and reception card are on the top.  The box is tied with Midori Organza ribbon, and fastened with a broche of purple crystals.  This was then wrapped in Lilac tissue and secured with a seal of the custom monogram I had designed (is on the invite as well).  This is then places in a mailing box.  The white mailing box has an oversized ivory label, complete with custom monogram (can you see my branding of this event).  We took them to the post office today.  I can’t wait to hear guests reactions.  My thought would be “if this is the invite, I can’t even imagine the wedding”.  Well, all I can say, it will be another over the top Frank production.  Again, due to client confidentiality, I cannot release names, date, or locations.  But stay tuned,  I am sure you will be reading about this once the wedding has happened!

If you have not seen this newer (about a year) magazine, it’s a must.  Tons of great DYI ideas for any celebrations throughout the year.  Am just loving this magazine! 

One of the best gifts I get from doing what I do is the relationships I develop with my clients. Many turn into friends, something I never thought about when I first started this business 18 year ago.  Each and everyone is truly a blessing.  After the wedding, I have designed and coordinated many other events for wedding clients such as Corporate events, Family Holiday Parties, Birthday and Retirement Celebrations and Baby Showers and Christenings.  This past weekend I traded my Bride hat (or veil?) for my Baby Hat.  I did a Baby shower for Zoe and Rob, who were married in July 2008.  There wedding was featured in Chicago Social Brides Magazine.

 

Since they have opted to not know the sex till the little one makes their debut in April, I went with colors of Lilac, Buttercup and Mint.  Lilac tablecloths adorned the tables that I detailed with Buttercup and mint napkins, folded like a diaper and secured with diaper pin.  Baby carriage menus and Bedazzled bon bons in the theme colors completed the table setting.  Stork Centerpieces were at each table adorned with tulips, hydrangea and orchids.  Hand painted table numbers, complete with stork guided guests to their tables. 

 

The placecard table had custom placecards in coordinating colors.  A beautiful floral complete with a baby done completely out of sugar was the highlight of the Placecard table. 

 

Lunch was served after guests arrived.  A wonderful garden salad was the prelude to each guests choice of Chicken Picatta, Pecan Crusted Tilapia or Mushroom Risotto.  An Apple Tart with ice cream (Mom to be’s request) was served as dessert, in addition to the numerous homemade sweets guests brought. 

 

A wonderful afternoon was shared with family and friends showering Zoe and Rob with an abundance of lovely gifts.

This Months Catering Executives Club Meeting as held last Monday at the Murphy Auditorium.  This is such a cool space. I was wow’d with Limelight Catering’s Menu.  We started with a Sweet Onion tart with Fennel, Endive, Mache and Champagne Viniagrette.  This was followed with a Seared Scallop with Parsnip Potato Puree.  The Entree was  Chicago Spice House Braised Beef SHort rib, Cannellini Bean, Pancetta, with Tomatoe and Rosemary.  The dessert was Guinness Stout Ginger Cake with Lemon Curd Cream.  We enjoyed music by the Ron Harris Music Group, Linens by BBJ, and Rentals by Halls.  We also got to take a tour of the RIchard Driehaus Musuem next door.Â

I was asked to produce the Drake Hotel’s wedding Event.  It was just amazing. We had over 150 brides attend.  Thanks again to the vendors I asked to participate:  Elenteny Designs, Mangel’s Florist, Al Sofia Orchestra, Anthony Gowder Designs, BBJ Linen, Hall’s Rental, Anna Held Flower Shop, Vanessa’s Modern Bride, Rolf’s Pattiserie, Botanicals, Frost, Artists Events and Entertainment, The Adams Duo, Nicholas Joseph, Cort Event Furnishings, Record a Hit, Colette Salon and Day Spa, and O’Dea Entertainment. 

 I showcased 11 new tabletops designs, 3 ceremony sets, a cocktail reception, a Brides and Grooms Lounge, and small intimate wedding ceremony and reception for 18 people. 

 

Attached a few photos from my phone.  Garbo Productions shot the whole event, and I will post a link once the photos are done.�

Those with 10 years or more of experience in the Event Industry and invited to attend the Masters Brunch.  This years was the Hotel Intercontinental in NOLA. (Note: this has nothing to do w/ ABC’s Master Bridal Consultant Designation).   We arrived to the sounds of Gospel Choir and and Ice Bloody Mary Bar.  (Drinking in Church?)  The curtains opened to find a lovely setting for lunch.  Menu was a Pickled Watermelon Salad with Goat Cheese, and a Louisana Seafood Napoleon of Redfish, Crab Cake and Gulf Shrimp.  We ended desserts of Lavender Blueberry Torte, Dark Chocolate Caramel, Chocolate Cake, Raspberry Chocolate Bomb and Coconut Passion Fruit Torte.  These were displayed around the centerpiece at each table.  We enjoyed a panel discussion by Restaurant owners from NOLA.  It focused on “masters” can move ahead in our industry an advance our personal goals.  It was a delightful brunch.

The Coolest thing I found this year at Special Event was “Living Decor”.  I was amazed with the interactive elegance of the Champagne Chandelier, as an aerial Bartender pours flutes of bubbly from high above.  Un real.  (they switch off every 30 minutes, but that is a long time to hand upside down).Â

I was once again passed up for a GALA nod.  Discouraged, but will keep trying!  This years Gala was held at the Convention Center.   Congrats to all Winners. It was great to see alot of new people winning!  We started with Cocktails and HD’s and then went into the award ceremony, and walked the red carpet to find out, we were walking a train (long, several hundred feet) of a fabulous gown!  From here we went to the Celebration.  Dinner was  Anise Scented Butternut Squash Soup with Crawfish Avocado Relish, followed by a New Orleans Charcuterie Plate featuring a Country Style Terrine and Andouille Sausage, with Picked Veggies and Creole Mustard.  The Entree was an Herb Crusted NY Strip with Roasted Shallot Au Jus and Fingerling Potatoes.  Dessert was a scrumptous Red Velvet Cake with Cream cheese Icing and Berry Coulis.

 

The entertainment was AMAZING.  We had something to go with every course. It included the sounds of a girl group who does Classical Music called Bella Rouge, the Joyful! Gospel Choir, Virtuosa Violin Group, and Amanda Shaw, and 18 r old fiddler who was amazing. This was followed by a singer Ingrid Lucia,wo started singing on the streets of NOLA.  We then had a New Orleans Hornets Drumline and Step (such energy) then the New Orleans Hornets Honeybees, disguised as the waitstaff!  No wonder this chick didn’t bring me coffee when I asked.  We had a performance by the Pendulum Dance Theater, doing cool tricks suspended on fabric.   The evening ended with a great club DJ  “Rekka” and dancing.  Was one of the best GALA’s in the past few years.. and I almost didn’t go!  The gala had for me  what I found was my WOW for the whole conference.. see my next blog!