Let me start out by saying – I LOVE ANY EVENT REVOLVING WEDDINGS AND LOVE!!! I first found my love for event planning through an internship with a wedding planning group in my college town and weddings/rehearsal dinner/ bridal showers/luncheons will ALWAYS have a special place in my heart.
Typically my style is very refined, with clean lines (thanks to an awesome mentor @ Julie Bunkley of Invision Events!), and I typically stay away from color. I love how effortless, modern and simple an array of whites, tans, taupes, and natural colors can look.
However, when I collaborated with one of my favorite floral designers, we decided to take our client (who has a very similar style to me aka hardly any color ever!) out of her comfort zone (and mine) and play with fun, vibrant colors and mix and match prints.
First, let me point out how amazingly awesome these hydrangeas were. I mean look at those colors – I had never seen such bright colored hydrangeas. Also – these flowers were flown in, overnight, from California soooo these are some special VIP flowers!
These bundles of hydrangeas were the starting point for the design. We really wanted to incorporate bright blues and greens for this early August bridal luncheon. The floral designer, Robert Long, found the most incredible linen for this event – I think it was my favorite part of the tablescape.
I love the traditional style of the fine china mixed with modern, bright colors. Robert even got the ribbon monogrammed for each of the guests – and at the end of the event, when the servers cleared the tables, I took the ribbons from the napkins and tied them on their goody bags! Which were custom green and cream macaroons from Heather Hurlbert.
Robert also introduced me to Vanessa of Vintage English Teacup who provided this AMAZING, unique china that we used for our dessert trios. She was such a pleasure to work with and I will definitely be trying to incorporate her into future design elements!
Now let’s get to the best part aka the yummiest part…THE FOOD. We pre-set the table with Banana Nut bread and a Rosemary Roll tied with parchment paper and a piece of Thyme accompanied with butter on the breadboard. We also had lemon slices on the table and simple syrup for the guests to add to their pre-set water or iced tea glasses.
Once guests were seated, we served a trio plate that consisted of Chicken Salad in a Butter Lettuce wrap, Tomato and Mozzarella Quinoa, and a Rainbow Vegetable Stack. For dessert, we also did a trio plate because let’s be honest…3 is better than 1! For dessert, the ladies snacked on Mini Fruit Salad garnished with Mint, Mini Carrot Cake Cupcake (the bride-to-be’s request!) and a Tahini and Halva Brownie.