magazine Spring 2018
Table Top How- Tos
10+ Real- Life New England Weddings Cater ing Tips fr om a Celebr ity Chef
SPRING 2018
The Boston Yacht Club allowed us the opportunity to take the launch out during our rehearsal dinner so we could get some intimate pictures on the water. They are our favorite pictures of the whole weekend. The next day we got several pictures on the launch with my bridesmaids. They turned out beautiful! Chris and I are originally from Pennsylvania, so 95% of our wedding was traveling to Boston for our big day. We tried to incorporate nautical themes that didn?t seem tacky. We used a lot of navy and blushes, but steered away from sand and seashell decor. We wanted to keep the vintage, classic theme while still incorporating the theme that you were on the water. Each of our tables were named different fishing towns within MA with a large lantern in the center, candlesticks that had a single flower in each, and votive candles. - N i col e
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We went on our first date to a Red Sox game and the rest is history! He proposed in June 2015 up at Bretton W oods Ski Resort. We had hiked to the top of the mountain to "test out his new Nikon camera with the sunset" and then he proposed. I was completely surprised. It's tradition that the Tompkins' center stone get passed down to the oldest son in the family. Keith proposed with his mom's ring (the stone was hers) and then we went and chose a setting together. We chose the Fall because of the potential for amazing foliage. It's both of our favorite season. W hile I wanted fall colors incorporated into the bouquets and floral arrangements, I knew for the bridesmaids dressing and groom that we needed to stick to a rich dark color. My two sisters, my cousin and I are all redheads so color choice was key! We don't look good in certain colors and I couldn't have that! :) The bridesmaids wore Marine (dark blue) from David's Bridal and the men wore light gray suits with marine vests and ties. - B r i an a
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Wedding Boston Magazine | weddings-boston.com DG1 | 25
Photography: Caitlin Revis Founders: Meghann Tassinari & Chef Nicholas Peters Bond of Kitchen to Aisle Catering & Events, LLC Fox's Hell's Kitchen All Stars Finalist
C a t er i n g T i ps f r o m a C el eb r i t y C h ef ! There are many parts that go into planning a wedding and one of the most important parts of your big day is the FOOD! Your wedding guests want to enjoy an awesome meal that they will be raving about for months after. Here are a few tips when planning your wedding catering from Hell?s Kitchen All Star Chef Nicholas Peters Bond.
1. Do your research! Look at reviews of other brides online, go to wedding expos, schedule appointments with caterers to narrow down your selection.
2. Find a caterer that is customizable to your wants and needs. This is your big day that you spend a lot of money and time planning you should be able to get the food that you want.
3. Don?t be afraid to ask questions! 4. Make sure your caterer offers a complimentary tasting 4-6 months before your wedding. Some caterers let you bring guests to help you narrow down your menu options.
5. Make sure you know what product you will be getting before the actual wedding date. If you have any wedding guests that have allergies or food restrictions make sure your caterer can accommodate them.
6. Mark your calender on day the caterer needs a final guest count. Typically, this is 2 weeks prior to your wedding date, so make sure all of your wedding guest RSVP?s are in!
7. Make sure to EAT the day of your wedding! That is the number one thing we see at weddings- the bride and groom never eat their meals. Take a break from the pictures and socializing and spend 10 minutes sitting down with your new hubby to enjoy the food! After all, you picked the food for your big day so you should enjoy it!
Jess & Kevin Whiting Photography
My wedding was a complete dream! We didn't have a specific "theme," but more of a style and color palette. Our colors were gold, champagne, ivory with touches of cobalt blue. We came up with the colors because my husband's favorite color is blue and mine is yellow, but I didn't want to use yellow, so we went with a gold. Our style was regal-royal elegant, sophisticated and classy. After seeing the Fairmont, I knew exactly the kind of wedding I wanted and it was all about elegance and a royal feel. I felt like a princess on my wedding day and my husband looked like a king! I got my dress at VOW S and was helped by Sara, who was so helpful. I tried on a ton of dresses and was about to leave when she said, "I have one more that I think is the style you've been describing. You can try it on if you want, or not, whatever you want to do." I tried it on, she added a belt and I started to sweat! It was gorgeous and exactly what I was looking for. Reem Acra gown in silk-satin with a scallop top and a gorgeous belt. My mother in law made my veil! It was stunning and she got the tulle from Spain while visiting. It had a beautiful satin edging and was so soft. My jewelry was very simple as I only wore earrings that I got from Alexandra's in Fall River, MA. That is also where my mom got her gorgeous gown! My shoes were gorgeous cobalt blue Bagdley Mischka. - J ess