Archive for January, 2011

Featured Wedding in Vermont Vows Magazine

Monday, January 31st, 2011

The release of the newest issue of Vermont Vows magazine is a semi-annual event up here.  When the newest issue comes out we all go a little ga-ga over the color palettes, feature weddings and details.  As wedding professionals we get to see what our fellow vendors have been up to and it’s always fantastic to hear what our couples think as they scour the pages for inspiration.

Check out pages 79-82 to see images from our feature wedding of Becca & Blain’s June wedding in Stowe, Vermont.

You can flip through more fabulous images from the 2011 Spring/Summer issue of Vermont Vows in an online sneak peek here!

How to order flowers for Valentine’s Day

Monday, January 31st, 2011

Valentine’s Day is 2 weeks away and it’s the perfect time to order flowers.  If you’ve never ordered flowers before or are not sure what it is exactly that you “should” order I’ve got a few tips for ordering Valentine’s Day flowers.

Before you call:  Make sure you have the name, delivery address (we’re talking a physical address–not a PO Box), and a phone number in case the florist wants to call ahead to arrange a delivery time.  Also, think about what you’d like the card to say.  Note:  if you sign the card “from your secret admirer” there is a chance the recipient will call the florist to find out who sent them.  D’oh!  Sorry, but it’s true!

Delivery or pick-up:  If you want to woo her at work, then by all means send the flowers there, but if she wants to bring them home she’ll have to transport them herself.  You could send them a few days before the holiday if you want an early kick off or pick out something fresh from your florist’s cooler and deliver in person.  (Then, you’ll get that big smile the delivery guy usually sees!) 

Skip the fluff:  When I send flowers to family and friends I usually request that the florist not use carnations, baby’s breath or leather leaf (the “typical” florist’s greenery that you’ve no doubt seen before).  Most of the time when a florist hears, “not too many fillers” and “skip the cheap greens” she/he gets the picture that you are looking for something less traditional and not so…well, floristy.

What’s a good alternative filler?  Ask if they have waxflower, heather or limonium.  You can also go without a filler and add textured greenery for a more modern, fresh look.  And, hey, if you’re a baby’s breath fan then go for it.

Price tips:  You should have an idea of what you would like to spend.  Keep in mind that tax and delivery fees will be added to the cost of the arrangement and minimum orders often apply.  If you are thinking of spending $50 on your order it would be best spent on a centerpiece sized arrangement or a vase arrangement that is mono-botanical (all one type of flower) or includes not too many different floral varieties.  For example, a vase of fresh tulips or hydrangea with roses.  

If you have a budget around $75-100+ then you can probably have your choice of something either tall and showy (such as roses in a glass vase) or a centerpiece-sized design that is a bit fuller and includes a few higher end blooms such as orchids, roses or callas.  In larger cities you may find arrangements with an average cost closer to $150+.

Special Orders:  Order 1-2 weeks prior to your requested delivery date if there is anything particular you’d like delivered—such as your favorite raspberry pink roses, purple tulips or higher end blooms such as orchids or other tropical flowers.

Bloom for your buck:  Florists often get criticism about flowers being expensive around the holiday, but the wholesale price is increased for weeks before and after the holiday which makes a price increase inevitable.  There are also increased labor costs for the florist due to the high volume of orders; they have additional delivery drivers & van rentals, additional staff to answer phones and designers working overtime.  

If you want to get the most bloom for your buck on Valentine’s Day then skip the roses (especially the red ones) and opt for tulips or request something fresh of the designer’s choice–minus the baby’s breath and leather leaf, of course.

You should be able to get one of the following for Valentine’s Day from your local flower shop either for pick-up or delivery:

–A tall vase of 1 dozen (or 1/2 dozen) red or white roses with eucalyptus in a clear glass vase.  Tip:  Find out what colors they will have available and opt for lavender, pink or yellow instead of red.

–Red or hot pink tulips (or a mix of both!) in a 5″ or 6″ vase.

–A centerpiece of hydrangea and roses for a desktop-sized design.

Finding a florist: If you don’t have a local florist that you normally work with ask your co-workers or friends who they like to use or Google flower shops in the area to find a list.  Check out their websites, their location in comparison to where you want the flowers delivered and the average price for delivery to make sure they jive with what you have in mind.  

I don’t suggest you send via Proflowers, Teleflora, FTD or 1-800-Flowers because they are not flower shop-friendly in my opinion and their arrangements are more cookie-cutter.  The wire services take a chunk of money away from your order for themselves and I like to see my money spent on the product, not the privilege of using their service.

Make the day of your Valentine—send flowers!  (But PLEASE don’t call me because I don’t do Valentine’s Day!) 

This arrangement includes red roses, white dendrobium orchids, seeded eucalyptus and curly willow branches with apples in a moss-covered container for a Vermonty feel.  

Alison’s favorite things (vol. 24)

Friday, January 28th, 2011

I love lavender.  Love it.  I love to pick it fresh from my garden; I love a lavender soap; I love the lavender-black pepper crusted ahi tuna on the menu at Sonoma Station in Richmond, VT; and I seriously love the Lavender & Vanilla Bean Sugar from Savory Spice Shop.

I add it to baked goods, homemade truffles and my absolute favorite way to enjoy this sweet flowery treat is sprinkled atop my yogurt.  Ooh-la-la that little touch of lavender makes my organic vanilla yogurt taste a little gourmet.

Give it a try and let me know whatcha think!

This spring bouquet includes mini green hydrangea, roses, lisianthus, freesia, thistle and fresh lavender.

State of the Wedding Address

Wednesday, January 26th, 2011

The President spoke last night on the State of the Union, but what’s the state of your union?  Do you feel organized and on-top of your to-do list?  Have you booked your vendors?  Selected your color palette?  Found an officiant?  Finalized your menu?  Decided on table linens?     

Whatever the state of your planning may be–don’t fret.  Set some goals for the next few days or weeks and get them done!  Don’t get bogged down in the details.  Make the easiest decisions first and then focus on the finer points.  Nothing feels better than crossing things off your to-do list!

Here are a few planning tips to help jumpstart the state of your wedding.

What was the easiest decision you’ve made in your planning process so far?

Your relationship with your wedding vendors

Tuesday, January 25th, 2011

The relationships you build with your vendors can be incredibly important.  These are the people who will help guide you through your pre-wedding stress and woes; help you avoid simple mistakes; mediate family “issues” (aka opinions!); help you stay on budget; refer other wedding professionals; be your advocate and hold your hand (via e-mail or phone, of course).  Destination weddings rely heavily on their vendors.  Long story short–they are extremely valuable.

That being said, your vendors will become a part of your life for the next several months so choose wisely.  Whether you have already contracted your wedding vendors or you’re still getting used to how nice and sparkly that ring looks on your finger and have barely begun the planning process, here are a few guidelines for a happy vendor/couple relationship.  Vendors, this goes for you, too!

Trust:  You have to trust your vendors.  If you question your vendors at every turn you either selected the wrong vendors or you’re micromanaging.  Either way, something’s got to change.  Trust is key.   

Communication:  Couples, you need to be clear with potential vendors about what you think you need/want.  Vendors, you need to be honest about what it is you do (and what you don’t do!), your professional experience and how the booking/planning process works.  

Money:  You are spending your hard earned money with your vendors and in exchange you’re getting their time (which we all know IS money!) and expertise.  You are both invested in the process.  Couples, be realistic and upfront about your budget.  Vendors, your clients don’t know what to expect in terms of the bottom line and they need to know what this gig is going to cost.

Respect:  Do unto your vendors as you’ll have done to you.  Do you prefer timely responses to your e-mail inquiries?  Your vendors probably do, too.  Although you may be one of several brides (or many brides depending on how busy your chosen vendor is) you deserve prompt replies (give ‘em 24 hours or a little more if they don’t keep office hours or it’s their busy season) and respectful, informative exchanges.  Vendors, this goes for you, too!

Negotiation:  If you truly click with a vendor you’ve met and they are out of your price range, just let them know what you are able/willing to spend and see if they can meet you half-way.  Sometimes they can and sometimes they can’t, but it’s worth an ask!  “Price shopping” several vendors and then leaving them hanging while you wait for straggling proposals to roll in can be risky business.  You may miss an opportunity to work with the best vendor at the best price while you’re “waiting to see” what other vendors charge.

Consideration:  Vendors, don’t treat couples like they are “just another wedding”.  No matter how many weddings you have under your belt or how small this wedding may be in comparison to your “other weddings”, your couple is planning to do this just once.  It’s a big deal to them.  Treat it that way.

Honesty:  Be honest about where you’re at in your planning process.  Don’t say, “We’re excited to work with you”, or “I’ll send a contract”, and then not follow through.  This happened to a colleague of mine recently and I think it’s pretty lame.  Don’t have someone save your date if you aren’t ready to commit.  Book when you’re ready and don’t string people along.  It’s bad juju.  You’re planning a wedding–you don’t want to invite bad juju.

A good vendor relationship will result in a smoother planning process and hopefully a seemless wedding day.  I get inspired by my couples and the better our relationship is the more love I tend to pour into their designs.  I can’t help it–it just happens that way.

photo by Daria Bishop Photographers

Your personal wedding bouquet style

Wednesday, January 19th, 2011

Each bride has her own bouquet style based on the types of flowers she’s drawn to, the overall style of the wedding, the look of her dress and her “vision” of a perfect bridal bouquet.  Some of you may have no idea what your vision is, and to this all I can say is–you’ll know it when you see it! 

Whether you’ve been keeping a magazine clipping of the bouquet that you stumbled upon 5 years ago (when someone forced you to look through that wedding magazine loooong before you were engaged!–don’t worry your secret is safe with me!) or you feel like you may never figure out what you want, if your florist “gets you” then you will likely get the right bouquet.  

Today I have 8 different wedding bouquet styles for all seasons.

A spring bouquet with country elegance shot by Daria Bishop Photographers

A garden-inspired bouquet in soft pastels has a romantic feeling. 

Classic white bouquets are always in season and never go out of style.

For a bride who is not afraid of a little color this bright, bold bouquet adds a fun pop.

This orange & pink bouquet has a clean, modern shape.

This has a modern-vintage feeling.  {P.S. I thought this couple had fab-u-lous style!}

A seasonal fall bouquet that’s both a little bit country and bridal.

Winter weddings in Vermont make me think of classic whites with textured greens.

What’s your wedding style?  How much is it influenced by the season?

Everything I need to know I learned from my CSA Share

Monday, January 17th, 2011

Most Vermonters have heard about how the newly renovated barn at Pete’s Greens burned to the ground last Wednesday.  I started drafting a post about how much I value my CSA share a few weeks ago (my third post boasting about our share), but after hearing about the fire it made my appreciation for these local foods even greater.

We love our CSA share.  We absolutely adore it and anyone who knows us has heard about how fabulous we think Pete’s Greens has been at providing fresh, local produce year round.   

Top 10 things I learned from my CSA Share from Pete’s Greens:

#10  We love brussel sprouts.

#9  Roasted parsnips rock.  Like, seriously ROCK.  Lightly coated in peanut oil and roasted for 25 minutes makes them our new favorite snack.  {Here’s a super simple recipe for parsnip chips!}

#8  On The Rise pizza dough is THE BEST.  (And I’ve tried a lot of ‘em so I say this with some authority.)

#7  Celeriac is the coolest, ugliest vegetable.

#6  Pete makes a mean pickle…and a pretty mean applesauce and coleslaw, too.

#5  There are so many fabulous Vermont made artisan cheeses and trying them out is unbelievably fun.

#4  Beets aren’t so bad.

#3  Baked goods made with Vermont milled flour somehow taste a little better.

#2  Making a meal with about 99% Vermont grown food in the middle of winter feels awesome.  I’ll say it again–eating Vermont grown produce in the winter is awesome.

#1  The final and most important thing I learned from my CSA share is when the farm that provides your food share has a devastating fire it hits you–like a kick in the gut–that your local food source is fragile and incredibly valuable.  Priceless even.

The farm was under-insured and they need all the help they can get to rebuild.   If you’d like to read more about the fire or make a donation to Pete’s Greens click here!  We wish Pete and his entire staff all the best of luck in their rebuilding efforts and look forward to purchasing our share again next winter.

Above is a shot I took of some of our Vermont grown food from Pete’s Greens.

Flowers by color–Purple and Lavender

Friday, January 14th, 2011

My brides selected purple and lavender flowers in winter, spring, summer and fall last year so after a year of being the cool kids today I’m giving them a little shout out.

10 of my favorite purple and lavender wedding flowers include: 

Sweet peas, tulips, hydrangea, lisianthus, thistle, freesia, fresh lavender, anemones, scabiosa and roses.  I’d like to make a special note about lavender roses here–some varieties have a divine fragrance while others may not have much of a scent at all.  If you’re sensitive to smells or tend to be allergic you might request that the flowers used in your bouquet have as little scent as possible.

Floral thoughts for Flirty Fleurs

Wednesday, January 12th, 2011

In my humble opinion…OK, so I have never actually referred to my own point of view as “humble”, but I did write an article on how Supermarkets killed the local flower shop for FlirtyFleurs.com for their In My Humble Opinion series.  {click here for link}

I Love to share the blog love!…and give props to your local mom and pop flower shop!

Cocktail recipe: Root beer float with spirits

Tuesday, January 11th, 2011

We don’t make a lot of mixed drinks in our house–perhaps an occasional organic lemonade with blueberries, fresh mint and vodka in the summertime–but when I was introduced to ROOT by Art in the Age by my sister, a food blogger in Boulder, CO whose birthday it is today by the way (Happy birthday, Megan!) and whose post on ROOT you can find here, I could not wait to start experimenting.

ROOT is a certified organic spirit inspired by a folk recipe for “root tea” which was introduced to colonial settlers by Native Americans.  This alcoholic version of what evolved into root beer–or is it devolved due to prohibition?–recreates the pre-temperance root tea and you simply must taste it.  History buffs might want to try it out purely for educational purposes.  

I think it is a proven fact that everyone loves root beer so I felt that an old fashioned root beer and ice cream combo seemed like the perfect place to start my discovery.  I created a cocktail concoction to serve as a dessert over the holidays that goes a little something like this:

All you need is some vanilla ice cream, a bottle of ROOT, ice, milk and a blender.

Put a few scoops of vanilla ice cream into a blender–just eyeball about as much as you would serve in 2 small dessert bowls–with 3 ice cubes, about 1/4 cup of milk or rice milk (just a few splashes is all you need), add about 3 shots of ROOT and blend until smooth.  (I have a Vitamix so I am pretty spoiled in the blender department and it comes together in a jiffy!)  This recipe serves 2, but if you are serving a crowd just throw enough ice cream into a blender for everyone to get a generous scoop (or a little more) in their glass with a shot and a half of ROOT per person, a splash of milk per person and 1 ice cube per person.

Pour into a fun glass like a martini glass to serve.  You could rim the edge of the glass prior to pouring with some vanilla bean sugar from Savory Spice Shop (also introduced to me by my little sis!) or create a little mixture of brown sugar, cinnamon and nutmeg and top it all with fresh whipped cream if you want to get crazy and fancy it up a bit.

I met with the PR Director when ROOT was exploring our area and you can check out Art in the Age of Mechanical Reproduction’s blog post about their travels in Burlington, VT here and then pick yourself up a bottle at Pearl Street Beverage or order online through their website!