Posts Tagged ‘favors’

Destination Wedding at Whiteface Club & Resort

Wednesday, August 25th, 2010

When I talk about a destination wedding it usually means the bride and groom travelled to Vermont for their nuptials, but in this case our destination was across the lake in New York.  Trish and Ben tied the knot in an outdoor ceremony at The Whiteface Club & Resort in Lake Placid over the weekend on a particularly lovely August day.  The weather was beautiful and the setting was absolutely perfect for a colorful summer wedding.

I didn’t meet the bride and groom until the wedding day so most of our planning took place via e-mail, but I simply loved their bright summery style and I had been looking forward to working with their colorful blooms.  Trish was not specific about the types of flowers she wanted, but she knew she wanted an array of blooms with a local, natural feeling.  Personally, I think they had exactly the right idea for the adirondack-resort setting.

Bride’s bouquet includes orange ranunculus, roses, blue delphinium, yellow lilies, magenta dianthus, yellow & hot pink freesia, green hydrangea and magenta stock with geranium foliage.

The back side of bride’s bouquet is what she sees, so it’s pretty important!

Bridesmaids’ bouquets are ready for delivery in their bloom boxes.  A junior bridesmaid’s bouquet & mom’s clutch bouquet are also on display.

The flower girl’s pomander was comprised of dianthus, spray roses and delphinium.

The ceremony took place right on the lake.  The backdrop was stunning.

Colorful centerpieces were designed in wooden boxes for a rustic feeling.

I LOVE their homemade wedding favors–Stewed apples from “Granny Stella’s handwritten recipe”.  The gingham is too cute and on the inside of the tag they even share the recipe!

I’ll admit, I enjoy placing flowers on wedding cakes.  This cake was the perfect canvas.

Kate Youlen of That’s Inviting designed the stationery including table numbers, menus and seating cards that tied the whole tablescape together.

Daria and Andy Bishop were on the scene to photograph the day’s events–they are especially fun to work with.  It was a beautiful drive and it was neat to see Camel’s Hump from the other side of the lake (and to meet up with Daria and Andy on that side, too!).  It was our first time taking flowers on the ferry so that was kinda fun, too.

Congratulations to Ben and Trish!  You had a truly beautiful day to celebrate with your friends and family in an absolutely exquisite location!  I wish you both all the best.  And thanks for sharing some appley goodness with me!  YUMMM!!!

Alison’s favorite things (vol. 17)

Tuesday, July 20th, 2010

It’s been over a month since I’ve given a shout out to one of my favorite things and since my husband discovered something super delicious this week at Marvin’s Country Store in Johnson (something I happened to discover a few weeks ago at Sweet Clover Market in Essex!) it feels like a perfect time to spread the word about Effie’s Homemade Oatcakes and Corncakes.  The owners, Joan & Irene, say “great flavor comes from quality ingredients, simply prepared” and the proof is in the pudding…or biscuit as the case may be!

They are simply delicious and make any cup of tea or coffee a little bit sweeter.  I think they’d be a great wedding favor or gift basket addition–especially if anyone has a Scottish or English heritage that deserves a nod!

They are ooh sooo yummy.  Try them!

Alison’s favorite things (vol. 10)

Friday, March 19th, 2010

It’s Arthur’s Fault!  I found out that Arthur actually lives up the street from me when I met his wife on a walk with my husband one lovely summer day so this “local love” is about as local as it gets!  When I bought his black bean & garlic sauce at the Jericho Farmer’s Market and tried the peanut sate sauce I knew I hit the jackpot!  All summer the veggies from my garden are covered in these delicious sauces and voila, dinner is served.  He makes marinades, BBQ and dessert sauces that are really yummy.  Enjoy!  And remember, It’s Arthur’s Fault so you can blame him for your future addictions–not me!

Taste some of Arthur’s yummy sauces and marinades TODAY at Sweet Clover Market in Essex from 4-6pm!  You can find his products at these stores in Vermont (according to their facebook page):

Cabot Creamery – Cabot, Quechee and Waterbury
Gourmet Provence – Brandon
Cheese House – Arlington
Clover Gift Shop – Woodstock
Earth and Sea Market – Manchester
Healthy Living Natural Foods Market – So. Burlington
Henry’s Market – Bennington
Irish Family Farm – Jericho
Jeffersonville Country Store – Jeffersonville
Mountain Cheese and Wine – Stowe
Mountain Greens – Bristol
Sam Mazza’s Farm Stand – Colchester
Shelburne Country Store – Shelburne
Sweet Clover Market – Essex
Winhall Market – Bondville/Winhall

DIY Favor-Chive blossom vinegar

Tuesday, December 29th, 2009
When it comes to details I think that personalization is key.  When you’re planning DIY projects for your wedding I think simplicity is essential.  For our Vermont wedding in August of 2003 (which was highly DIY!) I made a sunlight infused chive blossom vinegar for our favors and I think it is a great, easy way to personalize something for your guests.  I learned to make it when I worked for Clay Brook Farm, an organic farm in Jericho, cutting flowers and making bouquets 7 or 8 years ago.  It is perfect for use as a dressing or marinade, it makes a mean cucumber salad and it adds a pretty pink color to your table when it’s bottled!  You may even want to share any left-over vinegar with your caterer and serve it on a salad or side dish at your wedding or rehearsal dinner.  You can make it several months ahead of time so there’s no last-minute work and you can easily substitute different herbs (like purple basil, lemon basil, or any other herb you fancy) for the chive blossoms if you’d like. 
 
Here’s what you’ll need: 
  • 4 clean 5-gallon buckets
  • Glass bottles in a size & shape you like for each guest (I think 8-12 oz. sizes are nice).
  • Lots and lots of chive blossoms (you will probably want to fill each bucket at least 1/2-3/4 of the way with blossoms or herbs).  You might consider growing the herbs yourself or picking them yourself at a local farm (or at least a local farmstand!).
  • White vinegar.  The amount you’ll need depends upon the size of the bottles you select and the number of guests you have.  There are 128 oz. in a gallon so if you multiply the total number of bottles you’ll need by the number of ounces each one holds and divide it by 128 you’ll have your answer.  For example if you have 100 guests and you select 10 oz. bottles you will need about 8 gallons of vinegar to fill the bottles.
  • Plastic wrap to put over the top of the 5-gallon buckets.
  • Large rubber bands or string to secure the plastic wrap to the bucket.
  • Customized tags with your names, wedding date, description of sunlight infused vinegar, uses, etc.
  • Raffia or ribbon to tie tags to bottles.
  • A hole punch and…
  • Sunshine!  1-2 days/afternoons worth should do it.

Steps:

  1. Fill 2 clean 5-gallon buckets 1/2-3/4 of the way with chive blossom or herb of your choice.
  2. Pour vinegar over the top of the blossoms until each bucket has approximately the same amount.
  3. Cover with plastic wrap (you can do more than 1 layer) and secure with rubber bands or string.
  4. Place in full sun for 1-2 days to allow the vinegar to heat up.  Try not to leave it out in the rain!  Use a spoon to check the progress of the vinegar (ie. it’s color and flavor).
  5. When vinegar reaches the desired color/flavor you can remove the plastic wrap and strain the chive blossoms out of the vinegar by pouring it through a cheese cloth into another clean 5-gallon bucket.  (You can attach the cheese cloth to the bucket you are pouring from or the one you are pouring into depending on your set-up.)
  6. You can immediately bottle your vinegar now or store it for several months until you are ready.  You should first sterilize your glass bottles with boiling water and then use a funnel to ladle the vinegar into each bottle being careful to fill to the same line on each bottle.  Cap the bottles, add your tag and voila!  You have a sunlight infused vinegar for your guests that you made yourself!  Easy.  
Chive blossom vinegar  photo: Karen Pike

Chive blossom vinegar at my wedding (photo: Karen Pike)

If you want an easy DIY project that delivers a personalized feeling this is definitely one to try.  If you do try it, I’d love to hear how it turns out!

Alison’s Favorite Things (vol. 2)

Monday, November 23rd, 2009

I am known as a bit of a sweet tooth and consider myself a connoisseur of cookies (and chocolates and cakes, too!).  This week I am sharing one of my absolute favorite things, Vermont Cookie Love.  They make the most delicious chocolate chip and mocha chocolate chip cookies and the rest of their flavors are pretty amazing as well.  These definitely fall under the category of fantastic favors and gifts, but don’t forget to try some for yourself.  Dave and I often indulge in their cookies after we finish setting up a wedding.  Ahhh, a sweet reward!  Enjoy…and don’t blame me if you become addicted.