Wedding Blogs by Wedding Professionals
March 31, 2008
http://andyjohnimages.blogspot.com/
Hi;
I love to connect with my new potential clients and past clients who have joined the AJI Family. Check out my blog and keep connected with us.
This is me and this is what I do.
Andy
Posted by ANDY JOHN IMAGES on March 31, 2008 at 08:41 PM
March 29, 2008
Cool new mens wedding bands from J.R. YATES
Looking for a uniquely styled, yet masculine wedding band for your fiance'?
We are now carrying the brand new J.R. YATES ICONIC collection of mens wedding bands. These wedding bands for men are designed to have a masculine look and feel. J.R. YATES specializes in combining modern contemporary metals with precious metals and other elements. The rings are finely crafted and come in custom designed packaging.
My favorite ring is the RENDITION. This is 9mm wide (one of the wider rings you'll find for a mens wedding ring), comfort fit for easy removal and comfort, and inlaid with two braids of sterling silver rope. The result is very manly and rugged, yet polished enough to wear to the office with suit & tie.
This collection is affordably priced, with rings starting at only $169. Check it out, you'll be glad you did!
Ron
Posted by TITANIUM-JEWELRY.COM on March 29, 2008 at 09:54 PM
March 27, 2008
You are what you eat
I like to create menus, it is an interesting aspect of running a catering business. As my clients needs change due to cultural restrictions, allergies, or personal choice, I find myself discovering combinations of foods that are tasty. I enjoy creating dishes that I can look at and say with upmost satisfaction, "I wish I could eat that." I cook by smell, as many chefs do, and recipes are merely guidelines for a dish. I can usually create a menu for a couple in a couple of hours from the request, so nothing is out of our league when it comes to creating a menu.
Kosher food intrigues me, as creating a menu with restrictions usually go, we do Kosher, Vegan, Gluten free, Macrobiotic, and pretty much anything else you can think of.
Call us for special requests, it's our specialty
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 27, 2008 at 03:00 PM
Learning is a Lifetime Journey
Below is a press release sent out about my attendance to WPPI. It's an expo and conference for professional photographers to learn about new techniques and products. I met and hung out with photographers from the mainland and the world over! the show was great and lots of new products were found to help you remember your wedding day for years to come.
I'll be updating my website and blog page in the weeks to come - check back often to see new offerings form jeannemarie photo!
For Immediate Release
In her continued efforts to expand the broad selection of cutting edge photographic services offered by jeannemarie photo, Jeanne-Marie Viggiano recently attended the WPPI Convention - The Art of Seeing with Jerry Ghionis (recently named one of the Top ten wedding photographers in the world by American Photo Magazine) held in Las Vegas from March 14-19, 2008.
Theres never been a more exciting time to be a professional photographer or, to have your portrait taken by a professional. Digital technology is changing all the time and I want to make sure Im offering my clients the very best! said Jeanne-Marie owner of jeannemarie photo.
Jeanne-Marie Viggiano is the founder of jeannemarie photo and is located in Hawaii Kai. The studio offers a full range of wedding,portrait, teen (senior) childrens services.
Posted by JEANNE MAIRE PHOTO on March 27, 2008 at 01:17 AM
March 26, 2008
Young People in Your Wedding
Looking for ways to incorporate your favorite young people into your wedding? Typically between the ages of 10 -14, junior attendants can take on many responsibilities and most would be glad to do so!
Some roles and responsibilities often include: gift attendant, guestbook attendant, usher, program attendant and personal attendant. Junior bridesmaids and junior groomsmen are usually part of the wedding party and walk down the aisle. Their attire (dress and shoes, etc.) should be more reserved and age-appropriate. And, other than not attending late night parties or questionable activities, they can be invited to plan and attend all other parties related to the wedding i.e. showers, rehearsal dinner, etc.
Say thank you! Gush on them; let them know how much you appreciate them being a part of your celebrated day! Young tweens and teens love games, jewelry, music, clothes, posters, movies, etc. Friends are really important at these ages. Give appropriate gifts that they can relate to i.e. iTunes gift cards, CDs, DVDs, trendy store gift cards, picture frames, room accessories~ they'll love it!
Speaking of loving it~ check out this new save the date, a March Designer's Choice. Embellished with the Fleur de Lis design, this save the date is pretty and fun. Your personal photos and wedding day information will encourage guests to save the date! To see the rest of the Designer's choices, go to www.MagnetStreetWeddings.com. Have a great idea for a save the date design? Let us know~ email brides@magnetstreet.com
style code: A-11721
Posted by MAGNETSTREETWEDDINGS.COM on March 26, 2008 at 02:51 PM
Chris' work showing at Belltown Starbucks
Come check out some of my canvas wall portraits on display at the Starbucks in Belltown.
When: March 1-31st
Where: 2326 1st Avenue
Seattle, Washington 98121
206/956-4322
What: Portraits on canvas. A collection of my favorite Adventure Portraits. One NEW portrait on display that will make you go "wow!".
Bring a friend, have a coffee and check out some awesome portraits.
Posted by CHRIS WATKINS PHOTOGRAPHY on March 26, 2008 at 02:03 PM
March 25, 2008
Anyone can cater, right?
Following a recipe isn't very hard, but catering is about presentation, food handlings, temperature control, food preparation, and menu creation. If you find someone who says that they can do your wedding for $10 a person, ask them some of these questions:
1. Are you insured?
Insurance is important in life, for your car, and especially your wedding and vendors. I carry a policy for $1,000,000 which we happily pay every month so that we can be vendors at venues like Steilacoom Town Hall, Thornewood, Puyallup Pavillion, Pt. Defiance Lodge and surrounding venues.
2. Is every member of your staff experienced and has appropriate certification?
This is important and legal. Bartenders must carry Washington state liqour licenses, and food handlers must have a Health Department issued food handler cars.
3. How long have you been in business?
Us, four years, lots of happy brides, and thousands of happy guests and counting.
4. What is your staff to guest ratio?
This affects how fast your guests are served.
5. What is included in the price?
Corking fees, cake cutting, staffing hourly, gratuity included, plates, silver wear, transportation or delivery?
We give you one quote with everything, there are never any surprises, as we never charge cake cutting or corking fees.
6. How long do you stay?
We stay the duration, from set up to clean up. We believe that if you are in a nice suit or dress the last thing you should be doing is picking up garbage.
7. Are you willing to create a menu for me?
That should be a given, anyone who says they are a caterer or a chef should be fluent in the language of food and make the dishes you request due to dietary or cultural preferences.
8. What is your limit?
Us, 500ish for a reception.
9. Do you provide dishes, plates?
It would be odd to provide food and not the plate it is served on, we provide three kinds, two actual plates, one style of disposable plates with scalloped edges.
10. Do you card?
Yes, period. 21 is it, if you are 31 and we card you, take it as a compliment. We card everyone.
11. How did you get into catering?
I suppose I was always catering. My mom and Dad were both family cooks, my mother made 12 dishes or more at every famiy function, and my dad spent a lot of time volunteering at one charity event or another, behind the grill or making banana pudding from scratch. One time he made 30 gallons of it!
12. What experience do you have outside of catering?
I've been a Hiring Manager in the corperate world and was bartending at one of the best eating establishments in Steilacoom called ER Rodgers, the building now is a law office sadly, but with all great things, it came to an end, but the recipes are still with me. Creamed spinach anyone?
13. Why do you do weddings?
It's fun being a part of someone's special design, and food is what I am best at designing.
14. What is the weirdest request you have had?
Can I cook Kangeroo. Gallucci's did that one.
15. What is your best dish?
That one is subjective:
Irish - Guiness and corned beef
Italian - Penne in our own signature marinara and basil sauce with aged parmesean cheese, or the pesto alredo, always a crown pleaser.
Japanese - Diakon stew and inari sushi
Korean - Bul go ki and rice
American - Sweetend BBQ chicken or ribs and honey corn bread with a jalapeno spread
16. Ingredient you can't live without?
Garlic, olive oil
17. Perfect wedding menu?
See our menu labeled Delicate Taste.
18. Pet peeve?
Late people
19. Good quality?
We work hard
20. Do you like your job?
No, I love it!
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 25, 2008 at 07:58 PM
The ultimate wedding meal
I spent the better part of today toiling with what I would want to present as the best of the best to a fictional bride for her wedding meal, and this is what we came up with: We call it Elegante Costare which in Italian means "Delicate taste."
Serenitea Catering presents the ultimate feast
Elegante Costare - Delicate Taste
Breads
Assorted sliced Artisan breads served with aged balsamic vinegar and imported olive oil
Appetizers trayed served butler style
Proscuitto ham wrapped melons
Caramelized gargonzola and onions on a brisk
Bacon wrapped scallops
Figs served with fragrant petite pears and assorted global cheeses
Meat entrée for your guests
Shank of lamb in a rosemary and mint sauce
Braised veal in white wine and herb
Salmon in a lemon herb sauce
Champagne chicken
Side selections
Sweet potatoes with a hint of tangerine
Wild rice pilaf with shitake mushrooms
Penne in a white truffle cream sauce
Signature creamed spinach
Salad
Fresh garden salad with delicate greens with a raspberry vinaigrette
Desserts
Locally made cheesecakes in a variety of flavors
Real Belgium chocolate with seasonal fruit
This menu is specifically designed for an elegant dining experience for a reception or formal party of 100 to 200 with butler style service at a venue such as: Thornewood castle, Pt Defiance Lodge, or Seilacoom Town Hall, we are available to cater your special event all over Western Washington
Prices reflect glassware: champagne in your choice of style, wine glasses for white wine, red wine in your choice of style, plates in your choice of style, silver wear in your choice of style, chocolate fountain, cloth napkins standard white or in your choice of style, staffing catering crew, bartenders, the cleaning crew, table cloth rental in your choice of colors, and tax
It does not include chair or table rental if applicable, many venues provide their own tables and chairs for a certain amount and may have the arrangement capabilities to increase that number as needed with a rental company
Gratuity is not included as we believe we will earn this through our presentations and service
If your guest count looks like it would be over 200 - 500 that we have a more relaxed buffet option that may fit your needs. Please remember that children and vendors are a special rate and should not be included in your estimate of guests as well on average that 70% of people that you invite to your event will be able to attend.
Add a photography package for $1,495 through Flanders Photography with your choice of photographer, style, and album, and full reproduction rights
Add a wedding designer for $995 with 6 planning sessions, and day of drop off, or add day of coordination for a total of $1,495
Add a videographer and 10 copies of your wedding and reception on DVD professionally edited for $1,495 using the same professional grade programs that the Hollywood Industry uses
This is best suited for couples with a wedding budget of $25,000 or higher
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 25, 2008 at 07:22 PM
Thornewood Castle - A secret garden in our own backyards
I happily spent the afternoon exploring Thornewood Castle for some of my upcoming weddings as a caterer, a majestic location quietly hidden in Lakewood, Washington.
I walked through the wooden doors and brick exterior and entered a world of elegance and beauty. The owner Deanna was a charming woman who takes care of all the details of the great house from décor to touring the grounds. She even took the time to show us some albums of wedding previously held in this spectacular space.
Beautiful is truly an understatement as I was overwhelmed with the collective mosaic of elegance and refinement that this venue represents. It was like stepping into another time and place, understandably why Hollywood movie makers have used this location in several movies, from the acclaimed mini-series brought to you from the mind of master story teller Stephen King for Rose Red, and a cameo appearance in the movie There Will Be Blood.
The main lobby was covered with hard wood floors, walls draped with European tapestries, and paintings, with historic stain glassed windows looking out to the water front below. The grounds were lush and decorated with authentic statues and fountains and even a comical oversized chess board in the lawn.
If there is any place that feels like you are royalty, this is it, and the money for the rental is worth every penny for a wedding and reception that will in my opinion be priceless.
www.thornewoodcastle.com
Teresa Potter
Serenitea Catering and Bar
www.cocktailsandcatering.com
northwestbartender@yahoo.com
253-212-8476
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 25, 2008 at 07:12 PM
March 21, 2008
Always on the hunt for the best dinner combination
We cook, we taste, we eat. I am always on the hunt for the best dining experience from the best of the best restaurants in the world, to your dinner plate.
A brief history, I was raised in Asia and Europe before coming back the United States as an early teen. I've dined in Germany, France, Asia, and across the United States getting a good sense of local flare. Have you ever noticed that everything tastes better when it's cooked by the people that eat it?
We recently dined at the more expensive hotels in Vegas, eating our way through veal, duck, lobster, cheeses, truffles, chocolates, sushi, caviar, and everything else that was put in front of us. We look for presentation, taste, combinations, and bring our experiences home to recreate our experiences to our clients here at home.
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 21, 2008 at 01:44 PM
March 20, 2008
Sweet corn bread with jalapeno sour cream, and other fun stuff
Like TEX MEX, we do with our own little twists. Today for our tasting we whipped up some BBQ chicken, honey corn bread, some pesto garlic alfredo on spaghetti noodles. Nothing like a little sauce, spice, and sugar to balance out a meal. Our tastings are free and our prices are amazing! And the food isn't half bad either, always made from scratch.
northwestbartender@yahoo.com
253.212.8476
Teresa Potter
Accepting calls until midnight
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 20, 2008 at 03:22 PM
March 19, 2008
Town of Steilacoom, a haven for simplicity and history, a perfect venue for
brides on a budget. I recommend the town of Steilacoom, located past Lakewood Washington, home of several wedding venues for the bride keeping an eye on her costs without sacrificing the location.
Overlooking the water Pioneer Park: This location is great for a wedding during the summer months, it is designed like a band stand, white, with a million dollar view of the water. Great for a wedding of 100 - 300 people, and then move the party up the street to the Steilacoom Town Hall. These people take great pride in their town, with presentation and cleanliness being a huge priority. Now for the sticker shock! $350 for the park for 3 hours, and for the hall rental in season and out of season, $100 an hour for the Town Hall accomediating 150 guests or the Community Center, at $125 an hour with up to 300 guests! Well worth the money.
Check out the official website at www.townofsteilacoom.com under activities and rentals.
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 19, 2008 at 02:29 PM
March 18, 2008
The best Guiness Corn Beef ever
I went to a St. Patty's Day Party, and it was a sea of green, mint, fruit, eggs, veggies, pie, nothing was off limits when it came to this untraditional pot luck, but when you are a chef and all your friends are "Foodies" it makes for some pretty interesting meals.
My very red headed friend Ryan is the iconic image of an Irish man, and he made the best Corned Beef in Guiness ever, the aroma was hypnotic and it was soft on the tongue and pleasant on the palate. It took 4 hours to prepare this creation, as many worth while foods do, and even now in the morning after the party, I am figuring out what I can receate from the flavorful broth that remains. If you are going to have left over broth from any dish, a few new ingredients and you can have a wonderful recycled dish with less cooking time, and no waste.
I brought over a pan of Pad Thai with chicken, I know, not very Irish, it had green onions, so I guess that counts.
Teresa Potter
Serenitea Catering
northwestbartender@yahoo.com
www.cocktailsandcatering.com
www.cocktailsandcatering.net
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 18, 2008 at 01:43 PM
March 17, 2008
Irish Wedding Traditions in honor of St. Patty's Day
The following was found online while looking for Irish Wedding Traditions, fun read for anyone interested in Irish Weddings and Traditions, and Superstitions.
IRISH WEDDING TRADITIONS
There is one wedding Irish tradition that states: 'Marry in May and Rue The Day' while another states: 'Marry in April if you can, joy for maiden and for man'.
When I told my daughter about this Irish superstition, she changed her wedding date so that she'd be married in April!
What began as a search for Irish traditions and customs that she could incorporate into her celebration ended up as an incredible pile of notes that eventually took on a life of its own. Long after her wedding, I was still obsessed with delving into history and folklore, looking for everything I could find on how weddings were celebrated in Ireland long ago.
I am convinced that if couples make the effort, they can have a totally Irish celebration from beginning to end - even to the pre-wedding parties. There's one quaint custom where the groom was invited to the bride's house right before the wedding and they cooked a goose in his honor. It was called Aitin' the gander it has to be where we get the expression 'his goose is cooked!' We threw one of these dinner parties for my daughter and everyone had a great time. (The apple-potato stuffing has become a family favorite!).
There are so many other traditions, customs and just an incredible amount of folklore to draw upon, that it would be remiss to be of Irish descent and not take advantage of all the possibilities. Here are just a few ideas culled from what eventually has become a 200-plus page book called 'The Traditional Irish Wedding' and it is now available in the United States and will be released in Ireland this spring. As complete as I could make it, the book covers attire, decor, menus, recipes, music, toasts, vows, and perhaps of most value, a resource listing that will help you find everything from Irish wedding gowns and tiaras to sheet music for a Celtic Mass.
Here are some more:
* Bunratty Meade is a honey wine that's served at the Bunratty Castle medieval banquet. It's from a recipe based on the oldest drink in Ireland and if you've never tasted it, it's well worth trying. In the old days, it was consumed at weddings because it was thought that it promoted virility. (If a baby was born nine months after the wedding, it was attributed to the mead!) Couples also drank it from special goblets for a full month following the wedding, which is supposedly where we get the word honeymoon. This was to protect the couple from the fairies coming to spirit the bride away.
* Lucky horseshoe. Irish brides used to carry a real horseshoe for good luck. (Turned up so the luck won't run out). You can get porcelain horseshoes which most Irish brides carry these days, or one made of fabric which is worn on the wrist.
* Magic Hanky. This charming custom involves having the bride carry a special hanky that with a few stitches can be turned into a christening bonnet for the first baby. With a couple of snips it can be turned back into a hanky that your child can carry on his/her wedding day.
* Make-up bells. The chime of bells is thought to keep evil spirits away, restore harmony if a couple is fighting, and also remind a couple of their wedding vows. Giving a bell as a gift has become an Irish tradition. You could also have your greeters hand out tiny bells to your guests to ring as you process. (You might want to let them know when they're supposed to be rung - perhaps mention it in your program along with an explanation of the custom). Guests could also ring their little bells at the reception in lieu of clinking glasses.
* Irish Dancers. Consider hiring a group of Irish dancers to hand out your programs before the ceremony. Dressed in their full regalia, it would add a wonderful touch of of pageantry and color. They could also dance at the reception later. We did this at my daughter's reception and it was a major hit.
* Music. There's so much wonderful Irish music available, you'll have no problems in finding appropriate selections for both the ceremony and the reception. The difficulty will be in deciding which pieces to play!
* Readings: My daughter had the following Irish wedding vow on the front of her program:
By the power that Christ brought from heaven, mayst thou love me. As the sun follows its course, mayst thou follow me. As light to the eye, as bread to the hungry, as joy to the heart, may thy presence be with me, oh one that I love, 'til death comes to part us asunder.
On the back of the program, she had this old Irish proverb: Don't walk in front of me, I may not follow. Don't walk behind me, I may not lead. Walk beside me and just be my friend.
* The Irish Wedding Song. Very popular at contemporary Irish weddings. We had two friends sing this at my daughter's reception while the newlyweds cut the cake. (Afterwards I thought we should have had the lyrics typed up and placed on the tables so that everyone could join in).
* Flowers. In the old days, many Irish brides wore a wreath of wildflowers in their hair; they also carried them in bouquets. For my daughter's wedding, our florist designed gorgeous bouquets that included a flower called Bells of Ireland. In Wales, brides carried live myrtle and gave a sprig to each bridesmaid which they planted. If it grew, the bridesmaid would marry within the year. If you're planning a more general Celtic celebration, this might be worth considering.
* Ancient custom: In the old days, couples ate salt and oatmeal at the beginning of their reception: Each of them took three mouthfuls as a protection against the power of the evil eye. Also, when a couple is dancing, the bride can't take both feet off the floor because the fairies will get the upper hand. Fairies love beautiful things and one of their favorites is a bride. There's many an Irish legend about brides being spirited away by the little people! For the same reason, it's bad luck for a bride to wear green. I've also heard that it's bad luck for anyone to wear green at an Irish wedding - but I think it really only applies to the bride. It's also bad luck for a bride or the groom to sing at their own wedding.
Portents and omens:
* A fine day meant good luck, especially if the sun shone on the bride. If you're a Roman Catholic, one way to make certain that it won't rain is to put a statue of the Infant of Prague outside the church before your ceremony.
* It was unlucky to marry on a Saturday.
* Those who married in harvest would spend all their lives gathering
* A man should always be the first to wish joy to the bride, never a woman
*It was lucky to hear a cuckoo on the wedding morning, or to see three magpies
* To meet a funeral on the road meant bad luck and if there was a funeral procession planned for that day, the wedding party always took a different road
* The wedding party should always take the longest road home from the church
* It was bad luck if a glass or cup were broken on the wedding day
*A bride and groom should never wash their hands in the same sink at the same timeit's courting disaster if they do
* It was said to be lucky if you married during a 'growing moon and a flowing tide'
* When leaving the church, someone must throw an old shoe over the bride's head so she will have good luck
* If the bride's mother-in-law breaks a piece of wedding cake on the bride's head as she enters the house after the ceremony, they will be friends for life.
Many other customs are interspersed throughout the book, e.g. (from the reception section) the top tier of your wedding cake should be an Irish whiskey cake which is saved for the christening of your first baby. I've also heard of another custom which just came to my attention and will be included in the next edition: a bottle of champagne is saved from the reception so that it can be used to 'wet the baby's head' at the christening.
In finally making this book a reality, my hope is that when he says to you 'would you like to be buried with my people', or you say to him 'would you like to hang your washing next to mine', you'll say yes, and then use the suggestions to help you plan an Irish celebration reflective of your roots and as romantic as your heritage.
And for all engaged couples and their families in the midst of pre-wedding chaos, I raise a parting glass: May all your joys be pure joy and all your pain champagne.
Sláinte!
Bridget Haggerty
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 17, 2008 at 03:35 PM
Upgrading my Website
Over the past few weeks I have been working to upgrade my website using a program that writes the code from Photoshop.
Because I live and breathe Photoshop, This software was just a fantastic find.
I published out my site this past weekend, and just love it! It's a quantum leap ahead of my previous one.
Posted by on March 17, 2008 at 05:47 AM
March 15, 2008
Why I cater
I work weekends, and am able to spend time with my family during the week.
I can experiement with food most every day
I can make chocolate coconut mounts ( That's what I did today )
I get to be a part of someone's special day
I get to do what I love to do for a living, feed people
Posted by SERENITEA EVENTS (253) 212 - 8476 on March 15, 2008 at 05:48 PM
March 11, 2008
Choose your Wedding Attendants with Care
As a newly engaged couple, one of the first items on the to do list is to choose your wedding attendants. This decision is easy for some yet difficult for others~ especially those with many good friends and close family members. It is best to make your choices based on constant, loyal and responsible relationships, rather than on those you simply feel an obligation towards. No doubt you will be relying on your attendants; they should love you, support you and be willing to help you with wedding planning prior to your big day.
Before you decide on the wedding party, realize that in general, the more attendants, the higher your expenses as well as the increased difficulty in coordinating schedules i.e. fittings, etc. Once the decisions are made, communicate often with your attendants. Give them enough time to prepare for their responsibilities and to understand what is expected of them. (Attendants are typically financially responsible for their wedding attire, gifts to bride and groom, parties, showers, and travel expenses).
MagnetStreet Weddings has something fun springing up this wonderful time of year... Check out our new wedding blog www.TrulyEngaging.com for plenty of resources and well, a good read. Leave a comment and let us know what you think. Also, do not miss out on our soon-to-be expired one time, limited offer of 50 FREE return address labels and seals. No purchase required! Dress up your wedding stationery today. To view over 6 dozen labels and seals designs, go to www.MagnetStreetWeddings.com. Offer expires March 31, 2008.
Posted by MAGNETSTREETWEDDINGS.COM on March 11, 2008 at 12:41 PM
March 5, 2008
How to Choose Your Wedding Day Hairstyle
Most of us have a pretty good idea of how our hair reacts to certain weather in various environments; however, there are other considerations to be aware of as well. For instance~ face shape. Certain hairstyles look better on particular face shapes than others. Other factors to keep in mind are hair texture and type. Do you have naturally curly, thick hair or just the opposite? Additional thoughts include: neck length, body type, formality of the dress, wedding theme and of course, personal preferences and comfort. That said, choosing the right wedding day look~ perfect for your big day, will no doubt require the help of a professional.
See your hairstylist months in advance of the wedding day to choose your wedding day-do and avoid making rushed decisions at the last minute. Collect hairstyle photos from bridal magazines to help explain your vision. Bring in photographs and a swatch of your dress so the stylist can match the formality. You also want to be able to describe the environment(s) you will be in throughout your wedding day. For instance, does your ceremony take place inside a conservatory where it might be humid, in a garden during mid-day or inside an air-conditioned church, etc? Knowing details like these, your stylist will be better equipped to advise you on the most suitable hairstyle for you. No worries! As an experienced professional, they will be able to keep you looking your very best the whole wedding day!
Don't forget... Our one time, limited offer of 50 FREE address labels and seals expires 3/31/08! No purchase required. Dress up your wedding stationery today. To view dozens of labels and seals designs, hop over to www.MagnetStreetWeddings.com. Use promotional code WBCFLS on the billing page.
style code: HA-11616
Personalize this stunning fold-over style, linen Thank You card with a wedding day photo and your own wording on the inside.
Posted by MAGNETSTREETWEDDINGS.COM on March 5, 2008 at 03:18 PM
March 3, 2008
Honeymoon Planning Nights
If you're ready to begin planning your honeymoon we have several upcoming destination nights you may want to attend.
March 12 Tahiti and the South Pacific
March 26 Europe
April 02 Sandals All Inclusive Resorts
On March 12th we'll feature the lovely and romantic islands of Tahiti, Bora Bora, Moorea, Huahine, Tikehau, Raitea and Tahaa. We'll cover all the best resorts, let you know how to experience Tahiti on a moderate budget and where to blow the bucks if money is no object!
Europe night, March 26th, will include information about escorted, hosted and independent travel. We'll cover the most popular honeymoon destinations including Italy, Greece, France, the Romantic Road in Germany and more.
Our Sandals Night April 2nd, will feature 5 fabulous Caribbean islands and 17 all inclusive resorts. We'll help you choose the right resort and room category and explain the great promotions currently available including up to 50% off room rates, special features for honeymoon couples, free weddings and spa credits.
Each evening will begin at 6p with registration and light refreshments followed by a slide presentation. Destination specialists will answer your questions about weather, cost, transportation, activities, food and currency. And, if you are ready to make reservations within 10 days, we'll take an extra $150 off qualifying honeymoons or offer a $250 spa credit.
Please call or email Linda@totemtravel.com to RSVP. We'll send a confirmation and directions to our Kirkland office. We hope to see you there!
Linda, Jennefer and Sandi
Totem Travel
(425) 821-4100 and (800) 321-7907
www.TotemTravel.com
www.TheHoneymoonExperts.com
Posted by TOTEM TRAVEL on March 3, 2008 at 05:34 PM
