Josh & Eliza’s Preshoot – B&W from David Perry on Vimeo.

Venice after dark from Nathan Pickett on Vimeo.

Great photography is about depth of feeling, not depth of field.
- Peter Adams

Gideon Photography

Jacque Lynn Photography

Julie Parker Photography

Jessica Kettle

Elizabeth Taylor Frandsen

I am excited for a deep week of art & inspiration provided by many talented wedding photographers all over the state of Utah. The words of a visual image of art speak loudly and more eloquently than any wise person could articulate, this week is a celebration of those quiet graceful monologues. It is true that you can see into the souls of those pictured in black & white, the simplification complicates the mood and haunt of the photograph. Enjoy the timeless capturing of love!

Kayleen T Photography

Kate Osborne Photography

Chantel Marie

Julie Parker Photography

Heather Nan

1. The unknown budget – Many brides are unsure what wedding flowers are going to cost them, and that is no surprise. Unless you work in the field why would you? This is not where the mistake lies, but in the timing of floral cost discovery. It is very wise in the very beginning stages of wedding planning to assess what costs will be in each category {at least generally} so you can establish a realistic budget for yourself. Call a few florists your interested in and at very minimum get a general idea of what wedding flowers cost.  {This in no way obligates you to use any florist you call, although this might key you into someone you like.} Endless headache and heartache will be prevented by just a little bit of pre-planning and research. To often brides just start digging in, booking this and booking that, not knowing what some of the finer details will run and soon before you know it, voila money is gone and what would have been a decent floral budget is now no budget at all. This can be a little bit of work up front, but it will cut a lot of work out of the middle and end, well worth the time investment and you know what they say … knowledge is power! Dont find yourself wanting more from your floral budget because you had it to begin with but did not execute a planning or budget strategy.

Image credits: Picotte Weddings . Cynthia Martyn Events

2. Ruling out pricey blooms – The term “sticker shock” exists for a reason, in fact the wedding pocket book holder is likely feeling a lot of this type of trauma at the moment. Often brides either assume they cannot afford a specific flower they have heard is expensive or they in fact do get a quote or price per stem and have a little “shock” moment. The mistake: letting this scare you away from the bloom! Peonies for example are a high price tag bloom, also highly sought after by brides, they could be a budget breaker …. but they also could be a budget maker! Often times pricey blooms are also big blooms and this is where they actually create a good deal of value! They take up space you would have to fill with multiple blooms of another kind. Blooms like peonies or English Garden roses also have a lot of depth and soft texture to them creating an almost stand a lone type focal point that would allow a more simple design to compliment them. Other expensive flowers that do not fill up so much space can still be used creatively in key priority designs to give you that special bloom you so highly desire without breaking the bank.

Image credit: Bunches @ Home . Yolanda Marx Photography

3. No Proper Care – Did you know that Hydrangea in the best of condition can be toast in a matter of only 3 hours out of water and ideal conditions? You do not need to become a bridal florist to obtain the knowledge necessary to take care of your blooms on the day of your wedding but you do need to be aware that fresh flowers are living things and will require a bit of care while in your hands to endure your event. A good event florist will apprise you of some necessary day of tips that will help you care for your specific precious blooms and if he or she does not, ask! If you feel like you dont want to wrap your mind around caring for your blooms put your maid of honor in charge or a trusted friend.

4. Dripping Bouquet Stems – Depending on the timing of your floral delivery and the time in-between the stages of your event your bouquet and your bridesmaids bouquets likely will be in water at some point. Too often bouquet stems are not dried off enough or properly. Without knowing it, you and the others holding those bouquets gently squeeze water out of the hydrated stems and unfortunately this can cause water spots on your precious gown or those darling bridesmaid dresses. Sometimes in the rush the stems are not dried off at all. Be prepared with supplies to dry off your stems and have them convenient and nearby the vases housing those blooms. Dont want to worry about this? Delegate! Or better yet ask your florist if they provide these supplies and or services.

Image Credit: Joy Thigpen Design & Rylee Hitchner Photography

5. Not Smelling The Roses – Take the time to stop and enjoy your blooms! Often times flowers are not as highly scented as they used to be, mass production has decreased the potency but many blooms are still very fragrant. English Garden Roses, Rambling Roses, Gardenias, Freesia, Stock, and many others carry beautiful scents. Flowers were meant to be enjoyed, you will never regret taking a few quiet moments to really allow your senses to appreciate your fresh bridal blooms!

6. DIY – Yep I said it …. DIY floral {even simple floral} is a big mistake! And I will admit I do say this because I myself am a florist but not because it affects my bottom line. I have seen first hand the chaos that reigns when DIY bridal floral is undertaken, because I do this day in and day out I know that it is not as simple and or easy as it looks. It takes a lot of time, preparation, and proper handling and that is before the design or termed “fun part” even begins. When it comes to weddings if you have the itch to get crafty do it with something that can be done in advance and is not perishable. If it is something that would require your attention in the immediate hours prior, even if it looks easy, do not endeavor upon it!

Wedding advice and tips are just that, advice and tips, take them for what they are worth to you but be careful to consider what might save you from a bridal nightmare.

Editorial credit: Studio Stems

Photography: Jami Leavitt: For The Love Studio
Location: Young Living Farms, Mona UT
Gown: Davids Bridal
Suit: Next.co.uk
Hair/Makeup: Kalli & Joe Moore: Ella Bloom Salon, Lindon, UT

My favorite part of summer is putting together informal dinner parties for my close friends and family.  Surprise!!   I love to entertain and cook even when I’m not working!  Feeding people delicious food makes me happy.  Watching my friends and family relax and truly enjoy every bite of what they are eating is an experience like no other to me.  However, I do not enjoy cooking for hours on end before my guests arrive!  I love a simple, light menu that packs a punch and doesn’t leave me knocked out after preparing it.  I too want to enjoy my company and not feel like I have just fought ten rounds in order to make it all happen! You hire a Caterer for those events!!! This menu is simple to prepare in that you can prep most everything ahead of time!  I serve it family style on large platters with a simple table setting and some fresh limeade or a crisp, white wine such as Pinot Grigio or Voignier.

The Beets in this Roasted Baby Beet salad can be roasted and sliced the night before my gathering and this simple, lemon vinaigrette can also be prepared the night before.  I can never just stick with the recipe so I have adjusted a few things…I candy the nuts the night before too.  I just prefer the sweetness in contrast to the earthiness of the roasted baby beets.  Candied nuts are simply oven toasted nuts, melted sugar in a saucepan to an amber color, mix these together, and sprinkle with a dash of salt.  The trick with candied nuts is to make sure that you have a cookie sheet with parchement paper close and that you quickly separate the nuts before the candy solidifies leaving you with walnut candy balls rather than individually candied nuts.  I also section either an orange or a grapefruit to add a bit more citrus zip to the salad…this too, the night before.  This leaves me with just mixing together the ingredients just a few minutes before serving.

This Salmon recipe can either be grilled or broiled.  I prefer to broil this recipe because it creates a crisp, caramelized crust with a juicy, flaky meat once you cut into it.  This is the recipe you serve to those “I don’t like fish” people!  It will change their lives forever!  I prefer to use fresh, wild caught fish such as a Sockeye or Copper River Salmon, however, the local grocery salmon is delicious too!  The fish can be marinated the night before and the glaze can be prepared the night before as well.  This leaves you with, literally,  three steps…lay marinated fish on an alluminum foil lined cookie sheet, broil for 10 minutes, and finish with the glaze just before serving.  I adapted this recipe by adding a teaspoon of Asian Chili garlic Sauce to the marinade…it added just the perfect amount of spice!

I love risotto!!!!  There is nothing else like it!  Risotto is a dish that has a reputation for being very difficult to make.  It really isn’t.  It is, however, the most time consuming “day of” preparation we have in this menu.  But, c’mon!!!  The other menu items only take fifteen minutes!!!  The tutorial featured here is excellent in that you are able to see the steps!  Sometimes recipes are confusing in their descriptions…They say to toast until translucent…hmmm…is this translucent?  I follow aroma.  Always.  You can smell the toasted rice when it’s ready to add liquid!  These pictures taking you through each step are very accurate and the best tutorial I have seen. I find it very helpful to read through the recipe a few times and examine the photos before beginning this recipe.  Also, make sure you have all of your ingredients on hand.  Once you begin to cook Risotto, you cannot walk away from the stove for a good 30-35 minutes.  Risotto also needs to be served right away.  If it stands too long, it will become too thick so this will be your very last step in preparing this menu.

Timing is key when hosting a party and serving delicious food!  This is where my catering mind comes in handy!

Before I begin anything, I mix the salad together and toss it into a bowl with tongs and set it out, leaving the dressing on the side.  I have the fish ready so that the only step left while I’m making my risotto is to put it under the broiler.  I time the cooking so that once I have 6 minutes left on the risotto, I put the fish in the oven.  Once the risotto is finished, I transfer it to a serving bowl, sprinkle it with shaved Parmesan and set it aside for a few moments while I pull the fish out, transfer it to a serving platter, and spoon the glaze (room temperature) over top.  Voila!  We have an elegant, simple dinner for your guests ( and you too!!!) to enjoy!

My new obsession is homemade popsicles so I, of course, recommend them as dessert. I recently made a blood orange and vanilla yoghurt creamsicle that was to die for, but, mix together whatever you like!  Check out this great popsicle making kit here!  it allows you to make a posicle in seven minutes!!!  Wow!!

After so many years in the Catering industry I have learned that simplicity and proper planning are key in creating memorable events.  While we may all consider ourselves to be wonderful cooks, creative decorators, and talented florists, there is a huge difference between making dinner for the family or decorating a birthday party or creating a centerpiece for my kitchen table and making dinner for 150 guests, centerpieces for 20 tables, and designing a 4000 square foot ballroom.  The biggest tip I can offer is to hire professionals to do this for you so that you may enjoy every moment of any momentus occassion without running around without your shoes on all day up until the moment guests have arrived, exhausted before the party has even begun!

Editorial credit: Rachel Heimer of Brown Brothers Catering
Images: MidWest Living . How Sweat Eats . The Kitchn . Aha Life

Photography: David Newkirk
Gowns: Alta Moda Bridal
Groom fashion: Beckett & Robb Glasses: Tom Ford
Makeup/Hair: Gabby Gabbitas
Flowers: Orchid Dynasty

Who is wearing a corsage?: When talking about corsages the first thing I ask brides is, who will be wearing them? Typically Mothers and Grandmothers are the recipients of these little arrangements. You may also want to consider close friends, additional family members, and women helping with the wedding. Some brides are also opting to get corsages for bridesmaids instead of bouquets.

Placement of the corsage: My next question is in regards to placement. Do you want pinned or wrist corsages? Even if tradition says to pin them or wear them on the wrist, it’s okay to think outside of the box and do something different. Think about the options of placing flowers on a necklace, belt or even in the hair. Just because your best friend or sister went the traditional route doesn’t mean you have to. Throw your personality into the mix and if a plain old standard corsage doesn’t seem to excite you, change it up. If you choose to go with the wrist corsage consider tying them on with a ribbon that compliments your wedding colors, or, for a slightly fancier option, go with a pearl or rhinestone wristband. These are more modern options and, even better, when the wedding is over your recipients have a bracelet they can wear for years to come.

There are a few things to think about when choosing placement. If the fabric of the dress is delicate it’s probably not a good idea to stick it with pins. After spending a lot of money on a dress, the last thing you want is pin holes. Also, if the dress is not made from a sturdy, strong fabric the corsage won’t pin or hang well.

Now let’s think about pictures. Do you want the corsages to stand out in pictures? If you go with a wrist corsage will the flower get lost or hidden behind other people? If you do flowers for the hair, will they show up? It’s important to think about how you want the flowers to look in photos.

Choosing the type(s) of flowers for corsages: When choosing flowers you’d like to incorporate, it’s important to choose the right flower. Some luscious blooms start out beautiful, but wilt before the reception starts, and maybe even before the ceremony is over. Choose a hardy bloom that can handle the heat or cold. A professional should be able to help you with this decision. You may also want to choose something that compliments the bride’s bouquet and groom’s boutonniere.

More than anything, have fun with your corsages-let your personality and style shine!

Editorial credit: Kelli with Blooms & Blossoms
Image credits: Martha Stewart . the Knot . Style Me Pretty

Photography: Jacque Lynn Photography
Venue: Grand America
Dress: David’s Bridal
Invites/Stationery: Polka Dots & Daisies
Rings: Schubach Jewelers
Tux: DC Tuxedo
Head Piece: Davids Bridal
Necklace: BCBG Max Azria
Florist: Timp Valley Floral
Bridesmaids dresses: BCBG Max Azria
Cake: Carries Cakes