Showing posts with label christmas wedding. Show all posts
Showing posts with label christmas wedding. Show all posts

Monday, October 7, 2013

M&D’s ‘Discover’ Event


Marketing and Distribution’s (M&D) “Discover” event on October 5, 2013 was an absolute pleasure for www.trinidadweddings.com to cover.

It was a night of wine and premium liquor tastings, fine cheeses and appetizers that all culminated in quite a swanky soiree.

The objective of Discover was set to be more than a gathering of the nation’s taste-makers but also to provide an event for true connoisseurs to socialize and sample luxurious libations in an elegant environment


A selection of Crystal Farms' Cheeses paired with Gamay wines.
  
















True to expectation, The Oval’s Century Ballroom was filled with a smartly-dressed crowd who savoured M&D’s display of its entire Wine and Spirits Portfolio.

Yes, that’s over 100 brands; such as Perrier-Jouët Belle Epoque and Mumm Champagne, Absolut vodka, Ballantine’s 30 year-old Scotch, Jose Cuervo Res de la familia Cakebread (winner of the Readers' Choice Award for Best US wine), Louis Jadot Gevrey Chambertin, Cascine Prosecco and Fonseca 20 year-old Port to name a few.



There were also unique execution stations such as the Absolut Vodka Martini Makers Bar, Alize Cocktail Bar, Jose Cuervo shots as well as a Bubbly station.


One of my favourite cocktails is the Tom Collins. So a stand-out moment was when bartender Clinton made one for me on-the-spot with Beefeater 24 Gin. One of the best Tom Collins ever!

My Tom Collins being made!

Tasty hors d’oeuvres such as scrambled eggs with caviar served on spoons, spinach filo pastries, samosas, shrimp and pineapple on skewers and chicken sliders were had by all in attendance.  Of note was Jaffa’s authentic Indian buffet, featuring naan, mushroom pakoras and butter chicken accompanied by a selection of Patak chutneys and sauces.

Guests were given champagne flutes as tokens and treated to a rocking after-party with DJ Nuphoric, as the event drew to a close.

Trinidadweddings.com’s relationship with M&D began when they were an elite sponsor for our event, The Wedding Convention in September 2013; and we certainly look forward to more fabulous events from M&D.

If you would like TrinidadWeddings.com to cover your event, please drop us a line at contactus@trinidadweddings.com
All photos by: TrinidadWeddings.com

Wednesday, October 24, 2012

TrinidadWeddings.com...giving a voice to "solopreneurs"

One thing I’ve learned about being in the wedding industry in Trinidad and Tobago, is that in the majority, the industry consists of small to medium-sized operators or vendors; and of the small ones, there are micro-operators.

These “solopreneurs” are the ones who have taken their love of decorating, consulting and creating and made their hobbies into sideline businesses.

When I started TrinidadWeddings.com in mid-2004, one of the visions was to create a “voice” or “platform” for those very solopreneurs – the people who would never be found in their amazing niches if it wasn’t for the internet and the TW Wed-Zine magazine.

Eight years later, we are more than ever committed to finding avenues where buyers can “support local” and where our advertised vendors can get maximum value.

This is why we will be partnering with Eventuality Limited for The Ultimate Epicurean and Boutique Market on October 27 at the Crown Plaza’s Ballroom.

It’s the first installment of markets for the Holiday season and is designed to facilitate independent vendors or independent business owners who need additional opportunities to market their services through in-house promotions and on screen advertising.

Andrea Coutain, Event Developer for Eventuality Lifestyle Events says “This event is different from the other “markets” as a vendor gets more than a table; vendors are given event marketing support leading up to the event and product marketing support at the event.”
 
There will be fantastic products and sampling from the Sweet and Savory section, make-up demonstrations and products in the Wellness and Beauty section. Customers can try on fashion clothing and accessories in the Jewelry and Apparel section and get home essentials at the Home, Art and Décor section.

TrinidadWeddings.com will be there to offer advice to brides-to-be and to offer a selection of top-quality bridal jewellery, hair ornaments and sashes. TW Wed-Zine magazines and bridal emergency kits will also be on sale.

Entertainment will be provided by Peter Louis of the band Zandolee and Random Rewards to customers throughout the day.

The Ultimate Epicurean and Boutique Market is supported by TrinidadWeddings.com, Heartbeat 103.5FM – Radio for Women, Gourmet Market by XE, AVit Support and First Batch Gourmet Cookies – Homemade from Scratch.

Admission is free of charge to the public, so I hope to see you there!

For more information on this event or future events check:www.facebook.com/theultimateepicureanandboutiquemarket or email at info@eventualityltd.com

Monday, September 26, 2011

Food & Drinks for Your Outdoor Wedding

It has often been said that entertaining is an art, but have you ever thought about moving the canvas outside for your wedding? That’s right, perhaps we can look to the vast outdoors for inspiring ideas on how to entertain wedding guests. And there’s no better way to entertain guests than with delicious food!

However, having an outdoor wedding does indeed present a few challenges. Here are some factors to consider and some ideas to go along with them:
Factors to consider:

How food will be served
It is best to avoid serving food items that are too sticky, saucy or sweet when having a self-service buffet; since these tend to attract bees and flies. However, if your hors d’ouevres will be passed on trays by wait staff; you can have a wider selection of food types, since the food will be monitored and brought out in fresh batches.

The time of the day or type of reception

If you’re having a cocktail reception, some choices for appetizers could be: stuffed mushrooms, spring rolls, mini quiches, meatballs with a dipping sauce, shrimp or scallops wrapped in bacon, chicken satays, vegetable crudités, pot stickers, a cheese tray and for dessert, cupcakes and fruit kabobs or chocolate-covered fruit.  Always ensure that dishes containing seafood, mayonnaise and onions are kept at the correct temperature, to avoid the threat of bacteria!

Let your location lead you - for example, if you’re giving a garden wedding, foods incorporating fresh, garden influences such as lemons and herbs would be lovely – for example: grilled vegetables, stuffed tomatoes, wild rice pilaf, pesto pasta salad and lemon-infused chicken. A beach wedding could  feature seafood dishes such as: chowder or bisque, ceviche (raw fish marinated in citrus juices and seasoned), accra, crab cakes, mini shrimp cocktails served in shot glasses or grilled meats.


Theme of your wedding – your food choices will be much easier if you have a specific theme for your wedding. For example, for an Indian-theme, you can try samosas, biryani, tandoori chicken, naan bread, vegetables and an assortment of curries and chutneys. If you’re having a more casual wedding, you could try a “picnic theme” for the wedding and have a selection of: fried chicken, bar-b-qued meats, coleslaw, potato salad and corn on the cob. If you are going with an Italian theme, you can choose stuffed olives, lasagna, eggplant parmesan, caprese salad and top it off with a dessert of tiramisu or panacotta.
Get inspired by your own local favourites - Try miniature versions of your favourite foods, for example, if you enjoy fast foods, you can certainly have sliders (mini burgers), doubles, gyros, aloo pies, tiny shark and bakes, “coo coo” squares, meatballs, mini pizzas, shot glasses of souse or French fries served in beautiful paper cones to match your décor.

Ensure your drink selections do not clash with your food selections. For example, if you’re going with more Mexican-inspired foods, choose margaritas or if you’re having an Italian-inspired menu, serve your guests some limoncello or an assortment of Italian wines. Japanese-inspired weddings could have sake on offer and garden weddings would do well with lemonade, daiquiris and a selection of iced teas. To close your reception, a nice idea if you’ve had an “all-Trini” menu would be to serve some Trini cocoa tea in take-away mugs, which serve as wedding favours.




Monday, May 9, 2011

Review of Kate's Gown

Over the past week, I’ve been asked numerous times about what I thought of the new Duchess of Cambridge’s overall look for her wedding. To begin with, even prior to the wedding, I was surprised by Kate’s rumoured choice of Sarah Burton from Alexander McQueen, to design her dress.

Alexander McQueen, whilst he was alive (before his tragic suicide last year) was renowned for his use of theatre and drama, his use of contrasts and heavy fashion influence from controversial issues such as sex, religion and politics. No wonder…since the house of McQueen has designed for the likes of fashion rebels such as Lady Gaga and Naomi Campbell!

In fact, in Sarah Burton’s debut collection from Paris Fashion Week just last October, she showed an interesting blend of bondage-like apparel, lacing, dresses and skirts with exaggerated hips, feather work, fur trim, Japanese printed silk, corn stalks and copious amounts of pleated organza; all meshed together with impeccable tailoring.

Items fit for a Princess on her wedding day? Probably not!

So now…you can understand fully, my surprise that conservative Kate, chose Sarah Burton in the first place!

Kate actually got her first inkling about Sarah Burton through her friend and fashion editor, Sarah Buys, who wed Prince William's stepbrother, Tom Parker Bowles in 2005. Sarah’s dress was a £10,000 silk, strapless gown, created by Sarah Burton. I have to be honest and say I didn’t love Sarah’s dress and so, I didn’t know quite what to expect for Kate’s.

However, the moment I saw the dress, I loved it for its romanticism and modernism – a hard combination to come by. It was evident that the shape of the dress harkened back to 1950’s styling. The satin gazar fabric on the ivory and white dress, was accented with hand-cut English lace and French Chantilly lace. The lace appliqués on the dress represented flowers such as: roses, thistles, daffodils and shamrocks, which were all hand-placed onto the dress.

The lace itself was hand-made by the Royal School of Needlework using a technique called Carrickmacross (a type of needle lace which was first made in Carrickmacross, Ireland). I feel perhaps that this was Kate’s homage to the late Diana since Diana herself used a piece of Carrickmacross lace, which had once belonged to Queen Mary, in the centre panel of her own wedding gown, as her “something old.”

Although I thought Kate’s deep V-neckline, sweetheart bodice and long, lace sleeves were stunning; I thought the lace on the full skirt, made the gown look out-dated and overly traditional.

I would have loved to see Kate be a little more fashion-forward there, especially since McQueen is known for dramatic skirts. It was evident to me that Sarah Burton showed fashion restraint, obviously knowing that a skirt that pushed the envelope too far would not fit in with the personality and style of her client or with such a historical event watched by 2 billion people!

However, the silhouette of Kate’s gown did feature a large skirt and padding at the hips, which is quite typical of Alexander McQueen’s style. At the back of the dress, there were 58 gazar and organza covered buttons.

Kate wore a Cartier tiara which was loaned to her by the Queen and a veil made of ivory silk tulle. I thought the veil went perfectly with the dress since it was not decorated, gathered or too voluminous and so, I thought it echoed the streamlined nature of the dress’ shape.

On her ears, she wore Victorian-styled, tear drop earrings, which were a gift from her parents. The earrings were custom-made to match the tiara. Her shoes were also hand-made by the team at Alexander McQueen and were made of ivory duchesse satin, with lace embroidery.

In terms of comparisons, Elizabeth Taylor had a somewhat similar lace placement as Kate’s with the gown she wore to wed her first husband Conrad Hilton. Moreover, though, Kate’s dress closely resembled Grace Kelly’s gown, worn to her marriage to Prince Rainier of Monaco.

Grace Kelly’s gown had similar long lace sleeves and a V-neck line, although her neckline was more demure than Kate’s. Although some people have noted that Kate’s dress resembled Queen Elizabeth’s dress in 1947, I don’t share this opinion; since the Queen’s dress was ivory, embroidered with images of spring flowers, encrusted with pearls and crystals and featured a scalloped neckline. It was an ornate statement, completely unlike the understated elegance of Kate’s dress.

Overall, what I most admired was that Kate wore the dress and the dress didn’t wear her. She was completely self-assured in it and radiant. That inner beauty, really...is what fashion is supposed to promote!

Please share your thoughts....

Wednesday, April 13, 2011

Grab that Clutch!

To clutch or not to clutch – that… my girls is the question! After all, do you really need a hand bag on your wedding day? Or will your maid of honour take all and sundry for you? (since you’d rather be holding your champagne glass for the night!)

On the other hand, “pro-clutchers” will be thinking that they should definitely take their glam look full throttle and pose the day away holding that fab clutch. I think I tend to agree with the latter, especially if you’re a fearless bride who is opting to wear colour on her dress, with her jewellery or add a pop of it with a cute pair of coloured pumps or hair accessory.

The trends I’ve seen in bridal clutches and handbags are largely frame bags (i.e. those with the metal frame that clasps shut at the top) and minaudieres (hard-cased bags that are usually embellished or in a luxurious fabric. These are held by the hand or can be used with a chain or strap that’s attached inside).

In terms of the styling of the bags, I’ve mostly seen:

• Graphically printed bags – with motifs such as: cherry blossom, peonies, roses, ferns, peacock feathers, orchids and dandelions.

• Metallic bags

• Bags featuring sparkling details such as crystals, pearls and jeweled accents

• Ruffles and three-dimensional, hand-made flowers on bags

• Bags in neutral or nude shades.

Last night I flew in from New York on the heels of Bridal Market Week 2011. At the Wedding Channel’s Couture Show in Manhattan, I saw some amazing handbags by famous Hungarian-born handbag designer, Judith Leiber.

Her bags are just the sort of decadent arm candy coveted by the likes of celebrities such as: Katy Perry, Kim Kardashian, Heidi Klum, Keri Hilson, and Kelly Osbourne; and were a familiar sight on the red carpets of the 2011 Grammy and Academy Awards.

And…if you can cast your mind back, Leiber’s pink cupcake minaudiere was famously worn by “Carrie” in the Sex and the City movie. Have a look at the slideshow above to see some of what I saw of her bridal collection!

Tuesday, March 29, 2011

The importance of co-operation between your photographer & videographer

The “flow” of a wedding or any event for that matter, is oftentimes a critical cue as to the behind-the-scenes planning of the event.

Many weddings are “perfectly imperfect,” – meaning that on the surface, you can be assured that as seamless as they appear to wedding guests; there were carefully camouflaged problems and damage controls which were masterfully orchestrated, by wedding professionals behind the scenes.

This, of course, largely depends on the synergy of the wedding vendors you have chosen. Should wedding vendors have varying skill and experience levels, it may then be more challenging to get them all to work like a well-oiled wedding machine!

Photographers always seem to complain that videographers are in their shots and likewise, videographers dislike photographers being in their camera angles as well! In certain unfortunate circumstances, what can happen is, the photographer ends up being caught repeatedly on video and the videographer or his/her equipment happens to get captured somewhere in the background of photos. This gets in the way of what both types of vendors need to accomplish for you on your wedding day.

A few examples on how to circumvent this is, perhaps when the bride walks up the aisle, the videographer and photographer if possible, could stand on opposite sides to ensure that they will not be in each other’s shots. Similarly, when the cake is being cut, the photographer and videographer could be on opposite sides to achieve different angles.

Photographers and videographers also have to share resources, for example, they may have to co-ordinate lighting, electrical outlets and equipment storage as well. They may even have to share table or set-up space where they can rest their equipment

It is critical that your photographer and your videographer are compatible with each other. It is also a huge bonus if they have enjoyed working together on previous weddings – be sure to ask!

Some photographers are not used to having to coordinate with a videographer but a skilled one will know this firsthand!

Find wedding photographers & videographers in Trinidad & Tobago right here at this link: http://www.trinidadweddings.com/SupplierListing/tabid/57/ctl/ViewCategory/mid/520/Category/34/Default.aspx
More interesting articles at : http://www.trinidadweddings.com

Tuesday, December 21, 2010

A Trini Holiday Wedding Menu

 And the countdown is on – only a few more days till Christmas! And of course, there’s that tingly, “Christmasy” feeling in the air, parang is on the radio, the Christmas tree is up and nearly everyone feels a bit more light-hearted. And so with all the feelings of romance floating around, perhaps you’re thinking ...what a better time to have a wedding than during Christmas?
 

At http://www.trinidadweddings.com most engaged couples who visit our website tend to have their weddings around mid-year, however, weddings carded for Boxing Day, Ole Year’s Day and New Year’s Day are also hot contenders! Many people opt for Christmas-time weddings because it’s a wonderful, festive time of year to get the family together. Even foreign guests can usually manage to leave their schedules around this time.

 
Menu Selection

The main challenge is that with “Trini” Christmas food abounding during this Yuletide season, many guests will more than likely predict what your Christmas wedding menu will be like. Here’s your chance to serve up some traditional or classic favorites with new twists, so that you can surprise and delight your guests!

For example:
  1. Instead of serving full-sized pastelles, try serving a pastelle pie (a casserole with the corn meal base and the meat filling layered) in your buffet, or “mini pastelles” as an appetizer instead.
  2. Serve your green salad with apple or pear slivers and a cranberry-orange or sorrel-inspired dressing, instead of the regular types of salad dressing.  
  3. Have a selection of homemade bread rolls with sliced ham and turkey fillings, as a late night wedding reception snack.
  4. How about a green fig Waldorf salad instead of the regular potato Waldorf salad?
  5. Have turkey with sorrel jelly instead of cranberry sauce

Wine selection
Couples who are opting for a reception where alcoholic beverages will be served will no doubt be wondering how to choose the perfect wine that will complement their wedding feast! Choosing wine for your wedding need not be a daunting task. Generally, there are 3 broad categories that wine falls into:

 
(1) Still wines such as: red wines, white wines and rosé wines

 
(2) Fortified wines, like port or sherry and;

 
(3) Sparkling wines such as: champagne or sparkling wines

 
Most weddings usually feature still wines and sparkling wines or a combination. When choosing your wines, it is best to start the process with your menu by letting the types of food you will be serving, determine the types of wine you will serve.

Dessert Buffets
Dessert buffets are in vogue at the moment; with couples making buffets out of their favourite candies, fruits, cookies, cupcakes and desserts and featuring a variety of toppings and sauces. To add some traditional Christmas flair, you can serve sweet “paime” as one option or for a more modern approach, you can incorporate toppings in your dessert bar such as: coconut or white-chocolate shavings, nuts, cranberries, candied peel, cinnamon or caramel-rum sauce. If you don’t want to go this route and you would like to have a plated dessert served instead; two selections can be: baked apples topped with cinnamon and served alongside vanilla ice-cream or warm fruit cake (or “black cake”) and punch a crème ice cream.

  
Fabulous edible favours
Christmas time presents a whole slew of unique options for wedding favours that are often readily-available in bulk, for example Christmas cookies or fruit cake truffle balls ( balls of fruit cake dipped in chocolate!). You can even “do-it-yourself” by distributing tiny bottles of spiced nuts and dried cranberries, punch a crème, egg nog, sorrel, ginger beer, homemade wine or preserved fruit.