Weddings - Fall/Winter 2012

WEDDINGS Fall/Winter 2012 www.wcfcourier.com/weddings �

� www.wcfcourier.com/weddings Fall/Winter 2012 WEDDINGS


25signature cocktails

9one-stop planning

contents

essentials

groom’s cakes

smooth moves2428

simply wonderful

it’s a grand day

whirlwind wedding

141821

real weddings

love notesreds & pinks

white & black

winter wedding

tips from Josie

5678

the bride’s checklist

reception hall directory2930

Vol. 10, No. 4 | Fall/Winter 2012

14

9 down the aisle

76


Hilton Garden Inn Cedar Falls7213 Nordic DriveCedar Falls, Iowa 50613Phone · 319-266-6611www.Facebook.com\hgicedar falls

Make your wedding a success.Hilton Garden Inn™ knows how important your big day is and we can help.

From room blocks for your guests to on-site catering and space to hold your wedding,we are here to help ensure your biggest day is a successful one.

Cedar Falls Conference Center

Publisher David A. Braton

Advertising directorTara Seible

editorMelody Parker319-291-1429

[email protected]

Project MAnAger & Ad sAlesSheila Kerns

[email protected]

Advertising sAlesKim Ala

Jackie Nowparvar

grAPhic designerEmily Smesrud

contributing Writers/sourcesEmily Christensen, writer

Brandon Pollock, photographerRick Chase, photographer

The KnotShutterstock

September – December 2012

Correction: In the Summer issue, Erika Utley’s first name was misspelled in a real wedding feature,“Happily ever after.” We apologize for the error.

Weddings Magazine is published quarterly by Courier Communications and may be contacted at: 100 Fourth St.,

P.O. Box 540, Waterloo, IA 50704. Copyright, Weddings, 2012. All rights reserved. Reproduction or use of editorial or graphic

content without permission is prohibited.

A publication of The Courier, Waterloo-Cedar Falls. Find Weddings Magazine on Facebook and cvweddings on Twitter.

www.wcfcourier.com/weddings

Dan Phillips Photography

www.wcfcourier.com/weddings �

love notes

red pink

Courtesy Photos

Red and pink frosting roses are layered on this over-the-top tiered beauty. Each layer has a different flavor, too.

Add kick to your reception or pre-wedding event with personalized hot sauce bottles. Choose from Chili Pepper, Hot Sauce, or Hot & Spicy. 5-oz. bottles of habanero hot sauce, case of 12, $39.95, theknot.com.

Philosophy’s Black Cherry Italian Soda Body Collection (lotion, $24, shampoo/shower gel/bubblebath, $16) turns your bathing experience into an Ital-ian soda bar. The fragrance has a burst of sugar and refreshing, effervescent black cherry.

Bite Beauty’s Honey Lip Lac-quer in apple-red “Aurora” is a high-shine, long-lasting lip lac-quer made with pure manuka honey, $24.

Toast a happy marriage with crimson Waterford Lis-more flutes, the pair $150-175, depending on source.

Adrianna Papell Embellished One Shoul-der Pleated Chiffon Gown in bordeaux. Glimmering embellishments illumi-nate the finely pleated, raw-edge trim bodice of a single-shoulder, chiffon gown finished with a full, floor-sweeping skirt. www.nordstrom.com

Clean Skin Moisture-Absor-bent Fresh Body Veil creates a delicate veil between skin and clothing, wicking away mois-ture continuously throughout the day to help prevent wetness and protect delicate fabric. This time-released, next-genera-tion lightweight body powder keeps you smelling fresh all day long, while you stay cool and dry, $28.

A red sash ringbearer’s pillow with diamond detail, $19.95, theknot.com

Fun in Fuschia Lulu Townsend Rhonda pump “d’Orsay” is glam-orous in satin with round peep toe, 4 1/2-inch heel with partially hidden platform and bow accent with center rhinestone accents, $54.95, dsw.com.

Yarn orbsThis couple cre-ated non-floral centerpieces by making string balls out of col-orful yarn and fabric stiffener, theknot.com.

Placecards Tented cards are draped with home-made fabric bags, which guests can later fill with goodies from a candy bar, theknot.com

This delicate and fancy teardrop necklace features light rose-colored stones hand set and linked to a 16-inch adjustable rustic silver chain. $38, 1928bridal.com

WEDDINGS Fall/Winter 2012


white & black

love notes

Black-and-white polka dots add a touch of whimsy. Something Bleu’s Polka-Dot Mary Janes are handmade in Italy; 3-inch satin-wrapped heel, canvas upper, leather sole, made for BHLDN, $280.

Inspired by Ire-land’s Lismore castle, Waterford Lismore crystal candlesticks are a classic with diamond and wedge cuts. Candlesticks are sold in pairs, $199, Bed, Bath & Beyond.

1928 Two-Tone Simulated Crystal Filigree Teardrop Pendant, $16, features a twinkling teardrop and silver-tone and jet 16-inch necklace with 3-inch extender, Kohls.

black & white Can a wedding cake be sexy? This one is, with fondant, silver dragees, lace pattern on the center layer and jet beads, pendants and bow for decoration.

Travel mugs can make elegant gifts, especially personalized ones in black-and-white damask, each $22.95. theknot.com.

Belted detail Tara Keely Wedding, style 2151. Ivory silk organ-za A-line bridal gown, lace bodice with spaghetti straps, circular silk organza skirt, chapel train. Black organza and horse hair origami belt.

A perfect marriage of sophistication and ro-mance, the black heart-shaped window favor boxes can be filled with white Jordan almonds or chocolate monogrammed M&Ms for a sweet favor. Each box, 2 by 2 by 2, $16.95/pack of 25, theknot.com.

Anna & Ava finished this bamboo-inspired design with rhinestone stripes. Black enamel, spring-hinge closure; other colors available, $20, Dillards.

Cake pops rock — especially decorated as the bride and groom.

Let them eat ... Oreos! A pretty cake stand and a stack of cookies is a cool, fun and delicious treat for wedding guests. Don’t forget the milk shooters!

For him, black-rimmed and monogrammed cuff links will dress up any shirt. Perfect for groomsmen’s gifts, too.

Ebony-flecked gloves bring a graphic element to big-day silhouettes, both classic and unconventional, $40, BHLDN.


Winter WeddingSeasonal colors may say “holiday,” not “wedding.” Try silver with white or black, frosty blues, rich plums, chocolate brown, butterscotch, deep red ... you get the idea. Think velvet, velveteen, taffeta, silk, damask, tapestry, frothy tulle and faux fur for fabrics.

All shades of white bouquets and flower arrangements can be accented with winter berries, greenery, ribbons, crystal embellishments.

Go for a formal invitation with calligraphy, heavy card stock and maybe a little glitter to set the mood.

Flameless candles can let you light spaces too risky for real flames. Create frosty table decorations with tall, gnarly branches sprayed winter-white or frosted silver, arranged in tall, square vases and dangling a variety of glittering white snowflake and icicle orna-ments from the branches. Etched or frosted glass adds to the mood, too.

Evoke a winter wonderland indoors. For the ceremony and reception, create “forests” with artificial Christmas trees in varying sizes, decorated with light strands with faux snow on branches and banked around the base for realistic effect. You also can hang crys-tals and icicles from the branches.

Add peppermint and cranberry to cocktail flavors. Serve pear champagne cocktails with frozen pear wedges. As guests leave the reception, offer cups of hot chocolate or spiced cider and white- and milk-chocolate dipped shortbread cookies.

Make fun but elegant pouf balls from tulle.

7 ideas for a

1

2

3

4

5

6

7

You’ll need: 4 yards of wide tulle (on rolls like ribbon) Narrow ribbon Scissors Clear fishing line

1. Cut stacks of squares from tulle measur-ing 8 by 8 inches (or larger if bigger pouf balls are desired).

2. Pile 8 to 10 squares together and fasten tightly in the center with a length of rib-bon or piece of tulle. Pull the knot tight to secure. Add a length of fishing line (or ribbon) for hanging.

3. Separate layers to form a pouf. Or make them rounder by cutting ends in a half circle after tying center knot and before separating layers.


Sprinkle with some cheerWant a grand exit at your wedding? Get creative for what your guests should throw or release. Instead of birdseed or bubbles, have the guests throw bright colored sprinkles!

Stumped for a creative guest book?Having a rustic themed wedding? There are so many ways to do creative guest books. For this theme, get a wood stump and have a finish put on it so guests can sign it, and you can hang it in your home for décor after the wedding!

New twist on pretzel favorLooking to do a simple favor for your guests? Give your guests homemade cookies or chocolate-dipped pretzels. Color them with the colors of your wedding for a personal touch!

Roll with a Sunday weddingLooking to save money on your wedding overall? Choose to do a Sunday brunch wedding! You’ll save money on the venue because it is held on a Sunday and because of the time of day. There are so many cute ideas for wedding breakfast food such as mini cinnamon rolls on a stick!

Creative coolersAre you having a wedding at home, and don’t want to worry about a bartender? Get creative with your coolers. If you’re having a rustic theme, use a canoe to stage your beverages or old wine barrels for a wine-themed wedding.

Josie5 tips for a creative wedding

with

For more ideas, check out what other brides are doing on Pinterest.


Josie5 tips for a creative wedding

a walk down the aisleText | Melody Parker Images | Rick Chase & Brandon Pollock

www.wcfcourier.com/weddings �

with

10 www.wcfcourier.com/weddings Fall/Winter 2012 WEDDINGS

A bride needs track shoes to plan her wedding. Lots of running around.

It seems nothing is easy or straightforward about planning the most special day of her life — and inviting a hun-dred or so guests to enjoy it, too.

So, imagine a location where you can hire a florist, cake baker, caterer and/or executive chef, plus visit with a dieti-cian about a healthier eating plan or arrange for a unique ice sculpture to grace the reception. Where a bridal couple can also buy wine, beer and champagne for toasting, purchase stamps for and mail save-the-date cards and invitations, drop off rolls of candid wedding day photos for processing, send off the wedding gown for cleaning and preservation, even enroll in a specialty cooking class. Welcome to Hy-Vee.

No longer “just a grocery store,” the supermarket chain offers helpful, smiling professionals who can keep a bride organized, on-target with her budget, large or small, and offer a wealth of suggestions and ideas in an easily accessible setting with mul-tiple vendors in one location.

The only wedding services Hy-Vee doesn’t offer are the cloth-ing, site and bridal party itself. Of course, if you want to wed in the produce aisle, that might be arranged.

“We still get surprised reactions when people learn what

we can do, what we can offer a bride. There’s a lot of thought, expertise and professionalism that goes into our work across all departments in our stores,” says Mary Brandhorst, a 20-year veteran and floral department manager at the Crossroads Hy-Vee in Waterloo.

Full-service weddings These are full-service florist shops, capable of creating every-

thing from bridal bouquets to floral arrangements for ceremony and reception sites. “We really go the extra mile, too. Because it’s Hy-Vee, we have better buying power to work within a bride’s budget, we have more access to wholesalers and can offer a broad selection of flowers,” she explains.

University Avenue Hy-Vee’s Kitt Gogol agrees. She’s had 25 years’ experience in the floral industry, including 17 years at Hy-Vee. She loves adding a little something extra to personalize

“We still get surprised reactions when people learn what we can do, what we can offer a bride.”

Mary Brandhorst

WEDDINGS Fall/Winter 2012 www.wcfcourier.com/weddings 11

the bride’s bouquet.“I’m confident I can give the bride what she wants within her budget and show her endless possibilities. Plus we can steer them to the bakery or catering or other services we offer.”

Across the board, floral departments emphasize quality and personal ser-vice, says Joyce Kling at the Logan Avenue store. “We can fill special orders, too, and if we have a special request for color, we can get that filled. Most girls have a mindset on their style, and we encourage them to bring in clippings or photos for their consultation. Then we can throw in things we’ve seen or done that will make their wedding special.”

If a bride uses all three departments — floral, bakery and catering — there’s a 10 percent discount. If a bride buys her bouquet from Hy-Vee floral, she receives a free toss bouquet. Cooking up receptions

College Square’s Catering Coordinator Amy Dall says what Hy-Vee offers is comparable to high-end hotels and restaurants in major metropolitan areas. “We can make spectacular presentations. Hy-Vee is well-known for its kitchens and fried chicken, mashed potatoes and gravy, but we’re capable of doing so much more, including customized menus.”

Taste-testings are offered, too. “And once you taste our food, you’ll select us as your caterer,” Dall maintains.

In addition to catering food and table service at wedding receptions, brunches and rehearsal dinners, Hy-Vee executive chefs can create and prepare gourmet menus.


Ultimately, the only limit is budget. “People don’t understand the extent of our services. We can do the set up and tear down,

create beautiful and interesting buffets, a plated and served meal, as well as hors d’oeuvres and gourmet cheese and wine displays, party trays, mini desserts, anything the bride wants. We’re a grocery store, and we have everything at our finger tips. Name brands, 25-year-old balsamic vinegar, you name it, and a warehouse to back up our needs,” said Chef Jim Nadeau from Col-lege Square, who is also a certified master ice carver.

Having access to a chef can set a wedding apart, notes Chef Haley Silhacek from Ansbor-ough Avenue’s new store. “There’s really nothing we can’t do, and we can offer access to linens, dinnerware, chocolate fountains, anything any other cartering service can do.”

Brides can opt for individual meat carving, seafood, crepes, antipasto, dessert and other sta-tions, she says. “It’s an upscale buffet, really, and it’s fun for chefs and for guests.”

They can stage mini dessert buffets, sliders, sundae and candy bars, too. If there’s a favorite family recipe for a casserole or other dish, the chefs and catering departments can recreate it in large quantities to serve at the reception.

They can also accommodate special dietary needs and arrange a light luncheon for the wed-ding party on the day of the event.

Waterloo 2181 Logan Ave. Catering, bakery, floral, wine & spirits General: (319) 234-8627 Floral: (319) 236-1543

2834 Ansborough Ave. Catering, chef services, wine & spirits Chef Haley Silhacek General: (319) 233-3266

1512 Flammang Drive Catering, bakery, floral shop, chef services, dietitian, wine & spirits Chef William Gerstenberger General: (319) 234-7523 Floral: (319) 291-6233 Wine & Spirits: (319) 266-3401

4000 University Ave. Catering, bakery, floral shop, chef services, dietitian, wine & spirits Chefs Andrew Potter, Ronald Dillavou General: (319) 236-0580 Floral: (319) 232-2168

Hy-Vee Wine & Spirits 2126 Kimball Ave. Phone: (319) 232-2694

Cedar Falls College Square Hy-Vee 6301 University Ave. Catering, bakery, floral shop, chef services, dietitian, wine & spirits Chef Jim Nadeau General: (319) 266-7535 Floral: (319) 266-2950 Wine & Spirits (319) 266-3401 Waverly Village Square Shopping Center Hy-Vee 1311 Fourth St. SW Bakery, catering, floral shop, dietitian, wine & spirits General: (319) 352-1365 Floral: (319) 352-5285

area Hy-vee loCations


Chef Haley Silhacek2834 Ansborough Ave,

Waterloo | 233.3266

Barb Holven4000 University Ave,Waterloo | 236.0580

Roxie Wagner-Parecki2181 Logan Ave,

Waterloo | 234.8627

Kim Gardner1422 Flammang Dr,Waterloo | 234.7523

Amy Dall6301 University Ave,

Cedar Falls | 266.7535

Kim Walton1311 4th Street SW,Waverly | 352.1365

Contact our Catering Specialists:

Catering

WHAT YOUR WEDDING ISLOOKING FOR

Fresh & Silk Flowers | Wedding Cakes | Full Catering Service | Wines & Champagnes | Ice Sculptures

Wedding cakes Cake designer Karris Mattox at College Square uses her artistic

background to create her wedding cakes and is especially known for working in fondant. Wedding cakes start at $2.50 per serving, and tastings are available.

“What brides want is so individual now. They may want lots of tiers or just two tiers, and cupcakes are very popular for cupcake towers as centerpieces or to give as favors. They’re not just plain white or choco-late, either. We have gourmet flavors, and they can be as elaborately decorated as a wedding cake,” she says.

She also encourages brides to think outside the bakery box — “gourmet brownies, cake pops, cake balls, mini cheesecakes, truffles, mini desserts, fruit tartlets, pies, creme brulee, cookies, even sugar-free options.”

At the Waverly store, there are three cake decorators with a total of 50 years’ experience, says Bakery Manager Mary Steinbach. “There are brides who don’t realize we do weddings, and that we can coordinate the cake with flowers because the floral shop is in the store. We also keep up with the latest trends.”

Groom’s cakes are popular again, and Hy-Vee designers can create theme or hobby cakes, often made from Rice Krispie treats so they can be carved into shapes.


realwedding


wedding dateJuly 9, 2011

ceremonyRotary Reserve, Cedar Ralls

photographerTodd Hugen Photography

wedding colorsShades of purple & black

flowersBancroft’s Flowers, Cedar Falls

buffet dinnerRandall’s, Hudson

wedding cake/cupcakesCakes by Isabel, Waterloo

details

angela & bryann

Text | Melody Parker


Angela Pehl and Bryann Barth wanted their wedding to be simple — but not boring.

The result was a wedding rich with DIY details and a style that reflected their personalities.

They exchanged vows July 9, 2011, at the Rotary Reserve in rural Cedar Falls.

“We wanted to save money, but we didn’t want it to look cheap. I looked for things I could do myself or enlist help from family and friends,” Angela said.

Her brother Austin designed the invitations, for example, and the elegant “B” and damask motif appeared on other printed materials and at the reception in the couple’s colors, shades of purple with black. Angela also created a template and made a petal-shaped program that doubled as a fan during the outdoor ceremony.

“It had been really hot and humid, and I was super-nervous about rain because I didn’t have a Plan B, but it was gorgeous weather. I wanted a natural setting, and at the Reserve, we didn’t have to do too much decorating except to accentuate what was

around us,” she explained. Fabric panels were fastened from ropes and an ironwork arch

adorned with flowers as a backdrop for reciting vows written by the couple. Angela walked down the aisle, lined with garland-wrapped logs, wearing a softly flowing white gown with bodice detail and jeweled, criss-cross straps. Bryann work black shirt and tuxedo accented by a deep purple vest and tie. Bridesmaids wore knee-length dresses made by Angela’s sister-in-law, and bride and her attendants rocked flip-flops on their feet.

Bancroft’s Flowers in Cedar Falls created the bouquets that in-cluded lisianthus and alstroemeria. Balloons were launched at the conclusion of the ceremony, each carrying a message to potential finders “to see how far love travels,” Angela said.

One special moment for Bryann was when Angela surprised him with a bagpiper. “That was my gift to him. His reaction was priceless.”

The newlyweds — big-time football fans — entered the Reserve’s reception hall to the NFL football theme song, went into a huddle and did their own version of a touchdown dance. “It was

Simply Wonderful


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fun and personalized. I’m a huge Minnesota Vikings fan and Bryann was a football player, so it seemed like us.”

A buffet dinner was part of the reception, with bacon-wrapped chicken and pork chops from Randall’s in Hudson. In addition to a two-tier wedding cake by Cakes by Isabel, the couple served a variety of cupcakes — vanilla with raspberries, chocolate, champagne with champagne filling, buttercream frosting and a sugar “B” on top.

Tables were lined with runners in the black-and-white damask pat-tern and votive candles. Tree limbs became a unifying theme for the reception, spray-painted in white and decked with dangling jewels. Angela also created a remembrance tree made from spray-painted walking stick tree limbs, anchored in a large pot and decorated with crystals and picture frames with photographs of late grandparents.

“That was a huge deal because we wanted to feel that they were with us, and it was beautiful,” she said.

Dancing followed dinner with music by Steve’s Mobile Music from Ames. A photo booth provided entertainment, too, and the photos became the couple’s guest book.


realwedding realwedding

kelly & jeff

Text | Melody Parker


Jeff Kessler didn’t do the traditional, down-on-one-knee proposal. He asked Kelly Kauten to be his bride when they were stopped at the top of the

double Ferris wheel at last year’s Iowa State Fair. “I never suspected a thing. Somehow he got my grandmother’s wedding ring out of

my jewelry box, and when he proposed he offered me the ring,” Kelly recalls. “My first response was ‘are you serious?” and then I kissed him and said ‘yes.’”

The couple tied the knot May 27 at Park Place Event Centre in Cedar Falls, in what Kelly describes as “a romantic fairy-tale version of a wedding.”

She wore an ivory Vera Wang dress. “For me, she designs the best examples of what a wedding gown should look like. They’re romantic, but not old-fashioned. I tried on two other dresses and saved my favorite for last. It’s fuller on the bottom, but not too full, and has beautiful beading.”

Her five bridesmaids wore identical knee-length, strapless dresses in pale beige with a decorative net overlay and beaded drop necklaces. Each carried a bouquet of roses. Groomsmen wore black Calvin Klein tuxedos from Milroy’s Tuxedos.

“I had an idea that I didn’t want a lot of color at my wedding. I wanted neutrals and a classic look so my wedding photos wouldn’t look dated years from now,” she explains, smiling.

Flower girls wore blush pink — “a sweet color for little girls” — and the ring bearer was her eight-year-old Italian greyhound, Cole Haan Blueberry. “I found a doggie tux on the Internet and he carried the rings on a bone-shaped keychain. He did a very good job. We loved having him in the wedding because he’s family, too.”

realwedding realwedding

detailswedding date

May 27, 2012

ceremonyPark Place Event Centre, Cedar Falls

flowersHy-Vee at College Square, Cedar Falls

cakeCakes by Isabel, Waterloo

cupcakesScratch Cupcakery, Cedar Falls

photographerAmanda Basteen, Des Moines

musicUltimate Entertainment

colorsNeutrals in beige, blush, and ivory

for a wedding“

”It’s a grand day


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Choosing the right flowers was probably one of her most difficult decisions. Working with the florists at HyVee in Cedar Falls, she finally arrived at a mixture of three roses in shades of ivory, pink and peach. Bouquet stems were wrapped in ribbon secured with pearl pins. At the guest book table, a bouquet of snapdragons, roses and greenery made an airy, sweet state-ment.

Decorations at the reception were a little rustic and antique, such as blue mason jars pressed into service as flower vases. The menu included a chicken dish, red potatoes and a strawberry-spinach salad, and a two-tier cake with a shimmer glaze created by Cakes by Isabel. There also were Scratch Cupcakery cupcakes adorned with thick frosting and white pearls.

Kelly, who works at EPI, and Jeff, a manager at The Other Place, danced their first dance to Ben E. King’s classic “Stand By Me.” For the rest of the evening, their guests danced to tunes spun by Ultimate Entertainment. An after-party took place at Spicolis Bar and Grill with music by Lick it Ticket. Jeff, a drummer, climbed on stage to play, too.

Several special moments stand out, she says. “There was the ‘first look’ moment, that was special. Then we were nervous about the first dance but when we started dancing, everyone else just seemed to melt away, and it was only the two of us.”

Their honeymoon was an Amtrak trip to Florida that took them on a route through Chi-cago and Washington, D.C. In Florida, they visited Disney World and SeaWorld and spent time on the beach. On the return trip, they spent a 10-hour layover in Washington visiting national monuments.


realwedding

holly & hunter Text | Emily Christensen


detailswedding date

April 28, 2012

ceremonyEldorado Resort Casino, Shreveport, LA

photographerCourtesy Photos

dressMaggie Sottero

color/themePanther purple, peacock feathers

Some girls spend their childhood planning every detail of their fairytale wedding.

Holly Ford wasn’t one of those girls, which made turning over the reigns of her whirlwind 10-week wedding preparation to trained professionals an easy decision.

Holly, a Cedar Falls native, and Hunter Simmons of Bossier, La., were the grand-prize winners in the “Tie the Knot” dream wedding competition offered earlier this year by a Shreveport, La., television station. The couple, who met at an Arkansas-Louisiana State University football game in 2010, won a dream wedding valued at up to $50,000, but relinquished control of nearly all the details.

Though friends, family and strangers were able to choose every-thing from the wedding dress to the flowers, Holly said their April 28 nuptials at the Eldorado Resort Casino Shreveport were nearly perfect.

“The day of, it was just the way I would have wanted it to be,” Holly said. “It didn’t feel like a big production. The cameras backed off from the personal side with family and friends. I don’t know how it was supposed to feel, but it felt fine to me.”

The couple sent out their own invitations — the simple “Panther purple” ribbon and peacock feather set the theme for the wedding — and chose their own DJ. The rest, though, was in the hands of the voting public. Holly said she was OK with that, though she admitted to “encouraging” friends and family which dress (Mag-gie Sottero) was her favorite.

“I communicated with a lot of people about that because I felt like that was one of the most important ‘things’ to me. I put it on Facebook and texted and called a lot of people to vote for that dress,” she said. “The rest of the stuff, I didn’t push as much. I wanted to let everyone else have their opinion since it was their votes that got us there.”

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The hotel had transformed a meeting room into a intimate wed-ding hall, complete with the white candles, bright purple ties around the chairs and white string lights to create a soft, romantic glow. The pastor, chosen by the couple, led them through the ceremony, which included tying their hands to symbolize their commitment and a unity cross instead of a candle or sand.

“It’s two pieces put together on a stand; an outer bold piece that Hunter put up symbolizing the man, strong and sturdy, and I put in the inner piece that was elegant and symbolized the woman, delicate and beautiful,” Holly said. “It was held together by three nails for the Father, Son and Holy Spirit.”

At the reception the 100 guests were treated to a sit-down dinner including filet mignon, crab-stuffed shrimp, asparagus and roasted potatoes. A key lime pie was added for dessert.

“As if with nine layers of cake you need another dessert,” Holly said. In addition to the five-tier bridal cake, Hunter was treated to a four-

tier golf-inspired groom’s cake.

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One of the finer details of planning a wedding is deciding which drinks to serve at the reception. From specialty cocktails to family-friendly punches, wedding day drinks can be used to

make the reception as memorable as the ceremony.

Sparkling favorites Few beverages are as iconic at a wedding as Champagne. Celebratory toasts are

often diluted with this sparkling wine, and while a flute filled with bubbly is wonder-ful, you may want to dress it up a bit.

The key to serving every guest a stunning cocktail such as these is to prep them beforehand. Line up enough Champagne flutes and add the base ingredients to each. When it is time to serve the masses, simply add the sparkling wine and hand each person a glass. This ensures the freshest, bubbliest drink.

There are a few sparkling cocktails that are favorites for weddings. One is the classic Champagne cocktail in which a sugar cube is doused with aromatic bitters, then topped with Champagne. Another is the peach and pomegranate Blushing Bride, while a similar drink, the Bellini — two ounces peach juice or puree topped with Champagne — is also very popular, elegant and easy. Any of these drinks can also be served using a nonalcoholic sparkling wine or cider and using an appropri-ate substitute for any liquor.

Punch favors Weddings are the ideal occasion to mix up a fantastic punch. Keep the punch

bowl alcohol-free so children and non-drinkers can enjoy the liquid fare of the reception.

Pre-mix your juice blend and store until the reception. Just before the gathering, cut any fruit garnishes, pop ice blocks out of their molds and build your punch, add-ing the pre-mixed juice blend and finishing with fresh fruit and sparkling sodas.

Theme drinks Reception drinks can accentuate a wedding theme. A little bit of creativity and

an online search can help you find the ideal recipes to suit your needs. Choosing drinks that match your wedding colors — via ingredients or food coloring — adds a splash to reception tables and punch bowls.

Some couples celebrate a local or seasonal flavor, such as apple drinks for fall weddings, tropical fruits for summer affairs or herbal drinks for an intimate garden wedding. Others enjoy sharing an aspect that is a bit more personal with their guests. I worked with one couple who had an affinity for Jameson Irish Whiskey. They not only served cocktails made with it at the reception, but gave each adult a miniature bottle as a gift.

Whatever drinks you choose to serve at your wedding, keep three things in mind: Simple and flavorful, creative options for all, and (most importantly) have fun.

Blushing Bride

1 ounce peach schnapps or peach-flavored vodka 1 ounce grenadine Champagne to fill

Pour schnapps and grenadine into a Champagne flute. Top with Champagne and serve.

Something Blue

This stunning blue cocktail plays with the adage “Something borrowed, something blue ... .”

2 ounces Hpnotiq liqueur 2 ounces white wine 1 ounce ginger ale

Pour Hpnotiq and wine in a Champagne flute and top with ginger ale.


WO-062112026

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Cedar Valley’s Diamond Expertssince 1931.

Plush Punch

A subtle herbal flavor accents the fruits of this interesting punch. 1 part cranberry juice 1 part pomegranate juice 1 part chamomile tea (brewed and chilled) ¼ part lemon juice ½ part rosemary simple syrup (recipe below) Ginger ale Orange, lemon, lime slices for garnish

Make ahead: Rosemary Simple Syrup: Combine 1 cup water, 1 cup sugar and 1 tablespoon rosemary in a sauce pan. Bring to a boil, stirring constantly until sugar is completely dissolved. Remove from heat and let it steep for 10 minutes. Strain rosemary from syrup and allow it to cool completely before bottling and storing.

Punch: Combine juices, tea and simple syrup in a large container, shake well and store until ready to serve.

Serve: Place an ice block (or large ice cubes) in a punch bowl. Fill the bowl ¾ full with prepared juice mix and top off with ginger ale. Float citrus fruit slices on top of the punch.

Blushing Bride

1 ounce peach schnapps or peach-flavored vodka 1 ounce grenadine Champagne to fill

Pour schnapps and grenadine into a Champagne flute. Top with Champagne and serve.


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Wedding

For most brides planning their weddings, anything that makes things easier is better. Perhaps that is why planning the honeymoon has traditionally fallen to the groom; having to plan a vacation on top of a wedding might make a Bridezilla’s head explode.

But there are things you can do to make the honeymoon go smoothly.

Consider your options. When picking a destination, bride and groom should discuss their

travel style (Do they want adventure or relaxation, fine dining or cheap eats?), make a budget, then consider weather, tourist seasons and more. If your heart is set on a specific destination, you’ll want to consider the best time to go there and possibly book your wedding around that.

Use a travel agent. Face it, letting someone else sweat the details is always easier. In ad-

dition, a travel agent can think of things you’ve forgotten because you are juggling a million different plans.

Consider an all-inclusive. Because budgets are so important to brides, it’s nice to know how

much you’re going to spend on your honeymoon beforehand. These types of honeymoons allow newlyweds to relax and begin their life together fully enjoying all the different aspects and activities the resort has to offer without constantly worrying about how much they are spending. Along those same lines are cruises, which include many activities and food (though not usually drinks or excursions).

Register for your honeymoon. Couples getting married later in life already have toasters and

dishes; what they don’t have is a horseback ride on the beach. With the Traveler’s Joy website (travelersjoy.com), couples can register for all aspects of a honeymoon, from helping out with the airfare to a scuba diving lesson to items you might want to bring, such as a camera.

Do your research. Read both the good and bad reviews (there’s probably some truth to

those awful reviews).

Look for deals and gurantees. Don’t book any extras upfront (diving, day trips, horseback riding,

transfers, ect.) since they will always be cheaper when negotiating a fair price.

Plan for at least one splurge. It’s your honeymoon, something you will (hopefully) do only once

in your lifetime. Do something big so that you’ll always have a story to tell. Swim with the dolphins, get a couples massage on the beach, go parasailing. Make it memorable.

Text | Courier Lee News Service

Smooth moves

easy tips for making your honeymoon plans

7


Six to 12 MonthsAnnounce your engagement.Decide on wedding details, such as style, time of day and location.Pick a date. Do this as soon as possible so bridal party and family members can make plans and reservations can be made for wedding location, rehearsal and reception locations, etc. Set a budget.Select the bridal party.Choose your colors. Your flowers, attire, linens and cake will reflect your choice.Choose and order the bridal gowns, bridesmaids’ gowns and accessories. Start planning the honeymoon with groom.Begin your bridal registry. Select the caterer, photographer, florist and musicians.Start planning the reception. Reserve a hall, hotel or facility.Schedule premarital counseling. Some churches require this for a marriage.Choose and order the wedding rings.Order the wedding cake.Select and order the invitations.

Three Months Complete the guest list.Plan to have both mothers select their dresses. It’s customary for the groom’s mother to wait until the bride’s mother has selected her dress.Finalize reception plans. If reservations haven’t been made for the honeymoon, do it now. Confirm dates and times with the florist, caterer, photographer, musicians and church.Discuss transportation to and from the wedding and reception sites.Choose and order the tuxes.Schedule bridesmaids’ dresses for fittings. Choose and dye shoes if necessary.

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Two MonthsMail the invitations.Get the marriage license.Finalize the honeymoon plans.

One MonthReserve accommodations for the groom.Record gifts received and send thank-you notes as they arrive. Plan the rehearsal and dinner. This is the responsibility of the groom and his family, but all should work together on it.Purchase gifts for the bridal party. Brides often buy inexpensive earrings or necklaces for the bridesmaids to wear at the wedding. Popular choices for groomsmen are money clips, key chains or ball caps. Schedule final fittings for bride and bridesmaids.Schedule appointments at beauty salons for attendants, if needed.Hold the bridesmaids’ luncheon.Purchase a guest book and decide where it will go, either at the wedding or reception.

Two WeeksFinalize wedding day transportation.Arrange to have names changed on driver’s license, Social Security card, etc.

One WeekStart packing for the honeymoon.Finalize the number of guests with caterer if not already done.Plan seating arrangements for guests.Have a hairdresser practice fixing your hair. You may want to practice applying your makeup.Make sure wedding rings are picked up and fit.

Wedding DayRelax and enjoy your very special day.

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the bride’s checklist

Inspired FocusB&S Creative


American Legion Post 138, 619 Franklin St., Waterloo, 234-8511Details: Open to public, accommodates 100-150; book early; $250 per floor, $50 deposit; kitchen, bartender costs extra; no on-site catering; tables, chairs included, linens not; decorating one to two hours before; dance floor.

Beaver Hills Country Club, 8230 Beaver Hills Drive, Cedar Falls, 266-1975, www.beaverhills.comDetails: Open to public, booking upon availability; accommodates up to 250; $500 for room; set up, clean up included; on-site buffet or sit-down style catering, about $15 per person; tables, chairs, linens provided; bar; decorating early depends on availability; dance floor.

Black’s Sky Room/Tea Room, 501 Sycamore St., No. 710, contact Vern Nelson, 233-5109Built in 1929 atop the eighth floor of the Black’s building, the Sky Room has been beautifully restored. Events from 10 to 360 people; choice of 8 pre-approved caterers or your choice to be approved; open bar, paid bar or combination with bartender(s); tables, chairs, stage risers & podium available; parking connected by Sky Walk.

Cedar Falls Womans Club, Third and Clay Streets, Cedar Falls, 266-1431Details: Beautifully restored 1860s home with ballroom, parlor and boardroom. Catering available. Call for booking details and services.

Cedar Valley Arboretum & Botanic Gardens, 1927 E. Orange Road (East of Hawkeye Community College), 226-4966, www.cedarvalleyarboretum.org Details: A variety of garden settings will accommodate 200 guests. $300 for six hour period. $100 non-refundable deposit to reserve date a minimum of 60 days in advance; $200 balance and damage deposit due one week prior which will be refunded in case of rain. On site dressing room; restrooms and limited electrical access to the gardens. Gardens remain open to the public. Smoking and alcohol prohibited. No rice, bird seed, confetti, rose petals or balloons.

Centennial Oaks Golf Club, Eagle Ridge Drive, Waverly, 483-1765, ask for LisaDetails: Accommodates intimate gatherings to large receptions up to 400 guests; on-site catering and bar services; customized menus; chairs, tables, linens provided; outside ceremony site, on-site event coordinator, professional wait staff, dance floor, complimentary set-up and tear-down.

Center Inn Banquet Facilities, 209 Main St., Readlyn, 279-3839, www.centerinn.comDetails: Dining room accommodates up to 75, ballroom accommodates up to 400; banquet room rental Sunday-Thursday, $150, Friday and Saturday, $300; dining room rental Monday-Sunday, $75; basement rental $50; deposit and credit billing $100, required to confirm all bookings, non-refundable; post-event clean up, $100.

The Centre Hall, 1211 4th St., SW, Waverly, 352-1386, www.thecentrehall.comDetails: Seating for up to 700 guests. Wedding package includes: day prior to event, day of event, half day after event, seating for 250 guests including tables and chairs,

kitchen area and serving tables. Accommodates the wedding, reception, dinner, and dance without moving or tearing down tables and chairs. Electric Park Ballroom, 310 W. Conger St., Waterloo, 233-3050, www.nationalcattlecongress.comDetails: Accommodates 600 banquet style, fire code allows 1,200; book at least six months in advance; $660 for facility, $250 deposit; on-site catering only, buffet and sit-down; $9 cold meat buffet, $13.75 two-meat buffet, $13 to $18 per plate; set up, clean up, two bartenders included; tables, chairs provided, linens rented at $4 each; smoking permitted; decorating day before depends on availability; no decorations from ceiling or light fixtures; wood floor, stage.

Five Sullivan Brothers Convention Center, W. Fourth St. and Commercial, Waterloo, 233-7560Details: Accommodates 100 to 1,100; book up to 18 months in advance; $600 for facility, $600 deposit; full setup, cleanup, bar included; draped, skirted head table on risers with microphone; on-site catering only; dinner or hors d’oeuvres buffet, sit-down dinner, $15.95 to $23.95 per person; can bring wedding cake; round tables, cake table, chairs, white linens provided; dance floor.

Fox Ridge Golf Club, Highway 20, Dike, 989-2213, www.golffoxridge.comDetails: Accommodates 320 people; bookings one month in advance; room rental $900 with $250 deposit (nonrefundable/applied toward rental), includes setup, cleanup and bar, dance floor; additional charges for linens and place settings. Catering available on-site, $18.95 per person buffet-style, no room rental fee if club does the catering (linens included); decorating at noon the day before wedding.

Gallagher-Bluedorn Performing Arts Center, University of Northern Iowa campus, Cedar Falls, 273-3660, www.gbpac.comDetails: Lobby hall accommodates up to 120 banquet style, 300 standing; book six months to a year in advance; $600, $300 deposit; on-site catering only by UNI catering; tables, chairs, linens provided; balcony, grand central staircase; decorating day before event; dance floor.

Grout Museum District, 503 South St, Waterloo, 234-6357, www.gmdistrict.orgDetails: Main building accommodates up to 300, $300-$700 for facility, $100 damage deposit. Tables, chairs, linens, set-up and cleanup included. Cash or open bar available. No on-site catering. Kitchen and dance floor available. Snowden House accommodates up to 150, $50 an hour; $100 damage deposit. Tables, chairs, set-up and cleanup included. No on-site catering. Kitchen available. No dancing at Snowden House.

Hartman Reserve Nature Center, 657 Reserve Drive, Cedar Falls, 277-2187, www.hartmanreserve.orgDetails: Accommodates up to 100; booking at least six months in advance; weekends $45 per hour, weekdays $40 per hour; $200 deposit, more to bring in alcohol; no on-site catering; kitchen access, tables, chairs included; PA system; non-smoking; decks with scenic overview, bridge, outside amphitheater seats up to 100, fireplace; decorating early requires rental; no dance floor.

Hickory Hills Park, 3338 Hickory Hills Road, La Porte City, 266-6813, www.co.black-hawkia.s/depts/conservationDetails: Accommodates 125; book up to two years in advance; pricing varies, two-day wedding packages available; $100 deposit, more if bringing in beer keg; no on-site catering; restrooms, kitchen facilities (pots/pans not provided); tables, chairs for 125 are provided, additional seating allowed; beer, wine coolers allowed; lakefront view; decorating early requires rental; outlets for DJ; cement floor; attached deck, air-conditioning.

Clarion Inn, 5826 University Ave., Cedar Falls, 277-2239, ext. 324, www.kinseth.comDetails: Enjoy the convenience of your reception and hotel accommodations under one roof; mezzanine and plaza seat up to 350, banquet hall seats up to 300; full service catering, $16.95 to $22.95 per plate; free honeymoon suite with whirlpool for bride and groom; special overnight rates for wedding guests; rehearsal dinner, gift opening, bridal shower available; tables, chairs, linens, skirting, security, bar, bartender provided; some decorations provided, decorating 8 a.m. day of event; dance floor, table for disc jockey.

Janesville Riviera Roose Community Center, 307 Maple St., Janesville (319) 987-3512 or (319) 231-7660.The center is a modern, fully accessible facility managed by the Janesville Community Center Board of Directors. Its small town location on approximately 10 acres of land near the Cedar River provides an ideal setting for weddings and receptions, as well as reunions, anniversaries, retreats and business meetings. The center features a large hall with banquet seating for 350, a wood dance floor, commercial kitchen, bar and a large outdoor patio. Parking is adjacent to the building. For more details, visit www.jvrrcc.com.

Knights of Columbus, 1955 Locke Ave., Waterloo, 234-6908, ask for JimDetails: Accommodates up to 264 guests; rental fee includes bartender, chairs, tables, paper tablecloths, set up and clean up; food options include buffet dinners, sandwiches and/or appetizers; hall includes dance floor with stage for band or DJ; handicapped accessible; private parking lot; located near Crossroads Shopping Center and numerous hotels.

Oster Regent Theatre, 103 Main St., Cedar Falls, 277-5283, www.cedarnet.org/regentDetails: Accommodates 80-100; book early; $175, $50 deposit; no on-site catering; can serve own alcohol but cannot sell to guests; kitchen with serving area, sink, refrigerator, microwave; tables, chairs provided for 100; linens rented for $3 each; room overlooks Cedar River; decorating day before depends on availability; hardwood dance floor.

Park Place Event Centre, 1521 Technology Parkway, Suite B, Cedar Falls, 277-1255, www.barmuda.com/park_place/weddings.php Details: Intimate gatherings to grand receptions accommodating up to 500 people (seated). Services range from customized menus and personalized favors, and event coordinators can coordinate the entire wedding. For customized prices, packages and deposits, call Park Place. Pepsi Pavilion, National Cattle Congress grounds, 232-5801, www.nationalcattlecongress.comDetails: Accommodates 100-500; $550, $250 deposit; on-site buffet-style catering only, starts at $11.50 per plate; tables, chairs included; linens rented for $3 each, 50 cents per napkin; full bar; smoking permitted; decorating afternoon before depends on availability; dance floor.

His proposal was music to your ears. Now it’s time to put your florist, cake baker and caterer on speed-dial. When choosing a reception site, check out its size and deter-mine whether it will fit your style of reception and number of guests expected to attend. To assist our readers, here’s a listing of metro area reception halls:

reception hall directory


Riverview Conference Center, 439 N. Division St., Cedar Falls, 268-0787, www.riverviewconferencecenter.comDetails: Accommodates 200; recommended booking six months before; per person fee $1.25 for groups 150 or fewer, $1 for more than 150; $80 minimum, $50 deposit; on-site catering only, $5 to $6 per plate; no alcohol allowed; tables, chairs included, linens not; non-smoking; decorating day before depends on availability; patio block floor, stage.

Riviera-Roose Community Center, 307 Maple St., Janesville, (319) 987-3512Recently remodeled, the community center features a well-lit, wide open space with easy access to an outdoor grassy area.

Rotary Reserve, 5932 N. Union Road, Cedar Falls, 266-6813, www.co.black-hawk.ia.us/depts/conservationDetails: Accommodates 300; book up to two years in advance; $650 for all day Saturday; package deals include $800 for both Friday and Saturday night, $925 for all day Friday and Saturday, $650 for Thursday night and all day Friday; weekday times range from $195 to $275, $100 increase on holidays; $200 deposit two weeks prior to event; no on-site catering; kitchen, restrooms; tables, chairs provided for 300 guests; linens, cooking utensils not provided; beer, wine, champagne only; uniformed security officer required if serving alcohol; non-smoking; remote location on banks of Cedar River, deck, gazebo, fireplace, PA system, concrete floor, air-conditioned/heated; changing rooms for both men and women available.

Sunnyside Country Club, 1600 Olympic Drive, Waterloo, 234-1707, www.sunnysidecountryclub.comDetails: Members only; ballroom seats 270; booking depends on availability; no rental fee for members; on-site sit-down or buffet-style catering only, average $23 per plate; tables, chairs, linens provided; bar; decorating early allowed; dance floor.

The Supervisors’ Club, 3265 Dewitt Road, Waterloo, 233-6069, ask for Donna or CasieDetails: Accommodates up to 400 in a non-smoking environment; $900 rental includes bartenders, chairs, tables and cleaning; linens extra; full bar and food capabilities; option of appetizers, sandwiches, two-meat buffet or served, sit-down dinner; DJ or band stage and dance floor; handicapped accessible; close parking; located off of Ridgeway Avenue between Waterloo and Cedar Falls.

University of Northern Iowa Slife Ballroom and Georgian Lounge, 1227 W. 27th St., Cedar Falls, 273-2333, www.uni.edu/dor/dining/cateringDetails: Ballroom seats up to 220; reservations accepted up to two years in advance; $500 for ballroom, $200 for neighboring lounge; half of estimated cost paid in advance, remainder due at event; set up, clean up included; on-site catering only, dinner $15.55 to $22 per person, buffet, sit down or cocktail reception available; will cut and serve cake; tables, chairs, linens provided; bar; non-smoking; no open flames, nails or excessive glitter; can provide centerpieces, bouquets, card basket; patio attached to lounge; sound system in ballroom; portable risers for band, DJ, head table; wood dance floor.

University of Northern Iowa Maucker Union Ballroom, 1227 W. 27th St., Cedar Falls, 273-2256, www.uni.edu/maucker

Details: Ballroom features flexible options that can accommodate groups as small as 50 to as large as 480; reservations accepted up to two years in advance; $300-700; deposit half of rental; linens, tables, chairs, risers, microphone, set up, clean up, included; additional A/V equipment available; bar, on-site catering provided by UNI Catering; decorating day before depending on availability; dance floor included.

Wartburg College, 100 Wartburg Blvd., Waverly, 352-8453, ask for Margaret, www.wartburg.edu/studentcenter/conferences.htmlDetails: Open to public; accommodates up to 400 banquet style; booking depends on availability, usually book during summer or student breaks; mobile partitions divide three rooms, $100 for each room, half of estimated total paid ahead; on-site sit-down or buffet-style catering only by Wartburg food service, $11 to $18 per person, appetizer reception $1.90 to $3 per person; tables, chairs, linens provided; bar serves wine, beer only; decorating day ahead costs extra; can provide centerpieces; staging for head table provided for extra fee; DVD, Power Point, video, sound equipment; dance floor can be rented.

Waterloo Center for the Arts, 225 Commercial St., Waterloo, 291-4490, www.waterloocenterforthearts.orgDetails: Accommodates up to 250; book as far in advance as desired; $350 to $485; $200 non-refundable deposit; no on-site catering; kitchen available; set up, clean up included, kitchen clean up not; round or square tables, chairs provided; additional charge for alcohol, beer, wine, champagne can be purchased prior to or with a cash bar; water fountain in front of building for photos; decorating day before costs extra; stage, microphones, sound system available; dance floor.

Waterloo Elks Lodge, 407 E. Park Ave., Waterloo, 234-7568, Randi Leuenhagen, [email protected]: Room rental with member sponsor; $600 guest fee; accommodates up to 375; on-site catering only, $15 to $25 per person plus tax and gratuity; tables, chairs included; fee for bartender, linens; decorating day before depends on availability; luxurious atmosphere, stage for bands or DJ, dance floor; plenty of on-site parking.

Waverly Golf and Country Club, 705 Eighth St. SW, Waverly, 352-3855, www.waverlycountryclub.comDetails: Open to public for rental; accommodates 3500; book about a year in advance; $600, $100 deposit; on-site sit down or buffet-style catering only; one-meat buffet $12.95, two-meat $14.95, three-meat $16.95 per person, call for sit-down meal prices; can bring in wedding cake; tables, chairs, bartender, waitresses, linens $1 per person; decorating night before depends on availability; dance floor.

To list or update your reception site listing for the next issue of Weddings, call 291-1429 or e-mail [email protected].

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Weddings - Fall/Winter 2012