Posts Tagged ‘wedding’
Pressure Cookers: More than “Meats” the Eye
Posted by The Editorial Desk / Thursday, June 16th, 2011
Pressure Cooker (Image: samoshkin/Shutterstock)
So I have a confession. And I suspect I’m not the only one. While I was utterly appreciative of all the generous wedding gifts I received (almost three years ago), there are a few that have been . . . well, underutilized, despite my good intentions. What immediately comes to mind is a gift that is currently living in a large box under my bar counter. My husband and I eye it every once in a while, guiltily; and although we do quite a lot of cooking at home, we just haven’t mustered up the courage to tackle the pressure cooker.
The pressure cooker. It is, after all, an ideal gift. It is a time-saver, right? I mean, we use our slow cooker quite a lot (especially during the winter), which, despite the name, is another great time-saving device. But I don’t know what it is about the pressure cooker that is, well, slightly intimidating or inacessible to today’s generation of home cooks.
I’ve seen them on Iron Chef battles. I have also seen them on Top Chef, where they have caused some “technical issues” during heated Elimination Challenges. I’m thinking specifically of Season 6′s Eli Kirshtein and the exploding pressure cooker.
So NPR’s recent post on the pressure cooker’s comeback made me take heart. The pressure cooker enjoyed tremendous popularity in the American household during World War II as more and more women entered the workforce. The principle behind the cooker is simple. Increased pressure raises the boiling point of water from 212 Fahrenheit to about 242 Fahrenheit, which allows food to cook at a higher temperature, thus reducing the total cooking time.
Pressure cookers may have lost ground to other time-savers such as frozen dinners and microwaves in the States, but they remain “a staple across Europe [especially France], North Africa, South Asia and South America” because they economically and efficiently ”tenderize cheaper, tougher cuts of meat.” Jacques Pepin even includes pressure cooker recipes (Beef Short Rib, Mushroom, and Potato Stew; and Veal Roast) in his book “Fast Food My Way” (Houghton Mifflin, 240 pp). And I suspect they are still popular in certain portions of the United States (e.g., Aspen) where water boils at a lower temperature, therefore not allowing food to cook at a temperature high enough to break down the fibers or cellulose in meats and beans.
What is more surprising is that you can do more with this kitchen gadget than meets (or meats) the eye. A pressure cooker is not just for stews, and beans, and beef. It can be employed to make desserts such as cheesecakes and bread puddings — an idea that particularly appeals to me as a pastry student. Click here for Lorna Sass’s recipe for Chocolate Kahlua Bread Pudding. And watch Volt’s Bryan Voltaggio in action with his pressure cooker as he makes a signature cheesecake. (I have to admit, I particulary like hearing him say “dulce de leche” and “maltodextrin.”)
-Johnisha M. Levi
Posted by Rebekah Lowe / Thursday, June 16th, 2011
Thursday, June 16, 2011
This Culture Guru has thrown together some interesting goings-on in the world to entertain you on this fine Thursday morning.
Dadchelor Parties: All the cool dads are having them!
Ladies, here are the four fights your guy wants to avoid at all costs.
Food trucks: The wedding caterers of the future?
Prince William & Kate’s itinerary for their trip to the U.S.
Photos from the riot that broke out last night after Vancouver lost the Stanley Cup to Boston!
-Rebekah Lowe
Wedding Tastings/Showcases in NoVA
Posted by The Editorial Desk / Thursday, January 13th, 2011
To say “planning a wedding is stressful” is an understatement. Although I’ve never planned a wedding before, if you are planning without a wedding planner, I can understand the scramble to fastidiously put together the details of a dream wedding. It can seem like a nightmare frantically picking a date, choosing a venue, caterers, florists, photographer, décor and all the other drama with finding the perfect dress, picking bridesmaids and their dresses, invitations, seating, etc.
Acquiring the ideal dress would be my first priority, however there are probably a million other details to focus on- such as the food served at the reception and of course, the wedding cake. Here are three wedding showcases/tastings (which are coming up) that may help future brides prepare for their big day.
January 19, 5p.m. – 8p.m.
Washington Masonic Memorial Temple
101 Callahan Drive Alexandria, VA 22301
R & R Catering is having an open house tasting event at George Washington Masonic Memorial Temple. Attendees will be handed a menu when coming in, sample food, desserts, meet vendors and professional staff, and absorb the ambiance as if it were potentially their wedding. This event will help brides get “a glimpse into an event of large caliber for their decision-making benefit.”
Tickets are $15pp in advance and $20 at the door. RSVP here. Photos here.
January 16, 11a.m. -5p.m.
Washington Convention Center
801 Mount Vernon Place NW, Washington, DC
January 23, 11a.m. -5p.m.
Patriot Center @ George Mason University
4400 University Drive, Fairfax, VA
Washington Bridal Showcase is having two showcases in January (at different places). Attendees will be sampling and tasting prospective food to be served at their wedding, seek expert advice and enjoy an eco-friendly fashion show. They will also be able to find more information for bands/orchestras, gift registries, calligraphers, fitness and weight loss, honeymoon sites, jewelry, photo booth rentals and more.
Tickets are $8pp in advance and $10 at the door. RSVP here.
-Rebecca Kim
Wedding Tastings and Showcases
Posted by The Editorial Desk / Thursday, January 13th, 2011
To say “planning a wedding is stressful” is an understatement. Although I’ve never planned a wedding before, if you are planning without a wedding planner, I can understand the scramble to fastidiously put together the details of a dream wedding. It can seem like a nightmare frantically picking a date, choosing a venue, caterers, florists, photographer, décor and all the other drama with finding the perfect dress, picking bridesmaids and their dresses, invitations, seating, etc.
Acquiring the ideal dress would be my first priority, however there are probably a million other details to focus on- such as the food served at the reception and of course, the wedding cake. Here are three wedding showcases/tastings (which are coming up) that may help brides prepare for their big day.
January 19, 5p.m. – 8p.m.
Washington Masonic Memorial Temple
101 Callahan Drive Alexandria, VA 22301
R & R Catering is having an open house tasting event at George Washington Masonic Memorial Temple. Attendees will be handed a menu when coming in, sample food, desserts, meet vendors and professional staff, and absorb the ambiance as if it were potentially their wedding. This event will help brides get “a glimpse into an event of large caliber for their decision-making benefit.”
Tickets are $15pp in advance and $20 at the door. RSVP here. Photos here.
January 16, 11a.m. -5p.m.
Washington Convention Center
801 Mount Vernon Place NW, Washington, DC
January 23, 11a.m. -5p.m.
Patriot Center @ George Mason University
4400 University Drive, Fairfax, VA
Washington Bridal Showcase is having two showcases in January (at different places). Brides will be sampling and tasting prospective food to be served at their wedding, seek expert advice and enjoy an eco-friendly fashion show. They will also be able to find more information for bands/orchestras, gift registries, calligraphers, fitness and weightloss, honeymoon sites, jewelry, photo booth rentals and more.
Tickets are $8pp in advance and $10 at the door. RSVP here.
-Rebecca Kim
Giving Up the Goods: The Bubbly Bride
Posted by The Editorial Desk / Friday, December 11th, 2009
(Image: The Liquid Muse)
Former Cocktail Corner columnist cum author Natalie Bovis-Nelsen, AKA The Liquid Muse, is back with another tome on proper tippling–this time tackling the always anxiety-ridden task of wedding planning.
And who couldn’t use a dose of liquid courage before taking that LOOOONNNNNGGGGGG walk down the aisle?
Bovis-Nelsen hopes to take the edge off the big day with “The Bubbly Bride,” a feel-good guide for brides-to-be that weaves wedding etiquette (Hate hangovers? Hydrate, eat, shun sugar and pop aspirin before bedtime; freezing water in bundt cake pans yields eye-catching ice wreaths for punch bowls) and cocktail lore (Angostura bitters were created by a German physicist while living in Venezuela; Pisco is a direct descendant of Roman Catholic communion wine).
She also shares dozens of drink recipes, as well as a tutorial on designing your own wedding cocktail (base recipe: 1 1/2 ounces spirit of your choice + 1 ounce simple syrup + 3/4 ounce sweetener/bitters + embellishments of your choice = custom coolers).
Noteworthy selections include: Lambrusco Rosemary Fizz (herby sparkler), D.C. mixologist Derek Brown‘s Jackelope (bourbon, oak-infused maple syrup, ginger liqueur), the Schoolgirl Fantasy (black cherry vodka, vanilla liqueur, flavored soda) and Nuts About You (cava, tawny port, almond extract).
She even breaks out the calorie count of many cocktail ingredients–the biggest offender? Liqueurs (120-150 calories per ounce). The most waistline-friendly additive? Lemon or lime juice (8 calories per ounce)–to allay any fitting-through-wedding day disasters.
To claim your copy of The Bubbly Bride, just tell us where you what specialty shops get your business when its time to reload the bar. We’re talking wines, beer, spirits (liquor/liqueurs) and mixers, folks.
We’ll select one winner at random from all the comments submitted before 5 p.m. on Thursday, Dec 17.
–Warren
Posted by The Editorial Desk / Tuesday, September 1st, 2009
Sparkle Like the Driven Snow on your Wedding Day
By Tracey Edgerly Meloni, Christine O’Connor and Carissa Sutherland Ciuca
Snow Wonder
Ideas for the Winter-Weather Wedding
By Tracey Edgerly Meloni
Let your imagination run amok: Design the winter wedding of your dreams. The only rule: no cliches. Most wedding planners, caterers and bridal salons tailor themes to individual couples’ expectations. But what happens when planners are challenged with complete design freedom? Excitement, passion and an explosion of fire and ice.
SETTING THE SCENE
“Winter night sky theme—white, navy blue, with crystal accents.” —Jamie Sears, Simply Chic Events
Jamie’s vision:
Luminarias line both sides of the aisle for ceremony.
For the cocktail hour, highboy tables wrapped in white spandex with mirrored tops, dressed with clear cubes of white roses mixed with white feathers.
Thousands of candles light the room, including a candle chandelier made of white branches.
Hundreds of small, circular mirrors hang from the ceiling to reflect light.
Metallic white silk drapes the walls, lit by soft white lighting.
For the main reception, navy table linens with sheer white organza overlay simulate “a blanket of snow over the tables.”
Metallic navy linen napkins lie folded on top of clear crystal chargers with beaded edges.
“I was inspired by the ice hotels in Scandinavia, shades of white, clear and sparkly.” —Vicky Choy, Event Accomplished
Vicky’s vision:
For the ceremony, white birch trees line the aisle. White velvet or faux fur as aisle runners.
For the reception, a room draped in billowy white fabric with ice-gray up-lighting.
An ice bar continues the theme (from Ice Kristals in Manassas). “Although ice companies have lots of great options, they aren’t the most practical. To translate the look of ice, look into Lucite.” Illuminated Lucite tables are available for rental.
“When clients ask where to spend their decor budget, tablescapes usually make the most impact.”
Varying textures of white create a sense of depth. Ivory crushed-velvet tablecloths or ivory vine sheers paired with ice Chiavari chairs (Select Event Rentals in McLean).
“I would use all rectangular tables, with a mirrored runner.”
“Lighting does so much to transform a setting … And it helps to make a grand entrance.” —Phyllis Kennedy, The Enchanted Florist
Phyllis’ vision:
Flank the entrance with two very large, bare trees covered with “snow and ice, with hanging votive candles throughout.”
Pin-spot table centerpieces to make them more dramatic.
Wash a wall with light and up-light features such as columns.
Cover the ceiling with organza, with blue lighting above.
Use ice-blue linens on square tables.
The use of box lighting underneath illuminates frosted glass cylinders that can be used for centerpieces.
“Another look for winter could be an all black and white wedding, with the florals, everywhere, being red—very passionate and exciting,” Kennedy adds.
SHOW-STOPPING MENUS
Nine courses of luxury, a regional “Babette’s Feast” for intimate winter celebration
Cathal Armstrong, chef, co-owner, Restaurant Eve
Marinated White Tuna with Gorgonzola dolce, onion marmalade and white Alba truffles
“OOO” Osetra caviar, oysters and onions
Roasted Black Carolina Sea Bass with lobster agnolotti and Devoncrest Farm edible violas
Hand-rolled Yukon Gold Potato Gnocchi with leek fondue and Perigord truffles
Sauteed Goose Foie Gras with huckleberries, goose-leg confit and cipollinis
Roasted Shafer Farm Venison with braised baby celery, celeriac puree and Valdeon
Roncal with hazelnut toast and hazelnut honey
Crisp Meringue with clementine spume and crème patisserie
Chocolate Butterfinger Ganache Tartlet with candied peanuts and caramel ice cream
“A choice of packages, one warm and homey, one ‘Mr. Winter.’” —Dennis Marron, Chef, The Grille at the Morrison House
Cozy
Braised pork cheeks with bacon espuma
Kobe beef bourguignon
Grilled octopus with black-eyed peas
Chesapeake Ray with hot sesame oil
Miso-marinated cod
Lamb stew in mini winter gourd
Foie gras with warm apple butter
Spiced hot chocolate
Molten chocolate cylinders
Glogg
Cold
Seared tuna tartar with American paddlefish caviar
Kumimoto oysters with yuzu ice and frozen shiso salt
Butter-poached lobster tail with truffle foam
Vichyssoise of oyster and caviar
Coconut snow ball
White hot chocolate with essence of lavendar
Sweet shrimp tartar
Cold smoked scallops with apple froth and Meyer lemon gelee
Courtesy of Cakes by Carolyn
THE CAKE
Snowflake cake —Vicky Choy, Cakes by Carolyn
Black and white cake; owner Tom Lally loves winter weddings for their “intimate warmth.” —Phyllis Kennedy, Alexandria Pastry Shop
White-chocolate mousse Art Deco cake —Morrison House, Hollin Hall Pastry Shop
FLOWERS AND DECOR
“The bride … gets to have everything she wants, even if it’s not winter colors!” —Judy McNamara, A Flower Blooms in Clifton
Tulips: Available December through May, with Holland tulips being less expensive then French tulips.
Lilies: “I prefer large hybrid lilies.”
Brassica: “If you can get them.”
“Mixing in specific greens is a must… I like podocarpus, steel grass, bear grass, magnolia leaves. Another way to introduce green and give texture is to use Bells of Ireland and green hypericum [berries].”
“Red is a great color for winter weddings: roses, tulips, red hypericum.”
“My favorite February flower is pure white Amaryllis, gorgeous.” —Phyllis Kennedy, The Enchanted Florist
Other Kennedy favorites:
Hyacinth, phalaenopsis orchids, cattleya orchids, tulips, “especially parrot-type, green-white variegated,” (FIG. v), paper whites (for fragrance).
“I see ice-carved urns filled with lush white roses and ranunculus on the altar … tall, white, willowing branches in clear trumpet vases as centerpieces. Vases will be lined with shiny silver marbles.”
Jamie Sears, Simply Chic Events
Other favorites:
Hydrangea, crocuses, lilies, stephanotis, accents of dusty miller, baby-blue eucalyptus and silver-dollar eucalyptus
“To glam it up, use winter fabrics like velvet or fur instead of ribbon, and adorn with crystals for extra sparkle.” —Vicky Choy, Event Accomplished
Silvery greens (like lamb’s ear), creamy white hydrangea, anenomes
STEALING THE SHOW: THE GOWN
“Atelier Aimee offers the perfect wintertime bridal gown (‘Cora’ is the model).” —Jeanette Fusile, Jeanette’s
Bride ‘n Tux Boutique
Featured in silver silk-satin fabric, with a full A-line skirt and attached cathedral train, “Cora” has a bustier-style bodice encrusted with silver beaded embellishment, bugle beads and porcelain flowerettes. A silver fox stole completes the Ice Princess look.
Think “Great Gatsby” and beyond—go vintage. “We have an actual 1928 wedding dress in black and gold mesh, with black velvet trim and beautiful lines.” —Tara Selario, Eclectic Threads
Also tempting, along with Ascot-like period hats:
A 1950s winter-white tailored gown with matching bolero and rhinestone buttons.
A 1930s peach-tea dress, “perfect for a theme wedding or anyone who wants to look elegant but not necessarily traditional.”
A 1950s gold-brocade gown, very luxe.
“Our Domo Adami collection is perfect for elegant winter weddings,” encrusted with crystals and jewels. Also recommended: Hannelore’s of Olde Town’s shrugs and sumptuous cover-ups/coats.
Pamela Vito, Hannelore’s of Olde Town
Destination Weddings
“My favorites are Mont Tremblant in Canada, Sandals in St. Lucia and … Egypt!” —Melinda Webb, Dreams and Destinations
Hotel Quintessence (FIG. vi), a boutique retreat named among the top 100 luxury spots by the Robb Report, on the shore of Lake Tremblant provides helicopter transfer from Montreal. Skiing and spa luxury rule.
“Destination weddings here can be tailored to any taste—gastronomy, wine, skiing or more. There is no residency or blood-test requirement in Quebec, and they also offer same-sex marriages.”
Sandals St. Lucia is “luxury personified.” —Mystical Nile Celebration fills 15 days with wonder, romance and history.
“We are an international event and design firm. In additional to consulting, floral designs and lighting, we provide stationery, calligraphy, logistical management and hospitality services for guests of any size event.”
—Katie L. Martin, Elegance & Simplicity Wedding & Event Designers, Inc.
“Destination wedding should always be family-oriented.” —Dominican Republic, “for truly special weddings.”
What Kind of Bride Are You?
Wedding-gown trends that really fit the bride
By Christine O’Connor
Strapless, backless, princess, sheath. The possibilities seem endless when searching for a wedding gown. How does the bride-to-be find that perfect dress for her big day? It is important to choose a gown that reflects the bride’s personal style, whether sexy, chic, traditional or avant-garde. A bride must delve into her inner princess or diva to find the right fit for her.
Princess Bride
What bride doesn’t want to look like royalty walking down the aisle? Katie Vaitsheshyna, manager of White Swan Bridal in Vienna, advises a bride to “follow her dream.” Imagine walking down the aisle in a classic Rina di Montella gown; the designer uses luxurious silk fabrications and beaded patterns to enhance European silhouettes.
Romantic and feminine, the Rina di Montella dress provides a soft look with an asymmetrically ruched midriff and dropped waistline. With its full ballgown skirt and beading, Vaitsheshyna believes it suits the princess inside. This gown is accented with appliques and a chapel-length train; the highlight of the outfit is the lace-illusion cap sleeves.
Vamp Queen
Let’s face it; sexy is always in, and Chantilly Lace has some fabulous looks. Owner Marla Kemsey says that “a dress is meant to complement the beauty of the bride. It can be sexy without looking like a club dress … The glamorous retro look with asymmetrical draping and a sexy fit through the hips that flairs out at the knees is in.”
These dresses can be exciting, but tasteful. “My job is to find the best dress for a bride’s figure. The most important thing is that it fits along the bust and waist. A bride wants to look as beautiful as she can.” And Kemsey does a fantastic job of finding gowns that fit the seductress wannabe. The sexy look is what customers are buying now, but Kemsey notes that the Hollywood trend with feminine lace is emerging. “It’s the sexy, draped, ‘40s glam versus the ready-to-wear, soft, flowery, baby-doll look.”
Starlet
For the bride who wants all eyes on her as she stands in the spotlight, go glam. “Strapless is still quite strong. A lot of brides are wearing dresses that are more fitted,” claims Nancy Griffin, owner of the 50-year-old Arlington shop Lady Hamilton, Inc. Virginia may not have as many off-the-runway looks as New York, but Griffin says that her shop has “some really pretty gowns for the starlet bride.”
Fashion-forward to the Carmen gown designed by Enzoani. Lady Hamilton carries the line for the girl who wants to capture all the attention. The strapless Carmen design with slight sweetheart neckline is made of French taffeta. The highlight, though, is the dropped waistline with a pleated mermaid skirt adorning a ruched bodice.
Trend-Setter
Trendy-modern brides seek haute-couture styles, and bridal consultant Kathy Juckett at Katherine’s Bridal Boutique in Alexandria is the woman to see. It’s all about trend-setting and finding a dress that is personalized, Juckett suggests.
Bringing attention to the Alvina Valenta fall 2008 collection from the store’s recent trunk show, Juckett points to the contemporary ivory silk duchess satin gown. The dress, with its sweeping train and covered buttons down the back, features an A-line with an organza ruffle overlay on the bodice. With handmade beading and embroidery that surrounds the empire waist, the cameras will be flashing on the trend-setter who dons it.
Earth Goddess
The culture of the eco-conscious transcends to brides who are planning environmentally friendly weddings. For brides that are one with Mother Earth, green is the new black. Luckily, there are a variety of options for eco-styled brides. Borrow Mom’s wedding gown, or go vintage. Some earthy women are even sewing homemade gowns.
For bohemian looks, visit sites like TheFind.com, ALittleBitHippy.com and ThreadheadCreations.com that offer hand-crafted hemp wedding gowns for the nature goddess in all of us. The Vintage Gauzy Hippie Wedding Dress available on SomeLikeItVintage.com is an example of a 1970s-style gown that is in excellent condition. The cotton dress is beautiful with soft layers and delicate details. The gown is fully lined with ruffles and flower details. With ethereal lacework at the chest and belt, this long-sleeved gown is oh, so Zen.
Wedding Day Blunders
A guide to grace in sticky situations
By Carissa Sutherland Ciuca
Want to prevent the token toddler from adding his own soprano serenade to the ceremony? Wondering how to thank your maid of honor and best man? Or how to deal with over-spirited guests? Weddings are rife with potentially sticky situations, but our handy guide prepares you to glide through your big day without a hitch.
Drunk and Unruly Guests
With an open or otherwise full bar at their disposal, guests sometimes surpass their limits in beverages. “If you know people on your guest list have the potential to overindulge, check with the venue staff to see what measures can be taken,” suggests Lacey O’Donnell of Milestones Events. Elizabeth Maynard, catering sales manager at the Ritz-Carlton Tysons Corner, recommends designating somebody—whether your weight-lifting cousin or a member of professional security—to help the inebriated guest to a more private environment.
MultiCultural Weddings
To avoid a room full of confused guests, O’Donnell recommends using the menu to guide guests through exotic plate preparations. And the deejay can provide background information on traditions or events taking place throughout the evening. “You want everyone to have enough information to appreciate what’s happening,” she advises. And Maynard recommends training event staff in advance so servers and bartenders can field your guests’ questions.
Poor Vendor Service
If you hire a wedding coordinator, provide him or her with the contact information of all the vendors you hire. O’Donnell points out that “vendors live and die by good referrals,” so most will do all they can to fix a problem. Also, remember that vendors don’t know what to fix if they’re not made aware of it. If you encounter blunders, stand up for yourself, with contract in hand, of course. Maynard advises getting references for any vendor you’re thinking of hiring.
Additionally, know that some venues, like the Ritz-Carlton Tysons Corner, offer one-stop shop service—the venue manages all the vendors, alleviating stress for the bride and groom.
Young Attendees
Communicate to guests upfront whether or not you prefer children at the ceremony, the reception, both … or neither. For weddings including children, offer kid-friendly activities and meals. Or consider the alternative: Print “Adult Reception to Follow” on invitations to alert guests that this wedding is a kid-free zone. Another option? Hire professional childcare. Anne Guerin, president of Staffing Solutions @ Mother’s Aides Inc., says professional caretakers are prescreened and have CPR and first-aid training. All are required to pass a background check, too. “Professionals can provide entertainment and arts and crafts for children,” she added. To hire a childcare service, contact an agency at least a month in advance. A professional service typically starts at approximately $30 per hour, depending on the number of children.
(January 2009)
Posted by The Editorial Desk / Saturday, August 1st, 2009
The Couple: Elizabeth Durkin & Ben Cassady
Wedding Date: October 9, 2010
The Proposal (according to Elizabeth): After finishing law school finals in December (both in our last year at GW Law School), we took a five day trip to Paris. I tried to convince myself that Ben wasn’t going to propose yet; but, of course, it was in the back of my mind the entire trip.
On our third night there, Ben suggested we take a nighttime boat cruise along the Seine River. I thought: If he’s going to do it, it’s going to be now!
For the first half of the boat cruise I was calm, but after we started to turn around, I truly believed that Ben wasn’t going to propose, and spent the rest of the time on the boat trying not to be upset and ruin the trip.
We walked back to the hotel in the freezing cold, and I was being noticeably quiet. When we arrived there, I changed clothes and was fixing my makeup in the bathroom. When I walked out, Ben kneeled down outside the bathroom and said, “I know you are grumpy and your feet are cold, but will you marry me anyway?” Of course, I said yes, but then asked why he had waited so long! We ended up getting food poisoning the last two days of the trip, but, hey, in sickness and in health, right?
Posted by The Editorial Desk / Monday, March 2nd, 2009
The Couple: Jennifer Colangelo and Greg Culver
Wedding Date: October 3, 2009
The Proposal (according to Greg): Our magical night started when I asked Jen to join me on the roof of my condo building for drinks. As we rounded the corner, Jen nearly collapsed at the sight of six dozen roses spread all over the table, floors and walls. When she saw the Moet Champagne (her favorite) and the Tiffany (also, a favorite) Champagne glasses, she knew what was happening.
Amidst the backdrop of the nation’s capital—where historic change just occurred—major change happened in our lives as well. Through tears and trembling hands, Jen looked down at me on my one knee, vulnerable yet hopeful, and said the words I wanted to hear : “of course I will!” When we went downstairs, she found the place had been filled with flowers and balloons—as well as both our families ready to greet us and join the celebration. Jen had always said she wanted her family nearby when she got engaged; she never could have imagined I would arrange to have them all so close.
The night culminated with dinner at one of D.C.’s best Italian restaurants—Jen’s favorite cuisine. We dined in a private room, ordering from a custom-printed menu that had our engagement date on the front—except Jen, who just told the head Maitre D’ some of her favorite things so that the chef could prepare a special meal specifically for the “soon-to-be bride.” As nervous as I was, the night went off without a hitch … the proposal we both hoped for!
Location: The St. Regis, Washington, D.C.
Photography: Rodney Bailey
Dress: Kenneth Pool
Ceremony Music: Rock String Quartet
Band: Black Tie
Florist: Da Vinci’s Florist
Invitations: Bella Figura
(June 2009)
Posted by The Editorial Desk / Sunday, March 1st, 2009
Couple: Diane & Matt Schline
Wedding Date: August 30, 2008
Guests: 125
The Proposal (according to Lisa): Matt fooled me into thinking a group of our friends were meeting at Lake Anna for an October weekend getaway. When I arrived, the house was dark and a note was taped to the front door—treasure hunt style. Christmas lights strung across the floor of the home lead me through the house, to the deck, into the yard, and onto the dock where my soon-to-be husband stepped out of hiding. After saying some very romantic things, which we’ve never been able to remember, Matt got down on one knee and proposed with the most beautiful diamond ring imaginable. I said yes, of course. Fireworks went off overhead and our friends, who were well hidden, applauded. It was beautiful.
Wedding planner: Judy Flaherty, Vienna
Reception site: Raspberry Plain, Leesburg
Caterer: R&R Catering, Springfield
Band: The Lace Music (Anthony), Centreville
Rehearsal dinner: Backyard Barbeque & Catering Company, Arlington
Gown: David’s Bridal
Tux: Men’s Warehouse
Hair stylist: Le Shoppe, Reston
Jeweler: M. Beem Jewelers, Reston
Posted by The Editorial Desk / Sunday, March 1st, 2009
Couple: Brad and Lisa (DiNoto) Glassner
Wedding Date: October 25, 2008
Guests: approx. 150
The Proposal (according to Lisa): I had been living in New York for years and had finally (much to the relief of the parents of this only child) decided to leave the very typical NYC firm where I’d worked since graduating law school at Harvard in 2004—the same class, I might mention, as Elle Woods in “Legally Blonde”! Months after making that decision in the abstract I’d managed to fill in all of the gaps—the notice I’d given at the old firm was up; I’d taken a job at a new firm in Tysons Corner; and my then boyfriend, Brad, was helping me to pack up the apartment.
In the midst of all of this, he came home one afternoon with lemonades from the corner deli for each of us and nonchalantly handed me one of them. My poor honey must have asked a dozen times if I was “sure it was okay.” It went something like this: “How’s your drink?” “Good, babe. Thanks!” “Doesn’t taste funny to you?” “Nope. Tastes normal. Why, is yours weird?” “Not really. Just wanted to make sure …”
A few minutes later: “It doesn’t taste like they added anything different?” {Strange look} “Don’t think so, honey. Tastes just like lemonade …” Another two minutes later: “Maybe you should check and make sure.”
Lather, rinse and repeat a few more times and, finally, I poke into the cup. Lo and behold, there IS a little something down there. After fishing around with a chopstick and teaspoon, the suspect ice cube had been extracted. And, lo and behold, I found my lovely engagement ring inside! Of course, the rest is history.
Wedding planner: Keith Jagdhuber (at Antrim 1844)
Reception site: Antrim 1844 – Taneytown, Md.
Caterer: Chef Michael Gettier (at Antrim 1844)
Band: Onyx (via Washington Talent)
Rehearsal dinner: Wakefield Valley Golf Club – Westminster, Md.
Gown: Kleinfeld – NYC (gown); Jeanette’s Bridal – Manassas (bridesmaids)
Tux: Tuxedo House – Timonium, Md.
Cake: Karen Rodkey Cakes – Littlestown, Pa.
Hair stylist: Warren Brenner – Catonsville, Md.
Makeup: Laura Vaeth (MAC Cosmetics) – Towson, Md.
Florist: Betty’s Garden – Towson, Md.
Photographer: Jen Lowe – Gambrills, Md.
Videographer: None
Telegrapher: Custom Letterpress from The Pleasure of Your Company; calligraphy by Karen Schoelkopf
Jeweler: Quest Jewelers (Huan Tain) – Fairfax
Additional info: Our photographer, Jen Lowe, has been such an extraordinary gift during this process. We felt like we were with a friend from day one—not to mention the fact that she’s simply an amazing talent. Our jeweler, Huan Tain, at Quest Jewelers is also incredibly gifted and a joy to work with. What’s more, we had a wonderful Cantor, Jan Morrison, who married us. She works out of Columbia, Md.
