With so much wedding inspiration on the world wide web these days, it is very easy for a bride to become overwhelmed with all the design choices and styles.  And I am just talking about the dining tables!  Having a beautifully set table at your wedding can be something to look forward to or a daunting task.  The great joy of designing a stylish table-scape is to have fun with it.  Start small in your own home with your own dining table and engage in a little table-’E'scape.

A few simple tips can make your own cupboards a bin of inspiration.  An organized pantry will allow you to access items easily and you will be more likely to remember these settings and use them.  Stack collections of similar colors on open shelves.  Baskets can store table linens, napkins, napkin rings and candles.

First rule is there are no rules but just a few simple guidelines to observe…

1. Begin with stocking your pantry with basic white dishes.  More the better with oversize bowls and platters…  Food pops off white plates but don’t be afraid to accessorize with colorful accents.
2. Silverware can vary from your grandmother’s antiques to flea market finds.  Mix and match is a ‘do’ as well if you don’t have complete sets.
3. Collect place mats and napkins in different colors to compliment your china.  Napkins can match or contrast.  They can be folded a million ways, be placed on top, next to or under the plate.  Napkin rings are further embellishment and come in a variety of styles and materials.
4. Runners are great on a bare wooden table top or placed on a linen tablecloth.  A tablecloth creates a sense of formality and helps define the mood.
5. Candles.  Lots and lots of candles – votives and pillars – create a warm and welcoming atmosphere.
6. Use color as your organizing principle.  A single color can have a terrific impact too.

Add your own personal style to your table by looking around your home for inspiration.  After a few nights of reenacting Top Chef with your favorite friends and breaking in different place settings, your own dining table will be a breeding ground of ideas.  Start to play with china shapes, complimentary color families, different textures – the sky is your limit!

Now it is time to tackle the table-scape for your wedding reception!

Tahoe Signature of Style,

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Yummm – everyone loves a warm, just-off-the-fire s’more!  And the nostalgic, comfort feeling they instill…  Nothing goes hand-in-hand better than Lake Tahoe, the mountains and s’mores but sometimes incorporating these into your wedding might be difficult with open fire rules, the thought of dripping marshmallow on fine silk or maybe it just doesn’t go with your wedding style/look for the big day.  The rehearsal dinner can be a good option OR how about a s’mores cake!?!

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From the glorious kitchen of Canadian baker and blogger Sweetapolita, this sinful 6-layer rich chocolate malted and toasted marshmallow cake will be a crowd-pleaser and have your guests coming back for more.  The marshmallow filling is full of marshmallows actually toasted in the oven – these little details are what really makes (and takes!) the cake.

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6 layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite.  Strangely, the finished cake is not really super sweet–it’s more rich, light, and creamy sweet…

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Okay, mouth-watering yet?  No more teasing, here is the recipe for an 8″ round 6-layer cake courtesy of Sweetapolita:

Rich Chocolate Cake

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This is for three 8″ pans, but the layers will be a bit more shallow if you use the recipe as it is written. If you double the recipe, you will be able to fill the pans 2/3 full, resulting in thicker layers. You will have some remaining batter, with which you can make cupcakes, etc. You can also increase by 50%.

Preheat oven to 350 F. Prepare 3 x 8″ cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

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Malted Belgian Chocolate Frosting

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Ingredients:

1 lb butter (4 sticks or 2 cups) at room temperature
4 cups icing sugar (confectioners’ or powdered)
3 teaspoons pure vanilla extract
3/4 cup Ovaltine Classic (brown in colour)
8 oz Pure Bittersweet chocolate, premium brand – chopped and melted
1/2 cup whipping (35% fat) cream

Method:

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.

*Adapted from Williams-Sonoma Chocolate Frosting recipe

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Toasted-Marshmallow Frosting

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Ingredients:
16 large white marshmallows
1 cup icing sugar (confectioners’ or powdered)
1/2 lb butter (2 sticks, or 1 cup) at room temperature
1/2 teaspoon pure vanilla extract
8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Method:

Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

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This is a fresh, stylish way to introduce s’mores into your wedding reception with possibly a groom’s cake or cupcakes or even the showcase wedding cake!

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Mention Father of the Bride and images of Steve Martin come to mind, but not everyone can deal with stress and pressure by making us laugh… 

The Father of the Bride is a role that can be left out during the wedding planning process (except to keep up with all the payments).  He is expected to be experienced enough to cope with his nerves and expected to be strong enough to cope with his emotions.  Giving your daughter away can be a very difficult and bittersweet moment.  We thought we would help.

Take a moment and if you know someone in this role, pass on our advice!

1. Getting Over The Nerves
Nerves about the ceremony, speeches and toasts can be overwhelming.  Don’t worry all of these nervous can be settled with a little preparation.  Make sure and make it to the rehearsal that way the only thing to worry about during the ceremony is giving away “Daddy’s little girl”.  Also make sure to write and practice your speech well before your daughter’s big day.  A little preparation can go a long way when it comes to easing nerves.

2. Prepare for Your Speeches
Preparing your speeches in full before hand is the best thing you can do to ease your nerves, don’t wing it!  For more tips on how to write a great speech take a look at MW’s “Cheers Worthy Toast” post.  The Father of the Bride sets the tempo, welcomes his guests, new members of the family and speaks about his daughter while trying to not embarrass her!  Remember…Practice makes perfect!

3. Plan Your Advice
One of the most important tasks of the Father of the Bride is to pass on advice to the couple.  This advice can be in a toast, in passing, or in a letter.  Make sure to prepare what advice you would like to give the couple, many couples will remember what advice you gave them for years to come.  Remember what you’ve learned throughout your years and share it with them!

4. Be Ready for the Emotions
Men sometimes try and hide their emotions from the rest of the world.  Make sure and take some time with your daughter before the wedding to talk about what she means to you.  Many Father of the Brides believe that they will come up with the perfect thing to say when the time comes but never do.  By doing this you can remorse for never getting the chance to tell your daughter how you feel or be overwhelmed by emotions during the ceremony.

With the endless snow in Tahoe lately, we have been smitten with warm cocktails and couldn’t resist sampling quite a few.  You now get to benefit from our cabin fever and hours of taste testing… yum!  Someone must do it right? 

Not only are these toasty libations ideal as showcase drinks at your winter wedding but they could also be the just-right warm night cap at the end of your summer wedding – along with a late night snack.  Served as part of a chocolate bar or a coffee bar at your reception would work fabulously as well.  Or as we have found, enjoyable just to cuddle up with on a cold winter night!

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Photo: Chef Mom

The Snuggler

3/4 oz Peppermint Schnapps
1 tsp Sugar
1 tbsp Whipping Cream
5 oz (hot) Cocoa

Pour peppermint schnapps and cocoa into an Irish coffee cup, and sweeten to taste. Gently float cream on top, sprinkle with grated chocolate, and serve.

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Photo: Chow

Red Rudolph

1/2 oz Orange Curacao Liqueur
1/2 oz Cinnamon Schnapps
3/4 oz Vodka
6 oz Cranberry Juice

Heat and pour into an Irish coffee cup. Top with whipped cream, garnish with a tall cinnamon stick, and serve.
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Photo: Glamour Cliche

Hot Apple Pie
6 oz Apple Cider, heated
1 oz Tuaca Liqueur (an orange-vanilla flavored liqueur)
Whipped Cream
Pinch Cinnamon and Nutmeg
1 Cinnamon Stick

In a glass mug, combine cider and Tuaca. Garnish with whipped cream, and sprinkle on cinnamon and nutmeg. Add a stick of cinnamon.

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Photo: Martha Stewart

The Tahoe Blizzard

1 1/2 oz Irish Whiskey or Rum
1/2 oz Hazelnut Liqueur, such as Frangelico
1/2 oz Irish Cream Liqueur, such as Bailey’s
Hot Coffee
Splash of Grand Marnier
Dollop of Whipped Cream

In a coffee mug, stir whiskey, hazelnut liqueur, and Irish cream; top with coffee. Add a splash of Grand Marnier. Top with whipped cream and serve immediately.
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This light hearted and mood lifting wedding is the perfect pick-me-up during all these short winter days filled with dark, gloomy skies.  We have previously given a glimpse to this charming wedding with a video peek but have been saving this gem of a wedding to roll out when we needed a little reminder of those glorious sunny summer days. 

This wedding is sure to put a smile on your face and a hop in your step with its gleaming color palette of white, pewter silver and fresh green.  The splashes of magenta modernize a traditional look and the outcome was breathtakingly sophisticated and tailored!

Last June Sarah and Ryan exchanged vows in a church ceremony and then treated their guests to a breathtaking Lake Tahoe view at a private estate for the following festivities.  Personalized touches were woven through out from the stick rock candy at the coffee bar to the individualized hand tied flip-flops to the color coordinated pashminas for the guests to, last but not least, the wildly popular and colossal photo board of the couple’s childhood years.

This slideshow is sure to cure any wintertime blues!

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For a super size slideshow, click here.
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Photography by Catherine Hall Studios and Florals by Bellissima Floral Creations.

Lindsay and Kirk tied the knot this past July at a private lakefront estate. With a wonderful mix of unique details, eye candy color and an easy-going style, this wedding celebration captured the look and feel that Lindsay envisioned and even more…

We loved the vibrant red touches of color that popped everywhere from the flowers to the flower girl sashes to the bubble water goblets to the glowing paper lanterns. It was a gorgeous vision turned reality!

The spectrum of reds mixed with gold, wine, yellow and amber were chosen by Lindsay to support her Buddhist themed wedding. We hung similarly colored prayer flags around the estate on which guests had written their prayers, poems or advice weeks ahead of time for the newlyweds to read on their wedding day. The result was astounding and an extremely personal wedding keepsake.

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Both ladies and men comprised the wedding party. What’s so different about that you ask? Well, a modern mix included Lindsay’s brother on her side and Kirk’s sister stood among the groomsmen. Not to mention adorable Ruby – their cherished pup – was also included as her parents exchanged their vows.

Another theme close to the couple’s hearts were birds and this was subtly visual throughout the wedding with branchy nest-like flower girls’ baskets, a custom giant nest from which the guests found their place cards, dining tables named rightly after Tahoe birds to the homespun cake toppers.

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Photography by the talented Lisa Leigh Photography and the stunning florals by Bellissima Floral Creations. We hope this wedding inspires you to make your wedding uniquely you too!

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Have you ever wondered where certain wedding traditions came from?  We picked seven common wedding traditions and found their origins.  It is interesting to see how these have evolved over the years into today’s widely popular and accepted versions.

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1.  The Wedding Party:

During Ancient Roman times it was believed that demons were out to get the couple about to be married.  The tradition of bridesmaids and groomsmen was created to help protect the couple.  The wedding party dressed similar to the bride – bridesmaids used to wear white - and the groom so the demons could not tell who was getting married.

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2.  The Veil:

The veil worn by the bride was not always sheer or made of lace; it used to be made from a much heavier cloth.  This opaque material was a precaution in case there was another man in love with the bride.  The veil would hide whomever was under the veil, and her other admirer couldn’t kidnap her before she was wed.

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3. Bride on Left & Groom on Right:

During the wedding ceremony the bride traditionally stands on the left and the groom stands on the right.  The origin of this tradition goes back to when the groom used to kidnap his bride.  The groom would stand on the right in case he had to fight another suitor, this would allow the groom to hold the brides left hand and still have his right free to be able to use his sword.

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4.  You May Now Kiss the Bride:

Sealed with a kiss?  There was a time, under Roman law that a kiss was legally binding.  In fact, if  the couple did not kiss at the end of the ceremony, the marriage would be null and void.  The kiss is now for more romantic purposes and, hey it is just plain fun, than it was in those days!

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5.  The Grooms Cake:

The tradition of having a groom’s cake in addition to the traditional wedding cake started in the South.  The groom’s cake is not only so the groom can reflect his own interests and hobbies into his special day, it also is popular with the single female guests.  Legend has it that if a female guest takes a slice of the groom’s cake and places it under her pillow while she sleeps that night, she will dream of her future husband.

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6.  Cake Cutting:

Sharing the first piece was a traditions created by the Romans.  It was believed that eating the first piece together creates a special bond between the bride and groom.  The sweet cake was thought to bring sweetness to all aspects of the couple’s new life together.  The wheat used in the cake was symbolic of a fruitful union and fertility.

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7.  The Honeymoon:

The honeymoon is a very old Scandinavian tradition.  After the ceremony the bride used to be captured by her groom and held hostage until her family called off the search for her.  The term honeymoon refers to the time that follows the capture of the bride.  This also relates to the origins of a ‘best man’, the best man was supposed to stall the bride’s family until the couple had escaped.

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These wedding traditions have been around for a long time and have evolved into their more modern versions.  You now know the originations of these popular traditions so at the next wedding you attend, you can dazzle your friends with your handy knowledge!

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Photos (in order) courtesy of Annie X Photography, Catherine Hall Studios, Jennifer Baciocco Photography, Ben Chrisman Photography (three photos) and Organic Photographs.  All from Merrily Wed Weddings.

Fall is a gorgeous time of the year, the weather is crisp (well, not yet in Tahoe at least), the leaves are changing, and the food of the season is warm and delicious.  With Autumn right around the corner we thought we would share some of our favorite seasonal wedding details – edible and otherwise!

Accent your place setting with a miniature bouquet of fresh herbs with your guest’s name attached and create a runner (or centerpiece if using a round table) of gourds, pillars of varying heights and wicker woven baskets filled with nuts, berries and pumpkins or more gourds.  Use the colors naturally found in the food and drink you serve your wedding guests to emphasize your autumn color palette…  Some inspiration is below!

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On Left - M.W. Wedding. Courtesy of: Catherine Hall Studios and Thomas J. Story

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Colorful Food

Autumn fruits like pomegranate and apples (rich golds, reds and greens) are at their peak of flavor and perfect for picking!  Savory appetizers such as Onion and Apple Tarts with Goat Cheese or Green Apple & Cheddar Quesadillas are the perfect precursor to any Fall celebration.  Your guests will love a salad entree of Baby Greens with Reduced Orange Vinaigrette, Roasted Beets, Laura Chenel Goat Cheese & Toasted Walnuts.  Serving a spicy pumpkin or squash soup in hollowed out gourds at each place setting, not only look chic and current but they add amazing taste too.  A side dish of cranberry and walnut risotto goes perfectly with hearty fall proteins.  Dishes with beets and other root vegetables are always traditional Fall favorites as well as add color to your plate!

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Courtesy of: My Recipes, Rachelle Bowden, and Lou Seibert Pappas

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Dazzling Drinks

Here are a few of our favorite autumn inspired cocktails which can work as your Signature Drink after your ceremony or a passed round at the beginning of your dinner:

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Courtesy of: All You

Pomegranate Fizz

A few pomegranate seeds

1 shot pomegranate liquor

1 ounce pomegranate juice

A few splashes Champagne

Place a few pomegranate seeds in the bottom of a Champagne glass. Pour pomegranate liquor and pomegranate juice in glass then top with a few splashes of Champagne.

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Courtesy of: Grey Goose Vodka

Pumpkin Divine

1 part Grey Goose La Poire vodka

1 part pumpkin butter

1/2 part triple sec

1/2 part simple syrup

Pinch each of cinnamon, clove, nutmeg and ginger grated nutmeg and apple chip for garnish

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Courtesy of: The Nibble

A Taste of Fall

1 1/2 parts Vodka

1 large slice of pomegranate, chopped

1 part apple juice

Dash of simple syrup

Pomegranate seeds to garnish

Muddle together the pomegranate and syrup in a mixing glass or shaker tin.

Add Vodka and juice, and fill with ice.

Shake well, and strain into a chilled martini glass.

Garnish with pomegranate seeds.

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Tempting Desserts

Mini versions of your classic Fall desserts, can add a non-traditional aspect and still be a hit with your guests.  We love these scrumptious mini cherry pies from Bakerella, who wouldn’t want one of these?  Or these cheesecake filled pumpkins cupcakes are a unique fall-inspired flavor that will keep your guests talking.

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Courtesy of: Bakerella and Stephen Scott Gross

 Seasonal Favor

A fave Fall wedding favor is the caramel apple.  The options of embellishing this with ribbon, wrap and personalized tags are endless.  Not only will the caramel apples be a sweet touch for your guests, they will also look gorgeous individually at each place setting or in groupings on display.

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Courtesy of: Bridal Blog, The Knot and Wedding by Color

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Happy Autumn Dining!

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