Wedding Trends Expert | Austin Wedding Planner

Melanie Spencer writes on all things related to design for the Austin American Statesman and references our own Jessica Moore when it comes to wedding trends. See her article on Wedding fashions here and her blog entry on Hot Wedding Trends here.

STYLE
Trends meet Austin-style nuptials
Wedding fashions veer toward local food and originality
By Melanie Spencer
AMERICAN-STATESMAN STAFF
Thursday, May 08, 2008

Austinites are known for being creative and doing things their own way, so it's no surprise that Central Texas brides endeavor to make their weddings one-of-a-kind affairs crammed with personality — and sometimes even snow. Customization and special effects, such as gently cascading flakes of the white stuff, were just two of many trends presented during the recent Austin Wedding and Event Coordinators' luncheon.

This year, members of the nonprofit professional development group, as well as some of their tried-and-true vendors, discussed everything from recycled dresses to monogram designs.

Despite the looming recession, Denise Silverman, owner of Soiree Event Production, said that she and her peers haven't seen a decline in business, though their clients' budgets are getting slightly smaller. That said, if determined, even a budget-conscious bride can find ways to create an unforgettable day.

Jessica Moore of Something to Celebrate has coordinated carnival themes, complete with cotton candy and cigar rollers, plus special effects, including the above-mentioned snow, lighting and fireworks.

"They want everything made-to-order and unique," Moore said.

Monograms are now being turned into the couple's logo and are attached to everything from the stationery and favors to the ice sculpture.

For those with more to spend, pre-wedding cocktail hours, which are popular on the coasts, are just starting to hit here in Austin. Silverman said it can be simple — 30 to 45 minutes with a couple of specialty drinks and a few passed hors d'oeuvres — or blown out — 60 to 90 minutes with a stocked bar and a veritable feast with overflowing shrimp cocktail stations, made-to-order pasta and creative sushi rolls. All before the bride walks down the aisle.

"The idea is to give the guests a cocktail and a few bites before they sit down for the wedding ceremony," Silverman said. "This way, their stomachs are not grumbling and they're not antsy during the ceremony."

During the past few years, sustainable weddings evolved into a trend, Gina Whittington Wilson of Clink explained, but now the ideas of less waste, recycled stationery with soy-based ink and eco-friendly venues are becoming standard. Whittington advised brides to kick up the green by choosing a resale dress or at least recycling it, offering a sapling or cactus as a party favor and serving local food.

Silverman said upscale comfort food is finding its way on those local menus.

"(It's) an elegant and creative twist on your childhood favorites," Silverman said. "From a recent wedding I did, mac and cheese becomes five-cheese macaroni with a panko-crusted topping; plain old hamburgers become mini filet mignon burgers with gorgonzola cheese and pomegranate mango chipotle sauce on mini ciabatta rolls; grilled cheese sandwiches become mini-three-cheese grilled cheese sandwiches on artisan bread atop a shot glass of tomato-basil soup."

A couple also might go with food stations featuring, for example, Asian, Italian and Latin cuisine. This offers guests refreshing choices.

For the bar, you can keep it local using the products from area wineries such as Driftwood Vineyards; vodka distilleries such as Tito's; and micro-breweries including Live Oak.

Cake toppers have gone nontraditional, moving away from the typical bride and groom toward cartoon characters and bobbleheads. And some are ditching the cake and treating guests to fun desserts, such as root beer floats, ice cream cones and s'mores.

So keep it festive, go local, stay green — and let it snow, if that's your thing.

mspencer@statesman.com; 912-2519

Hot wedding trends from Austin’s wedding experts
By Melanie Spencer | Tuesday, April 29, 2008, 04:38 PM
Today, I attended the Austin Wedding and Event Coordinators’ annual luncheon. The coordinators of AWEC, a nonprofit professional development organization, use the event to announce industry and local trends.

The venue was Thistle (300 W. Sixth St., Suite 103, 275-9777, www.thistlecafe.com), which the coordinators say is a popular rehearsal dinner choice for Austin brides.

Despite talk of recession, Denise Silverman, owner of Soiree Event Production , says she hasn’t seen a decline in business, though brides budgets are getting smaller. That said, customization is still on the rise.

Jessica Moore of Something to Celebrate, says from carnival themes (with cotton candy and cigar rollers) and monogrammed everything (including the ice sculpture) to special effects, such as snow and fireworks, brides want everything unique and made-to-order.

Sustainable weddings started as a trend, says Gina Whittington Wilson of Clink, but now the ideas of less waste, recycled stationery with soy-based ink and eco-friendly venues are becoming standard. Kick up the green by recycling your dress, serving local food and offering a sapling or cactus a party favor.

Speaking of going local, area wineries (such as Driftwood Vineyards), vodka distilleries (Tito’s for example) and micro-breweries (Live Oak perhaps) offer nearly everything you need to stock the bar.

Tomorrow, I’ll tell you what the experts had to say about stationery and food trends. In the meantime, are you planning an eco-friendly wedding? Tell us about it.