Pineapple Post

Color Trend: Mustard Yellow

2011-08-12T10:59:00.000-04:00

Whether it is in your home, in your closet, or at your wedding...mustard yellow is one of the most popular colors right now. Try pairing it with crisp white or dark neutrals like navy, aubergine or gray accents so the color really pops. Mustard yellow is a color that will always bring a little light into your life!

Photo via Pinterest

Photo via Style Me Pretty

Photo via Pinterest

Photo via The Daybook

Photo via Style Me Pretty

Photo via Pinterest

Photo via Style Me Pretty

Happy 4th of July!

2011-07-04T16:43:00.000-04:00

Hope you all are enjoying the long weekend and having a fabulous 4th of July celebration! Here is some fun inspiration for red, white, and blue festivities. Enjoy!

Photo via Design Sponge

Photo via Pinterest

Photo via The Sweetest Occasion

Photo via Martha Stewart

Photo via Pinterest

Hello From Spain!

2011-07-01T09:59:00.000-04:00

This week I´m traveling through Spain with my family and a small group of friends. This isn't my first time in Spain, but it is my first time in Spain with my eight year old son, and I am now seeing everything through his eyes. So far we have hiked to the top of a volcano, admired the beautiful beach, forest and desert landscapes of the south and eaten more than our fair share of jamon Iberico and grilled cuttlefish. We even spent a day in a hospital after my son gashed his knee on a jagged volcanic rock. Those of you who are parents know what it is like to talk a young child through stitches, and doing so in an unfamiliar private hospital without a translator present was not exactly what I bargained for on vacation. Fortunately all is fine now, and I have to admit a glass of mid afternoon sangria helped melt the stress away. A wonderful dinner at a winery awaits!

Sangria and Spanish style have made their way into previous Pineapple events and have always been well received. Below you´ll find a recipe for sangria that is sure to be a welcome summertime treat -- maybe even for your Fourth of July barbecue!

Also below are some pictures of event details that are inspired by Spanish style that we love!

Inspiration via Ceci Style

Photo via Style Me Pretty

Photo via Snippet & Ink

Photo via Ceci Style

Photo via Style Me Pretty

Try this delicious and easy Sangria recipe from The Food Network
Ingredients
- 1 cup brandy
- 1/2 cup orange liqueur
- 1/4 cup sugar, super fine
- 1 orange, thinly sliced
- 1 pint raspberries
- 1 lime, thinly sliced
- 1 lemon, thinly sliced
- 2 bottles sparkling wine or cava, chilled

Directions: In a large pitcher, combine the brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix until the sugar dissolves. Add all the fruit at once. Add the cava and serve as is or on ice.

Photo via The Food Network

From Inspiration to Reality

2011-06-20T14:02:00.000-04:00

This gorgeous and fun Key Largo wedding was created last spring from our inspiration of bright corals and beachy blues. Recently featured on Style Me Pretty, the bright splash of coral from this wedding has become one of the most stylish colors of the season! From fish bowls, blown glass, and sea urchin cups, this wedding truly captured our inspiration for the natural yet subtly exotic vibe of the Florida Keys.

Inspiration board via Snippet & Ink

Inspiration board via Style Me Pretty

The ceremony featured a very lush cherry blossom arch highlighting the spring season while coral rose petals carpeted the grass aisle, and staked torches pointed guests in the direction of the ceremony seating.

White peonies and phalaeonopsis orchids, mixed with coral mokara orchids and garden roses, were incorporated into the tablescapes.

Photos via Lynne Brukbaker Photography

Over the Rainbow

2011-05-20T18:01:00.000-04:00

Tara and Mike's Massachusetts farm wedding was full of charm, casual elegance, warm personality and yes... the luck of a rainbow! Yesterday we were so excited to see Tara and Mike's wedding featured on Style Me Pretty. To see SMP's beautiful post and a full gallery of photos courtesy of Kristin Studio, click here. Arney Walker deftly handled all the planning and logistics for Pineapple, and she also provided the creative calligraphy, including the adorable apple escort cards.

Some of my favorite photos from the day are below.

How cute are these bridesmaids dresses?

Introducing Pineapple South!

2011-05-16T22:24:00.000-04:00

photo via Garden and Gun

Pineapple Productions is proud to announce the opening of Pineapple South, a new 2nd office headquartered in Thomasville, Georgia!

Photo via Garden and Gun

Lauren Lanigan Davis and Jamie West, true arbiters of Southern style, will run the new office. Lauren brings years of experience in container gardening, floral design, event styling and the fashion industry to the Pineapple team. Jamie has strong training in fashion design and a past career as a fine jewelry designer. She has lived and studied extensively in Switzerland and the south of France, qualifying her to be the resident Pineapple expert on all things fabulous and chic. Both Lauren and Jamie inspire me with their talent, their resourcefulness and readiness to work hard and make events as fabulous and as pretty as they can be!

Photo via Garden and Gun

Pineapple South will be a new everyday local presence for our Southern clients planning beautiful events in Georgia plantation towns like Thomasville, Coastal Georgia and South Carolina, Florida and of course Atlanta. Welcome Lauren and Jamie!!

Secret Garden Inspired Wedding on Style Me Pretty

2011-04-20T11:49:00.001-04:00

We are so excited to see Jessie and Louis' beautiful Secret Garden inspired wedding on Style Me Pretty today! This wedding incorporated so many thoughtful details and is truly one of our favorites. To view the feature and to see a gallery of amazing images captured by photographer Patricia Lyons, click here!

Jack Lucky utilized natural garden elements such as boxwood, moss, climbing vines and a bevy of flowers including peonies, sweet peas and garden roses to create drop dead gorgeous centerpieces. Check out the garden obelisks, ball and cone topiaries and mini greenhouses.

We love escort card displays that become conversation pieces at our events. For Jessie and Louis' wedding, Arney Walker created escort cards out of magnolia leaves lovingly gathered by the mother of the bride.

Through Just Paper and Tea, we ordered hand made stone grey paper for the invitations, engraved it with white ink and blind embossed it with the family crest. The end result was an invitation that was as distinctive as it was timeless -- a tough balance to achieve!

Another special touch included the gift boxes we fashioned for out of town guests. Guests received salted caramel and coconut cupcakes from Georgetown Cupcakes as well as a mini bottle of champagne with a whimsical custom label.

Special thanks to Patricia Lyons for capturing all the special moments and details in such a beautiful way!

Pineapple Productions and Arney Walker Calligraphy

2011-02-10T15:14:00.001-05:00

Arney Walker joined Pineapple Productions last year as a full time event planner and in six months time has planned a beautiful farm wedding outside of Boston and a super-fabulous red, pink and blue wedding at the Corcoran Gallery of Art. What’s more is that Arney’s amazing calligraphy and talent with all things paper and ink has really expanded Pineapple’s design services, especially for those looking for charming, handcrafted details.

Calligraphy is a way to add personal and gracious touches to events without spending a lot of money.

Below are some of my favorite Pineapple Productions-Arney Walker Calligraphy collaborations over the last year.

Sanddollar Escort Cards

Photo by Patricia Lyons

Magnolia Leaf Escort Cards

photo by Patricia Lyons

Escort Card Table
Photo by Lynne Brubaker

Dinner Buffet Labels

photo by Anne Robert Photography

Escort Card Board

Photo by Anne Robert Photography

Pashmina Signage

Photo by James Christianson

Pink Burlap Welcome Bag

Photo by Kate Headley

Apple Escort Cards

Photo by Kristin Studio

Wedding Menu Card

Photo by Lynne Brubaker

Bookmark Escort Cards
Photo by Connor Studios

Rehearsal Dinner on the Cape

2010-07-14T16:21:00.000-04:00

In June Pineapple Productions had the pleasure of working with the very talented Benedicte Verley of MBV Photography on Lauren and Christopher's rehearsal dinner at the Chatham Bars Inn in Chatham, Massachusetts. Benedicte posted some beautiful photos of the event on her blog today. We love how her photos capture the energy and emotion of the day as well as the all the fun decorative details like Arney Walker's adorable calligraphed cocktail flags and the gorgeous Sperry tent.

Karen Taddei of Lilacs handled all the floral design, from the tablescapes incorporating white and blue-green hydrangea mixed with chunky seaglass to the festive orchid garlands worn by the couple. We have had the pleasure of working with Karen several times now, and we are just in love with her lush arrangements and use of natural elements like shells and seagrasses.

Dyane Silins of Be Our Guest provided all the specialty equipment, including the fun polka-dot linens and custom made waffle weave lobster bibs with shell embroidery.

Last but absolutely not least, uber-professional Kate Lewantowicz of the Chatham Bars Inn was responsible for providing the traditional New England Clambake. Guests were treated to steamed lobster with all the trimmings and finished the meal with summery strawberry shortcake. The perfect summer meal!

May in Middleburg

2010-06-11T13:33:00.000-04:00

Check out James Christianson's beautiful photos of Coventry and Davis' spring wedding in Middleburg, Virginia. James did an amazing job capturing the spirit and beauty of the day.

Coventry wanted a wedding at her family home in Middleburg, with all the graceful and natural touches that speak to hunt country living. She also was sure to incorporate her family and family history in ways I absolutely adored. Seen here in James' blog post -- a birch cross made by her parents (similar to the one they had at their own wedding) and original artwork created by the mother of the groom.

I cannot wait to see and share more photos! Thank you James!!

Pineapple Productions on Style Me Pretty

2010-06-05T08:36:00.000-04:00

We are thrilled that one of our favorite weddings from last year was featured this week on one of our favorite wedding blogs, Style Me Pretty. Click below to see the post about Lizanne and Joe's quintessential D.C. wedding.

http://www.stylemepretty.com/2010/06/02/traditional-elegance-from-pineapple-productions/

photo by Lynne Brubaker

Sara and Jeff - New Year's Eve Wedding

2010-04-26T18:31:00.000-04:00

We are so excited to see Sara and Jeff's New Year's Eve wedding featured on the District Weddings blog today! Check it out here.

2010 Trends - Pop Culture

2010-03-01T20:17:00.000-05:00

ReelMovieNews

Everyone seems to be abuzz about the new Tim Burton film, Alice in Wonderland. Due to open this week, the film has already inspired:

an array of shadows by Urban Decay

Urban Decay

polish colors from OPI

nailpolishdiva

and a Vogue photoshoot by Annie Liebovitz of fashion’s icons

We predict many weddings and celebrations in the coming year will be inspired by the whimsy and vibrancy of this charming tale. Here are just a few examples of how this classic novel and modern film could make an appearance in your event.

Invitations

Decor

Details

Jessica Claire

Martha Stewart Weddings

CupcakesTaketheCake

Don't be late, March 5th is a very important date!

Lisa Dawn Photography

2010 Trends - What's New In Food

2010-01-31T21:50:00.001-05:00

We love drawing menu inspiration for events from trends featured in influential restaurants and culinary magazines, like Bon Appétit and Saveur.

Last year’s food trends were highlighted by cupcakes in every size shape and flavor, a love affair with bacon and a continued interest Latin-infused specialty cocktails and cuisine. What mouth-watering cuisine will be the taste(s) of 2010? Here are some speculations.

Photo credit: http://www.pierreherme.com

The cupcake trend is definitely still popular for events, and DC now boasts close to a dozen cupcake shops, but many people are ready for a new sugar fix. This year the desserts go upscale and downsized. Picture miniature two-bite caramel dipped apples, exotic truffles laced with spices like gray sea salt and fennel seed, and decadent confections that are almost too pretty to eat, like perfect, jewel-toned macarons. Presentation, like last year, will continue to be almost as important as taste in the form of kicked up candy and dessert bars a la Amy Atlas.

Bacon became hugely popular this past year. It was featured prominently in new ingredient-focused cookbooks, several fan blogs emerged confessing undying adoration for the once-typical breakfast accompaniment, products like bacon studded chocolate chip pancake batter are now available through gourmet food stores, and Arlington-based Restaurant 3 even featured a bacon tasting menu earlier this year.

Photo credit: http://www.dallasnews.com/

What will be the next hot comfort food? Chicken skin (think a CSLT sandwich), brussels sprouts (they have started to appear onto menus nationwide) and eggs (fried and draped over burgers, deviled and served as bar snacks, poached for French-inspired salads) are all new “it” ingredients, which may be in line to be the next big trend. Trays of deviled eggs with a spicy twist may become new hors d’oeuvres of choice. Or picture a delightful first course of grilled asparagus topped with a poached egg and thin shards of shaved parmesan. With such a versatile ingredient, the possibilities are limitless.

Photo credit: http://ediblecrafts.craftgossip.com

Latin and South American-inspired cocktails, like mojitos, margaritas and caipirinhas are moving over for more delicately crafted classic cocktails. A perfect martini, gimlet, and manhattan are just three examples of the kinds of drinks that are making a comeback. As Latin-inspired cuisine takes a backseat to farm-to-table and more local, regional food interests, we may look to our neighbors up north for culinary inspiration.

Photo credit:http://www.kevineats.com

Vancouver, a far cry from the Equator and the site of the Winter Olympics, offers an exciting culinary scene, including a slow food movement and a handful of eco-conscious restaurants. Vancouver has an emerging group of chefs and restaurateurs who value using ultra fresh, local and seasonal ingredients. Alderwood grilled salmon, venison carpaccio and roasted caribou are all examples of the novel cuisine being crafted by Vancouver chefs. Canada also now boasts over 600 wineries and some are making noteworthy wine according to Wine Spectator. In lieu of tequila or margarita bars at events, can we look forward to caviar and ice wine tastings? Will catering companies amass requests for fresh preparations of local game meat and duck instead of more traditional dishes? It is predicted that chefs will begin to utilize different proteins and cuts of meat this year as well. It will be fun to see what influence Vancouver will have on our country’s cuisine. It will also be an important year for the local movement as more catering companies source ingredients from local farms and gardens.

It is always exciting to see new culinary trends emerge, particularly as they are interpreted for large scale events. Regardless of which trends stick around and which are fleeting, 2010 and the decade ahead are bound to be highlighted by some incredible innovations in cuisine. So, raise a glass and welcome the new year!

2010 Trends - What's New in Interior Design

2010-01-27T11:37:00.000-05:00

In the next several posts, we will present trends for 2010 from pop culture and industry that we think will bring exciting inspiration to the event industry. Today, we take a look at the interior design industry and color trends for 2010.

We love looking to interior design for inspiration for our events. So many of our weddings in particular are in home settings. The ideas found on the pages of Elle Décor, House Beautiful, Veranda, etc. translate beautifully into the understated elegance requested by the majority of our clients.

There are two color trends emerging in the design press and blogs we follow – turquoise and gray. We think these colors will be very popular for weddings and events this year. When House Beautiful asked 14 industry color experts to predict the hot color for the New Year, 6 selected some shade of pale blue or turquoise. The second most selected color was some variation of gray. (Dec/Jan issue)

Pantone selected Turquoise as the 2010 color of the year. "In many cultures, Turquoise occupies a very special position in the world of color," explains Leatrice Eiseman, executive director of the Pantone Color Institute. "It is believed to be a protective talisman, a color of deep compassion and healing, and a color of faith and truth, inspired by water and sky. Through years of color word-association studies, we also find that Turquoise represents an escape to many – taking them to a tropical paradise that is pleasant and inviting, even if only a fantasy."

Here are just a few examples of some inspiring interior designs incorporating turquoise and how they could be translated for an event.

Veranda via Simplified Bee

Santa Barbara Chic

Elum

Turquoise in its paler tones can be appropriate in all seasons and is a great color for everything from a beach-inspired wedding to a glamorous, urban soiree. For a striking and bold combination, try pairing turquoise with colors like poppy red, tangerine or fuschia.

House of Turquoise

Row 1: Rivaaj Magazine, Perfect Palette, Style Me Pretty; Row 2: Bella Bliss, Perfect Palette, Perfect Palette; Row 3: Martha Stewart Weddings, Jonathan Canlas, Martha Stewart Weddings, Snippet & Ink

House of Turquoise

Viceroy Miami Kelly Wearstler

Grey Likes Weddings

Elle Décor (December 2009) asked a few influential names in interior design to predict how we would decorate in 2010. Jonathan Adler was quoted as saying, "Gray will be the new chocolate brown. It could be a reflection of our economic mood, but I don’t care. I think it looks fantastic-especially as a foil for a bold color like orange. And don’t even get me started about gray and yellow!"

We couldn’t agree more, Jonathan. Here are just a few interiors we would love to build an event design scheme around and some ideas on how to do so.

Traditional Home

Stephanie Williams

Martha Stewart Weddings

Apartment Therapy

Snippet & Ink

Style Me Pretty

Row 1: Martha Stewart Weddings, Style Me Pretty; Row 2: Martha Stewart Weddings, Smock; Row 3: Snippet & Ink; Row 4: Amy Atlas, Polyvore, Room Service

Turquoise and gray are incredibly versatile colors, ones that can be equally strong for contemporary or traditional style and we look forward to incorporating them in our events this year!

Finally, here are a few more trends that the interior design industry is predicting that we think might make there way into the event industry: Victorian vintage, Scandinavian minimalist design, and retro glamour.

A Few of Our Favorite Things – 2009

2010-01-19T11:52:00.002-05:00

Happy New Year!!! We hope you had a wonderful holiday season and are excited about the year ahead. In thinking back over 2009, there were several moments and trends that punctuated the year for us. So, below are just a few of our favorite things from last year. Enjoy!

Personal Touches
There has been a growing interest for more unique ways to put a personal stamp on an event. It was one of our most exciting challenges last year to work with clients and vendors to find the details that would help set each event apart.

Creative Escort Cards

photo by Patricia Lyons

photo by Tom McCall

photo by Ralph Alswang

Sweet Treats

photo by Lynne Brubaker

photo by Elizabeth Duncan

photo by Rodney Bailey

photo by Tom McCall

Dramatic Decor
We had so much fun working with clients to design dramatic lounge areas and other fabulous decor. Incorporating one really big element can really make an impact on the overall event experience.

photo by Jennifer Baciocco

photo by Patricia Lyons

photo by Freed Photography

New Destinations
Each year, we are pleasantly surprised by the opportunities we have to work in new areas or venues. In 2009, our work took us to some very unique destinations, including Napa, California. We also enjoyed working for the first time at some places closer to home.

Napa Valley

photo by Jennifer Baciocco

Gibson Island Club

photo by Michael Bennett Kress & Associates

National Cathedral

photo by Rodney Bailey & Associates

Cosmos Club

photo by Lynne Brubaker

Rehoboth Beach

photo by Patricia Lyons

Chatham Bars Inn, MA

photo by Ralph Alswang

Color Watch– The Return of Pastels
We are always interested in color trends. While we often work with our clients to determine the best color palette for their event, we tend to follow their natural preferences. Last year, the single most commonly used color chosen by our clients was yellow - bright, sunny yellow to soft, buttery yellow. But, more prominent than that was a return to using soft, pastel colors mixed together in beautiful new ways.

photo by Freed Photography

Photo by Tom McCall

photo by Lynne Brubaker

photo by Andrew Reilly

photo by Ralph Alswang

photo by Jennifer Baciocco

photo by Rodney Bailey & Associates

Gorgeous Gowns
The wedding gown is one of the most significant reflections of a bride’s style. Last year, we loved seeing our brides express their incredible styles in a wide range of beautiful wedding gowns.

Oscar de la Renta

photo by Holland Photo Arts

photo by Patricia Lyons

Carolina Herrera

photo by Lynne Brubaker

Melissa Sweet

photo by Michael Bennett Kress & Associates

Ulla Maija

photo by Andrew Reilly

Monique Lhuillier

photo by Jennifer Baciocco

Winter Weddings
Weddings are no longer just for Summer months. One of my favorite weddings from last year was in December. On December 12th, I had the pleasure of helping Carol Lynn and Danny celebrate their marriage, family, friends and a few holiday traditions at Holy Trinity Catholic Church and Halcyon House. December 12th at 12pm, it seemed "meant to be" to use the 'Twelve Days of Christmas' song as inspiration for this wedding! Joel Wolke at Occasions designed a beautiful table that served as the perfect foundation for the amazing and inspired table designs by Dragonfly, where each table reflected a different day in the song.

photos by Elizabeth Duncan

Web Wonder
The Worldwide Web continues to be an amazing resource for our industry. In 2009, Pineapple Productions joined the staggeringly growing masses of social networkers with the launch of our own Facebook page and blog, Pineapple Post. We have found so many sources of inspiration in the blog-o-sphere (Style Me Pretty, Elements of Style, and Snippet & Ink, to name a few) and, of course, within the shops of Etsy.

Overall, 2009 was a growing year for Pineapple Productions, a year of incredible new opportunities and amazing people. Thank you so much to all of you for your continued support. We look forward to sharing lots more inspiration and events in 2010!

Weekend Getaway

2009-12-08T11:24:00.000-05:00

by Allison Jackson

In October, after I closed out a busy summer season of events, my husband told me to pack my bags for a long weekend in Puerto Rico. He needed to be in San Juan for some business meetings and thought if I joined him, I’d get to decompress after months without a break. Truthfully, Puerto Rico wasn’t on my priority list of travel destinations, and I had a thousand things to do around the house, but the promise of pool time and a few mojitos was enough to convince me to join him.

So I packed my bags… And I am so glad I did. San Juan is a wonderful city! It offers everything you want in a city – hip hotels, interesting restaurants and luxury shopping – along with a gorgeous oceanside setting. We stayed in the Condado district at La Concha, and the hotel in every way surpassed my expectations. I’m not sure what I expected from a hotel in downtown San Juan, but it didn’t include lounge chairs in the form of curtained beds and infinity pools dropping off into sandy beaches.

http://www.travelandleisure.com/

http://www.zoomvacations.com/

I was reluctant to do anything but hang by the pool, but my husband came back from his meetings ready for a nice dinner out. Our first night a business associate directed us to Budatai. After googling it quickly, I learned that this was Chef Roberto Trevino’s restaurant. Any of you fellow Iron Chef addicts know he had the guts to take on Mario Batali and that his more than decent performance won him the chance to compete to become this year’s Next Iron Chef. Chef Trevino’s “Nuevo Latino” cuisine is a delicious fusion of Latin and Asian flavors and techniques. And it is not to be missed. We loved the sushi and couldn’t resist trying the “La Rocca” roll, as La Rocca happens to be my maiden name. It featured rock shrimp tempura, tobiko and a wonderful creamy smoky sauce that gave the sushi some Latin flavor and heat. Other favorite dishes included truffle infused pork dumplings and the seared day boat scallopswith Budatai noodles pictured below.

http://www.budatai.com/

The next day my husband needed to meet someone in Old San Juan, and he dragged me along with him. I had forgotten about Old San Juan. Old San Juan is rich with history, and it happens to be the oldest settlement within the U.S. territories. It also is home to one of our National Parks – the San Juan National Historic Site -- which includes Forts San Cristbal, San Felipe del Morro, and San Juan de la Cruz. These incredible forts date back to 1539 and are named on the World Heritage List as cultural wonders of the world.

http://www.nydailynews.com/

http://www.nationalparks.org/

For those of you who haven’t been to Old San Juan, it’s a very narrow island off the north coast of Puerto Rico. It’s a bit like a European version of Georgetown, but much older. The streets are narrow and paved with old cobblestones. And like Georgetown, the streets are filled with storefronts, cafes, bars and rowhouses painted in bright colors that just want to make you smile. While walking the city streets, I couldn’t stop looking at doors. I know that sounds strange, but the doors of the homes in Old San Juan are just beautiful. There is something about the juxtaposition of the old European architectural details with what I consider to be modern and Caribbean-style color combinations that is just so inspiring. See for yourself below!

Photos via: www.philip.greenspun.com, www.zazzle.com,

www.flickr.com, www.davidsanger.com,

www.flickr.com, www.flickr.com,

www.sxc.hu, www.salferreras.com

Celebrating the Bride-To-Be

2009-12-03T16:48:00.003-05:00

By Liza Tanner

This is the Year of Weddings for me. Beyond our many beautiful Pineapple weddings, by year-end I will have been to ten weddings for family and friends! While of course I enjoy the actual wedding ceremony and reception, I really love the more intimate parties that precede the big celebration – the bridal showers and the bachelorette weekends. Usually during those parties the bride isn’t anxious or running around to spend a moment with each of her many guests – she’s just enjoying spending time with close friends gushing about her to-die-for dress and her handsome husband-to-be.

One of my favorite bridal showers was a kitchen and bar cocktail party for my friend Leslie at CulinAerie, a cooking school in downtown DC. Guests enjoyed delectable passed hors d’oeuvres and glasses of wine, while mingling and admiring the happy couple’s beautiful engagement photo. The CulinAerie staff then invited all of the guests into the demonstration room, where we learned how to cook the parmesan crisps and other appetizers we had just enjoyed. The evening ended with a sweet treat beyond compare: the mother of the groom had created these bourbon cupcakes decorated with a fondant topper featuring the couple’s initials. A truly delicious evening.

A popular theme I have seen this year is the “Around The Clock” luncheon. This is a great way to ensure that the bride-to-be receives a diverse selection of gifts for her new home, and it’s a good option for a cross-generational guest list. The “Around The Clock” theme is also fun because it encourages guests to be creative with the time that they’re assigned – 5pm means many different things to different people – whether it’s cocktail hour, workout time, the early bird special, or something else! I love this invitation from www.creationsbyleslie.com.

I recently returned from my friend Jessica’s bachelorette weekend at The Shore Club in Miami – it was a fun-filled weekend of celebrating the bride-to-be and pure girliness. During the days we lounged by the pool, working on our tans, flipping through gossip rags and enjoying the fantastic people watching. Then at night we took the bachelorette dancing at some of the many South Beach hot spots. Taverna Opa was the perfect spot for our bachelorette dinner, because between courses of delicious Greek cuisine the lively servers and belly dancers made us dance on the tables! But my personal favorite was the lounge at the Delano Hotel, where the exquisite décor is inspired by Alice in Wonderland, with large tilted mirrors, billowing drapes, an oversized armchair, and chess on the perfectly-manicured lawn. In keeping with Miami’s saucy culture, we showered Jessica with lingerie that will surely keep the newlyweds blissful!

As I’ve showered many of my girlfriends with best wishes this year, I’ve cherished the opportunities their upcoming weddings have presented to spend time with each of them and share in their happiness.

Card Shopping

2009-11-24T09:03:00.002-05:00

By Jenna Allen

Thanksgiving is this week and soon it will be December. December, for most, is marked by a flurry of parties and feelings of excitement and anticipation for the holidays. One of my favorite parts of the holiday season is selecting cards, which I send and give to my friends and family. There are so many unique and attractive options available that it is a difficult and tremendously fun decision to make.

Photo courtesy of crane.com

These are the cards I sent last year. Exotic animals sport antlers on the cover and inside it reads, “This Christmas, play reindeer games.” They are part of kate spade for Crane & Co. Mrs. Spade’s stationery line is whimsical and smart, not to mention downright charming. For instance, she has a card that features, in big colorful block letters the words, “Hope, Peace, Cookies.” She uses atypical color palettes in her holiday stationery (pink, red, blue, gold and green) to create cards and party invitations that are slightly contemporary, slightly mod, and never too fussy or formal.

Photo courtesy of Paper Source

Another favorite place to look for holiday card inspiration is Paper Source. They stock a variety of cards, including everything from moss colored cards embossed with pinecones to red and white cards printed with vivid images of peppermint candy canes. These mitten shaped cards appealed to me because of the unusual color combination and graphic snowflake design on the envelopes. Most of Paper Source’s paper is recycled with 30% post-consumer waste, so you can send cards and still feel good about being eco-friendly.

Photo courtesy of shopinviting

Etsy has a vast number of options, including plenty of handmade and letterpress cards. Some of the stationery sellers that have shops are very creative and are true artists. You can pick up cards that are both affordable and, in some cases, unlike anything you can find in your local stationery store (think embellishments and unusual cutting techniques). Or, if you choose to go a more traditional route, like these simple and elegant letterpress pink snowflake cards, they have plenty of options that fall into that category too.

Photo courtesy of zazzle

Although the USPS is issuing season-appropriate stamps, one of my favorite sites is Zazzle, where you can find a greater array of postage options (literally thousands of holiday-themed stamps) to choose from. Select from postage that has already been designed or customize your own set of stamps. We recently had a client who made custom stamps to coordinate with her wedding invitations. She was so happy with how they turned out and they made for a polished overall look.

Sending hand-written holiday cards is a fun tradition that has not gone out of fashion, despite an internet-dependent society. Cards are a lovely way to remind people that you are thinking about them during one of the busiest times of the year.

Un-Corked: Winning Wines for the Holiday Season

2009-11-20T16:54:00.000-05:00

by Elizabeth Duncan

photo from yemmhart.com

Thanksgiving is next week and the invitations for holiday parties are stacking up. The Christmas holidays will quickly follow and then New Year’s Eve parties. As much as I look forward to enjoying some delicious and fabulous meals and the good company of family and friends, I’m really looking forward to the many glasses of wine I’ll be sipping. In addition, I will be in the position of needing to bring a hostess gift to many of these parties. A bottle of wine is my go-to gift for just about everything, but especially so around the holidays.

I do not pretend to be any kind of expert on wine. I didn’t even develop an interest in wine until my early twenties. At the time, I pretty much exclusively drank European wines (mainly French reds) and the occasional Australian shiraz. When I moved to San Francisco in 1999, I knew nothing about California wines. A waiter at my favorite neighborhood restaurant, Frascati, took me under his wing and started to educate me about the local wines. I started to make trips into Napa and Sonoma, and gradually I developed a little more knowledge. Over the years, I have had the opportunity to travel in some of the best wine-producing regions of the world –France, Italy, California, South Africa. I have come to appreciate wine immensely, while recognizing that I still don’t really know anything about it. About eight years ago, I read “The Ripening Sun: One Woman and the Creation of a Vineyard.” Here is a very simple synopsis: An English woman buys a vineyard in the south of France and out of a need to support herself learns how to produce wine. Within that story is an incredible explanation of how the grape is transformed from a simple piece of fruit into an award-winning sip of wine. I have never enjoyed a glass of wine since without thinking about how much work went into making it.

photo from Chalk Hill

Here in D.C., I have the good fortune to work with Ace Beverage for just about every event and the occasional personal request. Noel and his colleagues are invaluable in putting together the best options for every need – from standard event bars to tequila tasting bars to specialty dinner wines to splits of champagne for the out-of-town guest amenity. While I, and just about everyone else in the event industry, coordinate with Ace Beverage frequently for work, one of the most remarkable things is that it still maintains a neighborhood shop experience. Based in Northwest D.C., near American University, Ace Beverage has been serving fine wines and spirits to the community for over 75 years. From everyday to special occasion, you will not only find it here, but you will learn something new with each visit and enjoy fantastic service that will keep you coming back.

Here are a few questions I had for Noel about wine-purchasing and trends.
Q: What should people consider when purchasing wine as a gift?
A: When buying wine as a gift, it helps to consider any preferences you or the recipient might have. For example, do you want to give red, white or sparkling? Do you have a budget? Is there a particular varietal of interest or a country of origin you would like to consider? All of these can help identify the wines that would be a good fit. A gift can be about sharing something you love or trying to find a connection with an interest of the recipient. For example if the recipient loves traveling in Italy, they might appreciate that you acknowledged this with an Italian wine.
Q: I think a lot of people are intimidated by wine because they don’t know much about it. What do you recommend for overcoming this trepidation?
A: If you don’t know where to start, start with what you know. What wines have you enjoyed or disliked? Working with a knowledgeable salesperson, you can start to expand your own tastes and knowledge from there. At the end of the day, it’s about enjoying the wine.
Q: What are some of the trends you’re seeing in wine (e.g. new varietals, new production areas getting acclaim, etc)?
A: The hottest trends right now are Malbec, Pinot Gris or Pinot Grigio and Prosecco.
Q: What are some of the trends you’re seeing in wine-buying (more people buying certain varietals, budget-focused, etc)?
A: There is a good bottle of wine at almost every price point. We have definitely seen an increase in the more affordable wines in terms types and brands available.
Q: Any other tips or advice you would like to share?
A: Beware of “fancy” packaging or labels. Most of the time it’s just a gimmick to sell inferior product.

Following are just a few of Noel’s recommendations for this holiday season.

Classification
Traditional: a classic choice, sure to please a broad audience
Trendy: the current darling in the wine world, will show you’re in the know
Cutting Edge: emerging trends or boutique labels, might teach them something new

Price Point
Affordable: under $25
Mid-range: $25 - $40
Splurge: over $40

Thanksgiving Dinner

Traditional
Wine: 2006 Willm Pinot Gris, France
Tasting Notes: Peach and apple flavors mesh with the rich texture in this attractive Pinot Gris. Balanced, lingering on the moderate finish. Drink now. 85 points from Wine Spectator. (via thewinebuyer.com)
Price point: Affordable

Trendy
Wine: 2007 Seghesio “Sonoma” Zinfandel, California
Tasting Notes: #10 on Wine Spectator Top 100 in 2008; 93 points from Wine Spectator; Dark red color with ripe cherries, berries and milk on the nose. Black cherry, blackberries, cough syrup notes, wild berries, black pepper, charred oak and vanilla on the palate. Robust, juicy, zesty, and vibrant. (via winecentric.blogspot.com)
Price point: Affordable

Cutting Edge
Wine: 2008 Santa Barbara ZCS , California
Tasting Notes: In this synergistic blend, the Zinfandel from 50 year old vines lends the jammy fruit quality to the wine, the Carignane adds density and finish, and the Sangiovese shows off the cherry aromatics and flavors (winemaker)
Price point: Affordable

photo from MSNBC.com

Holiday Gift

Hostess
Wine: 2007 Caymus Conundrum, California
Tasting Notes: Soft tropical notes of guava and cherimoya, also peach and honeysuckle. The rich perfume is supported by concentrated and focused layers of peach and apricot nectar, pear and green melon with spicy vanilla notes. The creamy texture and balanced acidity carries through the palate for a long finish. (winemaker)
Price point: Mid-Range

Friend/Family
Wine: 2007 Chalk Hill Sauvignon Blanc, California
Tasting Notes: The 2007 Sauvignon Blanc offers notes of honeyed grapefruit and white citrus in a medium-bodied, fresh, lively style with good texture as well as a crisp finish. 90 points by Robert Parker, The Wine Advocate (winemaker)
Price point: Mid-Range

Aficionado
Wine: 2004 Chateau Montelena Cabernet Sauvignon “Montelena Estate”, California
Tasting Notes: The Montelena earthy-berry aroma is very concentrated, showing lovely, classic Cabernet, warm earth and sun baked cassis with licorice and spice. On the palate there is integration of strong, deep, concentrated fruit in a perfect balance. Super fine tannin grips the palate, with ripe, round flavors that dance right on the seam between classic Bordeaux and California styles. I look back on the battle of 2004 with fondness because the wine is so wonderful now. And after 25 or more harvests we love the greatest challenges, because once they are but memories the toughest years become the most legendary adventures. (winemaker)
Price point: Splurge

New Year’s Eve

Traditional
Wine: Heidsieck & Co. Monopole Brut Nonvintage, France
What to know: Elegant and expressive, this delivers floral, pear and toffee flavors matched to a creamy texture. Beautifully integrated, this lingers nicely on the mineral finish. Drink now through 2010. 91 Points Wine Spectator. (via wine.com)
Price point: Mid-Range

Trendy
Wine: Duval-Leroy Brut, France
What to know: A big, full-bodied bubbly, featuring graphite, toast, lemon and nut aromas and flavors. Balanced, with an assertive finish. Will improve with a few months of cellaring. 93 points by Wine Spectator (via wine.com)
Price point: Mid-range

Cutting Edge
Wine: Egly-Ouriet Brut Tradition Grand Cru 2000, France
What to know: A boutique producer, limited quantities available. Whole-grain toast and malt notes characterize this bubbly, whose bass tones are offset by citrus peel and ginger top notes. There’s nice harmony and balance, with a malty aftertaste. Drink now through 2010. 90 points by Wine Spectator (via bedfordwines.com)
Price point: Splurge

Over the years, I have maintained a short list of favorite wines. Here are just a few of the bottles I always have on hand.
I love every bottle of Ridge wine I have ever tasted. My family joined their wine Club last year and this keeps me in good supply. A former colleague gave me my first bottle of Ridge for Christmas one year.
At Casa Lapostolle the founders and owners of the world-renowned liqueur Grand Marnier use French vines and technique in Chile to produce fantastic reds under the Casa Lapostolle and Clos Apalta labels. A big thank you to the sommelier at The Old Stone Farmhouse on St. Thomas for first introducing me to this wine.
Chalk Hill Chardonnay goes well with just about everything or can be enjoyed on its own. Thanks to my Uncle Paul and Aunt Babs for introducing me to it many Thanksgivings ago.

Whatever your knowledge or preference, I hope you’ll have the opportunity to try some new wines this holiday season.
Cheers!

Venue Versatility – National Museum of Women in the Arts

2009-11-13T12:57:00.000-05:00

by Elizabeth Duncan

We truly are fortunate to have so many wonderful event venues in the greater D.C. area. One of my favorites is the National Museum of Women in the Arts.

In addition to being beautiful, the museum is also one of the most versatile spaces. Between the Great Hall, the Mezzanine, the Elizabeth Kasser Room and the Third Floor Galleries, you can accommodate anything from a small cocktail party to a wedding to a large gala. With the Performance Hall, the museum has a unique advantage for hosting corporate and non-profit fundraising events with speaker programs.

Each event that I plan at the museum has used the space in some new way. And with each event, I have found new inspiration – either from an exhibit or an architectural detail or a comment from a guest.

One of the things that I have found most amazing is how well the Renaissance Revival décor adapts to the varied tastes of my clients. It is obviously, quite lovely for someone with traditional, romantic or grand Old World taste, but it is perhaps surprisingly equally fabulous for the client with a more contemporary, stream-lined taste.

Below are just a few examples from recent events of the versatility and beauty of the National Museum of Women in the Arts.

Photos courtesy of Rodney Bailey and Associates

Photos courtesy of Freed Photography

Turquoise and Copper

2009-11-06T06:33:00.002-05:00

by Allison Jackson

Courtyard designed by Michael Dale from Veranda

My girlfriend and hostess extraordinaire Jennifer Stricklin was telling me about an event she was throwing at her home in Chicago. She was planning to use a color palette of turquoise, copper, espresso brown and cream. I’m always looking for new color palettes to consider for parties and events, and this combination sounded so gorgeous and versatile.

Turquoise, coral and white is a classic look, but it’s very limited to the summer season and maybe best saved for a beach inspired party. However, if you deepen the turquoise and change the coral to burnt orange, copper or sienna brown, the palette suddenly becomes relevant for other seasons.

I went in search of pretty things with turquoise and copper in mind and found some great images. Dark turquoise and sunset orange with creamy ivory and mahogany has an exotic feel totally appropriate for the islands without being overtly beachy. I think it would be the perfect palette for a winter destination wedding at a Caribbean resort. The images below make me excited for this weekend’s work trip to the Ocean Reef Club in Key Largo, Florida.

alice + olivia dress from Net-a-porter
Turquoise tote and espresso brown itinerary
Beaded necklace from Banana Republic
Rose and zinnia centerpiece designed by Jon Martinez
Living room
Party tent
Eva Mendes and Van Cleef & Arpels necklace
Pour la Victoire gladiators from Bluefly

Another take on turquoise is peacock blue. Peacock blue is a statement color, whether worn, painted on walls or incorporated into an event look. It’s so refined and so gorgeous with coppery red or matte metallic copper. I don’t usually love chair dressing, but I adore the cameos and peacock blue silk sashes on ceremony chairs from one wedding designed by Kabrel Polak and featured on Style Me Pretty. And that Lela Rose dress and Celestina clutch is what I want to wear to this year’s round of holiday parties.

Peacock blue sash and cameo from Style Me Pretty
Wedding cake from Style Me Pretty
Turquoise beads on doorknob from Southern Weddings
Living room designed by Markham Roberts from Southern Accents
Lela Rose dress from Net-a-porter
Copper lamps
Celestina clutch from www.net-a-porter.com
Seaglass tumbler from Anthropologie
Copper chair from Anthropologie
Ban.do headband

Late Night Bites

2009-11-04T07:18:00.000-05:00

By Jenna Allen

After a long night of dancing and mingling, there is nothing more enticing than a tasty midnight snack. A few of our clients have recognized the allure of late night nibbling by offering guests comforting treats at the conclusion of a great party.

photo courtesy of rs2guru.com

For an event at Oxon Hill Manor in June, Susan Gage Caterers assembled a classic combination of bite-sized grilled cheese sandwiches accompanied by ice-cold glass bottles of Coca-Cola. Guests were handed the snacks as they boarded shuttles back to their hotels. What a memorable way to cap off the night!

photo courtesy of delish.com

Last September, Connie and Aidan’s wedding reception took place at the St. Regis in Washington, DC. As the last few songs of the night were played by the band, sliders and mini vanilla milkshakes were passed out to guests on the dance floor. The St. Regis presented the two-sip milkshakes in perfectly sized shot glasses. Wedding guests went crazy for the late night surprise!

photo courtesy of Lynne Brubaker

In December, Samantha and Steve held their wedding reception at the Stephen Decatur House on Lafayette Square. Snow flurries fell from the sky on the evening of their wedding. At the end of the night, guests were sent out into the cold armed with made-to-order cappuccinos, brewed freshly by Design Cuisine, and Krispy Kreme doughnuts packaged in customized paper cups and bags. It was an appropriately cozy conclusion for a winter event.

Late night snacks are a fun alternative to a more traditional favor. Guests, especially those who have kicked up their heels all night, are bound to be surprised and grateful when they are presented with clever and craveable delights.

Game Night

2009-11-02T11:46:00.004-05:00

By Liza Tanner
This dreary weather makes me want to hole up in my apartment and hibernate until the spring thaw. I’m fighting that instinct, though, and instead inviting friends over for Game Night. What is better on a rainy night than playing board games with friends and enjoying some comfort food? I will be the first to admit that I can get a bit too competitive at times, though! Here are my top 10 games for a fun-filled night:

Cranium
Apples to Apples
Scrabble
Trivial Pursuit
Monopoly
Twister
Scattergories
Taboo
Balderdash
Clue

With all of this acting, drawing, miming and inevitable laughing, Game Night munchies are a must, so there will be bowls of chips and salsa and popcorn around the room for the nervous nibblers. Then we’ll take a break from the fun to enjoy my favorite cold-weather cuisine: a delicious Santa Fe Soup recipe that my aunt Debbie gave me. I love the recipe because it’s simple, allowing me to concentrate on winning rather than fussing over it all night. Santa Fe Soup is always a crowd pleaser and it will make more than enough, so that I’ll have leftovers to enjoy during the week!

Santa Fe Soup
2 lb ground meat (I use half beef/half turkey)
1 large onion

1 oz package of ranch seasoning
1 oz package of taco seasoning

16 oz can diced tomatoes with chilis
16 oz can diced tomatoes
16 oz can pinto beans
16 oz can kidney beans
16 oz can black beans
16 oz package frozen white corn

Brown the meat with the diced onion. Drain the grease, then mix in the seasoning packets. Add all of the beans and corn, with the liquid. Cook on low for 3-4 hours, stirring occasionally. Top with sour cream, scallions and/or Tabasco to taste.

Enjoy! And good luck!

New York State of Mind

2009-10-28T20:01:00.000-04:00

By Elizabeth Duncan

photo from manywallpapers.com

I’m super excited to be heading to New York for the weekend. I try to go several times a year to get my “fix” – my shopping, eating, nightlife fix that is. I visited NY regularly growing up, but it wasn’t until I lived there right after college that the city truly became a part of me. This weekend, I plan to spend some quality time with one of my best friends and cheer on another friend who is running the NY marathon, while squeezing as many minutes out of the day as possible eating, shopping and partying my way around the city. New York truly is the city that never sleeps, so it shouldn’t be too hard to do! Here are just a few of the things I’m looking forward to doing this weekend:

Eating
Whenever my parents would visit me in NY we would have brunch at Blue Water Grill. Now, it's a tradition I gladly uphold. It never disappoints. The lobster bisque and the ginger and soy-lacquered sea bass are my usual, and as a bonus, there is always somebody famous there - I’ve had the pleasure of eating next to the likes of Dame Judi Dench and Uma Thurman.

When I’m in NY, I am always torn between going back to my favorite restaurants and trying some of the amazing new places that are constantly opening. With Fall weather upon us in earnest, I am looking forward to returning to one of my favorites. Craft is just good food (plus, I have a huge foodie crush on Tom Colicchio) - perfectly cooked seasonal items, simply presented resulting in the most satisfying dining experience. I highly recommend the lamb ravioli and beef short ribs!

photo from Craft

Shopping
I’ve never bought a single thing by Kate Spade, but recently I have been tagging pictures all over the blogosphere of her clothes, her ads and her own interior decor. I guess it just took me a while to appreciate her use of color and eclectic, yet clean pairings. I can't wait to be inspired at her flagship store.

photo from Kate Spade

Takashimaya is a Japanese department store that I love to browse through. They always have the most interesting and unique fashion and home accents.

Now that I'm inspired, I'm ready to spend. I actually do my best shopping at the budget-friendly trendy shops like TopShop, H&M, Mango and Zara.

Drinks
My favorite neighborhood place for drinks is ñ (33 Crosby St., no website) in SoHo. It’s the size of a closet, but the low-key vibe and fantastic sangria are perfect for tucking into a corner and catching up with friends.

photo via Yelp

As the night progresses, I love 60 Thompson for sophisticated drinks and stellar tunes.

photo from 60 Thompson

As the wee hours approach, it’s usually time for late-night drinks and dancing somewhere fabulous in the Meatpacking District (which I rely on my NY friends to lead me to as I have no clue).

I hope you have a great weekend wherever you will be!!

All Tied Up

2009-10-20T10:19:00.001-04:00

By Jenna Allen

Creative Cards

2009-10-16T17:03:00.001-04:00

By Liza Tanner

Lately I have seen some of the most creative escort cards! I love any detail that adds a personal touch, and escort cards are a great way to do so while continuing the look and color palette of a wedding in a fun, creative way.

One of my absolute favorites was at my friend Katie’s wedding at the Audubon Naturalist Society’s Woodend Sanctuary. Her mother, Laura Anthony, is a wonderful artist, and she and her friend Nancy Murphy painted a guest’s name and a specific bird on each escort card to signify their table assignment. It was a labor of love, as was the attached favor for each guest: home-baked cookies and the recipes for the mother of the bride’s and the mother of the groom’s signature confections. The ensemble was both beautiful and delicious!

Another favorite was a creation we did with Jack Lucky of Jack Lucky Floral Design. For a summer wedding at a bride’s waterfront home in Easton, Maryland, we continued the couple’s color palette of citrus green, lemon yellow and white by creating a display of white crates filled with stephanotis blossoms and lemons pinned with leaf escort cards, which were calligraphed in a whimsical font by Kathryn Murray.

For another recent Pineapple wedding, the couple commissioned Nancy Howell to illustrate the event floorplan and calligraph the guest names and table numbers on separate sheets of paper, which were then sewn on a burlap-covered board with red yarn. The couple can also frame the drawing as a special memento from their wedding day.

Sweet Dreams

2009-10-16T12:15:00.003-04:00

by Elizabeth Duncan

Last Month I had the incredible opportunity to channel my inner Amy Atlas and design and produce a fabulous dessert bar for one of my wedding clients. Of course, we had a huge advantage in that the mother of the bride owns a local bakery and put herself and her staff at the whim of our creativity. We took our inspiration from several places, including pictures we found in magazines and on blogs, the bride’s navy, yellow and white color palette and subtle nautical motif, the quilted butter yellow linens we had chosen for the dinner tables and, of course, the favorite confections of the bride and groom. The final display was beautiful, whimsical and delicious!

Some of the inspirations for the dessert bar:

Photos courtesy of 1) Elegant Bride, 2) InStyle Weddings and 3, 4) Martha Stewart Weddings

My sketch of the final concept:

Assembling the dessert bar at the event:

Dessert bar sketch and photos by E. Duncan

My Anton Ego Moment

2009-10-14T16:14:00.000-04:00

by Allison Jackson

Recently I had what I’ve come to call my “Anton Ego moment.” For those of you familiar with Disney Pixar’s hilarious animated adventure Ratatouille, you know what I’m talking about. For those of you who haven’t seen the movie, a brief explanation…

In Ratatouille’s version of the Paris food scene, Anton Ego is a perpetually grouchy and jaded restaurant critic feared by all and widely known as “The Grim Eater.” Ego decides he will review Gusteau’s -- once the culinary juggernaut in Paris, but now a restaurant quickly losing its luster and reputation.

A classic Ego quote from the movie occurs when he tells chef Linguini (and Linguini’s secret helper, Remy the rat) that he will be reviewing the restaurant.

“I don't like food, I love it. If I don't love it, I don't swallow.”

www.kidstvmovies.about.com

Ego returns the next night and is served Remy the rat’s brilliant version of the humble peasant dish, ratatouille. Ego looks at his plate curiously, takes one bite and freezes. He suddenly is transported back to his childhood days when his mother prepared the same dish in the south of France. All of Ego’s cynicism is washed away, and he sheds one solitary tear of joy.

www.ultimatedisney.com

Well, I’m not exactly the critic Ego is, but I attend my share of catering tastings -- and while always appreciative of the opportunity to be part of a tasting, let’s just say a person can only eat so many filet mignons and potatoes anna. That’s why I was so blown away by a recent tasting at Occasions Caterers.

I was at Occasions to participate in a tasting of the suggested wedding menu for Brook and Brian, a couple who will soon be relocating to Costa Rica. Eric Michael and Joel Wolke of Occasions custom-designed a fabulous, original, and intentionally unfussy menu of island-spiced pulled chicken with masa, black beans and rice and the best sweet plantains I think I have ever had. But not even the plantains prepared me for what would happen next. I was passed a platter of gorgeous late summer vegetables, a mix of kabocha squash, green beans and shiitake mushrooms. Just as I was serving myself some vegetables, I noticed they seemed to have been tossed in a sunflower seed vinaigrette. I took a bite and nearly dropped my fork.

Just like Ego, a deeply embedded food memory transported me back to my early childhood, and it was a surprisingly emotional moment for me. The chef at Occasions had served up nearly the same dressing my mother used every time she made a salad for our family. And that was pretty much every day of my young life.

Below my mother participates in a photo shoot for Better Homes and Gardens (1978), surely pretending to make the salad with sunflower seed dressing.

And also a few test Polaroids from another BHG photo shoot (circa 1976) – these featuring my mother and younger brother. As I got older, my brother became part of the reason sunflower seeds remained around. He grew up to be a baseball player, and munching sunflower seeds was a dugout ritual.

Getting back to the dish created by Occasions…even if you take away my personal connection to the sunflower seed vinaigrette, this roasted vegetable salad is the perfect addition to any fall cocktail buffet. It’s chock full of healthy stuff, colorful and delicious! Consider calling Occasions – as I did last week – and having them prepare it for you next time you are entertaining and need an impressive side dish. Or visit your local farmers’ market over the weekend, pick up whichever seasonal vegetables look good to you, roast the vegetables and toss them in this simple vinaigrette. Then sprinkle with roasted sunflower seeds. The salad will taste equally great served warm or at room temperature.

Melissa’s Dressing (recipe courtesy of my mother)

½ cup sunflower oil or good quality olive oil

Juice from one fresh lemon, about 2 tbsp.

Kosher salt to taste

Freshly ground pepper to taste

Roasted sunflower seeds

Whisk the oil into the lemon juice gradually, in a slow stream. Salt and pepper to taste. Toss vegetables or leafy greens in dressing, and sprinkle with sunflower seeds.

Ladylike Chic

2009-10-06T10:57:00.002-04:00

By Allison Jackson

Between Michelle Obama’s interpretation of First Lady power dressing and the gorgeous costume design on the insanely watchable AMC series Mad Men, these days I can’t escape finding myself so drawn to everything retro ladylike.

So… when I sat down at the computer a few weeks ago to peruse the new collections offered by all the best wedding gown designers, I stopped when I got to Amsale’s Calista gown. I couldn’t stop looking at it. It’s so simple and ladylike, yet so striking. It reminded me of something my fashion-forward mother would have worn in the 50s, but it also reminded me of the style of some of my favorite Pineapple brides.

Cate is one of those brides. She was married a few years ago, before Michelle Obama began to be photographed so often wearing double strand pearls and sleeveless sheaths. But like Mrs. Obama, Cate has impeccable style. She resembles Grace Kelly, both in her appearance and in the way she carries herself. And in her very well-mannered way, she wrote me probably one of the nicest thank you notes I have ever received. Not only were her words so genuine and well expressed, but she also took the time to personalize the notecard with pretty sketches of her favorite wedding details. How thoughtful and how truly ladylike.

Cate’s wedding style absolutely suited her personal style. I fell in love with the outfit she selected for her bridesmaids – a flouncy party skirt paired with the perfect white blouse and double strand pearls. Cate turned a retro look into something distinctive and fresh.

It’s a minor detail, but I also loved how Cate changed into a proper going away outfit. Notice the lovely sheath dress and effortlessly wrapped Hermes scarf.

Another recent bride who embraced retro ladylike style as her wedding look is Lizanne. Elizabeth had the fortunate opportunity to work with Lizanne, and since the time the pictures became available, I have not stopped appreciating this bride’s choices in wedding style. Lizanne’s style was feminine, formal and subtly retro. She selected a regal palette of matte gold and sophisticated pastels – perfect for the grandeur of the Cosmos Club, which served as the reception venue. One of my favorite details from Lizanne’s wedding was the impressive tower of champagne coupes styled by Elizabeth with the help of Liz Waylan at DC Rental. I love the choice of the sheer organza linen atop the wrought iron table. So dreamy.

The inspiration board below features images evoking retro ladylike style, including the aforementioned Amsale gown, as well as photos from both Cate and Lizanne’s weddings. Enjoy!

First Row: Lizanne’s wedding cake by Sylvia Weinstock (photo courtesy of Lynne Brubaker); response card from Ceci New York; jeweled pumps from Southern Weddings; living room designed by Amelia Handegan from Southern Accents

Second Row: Cate’s bridesmaids (photo courtesy of Lynne Brubaker); gown by Amsale; Lizanne’s needlepoint ring pillow (photo courtesy of Lynne Brubaker)

Third Row: Lizanne’s bridesmaid’s bouquet designed by Dragonfly (photo courtesy of Lynne Brubaker); Grace Kelly at the Academy Awards in 1956

Fourth Row: Limoges porcelain plate by William Yeoward; Lizanne’s champagne tower (photo courtesy of Lynne Brubaker); pink satin clutch by Franchi; Hermes silk/cashmere shawl

Snappy Happy Hour: Lift Your Spirits and Celebrate Fall

2009-10-02T10:27:00.004-04:00

By Jenna Allen

As temperatures begin to drop outside, my taste for dry rosés, cold citrusy Hefeweizens and icy vodka cocktails shifts to richer, full-bodied cabernets, darker nuttier ales and mixed drinks made with my all-time favorite spirit, smoky sweet bourbon. Bourbon is considered “America’s Native Spirit” and I think Autumn is the perfect time to enjoy it. With its rich layered flavors and toasty finish, it seems a perfect match for crisper days and chillier nights.

One of my favorite cocktails is the sidecar, which is traditionally made with brandy. I recently sampled it with bourbon and was delighted to discover this new twist on a classic. Purists insist that this drink must be served up in a sugar-rimmed martini glass. Instead, I suggest slipping a few ice cubes into a sugar-rimmed Ball Mason jar and serving the cocktails to your friends at your next fall bash. This is a fun and casual way to celebrate the new season.

Perfect Bourbon Sidecar (Adapted from The New York Times “The Pour”)

First, assemble the necessary equipment and ingredients. You’ll need:

A shaker
A Ball mason jar
A lot of ice
A shot glass
A lemon reamer or old school glass juicer

A strainer
A saucer of sugar
1 ounce freshly squeezed lemon juice
1 ounce good bourbon (I like Basil Hayden’s or Knob Creek)
1 ounce Cointreau

Fill the shaker all the way up with ice and put it in the freezer. Cut a lemon in half and use it to wet the rim of the mason jar. Stick the rim in the sugar and swish it around until lightly sugared. Juice the lemon through the strainer and into a shot glass. Grab the shaker and pour in the juice, a shot of bourbon and a shot of Cointreau. Put the lid on, hold on tight and shake the heck out of it. Place ice in mason jar (cubes are fine, but crushed is even better). Fill your glass up. No garnish, just drink it.

Oktoberfest

2009-10-01T22:21:00.001-04:00

by Elizabeth Duncan

To celebrate the start of Fall, I’m throwing an Oktoberfest Party. The first Oktoberfest occurred in Munich, in October 1810, to commemorate the marriage of Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen. Today, it is one of the most famous events in Germany and the world's largest fair, with some six million people attending every year for a smorgasbord of food, beer, and entertainment.

Courtesy of www.oktoberfest.de

When my family lived overseas, we had the opportunity to go to many fests in Germany. My brother and I would sport the local dress, eat gobs of delicious roast chicken, candied nuts and pretzels, sing with the oom-pah band and ride the carnival rides.

Then in college, when I was back-packing through Europe, one of the top places on my list was a beer garden in Munich – who wouldn’t love huge mugs of beer, al fresco dining, and singing soccer chants with the locals?!

I have a tiny apartment downtown, not a huge tent or beer garden, so it won’t be quite like the official celebration. Here is my recipe for a great Oktoberfest:

A sampling of some of the best German beers – including Spaten, Beck’s, Paulaner, Franziskaner. Plus, some Riesling for the non-beer drinkers.

Photo courtesy of Sugarzine

A collection of German and Austrian beer glasses that have been “picked up” over the years.

Some hearty German fare, including Fest Chicken, assorted wursts (sausages) and chocolate pretzels.

Photo courtesy of Smitten Kitchen

And, of course, it wouldn’t be Oktoberfest without the chicken dance.

But, the most important ingredient, great company!

Prost!

The Wonderful World of Etsy

2009-10-01T12:06:00.002-04:00

By Liza Tanner

I was recently introduced to Etsy.com, and if you haven’t already discovered this online gem, then I highly recommend checking it out. It’s my kind of treasure hunt. The website is a seemingly endless but very well organized online flea market full of unique items of all varieties and prices. Or as the owners describe it: “your place to buy and sell all things handmade.” The site is overflowing with handmade pieces that will bring that special something to your outfit, your table, or your home!

At first I was overwhelmed by the enormous selection on the site, but then I discovered that by clicking on “Gift Guides” at the top left of the homepage, I was directed to a selection of the Etsy staff’s favorites in an assortment of categories, from “Artful Entertaining” to “Equestrian Prep” to “Make A Statement” and more. The guides made sifting through the site much easier.

One of my favorite finds is this peacock fascinator, which will be the perfect accessory for styling up my little black dress.

Found in the “Paper Goods” category, these butterfly place cards will provide a delicate touch to an upcoming Pineapple wedding.

I searched for “linens” and came upon these sky blue napkins, which would be perfect for hosting a Sunday brunch on the patio. I also clicked on the seller, LinenMe’s “shop,” and she creates the most beautiful linen tablecloths, scarves and more!

These are just a few examples of the treasures that I have found on Etsy. Happy perusing!

Napa Style

2009-09-28T11:39:00.000-04:00

By Allison Jackson

Thanks to a referral from my good friend Rickie Niceta at Design Cuisine, I found myself in the very fortunate position of being hired to help plan a Napa wedding weekend for a lovely couple from Dallas, Tracie and J.W. I had not worked in Napa before, but it was a homecoming of sorts for me. I was born in San Francisco, and my grandparents lived in St. Helena for a time. Planning this wedding was such a special opportunity to revisit childhood memories, not to mention see how the area had changed and just how entertaining happens in Napa.

And here is what I learned…Besides the beautiful vistas, immediate access to rare cult wines and unparalleled focus on all things culinary, Napa is serviced by some of the most cutting edge vendors in the industry. By way of example, we hired Paula Le Duc Fine Catering as the caterer. No matter what kind of crazy request I threw at their staff, I couldn’t get a “no, we can’t do that” response.

Can you double decant all bottles of wine? Check.

Can you fashion a cocktail hour in a wine cave, involving absolutely no heating of food? Check.

Can you custom design a five course menu paired with incredibly rare wines you will have no opportunity to taste and then prepare that over-the-top meal in a galley kitchen? Check.

Pretty incredible.

The other thing I loved about working in Napa is that because there is so much natural beauty everywhere you look, the entertaining style is very relaxed. There is tremendous attention to quality and detail, but the overall Napa look is very natural, organic and informal. And someone who gets that is Kathleen Deery. Kathleen Deery is a supremely talented floral designer based in San Francisco. She blew me away from moment one. Kathleen has this ability to size up a client’s taste, assess the venue and on first try absolutely nail a look that is so spot on, it requires no adjustments. Her look for Tracie and J.W.’s wedding was based on a pale pink and ivory color palette, with touches of rich eggplant for originality and sophistication. At long rectangular dinner tables, Kathleen used fragrant free peonies, passion flower and natural grapevine to meet J.W.’s one floral request – that the flowers not conflict with the sensory food and wine experience. The overall effect was at once so intentionally styled and artful, yet so effortless in feel. So Napa.

Below are some of my favorite images from the weekend.

Starting with… Bluegrass and Texas BBQ at Meadowood. And for those of you who don’t know Meadowood, a party there almost always involves croquet on the lawn in dress whites. We just added in colorful cowboy hats for some Texas flavor!

Next up… a wine tasting and make-your-own rustic pizza party at the St. Helena warehouse of wine experts Stefan Blicker and Corey Pierce. Stefan and Corey set up the wine, and Stefan’s wife Joanne set up everything else. It turns out Joanne just happens to work for Knickerbockers Catering, and Knickerbockers just happens to have a state-of-the-art brick oven that turns out rustic pizzas in less than 2 minutes. Why doesn’t every catering company have one of those??

And then onto the wedding…

All guests were transported via limousine caravan from the Villagio in Yountville to Hall Rutherford. Hall Rutherford is an operational winery as well as the private residence of Tracie and J.W.’s friends, Kathryn and Craig Hall. This property is exquisite in every way, and the view is absolutely breathtaking.

The ceremony was held near the residence in front of a gorgeous sculpture and surrounded by Rutherford’s legendary Sacrashe Vineyard and hillside beauty.

After the ceremony, the party got started with cocktails in the wine cave. The cave features an incredible chandelier comprised of 1500 Swarkovski crystals and is meant to represent the intricate root system of a grapevine. Absolutely magical! Guests were then invited for dinner on the terrace, timed just as the sun was setting. The Martini Brothers Band provided Sinatra tunes as guests were treated to the likes of hand cut papardelle with truffle butter and Liberty Farms duck breast with pickled bing cherries. And lucky for us…Perfect Endings – celebrated cake design company to many a Hollywood star – just happens to be located in Napa and was there to provide the wedding cake. You know you are working with a fabulous cake company when a simple white chantilly cake is so exquisite, even a wedding planner can’t stop eating it.

Finally… the night ended with an afterparty set in the winery’s tank room. The sleek, stainless steel tanks worked perfectly as décor for a cool, hip late night lounge. Equally cool and hip DJ Walter Vela of Oye Productions provided the music and kept guests dancing until the wee hours.

All photos courtesy of Jennifer Baciocco. Her photos speak for themselves, and Jennifer couldn’t be a sweeter, more professional and hardworking event photographer. Mille grazie Jennifer!!!

Trend: DC Caterers Go Local

2009-09-28T10:46:00.011-04:00

By Jenna Allen

Residents of the Washington metropolitan area are frequently trendsetters in adopting environmentally friendly changes in the way they live. One of the current trends involves the use of locally produced food products. Currently, the metropolitan area boasts some of the most innovative farmers’ markets in the country. These days a visit to one of the fifteen plus markets found throughout the region could mean rubbing elbows with the likes of José Andrés (of Jaleo and Zaytinya fame) or even Michelle Obama, not to mention other capital city celebrities who just can’t resist the allure of local produce. With a surge in excitement about supporting local growers and producers, it has become apparent that sustainability is not just a buzzword. For some, buying from local growers has become the motivation for a completely new outlook on how to think about acquiring and preparing food.

Locavore groups are helping to generate what is being dubbed the local food movement in this country and in numerous countries throughout the world. Though the accepted definition of a locavore is an individual who seeks out locally produced food, many locavores have put a finer point on this definition and try to consume food that has been produced within a narrow geographical area, such as within a 50, 100, or 150-mile radius. One of the main arguments for becoming a locavore is to promote sustainability. Less need for environmentally deleterious transportation and processing make locally grown goods more attractive.

This increased interest in locally-produced goods prompted me to ask how the principles of the local food movement are being applied on a larger scale in catering. To find some answers, we contacted two of our favorite catering companies to work with, Alison Fisher at Main Event Caterers and Steve Dunn at Well Dunn Catering.

Pineapple Productions: In the last year, have you seen your clients’ interest in locally-sourced menus increase?

Main Event: Interest has dramatically increased over years past starting in 2008. There is a lot more demand for information on pricing and availability but we are finding that it is not turning into actual purchases. Most clients that end up buying locally sourced products from us are green/environmental companies, environmental lobby groups, animal rights groups, or themed events. We propose locally sourced options when possible and, as an alternative, we also suggest organic products, which can reduce costs by almost 50%. This has been a more popular choice by our clients.

Well Dunn: There has been a substantial increase in interest concerning locally-sourced and organic menus, in particular with weddings who are looking to “go green.”

PP: Farm-to-table, which some individuals describe as eating food grown within a 100-mile radius, has become a popular term in the culinary world and is often a misleading claim. Many times it is nearly impossible to source within such a small radius chefs are forced to source beyond their “local” farms. How difficult is it to source entirely locally in this region?

ME: It is rather complex. The local farms that can meet our demand stretch well beyond the 100-mile mark, forcing us to recognize a 200- 400-mile radius as local to increase the supply and variety of product and the quantities that we need. To complicate matters the catering equation requires that we have 100% supply of the contracted menu. Mainline distribution guarantees a consistent supply whereas local farms in many circumstances cannot guarantee availability and or exact quantities. Sometimes these restrictions on availability require us to order from several farmers at a time if possible. Since most of these products are perishable, we work on an average of a 24-hour window of delivery to plate so without reliable quantities we compromise the quality of our events. Restaurants have the flexibility of selling dishes until they run out or even to pull off ingredients from daily menus when faced with variable deliveries. In catering we have a contractual obligation to provide as promised at a specific time and date. Without iron-clad control over the supply chain we leave ourselves vulnerable.

WD: Well Dunn has been sourcing produce locally for almost twenty years as I have had a particular interest in the farming community of Rappahannock County. Many more items have been available during that time, especially poultry and dairy products and now we are starting to look to local farms for lamb and beef.

PP: Seasonality of certain ingredients is bound to affect the availability. Is there a certain time of year where it is simply impossible to source a menu that uses all locally-grown (within 100 miles) ingredients?

ME: A 100-mile “locavore” menu can be achieved all year round but is limited so our clients need to be flexible. We could easily do a 50-person event in mid January and create a winter menu of bison, winter greens, beets, oysters etc. But try to do the same menu for a group of 500 and we run into supply issues. The larger the event, the more difficult it is to achieve. For the DC catering industry it is feasible but not practical and potentially not profitable.

WD: Seasonality is a challenge, so we work with farm schedules to try and sell products available at the time of an event. Today I had a tasting for a wedding in May and I incorporated ingredients such as asparagus and strawberries, letting the client know that local sourcing should be available at the time of the wedding. I think it actually makes menus more interesting to work within the parameters of the seasons. I just wrote a menu for a dinner in November using locally grown “sweety pie” squash and serving it with a tiny grilled cheese Panini made with local cows milk cheese

PP: How much of a cost difference is there between a locally sourced menu and a standard menu? Can you plan an affordable menu for a client that uses all locally-grown ingredients?

ME: A locally sourced menu adds an average of 100% to the cost of the menu and can limit the clients’ choices. Size of the event is also a factor, 100 vs 1000. So for example, it would be almost impossible to source fresh tenderloins of 60 heads of cattle at any one given time. Furthermore, the local farmer is currently set up for retail distribution to CSA’s [Community Supported Agriculture], farmers’ markets, and drop zones - not wholesale, so the discounts we receive are minimal or non-existent and are passed on to the client.

WD: Cost is a major difference using local ingredients, but I think many people would rather pay the same price and serve a fricassee of locally raised free range roasted chicken served over a polenta cake made with locally milled corn, than a piece of beef from a cattle lot.

PP: Why do you think the local movement and the increase in self-dubbed locavores have become so popular? Do you think sustainability is the main goal? What do you think are the other reasons contributing to this movement?

ME: Locavore is an outgrowth of the environmental consciousness that has made recent inroads into our society. This momentum has gained popularity because people are much more receptive to health and environmental concerns and understand the added benefits of local and organic farming.

WD: The urban farmers’ markets have brought a huge awareness to people of local farms offering different and delicious foods that can’t be had in major grocery markets. People want to feel connected and nourished by what they eat. So I think sustainability is certainly a concern, but I think there is an emotional component to eating food that you know was sourced locally.

PP: How has your business been affected by the local movement?

ME: We are much more attuned to the growing demand and in turn are developing the channels of distribution by supporting local producers and businesses.

WD: We have been affected primarily by promoting local menus that we feel are different and unique to appeal to a more sophisticated culinary audience.

PP: How has your business made efforts to become more environmentally-friendly?

In addition to an advanced recycling program and the use of solar energy in their offices, Main Event offsets the amount of energy used from Dominion Power by purchasing energy from a wind farm. This energy is funneled to the “grid” and reduces the company’s reliance on non-sustainable energy. The company also purchases carbon offsets to mitigate the effects of fuel emissions from their delivery trucks and from employee cars.

WD: We were among the first caterers to create a complete recycling program both in house and on job sites. We also have an energy consumption plan that follows the amount of energy consumed (using programmable thermostats and zone energy use) to match our sales goals so we have reduced overall energy consumption as we have increased sales, which is not an easy feat! We are also installing a $5000 roof top photo solar unit on our sales office so hopefully we will be energy neutral there in the next year!

As far as food goes, we strive to use local products and have actually worked with one farm with ideas for product development.

PP: What changes to your business do you anticipate in the future as a result of this increasing interest in eating locally-grown ingredients?

ME: We are continually seeking out new producers and supporting their operations by purchasing their products. In some instances we have converted a percentage of our purchasing from mainstream to local, such as in dairy where we have shifted 25% of our purchasing this year (50% more expensive to us). We believe through simple economic demand the markets will shift over time to improve availability, cost and supply of local products. We are excited to take our part in supporting this burgeoning marketplace and shifting away from large agribusiness.

WD: I think all caterers will continue to develop menus using specific local ingredients as eating local foods has become more than passing fashion. With the popularity of authors like Michael Pollan films such as Food Inc going mainstream I think the appreciation of local foods is becoming part of American culture in the same way it has been in Italy for several centuries.

There is every reason to believe that caterers in the Washington metropolitan area will continue to adopt new strategies to increase the use of locally produced products and improve their environmental practices generally. One of our other favorite caterers, Occasions, recently held a party which focused primarily on local sources. At the party local flowers from a sustainable farm were used for décor and food was sourced from local farms through the organization Fresh Farm Markets, which recently opened a farmers’ market steps from the White House. In response to the increase in interest of sourcing locally, local food producers are likely to make the availability of their products more predictable and priced more competitively. The final product will be partygoers who know that they are having a good time and, at the same time, know that they are improving the environment.

Eating and Shopping Through England

2009-09-25T15:51:00.001-04:00

By Elizabeth Duncan
Having lived in the English countryside for four years as a child, England holds a special place in my heart. This summer, my mother and I decided to escape the D.C. heat and go back to some of our favorite places in England, as well as to visit a few sites inspired by art, literature and film favorites.

We started our trip in Harrogate, a town we lived near in North Yorkshire. Harrogate is most well-known as a spa town, with historic baths dating to the 17th century. To me, though, the number one thing to do in Harrogate is eat at Betty’s Tea Room. I could eat every meal, every day at Betty’s, and I often do because it is one of those places that never changes and never disappoints. My “usual” order consists of Yorkshire Rarebit (toast with lots of melted cheese) with heaping spoonfuls of their AMAZING tomato chutney and a pot of Betty’s Tea Room Blend tea. I am so obsessed with their tomato chutney and tea that I regularly order boxes of them from Betty’s By Post.

Next, we went to Derbyshire to tour the beautiful, historic Chatsworth – the home of the Duke and Duchess of Devonshire. I had recently read Amanda Foreman’s biography about one of Chatsworth’s most famous residents, Georgiana Spencer Cavendish, who was the wife of the 5th Duke of Devonshire, a friend of Marie Antoinette, a fashion trendsetter, a political advocate and an ancestor of Diana, Princess of Wales. The house and grounds have been featured in several films, including as Mr. Darcy’s Pemberley in the 2005 film production of Pride & Prejudice. I found this herringbone and plaid riding coat at TopShop. Wouldn’t it be perfect for riding through the flowering poppy fields with my own Mr. Darcy?!

We then drove through England’s beautiful countryside on our way to Cornwall and the charming sea-side town of St. Ives. St. Ives has been a draw for artists since the early 1900s because of its endless supply of breathtaking beach scenes and its unique quality of light. I was inspired to buy this nautical striped tunic from another of my favorite British stores, Warehouse. My mother is an artist and I like to dabble, so we spent our days capturing the scenery with brushes and cameras. On our second night, we discovered Alba Restaurant on the main promenade - they have INCREDIBLE fresh, delicious seafood and stunning local artwork.

Our trip came to an end in London, where the shopping, eating and people-watching were at their usual heights. I’m super excited about this lovely fascinator that I found at Miss Selfridge and this perfect little black dress by Ted Baker to bring a little extra something to my event wardrobe. By far the highlight of our time in London was our dinner at Yauatcha, the new Michelin-starred dim sum restaurant from Alan Yau, the talented restaurateur behind Wagamama (which, incidentally, will be opening in my neighborhood in DC in 2010). The dim sum was delightful, the pastries combined unique flavors and looked like pieces of sculpture, the décor was tranquil and contemporary and, seriously, I had one of the best cocktails ever – a citrus martini featuring passion fruit juice. To top it all off, Leonardo DiCaprio was seated two tables away from us!

Back in D.C., things are full swing with a busy fall season. Thankfully, here are just a few ways we can all enjoy a touch of Britain right here in D.C. - throw a tea party for friends or enjoy the high teas offered at the Washington National Cathedral or the Hillwood Estate and Museum; some tasty eats at CommonWealth, a new gastropub in Columbia Heights; see As you Like It at the Sidney Harman Hall.

Photo credits: 1. Betty’s, 2. Betty’s By Post, 3. Flickr-DanLewry, 4. Elizabeth Duncan , 5. TopShop, 6. Elizabeth Duncan, 7. Warehouse, 8. Alba Restaurant, 9. Elizabeth Duncan, 10. Elizabeth Duncan, 11. Ted Baker, 12. Lavendermoon.co.uk, 13. Flickr-Boxbuilder, 14. Flickr-Issarocks

Dream Wedding

2009-09-18T11:44:00.000-04:00

By Liza Tanner

I have my dream job. I get to spend my time dreaming up, planning and attending fabulous parties and weddings. It’s a hard life, but someone’s got to do it!

One event that I would love to plan is a sophisticated, formal, black and white wedding, with a splash of color. Black and white décor always creates elegant and timeless ambiance. The addition of one bright color -- in this case watermelon pink -- adds a touch of fun girly romance totally appropriate for an uptown evening wedding.

I fell in love with the black and white damask pattern featured in these invitations from the Papeterie. This pattern is so transferable to other aspects of a wedding -- table linens, wedding cake design, graceful throw pillows on an outdoor seating vignette... the possibilities are endless! Throw in caviar spoons with vodka sips and a society orchestra playing Sinatra tunes under an architectural clear tent. I would hang vintage chandeliers from the ceiling to add in more sophistication. The bride would dance the night away in the ultimate watermelon pink Louboutins and send guests off with hand packaged black and white French macaroons before making a getaway with her groom in an antique Bentley. Perfection!

First Row:

The Invitation: Papeterie
The Cookies: Karen Tran Florals photographed by Darin Fong Photography on Southern Weddings
The Dress: Desiree by Christos
The Cake: Diann Valentine of TNT’s Wedding Day on InStyle Weddings

Second Row:
The Caviar: Martha Stewart Weddings
The Shoes: Christian Louboutin Red Nooka Satin Pumps

Third Row:
The Table Setting: Glenn Certain Studio photographed by Agnes Lopez on Southern Weddings
The Bouquet: photo courtesy of Andrew Reilly Photography for Pineapple Productions

The Car: photo courtesy of Lynne Brubaker Photography for Pineapple Productions
The Lounge: Jose Villa Photography on Green Wedding Shoes

Welcome!

2009-09-17T10:26:00.000-04:00

Welcome to the Pineapple Productions blog, Pineapple Post! Pineapple Productions is a boutique event planning company based in Washington, D.C., that specializes in social celebrations, such as weddings, mitzvahs and corporate parties. We believe that entertaining, whether a relaxed dinner for two or an elaborate wedding for more than 200 guests, should be personal, thoughtful and inspired by what you love. We are surrounded by an abundance of inspiration in our daily lives, from our home life to the city streets, from the places we visit to our childhood memories. Mostly, we are inspired by the people in our lives who encourage us to do what we love and to live passionately every day. We hope that by sharing some of the things that inspire us we can not only share a piece of ourselves, but we can also introduce you to new ideas for hosting your next gathering or event.