Fall is here. And no, it is not the cooler weather, the leaves changing or the multiple yellow school buses crowding my drive to work that tells me…it’s the phone. The Fall brides are calling.
Every year I am astounded by the level of beautiful fall weddings that are about to unfold at the Coronado. Gone are the soft sherbert tones of Spring and Summer and enter the deeper, richer shades of Fall and Winter. Chef Patrick and the Coronado Culinary Team have been cooking up some major goodies in the old kitchen the past month. Everyday I can smell the rich herbs, spices and fall vegetables simmering, the fall wedding cake samples baking and I can watch my dream of a 29 inch waist get crushed like wine grapes.
I need 2 weeks at Club Slenderella and never enter the Coronado kitchen again.
Fall brides have many options to make their event stand out in the crowd. The best advise I can give you is to not “fight” the season. You do not neccessarily have to use harvest tones in your color scheme, but realize that flowers in those tones are what is in profusion, lovely and available. A warm first course is a unexpected treat for guests and very appropriate to the season…think about a soup, a pasta or a risotto for a first course alternative. And what is with St. Louis brides and the white wedding cake. Yeek! I am glad that my Coronado brides want something heavenly and dessert-like and are not afraid to try new flavors. Remember, you cannot please everyone. You can only please yourself!
I will tell you that from a design stand point, colors this year are gorgeous. From pumpkin orange to cognac, coffee, brick, rust, mustard, eggplant, moss, turqouise and cobalt, Coronado brides are turning on the glamour. For all you 2007 brides, take note of how this is done and why.
We simply want you to have an experience of a lifetime…fabulous catering and event specialist included.
Rob
