the wedding planner
{ Kananaskis Confection }
Thursday, July 17th, 2014 | trends, weddings | No Comments
A lovely indoor garden party for TBT:
We absolutely LOVED how this ballroom turned out…it was truly scrumptious. The tables were colour blocked – soft pinks, soft lavenders and soft greens…everything was very soft & ethereal and the overal effect was a gorgeous garden fete brought indoors.
During the ceremony several dear congregated right behind the couple…it was so sweet…and seems like a very good omen!
The cake was yummy inside & out…it was so pretty and really epitmozed the overall feel of the space. mmMMmmm…
{ a room with a view }
Thursday, July 10th, 2014 | trends, weddings | No Comments
Another favorite for TBT:
This wedding had a very juicy colour palette of turquoise, teal and apple green. For the ceremony it was punctuated with a pattern of coral rose petals down the aisle which perfectly matched the bridesmaids dresses. With the magnificent view of the lake and the tempestuous skies, simple was all that was required for a truly memorable ceremony site.
The very moment the bride signed the marriage license there was a great clap of thunder and it started to rain. The groom was thrilled with the timing…he told me now he’s got a great story for the rest of his life!
Cocktails managed to be both cozy & elegant – and the two signature cocktails were a huge hit.
Some well-placed uplighting can really make a huge difference. The alternating green + blue on the columns surrounding the guest tables both accentuated the colour palette and delineated the room.
I made sure the bride and groom had a great view of the lake…but with such amazing vistas from every angle, it didn’t really matter where you were seated in this beautiful space. The details were kept quite clean and chic. Centerpieces of granny smith apples and green hydrangeas and orchids, teal runners and green napkins, our ubiquitous custom wedding day printing and a ton of candlelight.
The custom glassine bags were so cute…the candy buffet was a huge hit…guests started raiding the candy buffet before dinner was even finished…sour gummy worm anyone?
{ pretty as a peacock }
Thursday, July 3rd, 2014 | trends, weddings | No Comments
Here’s another #TBT…enjoy!
Here is a 10.10.10 wedding that was 16 months in the planning and 10 years in the making…Erin + Devlin are an awesome couple that decided to get married on their tenth anniversary of dating. At various stages they thought they’d get married in Jamaica or India, but in the end decided to get married in Calgary so all their friends and family could attend.
The peacock feather was our inspiration….which gave us a sumptuous colour palette…coppers, teals, browns and greens.
The bride walked down the blue aisle runner (with copper monogram) in her fabulous teal shoes. The bridesmaid wore navy and the maid of honour wore chocolate brown. The groom, best man, and father of the groom wore very stylish brown tuxedos.
Deep Blue Sea martini anyone?
The seating chart, menus, table numbers, candy buffet sign, photobooth pix, martini luge, and dance floor gobo all bore their custom wedding day logo with touches of damask & a peacock feather….pretty!
The head table was adorned with teal & brown damask which was reiterated on the cake.
{ to destination or not to destination…? }
Friday, October 12th, 2012 | etiquette, media, Q&A, Uncategorized | No Comments
ORIGINALLY PUBLISHED IN THE CALGARY HERALD, IN LISA HANSLIP’S COLUMN “I DO, BUT DON’T…”
Q. My fiancée and I can’t quite decide what to do about our wedding. She is the youngest of 10 kids and her immediate family alone now numbers about 52 people, not to mention all the cousins and aunts and uncles. I have three siblings (all married with kids), countless aunts, uncles and cousins, and my parents are both re-married. By the time we actually start inviting all of our friends our guest list will be huge. We’re actually considering a destination wedding because we know very few of them could afford to attend, but we’re not sure we’d be happy with this decision. What should we do?
A. The guest list can be one of the most stressful parts of planning a wedding – even without such an expansive family tree. Destination weddings are increasingly popular for many reasons. Although thinning out the guest list often falls near the top of the list, it’s not the best reason to run off to the islands to get married.
“Is there really a bad reason to get married barefoot on the beach at sunset?” you ask… Actually there is. It really depends on what you want to remember from your wedding day – the pool boy bringing you a Mai Tai in a coconut as soon as you say “I do,” or that your family was there to share it with you.
Destination weddings can be wonderful if you choose a place that has particular meaning to you as a couple. Many resorts do a lovely job with weddings, however most of the time it’s a crap shoot what kind of officiant, flowers and photographer you’ll end up with, so do lots of research before you choose a location. You also want to look into residency requirements – some islands require you to be there several days before you can get a marriage license.
If you do decide to opt for a destination wedding to avoid feeding all 52 of your fiancée’s immediate family (yikes!), just make sure you do a good job of selling them on your penchant for fruity umbrella drinks so no one gets offended. Aloha!
http://www.mystylishwedding.com/store/destination-wedding/paradise-in-vellum-wedding-invitation-set
where they take the cake (pt 2)
Monday, April 18th, 2011 | media, trends | No Comments
The two women met in 2005 while studying at Le Cordon Bleu Ottawa Culinary Arts School. Pellegrino founded Cake Opera Co. soon after. “All my instructors said, ‘You should be making showpieces in Vegas,’” she says. The timing dovetailed with a growing cultural fixation on cake, evident in the emergence of the golden age of cake TV – a spawn of shows including Ace of Cakes, Wedding Cake Wars, Cake Boss, and Ultimate Cake Off. In 2009, Pellegrino asked Smith, then head pastry chef at Toronto’s Truffles restaurant, for help on a Food Network cake challenge. Within months, they were in a partnership. Grace Ormonde, editor-in-chief of the US magazine Wedding Style, was an early supporter. “I had worked with the best and thought I’d seen everything,” she says. “And here come these two women who blew me away.” Their cakes taste as delicious as they look, she notes: “That’s not always the case.”
Their custom design work, which begins at $300 and rises to $6,000, tends to focus on weddings, which isn’t surprising. Once cakes only had to be pretty, says Ormonde: “Now everyone wants their wedding to be unique. They want sculpture.”
When consulting with brides, Pellegrino asks for visuals – the dress, flowers, a brooch – then brings her imagination to bear. An opulent three-tiered, chocolate, 24K-gold and burgundy cake created for a Venetian-themed wedding last year took its cue from the invitation. “I was drawn to the envelope’s lining; it had a beautiful pattern,” she says. For the top, she created a sugar replica of the masks worn by the bride and groom.
They’ve made black and purple cakes, but Pellegrino says she loves all-white cakes, with a twist: “I like to recall that traditional wedding feeling and then there will be something on it like, ‘Whoa, where did that come from?’” Given the work required, their cakes can exist as a metaphor for the marriage to come: under the showy surface, there’s a carefully constructed infrastructure necessary to keep it all aloft. A black-and-white pirate-themed cake took 150 hours to build, says Pellegrino: “It requires the mind of an engineer.”
Creating fantasy can be a slog. Fourteen-hour workdays are common; Pellegrino and Smith do all of their own deliveries. “Street-car tracks are the bane of our existence,” says Smith, the driver. “She’s crapping her pants,” says Pellegrino, the navigator. They’re more laid-back about marketing. “We’ve taken a very non-aggressive approach,” says Smith. “The work speaks for itself.”
“Alexandria is brilliant,” says Catherine Lash, creative director of Toronto’s The Wedding Co., a wedding show producer. “You will not see anything recognizable in her designs – it’s not Martha Stewart magazine. She’s going to the opera, she’s going to art galleries.” Researching Madden’s tattoos in the tabloids offered rare lowbrow trolling, Pellegrino says: “I got to read all of these wonderful, smutty magazines.” Her favourite period is 17th century northern European still life “vanitas” paintings, whose shadowy compositions warn the viewer not to invest too much importance in mortal wealth and pleasures, a message that might be lost on people planning $100,000-plus weddings.
A playful irony percolates through Cake Opera Co.’s rococo-chic website and shop, one reminiscent of Sofia Coppola’s Marie Antoinette, the 2006 movie that reinforced the link between sumptuous pastel pastries and the woman who never actually said “Let them eat cake.” Gilt abounds. In the front window, a French guillotine slices through a retro wedding cake bleeding edible 24-karat gold. Inside the shop, antique glass cabinets are filled with macarons, meringues, marshmallows and cupcakes with names like “The Lady Pompadour” and “The Musetta.” Pellegrino laughs at the mention of Coppola’s movie. “Never seen it,” she jokes. “Don’t know what you’re talking about.” That movie fuelled the macaron trend – and resultant backlash – “a tragic story,” says Pellegrino. “It’s such a beautiful confection,” Smith explains. “But now wedding planners are saying, ‘We’re so over that.’ It’s a slap in the face.” “They’ve been around hundreds of years,” says Pellegrino. “Cupcakes have been around 50 years. So throw them to the curb!”
Cake Opera’s theatrical flair attracted Beverly Hills wedding planner Mindy Weiss, who organized Richie’s nuptials. She’d heard of them via Ormonde. Their website blew her away, she says. “I would stare at it in awe.” When Weiss learned Richie wanted a Versailles theme, she contacted them with only two weeks’ notice. “Before I knew it I received an email with the most fabulous drawing of the cake,” says Weiss. “I did not change a thing. And I always change something!” The finished cake was “amazing,” she says. “It was an art piece that the guests would walk up to and stare at.”
Gushy coverage of the wedding in People and Hello! resulted in a flurry of requests to ship, which they won’t do. “Most people can’t afford to fly us in,” says Smith.
Weiss, who plans events for people who can afford it, says she can’t wait to work with them again: “They’re perfection.” Predictably, there’s talk of a TV show. “We’re open to it,” says Smith. They’d be naturals – photogenic, funny, and smart enough to know that if Marie Antoinette were alive today, her apocryphal command would be “Let them watch cake.” ANNE KINGSTON
We’re definitely not in the same camp with the wedding planners that are over macarons…we’re a huge fan of the scrumptious French confectionary: they are delicious, come in a gorgeous array of colours, and are gluten free…what more can you ask for?!? Throw the cupcakes to the curb?…why not!
Re-reading this article makes me want to watch Marie Antoinette again…which will inevitably send to the patisserie for a wee box of macarons…YUM!
where they take the cake (pt 1)
Friday, April 15th, 2011 | media, trends | No Comments
We have long been fans of the amazing design esthetic of the Cake Opera Co. so we were thrilled to see them featured in Maclean’s Magazine.
Nicole Richie could have hired anyone to make her wedding cake. She chose Toronto’s Cake Opera Co.
LAST DECEMBER, business partners Alexandra Pellegrino and Jessica Smith flew from Toronto to Los Angeles with carry-on that was as fragile as it was weird: a sugar-modeling-paste sculpture depicting Nicole Richie, the daughter of singer Lionel, and her musician husband-to-be Joel Madden, as Marie Antoinette and Louis XVI-before the royals’ decadent reign came to its bloody, tumultuous end. Richie was decked out in a white wig, black mask and ruffly gown and splayed on a chaise longue; behind her, Madden, in a white wig and mask, presented his bride with arms out-stretched; through his jacket, the rocker’s famously inked arms could be seen, each tattoo replicated precisely.
The painstakingly detailed tableau could be seen as a biting social commentary on over-the-top celebrity culture, but wasn’t: it was the topper of the extravagant cake served at Richie’s and Madden’s Dec. 11 “Versailles”-themed nuptials.
Smith and Pellegrino, the pastry chef and designer, respectively, at Toronto’s Cake Opera Co., had transported surreal confectionary before. In February 2010, US Customs officials were bemused by a suitcase filled with sugar roses for a cake they’d be making for a Tim Burton-meets-Alice-in Wonderland-themed sweet 16 in Scottsdale, Ariz.
That party they were invited to. The closest they got to the high-security celebration at Lionel Richie’s Beverly Hills estate was the back entrance, where they delivered their five-tiered cake edged in edible 24-karat gold, created at a West Hollywood bakery taken over for the occasion.
The commission was a high point in their two-year collaboration, says the 29-year-old Pellegrino, who attended the Ontario College of Art and Design before turning to making ephemeral art with fondant and cake flour. “We still don’t believe it. It’s like, ‘We were at Lionel Richie’s house! With something that came out of this kitchen.’” It was all really hush-hush, says Smith, 28, who studied culinary arts at Toronto’s George Brown College and has worked at London’s Michelin-starred Yauatcha. “We weren’t even allowed to take pictures of our work.”
Sitting in their uptown Toronto shop in chef jackets and over-the-knee boots, Pellegrino and Smith present as confident patisserie swashbucklers. Samples of their couture cakes line one wall – one looks like blue Wedgwood china; on another, a glittery black lobster adorns an ivory tower festooned with black roses, oysters and pearls; their “ode to Canadiana” features deer and painted “birch bark” on pale green fondant. Inspiration ranges from Christian Lacroix’s 2008 collection to ‘60s chinoiserie wallpaper, which resulted in a cake painted with sumi-e style brushwork and topped with a Japanese crane. Clearly, Richie, a Tinseltown style-setter, played it conservatively.
to be continued…
destined for a destination….?
Sunday, April 10th, 2011 | etiquette | No Comments
ORIGINALLY PUBLISHED IN THE CALGARY HERALD, IN LISA HANSLIP’S COLUMN “I DO, BUT DON’T…”
Q. My fiancée and I can’t quite decide what to do about our wedding. She is the youngest of 10 kids and her immediate family alone now numbers about 52 people, not to mention all the cousins and aunts and uncles. I have three siblings (all married with kids), countless aunts, uncles and cousins, and my parents are both re-married. By the time we actually start inviting all of our friends our guest list will be huge. We’re actually considering a destination wedding because we know very few of them could afford to attend, but we’re not sure we’d be happy with this decision. What should we do?
A. The guest list can be one of the most stressful parts of planning a wedding – even without such an expansive family tree. Destination weddings are increasingly popular for many reasons. Although thinning out the guest list often falls near the top of the list, it’s not the best reason to run off to the islands to get married.
“Is there really a bad reason to get married barefoot on the beach at sunset?” you ask… Actually there is. It really depends on what you want to remember from your wedding day – the pool boy bringing you a Mai Tai in a coconut as soon as you say “I do,” or that your family was there to share it with you.
Destination weddings can be wonderful if you choose a place that has particular meaning to you as a couple. Many resorts do a lovely job with weddings, however most of the time it’s a crap shoot what kind of officiant, flowers and photographer you’ll end up with, so do lots of research before you choose a location. You also want to look into residency requirements – some islands require you to be there several days before you can get a marriage license.
If you do decide to opt for a destination wedding to avoid feeding all 52 of your fiancée’s immediate family (yikes!), just make sure you do a good job of selling them on your penchant for fruity umbrella drinks so no one gets offended. Aloha!
http://www.mystylishwedding.com/store/destination-wedding/paradise-in-vellum-wedding-invitation-set
chocolate-dipped honeymoon
Monday, March 28th, 2011 | travel | No Comments
I’m always a fan of anything that involves high quality dark chocolate. In fact, part of my 3 1/2 week honeymoon in Italy included a visit to the Perugina chocolate factory, a night in the Etruscan Chocohotel, and a six-course tasting menu – each of which included chocolate. So when I heard about this new, oh-so-fabulous resort in St. Lucia, I knew I had to find out all about it.
Hotel Chocolat is the brainchild of two British chocolatiers, Angus Thirlwell and Peter Harris .
On this 140-acre, 18th-century plantation, you can learn the entire chocolate-making process, helping to harvest and roast the beans and, of course, taste the finished product. Or you could simply retire to one of the six cocoa- and cream-colored cottages with gauze-draped four-poster beds, ocean-facing chaise longues, and open-air rain showers. (Eight additional villas will open in October.) The restaurant takes its inspiration from the hotel’s crop, with dishes like yellowfin tuna with cacao pesto. Talk about a delicious getaway. Definitely my idea of hot chocolate!
exceeding expectations
Friday, March 25th, 2011 | testimonials | No Comments
I just got this lovely email from Sonya + Travis. They are a lovely couple – inside & out – it was a delight working with them both! xo
My husband and I know that you were vital to making not only the wedding but the whole planning process such a wonderful experience. Our wedding was truly the happiest day of our lives – thank you for helping make that dream a reality.
Take care,
Sonya
PS We also owe you a belated thanks for recommending Giovanni. Finally a fashionable solution to Travis’ 14 inch drop. (Though he still LOVES his tux!)
You’re Engaged! Now What?
Thursday, March 17th, 2011 | etiquette | No Comments
Here’s some great advice from Emily Post:
1. Share the good news
Your parents, and any children you may have from a previous union, should hear the news first. Then comes other relatives and close friends. Whether you do it in person or over the phone, do it yourself. Those closest to you will no doubt be hurt to hear the news second hand. Don’t announce an engagement until a former union has been dissolved, whether by divorce or annulment. Post it on Facebook only after your family and closest friends have heard the news from you.
2. Meet the parents
Your engagement certainly signifies a change in the relationship with your fiancé’s/fiancée’s parents. Now’s the time to lay the foundation for a positive bond with your future in-laws. This is also when the parents of the bride meet – or at least make contact with – the parents of the groom. Traditionally, the groom’s parents call the bride’s parents to introduce themselves and extend an invitation to meet. But nowadays that first contact can also be made by the bride’s parents.
3. Make the guest list & set the budget
Your budget is the determining factor for the shape, size and fanfare of your wedding. But you can’t decide the type of wedding you will have until you have some idea of the size of the guest list. The easiest way to cut costs is to narrow your guest list.
4. Pick the date
The time of year you have your wedding is a key consideration. The most popular months for weddings are May, June, July, August, September and October. Popular wedding sites will be at a premium in terms of availability and cost during these times. Are you hoping for an outdoor wedding? Consider how many of your guests will have to travel when choosing a date as well.
5. Don’t forget the three C’s
Not clarity, cut or color. We’re talking about consideration, communication and compromise. How you handle your wedding plans can foretell how you will handle the other major decision of your life together. Along with the stress that will accompany the big decisions and little details should be a sense of adventure and fun. You are celebrating one of the most joyous milestones in your lives. Do so with a focus on consideration, communication and compromise and the process is sure to be less stressful and more satisfying.
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