Having a June wedding? How about throwing an Irish dinner party to thank your bridesmaids?

Irish Recipes by Tom Flynn
Photos by Sondra Sneed

As you make the final preparations for your big day, the role of your bridesmaids is critical. Invite them to your home for a celebration of friendship.

So if you’re having a June wedding, March is a great month to host a traditional Irish meal. Who wouldn’t want the luck of the Irish on her side as she’s walking down the aisle?

Coming up with the main course is easy. It has to be corned beef and cabbage, root vegetables and inexpensive greens. The appetizer is more of a struggle.  Since potatoes are a side dish, potato soup will not work.  Turn towards the coastal shores of the big island and decide on fresh Irish mussels in white wine sauce and hearty bread.

What Makes Corn Beef “Corny?”
Before refrigeration, our ancestors looked for ways to preserve meats. Smoking, drying or hanging fresh meat in cloth sacks from trees were common practices. Another popular method involved covering meats with salt. The Irish used salt pellets to cure beef brisket. The salt pellets were about the size of corn kernels and called salt corns. Over time, the reference to salt was dropped and the curing process was called corning. Corned beef does not contain corn, it is corned. Its pink color comes from the sodium nitrates.

THE MENU
Mussels
Corned Beef and Root Vegetables
Cabbage
Chocolate Cake

RECIPES

Glazed corned beef and root vegetables
Beef
1 Corned Beef Brisket + included spice packet
1 Onion, chopped
1 Celery Rib, chopped
In large pot combine brisket, onion and celery and spice packet. Cover with water and bring to boil over high heat. When boiling, reduce heat and simmer for 3 – 4 hours. Remove brisket from pot (reserve broth), trim fat and place in baking pan.

Root Vegetables
4 russet potatoes peeled and cut into 2” pieces
6 large carrots, peeled and cut into sticks
3 cups leftover brisket broth
Boil vegetables in broth for 20 minutes, strain and place in pan with brisket.

Glaze
1/4 Cup butter
1 Cup brown sugar
2 Tablespoons German mustard
2 Teaspoons Horseradish
Combine ingredients in saucepan and heat, stirring constantly until all ingredients are blended. Spoon sauce liberally over brisket and vegetables.

Bake corned beef and vegetables for 25 minutes. Let beef stand for 10 minutes before slicing.

Cabbage
1 small head of cabbage, cored and cut into
1-2 inch strips
1 clove of garlic, minced
1 medium onion, chopped
6 slices bacon
2 tablespoons butter
4 tablespoons water
Salt and pepper to taste
Cook bacon in large sauté pan. When crispy, remove meat and set aside. Add garlic and onion to bacon grease and sauté until translucent. Add remaining ingredients, cover and cook over medium heat until cabbage wilts and becomes tender. Chop bacon and return to pot. Serve immediately.

Mussels
3 lbs fresh mussels soaked, culled, cleaned and debearded
1/4 Cup Shallots, diced
3/4 Cup White Wine
1/2 stick butter
1/2 Cup Parsley, chopped
Black Pepper
2 Cloves Garlic, minced
1/2 lb beef chorizo sausage, sliced
Combine shallots, garlic and chorizo over medium heat and stir frequently until sausage is firm. In separate large sauté pan bring wine and butter to boil. Add Shallot/chorizo mixture and mussels. Cook until mussels open; about 5 minutes. Remove mussels and let broth cook on high heat until it reduces by half. Place mussels in serving bowl, cover with broth, parsley and serve with hearty, crusty bread.

Dessert
We called on the culinary expertise of Nadine Moon at Who Make The Cake! (www.whomadethecake.com) to create a chocolate delight.

Now That Takes the Cake!
Million Dollar Wedding Cake to Be Unveiled at the Bridal Extravaganza

Talk about a rich cake—a wedding cake worth One Million Dollars is making its debut at the Bridal Extravaganza this year.

It’s certainly not a half-baked idea. The cake is a result of a collaboration between a local bakery and a jeweler. Who Made the Cake! and Select Jewelers are getting together to create the cake, decorated in the most expensive silver “luster” dust icing and bedazzled with a million dollars in jewelry.

The cake will be gently transported from Select Jewelers at 1:30pm on Friday by armed security guards into a armored truck and delivered to the George R. Brown Convention Center.

“Lots of brides and grooms have expensive taste, but this absolutely takes the cake,” says the bridal show’s producer Laurette Veres. “We think it’s a fun way to allow couples to dream big. There’s going to be a lot going on with hundreds of vendors helping brides and grooms plan for their big day and having a ‘Million Dollar Masterpiece’ like this on display is just icing on the cake.”

The public is welcome to get a glimpse of the cake. It’ll be on display all day Saturday and closely watched by armed guards. In case you’re wondering, it is for sale and will serve around 320 people—that works out to $3,125 per slice.

The show is open to the public and runs from 10am to 5pm on Saturday and 11am-5pm Sunday.

281-340-7777
info@BridalExtravaganzaShow.com
www.bridalextravaganzashow.com

Lights, Camera, Couture!

The Couture fashion show takes the Couture Stage by storm at noon on Sunday. Lucky Houston brides who have purchased VIP Tickets will be treated to a special swag bag and a glass of champagne. The swag bag will include: a $20 gift card to Sambuca, High Fashion gift card, rose from Sarah’s Florist, Free wedding announcement in H Texas Magazine, Tickets to a concert at the House of Blues and much more! They will also be the first to see the latest fashion offerings from The Princess Bridal, Winnie Couture, Viktoriya’s Bridal, and Nima Couture. Houston’s own Todd Ramos, is coordinating the show.

Couture Procession

New this year, Couture brides will be part of the Couture Procession. Beginning at the Couture Lounge and ending at the Couture stage, the procession will be lead by the talented musicians at Divisi Strings.

Tickets are $10 at the door.  Discount tickets are available on-line at www.BridalExtravaganzaShow.com or at any Randall’s. For more information call (281) 340-7777.

###

Darryl of Darryl and Co. believes that a room will live or die by its lighting.  Mood and accent are the effects but the real magic is how it plays on surfaces.  Flowers, mirrors, glass, and fabric all have surfaces that are dramatically enhanced by the play of light.  “You can decorate a ballroom with the best props and flowers, but if it is not lit properly and lit shockingly, [the look] dies in a ballroom,” he says.
Photo by Nhan

Raise the Bar by the Light of Day

Photos by Donna Ahrendt
Paperdolls Photography

Boudoir: This suggestive style of photography makes an excellent wedding gift. “I sell it as an option with my wedding packages,” says photographer Donna Ahrendt of Paperdolls Photography.

“Most of my clients take it because the album makes a good wedding gift for the groom.”

Trash the Dress: But another trend suggests Ahrendt, is to “trash the dress.” Rather than stuffing a wedding dress into storage, consider a photo shoot that gets one last use out of the gown by taking it to the beach, city streets and even rooftops. Brides are tossing tradition and trashing their gowns.  “I like this because it’s all about putting a bride in a situation she would not normally find herself while wearing that dress.”

Jack Russell Terrier Trots Down the Aisle Wearing a Tiara. Esperanza Resort in Cabo San Lucas Makes It Happen.

By Jo Barrett
Photo: Esperanza Resort

No matter how strange or unique a bride’s special request may be, the Esperanza Resort in Cabo San Lucas strives to make it happen.  From all-vegan five course wedding dinners, multi-tiered wedding cakes sugared entirely with Splenda, and dogs walking down the aisle wearing special crowns, the wedding consultants at this ultra luxurious property gracing Mexico’s most famous coastline have seen and done it all.

According to Arianna Ocampa, one of Esperanza’s wedding consultants, “We once had a whale jump out of the water during a wedding photo shoot, behind the couple as they posed on the beach.”  A special moment, indeed, and one of many available to brides and grooms at this top-ranked resort.

You won’t find coffee for less than five dollars a cup, but the bad news ends there.  Esperanza is sheer perfection from the moment you enter the lovely courtyards, open-air reception, and are whisked straight to your room for a private check-in.

Poolside service is incomparable as buckets of iced Panna water are delivered upon arrival along with complimentary afternoon fruit skewers, miniature pina coladas, and other refreshments.

Cabo San Lucas’ famous Baja fish tacos have reached their pinnacle at the Esperanza restaurant overlooking the water, where all seafood is brought in from local sources.  And for relaxation, look no further than the spa – a tranquil escape offering steam, outdoor Jacuzzi, relaxations areas, fresh juice mixtures, and top-ranked services.

For romance, every casita on the property has either a hammock or its own Jacuzzi tub on the deck, and each room faces the ocean.

Esperanza is not for those trying to have a wedding on a budget.  This is a grand place, with services, cuisine, and an atmosphere to match.  But sometimes, you do get what you pay for.  At Esperanza, as your personal concierge attends to your every waking desire, you will find that the stress you left behind in the real world, is indeed the last thing on your mind.

http://www.esperanzaresort.com

BRIDAL FABRICS
High Fashion Fabric Center/High Fashion Home
713.528.7299
www.highfashionfabrics.com
BRIDAL SALONS
Alfred Angelo
877.7.ANGELO
www.alfredangelostores.com
Bridal Depot
713.668.3100
www.texasbridaldepot.com

David’s Bridal
877.921.BRIDE
www.davidsbridal.com/show

Layers upon layers.  Piled high hair gives a striking profile and a bow fastened with jewelry sparkles in the light.

That’s a Wrap

A ruffled shrug adds new dimension to the strapless bodice.  It’s also a chic way to take emphasis away from the arms and provide modesty as well as comfort, when temperatures are cool.

TAKE A BOW: Add drama to bridal tresses by incorporating a trendy updo adding height for a striking profile. For an alternative to the veil, consider a dramatic bow fastened with costume jewelry.

The perfect spot

to place Grandma’s vintage costume jewelry
on top of a sophisticated, feminine bow.

Glamour Veil

Something bold, something new, brides echo runway trends, too.

The veil has lost some of its weight in contemporary weddings, but there are those who think it’s a great place to show off creativity.

Create your own look with lace, ribbons, tulle, and bejeweled headbands.  Brides are expressing individuality rather than conventionality and bold embellishments are making their way down the aisle.

Piled high from head to toe, this look proves layering looks great anywhere.

From an uber–modern updo to the layered train, this dramatic look is sure to keep the bride at the center of attention.

Veiled beauty. Most brides know whether or not
they want a veil long before they select a dress.

Tiers and Tears,

both are respectable parts of a wedding.

Courtney Mason weds Robert Adams on October 9, 2010.

Terra Amanda Caravella weds David Aaron Wolf November 26, 2010 at The Bell Tower on the 34^th. The bride has a Pre-Med degree and the groom
has a B.A. in Anthropology. The couple has planned a honeymoon in Italy.

Dena Denise Pawlowski wed Jesse Wayne Sorrells on April 23, 2010
at The Crystal Ballroom at the historic Rice Hotel. On their honeymoon, they explored the Pyrenees Mountain region of Spain, and visited Barcelona.

Becki Irrobali weds Jesse Brumbaugh on July 17, 2010 at Our Lady of Sorrows Catholic Church, Victoria, TX. The bride earned a B.A. in Communication Arts and English from the Franciscan University of Steubenville. The groom is a graduate of Texas Tech University where he eared a B.S. in Chemistry
and Computer Science and graduated with Honors.

Angela M. Beltran weds Steven Alvarado on October 23, 2010 at Brady’s Landing. The bride is a graduate of Milby High School and works as a relocation coordinator. The Groom is a graduate of Stephen F. Austin High School and the United States Navy. He currently works as a Refinery Instrumentation Technician.

Andrea Soto weds Alejandro Garcia on January 22, 2011 at Saint Anne’s Church in Houston. The bride is a graduate of Mayde Creek High School and Houston Baptist University, and is currently a Teacher. The groom is a graduate of Hotchkiss High School and
Lone Star College. The couple will honeymoon in
the Bahamas.

photos :compliments of couples

]]> http://htexas.com/bridal/rules-of-engagement-summer-2010.html/feed 0 http://htexas.com/bridal/wedding-experts-questions-for-a-platinum-wedding-planner.html http://htexas.com/bridal/wedding-experts-questions-for-a-platinum-wedding-planner.html#comments Thu, 01 Jul 2010 19:13:13 +0000 Assistant Editor http://htexas.com/?p=5131 Q & A for Platinum Planner
Jo Ann S. Woodward

I was the director of business development for a hospital; I organized all their galas and events. Right after my own wedding my position was eliminated.

Everybody said, “Jo Ann, you do such amazing events and parties, would you consider going into event planning?” I loved my wedding—I wanted everyone else to love their wedding. The choice was simple.

Well, I called every wedding planner in Houston. Some were gracious, others were rude and refused to speak to me; I still remember those people today. One in particular said, “cream rises to the top—there is plenty of room for new people.” We exhibited at the Bridal Extravaganza Show in 2001 with nothing to show but photos of my wedding and the hospital events I planned. We were the only husband and wife team (which the grooms really enjoyed.) I signed up 12 weddings at that show. I was like, Oh my god! This is really good!

It’s impossible to pick just one. We have some unbelievably memorable weddings and they’re not necessarily the million dollar ones. We only do unique weddings—I don’t do cookie-cutter. One wedding I did recently, the grandfather was in hospice-care and not expected to make it to the ceremony. He lived to see his granddaughter get married. When he hugged the bride, there wasn’t a dry eye in the house.

It’s those family moments—not the $40,000 flowers, tall cake, or the $10,000 dress—those exchanges between people that make it truly special.

Explore your family’s history. Find photos of your parents’ and grandparents’ wedding. Ask what was special on their wedding day. Incorporate flowers from your mother’s bouquet in your bouquet. Wear jewelry that’s meaningful. One bride carried her grandmother’s cameo broach on her bouquet.

Pick a special song, plan a special dance — we love to do the anniversary dance. We invite the married couples that have been married one hour or longer (including the bride and groom) and then ask people to stay on the dance floor if they’ve been married longer than 5 years, 10 years, 20 years, and beyond.

We’ve seen grandparents who had been married for 68 years!

We were hired to do a wedding in Phoenix, Arizona at the Arizona Biltmore Hotel. When we were there for a tasting, the catering director said, “‘Platinum Weddings’ called and wants to know if we have a wedding to submit.” The wedding had to be over half a million dollars. When the caterer saw our menu, flowers, and linens, she knew we were it.

The couple, Lydia and Justin, had a touching story. The groom had been in near fatal car accident. His mother wanted him to have the wedding of a lifetime. They had custom invites, gifts for children, a cabana party, a welcome party, and a personal dinner — the works. All of the elements they chose from the vendor to the table décor were just spectacular. It was over the top!

They called me and said we were picked, and we were thrilled! We changed all of our plans and set up our appointments according to the filming schedule — it was just crazy. That episode of “Platinum Weddings” was the most watched episode ever.

The production staff at “Platinum Weddings” said I represented wedding consultants really well. I spoke with eloquence, described every element, and told the whole story of Justin and Lydia without a hitch.

Plus, they were just a moving couple. The doctor who saved Justin’s life was at the wedding. Everyone was so thankful and felt so blessed to share this momentous occasion. Plus, Lydia is gorgeous, Justin’s adorable, and the Arizona Biltmore is spectacular — that’s what made it happen.

They called me again! The folks at Platinum Weddings said I made their editing job easy. This amazing Indian couple, Sheila and Santosh, were some of the most gracious and beautiful people I have ever met. I knew they were perfect for television.

After Platinum Weddings contacted me I spoke to the couple. The groom was iffy and nobody was really excited about it, so I let it drop. As we were getting closer, the father of the bride said, “Jo Ann, can’t we be on “Platinum Weddings?’” And I said, “Well of course you can!”

The wedding cost over $1.5 million. The groom arrived on an elephant (the first time anybody in Houston has done that!) and the bride wore over $150,000 worth of jewelry. With almost 1,000 guests and four days of festivities, the wedding really was platinum.

That’s a good question I often ask myself—I’m just little Jewish Jo Ann! They’re picking me because I’m doing unique things nobody else is. We did the elephant for Sheila and Santosh, we’re doing a white camel in August — anything you want, we can find it. People count on us to find and execute what’s unique and different.

Anybody can spend money, but we help you do it tastefully and beautifully.

Ha, funny you ask that. When we were at the Bridal Extravaganza Show a gentleman said, “I came here just to see you. I’ve watched every single “Platinum Wedding,” and you’ve inspired me to become a wedding planner! Can I have a photo with you and your autograph?” I was like, Oh My God. This is unbelievable … we’re famous! (I don’t take myself too seriously and was shocked that others really do.) He took pictures and sent them to everyone he knew.

It made me think, we really do have some sort of impact on people’s lives.

- by Shyla Batliwalla