Bridal Guide - The Bristol Press - 10-12-2012

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Wedding guests may enjoy games, contests, icebreakers at reception

At Bernie and Jordan Hajovsky’s wedding reception, it was useful to know details about the happy couple: Guests had to answer ques-tions about them before they could join the buffet line.

The newlyweds hoped the trivia game and other activities would make the reception more memo-rable.

“I really wanted people to walk away feeling they had been involved and that it was the most fun wed-

ding reception they had ever attended,” said Jordan Hajovsky, of Austin, Texas.

Games, contests and other ice-breakers have become increasingly popular at wedding receptions, said Sarabeth Quattlebaum, spokes-woman for the American Association of Certified Wedding Planners, in Dallas.

“Couples want a party atmo-sphere and have realized that the more guests mix and mingle, the more relaxed they’ll be,” said Quattlebaum, owner of Sarabeth Events in Keller, Texas. “This also

adds a personal touch to their reception party.”

Disc jockey Peter Merry says more and more couples are ask-ing him to help organize reception activities, such as contests to win table centerpieces or asking guests to serenade the bride and groom with songs that include the word love in the lyrics. Other couples are incorporating photo booths, where guests can have their pic-tures taken in silly hats and holding goofy props.

With guests from different phas-es of their lives who may not know each other, brides and grooms want to provide opportunities to interact.

“If you can break down any dis-comfort, guests will stay longer and have more fun on the dance floor,” said Merry, of Dallas, author of “The Best Wedding Reception Ever” (Sellers, 2010).

DJ Jimmie Malone, who owns the company Exceptional Receptions in Binghamton, N.Y., encourages couples to include activities to set the tone and help balance the wed-ding’s “pomp and circumstance.”

“It keeps guests engaged,” Malone said.

Stephanie Goetz of Binghamton said the games at her 2011 wedding “helped break the ice. Between the different families and friends, the majority of people didn’t know each other. It was a lot of fun.”

Malone sometimes leads guests through an elaborate game in which they must pass a drink, a set of car keys and a dollar bill around the table. He keeps the crowd laughing

and guessing about what the items mean. At the end, he announces that the person holding the money is “$1 richer” and that the holder of the drink must serve as the table’s bartender for the evening. The per-son with the car keys? Malone tells them jokingly, “Congratulations you just won a new car.”

The centerpiece goes to the “gen-erous person” who donated the $1.

If you can get guests “laughing

By MELISSA KOSSLER DUTTONAssociated Press

APA wedding guest reacts to the news that she has a won a new car in Bing-hamton, N.Y. The joke was part of an icebreaker at a wedding reception.

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Couples seek local-food menus NEW YORK — Robert

Pollock started hosting weddings at his Buttermilk Falls Inn and Spa as a fluke. He bought a 1764 house on about 100 acres in the Hudson Valley, north of New York City, and one of the guys he hired to do work on the property needed a place for a wedding, so Pollock agreed.

“Of course it poured rain but we got through it,” he recalled.

Pollock accidentally became part of a trend — couples plan-ning weddings with locally sourced menus and taking place at farms.

In Chicago, Paul Larson is a farm-to-table chef in the truest sense; he’s both executive chef at Blue Plate caterers and owner of a farm in Cassopolis, Mich., where he grows microgreens and heirloom tomatoes.

“When I moved out to Michigan, they all laughed at me because I was a city boy wanting to be a farmer,” Larson said. Now, with the growing popularity of locavore dining, he finds it an advantage to offer catering clients produce he’s grown, or the meat and dairy of his neighbors.

Because wedding clients tend to book far in advance, Larson can order seeds and grow an item to order. He grew butternut squash and leeks specifically for one menu last year, for example.

Larson estimates that most of the couples booking Blue Plate for weddings are interested in food issues on some level, from dabblers to those serious about sourcing the entire meal from small farms within a 100-mile radius, donating leftovers, recy-cling wine corks and the like.

Blue Plate tries to accommo-date couples wherever they are

on that spectrum, Larson said. That means communicating clearly about a couple’s priorities and about what’s in season, and accepting the need to adapt if a particular item comes in early or late.

Jane Eckert, who consults with farms on tourism as owner of Eckert AgriMarketing, in St. Louis, Mo., has seen an increase in farms wanting to host wed-

dings but says “it’s the brides who are driving it.”

“Brides are looking for unique destinations and farmers are

By COLLEEN NEWVINE TEBEAUAssociated Press

APA Margarita Bar for guests at the wedding of Elana Kopstein and Patrick Free held at a private estate in Sonoma, Calif.

APRatatouille Tart with zucchini, yellow squash, eggplant, tomato jam, goat cheese, arugula and lemon vinai-grette from Blue Plate.

See PAGE 5

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looking for ways to supplement their income,” she said.

Weddings are still a niche business for farms, Eckert said; pumpkin patches, hay rides, apple picking and corn mazes are more popular. But once a farmer has invested in the infrastructure to make visitors comfortable, such as putting in bathrooms and a big

parking lot, weddings can be a logical next step.

“This appeals to the next gen-eration (of farmers) that’s coming in. They have an opportunity to build a new business on the farm,” Eckert said. “It takes the right personality,” she added, since hosting weddings means work-ing with sometimes-demanding brides, working into the night, and dealing with the commotion of big parties.

Other examples of the locavore wedding trend around the United States include the Jefferson Hotel in Richmond, Va., which uses local Rappahannock oysters, Manakintowne Farms lettuces, Dave and Dee’s locally grown oys-ter mushrooms; and produce from the hotel’s own garden on wed-ding menus. The hotel recently installed beehives on its roof and plans to harvest the honey next spring.

Grande Lakes Orlando resort in Florida is preparing to open

an outdoor farm and event space called Whisper Creek Farm with 7,000 square feet of fruit and vegetable gardens on the 500-acre Grande Lakes estate, which also includes The Ritz-Carlton and JW Marriott hotels. Wedding guests will be encouraged to peruse the garden, and even pick and taste.

Mary Ellen Murphy, owner of Off the Beaten Path Weddings, in Napa, Calif., has been a wedding planner for about two decades. Although northern California has long been a food-focused place, she said, she sees couples increas-ingly interested in making good food a focus of their celebrations.

Farms appeal to couples getting married, she thinks, because so many people work indoors and are nature-deprived; it reconnects them to the earth.

“Seeing elegance out in the middle of nature brings back some fond memory of childhood and how good it felt to run around,”

Murphy said. “People want to bottle that feeling and give that to their guests.”

She recently helped her publicist, Elana Free, plan her wedding, with a farm-like vibe that drew on Free’s child-hood memories of visiting her grandparents’ ranch. “We would pick mulberries for hours during the summer from which my grandma would make delicious jam and pie. We gath-ered persimmons and walnuts, eggs from the chickens, pulled carrots from the garden, milked the goats, and even went scout-ing for arrowheads,” Free recalled. Free said her wedding menu featured local peaches and water-melon agua fresca at the welcome table; locally sourced chicken on the family-style, build-your-own-tacos dinner menu; locally roasted coffee at an espresso bar; local

wine; and a dessert bar with fam-ily favorites made by relatives.

Buttermilk Falls, in Milton, N.Y., typically hosts about 10 weddings a year, getting some menu items from its nearby Millstone Farm and its restaurant, Henry’s Farm to Table.

Chad Greer, who recently joined as chef, gears large-scale recipes to what’s in season. At the tail end of tomato season, for instance, he liked making pan-zanella salad with the resort’s own bread and basil. He is lobbying for an Argentinian barbecue so he can do whole local pigs.

Continued from Page 4

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early in the night, it sets the tone for the rest of the reception,” he said.

At other receptions, he has organized a version of “Let’s Make a Deal,” rewarding guests who can produce an expired driver’s license or the oldest penny in the room.

Of course, the games may not work for all the guests.

“It’s very easy for people to duck out,” Malone said. “If a table chooses not to play,” it’s not a problem.

Most times, the games help create a sense of camaraderie at the table where guests may not know one another, he said.

Along with trivia, the Hajovskys arranged

for an instructor to teach line dances. Jordan Hajovsky loved watching her new friends interact with her college friends and family.

“It got everybody on the dance floor,” she recalled of her March 30 wedding.

Quattlebaum likened the trend to decades-old traditions such as stealing the groom’s shoes at an Indian wedding, or lifting the bride and groom in chairs while dancing at a Jewish wedding.

“These are all examples of wedding guests coming together as strangers and doing something to unite each one of them by working together toward a common goal or game,” she said.

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Pondering the best way to describe older partners

There is no good way to refer to an older person’s live-in compan-ion. And by older, I mean older than 30.

This came to my attention in reading the obituary for the man who, after 18 years of living with my mother in a serious, commit-ted, loving relationship, died at age 95. That’s no boyfriend. She’s no girlfriend. But neither was she his wife. She was referred to in the obituary as his “domestic partner.”

“Domestic Partner” is, in some state and local governments, a legal designation that clarifies benefits to unmarried couples. In general usage, though, “partner” might imply either that they were gay or in business together, nei-ther of which was true. “Partner” may be the least romantic way to describe your significant other — except for “significant other.”

“Boyfriend,” meanwhile, sounds juvenile and flippant. “Companion” calls to mind a golden retriever, or a paid posi-tion. “Gentleman friend” is old-fashioned and unserious. Swain? Beau? Lover? Plus One? With divorce rates high, and peo-

ple surviving spouses for decades, older Americans are commonly dating and cohabiting without any practical terminology.

“Of course we are in new ter-ritory on relationships — this is an ever-evolving reality, and the over-50, not-married couple needs their own moniker,” says Felice Shapiro, founder of the website Betterafter50.com. “The one I really like is ‘life partner.’ It’s hopeful.”

Bob Levey, a Washington Post columnist who used to run a monthly contest to create new words, once asked for sugges-tions on this topic. The winner: “geramour.” Runners up included “main geeze” and “slowthario.”

“There is simply no good term,” says Julie Rosen, 46, who lives in Philadelphia with Ira Fingles, their 7-year-old daughter and her 18-year-old son from a previous relationship. “‘Significant other’ is just too much of a mouthful, too p.c. serious,” she says. Rosen gen-erally uses the term “partner,” but “it feels misleading or just incor-rect given that (it) implies gay.”

Fingles calls her his “faux wife.” It started as a joke, but, as she says, “if there was another bet-

ter word, ‘faux wife’ may have been a shorter-lived joke.”

When will we get a workable term that is not a joke? Are all the terms uncomfortable because we are still uncomfortable with people living this way?

Wendy Kline, a history profes-sor at the University of Cincinnati who looks at women’s history and social movements, thinks so. The label issue “stems from the larger historical discomfort with credit-ing a woman with any sort of status outside of marriage,” she says.

For both genders, a committed relationship outside of marriage begs “society’s understanding of what’s permanent and what’s not,” says Debbie Weiss, a clini-cal social worker in Louisville, Ky. Both members of the couple may be seen as unserious, even subversive.

Without a useful and comfort-able expression, introductions are awkward, explanations to family members embarrassing. Partners need terms to communicate their own expectations, as well as con-vey the nature of their relationship to the world.

Marriage “is a convenient

social shorthand,” says Nick King, 42, unmarried to Jennifer Fishman, his live-in partner, with whom he has a daughter.

“If you strip away all the reli-gious and legal trappings of marriage, it continues to be a way to efficiently signal one’s commit-

ment and seriousness to others.” There is less tension surround-

ing the issue in Montreal, where Nick and Jennifer, both American, are university professors. They prefer the term “partner,” but note that in Quebec “spouse” signifies the same thing.

By LAURA JOFREAssociated Press

APJulie Rosen and Ira Fingles together live together in Germantown, Pa, with Julie’s child from a previous relationship and their own child.

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Why do we do that? How wedding traditions came to beNEW BRITAIN — It doesn’t

matter where you live, grew up or are getting married, chances are those who have attended a wedding have witnessed some popular traditions take place.

The bride wears a veil, a court of wedding attendants accom-panies the bride and groom, and birdseed, rice or flower petals are tossed.

But have you ever wondered why?

So many modern day wedding customs are ripe with tradition and harken back to days when superstition and myth often ruled the day.

Here we explain some of the more popular and common trad-tions that are shared the world over. ∎ Throwing rice: Most

everyone is familiar with this long-standing tradition.

However, these days it has become de rigueur to blow bubbles, toss birdseed or release doves when the bride and groom leave the house of worship newly betrothed.

That’s because savvy individu-als found that raw rice can pose a hazard to birds pecking in the area. However, rice throwing is an old custom that dates back to

the Middle Ages, when wheat or rice where thrown to symbolize fertility for the couple.∎ The Bridal Bouquet:

Nowadays, the bride carries a beautiful bouquet of flowers. But the purpose of the bouquet held different meanings in the past. Saracen brides carried orange blossoms for fertility.

Others carried a combination of herbs and flowers to ward off evil spirits with their aroma. Bouquets of dill were often car-ried, again for fertility reasons, and after the ceremony, the dill was eaten to encourage lust.∎ Bridesmaids: There may

be arguments over dresses and how many bridesmaids to have in a wedding party now, but in ancient times it was “the more the merrier.”

That’s because bridesmaids were another measure to keep the bride safe against evil spirits. Essentially the bridesmaids were decoys for the spirits — dress-ing like the bride to confuse the spirits or maybe help deter them to leave the bride be.∎ Wedding rings: Wearing

of wedding rings dates back to ancient Egypt.

The round shape of a ring symbolizes eternal love. The ring is worn on the fourth finger of the left hand because it is believed this finger has a blood vessel that goes directly to the heart.∎ Wedding cake: The tra-

ditional wedding cake evolved from Roman times when the

cake was originally made from wheat. It was broken over the bride’s head to ensure fertility. All of the guests eat a piece for good luck.

Single women used to place a piece of wedding cake under their pillows in the hopes of finding their own husbands.∎ Father accompanying the

bride: This tradition symbolizes that the bride’s father endorses the choice in husbands and is presenting his daughter as a pure bride to that man.∎ Kissing the bride: In older

times, a kiss symbolized a legal bond. Therefore, the bride and groom kissed to seal the deal on their betrothal.

There are many more tra-ditions surrounding a wedding and some that are unique to a bride or groom’s cultural heri-tage. Many of these customs are ones that people simply accept.

But sometimes understanding the origins of these customs and traditions can help to make the ceremony even more meaningful for a bride and groom and their wedding guests.

A wedding cake once symbolized fertility for the happy couple.

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Bouquets to save: flowers made of recycled stuffGlynis Abapo knew just what

she wanted her dream wedding cake to be: simple. Three or four tiers. A rich, white confection with white peonies and peony petals cascading down the middle.

The problem? The handmade sugar flowers cost a fortune.

Abapo found her answer in plastic flowers — specifically, the quirky yet elegant creations craft-ed by Tennessee artist Lauren Karnitz from materials that most people throw away: milk jugs, detergent bottles, straws, wires, medicine bottles, even sucker

wrappers. The flowers were rela-tively affordable, says Abapo, 31, of Atlanta. And eco-friendly.

“And it was just beautiful and just what I wanted,” she says.

Karnitz, a 42-year-old oil painter, has been crafting roses, peonies, magnolias, sunflowers and other hybrid creations out of recycled materials for nearly two years. She stumbled into the wedding flower business as an experiment, but since working with Abapo, Karnitz has filled orders for cake flowers, bouquets, corsages and boutonnieres from about a dozen brides.

“‘Can I have that?’ is now my

signature phrase,” Karnitz says, laughing. “Meaning, can I have that peculiar piece of plastic you are about to toss?”

Most of her clients are eco-conscious brides who like the idea of reusing materials for their flowers.

Other green-minded brides are making or buying alternative flow-ers made from fabric, paper, even old brooches. Martha Stewart magazine has a tutorial on mak-ing paper flowers, while websites like The Blue Petyl offer dozens of combinations of brooches, but-tons, pearls and more, from about $100 to $500.

Bridal designer Princess Lasertron sells a felted flower kit for bridal bouquets for $140.

Traditional wedding flowers — everything from table cen-terpieces to the bride’s bouquet — typically run $2,000 to $2,500 — 8 percent to 10 percent of the average $25,000 affair, according to The Knot.

Like any other wedding flo-rist, Karnitz consults with brides beforehand to get a feel for their wedding theme and size, and what

they want. Then she gets to work at her home in Knoxville using a trove of discarded junk. Slices of laundry detergent bottles become petals. Ribbon, electrical conduit and copper wire are transformed into stamens, pistils and stems.

“The blooms are all built petal by petal, working in the round, so all sides are considered,” Karnitz says. “Each petal provides a sur-face for the next, and so on and so on.”

Her collection of recycled

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It takes up to two hours to make one corsage or bouton-niere, depending on the difficulty. Providing flowers for a cake can take anywhere from 20 to 30 hours. Boutonnieres and corsages average $45 each, cake flowers run anywhere from $150 to $450 per cake depending on cake size.

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Newlyweds can find romance in the kitchenMETROCREATIVEGRAPHICS.COM

Often called the heart of the home, the kitchen can be filled with romance for newlyweds eager to explore and discover the multi-sensory delights of whipping up meals together. Spending time in the kitchen to entertain friends and family can also cast a seduc-tive spell on couples as they bond over making guests feel welcomed. In fact, love is easy to detect — along with the — when couples partake in the act of cooking and baking. Here are a few simple tips to romanc-ing the kitchen, including sugges-tions for essential culinary tools and equipment to enhance the experience, and ways to ensure that cooking with your mate is collaborative and pleasur-able.

Add a little heat

To avoid falling into cooking doldrums, make it a habit to seek out new recipes together, and decide on at least one new dish to try each week. The Internet offers a plethora of excellent food sites to guide you in your search

for food bliss, and epicurean Web sites can be enormously helpful in expanding your recipe repertoire. Stretch the boundaries of your culinary palate by experiment-ing with new spices and adding them to your dishes in unexpected ways. Hot and spicy foods have been known to release feel-good endorphins, which can help boost

your mood. To get the most out of your recipes and ingredients, you’ll need the best quality cookware you can afford. For frequent stovetop cook-ing, the perfect choice for sophis-ticated cooks is Anolon Nouvelle

Copper, the first-ever hard-anodized aluminum nonstick cookware featuring copper metal in the fast-heating base. In addi-tion to providing a warm, inviting look, copper is unparalleled for its heat responsiveness, which is particularly important when sear-ing meats and sauteing vegetables. The collection’s restaurant-tested nonstick cooking surface provides the healthy option of cooking with little or no added fat, and makes clean up a snap. To make clean up even easier, the cook-

ware’s nonstick-coated rivets lie flush against the wall of the pans to prevent food build up. Oven safe to 500 degrees Fahrenheit and compatible with all types of ranges, including energy-effi-cient induction burners, Anolon Nouvelle Copper looks as good as it performs with a sensual, tulip-shaped body and close-fitting, gleaming stainless steel lids and handles.

Start with small bites

When it comes to hosting your first get-together as a married cou-ple, a party with a menu designed around simple finger foods is the perfect way to make your foray into home entertaining. Whether you prefer preparing savory hors d’oeuvres for an elegant gather-ing, or sliders with “the works” and homemade fries for watching the big game, bakeware is multi-functional and proportioned just right for making and serving a myriad of small bite recipes. Look for versatile cookie pans and jelly roll pans that have some heft and feature a light-colored nonstick coating, which won’t over-brown delicate treats. Anolon Advanced Bronze Bakeware features an elegant bronze colored nonstick coating on both the inside and outside for optimum food release

and effortless cleaning. Oven safe to 500 degrees Fahrenheit, the even-heating bakeware is con-structed of heavy carbon steel to prevent warping and ensure long-lasting durability.

Dress it up

Here’s a sure-fire way to keep the romance in your marriage without having to spend money dining out: Set a monthly “din-ner-in” date with your spouse and go all out in making the evening a glamorous and cozy occasion. Set the dining room table with candles, cloth napkins, and fresh flowers. Dress up for the occa-sion and enhance the ambiance with soft music instead of the TV. Prepare your favorite dishes using cookware that’s black-tie ready, such as the handsomely styled, high performance Anolon Ultra Clad. With an elegantly polished stainless steel interior, and a stain-less steel exterior that’s contrasted with a wide band in classic black, this gourmet clad metal cookware

adds a fresh, modern look to the kitchen. At the ready to instant-ly add a chic touch to everyday cooking, Anolon Ultra Clad is dishwasher safe, induction-ready, and lighter in weight for easier lifting and carrying.

Simplicity in the details

The appliances, cookware and accessories that you and your beloved choose for your kitchen make a state-ment about your sense of style and culinary skills. Find the beauty in ordinary, functional tools, and make a commitment to introduce only those objects that you both truly find pleasing to the eye and a joy to use. Beautifully crafted Anolon Advanced Bronze Tools and Gadgets feature translucent handles in warm bronze and gleaming stainless steel. The elegant, durably crafted handles catch the light, feel comfortable in your hands, and transform simple, utilitar-ian kitchen products into sleek and attractive equipment that you’ll want to display on a wall rack, or nest inside a countertop canister.

Spending time in the kitchen to entertain friends and family can also cast a seductive spell on couples.

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A few tips on how to give a toast to rememberMETROCREATIVEGRAPHICS.COM

Being asked to be someone’s best man or maid of honor is an honor to be cherished. Often the best friend of the groom or bride, the best man and maid of honor often want to reciprocate the honor of their role with a toast that illustrates just how much they care for the bride or groom.

But once the time comes to sit down and think about their toast, the best man or maid of honor are often in the dark.

Giving a wedding toast, after all, is not an everyday event, and for many people it will be a one-time experience, if they’re even asked at all.

Though a certain amount of pressure comes with the responsibility of giving a toast, keeping a few ideas in mind when writing a toast will make

the process go more smoothly.∎ Thank the guests.

Thanking the guests for attend-ing is a good way to break the ice. Be sure to thank the hosts as well.

Traditionally, the hosts are the bride’s parents. However, thanks to the escalating costs of weddings, many are now financed by both the bride and groom’s parents, and oftentimes by the bride and groom them-selves.

Therefore, you can avoid any missteps and simply thank the parents of the bride and groom after thanking the guests for joining in the festivities.∎ Introduce yourself. While

the bride and groom certainly know who you are, chances are many of the guests do not. Many weddings boast guest lists with more than 100 people, so intro-

duce yourself at the beginning of your toast. When doing so, you can explain your relation-ship to the bride or groom (i.e., older/younger sibling, college roommate, etc.).∎ Keep things light. While

jokes should remain appropri-ate (every wedding has kids in attendance), keeping the toast jovial is a good way to keep the festive mood of the day going.

While it ’s important to get across how much you cherish being the best man or maid of honor, a jovial approach to doing so will be enjoyed by all, and your message will still come across to the bride and groom as well.∎ Add an anecdote. The best

man or maid of honor no doubt have many funny anecdotes to tell about the bride or groom. Add a light-hearted anecdote that illustrates your relation-ship to the bride or groom and how much they mean to you. An older brother, for instnace, might tell a tale of the inno-

cent joking around brothers do, while a younger sister might spin a funny yarn about how

she once used all of her older sister’s makeup. Just make sure the anecdote is appropriate for everyone in the audience.∎ *Raise a glass, but do so

after the toast, and not before. While everyone knows to raise a glass at the end of the toast, some best men or maids of honor raise one too many glass-es before it ’s time to give their toast.

Don’t drink to excess before it ’s time for you to give your toast, or you’ll risk being the talk of the reception for all the wrong reasons.

The wedding toast is an important responsibility, but one that isn’t as scary as it might seem to those who have never delivered one.

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How to make planning your wedding a breezeMETROCREATIVEGRAPHICS.COM

Are you one of the thousands of couples who got engaged over the holidays? This is the time for you and your soon-to-be to get every-thing you ever wanted — he time to start from scratch, to upgrade, expand and replace. To turn a whole bunch of mismatched mine and yours into a lifetime of ours.

“When it comes to registering, relax, take your time and have fun,” recommends Audrey Stavish, a Bridal and Gift Registry expert at Bed Bath & Beyond. “Go back to the store as many times as needed, or update your registry online. There aren’t any rules that you must follow. Choose items that are right for you and your soon-to-be. Go through the registry process together and have fun!”

Here are some additional tips to make wedding planning a breeze:

Plan Ahead: Start a bridal reg-istry as soon as you say “yes.” This way you will be prepared for your engagement party and bridal shower, as well as your wedding. Periodically update your registry

by adding more products if you need to, even after the wedding. Be kind to procrastinators.

Don’t be shy: Register for gifts in a range of prices and categories.

This will give guests and group givers lots of options to choose from.

Look back and Plan Ahead! Discuss your background and

personal preferences before-hand. It ’s also important to consider your future. Consider things like how often you’ll entertain and how much you will be cooking.

Visit a store: It’s in your best interest to visit a store and sched-ule an appointment with an expert consultant. Touch the towels, heft the flatware, see everything in person!

Do the math: Experts advise registering for 2-3 items times the number of guests you plan to have. Close friends and fam-ily will rely on your registry for special events leading up to the wedding — such as engagement parties, bridal showers and holi-days! Your guests will appreciate having lots of choices when they shop for you. Be sure to refresh your list regularly as gifts get purchased.

Register Now, Because You Won’t Buy it Later: You may think you will ... but you won’t. Now is the time to let others get you the stuff you’d never buy

yourself. Your friends and fam-ily might even get together to purchase a higher priced “group gift.”

Remember the Rule of Three: When it comes to setting your table, if you choose bold patterns for your china and flatware, pick a more simple style of glassware. Prefer intricate stemware? Pair it with simpler patterns of china and flatware. So, it’s bold/bold/simple or simple/simple/bold.

Once you’ve set up your bridal registry, take advantage of Bed Bath & Beyond’s Bridal Toolkit, the complimentary wedding planning tools available at bed-bathandbeyond.com, including your own personal wedding Web site, budgeter, task manager, guest list manager, gift track-er, and even a seating arranger. This way, all of your information can be stored in one convenient place.

Congratulations and best wishes on your engagement. Now get registering and let the gift-giving begin.

Following a few wedding registry tips will help relieve some of the stress associated with wedding planning.

WEDDINGS


Brides: The legalities of changing to your nameMETROCREATIVEGRAPHICS.COM

After a bride says “I do” to a life with her new husband, she often says “I do” to a new last name. Whether she takes the name as a loving gesture, to make it more convenient when having kids, or simply to rid herself of an unap-pealing maiden name, changing her surname will require some steps to ensure the legality of a change in identity.

Because a name change will require a copy of the marriage certificate — something that

isn’t often obtained until after the ceremony — it’s best to wait until after you’ve returned from a honeymoon to change documen-tation.

Also, in order to travel, you may require birth certificates, pass-ports, a license, or another form of ID. It will be impossible to change all of those forms of identification before the wedding. Inconsistent documentation could cause hang-ups in the travel process. Additionally, you may be charged if you try to change your name on

airline tickets after they’ve already been issued. Therefore, enjoy your maiden name a little longer until the honeymoon bliss is over and it’s back to reality.

Ready to get started? Here are most of the documents you’ll need to change as you take on your new married name.

1. Social Security Card: If you are a U.S. resident, you will need to go to your local social security office, or download a form from the IRS Web site to apply for a change of name on

your social security card. It takes approximately 10 days after the application is received for the IRS to update the records. In Canada you will need to change your Social Insurance Number card.

2. Drivers license: In order to change your drivers license and vehicle registration, you’ll likely have to visit the Department of Motor Vehicles, or whatever the agency is called in your area. You will need several forms of iden-tification, two of which will be your marriage certificate proving change of name and your social security card. Also have your old drivers license with you.

3. Passport: Contact the Passport Agency to update your name on your passport. You may or may not be charged for the new issue depending upon how long it’s been since you applied for a passport.

4. Insurance policies: If you have health insurance, life insur-ance, or a 401(k) plan, you should communicate your change of name to the respective compa-nies.

5. Bank accounts: Guests will likely issue gift checks in your married name or as a couple. It helps to have an account available in which to deposit those checks. You can choose to merge your banking accounts once married, or open up a joint account with your new name.

6. Employer: Have your employer change your name in their records and update payroll and any other services. You will also want to update e-mail sta-tionery to reflect your new name and have your IT director change your information for computer logins and e-mail addresses. A courtesy e-mail to clients will fill them in on your name change.

7. Credit card & utility com-panies: Notify these companies of a change of name. Some may require written documentation to complete the change.

8. Wills and other legal con-tracts: Have legal documents amended to feature your updated name. You may want to change your beneficiary to your husband.

Flora tips for the big dayMETROCREATIVEGRAPHICS.COM

Leading up to their big day, cou-ples have lots to worry about before they finally get to walk down the aisle as man and wife. The trials and tribulations of planning a wedding is no small task, as even the most minor details must be accounted for.

Such is the case with the floral arrangements. Though not a minor detail in any way, preparing a wed-ding day floral arrangement does have its minor details, particularly when it comes to the more indi-vidual aspects of a floral plan. For instance, the following components must be considered when devising a floral plan.∎ The bridal bouquet. It’s tradi-

tion for bridal bouquets to contain white or cream-colored flowers such as stephanotis, roses, orchids, or lilies. Many bridal bouquets also include fillers like baby’s breath as well as some green or ivy, as well as ribbons or additonal accessories.∎ Bouquets for attendants.

Attendants’ bouquets should be identical, and it’s best to coordinate these bouquets with the attendants’ gowns. Only the maid of honor

traditionally receives a slighlty dif-ferent bouquet, as it’s customary to give her one apart from the rest, though not significantly so.∎* Boutonnieres for grooms-

men and ushers. The guy’s side of the wedding also needs to take part in the floral plan. Worn in a buttonhole or lapel, a bouton-niere should be worn on the left lapel and match a flower from the bridesmaids’ bouquet. The groom should also wear a boutonniere, though his should match a flower from the bride’s bouquet. When wearing boutonnieres, men should not wear additional accessories such as pocket squares.∎ Flowers for special guests.

Certain special guests, such as grandmothers and mothers, should receive corsages. While the cor-sages do not need to be identical, they should match the bridesmaids’ bouquets. It’s best to consult with a florist for a corsage color that matches all dresses, as typically the corsages must be ordered before the bride and groom know what their mothers, grandmothers and other special guests will be wearing.

WEDDINGS

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Wedding & Banquet Facility

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Sunday, October 21, 2012 | 15The Herald Press WEDDINGS

Testa’s Banquet Facilities26 South Center St.

Southington, CT860-628-8509

www.testas.cnet

Tunxis PlantationCountry Club

87 Town Farm Rd.Farmington, Ct860-678-9523

www.tunxisbanquets.com

B R I D A L G O W N S

Bridal Bells Boutique, LLC114 Mill St.

(Berlin Central Plaza)Berlin, CT 06037

860-828-8462www.bridalbellsboutique.com

The Wedding Dress222 Main St.Portland, CT 860-342-5361

www.theweddingdressllc.com

B R I D A L O N E - S T O P S H O P P I N G

Bristol Commons& The Annex

99 Farmington Ave.Rt. 6, Bristol

C A K E S A N D F A V O R S

Bolo Bakery32 Whiting St.860-410-4292

www.bolobakery.com

Harvest Bakery84 Farmington Ave.

Bristol, CT860-589-8000

www.theharvestbakery.com

C A T E R I N GCafe Buono

562 Farmington Ave, Bristol860-582-2233

www.cafebuono.com

Jeske’s Catering, LLC380 Main Street

Kensington, CT 06037860-829-7766

Fax: 860-829-1965www.jeskescatering.com

[email protected]

F LO R A L D E S I G N

Artifi cial Flower Shop26 Lake Avenue

Bristol, CT 06010860-582-0516

Marzi Florist33 Fern Street

New Britain, CT860-229-1331

www.marzi� orist.com

FO R M A LW E A R

Oscar’s FormalwearBristol 860-589-3995

West Hartford 860-232-4048www.oscarsformalwear.com

G I F T S

Patrick Baker& Sons, Inc.

1650 West StreetSouthington, CT 06489

860-628-5566

M A K E - U PBeauty by Garuti

Russell GarutiNew Britain, CT

860-209-8494www.beautybygaruti.com

J E W E L R YDBK Jewelers

41 East St.,Plainville, CT 06062

860-747-3374

Shannon’s Diamondsand Fine Jewelry, Inc. 74 Farmington Avenue

Bristol, CT 06010860-582-8858

P H O T O G R A P H YPremiere Portrait

260 East St.Plainville, CT860-410-4303

www.premiereportraits.net

R E C E P T I O N & B A N Q U E T

Indian HillCountry Club

111 Golf St., NewingtonCT 06111

[email protected]

Krystal Gardens1146 Spindel Hill Rd.

Wolcott, CT(203) 879-4050

www.krystalgardenscatering.com

Quassy Amusement Park

Route 64Middlebury, CT

1-800-FOR-PARKwww.quassy.com

The Grand Oak Villa550 Sylvan Lake Rd.

Oakville, CT860-945-0548

www.thegrandoakvilla.com

The Lily Lake Inn66 Central Ave.

Wolcott, CT 06717203-879-7000

www.lilylakeinn.com

To Be Included In This Directory In The Future Please Call 860-229-8687 or 860-583-2378

A P P A R E LIrene’s Lingerie21 Whiting Street

Plainville, CT 06062860-747-9500

www.ireneslingerie.com

B A N Q U E T S & C A T E R I N G

The CornucopiaBanqueting Hall

371 Pinewoods RoadRt. 8, Torrington

489-5446 & 1-800-3 TO B WED

www.cornucopiabanqueting.com

The Gallery141 New London Tpke.Glastonbury, CT 06033

[email protected]

Mahan’s Lakeview& Fine Catering

15 Grilley Rd.Wolcott, CT

203-879-9363www.mahanscatering.com

Maneeley’s65 Rye St.

So. Windsor, CT860-528-6622

www.Maneeleys.com

Manor Inn Restaurant1636 Meriden Waterbury Turnpike

P.O. Box 1636.Milldale (Southington) CT 06467

860-628-9877manorinnrestaurant.com

2012WEDDING DIRECTORY

R E N T A L SConnecticut Rental

Center30 Dekoven Drive

Middletown, CT 06457860-347-4688

www.ctrentalcenter.com

T R A V E LScully Travel

580 Wolcott Rd.Wolcott, CT

[email protected]

Wollenberg’s/TLC Limousine

436 Main St.Terryville, CT

860-585-LIMO (5466)www.tlclimousine.net

025773

16 | Sunday, October 21, 2012 New Britain Herald | The Bristol PressWEDDINGS

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Bridal Guide - The Bristol Press - 10-12-2012

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Transcript of Bridal Guide - The Bristol Press - 10-12-2012