We love to hear 'job well done!' by our clients, but hearing it from our vendors is icing on the cake! The following are notes we received from the bandleaders of The Dennis Keith Experience of Chicago, IL, and First Impressions of Indianapolis, IN following the Reilly/Frey and Sandrea/Fahy Weddings, both on July 19, 2008.

Dear Cyndi,
Thank you so much for referring us for this event. It was unique, elegant and a lot of fun. I love working with you – you are so creative!
Cherryl Fonfara
DENNIS KEITH EXPERIENCE

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Hey Cyndi,
Great to see and work with you again Saturday! The place looked stunning; and Liz was great to work with.
Best,
Jeff
First Impressions Band

Thanks Guys - Cyndi

Labels: vendor compliments

Above are a few images from the Sandrea/Fahy Wedding and the Reilly/Frey Wedding, both of which took place this past Saturday, July 19, 2008. As you can see, the date and the ceremony location (Basilica of the Sacred Heart, Notre Dame campus)was the only thing these two weddings had in common. The top three images are from the Sandrea/Fahy wedding, which featured a timeless glamour, both elegant and chic. The color palette consisted of warm gold and champagnes, combined with celadon and touches of silver. The ceiling of the Marriott Grand Ballroom was draped in soft fabric that met in the center of the room, and from which crystals cascaded down at varying heights. Crystals also cascaded from the centerpieces that were elevated, and studded the center of the calla lilly's that were used in everything from the bride's bouquet, to the design on the wedding cake.

In contrast, the Reilly/Frey wedding was awash in bold colors, set against deep indigo blue. The reception took place in the Great Hall, at the Century Center, where alternating elevated and low centerpieces featured floral in hot pinks, tangerines, lime and buttercup yellow. The food stations each had printed menu's that were framed in fresh lemon leaves accented with a burst of floral color. Each guest napkin was topped with a gerbera daisy, in alternating hot pink or tangerine, giving the table a touch of whimsy. A 'conversation' area was created with overstuffed furniture accented with hot pink pillows, surrounded by lush foliage, that was washed in hot pick light.

While both ceremonies were at the Basilica of the Sacred Heart (11:00 am, 3:00 pm), and both were on the same day, each bride clearly expressed her vision for her perfect day - we were happy to help make it happen!

Labels: color palette, reception decor

Check this out! A quote of mine was featured in the May, 2008 edition of Event Solutions Magazine! This trade publication is distributed to event professionals nationwide - and therefore, read by my colleagues and peers. I felt very honored to be asked!

Labels: Event Solutions

May 2, 2008 at the Norther Indiana Center for Hisory, Annelise & Thomas Raaf had their reception.

This clip takes a little time to load. Clip courtesy of River City Productions/Allure Films.

Labels: Accolades

I have been told by my webmaster that the subscribe function has now been fixed. So if you want you can now subscribe by atom to this blog!

Here is an idea that I fully intend on using this wedding season! Traditionally, the intermezzo course consists of a refreshing fruit sorbet. One scoop of this icy delight, often incorporating the freshest seasonal fruit, is intended to cleanse the palate in anticipation of the main course. During a tasting at the Marriott Hotel, the chef presented this course in a delightful and unexpected way! Placed in front of me was a flute, filled with champagne, and upon closer inspection, the sorbet was in the base of the glass! The fizzy champagne combined with the sweet sorbet was an unexpected pleasure! Taking this idea one step further, if your wedding colors are, for example, tones of pink, use raspberry sorbet, to color the champagne a lovely blush to coordinate with your palette! Lime sorbet if you are using green in your palette or orange sorbet if using peach tones! Don't you love it?!

Labels: champagne, intermezzo course, sorbet course