Favorite Things

Gianna's Picks of the Week:

Pretty.

Elegant.

Color with fresh flowers.

Romantic. 

Thoughts...

We ask our clients to bring photos of hair styles that they like to their trial hair session, so their stylist can see their preferences.

Beautiful make up is very important on one of the most imporatant days of your life.  When you have a make up session, please make sure that your make up artist takes a few photos to document your final choice.  We also recommend that you take a few photos too, so you have a record of your choices.  This advice goes for the hair trial too!

If you are thinking about having your wedding at a private estate rather than a country club or hotel, please consider these tips before signing the bottom line.

Caterer: Hiring an experienced caterer with a stellar reputation for off site catering is very important.  Just because they have a great restaurant or a slick catering brochure, does not mean they have mastered the art of catering.  Your caterer should understand how to flip an area from ceremony to dinner in an hour, have experienced and professional wait staff and dinner captains plus, an understanding of your timeline.  Many times we hear about a great tasting for two or four, but the 200 person reception fell flat.  There are great caterers out there and we value them!

Budget: Estate weddings can be beautiful and unique, but the costs can add up since there are many line items that need to be covered. Have a budget outlined before you proceed with signing any contracts! A professional wedding or event coordinator can help you create one and guide you. From time to time, we see mock up budgets online that are not realistic.

Insurance: Make sure that you have a certificate of insurance for your wedding or event day that covers setup through the strike time and use a reputable insurance company.

Event planner: Hiring an event planning company who has knowledge and plenty of experience will save you money, headaches and valuable time!

Weather: Our office tracks weather beginning 10 days from your event. We understand that you and your guests need to be comfortable or the party will end early. In addition, we participate in walk through meetings on site with you and your vendors to outline a weather contingency plan.

Valet and Shuttle: Before you decide on an estate, please make sure that you identify the parking rules, so you can add the costs into your budget. In addition, make sure that you have enough shuttles for your guests so your wedding or event does not start late.

Generator: We require a generator at all of our off site events. The estate you choose may not have enough circuits to cover your lighting, band, catering and coffee makers, DJ, etc. There is nothing worse than blowing a fuse and ending up in the dark at your event!

Guest Seating:  Please make time to assign dinner seating for your guests.  I know this is not a fun project, unless you like to plan parties, but it will save your family and friends the challenge of trying to sit together.  If guest seating is not pre-assigned, you also run the risk of not having enough seating for your guests.   Event planners have methods to triple check seating, so we can avoid these situations.  I have heard a few horror stories about "open seating" and I would recommend rethinking this one if you are considering this route. This tip applies to seated dinners at weddings.


For additional tips, please feel free to call our office at 818.246.2288.

Have a great day!

Wedding Suggestions

I thought it was time to blog my top wedding suggestions, so here goes and I hope it helps!

1. Proofing your wedding invitations - we ask all of our clients to choose five of their closest friends and family to proof their invites. We know that it is  easy to over look a simple mistake that you can't undo after it is printed or it will be costly to reprint.

2. Bustling the wedding dress - please make sure that the dress ties up with ease prior to your wedding day, so you can dance the night away! On more than a few occasions we have seen dresses not bustle correctly and it has been difficult for the bride and groom to dance without the groom tripping on the dress.

3. Breaking in your shoes - try and avoid wearing a new pair of shoes on your wedding day without breaking them in first. Some of our clients bring a second pair of shoes for dancing, especially if the first pair are gorgeous and sexy with a limited amount of comfort.

4. Guest seating - please make sure that you assign guest seating. There is nothing more embarrassing than having your family and VIPs try and figure out where to sit with a only a reserved sign as a guide. We send all of our brides an escort list, so when their RSVPs arrive, they can easily input the information.  After the list is complete, their paper vendor can print up their escort cards, table numbers and if applicable the place cards. The same list provides a great tool for our staff on the wedding or event day to make sure that there are enough place settings at each table.

5. Please avoid printing your gift information on your wedding invitation. Today's wedding decorum allows clients to take advantage of their web site to relay this type of information or if they don't want to have a web site, then word of mouth is your next best alternative.

6. Out of town guests - we know that weddings can be expensive. On the other hand, they can be expensive for your guests that are traveling from out of state or out of the country, i.e. plane tickets, hotel costs, rental car, time off from work, wedding gift and their attire. Therefore, we recommend having a welcome reception - it can be as simple as wine and cheese or an ice cream social. If you do have a more generous budget, then it would be great to invite them to the rehearsal dinner and a going away brunch the day after the wedding.

7. Budget - make sure to run the numbers before you start planning an event. There is nothing worse than planning your dream wedding, then realizing you can't afford it after you begin signing contracts! If you are unsure about the line items, call an experienced event planner.  He or she can estimate the costs for your ideal wedding for a small fee and save you headaches and costly mistakes!

8. Music can make or break your wedding or special event. Share your preferences with your band or DJ, but allow them flexibility during the reception so they can keep the party moving. On the same note, it is important to give them guidance on what to wear and what not to play, however, we recommend having them play continuous music during your event - it keeps the party going. Have your coordinator review your timeline with them to make sure that family and VIP names are pronounced correctly and the evening plays out exactly the way you envisioned.

9. Flowers - make sure that the flowers you choose are in season for your wedding. I grew up in the floral business and I love flowers! However, if you adore peonies and your wedding is in August, that won't work since they are only available during May and June. Check with your florist and see what other types of flowers will be a great substitute!

10. Don't forget the clutch - there are so many beautiful ones available made with pearls, satin, silk, lace, Swarovski crystals to hold your lipstick and mirror. Ask your wedding planner to place it at your table, so you have the perfect little accessory right next to you all night!

If you have any questions or if you would like a complimentary consultation, please give me a call!

Best Wishes,

Gianna and Tim's wedding

Having a client with the same name as me was really fun. The timeline read as though I was getting married and coordinating the wedding day - it was funny!

There were a lot of details added to the design such as the napkin rings, gold chargers, black silcara table linens and napkins, gold votive holders to give it a romantic supper club feel. The dance floor was in black and white and the ivory pipe and drape really made everything come together beautifully.

Picks of the Week:

It is raining and chilly in Los Angeles (which means it is below 70 degrees) as I write this blog.  I decided to post some cool fall designs that were under $200.00, especially after last week's $5000 pick of the week....

 

Here are a few designs by Michael Kors plus, a pretty wedding dress for under $200.00.

Coat

$178.00

Black or Off White

Michael Kors Fingerless Gloves

$48.00

Watch

$180.00

Michael Kors Leather Buckle Bracelet

$65.00

Dress 

$178.00

Have a wonderful week!

Happy Valentine's Day

Valentine's Day can be a really special day and not just for couples, but friends and family showing one another how much they love and appreciate each other.

What makes this day special is not how much money someone spends, but the thought they put into it.

Please note, if my husband reads this blog, that does not mean that I do not like expensive things. LOL.

If you are planning on preparing a nice dinner for you and your family or a loved one and don't have a lot of time, check out Sandra Lee's recipes on http://www.tvfoodnetwork.com/.

Since Valentine's Day this year falls on a Tuesday, it makes it challenging to prepare a time consuming recipe and going out to dinner has its draw backs - set menus or your choice of a dinner reservation at either 4:30 pm or 10:30 pm!

Here are a few simple dishes that are easy to prepare and rated high with viewers.  For more ideas, please check out TV Food Network's web site.

Poached Salmon with Champagne Sauce

www.foodnetwork.com

Ingredients

• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 1 (750-ml) bottle brut Champagne
• 2 teaspoons lemon juice
• 2 sprigs fresh parsley, plus more for garnish
• 1 1/2 pounds salmon fillets
• 1/2 cup heavy cream
• 1 tablespoon white sauce mix
• Lemon slices, for garnish

Arugula salad:

• 1 (8-ounce) bag arugala
• 1 pint grape tomatoes, halved
• 1 (4-ounce) can corn, 1/2 cup
• 3 tablespoons olive oil and vinegar dressing
• Shaved Parmesan, for garnish
• 
  

• Directions

  In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.

  Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.

  Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.

  Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.

  Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.

  For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.

  Tiramisu Creme with Espresso

  
  

  

  www.foodnetwork.com

  
  

  Ingredients

  • 1/2 cup confectioners' sugar
  • 1/4 cup Marsala wine
  • 1 tablespoon instant espresso powder
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup mascarpone cheese or cream cheese, at room temperature
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 8 ladyfinger cookies
  • Additional cocoa powder or chocolate shavings, for garnish

  Directions

  In a small bowl, stir together the confectioners' sugar, Marsala, espresso powder, cocoa and vanilla.

  In a large bowl of a stand mixer, beat the mascarpone cheese until light and fluffy. Fold in the whipped topping. Fold in the coffee Marsala mixture.

  Spoon into 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish with 2 ladyfinger cookies and chocolate shavings, for garnish

A FUN IDEA FOR VALENTINE'S DAY

Recently, I was at a girlfriend's house for coffee on a weekday (never happens with my schedule or hers) and we came across some fun Valentine's Day coupons that her husband gave her a few years ago.  I thought they were really cute and they can easily be printed on red card stock.

One Evening of Champagne and Chocolates

• One Candlelit Bubble Bath

  One Dinner at Your Favorite Restaurant

  One Make out Session

  One Evening of Complete Control of the TV Remote

  One Breakfast in Bed

  One Home Cooked Dinner
• GIANNA'S PICKS OF THE WEEK

  
  

  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  Love these two hair styles for the bride.
  

  
  

  
  

  
  

  I have a similar hair clip - really pretty.

  
  

  

  
  

  
  

  

  

  Gorgeous!
• 
   

  

  Cocktail Sugars for the Glass Rim

  
  

  

  
  

  Great rehearsal dinner or cocktail party dress!

  
  

  Quote of the Week

  "Before you act, listen

  Before you react, think

  Before you spend, earn

  Before you criticize, wait

  Before you pray, forgive

  Before you quit, try"

  -Ernest Hemingway

  Etiquette Tips
  

  I rarely blog about this subject, but I thought it would be fun. 
• I believe that etiquette tips are all about one's comfort level and their individuality.
• When to start eating:

  In a restaurant - wait until all are served at your table before beginning to eat.

  At a private dinner party:

  Wait until your host or hostess picks up his or her fork to eat, then proceed. Do not start before this time, unless your host or hostess insists that you start eating.

  Once the meal is over, the host will signal the end of the meal by placing his or her napkin on the table. Once the meal is over, you too should place your napkin neatly on the table to the left of your plate. You don't need to refold the napkin, but don't wad it up either.

  If the host stands up during the toast, also stand up.

  After a formal dinner party, a thank you note should be sent to the hostess.

  It is nice to bring the host or hostess a gift. Gifts such as flowers, candy, wine or dessert are not good hostess gifts, as the hostess or host will feel that she or he might have to put the item out that night.  Please don't expect the host or hostess to use it that evening.  Personally, I like to bring really nice soap or candles.

  Pass food from the left to the right. If asked to pass the salt or pepper, pass both together.

  Always scoop the food using the proper utensil, away from you.

  If you are served food that you do not like, it is polite to attempt to eat a small portion.  No need to say anything about the food, staying silent is good in this case.

  Don't turn a wine glass upside down to indicate you do not want wine, it is more polite to allow it to be poured or you can hold your hand  over the glass to show that you do not want any wine. 
• Tipping:

  Waiter 15% to 20% of the bill or 25% for extraordinary service

  Wine Steward 15% of the wine bill

  Bartender 10% to 15% of the bar bill

  Coat check $1.00 per coat

  Car attendant $2.00 to $5.00
• If the owner of the restaurant serves you, you should still tip him or her.  He or she will divide the tip amongst the staff.
• Have a great week!

  XO, GP