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Chef Heidi

Chef Heidi    |    Weddings


Unique Place Cards

Place cards and escort tables are one of the last design elements that you find yourself stressing over in the weeks leading up to the wedding. I happen to love designing this detail, and I am strong believer that it is intricate in the overall look of the wedding day. I always encourage my brides to veer away from the traditional tented place cards carefully laid out on an escort table. Remember to take all of the elements into account (venue…is it rustic or formal?, flowers…are they wildflower bouquets or classic white peonies and garden roses?, theme…finger licking BBQ or elegant wine pairing menu?). I could go on and on, but you get the general idea.

For a rustic barn wedding, I love the idea of taking an old door or fence, adding bouquets of wild flowers in the openings, and attaching basic price tags with guests names and table numbers on pieces of yarn. Another great idea for an outdoor wedding is to string yarn between two low lying trees, and tie taupe linen tags with different color ribbons to create a fun eclectic look. For a hot summer wedding, I often encourage my brides to have a signature cocktail station set up to greet guests. Have the cocktails served in mason jars or old milk bottles, and have each guests’ name and table number tied around the neck of the jar or bottle. You can also have a table set up with mini potted herbs, and double up your favor and place cards. Have a stick in the herb pot with a name flag attached.

More fun ideas would be to have vintage suitcases filled with baby’s breath, or some other kind of inexpensive filler, and have tented place cards placed on top of the flowers. For a fall wedding, have apples stamped with your initials and attach leaf shaped place cards to the stem of each apple. My final fun idea of the day, and one of my favorites, is to have a table lined with antique keys. Have a chalk board on the table with a “key to my heart” quote written on it. Attach a simple place card to each key, and you have a unique concept that your guests are sure not to forget.

As always, I leave you with some of my favorite images. Enjoy!

Happy Planning!

- Sarah


“When the apple is ripe, it will fall”

I recently had the immense pleasure of biting into Chef Heidi’s freshly baked apple crisp, and as expected, I was blown away by the perfect balance of tart to sweet, the buttery crusty crumbly top, and the soft apples that seemed to just melt in my mouth. I have not been able to think of any other dessert since then….hence my blog entry today. It is quite fitting, seeing as I am working on some of our fall weddings.

Apples can be used creatively in so many ways, both in the design of your menu, and the design of your decor. If you are going to use apples in some way, I say go all the way! Base your cocktail hour, guest favors, cake design, and centerpieces on this wonderful fruit that just happen to be in their prime come September and October.

Start out with your table scape, and incorporate apples in your floral centerpieces. Keep in subtle. The bright green or red from the apple will add a pop of color. Set up your place cards on your escort table, and have each guests name and table number tied to an apple with a piece of twine. Rather than your typical “Mr” and Mrs” chair sashes, have a string of apples hang at the back of yours and your grooms chairs with “Mr” and “Mrs” etched into the apples.

For dessert, rather than having a cake, think about a freshly baked pie, cobbler and crisp station. Nothing quite beats the comfort of a freshly baked apple pie on a cool fall night. I absolutely adore the idea of having a tiered mini pie display. Make sure to label each pie, and have a selection available for your guests. Pair any of these with ice cream or whipped cream, and you are sure to have a happy group. For a midnight snack, bring out a fresh apple cider station and have hollowed out apples serve as the glasses. Pair the cider with donuts, or even a candy apple bar. Candied apples can also make a great guest favor. Wrap each one in cellophane, and have them displayed on stacks of hay for your guests to take as they leave.

I could go on and on about my love for apples. They simply are the perfect fruit, and I encourage all your fall brides out there to think about them creatively as your work on the design of your big day.

Happy Planning!

- Sarah 


Color inspiration of the day- Eggplant and Sage

While summertime is on everyone’s mind these days, wedding planners are always thinking a few months ahead. Fall weddings are splashed all over my inspiration wall, and I am falling more and more in love with my bride’s color palettes. One that I especially can’t get enough of happens to be inspired by two of my favorite ingredients- eggplant and sage. There is just something about this deep purple and grayish green that scream fall. It is the perfect combination of rustic chic- a raging trend these days which in my opinion, isn’t going away any time soon.

Floral arrangements that incorporate fresh ingredients such as sage, rosemary, and even artichokes work very well in fall arrangements. Combine these with huge bunches of lavender, purple hydrangea or even the more formal eggplant calla lily, and you will have centerpieces or bouquets that are certain to impress. Keep bridesmaids bouquets simple, and have the lavender loosely tied with burlap. For your centerpieces, think of using multiple arrangements in varying heights to create some depth. I especially love using silver pieces such as cream and sugar tublr, teapots, and mint julep cups as vases.

If you like lavender, find ways to use it throughout the evening. One of my favorite signature cocktails happens to be my Lemon Lavender Fizz. Garnish this with a fresh sprig of lavender and a fresh mint leaf, and you will have a beautiful cocktail to greet your guests with. The recipe is quite simple:

2 oz. gin
1 1/2 oz. lavender simple syrup*
¾ oz. lemon juice
Dash of club soda
Garnish withlavender sprig and mint leaf

* Lavender Simple Syrup:

1 cup granulated sugar
1 cup water
1 ½ tbsp dried lavender buds
Heat sugar and water in a small saucepan with lavender until sugar is dissolved. Bring to a boil, then set to the side to cool. Strain out the lavender and refrigerate. Yields one cup.

For guest favors, place a handmade lavender drawer sachet at each of your guests seats. Another fun idea is to give out lavender infused macaroons. Mix these up with some green macaroons, and you will have a lovely little package of goodies for your guests.

Here is a selection of the photos that are on my inspiration board this week. I hope you enjoy them as much as I do!

Happy Planning!

- Sarah

 

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