Melissa Martin’s bridesmaids hold parasols designed by Jen Naar at Gaboodles, Ink as the bride and groom pose behind a parasol at right. Gaboodles, Ink offers personalized stationery, invitations and gift baskets. / Special to the News Journal
Written by Melissa Martin Bailey
I officially am a married gal.
I will now get back to writing about football parties and new ideas for celebrating the holiday season, but before I do, I thought I would take the opportunity to write about planning my wedding reception to finish out this wedding series.
Because I’m in the event-planning business, it was easy to choose the right vendors for our wedding.
Hiring a wedding planner was a necessity, and Megan Kennedy of Megan K. Events was at the top of the list. With her fresh eye and knack for detail, it was a no-brainer to have her on board. Not only can you hire her event company for the planning portion; she also specializes in floral decor and design. But even though Kennedy and company do impeccable work, Shannon Pallin from Fiora always will have a special place in my heart. Though Fiora was the chosen florist for the reception, I had Kennedy’s team transform my rehearsal dinner venue, 5 Eleven Palafox, into a page right out of a bridal magazine.
After meeting and working with Pallin years ago, I knew she would do the floral design for my wedding. Her long-term experience and knowledge in her field make her one of the best floral designers in the country. After 10 years in California, Pallin moved to New York City and worked as a designer and stylist for Martha Stewart, Preston Bailey and Katie Brown. Her 22 years of experience shine in your consultation as she verbally paints a picture of your event.
For the wedding venue, she decided to capture the natural beauty of the Barkley House by enhancing its beauty with cafe lights and rich, bold colors. The centerpieces alternated between fresh flowers and antique birdcages as well as black urns with manzanita branches, complementing florals and mixtures of foliage and vines on the bases.
As many of you can guess, my choice to cater my wedding rehearsal and reception was The Fish House. Not so much because I have been with the company for more than 10 years, but because I have been lucky enough to see the amazing culinary skills of the chefs, who create the best of Southern cuisine.
Because it was hard to choose what we wanted our guests to experience, Josh and I decided on several action stations and food displays as well as passed hors d’oeuvres.
To start, we served mini Southern crab cakes and barbecue beef satay. The guests also were treated to an antipasto station during cocktail hour. When the stations opened, the guests were able to try homemade Asian stir-fry as well as Grits à Ya Ya served in a martini glass. We also took advantage of the fall vegetables available at the local farmers markets to create a large fall-inspired salad bar.
Chef Billy Ballou and team put together eye-catching displays of fresh-caught seared tuna and coastal shellfish — fresh-cracked oysters, clams and snow crab.
Last but not least, I have to talk about the sweetest woman in town: cake baker Betty Weber, a lady so good at what she does, you have to book her months in advance.
Well, friends, I hope you have enjoyed the journey we have taken over the past few months, and while you read this, I imagine I will be lying under the Jamaican sun, sipping an umbrella cocktail, enjoying my honeymoon.
Until next time, friends, no worries.
