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CONTENTS FROM THE SUMMER 2011 ISSUE
Cover photo by RaidenShine Photography
The cover bride for Summer 2011 issue is Amanda (Menard) Giroux
The Summer 2011 ISSUE - - OUR LARGEST ISSUE YET! Weighing in with 116 pages of information, resources, beautiful photography and extensive vendor lists, Vermont Bride Magazine is the guide to bridal events for this 2011 Wedding Season. Look for a copy available throughout the state of Vermont.
Susanna, chef and owner of Susanna’s Catering, answers prospective brides’ questions and helps to elucidate some of the challenges as well as the joys of planning your dream Vermont wedding.
If you have a true love of the outdoors and wish to celebrate your marriage at a special locale which has a deep meaning to you both, an outdoor wedding and reception can be an excellent choice.
The larger space provided outdoors could also be a bonus if you are inviting many children and would like to include your favorite pets in the ceremony. You will need to be flexible, adaptable and spontaneous as weather can play a part in the day’s events. You will also need to be organized and have a strong support team including your caterer to insure that all details have been addressed and perfected.
There are private estates and open air galleries and museums which have the advantage of good facilities and already installed decorative art to combine with your personal touches. And, let’s not forget your own gardens and back yards. These are a great choice if you have the space and are looking for a truly personalized and intimate setting.
An afternoon ceremony followed by a summer garden party with plentiful hors d’oeuvres, iced drinks and desserts is a lovely idea and again a good choice if you want to invite young children and spend hours basking in the glorious Vermont sunshine. A later afternoon early evening ceremony followed by cocktails and then a wedding dinner would be the most elegant of choices with the stunning sunset supplying a romantic backdrop for your wedding photos. Remember that whatever decision you make regarding feeding your guests, be absolutely clear on the invitation what you will be offering so that they know what to expect and to dress accordingly.
For a more elegant feel, a French country wedding reception with dainty hors d’oeuvres served with rose wines and champagne followed by stations of Mediterranean tapas, delicate fish choices, herb-infused local meat dishes and Provencal-style vegetable sides. Finish with a crepe bar for dessert.
A plated meal can have a lower food cost because you know in advance the exact portions but definitely has a higher labor cost. Family style is somewhere between the two for labor and food costs.
You do need to shield guests from intense sun as well as rain showers. If there isn’t enough room in your wedding barn or reception tent for the cocktail hour, think about reserving a smaller tent which could be used for the ceremony as well as the cocktail hour to shade as well as to keep dry. Walkway canopies are another very useful rental item to have on hand as are many umbrellas if it looks like it could rain. Regarding the food, it is important to have displays of food covered and shielded from the sun. Colorful market umbrellas are a low budget yet efficient and fun way to shade an appetizer display.
If it is bug season, use citronella torches to create a circle around your reception area and have your caterer tie Bounce dryer sheets discreetly around the table legs to ward off biting insects––sounds silly but it works!
I want to support Vermont farms but cannot afford to serve local beef tenderloin. There are so many ways to include the wonderful produce of Vermont in your wedding menu. The key is to keep it seasonal and be creative. Ask your caterer what is native to the local area and what he or she has access to, whether it be local greens, summer vegetables, fruits and berries, cheeses, breads, meats, maple syrup or other interesting local Vermont products.
Make use of the more expensive ingredients in the appetizers to keep the costs down. Incorporate what you can where you can and be proud that you are serving the best and freshest of what is available.
How can I tone down the bold and vibrant summer colors on my food displays? The use of earth tones and rustic linen colors can calm and balance the brilliant and striking shades of summer. Natural wood chargers and copper, brass and bronze platters have a similar effect.
Stay away from anything heavy and over sauced. Grilled meats and poached fish dishes need only a light herb or fruited salsa to enhance their own delicate appeal.
Play to the comfort of your guests and your wedding party; serve homemade frozen popsicles in interesting and delicious flavors to quench their thirst as well as treating their taste buds.
Vermont Bride is proud to recommend the following featured wedding professionals for all your catering needs:
800-696-4748 Enosburg Falls, VT
Ben & Jerry’s
Junior’s Long Island Catering Co.
802-655-5555 Colchester, VT
One Federal Restaurant & Lounge
802-524-0330 St. Albans, VT
The Skinny Pancake
Two convenient locations:
Burlington, VT 802-540-0188
Montpelier, VT 802-262-CAKE (2253)
State Street Catering
802-635-9094 Johnson, VT
Sweet Crunch Bakeshop & Catering Co.
Hyde Park, VT
Tasty Persuasions Catering
802-372-3123 Grand Isle, VT
Tourterelle - Inn, Dining & Events
802-453-6309 New Haven, VT
Waterfront Catering Group
802-658-3663 South Burlington, VT
800-974-6102 Colchester, VT
Susanna’s Catering provides exceptional globally inspired cuisine and unparalleled service to events of any size throughout Vermont. Contact Susanna at 802-635-9094, firstname.lastname@example.org www.susannascatering.com Photo by Orah Moore Photography
Realizing Your Vermont Summer Outdoor Wedding Dream by Susanna Keefer. She is chef and owner of Susanna’s Catering, providing fabulous food and unparalleled service to off-site events of any size throughout Vermont.
1566 Upper French Hill Road,
Johnson VT 05656,
Portrait photo by Orah Moore