“Junior at Garden Gate made my vision come to reality,” says Tiffany of the enchanting décor, which featured ethereal accents of butterflies, a mix of sheer and sequined table linens, and a color palette of the palest pinks and icy silver hues.
Selecting the Dallas Country Club as their wedding venue was an easy choice for the couple, who had enjoyed grabbing a bite to eat poolside with family members on many previous occasions. Although Tiffany originally had an outdoor affair in mind, rain required that the ceremony be moved indoors.
“With several phone calls and the best wedding team a girl could ask for, our ballroom was transformed into a magical ceremony location with candles, flowers, mirrored vases, and bar fronts that were used as props to add ambiance with an amazing string quartet,” Tiffany recalls.
The magical mood carried over to the reception entrance, which hosted the couple’s guest sign-in book beneath a breathtaking butterfly tree installation accented by string lighting from Beyond. A bar was the focal point of the opposite end of the room thanks to a stunning ice sculpture byIce FXembellished with the couple’s custom wedding monogram.
Upon entering the reception room, the couple’s 275 guests enjoyed a delicious menu featuring everything from tenderloin to salmon before dancing the night away as Special Edition Bandplayed from the mirrored stage. The bride changed from her stunning Ines di Santo wedding gown into glamorous cocktail attire just for the occasion!
After enjoying slices of theFancy Cakes by Lauren confection that the couple designed together, and sampling Dustin’s Texas-themed groom’s cake from Dallas Affaires to boot, guests bid bride and groom farewell and sent them on their way to begin their own “happily ever after.”
Congratulations, Tiffany and Dustin! We loved being a part of your dream-come-true day!
Ceremony/Reception: Dallas Country Club Officiate: Dr. Fiedler (HPUMC) Photographer: Luke Edmonson, Edmonson Weddings Videographer: Beyond Band (Ceremony and Reception): Special Edition Band Florist: Garden Gate, Junior Villanueva Lighting: Beyond Ice Bar: Ice FX Cakes: Fancy Cakes by Lauren (bride’s cake); Dallas Affaires (groom’s cake) Linens: BBJ Linen Rentals: DFW Dance Floors through DCC Hair: Sonia Trevino Makeup: Kate Conkey with Charlotte Tilbury Transportation: Premier Transportation Get Away Carriage: Three Jays Carriages Coordination: Hannah Kohler for DFW Events
Cadbury eggs have been on the shelves for weeks, and yet somehow it still feels like a surprise that Easter is already here! We’re guessing that many of you will be hosting a gathering or two this weekend, but trust us—there’s no need to panic (even if your tablescape is still up in the air and your menu is less than set). Our Director of Event Planning, Alison Baker, just so happens to be a devotee of at-home entertaining, and she’s got all the tips you need to plan an Easter brunch that’s equal parts stylish, stress-free, and perfectly suited to your own unique spin.
“In many ways I think that at-home entertaining is becoming a lost art, just like handwritten thank you notes. Inviting guests into the home might seem intimidating (not to mention stress-inducing), which can tempt hostesses to take shortcuts that really aren’t necessary. By simplifying your concept, doing a little advance prep work, and focusing on creating a personal atmosphere, you’ll be well on your way to a perfectly planned Easter brunch…or any other at-home event, for that matter!”
1. Know Your Attendees: “I have to give full credit to my mother, Sharon Morris, who taught me everything I know about cooking, baking, and hosting at a very early age! Mom shared this trick when I was growing up, and I think it’s brilliant. She keeps a catalog of cards in a recipe box featuring all of her regular visitors’ likes and dislikes. When they come over to the house, she pulls their card and builds a menu around the tastes of each attendee. I now make it a point to reach out to new guests in order to learn their preferences, which saves so much awkwardness…like serving steak to a vegetarian! The key takeaway here: know your guests and make your event personal to them.”
2. Prep in Advance: “When you’re hosting an event, you shouldn’t spend the entire time running around in the kitchen—that’s a surefire way to bring on all of the stress we’re trying so hard to avoid! If you feel uneasy, your guests will too. It’s so important to spend time talking with your guests and making them feel welcome, so limit your day-of event prep to a few final touches. On a practical note, make sure that your dishwasher and all trashcans are completely empty before everyone arrives. It will make your cleaning process that much easier! Finally, make a list and check it twice. It seems basic, but when I don’t make a list I’m sure to forget something. Like that time I thought I had thrown a fabulous birthday party for my daughter only to realize afterward that we still had an entire freezer full of ice cream that never made an appearance! Needless to say, we enjoyed ice cream for quite some time afterward. Long story short, the more advance planning you do, the fewer items you’re likely to forget (and the more time you’ll have to enjoy your own party).”
3. Select Double-Duty Décor: “Keep your centerpieces simple, but definitely go for something live. I love filling a big bowl with citrus for a bright pop of color that can be used after the event is over. I’ve also gone to Trader Joe’s and picked up a handful of inexpensive herbs to group in a planter and repurpose later on. Potted plants are another fun element to incorporate, and can be given away as a parting gift to guests or planted in your own garden. If you’re tired of your own china or glassware, swap with a friend or consider mixing in theirs with your own. This saves you the expense of rentals, plus we all know that having something new makes everything more fun, even if isn’t technically yours!”
4. Don’t Forget the Littlest Guests: “We had a precious mini guest who attended dinner at our home with his parents. Although our friends had expected their three-year-old to watch movies that night, he looked up at me with big eyes and said, ‘Miss Ali, where is my seat?’ It absolutely melted my heart, and I have made it a point to set places for my littlest visitors ever since! If you’ll be hosting tiny attendees at your home, stop by the Dollar Store and pick up cute plates and plastic cups. Write their name on a place card and set a treat beside it. It’s such an easy way to make them feel special and involved, and to teach kids manners and etiquette from an early age!”
5. Simplify Your Menu: “An event is not the best time to pull out a brand new recipe, so stick with something that you know and love. Double points if it’s able to be prepared the night before! My mom’s Quiche is a go-to of mine as it can easily be whipped up the night before, and my favorite Ginger Simple Syrup can be prepared in advance and poured over fresh fruit just as guests arrive. If you’re short on time, you can still treat your guests by putting in a call to your favorite bakery and ordering an assortment of pastries. Bisous Bisous is a current favorite of mine!”
“And that’s it! I’ve included a suggested menu below that tastes delicious and is easy to prepare ahead of time. Pair with a mimosa with a twist—think Champagne mixed with blood orange juice or a splash of St. Germain—and consider your Easter brunch perfectly planned!”
1 pie crust (enough crust for 2 pies)
1/2 lb. bacon or ham (diced) or a mixture
6 eggs plus 1 egg white for the crust
2 cups heavy cream (warmed)
1 cup half & half (warmed)
Green onions or leeks (1 bunch)
Mushrooms (8 oz.)
1 1/4 t. salt
1/8 t. pepper
1/8 t. nutmeg
3/4 lb. (3 cups) grated Jarlsberg or Gruyère cheese or combo
Chopped thyme or chives (optional)
Put dough in spring form pan and brush with an egg white. Fry bacon and sauté ham if using both. Crumble bacon. Sauté onions and mushrooms in bacon fat or vegetable oil. Beat eggs, add spices, then pour both creams in blender. Layer meat, veggies, and cheese on top of crust. Slowly pour on milk/egg mixture.
Bake at 350 degrees for an hour or a little more until puffed and brown. Set on a pizza pan to allow for easy transportation to oven.
Allow to sit and firm up for at least 15-20 minutes before cutting. Can be served at room temperature as well.
• You can use spinach (10 oz. frozen) that has been cooked with onion then cooled instead of mushrooms, or you can leave out all vegetables, which is a Quiche Lorraine. • This can also be made in a deep-dish pie plate, 2 rectangular tart pans, or a 2-inch deep round tart pan. • If you have made the filling the night before, just set it out to get to room temperature prior to baking.
FRUIT SALAD WITH GINGER SYRUP
Makes 4 servings Original recipe via Epicurious
For ginger syrup
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (1/2 lb.; from a 10-inch piece), left unpeeled
For fruit salad
4 cups summer fruit cut into tiny squares (mixed berries, melons, peaches, and/or nectarines work well, as do apples and pineapple)
3 tablespoons small mint leaves
For ginger syrup
Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
For fruit salad
Toss fruit and mint with 1/4 cup syrup, or to taste.
Note: Syrup keeps, covered and chilled, for 1 month.
BLUEBERRY LEMON CRUMB CAKE Recipe via Ina Garten of Food Network
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling
For the cake
Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.
For the streusel
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
Notes: You can prepare the entire cake (including the streusel) the night before and refrigerate. In the morning, let sit out for 15-20 minutes before baking.
Although Rachel and Andrew went to the same middle school, years of homework, high school dances, and college acceptance letters went by before Rachel moved back to Dallas for graduate school and was officially introduced to her husband-to-be. “When Andrew asked my dad if he could marry me, my dad promptly told me! Oops!” Rachel laughs. “He tried to make it a surprise though, and had my ring sent to my parents’ house.”
Despite the minor glitch, the couple began making plans to get hitched at Twin Farms in Barnard, Vermont, a destination that perfectly matched Rachel’s vision for an outdoor wedding with class. “We had never even been to Vermont before we chose Twin Farms!” Rachel says. “It just looked too good to be true, and it really was.”
With a goal to represent both Rachel and Andrew’s personalities in the wedding colors and environment of the event, Jasper and Prudence created bouquets and aisle accents in a palette of cream and dusty pink—a perfect accent to the natural beauty of the venue. The bride complemented her sparkling Brides by Demetrios gown with two separate pairs of shoes—Hunter boots and pale pink pumps covered in crystals—and her bridesmaids were well-heeled in matching Louboutins.
The beautiful destination wedding was an intimate affair for the couple’s 40 guests, and didn’t lack a sense of home thanks to a special musical performance by Rachel’s brother during the ceremony, a Texas-shaped bouquet holder at the reception, and two very special mementos. “Andrew took me to PF Changs as an impromptu first date,” explains Rachel. “We got a fortune that said, ‘An unexpected relationship will become permanent.’ We kept it and I framed it for the wedding day. Right before Andrew and I got engaged, Andrew’s dad got a fortune that said, ‘Wedding bells are in your family’s future.’ We framed that one too!”
One month after saying “goodbye” to Vermont, the couple’s celebration continued in Dallas with a large reception for 200 guests held at Arlington Hall. Featuring music by The Project, delicious snack foods, and stunning floral arrangements by Bella Flora of Dallas, Rachel and Andrew’s wedding is proof: you don’t have to pick between an at-home affair and a destination “I do!”
Ever since the Carlock family moved into their historic, Highland Park home, Elizabeth dreamed of having her wedding there someday. On May 7, 2011, her eighth-grade dream became a reality when she married her college sweetheart. Elizabeth and Kevin met their freshman year at SMU and after a proposal in July 2010, the two started planning their magnificent wedding day. The wedding ceremony was held at Park Cities Presbyterian Church. Immediately following, guests were invited to stroll across the street to the Carlock family home for a wonderful reception. The front yard tent was created to reflect a traditional, southern ballroom, the beautiful home was open to guests and the back yard transformed to a chic, modern party. Thank you Larry Sengbushfor sharing these beautiful pictures! Because of the size of their wedding party, and the reception plans, Kevin and Elizabeth decided to see each other prior to the ceremony. Once ready, Elizabeth joined Kevin in the Chapel at PCPC where they shared a private moment. This is a GREAT idea for brides who would like to eliminate post-ceremony pictures, as we scheduled to finish all photos prior to the wedding ceremony.
The gorgeous wedding party! Elizabeth and Kevin were surrounded by so many friends and family that love and support them. To be exact, there were 15 bridesmaids, two junior bridesmaids, 10 house party members, 15 groomsmen, 12 ushers, along with two ring bearers, two flower girls and two officiants.
The wedding program…the artwork was created by the fabulous Susie-Melissa Cherry.
Kevin and his handsome attendants ready to walk down the aisle…the groom’s party attire came from Culwell & Son.
The stunning bridesmaids…both the house party and bridesmaid gowns were custom creations from Jenny Yoo through Bridal Collections by Stella. Every single one of the girls looked absolutely beautiful!
Miss Elizabeth Carlock about to walk down the aisle to become Mrs. Kevin Phillips, escorted by her father, Mr. Byron Carlock.
The wedding ceremony…the altar and personal flowers were provided from Bill Horton designs. As guests were seated, the Chancel Choir of PCPC offered a compilation of hymns. During the ceremony, there were two different soloists who sang special songs…between the vocals, the organ and strings, the music was fantastic! The officiants were the Senior Pastor of PCPC, Reverend Mark Davis, as well as, SMU’s RUF director, Chad Scruggs.
Following the wedding ceremony, the couple led their wedding party and guests down Wycliffe Avenue directly to the Carlock home, adjacent to the church! The Highland Park police department generously directed traffic and closed down this stretch of the rode until all guests were safely in the reception!
Elizabeth and her mother, Laura, definitely had a vision for a true, southern wedding. The front tent was exquisite with beautiful linens, floral and buffets displays showing off their lavish menu…Tom Addis, the Garden Gate and Jill Fortney were the perfect team!
Because their party was overflowed from the front lawn throughout the house and into the back gardens, we created menu cards for every table that let guests know the variety of foods available throughout the reception…
Elizabeth and Kevin shared “L.O.V.E.” as their first dance…
The father/daughter dance was a sweet surprise to the family and friends…Elizabeth’s talented brothers joined James Davis Orchestra on stage to sing “Brown-Eyed Girl”…so special!
Elizabeth and Kevin cut their cake in the family dining room….Frosted Art created a STUNNING bride’s cake that was absolutely picture perfect!
And now for the back tent…. while the front tent definitely eluded to the southern, traditional style, the back tent was more of a modern, sleek look!! Between the furniture, lighting, tenting and acrylic dance floor that covered the pool… it was incredible!
Elizabeth and Kevin were introduced into the back tent, as well….only after Elizabeth changed into her second wedding gown! Their second, first dance was spun by the fabulous Lucy Wrubel!
Elizabeth and Kevin departed the next morning for a two-week honeymoon in France….
We wish you all the best and THANK YOU for allowing DFW Events to be part of your wedding day! Cheers to the happy couple!