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to MWIP. This is your source of wedding vendors in and around the Midwestern area who can help you with planning your wedding. Search our database of professionals and save, explore and get inspired.
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Contact Paula to get started: (630) 403-8378 (call or text) Email or visit her website or use the QR Code in the below picture
Michelle Obama does P90X. Are you ready to be in the best shape of your life?
As you meet vendors, you will quickly realize there is a whole lot of wedding-specfice terminooogy you need to be familar with. Let us help!
BUTTERCREAM - The most common type of icing. Soft, creamy and sweet, and made of butter, sugar and milk. May be used to cover the outside of the cark or as a filling between layers
FONDANT - Icing made of sugar, gelatin, corn syrup and glycerin that has a firm yet tender texture and a smooth, porcelain-like finish. It's more expensive than buttercream because decorating with it is more complicated and labor intensive
ROYAL ICING - a hard brittle and not-very-tasty type of icing made of sugar and egg whites. It's used mostly for sculptural decorations like roses, swirls and dots.
Celebrity Engagement Rings
Here are rings that inspire Grooms-to-be around the Midwestern Area.
Jennifer Lopez did it again! She looked stunning on the red carpet at the Emmy Awards. Click here to see Jennifer Lopez inspired bridesmaid dresses that will leave your girls looking and feeling good down the aisle.
Justin Timberlake & Jessica Biel
October 19, 2012
Jessica Biel married Justin Timberlake at
Borgo Egnazia Resort in Puglia, Italy on October 19, 2012.
Her custom petal-pink strapless gown was by Giambattista Valli, and was
enhanced with layers of delicate tulle. She complemented the dress with yellow
and pink diamond and rose gold earrings by Martin Katz. Her veil was accented
with pearls from her grandmother’s wedding day tiara.
Biel and Timberlake honeymooned on a safari in Africa at Singita Grumeti, a private reserve in Serengeti Park. They stayed at the Faru Faru Lodge.
Planning for your big day
There are only 365 days in a year and that is about the time of the average wait for couples marrying. By creating a list of things to do and giving them a deadline, you reduce the stress of the last minute rush and you reserve that time for possible emergencies. Here is a timeline to help you plan for your big day.
6 to 11 Months Before
Reach out. Contact five or six catering companies, tops,
Howe advises. Casting a wider net will only cause you to lose concentration—as
well as precious time.
Make a list. Before you pick up the phone, put together some
initial questions to ask each caterer: “You may want to know if the caterer can accommodate vegetarians, pair and select wines or arrange tenting,” Howe says. “You may also want to know if she and her team can travel outside of your local area.”
Start with broad strokes. With each initial contact, convey
the basics: “Your wedding date, the venue, guest number,” Howe says. You’ll also have your list of questions, “but be sure to allow the caterer to ask you
questions, too.” During this fact-finding conversation, “The caterer will
tell you what areas her charges cover. If not, ask. The company may not cover alcohol or the cake.” At the end of the call, let each caterer know you will get back to him or her.
Next steps. Take notes during your calls, and write up your
reactions to each caterer as you go. “This will help refine your search.” Howe
says. At this point, you may decide to cross one or two caterers off your list.
“Be sure to send a polite e-mail saying you have decided to go in a different
4 to 9 Months Before
Take a meeting. It’s getting serious. Set up appointments with the caterers on your shortlist—now’s the time to do a deeper dive into logistics—and costs. “Sit-down dinner, dégustation tasting with wine
pairing, ceremony and brunch on site, lunch, dinner or a midnight snack—whatever scenario you imagine can be structured into a celebration,” Howe says. “The structure informs the staffing and service, equipment rental, bar service and, of course, cost.”
Follow up. “After these meetings, each caterer should
present you with an initial proposal and cost estimate,” Howe says. “If it falls within or close to your budget and you feel this caterer is worth considering, a tasting is the next step.” At this point, you should narrow the field to “no more than three caterers,” Howe says. (Again, sending a quick thank-you to the also-rans is the polite thing to do.)
3 to 8 Months Before
The fun part—the tasting. There are three “flavors”: The
backstage tasting, where you go behind the scenes at an event and sample the caterer’s offerings in the kitchen (least preferable); the open-house tasting, hosted for several potential clients and the private
tasting, held for you and your fiancé. “The private tasting is the best
option,” Howe says. “It’s the perfect opportunity to have a cogent discussion
about the wedding menu and structure, so the caterer can present you with a revised proposal.”
Last round. The “finalists” will submit revised proposals
post-tasting. “This should detail exactly what the caterer will be supplying,”
Howe says—the food, obviously, as well as other possible line items like linens, tableware, serving and kitchen staff, alcohol and how much each costs.
2 to 7 Months Before
Set the deal. “The proposal also clarifies the payment
structure and can serve as the contract with an agreement page, with appropriate signature areas for both parties,” says Howe. There’s still opportunity to make revisions and tweaks, but at this point, making your final choice should be an easy decision. Once you’ve signed on the dotted line, relax—and look forward to some seriously memorable eats.