Heather Richardson + Carl Necaise
March 26, 2016
photography by Rudy Melancon Photography
photography by Rudy Melancon Photography
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This month - A dazzling holiday wedding in Old Town Bay St. Louis
Erin Elizabeth Favre + Jon Jason Blanchette
December 27, 2014
BASIC DETAILS Wedding theme: Vintage Traveler Ceremony Took Place: Bay St. Louis Depot Grounds - 1928 Depot Way; Bay St. Louis (228) 466-8951 Reception: 100 Men Hall - 303 Union St., Bay St Louis, MS (228) 342-5770 Wedding Planner: Wedding Coordinator: Ashley, Owner of Flower Child Weddings, Atlanta, GA, 404.220.7220 | ash@flowerchildweddings.com | www.flowerchildweddings.com Photographer: Elizabeth LePage, Portland, OR BEFORE THE WEDDING Places Couple Registered: Pottery Barn, Sur La Tablè Invitations: Made by bride and groom Bay-Waveland accommodations for wedding party: Rental home Bridal Luncheon: Bridal Luncheon at Face and Body Aesthetics – 131E Main Street, Bay St. Louis 228.671.1808 Rehearsal Dinner: rooftop of The Blind Tiger, 119 N Beach Blvd, Bay St Louis THE CEREMONY Hair and Makeup: Megan Belless- Atlanta-based hair stylist, based out of Arbor Salon and Spa Florals by: Imagine That, 801 Hwy. 90, Bay St. Louis, 228-467-2693 Wedding ceremony music: Bride walked down the isle to "Angel" by Jack Johnson Wedding Officiated by: Caleb Aldrich Matron of Honor: Melissa Ricci- sister of the bride Best Man: Endrè Cseley- brother of the groom Groomsmen:
Bridesmaids:
Bride wore: Custom-made gown from Jessie's Bridal on Etsy Groom wore: J. Ferra sports coat and slacks, Zara button down shirt Time of day: 4:30 pm Weather: Perfect! Sunny, breezy and comfortable Most Romantic Moment: Walked back down the aisle after exchanging vows, and having our moment to ourselves with the wedding photographer capturing candid shots THE RECEPTION Wedding reception music: Pat Murphy and the Jumpin’ Jukes, (228) 216-5446 Catering: Neil’s Catering (Southern Delights Restaurant), 299 Highway 90 #B, 228.463.1277 The Reception Menu: hors d'ouvres: mini crawfish pies, crab dip, and hummus with veggies; Dinner: gumbo, muffelata sliders, and a po-boy bar (choices of fried shrimp, roast beef and gravy, and eggplant ) The Most Talked About Food Item: Po-boy bar Signature Cocktail: Topo Tito with lime (Tito's vodka, Topo Chico, garnish of lime) Cakes by: Donna Torres Best Dancer at the Reception: Nicolas Mees The "wow factor" of your wedding/reception that everyone talked about: Venue (100 Men D.B.A. Hall) and decor The most unique detail of your wedding/reception: Free-standing globe used as a guest book Honeymoon location: Cancun, Mexico Bride's favorite part of the entire event: Photographs of just the bride and groom Groom's favorite part of the entire event (honeymoon doesn’t count!): Outdoor games at the reception (bocci ball, giant chess, cornhole (bean bag toss) Gifts for Wedding Party: Bridesmaids: robes, Toms shoes, Turkish bracelet; Groomsmen: straw fedora, portable notebook, stylish pen, bottle of bourbon Guest Favors: Coffee beans in a small burlap sack Ginger's Tips for a Standout Wedding  So you are officially engaged! Now WHAT?
Most brides can envision their wedding day from the time they are a little girl but once the time comes to start planning...they have no idea where to start! The first steps in planning should always be deciding the size of the guest list closely followed by discussing the wedding budget. By making these two top decisions first they will serve as the foundation for all your future decisions. For example, if you have a large guest list with a modest budget you may have to cut corners on serving a fancy sit down dinner by serving hors d'oeuvres at the reception instead. But if a sit down dinner is a priority for you, then you may have to look at cutting back the guest list. Just remember the qualities that are most important to you should serve as your guide throughout the planning process. Much love! |
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