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Ok friends, we have a definite place and time for our Prom Dress distribution event! Saturday, April 26th, 7-9pm at Shiloh Baptist Church in Massillon!! Please spread the word and share this event. Please refer young ladies to this page, that truly need a gown. Have them contact me at 330-313-6030, email at lleweddings@aol.com, or message on Facebook to schedule an appointment. Thanks!

https://www.facebook.com/events/486544308118309/?ref_newsfeed_story_type=regular

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Happy Summertime everyone!  The weather is finally hot and sunny, and that means lots of outdoor events!!  Bridal showers, baby showers, weddings, picnics, barbeques, family reunions, the Fourth of July, you name it!!  We love outdoor events, and enjoy helping others plan fun occasions for their family and friends.

That’s why we are offering a new summertime special:

The first 5 people that contact us to plan their event, will receive 50% off of our planning fees!!  That’s right!!  50% off!!  Now who couldn’t use savings like this, and have more money for fun?  Maybe the heat has gotten to us already, but we just want to have fun and help you celebrate!

Contact us today for more information, and to schedule a free meeting.  We’ll be happy to share an ice-cold drink with you, and chat about your party!

Call us at (330) 313-6030, find us on Facebook, or email us at Kimber0613@aol.com.

 

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Plum and Persimmon Inspiration Board

 

Purple and Orange are colors typically associated with fall, or Halloween.  However, I think they make a very striking and stylish color palatte for a wedding.  You can use this for most any season, and you can change the shades of the colors to suit your needs.  For spring, you can use peach and lavender, for summer, a royal purple and coral, for the autumn and winter, shades of plum, eggplant, aubergine, rust, pumpkin and persimmon.  Your colors can be played up in your table linens, flowers, uplighting, even wedding party fashions.  The options are endless.  And of course, don’t forget the one food item that always goes well with these colors: chocolate!!  Enjoy!!

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Holly and James Justice

Holly and James Justice

 

 

I am pleased to announce the Marriage of Holly Tarnaski and James Justice, on Saturday, May 9th, 2009 at Fellows Riverside Gardens in Youngstown, Ohio.  The afternoon wedding took place at the Kidston Pavillion.  Fellows Riverside Gardens are formal gardens, which are part of the Mill Creek Metro Parks.  The Kidston Pavillion is set inside an area filled with boxwood and roses, with a lovely flagstone terrace, and overlooks one end of the lake in the parks.  Inside the pavillion, the Harmony String Quartet provided the lovely music for the simple and heartfelt wedding ceremony.  The Prelude included traditional tunes, such as “Ave Maria”, “Air on the G String”, “Spring” from the Four Seasons, “Trumpet Voluntary”, and one of my personal contemporary favorites, “You Raise Me Up” by Josh Groban.   Since the bridal party consisted of simply Holly & James, their parents, and grandmothers, the music for their processional was “Winter Largo”, by Vivaldi.  Holly then made her entrance on her parents’ arms to the sounds of Pachelbel’s “Canon in D”.  The pavillion is architectually stunning, so very little was needed in the way of decorations for the ceremony.  Eight large pots of yellow and white daisies were placed around one side of the pavillion, forming an area for Holly, James and the Reverend Wayne Doberstyn of Creative Wedding Officiants to conduct the ceremony.  Daisies are Holly’s favorite flower, so they were featured prominently in her bouquet, flowers for the bridal party, and in the reception decor.  The daisies, and bridal party flowers were provided by Sweet Arrangements Florist.

The reception dinner was held at Bruno’s Restaurant, in Boardman, Ohio.  The decor of this restaurant is warm and inviting, and the food is wonderful.  The staff is very accommodating to your every request.  Anna and Betty were the attendants for the wedding reception, overseeing every aspect of setup from the linens to the cookie table, which is a Northeast Ohio – Western Pennsylvania tradition.  They also went over and beyond their duties to help decorate the guest tables as well.  Truly a wonderful experience to work with them.

We had a very intimate cocktail hour, followed by great appetizers and a fabulous dinner.  After dinner, Holly and James cut into their cake, and shared cupcakes with everyone.  Mingling followed as the evening wound down.  It was a beautiful wedding, and I was very honored to share this couple’s special day!

Thank you Holly and James, and Best Wishes!!

 

Wedding Coordinator:  Kimberly Lehman and Amanda Noel

Wedding Officiant:  Reverend Wayne Doberstyn (www.creativeweddingofficiants.com)

Ceremony Musicians:  Harmony String Quartet  (www.myspace.com/harmonystring)

Ceremony Location:  Kidston Pavillion, Fellows Riverside Garden   (www.millcreekmetroparks.com)

Chair Rentals:  T R Party Centre & Rentals               (http://trpartycentre.com/)

Photographer:  Michelle Gilbert, SnoWhite Images    (www.snowhiteimages.com)

Reception Location:  Bruno’s Restaurant and Catering    (www.brunosrestaurantandcatering.com)

Florist:  Sweet Arrangements Florist       (www.sweetarrangements.com)

                                                                                                   

Image courtesy of SnoWhite Images  (www.snowhiteimages.com)

 

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My good friend Donna Berns at Chenoweth Golf Club in Akron, Ohio, sent me the news of their upcoming wine tasting event.  I encourage everyone to enjoy this opportunity with a grand evening of food, wine, and fun!

Chenoweth Golf & Banquet’s Third Annual
Holiday Wine Tasting Event
Friday December 5, 2008
 
Come join us for a special “stock up for the holidays” wine tasting evening, featuring Italian Wines from small vineyards. “Good things come in small packages.” These wines come from small, family owned vineyards from all over Italy & are all new to Ohio. Be the first to try!

Please join us on Friday December 5, 2008 for this unforgettable event!

Anyone wishing to attend must pre-pay by contacting

Donna Berns @ 330 603-3872.

Space is limited, reserve your spot today!
Wines will be available for purchase at minimum retail the night of the event.

Cost of this event is $50.00 per person $90.00 per couple.

 

For more information:  www.chenowethgolf.com

 

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Crystal Couture - An Inspiration Board

 I love Crystals!!  Timeless, elegant, and very hot right now in the world of weddings and special events.  They are everywhere, hanging on trees, dripping from tall candleabra, and wrapped around everything in sight.  Whether you are looking to implement all-out bling, or to infuse just a touch of sparkle into your event, these ideas should inspire you.  Enjoy!!

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I am starting a new series of interviews with vendors for this blog, titled “Great People to Know”.  The first installment is my interview with Donna Berns, the Executive Chef and Director of Banquet Sales of Chenoweth Golf Club, located in Akron, Ohio. 

Chenoweth Golf Club, located in Akron, Ohio.

Donna, thank you so much for speaking with us about your work, and Chenoweth Club.  I appreciate that you are taking the time out of your busy schedule to accommodate our request.  Our readers certainly will want to learn more about your services.

Our interview follows below:

What makes Chenoweth unique?

Quality of food & service with attention to details such as menu selections set up and so on.

How did you get started in your field, and at Chenoweth?

Food and cooking has always been my passion since I was a young child about 11 years of age. I continued on to follow my passion through a restaurant management program in High School worked at a few restaurants then started a family. About 22 years after catering for family, friends and acquaintances free of charge I was so encouraged by one event that I did. There comment to me was “You need to do this” “If you don’t do this for a living you are missing your calling.” That gave me the encouragement to start my own catering business about that same time Chenoweth was just starting to build the banquet facility and as I was golfing there and inquired as  who was to handle the catering for them it lead to an interview and we took a chance on each other. A chance that has turned into a wonderful growing adventure and a dream come true. Thank you Larry and Karen!

What do you enjoy best about your job?

Well, there are two things in particular. I am a people pleaser. So  first I would have to say, I get to please people through food! And Second I enjoy working with the clients to be sure that their day is everything they could dream of. I have met some wonderful people and made great friends.

Please tell us about your favorite wedding or event that you have done.

This is a tough question because I enjoy them all! I would have to say that the annual Valentine Wine Dinner Dance, the last one in particular because it is my baby so to speak, I come up with the theme, food selections decorations the hole nine yards. What made the last one so special was I got to  work for a young man that used this occasion to “Pop The Question”. That was a lot of fun and everyone enjoyed the evening so much that they plan to attend next year.

What are the questions a bride should ask when choosing a caterer and a venue like Chenoweth?  

Well, cost would be one of the top things. Is it within their budget. Food is so important. I always say “No matter how beautiful the facility if the food is mediocre or less all that beauty fades away as your guests will be disappointed and talk of nothing else.”

What’s the most difficult aspect of your job?

Besides the obvious physical demands of cooking for large crowds with a small kitchen staff it would have to be quality control. I work with so many food companies and am loyal to not just one of them because I am so picky with the quality of what I serve. I hand pick all of the fruit that goes onto the fruit trays, I just can’t let go and have it sent in on a truck for fear of letting go of quality.

Is there anything else you would like to share about yourself, or your field of expertise, or the hospitality industry?

Don’t pick a place on appearance alone. You must be comfortable with the people that are working with you, and they must be willing to do just that, work with you. Also if food is tops on the list ask for a tasting before you sign.

What else would you like people to know about Chenoweth?

We are like family, we care about our customers and their needs & desires we all are willing to go that extra mile to make dreams come true.

Again, thanks so much Donna!  You can find more information about Donna Burns, and Chenoweth Golf Club at www.chenowethgolf.com.  Also check out their upcoming events, like this one:

Chenoweth Beer Tasting Celebration

Menu includes five courses of food complimented by Great Lakes Beers. (Of course a cash bar will be available for all those non beer drinkers)

Menu:

First Course: Irish potato  Soup complimented by: Conway’s Irish Ale

Second Course: Mahi- Mahi with a sesame and caper sauce and sugar snap peas complimented by Dortmunder Gold

Third Course: Spicy Garlic Buffalo Style Chicken with a side of creamy blue cheese smashed red skin potatoes complimented by: Eliot Ness

Fourth Course: BBQ Glazed Grilled Pork Tenderloin with Grilled Asparagus Complimented by:  Edmond Fitzgerald

Fifth Course: Yes, Beer and Chocolate! Chocolate Peanut Butter Brownie drizzled with a dark chocolate sauce Complimented by: Blackout Stout

Click Here> http://chenowethgolf.com/beertasting031508.html

Well, everything sounds great to me!  Here are a few more pictures from Chenoweth Club.  Enjoy!!

Banquet Display at Chenoweth Golf Club in Akron, Ohio.
Ceremony Setup at Chenoweth Golf Club in Akron, Ohio.

Reception Setup at Chenoweth Golf Club in Akron, Ohio.
Pictures source: (www.chenowethgolf.com)

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This story was posted on BizBash New York.  I love the lush displays of orchids!  I am inspired to try something similar for my next event.  We’ll see!!

More Inspiring Orchid Dinner Tabletops
With so many settings to explore, we had to share more unique ideas from the New York Botanical Garden’s Orchid Dinner. Here are 10 additional tables to check out.
CONTINUED >
Photo Gallery                             The Lars Bolander dining table blended larger-than-life mushroom sculptures with white orchids.
                            The Lars Bolander dining table blended larger-than-life mushroom sculptures with white orchids.                                                                        LMD Floral's undulating escort table was the first creation guests saw at the event.
                            Sebastian Li Events' bold pink-and-orange table featured a flamboyant explosion of phalaenopsis blooms.                                                                      Fête's towering waterfall structure included suspended crystal prisms and teardrops, along with a mirrored tabletop.
                            A slumped chandelier (placed as if it fell from the ceiling) intertwined with orchids, moss, and greenery on Carrier and Company's table.                                                                                    Jamie Drake of Drake Design Associates used rows of compact fluorescent lightbulbs (placed within a moss base) to contain orchid stems.
                            A bust of Persephone filled with a plethora of green and white orchid stems made a striking centerpiece at Richard Keith Langham's table.                                                                        One of the quirkier designs was an ordinary floor lamp topped with a cymbidium orchid lampshade, by Stephen Miller Siegel Architects.
                          Timothy Whealon Interiors created a stark tree centerpiece budding with orchids that stood in for leaves. Around its base was a small pool of water with live goldfish.                                                                    The white orchid arrangement by Ovando for the Thom Felicia and Safavieh setting was reminiscent of a winter tree.
LMD Floral’s undulating escort table was the first creation guests saw at the event.
Photo: Gustavo Campos for BizBash
Our story from the dinner is here.   —Lisa Cericola & Mark Mavrigian

Photo and Story Source: (http://www.bizbash.com/newyork/content/editorial/e9869.php)

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Hello Everyone!  I know that you have been anxiously awaiting the pictures from the big night – First Night Akron 2008.  My particular event, The Chapel in the Moonlight, was the most successful evening we’ve had in the 3 years that I have been involved with First Night Akron!  We had 12 scheduled couples that either got married, or renewed their wedding vows.  We also had many couples come in from the outdoor festivities to observe the ceremonies, and decide on a whim to renew their vows.  It’s a very romantic evening for all!

We were very happy to have Brett and Joe, from Making the Moment, LLC, as our featured Photographers for our event!  You can see more of their work at their site, www.makingthemoment.com.   Below are some of their favorite shots they took throughout the evening.  Thank you, Brett and Joe, for sharing these with us!

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

The Chapel in the Moonlight 2008

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This may be something most people don’t usually consider when planning an event:  how to plan for visually impaired guests, and those with other physical difficulties and limitations, or even guests who are accompanied by service animals.  I found this article on BizBash DC.  It’s written for people who are in the hospitality industry, but it has several good tips that anyone can use.

Ask An Expert: Helping Blind Guests
John Marenzana is managing director of the conference center and theater at Lighthouse International‘s New York headquarters. He is working with Lighthouse to develop a certified training program for the hospitality and event industry that will teach staff how to provide services for people with vision impairments.
John Marenzana
John Marenzana
Photo: Dorothea Anne Lombardo

How can hosts make sure a space is accessible for visually impaired guests?
Planners should ask themselves, “If I were wearing a blindfold, what would be helpful to me?” Consider how the layout of the room will affect guests who have guide dogs or canes. If you’re in a large space with hard floors, put runners on the ground to create walkways. Guests will be able to feel the textural difference under their feet or with a cane, which will help guide them around the room. They should also check for Braille signage on bathroom doors and elevator buttons and make sure the venue’s entryway is easily accessible. We are developing an audit sheet for event planners with all of these details so they can use it as a checklist to make the process easier.

Have you noticed that this is a growing concern?
Definitely. Being visually impaired doesn’t necessarily mean someone is blind. With the expansion of baby boomers, there’s an even greater number of people with visual impairments like macular degeneration.

Is there anything special that staffers should do when escorting someone?
There’s a misconception that you should lead a visually impaired person by the arm. Instead, you should offer them your elbow and let them hold on to you. When you take a person by the arm, you’re pulling them and they don’t know where they’re going. This is safer and gives them more control.

How should staff greet and welcome a visually impaired person?
In many cases, you’ll find that reception staff freeze up and don’t know what to do when they encounter a visually impaired guest. They need to know who you are, so when you say hello, use your name to establish a better rapport.

What are some ways to make visual presentations more inclusive?
Consider the size and color of text on screens. Use highly contrasting colors and fonts that are 16 to 18 points for handouts and a minimum of 24 points for projections. If you’re showing a video, visually impaired guests can use earphones to listen to a descriptive narrative that describes what’s happening on-screen. We can provide referrals for companies that specialize in this service. Having handouts in a larger font or in Braille is also a good idea.

How do you assist visually impaired guests during a meal in an unobtrusive way?
If you’re having a buffet, you could have Braille labels in front of dishes or position staffers behind tables to describe what’s being served and offer assistance. For plated meals, waitstaff should be briefed on how to present the meal in a way that will help guests “see” what’s in front of them. Without making a big production, waitstaff can point out what’s on a guest’s plate by saying, “At 12:00, you have your vegetable; at 9:00, you’ve got your protein.” With a little sensitivity and awareness, it will make your event much smoother.  —Lisa Cericola

RELATED TOPICS Making Events Accessible

Source:  http://www.bizbash.com/washington/content/editorial/e8270.php

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