Last night was a ton of fun. Perfect formula, really: Wonderful clients, excellent team, top notch venue.
The bride and groom hired me several months ago and in between that time and the wedding, we chatted via email from time to time, making sure they were on track with their planning (they were super on top of things) and providing ideas and recommendations as requested. But with her pursuit of an MBA (while working full time) and the groom working full time as well, we truly firmed things up 6 weeks prior to the event or so. They were tremendously organized and we worked so well together as a team.
I was already poking around the Westin Pasadena on behalf of my April Castle Green clients, so I knew the space fairly well, but was extremely impressed by the flexibility and kind personalities of the entire banquet staff and management. They made our job so much easier.
The elegant Fountain Ballroom at the Westin
All the vendors, from Tom and Jo from California Sounds (excellent DJs) to Karen Leah Photography (second gig together…hopefully more soon in the future!) to Shirvan Designs beating the clock to get the bride’s bouquet to her extra early – what a dream team. Oh! And I shall not forget: The cake baker, Danielle Keene!
Danielle and I go way back – okay, 4 years – to my own wedding; I found her online, and her cake was amazing. You may know her if you watch Top Chef Just Desserts – she made it to the top three! I am now totally in awe about her and brag that she did MY cake, fra fra fra!
I recommended her company Bittersweet Treats to Fran and Russ early last year, so I got to catch up with her yesterday. She said the national exposure has been wonderful for her already blossoming business, and I praised her awesome gray cake that won a challenge on TC: JD. It was so fab to get the inside deets from her. But alas, I was pulled in too many directions to get a pic together – nerds! Look for a pic of her delicious cake soon when Ms. Karen sends me her pro photos.
The cake was indeed delish, and prior to the event, the bride asked for a slice of each flavor (there were four) to be boxed up so she could enjoy every flavor, which the banquet manager, Uriel, made happen. When I was told a few days ago that the ringbearer loved banana cake, Uriel flew a slice to him before I could ask if he’d done it. These are pros, people!
Gorgeous roses, hydrangeas, euc and orchids from Shirvan Design.
And the pros I need to trust the most are the ones who work with me. Dani Barkat (herself a client now – her big day is this October) and my cousin, Mary Phelan (even *more* organized than I am – it runs in our blood!) were pheneomenal. For example: Dani needed a sharpie. Mary opens her little hip bag, and contained were (in this tiny little bag):
– three sharpies, of different colors
– hand sanitizer
– pocket mirror
– mini notebook
We have two emergency kits – one in our stash, one cleverly disguised in a decorative box on the gift table – but Mary is a WALKING emergency kit!
Dani is an art professional in many ways – drawing, painting, a pro makeup artist as well – and kept the bride touched up all night. She also did a fantastic job, with Mary, in setting up the bride and groom’s Candy Bar to their specifications.
A generous friend lent the B&G her stands and vessels from her own wedding's candy bar. It was definitely the hit of the night.
Yogurt-covered pretzels, taffy (MY FAVORITE), caramel creams – “Fran and Russ’ Candy Shoppe” was to to die for. It also ruined my diet – when I went to the doctor’s this morning (just a touch of a cold this morning), I stepped on the scale and it wasn’t pretty.
Oh, sweet candy, how I love you!
Doesn’t matter, though. The evening was as sweet as the candy table. Most importantly, our clients, family and friends were happy, and the sense of a job well done is the best way to end the night.