It is quite possible the antipasto bar and seafood station ( a new spin on the raw bar) are the new candy buffet and signature drink table of 2009- both work beautifully in the summer wedding setting. Antipasto, panini and bruschetta set up in one end of the cocktail hour at a vineyard wedding or a raw bar with sushi, oysters and ceviche in for the New England seaside affair. Yum.

My cousin, Simran, is a pastry chef in California and introduced me to the beautiful work of Rebecca Thuss- event design and prop stylist extraordinairre- during our wedding planning. Simran, who is talented enough to work along side Thomas Keller of the French Laundry in Napa-has the best ideas and offered to make our wedding cake last November. In the planning process, she would email me inspirational photos from Rebecca Thuss until we reached a delicious, classic and gorgeous consensus for the cake. I am sure she could tell a few (not so inspirational) stories about packing the frozen cake base into her carry on for the cross country flight from Northern CA to Southern Florida (could a flight be any longer geographically?) to be constructed on site the day of the wedding... (her work on our wedding day was priceless and so meaningful.)

I continue to go back to the website for the most artfully presented event ideas and designs-gorgeous inspiration from tablescapes to invites to fashion.

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