Small and Intimate is The New Extravagant

More often than not, when a wedding event is being planned, the number of people under the guest list umbrella seems to start out quite large. Then as time goes on, revisions are made and the lists are tapered back slightly, but it is not incredibly often you hear of a wedding consisting of 40 people or less. In early June, we had the wonderful opportunity to be a part of an intimately smaller wedding of this size, and it was absolutely gorgeous. Somewhat of a destination wedding if you will, where many of the friends and family came from afar and sought hospitality at the same place, but the wedding also took place on the hotel’s location so the memories made and time spent together were completely maximized. We’re not just referring to any hotel either, it happened to be the one and only Washington School House Hotel – Park City’s most pristine boutique hotel.FullSizeRender-28

A white, crispy feel with the warmth of dark, reclaimed wooden floors, antique details everywhere you look, silver accents, and chandeliers that you could stare at for days, it is no surprise that this wedding turned out nothing short of stunning. Washington School House, you make our job easy 😉

For the florals, the bride choose a palette that complemented the existing decor of the Hotel. She incorporated lavender into the scheme of creams and whites, accented with some textural greens. She wanted a simple, classic look that represented her elegant personal style. We added sprigs of lavender to each napkin, to complement the custom made menus we designed. A simple, bold monogram was used for the menus as well as signage throughout.

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For the cake, they decided on a simple, textured buttercream cake. The ivory colored buttercream tied in ever so perfectly with the Hotel’s aesthetic, and looked beautiful on display outside the main entrance of the Hotel, in-between the small garden ceremony and dining room reception.

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After the cake was cut, the couple requested a small, but elegant dessert bar inside the hotel’s intimate lobby where the beverage bar was also located. It consisted of two different flavors of French Macarons, assorted chocolate dipped strawberries, some with crushed assorted nuts and some with sprinkles, then there were small cups of white chocolate chamomile scented mousse. Everything was completely gluten free to accommodate for some of her gluten free guests, but in a way that no one else felt like they were getting ‘shorted’ by eating gluten free. Guests were encouraged to nibble on the sweets as they made their way into the dancing portion of the night.

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We had an absolute blast working with this sweet couple. Every single piece put together was simple and beautiful, with such a unique and tasteful touch.  Thank you for the beautiful photos from Kate Osborne photography, the gorgeous flowers and centerpieces (as always) from Tulips and Thyme, and everyone at The Washington School House Hotel for providing the most perfect venue and always ensuring things run happily and smoothly.

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S’mores Bars

Camping themed bachelorette party and you’re the one planning it? You need something to thank everyone for packing up their cars, braving the elements, and making it one hell of a weekend! What better way than a home made, camping themed party favor – s’mores bars. So easy and quick to make and the perfect treat for everyone to munch on during the drive home while they reminisce on the fresh memories made.

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S’Mores Bars

-8 Cups Golden Grahams Cereal

-1 bag (10 oz) mini marshmallows

-1 1/2 cups milk chocolate chips

-1/2 cup Hersheys chocolate pieces (rustically broken up)

-5 Tablespoons unslated butter

-1/4 cup sugar

-1 Tablespoon water

-1 teaspoon vanilla extract

Procedure: 

  • Grease 13×9-inch pan with butter. Measure cereal into large bowl.
  • Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows and 1/2 cup of Hershey’s pieces.
  • Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.