They couldn’t be more different, the two brides in the last two weddings. One, traditional but trendy and the other pushing the edge with color and culture.
Let’s start with Allison and Adam –gorgeous couple – colors of buttery yellow and elegant dupioni black silk dresses on the attendants. The reception at Tulsa Country Club featured clear glass containers filled with spring combinations of hydrangeas, creamy yellow roses and tall spears of yellow gladiolas with chunks of lemons surrounding flowers.
Guests dined on a sumptuous buffet then danced to Dave and the Wavetones. After dinner, the candy buffet tempted guests with custom M & Ms announcing “Our day 4_04_09”. Friends and family tossed petals of yellow roses over the couple as they made their grand exit to a waiting antique limo.
And then there was ‘Hot and Spicy” – our Korean bride and groom of Ecuadorian and Italian descent. Those combinations make for a colorful and lively celebration. We used hot pink and Tabasco red throughout the ceremony and reception with a nod to both cultures. Hot pink silk covered take out containers filled with orange lilies lined the aisle at Sharp Chapel, University of Tulsa, the bride’s alma mater. Her bouquet of stunning pink roses, gerbera daisies and gloriosa lilies carried on the theme.
The party continued with a reception featuring music by Electric Avenue and divine cuisine by Frostbites Catering. Guests found their tables from parasols hung from the ceiling with escort cards on origami crane tags. Tables covered in paprika and hot pink featured four different floral centerpieces each with an Oriental design.
Rather than a traditional wedding cake and groom’s cake, there were individual cupcakes of various flavors and Key lime shooters.
Thunderstorms outside didn’t stop the guests from partying until the raindrops stopped and the couple left under clouds of bubbles for a honeymoon cruise in the Caribbean.