Monday, March 28, 2011

Winter Wedding

Sherri took a hiatus from teaching in January to help plan and celebrate her daughter Rachel’s wedding. Rachel and her husband, Luke, both make their living on their formidable creativity. Needless to say, the combined talents made the event a visual feast.

Rachel designed and sewed her own dress, Sherri oversaw the food and flower arrangements and I made a Victorian-meets-modern carrot cake to the bride and groom’s specifications. The reception was held in an art museum decorated with casual wintery pink rose bouquets put together by a group of friends and relatives.

Sherri and Luke’s mother, Mel (who is also my sister-in-law—don’t even try to figure that one out),

wore beaded champagne gowns that blended nicely with the bridesmaids’ varied pink tones. The food was in keeping with the cold January day—hot pureed squash and tomato soups, but the highlight was Sherri’s innovative hot chocolate bar, where guests could add red hots, pink marshmallows, white chocolate and an assortment of other treats to their steaming cups.

The food was catered by . If you live in Utah County, Sherri and I would both highly recommend them for an event.

To end the evening, everyone jumped in for the Tunak Tunak Tun dance, a tradition for Luke.

Most of us would probably want to spend a week or two in bed after planning and executing such a large event, but with January past, Sherri was ready to take on her upcoming busy travel and teaching schedule. Check her schedule of classes here to see if one is coming near you.

1 comment:

  1. That catering looks just amazing! I still need to figure out what I am doing for my wedding. I would love to check out their prices. Everything about this wedding was just beautiful!