As autumn arrives, we can’t help but get excited about all the Halloween hues we’re seeing in fall florals! From peachy tones to bright oranges and more muted browns and tans, autumn colors truly do work so well together to create the most gorgeous bouquets. We’ve rounded up six floral details from past Austin weddings to showcase some of our favorite Halloween-inspired color palettes from talented Austin florists. These flowers are simply spellbinding! Happy Halloween!
Farm tables and family style catering set the scene for Haley and Michael’s intimate dinner party under the stars. Ferns, clear plates and table numbers and an acrylic seating chart gave it a fresh and modern touch that we absolutely adore. The fresh florals and details in the trendy dusty blue hue remind us of open sky and fit the vibe of this earthy intimate wedding perfectly. Read on for Austin wedding planner Kierstin Schupack of Lovely Day Events’ expert take on this beautiful celebration in today’s Wedding Walkthrough featured in the Fall/Winter 2018 issue of Brides of Austin!
Photos // Lisa Woods Photography
From the planner: “Haley and Michael wanted a relaxed and intimate wedding with fantastic food, and a modern, lovely but simple aesthetic.”
“The color theme was modern, white with hues of dusty blue and lots of fresh greens. I loved the ferns, it felt fresh and modern and we were able to use greens without using eucalyptus.”
“We held the reception on the tented deck overlooking the property. It was a perfect fit for Haley and Michael! They got their dinner under the stars. They had farm tables and family style service which really did create that intimate feel.”
“We used clear plates so guests could see the menu and sprig of fern underneath, as well as clear table numbers, vases and an acrylic seating chart.”
From the bride: “I loved all my vendors! Royal Fig kept everyone wined and dined throughout, and they served what was referred to later as the best cake someone had ever had. It was margarita-flavored and amazing! And of course, the woman behind the scenes who allowed me to keep my sanity – Kierstin with Lovely Day Events. She was priceless and kept the whole show running smoothly!
We wrote our own vows, but we wrote them together, so they matched and emphasized the qualities we strive to embody: honesty, respect, trust, affection, adventure and loyalty. It was very meaningful.”
Feast your eyes today on part two of our Culinary Creatives editorial series featuring the very best Austin wedding caterers in the metro! Captured by The Bird and The Bear at Austin wedding venue The Grove, this inside look at the incredibly talented chefs and the delicious dishes they prepare is such a treat and will definitely leave your mouth watering. If you haven’t already, be sure to take a peek at part one to see the other half of this talented crew featured in the new issue. Cheers to Austin’s top caterers!
Photos // The Bird and The Bear
The Chefs: Chefs Rene Ortiz and Laura Sawicki (pictured)
The Style: We love serving beautiful dessert displays. They are stunning to look at, and it’s fun to see the guests discovering the various goodies, whether it’s Jasmine Panna Cotta, Lemon Bee Hives or an array of macarons. We bring the Launderette experience to you. No matter what the event may be, we deliver a food experience that is inspired, inventive and unforgettable.
Tasty Tip: Above all, do what YOU love! Don’t worry about all the ideas, likes/dislikes or opinions that everyone else may have. It’s your day!
The Dish: Mixed Passed Desserts – Lemon Beehives, Jasmine Panna Cotta, Old Fashioned Cake Donuts
The Chef: Chef Adam Muehling
The Style: The diverse culinary team at Crave Catering flawlessly delivers fresh, custom and creative menus with an unparalleled focus on the details that fit the couple’s unique needs.
Favorite Dish: Surf and Turf is always a crowd pleaser. The impressive presentation will leave your guests wowed.
The Dish: Grilled Seafood Salad – Lobster, shrimp and scallops – marinated in an olive oil, lemon juice and herb vinaigrette, then grilled and tossed with the dressing, radicchio and arugula – served in a seashell
The Chef: Chef John Bullington
The Style: Trudy’s world famous Tex-Mex, mouth-watering BBQ and delicacies offer guests a perfect taste of Austin and Hill Country.
Tasty Tip: Celebrate with the food and drinks you love. Book catering for the rehearsal dinner and the reception to save!
The Dish: BLT Sliders – Candied bacon, arugula, balsamic roasted plum tomatoes and cilantro aioli on grilled sourdough toast
The Chefs: Brenton Schumacher, Executive Chef (right) Timothy Maloney, Chef de Cuisine (left)
The Style: We feel that using the freshest, most seasonal ingredients produces delicious and memorable results. We’re always staying ahead of food trends and are obsessed with creating individualized, custom menus and experiences for our clients.
Favorite Dish: For spring and summer months, we love light and bright fare like seared Gulf red snapper with summer succotash, and a bright citrus butter sauce. For the fall and winter months when the temperatures drop, we love a grilled Texas ribeye with classic red wine demi-glace or béarnaise served with nothing other than our truffled mac and cheese.
The Dish: Seared Seabass with finger limes, pineapple sambal beurre blanc
The Style: Austin Catering offers truly scratch-made food with vibrant flavors and quality ingredients. Our menus always reflect the season and focus primarily on upscale Southern, Southwestern, French and Mediterranean cuisine. We also specialize in creating custom menus encompassing a wide range of cuisines.
Tasty Tip: Add anything unique and personal to the couple, such as “his” and “hers” appetizers or a fun, action station where the guests can customize the dish to their preferences. This creates a memorable food experience for the wedding guests.
The Dish: Fried quail on pimento cheese grits, drizzled with Bourbon barrel-aged honey
The Style: Authentic Austin! Our range of offerings with everything from wood-grilled meats and vegetables to tacos and guacamole offer a taste of traditional Austin fare with a modern twist.
Food For Thought: Above all, pick food that is delicious! Of course these days everyone wants the presentation to be “instagrammable,” but you deserve to have it all. Our philosophy is that the food should taste as good as it looks.
The Dish: Two bite tostaditas – Blue crab with jicama, apple and avocado, ceviche with citrus, avocado, white fish and green chiles, and shrimp coctel with salsa bruja
In the latest issue of Brides of Austin, we were thrilled to give our readers a peek inside the kitchen with top Austin wedding caterers! Captured by The Bird and The Bear at Austin wedding venue The Grove, this inside look at the amazingly talented chefs and the delicious dishes they prepare is such a treat and will definitely leave your mouth watering! Feast your eyes on part one today, and be sure to stay tuned for part two as we feature more yumminess from Austin caterers featured in the pages of Brides of Austin! Cheers!
Photos // The Bird and The Bear
The Chef: Devin K. Glenn
The Style: Rustic Texas tradition with a contemporary flair — the Salt Lick catering department has always stood out for the name, a family-oriented history and traditions and a unique approach to events both on and off-site.
Food for Thought: Have a clear vision of what’s most important to you about the food you serve on your special day. Clearly conveying your ideas up front to your caterer can help them create a really unique experience for you and your guests.
The Dish: Shaved smoked pork tenderloin with black pepper water cracker, tarragon aioli and blackberry chutney, garnished with blood orange zest and tarragon leaves
The Chef: Chef Dan Stacy
The Style: Farm-to-table, simple-seasonal-fresh — not only do we source the most high quality products from local farms and artisans, but we are also a scratch kitchen, making everything by hand. From smoking our own bacon to churning our own butter, everything is made with love!
Tasty Tip: The meal you provide to your guests is your way of thanking them for sharing the day with you. Deciding on that special gift for your guests is an important decision, so trust your instincts! Choose a caterer who makes you feel as special as you want your guests to feel on your wedding day.
The Dish: Shiner braised short ribs with truffle mash and gremolata
The Chef: Chef Rob McMahon
The Style: While a lot of what we do is classic and elegant, our catering style is customized to the individual client. From high-end dinners to casual buffet-style meals, Whim catering creates memorable dishes to the exact specifications of our diverse clients and exceeds their expectations every time.
Tasty Tip: While I really do enjoy preparing almost anything, I love creating a braised entrée. From a chef’s perspective, anything braised is going to take your meal to an entirely new level. A braised dish uses multiple cooking techniques to really impart a lot of different flavors. From the slow cooking process to the use of aromatics, cooking with a certain amount of complexity helps create a complex flavor palate that really stands out.
The Dish: Crispy duck confit leg with chive-mascarpone anson mills polenta, sweet corn chanterelle consommé and za’atar-roasted heirloom beets
The Chef: Chef William Ragsdale
The Style: Traditional, but with creative license — we are a chef-driven company through and through and train our team in every cuisine from Thai to Indian to South American, but sometimes you just want a perfectly cooked steak or Tex-Mex – and that’s okay! Our chefs are happy to create whatever you’re craving.
Tasty Tip: Our favorite dishes are the ones that reflect you as a couple. Are you blending a Mexican and Indian heritage? We want our food to speak to your guests on many levels through customization. From menu design, to décor, to service style, each event we produce, every dish we make, is a true reflection of our clients.
The Dish: Pan seared halibut with lemon oil confit, heirloom tomato, orange and roasted cauliflower gratin, caper and citrus broth
The Mixologist: Ben Seay
The Style: We are homegrown here in Texas and only use the best ingredients for our vodka. Real fruit juice and exceptional water make our product stand out.
Tasty Tip: Sangria is great for all seasons! You can mix up the fruit from summer and fall and make it with red or white wine. It can also be made ahead of time and only gets better the longer it sits.
The Drink: Lemon Rhubarb Mojito – Deep Eddy Lemon Vodka, fresh lime juice, Fee Brothers Rhubarb Bitters, fresh mint with soda water
The Chef: Chef Lexy Hasley
The Style: We offer a playful fusion of radical and innovative cuisine and design that goes far above the clichéd norm! Catering with a Twist goes beyond the norm, embracing personality and creativity. It is what we do and who we are.
Food for Thought: Our most favorite station is the Smokehouse Station, which includes live carving with our in-house smoked meats and of course, our favorite — bacon jam!
The Dish: Prime rib – smoked garlic stuffed prime rib with creamy horseradish sauce
We look forward to each and every mag release with eager anticipation, and along with that, our Brunch with the Brides event where we get to celebrate and catch up with so many of our cherished vendors! This issue’s event at The Contemporary Austin – Jones Center in downtown Austin was no different, and we had a ball mingling with industry friends and fawning over the gorgeous new Brides of Austin Fall/Winter cover captured by Sophie Epton. It’s a beauty! To help us celebrate, Loot Rentals and Premiere Events provided rentals that went perfectly with our colorful mod/retro vibe, Dart Collective set the mood with awesome music, and Crave Catering kept us coming back for more delicious fare along with their selection of flavorful mimosas. We can’t leave out The Cupcake Bar, who treated everyone to a delicious build-your-own donut and dessert bar! Remi + Gold truly outdid themselves, not only providing the floral installations, but they also made the beautiful dyed linen backdrop to show off the new mag! Penelope L’amore Photography captured the rooftop scene so we’re sure not forget a single detail. Our team enjoyed local lodging with Nest Vacation Rentals in a relaxing getaway house just a short drive from downtown. We really consider ourselves so lucky to be able to partner and work with so many talented vendors and to hear about their accomplishments (and see them in our mag!) at each Brunch with the Brides event. Cheers to the new issue, to our partners, to our readers and our local brides-to-be!
Photos // Penelope L’amore Photography