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A Toast to Weddings with Sharon Carfora

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Ideas for fall weddings are as bountiful as the season’s garden harvests themselves. If you have become recently engaged, chances are you will be planning your wedding to take place at this time next year. Planning time for a wedding typically is one year. Some things to consider when choosing fall, is weather which may impact clothing choices. The early part of the day starts out warm and sunny and ends up chilly. Choose dresses that may have a wrap or velvet jacket. Another not so obvious consideration in fall is the Friday night football game that may impact guest counts.

Bringing in the fall throughout the wedding planning process can begin with the popular Save the Date postcards that announce to the guests usually six months prior to the event date that they will be receiving a wedding invitation. The wedding invitation can be chosen to continue the seasonal flavor with ivory stationery, gold seals or leaf envelope closures. Entr�e choices listed in the invitation may also give hints of the event with descriptions of fall selections.

The obvious color palette chosen would be reds, oranges, browns, rusts and yellows. Jewel tones as accent colors can be added, or to really add spice, mix in some metallics such as bronze, gold or copper. Table d�cor can begin with soft ivory tablecloths, gold chargers and napkins tied with brown velvet bows. In place of rose petals artfully sprinkled in the center portion of the dining table, use colorful silk leaves and centerpieces with rust pillar candles accented with yellow sunflowers, mums and berries. Bridal party colors can be candy apple red satins, or rich coppers and brown velvets.

Favors can include pumpkin pie smidgeons, or cinnamon chocolate truffles tied with colorful bows. Candy apples, chocolate dipped apples and leaf-shaped cookies are also great ideas for parting gifts and dressing up the dining tables. When asked by my clients to give my personal choices for wedding favors, I always opt for the edible ones presented in colorful boxes and hand tied bows.

Seasonal menu choices will complement the theme. Butternut squash bisques can introduce the evening menu, followed by a salad with dried cranberries and sugared walnuts. Entrees can include roasted root vegetables and a dessert featuring carrot wedding cake with a maple cream cheese icing can be the perfect ending to a sumptuous fall wedding dinner.

Choose a facility that will include gardens dressed in fall colors. At Nichols Village, our cocktail receptions overlook the Courtyard Gardens nestled between the Presidential Quarters and the Poolside Deck and Patio. The tall grasses and splashes of color from seasonal flower plantings add the perfect outdoor background for the fall wedding events at the Hotel.

For questions or comments on the information provided in the column or for additional information on weddings you may email me personally at scarfora@nicholsvillageinn.com or call my direct line at the Nichols Village Hotel & Spa at 570.585.2740.