Linan and Steven's Hyatt Harborside Hotel Wedding

This past Saturday, I was the coordinator for Linan and Steven's wedding at the Hyatt Harborside Hotel.  It was an absolutely gorgeous and sunny day, and the bride got ready with hair and makeup at the hotel with her two bridesmaids.  The bridal party wore turquoise halter dresses and carried white bouquets of roses, ranunculus, and freesias.  The bride wore a beautiful strapless ivory gown, red Kate Spade heels, and carried a red bouquet of cymbidium orchids, roses, and ranunculus.  All of the bouquets and florals for the wedding were created by Honey of Lotus Designs.

The bride and groom opted to do a first look, which gave their photographer, Krista Guenin of Krista Photography, plenty of time to do lots of portraits of the couple and their wedding party prior to the ceremony.  The hotel has an absolutely gorgeous view of the Boston city skyline, and the area next to the water was the perfect location for the first look.

The ceremony was held in the Olympia Room at the hotel, with DJ Nick Ferrington of Beat Train Productions playing a mix of classical music for the processional and the recessional.  The ceremony was short and sweet, and they also incorporated a traditional Chinese tea ceremony into it as well.  The guests showered the newlyweds with red rose petals as they walked down the aisle for the recessional.

Cocktail hour was held in the Skyline Ballroom, where guests enjoyed passed hors d'oeuvres of beef wellington, bacon wrapped scallops, melon with prosciutto, lemon poached shrimp, and coconut lobster with vanilla aioli.  The reception was held in the same room, where silver Chiavari chairs surrounded guest tables that were topped with ivory bengaline linens, lush low centerpieces of red roses, votive candles, and little favor boxes with the Chinese characters for double happiness that contained Lindt chocolates at each place setting.  As guests sat down for dinner, they were treated to a incredibly sweet slideshow of the bride & groom followed by a formal and choreographed first dance, complete with a dip!  The four course dinner consisted of an appetizer of scallops, a spinach radicchio strawberry salad, entree choices of strip loin or halibut, and wedding cake from Montilio's.  Here are a few detail photos of the day!

Once dinner started, the Skyline Ballroom had floor to ceiling views of a gorgeous sunset...

Linan and Steven, it was so great getting to know you over the last year!  Enjoy your married life in California, and I wish you the very best.

~Emilie

Sarah and Tommy's Four Seasons Boston Wedding!

This past Saturday, I was the coordinator for Sarah and Tommy's wedding at The Four Seasons Hotel in Boston. They are so cute together, and they actually met in the 7th grade and starting dating their junior year of high school! Not only was their wedding a celebration for their 187 guests, but there were also 1.5 million Bruins fans that came into town that same day for the parade! Since no one could predict that the Bruins would win the Stanley Cup, we only had two days notice for the parade, and of course, we were right ON the parade route! Overall, the driving traffic was actually less than a normal Saturday because no one drove into town, and it even made things extra fun in the morning because Sarah's Four Seasons Hotel suite had five windows that all had amazing views of the crowd and parade. All of the girls getting hair and makeup done had front row seats to the big event, and a few of the girls even spotted the groom in the crowd below. I couldn't help but snap a few photos =)

It was definitely a fun way to start the day! The bride and bridal party all got their hair and makeup done by Michelle DeVoe and her team from Demiche Beaute'. The bride's Monique Lhuillier dress was absolutely stunning with intricate applique flowers and beading on the top. The bride also wore shimmering gold Badgley Mischka shoes, and a cathedral length veil. The bridesmaids wore knee-length fuchsia Lazaro dresses, and carried bouquets of beautiful pale pink peonies.

Sarah and Tommy opted to do a first look on the grand staircase with their photographer, Kate Femino of k.Photographie. Afterwards, they went to the Boston Public Garden for some portraits with the entire wedding party. This way, they could take a lot of photos prior to the ceremony so they could enjoy the cocktail hour with their guests later on.

The ceremony was held in the Governor's Ballroom at the Four Seasons Hotel, and their talented florist, Lotus Designs, decorated the room with four large pedestals with gorgeous peonies and cherry blossoms, and rose petals along the aisle. The ceremony was officated by Beverly Cook, and classical ceremony music from a trumpet, violin, and cello trio was provided by Occasional Brass & Strings. Immediately after the ceremony, the bride and groom changed into hanbok, and returned for a traditional Korean tea ceremony. They bowed to several members of their families and even had to catch dates and chestnuts thrown from the honorees. Dates represent girls and chestnuts represent boys, so however many were thrown and caught are supposed to symbolize how many children they will have in the future.

During cocktail hour right outside of the Grand Ballroom, guests enjoyed a martini bar, hors d'oeuvres such as truffled fontina risotto balls, sesame chicken, cocktail shrimp, as well as dumplings served from two traveling carts. There were two guestbooks to sign, one of which was a traditional Chinese red silk cloth and the other was a book of their engagement photos taken by k.Photographie.

The reception in the Grand Ballroom was absolutely gorgeous, with candles and stunning florals of hydrangea, peonies, and phalaenopsis orchids from Lotus Designs, gold Chiavari ballroom chairs from Tommy Wholesale, and cream triple pintuck linens from Table Toppers of Newton. Guests were treated to summer trio starter, with a bristol style crab cake, salad, and gazpacho soup, followed by an entrée of either grilled filet mignon or herb and potato crusted halibut.

Then, how about a little bit a dessert? Or in this case, a LOT of incredible desserts starting off with a four tiered wedding cake from Montilio's made of two different flavors: the top three layers were vanilla sponge cake with whipped cream and strawberries and the bottom layer was white cake with ricotta chips and coffee. Then there was the dessert bar which included chocolate dipped strawberries, miniature strawberry and vanilla bean crème brûlées, miniature cream puffs with chocolate drizzle, mini whoopie pies, strawberry shortcakes, and chocolate mousse with fresh raspberries. Oh, did I mention the "make your own sundaes" station with your choice of chocolate, strawberry, of vanilla ice cream with 11 different toppings to choose from? It was incredible and guests LOVED it.

The dance floor was packed all night with music from Brick Park, and the bride and groom changed into a traditional Chinese qipao and jacket for a portion of the evening. If all of the desserts earlier weren't enough, minature chocolate chip cookie ice cream sandwiches and chocolate chip cookies were passed on the dance floor later in the evening. On the way out of the ballroom, guests picked up favors to bring home, which were little Korean wedding duck magnets. Photos from k.Photographie will be coming a bit later, but for now, here are some photos that I took!

It was an incredible wedding, with so many amazing details. A special thanks to Philip and Aaron at the Four Seasons for being so accommodating, as well as my assistant, Alicia! Sarah and Tommy, I hope you are enjoying your honeymoon in Greece and Italy, and it was so much fun getting to know you through the planning process. Best wishes in your married life together!!

~Emilie

Linda and Ryan's Hei La Moon Wedding!

On Saturday, October 23rd, I was the coordinator for Linda and Ryan's wedding day, with their ceremony at the Old South Meeting House and reception later at Hei La Moon.

It was a relaxing morning and early afternoon for both of them. The ladies got their hair styled at a nearby salon, then got dressed at the couple's condo, with the bride’s friend doing the makeup. The men had lunch in Faneuil Hall and then got ready at the Four Seasons Hotel. Linda wore a stunning Melissa Sweet gown, while the bridesmaids were outfitted in grey J. Crew dresses and carried sweet pink bouquets.

The couple met up at the Boston Public Gardens for their "first look" and took portraits with the entire bridal party, taken by Dorie and her assistant from Dorie Lynn Photography. After their pictures, they headed to their historical ceremony venue. The Old South Meeting House was built in 1729 (!!) and was the space that held the mass protest meetings that led to the Boston Tea Party, and is currently a museum. Can't wait to see pictures of the place from Dorie! The ceremony was short and sweet, highlighted by ethereal music provided by harpist Emilia Pepen.

Guests were transported between the two venues by two trolleys from Old Town Trolley (they were told to park at Hei La Moon). The newlyweds and the wedding party took portraits in one trolley and arrived in style for the reception. Each table at Hei La Moon was adorned with a beautiful and simple centerpiece created by Orchids N' Blooms, who provided all the flowers for their wedding day. Every other setting had a banquet or a beverage menu on it, so guests would know ahead of time what would be served at dinner and at the bar. There was also a silver box of truffles for each person to take home.

After introductions, the bride quickly changed into her qipao and the newlyweds took part in a brief tea ceremony. Instead of using a traditional tea set, the couple used a contemporary blue-green ceramic set with a cherry blossom motif. They made sure to get multiple matching plates (which were really sushi plates) to use as trays for the many cups that were used by each family member. It was a great idea!

The guests then enjoyed a classic 10-course banquet and later danced to awesome music provided by DJ Shyne. It was great how he incorporated Chinese pop music (in a nod to Linda’s background) throughout the meal and then really got the party going after the head table went around and toasted each table! The bride changed back into her wedding dress for the rest of the reception. Throughout the night, the guests lined up to take pictures in the photobooth provided by Photobooth Favors. Bartenders from Premier Bar Service kept drinks flowing until the end. For dessert, guests helped themselves to delicious cupcakes with different frosting flowers from Party Favors. There was a small cake on top of the cupcake tower that Linda and Ryan used for their cake-cutting ceremony. Yum!

Overall, it was a truly wonderful night! Here are some pictures I took of their wedding day, with professional pictures to come later.

Linda and Ryan, I had a fabulous time working with both of you! I wish you guys all the best in your new married life together =)

~Fiona

BU Marsh Chapel and Venezia Wedding Photos

A few months back, I was the day-of coordinator for Jen and Matt's wedding at Boston University's Marsh Chapel and Venezia. Their day started out with door games and two traditional tea ceremonies. Jen was adorned with a lot of 24 carat gold jewelry that morning! I wrote about all of the wonderful details on my blog here, and here are a few photos from their professional photographer, LTK Photography.

photos by LTK Photography

I just love looking at their gorgeous wedding cake from Konditor Meister. It was a five tiered masterpiece decorated with beautiful gold and pink flowers.

If you or someone you know is looking for a wedding day-of coordinator (DOC), please fill out the contact form on our website. We offer complimentary consultations and would love to hear from you!

~Emilie

Noah's Red Egg and Ginger Party!

A couple of weeks ago, I was contacted by Grace to plan and coordinate a Red Egg and Ginger party for her new baby. Her son, Noah, turned one month old this past Saturday, and around 50 guests came over to her home to celebrate!

In Chinese culture, red egg and ginger parties are held on the baby's first month birthday. Parents introduce their baby to friends and family and also the baby's name is usually announced. Traditionally, red-dyed eggs are given out to guests, symbolizing happiness and the renewal of life. Also, a broth is usually offered to guests made of ginger, pig's feet, eggs, and vinegar. The "one month" mark has its origin in ancient Chinese culture. Infant mortality rates were quite high in China prior to the advances of medicine, so babies who reached their one month birthday were likely to survive, and the event was celebrated. (Source)

This party had all of the traditional elements, plus more! Lunch was catered by China Pearl, with all the food set up in buffet stations with warming trays so the food stayed hot for the entire party. The menu included the following: Dim Sum Sampler, Jumbo Shrimp Combination (Spicy Garlic Salt and Walnut Flavored), Silverback Fish with Chinese Mixed Vegetables, Stir Fried Noodles, Sticky Rice with Pork and Vegetables, and Red Bean Soup. In addition to the catered food, three whole chickens were served, along with red-dyed eggs and ginger soup.

Red linens covered all of the tables, and a huge fruit display from Edible Arrangements brightened up the room, with daisy cut pineapples, chocolate covered strawberries, canteloupe, honeydew, and grapes. Red and gold balloons adorned the front of the house as well as the guestbook table. Grace's friend created a painting of an ox, symbolizing the 2009 "year of the ox", which was placed on the fireplace mantle. I wrote Noah's Chinese name on both sides of large pieces of metallic gold and red paper, which were strung on fishing line in the doorway along with two red lanterns. Mini bottles of Rémy Martin V.S.O.P. were given out to guests as favors, and they also enjoyed a lion dance performance at the beginning of the party. Here are photos of some of the details!

The party was a lot of fun, and guests were stuffed from all of the food! Thank you, Grace, for allowing me to be part of this special celebration!

~Emilie

Bilingual Thank You Cards

After designing their wedding invitations, Nicole and Gary asked that I create "thank you" cards in a similar theme and style. I created a few samples for them to see, and they ended up choosing two different styles. One was a bilingual thank you card, in both Chinese and English, with their names in the lower right hand corner. The other had a branch of flower blossoms that matched their wedding invitation, with the words "thank you".

I love the bilingual thank you card, because with the Chinese characters on it, it's modern, simple, and a nice way to embrace the Chinese culture. The two sets of cards were made of a pearlescent white metallic cardstock, and were paired with silver metallic envelopes.

If you're interested in these thank you cards, or a custom design, feel free to email me at info@pinkorchiddesigns.com.

~Emilie