Wedding Wednesday

Crissy and Jason Benze 

A Lovely October Wedding

After eight months of dating, Crissy and Jason planned a long weekend in San Diego just to relax and so she could show him around. Little did she know, he had already gone to dinner with her dad and was ready to put a ring on her finger. Their wedding was perfect for them as it included mass, a firework show, and a bacon food truck that provided some late night snacks. They wanted a big party and really could not have asked for anything more!

Ingredients

Location- St. Michael’s Church/ Sheraton Carlsbad Resort
Coordinator- I Do…Weddings
Officiant- Father Shawn Aaron and Father Daniel Massick
Photographer- VanHatten Photography
Videographer- NR3 Video Productions
Florist- Whimsey Florals
Linens- Concepts Event Design
Entertainment- St. Michael’s Choir/ PurDigital Entertainment
Catering- Sheraton Carlsbad
Cake- Sweet Cheeks
Stationery- MyGatsby.com
Hair&Makeup- Nick White and Janira Scott
Dress- Amsale
Men’s Formalwear- Jos A. Bank and Donald Trump
Jewelry- Lance Geiger Jewelers
Rentals- Concepts Event Designs

Mangia, Mangia - Wedding Cuisine

BRUNCH ANYONE?

Many couples are choosing to have a celebratory brunch the morning after the wedding. This way they can spend some intimate time with their close friends, family and special out-of-town guests. It's a great way to cap off the exciting wedding weekend and spend a little more time with people you love. 

Here Continental Catering shows some fun Brunch Yummies…

Photography by Siegel Thurston Photography.

1. PEACH AND PROSCIUTTO POP-TART with goat cheese and chili-sugar glaze.  2. BRITISH FRY-UP honey-ancho glazed pork belly, seasoned quail egg, truffle toast.  3. PEAR DUTCH PANCAKE with blackberry jam. 4. PETIT DÉJEUNER CROSTINI with homemade berry jam, bacon and quail egg.

Don't forget to finish your day-after brunch off with something refreshing like this CUCUMBER & LEMON SELTZER with chipotle and cucumber garnish cocktail your guests will surely enjoy! Continental Catering  the recipe for this tasty and pretty drink with SDSW. (Recipe Below)

CUCUMBER & LEMON SELTZER with chipotle and cucumber garnish

Serves 1

1 small cucumber
24 ounces of soda water
3 quarter sized thinly sliced pieces of peeled ginger
1/4 fresh lime, cut into wedges
1/2 cup chilled green tea
pinch of ground chipotle pepper1 tablespoon sugar (I used coconut sugar, but you can use raw sugar or whatever you prefer)

* Optional to make a “spirited” version: instead of muddling the ground chipotle pepper, infuse Epsolon tequila with chipotle peppers. Place six whole dried chipotle peppers in a tightly sealed jar with the tequila and let sit for five hours. Then strain.

First, you’ll want to infuse the soda water with the cucumbers. Slice the cucumber into about 1/4-inch thick slices and add all but 4 of the slices to a glass jar and fill it with soda water. Place in the fridge for about an hour or so.

When you are ready to make the drink, in a sturdy glass or cup, muddle together the ginger with 3 cucumber slices, the lime wedges and a pinch of ground chipotle pepper plus 1 tablespoon of coconut sugar or raw sugar.

Top with 1/2 cup chilled green tea and ice (if making alcoholic leave out the ground chipotle pepper and add in 1.5 oz of the chipotle infused tequila now), cap the glass with a cocktail shaker, and give it a good shake for about ten seconds.

Pour into your serving glass, add ice and top with the cucumber infused soda water and a cucumber garnish.

8238 Parkway Drive

La Mesa

619.698.3500

Fashion Friday

Ines Di Santo


Queen of Carnevale

Spring | Summer 2013 Bridal Collection

For her Spring/Summer 2013 collection, Ines Di Santo was captivated by one of Europe’s most romantic cities.  Known as the “Queen of the Adriatic”, Venice, and more specifically the city’s annual Carnevale, inspired Ines with its ornate masks, exuberant spirit and grandeur.  Reminiscent of the fashions of Italy’s opulent Baroque Era, the enchanting collection is rich with jeweled embroidery, infusions of color and feminine elegance.   


The names of the gowns are steeped in history, in juxtaposition with the softness of the designs themselves, just as the collection blends lightness and decadence.  Dreamy gowns of blush Silk Gazar and powder blue give way to rich Macramé and Alençon lace appliqués.  Alluring translucent bodices and illuminated champagne metallic chiffon dance before tiered voluminous skirts and laser cut layers of organza. 


While elements of runway trends can be seen in detachable peplums and lavish Baroque adornments, Ines Di Santo remains true to her signature aesthetic with mermaid, trumpet style and ball gown silhouettes, intricate draping and dramatic details.  

Inspired by the legendary celebration of Carnevale, the Spring/Summer 2013 collection was created for the most personal celebration of all.