Selected Photos by Alisa Sue Photography*
When a client hands you a thick, three-ring binder at your final meeting two weeks before their wedding, should you be concerned? Not if you knew my girl, Tabitha! This spring bride realized she had much detail in her decor and itinerary. She wanted to leave nothing to "chance."
Tabitha and Gary had been engaged since 2010 when he proposed to her on one knee (hiding from her) in their bedroom, ring in hand. Four years later they celebrated with a 100-person wedding and reception at Davis Islands Garden Club.Their focus was simple: family, country music, and cajun food.
We were able to dodge some late spring showers for the ceremony and formal pictures. Tabitha realized that she had to be flexible in dealing with the outdoor elements. So family shots were came together quickly on the side lawn of the clubhouse.
Of special importance were the ones with their three children: Elese, Blain and Landen.
Much of the detail found in Tabitha and Gary's wedding focused on visual elements such as pictures and unique signage.
Subsequently the elements of color - namely in fuchsia and black made a dramatic statement throughout the reception.
Tabitha enlisted her talented mom and Publix to create the striking guest table centerpieces which were illuminated with either LED submersed lights or fuchsia pink LED uplit platforms. Tall floral pieces alternated with cylinder trios of submerged crystal strands with hot pink rose petals.
At the bases were small clear vases holding fragrant Star Gazer Lilies. Floor length black cloths with fuchsia runners and napkins were accented by black chair covers and matching pink ties.
We were delighted to be able to utilize wrought iron elements along with extra leftover fresh flowers for the buffet decor.
Tabitha's vision for her cake presentation came right off Pinterest: votive candles lining the perimeter of the circular table with tons of fuchsia rose petals filling in the center.
Although much of the couple's cuisine reflected the bride's New Orleans roots, we did offer a variety of hand-passed hors d'oeuvres such as crab-stuffed mushroom caps, tasty brushetta and mini empanadas.
Much of the food was "comfort" with Parmesean chicken and carved roast baron of beef.
Her favorite dish though, was our Shrimp Creole prepared and presented in our huge pan.
A photo booth provided an entertaining element for the guests.
Thank you Tabitha and Gary for allowing us to be a part of your well-planned celebration.
Event Planning, Coordination, and Catering: Catering By Robert / Event Concepts . FL
Photography: Elisa Sue Photography
Flowers and Cake: Publix in Brandon
Entertainment: Dj Jason and Associates
Photo Booth: Party Starters