Even though January's weather is unpredictable, beach weddings are always "glowing" from smiles on northern visitors' faces. That's because they have left the snow behind in favor of attending a destination wedding here on the West Coast of Florida.
Such was the case for Jill and Marco's celebration at the Lion's Club Beach House on Treasure Island.
Both had resided here for just over two years, and had a large number of guests traveling from out of town. The couple chose a navy blue and bright yellow for their color scheme that fit in with their nautical decor.
The afternoon weather cooperated and they had a picturesque "cloud" backdrop for their ceremony behind the beach house. They hired a guitarist to play "Jimmy Buffet-styled" music as guests entered the area. We simply decorated our pergola for their ceremony and hung our large starfish off black shepherd hooks to form the aisle.
Jill and Marco decided on short nuptials so they could spend more time partying with all of their guests.
Inside, the walls were washed in blue uplighting. Instead of a traditional guest book, guests were asked to sign a monogram letter of their last name.
Jill utilized the large entry area of the clubhouse for displaying lots of family and couple pictures. High top cocktail tables were moved inside from the patio after social hour.
Highlight of the reception was a traditional Mexican wedding cake from Cinco De Mayo Bakery. The hand-made starfish cake top characters were adorable.
Initially, Jill seemed set on a very simple look for her guest tables. After "playing around" with several design ideas during one of our open houses, She opted for a tray covered in yellow with three of our varying heights of glass cylinders filled with silk flower stems and a navy starfish. Criss-crossed navy runners added more color to the table as place settings were on the food stations.
Jill and Marco offered a dispensed specialty drink for social hour and imprinted coozies for beer.
Because they wanted a free-flowing reception, Jill and Marco opted for hand-passed hors d'oeuvres, carving station, a Buffalo chicken slider small plate station with slaw, and Pasta/Potato bar. Guests were urged to go up to each station at their convenience. Hand-passed items included Caesar Salad on a Stick; Black Bean Salsa in Phyllo Cups; Cajun Chicken Skewers; Mini Meatballs with Pretzel Sticks; and Seasonal Fruit Skewers.
Planning, Decor, Coordination and Catering: Catering By Robert / Event Concepts. FL
Todd Gillum Photography
Expert Productions for DJ
Cinco De Mayo Bakery
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