Monday, August 31, 2009

Thank you!

We are thrilled to announce that Fine Line Management & Events has been nominated for a second year - Best Planners in Western Washington by Evening Magazine!

We sincerely appreciate your vote and continued support!

Aleah & Nick
Click here to cast your vote!

Thursday, August 27, 2009

Get Hitched, Give Hope is a fabulous event held in Seattle that raises money to help grant wishes for those with stage IV breast cancer.

Check out their website for this year's details. They promise a super-cool event, complete with great vendors, fun wedding giveaways, and a very awesome chance to give back.

Photo love: Amore Studios


Friday, August 21, 2009

Gorgeous pro pics: Renee and Alex

Amazing detail shots! I was so excited to see these!
Photos by Alex Studios



Check him out! So cute!








Sunday, August 16, 2009

Vendor Spotlight: Ruth-Anne Ford Wedding Cakes & Pastries

I wanted to bring a spotlight to one of our most favorite cake and dessert bakers; Ruth-Anne Ford Wedding Cakes and Pastries! Nick and I discovered Ruth-Anne a couple of years ago at a Ravishing Radish open house tasting where we sampled her scrumptious and lovely looking confections. We were hooked! Not only is she creative, but she's incredibly professional and unique!
Here are photos of some events we've worked with her on:

Some delicious cupcakes she created for my own Grandma's special 80th birthday bash!

A scrumptious wedding cake; photo by Kate McElwee

Gorgeous! A wedding cake for a romantic summer wedding; photo by Alex Studios

A super fun cake for a 40th birthday client! He was surprised and loved the cake!

An absolutely tasty cake for a 60th birthday client! Photo by La Luz Photography
Here is a sampling of some of her amazing flavor combinations: Golden chiffon cake with creamy lemon curd and fresh raspberries

Almond cake washed with Grand Marnier and orange blossom buttercream

Golden chiffon cake washed with orange juice and rum with Belgian chocolate ganache with walnuts
Yum!!

Check out her website: ruthanneford.com and please tell her we sent you her way!

Friday, August 14, 2009

My inspiration for this color splash came from a photo I took on one of our trips to London - I love the plated gold accents in this photo and it lead me to think of a rich, yet subtle pairing: plum and pale pink. Think tea party and pearls! Pair delicate fabrics with ruffled flowers like peonies and hydrangeas for a romantic feel. Utilize traditional fine china like this set from Vera Wang to create a whimsical, yet traditional table.Bridesmaids or party dresses in tea length is perfect in any shade of lighter purple, like this one from J. Crew. The table setting photo came from theknot.com - the top left photo is one I took - invitation by our lovely partner in the Good Life Collection - Izzy Girl. The cocktail ring and necklace are from my personal collection; as is the pale pink fabric.Whether you utilize this color splash inspiration for a garden tea party or a wedding, have fun and happy planning!

Thursday, August 13, 2009

Sneak Peek Pro Photos: Renee and Alex

Gorgeous! Look at these amazing photos from Renee and Alex's wedding captured by Alex Studios!









Renee's custom couture wedding gown was created by Luly Yang and was breathtaking!
More photos to come!

Monday, August 10, 2009

Tips: How to be a gracious guest

You'd be surprised at how many guests never respond to wedding or party invitations and then show up! Is that you?? Maybe it got accidentally tossed or it slipped your mind, but that little card weighs heavy towards the final count at a wedding (brides and grooms can pay anywhere from $50-500 per guest overall so every guest counts)! We recently planned a wedding where over 30 guests did not respond, despite the self-addressed and stamped response envelopes! Needless to say, the bride and groom paid extra as a bumper for those who might show up; we were right - nearly all 30 guests did show!
Here are some tips on how to be a gracious and fun guest:
  1. Répondez s'il vous plaît means please respond in French, and it's not a term used lightly when planning a big event, especially a wedding. Your hosts have usually gone above and beyond to create, self-address, and stamp your RSVP card, so please take the time to check the box and RSVP!

  2. Show up on time - plan ahead for freeway, airport, or other traffic and consider any special events going on near the wedding or event (often times your hosts will have thought ahead and posted such notices on their event website or provided an enclosure with your invitation)

  3. Greet your hosts and thank them for inviting you and....have fun! Be a lively, happy, and supportive; if it's a friend's wedding, help out by getting people on the dance floor and making it a memorable day.

  4. Send a thank you note - if you attend a super fun party or wedding, it's great to send along a thank you note. I know, the bride and groom will be sending you one for attending and bringing a gift, but I always think a hand-written thank you note goes a long ways!

The bottom line: formality is still alive, as it should be! The written word is always better than a text message thank you. As much as you appreciate the art of a well planned event, your hosts appreciate the art of etiquette and formality!

Thursday, August 6, 2009

Hitched! Emily and Ryen

Emily and Ryen are such a sweet and funny couple; they were married on July 25th in Gig Harbor, WA at Emily's parents' home. It was a perfect day; the setting was woodland and the floral design, linens, and overall ambiance set the tone for a romantic wedding in the woods.
All of these amazing images were captured by the husband-and-wife team at Amore Studios






Aren't they so cute together? Emily was a stunning bride!
Emily's sweet dad worked hard the year leading up to the wedding! From bulldozing the yard to accommodate the dining tent to building the scotch bar and the cool European-style directional sign, his hard work paid off!





Wedding Artists:
Amore Studios took these stunning images
Whimsical floral design by Floressence
Awesome dance music by CFO - Chris Friel Orchestra
Ceremony guitarist: Glenn Letz
Delicious food: Ravishing Radish Catering
Gorgeous paper goods: Izzy Girl
Shuttles: British Motor Coach
Tasty cupcake bites by Suzanne's Cakes
Officiant: Julie Cooper
Congratulations and we hope you enjoyed your honeymoon in Mexico!

Tuesday, August 4, 2009

Sorbet and Ice Cream Terrine with Blackberry Compote

Nothing says summer like a delicious and light dessert. I came across this scrumptious recipe on Epicurious.com from Bon Appétit Magazine. The best part about this recipe is that no baking is required! Enjoy!

Ingredients:
Terrine
1 pint raspberry sorbet
1 pint lemon sorbet
1 pint vanilla ice cream
1 pint mango sorbet
1 pint boysenberry sorbet compote
1/2 cup seedless blackberry jam
2 teaspoons grated lemon peel
1 teaspoon fresh lemon juice
2 1/2-pint containers fresh blackberries
1 tablespoon thinly sliced fresh mint leaves

Preparation:
For the terrine:
Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides. Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temperature until sorbet is spreadable, stirring occasionally, about 10 minutes.

Spread sorbet evenly in bottom of prepared loaf pan. Place loaf pan in freezer. Scoop lemon sorbet into another medium bowl; stir and let stand at room temperature until spreadable, stirring occasionally, about 10 minutes. Spoon lemon sorbet in large dollops atop raspberry sorbet, then spread in even layer. Return loaf pan to freezer. Repeat procedure with vanilla ice cream, then mango sorbet, and finally boysenberry sorbet. Fold plastic wrap overhang over terrine; cover with aluminum foil. Freeze terrine overnight. (Terrine can be made 4 days ahead. Keep frozen.)

For the compote:
Stir blackberry jam in heavy medium saucepan over medium-low heat until melted. Stir in grated lemon peel and fresh lemon juice. Cool to room temperature. Stir in fresh blackberries, crushing some with fork to release juices. Refrigerate compote until cold, at least 2 hours and up to 1 day.Stir sliced fresh mint into blackberry compote. Invert terrine onto platter; peel off plastic wrap. Cut terrine into slices. Serve with blackberry compote. Enjoy!