weddings - summer 2009

� www.wcfcourier.com/bridal Summer 2009 WEDDINGS

WEDDINGS Summer 2009 www.wcfcourier.com/bridal �

4 lovenotes 7 bridalidol 8 beautytips10 spectacularcakes15 hotcaketrends16 cakebasics17 topitoff18 cakelingo19 decoratorsintraining20corson-gidleywedding22hotdresstrends

23groomzilla24freeseman-eberhartwedding25colorpalette29transportation30mummelthei-whitcomewedding

features

on the cover

wedding essentials32 bride’schecklist33groom’schecklist34receptionhalldirectory

Image courtesy of Shutterstock

Vol.6,No.3 Summer2009

allaboutcakes

Weddings is a publication of


Publisher David A. Braton

Weddings EditorMelody Parker(319) 291-1429

[email protected]

Graphic Designer Courtney Towlerton

(319) [email protected]

Weddings Advertising SalesAlaina Flater


Sheila Kerns(319) 291-1448

[email protected]

Advertising DesignerCourtney Towlerton


Contributing WritersAmie Steffen


Tina Hinz(319) 291-1484

[email protected]

Contributing PhotographersRick Chase

Brandon PollockMatthew Putney

Rick TibbottDawn Sagert

A publication of The Courier, Waterloo-Cedar Falls

www.wcfcourier.com/bridal

Summer 2009 Vol. 6 Issue3

Weddings is published quarterly by Courier Communications.

Weddings may be contacted at:501 Commercial St.

P.O. Box 540Waterloo, IA 50704

Copyright, Weddings, 2009All rights reserved. Reproduction or use of editorial

or graphic content without permission is prohibited.

lovenotes

You’rE INvItEDChoosing a wedding invitation that re-

flects who you are as a couple can be fun. Becky’s Signs 4 Less, 5219 University Ave., has a wide selection of designs and styles to fit any wedding style. You can also order those all-important thank-you notes, as well as wedding programs and save-the-date magnets. Banners and gifts are also available, along with photo enlarging. Visit or call Becky at 268-7446 or www.becky-signs4less.com.

HErE ComES tHE brIDE ...In a gorgeous Maggie Sottero wedding

gown (style A3264) ... available in white and diamond white. This strapless gown features embellished lace motifs on duch-ess organza. Known for figure-flattering designs, this high-fashion bridal gown label is also applauded for its fit. To try it on or look at other wedding gowns, visit Brides ‘N’ Wedding Shoppe at 1224 W. Marion St. in Manchester. Or for more in-formation, call (563) 927-4021.

CuStom jEWElrY Your vows were meant to last a lifetime … why

not your jewelry as well? Make an appointment with Penny Franke at Bead Happy to design wed-ding jewelry as unique and beautiful as you are. Penny will utilize high quality beads (Swarovski crystal, sterling, freshwater pearls, etc.) to create one-of-a-kind pieces that will add sparkle to your day. Lisa Davis did just that for her recent June wedding. Bead Happy is located at 5315 Univer-sity Ave., Cedar Falls, 277-4386.

Clarification: In the Spring 2009 Weddings issue, the wording in the outdoor weddings article may be misconstrued. Special Occasions’ tent rentals vary in price. For detailed information, call 234-3104, visit 323 W. 15th St., or www.specialoccasionsrental.com.

3624 Kimball Ave. Waterloo

319-235-9574


lovenotesbrIDE’S totE

Be a well organized bride with the Bride’s Planning Tote from myweddingfavors.com. From magazines and planners to fabric swatches, you can car-ry it all in this bag. High quality construction, available in natu-ral and black 14 ounces cotton canvas only. Cost is $30.

KINDlE 2Planning a wedding means tracking

down information from magazines like Weddings and other favorites, as well as books, for ideas on flowers, cakes, catering, dresses, groomswear and more. Kindle 2 from Amazon.com allows you to download your favorite books (in under 60 seconds flat — perfect for the time-crunched bride) and carry them around with you. The super-thin reader fits right into your purse, allowing you to browse away without lugging around a bunch of heavy books. Kindle 2, $359, Amazon.com.

WrAP tHEm IN lovEWedding goers can give a gift to the earth

while choosing to add warmth and luxury to the home of the happy couple by choosing to give an organic fleece throw created by Robbie Adrian.

Blankets purchased through the Robbie Adrian Web site will arrive in a hand-crafted box made of natural materials and wrapped in handmade paper crafted from kozo, which falls naturally from mulberry trees. The receipts are printed on seeded lotka paper. Each receipt can be planted directly into the soil to produce a bloom of red and white coreopsis and sweet alyssum flowers. www.robieadrian.com.


lovenotes

PIcturE PErfEctEngagement and wedding photos

will turn out better than you imag-ined with the right preparation and makeup. Let Merle Norman Cos-metics, 3624 Kimball Ave., help you put your best face forward. The cor-rect foundation and powder shades are key. Beauty experts suggest veer-ing slightly darker than your normal skin tone and/or matching your face color to the tone of your shoulders and chest for a seamless effect. Be sure touch-up products are properly matched and blended. Take some test shots prior to the event to fine-tune your look. Shown here: Luxiva Foundation Primer to create a perfect canvas; Luxiva Creamy Concealer to disguise imperfections, Luxiva Lasting Foundation for a matte transfer-resistant finish or Luxiva Ultra Foundation with HC-12 for a dewy finish applied with a foundation brush; Luxiva Perfecting Eye Base to lenghten wear of eye color, finishing up with Luxiva Flawless Effect super-fine powder applied with a powder brush to achieve a flawless, natural look. Stop by Merle Norman Cosmetics or call 235-9574 for a personalized consultation.

ElEctroNIc calorIE couNtErFor the bride on the run, it might be hard to keep

track of what food, but not with an electronic cal-orie counter. You can look up anything from carbs and fiber to protein and fat, all while keeping a diet diary of everything you eat. Not only will you be more aware of your choices, you’ll also know exactly what you’re putting into your body. With the help of this gadget, you’ll be in wedding day shape in no time. CalorieSmart Handheld Calorie Counter and Food Diary, $70, Coheso.com.

GrEEN — Not WEIrD — WEDDINGS

The real idea is to rely on recycable materials and local food. Author Mireya Navarro’s just-released book “Green Wedding: Planning Your Eco-Friendly Celebration” (Stewart, Tabori & Chang, $35) is loaded with tips and suggestions that often come from actual green wed-dings-organic menus, biodegradable, wooden stir-sticks for drinks, chartered buses for guests.

Your full service rental company providing everything from tents, tables, chairs and dance � oors to center pieces, table linens and accessories.

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and the winners are...Congratulations to the winners of the Weddings candid photo contest!

Best Couple | Amy Roloff and Jerry Kohlhaas, Waterloo

Best Group | Autumn Stickfort and Todd PenzBest Decorations | Carrie Walters and Kevin McKinney

Best Kiss | Autumn Stickfort and Todd Penz, Cedar Falls, living in Rochester, Minn.


Beauty TipsText | MCTImages | Infinite Image Design

You’ve chosen the gown, the hair-style, veil and accessories. Now it’s time to work on your wedding

day make-up. Here are a few easy wed-ding beauty tips based on brides’ most-often-asked questions from Emmy

award-winning celebrity makeup artist Eve Pearl.

PractIcE makES PErfEctIn between finalizing vendor con-

tracts, going for a final dress fitting and figuring out last-minute decor details, Pearl recommends reserving some time for a formal makeup application lesson.


Beauty Tips

If you’re going to do your own makeup for your wedding, it’s important to learn the correct way to apply each product so you can practice multiple times be-fore the big day. We know you’re think-ing, How hard can it be to put on a little eyeliner and mascara? But you might be surprised. Properly applied makeup will last longer and also complement your features better so you’ll be camera-ready.

Making an appointment is easy be-cause many cosmetic lines offer consul-tations and makeovers at a minimal cost (or sometimes even for free!) at their de-partment store locations or storefronts. Just make sure to call to book an ap-pointment in advance. Afraid you’ll for-get what you learned? Bring your maid of honor or bridesmaids along so you’ll have help on your wedding day should you draw a blank.

DoN’t cut corNErSPearl says there are two places where

you really don’t want to scrimp: your foundation and your concealer. Both cosmetics are the base of your entire look and will be applied all over your skin. As

the saying goes, you get what you pay for. Cheaper foundation tends to run more in the heat on a hot day or take hours to settle or dry, so to avoid such trouble on your wedding day, you’ll want to use a brand you trust. Prior to the wedding, make sure you do a trial wear to help you determine whether you can rely on the product you’ve selected. If you’re look-ing to save, Pearl recommends picking a drug store brand for your eyeliner pen-cil, mascara or even lip-gloss.

avoID ovErloaD Considering a spa visit in honor of

your wedding? You may want to book it a little earlier than you might’ve planned. Pearl recommends avoiding beauty treatments such as eyebrow waxing or facials during the week or two before your wedding date. Even if you’ve had a similar treatment done with no prob-lems before, you can never be sure how your skin will react. And this isn’t the time to risk it. If you’re worried about a stray brow making an appearance at your wedding, try a light tweezing the day before. A steam bath the night be-fore will also naturally soften your skin.

SElf-taN WIth cautIoNIf you plan to apply a self-tanner, cau-

tions Pearl, exfoliate before applying, and be careful not to let it dry in streaks. Once it dries, it’ll be almost impossible to fix. Plus, don’t forget to wash the ar-eas between your fingers after the appli-cation—bright orange won’t flatter your new wedding ring.

PrEP tImE Let’s face it: No matter how great your

time management skills are or how well you’ve prepared, you’ll be pretty busy on the morning of your wedding. Pearl stresses the importance of scheduling enough time for hair and makeup prep-aration. Even the best-quality makeup won’t look great if the application job is rushed. And buy yourself more time by getting your manicure and pedicure done the day before the wedding.

BE SuN WaryIf you’re getting married in a warm

weather location, be sure to wear sun-screen on the days leading up to the wedding. You don’t want to be sun-burned at the altar! l

10 www.wcfcourier.com/bridal Summer 2009 WEDDINGS

Spectacularcakes

The exquisitely detailed roses, appliques and pearls on this fondant-draped cake were based on adornments found on the bride’s wedding gown. Cakes By Isabel, Waterloo, 833-7107, cakesbyisabel.com

WEDDINGS Summer 2009 www.wcfcourier.com/bridal 11

Strands of faux dia-monds encircle each

layer of this simple three-tiered wedding cake, accented by a

black ribbon and heir-loom brooch. Delicious

Desserts by Michelle, New Hartford, (319)

939-7836, deliciousdes-sertsbymichelle.com.

Delicate, soft pink roses, swirls, dots and ribbon embellish this four-tiered cake, displayed on a silver cake tray. Delicious Designs, Kathy Griese, Waterloo, 291-2048.

Trailing flowers and sweet love birds garnish this charming, contemporary wedding cake that also has textured surfaces for

added impact. Cakes by George, Tama, (641) 484-5443, cakesby-george.com.

Small but delectable ... whether it’s the top tier or a mini cake, contemporary styles and colors are popular choices for brides. Delicious Desserts by Michelle, New Hartford, (319) 939-7836, deliciousdessertsbymichelle.com.

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Bloomin’ wonderful ... gerber daisies spring out of this unique, statement-making cake. Striped ribbon trims each tier and a bow adds a finish-ing touch. Kathy’s Kakes, Independence, (319)

334-6256, kathyskakesllc.com.

Who says wedding cakes can’t be fun? Trop-ical bright colors go from sunshine yellow to navy blue in ombre fashion, punctuated with pop art flowers, dots and curls, all coordi-nating with the cake topper. Logan Avenue Hy-Vee Food Store, Waterloo, 226-5208.

Wedding cakes don’t have to be vanilla — chocolate has its place, too. Paired with trend-setting chartreuse dots and ribbons, and decorated with faux yellow orchids, this wedding cake is a modern delight. Cakes By Isabel, Waterloo, 833-7107, cakesbyisabel.com

spectacularcakes


Cantilevered layers, fresh slices of lime and kiwi fruit and stylish clean lines make this one-of-a-kind wedding cake a summer’s delight. Kathy’s Kakes, Independence, (319) 334-6256, kathys-kakesllc.com. Photo by Wilson Photography in Independence.


Pillars separate each tier of this elaborate wedding cake, which also features a clover leaf base and decorative embellishments, and overflows with silk flowers. This cake will serve a crowd. Johnson’s Bakery, Waterloo, 232-8154.

Square cakes are quickly becom-ing modern classics, and again

fine details count. Each layer has a different motif ranging from piping to latticework, crowned

by a silk flower arrangement and banded by a silk ribbon and

favorite pin. Waverly Home Bakery, (319) 352-3160.

A humorous cake topper tells its own story on this simply designed,

cantilevered white wedding cake, also adorned with flowers. The

figurines were made by Brazilian artist Arleti Vieira. Kathy’s Kakes,

Independence, (319) 334-6256, kathyskakesllc.com. Photo by

Wilson Photography.

spectacularcakes


Hot cake Trends

Chocolate used to be reserved for the groom’s cake, but no longer. Like molten lava, chocolate drips over the edges of

these thick cake layers. An elegant cake stand, a drift of roses and a few squig-

gly twigs are contemporary touches for today’s bride.

Text | Melody Parker, weddings editorImages | Shutterstock

Traditional or avant garde, elaborate or simple ... there is a sugary cake confec-tion to match your wedding style.

LatESt trENDS amoNG CEDar VaLLEy CakE DECoratorS

• Personality-plus. Brides want a cake that not only coordinates with the rest of the wedding, but one that reflects the couple’s personal style and interests.

• Whimsy. From choosing a different shape for every tier to having fun with the deco-rations (retro dots and circles or seashells anyone?) and frosting colors, some couples want to interject a sweet sense of fun and excitement with their wedding cake.

• Elegance. One bride wanted her wed-ding cake edged and dotted with pearls for a luminous effect. That’s one way to add elegance to a wedding table. All-one-color icing or a soft pastel puts the focus on fine details such as scrolls, flowers, letter-pressed designs and finishing touches.

• Flavors. No more plain vanilla. Cakes are flavored, filled and marbled or each tier is a different flavor.

• Simplicity. Decorated smaller layer cakes, cupcakes, cookies, even wedding pies are ideal stand-ins for a cake.

• Pattern. If you’ve got a special pattern or design that you’re using on your invitations and programs, use it on your wedding cake, napkins and place cards for a coordinated look.

othEr hot trENDS • Using wallpaper patterns that blend with

the wedding decor and use it on place cards, napkins, etc.

• If you’re planning a groom’s cake or smaller cakes for each table at your recep-tion, reverse color schemes from your wed-ding cake.

• Love chocolate? Consider a beautifully decorated chocolate wedding cake.

• Letterpress patterns can be impressed on fondant to add details, designs, embroidery and other designs found in the wedding dress, flowers, invitation, etc.

• Color themes that are subtle. For ex-ample, gumpaste flowers that start out in a darker color and gradually lighten as they encircle the cake and lead to the top tier.

• Gumpaste or sugar paste flowers that aren’t dainty. Think calla and tiger lilies, not stephanotis or rose buds.

• Mixing shapes — each tier is a different shape or the bottom tier is different than the rest (square with rounds, hexagon with rounds, combinations). l


Text | Melody Parker, weddings editor and theknot.comImages | Catchlight Imaging

Practically anything goes in today’s wedding cakes. Whatever style, mo-tif, pattern, size or confection a bride

can dream up, there’s a baker/decorator who can make it happen — beautifully.

But when all is said and done, what’s most important about a wedding cake is how it tastes.

Here are tips on cake basics:❶. When you reserve your reception

site, check on their wedding cake policy. Some venues may require you to use their baker.❷. Make hiring a baker a priority. Many

bakers’ calendars fill up many months in advance.

❸. Price is determined per slice and ac-cording to how difficult or time-consum-ing a design can be to pull off, as well as size. Building a wedding cake is an engineering feat, and the more elaborate or intricate the design and decorations, the more it is likely to cost. Gumpaste or sugarpaste flowers, marzipan fruits, molded flowers and other decorations may increase the price, too.

The price also will include the delivery fee for transporting the cake to your recep-tion site. Most bakers want to do this them-selves because they’ll have last-minute de-tails or touch-ups to add.

Many brides ask friends to assist at the cake cutting table. Some venues may also cut the cake for a fee. Be sure to check into this charge if you don’t have friends to rely on.

Be prepared to pay a deposit for foun-

tains, pillars, tier plates, etc., and you’re re-sponsible for returning these items.

Determine who will supply cake plates and forks. Caterers may offer this, but cake decorators won’t.❹. Taste-testing is a common practice

for bakers. Make sure your sample is room temperature. If you can’t decide among flavors, consider a different flavor for every tier. ❺. Look for inspiration — other wed-

dings, magazines, online sources. Some brides are even using the decorations on their wedding gowns as ideas for cake dec-orations. ❻. Be real. Many cakes in magazines

are “dummy cakes,” fake cakes that show off the best skills of the decorator. Other elab-orate cakes aren’t really meant to be moved but only photographed. (Ever watched the cake competitions on Food TV network? At least one diabolically engineered cake collapses on the short trip from the kitchen counter to display table.) Show your baker the cake you loved in the magazine, then follow her/his advice about possibilities for your wedding.

We all love the idea of mini cakes that each guest can take home as a favor. It’s also a costly and somewhat impractical idea. The boxes usually have to be specially or-dered or constructed, which adds to the cost, and the baker has to decorate each cake individually. More cost.

If you still love the idea of mini cakes, why not decorate cupcakes and serve them on a dessert buffet or at each place setting?

At a smaller wedding, consider trading the big wedding cake for 9-inch layer cakes for each table and let guests serve them-selves. The cakes could take the place of centerpieces.

Pies — apple, cherry, pumpkin, nut — are definitely catching on at wedding re-ceptions, especially at fall weddings. ❼. Make sure the cake will last. Fon-

dant lasts longer than buttercream frost-ing when sitting out for any length of time. However, it’s hard to cut and some people don’t like the flavor of it. l

cake basicsOur 7 tips for having the wedding cake of your dreams

As pretty as a cake can be, it’s just as important that it taste good. Be sure to sample flavors and fillings your baker offers.


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Cake toppers are the finish-ing touch, a cake’s crowning glory.

Traditional plastic figurines may not be appealing for today’s couples, but there are whimsical and kitschy ones that may reflect a sense of humor or a retro-cool attitude.

Sculptures of couples embracing or dancing are elegant, and heirloom piec-es never go out of fashion.

Initials — glitzy or classical — en-tertwined on a cake make a statement, while gumpaste or sugarpaste flowers, marizpan figures or fruits, carved sug-ar blocks, and cascades of flowers and ribbons are options, too. l

top it off

Your wedding day is an extremely important day in your life. You want your ceremony and reception to refl ect

your love for each other along with showing your personal style. Whether you want to have an ornately decorated cake, simple design or even a dessert bar, Delicious

Desserts is here to cater to your wants and needs.

Please call to set up a free cake tasting/consultation at your convenience


Text | Weddings file

Take the guesswork out of wed-ding cake decorations by learn-ing a little of the lingo. Then you

won’t have to resort to drawing a pic-ture or using phrases like “those little squiggly lines and things” to describe what your dream cake should look like. Your cake baker/decorator will appreciate it!

Basketweave: A piping technique that features interwoven vertical and horizontal lines (like a wicker bas-ket).

Buttercream: A smooth, creamy icing that stays soft so it’s easy to cut through. It can be colored and/or flavored. Also used to create piping, swags, and other borders, as well as decorative rosettes. It can be used as filling, too. Buttercream is made from butter (as its name implies), so it may melt in extreme heat or humidity.

Cornelli: An elaborate piping tech-nique that yields a lace-like pattern.

Dotted swiss: A piping technique that forms tiny dots in random pat-terns that resemble a fine dot swiss fabric.

Dragees: Round, edible sugar balls coated with silver or gold and used for decorative purposes.

Fondant: A sweet, elastic icing made of sugar, corn syrup, and gelatin that’s literally rolled out with a rolling pin and draped over a cake. It’s a smooth, firm base for gum paste flowers, dec-orative details, and architectural de-signs, and has a porcelain finish. Knot Note: A fondant cake should not be refrigerated.

Ganache: A sweet, rich chocolate, denser than mousse but less dense than fudge, which can be used as ic-ing or filling. Knot Note: Because ga-

nache is made of chocolate and heavy cream, it will soften in very humid weather.

Gum paste: This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits and flowers to garnish a cake. Gum paste decora-tions are edible and will last for years as keepsakes, but, say some, they don’t taste as yummy as marzipan.

Latticework: A piping detail that criss-crosses with an open pattern.

Marzipan: A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.

Pillars: Separators used in a tiered cake. They can be made of plastic or wood in several lengths to achieve the desired look.

Piping: Decorative details created using a pastry bag and various met-al tips. Piping details include leaves, borders, basket-weave patterns, and flowers.

Pulled sugar: A technique in which boiled sugar is manipulated and pulled to produce flowers and bows.

Royal icing: Made of egg whites and confectionary sugar, this icing starts life as a soft paste piped from a pastry bag to create latticework, bead-ing, bows, and flowers. When dry, its texture is hard and brittle — do not refrigerate.

Torte: A dense cake that does not use leavening agents like baking pow-der or baking soda.

Whipped cream: Heavy cream beaten to achieve a thick consistency-Whipped cream does not work well as an icing and must be kept refriger-ated — it is unstable and not recom-mended for outdoor weddings. l

glossarycake


Text | Amie Steffen, weddings staff writerImage | Dawn Sagert

As her students put a particular tip on the end of their frosting-filled bags, Julie Brinkman demonstrated how

to make a sweet pea flower on a practice board.

Pink frosting formed three little lines joined at the bottom. The students frowned and laughed a little at their attempts. Brink-man reassured them.

“Yours will not look like the one in the book, because they touched them up,” she said.

Brinkman, a cake decorator and instructor who teaches courses at the Hobby Lobby on University Avenue in Waterloo, encourages her students even if their sweet peas and ros-es look more like squiggles and blobs.

With practice, and completion of a four-week course or two, students have the skills needed to make everything from shaped cakes to pattern transfers to birthday and even wedding cakes.

That’s right — wedding cakes. After tak-ing the fondant course, and a special course on wedding cakes, Brinkman gives students the tools and knowledge to craft and design their own cakes.

“It does take a lot of time,” Brinkman said of the more elaborate wedding cakes, which can take up to 12 hours to create.

Students wrapping up Course 1, which teaches basic decorating techniques, are mostly adult women, with the exception of 9-year-old Lydia Schafer of Traer.

She got interested after baking with her mother, Laurie Schafer, and started drizzling and piping when she was 8. Her mother ac-companies her to class, but Lydia is the one with the skills, Laurie said.

“What do I know?” Laurie asked her daughter.

“Macaroni and cheese from a box, and chocolate chip cookies,” Lydia answered.

Students attached frosting roses and deco-rations to premade cakes they brought in — and will take home, to the delight of family and friends.

“My husband said, ‘I’m gonna weigh 400 pounds by the time this is over,’” said Pau-lette Lagerquist of Cedar Falls.

Sara Woody of Waterloo came to class on a whim with a friend. Her mother is a profes-sional cake decorator, she said.

“I’ve never really had the desire to do this, but it’s been fun, actually,” Woody said.

Depending on how many students are in-terested, Brinkman will hold the beginner’s course and advanced courses during alter-nate months. Each course is two hours per night, once a week for four weeks.

Those interested can call Hobby Lobby or call Brinkman directly at (319) 239-1931. l

Decorators in training

Julie Brinkman, right, teaches Lydia Schafer, 9, and her mother, Laurie, how to make decorative roses by piping icing through a pastry bag.


Text | Melody Parker, weddings editorImages | Nicole Priebe Photography

Jennifer Corson and Christo-pher Gidley wanted their Sept. 6, 2008, wedding to be elegant and

steeped in tradition.That doesn’t mean they wanted to be

stuck in the past.“We still wanted to make it fun for

ourselves and our families and guests,” said Jennifer. “I didn’t want to be one of those brides who is so uptight and wor-ried about everything that she doesn’t have a good time at her own wedding. It takes time to plan but it all goes past so fast, I wanted to be more laid-back

and be in the moment.”The bride tried on dozens of dresses

before settling on one that best suited her style, a design that was close-fitting on top with light beading and a flow-ing skirt.

She chose claret and black as her colors, and bridesmaids wore identi-cal dresses. “I got opinions from all my bridesmaids and let them try on before I chose the dresses. I wanted them dressed alike because they’re all such different personalities,” the bride explained. She also bought purses to match the dresses as bridesmaids’ gifts.

Christopher gave his groomsmen gift cards to Best Buy.

“And he wasn’t your stereotypical groom. He was willing to be involved. He helped pick out the invitations, chose the tuxes and had a real part in all of the planning,” said Jennifer.

Roses are the bride’s favorite flower, and the bridal party carried red roses. “My grandpa’s roses were his pride and joy, and so my choice of roses also was a memorial to him.” Pews were adorned with white and silver bows as accents

The reception, dinner and dance for 300 guests took place at Centennial Oaks Golf Club in Waverly. Served buffet style, the menu included hon-ey-glazed pork, prime rib and stuffed chicken breasts, garlic potatoes, veg-

Corson-Gidley ‘dream wedding’ focused on tradition, elegance — and fun

realwedding


etables and rolls.“It was really elegant and the decorations

were wonderful,” said Karen Corson, Jenni-fer’s mom. “The Oaks already looks elegant, but it was romantic with lots of tulle and mini lights. Jennifer wanted it to feel candlelit.”

The multi-tiered wedding cake had three flavors: chocolate with mint filling, white with cream and white with strawberry fill-ing. Flowers were used as the topper. Extra sheet cakes were ordered to make sure ev-eryone had a serving. As favors, the couple gave Hershey’s Kisses.

A disc jockey played at the wedding dance, and Jennifer and her dad, Cal Corson, danced to “Butterfly Kisses.”

“He was pretty choked up,” Jennifer re-called, smiling. “Then Chris and I danced to Edwin McCann’s ‘I Could Not Ask For More.’”

The couple spent a brief honeymoon in Es-tes Park, Colo., staying in a secluded cabin. Chris surprised his wife with a trail ride and a couples’ massage.

“I was never one of those girls who had her wedding planned out since she was 6 years old. I wanted to be flexible in my ideas, and it turned out to be the wedding of my dreams,” Jennifer said. l

Jennifer Corson and Christo-pher Gidley’s wedding was filled

with tradition and paid tribute to their families, making it an

extra-special day. The bride carried red roses and a delicate clutch gave her a place to tuck

lipstick and tissues.


dress trendsHotHere’s a peek at the latest trends in wedding gowns from the top bridal designers:

PrEtty boWS, broochES, fEathErSBows are always pretty, and this year, they’re

big and small and in all sorts of fabrics and are helping to add a girly charm to gowns. The

brooch was by far the hottest dress accessory on the runway. Whether large, small, vintage,

or colorful, there’s no way they won’t add a little “wow” factor to your gown. Look out for feathers in unexpected places this season. On

waistlines, on dress hems, on cuff bracelets — you name it.

rufflESRuffles were everywhere — from the pre-dictable places, such as at the waist or hem-line, to the more interesting spots, like on necklines. “Elke” from Vineyard Collec-tion features a flounced halter neckline with dramatic ruffles on an organza fit-and-flare gown.

bElt ItBelts give a romantic gown a little understated edge. Many of the belts were adorned with crystals or brooches to add extra detailing to the dress, some were removable so they could be positioned by the bride. This is “Frankie” from Vineyard, a short belted dress made with pleated organza.

KNEE-toPPErSShorter wedding gowns are becoming in-creasingly popular. Nicknamed “recep-tion dresses,” many brides are trading their heavier ceremony gowns for a lighter alter-native. Alfred Angelo, for example, offers shorter skirts that are also budget-friendly.

bEllE of thE ball Expect to see ball gowns everywhere in every variation for late summer and early fall. Here, top designer Carolina Herrera debuts this gorgeous take on the classic style. This ivory strapless gown features a Duchesse satin bustier with a tiered net skirt and a cathedral-length tulle veil.

Text | MCT

Text | McClatchy NewspapersImages | Shutterstock

So you think Bridezilla is scary, what with her tears and temper tantrums?

Just wait till you meet her opposite number: Groomzilla.

He’s bigger, bolder, louder. And in-creasingly, he’s muscling in on terri-tory previously ruled by the bride, her mother and possibly a wedding plan-ner.

“We’re seeing grooms becoming more involved in the wedding plans — everything from choosing the venue down to the minutest details,” says Rob

Johnsen, 38, co-owner of mywedding.com, a leading online wedding guide.

“It’s the rise of Groomzilla,” he says. “We thought it would be fun to find the biggest Groomzilla in the country, so we launched a contest.”

There are grooms demanding specific color schemes, flowers, food, china pat-terns and officiants. Others are vetting the bridesmaids dresses — and even the bride’s choice of bridesmaids.

“I don’t see myself as Groomzilla. I think of myself as a concerned fiance,” says David Taggart of Casselberry, Fla. He was entered into the contest by his bride, Bethany Haneline, an adminis-

trative assistant in Altamonte Springs, Fla. The couple plans to marry in No-vember.

“Bethany gave the wedding plans a few shots, but got frustrated. So I em-braced the challenge,” says Taggart, 36, owner of Innovative Party Rentals in Altamonte Springs, Fla.

“What I do for a living probably has an impact on the demands I have for a perfectly coordinated event,” he says. “I do have an attitude, but I don’t think I’m mean.”

Still, he did reduce a prospective pho-tographer to tears. And he became so impatient with the cake designers, he stormed out of the bakery vowing to bake the wedding cake himself.

Yes, he admits, “I ripped them apart. I’m very sorry. But when I’m paying a fee, I expect perfection.”

Had he gotten married when he was in his early 20s, no way would he have taken charge of arrangements. All he cared about then was “cold beer, hot women, and who the L.A. Lakers were playing.”

Overall, his bride is grateful for his in-tervention. “He’s hard to deal with, but he gets the job done. He just wants to make it perfect for me and for himself. Basically, everything he’s chosen, I’ve loved. I feel like the luckiest girl. I just have to say, ‘Yeah, I like that.”’

Still, she was surprised when her Groomzilla changed the wedding ven-ue and signed a contract with a musi-cian without consulting her. And when he approved only two out of seven of her menu choices.

Johnsen points out that today’s grooms are older—the average age is 29 in the United States. They have been in the workplace awhile and are used to calling the shots.

“It’s a new generation getting mar-ried. It’s less taboo for a guy to enjoy his wedding. It’s not all about the bride anymore.” l


Groomzilla: He picks colors, cakes — and likes total control


Text | Amie Steffen, weddings staff wrtierImages | Original Exposure by Megan Bertran

No one was sure about the wed-ding colors, except for Megan Freeseman and her fiance.

The bride chose brown, sunset orange and burgundy as the colors for her Oc-tober 2008 wedding to Ryan Eberhart because she envisioned a fall themed wedding.

“We were getting married in Octo-ber, and both of us like that time of year — all the colors on the trees — plus my husband’s favorite color is orange,” said Freeseman.

But once the plan was in place — com-plete with leaf invitations, calla lily cen-terpieces with brown tablecloths and orange napkins, chocolate brown tuxes with orange flecks and chocolate brown mermaid skirts with sunset orange tops for the bridesmaids — it worked out

beautifully.“We got a lot of compliments, and I

wasn’t expecting that,” said Freeseman. “People were asking me what my col-ors were and they said, ‘Oh, brown and orange, really?’ But it turned out really neat.”

The couple was married at the Pleas-ant Valley Reformed Church in Hol-land, the church Freeseman went to as a child growing up in Fern.

The bride wore a white satin trumpet gown with beaded embroidery on the skirt and bodice, a lace-up back and chapel train from David’s Bridal. The groom wore a white tuxedo from Mil-roy’s Tuxedo.

Freeseman’s bouquet included a com-bination of white calla lilies, chocolate cosmos and orange and red roses with a base of silk leaves. The bridesmaid flow-ers were a combination silk orange calla lilies, orange and red roses and burgun-dy mums with a base of silk leaves. The

groomsmen wore an orange calla lily surrounded by mini leaves.

The reception was held at the Super-visors Club in Waterloo, where close to 300 ate barbecue courtesy of Eberhart’s uncle’s business, Country BBQ and Ca-tering, and danced to a DJ from Eilderts Productions.

Guests received packets of apple cider and caramel and milk chocolate Her-shey’s kisses in a brown organza bag.

“I was really happy how it all turned out,” Freeseman said. “It really played along with the fall theme.”

Though like most brides she fretted over the planning, Freeseman relaxed during the wedding and was able to have fun.

“People just told me to enjoy the day because it goes so fast,” she said. “Don’t worry about anything because there are plenty of people there who are going to take care of you, and they did. I was able to enjoy it.” l

Fall theme worked beautifully for Freeseman-Eberhart wedding vows

Megan Freeseman and Ryan Eberhart chose sunset orange and chocolate brown to reflect the fall colors. Bridesmaids wore orange strapless tops and chocolate brown mermaid skirts, and flowers included russet and bittersweet roses and calla lilies.

realwedding


browncolor palettesImages | Shutterstock, theknot.com, Catchlight Imaging, maggiesattero.com

Have you chosen your colors?It’s one of the first questions we ask when a couple announces, “We’re

getting married!” Color evokes emotions, and it’s the catalyst for creat-ing a romantic, whimsical, sentimental or elegant statement. We’ve chosen four beautiful colors that can set the mood for a picture-perfect wedding day. l

ChIC StylEBridesmaids will be happy to

wear this dress again, done in a color that approximately matches

a brownie. From Ann Taylor, it’s strapless in silk crinkle with

shirring details and empire waist-band.

ChoCo DElIGhtChocolate takes the

cake with a charming yet sophisticated design

motif. You can almost taste the dense and lush

chocolate cake inside the fondant, can’t you?

RIbboNS aND boWSA sable brown satin ribbon and glistening brooch

accent the waist of this one-piece, A-line gown with halter neckline, corset closure, lace, sequins and beading. Available in all white, all ivory, ivory lace over pearl rose with chocolate ribbon, from Maggie Sottero.

CaRRy allTuck in all those

magazines (don’t forget Weddings!), calendars and other planning tools necessary for planning a wedding into a roomy monogrammed tote. Something like this makes a great gift for bridesmaids, too!

tIED upSimple wedding favors can be

dressed up in small white boxes tied with satiny ribbon that plays out the brown color theme.


201 E. Tower Park Dr.Waterloo, IA 50701319.233.5357www.facetsbysusong.com

blue

FaNcy FootWorkBrides and bridesmaids can show off

their pedicures in these strappy, open-toed sandals. The azure blue brings a “soleful”

note to wedding attire. Whatever the style, choose shoes that can be dyed to match

your color scheme.

colorpalettes

LayErED coLorIt’s helpful to take a sample of your wedding

colors when renting tuxedoes. The experts on staff will use it to better match or coordinate vest and tie colors.

Marry MEBlue diamonds are described as “fancy

diamonds,” and are often more expensive than colorless diamonds. Other stones that can be found in blue are sapphire, topaz and aquamarine.

cooL bLuESignature cocktails are all the rage. It’s better to ask

a bartender to come up with a special beverage for your reception, because as much fun as it is to cre-ate a cocktail that matches your wedding colors, it’s more important that it actually taste good.

bE SEatEDIt’s little details — like wrapping an organza

bow around a chair back — that carry through a color theme and complete the pic-

ture. It’s an inexpensive way to make plain chairs look festive and the ribbon can be

saved and reused.


You’ve found just the right person to share your life with...now let us help you � nd just the right home...

call us at (319) 277-2121 or (877) 292-2121

red

colorpalettes

GuyS IN tIESRed rocks against a

crisp white shirt and natty black suit for

groomsmen. Think crimson, cardinal, claret, scarlet and

Mandarin red.

PErSoNaL touchChoose a pretty typeface for your wedding programs and

bind them together with a red ribbon. Red is a symbolic color

for marriage and long life in Asian countries.

hot huERed is an exciting color for brides-

maids’ dresses. This one is from JCrew Weddings, a V-neck in silk.

IN thE cLutchGive bridemaids a gift they’ll love — a clutch

purse. From BeeGee Bags 4, this design is “Red Lotus.” BeeGee Bags does custom orders for brid-al parties, but ample advance ordering is required. Visit beegeebags.com


green

colorpalettes

CaNDy CoatINGThere are all sorts of ways to

introduce your color scheme, in-cluding customizing candy wrap-pers and candies monogrammed with initials or sayings. Visit Web sites like wrappedhersheys.com or MyM&Ms.com

LImE SquEEzEIt’s a color that is both fresh and surprisingly classic. A sweet lime clutch and rhinestone-stud-

ded, heeled sandals are the perfect complement to either white or ivory wedding gowns. In the 17th century, French ladies would bite into limes to redden their lips!

REtRo StyLEThis vintage-inspired chartreuse halter

dress is made from silk shantung, punctuated with a fuschia silk rose. From Aria.

oRChID bouquEtSoft green faux orchids are an exotic

decorating touch for a tropical-themed wedding, or a simply elegant look for a classic ceremony.

haIR aCCESSoRIESA pretty up-do looks a little exotic with a fresh

or silk orchid tucked in; just remember to securely fasten it so it doesn’t fall out as

you’re walking down the aisle.


Brides and grooms who ride in Chuck Pugh’s Rolls Royce follow a ritual of placing their fingers on the wings of the hood ornament for good luck.

Text | Tina Hinz, weddings staff writerImages | Catchlight Imaging

An elegant, grand exit from the chapel is sure to capture guests’ attention.

Plus, limousines, vintage cars or horse-drawn carriages offer luxury, comfort and fun after the ceremony.

Chuck Pugh, owner of Classic Car Escorting Services, says his white 1970 Rolls Royce Silver Shadow Saloon is a definite head-turner. He drove away in the Rolls with his own bride, Willie Mae, when they married in 1999.

The bride and groom typically ride in the backseat, and the maid of honor can sit in front. A 1973 Classic Ca-price convertible often follows the Rolls Royce with the rest of the wed-ding party.

Also available are a 1957 Chevrolet

and a 1986 Mercedes Benz. He hopes soon to add a 1978 Jaguar to the re-stored collection.

For those looking to transport the wedding party in one vehicle, a limo from Royal Limousine seats 14, while a party bus has room for 20. Vehicles can be decorated, and staff makes sure drinks are chilled.

“If you ask, we can probably accom-modate what you may have in mind,” said office manager Kala Hoversten.

Up to 40 adults can ride in a wheel-chair-accessible bus through Excep-tional Persons Inc. Bus Services. Rent-al proceeds benefit individuals with disabilities. Groups can decorate and bring their own music.

An alternative to automobiles is the charm of horse-drawn carriages. The old-world, enchanting stroll — often

associated with European royalty — allows the party to wave to guests as they depart.

A carriage through Elegant Excur-sions of Hudson comfortably seats four, but holds up to six. The carriage was custom-built in Canada to ac-commodate draft horses, said owner Erich McHone.

“Since we use such big horses, I wanted it to look bigger and heavier, so the horses don’t look so out of place when they’re pulling it,” he said. “Ours has heavier axles on it and wider, tall-er tires. It’s six inches wider than the standard carriage.”

Heritage Farms, also of Hudson, has a carriage with two seats facing each other, as well as a horse-drawn trolley. In addition to escorting the bride and groom to the reception, the carriage

Getting to the church on time (and in grand style)


Wedding carsClassic Car Escorting Service:

1957 Chevrolet, 1970 Rolls Royce, 1973 Classic Caprice, 1986 Mercedes Benz. All restored. Year-round. Will travel throughout Midwest. Prices vary. Evie Charles Pugh, 215-8501, or Willie Mae Pugh at 290-8039 or 235-0784. Waterloo. [email protected].

Elegant Excursions Carriage Ser-vices: Horse-drawn carriage, seats six. Single horse, $350 first hour, $100 each additional hour; team of horses, $500 first hour, $100 each additional. 290-3338. 2739 W. Griffith Road, Hudson.

Exceptional Persons Inc. Bus Services: Can decorate, bring music. Seats 40 adults. Travels statewide. $60 per hour, two-hour minimum. Wheelchair-accessible buses avail-able. Buses book fast, call early. 291-6967.

Heritage Farms: Horse-drawn car-riage, seats four adults, $550; horse-drawn trolley, seats 20 adults,

$650. Priced for two hours. Tax not

included. Last-minute bookings pos-sible. Travels statewide. 988-3734. Hudson.

Metropolitan Transit Authority Trolley: Wooden seats, brass railings, exterior resembles trolley. $115 per hour, two-hour minimum. Serves Black Hawk County. 234-5713.

Red’s Motors & Limos: Lincoln Navigator, Ford Excursion, party bus, tuxedo car, maroon car. Open 24 hours. 235-7023. 326 W. 17th St., Waterloo. www.waterloolimos.com.

Royal Limousine: 2006 Chrysler 300 limo, seats 10, $250 per hour; 2000 Lincoln limo, seats 14, $225 per hour; 2000 Lincoln limo, seats 10, $200 per hour; party bus, seats 14, $125 per hour; party bus, seats 20, $250 per hour. Tax and tip not included. Two-hour minimum. Gas charge on top of hourly rate to travel more than 25 miles outside Waterloo and Cedar Falls. Last-minute bookings possible. 266-9999. 821 Lincoln St., Cedar Falls. www.ridewithroyal.com.

has been used to bring the bride and her dad to church.

“It’s a real peaceful ride,” said Marie Brown, who owns Heritage Farms with her husband, Richard.

Because of federal regulations that took effect last spring, Waterloo’s city trolley is nearly impossible to charter, said operations manager Larry Meyer, with the Metropolitan Transit Author-ity.

Now the dressed-up bus is considered part of MET’s regular fleet, despite the interior’s wooden seats and brass rail-ings. Therefore, Meyer has to offer gigs to private bus companies first.

“We used to be busy almost every weekend in the summer,” Meyer said.

Before Pugh leaves a wedding with his Rolls Royce, the bride and groom place their pinky fingers on the wings of a “flying lady” hood ornament, which is thought to bring good luck.

“It’s supposed to be marriage forever and forever, amen,” Pugh said. l

transportation


Text | Melody Parker, weddings editorImages | Donna Busch Photograpy

Lots of sparkle and not too pouffy.Those were Stephanie Mummelthei’s

only requirements when she began shopping for a wedding dress. She visited sev-eral bridal shops, but kept coming back to a mermaid-style gown by Impressions she’d tried on at An Elegant Affair by Amy in Ce-dar Falls.

Undeniably, it was the one. Her bridesmaid’s dresses were a challenge,

too. Not the style, but the color. She wanted a color called “pool blue,” a color she finally found at David’s Bridal in Cedar Rapids, in a simple tea-length dress. She was able to match the color for groomsmens’ ties and vests. The groom, Clint Whitcome, wore a white tuxedo.

The wedding took place at Open Bible Church on May 17, 2008, and the reception followed at the 4-H building in Waverly.

Stephanie credits her mom, Deb Mum-melthei, with helping to create her dream wedding. Mummelthei, owner of Love & Lace, and her staff made the silk flower bou-quets and arrangements for the bridal party and church and invested about 100 hours in transforming the 4-H building with yards of billowing tulle, dozens of mini light strands

and other decorations.“It was wonderful working with my mom.

She knows my taste, and I think she enjoyed having her daughter get married and getting to create a beautiful wedding. We made a great team,” said Stephanie.

Sunrise Catering provided the buffet din-ner, which included chicken and roast beef, vegetables, Oreo fluff, lemonade and cof-fee. Waverly Home Bakery created a square, multi-tiered cake with lots of detail, topped by the couple’s initials.

Stephanie chronicled her entire wedding in a huge scrapbook. l

Couple creates dream wedding

realwedding

Stephanie Mummelthei, Clint Whitcome


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the bride’s checklistSIX TO 12 MONTHS

Announce your engagement.Decide on wedding details, such as style, time of day and location.Pick a date. Do this as soon as possible so bridal party and family members can make plans and reservations can be made for wedding location, rehearsal and reception locations, etc. Set a budget.Select the bridal party.Choose your colors. Your flowers, attire, linens and cake will reflect your choice.Choose and order the bridal gowns, bridesmaids’ gowns and accessories. Start planning the honeymoon with groom.Begin your bridal registry. Select the caterer, photographer, florist and musicians.Start planning the reception. Reserve a hall, hotel or facility.Schedule premarital counseling. Some churches require this for a marriage.Choose and order the wedding rings.Order the wedding cake.Select and order the invitations.

THREE MONTHS Complete the guest list.Plan to have both mothers select their dresses. It’s customary for the groom’s mother to wait until the bride’s mother has selected her dress.Finalize reception plans. If reservations haven’t been made for the honeymoon, do it now. Confirm dates and times with the florist, caterer, photographer, musicians and church.Discuss transportation to and from the wedding and reception sites.Choose and order the tuxes.Schedule bridesmaids’ dresses for fittings. Choose and dye shoes if necessary.

TWO MONTHSMail the invitations.Get the marriage license.Finalize the honeymoon plans.

ONE MONTHReserve accommodations for the groom.

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Record gifts received and send thank-you notes as they arrive. Plan the rehearsal and dinner. This is the respon-sibility of the groom and his family, but all should work together on it.Purchase gifts for the bridal party. Brides often buy inexpensive earrings or necklaces for the brides-maids to wear at the wedding. Popular choices for groomsmen are money clips, key chains or ball caps. Schedule final fittings for bride and bridesmaids.Schedule appointments at beauty salons for atten-dants, if needed.Hold the bridesmaids’ luncheon.Purchase a guest book and decide where it will go, either at the wedding or reception.

TWO WEEKSFinalize wedding day transportation.Arrange to have names changed on driver’s license, Social Security card, etc.

ONE WEEKStart packing for the honeymoon.Finalize the number of guests with caterer if not already done.Plan seating arrangements for guests.Have a hairdresser practice fixing your hair. You may want to practice applying your makeup.Make sure wedding rings are picked up and fit.

WEDDING DAYRelax and enjoy your very special day.

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Holt Portrait Design

Celebrations provides all of your outside wedding needs. Don’t forget to rent the “Loo,” which includes three fully self-contained

restrooms, much like your guest might fi nd in their own home.


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THREE MONTHS bEfOREDecide what you and your groomsmen will wear. Go tux shopping or reserve rentals for you and your posse.

ONE MONTH bEfOREIf you’re buying a tux, make sure alterations are finished and go in for a final fitting. If the tux still doesn’t fit quite right, the shop will still have time to make final alterations.

ONE WEEK bEfOREGet a haircut!Get a manicure (no polish — just clean, buffed nails).Buy new boxers for the big day. Surprise your bride with something stylish.

ONE DAY bEfOREIf you’re renting, pick up your tux. Make sure your groomsmen, your father and the ring bearer get their tuxes, too.If you’re renting or buying, double check that all the ele-ments are included in the correct size: jacket, trousers, shirt, tie, vest or cummerbund, shoes, cuff links and dress socks.If you will be dressing somewhere other than at home, pack up your outfit and grooming products today. You should gather: Hair products, deodorant, tie, cummer-bund or belt, vest, coat or jacket, cuff links and studs, dress shirt, watch, trousers, undershirt, underwear, socks, shoes and last, but definitely not least, the wedding rings.

WEDDING DAYGet a close shave.Take a hot shower.Remember your deodorant! This might be a high-sweat day.Remember the rings. Place them in your pocket to entrust to your best man sometime before the ceremony.If possible, ask your mother to pin on your boutonniere. This mother/son moment will bring a tear to her eye.

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Groom’s

checklist

Vision Photo Art


reception hall directory

McKenna McNelly Photograpy

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American Legion Post 138, 619 Franklin St., Waterloo, 234-8511

Details: Open to public, accommo-dates 100-150; book early; $250 per floor, $50 deposit; kitchen, bartender costs extra; no on-site catering; tables, chairs included, linens not; decorating one to two hours before; dance floor.

Beaver Hills Country Club, 8230 Bea-ver Hills Drive, Cedar Falls, 266-1975, www.beaverhills.com

Details: Open to public, booking upon availability; accommodates up to 250; $500 for room; set up, clean up included; on-site buffet or sit-down style catering, about $15 per person; tables, chairs, linens provided; bar; decorating early depends on availability; dance floor.

Cedar Falls Womans Club, Third and Clay Streets, Cedar Falls, 266-1431

Details: Beautifully restored 1860s home with ballroom, parlor and board-room. Catering available. Call for book-ing details and services.

Cedar Valley Arboretum & Botanic Gardens, 1927 E. Orange Road. East of Hawkeye Community College. www.cedarvalleyarboretum.org., 226-4966

Details: A variety of garden settings will accommodate 200 guests. $300 for six hour period. $100 non-refundable deposit to reserve date a minimum of 60 days in advance; $200 balance and dam-age deposit due one week prior which will be refunded in case of rain. On site dressing room; restrooms and limited electrical access to the gardens. Gardens remain open to the public. Smoking and alcohol prohibited. No rice, bird seed, confetti, rose petals or balloons.

Centennial Oaks Golf Club, Eagle Ridge Drive, Waverly, 483-1765, ask for Lisa

Details: Accommodates intimate gatherings to large receptions up to 400 guests; on-site catering and bar services; customized menus; chairs, tables, linens provided; outside ceremony site, on-site event coordinator, professional wait staff, dance floor, complimentary set-up and tear-down.

Center Inn Banquet Facilities, 209 Main St., Readlyn, 279-3839, www.centerinn.com

Details: Dining room accommodates up to 75, ballroom accommodates up to 400; banquet room rental Sunday-Thurs-day, $150, Friday and Saturday, $300; dining room rental Monday-Sunday, $75; basement rental $50; deposit and credit billing $100, required to confirm all bookings, non-refundable; post-event clean up, $100.

Electric Park Ballroom, 310 W. Conger St., Waterloo, 233-3050, www.nationalcattlecongress.com

Details: Accommodates 600 banquet style, fire code allows 1,200; book at least six months in advance; $660 for facility, $250 deposit; on-site catering only, buffet and sit-down; $9 cold meat buffet, $13.75 two-meat buffet, $13 to $18 per plate; set up, clean up, two bartenders included; tables, chairs provided, linens rented at $4 each; smoking permitted; decorating day before depends on availability; no decorations from ceiling or light fixtures; wood floor, stage.

Five Sullivan Brothers Convention Center, W. Fourth Street and Commer-cial, Waterloo, 233-7560

Details: Accommodates 100 to 1,100; book up to 18 months in advance; $600 for facility, $600 deposit; full setup, cleanup, bar included; draped, skirted head table on risers with microphone; on-site catering only; dinner or hors d’oeuvres buffet, sit-down dinner, $15.95 to $23.95 per person; can bring wedding cake; round tables, cake table, chairs, white linens provided; dance floor.

Fox Ridge Golf Club, Highway 20, Dike, 989-2213, www.golffoxridge.com

Details: Accommodates 320 people; bookings one month in advance; room rental $900 with $250 deposit (non-refundable/applied toward rental), includes setup, cleanup and bar, dance floor; additional charges for linens and place settings. Catering available on-site, $18.95 per person buffet-style, no room rental fee if club does the catering (linens included); decorating at noon the day before wedding.

Gallagher-Bluedorn Performing Arts Center, University of Northern Iowa campus, Cedar Falls, 273-3660, www.gbpac.com

Details: Lobby hall accommodates up to 120 banquet style, 300 standing; book six months to a year in advance; $600, $300 deposit; on-site catering only by UNI catering; tables, chairs, linens pro-vided; balcony, grand central staircase; decorating day before event; dance floor.

Hartman Reserve Nature Center, 657 Reserve Drive, Cedar Falls, 277-2187, www.hartmanreserve.org

Details: Accommodates up to 100; booking at least six months in advance; weekends $45 per hour, weekdays $40 per hour; $200 deposit, more to bring in alcohol; no on-site catering; kitchen access, tables, chairs included; PA sys-tem; non-smoking; decks with scenic overview, bridge, outside amphitheater seats up to 100, fireplace; decorating early requires rental; no dance floor.

Hickory Hills Park, 3338 Hickory Hills Road, La Porte City, 266-6813, www.co.black-hawk.ia.us/depts/con-servation

Details: Accommodates 125; book up to two years in advance; pricing varies, two-day wedding packages available; $100 deposit, more if bringing in beer keg; no on-site catering; restrooms, kitch-en facilities (pots/pans not provided); tables, chairs for 125 are provided, addi-tional seating allowed; beer, wine coolers allowed; lakefront view; decorating early requires rental; outlets for DJ; cement floor; attached deck, air-conditioning.

Holiday Inn, 5826 University Ave., Cedar Falls, 277-2230, 1-800-465-4329. www.kinseth.com/cedarfalls_holi-day_inn.asp

Details: Accommodates up to 300;

book about a year in advance; mezzanine and plaza seat up to 350, banquet hall seats up to 300; no rental fee for par-ties more than 175 people; full-service catering by River City Beefstro, $16.95 to $22.95 per plate; free honeymoon suite with whirlpool for bride and groom; spe-cial overnight rates for wedding guests; rehearsal dinner, gift opening, bridal shower available; tables, chairs, linens, skirting, security included; bar, bartender provided; some decorations provided, decorating 8 a.m. day of event; dance floor, table for disc jockey.

Knights of Columbus, 1955 Locke Ave., Waterloo, 234-6908, ask for Jim

Details: Accommodates up to 264 guests; rental fee includes bartender, chairs, tables, paper tablecloths, set up and clean up; food options include buffet dinners, sandwiches and/or appetizers; hall includes dance floor with stage for band or DJ; handicapped accessible; pri-vate parking lot; located near Crossroads Shopping Center and numerous hotels.

Oster Regent Theatre, 103 Main St., Cedar Falls, 277-5283, www.cedarnet.org/regent

Details: Accommodates 80-100; book early; $175, $50 deposit; no on-site cater-ing; can serve own alcohol but cannot sell to guests; kitchen with serving area, sink, refrigerator, microwave; tables, chairs provided for 100; linens rented for $3 each; room overlooks Cedar River; deco-rating day before depends on availability; hardwood dance floor.

Park Place Event Centre, 1521 Tech-nology Parkway, Suite B, Cedar Falls, 277-1255, www.barmuda.com/park_place/weddings.php

Details: Intimate gatherings to grand receptions accommodating up to 500 people (seated). Services range from

His proposal was music to your ears. Now it’s time to put your florist, cake baker and caterer on speed-dial. When choosing a reception site, check out its

size and determine whether it will fit your style of reception and number of guests expected to attend. Find out what services are provided. Will you have to bring your own frills to make it a pretty backdrop for wedding photography?

Think budget and remember to read each contract before signing on the dotted line. Ask about cancellation policies, deposit amounts and when the balance is due.

To assist our readers, here’s a listing of metro area reception halls:

WEDDINGS Summer 2009

receptio

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www.wcfcourier.com/bridal 35

customized menus and personalized favors, and event coordinators can coordinate the entire wedding. For customized prices, packages and deposits, call Park Place.

Pepsi Pavilion, National Cattle Congress grounds, 232-5801, www.nationalcattlecongress.com

Details: Accommodates 100-500; $550, $250 de-posit; on-site buffet-style catering only, starts at $11.50 per plate; tables, chairs included; linens rented for $3 each, 50 cents per napkin; full bar; smoking permitted; decorating afternoon before depends on availability; dance floor.

Riverview Conference Center, 439 N. Division St., Cedar Falls, 268-0787, www.riverviewconferencecen-ter.com

Details: Accommodates 200; recommended book-ing six months before; per person fee $1.25 for groups 150 or fewer, $1 for more than 150; $80 minimum, $50 deposit; on-site catering only, $5 to $6 per plate; no alcohol allowed; tables, chairs included, linens not; non-smoking; decorating day before depends on avail-ability; patio block floor, stage.

Riviera-Roose Community Center, 307 Maple St., Janesville, (319) 987-3512.

Recently remodeled, the community center features a well-lit, wide open space with easy access to an outdoor grassy area.

Rotary Reserve, 5932 N. Union Road, Cedar Falls, 266-6813, www.co.black-hawk.ia.us/depts/conser-vation

Details: Accommodates 300; book up to two years in advance; $650 for all day Saturday; package deals include $800 for both Friday and Saturday night, $925 for all day Friday and Saturday, $650 for Thursday night and all day Friday; weekday times range from $195 to $275, $100 increase on holidays; $200 deposit two weeks prior to event; no on-site catering; kitchen, restrooms; tables, chairs provided for 300 guests; linens, cooking utensils not provided; beer, wine, champagne only; uniformed security officer required if serving alcohol; non-smoking; remote location on banks of Cedar River, deck, gazebo, fireplace, PA sys-tem, concrete floor, air-conditioned/heated; changing rooms for both men and women available.

Sky Event Centre, Black’s Building, 501 Sycamore St., Waterloo, 277-1255, www.barmuda.com

Sky Event Centre is a premier event centre in down-town Waterloo opening later this summer. The event centre, located on the 8th floor of the Black’s building overlooks the entire Cedar Valley and is available for reunions, wedding receptions, fundraisers and all kinds of special events. Call Bridget Bryson at 319-277-1255 or email [email protected]

Sunnyside Country Club, 1600 Olympic Drive, Waterloo, 234-1707, www.sunnysidecountryclub.com

Details: Members only; ballroom seats 270; booking depends on availability; no rental fee for members; on-site sit-down or buffet-style catering only, average $23 per plate; tables, chairs, linens provided; bar; decorat-ing early allowed; dance floor.

The Supervisors’ Club, 3265 Dewitt Road, Water-loo, 233-6069, ask for Donna or Casie

Details: Accommodates up to 400 in a non-smoking environment; $900 rental includes bartenders, chairs, tables and cleaning; linens extra; full bar and food ca-pabilities; option of appetizers, sandwiches, two-meat buffet or served, sit-down dinner; DJ or band stage and dance floor; handicapped accessible; close park-ing; located off of Ridgeway Avenue between Waterloo and Cedar Falls.

University of Northern Iowa Slife Ballroom and Georgian Lounge, 1227 W. 27th St., Cedar Falls, 273-2333, www.uni.edu/dor/dining/catering

Details: Ballroom seats up to 220; reservations ac-cepted up to two years in advance; $500 for ballroom, $200 for neighboring lounge; half of estimated cost

paid in advance, remainder due at event; set up, clean up included; on-site catering only, dinner $15.55 to $22 per person, buffet, sit down or cocktail reception available; will cut and serve cake; tables, chairs, linens provided; bar; non-smoking; no open flames, nails or excessive glitter; can provide centerpieces, bouquets, card basket; patio attached to lounge; sound system in ballroom; portable risers for band, DJ, head table; wood dance floor.

University of Northern Iowa Maucker Union Ball-room, 1227 W. 27th St., Cedar Falls, 273-2256, www.uni.edu/maucker

Details: Wood-floor ballroom features two movable wall partitions that can divide the room into three equal sections, providing banquet seating from 140 in one section or up to 480 in all three; reservations accepted up to two years in advance; $200-600; deposit half of rental; linens, tables, chairs, risers, microphone, set up, clean up included; additional A/V equipment available; bar; on-site catering provided by UNI cater-ing; decorating day before depending on availability; hardwood dance floor.

Wartburg College, 100 Wartburg Blvd., Waverly, 352-8453, ask for Margaret, www.wartburg.edu/stu-dentcenter/conferences.html

Details: Open to public; accommodates up to 400 banquet style; booking depends on availability, usu-ally book during summer or student breaks; mobile partitions divide three rooms, $100 for each room, half of estimated total paid ahead; on-site sit-down or buffet-style catering only by Wartburg food service, $11 to $18 per person, appetizer reception $1.90 to $3 per person; tables, chairs, linens provided; bar serves wine, beer only; decorating day ahead costs extra; can provide centerpieces; staging for head table provided for extra fee; DVD, Power Point, video, sound equip-ment; dance floor can be rented.

Waterloo Center for the Arts, 225 Commercial St., Waterloo, 291-4490, www.waterloocenterforth-earts.org

Details: Accommodates up to 250; book minimum of six months before, maximum as far in advance as desired; $350 to $485; $200 non-refundable deposit; no on-site catering; kitchen available; set up, clean up included, kitchen clean up not; round or square tables, chairs provided; additional charge for alcohol, beer, wine, champagne can be purchased prior to or with a cash bar; water fountain in front of building for photos; decorating day before costs extra; stage, micro-phones, sound system available; dance floor.

Waterloo Elks Lodge, 407 E. Park Ave., Waterloo, 234-7568, Randi Leuenhagen [email protected]

Details: Room rental with member sponsor; $600 guest fee; accommodates up to 375; on-site catering only, $15 to $25 per person plus tax and gratuity; tables, chairs included; fee for bartender, linens; deco-rating day before depends on availability; luxurious atmosphere, stage for bands or DJ, dance floor; plenty of on-site parking.

Waverly Golf and Country Club, 705 Eighth St. SW, Waverly, 352-3855, www.waverlycountryclub.com

Details: Open to public for rental; accommodates 3500; book about a year in advance; $600, $100 deposit; on-site sit down or buffet-style catering only; one-meat buffet $12.95, two-meat $14.95, three-meat $16.95 per person, call for sit-down meal prices; can bring in wedding cake; tables, chairs, bartender, wait-resses, linens $1 per person; decorating night before depends on availability; dance floor.

To list or update your reception site listing for the next issue of Weddings, call 291-1429 or e-mail [email protected].

Think budget and remember to read each contract before signing on the dotted line. Ask about cancella-tion policies, deposit amounts and when the balance is due.

weddings - summer 2009

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