Post bridal Show

The "I Do" at the Zoo Bridal Show was a great success; perfect weather, over 100 vendors and 400 + brides-to-be. It was a pleasure to meet all the future brides and meet some new vendors that I look forward to partnering with in the future. I wanted to share some photos from the show in case you were not able to make it out. Also if you are interested in learning more about my wedding coordination services please email me at liz@eventologyevents.com. I look forward to hearing from you and making your special day effortless for you so you can be a guest at your own wedding!

Also, I wanted to say thank you to Jen Cummins from Beautiful Blooms by Jen (http://www.beautifulbloomsbyjen.com) who provided me with the beautiful floral arrangement. And to Deb Normand from Debhouse (http://www.debhouse.com) for supplying the yummy cookie favors.

"I Do" at the Zoo

Come visit me at my booth at the "I Do" at the Zoo Bridal Show @ The Toledo Zoo, Sunday, September 13th, 2009 from 3:00 to 7:00pm
Tickets $5 in advance at all Anderson’s Stores / $7 at the door

With more wedding professionals than ever in the beautiful zoo setting, and a chance to win an entire wedding, this is a show you won't want to miss! You will have a chance to meet and learn more about all types of vendors from Photographers, Caterers, Florists and so many more.

I am at booth #58 I hope to see you there!

For more information check out the following link
http://www.soundsofmusicdjs.com/bridalshows.html

Creating the Perfect Cheese Platter

The perfect cheese plate should include a mix of fresh, aged, soft and hard cheeses, arranged in the order in which they should be tasted: from the lightest and freshest to the ripest and most intense.

Following are eight different styles of cheese to select from. You do not need to put all eight styles on your cheese platter but give your guests a variety of three to five cheeses. Add some dried/fresh fruit, fig or apricot jam, crusty bread and roasted nuts to complete your platter.

Fresh Cheeses
Fresh cheeses are ready to eat as soon as they are made—no aging required. They generally have the mild, minerally flavors of their primary ingredients: milk and salt.

Semi-soft Cheeses
Mild semisoft cheeses are most often aged from a few days to a few months. They melt beautifully under the slightest heat.

Soft-ripened Cheeses
Distinguished by their white "bloomy" rinds and creamy interiors, soft-ripened cheeses get softer instead of harder as they age. The best-known are Brie and Camembert

Surface-ripened Cheeses
Surface-ripened cheeses are sometimes firm and sometimes molten, but they all have similarly wrinkly rinds and intensely flavored interiors.

Semihard Cheeses
A broad category ranging from cheddar to Gouda, semihard cheeses can be aged anywhere from a few months to a few years, and sometimes longer.

Hard Cheeses
Hard cheeses like Parmigiano-Reggiano are defined by their firm, granular texture and salty-sharp taste

Blue Cheeses
Blue cheeses get their color from rich veins of mold and range in texture from creamy to creamy-crumbly to hard.

Washed-rind Cheeses
These cheeses get their characteristic orange-pink rinds from being "washed" (rubbed, really) with a solution of salt water and beneficial bacteria. Often described as stinky (in a good way), washed-rind cheeses can smell stronger than they taste.

Cheese-plate pointers
• Serve one to two ounces of cheese per person.
• Include a mix of fresh, aged, soft and hard cheeses.
• Arrange—and sample—the cheeses starting with the freshest and lightest, ending with the ripest and most intense.

Labor Day Weekend Wedding

What a beautiful last weekend to summer - the bride could not have been more excited about the weather! Linda Hernandez and Dan Brown were married at Nazareth Hall on Saturday, September 5th. The ceremony was held in the Chapel with the reception immediately following in the Cadet West Room and in the gardens. The floral created by Bumble Florist (http://www.bumbleonmain.com/home.asp) looked as if you were opening the pages from an Instyle Wedding magazine (table arrangement photos shown). Even though there were three other events happening at Nazareth Hall that same day the staff was professional and service was not compromised. Guests were dancing till the very end only to take a break to get a treat from the sweets table. Linda and Dan were a pleasure to work with and wish them all the best in their next adventures together!

Photos by Jordan Powers Photography
http://www.jordanpowersphotography.com

Instyle Weddings

Are you looking for bridesmaid and/or mother-of-the-bride dresses? You don't have to drive all the way to Chicago or Ann Arbor for that perfect dress. Just head downtown Toledo to Sophia Lustig (124 10th St, Toledo, OH 43604). Owner Paula Fall has been keeping her clients in style for over a decade. Call(419-243-5131)to schedule an appointment with Paula or any of her knowledgeable sales associates. They do not carry bridal gowns but they will be able to point you in the right direction on where the best places are to look for them.

Swig - Downtown P-burg

Being such a nice night out my husband and I took a stroll downtown Perrysburg to check out the much buzzed about new hot dog and beer spot, Swig. Modeled after a popular 'dog' stand in Chicago called Hot Dougs - "The Sausage Superstore and Encased Meat Emporium" (www.hotdougs.com). Chicagoans wrap the block waiting in line for the unusual selections of upscale sausages. While Swig has not ventured into the same sausage options as rabbit, boar or duck they do make the more typical options in-house everyday. With a variety of toppings all for around $3.50. More interested in the beer selection? With more than two dozen beers on tap such as Magic Hat #9, Boddington's and a selection from Great Lakes Brewing Co. you are sure to find something to quench your thirst.

With a side patio looking out onto Louisiana Ave. you are in for great people watching. You will most likely see a familiar face strolling by who will be more than happy to join you for a dog and a brew!

Swig does not have a website yet but I have been told it is in the works. Till then you can check out the menu and beer selection at 219 Louisiana Ave., Perrysburg, OH
(419) 873-6223

NYC Wine and Food Festival

The second annual Food Network New York City Wine & Food Festival presented by Food & Wine Travel + Leisure magazines takes place October 8-11, 2009 and once again benefits the Food Bank For New York City and Share Our Strength. The 2009 Festival is set to turn up the heat in New York City this Columbus Day weekend.

For your chance to win two tickets to this festival click on the link below. Food & Wine Magazine will select two lucky winners - enter by July 31st!

http://www.grandinroad.com/jump.jsp?itemType=CATEGORY&itemID=5326