Archives: December 2003
Inspiring Cuisine
Does wedding food always have to be boring? Do the predictable choices of chicken or beef conjure memories of uninspired or downright awful food at other weddings? Steve Stinnett, executive chef at the Manchester Country Club, calls this the “rubber chicken” syndrome. It isn’t easy to serve 250 people a superb meal on a budget, and at the same time…
Getting the Word Out
Inviting family and friends to share your wedding day is one of the most special moments you’ll have as bride-and-groom-to-be. You no doubt want to choose an invitation that expresses who you are as a couple, and also one that sets the tone for the wedding. “Invitations create an impression,“ says Ken Mermer, president of Burque Jewelers in Nashua (603-883-7981)….
Crowning Glory
This “flower power” hair comb is tucked with cream roses, while rhinestones and clear baubles give just a hint of sparkle. A loose, face-framing tress adds a touch of mystery as you walk down the aisle. Headpiece: Teresa Beck-Lauterbach, Blooming Acorn, Bedford Hair: Kristin Atkins for Cassandra, The Appearance Domain, Nashua Makeup: Teresa Paquin for Cassandra, The Appearance Domain Model:…
A Creative Compromise
She loves summertime — beaches, boats, sandcastles and sandals. He loves wintertime — skiing, sleighs, Christmas trees and candy canes. So, when Dawn Marie Scarpini and Brendan Sullivan set their wedding date last year, they had to decide — a summer wedding, or a winter wedding? “From an early age, most brides form picture images of their perfect wedding scenario,…
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