Family Features
Whether it’s an engage-
ment party, bridal shower, the
reception or post-wedding
brunch, professional event
planner Alison Hotchkiss
knows a thing or two about
creating memorable bridal
celebrations. As the founder-
owner of Alison Events, and
author of “The Destination
Wedding Planner: The Ulti-
mate Guide to Planning a
Wedding From Afar” (Chroni-
cle Books), she’s produced
stunning weddings all over
the world. Whether you enlist
the help of a planner or do it
yourself, Alison’s tips on en-
tertaining will help you make
your bridal celebration picture
perfect.
μ Bubbles add a festive,
celebratory note to any bridal
celebration. Alison loves Cup-
cake Prosecco sparkling wine
from Italy. It’s crisp and re-
freshing – an affordable alter-
native to pricey French cham-
pagne yet equally delicious.
μ Food doesn’t have to be
complicated to be remark-
able. The finger foods here
are varied and flavorful –- but
they’re not hard to make. To
satisfy all guest preferences,
Alison always recommends 3
to 5 appetizers including
chicken, beef and fish plus
two veggie options (ideally
one being vegan or dairy
free).
μ A signature drink is a
fun way to welcome guests
and get the party off to a
great start. The Prosecco Gin-
ger Cocktail is delicious and
memorable. Alison likes to
serve it in unconventional
glassware and garnish with
Persian cucumber “swizzle
sticks” for even more impact.
μ A popular alternative to
the traditional sit-down meal
at engagement parties or
showers: food stations with a
range of different foods of-
fered at each. Pair a different
wine with each station to cre-
ate maximum variety and en-
joyment as guests taste and
mingle.
μ Factor in overall am-
biance and the vibe you want
for your wedding or event.
Lighting is key. And when it
comes to candles, more is
more.
μ Flavored vodka is anoth-
er big trend. Look for vodkas
infused with such exotic fla-
vors as vanilla frosting, devil’s
food cake and more. And
THE HERALD, Sharon, Pa., September 27, 2011; ALLIED NEWS, Grove City, Pa., September 28, 2011
T-19
See
TOAST,
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