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Katie + Jimmy

When Katie and her mom, Lori, first approached our team to design and plan her June nuptials, we were immediately captivated by their grand design vision and infectious personalities. Over the next nine months, we worked to transform Happy Hollow Country Club into a welcoming environment with a refined and modern design. We focused on creating cabanas for the cocktail hour which took place on the front lawn of the country club. Our design team worked closely with Blooms and Bouquets to design wooden cabanas softened with simple linen draping. The Blooms and Bouquets team searched for vintage furniture and refurbished each piece in-house. We helped select the upholstery fabrics and focused our energy on perfecting the scale of each piece, so we could optimize each cabana’s capacity.

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Our team designed the stationery suite to be minimal and timeless. The invitations were letterpressed by Inclosed Co. and included surprising touches such as the leaf patterned envelope liner and green edge painting.

Over 250 guests witnessed the couple’s nuptials at St. Margaret Mary’s Church, the location where Katie and Jimmy originally met when they were children attending parochial school. Each guest received a program featuring an illustration of the church. Despite an overcast start to the day with the threat of rain impending, the clouds parted in time for an outdoor cocktail hour on the front lawn of Happy Hollow Country Club. In lieu of a traditional guest book, Katie and Jimmy opted to use an Instax camera to document their wedding attendants. Custom cabanas were filled with soft seating for guests to enjoy while sipping mojitos (the father of the bride’s favorite drink to make when entertaining guests at home). A jazz trio added to the cocktail hour ambiance. Just as the cocktail hour was coming to a close, there was a sprinkling of rain, signaling guests to make their way indoors.

Guests were welcomed into the reception by a boxwood display with hanging monogramed sugar cookies (a favorite dessert of the bride). The cookies would later served as an end of the night treat. Long estate tables were set with centerpieces filled with peonies, tulips, hydrangea and roses. Katie and Jimmy, along with their families, toasted with Schramsberg champagne, the same champagne Katie’s parents enjoyed on their wedding night. The Galaxy Band provided entertainment for the evening, performing Lullaby by the Dixie Chicks as the couple’s first dance. Guests, including Katie’s 86 year old grandmother, enjoyed a night of dancing to the live music.

 

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Denae + Brady

Denae and Brady celebrated their nuptials at a private residence nestled into the gorgeous Nebraskan countryside. The couple wanted their wedding celebration to feel laid-back and welcoming, so we incorporated various organic elements into the design such as textured natural linens, wood accents, and garden-inspired centerpieces. Guests were welcomed to the reception with a beautiful fresh vegetable stand, an infused lemonade bar that offered guests the opportunity to create custom cocktails, and a table assignment display that featured cotton escort cards tied with blue suede cord.

After cocktail hour, guests were directed to the tent for dinner and dancing. Brady requested a southern-influenced menu. A loaf of honey cornbread was placed at each guest table to accompany the casual buffet of brisket and bourbon bbq chicken. Traditional wedding cake served with local ice cream was the perfect ending to this summer soirée.

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Meredith + Alec

Meredith and Alec’s marriage was witnessed by over 450 guests on a warm July day. Their guests were treated to a carefully-curated experience that included interactive food displays, multiple live music performances, a cigar and scotch bar, and various beautiful spaces to explore in the expansive Joslyn Art Museum.

When we first met Meredith and her mom Jane, they spoke about creating a farm to fork food experience. They envisioned their guests enjoying food stations featuring wholesome and local items, and with the groom’s family rooted in agriculture, the menu needed to highlight fresh produce and Nebraska beef. Our job was to figure out how to make their great ideas come together in one well-rounded meal, optimize space in the reception layout to create the best flow for their 450 guests between each food station, and design food displays that would compliment their casual but elegant food choices. After several months of planning, it all came together. Guests enjoyed a towering charcuterie display during cocktail hour as well as passed apps. Dinner featured a farmer’s market stand filled with fresh veggies, a grilling station with chicken skewers, beef tenderloin and lamb lollipops, and a seafood station complete with a crustacean-filled ice sculpture and sushi rolls. A small army of waiters also passed around individual portions of gooey mac and cheese, chilled soup shooters, and hearty mash potatoes. Late night treats included passed petit fours and sliders accompanied by mini Dairy Queen shakes.

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