If you'll remember, my New Year Resolution for this year was to drink more champagne. Oh, and how easy it was to stick to that resolution!With the number of event and wedding planners out there now, I sometimes feel as though too much attention is put on the big picture of the day and that the classic components are a bit forgotten. My goal has always been to be a bit old school and to fully understand the basic components of event planning.
I believe true event planning is becoming a bit of a lost art and it's becoming more about how beautiful an event can be. Don't get me wrong, I seriously love a beautiful event but I don't want to forget about the non-visual things that make an event great. Those things that defined an event back in the good old days; think cocktails, champagne, etiquette and more.
It seems "champagne" has become generic, used to describe sparkling wine. However, for a sparkling wine to be truly called Champagne, it must meet certain requirements. This got me thinking. What IS the difference between Champagne, prosecco and cava? What IS the difference between Brut and Extra Brut, etc.? How does it get its bubbles?
With that, I decided to throw a bubbly party for brides, planners, photographers and other industry professionals where we could learn all about these differences. We would have a guest speaker to lead us through tastings of Veuve Clicquot (Champagne), Zonin (prosecco) and Segura Viudas (cava) and even pair each with various sweets. What an afternoon this was. A great turnout with some absolutely incredible talent, great conversation, sweets and of course, loads of bubbly. All captured by the insanely talented, InJoy Imagery.
Venue Baka Gallery Cafe
Photography InJoy Imagery
Florals Delight Floral Design
Cupcakes Desmond & Beatrice
Guest Speaker Mike Willis of The Bistro at Silvercreek