Food Trends with Michael Lodge

March 24, 2017March 24, 2017 / Rosie's Nurse corner / Leave a comment

The Association of Bridal Consultants had their monthly meeting at Westgate Lakes Resorts this past week and the topic of the day was “Food Trends.” Corporate Director of Food and Beverage Michael Lodge shared the 2017 trends of the year.

The trends that are showing up for this year include creating a theme with the food selections that are made for the wedding.

Having Brinner( Breakfast for dinner) for example why make a plain waffle, how about adding chicken and turning it into a gourmet dish good enough to serve at a wedding.

The food color for 2017 is purple. You will see a lot of eggplant, purple potatoes and cauliflower to name a few.

Food trucks are still in from 2016, with the different types of foods that they offer, if the wedding venue allows them onsite, this is a great way to do something different at a wedding.

Donuts and donut holes as a give away at the wedding or as the dessert in exotic flavors is an up and coming 2017 trend.

Mini appetizers and dessert shooters, salads in martini glasses and other vegetables such as a cucumber wrap are showing up at weddings.

Food stations are taking a step up from the food already placed out for the guests to serve themselves, now the food stations are becoming interactive with the chef preparing it right there in front of you so that it is fresh instead of pre-cooked. Now you can still have DIY guest stations for instance, a Smores station lends itself to a perfect after party treat as the party is starting to wind down in the last hour of the night.

Edible forks and spoons in appetizers is trending now so that silverware is not needed for appetizers. This goes along with comfort foods for mini appetizers.

Cocktails are at times named after the bride and groom at a wedding. Some of these cocktails are nonalcoholic and contain fruit in them, for example champagne and blueberries. Some cocktails are named after the event instead of a person. These are signature drinks.

With all the trendy chefs coming out of LA, Chicago and New York, they are creating a dining experience that you will never forget. As a wedding and event planner, it behooves the planner to get with the catering management at the venue to discuss the meal for the event. The one thing that makes or breaks a wedding is the kitchen staff. The staff only has one chance to make a memory for that couple.

So as a bride, when you get engaged, after the family is aware, contact your wedding planner so that together you can plan a unique wedding that says “this is your day.”

The Association of Bridal Consultants would like to thank Corporate Director of Food and Beverage Michael Lodge of Westgate Lakes Resort for sharing “Food Trends” with the wedding industry professionals.

Orlando Wedding Photographer

We would also like to Thank

Photography: Captured by Belinda

Videography: Treasured Moments

Flowers: The Flower Studio

Linens: RJ Glamour and Innovation

Cupcake Dessert: Sprinkles

Media Photography: Orlando Style Magazine/Brion Price

Venue: Westgate Lakes Resort

Visit our facebook page to see the full gallery!

Westgate Lakes Resort Food TrendsOrlando Wedding Photographer

Posted by Association of Bridal Consultants Central Florida East on Friday, March 24, 2017

Please feel free to contact your local ABC Co-Directors with any questions.
Rosie Moore, MBC 407-905-5454
Diane Jenson, PBC 407-927-9245
Sharon Baragona 407-921-7733
Victoria Van Pelt, CWP 407-913-2893

Beauty and the Bride

November 20, 2016November 20, 2016 / Rosie's Nurse corner / Leave a comment

As a wedding professional do you often get asked by your brides what should I do for my make up and my hair on the wedding day? Or do you think my make up looks good now so that I can do it myself on the wedding day? My friend does hair and make up and we are going to save a ton of money because she is doing it for free, as you glance over at her friend’s make up that she is referring to in sky blue eye shadow with red lipstick and hair matted with hair spray (all you can think about is, we are stuck in an 80’s nightmare!) Those are the questions that can make any wedding professional look like a deer caught in headlights. But it does not have to be that way. Once you sign your bride up to work with you as your client, have a checklist of the things that you will go over with the bride for instance selection of photographer, videographer, dress shopping and all the other needed services, but most important have a category on your planning forms called health and beauty. This is where you can discuss with your bride about proper nutrition so that she has the energy that is needed on the day of, exercise to help her look the best that she can, skin care with a professional esthetician and lastly professional hair and make up that will make her look natural but beautiful on the day of the wedding.

The Association of Bridal Consultants had the pleasure of hosting their meeting at Marilyn Monroe Spa. At this meeting we had an opportunity to hear from each person that works at the salon to explain the process of taking care of the bride’s skin, hair, and nails in order to prepare for the wedding day. One of the take aways that stood out was to not wait for the week before to start planning the regime of hair, make up and skin. The bride’s skin should start preparation almost simultaneous to the day after engagement so that it does not become an expensive last minute process. As a wedding professional, feel comfortable talking about these beauty tips. Don’t forget to discuss teeth whitening and tips to maintain those pearly whites. One of my personal favorites, if you have to have that cola or tea, use a straw and do not swish your drink in your mouth, use whitening toothpaste and whitening mouthwash. Lastly if you are going to preach beauty, as a wedding professional don’t forget to check your own after all, our clients look up to us to be the best that we can be.

Thank you to our sponsors that made our meeting a success at Marilyn Monroe Spa.

Venue: Marilyn Monroe

Video: Treasured Moments

Photo: Captured By Elle

Floral: Peddles

Favors: Florida Candy Buffett

Linens: Connie Duglin

Dessert: Yogurtland

Chivari Chairs/Tables/Chargers: Orlando Wedding and Party Rentals

Catering: Rock n Brews

Your ABC Co Directors

Rosie Moore, MBC 407-905-5454

Diane Jenson, PBC 407-927-9245

Victoria Van Pelt, CWP 407-913-2893

Visit us on our facebook page here

Visit our website here

What is the Difference Between a Venue Coordinator and an Outside Wedding Coordinator

April 1, 2015April 1, 2015 / Rosie's Nurse corner / Leave a comment

The age-old question is always, what is the difference between the venue coordinator and the outside wedding planner? The Association of Bridal Consultants (ABC) invited Zhay Robles/Catering Manager at 1805 on the Boulevard and Caitlin Lawler/Wedding Planner/Owner of Plan It Event Design and Management to answer those questions. Mark Kingsdorf Master Bridal Consultant and Co Director for ABC facilitated the discussion.

As everyone checked in, the wedding professionals were welcomed to the Crowne Plaza Hotel by Kirk Schenkel, Director of Catering and Convention Services . Our wedding professionals were welcomed with a refreshing Mardi Gras Mojito Cooler and the Chef’s appealing choice of appetizers; while we took a moment to network with some new friends and mingle with some old friends.

Master of Ceremony, Andres Roque of Roque Productions welcomed everyone in to the ballroom with a festive array of Mardi Gras music to get our meeting started. As everyone found their seats, we had a chance to see the beautiful linens, chairs and centerpieces provided by RJ Glamour and Innovation. The up lights provided by Roque Productions, enhanced the Peacock theme that we had going throughout the room.

Allan Saltman ABC Co Director, welcomed all the wedding professionals to our first ABC meeting of 2015. Allan took a moment to introduce new Co Directors Mark Kingsdorf, Master Bridal Consultant and Wedding Sales Manager at Mission Inn and Rosie Moore Master Bridal Consultant with 27 Miracles. After some brief intros we were ready to taste the succulent lunch that The Crowne Plaza prepared for us.

Rose Robinson of The Invitation Lounge tempted our taste buds with the lunch courses on her peacock themed menus. The first lunch course was Herb Seared Duck Breast with Strawberry Risotto and Wilted Arugula. Once that was completed, our second course was Grilled Petite Filet Mignon and Roasted Jumbo Shrimp with American Sauce, Potato Gratin and Grilled Asparagus. What a treat for lunch!

After lunch, our speakers provided some very good insight to the wedding professionals that attended the meeting on the difference between a wedding venue coordinator and an outside wedding coordinator.

If you missed this meeting, no worries, we have educational meetings every month. If you are not on our email list to receive information about upcoming meetings, contact us through our Facebook page and we will be glad to get you on our list. This year is jam-packed with some fabulous meetings that you do not want to miss out on. Sign up early as soon as the meeting comes out so that you are guaranteed a seat at all our events!

To end our meeting we had the pleasure of trying the sumptuous cupcakes from Party Flavors. They showed us their creativity with a Peacock Cake that was too beautiful to eat!!!

Our dedicated photographer for this meeting Nicholas Sabatino of Michael Anthony Photography and our Videographer Bruce Reynolds of Treasured Moments captured this beautiful peacock/mardi gras themed meeting at the Crowne Plaza.