lebjv celebrates vol 2. 2015
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In This Issue
Décor: Designs by Jacqueline
2015 Vol. 2
2
April 2015
Quarterly Issue 2015 Volume 2
Enjoy
A Message From
The Creative Editor
Welcome to our
second issue of
2015!
LEBJV Celebrates
is a quarterly
publication, a
magazine
designed to take
you through the
details of
creating the
perfect atmosphere for your special occasion.
Despite the long awaited Spring season, we
were inspired to share with you a design that
captivates a smile, flowers blooming, and a
breath of fresh air.
Follow us on www.issuu.com/lebjvcelebrates
Content
A message from the Creative Editor
Page 2
The Details
Page 3
The Setting
Page 4
Color & Style
Page 5
Lighting
Page 6
More Details
Page 7
Tips
Page 10
Spring Florals Page 11
The Menu
Page 12
Final Presentation
Page 15
Creative Director & Editor
Jacqueline Vazquez,
MBC, CWEP, CWD, CWS, CWP
Contributing Editors
Cat Feliciano, CWEP
Darryl Gaines, PBC
Design Photo Credit
Lifetime Events by Jacqueline
3
The Details
Pick a detail to inspire the
table design.
For this particular table
design, my inspiration was
this sparkling votive candle
holder.
4
The Setting
Blossoming Orchid
Springtime
Table Design
Create an atmosphere
which will fill your
guests with
Inspiration .
Drape the table with
blossoming orchids
from top to bottom.
Select a vibrant color
like Orange to set
the tone: Welcoming
and Exciting, and
complement it with a
cool and balancing
color like Aqua Blue.
Bring in garden
themed selections to
enhance the
Springtime feel.
5
Colors & Style: Blossoming Orchid Springtime Brunch Table Design
This Springtime table design was inspired by an array of florals including
dendrobium orchids (Our Favorite), Dahlias, Roses, and Daisies.
The colors are deep Orange, Whites, and Aqua Blue accented by crystals,
candlelight, and garden themed decor.
6
Lighting
As the sun sets and everyone is gathered around the table
enjoying each others company, create an intimate and warm
atmosphere by adding candlelight.
Fill the table with candles of different shapes and sizes, and
add mirrored boxes and glass vases to accentuate the glow
of the candles. Add a color lighting, in this example blue, to
create a memorable experience.
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1. Pastels are first choice for this time of year, but consider going with some BOLD colors! Aqua blue paired with tangerine, sunflower yellow or hot pink look great together and highlight the beautiful scenery of a bright Spring day.
2. Spring weather is, as we know, quite unpredictable. To be on the cautious side, choose a dress with sleeves or accessorize with a pretty Pashmina shawl to keep warm.
3. Have bridesmaids carry hand tied wildflowers to give that freshly picked look and feel.
4. Be sure to take full advantage of the blooming florals during your bridal portraits.
5. If you are having an outdoor event, add a whimsical touch with paper pinwheel escort cards.
6. Springtime is perfect for lighter fare, such as mini asparagus, pancetta and green onion quiche appetizers, or a fresh baby greens salad topped with sliced strawberries and served with lemon poppy-seed vinaigrette. Keep your guests refreshed with seasonal beverages and flavored waters such as hibiscus raspberry iced tea and citrus, cucumber & mint infused water.
7. Want a favor that guests won’t soon forget? Make these Eco friendly favors that will grow with time, and remind your guests of your special day every time they see them bloom - DIY Seed Matchook Favors from Martha Stewart.
7 Tips for Planning a
Spring Wedding By Cat Feliciano
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Spring Wedding Floral Guide By Cat Feliciano
Seasons play an important role in your floral choices, especially if
you’re trying to stick to a strict budget. Though many flowers are
available year round, choosing flowers that are in season will keep
your costs low.
The following are some of the flowers that bloom in Spring~
{March, April, May}
Gerbera Daisy Peonies Tulips
Cherry Blossom Ranunculus Freesia
Hydrangea Sweet Pea Dahlia
12
Other than holidays and
celebrations, another great
time people come together
to enjoy a great meal starts
around springtime.
Everyone wants to enjoy a
beautiful spring day with
family enjoying the weather
and a great meal.
Make sure to remember to:
Select a favorite dish or
dessert.
Add some fresh fruits.
Select a wine, mimosa, or
a fruity signature drink to
complement the menu.
The Menu
13
Spring into a Fresh and Healthy
Dinner By Cat Feliciano
Spring is a great time to recalibrate your eating habits, kind of like a “spring
cleaning” for your body. I thought I would share with you a
favorite recipe of mine to make during this time of year and maybe you can
add it to your healthy meal plan.
Banana Leaf wrapped Tilapia with Salsa Verde
served with Mango Roasted Red Pepper Quinoa
For the Fish:
4 Tilapia Filets
Banana Leaf, rinsed, and trimmed
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon salt
2 teaspoons garlic
1/4 teaspoon paprika
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper
Salsa Verde (canned or bottled work well)
Small Lime, thinly sliced
Cilantro Sprigs
Preheat oven to 350 degrees.
Wash and pat dry fish. Season with spices (excluding salsa, lime and cilantro sprigs).
Place a piece of fish on banana leaf, spoon 1 tablespoon Salsa Verde on each filet. Top with 2 thin slices of
lime and fold so that the fish is fully encased in the banana leaf. If you have baking twine you can use some to
keep it wrapped, otherwise just make sure to place it on the baking sheet with the flap on bottom.
Use foil to line a baking sheet and spray lightly with olive oil or coconut oil spray. Place wrapped fish on the
baking sheet and cook for 30 minutes. When you unwrap, garnish with a few sprigs of cilantro.
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For the Quinoa:
1 cup Quinoa
1 1/2 cups Organic, Low Sodium, Vegetable Broth
1 small ripe Mango, peeled and diced
1/2 Roasted Red Pepper, diced
1 small Jalapeño pepper, seeded and small diced
1 tablespoon chopped cilantro
2 scallions, minced
2 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons extra virgin olive oil
Juice of 1 Lime and zest
Kosher salt
Black Pepper
Rinse quinoa and drain well. Add to saucepan with vegetable broth. Cover and cook until the quinoa is
tender and the all of the liquid has been absorbed, about 15 to 20 minutes.
In a bowl, combine lime juice and zest, rice vinegar, salt, pepper, garlic, scallion, cilantro and olive oil. Add
in mango, roasted red pepper and jalapeño pepper. Toss to coat.
Once the quinoa is cooked, add the salsa mixture and mix well.
This dish can be served, warm or cold. Add cooked black beans and avocado and it makes for a great lunch the next day!
A great pairing for this meal would be a Sparkling Zinfandel Sangria.
1 bottle Sparkling White or Rose Wine
(My recommendation is Beringer Vibrant White Zinfandel Sparkling Wine.)
2 oz. Peach Schnapps or Orange Liqueur
1/2 bottle Moscato
Frozen Fruit - Mangoes, Strawberries, Raspberries, Peaches, Grapes
Mint Leaves
Muddle mint at the bottom of a tall pitcher to release its fragrant
oils. Pour Moscato and stir. Slowly, add the sparkling wine and
peach schnapps. Add in frozen fruits.
Refrigerate at least 2 hours.
Serve with additional frozen fruit in place of ice cubes and enjoy!
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Final Presentation
As the final details come together for this Blooming Orchid
Springtime Brunch.
Captivate your guests with a burst of color which will set the tone.
If you have different plate designs in the same color, you can use
those as a conversation piece.
Select décor and colors which highlight your event as a crisp,
clean, and fresh space ready for Spring and full with Inspira-
tion.
Contact Lifetime Events by Jacqueline to design your next
proposal or special event tablescape!
16
Creative Director & Editor
BURST OF SPRING
“Despite The Forecast,
Live Like It’s Spring. “
Lilly Pulitzer
Best Wishes
Jacqueline
& The LEBJV Team
17
FOLLOW US
April 2015 Volume 2
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