We had a great time designing and coordinating Wei and Betty’s old Hollywood glam wedding at the Ocean Front Oasis Estate. Wei and Betty had an intimate wedding ceremony on the beach fronting the estate. After the ceremony, guests were treated to a dinner reception catered by chef Chai Chaowasaree of Chai’s Island Bistro. Betty wanted bold colors with an old Hollywood glamour feel at the wedding, and we gave her just that. I love it with our clients are not afraid of going bold on table linens. I just love the blue art deco patterned linen we brought in from the mainland specially for this event. It really helps to set a confident tone for the design. Shilhi of Passion Roots created beautiful floral arrangements in hues of magenta and fuchsia. I also love the vintage teal vessels she used for the flowers. Betty’s favor is a hula girl wine cork, and ‘she’ added just the right amount quirkiness to the place setting. The table scape was made complete with our crackled amber stemware set which really gives the table that extra pop of glam. Thank you for all the vendors who worked so hard in making sure all the details were executed flawlessly! Images by Visionari ~ Sandra
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We all love a delicious cocktail when we are out to dinner, at a party or even spending a Friday night at home but, what we don’t like is the amount of liquid calories we are consuming.
Here are some delicious low calorie options to indulge in without feeling guilty. They are also great options to consider as your wedding signature cocktails. Cheers! ~ Tristin
From: Fitness Magazine
750 ML bottle dry red wine
1 cup light orange juice
¼ cup brandy or cognac
¼ cup orange liqueur
2 tablespoons sugar
2 oranges, sliced
2 cup club soda, chilled
Crushed ice and/or orange peel curls
In a large pitcher, combine wine, orange juice, brandy, orange liqueur, sugar, and orange slices. Chill at least 2 hours. Add club soda before serving. Serve over crushed ice and/or with orange peel curls, if desired.
From: Diabetic Living
12 thin wedges or orange, lemon, or lime
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups ice cubes
1 750ML bottle champagne or sparkling wine
Place a thin wedge of orange, lemon, or lime in each compartment of an ice cube tray, with one end of the wedge extending above the tray about 3/4-inch. Fill tray with water and freeze for 2 hours or until firm.
Pour orange juice and apricot nectar over ice in a large (11-cup) glass pitcher or punch bowl. Add champagne, wine, or sparkling water, stirring gently. Place a Citrus Ice Cube in each champagne glass or punch cup. Pour or ladle over ice. Makes about 20 1/2-cup servings).
Calories: 68 per ½ cup serving
½ a shot glass of Cointreau
¼ shot glass of Tequila or Vodka
Squeeze ½ lemon in glass. Pour half a shot glass of Cointreau, ¼ shot glass of either tequila or vodka. Top it off with club soda. Use a mint leaf for garnishing.
We had the honor of working with lots of great couples last year and watching many fabulous weddings unfold, but one of my favorite has got to be Jason and Jacinta’s wedding. Jason and Jacinta were a dream to work with – a really down to earth couple and know exactly what they want. They wanted a traditional Christian wedding ceremony (held at Central Union Church), followed by a quick lunch (held at The Kahala). Both Jason and Jacinta are surfers and met through surfing, they wanted their reception to be outdoors, right next to the ocean. They had a gorgeous wedding reception at Lanikuhonua in Ko Olina - a reception with an enormous amount of details that took us 3 days to set up and 1 full day to break down! After the formal reception, guests were escorted to the JW Marriott Ihilani Resort & Spa for a Tommy Bahamas inspired after party. We even had a vintage VW bus parked right at the entrance to the after party for guests to use as a photo booth backdrop! We planned a total of 7 events for Jason and Jacinta that took place over the course of 3 days. We just love being able to coordinate multiple events for our couples because this is a great way to spend more time with their guests and give them a true destination wedding experience. In true Jose Villa fashion, Jose captured all the details and candid moments so perfectly. Thank you to all the vendors who made this wedding a huge success! ~Sandra
I love this time of year, a slower wedding season which means time to actually work on our marketing. I am happy to announce our website has been updated. We’ve added new weddings to our portfolio, new testimonials from our friends, colleagues and past clients, new bios for Tristin and I, and new articles have been added to our “Press” section of those published weddings and design editorials. I hope you will enjoy looking through all the beautiful details of the new weddings that have been added.
Speaking of this season, there are only 3 weddings left in 2009 I still can’t believe this year is almost over. This has been an amazing year in spite of the economic downturn. I wake up every morning feeling so grateful to be able to do what I love and am passionate about and to have the opportunity to call my clients friends. So please don’t forget to slow down this season (even if you are planning a wedding) and count your blessings! xoxo ~ Sandra
The much anticipated Hawaii Bride and Groom Spring Summer 2009 issue is here! Finishing Touch is honored to be a part of their “Eco Chic” editorial feature. Along with Spinning WEB, Les Saisons, Yvonne Design, Vignette, Accel Party Rentals, Lanikai Pot and Plant and Emi Ink, we created a table top design that is natural, raw, organic, environmental-friendly and refined all at the same time. The magazine just keeps on getting better and better, kudos to Julie and Gavin who work so hard to make sure each issue is nothing less than fantastic! Go pick up your copy today! This issue is also available to be read entirely online on the Hawaii Bride and Groom website. All images are taken by Marcia Campbell.
Leslie and Greg got married at the Westin Moana Surfrider in December 2008. They are both originally from the South but are currently living in Hawaii. When I met Leslie and Greg for the first time, their genuine personalities captured me right away. They were true Southerners who are known for their hospitality and generosity. When it came to selecting a color and ambiance for their wedding, there was no question that Buttery Yellow was perfect choice. There’s a certain kind of “sweetness” the color Yellow possesses: it’s so soft, romantic and down right “country”. I usually don’t get to design alot of “country style” wedding, but since this is actually Leslie’s personal style, I was excited to have this opportunity to do so. Leslie and Greg were married in the new Lani Kai room at the Moana, underneath a soft ivory canopy completed with hanging candles and flowers. For their reception, the guest tables were draped in a floor length buttery yellow linen with a garden patch-work style overlay. The pretty table linen was topped off with a lush and low garden style arrangement filled with English Garden Roses, Tulips, Peonies, Hydrangeas, Dusty Miller and other vintage style foliage. For a traditional country-styled wedding, ivory chair covers are a must! Naomi Lee of Les Saisons helped me tie these cute little “rosebuds” with coordinating sashes on the back of each chair – this small accent truly completed the look we were trying to achieve. Cake Lava created a beautiful and delicious 4-tiered wedding cake for the newlyweds. Thank you to Nicole Lomas of Peony Floral who did an amazing job with the flowers. This wedding was Nicole’s last wedding in Hawaii, she moved to San Diego in January. Nicole is probably one of the most talented and knowledgeable florists I’ve worked with; so watch out San Diego, she will be definitely be making some waves out there in the Southern California wedding industry. All images are taken by the talented Frank Amodo.
Frank’s signature shot taken at a “secret” spot in Waikiki
A few months ago I blogged about Erica and Paul’s beautiful wedding on 8.8.08 at The Kahala Resort and Spa. I recently received the final CD filled with stunning images from their photographer Frank Amodo, so I decided to post a “part 2″ about this wedding. Erica’s wedding was full of rich texture, bold colors and intricate details. I especially love the use of Dahlias in her wedding. Dahlia is a very hearty flower that usually lasts all day, and they come in such fun shades of colors such as lipstick red, bumble bee yellow, super hot pink and rich plum purple. They always add that “dramatic flair” to any event. Kudos to Floral Inspirations who did an amazing job with the flowers and Frank for capturing these images.
Yvonne Design, Cake Lava, Emi Ink, Les Saisons, BLU foto and myself were thrilled when Thea Lignos, editor in chief of Your Wedding Day magazine called and invited us to be a part of her magazine’s Spring 2009 editorial feature. Your Wedding Day magazine is truly a leader in introducing new wedding designs and trends, so we are all so honored to be a part of their first Hawaii photo shoot. The overall design we tried to create for this shoot is definitely unusual. This table is inspired by the very talented Kelly Wearstler, an interior designer known for her eclectic style. Personally, I have yet to be asked by a bride to create a wedding that feels “eclectic”; but after seeing these beautiful images, I hope they will inspire brides-to-be to think outside of the box to go wild, go eclectic! To see more images and the full editorial article, pick up your copy at Barns and Nobles today. All images are taken by BLU foto.