After being put on hold for the past few years, the Utah Bride & Groom team has been itching to throw another one of our famed White Parties. The annual event has been a staple in the wedding industry calendar, and is always revered as a time to congratulate the individuals behind the celebrations we love so dearly. So after a two year hiatus, Utah Bride & Groom is so excited to announce the beginning of a new chapter—our 2023 White Party!
To build excitement for the event (and show off one of our newest venue partners) we hosted a pre-white party at Ken Garff Scholarship Club. We were so thrilled to see some of our favorite faces, and meet some new ones we are proud to welcome into our circle. Of course, our beloved sponsors and partners came together to make the night extra special. Below, we’re sharing a few of our favorite moments of the night, and a sneak peek of what you can expect at our White Party next year.
Our pre-white party was co-hosted by our friends at Ken Garff Scholarship Club. The club comprises several intimate and stunning spaces, including a private dining room, balcony overlooking the stadium, and stadium-level club houses.
Stunning flower arrangements by Native Flower Company adorned the outdoor spaces overlooking the Utes stadium. Our favorites were the bright red Anthurium mimicking the University’s flagship color.
Sweet and creative arrangement by Cactus and Tropicals, perfectly capturing the sophisticated tone of the evening.
Small bites and delectable treats were provided by the Ken Garff Scholarship Club. The organization houses a private dining room and premium dining experience.
The delectable four tiered cake was made by Michelle at Wee Bakes. The paper-thin adornments are made from sugar cane and added an extra dose of modern flair to the dessert.
Michelle from Wee Bakes UB&G Director of Sales Cori Davis O.C. Tanner Marketing & Events Manager Dominique Anderson and UB&G Account Executive Janette Erickson
Left: Utah Bride and Groom Staff. Right: Utah Bride and Groom Staff, Life Coach Julia Seamons.
We also had several fun photo ops courtesy of Utah Jive! Their 360 camera had our guests entertained all night long
Left: Versailles Atelier Owner Natasha Boyle and Bridal Consultant Kassidy Martisen. Right: Cactus and Tropicals Staff Associate Director Avrey Evans and partner Cactus and Tropicals Staff Ken Garff General Manager Dan RobinsonTwenty & Creek owner Megan Bonham and Marketing Manager Lo Sheffield
Thank you to all of our amazing sponsors and partners!
Finally, we are so excited to announce the official venue of next year’s White Party: Twenty & Creek! You can learn more about their stunning venue here.
When Michael sent a note to Blaine online, he didn’t expect to wait three weeks for a response. Proving that good things really do come to those who wait, the pair ended up dating for blissful years. Their courtship was not without its struggles, however, as a few months into their relationship Blaine was diagnosed with cancer. “It was a twist of fate that I happen to be working for a cancer research company,” Michael says. With his partner’s hand held tight, Blaine opted to undergo an aggressive surgery to remove the cancer. Two years later, Blaine is cancer free and absolutely smitten in love.
THE WEDDING
Both men longed to get married in a chapel, but were disappointed to learn that many of their top picks would not host a same-sex ceremony. “I decided if we could not marry in a chapel, I would create one for us,” Michael says. To bring their vision to life, the couple enlisted the help of Fuse Weddings and Events and the kind staff at River Bottoms Ranch. “We chose the venue for its spectacular view and amazing owners.” With the planner and venue set in stone, Michael addressed the challenge of fashioning a romantic chapel from scratch. As it were, the innovative groom stumbled upon a church that was being torn down and quickly purchased the rustic cathedral windows and walnut pews. Set around River Bottom’s serene lake, the open-air chapel was finally complete. “I’ll never forget when i told Blaine that we were going to be married in a chapel on the day of our wedding,” Michael recalls. “He walked out on to the balcony and turned to me with a teary smile exclaiming ‘you did it!'”
THE DETAILS
Blaine and Michael has a very specific vision for their big day “think country atmosphere and elegant European decor,” says Michael. Fuse Events’ Mara and Crystal turned their dream into reality by dressing the scene in rich colors reminiscent of an Italian celebration. “We chose dark blues, maroons, lush greens and bright yellow for contrast.” Nodding to River Bottom’s ranch surroundings, the couple rode in on a horse drawn wagon and gave guests cow bells to ring during the ceremony. “We wanted the wedding to be sophisticated, rich in color and simple in design,” Michael says.
GOOD EATS
The couple began their food-laden celebrations by hosting a “Welcome to Utah Celebration” for their guests at Gardner Village. The venue had already begun decorating for Halloween, so Blaine and Michael leaned into the theme with a macabre cake. “The two tier cake was draped in chocolate skulls, and two skeletons on top represented two grooms.” Not to be outmatched by their first cake, Cake by Alessandra created their second dessert. “Working with her was a dream,” says Michael. “A highly caloric dream, but a dream that was realized by her!” Each of the seven layers was baked in a unique flavor, including Vanilla Bouron, Samoa, Black Forrest, German Chocolate, Pumpkin, Rum and Pear. “Why have on flavor when you can have seven!?”
An emerald green wedding dress is a bold and unique choice for your wedding. Even if you don’t wear a glittering green gown as you walk down the aisle, the color is still an amazing choice for a bridal shoot or engagement photos. As one of our favorite colors of 2022, emerald is making an appearance in celebrations across the state. Here, we share our top picks of emerald green gowns to wear during all your loved-up festivities.
GLAMOROUS EMERALD GREEN WEDDING DRESS
This flowing green dress shines with delicate appliques and lace beading. Featuring a sheer train and leg slit, it’s the perfect party girl gown.
The long-sleeved velvet gown is practically made for winter photoshoots. The sweet bow detail and open back add an extra dose of flair to the traditional silhouette. This engagement shoot was during the busy Christmas proposal season, and the deep emerald tone of the gown is a perfect reflection of the festivities. See more of this emerald green wedding dress in action.
Tori and Cameron, both native Utahns, met like many modern couples do—on a dating app called Mutual. It was the first, and only, date Tori ever went on through the app, and it seemed the two were graced with beginner’s luck after they met at a Starbucks and talked for hours until the shop closed. For three years, Tori and Cameron dated while they attended and then graduated from the University of Utah.
THE PROPOSAL
Tori and Cameron had been talking about getting married for a while before he finally proposed. “We felt like we were ready to start this new journey together,” she recalls. One Friday, Cameron had planned an outdoor picnic at the base of Lisa Falls in Little Cottonwood Canyon. There, he laid out an assortment of Indian food, the couple’s favorite cuisine, and cheesecake. In his excitement Cameron forgot utensils, and the pair shared one plastic fork for their feast. “I had so many butterflies I couldn’t eat anything,” Tori says with a laugh. “When he passed me the cheesecake, I didn’t even notice the giant ring box alongside the cake.” Cameron then pulled Tori to her feet and lowered onto one knee. After she accepted his proposal, a photographer emerged from the forest to take photos of the entire setup. “I love the little things like forgetting forks and my focus on the cake instead of the ring,” Tori says. “It made it really special and unique to us.”
THE SCENE
Growing up, Tori always wanted to get married in the serene forest behind her childhood home. The shifting autumn leaves and natural beauty of the setting also reflected the couple’s love of the outdoors. “We wanted a venue that reflected that part of our lives,” Tori says. The couple chose a neutral wedding palette influenced by fall, allowing the scenery to breathe life into the ceremony. Gray, champagne, caramel and gold were the dominant hues. “I love the rich deep color of the velvet tablecloths, and the lighter champagnes and grays helped balance it out,” says Tori, who spends her free time sharing interior design DIYs and creative décor on her social media feeds.
THE WEDDING
After being sealed in the Bountiful temple the night before, Tori and Cameron were joined by their guests for a ring ceremony at her family’s home in Little Cottonwood Canyon. A family friend, and second mother to Tori, officiated their wedding. “She made everyone laugh and was so sincere and sweet, she really nailed it,” Tori says. Their wedding party was made up of friends and family, including the bride’s sister as the maid of honor and all of the groom’s brothers. Once Tori and Cameron exchanged their I dos, all the attendees made their way to the home’s main outdoor areas, where Culinary Crafts served a plated meal. Inspired by seasonal flavors, the menu included salt-roasted pears, bacon-wrapped dates, espresso-and-herb-rubbed lamb chop and pan-seared sea scallops. Each guest also enjoyed a delicious pumpkin soup served in carved-pumpkin bowls. “We had them washed and packaged for each guest to take home as a favor,” Tori says. Their wedding cake was made by Butterworks Bakehouse, and echoed the fall theme with flavors of raspberry chocolate, milk and honey and honey-infused cream cheese frosting. After the meal, Diamond Empire Band had guests on their feet late into the night.
SIGNATURE DETAIL
Leaning into their autumn wedding date, Tori was immediately drawn to the theme of pumpkins. “We placed glass pumpkins on the tables, fresh-picked gourds in flowerbeds and miniature pumpkins subtly hinted throughout,” she says. The natural gourds fostered a comfortable fall evening without venturing into Halloween-theme territory.
Once a word everyone preferred not to pronounce, charcuterie (shahr-koo-tuh–ree) has become a staple on wedding menus, always in the form of a charcuterie board. A flashy blend of fine cheeses, meats and fruits, charcuterie boards are a perfect option to serve during cocktail hour. The artful grazing platters are also great to offer the bride and bridesmaids as they prepare for the big day. Here are a few tips to building your own wedding charcuterie board that is a feast for the eyes as well as the palate.
BOARD MEMBERS
A charcuterie board can be as much fun to make as it is to enjoy. In both cases, the trick is mastering different combinations of tastes and textures.
Technically, charcuterie refers to the meat part and specifically to cured or smoked meat, usually pork. Things like bacon, ham, sausage, terrines, rillettes, galantines, ballotines, pâtés, and confit—all available locally and some made locally.
That said, remember that contrast and variety are the keys to a great charcuterie board. You want things that are visually different—served in ramekins, pre-sliced, wedges to be sliced by the guest, logs, spreads and all the complements: fruit, olives, mustard, honey, pickles and, of course, bread.
MEATS
Focus on a selection of textures and a range of flavors—spicy, sweet and herbal.
• Spreadables, like a fine-grained, smooth pate or rillettes
• Sliced meats, like Genoa or hard salami
• Thin-sliced meats, like prosciutto, bresaola, guanciale or speck
This lavish charcuterie board is a symphony of complementary contrasts, both visual and gastronomic, made from all locally sourced components that include: Creminelli Meats’ salami and prosciutto, Heber Valley Artisan Cheese 6-Year Aged Cheddar, The Sweet Storyline coconut suckers, Culinary Crafts’ sea foam and rosemary shortbread, Slide Ridge honey, Cache Toffee Collection candies and truffles from The Chocolate Palette. The salty-sweet compilation’s vibrant colors and textures informed the tablescape’s gathering of toffee roses, football mums, Oncidium “dancing-lady” orchids and Stuartina eucalyptus, with white vandas and cymbidium orchids providing pops of contrasting white.
FRUITS
Fruit provides color and flavor. Pick it wisely.
Choose fruit that’s seasonal and fresh. Obviously, grapes are perfect if the grapes are good. Strawberries and other berries, fresh or dried cherries, fresh or dried figs, apple and pear slices (dip in lemon water to prevent browning). Any dried fruit, like cranberries, is preferable to tasteless, out-of-season fresh fruit.
CHEESES
Choose an assortment of textures and a variety of strengths, from mild to stinky. Consider:
• Mesa Farms tomme (made in Mesa, Utah; soft enough to use a cheese knife)
• Beehive Seahive cheddar (firm, you could serve in slices)
• Fresh goat cheese (soft, crumbly and tangy)
• Aged Gouda (hard, a caramel sweetness; try to just break it into bite-size chunks)
• Parmigiana-Reggiano (see aged Gouda)
• Blue (try the soft Smokey Blue from Rogue Creamery)
• Brie or a triple cream like Brillat-Savarin (richer than butter, spreadable)
• Rockhill Farms raw milk cheese (serve in a chunk with a knife; made at a micro-dairy in Utah)
THE FUN STUFF
There’s more to charcuterie than meat and cheese.
• Honey—Serve Utah honey (with the comb) to drizzle over cheese
• Pickles—French cornichons are traditional, but feel free to mix it up, especially if you’re a home pickler. (Pickle boards—just a selection of pickles—are a current trend.)
• Olives—Serve a mix from a local olive bar.
• Nuts—Unsalted almonds and walnuts are best.
• Mostarda—Italian candied fruit in a mustardy sauce
• Tart artisanal jams—Local jam-maker Amour Spreads makes an unusual variety of jam
• Quince paste—A must if one of your cheeses is Manchego
• Chutney—Choose from jam-like, pesto-like or relish-like options.
Cole and Raquel met at a church convention in Arizona where she lived, and he was visiting. “He couldn’t take his eyes off me,” Raquelle recalls. “That’s where it all started!” After two and a half years of dating, Cole proposed on Thanksgiving Day. “We were walking our dog behind my childhood home when Cole suggested we hike to the top of a mountain cliff behind us.” Immediately suspicious, Raquel played along, and the pair hiked up to a landing where Cole began not-so-smoothly setting up a camera and clearing the area of sticks and rocks. “I am looking at him knowing what he is doing, and he is looking at me knowing I know what he is doing!” After finally dropping to one knee and popping the question, Raquel gave an emphatic ‘yes’!
THE VENUE
Drawn by its castle-like cottages, sweeping vineyards, and lush greenhouse, Raquel fell in love with La Caille as their wedding venue. “The whole property is like a little France, it just has this fairytale quality,” the bride says. The venue/restaurant is also known for its decadent french cuisine, which the couple knew they had to serve to their friends and family.
THE WEDDING
Raquel and Cole took their beachy bridals in Maui where the dramatic black sand set a moody tone. To carry that feeling into their big day, their wedding palette comprised black and copper tones with accents of white, brown and sage green. The groom also thought to encourage their guests to wear all black, so “everyone looked coordinated and clean-cut,” says Raquel.
IN FULL BLOOM
One of the bride’s biggest wishes for her wedding was for hanging flower arrangements to adorn the space. The couple enlisted Blooms & Co. for the job, who installed whimsical baby’s breath inside La Caille’s tropical atrium. “It was one of the most beautiful aspects of the night!” Raquel exclaims.
A TIP FOR OUT-OF-TOWNERS
To entice more of her out-of-town family to join the celebration, Raquel gave many of her friend and family roles during the big day. “One flower girl was my cousin’s daughter, they live in Alaska. My aunt from Ohio was the violinist during the ceremony. The other two flower boys were my cousin’s sons, from Northern California.” Out of 160 invites, the overall turnout includes 152 smiling guests.
After their sparkler-lined send-off, Raquel and Cole honeymooned in Iceland where they traveled the island by van for a week.
As a bride-to-be, you have a lot of choices to make. From settling on stationary designs to staking out a venue, it’s no surprise that some details fall between the cracks. And that’s OK. But when it comes to a wedding-day hairstyle, most brides have no room for error. Hair artist Kali Chris of Kali Chris Hair & Makeup has been bringing bridal beauty visions to life for 14 years. Here, she shares common wedding hairstyling mistakes made by wide-eyed brides and how to avoid them.
Photo courtesy Kali Chris
SCHEDULING A TRIAL RUN TOO EARLY
Considering the backlog of pandemic-paused weddings, you should schedule a trial run six months to a year ahead of your wedding. But finicky brides beware: your tastes could change if you settle on a coiffure too early. Chris recommends testing out a style during your bridal photography session and allotting enough time on the day of your wedding for any last-minute tweaks.
ARRIVING WITH STYLING PRODUCT IN YOUR HAIR
Achieving your dream bridal look calls for clips, pins and styling product. To avoid an overworked or, dare we say, greasy appearance, Chris recommends a thorough wash the day of your appointment. “Everyone thinks they need to come with second-day hair,” she says. “But layering product on top of old hairspray or mousse just ends up looking messy.”
UNDERESTIMATING THE STYLE
Princess-like updos and wispy beach waves are common demands made by fashion-forward brides, but don’t be fooled by their effortless appearance. “Most styles you see on Pinterest or Instagram include hair extensions,” Chris explains. “A lot of brides don’t expect that when they come in for their appointment.” Don’t be deterred by a little extra hair; ask your stylist if they offer clip-ins you can reuse long after you say “I do.”
SENDING YOUR HAIR ARTIST HOME EARLY
Between walking down the aisle and hitting the reception dance floor, no amount of hairspray can preserve even the most carefully coiffed hair all day long. Instead of tasking your bridesmaids with your updo maintenance, hire your stylist for hourly touch ups. “Keep a stylist around to remove the veil and make sure your hair is photo ready all night,” Chris advises.
In these last few bittersweet weeks of summer, we are reflecting on another successful wedding season. The past few months have marked the height of the 2022 wedding boom, which is expected to see some 2.5 million ceremonies by the end of December—the highest record since 1984.
To properly send off another round of warm weather ceremonies, we think it’s only fitting to start with something sweet. The following wedding cakes perfectly reflect the wonder of the season, whether through their bright and bold accents or the delectable summer flavors baked within.
This two-tiered cake takes cues from the surrounding gardens at Sleepy Ridge. Peach and evergreen floral details are painted in an abstract-like fashion, delivering a fine art aesthetic to the dessert. You can see more from this whimsical inspiration shoot featured on our blog here!
At their traditional Catholic Italian wedding at the Cathedral of the Madeleine, the couple chose to keep their wedding cake simple and chic. Rockwell Catering made the dessert with a fresh lemon poppyseed flavor—a summertime staple
Blue Sky’s serene mountain backdrop and local fauna inspired this elegant summer cake. Pops of wheatgrass and honeycomb-like blooms bring a piece of alpine flair to the couple’s cake. Inside, two layers of creme brûlée and one peanut butter chocolate pay homage to their love of Reese’s chocolate. This cake was originally featured in an online Real Wedding feature, see more here!
Mini sugar flowers in a soft robin’s egg blue gave this white cake a touch of elegance. The youthful cake carried an English-garden appeal that perfectly matched the summer ceremony taking place at the 122-year-old Salt Lake Country Club. See more from the inspiration shoot here!
Straying from tradition, this square two-tier cake is as striking as it is sophisticated. Delicate sugar petals offer visual interest, while the simple white color pair with any wedding scheme. One tier of the cake was flavored like the iconic Samoa Girl Scout cookie, and the other was a decadent crème brûlée.
Photo by Kaci Baum. Cake by Sharle McLarney.
Fresh pink garden roses and green foliage add a pop of summer color to this ivory cake.
For a summertime wedding at La Caille, the couple chose a palette of blush, pink and sage and cream. Their sweeping cake followed suit, featuring delicate blooms and textured detail. To appease her admitted sweet tooth, the bride also included a brownie bar with an assortment of tasty toppings. You can find more details from this wedding featured in our 2022 issue here!
Photo by Michael Cozzens. Cake by Flour & Flourish.
Jewel tones and blue hues make the perfect pair, as displayed by this masculine yet sweet wedding cake.
Bold peach hues and arched elements found in this unique cake reflect the unique components of the urban venue. As an expert wedding planner Michelle Cousins shares “Colors, shapes and patterns can breathe life into your events.”
Lush blueberries, blackberries and fresh figs adorned this nature-inspired cake. The couple prioritized environmentally-friendly ingredients and materials throughout their wedding, so even the cakestand and details were reusable or biodegradable.
With Highland gardens’ lush greenhouses as a backdrop, the couple went for a theme best described as a traditional riff on boho. Their cake featured a dreamy color palette of mauve, ivory and sage green with hints of gold scattered across the tiers. The cake’s coconut flavor was a refreshing reminder of summertime in paradise.
Knowing what alcohol to offer your guests—and how to serve it—can be daunting, especially if you’re not a drinker yourself. But don’t fret. Here’s what you need to know about serving (or not serving) alcohol at your wedding.
DO I NEED TO SERVE ALCOHOL AT ALL?
The short answer is no. It’s your celebration; you can do what you want. There’s no rule that says you have to offer alcohol, or serve food, or play music, or hold a reception at all.
But when it comes to hosting your wedding, you want to make your guests feel welcomed, appreciated, and comfortable, as well as keep them safe. Does that involve serving alcohol? That’s up to you.
In Utah, it’s not uncommon to see “dry” weddings where attendees are happy to sip on sodas and flavored water all evening. That’s fine if that’s what your guests expect, but you should know that in most of the world, alcohol at weddings is the norm. It’s best to communicate with your guests so they know what to expect. For example, in your invitation, you might ask them to join you for “cocktails, dinner, and dancing.” Whether or not you decide to supply the booze, your guests need a heads-up.
DO I NEED A LIQUOR LICENSE?
In Utah, you do not need a liquor license or permit to serve alcohol at most weddings.
There are exceptions though. If you want a cash bar (where guests pay for their drinks), then you’ll have to hold your event at a restaurant, country club, or another venue that has a permanent liquor license. Alternatively, you can work with a vendor who will help you acquire a single-use permit. Cash bars are unusual at weddings—most wedding guests don’t expect to have to pay for their food or drinks—so if you’re going to offer a cash bar, give your guests fair warning. It’s poor etiquette to surprise them with a bill at the end of the night.
The more common approach is for the host to foot the bill, either through an open bar (where you pay in advance for all the alcohol that will be available to your guests) or a hosted bar (where you pick up everyone’s tab at the end of the event). Neither of those options requires a license or permit as long as your celebration is “private”.
DO I NEED A BARTENDER?
Yes! Having a bartender isn’t just classy; it’s a matter of safety. If you’re going to have alcohol served, you need to make sure it’s done responsibly and legally.
In Utah (as well as most states) the provider or host of an event where alcohol is served can potentially be held responsible for any harm caused by an intoxicated guest. That includes driving accidents, fist fights, falling down, or even just bumping into Grandma. No one wants their wedding spoiled by an ugly incident, especially if it results in legal liability.
We strongly recommend using certified professional bartenders. Besides being covered by liquor liability insurance, your bartenders should have the knowledge and experience to keep your guests happy and safe. They’ll check IDs, mix drinks to order, prevent wait lines, and anticipate problems before they develop. Leaving the booze to the pros means you’ll be free to enjoy your celebration and not worry about whether the pinot noir is going to run out or how many whiskey sours Uncle Dan has had.
CAN I AFFORD TO SERVE ALCOHOL?
Alcohol can be expensive, but there are ways to cut costs:
Consider having the bar open for only a limited time during the celebration.
Limit your drink selections by only offering beer and wine, offering only one or two signature cocktails, or limiting the types of alcohol included in full bar service.
Don’t go overboard on champagne. People don’t tend to drink a lot of champagne anyway, so don’t overbuy on expensive bubbly when there are less costly options that work just as well.
Offer plenty of non-alcoholic alternatives. Sodas, juices, smoothies, infused water, tea, coffee, hot chocolate, or other no-booze beverages are less expensive ways to keep your guests refreshed.
Your bartender can also help you trim costs by steering guests towards less expensive drink options, controlling portion sizes, and cutting off someone who’s had too much.
WHAT BOOZE SHOULD I CHOOSE?
Unless you have guests with very specific tastes, limit your liquors to the ones with the broadest appeal. As a rule of thumb, vodka and whiskey are the most popular liquors at weddings, followed by gin and rum. If you only offered those four spirits, your bartender would be able to make about 95% of the cocktails people will request. If you’re going to offer another spirit, make it tequila, since margaritas, Palomas, and Mexican mules are gaining popularity. Don’t bother with scotch unless you know a specific guest will want it.
As far as wine, bear in mind that whites and rosés become more popular as the weather gets warmer. Also, older guests tend to drink more wine while younger guests favor cocktails and specialty drinks.
HOW MUCH ALCOHOL WILL I NEED?
That depends on several factors. How many drinkers will be attending? How long will alcohol be served? What alternative beverages will be offered? Will drinks be tray-passed, or will guests have to go to the bar? Any of those factors can affect how much alcohol you’ll need. Also, consider that people consume more alcohol in the evening, when dancing is involved, or when the temperature is hot. They also tend to drink more when they’re offered cocktails over wine or liquor. And not surprisingly, they also drink more when they can serve themselves.
Ultimately, you’ll need to discuss this question with your caterer, but here are some basic guidelines. For an evening party, each drinking guest will have about 2 drinks in the first hour and then one drink each hour thereafter. (The longer the party goes–the less reliable that formula is.) As you’re making your calculations, remember that a bottle of wine contains about 5 servings while spirits (vodka, gin, whiskey, etc.) yield about 16 servings per average 750 mL bottle.
WHERE CAN ALCOHOL BE SERVED?
Some Utah wedding venues won’t allow alcohol at all, and others may have specific policies or requirements. For example, you may have to let their staff do the serving, or they may require that the bar be open only while food is being served. You’ll need to ask your venue about their rules.
WHERE CAN I BUY ALCOHOL?
People often have their caterer purchase the alcohol on their behalf, but if you plan to buy it yourself, be aware that beer is the only alcohol sold in a grocery store in Utah. Everything else (wine, champagne, liquor, etc.) has to be purchased through the state liquor store or directly from an in-state distillery.
Our final piece of advice is this: Don’t be afraid to ask questions. As a bride, you want to make sure your guests—drinkers and non-drinkers alike—feel taken care of, have a great time and also stay safe. It can be a tricky balancing act, but your planner or caterer is happy to talk you through it. Just know that it’s okay to ask.
You can find more planning tips from the wedding experts at Culinary Crafts here!
In locales like India and Italy, multiday weddings have been the norm for generations. But here in the U.S., extending nuptial celebrations beyond the actual wedding day has caught on just within the last several years. The pandemic’s curtailing of gatherings is one reason for this trend, so for many, this year may be the first time in two years or longer they will finally feel comfortable traveling or attending a large gathering. Another reason many are embracing days-long celebrations is that the six or so hours that span most wedding ceremonies and receptions is simply not long enough for couples to connect with each one of their guests. Hosting a two-, three- or even five-day celebration also allows extended members of the couple’s families to really get to know and enjoy one another.
The key to a meaningful multiday wedding, however, is providing your guests with fun and accessible things to do. Here, we’ve rounded up a few easy outdoor activities that will make your extended wedding celebration one your guests will talk about fondly for years to come.
HIRING A BACKCOUNTRY NAVIGATOR
Explore part of Park City’s extensive trail network, familiarize yourself with Utah’s alpine flora and fauna and learn a little about local history on a two-hour, private guided hike at Deer Valley Resort.
VISITING ROBERT REDFORD’S BACKYARD
Saddle up at Sundance Mountain Resort’s stables for a one-and-a-half-hour ride through cool aspen groves and grassy meadows to Stewart Falls, a spectacular 200-foot, two-tier waterfall that’s arguably one of the most scenic in the West.
BLISSING OUT IN A HOT SPRING
Rest assured, if you book one of Park City Yoga Adventures paddleboard yoga classes at the Homestead Crater in Midway, you and your group (10 people maximum) are very likely be the only people in the universe doing asanas inside a 10,000-year-old crater hot spring. parkcityyogaadventures.com
If you’re looking for more adult-friendly activities to including in your wedding weekend, we’ve got you covered.
