Sure, the gown is a bride’s obvious show-stopper, but romantic hair and a radiant face complete the dream-day ensemble. Utah is blessed with talented and trustworthy hair and makeup gurus, but what if you just want to do it on your own? We get it. Juan Gutierrez-Naim and Rina Mackenzie—the dream team of Salt Lake’s Estilo Brow & Hair Salon—showcase their favorite DIYlooks, all achievable with a little practice and expert-tested product.
First step? Plan ahead. “Don’t wait until the last minute. Do a trial run weeks before the wedding and take a few selfies to see if you like it,” Gutierrez-Naim suggests. Color one to two weeks before, says the hair color expert. “The color can settle, and you can tweak if you need to. It takes a week to look perfect.”
Next, decide on the look. Outdoor summer weddings call for more relaxed looks than, say, a formal cathedral wedding. Either way, Gutierrez-Naim says, “Go for something youthful and easy.”
Gather your tools and start with clean, dry hair. “You know when your hair is at it’s best,” Gutierrez-Naim says. “If you have oily hair, wash that morning. For dry hair, second or third-day hair is best.” Assemble hair clips, salon-quality shampoo and conditioner, ash toner (for blondes), volumizer (for fine hair) and heat protectant. On the wedding day, start by spraying the hair roots with dry shampoo to add texture. “You always want volume on the crown before you start. And part on one side. Symmetry is too harsh for most face shapes.”
Photo by Adam Finkle
DIY look #1:
Side Swept Down
Step 1: Curl away from the face. A good rule of thumb for curling hair is to grab a section of the hair the size of the barrel of the iron.
Photo by Adam Finkle
Step 2: Approximately 2 to 3 inches from the roots, use an inexpensive 3-row teasing comb to tease the crown of your head. “But don’t go too crazy,” Gutierrez-Naim adds.
Step 3: Try pancaking. And we’re not talking about breakfast. From the front of the face, section off and clip into sections. Twist each section, hold hair end, then with thumb and pointer finger, tease from the roots to the scalp.
Photo by Adam Finkle
Step 4: Pin sections as needed. Spray with sea-salt spray. Loosely pin or leave hanging. Add flowers or comb or even curl it into an updo.
DIY look #2: Photo by Adam Finkle
Simple High Bun
Step 1:Start with DIY Look #1. Add styling hair powder and pull hair into a high ponytail, leaving some wispy strands around the face.
Step 2:Separate a one-fourth piece of the ponytail and clip toward face.
Photo by Adam Finkle
Step 3:Vigorously tease the ponytail hair, then curl under to arrange as a bun. “It doesn’t have to be perfectly round,” Gutierrez-Naim says.
Photo by Adam Finkle
Step 4:Unclip the one-fourth piece, braid, place around the bun’s base, pin.
Photo by Adam Finkle
DIY Look #3:
Romantic Braids
Step 1: Start with DIY Look #1. “I’m using a smaller barrel iron here because her hair is more fine,” Gutierrez-Naim says.
Photo by Adam Finkle
Step 2: Braid a single loose inverted French braid on each side of your head. Pin.
Photo by Adam Finkle
Step 3: You can stop there or add a crown or fresh flowers.
Photo by Adam Finkle
DIY Look #4:
Braided Chignon
Step 1: Start with DIY Look #1. Separate your hair into three top-to-bottom sections—one on each side and one in back.
Photo by Adam Finkle
Step 2: Loosely braid each section. Use texture spray and pancake each braid.
Splurge on hair products like those in Balain’s line for long-lasting hol, healthy glow and clean smelling hair. Available at Estilo Brow & Hair Salon, SLC.
Style shouldn’t end with the last dance. After months of wedding prep and the marathon of a wedding, you and your new spouse are sure to be ready for relaxation. Before you say au revoir, pack right and be prepared with our favorite luggage in Utah.
Expert Tip
Alexandra Powell, TUMI’s manager at City Creek Center, has pro packing tips for every traveler. Whether you’re celebrating at a mountain resort for a long weekend or heading to the beach for two weeks, packing advice can always come in handy. Powell recommends “keeping like pieces together” and “saving space by rolling your clothes tightly.” Shee also suggests that you “try to plan your daily outfits ahead of time” and remember “cosmetic and/or toiletry bags should be packed last.”
1. Macy’s at Fashion Place, Patricia Nash Milano Large Overnighter, $299
Focusing on highlighting, contouring, brows, lashes and lips, Estilo’s Rina Mackenzie offers these wedding makeup tips.
1. Start with clean skin.
Schedule microblading six weeks and facial waxing a week before. “In case you break out,” Mackenzie recommends.
2. Do the dab.
Starting with concealer, lightly dab (no, not Cam Newton’s victory dance) onto your ring fingertip. “Your ring-finger pad is the softest,” Mackenzie says. “Then, dab with a makeup sponge after.” Never forget to end with a finishing powder.
3. Shop the right brands.
“Some of my favorite places to shop for makeup are Got Beauty (SLC), Sephora and sometimes Ulta. Grocery store products don’t always go into the skin as nicely as the better brands,” Mackenzie says.
4. Keep your eyes on the prize.
“Lashes are a must,” she says. Use collagen pads under the eyes for 15-20 minutes before applying makeup. “I don’t believe in lots of colors. Just one color and highlighter is enough.” Fill in brows lightly with a brow pencil or brow mascara.
5. Keep lips light for the ceremony.
But darken them for the reception.
Bonus Tip: Keep a small bottle of hairspray to primp throughout the day. Always!” – Juan Gutierrez-Naim, Estilo Brow & Hair Salon
Michelle Bingham & Daniel Madsen Quiet Meadow Farm, Mapleton
THE COUPLE
Photo by Benjamin Patch
Two years after Daniel and Michelle met through mutual friends, Daniel dropped to his knee on Michelle’s birthday during a hike on Squaw Peak, overlooking Provo. The newlyweds live in Vineyard in Utah County, where he’s a mechanical engineer and she’s a Vivint Solar executive assistant.
THE WEDDING
Photo by Benjamin Patch
“I wanted a venue with an ultimate backyard-wedding feel,” Michelle says of Quiet Meadow Farms in Mapleton. “This place is tucked up against the most beautiful mountains, and the weather could not have been more perfect. My oldest brother Branden married us, which made the ceremony personal and special. We had our darling nieces as flower girls and my nephew as the ring bearer.” The evening before the wedding, the couple hosted dinner following a family temple session.
THE MOOD
Photo by Benjamin Patch
“It’s tough to beat Mother Nature,” Michelle says of the farm nestled into the mountainside. Goats and chickens grazed freely through orchards of apple and peach trees. Lush greenery, farmhouse tables and twinkling lights added party flair to the barn-side meadow. Baskets held blankets tagged with handmade notes that read “to have and to hold in case you get cold.” The duo opted for neutral colors for the flowers, decorations and bridesmaids’ gowns.
THE CUISINE
Photo by Benjamin PatchPhoto by Benjamin Patch
A sit-down plated dinner added formality to the farm fête. After enjoying a mixed green salad with roasted butternut squash, maple-pecan and lemon tahini dressing, guests dined on entrees of either peppercorn fillet of beef with mango chutney or seared salmon with lemon caper sauce.
THE TUNES
Photo by Benjamin Patch
“I made our playlists, one for the ceremony and one for the reception. They had a soft, easy, acoustic, singer/songwriter-type feel,” Michelle says. Favorite slow songs included “You Are Mine” by Spencer Coombs featuring Holley Maher and “I’m Yours” by Secret Nation.
Get ready for an action-packed culinary adventure. Utah’s top caterers dazzle tastebuds with new ingredients, flavorful combinations and imaginative menus.
Photo by Tess Comrie Photography
Charcuterie & Greens
Charcuterie is not just a fun word to say— this meat-and-cheese combo has evolved from an at-home entertaining staple to a wedding art form. “Charcuterie plates are beautiful and can be arranged in so many different ways to accommodate the needs, tastes and preferences of the client,” The Blended Table’s Emery Lortscher explains. “Plus, they display local products from a variety of places.” Lortscher suggests local cheesemakers like Mesa, Beehive and Shepherd, and local producers including Creminelli and Beltex. “We also make an in-house cured beef that is a divine offering to add into the mix.”
These platters elevate the taste level at any soiree. The team suggests pairing meats and cheeses with locally-made sweets like hand-rolled truffles, artisanal cookies, local chocolates and pastries. Need vegetarian options? No problem. Pickled and fresh veggies, olives and assorted nuts served withsavory spreads like hummus and red pepper feta pack huge flavor without the meat. The Blended Table prefers to pair any platter with a micro-green salad and edible flowers drizzled with chamomile honey.
Photo by Keith Westerberg
ARTISAN PIZZAS
Want to fire up those guests? Present a pizzaiolo (the Neapolitan term for pizza maker) alongside a wood-fired pizza oven and eccola, dinner is served in style. “Wedding couples are more savvy than ever,” says Culinary Crafts founder Mary Crafts-Homer. “They want farm-to-table foods, plus they want everything cooked fresh on-site.” Catering to that request, Crafts and her team recently added a mobile pizza oven to their fleets.
Photo by Keith Westerberg
STREET FOOD
Food trucks are popular for a reason. The mobile pop-ups offer niche food at a reasonable price in a casual venue. “Everyone loves ethnic street food, and brides are no exception,” says Culinary Crafts’ Mary Crafts-Homer whose team serves these zesty bites at wedding tents, barns and ranches throughout Utah. “We’re dishing up tacos with corn fundido, homemade sweet-and-savory pretzel bites, Polish sausages with kraut and mustard, Mexican corn on the cob with all the fixings, churros and dulce de leche and the new hot item, ramen, done every way you can imagine.”
Photo by Logan Walker
NITRO ICE CREAM
What initially looks like a witch’s potion happens to be the latest food trend to hit our sweet-crazed state. “To add a live, dynamic food and beverage experience to a social hour or reception-style event, try nitrogen ice cream,” says La Caille’s event director Rachael Masten. “Our Executive Chef Billy Sotelo and Banquet Chef Zach Howa created a Liquid Nitrogen Ice Cream Station, and it’s been a raging success.” The La Caille culinary team starts with a cream base, then blends it with any number of flavors followed by liquid nitrogen, which freezes the mixture into ice cream. “This is a fun, foggy and dramatic presentation which leaves guests talking.”
Photo by Logan Walker
FLAMING COCKTAILS
For decades, flaming Irish coffees have been a popular staple at La Caille. “Guests watch in awe as their drinks are crafted right before them,” says events director Rachael Masten. “Our bartenders start with a large sugar-rimmed glass coated with warm Jameson Irish Whiskey. Once the glass is full and coated, they light it on fire. The sugar crystalizes and, while it burns, we sprinkle cinnamon on top. The toasted cinnamon sparks and crackles.” Lastly, the mixologist adds Kahlua, Millcreek Coffee and Chantilly cream.
Photo by Blake Peterson Photography
EAT THE ART
Spark conversation between guests using interactive appetizer stations like this cuisine canvas by Done To Your Taste. “Our build-your-own caprese is a work of art packed with fresh ingredients arranged in a stunning composition,” says Eileen Dunn. “Guests stop, look, appreciate,and remark.” Ingredients can include fresh pesto, heirloom tomatoes, basil, Utah cherry balsamic glaze, edible flowers, fresh mozzarella, orange sea salt and black crystal salt, tomato tapenade and garlic focaccia croutons.
Photo by David Daniels
CLEAN EATING
These days, hosts and their guests know more about food quality, sourcing and nutrition than ever before. And, although trendy, the Whole30, ketogenic, Mediterranean and Paleo diets share one common theme: clean, unprocessed foods. “Utah has access to almost everyhigh-quality ingredient imaginable that strengthens any menu in color, aroma and flavor,” says Kate Jensen of Lux Catering and Events. “Whether it’s ethically-raised beef and pork from Snake River Farms, free-range poultry from Redbird Farms or fresh greens from Park City Strong Vertical Gardens, food is better when it’s fresher.” By serving local ingredients, hosts share cuisine that tastes delicious, strengthens the local economy, and is healthier and more nutritious.
Photo by Sarah McClure
PHO SHO
Remember fondue fountains? Caterers retired those years ago, but the kitschy chocolate-or-cheese displays inspired a food-performance revolution. “Action stations are unique and exciting. They involve your guests, and they are incredibly flexible,” says Lux Catering & Event’s Katie Jensen. Small buffet tables placed in various venue locations keep guests circulating—read: no long buffet lines—and offer a variety of food options. “Our favorites serve mainstream food trends like tacos, s’mores, sliders and a caprese carving station. Right now, our personal favorite is pho.” Offer rice noodles, hot broth and your choice of meats, Asian veggies and condiments.
Photo by Adam Finkle
INTERNATIONAL SPICES & SEASONINGS
International cuisine packs big flavor into wedding menus. “These new flavors have been and will continue to be a great way to personalize a wedding menu,” suggests Derek Deitsch of Cuisine Unlimited. “We are starting to see even more international spices—especially from southeast Asia—incorporated into different dishes. Think za’atar, cardamom, kaffir lime leaf, gochujang and ponzu, to name a few.”
Think a classic wedding can’t serve international cuisine? Think again. “African and Mediterranean spices are no longer hidden inside international grocers,” says executive chef Steve Ulibarri. “They’re becoming more common, so you can find them at Whole Foods, Smith’s or WinCo.” Whether served with family-style seating or action-station arrangements, these new international dishes—like Berbere-spiced chicken and Mediterranean beef kebabs, cardamom-scented couscous and za’atar-roasted vegetables—offer tasty dishes without kitschy themes.
Photo by Adam Finkle
BOOZY FOODS
These days, alcohol isn’t just reserved for the bar. Wine, beer and spirits instill flavor into dishes like rosé ice cream, whiskey-infused cheese and wine-braised short rib. Spirits can be added to one item—like a bourbon-glazed sous vide pork tenderloin with grilled peaches, rosemary potatoes and baby squash—or to the entire dish—like vanilla cupcakes with red wine buttercream garnished with fresh fruit and a pipette of sangria. Seared salmon with rosé reduction, fresh grape, basil and shallot relish is another unique entree.
“Taking elements from classic cocktails and turning them into a dessert is another fun idea,” says Cuisine Unlimited’s Derek Dietsch. Here, executive chef Steve Ulibarri transforms a Pimm’s cocktail into a liqueur-spiked vanilla cake layered with cucumber, strawberry and mint buttercream, frosted with orange buttercream and garnished with fresh cucumber, strawberry, orange and mint.
A while back, as I was researching the hottest wedding trends to share with you, I noticed something odd. Bohemianism and boho weddings are huge in Utah, and are often the most breathtaking thanks to the amazing scenery in this state. The strangeness came when I realized we didn’t have any to feature! I browsed through some of the images that had been shared with us, but there were too many gorgeous weddings to choose just one. So I decided to let you, our readers, decide which one you wanted to see! Now, I’m ecstatic to present our #UBGBoho Photo Contest Winner: Morgan + Tim’s Moab, UT wedding, shot by Emily Klarer Photography.
The Couple
Tim and Morgan dated for three years before Tim popped the question. For their third anniversary, he took Morgan to what she thought was just a nice dinner date at the Montage in Park City. When they pulled up to the resort, Tim surprised her with packed bags he had snuck into the trunk an a room for the night!
“This is where I kind of knew where the night was heading,” Morgan says.
The couple went out to the back patio after settling in their room, and Morgan was surprised again to find a romantic fire and champagne waiting for them! There, Tim got down on one knee and asked Morgan to marry him. She said yes (of course) and they celebrated with dinner, drinks and spreading the good news to family and friends.
The Wedding
The couple chose to fully embrace the bohemianism craze with an intimate, boho-chic wedding in Moab, UT complete with turquoise jewelry, flower crowns and gorgeous macramé accents. They started the day taking bridal photos among the red rocks at sunrise.
After the epic bridal shoot, the couple was off to Whispering Oaks Ranch to prepare for the rest of their big day. Morgan met up with her bridesmaids and her beauty guru Vince Abram to get ceremony-ready. Abram swept Morgan’s hair into an elegant half-up braid style, and her bridesmaids helped her get into her chic Rue de Seine gown and place her custom flower crown to top off the look.
Tim and his groomsmen got ready in a separate room, donning custom suspenders and ties, and having a few drinks, of course!
Wedding Ceremony
The ceremony was held out in the meadows near the ranch, in front of a macramé backdrop blowing in the June wind and striking floral arrangements by Manna Floral Design.
The #UBGBoho Photo Contest Winner!
The Reception
The after party was held at the Ranch, decorated with more macramé perfectly matching Morgan’s stunning gown. Food was catered by Moab Private Chef.
911, what’s your wedding emergency? The unmentionables—bad breath, perspiration, fly-aways and foot blisters—can ruin the big day for you and your best ladies. Have no fear, Got Beauty has got your back with these easy bridesmaids’ gift ideas. This Sugar House hair, wax and nail salon peddles thousands of beauty goods guaranteed to make any girly-girl squeal with delight, and we’ve narrowed down the essentials.
“Our Bumble & Bumble Brilliantine is a must for smoothing loose hair strands,” says Jenni Holmstead, Got Beauty’s in-house beauty expert and general manager. “Plus, a facial hydration spray like that from Jane Iredale helps set makeup and can be used throughout the day.”Holmstead also recommends hairspray, eyelash glue and a lip stain for long-lasting looks. Towelettes, mints, perfume and a few little treats round out the ideal kit. Bonus: The extra large makeup bag makes a perfect thank-you gift.
Our Picks for Local Easy Bridesmaids’ Gift Ideas
1. Sugarfina Sugar Lips, $8. 2. Savvy travelers towelettes, $3/pack of 2. 3. Pre Heel anti-blister miracle spray, $15. 4. Surcie gift cracker, $11. 5. Jane Iredale Pommisst hydration spray, $30. 6. Hint Mint, $3. 7. Lolita perfume, $9. 8. DUO eyelash glue, $8. 9. Bumble & Bumble Brilliantine, $24. 10. Jane Iredale Lip Fixation, $32. 11. White Sands texturing spray, $19. 12. Large pouch, $33. Got Beauty, 904 E. 2100 South, SLC, gotbeauty.com
For better or worse, e-comerce is a part of everyday life, especially for a bride and groom. On the positive side, a quick Google search provides a plethora of options and ideas. However, digital static can lead onlookers down a rabbit hole of deceit: counterfeit gowns, misadvertised paper goods and inexperienced vendors. Whats a deal and what’s trouble? These experts tell all on smart wedding saving.
Puzzled by Paper?
DON’T: Eric Stewart, Tabula Rasa General Manager, has seen it all. “Most of the nightmares we deal with come from couples suffering from buyer’s remorse because they ordered invitations online and did not receive what they expected,” he says. Given the importance of getting invitations right, it’s no wonder this is so upsetting. “Your invitation sets the tone for your wedding and gives your guests the first tactile experience of what to expect,” Stewart explains.
DO: Stewart recommends giving yourself enough time to enjoy the ordering experience and exploring all the options available to you. Being able to see and feel the paper makes all the difference, and there is also the added benefit of having a professional stationer guide you through etiquette and design. Most couples visit their store several times before making their final decision.
Full-service or full of it?
DON’T: “Planning” is the most misused term in the wedding world. “Not all planners design and not all designers plan. And venue coordinators are not wedding planners,” says full-service wedding planner Michelle Cousins of Michelle Leo Events. As she explains, florists, DJs, caterers and bakers rarely provide full-service planning as their specialties demand so much attention in a short period of time. So, go with full service.
DO: Research is key. “A full-service wedding planner is going to help put together your layouts, check your guest list, coordinate your final table decor and make sure your wedding party lines up correctly before you all head down the aisle,” Cousins says. Planners also keep you and your vendors on time and, most importantly, on budget. Still unclear? Check references. Gather insight on a vendor from newlyweds.
Gowns gone wrong?
DON’T: If it seems too good to be true, it probably is. E-commerce sites lure big-eyed brides with designer-looking gowns for cheap. “I know of one bride who bought a dress on Amazon that arrived huge and horribly made,” says Emma Riley, Harlow Brides’ owner “The fabric was cheap, and my seamstress did not think she could fix it for the price the bride paid for the dress. Another woman ordered online and the dress came half-made with unfinished seams and no hem or lace on the dress; it looked like a 10-year-old had sewn it.” Neither bride got a refund, and both had to buy another gown. What about a seamstress who says she can build that Monique Lhuillier gown for a fourth of the cost? Watch out. “This year, we had encounters with two brides wooed by seamstresses who took their money and ran.”
DO: Visit local shops who offer in-person care of you and your gown. Bring along one or two friends—not the whole family and, please, no kids—to help assist with the gown-buying experience. Check references and be honest with the shop about budget, style and timeline.
Danielle, a TV news reporter, met Chase while she was reporting on a story in Gilbert, AZ. After shooting, he asked for her number. Caught off guard, Danielle wasn’t sure it would go anywhere, but the first date was a hit. After a few months of dating, Chase proposed at a jack-o-lantern contest in October of 2017. “They told me I was going to be a judge, and put a blindfold on me,” Danielle says. “I was convinced there was going to be a trick or a haunted house when I took the blindfold off!” But when she opened her eyes, she got a very different surprise: Chase on one knee, in front of carved pumpkins spelling out the big question. Danielle said yes amid cheers from their friends, and the couple travelled to Disneyland together soon after.
The Wedding
The couple were married the weekend of March 16, 2018 in Utah. “The biggest reason I want to share how I did things is because I am LDS, but my family is not,” Danielle says. “Traditionally, members of the LDS church get married in a temple, and have a simple reception afterward. I personally didn’t feel that was enough for my family, because we are so close.”
Danielle’s family had dreamed of throwing a big wedding for their daughter, and she didn’t want to take that dream. So, she had a two-day event. On Friday, March 16, Danielle and Chase were married in the Manti, Utah LDS temple, and had a dinner with their closest friends and family that night. On March 17, they had a traditional wedding ceremony and reception at Chase’s relatives home in Saratoga Springs. Danielle’s father was able to walk her down the aisle, and everyone the couple loved was able to be involved.
“Splitting the days made everything that much more special, and got rid of any awkwardness or hurt that may have been there,” Danielle shared. She also wore two separate gowns, both from Alta Moda, in an effort to give each day its own special memories. “It was so important to me that each day had its own memories, and I didn’t want either day to take away from the other.”
Her elegant temple ceremony gown was from the Divine Atelier collection, and her flirty blush pink ring ceremony gown was Hayley Paige.
The Mood
“I don’t like things to be too flashy, so everything was very neutral,” says Danielle. The wedding had a lot of blush, cream and black, with a truly rustic feel. Danielle says that Chase is a “farm boy” at heart, so the wedding’s mood was fitting to both of their personalities. The reception was housed in the home’s tulle-clad garage, lit by romantic strings of light and full of wooden tables for guests to take their places. Guests were welcomed by hand-drawn chalk signs directing them to seats and refreshments. The gift table included a honeymoon fund for the couple’s Montana getaway, and they rode away to their rustic vacation in Chase’s truck. “I had so many friends who planned early morning flights to far away places right after their weddings, but we just wanted to relax,” Danielle says. “My family has a home in Montana, so we hopped in the truck together and drove up for a week of snowboarding and relaxing. It was so nice to just have some downtime together after the craziness of the wedding.”
The Cuisine
WaffleLove catered Danielle and Chase’s reception in their signature truck. The company offered avocado toast waffles and grilled cheese waffles for savory-loving guests, and a variety of dessert waffles for those with a sweet tooth. The event also had a baked potato bar and a hot chocolate bar, with other small snacks and refreshments to sample while the couple finished up with photos. Their cake, by Steph’s Cake Creations, was confetti and cherry-almond flavored, and though the couple only got one bite, they say it was a hit with their guests.
The Tunes
The couple had a family friend, Spencer Crump of Pulsar Audio provide the music for their ceremony. Their first dance was to “Run” by George Strait, and they had a fun break in the middle grooving to “Be Humble” by Kendrick Lamar. Danielle and her father danced together to “Stuck on You” by Elvis, and Chase and his mother danced to “Because You Loved Me” by Celine Dion.
Glamour doesn’t have to mean opulent, ornate or over-the-top. Two pros offer tips for creating a chic arrangement that’s as simple as it is sensational. Photo by Pepper Nix.
“Design can be simple using selected elements that create a ‘glam’ feel,” says Mara Marian of Fuse Weddings & Events, who worked with Shelly Huynh of Orchid Dynasty to create this elegant arrangement.
“We used varied blooms in a single hue and kept consistency with the vases rather than choosing much larger arrangements, flowers in various colors and embellished or assorted containers,” Marian explains. “Incorporation of mirrored elements or mixed metals, lush blooms and personal details always elevate a design,” she adds.
Huynh agrees. “Simple ways to introduce glam without overkill is to keep a consistent color, offer repetition or incorporate more premium-sized blooms. Opt for large soft blooms overflowing from the vessels and high-end containers with a unique finish, texture or pattern,” Huynh says. Her choice for fabulous flowers? “Luxurious blooms like peonies, garden roses, Japanese ranunculus, Holland bulbs and orchids are the key to contemporary floral art.”
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For more wedding floral ideas, check out our 2018 issue!
Full-service or full of it?
The Couple
