There is something quite magical about saying I Do under a blue sky followed by dinner al fresco and dancing under the stars. Whether you are planning a home wedding, a hotel wedding, or a destination wedding on a tropical beach, planning an outdoor celebration requires extra thought.
There’s something fun about having a party or event, or a simple dinner on a rooftop. Thankfully in Los Angeles, we can enjoy outdoor spaces with amazing views all year long. Rooftops set the stage for a fun celebration, whether you are planning a corporate event, a wedding shower or a night out with your girlfriends.
A few of my favorites include The Rose’ Garden at The Beverly Wilshire, which is pictured above, Catch in West Hollywood, Proper Hollywood, Hotel Erwin in Venice, The Roof Garden at The Peninsula Beverly Hills and The Nomad DTLA.
Outdoor weddings can be truly wonderful. There is something quite romantic and special about seeing a blue sky full of stars as you dine and dance the night away. However, You will need to be more flexible when you plan an outdoor wedding as opposed to a ballroom event. Below are a few tips to keep in mind when planning outdoor weddings and celebrations.
If at all possible, plan your outdoor wedding during a warmer month that has very little rain. Regardless of which month or which part of the country your wedding will take place in, make sure there is a back-up plan in case of inclement weather such as a comparable indoor space or a retractable ceiling on an outdoor space. Mention to guests on a website or an insert in your invitation that your celebration will be outdoors. Guests will really appreciate the heads up. Make sure to have plenty of heaters on hand as evenings can become chilly. The traditional heaters throw off more heat than the newer glass models. It is also nice to offer women Pashminas or have a collection of throws available. Remember to have a heater by Valet so that guests waiting for their cars or Uber stay warm.
We like to schedule a sample tabletop meeting prior to our client’s weddings and events. At this meeting we make decisions on what their tables are going to look like. We bring in pretty options for linen, chairs, chargers, glassware, candles and of course flowers for this meeting. We like to hold the meeting at the florists so that any changes in flowers can be made on site. The meetings are fun and productive and we love seeing our client’s faces when they see their potential table for the first time. At a recent tabletop meeting for a bride who is getting married this summer “Jackson” the resident puppy at Hidden Garden chose his favorite chair. This chair may need to change its name to The Jackson Chair…
We Love good food and so do your guests. Taste is the most important element. What you serve at your wedding or event should be fresh and in season. Bonus points if it’s also pretty but taste should be number one. Make sure Hors d’Oeuvres are bite sized and easy to eat. It’s fun to offer an eclectic selection but also make sure there are items that your guests can easily recognize. Offer gluten free and vegetarian options. variety is the spice of life – serve an assortment of hot and cold appetizers but concentrate on heartier fare in the chillier months and lighter items during summer. We like tray passing most items but stations can be fun too. Guests love fun serving vessels, just make sure there are servers ready to pick them up after the food is eaten. It is important that your servers know all of the ingredients in the items they are serving.
Love these sugar flowers. Dazzled Cupcakes does incredible work with sugar. Aren’t these amazing! Dazzled Cupcakes has been called the Vera Wang of Cupcakes.
Fantastic Food is imperative for a successful wedding or party. Wonderful food starts with fresh, high quality in-season ingredients. Make sure tray passed food can be easily eaten. Have vegetarian, vegan and gluten free options. Let your coordinator know if you are aware of any food allergies.
It’s fun to serve comfort food with a new twist: Twice Baked Purple Potatoes, Fried Chicken Bites with Mashed Potatoes and Stuffing on a Stick, Lobster Corn Dogs, Butternut Squash Souffle, Individual Mushroom Lasagna, Burrata and Tomato on Spoons Drizzled with EVOO, Piping Hot Tomato Soup with Grilled Cheese Wedges,
Guests love stations. A few of our favorites ~
~ Pot Pie Station
~ Meatball Station
~ Flatbread Station
~ Ravioli Station
~ New England Clam Bake
~ Paella with a chef adding ingredients on request.
Dream up an interesting specialty cocktail using seasonal fruit. At Pryor Events we like to bring in mixologists who create delicious, gorgeous concoctions using fresh fruits and vegetables.
And… everyone loves something sweet at the end of a meal. Have fun with dessert and make sure to include a few of your childhood favorites. Here are a few of our favorites:
~Ice Cream Sandwiches made to order
~ Petite Fresh Fruit Pies ~
~ Freshly Baked Cookies on Shot Glasses of Cold Milk
~ Piping Hot Mini Cinnamon and Sugar Donuts
~ Mini Waffles on a Stick Dipped in Hot Maple Syrup
~ One Bite Ice Cream Sundaes
~ Just Picked Fruit with Dipping Sauces
~ Mini Cones of Gelato and Ice Cream
Have fun with choosing your menu, make sure to try everything in advance and don’t forget to eat on your big day. Bon Appetit!
Simple and Delicious
Here at Pryor Events exceptional food is very important. Therefore we leave the cooking to the finest caterers and chefs around the country. Ina Garten aka The Barefoot Contessa certainly falls into that category. Below is a simple recipe from Ina that is as delicious as it looks. Enjoy!
Tomato Crostini with Whipped Feta
6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
There are no rules when it comes to choosing flowers. Mix different textures and combine the colors you love.