Rehearsal dinners are such a special opportunity to welcome out-of-town guests and hang out with family and friends in a more low-key setting than your wedding reception. Here, a rustic and romantic rehearsal dinner from photographer Bret Cole:

Says Tina, “We chose Truett Hurst because we loved the informal yet modern sensibility of the venue, the different spaces it offered and the contrast to the formal black-tie wedding venue on the following day.”

From Tina and Bentley:  ”We are foodies from New York City and chose to have our wedding in Sonoma because of its natural beauty, locally farmed ingredients and Truett Hurst’s sustainable approach to its business. Truett Hurst gave us a chance to shape our rehearsal dinner without the constraints of a restaurant space. The creekside area also inspired us to invite our guests to enjoy the natural beauty of Sonoma during cocktail hour.”

Looks like everyone enjoyed cocktails by the creek!

The menu took its inspiration from casual barbecue fare – all with locally grown ingredients – to match the laid-back setting.


Salads: Heirloom Tomatoes, Basil Pesto and Golden Balsamic Drizzle / Wild Rice and Quinoa Salad with Hazelnuts, Scallions and Truett Hurst Zinfandel-Poached Cherries // Entrees: Grilled Vegetable Skewers with Balsamic Glaze / Grilled Ginger Cod with Ponzu Vinaigrette / Grilled New York Roast with Marinated Olive Relish // Wine: Passalacqua Chardonnay / Truett Hurst 2006 Three Vineyards Zinfandel



Photography: Bret Cole / Venue: Truett Hurst Winery in Healdsburg, California / Planner: Stephanie Beer, Covenant Coordinating / Floral design: Maria Philbin / Rentals, Catering: Grapevine Catering Company

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Who says weddings get to have all the fun?! Jen Huang, one of my very favorite photographers, kindly shared this fun dinner with me, and I knew you would love all the special touches. From the talented ladies at Poppies & Posies: “We have officially started a tradition! As a group of New York City based wedding professionals we love having a chance to collaborate whenever possible and our annual industry dinner party held at The Foundry is a wonderful excuse to do just that. Our goal was to have fun and throw the kind of soiree that we would want to attend.”

As guests arrived they were welcomed with a signature cocktail, ‘The Bombay Drop,” served in glass bottles with metal straws, along with Michael Stuart’s featured hors d’oeuvres served on pink salt slabs.

Michael Stuart’s nine course “Ode to Salt” tasting menu was perfectly prepared and served by waiters wearing linen striped aprons. Course after course was placed in front of us, each accompanied by a tiny vessel of salt in shades of pink, white, or black. (See the full menu below.)

The ladies at Poppies & Posies kindly wrote up some details about the delightful dinner party:

We were inspired by the region of Provence – both the unfussy approach we associate with a traditional Provençal kitchenscape, as well as the emphasis placed on the quality and choice of ingredients. Our aim was to keep things fresh and simple. We sourced a vintage, grain sack table runner to drape the long dinner table and the most beautiful blooms of the season (local spirea, hellebores, garden roses, parrot tulips, and sweet pea) were arranged in delicate compositions and placed on handmade, wooden pedestals. Deep burgundy clematis vine peppered the arrangements and added just the slightest pop of color to an otherwise delicate palette. We we’re so excited when we came across a collection of vintage oil lamps to use on the table for candlelight. Simple, clean, and elegant: they we’re the perfect finishing touch to our cozy dinner table.


Want more? Check out the film by Hello Super 8!



Venue: The Foundry / Photography: Jen Huang Photography / Stationery, calligraphy: Paperfinger Calligraphy / Flowers, design: Poppies & Posies / Catering: Michael Stuart NY / Dessert: Shellco NYC Bakery / Music: Les Loups / Videography: Hello Super 8

“An Ode to Salt” Tasting Menu

Cabin Cove Oyster + Mandarin Cucumber Mignonette
Shinkai Deep Sea Salt

Wild Patagonian Red Shrimp Taco + Mango Salsa, Avocado
Kilauea Onyx Sea Salt

Maine Sea Scallop Ceviche + Lime, Red Onion, Jalapeño Curl
Bolivian Rose, Andes Mountain Salt

Blanched Spring Peas + Saffron Crème Fraîche
Cypress Hardwood Salt

Watermelon & Buratta + Mache, Cracked Pepper
Halen Môn Sea Salt

Smashed Fingerling Potato + Velvet Piopini Mushroom, Fried Quail Egg
Truffle Salt

Seared Duck Breast + Duck Fat Potatoes
Prussian Blue Sea Salt

Braised Pork Belly + White Bean Ragout, Fried Brussels Sprout
Maine Cherrywood Smoked Sea Salt

Flatiron Steak + Peppercorn Bordelaise, Fried Buttermilk Onion
The Meadows Pinot Noir Salt

Blood Orange Panna Cotta + Blood Orange Reduction
Taha’a Vanilla Salt

Roasted Nectarines + Sweet Mascarpone
Salish Alder Smoked Sea Salt

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How about a pretty, preppy bridal shower for your Monday! Michelle Warren sent over these lovely photos…

Lisa Witt, one of the shower hostesses, kindly shared some of the details from the day: The bride was using pale pink and pale green in her wedding, so the idea was to punch it up a bit for the shower with chartreuse green and rose petal pink. 

All of the papers were preppy and sweet, “Just like the bride,” says Lisa. Coordinating pink and chartreuse wrapping paper and ribbons from Paper Source were used throughout.

Guests enjoyed a yummy display from Enjoy Cupcakes. Flavors included: Mojito with green sugared lime zest, Strawberries and Cream, and Chocolate with Fudge Filling.

Flowers were a mix of tulips and orchids from the local farmer’s market, as well as kale, bells of Ireland and various stock flowers from Ocean View Flowers in Lompoc.

Lunch included artichoke bruschetta, orzo arugula salad with feta and grape tomatoes, chicken salad with pecans and cranberries, and butter lettuce salad with green goddess dressing. Guests could sip on pink lemonade, sangria, white wine, and citrus water. And of course there were sweets! Cupcakes (see above), miniature meringues, miniature pink and green macarons, and assorted candies.


Photography: Michelle Warren / Venue: private home in Santa Ynez, California / Flowers: Maggie LePley / Stationery: WH Hostess / Paper, table runners, linens: Paper Source / Cupcakes: Enjoy Cupcakes / Catering: Solvang Bakery / Paper lanterns: Luna Bazaar

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Last month I got to fly down to Los Angeles for the day, to hang out with some lovely wedding bloggers and attend the Loverly meetup at the Shade Hotel (and eat some cheesecake pops and drink some wine!). Elizabeth Messina took some photos of the party and all the pretty details…

Have you heard about Loverly yet? I really think you’re going to love it. It’s a visual search engine with an archive of more than 100,000 images from wedding blogs like Snippet & Ink, where you can create a scrapbook of favorite pics – like an online wedding binder! The site opened up to its first users this week, and if you want to check it out (of course!) you can request your invite right here

It was so fun to finally meet some of the wonderful bloggers who inspire me on a regular basis! Some of the beautiful (and fun and hilarious) blog ladies in attendance included Leila from Inspired By This, Cathleya from Weddingbee, Summer from Grey Likes Weddings, Shawna from Maharani Weddings, Amy and Jocey from Wedding Chicks, Chandra from Oh Lovely Day, Emarie from The Collection Event Studio, and Kelly from Santa Barbara Chic.


Photography: Elizabeth Messina / Venue: Shade Hotel in Manhattan Beach, California / Event production: Be Inspired PR / Flowers: Dolce Designs Studio / Desserts: Cupcakes Couture of Manhattan Beach / Dessert table backdrop: Jesi Haack Design / Champagne: Nicolas Feuillatte / Linens: La Tavola Linen / Stationery: Cherish Paperie / Gift bags: Wedding Chicks / Photo booth: Mobile Photo Booth



Kiss the Groom is a sponsor of Snippet & Ink.

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Camille of Camille Styles is one of the loveliest people I’ve had the pleasure to meet, and she hosts some of the loveliest get togethers. A few weeks ago, she invited a group of her creative friends over for “Food & Flowers,” and the whole thing is such wonderful inspiration for a bridal shower. Says Camille:

Every girl I know loves gorgeous flowers, but most of my friends (and myself) don’t always know just what to do with our blooms when we get them home from the market. I thought it would be a such a blast to gather a group of friends to learn a few tips for making beautiful arrangements in a completely un-intimidating environment. Of course, the flowers at the farmers market can’t overshadow the equally-vibrant fruits and vegetables at this time of year, so I decided to make this party a total celebration of seasonal food and flowers.

I covered my dining table in butcher paper, and added a romantic floral runner for lunch; the runner was easily removed after we ate, leaving us with the perfect workspace for our “flower school.”

The charming cake was inspired by Saveur’s strawberry cake, and this post on Seven Spoons. After a lunch of seasonally inspired dishes, Ash Bailey from The Byrd Collective instructed the ladies in the art of flower arranging. She provided each guest with an apron, vintage milk glass vase, and pruning shears. Says Ash:

I wanted to use this class as an opportunity to show students not be afraid of the flowers, but to have fun with them. I believe that everyone should put together the colors and textures that capture her own attention, creating a unique canvas that eventually becomes an arrangement. No need for a floral “recipe” for this class – each student simply added the amount of garden roses, dahlias, sweet peas, scented geranium, astilbe, moss and even seasonal fruit that felt right to her. I supplied the most beautiful flowers I could get my hands on during this season. “Earth laughs in flowers,” as Ralph Waldo Emerson says, and that’s how I see it, too. Flowers are joyous, and I love teaching my creative students to be calm and enjoy the sheer luxury of holding a flower in her hands, transforming it into a gorgeous arrangement.

Wouldn’t this make for a fun bridal shower?! Camille sums up the party perfectly, ”The whole day was truly a feast for the senses, full of wonderful fragrances, mouthwatering tastes and all-around beauty. And each girl loved getting to take her unique creation to enjoy at home!” Thank you Camille! Also, can we talk about how delicious that raspberry pistachio cake looks? Lucky for us, Camille is sharing the recipe today over on her blog, so be sure to take a look!



Yellow and Red Watermelon Skewers with Pure Luck Feta // Asparagus with Olive Oil Sabayon and Radish // Oka Potato Salad with Fennel, Castelvetrano Olives, and Citrus Vinaigrette // Salmon Tartare on Avocado Toast with Chile Oil // Raspberry and Pistachio Cake with Mascarpone Icing // Strawberry and Rose-Infused Sorbet



Photography: Melanie Grizzel, She-n-He / Concept, design, styling: Camille Styles / Floral design and instruction: Ash Bailey, The Byrd Collective / Catering: Any Style Catering / Invitations: Byrd & Bleeker / Fabric pom favors: Emersonmade

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