The Wedding Guys
No detail is too small for Matthew Trettel and Bruce Vassar, the authorities on throwing the ultimate wedding fete. This month, the duo reprises their role with the Twin City Bridal Association to host the Wedding Fair, a style-studded event featuring more than 200 vendors. Here, they share the wedding trends they’re head-over-heels for, and a few that should be left at the altar.
BY ELIZABETH DEHN
* The great thing about weddings today is that anything goes. Unfortunately, not everyone has good taste.
* Fashion trends reveal future wedding trends. Two years ago there was a lot of blue on the runway. Now there’s a plethora of blue linens and blue décor.
* When we saw cotton candy on the menu of five-star restaurants, we knew that it eventually would trickle down to weddings.
* Yellow is the new black for bridesmaid dresses.
* We’re seeing more rehearsal dinners at home. It’s not uncommon to do a backyard barbecue—but that is the only place where you should have a kegger.
* Wedding guests are starting to dress up more. Guys no longer show up in khakis and a polo shirt (unless they’re single).
* Food and wine tastings at receptions are catching on. People love anything that’s interactive.
* Restaurants are a hot spot for receptions. Downtown businesses are struggling, so they’re more open to them.
* Twinkly lights are out. Keep them on your Christmas tree. Candles are in. Put one at every place setting.
* Try tables of four instead of eight or ten so people can actually talk to each other.
* Photo booths have replaced chocolate fountains as the thing to do.
* One Southern tradition that’s catching on here is the groom’s cake. You can serve it next to the wedding cake.
* Creating different design spaces is huge. After dinner, transition the cocktail area into a nightclub.
* Comfort food makes people feel good. During the afterglow, serve sliders, mini doughnuts, or hot chocolate-chip cookies and milk.
* We wish bubbles would just go away.
* The one thing we tell every bride: It’s not all about you. It’s about your guests
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