Vermont Vows Magazine

More and more wedding caterers are using fresh, local ingredients in the food they prepare. And it's not just a question of reducing environmental impact, but of maximizing flavor.

Local food simply tastes fresher and looks nicer than items that have made a long journey to the kitchen and the table. When it comes to selecting a caterer and a menu, ask about relationships with local farmers and the sourcing of ingredients. As with your florist, give your caterer some leeway to make adjustments- precise harvest times can be hard to predict.

A little sisterly bonding time- gathering your girls for a day's outing or an intimate dinner-might be just the thing you need to chill out before the pre-wedding madness really kicks in. Think of it as a way not just to celebrate your engagement, but to strengthen the circle of love and friendship that you want surrounding you when your big day comes.

Crystalline, sparkling, and elegant, winter ice and snow can provide endless inspiration for your wedding style. In fact, during the coldest months, nature showcases a color palette that's perfect for any bride - flawless white accented by shimmering silver and icy blue.

Zoe Papas prints and produces exquisite, custom-designed stationery. When she moved to Vermont in 1993, she had been dabbling in the arts of collage and bookmaking. But it wasn't until a letterpress class came to her attention that she thought about how the process might complement her work.

For native Vermonter Erle LaBounty, making fine confections and baked goods is something that runs in the blood.

"From my great-great-grandfather, who produced confections out of his old farmhouse in Burlington to my grandmothers who inspired me to make delicious delicacies, my family strived to produce high-quality creations," says LaBounty. "I am carrying on that honorable tradition."

Gwen and Minner Hobbs, a mother-daughter team, started their business, Flowers in Season, with the goal of creating beautiful flower arrangements that reflected the country elegance of Vermont.

Working in the wedding industry, we often get a bit jaded when it comes to weddings, seeing them all blend and flow together in one big sea of posed shots, tradition, roses, centerpieces, and favors. Sometimes, though, we are blown away by a wedding based on its color, style, theme, and a certain je ne sais quoi.

The Hermitage Inn is delighted to announce the addition of their new head chef, Paul Eschbach. Paul graduated from the Culinary Institute of America, Hyde Park, NY.

Paul worked for the prestigious Jean-Georges in New York City for the past seven years. His innovative menu features many local Vermont products, as well as products from around the world produced by forward thinking farmers and food producers, instilling a farm to table approach to the menu.

Tips from Tara Polio: 

*Be realistic. Many times I am given a photo from a book or magazine of a bride's vision. It may be your dream - but does it work with your location or venue? If you want a formal, "fluffy" wedding, don't pick a barn. Work with your environment and surroundings. Your professionals are sure to have advice for you - make sure to keep an open mind.

There's nothing subtle about this vivid palette, and that's what makes it so much fun. Mix up vivid rainbow brights, add punchy accents and a little bit of insouciant wit, and you'll get a wedding celebration that's all about having a good time.

Summer's sun-kissed color combinations mix bright hues with the bold beauty of a summertime garden.

Rainbows of playful pastels are sweet, especially clustered with vivid summer colors.

Embrace the playfulness that the sorbet palette allows - from your menu to your favors, there are so many options to run wild with!