Do you find yourself daydreaming about florals? Well, you certainly will after you peek this pretty little party from Anna Roussos. Because when the couple just so happens to be MaRina (a singer who recently recorded song with James Arthur) and Wojciech Szczęsny (a footballer currently playing in Roma) then you know you’re in for a treat. Blooming with romance (as designed and planned by De Plan V), it’s a celebration that’s chic beyond measure and we’ve got it all waiting for you below and in The Vault!

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From De Plan V…Mixing the luminous class captivated in the natural wonder of a pearl with ethereal elegance influences we created an evening that was eternally timeless ready to host this elegant wedding celebration overlooking the Athenian Riviera.

Colored with the chic palette of champagne crème, pure white pale pink, warm olive green and sparkles of gold, the open space bathed everyone with a feeling of fleeting opulence, where glows drift like pale shadows in every corner evoking bohemian romance and high aesthetic.

Majestic floral installations, fine crystal chandeliers, mirrors, luxurious textures, crystal glassware, chic dinnerware, myriads of candles and luring scenography effects had been the key elements for this sparkling wedding festivity!

The symbolic ceremony was inspired by the vast intimacy of the natural surroundings and the lake, which created a long dramatic aisle to really extend the moment upon bride arrived, under the inspiring sounds of the Italo-Scottish singer and songwriter Niki La Rosa, creating a ceremonious atmosphere.

The focal point of the area was a natural forming handmade arch enriched with abundance of flowers. A marvelous white carpet with the couple’s initials along with majestic amphoras dressed with poetic floral compositions had been added to an alluring scenery.

The guests had been seated in decapé tiffanies chairs placed in rows, while the afternoon light filtering through the trees giving a beautiful diffused light.

On wooden tables, an elegant synthesis of baskets, vintage boxes and crystal glasses, unique colourful flower compositions and herbs filled the ambience with chic fragrances.

Inspired by ethereal lightness a beautiful installation offered the guests wooden fans and craft cones with rice along with chic umbrellas for the females, as an elegant touch to enter the guests in the overall theme making them part of the wedding celebration!

The floral design in both ceremony and reception was composed of peonies, garden roses and hydrangea. It was inspired by gardens at night fall in which pales and luminous blooms seem to glow in the dark.

In the reception welcome area an antique style synthesis, a spectacular display enriched with floral compositions called the guests to indulge into delicate tastes artfully platted. Crystal antique vases had been filled with French macaroons, miniature meringues, cup cakes drizzled with icing, naked cakes and white paper craft cones.

In the dinner area the main theme included mirrored tabletops, plenty of candles in crystal glasses, luxury linen napkins, haute design dinnerware, crystal sous plats, golden cutlery, crystal vases in different sizes and forms with marvelous flower compositions creating an impressing art de la table! Every element was carefully designed to create a dreamy scene bustling with elegance and sparkle. Key decoration element was the spectacular display of fresh flowers, covering the wall behind the wedding table!

For the party time the lounge area was transformed into a royal elegant scenery, where the guests could relax enjoying the sea view along with the atmospherically live concert by James Arthur. On the lounge area mirrored tables, plenty of lanterns and crystal vases filled with candles and flowers had been placed creating an alluring scenery for this talented, inspiring photogenic, fairy tale young couple.

Photography: Anna Roussos | Cinematography: With Heart Films | Floral Design: Deplanv | Wedding Dress: Mira Zwillinger | Ceremony Venue: Vouliagmeni Lake | Reception Venue: Island Art & Taste | Bride's Shoes: Aquazzura | Groom's Attire: Tom Ford | Event Planning + Decor: Deplanv | Getting Ready Venue: Astir Palace Athens Riviera | Lighting + Sound: Loud And Clear Entertainment

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Petit Bouquet

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Friendsgiving is one of our favorite faux holidays. It involves all the yumminess of a traditional Thanksgiving meal without the fuss. It’s the laid back, easy entertaining version that still centers around a knockout menu. If you’re hosting this year’s festivities or are signed up for a killer potluck side dish, we’ve got all the extra fixins for crowd-pleasing grub below. Consider this your one-stop shop for Best Ever Friendsgiving recipes. Happy dining!

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On the Menu

Sweet Potato Casserole
Buttermilk Scones with Cranberry Butter
Gruyere + Caramelized Onion Mashed Potatoes
Fig + Goat Cheese Tartlets
Baked Brie with Candied Prosciutto
Apple Hand Pies with Toffee Sauce

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15 Dining Rooms We Want to Host Thanksgiving In

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15 Dining Rooms We Want to Host Thanksgiving In

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Take it from beautiful bride, Leah – style is in the details. We couldn’t have said it better ourselves, and when it came time for her to tie the knot to her handsome beau, Jon, she filled her gorgeous garden party with stunning invites from Momental Designs, an amazing Kate McDonald gown from The White Dress by the shore and stylish Joanna August bridesmaid frocks. Kate Preftakes Photography captured every moment of pure happy and you can, and should, see it all in THE VAULT.

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From Kate Preftakes Photography… I am SO excited to share the gorgeous wedding of Leah and Jon and I honestly don’t even know where to start! There is so much perfection in every aspect of their day. From the vintage record player, and the Bob Dylan ceremony song, to the AMAZING flowers and details, to, well, just about everything. I loved it all. Most importantly, I loved Leah and Jon. They were relaxed, sweet, and completely happy on their wedding day, even when the weather was not agreeable. Rain came through just before their first look and things were looking pretty gloomy and then it cleared up and we were able to be outside as planned.

Their intimate garden party style wedding was held at The Fells Estate in Newbury, NH and it was the perfect backdrop for their wedding. As Leah said, it took a lot of willpower for them to keep their guest list small but they were unwavering on their goal of having an intimate wedding with just family. Leah is all about the details so of course, I adore her. The hand painted invitations gave a nod to their Jack Russell, Bodie, and the luxurious silk pink ribbon could be found throughout all the details. She wore a stunning Kate McDonald gown and pink Louboutin shoes! Jon and his brothers were so handsome in their Alton Lane suits. I can’t say enough about Emily Herzig and her talent with floral design. She brought Leah and Jon’s vision to life and it was perfection.

The gorgeous farm tables were set on the back porch overlooking the beautiful gardens and the ceremony held a view of the gardens and lake beyond. The dessert table was to die for, filled with delicious cakes, cookies, cupcakes and macaroons. They gave honey jars as their favors with honey made by Leah’s father’s bees. Signature drinks included mojitos and “Bee’s Knees”. Guests played yard games and talked while Van Morrison and James Taylor wafted through the air on the record player and the merriment went well in to the evening. This was truly a magical day for a very special, wonderful couple and their families.

From the Bride… Our wedding day took a lot of careful planning. We wanted to have a casual elegance like a garden party! We completely stumbled upon The Fells and loved the expansive grounds, beautiful gardens, and understated beauty of the old country mansion. I am a strong believer that style is in the details and I wanted these details to have personal charm that reflected our personalities. We used all of our own white ware for the floral centerpieces and we spiced up the traditional peonies by adding coral charm, poppies and some organically arranged seeded eucalyptus. My favorite detail of all was using the record player during dinner. It’s something you don’t see often and it adds a vintage vibe! Overall it’s about family, style and fun!

Photography: Kate Preftakes Photography | Floral Design: Emily Herzig Floral Studio | Wedding Dress: Kate McDonald Bridal | Cake: Taste By Spellbound | Invitations: Momental Designs | Bride's Shoes: Christian Louboutin | Bridesmaids' Dresses: Joanna August | Catering: Extraordinary Taste | Groom's Attire: Alton Lane | Venue: Mary Lou Craven At The Fells | Bridal Boutique: The White Dress by the shore

Cozy, chic and as sweet as the cake they sliced at the end of the night. This wedding may have been in the Big Apple but it was warm and welcoming, removed from the hustle and bustle at Brooklyn Winery. Soft mint greens and golds decked out the space and Brklyn View Photography captured it all for our eyes’ delight – see it all in our Vault right this way!

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From Brklyn View Photography… Sometimes when you meet the right person, you instantly click and you know in your heart you were meant to be together. For Sammie and Tomer, that was exactly the case. These two wonderful people are deeply in love, you immediately notice how they light up the room with laughter and smiles! Celebrating their wedding with delicious food, amazing wine and awesome music was very important and once they visited the Brooklyn Winery, they were smitten with the venue!

The bride wore a stunning lace gown and drool worthy, crystal encrusted heels by Badgley Mischka. The House of Makeup kept Sammie camera ready throughout the day which was an amazing treat for any bride-to-be. This sweet couple had their first look in Brooklyn Heights before heading over to Brooklyn Winery for their wedding ceremony and reception. Violet and Verde’s mix of white and green flowers created a beautiful muted color palette which helped bring their cozy chic vibe to life. Each bridesmaid wore a soft pale green dress by J. Crew and a unique gold bracelets engraved with the latitude and longitude coordinates where each lady first met the bride. How wonderful is that? Sammie and Tomer stood under the floral Chuppah as they exchanged their vows to become husband and wife. The newlyweds danced to Ed Sheeran’s “Thinking Out Loud” for their first dance and were simultaneously serenaded by all of Sammie’s bridesmaids. It was such a sweet and touching moment! Words cannot express how much being part of Sammie and Tomer’s wedding has meant to me. They are two of the kindest, sweetest and most fun couples I’ve had the pleasure of getting to know. I knew from the very first moment when we spoke, I was meant to be their wedding photographer and part of their love story forever.

Photography: Jainé Kershner Photography | Coordination: Whimsy Weddings | Floral Design: Violet and Verde | Wedding Dress: Bijou Bridal | Cake: Momofuku Milk Bar | Invitations: Confetti Grey | Bride's Shoes: Badgley Mischka | Engagement Ring: Diamonds Doing Good | Bridesmaids' Dresses: J.Crew | Hair + Makeup: The House Of Makeup | DJ: Scratch Weddings | Groom's Attire: Sean Vokshoor, Zohreh Inc | Groomsmen's Attire: The Black Tux | Venue: Brooklyn Winery | Getting Ready Venue: Vinoy Renaissance

Melissa BaranGruyere + Caramelized Onion Mashed Potatoes

prep time 30 Minute/s

cook time 30 Minute/s

total time 1 Hour/s

Serves 0Ingredients

• 3 bags of dutch yellow baby potatoes (or potatoes of your choice) - about 3 pounds
• 2 teaspoons salt + 1 teaspoon salt, divided
• 1 1/2 cups warm milk
• 1/3 cup butter + 2 TBS butter, divided
• 1/2 teaspoon pepper
• 8 ounces Gruyere cheese, shredded
• 1 large onion or 2 medium onions
• cooking spray or butter for your casserole dish
• *extra salt/pepper to taste

Instructions

1. Heat oven to 350.
2. In a small saucepan, melt your 3 TBS of butter. Add your chopped onions and cook on low/medium for about 30 minutes, stirring occasionally until they are lightly browned and caramelized.
3. While your onions are cooking, place potatoes (skin on) in a large pot and add water until all potatoes are covered. Add 2 tsp salt. Bring to a boil and cook until fork tender, about 20 minutes.
4. Drain your potatoes well and let sit in colander while you warm your milk.
5. In a small saucepan, gently warm your milk + 1/3 cup of butter.
6. Return potatoes to your pot and mash them. Don't worry about getting them completely smooth. Add your warmed milk + butter mixture. It seems like a ton of milk, but continue folding the liquid in until your potatoes thicken up. Gently fold in your gruyere, your now caramelized onions and additional salt/pepper if needed. Tasting along the way is highly encouraged as potatoes often need quite a bit of salt to bring the flavors together.
7. A few ways you can approach the next step...
8. Refrigerate overnight. If you take this route, you'll need to stir in about 1/2 cup of milk prior to baking the next day.
9. Butter or spray a casserole dish and transfer your potato mixture. Bake for 20-30 minutes until lightly browned on the top.
10. Eat as is. I swear they are amazing just like this!

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Anytime Cassidy Carson steps in front of the camera, pretty things happen. Just take a peek at this Nashville wedding and you’ll see exactly what I mean. Designed around a neutrals-on-neutrals palette and a gorgeous stationery set by Designs in Paper, it’s Southern elegance done right in every way.

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From the Bride…Corey and I met in January of 2011 when we were both out with mutual friends. Our connection was instant, but we didn’t begin our relationship until about a year and a half later. But when we did start our relationship, we knew right away it was a forever thing. Corey proposed in September 2015. We had talked about marriage for a long time, and had looked at rings and chosen the perfect one (well, I gave him a picture of a Heidi Gibson ring I fell in love with). I knew he had my grandmother’s wedding set so he could use the center stone, and from there I waited. When I got home from work one Saturday evening, Corey met me outside with a big smile. He was dressed up, and he grabbed my hands and led me to the front door where he told me to close my eyes. I was excited, thinking he had cleaned my house for me (this was normal). Instead, he led me inside and through the house to the dining room, where I opened my eyes to Corey on one knee and candlelight dinner with champagne and rose petals everywhere. The phone calls were made, pictures posted, and the next day the wedding planning started!

Having worked in the wedding industry since 2008, Corey left everything up to me. I knew the venue and photographer were the first two vendors to tackle. I also knew that having worked with bridal gowns for the last 8 years, finding my dress was going to be the most daunting part! Step one was a piece of cake: I knew exactly the venue I HAD to have and didn’t bother looking elsewhere. My wedding would be at the Cordelle in Nashville and the date would be whatever was available from April to before-football-season-starts 2016. I love everything about the Cordelle and have wanted my wedding to be there since I saw pictures of the building being renovated. Next up- finding a photographer. This was a stressful decision because pictures are so important! It’s the one thing left after the day is over. When I found Cassidy Carson Lynch’s website, I knew I wanted her to capture our wedding. And she did not disappoint! Our pictures are more perfect than we imagined. Next was the dress- and oh my goodness was I stressed about that. Those who know me know how picky I am, and having tried on probably a hundred wedding dresses in my life, I really wanted to feel like a bride and not feel like I’m putting on just another dress. I made three dress appointments, and after the second appointment I told my mom I wasn’t going to find a dress in Nashville and didn’t know what we would do. But the next day at my last appointment, the first Hayley Paige dress I put on was perfect. Dress ordered! Designs in Paper created the most perfect Save the Dates and Invitations to set the tone. Christina Logan Designs would take care of the planning leading up to the day. And A Village of Flowers was set to handle the florals.

Overall, I wanted the day to feel traditional but fresh, southern, and effortless. Many people asked me what “my colors” were. I always answered “I don’t have any!”- I love neutrals too much. The ivory bridesmaids’ dresses looked so classic with our lush bouquets of greens, creams, and whites. Thinking of my guests, I wanted them to have a drink in their hand and their feet on the dance floor. I work next to Chef’s Market, so that was another vendor I knew I had to book. I wanted everyone to have a good southern meal- and they did not disappoint. The food was perfection. We opted for a band over a DJ- being in downtown Nashville during CMA fest, we needed some live music! Cornhole was on the lawn, cafe lights lit up the outside bar, the dance floor was full, and it was perfect. Our favorite part of the day (aside from the ceremony!) was being able to visit with everyone that had come to help us celebrate. We honestly had so much fun the entire time. The day went by much too quickly, but looking back, everything looked and felt exactly how I envisioned it. I wouldn’t change a thing and I wish I could do it all over again!

Photography: Cassidy Carson Photography | Cinematography: Lynn Productions | Event Planning: Christina Logan Design | Floral Design: Kelly J Ross | Wedding Dress: JLM Couture, Inc | Cake: Frosted Affair | Invitations: Designs in Paper | Bride's Shoes: Badgley Mischka | Engagement Ring: Heidi Gibson | Bridesmaids' Dresses: JLM Couture, Inc | Catering: Chef's Market | Hair + Makeup: Amanda Gros | Band: Emerald Empire Band | Groom's Attire: Tuxedo Avenue | Groomsmen's Attire: Tuxedo Avenue | Venue: The Cordelle | Bridal Boutique: The Dress Theory | Draping: Nashville Audio Visual | Earrings: Haute Bride | Groom's Tie: Me And Matilda | Rentals: Southern Events Party Rental & Vintage Prop Shoppe | Rentals: 12th Table | Veil: Alter My Heart

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Emerald Empire Band

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SCONES

Recipe from M.S. Milliken and S. Feniger via Circle B Kitchen

3 cups all-purpose flour
1/3 cups sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, very cold and cut into 1/2 inch pieces
1 cup buttermilk
¼ cup each buttermilk and raw sugar for finishing

1. Preheat oven to 400 degrees.
2. Put dry ingredients into a large mixing bowl or the bowl of a food processor. Mix well.
3. Add butter and pulse until butter is incorporated and your mix looks a bit like sand. If you aren’t using a food processor, use two forks to incorporate your butter.
4. Move your mixture into a bowl if you are using a food processor.
5. Make a small well in the center and pour in the buttermilk. Gradually incorporate your buttermilk with your flour until a very loose dough forms. Add a little more buttermilk if need to bring the dough together and form into a ball.
6. Cut the dough in half. Form each half into a disk about 1 1/2 inches high, and cut into 6ths.
7. Place on a parchment lined sheet pan and freeze for 20-30 minutes.
8. Remove from freezer, brush tops with a little buttermilk and sprinkle liberally with the raw sugar.
9. Bake for about 12 – 15 minutes until the dough is set and the tops are lightly browned. Cool slightly on wire racks and serve warm.

CRANBERRY BUTTER

Adapted from Minimal Monday

2 12-oz bags of cranberries, rinsed well
1 cup brown sugar
1 cinnamon stick
1 cup apple cider
1 tsp vanilla
1 TBS butter

1. Put all the ingredients in a crockpot or a sauce pan and stir to combine well.
2. If using a crockpot, turn on high. Let it cook for about 2 hours or until the cranberries are soft. If using a small pan, cover and set on low for about 1 hour – stirring occasionally – until cranberries are soft.
3. Remove the cinnamon stick and puree the mixture in a food processor. You need to do this in 2-3 batches depending on the size of your food processor. Stop pureeing when it reaches either the texture you like (about 30 seconds) or is very smooth (1 minute).
4. Be careful as the mixture is hot, I cover the top opening of the machine with a dish cloth.
5. If you want a super smooth, butter-like consistency, you can then force the puree thru a mesh sieve or a strainer. See note below. We wanted ours a bit chunkier so we skipped this step.
6. Serve with buttermilk scones.

*If you did puree the mixture then used a mesh sleeve to smooth it out, you may want to thicken it up. You can put it back in the crockpot for 2 hours OR on the stove on medium until it reaches your desired consistency.

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Melissa BaranBaked Brie with Candied Prosciutto

prep time 5 Minute/s

cook time 15 Minute/s

total time 20 Minute/s

Serves 0Ingredients

• 8 ounce brie round
• 6 ounces of prosciutto (1.5 packages - though 1 package works just as well!) *see note
• 1/4 cup brown sugar
• 1 Tbsp maple syrup
• 1 Tbsp rice wine vinegar
• 1/4 cup pecans, chopped (optional)
• Small pinch of cayenne
• *you can also use bacon! about 1/2 pound of bacon works beautifully

Instructions

1. Chop your proscitto into small pieces (about 1/4" - 1/2" but don't worry too much about this). Place in a heated skillet and cook for about 5 minutes, stirring frequently. You don't want it to be too crisp as it will finish cooking in the oven.
2. Remove from your pan, leaving the grease. Add brown sugar, maple syrup and vinegar. Stir for 2 minutes on medium until the sauce comes together and begins to thicken. Remove from heat and stir in your proscuitto and pecans, if using.
3. Place your brie on an oven safe, ceramic serving dish. Top with your proscuitto mixture, letting the sauce drizzle down. Bake for 15 minutes until your topping is crisp. Serve warm and gooey!

*Adapted from Blackberry Babe

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Melissa BaranFig + Goat Cheese Tartlettes

prep time 15 Minute/s

cook time 15 Minute/s

total time 30 Minute/s

Serves 0Ingredients

• Puff Pastry
• 4 ounces Goat Cheese, room temp
• 4 TBS heavy cream
• Fig Jam
• Water
• Sage leaves, chopped

Instructions

1. Preheat your oven to 400.
2. Cut your puff pastry into ten 3 inch squares. (We used the natural fold of the puff pastry to cut it width wise and then each piece into thirds to come up with about 10 3" squares.) Place them on a baking tray fitted with parchment paper.
3. You will need some dough to create the walls on each tartlet. Cut 1/4" strips from your remaining dough. Brush the edges of your 3" squares with water. Lay your 1/4" strips of dough down to create 4 walls on each pastry. Trim any bits that go over the edge of your tart. A pizza cutter is great for this step.
4. Fill the center of each pastry with about 1TBS of fig jam.
5. Mix your goat cheese and heavy cream together. If your goat cheese is room temp, it should be easy to mix. If not, just heat in 10 second increments in the microwave until you have a smooth, easy-to-spread consistency.
6. Add about 1 TBS of goat cheese on top of the fig jam on each tart. Gently spread across the jam, trying not to mix the two layers too much.
7. Bake for about 15 minutes, watching carefully as you don't want your pastry to burn. Remove from the oven and sprinkle with chopped sage.
8. Serve warm (best) or room temp (still yummy).

*Adapted from Willow Bird Baking

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DECORATED APPLE HAND PIES

*Pies adapted from Two Peas and Their Pod

2 cups peeled, cored and diced apples
2 teaspoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/4 cup granulated sugar
1 egg + 1 tablespoon water for egg wash
4 prepared pie crusts (or recipe here)
3″ round biscuit cutters
variety of small cookie or fondant cutters (florals, leaves, etc)

1. Preheat your oven to 350. Prepare a baking sheet with parchment paper.
2. Combine the apples, lemon juice, cinnamon and sugar in a saucepan and cook over medium heat until the apples begin to soften, about 10 minutes. Set aside.
3. Use your biscuit cutters to cut 6-7 pies from 3 of the prepared pie dough rounds for a total of 18-20 small pie crusts (we used pillsbury). You need to reserve one full round for the pie crust decorations.
4. If you’re making your own pie crust, you’ll need to cut as many rounds as you can ending in an even number (so that you have the same number of tops and bottoms), while making sure you have enough to decorate your pies.
5. Place 1/2 of the rounds on your baking sheet(s). Add 1 TBS of your apple mixture, then top with a second round. Use a fork to seal the edges of each pie. Repeat on remaining pies.
6. Mix 1 egg + 1 TBS water in a small bowl. Brush your egg was across the entirety of each pie and place in the fridge while you make your toppers.
7. Using your cookie cutters, cut out as many leaves, florals and other decor elements as you can with your remaining dough. Once you have those, remove your pies from the fridge and use the remaining egg wash to “glue” your decor elements to the top. When finished, brushed the new added decor with a very thin layer of egg wash.
8. Bake for 18-20 minutes until your crusts are lightly browned.

TOFFEE SAUCE (for apple pies)

*Adapted from Chef in Training

½ cup butter
¾ cup brown sugar
½ cup milk
1 teaspoon baking soda
1 teaspoon vanilla

1. In a sauce pan over medium heat, combine butter, brown sugar and milk. Bring to a boil and cook, stirring constantly for until the sugar is dissolved (about 2-3 minutes).
2. Remove from heat and baking soda and vanilla.
3. Drizzle over apple handpies and serve with vanilla ice cream or whipped cream!

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Melissa BaranSweet Potato Casserole

prep time 20 Minute/s

cook time 30 Minute/s

total time 50 Minute/s

Serves 0Ingredients

• 5 large sweet potatoes
• ⅔ cup sugar
• ½ cup butter, softened
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• ⅓ cup milk
• TOPPING
• ⅓ cup butter, melted
• 1 cup brown sugar
• ½ cup flour
• 1 cup chopped pecans

Instructions

1. Boil and mash sweet potatoes.
2. Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy.
3. Put in 9x13 greased pan.
4. To make topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes.
5. Bake at 350 for 30 minutes.

*Recipe from Ruth’s Chris Steakhouse

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Before the big feast, a.k.a. Thanksgiving festivities, comes the fun and casual Friendsgiving get together. Think a delicious potluck style dinner with your nearest and dearest friends. But hosting doesn’t have to mean frantically pulling together a meal, fretting over the decor and being left with a messy explosion in the kitchen. With the help of the Chinet® brand, we’re showing you how to pull off a easy, beautiful Friendsgiving meal seamlessly. Consider it a 101 for Hosting with ease.

Inspired by a Simple Tablescape

At the core of our Friendsgiving tablescape, is the idea of simple and pretty. We started with place settings from Chinet’s® Classic White™ collection and built our decor around the concept of easy set up and clean up, yet with a cohesive, beautiful presentation of all the potluck dishes. Friendsgiving is all about the delicious meal, so instead of the hassle of a centerpiece, we let the food take center stage! A simple runner, basic pillar candles, and wooden chargers set the tone, while the Chinet® Classic White™ Dinner Plates and Chinet® Cut Crystal™ cutlery did all the dirty work and made cleanup a snap.

The Little Extras

Place cards were made extra special by ripping up a piece of thick watercolor paper and dipping it in a pot of coffee! Simply lay on a piece of cardboard to dry, then fold in half and write each guest’s name. Other simple touches to give the meal that welcoming touch included a bit of twine and a sprig of rosemary wrapped around each set of cutlery and Chinet® Classic White™ dinner napkins.

Stress-Free Cleanup

If you are anything like us and like to load up on double servings of your favorites (ahem mashed potatoes and gravy, we’re looking at you) then Chinet® Classic White™ dinner plates are your go-to. They have the strength and durability to hold up to heaping Friendsgiving helpings and the ease of being disposable. Simply toss and done. No dirty dishes piling up in the kitchen or serving platters needing to be soaked and scrubbed. It’s a host’s dream.

With the simple beauty and durability of the Chinet® Classic White™ collection, hosting Friendsgiving will be a breeze. So ditch the stress and mess of throwing a party and infuse your holiday with premium disposable tableware piled high with delicious home-cooked favorites.  That double serving of pie? Not a problem when the Chinet® brand is on the job.

Photography: Ruth Eileen Photography | Videography: Elysium Productions

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Elysium Productions

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Admittedly, with a growing baby bump, I basically live in loungewear right now. But even if I wasn’t pregnant? This time of year always calls for a little extra cozy from the ‘shorter’ days to the cooler temps—I think we’re all in need of a little extra time in our jammies. Especially on the weekend. See the full roundup of cozies we’re eyeing below!

Loungewear Essentials

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Loungewear Essentials

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Once November hits, I go into sweater mode… usually rotating a few favorites each week for cozy moments. You can never have too many sweaters in my opinion! From those crisp walks on crunchy leaves to the impending snowy days to all the holiday gatherings, it’s always a good idea to keep a stock of these lovely layering go-to’s. See what our editors are loving this season below (can you see the neutral theme happening?!).

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We’ve encountered our fair share of jungle and adventure inspired nurseries but never infused with the prettiest blushing hues. Designed with a sense of whimsy and the happiest shades of pink, it has gilded lamps and magic making palm frond wallpaper all in one fell swoop. Tour the space and dare to come to the pink side with even more captured by Melody Melikian Photography in the vault.

This jungle inspired Nursery design is all about the monochromatic scheme, with shades of light blush to bright coral. This soft & soothing nursery is centered around the most adorable crochet monkeys that are used as drapery tie-backs and a neutral palm wallpaper in white and grey, which is the perfect backdrop in this minimalist design.

A plush rug grounds the room and adds warmth while classic linen panels frame the windows beautifully. Floating shelves create a showcase nook that is styled with all the right elements from an apothecary full of headbands to a wood carved giraffe figurine.

A sweet tapestry of an elephant and her baby is hung on a canvas while copper and gold accents are sprinkled throughout. The storage cubby serves double duty as a window bench and a hanging floral mobile adds the last girly touch to this modern & cool nursery.

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Photography: Melody Melikian Photography | Bamboo Ladder: Home Goods | Crib: All Modern | Crib Skirt: Pottery Barn Kids | Crochet Monkeys: Etsy | Curtains: Pottery Barn Teen | Elephant Artwork: Society 6 | Glider: All Modern | Interior Design: Elle T. Interior Design | Mobile: Etsy | Pouf: Etsy | Table Lamp: Target | Throw Pillows: West Elm | Wallpaper: Cole & Sons | Window Bench: Ikea

Well, there’s no denying it now that it’s November; holiday season is upon us. Let’s fight off any potential stress and let’s start planning ahead! And we’ve got Food52 on board! From their classic pewter servingware to their entertaining essentials, they have every piece to make your Thanksgiving table complete – are you ready to go, too!?

Holiday Entertaining Essentials

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Holiday Entertaining Essentials

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The Smart Bride + Groom’s Guide to Wedding Registries

SMP’s Wedding Registry ABCs | Unique Wedding Registry Ideas | 10 Must-Have Registry Items

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If I were to sum up weddings of 2016 in just two words, “natural romance” is exactly what I’d choose. It’s been a year of neutrals-on-neutrals, fuss-free elegance, and gorgeous greens adorning details big and small. And we have to say, the resulting celebrations have been nothing short of breathtaking. Join us as we take a peek back at the trends that graced our pages time and time again.

This Year's Most Popular Wedding Trends

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This Year's Most Popular Wedding Trends

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Sometimes all it takes to shake off the work week and effectively put you in ‘weekend mode’ is a lovely wedding, and this pretty with a purpose from This Love of Yours Photography is sure to do just the trick. It’s timeless meets totally chic and we’ve got L’Relyea Events to thank for every effortless detail. See it all (including some GORGE Jenny Yoo dresses) in The Vault!

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From the Bride…Sonoma is so special to us – it’s where we got engaged. When we stepped onto the back patio of St. Francis Winery, we instantly knew this was where we wanted to get married. The backdrop of endless vineyards and rolling mountains against the blue sky blew us away. St. Francis already had a gorgeous view so I looked for decor that complemented the space. I wanted the wedding to be polished yet fun and sweet.

The colors I chose were gold and grey, with peach and white toned florals. I took time to DIY the seating chart with wine bottles we’ve collected over the years, and hang baby photos on the back of our two chairs. Chris prefers pie while I prefer cake, so we compromised with a small 2-tiered cake from SusieCakes and his favorite banana cream pie from Petaluma Pie Company. To end the night on an even sweeter note, we had Krispy Kreme donuts as our gift to the guests (which my little cousins loved!).

My mom gave a sentimental speech and reminded me of a specific moment growing up and what home means. I turned to Chris afterwards and we teared up a bit thinking about how our home is now the one that we’ve made.

My advice to planning brides would have to be take a few moments privately with your significant other that day. Everything goes by so fast!

Photography: This Love of Yours Photography | Event Planning: L'Relyea Events | Floral Design: Vanda Floral Design | Wedding Dress: Monique Lhuillier | Cake: Susie's Cakes & Confections | Invitations: Paperless Post | Bride's Shoes: Jimmy Choo | Bridesmaid's Dresses: Jenny Yoo | Catering: Park Avenue Catering | Makeup: Julie Dy | Hair: Camilla Betteridge | Favors: Krispy Kreme | Groom's Attire: Andrew Marc | Venue: St Francis Winery | Men's Watch: Tudor | Place Cards: Minted | Robes: The Knot Wedding Shop | Sash: a.b.Ellie | Tie: Paul Smith | Veil: Monique Lhuillier

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Bridesmaid

Jenny Yoo

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If you ask us, Ellyse and Matt’s wedding day was the Cubs’ good luck charm. Just months before the World Series win these two threw an epic Chicago Cubs-themed wedding set at Iowa’s famous Field of Dreams. They officially made baseball weddings chic and captured that, “can’t eat, can’t sleep, reach for the stars, over the fence, world series kind of love.” Jenni O photographed, Oceanwide Studios filmed and you can head to The Vault for every last detail.

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The Couple

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The Welcome

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The Attire

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The First Look

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The Kiddos

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The Food

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The Fun

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The Happily Ever After

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Ellyse wore her mother’s dress for the ceremony, then at the reception she changed and surprised Matt in his mother’s dress who passed away a few years ago. I don’t know if I’ve ever cried that hard during a wedding. It was one of the most beautiful moments I have ever had the honor to be a part of. The speeches all took place before the reception right out on the field. Ellyse’s siblings sung a song they wrote with Ellyse that went “Take me out to the wedding, take me out with the crowd. Ellyse found a guy that will cut her some slack. Matt you should know that there are no give backs. So it’s root, root, root for the Ungs cause they got married today. For its 1, 2, probably 3 kids they’ll have. A new team is on its way.”

GO CUBS! And Congrats, Matt and Ellyse! 

Photography: Jenni O Photography | Cinematography: Oceanwide Studios | Church: Basilica of St. Francis Xavier | Catering: J&D Catering | Tent: Inside Decor Rental | Baseball Field: Field of Dreams | Baseball Field: Dyersville Field | Decor, Graphic Design, Printing: The Bride

When German wedding photographer, Tanja Kibogo began planning her own anniversary session she knew the location had to be special. “I got the idea of doing it in the Sahara, a unique and rare place just like our marriage and relationship,” said Tanja. They happily returned to the country where they wed, and the resulting images by Irene Fiedler are nothing short of stunning. See it all inside The Vault!

From Tanja Kibogo… At the beginning of this year we packed our bags and boarded a plane towards Marrakech. Going to the Sahara Desert has been a dream of mine for a while but never had the chance to go. So why now? Well, I wanted to have a film for my business, but was afraid of being in front of a video camera, afraid of myself in motion. The other reason was, I didn’t know how to create a story behind it or a script that makes sense and captures the viewers attention. The last reason why I kept on postponing, was the location. I wasn’t happy with the idea of doing it here in Germany, where I am located, because that’s not me, that’s not us as a couple.

We met in Kenya and got married there and that’s where the wedding photography business idea was born. Last year I got the idea of doing it in the Sahara, a unique and rare place just like our marriage and relationship. We decided to book Irene for our anniversary photos and couldn’t have been happier with the results. 

Photography: Irene Fiedler | Wedding Dress: Silver Swallow | Groom's Attire: H&M | Venue: Deluxe tents Sahara Kasbah Services | Model: Tanja Kibogo