Elements of Bliss

by bmagdigital | January 2, 2018 5:14 am

Photographs by Francine Zaslow
Event design by Natalie Pinney & Moira Thompson/Whim Events


CAKE: Champagne-infused orange cake with strawberry-buttercream filling and orange-buttercream frosting, $11 per slice, Cakes to Remember.

FLOWERS: Arrangement of ranunculus, tulips, sweet pea, astilbe, snapdragons, eucalyptus, pothos plants, Spanish moss, heuchera, and jasmine, $170 for the centerpiece, Wildfolk.

TABLETOP: “Rosaline” teacups and saucers, “Marbled” chargers and salad plates, “Russel Wright” dinner plates, “Rondo” copper flatware, and cotton napkins, all Borrowed Blu; tweed table linen, wineglasses, and champagne flutes, all Peak Event Services; gauze runner, Adorn.

Spring

CAKE: Champagne-infused orange cake with strawberry-buttercream filling and orange-buttercream frosting, $11 per slice, Cakes to Remember.

FLOWERS: Arrangement of ranunculus, tulips, sweet pea, astilbe, snapdragons, eucalyptus, pothos plants, Spanish moss, heuchera, and jasmine, $170 for the centerpiece, Wildfolk.

TABLETOP: “Marbled” chargers and salad plates, “Russel Wright” dinner and bread plates, “Rondo” copper flatware, and cotton napkins, all Borrowed Blu; “Bertoia” chairs, Kadeema; tweed table linen, wineglasses, and champagne flutes, all Peak Event Services.

PAPER: Digitally printed menus, $5 each, Fête Collection.

Summer

CAKE: Four-tier lemon cake with raspberry sauce, lemon buttercream, and fresh raspberries, $10.50 per slice, Dolce Amar.

FLOWERS: Garland of peonies, roses, lavender, anemones, ranunculus, lisianthus, veronica, and hellebore, starting at $650, Wild Dahlia.

TABLETOP: “Russel Wright” salad and bread plates, “Ruby Flash” coupes, assorted pressed-glass goblets, “Wexford” goblets, and crystal salt cellars, all Borrowed Blu; “Napoleon” folding chairs, “Finezza” chargers and dinner plates, linen napkins with organza edge, and walnut farm table, all Peak Event Services.

PAPER: Watercolor menus and place cards with gold-leaf edging, price upon request, Paperweight.

Fall

CAKE: Three-tier Aztec-chocolate cake with orange buttercream and marshmallow fondant, $12 per slice, Oakleaf Cakes Bake Shop.

FLOWERS: Arrangements of roses, tweedia, scabiosa, anemone, ranunculus, amaryllis, privet berries, rose hip, sweetgum branches, and cocculus leaf, starting at $450, Whim Events.

TABLETOP: Acacia-wood chargers, “Blue+White” salad and bread plates, “Goa” 24-karat-gold flatware, assorted pressed-glass goblets, copper tumblers, assorted brass candlesticks and vessels, and cotton napkins, all Borrowed Blu; “Bordeaux” bench and “Fritz” chair, both Kadeema; walnut farm table and crushed-velvet linen, both Peak Event Services.

PAPER: Hand-calligraphed menus, starting at $750 for 100, Li Ward Lettering and Design.

Winter

CAKE: Three-tier vanilla-chiffon cake with white-chocolate mousse and cranberries, $10 per slice, Dessert Works.

FLOWERS: Arrangements of roses, eucalyptus, peperomia caperata, blue acacia, cotton birch, and succulents, starting at $675, Orly Khon Floral.

TABLETOP: “Infinity” chairs; tweed table linen; “Linen Heirloom” chargers, salad plates, and bread plates; “Smoke Heirloom” dinner plates; “Arezzo” flatware; “Moroccan” tumblers; and “Montana” suede linen, all Peak Event Services.

PAPER: Flat-printed menus, starting at $350 for 100, Gus & Ruby Letterpress.

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Source URL: https://www.bostonmagazine.com/weddings/2018/01/02/wedding-tablescapes-for-every-season/