Say ‘I Do’ to a Destination Wedding An Article by Marketing Director Liza Kubik in the AMI Sun
Say “I Do” to a Destination Wedding
Jennifer always wanted a lavish wedding, but after two rounds of elaborate planning and a guest list that went from 50 to 200, her husband-to-be had an idea: Anna Maria Island. With 40 of their best friends and closest family members, Jennifer and Derek took their vows Gulf-front; then, everyone hopped over the bridge to Cortez for an intimate party set to the sounds of acoustic guitars, with a décor made up of local seashells, rustic natural wood and the shimmering waters of Anna Maria Sound. “It was really the way to go for a stress-free wedding with little planning,” Jennifer says. “You just bring the dress and the tuxedo, and that’s it.”
More and more couples are doing just that. Still a skyrocketing trend, Destination Weddings have become a veritable force in the industry in the past ten years. These days, one out of every four weddings is considered a Destination Wedding. “Couples want their weddings to be different and downright memorable,” says Brandy Hudson, event manager of The Seafood Shack in Cortez. “Above and beyond anything, couples also want their guests to have fun. With friends and family already scattered around the country, why not have them travel to a fabulous locale, where they can make a vacation of your wedding?”
For Jennifer, Derek and their guests, the wedding on Florida’s Suncoast became the culmination of a weeklong vacation filled with kayaking, sunset-watching and unrushed evenings together. “We really got to spend quality time with our good friends,” says Jennifer.
Thinking of a destination wedding? Here are a few tips to help you enjoy the experience – no matter where in the world you get hitched:
- Choose a meaningful location. The perfect spot should say something about your personal style and passions and be “so you.” Keep in mind that your destination must have all the resources you need; that charming mountain town where you spent your childhood summers won’t work if it has only one hotel and cannot accommodate all your guests.
- Notify guests well in advance. This is one of the most important destination wedding tips. It’s important to forewarn your friends so there is plenty of time to calculate whether they can afford the cost of traveling to your ceremony and reception.
- Embrace the setting to save big. Cut catering costs by serving local specialties at the reception like tacos in Texas or waffles in Belgium. And slash your décor budget by incorporating local blooms – think tropical foliage in sea glass vases on Holmes Beach.
- Pick your planner. Planning an event from afar can be challenging. Enlist the help of a local Wedding Coordinator who knows the location well. Many venues have Event Managers who will help by being the main point person for vendors, assist you with your time line, come up with new creative ideas and be in charge of the set-up and details the weekend of your wedding. Ask about a Preferred Vendor List where you may discover local talent that you didn’t know about.
- Never check your dress. Always carry your dress on board the plane, even if it means having to fold it. Just make sure that someone on the other end can press and steam it.
The Seafood Shack is home to unique coastal-inspired meeting rooms across 7000+ sq ft of flexible indoor space and additional outdoor space each offering sparkling water views. We have expert culinary and banquet staff on hand to assist with wedding and event coordination. We’d be delighted to coordinate a visit for a site inspection and tour of The Seafood Shack’s meeting spaces. Arrangements can be made by calling Brandy at (941) 794-1235. www.seafoodshack.com
RECIPE
Winter Citrus and Honey Mimosa
Ingredients
2 tbsp Blood Orange & Honey Syrup (recipe below)
6 oz dry Sparkling Wine (such as prosecco), chilled
Orange twists to garnish (optional)
Method
Combine blood orange & honey syrup & prosecco in wine glass & garnish with fresh orange twists. Cheers!
For the Blood Orange & Honey Syrup
3 blood oranges, juiced (about 1/2 cup)
1/2 grapefruit, juiced (about 1/3 cup)
1 lemon, juiced
1/4 cup water
1.5 tbsp honey
Pinch of salt
Method
Combine blood orange juice, grapefruit juice, lemon juice, water, honey & salt in heavy-bottomed pan.
Bring syrup to a simmer heat over medium-high heat, stirring occasionally for 3-5 minutes as syrup reduces slightly. Strain syrup & store refrigerated in an airtight container for up to 2 weeks.
Read more at AMI Sun:
