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What's hot from The Knot
Published: 2/22/2011 4:25 PM
Last Modified: 2/22/2011 4:25 PM


Prohibition-Era elegance, inspired by the show "Boardwalk Empire," is a 2011 wedding trend, according to TheKnot.com

In Wednesday’s Tulsa World, you’ll find a story about wedding trends.

Experts we talked to said Tulsa is right on target with national trends. This spring and summer, expect to see casual elegance, jewel tones, peacock feathers and candy buffets.

We talked to Anja Winikka, senior editor at TheKnot.com. Here is her insight on the latest trends.

Q: For brides, how important is food?

A: Food and catering is very important to brides. According to TheKnot.com and WeddingChannel.com 2009 Real Weddings Survey, couples spend an average of $63 per person on catering. With an average of 149 guests, according to the survey, the average amount spent on food and catering is $9,387, making it the second most expensive wedding cost, next to wedding venue, which in many cases includes food.

A growing food trend for 2011 is food trucks. People’s hunger for gourmet food trucks has seeped into weddings, and brides will be embracing it wholeheartedly by requesting makeshift sidewalk carts during the cocktail hour or food trucks for the wedding after-party.

Q: Any trends you're seeing in wedding cakes?

A: In 2011, brides are bringing back the wedding cake, as well as bringing in haute desserts. With the growing popularity of shows such as "Top Chef: Just Desserts," "Amazing Cakes" and "Cake Boss," desserts and wedding cakes will be taking center stage with gourmet flavor and haute style. One delicious example: chocolate tart with a dash of sea salt.

Q: What trends are hot for spring/summer weddings?

A: In 2011, many brides will look to TV’s most stylish new show, Boardwalk Empire, to bring Prohibition Era elegance to their nuptials. From dusty nudes and lace dresses for the ladies to wing-tip shoes for the men, couples are falling in love with the dapper fashion of the 1920s. And it wouldn’t feel like Prohibition without alcohol. To reinterpret the boozy nights of the Roaring ’20s, couples are serving up “moonshine” and Prohibition “bathtub gin” in their very own speakeasy bar, all while guests dance the night away—to jazz, naturally.

Also, this year’s Oscar contender, Black Swan, will lend sultry ballerina style to 2011 brides - from feathered headpieces and shredded fabrics to airy plumes and pale pinks paired with black. The trend will even extend to the evening’s ambiance and the idea that everything happens after 8 p.m. One idea: Romantic ceremonies by candlelight.

Finally, brides will be channeling their inner Blair Waldorf from Gossip Girl or Ali MacGraw from Love Story and incorporating Ivy League-chic details like plaids and stripes for the perfect remix of retro, preppy sensibility. From Fair Isle sweaters to Vineyard Vines ties and Tommy Hilfiger blazers, preppy chic is back in a big way, and weddings aren’t immune.

Q: Anything trendy from the last few years that's already out of fashion?

A: Last year, we saw more brides pairing black with art deco colors, like red and emerald green. This year, expect brides to become inspired by India and incorporate rich jewel tones like purples, reds and golds.

Additional trends mentioned by Anja Winikka, senior editor at TheKnot.com:

3D cake designs: Bakers are alternating fondant colors, for cool designs that pop right off the cake!
Chocolate cakes: Chocolate icing and chocolate cakes have found their way from the groom’s cake to the couple’s cake.
Laser-printed fondant cakes: Perfect for couples with a very intricate design in mind, or who want the cake to match a specific motif from their invitations or theme.
Bold but romantic touches of color: Perfect for formal or semi-formal weddings.
Custom cake stands: Brides can work with their bakers to have custom stands made that reflect their décor and the cake.



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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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