DIY Wedding Decor potential pitfalls:

1) A plethora of options: Information overload happens quickly when there are endless options of what you should do. A professional will help guide you in the right direction by using your idea to create something within your budget and will provide the staff to carry the mission through to the end.

2) Who is in charge of set up? Decor items typically must be placed after the caterer has arrived and has had time to unload their truck and place the linens on the table. You may be in a situation where you have to pay extra for someone to arrive early and get those linens on. Then, it is up to you or your family to get everything out when you could be relaxing and getting ready for the wedding!

3) What goes up, must come down. There you are at the end of an exhausting day – you’ve been up since the crack of dawn filled with anxiety in anticipation of your big day. Now the party is over and you have to figure out who is going to load up and take your alcohol home (if you provided it). Next, you must take care of the gifts that all of your wonderful guests were kind enough to bring you. Last but not least, don’t forget about your DIY pieces, centerpieces, and decor. Caterers and planners do charge for this tear-down service, but you have to determine what your time is worth as well as the memories of your wedding reception. After the excitement is over you may want to leave your reception stress-free. These are just some things to think about before you DIY!

Any other suggestions? I’d love to hear them.

Various Toppings at an Action Station catered by Accomac Events (photo by The Susquehanna Photographic)

Interactive food stations are becoming more common especially when caterers like Accomac Events consider the need to satisfy the entertainment component associated with today’s events.

We’ve talked about Bourbon tasting stations paired with your favorite BBQ sandwiches and sauces as well as stations offering wine pairings alongside small plates of ethnic and traditional foods. This fun tasting experience gives your guests a chance to sample dishes and beverages that they might not normally try. For those on a tight budget, we’ve suggested the “devil in disguise” station where guests can create their own deviled egg with various toppings and fresh herb seasonings.

Now to take things to the next level…Who doesn’t feel motivated to create their own masterpiece when given the tools to do so? I for one was always drawing with crayons intended for my daughter while waiting for dinner to be served at casual restaurants when she was young. Here’s your chance to let your guests run wild with their imagination with our new “spin art action station.”

How it works: Each guest will take their plate for a spin through our artful display of squeeze bottles filled with colorful, fragrant sauces displayed on a giant acrylic artist palette. These sauces will act as the base for your guests’ creations that will be capped off with fresh pasta made table side by our chefs. Their masterpiece will be finished with their choice of colorful toppings. The same concept can be used with a taco bar. Guests paint their soft taco shells with various chili & mole sauces. The action chef will then fill each taco with freshly sauteed pork or chicken and their work of art is finished with their choice of various toppings like fresh cilantro, diced jalapeño peppers, house-made salsas, and cheese. The same concept could work for Chinese and Indian food stations!

If you’d rather hold off on this idea until later in the evening, try it as a dessert bar concept. Start with something as simple as a dessert pizza with squeeze bottle toppings of dark chocolate, raspberry coulis, butterscotch and white chocolate. Get creative with your party!

We have a great plan in place with plantings of potatoes starting as early as March! We’re going to grow melons in a separate patch this year, as they were too invasive for the rest of the garden.

Swiss chard, kale, and beets will go in early April. zucchini and squash will be late April.

In May we will plant tomatoes, green peppers, hot peppers, cucumbers, watermelon and various other sweet melons.

We will begin our butternut and other hard squash plantings in June.

We’re so anxious to see what Chef Ty Paup has in store for us with his fabulous heirloom seeds and will keep you in the loop as soon as he is ready to divulge the heirloom varieties of the intended plantings.

Meanwhile, Chef Ed Dodds will work closely with our “can do man” Larry Moody to build out our new raised garden bed at The Inn. This will be the new home for our edible herbs and flowers!

That’s it for now until it’s tilling time in just a few short weeks. Until then, check out our video from last year’s culinary garden:

1. You may not even be able to remember your own event!
2. Pictures and videos speak a thousand words. Don’t embarrass yourself.
3. Your perception of your vendors, food, service, and overall event success could become skewed. Enjoy the cuisine, party, and service you paid for with a clear mind.
4. Being sick or hung-over the night of or the day after your wedding will effect any brunch or travel plans you may have.
5. You’ll want to look back from that day two weeks, 6 months, 10 years from then and have fond memories of that special time.

In short, put a cork in it- literally. Have a few drinks, but also remember to drink plenty of water and have something to eat while you can.

Wishing you a sweet Valentine’s Day from all of us at Accomac Inn and Accomac Events!

Also, a special “Thank You” to everyone that chose to spend their Valentine’s Weekend/Day with us. We appreciate you all.