• 00:15

    World Kitchen Presents Wedding Day Radio: Ed Case

    in Women


    There’s no doubt the world’s getting smaller. And in that process, interfaith marriages are becoming more common. But how to navigate the tricky territory that comes with this trend? “The single most popular piece of content on our site is the Guide to Wedding Ceremonies for Interfaith Couples,” Ed Case, CEO of Interfaith Family, tells Wedding Planning Radio host Jeannie Uyanik. “That explains a lot about Jewish wedding traditions and how to incorporate other traditions into a Jewish ceremony. And our highest traffic month is December, because couples have to figure out what to do about Christmas and Hannuka. The best advice I can give to the families of interfaith couples who are coming together for the first time is to be accepting of the bride and groom’s choices. Just go forward on that basis.”

  • 00:12

    World Kitchen Presents Wedding Day Radio: Therez Fleetwood

    in Women

    Call it Ken-do attitude. “I started dressing my Barbie dolls when I was 10 years old,” bridal designer Therez Fleetwood, who’d go on to create the only Afrocentric costumes ever worn by Mickey and Minnie Mouse at Walt Disney World, tells Wealthy Sistas host Deborah Hardnett. “So my mother sent me to sewing school. But I wasn’t a big fan of that, and quit after three months. Then my mother bought me a sewing machine, but I didn’t do anything with it for about three years. Then something hit me and I took it out one day and started sewing non-stop. I’ve been at it ever since.”

  • 00:13

    World Kitchen Presents: Erika Beckwith and Robin Hunt

    in Women


    Cocktails and Conversation hosts Erika Beckwith and Robin Hunt know how stressful the wedding-planning process can be. After all, over the past decade, they’ve done it hundreds of times for their own clients in the Detroit and Atlanta areas. However, says Erika, “Our advice to you is take a breath, make yourself a French martini and calm down. Planning your big day can seem like an overwhelming task, but if you break it down into bite-sized pieces, it can be manageable. The first question you need to ask yourself is, Do I see my wedding as modern and contemporary, or classic and traditional?  After that, do I envision it taking place in the spring, summer, fall or winter? And then, what would be my ideal number of guests?”

  • 00:09

    World Kitchen Presents Wedding Day Radio: Cheryl Bayma-Brock

    in Women

    As anyone who’s attended a wedding reception in recent years can attest, photo booths are the hot feature. But what forces precipitated this trend? “Weddings are a special day and capturing every moment is so important. Hiring the best photographer, hiring a cutting-edge videographer is only a part of that,” Cheryl Bayma-Brock of Shutterbooth tells The Wedding 101 Show host David Rothstein. “Photobooths have become a new way of capturing a whole other side of the wedding. Guests really let loose in the photobooths. Now, everybody owns a digital camera, or a smart phone with a built-in camera.  The problem with those is that a lot of people never print out their photos. But because out booths print out the photos on-site, they become a treasured keepsake.”

  • 00:12

    World Kitchen Presents Wedding Day Radio: Sara Mendelsohn

    in Women

    Let’s face it: everyone loves watching a wedding ceremony culminate with the groom kissing the bride. But equally enticing is the swag that awaits the guests at the reception—particularly it’s been assembled by the likes of Sara Mendelsohn of Sara’s Gracious Goodies. “Gift bags are really the meat and potatoes of what we do,” she tells Wedding Planning Radio host Jeannie Uyanik. “These past few years it’s become a custom business where someone says, for example, I want a New York theme. So we’ll develop a concept based on that, everything from a black-and-white cookie to New York-style prezels that are fresh baked to a Serendipity frozen chocolate bar. Also a copy of New York magazine. And of course, New York being the Big Apple, an apple.  We’re always looking for new products that are very signature to New York.”

  • 00:09

    World Kitchen Presents Wedding Day Radio: Debbie Quain

    in Women


    Everyone knows that raising a glass is requisite behavior at a wedding reception. But beyond that, the whos, whats and hows of this time-honored tradition are a bit of a mystery to most guests.  “It’s the best man who proposes the toast to the couple. And he’s really the only one,” explains Confetti Radio host Debbie Quain. “He needs to get the attention of the guests once they’re seated.  But I wouldn’t suggest clinking a glass, just use the microphone. Or if it’s small setting, say something like, ‘Can I get your attention, please, ladied and gentlemen?’ And remember: all that the person who’s being toasted needs to do is sit down and smile. He shouldn’t pick up his glass and drink. You never drink in a toast to yourself.”

  • 00:10

    World Kitchen Presents Wedding Day Radio: Curt Zimmerman

    in Women

    Sorting through the vast array of DJs who tout themselves as perfect for your wedding party can make your head, ah, spin. So you’d be wise to heed the advice of a pro like Curt Zimmerman. “No two weddings are the same. When we do meet with bride and groom, we ask them what they'd like, what their vision of their wedding reception is, and how we can best make that vision become a reality,” the founder or Stax O Wax Productions tells I Do Radio host Angela Chester. “Every couple has their own favorite style of music and knows if their family members are big dancers or not-so-big dancers. It’s very easy for us to change up styles, so we really strive to make the reception what they want it to be, and not what we think it should be.”

  • 00:09

    World Kitchen Presents Wedding Day Radio: Cindy McClure

    in Women

    Just listening to Cindy McClure describe her latest libation is enough to make us tipsy. “It’s a birch martini we created for a rustic wedding reception,” the CEO of Dress the Drink tells Black Bag Productions host Kim Moss. “It’s a white chocolate martini, and we drizzle the inside of the glass with chocolate then put it in the refriderator so it looks like branches. Then we rim the glass with crushed edible flowers and gourmet cocoa, and adorn it with one of our sweet-glazed edible voilas on a chocolate stick.” But if you want to keep your wits about you during the event while not missing out on all that sinful confection, Cindy’s got you covered. “We also offer a non-alcohlic version,” she says. “Our mixologists call it a white chocolate ‘mocktail.’”

  • 00:11

    World Kitchen Presents Wedding Day Radio: Debbie Quain

    in Women


    While wedding receptions are typically held at a different location than the ceremony, don’t make the mistake of having too big of a gap between venues. “A wedding I planned a few years ago, the ceremony was in Kensington, Maryland, and the reception was in Gainsville, Virgina—about an hour’s drive away!” says Confetti Radio host Debbie Quain. “The wedding was beautiful, but the logistics of getting to the reception were a nightmare—even for guests who were local to the area.  I can’t imagine what it was like for those folks who were from out of town. Even if the bride and groom provide transporation to the reception, then it gets into things like where do guests leave their cars, when do they get onto the shuttle, and making them wait for the shuttle to return if it just left a minute ago.”

  • 00:08

    World Kitchen Presents Wedding Day Radio: Toni Nelson

    in Women


    “As photographers, we get up close and personal with your flowers, so it’s really important that they’re the best quality they can possibly be,” says Savvy Biz Talk host Toni Nelson. “I’ll never forget one time I was shooting a wedding and we walked in and the bridesmaids were frantic, and the problem was, they’d gotten their flowers at a local grocery store. And that’s not necessarily a bad thing, but the quality wasn’t what they wanted. The flowers had been in a refridgerator overnight, and many of the roses had brown edges on them, they were wilting, they just looked terrible. The client asked me what to do and I told them to take the best flowers from the bunch and make the bouquet from that.”

  • 00:15

    World Kitchen Holiday Entertaining Radio: Nava Atlas

    in Food

    Going vegan this holiday season? No need to fret when planning your festivities! Nava Atlas is here to share her favorite recipes that are free of animal products, yet just as scrumptious as the dishes grandma laid out each November and December. “I have one buffet that’s specifically for this time of year, the author of Vegan Holiday Kitchen tells The Jazzy Vegetarian host Laura Theodore. “It has sweet-and-spice pecans, garlic-and-rosemary roasted mushrooms, kale and carrot strudel, and creamy cracked pepper cheez—which isn’t a dairy cheese; it’s based on raw cashews. It’s an addictive concoction that I don’t even want to be left in the same room with. Also, a hot artichoke and white-bean spread.  And for Hanukkah, I make vegan latkes, which are held together by either cooked oatmeal or cooked keema flakes.  That works just as well as egg.  No one can ever tell the difference.”

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