March Open House

Our March Bridal Open House was a huge success thanks to all of our amazing vendors. We met lots of new vendors and were able to showcase some of our oldest friends, like Coby Palmer Designs and MBP Catering. Coby Palmer used all of A Classic's linens, glassware, flatware, china, and chairs to create the 3 looks he designed. The centerpieces used added dimension and height and really made the table designs cohesive. Jill, from Westwood Paper Company finished the tables with menu cards, table numbers and name cards that matched perfectly. Basket Pizzazz placed a small candy dish on the tables which added even more thoughtful details to the bridal designs.

An Interview with Coby Palmer - Coby Palmer Designs

How have you seen event and floral design change over the years? Are you seeing any old trends resurface as they usually do?
Today's Bride loves to see lots of flowers, no greens and lots of color, or just the wonderful all white bouquet with lots of flowers. Most Bride's today don't even care about the type of flower, as long as it's full and wonderful. Some are going back to the tear shaped bouquet- It looks more elegant with strapped, beading, and roushing. The looks are not all the same and candlelight plays an important part of the total look of the tables.

What new trends are you seeing in floral design and event design overall?
New trends are - lots of lighting used to give the room a new look- up lights on the wall, and down lights on the tables play an important part. A centerpiece trend is - groups of different vases filled with lots of flowers.

What advice can you give a bride searching for a florist? What sets you apart from other florists? Anything else we should?
Coby Palmer Designs has over 40 years of experience. From planning large parties, to small events, he has done it from New York City to California. As a designer, he is always on the lookout for new ways to make an old tradition come alive!

An Interview with Mary Beth Poe of MBP Distinctive Catering

What trends have you seen in the catering industry?  

• Décor----less is better.  The current trend is elegant and not fussy
• Hors d'oeuvres-----small bites are still on the rise served in small unique containers
• Action Stations-----are very popular.  It gives the guests the opportunity to mingle and try "small bites"" and they love the activity. 
• Signature Drinks----"Creating Your Own"" As the guests arrive it is a great touch to offer a signature drink as a beginning to a great event.
• Comfort Food-----popular but offer it with a different twist such as Meat Loaf Sliders or Mini Gourmet Grilled Cheese Sandwiches with Mini Chocolate Malts

Tell us about your café, The "Educated Sandwich." 
The "Educated Sandwich" is located in the ISTA building on the corner of Capital and Market.  It is open Monday through Friday from 7:00 AM to 2:00 P.M.  My husband Darryl runs it and we offer a variety from great soups, sandwiches and daily lunch specials.  You must try Darryl's homemade soups.  The best!

How did you get started?
I worked at IUPUI in the Student Union Building and we offered everything in the hospitality business from hotel to restaurants to catering.  I was there for 14 years and I had a great boss that demanded perfection and most of all he was very creative, way ahead of his time.  He taught me well.  I finally decided that it was time to try it on my own.  It all began in 1987 at Darryl's on the Circle, which was a full service restaurant, located next door to the Circle Theatre.  The restaurant was great but a very difficult time to operate a downtown restaurant.  Believe me downtown in those days was definitely not like today.  Fortunately, our catering business was increasing and we decided to leave the fancy restaurant and moved to the Morrison Opera Building located at Maryland and Meridian.  I ran the catering and my husband ran our Deli.  Since then, we have moved to our current location at 52nd and Keystone which houses our offices, warehouse and kitchen.  It is a great location and we love it here, but I still miss being downtown.