Food & Cocktails

Who’s Ready For Cake?!

Not only does it look good, but tastes even better! Jasmine and Daniel Hawkins tied the knot on September 6, 2014 and were lucky enough to enjoy this lovely cake created by Katrina Rozelle. The intricate details of this cake were captured by one of our preferred wedding photographers, Lori Makabe of Lori Makabe Photography.Jasmine & Dan's cake- Photo by Lori Makable

#weddingcake #cakecreations #floralfavorite #LoriMakabePhotography #roses #pinkspurples #elegantandbold #majestic

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Unfrosted Wedding Cakes “Naked” cakes are all the rage!

Want to get naked on your wedding day? No, we’re not talking about a dress that shows a lot of skin… naked wedding cakes just might be the next big thing! Unfrosted wedding cakes are a quickly-growing wedding cake trend, and we love the look of these bare baked goods.

It’s great for a summer wedding (where the heat could melt your buttercream creation) and has an elegant and organic vibe that is beautiful year-round. We promise that you won’t miss the frosting; placing it between the tiers means you’ll get some sweetness, but it won’t be cloying. Worried that your cake will be underdressed for the party? With the addition of fresh fruit and beautiful blooms, these cakes are actually quite celebratory! Sometimes less really is more.


Brianne & Ryan Carroll by Matthew James Photographers

Cake by Magda’s Cakes, Stockton, CA

By Rachel W. Miller for

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Wedding Wine::Advice from the Wine Cellar Master, Nick Richars

We spoke to Wine Cellar Master, Nick Richars from Galletto Ristorante’ about selecting wines and champagne for your wedding rehearsal dinner and reception. Based on flavor, price and
availability, he selected these 3 picks.

William Hill Central Coast Chardonnay is very well balanced so it is enjoyable to most
Chardonnay drinkers.  It undergoes malolactic fermentation, which serves to round the wine out and impart the oft-called for “buttery” quality associated with Chardonnay.  There is also a refined acidity that balances the wine, making it more food-friendly.


The result of two of California’s wine making pioneers, Louis M. Martini Napa Valley Cabernet Sauvignon is a stellar example of where California wine making has been, and where it is going.  This Plumy Cabernet is well balanced with velvety tannins.  It is drinking nicely now, but will also age for 3-4 years.


Veuve Clicquot Brut is an icon in the world of Champagne.  Madam Clicquot was one of the early pioneers in making Champagne what it is today.  From the development of “riddling” to extract the yeast after the second fermentation, to being one of the first major exporters of Champagne, we who love Champagne owe a debt of gratitude to her. Veuve Clicquot Brut, colloquially referred to as “Yellow Label”, is well balanced and creamy, with lovely notes of toasted biscuit.

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