Aisle Style . Reception

Special notecards for that special message. Plus, cupcakes become a popular alternative, the pros share their favorite caterers and venues, locally made wines are perfect for your affair, and alternative reception sites.

Crystal vase by Simon Pearce, $230 at The Enchanted Owl, Greenville; Card stock from Apropos (prices and style vary), Greenville; Pen by Cross, $59 at Social Butterfly, Greenville. Photograph by Thom Thompson



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Page 2: Cupcakes Take the—Well, You Know | The miniature becomes a popular alternative.


Bridal cupcakes by SAS Cupcakes in Newark.Cupcakes Take the—Well, You Know

The miniature becomes a popular alternative.

Move over, wedding cakes. Cupcakes are a unique, chic choice for bridal desserts. Meredith Wade, owner of Cakes By Meredith in Dover, is seeing lots of wedding cupcake action. “I think it’s because of the economy,” Wade says. “A traditional wedding cake starts at $3 to $5 per slice. My cupcakes are $1.20 each.”

And there’s no cake-cutting charge at the reception. Instead, cupcakes can be arranged on dramatic, elegant towers that are available for rental from the bakeries.

Cupcakes also offer unique choices in flavors and colors. “We have 60 different flavors, and we can tint icings to match the wedding colors or flowers,” says Drew Hurst, owner of Cupcake Heaven in Wilmington. Now in its third year, the shop is doing booming wedding cupcake business.

The most popular cupcakes? Hurst lists them. “Red velvet with cream cheese icing. Lemon drop, which is lemon cake with lemon icing. Chocolate raspberry, made of chocolate cake with raspberry filling. And carrot cake. We do Oreo and Reese’s cupcakes for the kids. We encourage our clients to serve different flavors at the wedding so that guests have their choice.”

But Lauren Petrick-Berger, general manager and director of sales at SAS Cupcakes in Newark, cautions against offering too many choices. “We recommend going with classic options for large groups,” she says. “If the bride and groom want a special flavor, we put it aside for them to eat.”

SAS does not color its icing, sticking to the standard white butter cream. “It looks sophisticated and elegant,” Petrick-Berger says. But there are other ways to incorporate color and design. “Colored flowers can be placed on each cupcake, and each gets a sprinkling of colored sugar. And we have pennants that can be monogrammed and used as toppers.” —Melissa Jacobs

Page 3: The Insider | Industry pros spill on some of their favorite caterers and venues.


Regina McCann and Micheal Lee Bandy married October 24, 2009, in Wilmington. Their reception was held at the Hotel du Pont. Photo by Pat Crowe PhotographyThe Insider

Industry pros spill on some of their favorite caterers and venues.

Who knows better than the other people who work weddings? Photographers and florists have seen it all. Here are a few of their faves.

Teresa Quill, owner
Quill’s Bunches, Greenville
Hotel du Pont, Wilmington The premiere wedding venue in the state pays unparalleled attention to detail. “They never miss a beat,” and they have an unprecedented and impeccable level of attention to details. The Wood Co., Wilmington: The house caterer for the Chase Center on the Riverfront prepares excellent food in a state-of-the-art kitchen. Excellent service in a beautiful ballroom.

Walt Ennis
Hotel Du Pont, Wilmington Ennis seconds the hotel  as “second to none” for its appreciation of tradition and polished presentations, such as valet service. Deerfield Golf and Tennis Club, Newark Outstanding food,  beautiful views, five-star service in the tradition of the finest hotels. The University and Whist Club, Wilmington An outstanding example of Victorian architecture that is “not as stuffy as one might think.”

Keith Mosher, owner-photographer
Kamproductions, Lewes
The Blue Moon, Rehoboth Beach Excellent food, gorgeous presentations and outstanding service, including coordination. Nage, Rehoboth Beach Unique food that can add flair to any reception menu. Fish On, Lewes Simple yet stylish food that appeals to all tastes. 

Elizabeth Brodt, owner
Fleur-De-Lis Catering, Wilmington
Bixby’s Catering, Wilmington Owner Linda Bixby is easy to work with and very capable. She gets high marks for food and presentation. Prices are reasonable. Delivery is impeccable.  —Mike Dodson

Page 4: Wine for the Times | Nearby producers are making outstanding wines that are perfect for your affair. Cheers.


Wine for the Times

Nearby producers are making outstanding wines that are perfect for your affair. Cheers.

Local wineries are coming into their own, producing bottles to please almost anyone. Serve them at your reception, or pack them in a basket for a few special guests. A sampling:

John Caldwell, tasting room manager at Paradocx Vineyards in Landenberg and Kennett Square, Pennsylvania, recommends Paradocx’s Pail Pink, a rosé that offers a “soft floral aroma with hints of red berries and the right amount of sweetness.” Paradocx produces 16 other wines.

Lee Miller, owner of Chaddsford Winery, suggests its Pinot Noir 25th Vintage label, a “light, delicate red with a mouth-filling combination of fruit and earthiness.” Chaddsford will customize labels for your wedding.

At Nassau Valley Vinyards in Lewes, owner Peggy Raley recommends semi-sweet wines such as Meadow’s Edge White and semi-dry reds such as the Laurel’s Red.

Both Brothers’ Blend and Delaware Wine are vinted from grapes grown on the premises at Pizzadili Vinyards in Felton. Like Nassau Valley, Pizzadili is a great place for your reception.

Winemaker Gino Razzi of Penns Woods Winery in Chadds Ford has a history of winning big awards with his vintages. Of his 17 varieties, the Sauvignon Blanc is an ideal compliment to dinners of white meat and veal.

Stargazers Vineyard in Coatesville, Pennsylvania, produces several rich blends, but when it’s time for your toast, consider its traditional sparkling wine of Pinot Noir and Chardonnay grapes or its Sparkling Rosé Ultra Brut. Lovers of dry wines will find heaven.

When it’s time for dessert, Kreutz Creek Vinyards in West Grove, Pennsylvania, offers Ruby “K” Port, rich with cherry and dark chocolate flavors. On second thought, sip dessert. Enjoy the wine. —Rachel Lee

Page 5: A Change of Scenery | Think outside the ballroom for a change.


 Mark Murphy and Erika Haggard held their reception at the Delaware Center for Horticulture in Wilmington. Photo by Robert Hatch PhotographyA Change of Scenery

Think outside the ballroom for a change.

Hotel ballrooms and reception halls may appeal to some, but many non-traditional brides seek alternative settings for their big day. Delaware offers a wealth of venues that are a total departure from the standard. Here are three:

For the nature-loving bride: Delaware Center for Horticulture (1810 N. Dupont St., Wilmington, 658-6262)

With its glass atrium, art gallery, pavilion and stunning gardens, DCH is the perfect setting for a green wedding. Nestled on the edge of Brandywine Park, it’s a flowering paradise in the middle of an urban area. The facility, a 19th-century rowhouse, is filled with natural light and surrounded by lush gardens and rare plants. The DCH uses indoor and outdoor spaces for a social, interactive wedding.

For the creative bride: Delaware Center for the Contemporary Arts (200 S. Madison St., Wilmington, 656-6466)

The DCCA offers couples a blank canvas for creating unique events. The open lobby gives creative brides the flexibility to create a custom room layout. With the use of lighting, fabrics and other decor, the room can be transformed. In addition, the art galleries are open for guests during the event.

For the laid-back bride: Addy Sea Bed & Breakfast (99 Ocean View Pkwy., Bethany Beach, 539-3707)

Addy Sea is a Victorian seaside cottage with loads of charm and comfort for a relaxed beach wedding. Built in the early 1900s, it boasts a wrap-around porch, oversized rocking chairs and a short walk to town. Many couples book the Addy for the whole weekend of their wedding so they can spend time with their friends and family. The venue boasts an ocean view and a yard that serves as an intimate and personal ceremony site.  —Sarah Spagnoli

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