Latest / Family Tree Food Stories / Cool Wedding Trends and Unique Wedding Traditions and Customs: An Insider's Guide

Transcript

Cool Wedding Trends and Unique Wedding Traditions and Customs: An Insider's Guide · Family Tree Food Stories

0:00
Hey Sylvia.
0:00
It's great to be here in June talking about weddings.
0:05
I can't wait.
0:06
And we have a delightful guest who I know locally, in my podcaster group.
0:11
She's the owner of Simply Love Studios and the host of the Wedding Whisperer podcast.
0:18
she's a resource center.
0:19
She's like a connector.
0:21
just such a wonderful role in a world of bewildering choices, right?
0:25
She hooks the customer's up with the right vendors because
0:28
it's a bewildering universe.
0:30
And I might say, in addition to having been the host of Wedding
0:34
Whispers since 2022, she also just appeared on the Drew Barrymore show.
0:40
Ooh.
0:40
And.
0:41
As you know, we marry up tradition with food and some of the moments in
0:46
our lives, like your baking disasters.
0:49
We relate to that.
0:50
Yeah.
0:51
So welcome aboard.
0:52
Thank you.
0:53
Well, I'm gonna say wedding whispers.
0:55
I think in some cases it might be wedding screamers.
0:57
Yeah.
0:58
What happens next?
1:00
Oh, I, I've got wedding stories, but I'll let you guys go first because.
1:04
I'll just interject towards the end on some of my disasters.
1:08
I am always here for the wedding stories.
1:10
Yes.
1:10
So Sarah, I'm so excited about having you here and you know, and you've
1:15
reviewed our book, Family Tree Food and Stories and our podcast, so you
1:19
get a flavor, hopefully of what we are all about, which is marrying that.
1:23
Whole idea of tradition and food and stories and just exactly what
1:28
you did on the Drew Barrymore Show, some of the most hilarious things.
1:32
And goodness knows, I've got all kinds of disasters, in the world.
1:36
And, what we wanna talk about though is weddings, because we think we have
1:40
something that brides would really love.
1:42
In fact, we recently had a guest that talked about getting, it is probably a
1:46
typical story of today she got married.
1:49
10 years ago, and she had her mother write down all her recipes and give
1:53
them to her in a booklet, which she did.
1:56
And as she put it, the booklet lasted, but the marriage didn't.
2:00
I think that's the funniest part.
2:01
I mean, sorry that the wedding didn't, the marriage didn't last, but hey,
2:05
it's nice to have those memories in a different way that are positive, right.
2:08
Especially now that we have a book where you can actually, the bride can actually
2:12
buy the, book and fill in the recipe on one side and the story on the other.
2:16
Or mom can buy the book.
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Yeah.
2:18
Somebody can do that.
2:19
And when we initially started talking about this and you, you were mentioning
2:23
the book, I had not seen it yet, and so whenever I got the copy of it.
2:27
I was expecting like, I guess an actual book, like a
2:31
traditional book that we think of.
2:33
and so I'm not a big reader.
2:34
I'll listen to books a lot and I'll listen to podcasts and stuff.
2:37
but I was very surprised when I opened it that it was more, I.
2:40
A culinary journal.
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Mm-hmm.
2:42
Yeah, absolutely.
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And it was not reading.
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and I think that might be something we wanna talk about.
2:47
You know, just for bride said it, this is not one more thing that you have to do.
2:50
This is, it's different, it's interactive.
2:53
You're not the one doing all of the work on this.
2:55
and you don't have to read 170 pages to complete the assignment type thing.
3:01
The shoe fits, and the book is easy to do.
3:04
And you know what?
3:04
It's experiential.
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Just like, just like a wedding.
3:07
And hopefully it's a positive experience at a wedding, but
3:10
we know the book will be.
3:11
What we wanna do though is explore a little bit about weddings.
3:14
cause we're into tradition.
3:15
We've got a number of them we can talk about.
3:18
But what are you seeing in the trends in weddings?
3:21
I saw when I looked through some of your information, your, your episodes, uh.
3:25
Barbecue, food truck, weddings, all that kind of stuff.
3:28
Is that changed?
3:30
tell us about trending.
3:31
What's, what's happening in the wedding world?
3:33
Um, as far as trends, I would say one that we're seeing a lot right now.
3:38
Um, of course in the past few years, our only options have
3:41
been a buffet or a plated dinner.
3:45
We're definitely seeing a lot of stations now where there are different
3:49
tables set up throughout the room where one might have like many sliders and
3:53
fries and one might have a mashed.
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Um, one might have some type of barbecue on it, one might be a mac and cheese bar.
4:01
just something interactive.
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So your guests will typically go to one or two stations, sit down, eat that, and
4:06
then get up and go to another station.
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And that way, your guests can chat while they're in line and
4:13
it's a little bit more casual.
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And then we are also seeing, uh, family style dinners, where everything is
4:19
served in big bowls, on the table.
4:21
That started a lot during the pandemic.
4:24
when we didn't want people up mingling.
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We wanted them all sitting within their immediate families.
4:29
And so that has definitely continued.
4:31
and I really like that.
4:32
one of my favorite restaurants I went to in, Savannah.
4:35
Was family style.
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And that was really the first time I had ever experienced something like that.
4:39
which one was it?
4:40
Which
4:40
I think it's a lot of fun.
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I think it was Mrs. Wilks
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Oh yes, I have the cookbook.
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and that was a blast and it's just a lot of fun and you, again, get
4:48
to know the people, especially if you don't know them already.
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so we're definitely seeing that.
4:52
And then the food trucks, I would say that's probably the
4:55
last six or seven years as well.
4:58
With the food trucks, there are definitely a lot more logistics that
5:01
go into having a food truck for your wedding than most couples realize.
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In the beginning.
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We definitely recommend having two food trucks, regardless of your
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guest count size, because they are producing a lot of food and a.
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Small environment very quickly and we don't want your guests standing
5:16
in line and we wanna different,
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and times couples will, might think it's more affordable to.
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So it's a lot more casual.
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versus the day and age.
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When I got married, everybody talked about they're doing the beef Wellington and
5:34
they're doing the lobster, and they're.
5:35
Doing something else.
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We didn't do that.
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Ours was just a, quick, well, I wouldn't say, you know, quick.
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Thank you ma'am.
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Goodbye.
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But that sounds kind of rude, but
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mine was, a church wedding and a church reception, so it was kinda,
5:46
mm. Anyway, nothing exotic or
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pass the wafer and a glass of wine and you're done.
5:50
that's right.
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The mints, you know.
5:53
what's the weirdest thing that you've ever dealt with in a wedding request?
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like as far as food
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just anything?
5:59
Just what's, what's something that's strange?
6:01
Kind of offbeat
6:02
A lot of times I will ask people those questions, like if they're
6:05
in healthcare or something, because those worlds fascinate me and they're
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like, it's just everyday work for me.
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And for me it's kinda like that too.
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Like I try to keep my facial expressions the same.
6:15
Uh, when somebody asks me something that is weird or different or I
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wasn't expecting that because I try not to have a reaction to people,
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because what is important to them, is not necessarily important to me
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So don't cross your eyes and vomit on the side,
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Yeah.
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gosh.
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I would say something weird would probably be like even in, we'll say
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like 2005, 2006, when people started having barn weddings in Kentucky.
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everyone thought that was weird.
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it was literally the straight tobacco barn on someone's farm
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with gravel and dirt as the floor.
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True.
6:50
Mm-hmm.
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you didn't have running water out there, and everyone thought that was weird.
6:55
And now we have everyone building brand new barns with air and heat and everything
7:00
in them now for, for wedding days.
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So it's kind of the things that maybe were weird at one point are
7:05
normal and wanted at this point.
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And you don't have to worry about getting into the porta-potty in
7:10
your white wedding dress, right?
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It's a little fancier than that.
7:14
Oh gosh.
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how about traditions?
7:17
what do you see being incorporated into weddings now as far as traditions,
7:22
like for instance, noodles, in Asia or for longevity and luck.
7:26
Rice throwing wing of rice is, ancient times and is
7:30
Butterflies.
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People would send up butterflies and bubbles and things like that,
7:34
I would say we don't see as many traditions as we used to.
7:39
I think any traditions or etiquette that we had left, the pandemic,
7:44
kind of wiped that out because we had to shift so much at that point.
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I would say the most of what we see is when someone takes, the dress
7:52
from their mother and incorporates that somehow, repurposes that,
7:57
we do see some rice occasionally.
8:00
and then the Jordan almonds, we do see those occasionally as favors.
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I think those may mean some good luck type things.
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but really traditions, unless it might be like a family tradition, we
8:14
really don't see that many anymore.
8:16
that's kind of
8:16
Unfortunately.
8:17
right?
8:17
It is.
8:18
Maybe we can revive it.
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What do you think, Nancy?
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some of the traditional, this sounds kind of redundant, more stayed traditions
8:27
in general in the wedding world from years back that people would do beyond
8:32
throwing rice and, flower petals, which was all for fertility originally, but
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it's kind of a different world today.
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Mm-hmm.
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I would say one of the original traditions is when, the bride did not see the
8:45
groom until she walked down the aisle.
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whereas we do first looks now so that they have more time where they get to
8:52
see each other before the ceremony set that we have more time for pictures.
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and we get a lot of the pictures done beforehand.
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and that really helps your timeline.
9:00
They really get better pictures that way and
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So it's good luck instead of bad luck to actually see your
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groom and your bride before.
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Or hand.
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Then if you want
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I know.
9:08
It really was.
9:09
Yeah, it really was.
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Well, I don't think you probably see too much turmeric paste.
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Slathered onto the bride and groom.
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I've never seen that one.
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There goes that white dress.
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Hindu ceremony.
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and so anyway, again, purity, fertility, prosperity.
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I think one of the modern ones that I love is putting a favorite recipe.
9:30
Onto a cutting board or something like that.
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I mean that's more in the gift lineup, but I think about that
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and how that saves that recipe.
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It's better than waiting till the end and having it on your gravestone.
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Right.
9:43
That's also
9:44
Oh yeah, absolutely.
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I might as well use it.
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Right.
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Don't give it to me after the fact.
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I can't eat that stuff.
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I'm gone.
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And a lot of brides, like in their, wedding showers, usually if they're
9:54
younger and they have registered for a lot of cookware and bakeware and
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houseware stuff, and they're doing that type of a wedding shower, whoever is
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hosting it, we'll send out some type of recipe card or postcard for people
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to write their favorite recipe on.
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Um, and then they bring that to the wedding day and kind of
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make something, for the couple..
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Are you finding that in showers that brides are looking for those
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cooking, those fancy cooking tools and appliances today?
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Or are they more like, give me the vacuum cleaner, kind of thing.
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It really depends on their age.
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if they were right out of college, up until probably the 26, 27 range,
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they don't have that stuff yet.
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They want the KitchenAid mixer, they want the staples in their
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kitchen, but whereas if they're, you know, in their thirties and
10:40
Which is more and more,
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they've already bought that stuff for themselves.
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and so they don't necessarily need it at that point.
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Are they looking for high-end kitchen appliances or gadgets
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when they're looking for that?
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Or is it just traditional kind of things
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I would say it's more traditional and it may be 50 50.
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As far as the high end, I would say the KitchenAid mixer and the
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Dyson vacuum, are gonna be your two biggest things that are on there.
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and then I would say everything else is, a pretty normal range, like from
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Macy's or Targets, um, or Kohl's.
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You know, I think of the cast iron skillets.
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What a great gift that is.
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I don't know how often brides ask for that, but we've talked
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Nancy about cast iron skillets are kept in families for generations
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I was just talking to a friend who has her great-grandmother's cast iron Skillet.
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we're trying to figure out the date on it.
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It, it's dating back to the early 18 hundreds.
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Like, oh my God.
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You know?
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Really fascinating to see that.
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And to keep it fresh all those years.
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'cause there's all the controversy about how do you clean them and
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Oh, well that's easy.
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they can get rusty.
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I know how to fix them.
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If You need help with Sylvia, I do know, just let me know.
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I'll help you.
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Oh, I've discovered among your other many treasures, your ability to do
11:50
Cleaning the rust off of cast iron skillets.
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is there anything you can't do?
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I mean, that's amazing.
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Oh yeah.
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What about food?
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What are you seeing?
11:58
What are trends in food, I listened to your show where you had the
12:02
various wedding people at the venues tell how they handled tastings.
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But before we go there, I'm gonna take a quick break because
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there's nothing like a good.
12:13
Cliffhanger on ingredients, right,
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That's right.
12:15
so we'll be right back.
12:17
Hang tight.
12:28
listen up because we're just about to talk about the ingredients.
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On what's going in, what are the special requests that people
12:34
have for their wedding food?
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Is it Campbell's cream of mushroom soup, or is it something
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a little fancier than that?
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I'm suspecting it's the latter,
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Yeah.
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What's up with food?
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I.
12:44
I would say our big trend right now is desserts.
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we are seeing couples kind of shy away from the traditional tiered
12:53
wedding cake, and they want desserts.
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they want, like little mini like cheesecake shooters.
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They want brownies, they want cookies.
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they want chess bars, they want cupcakes.
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or it may be something where they have a family recipe and they will ask, their
13:10
catering to make a certain kind of pie.
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it may be, grandma's pumpkin pie recipe or apple pies.
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cheesecakes are really popular now for desserts.
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so we've definitely changed when it comes to desserts.
13:21
I would say that's probably where.
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Couples have the most request, for certain items for the wedding day.
13:27
Do you know where the tiered wedding cake came from or where
13:30
that tradition, how that started?
13:31
Because I don't.
13:32
don't.
13:33
Well, I know, that in medieval times they would stack them very, very high
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to the point where the bride and groom had to look over them, in order to
13:41
kiss over them as a symbolic thing.
13:44
So that may be where it came from.
13:46
Kissing over the mountain of the cake,
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Yeah.
13:48
then, of course, you have to have the top right because you gotta
13:51
do something with the top layer.
13:53
Well, yeah.
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And when you've got all these little mini cupcakes and desserts that are
13:57
smaller desserts, the tradition was to take that top layer of the
14:01
cake and freeze it for the first year of your wedding anniversary.
14:04
Bob and I did that.
14:05
We saved it and it was pretty good.
14:07
but we had a really good cake to begin with, so
14:09
So we don't do that anymore.
14:11
I would say 90% of the bakers don't do that anymore.
14:15
They will offer the couples as part of their package, they will offer the
14:18
couples, a essentially their top tier cake, for their one year anniversary.
14:23
So they could come back a year later and
14:25
Yep.
14:26
And they'll get a
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fresh one at that point.
14:27
Oh,
14:29
oh.
14:29
Well that's kind of
14:30
so that means that the year that just passed wasn't just a leftover,
14:34
Yeah.
14:34
that way they can serve all of it at the wedding, and they don't have
14:37
to worry about wrapping it up and packaging it and getting it home
14:40
from the wedding and getting it in.
14:42
Getting it in someone's freezer, and that way it's all
14:45
And doesn't get squished by something, you know, that big
14:47
Providing the baker's still in business, which you hope so
14:50
Uh, you know, I was reading, and I've read before that giving a dinner party in
14:54
today's day and age is very challenging because you'll have dietary restrictions.
14:59
You've got somebody on the paleo diet, someone on the dash diet,
15:01
someone on the Mediterranean diet, someone on something or another.
15:05
Are you seeing more of the dietary kind of restrictions come into play in wedding?
15:10
Food
15:11
Absolutely, and caterers here have always been so great about when
15:14
it comes to accommodating that.
15:16
And typically whenever couples will send out, their invitations, there
15:19
will be an RSCP card in there, and at that point they can notate,
15:24
any type of dietary restriction.
15:26
Yep.
15:26
and typically I would say you have your gluten-free, Your dairy
15:31
free, are probably gonna be in your vegan and vegetarian are gonna
15:35
be the ones that are accommodated the most and requested the most.
15:38
and if it is someone that has like a very serious type allergy,
15:42
they will note that on there.
15:43
And a lot of times the bride groom will know that and be able to
15:46
tell the caterer ahead of time.
15:48
And sometimes that guest just won't eat and take, won't take
15:51
the chance at the wedding.
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and also we've had wedding guests too.
15:54
A lot of times, the food will be labeled, on what it is.
15:57
And I was actually, when I still did planning, one of the bridesmaids just got
16:01
her chicken and mushrooms and all the.
16:03
And ate it.
16:04
And then her lips were swelling and we're like, okay, you know,
16:07
are you allergic to anything?
16:08
She's like, yeah, I'm allergic to mushrooms.
16:10
And we're like, you just ate mushrooms with the chicken, like
16:12
it says mushrooms on the tag.
16:14
and so like as vendors indicators, you can only do so much.
16:18
and so at that point we were looking for Benadryl and things, but if caterers know
16:21
ahead of time, they will 100% accommodate
16:24
Yeah.
16:25
It's gotten complicated,
16:27
Well, big lips are in now, so maybe that works
16:29
true.
16:31
we've come a long way since white cakes were the norm in the Victorian era.
16:35
Right.
16:36
And what we see as complicated, like I could, I wouldn't even have
16:39
any idea how to make something gluten-free or egg-free or anything.
16:42
But the caterers, they do this every day.
16:44
and they have their certain specialty dishes and stuff that
16:47
they can absolutely do that.
16:48
and typically it's gonna be the same price as the regular
16:51
What about drinks?
16:52
What about drinks Because you always think about champagne and
16:55
toast and those kinds of things and the biggest fear, I think.
16:58
That, most grooms, well, it's not the groomsmen, but the best man
17:01
and the Made of honor or matron of honor have is, what do you say?
17:05
But there's a whole trend towards non-alcoholic
17:07
beverages these days, which is.
17:10
That would never work at our wedding.
17:11
So
17:12
Yeah,
17:13
that was a different day and
17:14
age.
17:15
me.
17:15
And we were from Connecticut, darling.
17:17
So they all drank.
17:18
Excuse us for those who are from Connecticut and don't, but, I
17:21
don't believe that you don't.
17:22
So, but that's for another story.
17:25
What's going on, on that front that you're seeing?
17:27
I would say that, every wedding, pretty much here in Kentucky
17:30
will always have like sweet tea, unsweet tea, lemonade and water.
17:34
and then at the bar you will have your basic, usually a couple of beers.
17:39
You'll have usually a local beer, and then a red wine and a white wine.
17:43
And
17:43
probably
17:44
It is Kentucky.
17:44
You go bourbon,
17:45
right?
17:45
Yep.
17:46
Yep.
17:46
Usually a couple kinds of bourbon, some seltzers, that's become really popular.
17:51
and then usually, they want something local as well.
17:54
And then really there's always signature drinks.
17:56
There's usually a, his and her signature drinks.
17:59
sometimes those are alcoholics, sometimes those are not, and sometimes
18:03
one of those may be and one may not.
18:05
usually there's gonna be a sign at the bar telling you if those are.
18:08
Signature drinks.
18:09
I've never heard of that before.
18:11
So this is something that the bride and the groom have concocted
18:14
or they like themselves that are specialties in their own experiences
18:17
Yep.
18:18
and they'll name them after their cats or their dogs or
18:21
I love that!
18:22
fun.
18:23
Yeah,
18:23
Well, as we get older and get married older, a lot of
18:26
people have dog and cat babies.
18:28
You know,
18:29
Oh, that's right.
18:30
Or the dog and the cat come, or the ring bearers.
18:32
Right?
18:33
Well, probably more the dog than the cat because the cat's gonna not
18:36
be that interested to begin with.
18:38
Here's a tradition.
18:39
I don't think I like this one, where a bride sleeps with a piece
18:43
of the cake under her pillow.
18:45
Does that just sound icky?
18:46
I heard of that one.
18:47
Yep.
18:47
That's she dreams.
18:49
She's supposed to dream of her future husband.
18:51
That's the
18:52
Well, I think maybe that's not the bride.
18:54
Maybe that's the one who catches the bouquet or something that sleeps
18:57
with the, because if she's supposed to dream of her future husband
19:01
to
19:01
be, I don't, I don't know.
19:02
I don't know.
19:03
You know, it is kind of, kind of weird.
19:05
I think it's kind of weird and maybe it has been laid to rest.
19:08
well, he better have good cleaning skills in that case if he's gonna
19:12
clean up after MyPillow, so.
19:14
But, here's another one though.
19:15
Cake pulling.
19:16
Have you heard of that?
19:17
where you have charms embedded in the cake and the bridesmaids, or,
19:22
you know, like you throw the bouquet.
19:24
But this is more of a food oriented one, where they pull the charms out the
19:28
cake.
19:29
It's
19:29
on a ribbon, that would be a really great tradition to start again.
19:33
Right.
19:33
Yeah, I like that.
19:34
That's kind of cute.
19:35
Did you know all of these, or did you research some of these?
19:39
Oh, I, I dug holes in the research.
19:42
I was like, I've never seen or heard of any of
19:44
these.
19:45
I,
19:45
I've heard of, the, prizes, on ribbons that are baked in and then you pull the
19:48
ribbon out and you get this price, better.
19:50
Have a pretty big rock at the end of that prize for me.
19:53
I've already got one ring.
19:54
I'll take another one, darling.
19:56
okay.
19:56
Sarah, what we do know is that you will never be invited
19:59
to bake a cake at a wedding.
20:01
Tell us about this Drew Mary Moore thing.
20:03
So I went to New York this past December and it was the first week in December.
20:08
And you always hear that, the first week in December is the best time
20:11
to go to any of these type of shows because they're always doing like
20:14
Christmas giveaways and stuff.
20:16
So, that one was the one that fit in our schedule the best and.
20:20
we'd gotten tickets for it and I was sitting in the airport, about a month
20:24
before that and just got an email, said, Hey, if you're gonna be in the
20:26
show this day, and you're known as the bad baker in your family, we would love
20:31
to have you be a guest on the show.
20:32
I love that.
20:34
a video.
20:34
And I was.
20:35
That was me.
20:36
I am usually allowed to bring ice and, the drinks.
20:40
I get specific instructions on the ice because I can mess that up as well.
20:44
Everybody in my family, they're incredible cooks and bakers, but I'm not, and so
20:48
I submitted a video and we chatted a little bit and I was a guest on the show.
20:53
with a lady named Amira who owns Flower Shop, in California.
20:57
It's kind of the cakes and the cupcakes that have sprinkles in the
21:01
middle of it whenever you open them.
21:02
And, she taught us how to make cake balls.
21:05
It was a very messy experience on tv.
21:08
I don't know the difference in how much they showed.
21:11
Like live versus what they actually showed because you're so focused
21:14
on what you're doing at that point.
21:16
but it was very messy when we were doing it.
21:18
And then when we're done, I literally had icing all over my hands and,
21:22
um, I was like, yeah, I'm gonna keep buy, yeah.
21:24
I'm gonna keep buying the, buying these things instead of making
21:27
I would be licking those fingers, 'cause I love icing.
21:30
Have you ever had lunch or dessert with a diabetic?
21:33
They have to watch what they eat, right?
21:35
So here's a new ply.
21:36
my boss at one time was a diabetic, so he would eat the cake
21:40
part and I would eat the icing.
21:42
It was a perfect partnership.
21:44
Oh, just spoon the icing in.
21:46
Put it in a bucket and I'll eat
21:48
I know.
21:48
I'll wrap it up.
21:49
It's gotta be
21:50
buttercream.
21:51
Oh.
21:51
Oh
21:52
yeah, otherwise, not a, not on my spoon.
21:55
Thank you very much.
21:56
But,
21:56
so weddings and traditions, there's so much out there that we could cover.
22:01
And there's some really interesting ones that we, we didn't cover,
22:05
but there are a few, let me see.
22:06
There are a few other little excellent ones.
22:08
So we had the layers, layers of one at a time signify the certain
22:12
ecosystem or e socioeconomic system of.
22:15
Or status, I guess, of the bride.
22:17
Like it depends upon how many tears you had and I remember seeing a photo
22:21
or there was like a, a little video I was watching at some point about Kate.
22:26
Will, you know, William and William and Kate, who doesn't
22:29
know who William and Kate is.
22:30
Right.
22:30
You know, the British.
22:30
Right.
22:31
Anyway, and so Kate is showing the Queen A, it's like a demo model of her, her
22:37
original wedding cake, and the amount of tears that were there is just amazing.
22:42
So I guess based on their social status, it probably hit
22:46
the size of Mount Everest, but
22:48
The Empire
22:48
big.
22:49
or
22:49
something.
22:50
And wedding toppers.
22:51
Wedding cake toppers.
22:52
So those are pretty symbolic of what the futures would be necessarily of the, of
22:57
the bride and groom, although it didn't necessarily show the futures did it.
23:01
I mean, you still show two people kissing.
23:03
Yeah, and that's the most common.
23:04
But I bet in today's world there's all kinds of toppers.
23:08
if you want a topper of a Corvette and you're from Bowling Green, Kentucky, where
23:11
they make them, you probably have that out
23:14
there, right?
23:14
Hmm.
23:15
I didn't realize that they made bets at Boinging and Kentucky.
23:17
That's kind of interesting.
23:18
or Cro.
23:19
Cro Gabo.
23:20
Right.
23:21
Either the French did that.
23:22
That was the French with the
23:23
Croush.
23:24
Try to say that three times fast and, might got me not married.
23:28
tongue
23:28
Say it, Nancy, you said it.
23:30
You said it very well.
23:31
I can't pronounce it.
23:32
Coush.
23:33
Coush.
23:34
Coush.
23:35
A towering French dessert made of cream filled.
23:38
C-H-O-U-X.
23:40
How would you do that in French?
23:41
Show?
23:41
Show pastry balls
23:43
bound
23:43
cro, CROs, I would say, you know, basically they're basically
23:46
teeny little round cream puffs
23:48
and then you put
23:49
the, put the sponge sugar on it.
23:51
And I don't know if you ever saw it, but there was one famous.
23:55
Show between Julia Chiles and of course Martha Stewart.
23:59
it's around the holidays time, which is typically for a Croush.
24:02
And Martha's of course, is absolutely perfect.
24:05
Julius is kind of like, well, like Miss Piggy might make one, right?
24:09
I
24:10
And it's a little creative and all over the place that has
24:12
personality and Julia's done.
24:14
She goes, well, what do you think Martha and Martha sort of
24:16
sneers and looks mine is better.
24:18
no, I just, from your description, I like Julia's better.
24:22
I like Julia's better too.
24:23
Gimme a little missing.
24:24
It's all going to the same place anyway.
24:26
Right?
24:27
As, as you said, Sarah, like ultimately it all comes out.
24:30
Or
24:31
Hey.
24:31
in in another episode?
24:32
It all comes out
24:33
Okay, Nancy, I've got one for you.
24:35
Here's a ceremony that you would've loved.
24:37
I don't know why I'm picking on Nancy, 'cause I would've loved it too.
24:40
Libation ceremony,
24:42
and it's done a lot in the African American wedding community, and it's
24:46
like just wine or something, but it's a ceremony that symbolizes bringing those
24:50
who have passed on back into your life.
24:52
And it
24:53
could be done with wine with, Yeah.
24:55
Yeah.
24:55
It's called a libation ceremony.
24:57
I'll tip my
24:58
in.
24:59
I'm in.
24:59
for sure.
25:00
Yeah.
25:00
But I like to pick on Nancy too.
25:02
it's okay.
25:02
I'm used to it.
25:03
I'm, I'm a good egg on that one.
25:04
So, but there's so many more traditions that we can cover, and
25:08
I think the, the ultimate story here is that there are no traditions.
25:13
We can make it up as we go along and be as creative and crazy as we want.
25:16
I've seen donkeys go down the aisle and horses go down the aisle
25:20
and the dag dogs go down the aisle and the kids, and,
25:23
olds that can't stay in a straight
25:25
you know,
25:25
the cute little kids with the curly hair doesn't, Yeah.
25:28
doesn't work as much, God forbid they're all cuter than the bride and the groom.
25:31
We're really not in for a good show, but it all works out in the end, and
25:35
hopefully they all live happily ever
25:37
Yeah.
25:38
I have one last question.
25:39
I'm just curious, what now is the busiest time for your
25:43
type of business for weddings?
25:45
I always heard June?
25:46
or I heard Christmas.
25:47
June?
25:47
this is one of those things, it may be different by state, and by region.
25:51
But in Kentucky, October, is going to be the most popular by far because it's.
25:56
So pretty outside with the leaves changing.
25:59
going into the first weekend in November is usually beautiful.
26:02
I would say September is after that, and then June, probably gonna busiest.
26:08
Okay.
26:08
Not in april.
26:09
It's cold here
26:10
So April actually is fairly popular because we do have keeland happening
26:15
and if someone went to school at UK and they wanna bring in all of
26:19
their, friends and family from out of town, they wanna take them to Keeland
26:22
and want them to experience that.
26:24
so April is definitely popular as
26:26
well.
26:27
And that's, and that's a race track for the, those of our, and it's
26:31
an old world looking Beautiful.
26:33
beautiful.
26:34
and get on with the wedding.
26:35
up, up.
26:36
yeah.
26:36
Well, my husband, Bob wanted to do a June wedding.
26:39
I don't think he, I think he did a September wedding
26:41
of his first time around.
26:42
And I keep telling him that the second bride is the trophy wife,
26:45
so I don't let him forget that.
26:47
One.
26:47
that.
26:48
whether where we were
26:49
in that line, but,
26:50
um, I didn't know
26:51
where were you?
26:52
I'm still the
26:53
Where
26:54
Yeah.
26:55
you are?
26:55
A trophy.
26:56
Where?
26:56
Where?
26:57
was that wedding?
26:57
Where
26:58
Well, we didn't have it in June.
26:59
We couldn't get a June date and we ended up in, the end of February and
27:03
it was, in Norwalk, Connecticut, that was a tiny little inn in Silver mine.
27:08
It was actually silver mine in Norwalk and it was the Silver Mine
27:11
Inn, and it was one of the oldest inns in the state of Connecticut.
27:14
And so it was just like 25, 30 of us.
27:17
Family, close friends,
27:18
and a little bit
27:19
Mm-hmm.
27:19
snow and the babbling broke behind us
27:21
the heavy hor d'oeuvres and a few
27:23
Libations?
27:24
right?
27:24
Libations?
27:25
had, libations and one of my, uh, soon to be at the time, more than former
27:30
or at the time, sister-in-laws said, what's the matter with these people?
27:34
Don't they eat?
27:35
It's just hor d'oeuvres and drink.
27:37
It's like, well, I told you.
27:38
She says, she said there was too much white bread there for her.
27:41
So.
27:42
Oh
27:42
gosh.
27:43
But on that note, white cakes, a little white bread, a little white wine, a
27:48
toast of champagne and a happily ever after is what we look for in a wedding.
27:53
And thank you, Sarah, so much for being here as our guest, the Wedding Whisperer.
27:57
If you don't know who she is, we will put a link to her in Int intro,
28:01
well her details in the show notes.
28:03
She has a show as well.
28:04
And, we're thrilled to have
28:06
you, here as our guest.
28:07
Sarah,
28:07
thank you so much.
28:08
you, Sarah.
28:09
And like Sylvia and I always tell you, it's every meal has a
28:12
story and every story is a feast.
28:14
And certainly every wedding feast is more than a feast and
28:17
has lots of stories to tell.
28:19
We'll see you soon and we'll hear you soon.
28:21
And don't forget to like and subscribe.
28:23
Take care.
28:24
Bye-bye.