The Marquardt Ranch - Texas Hill Country Wedding Venue: 2013

Friday, December 20, 2013

Wednesday, May 29, 2013

Having a Texas Hill Country Spring wedding is amazing for several reasons. One of them being that your guests travel to your wedding venue through fields of color and scenic roads lined with sprays of blues, yellows and reds. As spring begins to come into full bloom, Texas wildflowers lead the way. We are seeing a trend of brides incorporating a fresh-picked wildflower look into their decorations and centerpieces.

We recently hosted a wedding here at The Marquardt Ranch where the bride did just that. Vintage books, antique store globes, and fresh spring flowers in Mason jars with a touch of nautical ribbon came together to create a sweet, Texas Spring wedding.

The weather was perfect and the sun came out just as the bride walked down the aisle! Congratulations Mr. and Mrs. Stephen Hammond!

Monday, May 6, 2013

Gluten Free Menu Options at Your Wedding

A friend of mine has recently been diagnosed with celiac disease, which can also be known as gluten intolerance. Some studies say that celiac disease affects 1 in 133 Americans. Gluten is found in certain grains, such as wheat, barley, and rye.

Don’t let one, two, or a handful of your wedding guests who need to skip on foods that contain gluten stress you out when it comes to your menu decisions. Our in house caterer, Cypress Grille, has several options for our non-gluten eating friends and family.

Below are just a few examples of items that are already on our menu that would be suitable for such guests. Remember, Chefs Tom & Paul are always willing to discuss “off the menu” options!

Appetizers
Quail Skewer: Skewered quail marinated with ancho chile and honey
Campechana: Mexican marinated shrimp cocktail

Shrimp Brochette: Skewered jumbo shrimp with jalapeno & cherry tomato

Salads (without dressing)
Caprese Salad: Sliced beefsteak tomato, sliced mozzarella, and basil
Mixed Field Greens Salad: Tomatoes, cucumbers

Entrees
Baked Chicken Breast: Stuffed with bacon, caramelized onions, and apples served with lemon buerre blanc
Roasted Kona Style Chicken: topped with tropical fruit salsa
Grilled Beef tenderloin: Center cut filet, served with choice of béarnaise or wild mushroom sauce

Grilled Wild Salmon: Fresh caught lightly seasoned and grilled over oak

Sides
Vegetable Medley: Asparagus, zucchini, yellow squash, red onion, assorted bell peppers, and carrots served al dente
Haricot verts: Green beans seasoned with tomato and walnuts

Oven Roasted Potatoes: With rosemary, red onions and olive oil

And of course, don’t forget your wedding cake!

Consider a gluten free option such as cheesecake.

Friday, April 26, 2013

Hot New Wedding Trend?

When we received the newest edition of The Knot magazine (not the Texas edition), I was a little struck by the image on the cover. It wasn't what you typically see....

But then I remember seeing a wedding pro newletter sent out by theknot.com a month ago that read

" Top 10 Wedding Trends in 2013

1. Great Gatsby – The roaring 20’s GLAM theme is making a comeback! Brides are in to confetti, fireworks, casinos, beads, long tapered candles, gold, and slimmer chic. Pairing appetizers with mini cocktails are a glam and chic trend!"

Ah HA! The cover photo makes complete sense now. However I was still skeptical that it was a new trend that we needed to be on the watch for. At a seminar I attended last year hosted by famed floral designer J Schwankie, and he told us something that's stuck with me - The Wedding industry is not a trend setter, we're trend followers. It's very true. We see what's on the runway, in popular culture and mimic it into weddings and party planning. This trend however seems to be right on the heals of pop culture as its just begining to come out in other areas. Shortly after we received the magazine I started seeing this "Great Gatsby" theme everywhere. Most notabily with the new movie coming out with Leonardo DiCaprio.