We asked a handful of seasoned experts to answer our questions in their areas of expertise: entertainment, cuisine and florals. With decades of experience and dozens of satisfied clients, observations from these professionals may inspire your approach. Find out what they’re doing for weddings right now.
Greg Ellis
Greg Ellis is an award-winning DJ and owner of Neckwerk Entertainment, a full-service wedding entertainment company in St. Paul, MN.
Q: What are your most-requested first dance songs?
GE: “Perfect” by Ed Sheeran is a classic. In Minnesota, country love songs are popular. I play a lot of Luke Combs songs like “Beautiful Crazy” and “I Got Away with You” along with George Strait’s “I Cross My Heart” and Morgan Wallen’s “You Make it Easy.”
Q: Do you act as the MC in addition to playing music?
GE: I do MC the event and keep up the pace. I think it’s important to let guests know where they should be and what’s about to happen. For example, as the bride makes her appearance, I build excitement, advise guests to take their seats, introduce the bridal party and get everybody standing and clapping. That way, energy is high when the first dance starts and everyone feels involved.
Q: Do you work with the wedding coordinator?
GE: We work closely to set the mood and make sure we have the timing and music right. A wedding is like a play, there’s the first act, second act and finale. I work with coordinators to confirm the order of events and ensure we’re ready at each step from ceremony to cocktail hour to dinner to dancing.
Lorenzo Di Gravio is the Michelin-starred executive chef at Sofitel Legend Casco Viejo in Panama City, Panama.
Q: Do you recommend a sit-down dinner or buffet for wedding receptions?
LD: A sit-down dinner is the epitome of elegance and always allows us to create beautiful and intricate menu options that are both delightful and beautiful bites; however, buffet stations allow for a wider variety of cuisines and presentations.
Q: What is the most popular passed appetizer?
LD: Tuna tartare will always be the queen of passed hors d´oeuvres, either in small plates or in clever presentations such as with fried plantains or crispy rice. During the cocktail hour, we serve a variety of hors d´oeuvres that represent the happy couple and their favorite cuisines.
Q: What are some suggestions for showcasing food beautifully?
LD: We love vertical gardens with big monster leaves and orchids. They create a rainforest-like experience and work in perfect harmony with our food and beverage displays. An interactive station like a chocolate fountain is always fun! We like to pair chocolate with passion fruit in our tropical climate.
Lorenzo Di Gravio
Madeleine Landry
Based in Austin, Texas, Madeleine Landry specializes in large-scale floral installations for clients like jeweler Kendra Scott.
Q: How do you create a romantic vibe?
ML: For a romantic ambiance, I’ll fill a tent with soft lighting, abundant florals and smilax vines draped from the ceiling. I’ll blend lots of texture, volume and dimension into the arrangements using loose, organic designs in colors that reflect the season: citrus and corals for spring and summer, and in the fall, burnt oranges, copper, gold and burgundy. Winter weddings tend toward white and cream stems with greenery in hues of emerald, moss, jade and chartreuse.
Q: What floral trends are you seeing?
ML: Social media has changed how florals are deployed in weddings. “More is more,” and clients like big volume at their events. We’re seeing more flower walls and photo backdrops intended for social feeds. Style trends include Boho romantic and an English garden look that combines large blooms like peonies, ranunculus, tulips and garden roses.
Q: What’s the secret to a striking bouquet?
ML: Have a few large, focal-point flowers rather than a bunch of smaller blooms that compete for attention. Go for a natural shape that shows off the flowers and has room to breathe rather than something tight. For a beach wedding, tropical flowers like orchids and birds of paradise can withstand the heat.
