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Meet SMP Blogger Bride Cambria Grace!

You might recognize Cambria Grace from her ever-popular Instagram feed, but today she’s stepping behind the SMP desk as our newest Blogger Bride-to-be. She’ll be sharing her wedding planning journey – the good, the bad, and the oh-so-pretty – and we’re kicking things off with her stunning engagement. Scroll on to get to know Cambria a wee bit better, and don’t miss the mountaintop gallery from Dylan and Sara.

From The Bride… My fiancé, Ross and I met the first day of our freshman year at Bates College. He won me over with his sense of humor and chutzpah, which lent itself to much witty banter over meals in the dining hall. It didn’t take long for me to realize he is one of a kind, and someone that I wanted to spend endless amounts of time with. Seven years later he asked me to marry him on a family trip to California.

Ross has always known how much I love spending time with my parents. We are a very tight little unit. Last spring, when we were all on vacation, he turned to my parents and asked for their permission to ask me to marry him. They of course said YES! I, still unknowing and utterly oblivious that he was proposing thought it was so sweet of him to involve me in his ‘asking for my hand’. He then turned to me, pulled out my Aunt Grace’s wedding ring, and said ‘want to get old with me’? I am never surprised, but he totally got me. I burst into tears and the rest of the memory is pretty much a black-out –  but I DO know that it was by far the happiest, most wonderful moment of my life.

Ross is the co-founder of Downeast Cider House, and I am a wedding and lifestyle photographer here in Boston. We live and work in Charlestown. Thus, we decided to get married here! We chose a pier in the navy yard, with a view of the city that we love. Keeping the wedding ‘us’ is pretty important and has been a big factor in the planning process. Being in the industry certainly gives me a different perspective on wedding planning, which I’ll be sharing about as a blogger bride here on SMP.

Style Me Pretty has been a part of my career and life for several years now. My first inspiration shoot was with Lauren WellsPollen Floral Design and Kacie Corbelle Makeup Artistry. We worked so hard, had an awesome time together, and were featured on SMP. It was my first time getting published, so I immediately called Ross and shrieked into the phone. Luckily, I still have Lauren, Krissy and Kacie on my side for the wedding day as vendors and friends. Lauren is even taking on matron-of-honor duties, as well as styling the entire event. The impressive creative community in Boston has certainly become a big part of my life, personally and professionally, and I’m excited to see and share my wedding planning adventures with you!

Photography: Dylan And Sara Photography | Floral Design: Hilary Horvath | Venue: Saddle Mountain

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Top 12 Questions to Ask Your Caterer

Hands down, one of my absolute favorite parts of planning my wedding has been working with our on-site caterer to select our menu, cocktails and do the tasting. But I also realized just how important it is to be on the same page as your caterer—from the style of service you choose to where your food is sourced. So we’ve partnered up with one of the greats in the industry, Paula LeDuc Fine Catering (who’ve been whipping up gorgeous bites for years) to round up some of the key questions you should be asking.


It is possible for event rentals to be provided by the caterer, the planner or even the client; however we recommend that the caterers contract and manage the event rentals. This is especially helpful for a variety of reasons. We at Paula LeDuc Fine Catering offer, as part of our management, the service that we meet the rental provider, direct load in and count in all rental equipment as well as inventory these items at the end of the event. This reduces/eliminates the question of loss and breakage; ultimately saving you money. In managing this order from the beginning, your caterer is able to make sure that they have everything that they need for service to be successful.


Style of service refers to the overall flow of the culinary portion of the event. Are guests sitting with served plates, is it family style service or is it a roaming food station event. Knowing this information and talking through what that means affects staffing, equipment and cost to the client. An understanding of the client’s goals for the event helps to steer this decision. Do you want to imbibe a familial atmosphere? Then maybe family style is for you. Do you want your guests up and mingling because they have been traveling all day or maybe you want different groups to have a chance to meet each other? Then a food station event might be just the thing.


Understanding whether your caterer provides alcohol is important to your planning process. If your caterer does have a license, it streamlines the planning and creative process to offer a beautiful food and beverage event that is fully cohesive. Having a trained bartender is extremely important, not only for your guest experience but also for licensing issues. Corkage can vary widely based on wedding location, if the caterer is providing liquor and you are providing the wine, etc. At Paula LeDuc we offer our dinner wines on consumption which is often a cost savings since many clients would need to purchase the wine that they may not fully consume.


Knowing a client’s price range is so helpful and really is imperative to creating an accurate proposal. At Paula LeDuc Fine Catering, since we do customize every proposal, we have the ability to tailor the menu and equipment and even staffing ratios to fit a client’s budget. For example, creating a menu that features a delicious roasted game hen as opposed to a filet of beef can have a great affect on overall cost – but is a delicious and very San Francisco option for dinner. Looking closely at things like chair styles, flatware and glassware styles also can help have some control over cost. And while we always want to staff an event comfortably for the ultimate in 5 star service, depending on the layout of the venue (how close the kitchen is, etc) and the seating specifics (are we seating for 8 or 10) there can be some ability to adjust staff for cost savings.


Every caterer should be operating under a license and out of a health inspected and certified kitchen. However, some caterers also have liquor licenses and that is an important question to ask. Selecting a caterer with a liquor license helps you to streamline your preparations and enables the food and beverage to be in perfect harmony for your event.


A tasting is the perfect opportunity for a couple to test drive their wedding menu. We recommend doing this once you have selected your caterer (based on reputation, recommendation of your planner, etc), narrowed down your menu and within the same season of your wedding when possible. The purpose of the tasting is to decide between items that you aren’t sure between and to, where necessary, taste items for palate adjustment (a bit less spice; we love the fresh herbs, can we have more?, etc.) If there is an item that you have tasted before or just know that you want it as is – don’t taste it. Instead, focus on the decisions that you are trying to make to solidify your menu. It isn’t a good idea for the tasting to have so many items that everyone walks out too full and overwhelmed to make decisions or even remember one item from the next. Also – don’t forget about the beverages! At Paula LeDuc Fine Catering our Sommelier sees the tasting as the perfect opportunity to finalize wine pairings for the dinner, and our mixologist loves to shake up those featured cocktails. Be selective but thorough in working with your caterer to select your tasting menu and it will be a successful rehearsal for your event.


The flow of your service is an important discussion point. May service continue quietly during toasts or a presentation or no? This will affect the length of dinner service. Also, important aspects such as toasts can often be shifted 5 minutes here or there. But a seafood entrée will suffer if it sits 5 minutes. Have a plan, discuss your plan with your caterer and then be flexible.


This is an important question to ask. Not all caterers provide staff or if they do, the staff is subcontracted from a staffing agency. While there are pros and cons to each, we at Paula LeDuc Fine Catering do provide our own staff and feel that the training and certification of this staff is part of our brand and part of your experience. Your guest may not come in contact with our chef or our sommelier, but will most definitely interact with the staff throughout your event. It is important that the interaction and experience is consistent with our brand and with the goals for your event.


Gratuity is such a personal discussion and should be based on your ability to add this cost, your overall feeling about your experience, etc.


Paula LeDuc Fine Catering sources seasonally, locally and sustainably. The company has long been convinced that the best tasting and most nutritional food is organically grown and harvested in ways that are ecologically sound. With this understanding, we began cultivating an organic garden in the center of the Napa Valley to produce seasonal fruits, vegetables and herbs for our dishes. How your caterer sources should be a part of every food discussion and part of your decision in selecting your caterer. However, remember that geography, cost and availability can affect this. We are fortunate to be located in the Bay Area which has long growing seasons and a wide variety of local culinary options, but every region has reasons to shine.


Additional fees can occur when venue challenges arise, special requests (which we love!) necessitate additional work hours/coordination/shipping fees etc. However, at Paula LeDuc Fine Catering it is important to us that your proposal as closely reflects your actual cost as possible. We enjoy having a phone call or even a personal meeting with every client so that we can ask these questions, determine your food, beverage, aesthetic and budgetary goals and then build your proposal based on your answers. We do not provide immediate and cookie-cutter proposals as this is a disservice to our clients in the long run. We enjoy that personal touch and look forward to it as part of the planning process.


This is an important question as it varies widely by caterer and hotel banquet department. As a full service caterer, Paula LeDuc has a full-time Pastry Chef and Pastry Department, continuously developing and creating innovative and delicious dessert options. We do not specialize in wedding cakes and realize that this is a niche in the pastry world already filled with incredible talent. We are happy to coordinate, manage or recommend someone to craft your ideal wedding cake. We do not charge a cake cutting fee — our staff is working hard to make your event perfect and are happy to cut your wedding cake for you!

Catering Expertise Provided By: Paula LeDuc Fine Catering

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Spring Santa Barbara Wedding at Villa Sevillano Part II

The only thing more stunning than Part I of this Santa Barbara dreamfest is probably the reception that followed. Set beneath a billowing canopy and twinkling chandeliers are long, floral-covered tables designed by Renny And Reed and Jenna Lam Events that take springtime romance to a whole new level. The wildly talented Jose Villa documented each moment behind the camera, and Cana Family captured the film to tie it all together. And just in case you missed it, see the Welcome Party and Rehearsal Dinner that preceded this truly perfect day.


From Jenna Lam Events  After cocktails, guests moved down to the property’s polo field where they found the custom open-air structure we built for dinner. There, under a billowing, gauzy fabric canopy, Renny & Reed, had decked each table with arrangements of lush peonies, blush garden roses, and clematis . The tables glimmered with rose gold accents. The light of the full moon shined down, casting the perfect glow for an intimate wedding dinner. Afterwards, guests were invited into the dance tent for Joanne & Alex’s first dance, a beautifully choreographed routine to Christina Perri’s “A Thousand Years” performed by Impulse, accompanied by a 10-piece string section. Drinks flowed from the custom boxwood bar built by Renny & Reed until it was time to bid the couple adieu. Joanne & Alex departed in a vintage Rolls Royce for the after-party at a local club that we transformed into a Moroccan lounge, complete with belly dancers and hooka lounge.

Photography: Jose Villa Photography | Videography: Cana Family | Wedding Dress: Vera Wang | Cake:Perfect Endings | Ceremony Venue: Villa Sevillano | Reception Venue: Villa Sevillano | Brides Shoes:Gucci | Engagement Ring: Vartans Fine Jewelry | Catering: Paula LeDuc Fine Catering | Hair & Makeup:TEAM Hair And Makeup | Calligraphy: Pilgrim’s Quill | Lighting: DPS | Band: Impulse – Westcoast Music| Grooms Attire: Brioni | Grooms Shoes: Anthony C Leverley | Groomsmens Suits: Hugo Boss | After-Party: EOS | Draping & Rentals: Revelry Event Designers | Event Design & Florals: Renny And Reed | Event Planner & Design: Jenna Lam Events | Flower Girl Dresses: Watters | Getaway Car: Classy Chassis Rentals | Grooms Accessories: Cartier Cufflinks | Rentals: Town And Country | Save The Date & Invitations: A Day In May Design | Tenting: Classic Party Rentals | Veil/ Headpiece: Vera Wang | Welcome Gifts, Signage & Day-Of Printed Materials: PS Paper

These Vendors are members of our Little Black Book.
For membership information, click here
These Featured Designers are members of our Look Book.
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Spring Santa Barbara Wedding at Villa Sevillano Part I

You know our love affair with Jose Villa goes WAY back to the beginnings of this little ol’ blog, but this wedding is yet another reminder why we hopelessly adore the man behind the lens. It’s fairytale romance set at Villa Sevillano (hello, dream Vera Wang gown!) and chock-full of amazing vendors like Paula LeDucA Day In May DesignTEAM Hair And MakeupJenna Lam EventsRenny And ReedCana Family and so many more who made it all happen. It’s too much pretty to contain in one single post, but in case you can’t wait for Part II we’ve got it all sitting right here.


From Jenna Lam Events  On a warm May evening, in the gardens of Villa Sevillano, Joanne and Alex exchanged I dos. The couple’s 2 daughters, Penelope and Georgia, were amongst the 7 flower girls. The processional included “Georgia on my Mind” and “Penny Lane” as an ode to each daughter. After the ceremony, guests mingled in the garden for cocktails and hors d’oeuvres. Paula Le Duc Fine Catering served some of the couple’s favorites: short rib beggars purses, halibut tartar, peking duck mini tacos and hand-rolled pizzas, grilled to order. Perfection!

Photography: Jose Villa Photography | Videography: Cana Family | Wedding Dress: Vera Wang | Cake: Perfect Endings | Ceremony Venue: Villa Sevillano | Reception Venue: Villa Sevillano | Brides Shoes: Gucci | Engagement Ring: Vartans Fine Jewelry | Catering: Paula LeDuc Fine Catering | Hair & Makeup: TEAM Hair And Makeup | Calligraphy: Pilgrim's Quill | Lighting: DPS | Band: Impulse - Westcoast Music | Grooms Attire: Brioni | Grooms Shoes: Anthony C Leverley | Groomsmens Suits: Hugo Boss | After-Party: EOS | Draping & Rentals: Revelry Event Designers | Event Design & Florals: Renny And Reed | Event Planner & Design: Jenna Lam Events | Flower Girl Dresses: Watters | Getaway Car: Classy Chassis Rentals | Grooms Accessories: Cartier Cufflinks | Rentals: Town And Country | Save The Date & Invitations: A Day In May Design | Tenting: Classic Party Rentals | Veil/ Headpiece: Vera Wang | Welcome Gifts, Signage & Day-Of Printed Materials: PS Paper

These Vendors are members of our Little Black Book.
For membership information, click here
These Featured Designers are members of our Look Book.
For membership information, click here