Getting married doesn`t have to break the bank

WEDDING
FOSTORIA REVIEW TIMES, TUESDAY, OCTOBER 16, 2012
A5
Getting married doesn’t have to break the bank
Ways to save
money, from the
flowers to the
honeymoon
By SARA ARTHURS
STAFF WRITER
Getting married on a budget
doesn’t mean sacrificing quality,
and when it comes to your honeymoon, there are many affordable
options out there.
Terry Emerine helped plan her
daughter’s wedding in May. Emerine, who works at Fostoria’s Great
Scot, purchased much of the food
for the reception herself — some
from her employer. The reception
featured shredded chicken sandwiches, ham, fruit and other side
dishes. Emerine had a Fostoria
baker create her cake and she and
her husband bought the beverages.
Emerine and her family also
looked for inexpensive decorations. She said if you start planning early, scouting discount
stores and dollar stores, you can
stockpile decorations to match
whatever season the wedding is
scheduled for.
“You can have a really inexpensive wedding and it can look really,
really gorgeous,” she said.
Sometimes, couples will take
glassware or other used items
from their weddings to secondhand stores. Emerine’s daughter
used her own wineglasses at the
tables at the wedding and the
family decorated the tables with
ribbon. Emerine made her daughter’s bouquets.
But florists also offer options
for a variety of price ranges.
“No matter what the cost is, I
think almost every bride is on a
budget of some sort,” said Browning Payne, owner of Payne Brothers Florist in Fostoria.
Payne said he offers flowers for
different price ranges. Orchids or
lilies or roses are more expensive
than carnations or daisies, but
it’s also possible to pick a smaller
quantity of a more expensive
flower. For example, a bride might
carry a few roses and have each
bridesmaid carry a single rose,
Payne said.
The florist said there are three
main types of bouquet: a loose
bouquet or garden look, a nosegay created with a round bouquet
holder, and a cascade, which trails
down in front.
“Traditionally the cascades
are the most expensive and that’s
more labor-intensive,” Payne said.
Loose bouquets are less expensive and nosegays are in between,
he said.
When it comes to the groom’s
boutonniere, choosing a less
expensive flower such as a carnation may save money, Payne said.
He said traditionally a wedding
party has a bouquet for the bride,
for the maid of honor and bridesmaids, boutonnieres for the groom
and groomsmen and flowers for
the parents and grandparents of
the bride and groom, as well as
often altar flowers, reception flowers and cake flowers. So there are
many decisions to be made that
may affect the cost of the flowers.
The blog The Simple Dollar
covered planning for a “Frugal,
Not Cheap” wedding in 2008.
Among the tips? Ask friends for
help with the wedding rather than
wedding gifts, make your own
invitations and “patiently shop”
for decorations at craft stores.
Another blogger, Money
Saving Mom, covered similar turf
in 2010. The guest blogger printed
her own invitations, had one wedding cake surrounded by lots of
cupcakes and elected to go without a centerpiece at each table but
have place mats with a crossword
puzzle of clues related to the bride
and groom.
Then after the wedding,
of course, comes the honeymoon. If you’re trying to save
money, why not stay in state?
Ohio has several attractions that
would serve as ideal honeymoon
destinations, according to the
Ohio Office of Tourism and infor-
Photo provided
ONE IN-STATE honeymoon possibility is The Villas at Gervasi Vineyard in Canton. Here, honeymoon couples can stay in one of two level
luxury king suites, adorned with a dozen roses and given a Salute wine gift box set and decadent chocolates. The package also includes a
$100 gift card for the bistro. Cost is $570 for a one-night weekday stay or $975 for a two-night weekend stay and reservations can be made
at www.gervasivineyard.com.
mation submitted by the office’s
public relations manager, Tamara
K. Brown.
One possible location to
stay in Hocking Hills would be
at Glenlaurel Inn & Cottages,
which offers a honeymoon package including three nights’ stay,
a candlelit dinner each night,
gourmet breakfast each morning,
a dozen red roses, couples massage and a “sweetheart package”
of two stained glass champagne
flutes, sparkling cider, chocolates
on a keepsake place and a red rose.
The region offers the chance to
explore the Camusfearna Gorge
with its waterfalls, wildflowers,
mature hemlocks and lofty rock
cliffs. Prices range from $1,276
to $1,776. For booking, call 800809-7378.
Other Hocking Hills accommodations include the Inn at Cedar
Falls and Ravenwood Castle.
Another honeymoon possibility is The Villas at Gervasi
Vineyard in Canton. Here, honeymoon couples can stay in one
of two level luxury king suites,
adorned with a dozen roses and
given a Salute wine gift box set
and decadent chocolates. The
package also includes a $100 gift
card for the bistro. Cost is $570 for
a one-night weekday stay or $975
for a two-night weekend stay and
reservations can be made at www.
gervasivineyard.com.
Then there is Amish country.
Garden Gate Get-A-Way Bed &
Breakfast offers a romantic getaway. Couples can receive couples
massage and special occasion
packages. More information is at
http://www.garden-gate.com/
Cottages-at-Garden-Gate.html.
A honeymoon package in
Wooster costs just $159. It
includes a one-night stay at The
Market Street Inn where guests
will be greeted with a bottle of
champagne and a fruit and cheese
platter. The package includes a
private gourmet breakfast served
in your guest room and a $75 gift
certificate for dinner at The South
Market Bistro (www.southmarketbistro.com). Additional nights
are $90 per night, and two tickets
for an Ohio Light Opera performance (June through August) can
be added for $84. Call 330-2624085 to make reservations.
Save on bouquets with flowers made of recycled stuff
More brides turn
to plastics to
get their dream
wedding items
By SARAH WOLFE
ASSOCIATED PRESS
Glynis Abapo knew just what
she wanted her dream wedding
cake to be: simple. Three or four
tiers. A rich, white confection with
white peonies and peony petals
cascading down the middle.
The problem? The handmade
sugar flowers cost a fortune.
Abapo found her answer in
plastic flowers — specifically,
the quirky yet elegant creations
crafted by Tennessee artist Lauren
Karnitz from materials that most
people throw away: milk jugs,
detergent bottles, straws, wires,
medicine bottles, even sucker
wrappers.
The flowers were relatively
affordable, says Abapo, 31, of
Atlanta. And eco-friendly.
“And it was just beautiful and
just what I wanted,” she says.
Karnitz, a 42-year-old oil
painter, has been crafting roses,
peonies, magnolias, sunflowers
and other hybrid creations out
of recycled materials for nearly
two years. She stumbled into the
wedding flower business as an
experiment, but since working
with Abapo, Karnitz has filled
orders for cake flowers, bouquets,
corsages and boutonnieres from
about a dozen brides.
“‘Can I have that?’ is now my
signature phrase,” Karnitz says,
laughing. “Meaning, can I have
that peculiar piece of plastic you
are about to toss?”
Most of her clients are eco-conscious brides who like the idea of
reusing materials for their flowers.
Other green-minded brides are
making or buying alternative flowers made from fabric, paper, even
old brooches. Martha Stewart
magazine has a tutorial on making
paper flowers, while websites
like The Blue Petyl offer dozens
of combinations of brooches, buttons, pearls and more, from about
$100 to $500.
Bridal designer Princess Lasertron sells a felted flower kit for
weddings & special events
bridal bouquets for $140.
copper wire are transformed into
Traditional wedding flowers stamens, pistils and stems.
— everything from table center“The blooms are all built petal
pie c e s t o
by p et a l ,
the bride’s
working in
Green-minded brides
bouquet —
the round,
typically
so all sides
are making or buying
run $2,000
are considto $2,500 —
ered,” Karalternative flowers made
8 percent to
nitz says.
from fabric, paper, even old
10 percent
“Each petal
of the averprovides a
brooches. Martha Stewart
age $25,000
surface for
magazine has a tutorial
a f f a i r,
the next,
according
and so on
on making paper flowers,
to The Knot.
and so on.”
Like any
Her colwhile websites like The
other wedlection of
Blue Petyl offer dozens of
ding florist,
recycled
Karnitz
r e f u s e
combinations of brooches,
consults
comes from
buttons, pearls and more,
with brides
friends,
beforehand
f a m i l y
from about $100 to $500.
to get a feel
a nd even
for their
complete
wedding
strangers
theme and size, and what they familiar with her craft.
want.
“It’s funny. Every time I go
Then she gets to work at her somewhere I get handed bags of
home in Knoxville using a trove of things,” Karnitz says. “Like gardiscarded junk. Slices of laundry bage bags of milk jugs or, here’s
detergent bottles become petals. some little wires and stuff.”
Ribbon, electrical conduit and
It takes up to two hours to
make one corsage or boutonniere,
depending on the difficulty. Providing flowers for a cake can take
anywhere from 20 to 30 hours.
Costs vary. Boutonnieres and
corsages average $45 each, while
cake flowers run anywhere from
$150 to $450 per cake depending
on cake size and design complexity.
Karnitz doesn’t dye or paint
her flowers but keeps the colors
of the recycled materials. Many of
her designs burst with color, like
bright yellow peony cake flowers
made from cream and yellow milk
jugs, or an azure blue corsage constructed with blue twist ties and
accented by a tiny yellow bumble
bee.
“This is plastic as in, ‘Aha,
that’s plastic!’, as opposed to looking like plastics or recycled art,”
Karnitz says.
For fall weddings, she incorporates an earthier, more neutral
palate for creations like “pencil
bloom” boutonnieres, small round
blooms made from pencil shavings and tiny cut-up black straws
anchored by a swirl of red plastic
from bottles in the middle.
Her Double Beige Bloom bou-
tonniere — two small blossoms
of light brown crinkled ribbon,
straws and plastic bottle shreds
— is tied together with a sheer,
brown, taffeta ribbon.
“I know anyone can create
flowers from plastic materials,
but Lauren’s come from very good
quality,” Abapo says. “They’re
very unique and can catch anyone’s attention.”
One of the best things about
recycled wedding flowers, according to Karnitz, is that they last
much longer than real flowers
and can be displayed for years
afterward.
“You can have them forever,”
she says, “this memento of your
special day.”
Online:
www.laurenkarnitz.com
www.theknot.com
ht t p ://w w w.m a r t h a st e wa r t.com/274777/paper-f lowers#/241880
http://www.bluepetyl.com/
http://www.princesslasertron.
com
Customized
Wedding Cakes
Call for Consultation 567-301-2203
BuggyWhipCakes.com
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1690 N. Countyline St. • Fostoria, OH
419-436-3600 • 877-284-3600
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Bridal Bouquets • Bridesmaid
Bouquets • Wristlets & Corsages •
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& Accessories • Centerpieces •
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204 N. Warpole St., Upper Sandusky, Ohio
419-294-3088
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A6
WEDDING
FOSTORIA REVIEW TIMES, TUESDAY, OCTOBER 16, 2012
The perfect shoe
Footwear should
be part of
complementary
vibe
METRO IMAGES
MANY COUPLES are interested in food issues on some level, from dabblers to those serious about sourcing the entire meal from small
farms within a 100-mile radius, donating leftovers, recycling wine corks and the like.
More seeking local food
menus, on-farm weddings
Couples paying
more attention to
where their meals
come from
By COLLEEN NEWVINE
TEBEAU
ASSOCIATED PRESS
Robert Pollock started hosting
weddings at his Buttermilk Falls
Inn and Spa as a fluke. He bought
a 1764 house on about 100 acres in
the Hudson Valley, north of New
York City, and one of the guys he
hired to do work on the property
needed a place for a wedding, so
Pollock agreed.
“Of course it poured rain but
we got through it,” he recalled.
Pollock accidentally became
part of a trend — couples planning
weddings with locally sourced
menus and taking place at farms.
In Chicago, Paul Larson is a
farm-to-table chef in the truest
sense; he’s both executive chef at
Blue Plate caterers and owner of a
farm in Cassopolis, Mich., where
he grows microgreens and heirloom tomatoes.
“When I moved out to Michigan, they all laughed at me because
I was a city boy wanting to be a
farmer,” Larson said. Now, with
the growing popularity of locavore
dining, he finds it an advantage to
offer catering clients produce he’s
grown, or the meat and dairy of
his neighbors.
Because wedding clients tend
to book far in advance, Larson can
order seeds and grow an item to
order. He grew butternut squash
and leeks specifically for one menu
last year, for example.
Larson estimates that most of
the couples booking Blue Plate for
weddings are interested in food
issues on some level, from dabblers
to those serious about sourcing
the entire meal from small farms
within a 100-mile radius, donating
leftovers, recycling wine corks and
the like.
Blue Plate tries to accommodate couples wherever they are
on that spectrum, Larson said.
That means communicating
clearly about a couple’s priorities
and about what’s in season, and
accepting the need to adapt if a
particular item comes in early or
late.
Jane Eckert, who consults
with farms on tourism as owner
of Eckert AgriMarketing, in St.
Louis, Mo., has seen an increase
in farms wanting to host weddings
but says “it’s the brides who are
driving it.”
“Brides are looking for unique
destinations and farmers are looking for ways to supplement their
income,” she said.
Weddings are still a niche
business for farms, Eckert said;
pumpkin patches, hay rides, apple
picking and corn mazes are more
popular.
But once a farmer has invested
in the infrastructure to make visitors comfortable, such as putting
in bathrooms and a big parking
lot, weddings can be a logical next
step.
“This appeals to the next generation (of farmers) that’s coming
in. They have an opportunity to
build a new business on the farm,”
Eckert said. “It takes the right
personality,” she added, since
hosting weddings means working with sometimes-demanding
brides, working into the night,
and dealing with the commotion
of big parties.
Other examples of the locavore
wedding trend around the United
States include the Jefferson Hotel
in Richmond, Va., which uses local
Rappahannock oysters, Manakintowne Farms lettuces, Dave
and Dee’s locally grown oyster
mushrooms; and produce from
the hotel’s own garden on wedding menus. The hotel recently
installed beehives on its roof and
plans to harvest the honey next
spring.
Grande Lakes Orlando resort
in Florida is preparing to open
an outdoor farm and event space
called Whisper Creek Farm with
7,000 square feet of fruit and vegetable gardens on the 500-acre
Grande Lakes estate, which also
includes The Ritz-Carlton and JW
Marriott hotels. Wedding guests
will be encouraged to peruse the
garden, and even pick and taste.
Mary Ellen Murphy, owner of
Off the Beaten Path Weddings, in
Napa, Calif., has been a wedding
planner for about two decades.
Although northern California has
long been a food-focused place, she
said, she sees couples increasingly
interested in making good food a
focus of their celebrations.
Farms appeal to couples getting married, she thinks, because
so many people work indoors and
are nature-deprived; it reconnects
them to the earth.
“Seeing elegance out in the
middle of nature brings back some
fond memory of childhood and
how good it felt to run around,”
Murphy said. “People want to
bottle that feeling and give that
to their guests.”
She recently helped her publicist, Elana Free, plan her wedding,
with a farm-like vibe that drew on
Free’s childhood memories of visiting her grandparents’ ranch. “We
would pick mulberries for hours
during the summer from which
my grandma would make delicious
jam and pie. We gathered persimmons and walnuts, eggs from the
chickens, pulled carrots from the
garden, milked the goats, and even
went scouting for arrowheads,”
Free recalled.
Free said her wedding menu
featured local peaches and watermelon agua fresca at the welcome
table; locally sourced chicken
419-448-7699
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METRO IMAGES
AFTER THE ENGAGEMENT,
first consider the venue, then
the dress — then the shoes and
other accessories, experts say.
Collectively, they should have a
complementary vibe.
He sees as much variety in
wedding-shoe styles as he does
on the street: Women want sandals, stilettos, platforms and lace
booties, but the traditional pump
is the most popular.
Shoes often spend most of the
big day covered by the gown’s
hemline, but they can be a glimpse
of the bride’s personality. The
moment the shoes will probably
get the most attention is right
before she kicks them off to dance,
says Acra with a laugh.
Crafting a head-to-toe mood is
a delicate balancing act between
modernity and timelessness, she
explains. Now, the shoe? That’s a
place to have a little fun.
“If I have a bride in the showroom, I might say, ‘Why not an
orange shoe?’” Acra says. “It’s fun
to have something different. I love
playing with shoes. I really prefer
colored shoes or something with
bling or fun.”
Metallics are a good middle-ofthe-road option, as is blush pink,
and even black is doable, especially if you add a black ribbon
sash around the waist of the dress.
“I do think more out-of-the-box
choices will be revisited and worn
again,” says Brides’ Dukes.
BANKquet Hall
125 S. Main St. Fostoria, Ohio
ANNOUNCEMENT POLICY
The Review Times is happy to
share the news of engagements
and weddings. All engagement
announcements must be submitted to the newspaper 30 days or
more before the wedding date to
be considered for publication.
on the family-style, build-yourown-tacos dinner menu; locally
roasted coffee at an espresso bar;
local wine; and a dessert bar with
family favorites made by relatives.
Buttermilk Falls, in Milton,
N.Y., typically hosts about 10 weddings a year, getting some menu
items from its nearby Millstone
Farm — 10 acres of organic herbs,
vegetables and fruits — and its
restaurant, Henry’s Farm to Table.
Chad Greer, who recently
joined as chef, gears large-scale
recipes to what’s in season. At
the tail end of tomato season, for
instance, he liked making panzanella salad with the resort’s own
bread and basil. He is lobbying for
an Argentinian barbecue so he can
do whole local pigs.
Pollock said a wedding on the
property is low key and natural.
“This is not a heels place,” he
said. “I tell people, don’t wear
your Jimmy Choos, wear your
Merrills.”
If you are considering a farm
wedding, some tips from experts:
— Keep the food fun and familiar. You can accommodate less
adventurous diners (and vegetarians) with a baked potato bar, for
example.
— Plan for the season but stay
flexible. If you want peaches and
tomatoes on a locavore menu, that
probably means July, not February.
But weather conditions the year
of your wedding could speed up,
slow down or wipe out a particular
crop.
— Prepare for outdoor conditions. Have extra wraps for cool
evenings, and cheap sunglasses.
— Have a bad-weather contingency plan. If you’re outside, have
a backup like a tent, and if you’re
in a barn or other farm building,
don’t assume there’s heat or air
conditioning.
— Remember that guests
might think of a wedding as
dressy. Either spell out a casual
dress code, or think about how
you’ll keep high heels and fancy
dresses clean.
Photos must be clear and in
focus and may be color or black
and white. The Review Times
reserves the right to reject photos
that will not reproduce well.
Available for your wedding
reception, bridal shower, or
any special occasion.
Seating for up to 100 guests
See our website at:
www.bankquethall.com
or call: 419-894-6393
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z Grand Staircase & Balcony
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151 S. Washington St.
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NEW YORK (AP) — No
offense to Cinderella, but she sort
of had it backwards. The shoe
should be at the end of the to-do
list for a wedding fairy tale.
After the engagement, first
consider the venue, then the dress
— then the shoes and other accessories, experts say. Collectively,
they should have a complementary
vibe.
“It’s all a picture that comes
together,” says gown designer
Reem Acra.
No flip-flops for a formal setting and dress, and satin pumps
would be silly on the beach.
Tanya Dukes, accessories
editor at Brides magazine, suggests these practical questions:
—How high for the heel?
Think of the proportions of the
dress, how tall you’ll stand and if
you are used to wearing heels at
all, she says.
—Is the wedding outside? A
lawn wedding, for example, could
be trouble for a spiky heel. A
wedge would fare better.
—How formal is the occasion?
Fabric matters here. “Satin is the
traditional choice, and it’s a safe
bet,” Dukes says.
And then there’s deciding
whether you ever want to wear
the shoes again.
“Most women don’t wear their
bridal shoes again not because
they’re not wearable, but because
they’re a memento,” says footwear
designer Stuart Weitzman, who
got his start in business in bridal
more than 25 years ago. “I make
every bridal shoe in dyeable satin,
so you could wear them again, but
you’d lose the memento, and then
you’d wear those dyed shoes once
and ruin those ‘bridal shoes.’ Most
women never throw them out.”
Weitzman says his success
in this market is due partly to
an observation by Judith Leiber,
founder of the famous beaded bag
collection, who noted an “ugly
bluish tone” to most wedding
shoes. He created a pair out of
Swiss lace, won a design award
for them and the rest is history.
we offer:
Seating for 40-400We will set the hall up to fit your
needsWe can cover tables (paper or cloth) for a minimal
chargeKitchen area available
www.stacysplacefostoria.com
419-435-6118
625 Plaza Dr.
Fostoria
Sunday, November 4, 2012 • 1pm - 4pm
WEDDING
FOSTORIA REVIEW TIMES, SATURDAY, OCTOBER 20, 2012
A5
Not all registries are routine
Going beyond
silverware,
dishes and
bath towels
J&J
Limo, LLC
For All Occasions
For Rates and
Reservations Call
419-422-6871
1-800-589-8274
24 Hour Answering
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By SARA ARTHURS
STAFF WRITER
BANKquet Hall
Already have enough silverware, saucepans and soup
tureens? There are other options
for wedding registries.
And if you’re the one giving
the gift, there are options for wedding presents other than the traditional, from massage to crystal
picture frames to charitable donations.
Some couples choose to have a
charity gift registry for their wedding. The I Do Foundation, whose
mission is to help couples find
ways to give, has found that charity gift registries are “definitely
much more popular now” than
when the foundation launched in
2002, said Julia Hughes, marketing and program manager for the
I Do Foundation. The foundation
is part of Just Give and is based in
San Francisco.
“Most couples choose charities
that have significance for them
personally,” Hughes said.
The foundation’s database has
1.8 million charities, so couples
could choose any registered nonprofit organization in the United
States.
Sometimes the reason a couple
chooses a charity registry is that a
cause is particularly “close to their
hearts.” Other times, it’s a realization that “they don’t need more
things.” Or a couple realizes that
they are spending a lot of money
on a wedding and wants to find
a way to give back, Hughes said.
The I Do Foundation’s website
allows couples to set up charity
registries in much the same way
as they’d set up a gift registry,
and the couple can then pick what
charities they’d like to donate to
and can communicate that information to their guests. The guests
can then come to the I Do Foundation website to make donations to
one or all of the charities.
125 S. Main St. Fostoria, Ohio
Available for your wedding
reception, bridal shower, or
any special occasion.
Seating for up to 100 guests
See our website at:
www.bankquethall.com
or call: 419-894-6393
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TUXEDO JUNCTION”
DARE
TO
COMPARE
SARA ARTHURS / for the Review Times
JO FAETH, owner of Fostoria Art and Frame, 200 S. Main St., is pictured with frames at her store.
Hughes said Just Give, of which
the I Do Foundation is a part, has
many tools and resources for nonprofit organizations. They hear
good feedback from nonprofits on
the donations, she said.
Hughes said many people are
getting married later in life, and
there are more second marriages
or marriages where the couple is
already living together. In the past,
it used to be that a gift registry
was designed to help the couple
build their home, but now that
isn’t needed as much, she said.
And, she said, “Why not make
a difference in the lives of others
in this special day in your life?”
Different causes may mean a
lot to different people but “any
charity out there can use the help,”
she said.
The I Do Foundation also offers
the opportunity to make charitable
donations as wedding favors or to
give thank-you gifts to attendants
in the form of charity gift cards.
The I Do Foundation reports
that more than 10 percent of all
engaged couples visit the website
each year. In the past 10 years,
more than 44,000 couples have
sent nearly $6 million to charity.
The average I Do wedding donation for charity is about $420.
The five charities receiving the
most donations in the past nine
years include: Doctors Without
Borders, Susan G Komen Breast
Cancer Foundation, American
Cancer Society, Habitat for
Humanity and the American Red
Cross.
Another possibility for a gift
you can buy locally is a salon gift
certificate. Andrea Fuller, licensed
massage therapist at Au Soleil, 109
S. Main St., said they frequently
sell gift cards for bridal showers,
which allows the bride to use it
between the shower and the wedding. The salon offers massage
for both men and women, as well
as manicures, pedicures, shellac,
See ROUTINE, Page A11
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TUXEDO
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162 S. Washington St.
Tiffin, Ohio 44883
419-448-8880
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CAKES
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WEDDING CAKES
by:
Brady’s Delicate Creations
Fostoria
419-435-7831
[email protected]
Patricia Brady
(2mi south of Fostoria on 23)
2460 S. SR 231 • Tiffin
www.tiffincamdenfalls.com • www.facebook.com/CamdenFalls
•
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•
•
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No Minimum $ amount
$1.50 off any standard buffet for Friday Booking for Wedding Reception
$1.50 off any standard buffet for booking January, February, March 2013 and 2014
Sunday W/R 1/2 off Room Rental (Excludes holiday weekend)
Book ahead by one month your 5th hour of reception and receive $50 off the $200 over-time fee
(Excludes if in an existing promo period)
Remember at Camden Falls “It’s Your Day!”
Reception Hall Rental
Customized
Wedding Cakes
Call for Consultation 567-301-2203
BuggyWhipCakes.com
Community Civic Center
we offer:
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needsWe can cover tables (paper or cloth) for a minimal
Where wonderful memories begin!
Since 1985
z Grand Staircase & Balcony
z Elegant Crystal Chandeliers
z Affordable Prices
z In-House Catering / Fine Dining
z Accommodates 50-375 Guests
z 400 parking spaces within 1 block
419.447.1150
419.447.1150
151 S. Washington St.
Downtown Tiffin
chargeKitchen area available
www.stacysplacefostoria.com
625 Plaza Dr.
Fostoria
419-435-6118
weddings & special events
We Cater To
Your Day
CATERING FOR
ANY OCCASION
Sunday, November 4, 2012 • 1pm - 4pm
Let your Guest be our Guest!
Reserve a block of rooms...
Ten rooms booked receive the use of meeting room for up
to 25 people to open gifts with family and friends.
www.special-occasion-catering.com
Commercial and Industrial Banquets - Holiday
Weddings - Graduations - Retirements Parties - Birthdays - Much More
No Group Too Small or Too Large
We help make your celebration a special occasion
SPECIAL OCCASIONS CATERING
People Who Care
204 N. Warpole St., Upper Sandusky, Ohio
419-294-3088
Shari Dunn
[email protected]
Fostoria Inn & Suites
1690 N. Countyline St. • Fostoria, OH
419-436-3600 • 877-284-3600
Reception Hall
On Site & Off Site Catering
Seating for 300 Guests
Parking Garage Packages Available
A Toast To You!
Champagne • Wine • Beer
Gift Baskets
Let us work with you to ensure
your wedding celebration is a
fantastic occasion.
Reserve “Uncorked” for
your Bridal Shower
or Brunch!
Fresh floral styles to
complement you and
your wedding.
Bridal Bouquets • Bridesmaid
Bouquets • Wristlets & Corsages •
Boutonnieres • Floral Headpieces
& Accessories • Centerpieces •
Ceremony Arrangements •
Garden Arches & Arbors
419.424.0391
540 s. main st., findlay, oh
mon.-sat. 10am-7pm
St. Rt. 18 East • Fostoria, Ohio
419-435-6111 • 419-447-0321
Choose from our full
menu or work with
our staff to create
your own menu.
• Wedding Receptions
• Rehearsal Dinners
• Bridal Showers
• Bridesmaids Luncheons
• Baby Showers
• Sunday Brunches
411 South419-422-7000
Main Street • Findlay