Saturday, September 30, 2023 Sep 30, 2023
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By D Magazine |

what’s In:

Big is back!

After the lean years of the “oil bust,” Dallas/Fort Worth weddings are growing again in size The average wedding has 250 guests, up from 175 just four years ago.

Navy blue.

That’s the “in” color for this year. Other popular wedding colors are ivory and teal, while yellow is making a strong comeback for spring.

Formal but fun.

Dallas/Fort Worth brides are still planning formal weddings, but we see a retreat from the ultra formal affairs that characterized the ’80s. For example, bridal gowns with very long trains are out of vogue. Instead, brides today are choosing more sophisticated styles like sheath gowns. In general, couples are leaning toward more “fun” weddings with dancing, and moving away from the sedate cocktails-only reception.

Receptions with “action foods.”

Local caterers report a surging demands for buffets that feature action foods. Dishes that are prepared in front of the guests – such as pasta “stations” and fajita bars – are all the rage. Beef is very chic again, as are other “earthy” foods. Also in: reception brunches.

Chocolate wedding cakes.

Not only are chocolate groom’s cakes popular, but brides are also adding chocolate to their own cakes too. Different flavors in different tiers are also hip.

Edible gold.

Believe it or not, that’s the “in” decorative motif for wedding cakes. Thin gold leaf sheets (which are edible and cost about $100) are used to glitter up wedding cakes – which truly can be described as “worth their weight in gold.”

“Romantic” floral bouquets.

Many brides are opting for bouquets with a mix of traditional flowers such as garden roses and delicate lilacs. Vibrant pastels and rich |ewel tones are also in.

Disc jockeys.

Riding the crest of compact-disc technology, DJs are rapidly replacing live bands as the reception entertainment choice. One reason: cost. The average DJ in Dallas/Fort Worth costs $350, while a live band is often three times that amount.

What’s Out:

Black and white weddings.

Last year’s fad has fizzled. Other fading colors in the wedding palette: peach and mint green.

Hard liquor.

Not altogether gone, but taking a bit of a backseat. Instead, 1991 receptions will be more likely to feature wine bars, premium champagne and beers.

Bad-tasting wedding cakes.

Instead of chalky white cake with fruit filling, most wedding cakes now tend toward gourmet confections of chocolate, mocha, almond and spice Also out: plastic fountains and staircases as decorations.

The “Cinderella Look.”

Brides are shying away from bridal gowns with lots of ruffles. Big, huge skirts (of the Scarlet O’Hara/”Gone With The Wind” vintage) are out of favor. Instead, sophisticated gowns with simple lines are popular. Silk is the fabric of choice.

Strapless bridesmaids gowns.

Bare shoulders have fallen out of favor. Also out are floral prints. The Laura Ashley look is dead.

“Old gourmet” foods at the reception.

The salmon mousse is becoming extinct. Other foods that are out of vogue: oysters, pork, lamb and veal.

Martha Stewart.

The elaborate English garden-style look for wedding decor (touted by style-guru Martha Stewart) has dropped in popularity, Dallas florists say. Also out: wild, avant garde bouquets.

“What’s In/What’s Out” is based on the research shared with us by Denise Coopwood and Alan Fields, authors of DALLAS/FT. WORTH WEDDINGS: The Coopwood & Fields Consumer Planning Guide, (“1 Do” Publishing, $11.95).

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