If you comb the pages of this issue’s SoCal Bride’s you’ll see one of my beautiful couples whose wedding I planned last November. The editors of Bride’s magazine interviewed the couple about their choice to carry the theme of their event out through caterering as well as in other areas. With the bride being from Georgia, we went with a Southern style wedding that included everything from Sweet Tea and Hot Apple Cider to Southern Fried Chicken and Red Velvet Cake. It was comfort food galore and their Southern California guests appreciated an excuse to splurge, I’m sure of it! Check out page 186 of the latest issue for more details and inspiration on how to create a wedding menu that you’re in love with too!