Showing posts with label A Hampton Affaire. Show all posts
Showing posts with label A Hampton Affaire. Show all posts

Sunday, May 22, 2011

My Flowers At Well Wed's Wedding Blog



"This bouquet is pretty and unique, while still remaining classic. Perfect for a wedding taking place any time of the year, we simply love, love love this combination!"
http://www.thehamptonsweddings.com/blog/inspiration/bouquet-day-nancy-swiezy-hampton-affaire

Monday, May 2, 2011

Well Weds Hampton Affair at Brecknock Hall





Many Thanks to Krista Washburn for inviting me to participate in Well Wed Hampton's bridal event held this pasted weekend at Brecknock Hall.

Brecknock Hall is one of the most sought-after venues for Hamptons brides. A historical mansion restored from it’s 1857 founding, the Hall is Long Island’s most magnificent example of 19th century Italianate stone architecture. Featuring restored interior spaces, outdoor lawns for tents and landscaped grounds (including a pond), the manor provides an elegant, inspirational backdrop for any event! www.BrecknockHall.com





My flowers were chosen to be in the Fashion Show as well.




www.ahamptonaffaire.com
www. nancyswiezyevents.com

Friday, March 25, 2011

Flowers Of The Week.. In Wed Wed's Hampton Issue



The Wed Wed Hampton Spring Issue just hit the news stand!
Many Thanks to Alex Z Photography for taking the wonderful photos of my Flowers.
Look for my flowers on Page 129,135 and 152

Well Wed The Hamptons
www.thehamptonsweddings.com

Alex Z
www.alexzphotography.com

Nancy Swiezy Events For A Hampton Affaire
www.ahamptonaffaire.com

Sunday, February 27, 2011

Well Wed The Hamptons


Nancy Swiezy Events is proud to be included in Well Well The Hampton Issue this year!

A Hampton Affaire www.ahamptonaffaire.com
Nancy Swiezy Events www.nancyswiezyevents.com

Thursday, February 3, 2011

I worked to day with the most lovely and talented Alex Z Photography

What a wonderful shoot today!
I got to work with the most lovely and talented Alex Z .

Alex Z’s unique, fresh wedding narratives are highly sought after by brides and photo editors.
Her vivacious imagery is saturated with color, emotion, and spontaneity.
Alex’s energetic Lifestyle Photojournalism is frequently published by the Knot, New York Magazine, WPJA and the New York Times.

www.alexzphotography.com
212.421.5402
info@alexzphotography.com

Thanks again Alex!

A WELL WED Photo Shoot

I just finished a photo shoot for Well Wed Magazine.
Heads up on what the color palettes will be this spring.
I took some close ups not to spoil the surprise.


Berry-Inspired
Calla Lilly's, Blue Veronica, Black Berry's,Green Rununculus


Woodland-Inspired
Hand made pine cone flowers,wild turkey feathers, snail shells, pearls, white freesia, Dutch tulips,white spray roses and acorns.
Adorned with a pine cone Corsage


The Preppy Palette
Peach garden roses,grape hyacinths and cream spray roses Periwinkle and royal blue preppy ribbon with pearls

Well Wed The Hampton's http://www.thehamptonsweddings.com

Tuesday, February 1, 2011

Economy takes bite out of East End parties


The economy may not be raining hard enough to stop the East End party parade. But it may be making it a little bit less boisterous.
Fewer companies are holding parties, people are spending less on weddings and conspicuous consumption isn’t quite as in style on the East End as a few years ago. Christopher Robbins of Robbins Wolfe Eventeurs summed it up, saying the “2009 focus is not on beluga caviar and foie gras.” Part of it is economics and part is esthetics and ethics.
“You’re scaling back on the things you’re requesting to eat,” Robbins said. “That makes sense financially. It’s also how you’re perceived.”
Nancy Swiezy, owner of Manhattan-based Nancy Swiezy Events, said in an uncertain economy people are waiting longer before deciding where to hold wedding celebrations.
“The timing’s shorter,” she said, noting that sometimes leads to better prices. “They’re planning three months out instead of a year.”

Even weddings booked a year in advance are scaling back. Two out of five weddings Robbins is helping organize this summer eliminated sushi bars or raw bars, which often cost $25 to $30 a person.
Swiezy said she’s seeing more people book weddings on off nights, such as Sunday and Friday.
And she’s seeing wine and beer at rehearsal dinners instead of open bars, and barbecues and clam bakes instead of sit-down rehearsal dinners. Wedding food more often includes stations rather than plated dinners.
“They’re getting married, but the head count is down,” Swiezy said. “The guest list is sometimes smaller by half. Instead of 200 guests, we’re looking at 100.


by Claude Solnik
www.LIBN.com

Tuesday, May 25, 2010

Off to South Hampton for a Wedding


I'll be heading out to South Hampton to prep for Sarah's wedding.
I'm looking forward to this sophisticated garden wedding.
The cake and flowers will be stunning!

Thursday, May 21, 2009

From Long Island Business News:The economy puts a hitch in the wedding market



Nancy Swiezy, a wedding planner who does a lot of work on Long Island, has become an expert on getting married. She’ll tell you that regardless of the economy, people are tying the knot. But right now they’re cutting back on how much to spend on the celebration. “They’re getting married, but the head count is down,” Swiezy said. “The guest list is sometimes smaller by half. Instead of 200 guests, we’re looking at 100.” She’s also seeing people wait longer before booking venues to get better deals. “The sales cycle is so close to the date of the wedding, it’s shocking,” said Swiezy, owner of Manhattan-based Nancy Swiezy Events and A Hampton Affaire. “They’re waiting to three to four months to put money on a venue. If the date is open, the venue will negotiate. The consumer knows this. This is business they [hotels and other venues] weren’t planning to get. Three months out, they’ll be more open to negotiating a better deal.” Swiezy said she’s seeing more people book weddings on off nights, such as Sunday and Friday. And more people are booking off season, in May or even October and November, rather than the proverbial June wedding. Some weddings planned a year or more in advance, well before the economy tanked, are going full steam ahead according to initial plans. But even those booked a year in advance are retrenching. And wedding venues are cooperating. Therese Coppola, director of sales and marketing for Danfords Hotel and Marina said they’re making an extra effort to “work within a couple’s budget. “ “We offer different menus at various price points,” Coppola said, noting the importance of different price points in a down economy. “Many brides and grooms are downscaling their wedding choices across the board along with the number of guests they are inviting.” And Nasser Samman, general manager at The Garden City Hotel, describes his property in these times as “affordable luxury,” noting the importance of being able to “customize menus to budgets” in a difficult times. The Roslyn Claremont Hotel has been using more lounge furniture such as ottomans and coaches rather than formal seating at some weddings. “It’s this free-flowing cocktail style event with stations around the room, informal seating and up-lighting,” said John D’Aguanno, the Claremont’s catering sales manager. “There are ways to work it out so it’s more cost effective.” And they’re offering cheesecake lollipops as a cheaper, informal alternative to dessert stations.
“These things have been out there, but they’re becoming more popular,” D’Aguanno said of alternatives. “It’s a way to give more bang for the buck.” Lloyd Van Horn, general manager of the Montauk Yacht Club, said his hotel hasn’t adjusted wedding packages. But he argues groups get a “destination wedding” without huge travel costs. While hotels in high season may be reluctant to discount rooms, Swiezy said they’re being accommodating in other ways with room blocks of 10 or more. “A lot of times they mandate you do some food and beverage like a brunch. They’re being more flexible with that,” Swiezy said. “They might not mandate you have to have an event at the hotel.” Couples and families are spending less on weddings. They’re shrinking guest lists, shifting from sit-down dinners to buffets, ditching open bar for beer and wine and doing rehearsal barbecues rather than dinners. Two out of five weddings Robbins is helping organize this summer eliminated sushi bars or raw bars, often costing $25 to $30 a person. Christopher Robbins of Robbins Wolfe Eventeurs summed it up, saying menus are not as likely to be as luxurious as a few years ago. He said, “In 2009 the focus is not on beluga caviar and foie gras” for parties in general and weddings in particular. “You’re scaling back on the things you’re requesting to eat,” Robbins said. “That makes sense financially. It’s also how you’re perceived.”

by Claude Solnik
Log Island Business News http://libn.com

Friday, January 25, 2008

Real Shelter Island Wedding Rams Head Inn John And Kelly




I went out to do the flowers and "Day of" for Kelley and John!
They were a very happy couple!

Shelter Island