BBSF Fall Winter 2009 : Page 59
wedding feast prepared by McCall Catering (Bennett claims his tender steak was the best he’s ever had), and a dessert bar outfitted with a wedding cake and a luxe version of Hostess cupcakes, Bennett’s favorite treat. A coffee bar even served a Bennett family coffee drink dubbed the Flaming Diablo. After dinner, the couple got the party started with their fi rst dance, performed to “Fly Me to the Moon.” Th en the entire crowd joined when Pride & Joy started playing. “Everybody, young and old, was up dancing,” says the bride. “It was wonderful.” Left: The couple’s first dance to a favorite Frank Sinatra tune. at Greystone and ending with an elegant evening at San Francisco’s Bently Reserve. First came the wine country. The day before the wedding, guests were transported to Napa Valley for an afternoon of wine tasting before sitting down to a romantic dinner at the Culinary Institute. A trio of Bennett’s friends (including country music star Jay DeMarcus of Rascal Flatts, Atlanta Falcons center Brett Romberg, and businessman Matt Lauderdale) serenaded the couple before dinner. “Th ey were all amazing!” says Hudson. San Francisco was the next destination on the couple’s wish list. “We wanted two very diff erent experiences,” says Hudson. “The rehearsal dinner in Napa Valley was more casual. But for the wedding,I wanteda black-tie event inspired by 1950s Hollywood glamor.” Th e desired cinematic eff ect was achieved with a sophisticated palette of white, gold, and black. The fl owers, wedding gown, bridesmaids’ dresses, and candles were done in elegant shades of white and ivory; warm lighting washed the draped walls and ceiling to create a golden glow; and black linens provided the perfect dramatic backdrop. Hudson walked down the aisle in a starlet-worthy Elie Saab gown she had purchased in Miami. One of Bennett’s most memorable wedding moments is his fi rst sight of her in the dress: “It was worth flying to Miami to get it!” he says. Th e couple was married by the same minister who presided over Bennett’s parents’ wedding 35 years earlier. After the ceremony, guests moved upstairs for a cocktail hour while the room was transformed into a high- style reception area, complete with an ice bar and cocktail luge carved with their names, a Place of Ceremony and Reception: Bently Reserve Wedding Consultant: Connie Kearns, Bridal Network Flowers: Miguel Torres, McCall Catering Invitations: Susan Gildea Personalized Printing Catering: McCall Catering Cake: Katrina Rozelle Pastries& Desserts Cupcakes: Sibby’s Cupcakery Photography: Sherman Chu Photography Music: Starlite Strings for cocktail hour; Pride & Joy for reception Linens: Classic Party Rentals Dress: Elie Saab Hair and Makeup: Darlene Carlson Lighting: McCall Catering Clockwise fromleft: Reception tableswere decked out inmasses of tulips, orchids, hydrangeas, and roses; guests dined on an Italian feast at the rehearsal dinner in NapaValley; modern lounge areas set the tone for the reception; the cakewas made of Giandujamousse and carrot cakewith creamcheese frosting; Bennett contemplates a glass ofwine the day before his wedding. FA LL / WINTE R 20 0 9 59
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