Rebecca Thuss of ThussFarrell:
Patrick and I were married in December 1998 in Georgetown, Washington
DC. Getting married during the holiday season was a bit hectic, yet
warm and very festive. At the time, I was a style editor at Martha
Stewart Weddings and our wedding was photographed and featured in the
magazine. Our chocolate cake at the center of a dessert buffet was
adorned with sugared pears and bay leaves. It was one of our favorite things
about the day. It just sums up the yummy simplicity and pure joy of our event.I was so excited to create a dessert buffet. Currently dessert
buffets at weddings are very popular. However, when we featured it in
the magazine in the fall of 1999, it was one of the first we
published in Martha Stewart Weddings.If I were getting married today our dessert buffet would be much more
over-the-top, insane and fanciful. Back then, the lovely long table
arrangement of vintage transfer ware and glass with confections from
France was elegant and just perfect. I always recommend some sort of
dessert table or display at an event—guests will always remember it!Photograph by Simon Watson
(Our yummy sweets from France were from www.crossingsfrenchfood.com)
[image from Rebecca]