Desert Companion - February 2013

Page 30

special advertising section

Shopping for the perfect diamond engagement ring? American Gem Society offers five essential tips to serve as a timely guide to turn any bauble beginner into a brilliant buyer. 1. Let there be light. Look at the diamond in different light environments. It should retain its sparkle in a range of lighting conditions.

5 Tips when shopping for an Engagement Ring

Say I Do In a WonDerlanD

2. Shape your selection. Choose a shape that fits the personality of the proposee. Someone who prefers more edgy fashions might go for a square cut, while a romantic might prefer a cushion-cut. Diamonds come in a variety of shapes: round brilliant,

emerald, pear, oval and specialty cuts. 3. Final cut. No matter the shape, cut quality affects a diamond’s beauty and value more than any of the 4Cs (cut, color, clarity, carat weight). A well-cut 1¾-carat diamond may actually appear larger than a poorly cut 2-carat diamond—and it will sparkle more. 4. Think outside the (diamond ring) box. If diamonds aren’t

their style, consider sapphires or rubies, which are tough enough to withstand daily wear. Rings also come in a variety of precious metals. 5. Get a second opinion. Ask to see diamonds that come with a grading report from a reputable diamondgrading lab (such as AGS Laboratories.) These reports provide an objective analysis of the 4Cs so you know exactly what you’re getting.

Your wedding will be even more memorable at the Springs Preserve. This enchanting 180-acre sanctuary is ideal for any occasion, including “green” events. Culinary Arts Catering delivers first-class service and creative customized menus for events ranging from intimate weddings to elaborate sit-down dinners. 702-822-7715 springs@culinaryartscatering.org culinaryartscatering.org

Expect a Masterpiece

culinary arts catering THE EXCLUSIVE CATERER FOR THE SPRINGS PRESERVE © 2013 Culinary Academy of Las Vegas, an Equal Opportunity Employer/Program Photos courtesy of Ron Miller Photography

30 | Desert

Companion | February 2013


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