2020
Weddings
January y 2020
ST R
Publications Pu ublicattions
A Special Supplement to: Albany Enterprise Melrose Beacon Sauk Centre Herald
Inside Grazing for wedding guests Pages 2-4 License to marry Page 5 Wedding flowers Pages 8-9,12 Tiemanns’ wedding Pages 14-15
Page 2 • Star Publications - Wedding Planner - January 2020 PHOTO BY ALEX JOHNSON PHOTOGRAPHY
The Redhead Creamery’s caprese salad is a unique blend of fresh cheddar cheese curds and olives.
Grazing for wedding guests Mother/daughter duo creates edible tablescapes By Sarah Colburn | Staff writer BROOTEN – Natural-colored rinds take on subtle shades of gray and brown and, when stacked, create an artful, cave-aged rustic cake made of the finest locallymade cheese wheels. The grazing table spills over with cheeses, cured meats, seasonal fruits, berries, baguettes, crackers, chocolates, cookies, nuts and olives. Sprigs of green are tucked throughout creating a colorful base for serving dishes of varying heights, adding to the edible tablescape. A platter of heart-shaped brie is surrounded by blueberries and raspberries, fresh cheddar cheese curds are adorned with leaves of basil and cherry tomatoes, a fabric-bound wheel of cheese with the cloth pulled back serves as the perfect respite for those who want to dig into savory bits of wonderfulness. The creations are that of Redhead Creamery in Brooten which now specializes in not only creating cheese and charcuterie grazing tables for weddings and parties, but full tables of freshly-made, uniquelycrafted pies as well. The creamery is meeting the demands of customers and venturing into the grazing arena as bridal couples and party hosts search for something different for their guests. “We can work (with hosts) so (the table) matches their personalities but is also appealing to look at; it’s fun to try new and different things,” said Alise Sjostrom, founder of Redhead Creamery. “It’s fun for us when people get really excited about what we’ve created – and it tastes good.”
320.393.7212 27740 County Road 98 Grey Eagle, MN
RETREAT
Sjostrom opened the creamery in 2014 and her mom Linda Jennissen, not only works in the creamery, but leads the pie side of the business. They work together to create fully edible displays of their goods. “We eat with our eyes first,” Jennissen said. Because of that, the two work hard to incorporate a variety of colors and textures into their displays, using different artisan crackers and high-quality products and of course, Redhead Creamery cheeses. Displays, they said, can be set up on virtually any surface, from full-sized banquet tables to rounds or as smaller centerpieces on individual guest tables. Though the displays are visually captivating, Jennissen said they can also be broken down throughout the night to create a whole new display, keeping guests satiated throughout the event. The charcuterie comes from Minnesota and Iowa producers and Redhead Creamery has its own cavelike environment to age its cheeses. Small decorative signs identify different savory options to sample. Each table is custom designed. Sjostrom and Jennissen meet with clients to discuss any particular theme for the wedding or event GRAZING TABLES CONTINUED ON PAGE 3 PHOTO SUBMITTED D
Layers of natural cheese rounds create a “cheese cake” that serves as a perfect ct centerpiece to a grazing table. Throughout the he night the “cake” can be broken down to create ate an ever-changing consumable display.
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Page 4 • Star Publications - Wedding Planner - January 2020 GRAZING TABLES CONTINUED FROM PAGE 3
PHOTO SARAH COLBURN
Creating a cheese board for an upcoming bridal shower? Here are some tips from the experts at Redhead Creamery: • Choose a variety of different types and textures of cheese. • Be sure to include a spreadable cheese as well as harder versions. • Incorporate different colors of rind to create the perfect visual display. • Consider including a caprese salad, a Redhead Creamery signature, crafted of fresh cheddar cheese curds, cherry tomatoes and basil. • Pair with high-quality crackers that don’t emit too much flavor, letting the cheese be the star. • Combine with fresh fruits, berries, cured meats and olives. • Cheese should be served at room temperature; pull cheese out of the refrigerator one hour before serving for best flavor. When working with cheese don’t be afraid to add a complementary flavor – Brie is ever-popular and can be dressed up or left plain; consider the following: • Brie topped with blueberries, honey and nuts. • Brie topped with brandied cherries or fig jam. Set out brie, top with jar of brandied cherries and add a touch of rosemary or mint for color. • Bake the brie in the oven at 400 degrees for 15 minutes then drizzle with balsamic and sprinkle with raw, chopped pistachios; add pomegranate seeds for color.
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Alise Sjostrom (left) and Linda Jennissen take a break from crafting cheeses at Redhead Creamery in Brooten. The two are the creative minds behind the grazing and pie tables that are making their way into today’s bridal scene.
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Located at 209 County Road 156 in Albany Industrial & Business Park. Located 1/2 mile south of Albany on County Road 41, then 3/4 mile east on County Road 156. The building faces Interstate I-94 Store Hours: Mon-Thurs 9:00 am - 7:00 pm; Fri 8:30 am 7:30 pm; Sat 8:30 am - 6:30 pm; Sun 11:00 am - 5:30 pm
Star Publications - Wedding Planner - January 2020 • Page 5
Licensed t marry Kemper gets online ordination to perform nuptials By Sarah Colburn | Staff writer
Wyatt Kemper has always been the goofy, quirky friend. Two years ago he crossed an item off his bucket list – getting ordained so he could marry people. It was a slow night working at the liquor store in Melrose when Kemper hopped online and applied. He had to fill out a few questions, some personal information and promised the internet he’d do weddings in the interest of the people getting married. Three months later his certificate arrived in the mail. “It’s fun to be able to do that for people who aren’t sure which way they want to go (with a church wedding or something less formal),” he said. The first wedding he performed was for a couple he met through a friend. They were hanging out at the mutual friend’s bonfire when the couple asked if he’d be up for doing their ceremony. They hashed out some of the details right on the spot. Then, Kemper followed up with phone calls. The couple wasn’t looking for a religiously based ceremony and they discussed whether there would be readings or poems, a processional and/or a recessional, music and attendants. Kemper explained what had to be included to make the ceremony legal and where the couple had options. “They have most of the power over what they want and don’t want,” he said. Though he’s pretty laid back in his day-to-day life, he said he knew a ceremony called for some formality no matter how casual. He scripted out the order of the ceremony and exactly what he was going to say. “It’s a pretty serious moment for them,” he said. Though he began on a whim, Kemper understands the magnitude of a ceremony. “It’s brought me closer to them, I’m making friendships and making connections, they all last a lifetime (when you’re) part of such a big moment in their lives,” he said. His next wedding is scheduled for Spring 2021. He’s marrying a childhood friend and his fiancée. Though he has yet to hash out the details with the newest couple, he said he’s willing to tailor his services to fit their needs. Today’s ceremonies, he said, seem to be trending shorter and he’s also
“We Do”
New Beginnings
seeing an interest in non-denominational ceremonies but with a special time set aside during the service to honor those who have passed on that are of importance to the couple. Though Kemper didn’t initially foresee himself becoming a full-time presider over weddings, his interest is piqued and he’s open to expanding his services to others. He places importance on getting to know each couple and setting parameters for the ceremony so everyone is comfortable. “Some people when they’re planning their weddings, they don’t have the clearest idea of where to start,” he said. “I’m willing to work with most people.”
PHOTOS BY COURTNEY JUNE PHOTOGRAPHY
Elaine Kraker and Mark Dick complete their vows with Wyatt Kemper’s guidance. Visit Courtney June’s Photography website at www.CourtneyJunePhotography.com
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Page 6 • Star Publications - Wedding Planner - January 2020
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Page 8 • Star Publications - Wedding Planner - January 2020
Wedding flowers trending natural Eickhoff fond of elegant botanicals, colors by Sarah Colburn
Staff writer
ALBANY – Brides marry off, wedding trends come and go but one thing remains consistent: Kitty Eickhoff, the woman who works behind the scenes as owner of Albany Country Floral & Gifts. In her line of work Eickhoff has seen it all and created it all, from a nosegay of roses to carnations spray-painted the perfect shade of bright blue to match a bridesmaid dress. Gaining in popularity is something she truly appreciates, a trend towards outdoor weddings and natural habitats and flowers that follow the same stylings. “It’s more of an elegant thing than the screaming colors,” she said. “I prefer God’s colors.” When Eickhoff says natural, she means it. Her cooler contains the ever-
popular eucalyptus in its many forms and she said it’s a mainstay for today’s celebrations. She also has a five-gallon bucket of thistle on hand, yes thistle. The prickly-looking plant can be paired with soft hydrangea or spread amongst a large spray. Additionally, she’s carrying succulents and herbs, rosemary, lavender and even basil for bouquets – they provide not only natural shades of green, but a scent palette as well. Eickhoff ’s shop attracts customers from across Central Minnesota. She frequently works with brides from as far away as Milaca and Alexandria but limits her staff to designing only two weddings a weekend to give them the proper amount of time to prepare for each event. She has been creating since 1977. She first began in a flower shop at the age of 17 because she didn’t have a car and needed a job – the shop was within walking distance in Cold Spring. Through the years she briefly WEDDING FLOWERS CONTINUED ON PAGE 9 PHOTOS BY SARAH COLBURN
Kitty Eickhoff chooses stems out of the cooler to create a centerpiece display.
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Page 10 • Star Publications - Wedding Planner - January 2020
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Star Publications - Wedding Planner - January 2020 • Page 11
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Publications
Star Publications - Wedding Planner - January 2020 • Page 13
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Page 14 • Star Publications - Wedding Planner - January 2020
Peas & carrots Romance in fun, 50s marriage for Tiemanns By Sarah Colburn | Staff writer SAUK CENTRE – Bill and Jenny Tiemann were looking for something quaint, different, relaxed and fun for their wedding. They found it at the Olive Branch Retreat in Grey Eagle. The couple, who’ve both been married before, wanted a place where family and friends could gather and stay the weekend if they chose to do so. The two were married under a homemade arch built of birch and had a ceremony and reception filled with special surprises that represent them and those they love. The couple, in their 50s, started dating in 2017 after meeting on eharmony. They lived two hours apart – she was in Fargo working as a deputy sheriff in the Cass County, N.D. correctional center and he was retired and living in Sauk Centre. “I say that both of us were at a point where we were at our last resort,” Jenny said. After talking and texting for hours they decided to meet. Their profiles so closely matched that Bill was at first hesitant, thinking he was being catfished and that someone couldn’t possibly have checked all the same boxes he had. From then on, they were together. She worked 12-hour shifts and got every other weekend off and they’d get together every chance they could. “Our lives paralleled where we were and what we were looking for,” Bill said. “She is my best friend. It has taken me 57 years to find her.” At some point when they first started dating, Bill quoted the line from “Forrest Gump,” “Jenny and me was like peas and carrots.” It stuck and became the couple’s motto, playing out at their wedding. Once they decided to get married, they looked at places their friends and family could relax. The Olive Branch offered it all, a luxurious green space surrounded by lush trees, water, a place to host a bonfire and a place for guests to stay in their own individual rooms. They opted to rent a tent to accommodate just under 50 guests they anticipated. From there, they began planning the food, bartender and DJ. They opted for mostly 50s music. Jenny being a 50s fanatic, chose a tea-length gown filled with crinolines and an open back. PHOTO COURTESY OF MEYER’S PHOTOGRAPHY STUDIO
Bill and Jenny Tiemann found one another on eharmony and celebrated their love in a ceremony and reception themed to honor their relationship and their loved ones.
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TIEMANN CONTINUED ON PAGE 15
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Star Publications - Wedding Planner - January 2020 • Page 15 TIEMANN CONTINUED FROM PAGE 14
Jenny found peas and carrots characters awhile back and had them printed on a shirt for Bill; he put the characters on window clings for their cars. At the wedding they donned large, white-gloved hands as they were announced as Mr. and Mrs. Peas and Carrots. The theme carried into pea and carrot gummies as party favors and orange and green lighting within the tent. At dinner they wore peas and carrots aprons and their head table chairs touted peas and carrots pillows. “We like to have fun,” Jenny said. They also had a number of mementos to honor their loved ones and their relationship. The head table featured rocks used for a treasure hunt at Bill’s bachelor party. He followed clues and discovered rocks with the words like “patience,” and “love.” The dessert table featured photos of their parents’ weddings along with memorial flowers for their immediate family members who have died. Guests were instructed to dress however they wanted, some arriving in shorts, others dressed up and still others following their nod to the 1950s and dressing in full regalia. “We wanted to keep it light-hearted,” Jenny said. The attendants wore dresses adorned with bright red and white flowers and pops of blush. To represent Bill’s father who died this spring, Jenny put shotgun shells from trap shooting at the bachelor party in the boutonnieres and as covers for the bouquet stems. “They always hunted together,” Jenny said. To represent her own father, she added some of his pheasant feathers to her bridal bouquet. For her something borrowed she found a brooch with two interlocking circles that Bill’s mother gave to his sister. Jenny placed butterflies throughout the wedding to honor her own mother. “Family is very important to both of us,” she said. Their guest book was a wooden puzzle picture of two deer. And, Bill’s boys, not knowing about the puzzle, gifted the couple a picture of two deer with their names carved into a tree. They also showed their bond through a cast set of their hands interlocking. The retreat center not only gave the couple a place to show representations of their relationship, it allowed them to gather with family and friends for the ceremony and reception for the weekend. Some guests spent the night and the next morning they spent time with family. Bill’s kids came back out as did some of the couple’s siblings and spouses and grandkids. For Jenny, one of the most touching moments came when Bill’s sons gave wedding speeches. She tears up as she talks about that night. She said the speech said it all: “He gave all for us and now it’s his turn. We’re happy he found someone who is his best friend and it couldn’t have been with anyone else but you, Jenny.”
PHOTO COURTESY OF MEYER’S PHOTOGRAPHY STUDIO
The Tiemanns constructed this birch wedding arch to serve as the ceremony area for their outdoor wedding at The Olive Branch Retreat Center in Grey Eagle.
PHOTO SUBMITTED
Bill Tiemann’s adult children traveled out in the Olive Branch’s pontoon the night of their dad’s wedding to capture this shot of the wedding tent, lit in the couple’s signature orange and green colors.
PHOTO COURTESY OF MEYER’S PHOTOGRAPHY STUDIO
Bill Tiemann once quoted “Forrest Gump’s,” “Jenny and me was like peas and carrots,” and it became the couple’s signature phrase. These peas and carrots gummies are artfully wrapped to serve as party favors
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PHOTO COURTESY OF MEYER’S PHOTOGRAPHY STUDIO
Jenny’s love of the 1950s inspired not only her tea-length bridal gown, but this black and white photograph.
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