Palm Springs Life Magazine & The Walk Down The Aisle

We love working with all our desert vendor partners! Our local magazine Palm Springs Life Magazine asked us at The Walk Down the Aisle to help share with desert brides seasonal menu ideas. Palm Springs Life Wedding editor Lisa Marie Hart always has her fingers on the pulse of the most current happenings here in the valley. Thanks Lisa for being an important part of our local community!

See the whole Palm Springs Life Story by Lisa Marie Hart here -

Seasonal Wedding Menus and Sweets

Capture the season’s best ingredients, brightest flavors, and most memorable combinations on your big day.

Lisa Marie Hart December 3, 2016 Weddings Planner

No matter your wedding date, it’s easy to incorporate the season’s freshest flavors when you know where to look. Of course, this delicious stretch between Thanksgiving and New Year’s offers a special abundance of comfort foods, traditional dishes, beloved family recipes, and festive confections to choose from.

“Capturing the season of your wedding is a great way to celebrate,” says Trish Jones, designer and planner at The Walk Down the Aisle, serving Greater Palm Springs and the High Desert. “Especially for couples whose guests are traveling to sunny Palm Springs from cold winter environments.”

Jones recently coordinated a wedding with a fall-into-winter menu at Palm Desert’s Ironwood Country Club. Highlights by Ironwood Chef Mark Sickenberger included marinated grilled vegetables finished with garlic and herb oil; roasted garlic-pancetta penne pasta with a baked parmesan crust; seared California striped bass with cracked olive-tomato relish; a prime rib carving station; and assorted cupcakes including chocolate and red velvet.


Fun & toasty treats for winter weddings:

“Even when our desert days are bright and warm, winter evening temperatures dip down to the ’60s or lower, welcoming a warm treat — maybe even by the fire,” Jones says. She and her business partner, Stacey Jones, are looking forward to a New Year’s Eve wedding they designed at Indian Wells Golf Resort.

“The couple opted for a nighttime ceremony with festivities in the Pavillion stretching into the late-night hours,” she says. After an elegant dinner that features seared diver scallops with pink peppercorn sauce, New Zealand half-rack of lamb with roasted grape cabernet sauce, and slow-roasted prime rib with rosemary au jus and horseradish cream, guests will hope they saved room for a fiery dessert. At the Bananas Fosters station, bananas are sautéed with butter, brown sugar, cinnamon, and banana liquor then flambéed with ignited dark rum and served with vanilla ice cream.

Weddings will keep their team busy through high season, so Jones is staying atop the trends for chilly wedding nights. Her top picks:

• Hot coffee with donuts or donut lollipops • Hot chocolate bar with self-service fixings: whipped cream, jimmies, caramel sauce, Baileys Irish Cream, etc. • Warm chocolate shots: dark, white, and milk chocolate! • Firelight s’mores stations using Sternos • Hot popcorn in individual bags customized with a wedding logo or monogram • Churros with chocolate and caramel dipping sauces

Trish Jones and Stacey Jones
 Designers and planners at The Walk Down the Aisle 760-880-0870 or 808-283-4697

Lisa Marie Hart has been writing about weddings since serving as an editor at Bridal Guide magazine in New York City in 1999. Since 2006, she has been editor of the annual Palm Springs Life Weddings & Honeymoon Planner. Away from the laptop, she creates tiered cupcake stands for weddings and celebrations at

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