Winter Wedding Themes: Vintage British Supper Party

Planning a wedding on the off-season? Here's a winter wedding theme with style. How about a period wedding? A 1920-30s English country house supper party. These were opulent times in Europe; here's how to recreate British elegance.

We'll begin with guests attire. This was post- Victorian and Edwardian, but very much the era of the dandy. Get out the cufflinks, collars, studs, spats and silken cravats.

The tuxedo of the day featured tails, black cut away jacket, and a white tie. Usually the white waistcoat (vest) was exposed. The most elegant events were called a 'white tie affair'. A silk top hat, black cape and cane would be ideal.

If you were a military gentleman, you wore your regimental or dress uniform. You might display your medals or ribbons. You might even carry a sabre at your side. If you've never worn one, practice first, unless you want to fall or slice off a toe. If you were a foreign dignitary, you might wear a silk cummerbund or sash in your country's color..

Hair was worn very slick and neat. Longer hair (well above the collar) was always groomed with hair treatment. Men were generally clean-shaven unless they were foreign dignitaries, in which case a neat face beard trimmed to a point or meticulously waxed moustaches were the style.

Be sure to bring your Black Havanna cigar or tiny foreign cigarettes, self-contained ash receptacle and monocle.

Women went all out in a backless cocktail dress in gold or silver lame, with sequins and faux gems. Remember your fur stoles or wraps. A feather boa is fun, too! Wear satin or acrylic heels! For head gear, wear ostrich plumes, satin turbans, long flowing curls or fabulous up-dos. Get out the tiaras, rhinestones earrings and jet and pearl strands. Carry a smart little glittery evening bag.

Flowers of the time were generally hothouse beauties so winter is the perfect season. Look for orchids, roses, carnations, chrysanthemums or poinsettias. Go for quantity and sumptuousness. Feel free to use silk in your arrangements.

Use cut glass, crystal, polished chrome and gold for serving and decorating. Use colored lights, mirrors, gilt, a topiary and even Christmas ornaments in your decorations. Candle holders or lamps with dangling crystals set the mood.

Purchase large swaths of lame, chiffon, tulle, velvet, satin lace and even faux furs (discount rooms have lots of these remnants cheap.). Drape these over plain furniture and trimmings to create an atmosphere.

In this period, dining consisted of a buffet available to guests during the entire party. It was in a separate room, with a dining area. Waiters circulated with drinks cart. A separate sit-down supper was served about 11pm.

I think the buffet alone would be sufficient. All sorts of creative hors dourves were set out. The buffet was laden with molded concoctions of cream cheese, olives, pickles, meats, finger sandwiches, glazed fruits, petit fours, and candies galore. These are not difficult or expensive to make. A punch bowl or a champagne fountain was included. Caviar, creamed herring, pate de foie gras, smoked salmon and other delicacies were available too.

Dancing was done in a separate room. The music of Cole Porter or any big band or orchestra dance music works well. You can assign a dance master (good dancer) to demonstrate some basic dances of the period: waltz, tango or foxtrot work well and are easy to master. Often guests would be treated to exhibition dances of tango, mamba and other exotic Latin dances.

Watch "Death on the Nile", "Murder on the Orient Express", "Evil Under the Sun", "My Fair Lady", "Gosford Park" and "Downton Abbey" get a feel for the period.