While brides-to-be might not be rushing out to add long lace sleeves to their dresses, England's recent royal wedding will continue to influence the Big Day for years to come.
Wedding trends ebb and flow, but this spring and summer season will take many definitive ideas from the wedding of Prince William and Kate Middleton.
"The designers really tried to anticipate what Catherine [Middleton] would wear and designed for that in mind," said Shari Kendall, owner of In White bridal boutique on Harrisburg Pike.
"Because of that, this season's gowns have a very classic air about them. Lace and tulle continue their return to popularity among both designers and brides, just as clean lines and more subtle embellishment make a comeback."
Catherine — now Her Royal Highness The Duchess of Cambridge — wore a lace V-neck gown that could inspire a welcome change in current strapless styles.
"Catherine's gown will strengthen the trend toward lace and reinforce the ball-gown trend that began last season," Kendall said.
Taking cues from the royal gown while keeping the dress modern will be key.
"I don't think that brides will suddenly decide to start wearing long sleeves, but there are a number of lace jacket options that provide that classic look and still allow them to remove the sleeves for the reception," Kendall said.
Patti Lamantia, owner of The Wedding Shoppe in Wayne, sells gowns by Monique Lhuillier that showcase the season's lace, beading and embroidery details. She's hoping the abundance of headware on display at the royal wedding will return the chapeau to a place of prominence.
"I wish the hats and hair fascinators would become more popular, but I'm not so sure of that," she said.
Next to the attire, the most opulent aspect of a wedding often is the cake.
"The two focal points of every wedding ever are the bride and the cake," said cake designer Martine Cajas, who owns House of Clarendon on West Walnut Street. "It's all about the bride coming down the aisle, and then everyone runs to look at the cake.."
Kim Forrest, an associate editor for Brides.com, writes in the spring/summer issue of Brides Philadelphia: "Sometimes a wedding cake is more than just something to slice and eat — it's a work of art that deserves some praise and recognition for being exceptionally unusual, modern, or simply plain old pretty."
White cakes with intricate designs are currently the mode and likely will remain so, reinforced by Middleton's choice of an eight-tier cake with hundreds of sugar-paste flowers.
Cakes don't have to be entirely one flavor anymore. Today a bride may choose a chocolate bottom, vanilla middle and strawberry top for her cake tiers.
"It's really all about personalizing," Cajas said. "And the bride and groom may like different cake flavors."
A new creation Cajas has been working on lately is the groom cake.
"Prince William was the first monarch to have one," Cajas said. "Grooms now want their own cake."
These cakes originated in the American South, Cajas said, and they usually are made in chocolate or red velvet.
Cakes could also be eliminated entirely.
Dessert bars featuring pies, brownies and cupcakes are a new way to present dessert, as are candy bars, which can include candies in the bridal party colors.
"Weddings are now all about competition," Cajas said. "Everyone wants their day to be better. It really started taking off about five years ago. They may invite [fewer] people now and have smaller cakes, but the wedding industry will never stop. People still want the best."

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Chef Chad Corradino spotlight

Chef Chad Corradino knows that when it comes to the food industry, nothing beats dedication and hard work.
"You have to pay your dues," he said.
"Anyone who thinks they can just wake up and be who they want without putting in their time is wrong."
Born and reared in Lancaster, Corradino has learned the art of being a chef both near and far.
After graduating from culinary school in New York, he worked in many restaurants including as sous chef at Belvedere Inn. He then spent five years working in Washington, D.C.
Recently named executive chef at Fenz, Corradino is excited about being home again and taking advantage of all the area has to offer.
"I love using our local ingredients," Corradino said. "After all, this is farm country."
He makes dishes in his own signature style, but incorporates seasonal products to keep the menu fresh and current. Corradino even uses vegetables he grows in his home garden for the restaurant menu.
"I use local produce from market as much as possible. Our desserts are all made locally and we slightly change up the menu for each new season."
Being a chef is never boring. "There are always better styles of making something or different types of food to learn about," Corradino said. "I love it. I could never have a desk job!"
Age: 37.
Family: Wife Kara and daughters Mia, 5, and Kylie, 2.
Education: Culinary Institute of America, bachelor's degree in culinary arts.
Favorite foods: Local ethnic and Asian food.
I enjoy: Hosting barbecues with my friends. We also have a crabfest and make about two bushels of crabs.

Hobbies: Fishing, kayaking, gardening, reading books to my girls.

Magazines I read: Saveur, Food and Wine.

Someday I would like to visit: Italy, to see where my family is from.

A big influence in my life: My grandfather had a garden and would always use fresh produce right from the ground. He was also a game hunter. He got me to like different foods and styles.

Business advice: Never work with family, and take in as much as possible.

Hardest part of being a chef: The hours away from my family.

In this industry: Simple is best. If you have fresh, beautiful ingredients then you don't have to mess with much.

Something Fenz will always keep on the menu: Pickle fries.

The ultimate dinner party would include: Auguste Escoffier, Anthony Bourdain, Justin Wilson, Ferran Adria, Paul Bocuse, Thomas Keller, Masaharu Morimoto, Julia Child ... the list is endless.
What I would make: That's easy: fried chicken. I never met a chef who didn't like fried chicken.
I believe: You always have to stay current. In this industry, and in life, you never stop learning.

Read more: http://lancasteronline.com/article/local/386250_Chad-Corradino-is-a-chef-for-all-seasons.html#ixzz1MR8WtUNF