Bridal Guide


Park and Sweet Grass counties

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Bridal Guide 2013

Bridal . Maids . Prom . Tux
(406) 577-2259 1439 West Babcock • Bozeman MT, 59715

Bridal Guide 2013

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Pine Creek fire meant last-minute venue change — and memorable wedding
Local bride vowed to wed ‘come hell, high water or wildfire’


Enterprise Staff Writer

By Liz Kearney

xtended family, friends near and far, and even some total strangers, came together to help Michele Reinhart and Bill Levine save their wedding day — and prime rib for 200 people — when the Pine Creek fire closed their wedding venue. Reinhart and her family, of Livingston, had reserved the Luccock Park United Methodist Church Camp, located about a mile and half up Pine Creek for her big day, Sunday, Sept. 2, 2012. Unfortunately, the Pine Creek fire, which later spread to burn about 8,500 acres and destroy five homes, erupted nearby on Wednesday, Aug. 29, closing the East River Road and access to the Pine Creek area, and threatening the church camp. Despite their hopes and prayers, plans had to be changed. In a hurry. Fortunately, the backyard of Michele’s parents, Dale and Linda Reinhart, of Livingston, was large enough to hold an outdoor wedding. “I kinda had a hunch we were going to need a Plan B,” Reinhart said in early January. “We joked about having our wedding at the family-owned Dahl Funeral Home in Bozeman, where they have experience dealing with large gatherings on short notice.” On Thursday, Aug. 29, Reinhart and her mother, Linda Dahl Reinhart, drove south of Livingston on U.S. Highway 89, to Trail Creek, which had quickly become a popular location, across the Yellowstone River from the fire, to view the blaze — out of harm’s way and out of the way of firefighters. “It looked horrible,” Michele said. But despite the fire burning up to the camp’s perimeter, Michele later learned that firefighters had saved all the Luccock Park buildings. One of the many attractions of the Luccock Park camp venue, aside from its scenic mountain setting, was the fact guests would be able to spend the night there, Michele said. When she and her mother decided it was time to launch Plan B, it would mean finding other venues for the rehearsal and dinner, ceremony, reception and lodging for guests. Michele contacted her guests, many of whom were coming in from out of town, via email and Facebook. “Come hell, high-water or wildfire, Bill Levine and I are getting married in the Livingston area this weekend,” Michele’s Facebook post said. And then there was the problem of the food. A lot of food

Newly wedded Michele Reinhart and Bill Levine walk down the aisle in her parents’ yard Sept. 2, 2012.
— enough to feed 200 people two separate meals, including 12 prime rib roasts — had already been purchased and stored in the camp’s freezers and coolers. The Reinhart’s shared their plight with the fire’s incident commander, who told them they could possibly drive up to the camp on Friday to get their food. Then they heard more bad news: The fire had taken out power lines, so the power had been off to the camp’s freezers and coolers. Fortunately, by keeping the freezer and cooler doors closed, all the food was still at the proper temperature. On Friday morning, conditions were favorable enough that the firefighters let the Luccock Park staff return to the camp for the prime rib rescue. See Wedding, Page 5

Michelle Nowels Photography

On the cover: photo of Michele Reinhart Levine and Bill Levine by Michelle Nowels Photography

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Bridal Guide 2013

Kick up your heels at the

Crazy Mountain Event Center
• Large dance floor • Food Catering • Liquor Catering

The dance hall near the Bank Bar is the perfect place for your reception:

Call Deb at the Bank Bar


It's not always about the dress!
417 W. Park 222-7770

Wedding, from Page 3 Everybody helped

Bridal Guide 2013

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And they had a place to take the food — the Livingston Elks Lodge. Even though the lodge would have been closed for Labor Day, the staff opened up for the Reinhart rehearsal dinner and reception. On Friday, everybody was ready to help. People gathered at the Livingston home of Dale and Linda Reinhart to cook. A “tent city” went up in the Reinhart’s backyard, and there was even space for an RV or two. Family friends and even complete strangers called to offer their homes and their vacation rental properties, free of charge. “All of our family were a huge help,” Michele said. She elaborated on all the other help her guests brought to the wedding plans. “They made signs and fliers, picked up and arranged rented chairs, arranged flowers and the arbor, decorated Mom and Dad’s yard and porch, decorated the Elks Lodge, cooked, made cakes, made baklava, and helped in so many countless ways,” Michele said. The family even enlisted the help of the National Guard, providing them with fliers about the change of plans to hand out in case anyone didn’t get the message and managed to make it as far as the road block on East River Road. She added another thought. “When you have this kind of disaster, it definitely makes your wedding memorable,” she said.

The Pine Creek fire is shown the day it ignited, Aug. 29, 2012. The Luccock Park camp, where the Reinhart wedding was scheduled to take place Sept. 2, was closed because of the fire.
played an integral role in our relationship.” They chatted and learned they had a lot in common. They had both run marathons — Michele one and Bill 13. They both like policy debates. They both played the clarinet. And they survived law school together. Bill proposed on March 2, 2012. “And we’ve been celebrating ever since,” Michele said. They are now both attorneys, working and living in Great Falls, Bill’s hometown.

Enterprise photo by Shawn Raecke

The lessons learned

A “tent city” emerged in the Reinhart’s backyard when out-of-town guests planning to stay at the Luccock Park camp had to be re-accommodated at the last minute.

Michelle Nowels photography

Met over bonfire

Michele, 32, joked it was ironic that fire would play a role in their wedding because she first met Bill, 28, when they were both students in Missoula at the University of Montana’s Law School. They met at a party meant to introduce the students to one another. It was held outdoors. “We met over a bonfire,” Michele laughed. “Fire has

The September wedding, held in the Reinhart’s backyard, was sunny and beautiful. Miraculously, Michele recalled, a breeze came in and blew the smoke from the fire away. Advice for other couples facing wedding disasters? “Be really flexible,” Bill said. “It’s not about ‘where,’ it’s about ‘who.’” As Michele walked down the outdoor aisle, she realized something important. “When you let go and are willing to delegate, it helps you focus on the ceremony and your union with your partner. Don’t worry about the little things. The day is about love and celebration,” she said. “Really, this wedding weekend was a beautiful miracle made possible by God’s grace and the help of loving family, friends, complete strangers, and the Livingston community,” she added.

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Bridal Guide 2013

For your Special day...

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Bridal Guide 2013

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Caterer can help plan the perfect meal
Pioneer Staff Writer heir restaurant tag line says simply, “This place cooks.” The guests that travel to the solitary building on the side of Highway 191, located 20 miles north of Big Timber, know Bill’s Place Diner does more than just cook. They’ll tell you Bill and Sandy Witwer’s small restaurant packs big flavor and home-cooked happiness. But for those who aren’t up for the Crazy Mountain trek, there’s good news — this place also caters. The Witwers started their first restaurant nearly 15 years ago in their native Pennsylvania, and the catering company followed by accident. They were asked to serve at a family friends’ wedding in 2002, “and before we knew it, we were full-time caterers,” Sandy Witwer, said. “We’ve learned so many lessons over the years. As a caterer, we just know to expect anything!” While an experienced wedding caterer may be prepared for any situation, some good planning and communication between the wedding planner and the catering company will ensure the big day — or at least the food — is flawless. “As soon as the bride walks into the room, it’s their day, and we want to make sure it’s all theirs,” Witwer said. “On that day, we don’t want them to have to talk to us or give any last-minute directions.” That should be worked out ahead of time, she said, so the catering staff can anticipate any needs or problems that may arise. “That’s why it’s called catering. We

By Laura Nelson


Bill Witwer, right, runs Bill’s Place Diner with his wife, Sandy, center, and daughter, Santene Peoples, left. The restaurant, located 20 miles north of Big Timber in the Crazy Mountains, also provides catering services for weddings and other events.
cater to you and whatever you need,” she added. selected and the menu will develop around that figure. While Witwer said it’s difficult to pin down an average price, since every bride, every event and every caterer is different, a good baseline price to expect would be $8 to $12 per person for an informal wedding and a $12 to $25 per plate for a more formal event. Several variables play into those price tags that have nothing to do with the actual meal, Witwer explained. “Even with the exact same menu, price can vary hugely,” she said. “A See Caterer, Page 9

Big Timber Pioneer photo by Laura Nelson

Determine your budget

The first step in catering a wedding is determining how many guests are to be expected, then finding a venue that will accommodate that number of people. Then, check with the venue on their catering requirements — some may have in-house caterers they prefer be used, while others may have limitations on what they allow to be brought in. Those are the two decisions Witwer said she expects to be made before the wedding planner contacts them to begin catering discussions. From there, a price point will need to be

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Bridal Guide 2013

I now pronounce you husband and wife

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Caterer, from Page 7
good caterer will be able to help you figure that all out.”

Bridal Guide 2013
larly the bridal party and those closest to the wedding planning to put off a real meal throughout the day. “It’s always good to have something — anything — to eat before the toasts begin,” she said. If the guest list includes a number of children, it’s important to keep in mind simple finger food that will keep them happy until the main meal is served as well. Having snack foods or appetizers set out at least an hour before the meal is served will help tide guests over without ruining their appetites. At Bill’s Place, Witwer said they like to provide a “wedding sampler” for potential clients, where the wedding planner can select seven or eight items from the full catering menu to taste test and select from. Not all catering companies offer that up front, she said, but it may be worth asking to ensure the party is confident in their menu choices. Once you have a price point in mind and the menu planned, she said most caterers will guide the planner through the following questions and decisions that will dictate the rest of the pricing: • Would you like the meal served buffet style or plated? See Caterer, Page 10

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Meat options

When planning the menu, it’s typically appropriate to start by considering two different meat options — a combination of beef, chicken, pork or seafood, but not two of the same — that will give guests a choice for the center of their plate. From there, Witwer said the standard menu formula would call for a type of potato, a vegetable and one more side dish — salad, coleslaw, soup — to complete the meal. “That’s usually the right combination to give guests a good variety without being hugely costly,” she said. “The more complicated the menu gets, the harder it gets for the caterer to bring the right amount.” Other considerations may include making at least one side dish vegetarian and considering the guest list — children, those with special allergies or dietary needs, and religious disciplines — for special needs or exceptions. Appetizers are a good idea, Witwer said, suggesting at a minimum something light to greet guests when they arrive at the reception venue. There will always be a handful of guests who arrive early, and it’s typical for particu-

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Caterer, from Page 9
• How formal is your wedding — will you use disposable plates or banquet plates? What about silverware? • How much setup/cleanup do you expect the catering staff to do? Would you like them to bus the tables after the meal? • Who’s pouring wine/champagne and when? Would you like it set on the table before the meal? • Who’s cutting the cake? Will it be served? • Would you like the catering staff to provide linens, napkins, etc.? If you are providing those items, will the catering staff set and clear them? • Do you have adequate garbage bins, particularly if you are planning for disposable serving? • If you’re outdoors, will the caterer have a tent or other shade or covering? Will they provide ice?

Bridal Guide 2013
how it will be transported, kept at temperature and covered — to keep in mind. Another good point of discussion with the caterer is guest list backup plans. If 20 to 30 people show up unexpectedly, will they be prepared? How would additional numbers be added in to the total bill? If you end up with an excess of food, will the wedding party be able to take it home? Who will provide containers to box up what is leftover?


Payment options

Have a ‘Plan B’

If it is an outdoor wedding, Witwer said having a ‘Plan B’ for food if the weather turns ugly on the day of the event is very important. While many wedding planners make outdoor backup plans for the ceremony and guests, the food has special considerations —

Understanding payment options upfront will also alleviate questions as the event nears. Most ask for a down payment up to two weeks before the event, Witwer said — that can range from $50 or $100 to 50 percent of the estimated total bill — and final payment within a week after the event. “Every caterer is different,” Witwer said, “but most will expect a deposit.” She added that traditionally, a gratuity is calculated into the estimated bill, but it’s always a good idea to ask ahead of time if that is the case. That saves an awkward conversation or a surprise when the final bill is due, she said.

Most venues provide the alcohol separate from the catering service, unless that catering service has a liquor license attached to their restaurant. But wedding planners should keep in mind that not all guests will want to drink alcohol, and should remember to order at least water and coffee from the catering staff. “We usually like to know their entire time frame for the wedding,” Witwer explained. Communicating with the caterer about the wedding service, photography and event timeline will help them make the best serving decisions to help everything flow smoothly. It’s helpful for the caterer to be able to visit the venue and scope out other possible needs — electricity, running water, space considerations — ahead of time. “We’ve done enough weddings that we have a pretty good idea of how long it will take to cut the cake, do the dance, take photos,” Witwer said. “We can plan around those items to make sure the food is kept at a good temperature or that we have enough serving space to get guests through in a timely manner.”

‘Green’ ideas for your wedding day
Reuse, recycle and revel. With a little planning, you can create the wedding of your dreams
(BPT) — You’re ready to say your “I do’s” in front of your family and friends. Planning a memorable celebration of your commitment to each other, however, doesn’t mean you have to compromise on your commitment to the environment. It’s possible to create the wedding of your dreams and stay “green.” Environmentally correct weddings are a hot trend, according to, a leading wedding-planning website. Here are some tips and ideas to help you turn your vision into reality:

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With care and planning, your wedding day can have a relatively low impact on the environment.
A dish’s environmental impact depends on several factors, including how the product was raised and harvested, how it was transported and how far it had to travel from point of origin to plate. By choosing locally grown products or those grown and harvested using sustainable

Brandpoint Content photo

Friendly feasting

Great food is an essential part of any wedding, whether you’re serving a sit-down dinner or just hors d’oeuvres and cocktails. When you’re planning your menu, however, keep in mind how the foods you choose may impact the environment. For example, is that fish entree net caught, line caught or farmed?

See Green wedding, Page 18

Treat your guests
We cater to your wishes, from the delightfully simple to the simply fabulous, no event is too big or small – we are happy to do it all!

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Bridal Guide 2013
Please email to or or bring it to the appropriate office: 401 So. Main, Livingston 105 W. Second St., Big Timber or mail to: P.O. Box 2000, Livingston, MT P.O. Box 830, Big Timber, MT 59011

* Please list city/state for all persons. *This application must be received within 30 days of the event.

h e


i v i n g s t o n

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BRIDAL SALON #1 BRIDAL GOWN Designer Size Color/Fabric Train Length Cost BRIDAL SALON #2


MAID/MATRON OF HONOR DRESS Color/Fabric Size Manufacturer Cost BRIDESMAIDS’ DRESSES Color/Fabric Sizes Manufacturer Style # Cost

HEADDRESS/ VEIL Style Color Veil Length Cost

UNDERGARMENTS Bra Slip Stockings Cost

FLOWER GIRL’S DRESS Color/Fabric Size Manufacturer Style # Cost

SHOES Size Style Color Dyeing Charge Cost

SHOES/ STOCKINGS Size Style/Color Dyeing Charge Cost



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Bridal Guide 2013

HONEYMOON DATES Beginning date ________________________ to __________________________ Honeymoon destination (s) __________________________________________ WEDDING NIGHT Motel/Hotel _______________________________ Phone __________________ Address ___________________________________ Room Number _________ Room Accommodations _____________________________________________ Reservations Confirmed TRAVEL PLANS Departure date and time _______________ _______________ _______________ _______________ _______________ _______________

∫ Res. Conf. No. _________________________
Arrival and return date _______________________ _______________________ _______________________ _______________________ _______________________ _______________________ Confirmed

Airlne/Carrier phone __________________ __________________ __________________ __________________ __________________ __________________

∫ ∫ ∫ ∫ ∫ ∫

Motel/Hotel _______________________________ Phone __________________ Address___________________________________ Room Number__________ Room Accommodations ____________________ Dates___________________ Reservations Confirmed

∫ Res. Conf. No. _________________________

Motel/Hotel _______________________________ Phone __________________ Address___________________________________ Room Number__________ Room Accommodations _____________________ Dates___________________ Reservations Confirmed

∫ Res. Conf. No. _________________________

Engagement Announcement Form
Engagements may be announced several ways. FOR TRADITIONAL Names of Bride's parents of (city and state) Name of bride to be of (city and state) Groom's name of (city and state) Groom's parents names of (city and state) Wedding date (Not Mr. & Mrs. John Smith but John and Jane Smith) Wedding location (Not Mr. & Mrs.. John Doe, but John and Jane Doe)

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OPTIONAL: Information about educational background of the prospective bride and groom may be included. Example: The bride is a (year) graduate of Gardiner High School who graduated from the University of Montana in (year). Her fiance is a (year) graduate of Big Timber High School, who graduated from Carroll College in (year). Include this information on the lines below:

NON-TRADITIONAL Groom of (city and state) Bride of (city and state) are pleased to announce their engagement. Wedding date Wedding location They are the children of Groom's parents' names of (city and state) Bride's parents' names of (city and state)
IMPORTANT: If neither the prospective bride nor groom resides in Park County (for the Enterprise) or Sweet Grass County (for the Pioneer), please include information about their connection to the community, unless it is obvious from the parents' residency here. Example: Sally Doe is the granddaughter of Big Timber resident Harry Doe OR former Big Timber resident Sally Doe. PLEASE NOTE: Wedding write-ups and a photo (or photographer's proof) of the bridal couple must be submitted within six weeks of the ceremony. It is important the information be submitted within this time frame, in order for the entire write-up to be published. Information may be sent to: or or bring them to the Enterprise office at 401 So. Main, Livingston or the Big Timber Pioneer office at 105 W. Second St., Big Timber.

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Bridal Guide 2013

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A venue that makes the difference
With its ample dance oor, full kitchen and bar service, your reception is sure to be distinctively memorable at the Legion Club.

206 S. 11th • 222-6691

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110 E. 3rd Ave., Big Timber • 932-5486

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Before you may both say "I do," you need a license
Applying for a Marriage License
• Marriage licenses are available at the Clerk of the District Court's office • The future bride and groom must both appear • A valid driver's license, a valid passport or a birth certificate may be used for identification purposes • In the event either party was previously married, the the exact date of the divorce or death and the full name of the ex-spouse must be written on the application • Cost is $53.00, cash only

Solemnize the Marriage License
Only a qualified officiant may perform your ceremony and sign the license. Those who qualify: • Clergy • Judge or retired judge of a court of record • Public official with power to solemnize marriages • Tribal Judge • Mayor • Justice of the Peace Note: After the ceremony the officiant must return the license to the Clerk of the District Court's office no later than 30 days from the date of the ceremony

Obtaining a copy
Copies of your marriage license are available at the Clerk of the District Court's office. The cost is $5.00 or $7.00 for a certified copy which is necessary for official use Steps in obtaining a license: • Provide full names of couple (including maiden name of bride) • List date of marriage • Request regular or certified copy • Proved appropriate fee (checks should be made out to Clerk of Court)
Park County: City/County Complex, 414 E. Callender Sweet Grass County: Clerk & Recorder, 200 W. 1st Ave.

Floral establishment _________________________ Contact name _____________________ Phone__________ BRIDE
Item: Bouquet Floral Headress for Reception Throwing Bouquet Delivered to:_______________ Price: _______________ _______________ _______________ Time:_________


Item: Price: Bride's Mother Corsage _______________ Groom's Mother Corsage _______________ Boutonniere for Bride's Father _______________ Boutonniere for Groom's Father _______________ Delivered to:_______________ Time:_________ Price: –––––––––––––– ______________ ______________ –––––––––––––– ______________ Time:_________ Price: –––––––––––––– –––––––––––––– –––––––––––––– –––––––––––––– ______________ Time:_________

For: Matron of Honor Maid of Honor Bridesmaids Flower Girl Floral Headdress Delivered to:_______________ Price: _______________ _______________ ––––––––––––––– _______________ ––––––––––––––– Time:_________


Arch/Canopy Candelabra Altar Floral Sprays Aisles Pews Delivered to:_______________


For: Groom's Boutonniere Best Man's Boutonniere Ushers' Boutonnieres Ring Bearer's Boutonniere Delivered to:_______________

Price: –––––––––––––– –––––––––––––– –––––––––––––– –––––––––––––– Time:_________

Bride's Table Parents' Table Attendants' Table Cake Table Guest Book Table

Delivered to:_______________

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Green wedding, from Page 11

Bridal Guide 2013
good for guests and the environment, too.

products or those grown and harvested using sustainable practices, you can reduce your wedding feast’s impact on the environment.

Greener invitations

Reuse, recycle and revel

Brides in bygone generations once gladly wore their mother’s wedding dress, but the practice fell out of vogue as more brides wanted their own unique look for their wedding day. But the green movement has breathed new life into the practice, since reusing and recycling eliminates the need to consume materials and energy making something new. More brides are finding that recycling a wedding dress has other advantages too. It’s possible to achieve a great vintage look with a used wedding dress — whether it’s one handed down from your mother or one you found in a second-hand store. A new gown can cost thousands of dollars, while a repurposed dress can be had much more cheaply. Sure it’s a cool idea and the groomsmen will likely use theirs often, but just how environmentally correct is that custom-imprinted beer cozy? Wedding favors are a way of thanking guests for sharing in your special day, but many popular items are made from less-than-eco-friendly materials. To green your wedding, consider favors that are useful and organic, such as organic baking mixes or spice mixes. You can find a plethora of these great-tasting, green-minded options from various purveyors. Dress up favors with decorative netting and ribbons, and you have a unique favor that’s

Wedding favor wonders

The invitation is often the first impression guests will have of your wedding. While every bride wants invitations that will wow guests, keep in mind the costs — both monetary and environmental — of all that paper. Many ecominded brides are switching to invitations made with recycled paper or, better yet, electronic invitations. No raw materials are consumed to create “e-vites,” and what’s more, you can find online services that not only help you create an e-vite, but send it and monitor responses all online. Using such a service can help you keep better track of RSVPs. There is the option of sending invitations printed on recycled paper with flower seeds imbedded in the paper. Your guests can plant the invitation in their garden, and remember your special occasion every time they see the beautiful flowers growing. Visit to learn more. Some other steps that may seem small — like choosing locally grown, in-season flowers rather than out-of-season ones that must be imported — can also make a big difference in how your wedding impacts the environment. Whether you opt to replace cut bouquets and centerpieces with artificial ones that can be reused, or choose acoustic music that requires no electricity to keep guests dancing, it’s possible to find green options for almost every aspect of your wedding.

The little things that mean a lot

FEATURES: Pine Creek Fire’s effect on one wedding ................................. pgs. 3 & 5 Caterer can help plan .......................................................... pgs . 7, 9 & 10 Green ideas for your wedding ............................................... pgs. 11 & 18 Wedding announcement form 12 Bridal Attire check list 13 Honeymoon plans check list 14 Engagement Announcement form 15 Wedding license information 17 Floral to do list 17 ADVERTISERS: AallAboutBlinds ..................................................................................... pg. 6 American Bank....................................................................................... pg. 8 American Legion, Big 16 Bill’s 11 Blue Cross/Blue Shield .......................................................................... pg. 7 Bridger Bowl .......................................................................................... pg. 4 Clyde Park Tavern 16 Comfort Inn 16 Crazy Mountain Events Center ............................................................ pg. 4 Daryl Hansen, Insurance 16 Deep Creek Range ................................................................................. pg. 6 Elks 18 Eskay Bridal 2 Floral Boutique....................................................................................... pg. 9 Golden Glow ....................................................................Inside back cover Homemade Kitchen 16 Livingston Depot Center 10 Livingston Floral & Gifts ...................................................................... pg. 6 Patricia Blume Properties .................................................................... pg. 9 Persnickety ................................................................................... Back page Petal Pushers .......................................................................................... pg. 7 State Farm, Dean Hendrickson ............................................................ pg. 8 Tangles & Co. .......................................................................................... pg. 4 Tom’s Jewelers ....................................................................................... pg. 8 Western Drug, Gifts and Soda Fountain 16 Zac’s Montana Catering ........................................................................ pg. 8

Features Index/Advertisers’ Index

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Need another copy of this Bridal Guide?
It’s available free at retail outlets in Big Timber, Bozeman and Livingston. Copies can also be found at The Big Timber Pioneer and The Livingston Enterprise. Look for it in its entirety on the Enterprise’s website:

Bridal Guide 2013

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Bridal Guide 2013

Persnickety Formalwear
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