By Lori Fredrich Senior Writer Published Apr 25, 2018 at 11:01 AM

If you’re planning a wedding, you know firsthand how many small details there are to pull together to make your day truly special. There’s a venue to secure, a ceremony to plan, and countless vendors, from caterers, photographers and florists to hire. And if you’re on a budget, it can be a particularly arduous process.

"Both JJ [Kovacovich] and I are getting married," says Drew Deuster, co-owner of Wild Planet Hospitality. "So we’ve seen firsthand how the process works. Right now, I’m in the midst of planning my wedding, and for us it’s been largely about de-complicating things."

Deuster says that the experience made him realize that their company actually had a full cadre of elements – from catering services to photography – at their disposal that could help to simplify the wedding planning process for others. They also have a venue which has been used for weddings for a long time.

"DiModa is a really great space that has a lot of flexibility in terms of how we can use the space," he says. "It’s been a destination for weddings since Trocadero first opened, and for that reason it’s a special place for so many people. We thought it would be nice to continue that tradition."

From there, they pulled together a staff wedding planning team and constructed a collection of packages for all-inclusive weddings, receptions and special events.

Each package includes a private indoor ceremony (many held in the venue’s picturesque garden room or on the patio), complimentary champagne, a reception, non-alcoholic beverages, a wedding cake, music, photography and table centerpieces, along with a free bridal consultation and wedding coordination. DJ services are also available with some packages.

Packages are priced between $1,495 and $5,495 for garden room wedding ceremonies that range from 10 to 50 guests. Receptions for up to 100 guests can also be held in the venue’s private upstairs event space.

Catering options include buffets or family style service with a choice of two appetizers (from meatballs or stuffed cherry peppers to grilled octopus), two salads, two pastas or pizzas (including options like lasagne, vodka cream or carbonara), two entrees (including grilled salmon, chicken parmesan, grilled pork chops or beef medallions) and two desserts (think tiramisu, cannoli, beignets), along with tea or coffee.

And thanks to the help of Wild Planet’s staff wedding consultant, each wedding can be fully customized to meet a couples’ needs or desires.

"One of the things we pride ourselves upon is really working with guests to make the weddings their own," notes Lyn Evans, community relations coordinator. "We’re really just here to make the framework easy so that couples can stress less about the basics and concentrate on the details that really matter."

In the end, Duester says it’s about giving people a great experience at an equally great price.

"People care the guest experience at their weddings," notes Deuster. "And they want something memorable, complete with great food and beautiful photographs. Our goal is really to provide a great experience that doesn’t strain your bank account."

For more information about DiModa Boutique weddings, contact events@wild-planet.com or call (414) 331-0020. You can also follow DiModa Garden Room on Facebook.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.