Jul 19, 2018

©LizBanfield.386.8328.09.2013.40_LowRes

Today we are throwing it back to our Tyler, Texas wedding shot by Liz Banfield.  This was our glamour girl bride, and you know in Texas they go big! So there were lots of flowers and lots of luxe details (think sequin linens, golden antlers, etc).  The bride’s wore a custom gown by Nardos Imam.

Printing Collage

I was really pleased with how her lovely printed materials turned out. Lettered Olive created a custom monogram using antlers and lace from the bride’s gown. I love the two opposing masculine and feminine elements together. An idea for you to steal- the tags on the guest welcome bags (which were actually canvas shoe bags for guests to take home), doubled as “do not disturb” signs for the hotel rooms.

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Our bride’s colorful bouquet full of an array of blooms was hand tied with the most lovely and sweet vintage ribbon. Really gave it that special finishing touch.

Wedding party Collage

As you’ll see in more details, Lettered Olive also created the custom floral print that we had turned into fabric at Spoonflower to use throughout the wedding design- here we made custom little flower girl pouches.

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Our couple didn’t do a first sight moment, so I found this such a touching moment of the mother being with the bride before walking down the aisle. And, that bow!!!!!!

Church Collage

The alter was overflowing with large cement urns full of flowers in the wedding colors. We got lucky with the alter cloth being so lovely and in line with our decor.

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There are so many arrays of churches and decor out there. We love when the churches allow us a bit more freedom to decorate. We laid down a white carpet aisle runner to soften all of the dark in the space, and lined the aisle with boughs of greenery, candle lit lanterns with rose petals, and mini bouquets tied with bows to accent the bride’s gown. After the church ceremony, guests made their way to a private club for the seated dinner and dancing reception.

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We didn’t want a huge emphasis on boozy drinks, so for cocktail hour we dressed up water with different combinations- here fresh strawberries and mint.  And, the gold foil printed coasters announcing the new husband and wife were a big hit!

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It has always seemed so strange to me to have this big white tent that is plain and plasticy on the outside but when you walk in, it’s this other world beautiful sight. So, for this wedding, we made a custom “carpet” with the antler logo, and fabric awning with our floral printed fabric and edging from Boutique Tents.

Dinner Collage

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Inside was a fabric draped, rosey lit knockout space. We carpeted the tent in pale pink. The pale pink sequined linens were so pretty with the bold colorful centerpiece. Gold antlers and a mixture of candles added to the tablescapes. Custom embroidered logo napkins were an unexpected touch.  And the tent in the center housed the wedding cake for a focal point to break up all of the tables.

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The 5 tiered floral cake looked as if was supported by urns overflowing with matching blooms.

Dessert Collage

A coordinating dessert station offered guests more sweet treats.

Lounge Collage ©LizBanfield.615.D3S.1091.2013.40_LowRes

Surrounding the dance floor, were seating nooks and cozy cabana tents where guests could enjoy cocktails and conversation.

Bar Collage

Wine decanted with calligraphied tags, and a handwritten menu offer a much prettier bar design than displaying the not as attractive bottles on top of the bar! And, if budget only allows for basic label offerings- this is a lovely way to let guests know the varieties you are serving without mentioning the makers.

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Servers in custom embroidered aprons presented guests late night offering on the dance floor- such a treat to have little sips and nibbles brought to you while boogying.

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In true Texas Rose fashion, a big floral display adorned the fabulous getaway vehicle!

7.19.18   |   TARA GUÉRARD
Bridal, Bridal Style, Event Design, Event Planning, Flowers, Food and Drink, Photographers, Reception, Stationery, Invitations and Pretty Papers, The Lettered Olive, Uncategorized, Weddings | Comments >>
Jul 19, 2018

photo by Corbin Gurkin

Even though it hard to think about heavier or more savory items right now when temps are soaring, many of you in the planning process now are most likely having a fall wedding and planning the details now… Do you know what you are serving yet?  Here are some of our favorite fall flavors from recent events and some serving ideas for you. Above, our wedding at the Roaring Fork Club in Basalt, CO worked with us to plan a menu totally based on seasonal items especially local items.  Spice rubbed pork belly over savory slaw served on tasting spoons made a pretty presentation for cocktail hour.

photos by Liz Banfield

Heavier items blended with lighter fare work well after summer. For this Palmetto Bluff wedding, pimento cheese biscuits, fried shrimp with a smoked tomato sauce, and she crab soup (that may not look the best on it’s own) is dressed up in mini containers and served up on custom paper lined tray.

photos by Liz Banfield and Squire Fox (bottom right)

Switching out standard flavors for ones typically associated with fall are something to think about… To change Southern Ham Biscuits, sweet potato biscuits are used instead. Lighter items like seared scallops and a vichyssoise are served on rustic wood platters… Definitely discuss how things will be presented or ask to see the caterer’s selection during your meal planning process.

photo by Corbin Gurkin

Another consideration instead of traditional displays or passing are mobile displays. We have a wheeled cart that we offer up to our clients often- whether for desserts, cocktails, or whatnot. Here, it’s used as a traditional cheese cart with accoutrements. This offers so much flexibility on items, and you don’t need to go overboard as you would on a display.

photos by Liz Banfield

Don’t get us wrong, we still like an abundant display.. We built these custom acrylic tables that we can top with surfaces like wooden butcher block or marble slabs depending on the design.  This antipasta display by Peter Ambrose was full of different containers, flavors, and seasonal herbs… photos by Corbin Gurkin

We do still see requests for multi course dinners, and there are ways to do this after a cocktail hour without leaving guests so stuffed they are uncomfortable.  Guests at this Charleston wedding enjoyed an artfully presented spinach salad, local fish with a rustic sauce, and then roasted tenderloin and asparagus with au poivre is about as traditional fall as you can get, but in delicate portions leaves guests with just enough.
photo by Adrienne Page

If you are planning for stations versus a seated dinner, smaller already plated dishes are how we like to suggest our caterers handle this. It makes it easy for guests to walk right up maybe with a drink already in hand and grab something easily… And of course to customize a standard wedding dish at this point- shrimp and grits, we replaced the shrimp with quail.

photo by Corbin Gurkin

Of course, you can’t forget the dessert… If you have always wanted a chocolate cake now is the time to serve it up… Love this design by Jim Smeal for one of our fall Charleston events.

7.19.18   |   TARA GUÉRARD
Cakes, Entertaining, Event Design, Event Planning, Food and Drink, Parties, Reception, Travel, Weddings | Comments >>
Jul 19, 2018