Jun 20, 2018

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photo by Liz Banfield

 One of the most popular topics that remains at my speaking engagements or questions we receive are how to look at food serving and displays in new and different ways. So, we’re sharing some ways we have styled food or incorporated it into the decor… Like above- for a wedding with stations and over 400 guests, we had to make the food accessible and interesting. We took a garden fountain from a hardware store, sealed and treated it with food safe materials, and then turned it into a cocktail shrimp focal point.

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photo by Liz Banfield

We find cocktail hour and passed hors d’eouvres an easy place to get creative. Of course, the trays you use can be customized and you’ve seen us talk about printing paper liners to fit your look.. but ask your caterer about different ways to present the food. Here, mini tacos are served in lime wedges that can also be used to squeeze atop the taco for a bit of extra flavor.

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photo by Corbin Gurkin

I feel like a big part of my job is to make sure that guests have a fun and and seamless experience. So, again, for receptions where the guests aren’t served a plated dinner, finding ways to serve the food is important. Here, shot glasses are filled with hummus and veggies are placed in them for a quick pick up option.

photo by Liz Banfield

photos by Nickie Stone and Corbin Gurkin 

photos by Liz Banfield

Another popular item we are playing with are cheese or antipasta displays during cocktail hours, or even as late night food around the dance floor area.  We have been using different pieces of furniture to create a display, which works well for a self serve function. We have also built tall lucite tables with butcher block tops for some cocktail hour antipasta displays, I love how guests can access them from all angles.  And we have a marble topped push cart that we use often for serving, so doing a classic glamorous cheesecart after dinner is one of my favorite things to do!

photo by Liz Banfield

Late night food is still a big request we are seeing. If you are wanting to serve some of the good old standards, you can do it in a new and refreshing way… here, French Fries make their way around the dance floor in paper popcorn boxes, which also helps cut down on the greasy finger effect.

photo by Gayle Brooker

Even something like chicken wings are elevated and elegant served individually in dishes.

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photo by Corbin Gurkin

Sometimes food can make an impact just being used in an unexpected way… For a bride whose father grew watermelons- we had our ice sculptor put slices in ice for a pop of color on a seafood display.

photo by Liz Banfield

This couple chose pies over a traditional wedding cake.. Individual pies in an array of flavors were displayed on tiered stands, with printed flavor flags!

photo by Virgil Bunoa

Our bride wanted to have a champagne station with different mixers and embellishments… A rented bakers rack made a pretty and unexpected buffet.. If guests have to serve themselves, than better make it thoughtful, right?

6.20.18   |   TARA GUÉRARD
Entertaining, Event Design, Event Planning, Food and Drink, Uncategorized, Weddings | Comments >>
Jun 20, 2018

photo by Liz Banfield

We have many brides that are seeking something new and different beyond a string quartet, dj, or live dance band to play a special song or tribute to someone or something on their wedding day. Maybe it’s a piece from their heritage or a type of musician they were exposed to growing up.  At any rate, we love helping bring these wishes to reality.  Here are just some of the interesting variations we have been lucky to work with over the years.  For the couple upstairs living abroad, but having grown up in the South, a Jazz horn section led the couple out to their send off for guests to toss rose petals.

photos by Adrienne Page, Perry Vaile, and Liz Banfield

For ceremony music, we’re seeing a lot of what we call “Tradition with a Twist”… For an outdoor ceremony on a bride’s family farm, Bagpipes worked so well to announce the bridal processional.  They weren’t too loud, and with the scenery were quite awe inspiring.  Our favorite string ensembles come from Charleston Virtuosi (they have a New York Virtuosi, and several international posts).  We love their professionalism and creativity- they can play “virtually” anything from Coldplay to Lady Gaga to the Beatles.  For another outdoor wedding, we had 12 string musicians play the processional as guests were escorted to their seats… it made quite an impression. photos by Gayle Brooker, Corbin Gurkin, and Perry Vaile

We love incorporating a choir into ceremonies… Some of the more unique ones that we have used are Gospel Choirs, and Childrens’ Choir.

photo by Perry Vaile

In this wedding ceremony, the Lord’s Prayer was sung acapella by a gospel choir member.

photo by Corbin Gurkin

photos by Liz Banfield

For receptions, cocktail hours, and rehearsal dinners, we have clients that really like to customize or do something totally different. We have had Jersey Boy impersonators (due to the bride and groom’s first date to the Broadway musical), Tone Loc for a fun loving couple’s surprise to their guests’, and even an Elvis impersonator!

 

6.20.18   |   TARA GUÉRARD
Charleston, Event Planning, Parties, Uncategorized, Weddings | Comments >>
Jun 20, 2018

Stone wall

Martha’s Vineyard is one of our favorite spots out of town for weddings.  We can’t wait to be up there again at the end of the summer! But for today’s wedding Wednesday, we’re sharing this July wedding from 2010. Blue and white ikat was the design inspiration along with wooden and natural elements playing off of the family barn where the reception was held.  Photos by Adrienne Page.

Guest bag

We love incorporating local flavor in the wedding guest welcome bags. The oh so perfect  Martha’s Vineyard bags from Maptote; also included were custom printed playing cards with the wedding emblem, locally sourced and bottled waters, vintage island post cards, Cape Cod chips, and homemade sea salt caramel bars.

Bridal Collage

A gift from the groom- a vintage Hermes enamel bracelet perfectly finished the bride’s ensemble.

Invite and bouquet

Flower girl Collage

Martha’s Vineyard has so many glorious roadside flower stands, for all of the bridal party flowers, we ordered nothing ahead of time and shopped these stands for all of the personal flowers that day.  For the brides’ something blue, all of the mother’s and grandmother’s monograms were embroidered on her bouquet ribbon.

Ceremony sign

The ceremony took place up on a bluff overlooking the farm, so guests were able to take in the property on their stroll to the ceremony.

Bridesmaids

The bridesmaids wore Lela Rose bridesmaids dresses (Lela, also in attendance is friends with the groom and his family in Dallas). All white bouquets from roadside farmstands were a contrast to the bride’s colorful bouquet.

Ceremony Collage

Massive clusters of baby’s breath created a natural and whimsical feel for the simply elegant ceremony.

Bride and groom 2

Front of barn

The father of the bride had an affinity for vintage barns, and had this one moved down piece by piece from Canada. It was the perfect spot for the wedding dinner.

wreath on barn color

Cocktail hour Collage

Cocktail hour took place below in the stable area below the barn with seating throughout. Individual wooden signs let guests know where they were seating for dinner.

View of barn overall Dinner Collage

Menus were printing on large wooden signs, much like the one we made for the stone wall entrance.

dinner Tablescape

Little wooden stirrers tied to the napkins with blue baker’s twine were sweet place cards.

bride and groom at table

Boogie tent Collage Reception Collage

After dinner, guests partied in the “boogie tent” and lounge for the rest of the evening.  A stylish blue lounge provided a serene place for guests to enjoy cake, a cheese cart, cocktails and a reprieve from dancing.

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Getaway Collage party at night

After a birdseed toss (friendly for the environment of the farm), the bride and groom departed by a vintage Woody and spent the night in town before heading off for their honeymoon.

6.20.18   |   TARA GUÉRARD
Event Design, Event Planning, Flowers, Parties, Reception, Travel, Weddings | Comments >>