Category Archives: Entertaining

Jun 22, 2018

©LizBanfield.0678.8039.04.2013.27

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.

234.P645Z.360.2016.27 © Liz Banfield med_res

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.

2014_Annie_Davis_0849

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.

033_elizabethmessina

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?

6.22.18   |   TARA GUÉRARD
Entertaining, Event Design, Event Planning, Food and Drink, Uncategorized, Weddings | Comments >>

9-2

Even though summer is wrapping up, here in Charleston, we still have plenty of opportunities for throwing fabulous porch parties. We teamed up with our friends at the Charleston CVB and Southern Living to give you our tips for throwing an impeccable fete on your porch.

Head over to the Explore Charleston blog for our tips  (including a invaluable hostess trick sure to save you time in the kitchen)…

7-3

6.22.18   |   TARA GUÉRARD
Charleston, Entertaining, Events, Food and Drink, Parties, Press | Comments >>
Jun 22, 2018

One of our favorite Southern venues is Sea Island, GA… it’s full of rich history, classic architecture, and fantastic service! And not to be overshadowed by weddings, sometimes the wedding welcome parties can be just as fun… The couple is usually more relaxed and are seeing many guests for the first time in a while.  We are sharing this perfectly pleasant little party at Frederica Golf Club, before a wedding we can’t wait to share with you soon… All photos by Corbin Gurkin.

With the bride clad in a custom Dee Hutton party dress, the event started with cocktails in a lounge on the lawn, followed by a sit down dinner and toasting inside. 

The venue has the most darling vintage boats that can be taken out for slow ride around the water… And the position on the bluff was prime real estate for the lounge seating.

Since the wedding featured shades of pink and coral, we wanted to give a little nod to that with the flowers this evening. We love how they made for a cheery pop of color agains the navy awning stripes. Custom cocktail napkins and koozies by Lettered Olive accented the bar.

Sweet seating viognettes offered guests a place to gather and with a prime view of the waterfront scenery.

We built our escort card table using tailored boxes with fresh rye grass elements and anchored by a large and lovely citrus sherbert colored arrangement.  Even though the rehearsal party is traditionally hosted by the grooms family, it’s still a wedding celebration, so flowers have their place!

Guests enjoyed a traditional southern supper (complete with help yourself biscuits), and toasting the couple into the late evening!

 

6.22.18   |   TARA GUÉRARD
Bridal Style, Entertaining, Event Design, Flowers, Food and Drink, Parties, Rehearsal Dinner, Travel, Uncategorized, Weddings | Comments >>