Category Archives: Food and Drink

Mar 26, 2019

photo by Lauren Bailey Photo

We are loving a new trend we have been noticing recently at some of our events- petite cakes. Don’t worry, we definitely still have our clients that want the big traditional statement piece, but it’s nice to see something sweet making a little mark. Cake by Peche Petite Boutique Bakery.

photos by Aaron and Jillian

Don’t worry, tiny cakes still give an opportunity for design and impact, but just don’t leave a lot of uneaten cake mess lying around…

Cake by Jessica Grossman with Patrick Properties Hospitality Group.

photo by Liz Banfield

Cake by family friend…

photo by Corbin Gurkin 

For this wedding, a petite cake was complimented by an array of other desserts and pies.  Wedding cake by Publix, smaller cakes by Caroline’s Cakes, and pies from Kudzu Bakery.

photos by A Bryan Photo 

Cake by Pastry Art.

3.26.19   |   TARA GUÉRARD
Cakes, Charleston, Event Design, Event Planning, Food and Drink, Reception, Uncategorized, Weddings | Comments >>

wedding-party-at-lg

We love revisiting some of our past weddings… Today, pretty pastels and pattern play were the name of the design game here, with photos so pretty from Corbin Gurkin.  Bridesmaids dresses in the lovliest shade of not quite lavender and not quite violet from Jenny Yoo at Bella Bridesmaid.

fashion-collage

The bride wore a Monique Lhullier gown and elegant flats from Dolce and Gabbana.

bridal-portrait

Our beautiful bride carried a cascade of phalenopsis orchids, roses, and fern fronds. We were overjoyed when we found the perfect blue and white bird themed fabric at fabric.com, we used it as a photo wall back drop, to make pillows, and cover the bar.

printing-collage

The blue and white papers designed by Lettered Olive made a statement with colored stock, pattern, die cut shapes, and letterpressed motifs.  Our wedding welcome bags were filled with local cheese biscuits, handmade chocolate, and wine all in a custom Charleston map tote featuring all of the weekend locations noted.

french-huguenot-church-w-horse

The ceremony was held at one of my truly favorite local churches, the French Huguenot Church.

bride-and-groom-outside-church

After the ceremony, guests tossed rose petals on the couple exiting the church, all to the tune of a local gospel choir.

wedding-party-collage

Playing off of the cascading orchid bridal bouquet, the bridesmaids carried a fluffy and colorful mix of roses, orchids, and lilacs.

bride-and-groom-in-car

bride-and-groom-outside-tent

I always advise my clients when developing our timelines, to allow themselves to steal away some private time with the photographer, in order to capture images like these.

dinner-collage

Long tables were dressed in custom linens with patterned toppers, while the smaller squares were dressed in all blue and white. I love that our bride let us play with all of these patterns and colors!

dinner-table

cake-collage

The flowering cake by Jim Smeal, resting atop a bed of greens made for a drop dead centerpiece in the after dinner lounge.

reception-collage

dancing-collage

The after dinner lounge had a glamorous and feminine feel, and lots of thoughtful touches- one of my favorites was the phone charging station designed with the wedding hashtag signage. Oh, and the sliders on pretzel rolls by PPHG, were a HUGE hit!

sparkler-send-off going-away-car

After a quick change and pretty sparkler send off, the couple departed by a vintage Rolls Royce ready to “Skip Down the Aisle” Together…

You can see more of this wedding on  Charleston Weddings

3.12.19   |   TARA GUÉRARD
Cakes, Charleston, Event Design, Event Planning, Flowers, Food and Drink, Photographers, Press, Reception, Stationery, Invitations and Pretty Papers, The Lettered Olive, Uncategorized, Weddings | Comments >>
Mar 04, 2019


©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.

photos by Corbin Gurkin and  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, chicken and waffles are much more elegant in mini waffle cones; and ceviche in scallop shells makes such a pretty presentation.

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 easy and creative ways to serve the food is important. Here, shot glasses are pre filled with hummus and veggies for a quick pick up option.

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 cheese cart after dinner is one of my favorite things to do!

photos by Tec Petaja

I love this new twist on a classic celebration food- caviar.. For a recent cocktail hour, we recently designed a beautiful  self serve station including all the varieties of accompaniments, and even chilled vodka.

033_elizabethmessina

photo by Elizabeth Messina

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.

photos by Tec Petaja and Corbin Gurkin

Speaking of seafood displays, oysters are a long standing wedding food, especially in Charleston when we can get local ones. They can be a challenging food to serve because you have to find a nice way to present them and to deal with the shells when finished. We built wooden oyster tables that allow us to serve oysters on the half shell over crushed ice – of course with mini tabasco bottles and lemon wedges… Catering here by Cru Catering.

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 Bunao

For one wedding, a bride wanted to have a self serve champagne station with different mixers and embellishments… A rented bakers rack made a pretty and unexpected buffet set up. If guests have to serve themselves, then better make it thoughtful, right?

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