Category Archives: Parties

Aug 20, 2018

photo by Corbin Gurkin

It’s Tuesday “tip” day so today, we’re going to share some ideas on how to serve more fun party food or typically casual items in more elegant or fun ways. Seafood is one of the most consistent items we are seeing served at parties… From weddings to corporate events. Here, we did a twist on shrimp cocktail, serving it in a garden fountain seems to make an old idea new and fresh!

photos by Corbin Gurkin 

It’s always great to make things super easy for your guests- whether you have 500 or 5… So, if you want to really impress even at a small party, try displaying some of your snacks over ice.  Both Sonic and Chick-Fil-A have started selling their pellet ice by the pound, so find a cool container (we like to build wooden boxes that are easily set on tables) and add your own ice… Crab claws are already half shelled, oysters on the half shell with pre sliced lemons and mini Tabasco have been hits for us in the past. Lobster or crab salad can go in individual dishes or glasses so guests can just grab and go.  Oh, and if you do build your box, make sure you cut a small hole and run a plastic hose from the bottom to a bucket to drain the water as it melts…

photo by Corbin Gurkin 

For another seafood ice station, the bride’s family grows watermelon, so we froze slices of watermelon into ice blocks to give an element of design.

photos by Corbin Gurkin

Biscuits are big big big in the South, and with guests coming from all over the world we have to make sure we present them in a manner that all would approve (and even try for the first time!) So, chicken biscuits typically reserved for a drive through instantly become a  hit served on silver at a black tie wedding! BBQ can be messy, but when already assembled onto biscuits and served late night – guests will be following the servers around to get one!

Ice Cream Collagephotos by Liz Banfield

Ice cream is a constantly requested late night sweet treat at our weddings. So, we’ve tried to make it fun, but having many flavor selections in a custom ice station and guests can request what they want- kind of a like a real scoop shop.  Miniature cones or ice cream sandwiches served to guests on the dance floor offers a way to cool off and curb a sweet tooth!

Fries Collagephotos by Liz Banfield

The old standbys- hamburgers and hot dogs and fries are still popular hits when served up in creative ways.

cheese plate

Another fun late night snack that is somewhat unexpected is a cheese cart. We wheel out a variety of cheeses, crackers, and spreads and serve up custom little snacks to guests.

Carnival Collagephotos by Liz Banfield and Adrienne Page (top)

And, novelty items typically reserved for kids’ parties are always a hit with grownups too. S’mores made easy, donuts served up on cocktail plates, or a pretzel station dressed up can all offer fun bites that still work with black tie!

8.20.18   |   TARA GUÉRARD
Entertaining, Event Design, Event Planning, Food and Drink, Parties, Uncategorized, Weddings | Comments >>
Aug 20, 2018

Tara Guerard Soiree by Liz Banfield

Today we are sharing a  Big Greek wedding  from about 12 years ago.  I love this sweet bride and I just bumped into her recently in New York, which reminded me to share her big day. Margaret Anne Florence, an actress (she has been on everything from Inside Amy Schumer, to 30 Rock, to Guiding Light, and most recently CMT’s Sun Records), married fellow South Carolinian, Peter Saichos in a traditional Greek celebration! We don’t have the opportunity to do too many Greek weddings, so we had a lot of fun with this one!

Tara Guerard Soiree by Liz Banfield

We do have a Greek Orthodox Cathedral here in Charleston, which in and of itself has some beautiful architctural details. Margaret chose a purple and bronze color palette, so we brought in orchids and lilies (favorites of the brides’) which also helped lend to that color palette.

Tara Guerard Soiree by Liz Banfield

The bride’s bouquet was an arrangement of white Casablanca lilies and purple dendrobium orchids blended for a pop of color.

Tara Guerard Soiree by Liz Banfield

Jim Smeal provided a perfectly lovely cake in the palette used throughout the wedding.

Tara Guerard Soiree by Liz Banfield Tara Guerard Soiree by Liz Banfield

In addition to the wedding cake, we of course had to serve traditional Greek wedding desserts like homemade Baklava, and the Almond Pear (Amigthalota) which are a staple of the wedding celebration. Get the recipe here.

Tara Guerard Soiree by Liz Banfield

To dress up the tradition of Ouzo shots- we made a large display with shot glasses chilling in crushed ice. Then, we froze the ouzo bottles in ice with orchids frozen inside for a wedding design element.

Tara Guerard Soiree by Liz Banfield

Guests lounged on lavendar fabric benches by candlelight in glowing orchid filled cylinders.

Tara Guerard Soiree by Liz Banfield

Tara Guerard Soiree by Liz Banfield

Guests left with personal boxes of Jordan Almonds, and we prepacked rose petals in the wedding colors for guests on their way out to properly send off the bride and groom.

Tara Guerard Soiree by Liz Banfield

A classic T Bird adorned in strands and strands of the orchids made for a perfect getaway for this couple- classic and fun loving…  Thank you to Liz Banfield for the photography.

8.20.18   |   TARA GUÉRARD
Bridal, Bridal Style, Charleston, Event Design, Flowers, Food and Drink, Parties, Photographers, Reception, Recipes, Weddings | Comments >>
Aug 20, 2018

8.20.18   |   TARA GUÉRARD
Entertaining, Event Planning, Parties, Press | Comments >>