Category Archives: Recipes

Jun 20, 2018

Lowcountry Lemonade; Tara Guerard Soiree; Elizabeth Messina

photo by Elizabeth Messina

Now that we are finally having some of that sit outside with a cocktail and enjoy weather, I’m sharing one of my favorite spring/summertime cocktail recipes- Lowcountry Lemonade. Often a signature drink at many of our weddings, here is a version you can make at home

Lowcountry Lemonade (Adult version; serves 4-6)

3/4 cup sugar

5 lemons

2 oz peach schnapps for every 6 oz of lemonade

one bunch of mint, rinsed and dried

1. To make a pitcher to share with friends, you should first make the simple syrup (heat 3/4 cup sugar with 1 cup water in a small saucepan until sugar is completely dissolved). Add the juice of five lemons and add both to a pitcher. Add 3 to 4 cups (to taste) of cold water (therefore, 8 to 10 ounces peach schnapps). Refrigerate for at least 30 minutes.

2. Serve over crushed ice and garnish with fresh mint leaf.

bar display

6.20.18   |   TARA GUÉRARD
Entertaining, Food and Drink, Recipes, Uncategorized | Comments >>

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We are fortunate that living in the South allows us to do winter weddings with almost as much ease as Spring weddings (it’s 60+ here in Charleston today!). When you have a back drop as graceful and stunning as the Ford Planation in Savannah, Georgia, you get year round spectacular events! For this Sunday brunch wedding, our bride and groom opted for a chic blue and white toile as the pattern du jour.  The toile was worked into everything from the invitations to the umbrellas, table linens, and even tray liners. Winter white peonies and ranunculus were mixed with festive greens for centerpieces and bouquets which set a romantic mood and the cake was topped with seasonal fruit to finish it off. (All photos by Adrienne Page)

bride-collage

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Of course there were plenty of personal touches as well. Our bride wore a vintage family veil, and received a beautiful bracelet to wear that day as a gift from the groom. The bride’s mother made homemade banana pecan bride and peach chutney which we packaged with custom designed tags by Lettered Olive and guests received as their welcome gift.

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Set under live oaks and overlooking the river, the wedding ceremony was anchored by a simple greenery covered chuppa.  Guests then joined the couple on the back lawn of the Plantation for an al fresco brunch reception.

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The menu consisted of favorite Southern brunch delicacies with a twist, such as Quail and Grits -alongside Shrimp and Grits, Ford Eggs Benedict, as well as a Bloody Mary Station with pickled veggies and Artillery Punch (a famous Savannah celebratory cocktail). One  long table topped with umbrellas in the signature pattern for shade allowed for guests to mingle easily. The bride hand wrote notes to all of her guests thanking them for being there, which also doubled as place cards.

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As they said their goodbyes, guests tossed white rose petals out of paper cones made from the blue and white toile pattern while the couple drove off in a classic black vintage car. This winter wedding couldn’t have been more perfect!

6.20.18   |   TARA GUÉRARD
Bridal, Event Design, Event Planning, Flowers, Food and Drink, Reception, Recipes, Stationery, Invitations and Pretty Papers, The Lettered Olive, Travel, Uncategorized, Weddings | Comments >>

For this episode of Life Is a Party, we visit our friend and former Mother of the Bride, Anne Hutson whom we have known for such a long time. Anne invited us into her home in the small waterside village of Rockville, SC. She makes the best cheese wafers you have ever tasted and we use them all the time for our guest bags, or for favors, etc. We hope you enjoy and will head over to our YouTube channel to see the full episode.

6.20.18   |   TARA GUÉRARD
Charleston, Entertaining, Food and Drink, Gifts, Parties, Recipes, Videos, Weddings | Comments >>