Category Archives: Recipes

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

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

8.20.18   |   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!

8.20.18   |   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 >>