Category Archives: Entertaining

photo by Corbin Gurkin 

If you are looking for wedding inspiration, there is no question that decorating with greenery right now is hot, almost unavoidable, therefore clients are asking for it. We are huge fans of decorating with greenery due to it’s heartiness allowing some decorating in advance and the ability to go far on impact and less on cost. Here are some of the many ways we have incorporated it into some of our designs.

photo by Corbin Gurkin

This chuppa fashioned from magnolia leaves is balanced with a sweet floral swag, and could easily be replicated on a smaller scale by gathering greenery available in your neighbor’s or your yard.

photos by Tec Petaja

Greenery on large scale can be quite impactful… Full, lush, and oversized centerpieces were perfect on this stark modern rehearsal dinner table. And, as part of a lighting installation fill in a clear top tent and soften the space in this wedding dinner tent.

photos by Liz Banfield and Tec Petaja

Place settings are a fantastic area for using greenery… We used a stem with waxy leaves as a place card that tucked nicely into the napkin as an embellishment. For a rehearsal dinner, a leaf was hand painted and wrapped around the menu cards. Finally, as a modern day “doily” a fatsia looks chic on a charger for a party with a tropical vibe.

photo by A Bryan Photo

Greenery for sure adds depth and dimension to floral bouquets, but i LOVED the ones we did that were all greens… Something different and unexpected and still super stylish.

Tara Guerard Soiree by Liz Banfieldphoto by Liz Banfield

This labor of love took the rustic cakes to the next level. The linen was covered in galax leaves hand glued over a couple of days, but it was well worth it!

photos by Liz Banfield

So simple and easy, yet looks so thoughtful once it’s executed. Using many different types of leaves (aspidistra, fern, monstera) for decorating passed hors d’eouvres and cocktails is a favorite of mine. I love the idea of using leaves instead of doilies to hold food items into place. Also makes for unique presentation.

photos by Corbin Gurkin, Liz Banfield, Corbin Gurkin

A favorite spot of our is on chair backs. Just a simple swag on the back of the bride and groom chairs (or a monogram made from greenery), against wooden chairs adds a thoughtful touch. For a Christmas wedding, greenery wreaths and embroidered ribbons dictated the table numbers for dinner.

10.15.19   |   TARA GUÉRARD
Charleston, Entertaining, Event Design, Event Planning, Reception, Weddings | Comments >>
Sep 17, 2019

photo by Corbin Gurkin

Even though it hard to think about heavier or more savory items right now when temps are soaring, many of you in the planning process now are most likely having a fall wedding and planning the details now… Do you know what you are serving yet?  Here are some of our favorite fall flavors from recent events and some serving ideas for you. Above, our wedding at the Roaring Fork Club in Basalt, CO worked with us to plan a menu totally based on seasonal items especially local items.  Spice rubbed pork belly over savory slaw served on tasting spoons made a pretty presentation for cocktail hour.

photos by Liz Banfield

Heavier items blended with lighter fare work well after summer. For this Palmetto Bluff wedding, pimento cheese biscuits, fried shrimp with a smoked tomato sauce, and she crab soup (that may not look the best on it’s own) is dressed up in mini containers and served up on custom paper lined tray.

photos by Liz Banfield and Squire Fox (bottom right)

Switching out standard flavors for ones typically associated with fall are something to think about… To change Southern Ham Biscuits, sweet potato biscuits are used instead. Lighter items like seared scallops and a vichyssoise are served on rustic wood platters… Definitely discuss how things will be presented or ask to see the caterer’s selection during your meal planning process.

photo by Corbin Gurkin

Another consideration instead of traditional displays or passing are mobile displays. We have a wheeled cart that we offer up to our clients often- whether for desserts, cocktails, or whatnot. Here, it’s used as a traditional cheese cart with accoutrements. This offers so much flexibility on items, and you don’t need to go overboard as you would on a display.

photos by Liz Banfield

Don’t get us wrong, we still like an abundant display.. We built these custom acrylic tables that we can top with surfaces like wooden butcher block or marble slabs depending on the design.  This antipasta display by Peter Ambrose was full of different containers, flavors, and seasonal herbs… photos by Corbin Gurkin

We do still see requests for multi course dinners, and there are ways to do this after a cocktail hour without leaving guests so stuffed they are uncomfortable.  Guests at this Charleston wedding enjoyed an artfully presented spinach salad, local fish with a rustic sauce, and then roasted tenderloin and asparagus with au poivre is about as traditional fall as you can get, but in delicate portions leaves guests with just enough.
photo by Adrienne Page

If you are planning for stations versus a seated dinner, smaller already plated dishes are how we like to suggest our caterers handle this. It makes it easy for guests to walk right up maybe with a drink already in hand and grab something easily… And of course to customize a standard wedding dish at this point- shrimp and grits, we replaced the shrimp with quail.

photo by Corbin Gurkin

Of course, you can’t forget the dessert… If you have always wanted a chocolate cake now is the time to serve it up… Love this design by Jim Smeal for one of our fall Charleston events.

9.17.19   |   TARA GUÉRARD
Cakes, Entertaining, Event Design, Event Planning, Food and Drink, Parties, Reception, Travel, Weddings | Comments >>

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We loved this seaside rehearsal dinner in downtown Newport, RI. It was the perfect compliment to the formal wedding held the next day, and a fantastic way to welcome guests in for the weekend. Held at a local restaurant, friends and family joined the couple for an intimate rehearsal dinner, followed by a dessert and dancing party for all guests. Corbin Gurkin captured all of the events of the weekend.

Rehearsal dinner Collage

Cocktail Hour CollageGuests enjoyed popular favorites like New England Clam Chowder and mini lobster rolls. Keeping in line with the sea colored palette, escort cards were nautical inspired flags displayed on a watercolored board.

044-2016_Stephanie_Peter_0094Keeping the decor natural and simple made the most sense for a nautical inspired feel. Table runners were of a french linen flour sack feel. Potted rosemary topiaries and simple hydrangea blooms dotted the length of the tables.

048-2016_Stephanie_Peter_0088One of my new favorite design elements are colored border linen dinner napkins. So simple but they lend such an elegant touch. And, how cute were these white nautical rope balls which we used to “anchor” the place cards. White ink on navy paper is an unexpected but pretty way to present the dinner menus.

scenery CollageNo seaside rehearsal dinner in New England would be complete without a lobster course.

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Spectacular views were offered as desserts and drinks were served to the tunes of a DJ so  the couple had many moments to enjoy chatting with guests before the big day…

9.03.19   |   TARA GUÉRARD
Bridal Style, Entertaining, Events, Fashion, Flowers, Food and Drink, New York, Parties, Rehearsal Dinner, Travel, Uncategorized, Weddings | Comments >>