Category Archives: Travel

photos by Corbin Gurkin

2019 was full of new experiences and locations.. We were thrilled to work with new backdrops and forge relationships with new vendors. Full steam ahead into 2020! Above, our first wedding of the year took us to “30A”, Watercolor, Florida. Getting it’s name from the colors seen in the water and sky the beautiful beaches there, our bride’s family grew up vacationing there. We tented the town square for the ceremony and reception, but the family opened their door for a Thursday night rehearsal dinner.

photos by Ryan Ray

Our only local wedding this year had us at Runnymede. One of our favorite blank slates to create whatever our client envisions; its also able to accommodate the largest of groups.

photos by Sylvie Gil 

Starting off the summer at Gurney’s in Montauk provided an amazing view of the ocean (and of course, one of the quintessential afternoon showers), and a perfect casual sophistication Montauk is known for.

photos by Jose Villa

Back in New York a couple of weeks later, but in an upstate country retreat called Troutbeck. Perfect as a postcard, the weather, the scenery, and with almost all of the guests being able to stay onsite, a fun weekend for this wedding.

photos by Corbin Gurkin

Fall in Greenville, SC can be particularly lovely… leaves changing colors, usually a slight nip in the air, or a tropical storm???? Yes, this year, for our wedding that was NOT in Charleston, but in Greenville, we had a tropical storm. Our clients took it in stride and we made sure it didn’t dampen the day. Plus, our clients were so happy and in love, nothing was going to rain on their parade.

photos by Anne Rhett Photography

We celebrated our last wedding of the year in Jamaica. Our bride spent her childhood vacationing at Round Hill, so it was the perfect spot for the mostly NY and London guest list to warm up with winter setting in… We loved getting to work with a different beach backdrop, and all of the lush surroundings made for amazing decor foraging.

12.17.19   |   TARA GUÉRARD
Bridal, Entertaining, Event Design, Event Planning, Photographers, Reception, Travel, Uncategorized, Weddings | Comments >>

We so loved our time in upstate New York, for this glamorous couple’s wedding weekend. Troutbeck provided a spectacular setting, and while we can’t wait to share more of the wedding details later, we thought some of the details from the sweetest rehearsal dinner would be fun. Um, and how fabulous is our bride’s pant set? Jose Villa was with us all weekend to capture all of the gorgeous imagery. 

We worked with Heirloom Fire catering out of the Berkshires .  Their process and aesthetic was so perfect for this, and we loved their whole feel. 

They set up their entire cooking get up so that guests can watch and be part of the experience.  It’s like a super chic campfire… The proteins are grilled or smoked onsite, carved, and served up family style preciously from foraged greenery.  

The most beautiful red snapper was grilled and filleted on site, and many of the guests enjoyed speaking the the chefs about their process.

Their tomatoes rivaled some of our most beautiful down here… pretty as a picture.

A blueberry buckle was grilled in cast iron skillets and served family style at the end of dinner.

In lieu of individual cards, Lettered Olive created a watercolor of the tables with guests names placed at the corresponding seats.

Wooden farm tables were softened with linen table runners, collections of Italian terra cotta pots filled with various herbs, and curated wooden pedestals for the family style platters.

Lettered olive printed the evening’s menu on cotton napkins which were dotted with fresh rosemary.  Leather drink coasters were imprinted with guests’ names, acting as place cards.  Dreamy…

A good time was had by all..

Also loved this delicate pour over coffee experience available upon guest request after dinner.  Everything that Heirloom fire did was so thoughtful, and added details to service and presentation which is sometimes hard to come by in the event catering world. 

After dinner, the intimate friends and family crowd were joined by the remaining wedding guests for a Welcome Party tented on the adjacent lawn. A modern jazz band from Elan Artists, more fun late night food, and desserts were provided. 

Of course, we had the prettiest s’mores station!

10.29.19   |   TARA GUÉRARD
Entertaining, Event Design, Event Planning, Food and Drink, Parties, Rehearsal Dinner, Travel, Uncategorized, 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 >>