Category Archives: Entertaining

Sep 25, 2017

photo by Corbin Gurkin 

We love to get creative with our escort cards and their displays. Cocktail hour can often be an area that is hard to do a lot of decor, so this is a great way to add something of interest. Maybe some of ours will inspire yours!  Above, for our Newport, RI wedding full of Francophilia, a French market stand display was set up- we filled printed paper cones with lavender and caligraphied guests names and table numbers on them. A sweet touch for guests to take with them to their table.  Lettered Olive does all of our printing.

photo by Corbin Gurkin 

For a garden inspired wedding, metal plant tags were handwritten with names and table numbers and planted in moss covered garden boxes.

photo by Corbin Gurkin 

photo by Corbin Gurkin 

Sometimes there is an empty space or something you’d like to cover up… For a late summer wedding in Aspen, CO bringing in some softer colors to the darker masculine space was needed. A large chandelier was covered with natural greenery, and die cut floral cards were hung at eye level creating a gorge “floral” centerpiece.

photo by Corbin Gurkin 

At a nautical themed rehearsal dinner, flags were pinned to a watercolored painted board just for fun!

photo by Adrienne Page

We had a lot of fun designing details for a wedding we recently featured for a golf loving couple… their escort cards were embroidered golf towels .. guests were blown away by this detail.

photo by Liz Banfield 

Sometimes something more simple or traditional is more fitting. Thoughtful details can go far in making a lasting impression. For a Georgia wedding, the traditional escort cards were displayed using granite rocks (native to the state). Think about local resources or surroundings that you can bring into the design. A gorgeous floral arrangement and linen finishes the look.

photo by Corbin Gurkin 

For a wedding using varying shades of blue, we found a pretty patterned fabric that we used throughout the wedding decor, and then had our calligrapher using complimentary shades of blue ink for a layered look. Oh, and we used white subway tiles instead of paper just for something fun and unexpected.

photo by Corbin Gurkin 

photo by Corbin Gurkin 

We needed to incorporate animals into the decor for a “party animal” wedding… Animal busts are having a moment so finding affordable ones to use wasn’t too hard- lay out perfectly simple cards on a moss covered shelf and you have a keen little vignette.

9.25.17   |   TARA GUÉRARD
Entertaining, Event Design, Event Planning, Reception, Stationery, Invitations and Pretty Papers, The Lettered Olive, Uncategorized, Weddings | Comments >>
Aug 01, 2017

I LOVE the motto- Use What you Have… dig in your cabinets to set a lovely table, die old stained linens giving them new life, and go cut in your yard or garden for simple and lovely centerpieces.  Here, tips on how to use what you have from our Life is a Party episode featuring Marty Whaley Adams and Mrs. Whaley’s Garden.

See the full episode on our YouTube channel and be sure to subscribe for more releases!

8.01.17   |   TARA GUÉRARD
Charleston, Entertaining, Etiquette, Event Design, Flowers, Parties, Uncategorized, Videos | Comments >>
Jul 25, 2017

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No matter the temps, here in the South we entertain throughout the entire summer. Today, I’m sharing two of my favorite classic recipes that are easy, perfect for any entertaining occasion and will surely impress your guests- My mother in law’s shrimp paste sandwiches and our signature Lowcountry Lemonade.

shrimp Collage

INGREDIENTS

1 pound medium size local shrimp (cooked, peeled and deveined) ½ teaspoon salt, or to taste juice of ½ fresh lemon 1 bunch fresh dill ¼ teaspoon of finely diced or pureed onion ¼ teaspoon Tabasco sauce ¼ cup Hellman’s (or your favorite brand) mayonnaise 1 baguette, sliced and toasted (or loaf of your favorite local bread) 1 cup diced cucumber 1 cup diced tomato

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  • To prepare shrimp, place unpeeled shrimp in boiling water for 2-4 minutes until they turn pink. To test, cut one open; it should be pink all the way through. If it’s transparent, return to water for an additional minute. Be careful not to overcook shrimp as they will become mushy!
  • Add all ingredients to food processor and process until the mixture forms a chunky paste (refer to images). Again, be careful not to over-mix – a little texture and tiny chunks of shrimp are good things!
  • Spread mixture on toasted slices of baguette. Top with diced cucumbers and/or diced tomatoes, or serve as tea sandwiches on your favorite bread. I like tea sandwiches best when the crust is off (and so do my children)!

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Lemonade Collage

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.

These sweet letterpressed surcie tags from Lettered Olive are perfect to have on hand for last minute guests or entertaining occasions.

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