Category Archives: Entertaining

Nov 25, 2015

The Rehearsal dinner is often one of the most memorable times a couple has over the course of their wedding events. It’s a smaller more intimate affair usually, where the couple gets to engage with everyone. Lots of fun stories and toasts bring back memories and connections with friends and family. So, as we head into what hopefully are good times with friends and family this week, I wanted to share a sweet and simple little rehearsal dinner we did here in Charleston. Thank you to Liz Banfield for the photos.

Dinner had a bit more of a traditional fare due to the ballroom dining space- where George Washington once dined!

“Billy balls” were used to display the seating cards in large vessels anchored with yellow millet… we also used them to adorn the napkin ties to accentuate the in house gold china.

Simple centerpieces of candles in yellow millet and nosegays of yellow flowers flecked the table landscape.

McCrady’s restaurant in downtown Charleston opened a historic gallery space that has exposed beams, high ceilings, original plank flooring and beautiful moldings. We added some modern flair with loungy day beds covered in grey fur, mirrored bars, and lamp light.

After dinner, all out of town guests were invited to join the party for champagne and dessert. Cozy sofas and cylinders full of glowing candles greeted guests as they partied into the evening just getting warmed up for the next big night.

11.25.15 | TARA GUÉRARD
Charleston, Entertaining, Event Design, Rehearsal Dinner, Uncategorized | Comments >>

Nov 23, 2015

The Psychology of Wedding Colors

color-meanings

I was a psychology major at the College of Charleston, so when the Editor in Chief of Brides magazine brought up the meanings behind colors it got me thinking. Especially since I have an entire year ahead of me designing different shades of blue weddings.

I love that there are so many different versions and variations of blue. Tiffany blue is a perennial favorite and one that works with many accent colors. Typically we see Tiffany blue used more during Spring or Summer months and I see “smart” “calm” and “faith”.

Periwinkle, another blue lighter on the spectrum and still wildly popular is appropriate for any season. It says “natural” “stable” and “smart” to me.

What can I say about classic navy? Navy has been gaining lots of legs in bride requests and surprisingly many of my navy weddings while historically has been in Fall and Winter, recently have been more in Spring! I love pairing the navy here with creams, pale peaches, and gold to lighten and brighten it up.

Probably the most popular wedding color at the end of the day, I think you’d be hard pressed to find anyone who doesn’t think pink when it comes to weddings. With shades from “blush” to “bashful” pink can go bold or soft, and can be girlie or sophisticated. I think it’s probably one of the colors best represented by the emotions above.

By far for us, the final most popularly requested color would be green. The consistent qualities I’ve experienced with my couples wanting this color are the “natural”, “balanced”, and “eco friendly”… I love how you can use literally all year round, from casual to formally elegant, and pairs with anything from gold to black!

11.23.15 | TARA GUÉRARD
Bridal, Bridal Style, Entertaining, Event Design, Event Planning, Flowers, Reception, Stationery, Invitations and Pretty Papers, Uncategorized, Weddings | Comments >>

Nov 05, 2015

Throwing a Lowcountry Oyster Roast

It’s that time of year, when oyster roasts seem to pop up every weekend, or couples decide to have one for their rehearsal dinner or day of parties. So, here is a great play by play from Garden and Gun on how to throw the perfect Lowcountry oyster roast.

(our bride at her rehearsal dinner in Savannah’s Forsyth Park photographed by Liz Banfield)

“We asked Ben Moise, a G&G contributor and South Carolina native with more than 30 years in the oyster roasting business, for his tips on cooking up our favorite bivalves.

THE BASICS

Fresh oysters (one South Carolina bushel or one 40 lb. box of Gulf singles per five people)
An outdoor table with overhead light (two saw horses and a piece of ½-inch thick plywood work just fine)
Oyster gloves (Moise prefers these)
Oyster knives (have enough knives on hand for the number of people that can stand around your oyster table)
Cocktail and hot sauce
Saltines
Paper towels
Plenty of cold beer and chilled, crisp white wine

TRADITIONAL WOOD-FIRED METHOD

Supplies:
Split-oak logs
Sheet of steel (2’x2’ or 3’x3’ and no less than 1/4″ thick)
Split burlap bags
Bucket of water
Square-edge shovel

Setting up the fire:
In the ground, dig a shallow hole (depression) deep enough to permit a good stack of wood under the steel sheet. TIP: Check the prevailing wind to make sure the smoke won’t blow toward your guests. Soak your burlap bags in a bucket of water. Stack the split oak logs, along with kindling, in the hole ready to be lit. Surround the edges of the hole with vertically turned cinder blocks to provide a base for the steel sheet.

Light the fire and place the steel on top of the cinder blocks. TIP: As soon as a few drops of water sizzle on the sheet of steel, you’re ready to go. Add the oysters and cover with a thick layer of wet burlap. After 8-9 minutes (keep checking to see if the oysters are beginning to open) pull the burlap off and get it soaking for your next batch.

Using the shovel, transfer the hot oysters to the table.”

11.05.15 | TARA GUÉRARD
Charleston, Entertaining, Etiquette, Events, Food and Drink, Recipes, Rehearsal Dinner, Uncategorized | Comments >>