It seems as if ice sculptures have been associated with weddings for as long as I’ve been doing them (and that’s a really long time). But, just like anything else- in order to remain en vogue things have to evolve and become more updated in order to keep their staying power. Here in the South, we love our seafood and with our warm temperatures serving it on ice is a necessity. Here we are showing you some ways we’ve changed our ways with ice sculptures. Like this garden fountain lined with plastic and loaded with crushed ice for a shrimp cocktail display like no one has seen before!
For the cold cucumber soup course at this wedding dinner, we had ice bowls made for each guest and adorned them with edible orchids.
For a large and glamorous New Year’s affair, cocktail hour was a mix of buffet and passed items. For the seafood display we had large blocks carved into a modern design and up lit for a wow factor.
For a couple from Ohio, where Grater’s ice cream was founded, serving the ice cream was an absolute must! We made a serve your self bar full of all of their favorite flavors.
This wedding was full of natural greens, plants, and flowers. Knowing that we would be serving a seafood display, we had our ice maker add some greenery and branches to the water while freezing it for an extra detail.
This mega ice bar for a recent William Aiken House wedding had to have some eye candy. The bride’s father is in the watermelon business, so what better design accent than freezing sliced watermelon for that pop of color!
Different shapes, sizes, and heights help give a display dimension that you can see and makes an impact.
No Greek wedding is complete without Ouzo! We built a table to contain the crushed ice to hold the shot glasses, and then froze the bottles in ice lined with orchids used throughout the wedding decor. This was the hit of the night!
