Category Archives: Etiquette

Dec 07, 2015
Secret Santa Roundup

Under25 Secret Santa post

It’s that time of year again, offices and friends are hosting holiday get togethers, and Secret Santa and White Elephant gift exchanges come with the territory. We rounded up our favorites for these occasions and ALL are under $25! Click on the links to purchase.

1.  The Gray Malin Airport cocktail carry on set.  Pop this in your bag for your flight home, and then enjoy once you’re settled in your seat. Brings some cheer to what can sometimes be a frightful travel experience.

2. The Yeti Rambler Lowball tumbler- perfect for bourbon or hot chocolate by the fire pit, and then for drinks on the beach in warmer weather…

3. The High as the Moon coffee mug and the Masala Chai Tea from Anthropologie. Time to clean out all of the old mugs with random logos on them, and drink out of something that’s actually pretty! And their Chai is divine…

4. The Truffle Clarity Pouch small- perfect for keeping all of the small random items in your bag organized and in one place, clear so you can easily find them too. Also, could be great for your carry on toiletries for your holiday trip home.

5. The Stainless Steel garden scissors from Terrain. These are a beautiful addition to have around the house- multi purpose for your garden, flower arranging, gift wrap, food prep, endless options… Comfy and sleek.

12.07.15   |   TARA GUÉRARD
Accessories, Entertaining, Etiquette, Food and Drink, Gifts, Shopping, Travel | Comments >>
Nov 05, 2015
Throwing a Lowcountry Oyster Roast

Tara Guerard Soiree by Liz Banfield

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.

Bride oyster shucking

(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

Oyster roast table

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 >>
Jun 08, 2015
Shutterfly’s Ultimate Wedding Guest List Guide

The guest is the the every challenging element to almost every wedding. So, when Shutterfly asked us to lend some advice to their readers, we were happy to oblige. Here are some highlights from the feature, but be sure to click here for the entire piece.

Screen Shot 2015-06-07 at 9.29.26 PM

Keep Calm and Mind Your Manners

Wedding planner Tara Guérard, of Tara Guérard Soiree, notes that although the mother of the bride often managed the guest list in the old days, now it’s a much more collaborative effort. “Today, it’s more of a joint venture between the two families and their combined lists,” Guérard explains.

One thing that hasn’t changed? The potential for sticky situations.
Here are some common complications:

  • Dealing with parents’ excessive requests
  • What to do about work friends
  • Handling a destination wedding
  • Inviting children
  • Inviting guests to ceremony-only or reception-only

Screen Shot 2015-06-07 at 9.33.06 PM

Our tip-  KEEP IT IN A SPREADSHEET

  • “Starting early is key. Once you have your list(s) finalized, keep everything in an Excel sheet and update RSVPs as they come in. Most couples have last minute add-ons. Our best advice is to create a master list and be very adamant about keeping it up to date. We instruct clients that need to narrow down their list to divide their list into tiers to decide who stays and who goes.”

Screen Shot 2015-06-07 at 9.35.04 PM

6.08.15   |   TARA GUÉRARD
Announcements, Bridal, Etiquette, Event Planning, Press, Stationery, Invitations and Pretty Papers, Weddings | Comments >>