Category Archives: Event Planning

Oct 15, 2019

If you are looking for wedding inspiration, there is no question that decorating with greenery right now is hot, almost unavoidable, therefore clients are asking for it. We are huge fans of decorating with greenery due to it’s heartiness allowing some decorating in advance and the ability to go far on impact and less on cost. Here are some of the many ways we have incorporated it into some of our designs.

photo by Corbin Gurkin

This chuppa fashioned from magnolia leaves is balanced with a sweet floral swag, and could easily be replicated on a smaller scale by gathering greenery available in your neighbor’s or your yard.

photos by Tec Petaja

Greenery on large scale can be quite impactful… Full, lush, and oversized centerpieces were perfect on this stark modern rehearsal dinner table. And, as part of a lighting installation fill in a clear top tent and soften the space in this wedding dinner tent.

photos by Liz Banfield and Tec Petaja

Place settings are a fantastic area for using greenery… We used a stem with waxy leaves as a place card that tucked nicely into the napkin as an embellishment. For a rehearsal dinner, a leaf was hand painted and wrapped around the menu cards. Finally, as a modern day “doily” a fatsia looks chic on a charger for a party with a tropical vibe.

photo by A Bryan Photo

Greenery for sure adds depth and dimension to floral bouquets, but i LOVED the ones we did that were all greens… Something different and unexpected and still super stylish.

Tara Guerard Soiree by Liz Banfield photo by Liz Banfield

This labor of love took the rustic cakes to the next level. The linen was covered in galax leaves hand glued over a couple of days, but it was well worth it!

photos by Liz Banfield

So simple and easy, yet looks so thoughtful once it’s executed. Using many different types of leaves (aspidistra, fern, monstera) for decorating passed hors d’eouvres and cocktails is a favorite of mine. I love the idea of using leaves instead of doilies to hold food items into place. Also makes for unique presentation.

photos by Corbin Gurkin, Liz Banfield, Corbin Gurkin

A favorite spot of our is on chair backs. Just a simple swag on the back of the bride and groom chairs (or a monogram made from greenery), against wooden chairs adds a thoughtful touch. For a Christmas wedding, greenery wreaths and embroidered ribbons dictated the table numbers for dinner.

10.15.19 | TARA GUÉRARD
Charleston, Entertaining, Event Design, Event Planning, Reception, Weddings | Comments >>

Oct 08, 2019

Our Team

It’s a been awhile since we checked in just to introduce ourselves and give you an update on who we are! Thank you to Liz Banfield, since the last time she was here we were able to have her update our headshot, shot in our new office. (speaking of, stay tuned for a fresh new website coming soon!).

This is me, Tara, and I’ve been doing weddings now for over 20 years, and I still love my job! It makes me beyond happy to create an amazing day for our clients totally based on their personalities. It allows me to really tap into that Psychology degree I received from the College of Charleston. When I’m not working (which isn’t very often!), I love spending time with my family. I have three children who are growing up fast, and a new puppy that gets into everything!

Erica Missel is our Executive Director. Erica works directly with all of our clients and vendors to deliver the best of the best to our brides. Erica is a Southern girl from the upstate of South Carolina, but has stayed in Charleston after graduating from the College. She was recently put all of those planning skills to the test on her own wedding to her husband, Charleston. We very recently welcome, Bri Hughes, back to Charleston from Maine as our new Logistics Manager and Assistant. She will be keeping this train on the track, and we are thrilled to have her. Make sure you introduce yourself to her! Kate Little, our former coordinator, is back with Soiree managing our social media and blog.

Karen Simon, our Director of Sales, and Becca Smith, Creative Director create everything that is Lettered Olive, our sister stationer. Karen comes to us by way of NOLA, and when not working, she and her boyfriend like to travel, or just hang out with their pups. Becca, who resides in North Carolina is an accomplished graphic designer previously in the corporate fashion and textile market. After doing the printed materials for her own wedding, she knew she needed to make the move.

Susan Irvine, a NC native with a background in Studio Art, comes to Soiree as our Production Manager. Overseeing the set up of all of the signature Soiree details helps ensure our Brides have their perfect day. William Johnson, our construction manager is why I can sleep at night on the weekends of events. The safety of our staff and all of our clients is ensured having a former firefighter on scene, and his son who also works for us and an EMT! Heather Santucci (who is also my nanny), is the longest running Soirette yet! When I started doing my own flowers, she was my buyer at the local wholesale florist. Now, she is my head floral designer.

So thankful for this team of mine… Soirettes rock!

10.08.19 | TARA GUÉRARD
Charleston, Event Planning, Spotted!, The Lettered Olive, Uncategorized, Weddings | Comments >>

Sep 17, 2019

Fall Menu Planning

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 >>