Charleston was busy and bustling this weekend with the annual Wine and Food Festival. We were honored to work with The Scout Guide on an intimate luncheon where we shared some of our entertaining tips and enjoyed a delicious menu by Circa 1886 Restaurant. Thank to you all who came!
The private room at Circa 1886 recently underwent an updating and it’s lovely! I can see it being one of our new favorite spots for bridal luncheons, and their food is always outstanding.
We stacked colorful Scout guides and held them up with bookends- something you could easily replicate by gathering pieces found around the house! You could use vintage books or a mixture of china pieces, etc.
Centerpieces were gold urns full of local camelias- a quick and easy centerpiece that you can put together with any flowering shrubs you may have in your yard- azaleas, gardenias, hydrangeas, etc. or you can even use clusters of greenery. I used an Oasis floral brick to hold the blooms in place and keep them lush.
Lettered Olive printed our lovely gold foil menu cards with a patterned velvet backer.
Guests took home our Lettered Olive letterpressed surcie tags (you can get yours here)
We are having brides requesting Rose on their bars regularly now, which I love. It’s so easy to drink and pretty for weddings too. AIX provided delicious rose for the luncheon…
Eric Kurver, the actual Vintner, joined us all the way from Provence… Can’t wait to visit the vineyard over there someday!
Circa 1886 also served up a speciality cocktail from our other sponsor, Tanqueray, and we’re sharing the recipe!
“Oughta Not”
1oz Tanqueray 10
1/4 oz Cointreau
1/4 oz Domaine Canton
1/4 oz lemon juice
1/4 oz plum flavored drinking vinegar
1 0z Champagne or Sparkling wine
Shake all ingredients; strain into a chilled glass or pour over ice; top with your Champagne or Sparkling wine
