A Charleston Bride

One of our Spring brides decided to use a bumble bee on her Save-the-Date cards (craftily created by Studio R Designs) and has continued with the bee motif for her wedding.

While recently perusing past issues of wedding magazines- we found this theme-appropriate cake.

How neat would it be for our bride to incorporate her organic, honeybee inspired motif into her desserts as well? Her dinner menu is highlighted with all local, organic ingredients- such as local grass-fed beef & organic, farm fresh eggs. She has worked hand in hand with Fat Hen catering to transform all their sweetened items – such as Sweet Pepper Relish, Country Fresh Lemonade & Flavored Butters- by using honey rather than a sugar or sugar substitute.
Regarding her wedding favors, she is thinking about  gifting little jars of organic honey from Bee City, a local bee farm in Summerville, to each of her wedding guests.

Remember how we said we love incorporating birdcages in to weddings? Well, we found the perfect one for this bee-themed wedding at Barreveld. It’s honey-comb shaped!

Checkout other bee-inspired things we love:

Beeswax Honeycomb Candles at BeesWaxCandleWorks.com

Bee Drinking Glasses at Overstock.com

Linen Bee Napkins by Peking Handicraft at Apartmenttherapy.com

Who says birdcages are only for birds? We love incorporating different styles of birdcages into weddings. Vintage birdcages are often used as card holders, but also make great centerpieces and lighting accessories. Wait till you see how this simple item can transform the atmosphere of your wedding!

These two birdcages are based on a Chinese Pagoda. The red and white are classic hues that give off a modern vibe.

Fill the birdcage with your favorite flowers to create an effortless and beautiful centerpiece. Also try filling it with a brightly colored citrus fruit such as lemons or tangerines – an instant pop of color.

Hang the birdcages from trees, hooks, or decorative ribbons. These antique looking birdcages in muted colors add a great rustic detail.

Is rustic not the style you were going for? Check this out! Opting out for simple white birdcages hung from white ribbon creates a more sunny and dainty vibe.

Our most genius idea – why not put some birds in the birdcage. I mean, after all, that’s what they are meant for right? Perhaps Doves, or a tropical Parrot?

Today we were featured on The Wedding Row not once- but twice! The first post (http://theweddingrow.com/?p=4689) was a nice little article showcasing photos of us gals & our office, as well as a sweet, sweet blurb of sung praises! Aw shucks, Della; Thank you for your kind words! Then shortly after lunch, we were featured again!  Anna & Roland’s March 27th soiree at the William Aiken House was such a fun & lively affair. Be sure to check it out some of the fabulous photography, printed materials & decor at: http://theweddingrow.com/?p=4704.

Today we were also featured on The Connelly’s Wedding Photography blog. Darrell (Connelly) came by last week to shoot some pics & ask us a few questions about our biz. You can check out our answers at: http://www.theconnellys.com/blog/.

As wedding planners, many of our days are spent talking about food {and needless to say, we do a lot of eating around here too}.  Planning a menu should be one of the most fun and creative aspects of the planning process.  And the Menu Tasting is typically the only time for bride, groom & parents to weigh in on something as a group.

Here are a few helpful hints and ideas for creating the perfect menu …

REMEMBER, above all else, that your likes and dislikes are not necessarily the same as your guests.  If you are creating a menu for 150 guests, only a small percentage might actually eat sushi or raw oysters, for example, even though it’s your favorite food.

TRENDS play a large part in menu planning, so although bridal magazines & blogs might be featuring all things pasta for a Winter wedding, try to pick items that are different from other events you’ve been to that season.  Try a butternut squash ravioli, or risotto, rather than tortellini with red sauce.

REGIONAL & SEASONAL items plays a heavy role in Charleston cuisine because of the offerins from our local farmers & fishermen.  We always strive to guide our clients in choosing seasonally appropriate fare, as well as locally grown whenever possible.  Cheese from a nearby farm accompanied by candied pecans & honey are filling a cocktail hour for one of our Fall weddings – yum!

NOVELTY items are a must at any event. Lowcountry food is comfort food, and who doesn’t love most any vegetable cooked with, or wrapped in, bacon.  Savory, decadent dishes are fabulous – we just don’t go to weddings to eat salad after all.

CHEF ATTENDED STATIONS versus a seated dinner can be a tricky decision for northern and southerner’s alike.  Most importantly, think about what you & your guests will truly enjoy within the venue you’ve chosen.  The layout and type of seating can make all the difference.

ALLERGIES or dietary restrictions will always be a concern for the Chef in the kitchen, so it’s helpful for him if you take a glance at your guest list for anyone who might need special accommodations.  Nuts, mushrooms and dairy are items to be especially conscious of.

BALANCE is essential in the end, so just be sure that you are accommodating the meat eaters and the vegetarians in the overall quest to wow your guests.  Break down the menu into groups –  such as meats, seafood & vegetable - as well as balancing your palette with salty, spicy & sweet.

Happy menu planning!

~ Carrie

Heather Cusano and Pete Mermell are the type of people that always bring a smile to your face. They are very happy and warm, which is exactly how their wedding was. On April 17, Heather and Pete tied the knot at St. Luke’s Chapel and then headed across the street for their reception at the Wickliffe House. Heather’s favorite color is pink and with her bright personality, “pink bling” quickly became the theme of the evening. From the table linen to the candle holders to their champagne flutes, the couple was surrounded by the vibrant pinks, ivories & crystal accents during their special night. One of the prettiest touches of the day were all the beautiful pink and white flowers arranged by ACB”s florist, Jonie LaRosee.

This wedding was all about lighting and simplicity. Working with Heather, we used dozens of candles of all shapes and sizes including hanging crystal candle holders and floating candles to light up the night. While the DJ played the music, guests enjoyed food provided by Mediterra and danced the night away on the side lawn.

Pete and Heather‘s wedding spirit was fun and infectious. Along with their guests, they brightened the night and celebrated in style.

Let’s state the obvious… weddings are beautiful, elegant, filled with flowers and champagne … a happy bride and a lucky groom. There is one thing however, that many people tend to overlook, not even noticing the importance it lends to the stunning atmosphere they have just entered.  The mood of a wedding sets the tone for the whole event.  Lighting creates dramatic and alluring colors that make the event unforgettable. And Todd, at Technical Lighting & Event Company helped us create just that.

Last weekend, at Becky Mann and Mark Joye’s wedding, I could not help but bask in the glow all around me. Their evening reception was dimly illuminated by candles and blue-tinted lights, setting the romantic and whimsical aesthetic for the night.  Upon entering the stately stairs at The Hibernian, speckled with hundreds of candles glowing in the Charleston sunset, I was immediately captivated by the ambient gleams of blues, lavenders and grays. The yellow light that beamed from each candle rose and met the pale blue-lighted columns that spanned to the top of the building. It was breathtaking.

Once inside the building, I was met with a dim glow from votives and flutes, amid white tulips and roses that were lining the sign in table. This subtle light diffused into the rotunda, bouncing off the glass-ball-encased roses and billowing from the white-tissue flowers that were delicately floating from the ceiling.

Up the stairs, into the ballroom, my eyes were met with tiny, sparkling votives on each table. Surrounded by arrangements of white roses, tulips and other white flowers, the light softly complimented the delicate petals and reflected off the silver, blue and lavendar draped linens.

The light continued to dramatize the custom bar, lightly beaming from the hanging chandelier, giving off just enough light to catch the draping in the sheer, white fabric that covered the tent.

Night events are always going to be more dramatic, but it’s the light that makes it breathtakingly-beautiful. Colors take on a new hue, transforming the room into a palette of alluring shades that are sure to catch everyone’s eye.

Weddings Unveiled magazine just recently posted one of our favorite weddings from last Spring on their blog. Check it out at http://weddingsunveiledblog.blogspot.com/search/label/Real%20Weddings. Sarah & Dan were such a neat couple- some of our favorite elements of their wedding were:

The patio of the Rice Mill was completely transformed into a fabulous lounge. White fabric lined the ceiling and square pink pendant lights suspended over each table & ottoman.

Sarah & Dan own a pet bulldog named Lulu. They really wanted to included Lulu in the wedding, but due to the destination it just wasn’t feasible. Sarah & Dan decided the groom’s cake should be a replica of Lulu- so she too could be present. The only problem was, when it came time to cut the cake- they didn’t want to cut & serve her! Elaine Mincey of Elaine’s Events did a fabulous interpretation.

Late night snacks were served, which included miniature chocolate chip cookies served with shots of milk. Miniature hambuger sliders & French fries were also served.

A candy buffet was set up for guests to enjoy. Sarah & Dan supplied mini Chinese to-go boxesfor guests to carry their sweets home with them.