Thrilled to see Megan and Will’s wedding in the current issue of Flower Magazine. We adore this couple and couldn’t have asked for a better team to work with us. To see more, pick up the current issue of Flower or click over to the online version of the story here.
It was such a pleasure to work on this story last spring with Patricia Lyons and Janie Medley for Southern Weddings Magazine’s current issue. We were tasked with bringing the personality and charm of six southern states to life in bouquets. For instance, while Tennessee was a bit wild and folk-inspired, in homage to its country music roots, Florida centered on warm, citrus tropical inspired elements. Pick up the latest issue to see the full story!
floral design by Janie Medley // photography by Patricia Lyons // styling by Courtney Spencer of Merriment Events
We were so honored to work with M + W on their spring wedding at the venerable and ever beautiful Tuckahoe Plantation, captured here by Katie Stoops. Our sweet clients entertained nearly 300 guests under a sperry sailcloth tent on a perfect spring evening, following a Catholic ceremony at a church nearby. The colors were soft and whispery shades of pale, buttercup yellow, mint green and peach. We showered out of town guests with local indulgences — hardywood beer, virginia cookies (with a heart piped over Richmond!), lamplighter coffee. All in all it was a picture perfect day, don’t you think? Could the perfect weather have had something to do with the bottle of bourbon the couple buried at Tuckahoe a month to the day before saying I do? We’d like to think so.
To see more from this wedding, please visit Snippet & Ink.
I recently had the honor to design my sister-in-law’s wedding. It was such a joy to source so many locally-grown flowers and to work with such a pretty color palette. Nicole and Monty were married at home on a beautiful day in May, among an intimate group of family members. They exchanged vows in a service officiated by my mother-in-law, Monty’s mother, in their backyard. Afterward, we enjoyed a buffet of sweets — blackberry-vanilla cupcakes, lavender macarons, lavender and white cookies (a play on the classic black and white cookie), mini coconut cream pies and chocolate truffles topped with sugared pansies. Special thanks to Eleise Theuer for sharing these lovely photographs with us!
Just a few pictures courtesy my trusty iPhone of a classic wedding we had the pleasure of planning & designing for our clients who were married in April at The Wren Chapel. Following the ceremony, Cailin & James invited guests to celebrate in a clear top tent in the Oval Garden at The Williamsburg Inn. Janie Medley rocked the flowers, as usual!
We had such a great time working with Southern Weddings Magazine again, this time on a concept set at Tuckahoe Plantation in Richmond, using a classic palette of green and white accented by the palest blue. I can’t wait to show you more behind the scenes of this shoot (photographed by Katie Stoops), but for now, you can get your copy on newsstands or by ordering here.
Have you visited Revel yet? It’s a new blog from the girls at 57 Grand, and today I’m contributing a shop the look story based on Katie and Max’s wedding. Shop the look is like an interactive inspiration board. You can click on the images to purchase the item pictured or one that’s very similar. I hope you’ll stop by today to check it out!
Katie and Max’s May wedding at home last May on the Northern Neck was truly full of heart. From the brightly colored heart confetti that accompanied their letterpress invitations, to the hearts throughout the reception…along the walkway to the ceremony on the waterfront, handmade muslin hearts on each place setting, brightly patterned hearts on escort card tags…so much love was put into this celebration. Happy Valentine’s Day!
Gay offered such great insight into what it means to serve dinner “family style.” Here are a few technical things about this dinner style…
*Design your floor plan to match the service style. Nearly 250 guests attended Alex and Paul’s reception. Although that’s a large party, we really wanted the reception to feel intimate and for the focus to be on conversation and feasting! That was the entire point of serving dinner family style, after all. For that reason, we grouped tables end to end and created a u-shape around the dance floor. The table set-up facilitated conversation and passing of platters.
*Using escort cards and place cards are a must with this floor plan! Each table seated eight people, but with tables grouped end to end, some table groupings seated as many as 40 guests. When tables are grouped in this fashion, it is really important to number each table in the group (as shown below) and to offer both escort cards and place cards. Even though each table will be numbered, without place cards, it can be difficult for guests to discern where one table ends and another begins.
*Vary the look of the tables. To keep things interesting and to make sure the tables weren’t a sea of sameness, which could have easily happened with this many tables, we decided to seat guests at a mix of linen covered tables and farm tables.
*Don’t forget to leave some room for platters! We really labored over how much decor to put on the tables. Because dinner was served on larger platters that were passed from guest to guest, we had to be mindful of leaving space on the table. Unlike a plated dinner service, where you could literally create a “runner” of floral down the center of the table, we had to be sure to leave some breaks. We also had to be mindful of budget — long tables can be more expensive to decorate. Ultimately, we decided to group jars of flowers in threes and spaced the groupings with hurricane candles. To add a little more sparkle to the table, we scattered tea lights.
photography by Don Mears
I’m so happy to welcome Gay from A Pimento Catering in Charlottesville. I had the good fortune to work with Gay at our clients’, Alex and Paul, wedding last year at Maymont, and she has been gracious enough to stop by today to talk about family style dining, the style in which we served dinner at Alex and Paul’s wedding. Without further ado, I’ll turn it over to our guest now…
I am thrilled to share my experiences catering in the “family style.” I’ll make no secret of it: serving a dinner this way is my personal favorite approach, for lots of reasons. It’s definitely not for everyone, but for those who wish to enjoy a relaxed (not to mean informal, necessarily), gracious and more “home-y” meal, family style service – meaning that guests sit down for a meal which is presented on platters to be passed among them for self-service – is a perfect way to connect people, food and conversation.
We cater many weddings in the course of a year. Clients come to us with all manner of questions, ideas and, sometimes, challenges to overcome when planning a wedding. There are definitely many among us who feel that a plated dinner is the preferred approach to a wedding dinner. But for those who are exploring other ideas, I encourage you to consider this new, old-fashioned method of sharing a meal. I’ll highlight what I feel to be the plusses here, some of which are the perfect solution to challenges that may arise in deciding how to serve your guests a meal that all can enjoy.
Graciousness Most of us are fortunate enough to remember at least a few holiday or weekend meals when family and friends would gather around a table (a large table in my family!) to eat together. Remember the comfort you felt when you settled into a chair you knew you’d occupy for an easy while, unhurried? The pleasure of sharing a meal your host or hostess, or maybe even some of the guests prepared with care? What more perfect day to enjoy that feeling than your wedding day when (as I see it) a group of people you care specially for, a group of people likely never to be in one place together, like this, on any other day? Because the dishes are passed among guests, even those who have never met will speak to each other, connect, as they hand off the roasted root vegetables or bread.
Variety One challenge in planning a wedding meal is that the average wedding party includes a wide variety of personalities, tastes and dietary conditions. When serving a plated meal, the scope of what you serve is narrowed to what fits on a plate in a few courses – choice can be more challenging to offer. But with family-style service, one can offer more than one entrée and multiple sides – with a little creativity (who doesn’t love that?!) – and appease a wide spectrum of tastes.
Often we break up a meal and serve perhaps a pre-set, plated first course, a family-style main course and come back to a plated dessert. You can squeeze in a delicious cheese course, too, that guests can linger over at the end of a meal.
Beauty Many wedding guests find themselves seated at a round table of eight or ten guests. With family style service, you’re better off opening up and expanding your seating to larger groups of 12, 20 or more. That can be a great way to help unfamiliar guests connect and keep together large groups of family or friends that can one has to break up in smaller seatings. I love the conviviality among larger groups – conversation always seems larger, more open. These days many design and equipment rental companies keep larger tables to make this happen. Now many are renting wood-constructed, farm-style tables which I love especially, but not exclusively, in outdoor settings. They are décor in and of themselves. (…I have yet to see an unattractive farm table…)
And formality? No loss there. A family-style dinner need not mean less thorough or attentive service. Go ahead and pull out the china and crystal, too, if you like.
But one can just as easily create a less dressy table with things like wild flowers, second hand china and the likes. Or a more sleek look, with geometric or paper table runners or placemats, cool stemless glassware and textured china. The options are truly endless.
Cost Because of the choices open to you – food, décor, seating and mode/intensity of service – the cost can be quite variable, especially in terms of staffing and equipment rental. You’ll want to discuss all of your preferences and needs with your caterer or planner, including your budget (it’s a part of planning every event and they can serve you best when they know the parameters you’re working in).
Thank you so much for stopping by, Gay!
photography by Don Mears