Hot Off the Press
Charleston Weddings Spring 2017 – Ladies Who Lunch
Charleston Weddings Spring 2017 is out on stands, and we’re just thrilled they feature our lovely bride Meggie, as well as an inspiration shoot we designed called “Ladies Who Lunch“. Below are all the great tidbits directly from the article, as shot by Gayle Brooker.
When we ask featured brides what they loved most about their weddings—aside from actually tying the knot with their beloved—they talk about the time spent with friends and family; it’s something they often say they wish they had indulged in more than just on the day itself. We’ve all fallen into the trap of getting caught up by to-do lists rather than catching up with loved ones during the final countdown. But that’s where a bridal luncheon comes in, creating an oasis of sentiment and sanity amid the melee. Typically (especially in the South) hosted by a bride as a thank-you to her wedding party, mother, mother of the groom, and close female relatives, the gathering is usually held the day before the nuptials.
For this springtime fête, we called on Charleston-based event guru Calder Clark—named one of the best planners in the world by Vogue, a top U.S. planner by Harper’s Bazaar
, and one of the best planners in the country by Martha Stewart Weddings
(accolades all from 2016, no less)—to craft a get-together at a hidden gem downtown: the Planters Inn
courtyard, where the iconic Peninsula Grill caters stellar affairs. For the models, we enlisted a troupe of Charleston
, Charleston Weddings
, and Charleston Fashion Week® interns past, one mother of a former intern to pose as the MOB, and a fabulous wild-card MOG.
Calder says small outdoor parties like this are no-brainer winners. “I’m convinced we don’t do this enough,” she says. “Everyone loves a light breeze and a little nosh outdoors—it’s like an elevated picnic.” Read on for her tips and takeaways for a gorgeous milestone celebration that only happens during this very special chapter in your life.
What They Wore
Read more in the latest Charleston Weddings, or keep digging below!
A tucked-away courtyard—like that at Planters Inn—is the perfect backdrop for an intimate spring fête. Aubergine, as seen on the luncheon’s Cheree Berry Paper invitation, was the starting hue of the design’s palette. “Nail down a lead color from the beginning, then riff off that in ombré shades of it,” suggests Calder. Transform a salad into easy-to-eat passed hors d’oeuvres, like Peninsula Grill’s team did with these two takes on salade niçoise.
The Tabletop Setting
“The tabletop design was a modern take on Old World elegance,” says Calder. Vermillion, eggplant, gold, aubergine, quartz, butter, and leaf green made for a distinctive palette, but textures and shapes—from marbled linens to vintage octagonal glass plates, and hand-blown flutes—were the elemental “ribbons” that ran throughout the design.
Greet guests with colorful, seasonal cocktails, like this berry and herb spritzer. “There’s nothing more festive or special than a ladylike cocktail crafted just for the occasion,” says Calder. “It says ‘I spent time on you’ and ‘J’adore.’”
What she wore: Imani in Likely’s knit dress in “cerulen” from Copper Penny; Iradj Moini necklace from RTW; gold bangles from Croghan’s Jewel Box; “Harris” suede clutch in demin from J.McLaughlin. Whiting & David’s “Dimple Mesh Minaudiere” clutch in pewter from Shoes on King.
When planning your menu, include seasonal colors wherever possible. “I just knew the fresh basil oil and coulis would make for a bright springy pop in the soup course,” says Calder.
Smaller gatherings make using formal china more feasible. “You’d be surprised who may have a fabulous collection and wants to share—like your future mother-in-law,” says Calder. “Most of us agree—we don’t break it out enough!”
What they wore: “MOG” Linda (second from left) in BCBGMAXAZRIA’s “Sheridan” dress in elm from Belk. Molly (third from left) in Alice + Olivia’s “Tammin” kaftan in dusty rose from Gwynn’s of Mount Pleasant; Sara Simpson Design tassel earrings from Bridal House of Charleston.
The scallop and lobster entrées added color to the tablescape while quartz place card holders (which were gifted as surcies to attendees) and antique mix-and-match salt cellars made it entirely unique.
For alfresco parties (especially those in warm months), time your serving to preserve delicate displays. “Set out dessert buffets no sooner than as the last course is served,” says Calder to Charleston Weddings.
Be sure to include mothers, aunts, and close female mentors on your luncheon guest list. What they wore: “MOB” Rosemary (left) in Catherine Regehr’s blue plum wool crepe dress from Rapport; David Yurman earrings from REEDS Jewelers.
Sweetly wrapped boxes from A Signature Welcome held luxe gold earrings; calligraphed nametags lent a bespoke touch to favors.
Save the Best for Last
“The surprise and delight of entertaining means we often go overboard just for the show of it,” says Calder. “No one wants to see an itty-bitty cake that serves five, right? Opt instead for a fabulous display with cake and stunning one-bite sweets. Just give guests to-go boxes so it doesn’t go to waste.” This showy spread included Peninsula Grill’s Ultimate Coconut Cake along with chocolate mousse and caramel bites with gold-foil flakes, petit fours, petit choux, verrines, and stacked square sweets.
Thank you Charleston Weddings for supporting our work as always!