February 2013
IDo
2013 WEDDING ISSUE
2 FEBRUARY 2013 | myclickmag.com
CONTENTS FEBRUARY 2013 • VOLUME 7
NO. 2
| FEATURES |
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REAL WEDDINGS 10 MidSouth weddings to inspire your big day.
73 MASTER CLASS
A planner, photographer and caterer weigh in on the top trends for 2013.
76 SYMBOLS OF LOVE
Tie the knot with these gorgeous rings, from simple solitaire to over-the-top dazzlers.
78 FLOWER POWER
12 Bouquets for a bloomin’ gorgeous day
| OUT & ABOUT |
34 CRYSTAL BALL XIII, “RIO: LIFE’S A CARNAVALE!” 39 TASTE OF DESOTO KICK OFF 40 MISSISSIPPI MUSIC FOUNDATION MUSIC SHOWCASE 41 THREE POINTS OF VIEW EXHIBIT OPENING RECEPTION
ON THE COVER: MR. AND MRS. CRACE ALEXANDER PHOTO BY SERGIO SANDERS THIS PAGE: JACQUELEN MAURINE MOORE BEL MOMENTO PHOTOGRAPHY
FEBRUARY 2013
• VOLUME 7
NO. 2
CONTENTS
19
| DEPARTMENTS |
13 PEOPLE
Impeccable Taste Karen Brown of Browne Baguette Bakery shares her cake craftsmanship expertise.
19 FOOD
A Cut Above Red Square Meat and Fish Market offers high-grade cuts of meat and a wide selection of locally produced goods.
22 MUSIC
The House on Harmony Hill The Mississippi Music Foundation nurtures prospective local artists through instruction, encouragement and
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mentorship.
26 DRINKS
In The Mix The Sazerac: This Louisiana legend offers a compelling blend and a uniquely Southern taste.
28 STYLE
Paint the Town Hot looks for a night out.
44 CAUSES
Lovepacks Area nonprofit ensures that Oxford schoolchildren have enough to eat.
26
49 Q&A
Joelle Scholl, The Barefoot Bride Local entrepreneur finds success making the once-worn reborn.
83 ENTERTAINING Let’s Celebrate!
Favorite locations for the big day.
96 SEE & DO
The Krewe of Hernando 2nd Annual Mardi Gras Ball 2013.
IN EVERY ISSUE: Editor’s Letter 6 Contributors 8 Calendar 10 Reader Recipe 90
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myclickmag.com | FEBRUARY 2013 5
HALLIE MCKAY
CLICK | editor’s letter
I Do
Admittedly, Click’s “I Do” issue is one of my favorites to edit. What girl wouldn’t love spending her days scouring images of gowns, flowers, cakes and jewelry, reading romantic proposals and discussing what’s new in wedding world with the MidSouth’s leading professionals? The best part of my job is getting to read the bridal submissions that are sent to us throughout the year. It’s like reading several short love stories, each one as unique as the couple themselves. Special congratulations go out to all those couples who chose to share their big day with us. We hope you enjoy our second annual “I Do” issue as much as our team did putting it together. And for those newly engaged or soon-tobe, don’t forget to submit your Real Wedding online at myclickmag.com; you may be our next feature! Happy Reading,
Editor in Chief
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CLICK People | Parties | Places Publisher Jonathan Pittman jpittman@phpublishingllc.com
Associate Publisher Angie Pittman angie@phpublishingllc.com
Editor in Chief Hallie Mckay editor@myclickmag.com
Art Director Detric Stanciel Creative Design Director Crace Alexander
EDITORIAL Events Editor Lisa Chapman Copy Editor & Contributing Editor Tonya Thompson
CONTRIBUTING WRITERS Casey Hilder, Elizabeth Link, Anna Sachse, Timothy R. Schulte, Tonya Thompson
CONTRIBUTING PHOTOGRAPHERS Lisa Chapman, Annabella Charles Photography, Casey Hilder, Rebecca Jaffe, Robert Long, John Mathis, Nathan Rye Photography, Anna Peterson, Detric Stanciel
INTERNS Faith Ferrell, Carie McDonald, Anna Peterson, Maggie Vinzant
ADVERTISING Advertising Director Lyla McAlexander lylamc@phpublishingllc.com
Jamie Boland
jamie@phpublishingllc.com
Melanie Dupree
mdupree@desototimestribune.com
Jeannette Myers
jmyers@phpublishingllc.com
HOW TO REACH US 2445 Hwy 51 South | Hernando, MS 38632 website: myclickmag.com Customer Service/subscriptions: P: 662.429.6397 | F: 662.429.5229 ©2013 P.H. Publishing. Click magazine must give permission for any material contained herein to be reproduced in any manner. Any advertisements published in Click magazine do not con stitute an endorsement of the advertiser’s services or products. Click Magazine is published monthly by P.H. Publishing, LLC.
SUBSCRIPTIONS Call 662.429.6397 or subscribe online at myclickmag.com. Annual subscription rate: $32.95. Click Magazine is published 12 times a year. Postmaster: Send address changes to Click Magazine, 2445 Hwy. 51 South, Hernando, MS 38632. We make every effort to correct factual mistakes and omissions in a timely and candid manner. Information can be forwarded to Hallie McKay; Click Magazine, 2445 Hwy. 51 South, Hernando, MS 38632 or by email to editor@myclickmag.com.
SUBMIT YOUR EVENT Interested in having your next party featured in Click magazine? Submit your event by going to myclickmag.com or email us at events@Myclickmag.com.
myclickmag.com | FEBRUARY 2013 7
CLICK | contributors
FE B RUARY 2013
Lisa
Chapman
As the event editor for Click magazine, Lisa Chapman oversees all the publication’s coverage of charity, cultural and social events in North Mississippi and the greater Memphis area. The Olive Branch resident brings with her years of experience as a professional photographer, as well as a thorough understanding of the dynamic and philanthropic social scene of the region. While her time is largely spent behind the camera, the photographer’s real passion is being a wife and a mother to two kids. Chapman specializes in photographing family and children’s portraits, as well as weddings and other special events. See her photos from Crystal Ball XIII on page 33 of this month’s issue.
Robert
Terry
Sweeney
Photographs from our interview with Karen Brown of Brown Baguette Bakery, page 13, were taken by long time contributing photographer Terry Sweeney. With a career that spans over twenty years in the MidSouth, Sweeney’s areas of expertise include work for nearly all regional publications, as well as commercial, advertising and architectural photography. Sweeney graduated from the University of Memphis with a BA in Journalism. He is the owner of Sweeney South Commercial Photography, a fullservice photography studio in Olive Branch, Mississippi, which provides creative photographic concepts and solutions to local, regional and national clients.
Casey
Elizabeth
Link
A Southern belle at heart, Elizabeth Link has been writing about the MidSouth region since 2008. After graduating from the University of Memphis with a MA in Journalism, Link spent time teaching public relations, producing videos and writing for several college publications in the area. When she is not typing away at the computer or picking up a new hobby, she enjoys traveling and spending time with her husband and their three dogs. Read her interview on page 13 of this month’s issue.
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Long
A native of Jackson, Mississippi, Long is an award-winning journalist who has covered Mississippi and the American South for the past quarter century. His work has appeared in numerous publications, including an extensive career in newspapers and recently as a contributing writer for Mississippi magazine. Long is presently the community editor for the DeSoto Times-Tribune. This month, he interviews Peter Whitham of Mississippi Music Foundation. Read his story on page 22. Long resides in the city of Hernando with his wife Laura and daughter Annie.
Hilder
Casey Hilder is the former editor-in-chief of The Daily Helmsman at the University of Memphis and a soon-to-be M.A. graduate. This month, he writes “In the Mix: The Sazerac” on page 26 of our February issue. An affair with a Polaroid instant camera at a young age sparked his lifelong passion for journalism, which eventually led to a varied background in the newspaper and magazine industry. This past summer, he participated in the “Memphis: Through the Lens of a New Generation” photography competition as a judge and mentor. Hilder currently lives in East Memphis with his dog, Boomer.
Tonya
Thompson
Thompson is a contributing editor for Click magazine where she writes frequently on matters related to life in North Mississippi and the greater Memphis area. She is also the owner of The Tenth Muse—a local professional writing and editing service. When Thompson isn’t writing, she is usually traveling, spending time with her children, motorcycling with her husband, or tracking down the bands that still play real Rock and Roll. Read her story “Lovepacks: Feeding the Need in Oxford” on page 44 of this month’s issue.
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CLICK CLICK | | dining calendar out
FEBRUARY 2013
CALENDAR SUNDAY
MONDAY
TUESDAY
WEDNESDAY
>>
SATURDAYS THROUGH FEBRUARY 23
EVENTS
YOUR MONTHLY RESOURCE FOR WHAT’S HAPPENING AROUND TOWN.
THREE POINTS OF VIEW EXHIBIT-CELEBRATE THE WOMEN, THE PAINTERS, AND THEIR ART DeSoto Arts Council 10a.m.-5p.m. The Banks House, Hernando 662.404.3361, Desotoarts.com
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FOR MORE CALENDAR EVENTS, VISIT
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GRIZZLIES VS PHOENIX SUNS
SUPER BOWL WATCH PARTY
FedEx Forum, 7 p.m. Ticketmaster.com
The Boiling Point Seafood & Oyster Bar 5:30 p.m. 4975 Pepper Chase Drive, Southaven 662.280.7555, theboilingpoint.com
PARTY P H O T O S
at
MYCLICKMAG.COM
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FAT TUESDAY PARTY
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The Boiling Point Seafood & Oyster Bar 9 p.m. 4975 Pepper Chase Drive, Southaven 662.280.7555, theboilingpoint.com
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ST. JUDE TASTE OF OXFORD
SUBMIT
7 p.m., Tickets $60 The Library Bar & Grill 901.373.5051 stjude.org/tasteofoxford
A N E V E N T E M A I L U S EVENTS@MYCLICKMAG.COM
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SOUP SUNDAY
Youth Villages 11a.m.-2p.m., FedExForum 901.251.5000, youthvillages.org
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GRIZZLIES VS DALLAS MAVERICKS FedEx Forum, 7 p.m. Ticketmaster.com
CLICK | calendar
THURSDAY
FEBRUARY 1
EVENTS
FRIDAY
10TH ANNUAL ALLIE AWARDS DINNER Northwest Mississippi Theatre Alliance 7 p.m., Tickets $25 Landers Center, Southaven 662.470.2131, landerscenter.com.
SATURDAY
POLAR BEAR PLUNGE & CHILI COOK-OFF Benefiting Special Olympics Memphis 10 a.m.-4 p.m., Mud Island River Park 125 N. Front St., Memphis 901.576.6666, mudisland.com
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THE KREWE OF HERNANDO 2ND ANNUAL MARDI GRAS BALL 2013 8 p.m.-1 a.m., Tickets $50 U.S. National Guard Armory 3436 McCracken Rd., Hernando 901.517.5132
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GEORGE JONES
Sam’s Town Tunica Casino 800.745.3000, ticketmaster.com
MARDI GRAS MASQUERADE
Pre. by Junior Auxiliary of Tate-Panola, MS 7 p.m.-11 p.m., Tickets $65 211 Main St., Como jatatepanola.org, jatatepanola@gmail.com
BUDDY GUY WITH JONNY LANG
Bluesville at Horseshoe Casino Tunica 800.745.3000, ticketmaster.com
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15-24 the DESOTO FAMILY THEATRE PRESENTS scarlet “THE SCARLET PIMPERNEL” pimpernel
Fridays and Saturdays 7 p.m. & Sundays 2 p.m. Landers Center, Southaven 662.470.2131, dftonline.org
POLAR PLUNGE
YMCA Olive Branch benefiting the “We Build People” campaign 662.890.9622
Directed by Jeffrey K. Smith
PASSPORT TO OREGON 2013 21-24 OPERA MEMPHIS WILD GAME DINNER 4:30 p.m.-7:00 p.m., $45 6:30p.m., Tickets $175 Clark Opera Memphis Center 6745 Wolf River Greenway, Memphis 901.257.3100, operamemphis.org
The University Club 1346 Central Ave., Memphis 901.725.4252
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MARDI GRAS PARTY IN BYHALIA: BENEFIT BYHALIA BEAUTIFUL/MAIN STREET OXFORD FILM FEST
877.560.3456, oxfordfilmfest.com
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6:30 p.m. – 11:00 p.m., $20 with reservations The Reach Adult Building
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OXFORD RUN FOR HOPE
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Half Marathon & 5K 8:30 a.m. 901.274.2202 oxfordrunforhope.racesonline.com
23-24
MID-SOUTH SWAP & FLEA MARKET The Arena at Southaven 901.831.9519, sodesoto.com
WINE FOR WISHES
Tickets $40 The Cadre Building 149 Monroe Ave., Memphis
MEMPHIS HEART BALL
Benefitting the American Heart Association 6:30p.m.-10:30p.m., The Peabody Hotel 901.383.5421, sarah.zambroni@heart.org
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PEOPL
upClose It wasn’t always planned that Brown would go into the pastry business. After graduating from Hendrix College in Conway, Arkansas with a liberal arts degree in Biology, she, like so many others, found that “I didn’t know what I wanted to do, but I knew what I didn’t want to do.” Thinking back over her time in school, she fondly recalled a biology trip she took where the class was camped on an island or housed in barracks on the shore. “I was in charge of the food, and I swore we would never eat sandwiches— and we didn’t.” Instead, she created hearty meals, such as steaks, in a less than fully equipped barracks-style kitchen
people
or over a camp fire. With everyone happy with the meal selections, a career was born for Brown. Brown took her interest in food and marched into the chef’s office of The Peabody Hotel looking for work. She would work there in the banquet area before moving to Chez Phillipe as a pastry chef, and finally, to La Baguette Bakery, where she managed a team of 40-50 for 18 years. While the world of pastry and wedding cake creation may seem similar, since they both involve the tasty goodness of butter and sugar, the two worlds are different. Pastry fo-
Impeccable Taste Karen Brown Takes The Cake at Brown Baguette Bakery.
story by ELIZABETH LINK photos by TERRY SWEENEY
he wedding cake is a central focus of any wedding. After all, it should be the most deliciouslooking item in the room. However, creating a cake that is both eye-appealing and mouthwatering is no easy task. It takes someone who has been in the business for years, someone who knows how the heat at a
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summer wedding will affect the cake, and someone who has made desserts for events such as Oprah’s Freedom Award. Karen Brown at Brown Baguette brings all these elements to the table.
cuses more on the essence of the dessert itself and wedding cake creation focuses more on the decoration and architecture. With her many years of experience, Brown has successfully merged both aspects in her business with Brown Baguette Bakery Café, which she opened in 2006. When designing a wedding cake, Karen focuses on one tried and true philosophy: “What I like is not as important as what the bride wants. My primary concern is to help the bride discover what she wants and then provide it for her to the best of my ability. I always try to caution brides that they will be looking at these photos for the next 20 to 30 years; I want it to be good for them.” >>>
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CLICK | profile
The best time for a bride to come in to discuss the cake is after the budget and the number of people attending the wedding has been determined. Since many good brides will likely do their homework before coming in, it’s best for them to remember that when pricing cakes, make sure you are comparing like qualities of the cake. It is easy to miss the fact that one cake may be a higher price because it features more layers or a combination of flavors and fillings. Intricate detailing will also enhance the price of a cake. Many brides come in with an idea of the cake they want, and Brown does what she can to try to make the vision a reality .“It’s easy to make a cake expensive; it’s hard to make it look expensive but at a reasonable price.” One easy way to add glamour to a cake is by using fondant. “Fondant is not a necessarily evil,” says Brown in regard to many brides’ preconceptions of the confection. “If it is rolled thinly like we roll it, it can change the whole look of the cake without dramatically changing the flavor profile.” Fondant is just one of the many elements seen on wedding cakes nowadays. A few decades ago, wedding cakes were more standard in flavor and design, with cake after cake featuring a basket weave design, which Brown said she is glad to have survived. Today, wedding cakes and even wedding desserts have become diverse. Some brides choose to have a showpiece cake that can be used for the photographs and official cake cutting, but then opt to serve their guests individual desserts or cupcakes.
Others have more elaborate cake stacks with bases made from Styrofoam in order to properly support the grand structure. Cake flavors have also taken a turn for the exotic, as Brown has created cakes featuring key lime and raspberry with her deft pastry hands, which turned out to be wonderful. Other popular flavors brides often choose include chocolate and vanilla marble, classic vanilla and strawberry. Brown stays busy, as many cakes can take as many as six hours to create. In September 2012, Brown provided cakes for 27 weddings, which was a grand feat. The key to making it all work? “Organization, organization, organization,” says Brown, who spent much time labeling items and coordinating shipments so that >>>
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It’s easy to make a cake expensive; it’s hard to make it look expensive but at a reasonable price. karen brown of brown baguette bakery
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CLICK | profile
she would have all implements for each cake on time. It worked, as all cakes were flawlessly delivered to the expectant brides. With her café in working order and clients enjoying her products, Brown is up for whatever the future may hold for her career. Although, she does note that she is focused more on her 13-year-old son’s future than her own right now. However, she has considered expanding the business or delving into other areas of catering. Either way, the future looks bright and scrumptious. Find out more information about Karen Brown’s wedding cakes and see some of her best designs at brownbaguette.com or on Facebook at facebook.com/brownbaguette.
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Happy Valentine’s • DECORATIVE ACCENTS • CEILING MEDALLIONS • OUTDOOR LIGHTING • DESIGNER PILLOWS • DOOR HARDWARE • BATH VANITIES • CHANDELIERS • CEILING FANS • TABLE LAMPS • SCONCES • MIRRORS • ART
Magnolia Lighting 18 FEBRUARY 2013 | myclickmag.com
TWO LOCATIONS TO SERVE YOU Hernando - 470 Hwy 51 North • 662.429.0416 | M-F 8-5 • Sat 9-1 Oxford - 2206 B. West Jackson Ave. • 662.236.0025 | M-F 8-5 Visit our newly-expanded 8,500 sq. ft. showroom in Hernado www.MagnoliaLighting.com
CLICK | food
Red Square Meat and Fish Market 427 E Commerce St, Hernando, MS 38632 Mon - Th 10am - 6.30pm F - Sat 10am - 7pm | Closed Sunday (662) 449-3311
“We change our fish up a lot. food
We get different stuff in four or five times a week, so it stays real fresh.�
A Cut Above Fresher is Better
story and photos by CASEY HILDER
he doors have been open just a few weeks at Red Square Meat and Fish Market, and owner Chris Lee already knows the names and preferences of a steadily increasing flow of regulars. The newly-christened delicatessen/grocery in Hernando combines the rustic feel of a small-town market with the culinary expertise of a worldclass chef. Customers are greeted by an overwhelming variety in the form of flanks, shanks and cutlets from a multitude >>>
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CLICK | food
of specimens. A glass counter near the entrance showcases high-grade, tender cuts of beef and a broad seafood selection that includes fresh oysters, shrimp, lobster, tuna and even more, depending on the day of the week. “We change our fish up a lot,” says Chris. “We get different stuff in four or five times a week, so it stays real fresh.” Much like its customer base, many of the products sold at Red Square come from neighboring counties. The store stocks catfish from an Indianola pond, honey from a Nesbit apiary, and eggs from a farm less than half an hour away from the shop’s location at 427 East Commerce Street. Red Square also offers unexpected fare like alligator tails and frog legs for more eclectic tastes, as well as a variety of specially prepared sausages and bratwursts. The goods that line Red Square’s shelves are marked with multicolored, mismatched and handwritten price tags that add a sense of Southern charm to the fledgling shop, which Chris runs alongside his wife, Natalia, a Russian immigrant-turnedlocal restaurateur. The name of the Lees’ new store pays homage to central European influence in many of their products, as well as Natalia’s heritage. The couple also owns the Memphis Street Café, which garnered national attention last year when it was featured on the Food Network’s Diners, Drive-Ins and Dives. “Now, we’re able to supply all of the meat from the restaurant out of here,” Chris says. While Chris currently runs the Red Square and Memphis Street Café with his wife, the business has always been a family affair for him. A third-generation restaurateur, he took an interest in the culinary arts from a young age and was inspired by his grandmother’s work at Burkle’s Bakery, one of the first established bakeries in Memphis. “It was a Memphis landmark,” he said. “Even The Beatles visited one year.” His love of cooking eventually took him overseas, where he studied for a year at the prestigious Cordon Bleu cooking school in London before returning to serve as head chef at several MidSouth eateries. “At the time, I had a choice between Paris, London and Tokyo—I decided to go with the only one that spoke English,” he says. In addition to his gourmet education, Chris’ local culinary history includes work as an executive chef at McEwen’s Memphis and Café Samovar, a Russian diner where he met his wife. At Red Square, he can offer customers a prime cut, as well as tips on the prime cooking method. Rib-eyes and salmon steaks are among the most popular of the store’s offerings and Chris is often more than willing to share a few tricks of the trade with any customer willing to lend and ear. “For a rib roast,
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you stick a skewer in the middle of it. Touch the skewer to your lips—if it’s warm, you’re at medium rare,” he says. “I think this place is awesome. I’ve been waiting for it to open,” says Susan Mazola, a local self-proclaimed foodie and Red Square patron.
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RED SQUARE’S SHELVES STOCK an uncanny selection that combines rarity and bargain to provide a healthy and fresh alternative to nearby chain stores. Unique items include grape leaves and several kinds of imported balsamic vinegars and olive oils. Chris’ future plans for Red Square include exclusive, pre-made Creole favorites like Oysters Rockefeller, crawfish dishes, étouffées and various gumbos.
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CLICK | music PETER WHITHAM, HEAD OF THE MISSISSIPPI MUSIC FOUNDATION, SITS IN FRONT OF A WALL ADORNED WITH LPS.
music
The House on Harmony Hill The Mississippi Music Foundation nurtures prospective local artists through instruction, encouragement and mentorship. story by ROBERT LEE LONG photos by CASEY HILDER
urple walls and carpeted ceilings greet visitors as they step inside the studios of the Mississippi Music Foundation located in a renovated community center building off Mississippi Highway 301. As a visitor makes his way through a maze of hallways, a large room filled with vintage pianos comes into view. A framed black-and-white photograph of country diva Patsy Cline sits atop a 1962 upright Baldwin model, its leopard-print piano stool worthy of hillbilly rockers like Jerry Lee Lewis. Instead, a waif-like pianist plinks the ivories. Autumn Redd is only one of scores of prospective musical prodigies that maestro Peter Whitham has coached and mentored on the hopeful road to stardom.
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“A friend of my mother’s told me about this place,” says Redd, a diminutive woman with a chic, short jet-black coif. “We came here and looked around and liked what we saw.” Whitham’s Mississippi Music Foundation, established in 2008, provides a moneymatch grants program to help musicians from all walks of life fulfill their musical dreams. Whitham, a spectacled, white-maned elfin-like guru who speaks in a lilting British accent, can usually be found in his inner sanctum, a 1960s-style analog studio. “The acoustics in here are really clean,” Whitham says with a sparkle in his eye like that of an excited child. “There’s just a little reverb which kind of gives everything a little warmth.” A large orchestra area, encased in Indonesian hardwood, lends a cathedral-style sound. If Nashville is the mother church of country music, then Harmony Hill is a blues chapel of sorts tucked away in the rolling North Mississippi hills. “I love what I do,” Whitham says, recounting the day nine years ago when he spied the handsome brick home and the dilapidated community center, a barn really, which was like the proverbial diamond in the rough. “I said, ‘Wow, I can do some-
CLICK | music
thing with this,’” Whitham says. He gestures toward the inner sanctum, a smaller recording studio with analog equipment. Above the piano, a cadre of orange lava lamps casts an ethereal glow. Whitham’s Harmony Hill stomping grounds offer a window into the recording studios of yesteryear. “Analog is forever,” Whitham says. “Digital will change. It is changing.” On the wall are old-fashioned LP records of Elvis, the Doors and country songsmith David Allan Coe. “Vinyls are coming back,” Whitham says with the sincerity of a rock and roll sage.
when we moved to America.” Whitham’s family made Long Island their home and from there he became a concert pianist. For more than 20 years, Whitham traveled North America and the world on tour for the finest piano manufacturers, both playing and composing. He also taught himself to play many other instruments, but writing and composing as a pianist became his life. In 1985, Peter made his first visit to Memphis while on tour. In 1989, he decided to move to the Memphis area, making it his new home. “I was looking for a new place
Always stay an individual, no matter what gets asked of you. Whitham, of English descent, moved to Mississippi to be at the musical epicenter of American melody: rock and roll, blues, soul and country. “I came here to perform in 1966 and ended up staying,”
to live, and Mississippi was the new frontier,” Whitham says. “There are so many musicians who are from Mississippi. As far as the music is concerned, the Music Foundation is attempting to document those musicians before they are gone. We’re
Whitham says of his pilgrimage to the U.S. Born in 1956 on the tiny island of Malta in the Mediterranean Sea, Whitham’s musical roots are eclectic. “My grandmother was a concert pianist for Pinewood Studios in the silent movie days,” Whitham says. “She used to stick me under the piano. I absorbed everything like a sponge.” Whitham says his childhood was one of discovery. “As I got older and could sit at the piano I learned the fingering of the keys,” Whitham says. “With little music lessons behind me I began playing the piano at age 10, that was in 1966
not exactly the richest state, but there is a lot of hidden talent here.” Whitham hosted a Fox television music show in which he interviewed some of the Mid-Southerners who have made it big on the music scene like soul sensation Al Green and rapper Master P. “It’s about the authenticity of music,” Whitham says. “With country and blues it’s about the stories.” His Mississippi Music Foundation also coordinates weekly workshops on songwriting, recording, merchandising and other industryrelated topics.
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CLICK | music
The Music Foundation offers a portion of its website for networking to provide the opportunity to collaborate between artists and entertainment buyers. The “Come Together” section on its website offer tips for the working musicians including touring, CD replication, merchandising, audio and lighting. This feature, as well as discounts for merchandise and services through MSMF partners, will be free to MSMF friends. Resources are available 24/7 to support musicians from all walks of life. The Music Foundation has provided music for the Community Foundation’s annual Crystal Ball and other charitable gifts in addition to awarding grants to more than 60 musical acts so far since its establishment in 2008. Whitham has some advice for aspiring musicians. It’s the same advice he followed 1988 when he began recording his own music, not the music of other “dead musicians.” “Always stay an individual, no matter what gets asked of you,” Whitham says. “Just stay on your path.”
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CLICK | drinks
Drinks the in
mix
The Sazerac combines a unique blend of bitters, absinthe and aged rye liquor with a twist of lemon to form a one-of-a-kind taste. photos and story by CASEY HILDER
hen looking for a classic cocktail, it’s best to start from the beginning. The Sazerac is known to some as the first American cocktail. This New Orleans-inspired aperitif draws its roots in pre-Civil War Louisiana and presents a smooth blend of aged rye liquor, sugar and absinthe with a hint of lemon. Served plain without ice, the Sazerac’s simple body recalls similar whiskey cocktails like the Greenpoint or the Malena, but the faint licorice aftertaste provided by the anise flavoring is pronounced just enough to place the Sazerac in a league of its own. A small drink that packs a big kick, the Sazerac has gained quite a following at The Cove in Midtown Memphis. Evan Potts, head bartender at The Cove, says the popularity of the drink initially caught him by surprise. It doesn’t get much more classic than a Sazerac,” he says. “It’s crazy how popular it is here.” So popular, in fact, that it’s become the signature drink of the nautical-themed bar, dubbed “the classiest dive bar in Memphis” by patrons. The Cove uses Sazerac-brand rye liquor, though any rye liquor will suffice. The Cove also offers a selection of oyster and shrimp dishes to cater to its growing customer base that includes an eclectic mix of local lawyers and recent Memphis College of Arts graduates. At 24, Potts has earned his place locally and nationally among mixologists. The Cooper-Young native was recently voted 3rd best bartender in the city by The Memphis Flyer’s annual “Best in Memphis” competition and has been recognized at the Cochon 555 chef’s tour for an award-winning mixture of his own concoction known as the “Anchors Aweigh,” a twist on another classic that substitutes bourbon in lieu of a traditional rum base. “I’ve always loved cooking,” Potts says. “But the real money’s in bartending.”
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THE SAZERAC Ingredients: ¾ TEASPOON SUGAR 1 TABLESPOON WATER ABSINTHE OR OTHER ANISE-FLAVORED RINSE 3 DASHES PEYCHAUD’S BITTERS 1 ½ OZ. RYE LIQUOR 1 LEMON Preparation: 1. RIM GLASS WITH LEMON. 2. COMBINE SUGAR, WATER AND BITTERS IN TUMBLER & STIR. 3. ADD RYE LIQUOR. 4. RINSE PREFERRED GLASS (MARTINI OR SMALL ROCKS WORKS BEST.) 5. ADD ICE TO COCKTAIL. 6.. STIR AND STRAIN INTO GLASS.
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M A G A Z I N E
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CLICK | style
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HOT LOOKS FOR A NIGHT OUT
1. Women’s Blazer, $64; Cami, $16; Ring, $14; Necklace, $26; Navy Trim Belt, Coral Shorts, $54; Taupe Wedges, $42; Necklace, Modcloth, Bag, Thomas IV; JANIE ROSE BOUTIQUE 2. Cashmere Half-Zip, $200; Jeans, $168; Crewneck Tee, $39; Wallet, J.Crew, Boots, Oliver Spencer JHILBURN (jhilburn.com)
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1. Custom shirt, Tie, Wool Trousers, Loafers, Oliver Spencer JHILBURN (jhilburn.com) 2. Blazer, $44; Dress, $96; Black & Gold Earrings, $20; Cocktail Ring, $14; Black & Gold Bracelet, $18; Pumps, $56; JANIE ROSE BOUTIQUE 3. Dress, $111; Heel, Necklace, $29; Cuff, $19; Cross Earrings, $16; CENTER STAGE
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Making Your Visions Come to Life myclickmag.com | FEBRUARY 2013 31
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OUT ABOUT People, Places, Parties
Archie & Olivia Manning Crystal Ball XIII Photo by Cassie Smith
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Crystal Ball Gala XIII “Life’s A Carnavale”
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Southaven Arena ore than 900 people attended the 13th annual Crystal Ball Gala on January 19. Thanks to contributions from Archie Manning and Eli Manning to this year’s auction, the Community Foundation of Northwest Mississippi was able to raise more money than ever before. Guests were entertained by aerial performances from Autumn Pope and Tegan Reeves of ReBelle Entertainment, as well as a fun dance routine from Stars In Motion. The theme this year was “Rio: Life’s A Carnavale.” The event lived up to its name with festive decorations, performances and Brazil’s national cocktail, the caipirinha. The event had many well-known sponsors, such as AT&T, Entergy, First Tennessee Bank, Gold Strike Casino, Click Magazine, Jones Walker, DAC Fitness, Schulz Xtruded Products and many more. The Community Foundation was excited to announce this year’s honorees: Archie and Olivia Manning. Trell Kimmons and Reverend Evelyn Hubbard were also
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honored as the man and woman of the year. photos by LISA CHAPMAN AND BROOKLYNN IRBY 1 JODI AND CARTER KIRK 2 JIMMY AND COURTNEY THARP AND JENNIFER AND PASTOR PATRICK SANDERS 3 DIANE AND LESTER SMITH 4 DON AND LYNN DICKERSON 5 GRACE WATSON, MACKEY & KATHE MOORE 6 MELANIE AND CURTIS DUPREE 7 CRAIG AND LYNN ALTEPETER, TENNILLE JONES, CATHERINE, JACKIE AND LANCE WRIGHT
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1 PURVISHA AND DR. PARVISH PATEL 2 JOI, JAMES AND JAMIE TAYLOR 3 TOM AND CYNDI PITTMAN AND ANGIE AND JONATHAN PITTMAN 4 WHITNEY, VICKIE AND BOB MASSEY, KRICKETT, LISA AND STEVE BEENE 5 TODD AND LANDI QUINTON 6 KATHRYN AND DARRELL SNEED 7 LORIE LUNDY, MARLEY WHITTINGTON AND BEN LUNDY 8 GLADYS JENKINS, FRED LIPSCOMB AND SARA INGRAM
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1 NIC GERMANO AND CHRISTY BABBS 2 DWIGHT REED AND ASHLEY TUTTLE 3 BETTY JO AND WILLIAM DULANEY 4 DETRIC STANCIEL AND MICKELA HARRIS 5 BRENDA AND CHRIS CANOY 6 ETHAN AND LAURIE MOSS 7 JOAN AND LEON FERGUSON 8 JOE GREER 9 JAY AND BETH JOEL 10 PAM AND BILL RASCO
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taste of desoto Art Contest Kick-Off
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Spitfire Acres, Southaven The 9th Annual Taste of Desoto Kick-Off took place January 18 at Spit Fire Acres. The event was an art reception and contest for this year’s poster art. The winner was Jake Blackwell, an eleventh grader from Lewisburg High School. In addition to the pride and recognition his art will receive, he also won $250. The Taste of Desoto events are largely sponsored by Landers Center. Proceeds from these events benefit Love Works, Mississippi Children’s Services and the American Liver Foundation. They are also partnered with the Community Foundation of Northwest Mississippi. photos by REBECCA JAFFE
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1 BRENDA SCHREIBER 2 LORINE CADY AND RICKY MCINTYRE 3 JOHN CALDWELL AND CARLA PARADINE 4 TASTE OF DESOTO ARTWORK 5 RUSSELL AND LEIGH WILLS AND LEE CALDWELL 6 CAMILLE AND GINGER LOWELL 7 SCOTT MILLER, LISA BRAUCHLER AND NIKI MILLER 8 JACKIE AND ANDREW BARTOLOTTA AND MARGARITA LEBLANC
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ms music foundation A night of great, original music from DeSoto County 6
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he Mississippi Music Foundation hosted a singer/songwriter showcase in conjunction with Brick Oven Pizza Company on January 2. The event featured the talents of Vanessa Winter, Erica and Richard Massey, Wilson Harris and Corry Zurhost. Although there was no cover charge, all donations benefited the foundation’s “money match program for artists living in Mississippi seeking to record and release an original CD.”photos by ROBERT LEE LONG
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1 CAROL SMITH AND RANDY REITER 2 JODY AND DANNY DAVIS 3 MARLY GRACE RODGERS AND EMMA KELLY 4 PAM RUSHING AND PETER WHITHAM 5 ERICA AND RICHARD MASSEY 6 AUTUMN REDD AND CORRY ZURHORST
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Banks House Gallery and Gardens he DeSoto Arts Council hosted the opening reception of Three Points of View, a gallery featuring three local artists: Helen Argo, Miriam Crotwell and Kaye Harrison. The opening was held January 11 and showcased a variety of acrylic and watercolor paintings and handcrafted sculptures produced by the three women. photos by CASEY HILDER
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“ Something for Everyone at The Olive”
Gifts and Interiors
“Where Shopping Soothes your soul” 662-449-1520 210 E. Commerce, Hernando, MS Hours: Mon-Fri 10-6 • Sat 10-4
Troll & Chamilia are 40% off
myclickmag.com | FEBRUARY 2013 43
CLICK | causes
causes
Lovepacks Feeding the Need in Oxford-Lafayette County Schools story by TONYA L. THOMPSON
young student in the Oxford School District in Mississippi was asked by his teacher why he had milk dripping from his backpack as he walked down the hall. After further inspection of his backpack and a shy response from the student, his teacher discovered the answer: he had been gathering unfinished cartons of milk from the cafeteria trash cans to take home to his younger siblings, because they were not old enough to come to school and get milk.
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Volunteers from all over the Oxford area, including Ole Miss organizations and area churches, work to stuff lovepacks with healthy whole grains, pastas, fruits, cereals and snacks for local children in need.
According to the United States Department of Agriculture (USDA), Mississippi and Arkansas have the highest food insecurity rates in the nation, with both states topping the chart at 19.2% of the population being food insecure. The USDA defines ‘food insecurity’ as “a condition that results from insufficient household resources.” In today’s climate of heightened awareness of social programs, one might ask how this is possible, given the vast amount of state and federal resources that go toward helping families who are living below the poverty level. However, according to the USDA, “many
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factors that might affect a household’s food security (such as job loss, divorce or high expenses) are not captured by an annual income measure. Some households experienced episodes of food insecurity, or even very low food security, even though their annual incomes were well above the poverty line” (source: Statistical Supplement to Household Food Security in the United States in 2011, AP-058. U.S. Department of Agriculture, Economic Research Service, September 2012). This young man’s story, along with the surprising statistics coming out of the USDA’s report, was validation enough for Mary Leary and Helen Phillips to start Lovepacks, a nonprofit organization that now serves all schools within the OxfordLayfayette County School District. Later assisted by Alyce Krouse and Camille Bianco, the four Oxford women formed a Board and solidified their mission. “The idea of Lovepacks is to help our local children who do not have enough food at home for the weekends and school holidays,” says Camille.
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“Students are identified by the school counselor, and a number is given to school contact volunteer. Those Lovepacks are packed every Tuesday at our ‘pantry’ and delivered to the school counselor. The counselor will distribute the packs to students on each Friday. The hope is that the pack will feed the student over the weekend or holiday. The week or weeks before a school holiday, more than one pack will go home with the student.” In its beginnings in the spring semester of 2010, the newly-formed Lovepacks Board was given the names of approximately 12 students, who Oxford-area school counselors identified as being in particular need for the service. With the help of friends, the women stocked the packs once a week from their own grocery supplies, with each pack including ravioli, soup, pasta, fruit or vegetables, pudding, peanut butter or cheese crackers, granola or breakfast bars, cereal and Pop-Tarts. That summer, Lovepacks grew into a significant project that would help as many students as possible. “From those 12 packs, Lovepacks has grown,” says Camille. “We now pack and distribute around 130 packs a week. All of our helpers are volunteers, and our space is donated. To date, 100 percent of our donations have gone to buying food.” The volunteers and donations have come from various sources in the Oxford and Lafayette County area, including local churches, the local hospital, local grocery stores, the PTAs and PTOs of the school districts, and individuals from the campus of the University of Mississippi. However, none of these sources are guaranteed from week to week, so the Lovepacks Board relies on continued donations and volunteers to keep the organization going. After recently receiving their 501c3 status as a charitable organization, the Camille and the other Lovepacks Board members are now discussing ways to serve the area’s children in need during summer vacation. Their hope is that with an increased number of volunteers and donations, this goal can be achieved. “Anyone who wants to help or donate can do so by contacting us through Volunteeroxford. org, by email at lovepacks@gmail.com, or on Facebook,” says Camille. “We accept donations of food and money, and we welcome groups that would like to sponsor.
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CLICK | causes
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They’ll remember you . . . Not the flowers!
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Q&A: Joelle Scholl profile
The Barefoot Bride Memphis-based small business owner Joelle Scholl takes pride in helping brides find their perfect look for an affordable price.
TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT INVOLVED IN THIS BUSINESS? I’m married to attorney Mike Scholl with two fantastic grown-up kids, Brad and Kaile Pippin. Originally from Hawaii, I’ve lived in Memphis on and off for the past 20-something years. I got involved in the bridal business by becoming a “frugal” bride at 42. I started the wedding dress quest and quickly discovered that the experiences in boutiques were quite similar —overwhelming and not much fun! I hated the experience so much that I bought my first gown online. When it arrived, I was wildly disappointed so I sold it to another bride who loved it. I tried every way conceivable to buy wedding gowns — eBay, Craigslist, and overseas custom gowns makers and boutiques. Each time, I just wasn’t satisfied with the gown, so I resold it, made a small profit and made someone else really happy. After my experience at other salons, I thought “Hey! Wouldn’t it be cool if girls had a fun place to shop for gowns and save moolah?” My hubby encouraged me to go for it as a fun little hobby. After two years, what started as 30 gowns in 500 square feet quickly grew into almost 1,500 gowns in 3,000 square feet!
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JOELLE SCHOLL:
C: HOW LONG HAS THE BAREFOOT BRIDE BEEN IN BUSINESS? JS: The Barefoot Bride has been in business for about two years. We started right after my honeymoon on New Year’s Eve 2010 and have been going strong ever since! C: WHAT DISTINGUISHES YOU FROM OTHER BUSINESSES IN YOUR CATEGORY? JS: We’re not really in competition with other traditional bridal boutiques because we can’t order gowns — what we have on the rack is what’s available. We have discontinued styles, overstock, designer samples and the occasional cancelled wedding gown — all five years old or less, and new with tags priced at 30 - 80% less than retail. Girls are shocked that they can grab an authentic designer gown for well under $1,000. The average Barefoot Bride gown retails for more than $1,200 and sells for $300 - $700.
C: WHAT DO YOU LIKE BEST ABOUT YOUR LINE OF WORK? JS: Everything! There’s nothing better than receiving hugs from a couple right before they are showered with rice — or candy sprinkles at our last reception — telling us how much they appreciate all we did to create a seamless and stress-free event. C: WHAT ADVICE DO YOU HAVE FOR BRIDES WHO ARE BEGINNING THEIR SEARCH FOR THE PERFECT DRESS? JS: Wedding dress sizing stinks! Wedding gowns can be sized one or two sizes bigger than what you’d wear normally. I always tell our brides “If it fits, it’s your size — we’ll cut the tag out for free!” C: DO YOU WATCH ANY OF THOSE BRIDAL GOWN SHOWS (LIKE “SAY YES TO THE DRESS”)? IF SO, WHICH IS YOUR FAVORITE AND WHY? JS: I love the bridal shows! I don’t watch them as much as I used to, since I’m sort of living the reality of bridal gown shopping every day. We were approached by the producers of The X Factor and American Idol to do our own reality show. The pilot is being shopped out to the networks in March, so maybe my new favorite will be “The Barefoot Bride?” C: WHAT ARE SOME POPULAR TRENDS IN BRIDAL FASHION YOU’VE NOTICED LATELY? JS: We’re seeing a lot of color, lace and interesting back details. Vintage is huge right now, but not ‘80s vintage or Grandma’s vintage, more of a retro sort of vintage with romantic designs. myclickmag.com | FEBRUARY 2013 49
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Lots of brides are requesting keyhole backs or lace cap sleeves. Strapless remains the number one seller, though. C: WHAT IS YOUR BIGGEST CHALLENGE AS OWNER OF THE BAREFOOT BRIDE? JS: Sometimes we may not have a gown in the size a girl needs or the right color since we don’t order gowns. We don’t want to see our brides leave disappointed that we didn’t have the gown that they wanted, so we’ve had several instances where we’ll find it for them at another store to maintain a positive relationship with the brides. C: WHAT IS SOMETHING PEOPLE MIGHT BE SURPRISED TO LEARN ABOUT YOU OR YOUR BUSINESS? JS: The Barefoot Bride has two other businesses under our roof. Gia Marina Makeup, Brows and Lashes is a cute little shop that specializes in event makeup and brow tweezing. Propcellar is a vintage rental company dealing in antique furniture, china, lace and other goodies to class up a wedding or event. I’ve been called the crazy cat lady of wedding gowns. I guess I could be called worse?
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CLICK | Q&A
An unforgettable Valentine’s Day Hernando, MS 662.449.5533
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B L U E D A Z E B I S T R O . C O M 52 FEBRUARY 2013 | myclickmag.com
IDo Real Weddings
from 10 MIDSOUTH BRIDES & BEAUS
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Britney&
Thomas September 29th, 2012
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REAL WEDDINGS
Britney & Thomas Britney Lynn Dupree and Thomas Anthony Worley were united in marriage on September 29, 2012. The ceremony was held at the Snowden House in Southaven, Mississippi, with Reverend Mike Holland officiating. The bride is the daughter of Melanie and Curtis Dupree of Southaven, Mississippi. The groom is the son of Carolyn and Johnny Worley of Nesbit, Mississippi. Thomas proposed to Britney on December 10, 2011 during a surprise trip to Disney World where a cadre of princesses presented the bride-to-be with a silver platter containing a glass slipper, a ring and a single rose petal. The bride wore an ivory organza wedding gown featuring a beaded lace bodice and vertical ruffle skirt. She wore a borrowed piece of her sister’s wedding gown with her maiden name monogrammed in blue thread attached to her gown. The bride carried a bouquet of creme roses, gerbera daisies, white hydrangea and gems with a pearl-and-diamond look. After the ceremony, a reception was also held at The Snowden House, where a photobooth was provided by DeSoto Image. Guests were entertained by DeSoto County DJs while indulging in food provided by Fascinating Catering. Following a honeymoon to the Dominican Republic, the couple resides in Southaven, Mississippi. DETAILS Dress: David’s Bridal 6458 Towne Center Loop, Southaven 662.349.7344, davidsbridal.com Catering: Fascinating Catering 3519 Summer Ave., Memphis TN 901.327.3008 Coordinator & Florist: Floral Creations by Kristina 4788 Briarton Rd., Southaven MS 901.503.8177 Photography: DeSoto Image Photography, LLC 2514 Ice Plant Ln., Hernando MS 901.326.4071 , desotoimage.com Venue: The Snowden House 6205 Snowden Ln., Southaven MS 662.890.7275
Britney Lynn Dupree and Thomas Anthony Worley myclickmag.com | FEBRUARY 2013 55
Amanda &
William September 15th, 2012
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REAL WEDDINGS
Amanda & William Amanda Lynn Pearson and William Michael Wilkes were united in marriage on September 15, 2012. The ceremony was held at six o’clock in the evening in the Bonne Terre Chapel, with Reverend Tim Smith officiating. The bride is the daughter of Mr. Marvin Bolen and Mrs. Renita Bolen of Coldwater, Mississippi. The groom is the son of Mr. Michael Wilkes, Sr. and Mrs. Eileen Wilkes. Escorted by her father, the bride wore her grandmother’s ring and a pearl necklace with matching earrings that were given to her by her mother. For something blue, she wore blue shoes. They entered the chapel to the Bridal March, while the bride’s mother and groom’s mother walked in to Carrie Underwood’s “Mama’s Song.” The bridesmaids walked down the aisle to “What a Wonderful World.” Following the ceremony, a reception was held at Ashley Hall of Bonne Terre in Nesbit, Mississippi. With approximately 150 people in attendance, guests danced to the music of Electric Time Machine for the rest of the evening and enjoyed food catered by Bonne Terre. The couple’s 5-tier wedding cake DETAILS was designed by Bakery: Brown Baguette Bakery Cafe Brown Baguette 7090 Malco Blvd., Ste 105, Southaven Bakery. After a hon662.349.7434, brownbaguette.com eymoon at Sandals Dress: David’s Bridal Resort in St. Lucia, 6458 Towne Center Loop, Southaven the couple resides 662.349.7344, davidsbridal.com in Coldwater, Catering: Bonne Terre Inn Mississippi. 4715 Church Rd. W., Nesbit MS 662.781.5100, bonneterreinn.com
Florist: Olive Branch Florist 9120 Pigeon Roost, Olive Branch MS 662.895.2761, olivebranchflorist.net Photographer: DeSoto Image 2514 Ice Plant Ln., Hernando MS 901.326.4071, desotoimage.com Venue: Bonne Terre Inn 4715 Church Rd. W., Nesbit MS 662.781.5100, bonneterreinn.com Hair & Makeup: Upper Cutz 2426 Mount Pleasant Rd., Hernando 662.469.9747, uppercutzknockoutstyle.com
Amanda Lynn Pearson and William Michael Wilkes myclickmag.com | FEBRUARY 2013 57
Alison&
Crace December 28th, 2012
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REAL WEDDINGS
Alison & Crace Alison Heather McVey and Crace Riddell Alexander were united in marriage on December 28, 2012. The ceremony was held at the Riu Palace Riviera Maya, in Playa del Carmen, Mexico. The bride is the daughter of Mr. Tony McVey and Mrs. Dot McVey of Ormskirk, United Kingdom. The groom is the son of Mr. Larry Alexander and Mrs. Ginger Alexander of Kosciusko, Mississippi. The bride wore a Mori Lee strapless, mermaidstyle wedding gown designed by Madeline Garner. The gown was ivory and featured diamond accents. The ceremony was held at a beautiful white gazebo in the hotel’s gardens overlooking the beach and surrounded by beautiful palm trees. The bride’s niece was the flower girl and a few of the bride and groom’s closest friends and family were present to enjoy the “short but sweet” ceremony. After the ceremony, a reception was held at the same location within view of the beautiful white sand beach of Playacar, México. At the ceremony, guests enjoyed a vanilla sponge wedding cake filled with strawberries and topped with white icing, while drinking in the surrounding beauty of the ocean DETAILS and tropical breezes. Dress: Lows Bridal & Formal The couple resides in 127 W. Cedar St., Brinkley, AR 870.734.3244, lowsbridal.com Lakeland, Tennessee. Venue/Catering/Flowers: Riu Palace Rivier Maya Photographer: Sergio Sanders
Alison Heather McVey and Crace Riddell Alexander myclickmag.com | FEBRUARY 2013 59
Jacquelen &
Bill May 5th, 2012
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REAL WEDDINGS
Jacquelen & William Jacquelen Maurine Moore and William Dean Bahn were united in marriage on May 5th, 2012. The ceremony was held at Tunica River Park overlooking the Mississippi River, with Reverend Bill Edge officiating. The bride wore a simple, strapless, fit-and-flare dress from Alfred Angelo’s that complemented the vintage feel of the wedding. For something borrowed, she wore an old broach that her Great Aunt Helen loaned to her, while blue roses adorned the garter she wore. The bride also wore a pair of diamond earrings that had been given to her as a Christmas present from the groom five years earlier. Attending the bride and groom were six of their closest friends, while the groom’s niece and nephew were the maid of honor and best man. Following the outdoor ceremony, a reception was held indoors. Guests enjoyed food catered by Me and My Tea Room Catering and a wedding cake provided by Brown Baguette Bakery Café, and then danced the night away. The bride and groom DETAILS would like to especially Bakery: Brown Baguette Bakery Cafe thank Kim Moore and 662.349.7434, brownbaguette.com Yvonne Crawford for Dress: Alfred Angelo Bridal all of their hard work 601.956.1806, alfredangelo.com to make their special Catering: Me & My Tea Room Catering day extra beauti901.872.7798, .meandmytearoomcatering.com ful. From the burlap table runners to each Florist: SweetsnTreats by Annie table’s unique flower etsy.com/shop/sweetsntreatsbyAnnie arrangements, Kim Photographer: Bel Momento Photography put in so much time 901.212.6249, belmomentophotography.com and effort to make the Videographer: Artistry Productions bride’s vision come Hernando MS, 901.409.2472 to life. Yvonne helped with decoration and Venue: Tuncia Riverpark & Museum organization, including 866.517.4837, tunicariverpark.com getting things where Entertainment: A 2 Z DJ Service, David Pickett they needed to be on 901.438.2843, yourmemphisdj.com the wedding day. After a honeymoon in San Francisco, the couple resides in Overland Park, Kansas. Jacquelen Maurine Moore and William Dean Bahn myclickmag.com | FEBRUARY 2013 61
Taylor &
Chris June 3rd, 2012
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REAL WEDDINGS
Taylor & Chris Taylor Holland and Chris Rollins were united in marriage on June 3, 2012. The ceremony was held at five o’clock in the evening in the Four Seasons Garden at Heartwood Hall, with Taylor’s uncle officiating. The bride is the daughter of Mr. Tim Holland and Mrs. Kristi Holland of Walls, Mississippi. The groom is the son of Mr. Jeff Rollins and Ms. Donna Rollins of Southaven, Mississippi. Escorted by her father, the bride wore an elegant, strapless wedding gown. She added her own personal touches by wearing cowboy boots, antique jewelry and a borrowed pair of her mother’s favorite socks. For a touch of something blue, she carried a gift that was given to her from a friend. Following the ceremony, a reception was held at the barn of Heartwood Hall, where guests enjoyed a mashed potato martini bar along with a meal of prime rib, chicken kabobs, mixed vegetables, spinach artichoke dip, a candy bar, and a vegetable and cheese display. DeSoto County DJs provided music for the guests’ entertainment. After a honeymoon in Gatlinburg, Tennessee, the couple resides in Lake Cormorant, Mississippi. DETAILS Bakery: Andrea Deloney 901.262.2210 Dress: David’s Bridal 662.349.7344, davidsbridal.com Catering/Venue: Heartwood Hall 901.854.2294, heartwoodhall.com Florist: Beverly Holland Bride’s grandmother Hair: Jenna Little, Upper Cutz Southaven, 901.828.4509 Photographer: Kevin Barre 901.299.0990, kevinbarrephoto.com
Taylor Holland and Chris Rollins myclickmag.com | FEBRUARY 2013 63
REAL WEDDINGS
Ruth &
Austin April 13th, 2012
Ruth & Austin Ruth Ellen Tucker and Austin Joseph Ladner were united in marriage on April 13, 2012. The traditional Catholic ceremony was held at Our Lady of the Gulf Catholic Church in Bay St. Louis, Mississippi. The bride is the daughter of the late Dr. John Neal Tucker and Mrs. Anne Romig Tucker of Pass Christian, Mississippi. The groom is the son Mr. and Mrs. Alvin Ladner of Waveland, Mississippi and Mr. and Mrs. Keith Benvenutti of Diamondhead, Mississippi. The bride wore an ivory, strapless silk shantung wedding gown designed by Angelina Faccenda for Mori Lee, with a sweetheart neckline and trumpetstyle fit. Her gown featured a corset-style bodice and gathering at the waistline, creating soft pleats in the flare of the skirt area of the dress. It was further complemented by a crystal beaded sash worn at the waist. She wore her late father’s wedding band in her bouquet for something borrowed, along with blue Manolo Blahnik pumps. After the ceremony, a reception was held in The Bay St. Louis Community Hall, where guests enjoyed seafood, sliders, beef brisket, and a signature drink of sweet tea/lemonade and firefly vodka. The music provided by the Magnolia band of Baton Rouge, Louisiana ranged from big band to jitterbug to 70s to disco. Following a honeymoon in Jamaica, the couple resides in Jackson, Mississippi. DETAILS Dress: Imaginations Bridal 119 W. Cherokee St., Brookhaven MS 601.833.6280, imaginationsbridal.com Bakery: Nita Lee charlieandnita@cableone.net Catering: Moli Kergosien kergosienmm@bellsouth.net Florist: Groom’s mother & Pine Hill Floral Designs 7434 Cuevas Rd., Pass Christian MS 228.255.9645
Planner: Social Butterflies, LLC Memphis TN 901.691.1849 Photography: April + Paul Photography 601.336.0002, aprilandpaul.com Videographer: Crooked Tree Productions crooked-tree-productions.com, 321.508.7555 Venue: The Bay St. Louis Community Hall 301 Blaize Ave., Bay St. Louis MS 228.342.3664
Ruth Ellen Tucker and Austin Joseph Ladner 64 FEBRUARY 2013 | myclickmag.com
REAL WEDDINGS
Meagan &
Bradley May 19th, 2012
Meagan & Bradley Meagan Lekay Lucius and Bradley Donald Hawkins were united in marriage on May 19, 2012. The ceremony was held in the outdoor gardens at 211 Main in Como, Mississippi and was officiated by Johnny Speedling. The bride is the daughter of Mr. Roy Lucius and Mrs. Judi Lucius of Senatobia, Mississippi. The groom is the son of Mr. Donnie Hawkins and Mrs. Paula Hawkins of Coldwater, Mississippi. Escorted by her brothers, the bride wore an antique white wedding gown with a sweetheart neckline, featuring a lace overlay with pearls and crystals. The bride also wore her mother’s cathedral length veil, which was part of her parents’ wedding 40 years ago. For something borrowed, the bride wore her grandmother’s pearls; for something blue, her parents pinned to the hem of her wedding gown a small piece of blue fabric with her last name stitched on it to represent the last walk she would take with the Lucius name. The ceremony began with the blessing of the bells by the bride’s brothers and three nephews. As the bridesmaids entered, the bride’s 9-year-old nephew played Canon in D on the piano. After the ceremony, a reception was held indoors and each table was decorated with vases and pitchers from the bride and groom’s families. The vases were filled with light pink and ivory roses, peonies and wildflowers. The bride made both the wedding cake and the groom’s cake. The wedding cake was three tiers adorned with live flowers that sat on a stand made by her father. The groom’s cake was LSU-themed and sat on a granite stand made by the groom. Following a honeymoon cruise to Grand Cayman, Jamaica and Cozumel, the couple resides in Senatobia, Mississippi. DETAILS Cake- Meagan Lucius Hawkins
Photographer: Special Daze 134 Norfleet Dr, Senatobia, 662-562-6967
Catering & Florist: Simply Sullivant 861 B. Sullivant Rd., Batesville, MS 662.561.6067
Venue: 211 Main Hall and Gardens 235 Main St, Como, MS 38619 662.526.9529, 211main.com Other: Desoto County DJ’s 901.849.4207
Meagan Lekay Lucius and Bradley Donald Hawkins myclickmag.com | FEBRUARY 2013 65
REAL WEDDINGS
Emily &
Todd June 23rd, 2012
Emily & Todd Emily Marie Larson and Todd Nicholaus Miller were united in marriage on June 23, 2012. The ceremony was held at The River Terrace at Mud Island with Reverend Rene Somodevilla officiating. The bride is the daughter of Nancy and Alan Larson of Memphis, Tennessee. The groom is the son of Mr. Wayne Miller of Hernando, Mississippi and Mrs. Terri Rossi of Dallas, Texas. The couple met through friends when Todd needed a date for a nonprofit event and hit it off immediately. Todd proposed to Emily on the roof of the Madison Hotel in Downtown Memphis on November 6, 2010. The ceremony was set against the backdrop of the Mississippi River and the iconic Memphis skyline during the sweltering summer months. The theme was “Riverside chic.” Emily wore form-fitting dress from Ballew Bridal by designer Maggie Sottero with an embellished halter and corset back. She borrowed a pin from her brother, who was unable to attend the ceremony due to his deployment with the armed services. Her wedding dress was new, and she wore her great grandmother’s handkerchief as an accessory. For something blue, she chose a garter bearing the colors of her alma mater, The University of Memphis. The walk down the aisle was accompanied by the melodious acoustic stylings of Charley McLemore. Following the reception, guests were treated to strawberry sweet cream cake courtesy of The Cake Lady and a selection of hors d’oeuvres from Catering For U. After a honeymoon trip to Bermuda, the couple returned to Midtown Memphis, where they currently reside. DETAILS Bakery: The Cake Lady, Pam Irving
Wedding Planner: Jennifer Carr
Dress: Ballew Bridal 901.854.6400, ballewbridal.com
Photographer: Southern Visions, Terry Sweeny 662.380.3107, southernvisionsphoto.com
Catering : Catering For U 901.528.1748, cateringforu.com
Venue: The River Terrace 901.523.9876, .riverinnmemphis.com
Florist: Flowers by Regis 901.372.2868, flowersbyregis.net
Other: Southern Valet 901.603.7604, southernvalet.com
Emily Marie Larson and Todd Nicholaus Miller 66 FEBRUARY 2013 | myclickmag.com
REAL WEDDINGS
Beth &
Timothy October 27th, 2012
Beth & Timothy Beth McFarland Hodges and Timothy Dean Ingram were united in marriage on October 27, 2012. The ceremony was held at five o’clock in the evening at the lake of Maple Farm Grove. The bride is the daughter of Mr. and Mrs. George Hodges of Collierville, Tennessee. The groom is the son of Mr. Tim Ingram and Mrs. Mary Ingram of Memphis, Tennessee. The bride wore an Oleg Cassini wedding gown from David’s Bridal. The gown featured a champagne lace halter feature with beading and a satin sash. Her veil was created from the train of her mother’s wedding dress and the hair comb she wore was borrowed from her cousin, who wore it in her own wedding. For something blue, the bride wore glittered blue wedges. The bridesmaids attending the bride wore long blue chiffon dresses and the groomsmen wore dark suits with University of Memphis ties. Following the ceremony, a reception was held in the barn of Maple Grove Farm. Guests enjoyed food catered by Draper’s. The wedding cake was a butter cream Neapolitan and the groom’s cake featured the University of Memphis logo; both were made by Peggy Montgomery. Music provided by the Plaintiffs allowed guests to dance the night away. Following a honeymoon to be taken in early 2013, the couple will reside in Memphis, Tennessee.
DETAILS Bakery: Peggy Montgomery Cakes 901.382.1756, cakesbymisspeggy.com Dress: David’s Bridal 6458 Towne Center Loop, Southaven 662.349.7344, davidsbridal.com Catering: Draper’s Catering 6116 Macon Rd., Memphis TN 901.385.7788, draperscatering.com Florist: Holly Ashmore 678.521.3503
Planner: Becky Salopek of Bride Savers 901.603.3812, bridesavers.net Photographer: Lisa Chapman Photography 979.574.3752, lisachapmanphotography.com Venue: Maple Grove Farm 4961 Windsong Park Dr., Collierville TN 901.861.7422, maplegrovefarm.net Entertainment: Resource Entertainment Group--The Plantiffs 901.543.1155, regmemphis.com
Beth McFarland Hodges and Timothy Dean Ingram myclickmag.com | FEBRUARY 2013 67
&
Hannah
Brett June 30th, 2012
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REAL WEDDINGS
Hannah & Brett Hannah Elizabeth Griffin and Brett Garron Williams were united in marriage on June 30, 2012. The ceremony was held at Longview Heights Baptist Church, with Reverend Wayne Marshall officiating. The bride is the daughter of Mr. Rick Griffin and Mrs. Terri Griffin of Southaven, Mississippi. The groom is the son of Ms. Jill Williams of Southaven, Mississippi. The ceremony was traditional and the bride was escorted by her son, John Brayden Griffin, and her father. The bride’s sister, Sarah Naylor, attended the bride as matron of honor and Brett’s grandfather, Ron Williams, attended the groom as best man. Natalie Grace Naylor, the bride’s niece, was the flower girl and Noah Naylor, the bride’s nephew, was her ring bearer. Her bridesmaids were Mary Catherine Kuccour, Jennifer Sims, Lacy Hodges, Melissa Nichols, Sidney Ferris and Neely Williams. The groomsmen were Sy Williams; Ron Williams, Jr.; Barak Griffin; Hunter Maynard; Blair Sneed; and Jake Devantier. The junior groomsmen were Jake Williams and Brandon Williams, cousins of the groom. Following a honeymoon to a location that is yet to be determined when the groom returns from his second deployment to Afghanistan, the couple will live in Southaven, Mississippi. DETAILS Dress: Davis Bridal 6458 Towne Center Loop, Southaven 662.349.7344, davidsbridal.com Catering: Pam Campbell Cake: Andrea DeLoney, Baby Cakes Bake Shoppe, 901.262.2210 Florist: Dorothy Ks Flowers 2350 McIngvale Rd., Hernando 662.429.9400, dorothyksflowers.com Photographer: Bennie Durham 4892 Pecan Ave., Horn Lake MS 662.470.5623, benniedurham.com
Hannah Elizabeth Griffin and Brett Garron Williams myclickmag.com | FEBRUARY 2013 69
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Our service makes the difference. We have over 20 years combined experience serving the Memphis Metro area including all casinos in North Mississippi. 70 FEBRUARY 2013 | myclickmag.com
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ASTER CLASS
TOP WEDDING TRENDS OF 2013
Local tastemakers weigh in on what’s new for the year ahead.
DESIGN: ANTIQUE, VINTAGE | Old is New, Again The new year will bring more weddings with an antique, vintage feel, while being elegant and romantic at the same time. Think Downtown Abbey. Vintage wedding design shows an appreciation for tradition and family. This style features a lot of vintage lace, antique gold flatware, rose gold jewelry and pearls. Popular colors include grays, golds, soft pinks and of course, ivory. At the reception, the use of family heirlooms like candlesticks and candelabras with tall, skinny candles will see a resurgence — all of which help create a romantic atmosphere. Other heirlooms like champagne buckets, cake knives and serving pieces that are sentimental to the couple can provide a great centerpiece. Antique props such as antique couches or davenports, oversized chairs and gold mirrors can adorn wedding celebrations for an added sense of class and flair. Antique trunks or suitcases can also be used to collect and store wedding cards or gifts. Old, wooden church pews are another classic that will soon see a revival at weddings, especially in the case of outdoor ceremonies, where seating will need to be provided.
Kathryn Sparks WEDMemphis WedMemphis.com, 901.490.7498 Photos: Karlee Hickman, Propcellar Vintage Rentals)
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DESSERT: CUPCAKES | A New Tradition Wedding cupcakes have rapidly gained popularity in the past few years. Decorating miniature wedding cakes can be a lovely way to introduce a unique twist on this classic dessert. Many bakeries decorate these small cakes and stack them on a tall tiered stand to resemble a traditional wedding cake or mix wedding cupcakes with regular-sized cake layers for a different look. This will allow a “cutting cake” layer, as well as decorated miniature wedding cakes. Wedding cupcakes offer a wide variety of flavor and designs, so guests are not required to choose a single type like a traditional cake.
Kirk “The Wedding Guy” Houston, Producer of the Mid-South Wedding Show | midsouthweddingshow.net
PLANNING: THE SOCIAL BRIDE | Interactive Album Brides everywhere are using social media to help plan and promote their weddings. Sites like Pinterest and Instagram are popular platforms that provide a wealth of gorgeous images to inspire brides in the planning process. Besides adding a little fun, visual outlets like Flickr also help vendors learn a bride’s personal style and preferences. Another fun social media trend is to create a Twitter hashtag for the wedding weekend (e.g. #Mr&MrsLadner) and encourage guests to livetweet the event and post images to Instagram. This can provide an “interactive album” of sorts produced by friends and family. This affords the bride with plenty of extra wedding coverage and can prove much more efficient than the old disposable camera trend. Plus, it’s virtually free.
Michelle Hope Social Butterflies, LLC sb-events.com, 901.691.1849
DESIGN: TREND | Patterns and color More brides will incorporate patterns into their wedding decor in 2013. Chevron and stripes, as well as paisleys, will become the fun patterns that can be brought into the ceremony through ties, pocket handkerchiefs and even bridesmaid skirts. These patterns can weave throughout the reception by coordinating napkins and table runners. Expect to see the mixing of patterns and solids with tablecloths also. Colors for 2013 will include various shades of green, especially mint, emerald and jade. Also, look for classic wedding colors in the form of poppy reds, nectarine, dusty rose, navy and dusk blues, shades of purple and lemon yellow.
Paula DeClerk, DeClerk Wray Designs 901.292.3256
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CATERING: GOURMET FOOD TRUCKS | A Fun Alternative Food truck catering is the latest wedding trend sweeping the country. Booking a food truck can provide a unique and fun alternative to traditional catering. Food trucks can be used in many different ways, including appetizers for guests as they enter the reception, entrées at an outdoor ceremony or to provide a late-night snack as guests head for home. The menu is limited only by a planner’s imagination: everything from classic wedding dishes like steak and dumplings to trendy and fun selections such as mini tacos and slider burgers. Graze Food Truck is Memphis’ newest mobile eatery, where owners Georgia Smith and Amelia Timms work alongside Club Windward Catering in Lakeland, TN to customize the menu and décor to create a personalized and elegant reception.
Amelia Timms, Graze Food Truck | 901.386.5870 | grazefoodtruck.com
PHOTOGRAPHY: CLASSIC IMAGERY | Withstand the test of time This year will see a resurgence of true romance and classic imagery in wedding photography, with couples opting for timeless rather than trendy when it comes to preserving memories of that special day. Drawing ideas from the social networking site Pinterest gained popularity in the weddings of 2012, with a lot of hearts-with-hands gestures and couples kissing through digitally-imposed picture frames. This year, couples will likely look back on 2012 as the year of clichéd, posed images. Future couples will adopt a classier, vintage look in their wedding photos through black-and-white candid shots that provide a more organic alternative to recent trends.
Kevin Barre Kevin Barre Photography kevinbarrephoto.com
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SYMBOLS OF LOVE
2
Months of planning and thousands of dollars go into this one day, but there are only a few pieces that live on after that. The photos and videos, obviously, but also the ultimate symbol of a wedding ceremony: the rings.
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BY TIMOTHY R. SCHULTE
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1. 14kt white gold with .42ct of round accent diamonds in the mounting and a 1.00ct round diamond in the center. CUSTOM JEWELRY; customjewelryms. com 2. 18kt white gold with .32ct of round diamonds and .40ct of sapphires in the mounting. The center stone is a 1.50ct round diamond. CUSTOM JEWELRY; customjewelryms.com 3. 14kt white gold engagement with 1.00ct asscher cut diamond center stone and .25ct round appointed side diamonds. TOOTSIE BELL; tootsiebell.com 4. 14kt White Gold Semi-Mount containing .05ct of Round Diamonds in mounting. VAN ATKINS; van-atkins-jewelry. myshopify.com 5. 14kt White Gold Semi-Mount containing .38ct of Round Diamonds in mounting. VAN ATKINS; van-atkins-jewelry.myshopify.com 6. From top; ladies wedding band- 14kt white gold with .90ct green tourmaline; ladies engagement ring- 14kt white gold with 1.25ct round brilliant cut diamond center stone. .25ct round diamonds, .75ct. round black diamonds; gents 14kt white gold wedding band with hammered finish and black rhodium stripe. TOOTSIE BELL; tootsiebell.com 7. 14kt White Gold Semi-Mount containing .38ct of Round Diamonds in mounting. VAN ATKINS; van-atkins-jewelry. myshopify.com 8. Stunning rose gold and diamond bands uniquely accent this white gold and diamond engagement ring. DIAMOND BROKERS OF MEMPHIS; diamondbrokersofmemphis.com
LOG ON TO MYCLICKMAG.COM FOR LINKS TO THESE JEWELERS.
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FLOWER POWER GIVE YOUR EVENT A FRESH FEEL BY ANNA SACHSE
ust as a stunning piece of jewelry can really set off a wedding gown, beautiful blooms are like accessories for your big-day décor. But we’re not just talking decoration here – with countless colors, textures and options for arranging, your florals also are an easy way to create the vibe for your event.
Tulips, gerbera daisies, orange and yellow roses, yellow mini hydrangeas and hypericum berries. Photo by Casey Hilder
DOROTHY Ks FLOWERS
Hand tied bouquet of dogwood, spray rose, dusty miller, mint, Lisianthus, tulip, ranunculus, and a ribbon wrap. Anna Bella Charles Photography
HAUTE HORTICULTURE
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Hand tied bouquet of all white hydrangeas, ivory roses, dusty miller, and stephanotis dressed with pearls and jewels. Nathan Rye Photography
DECLERK WRAY DESIGNS
Hand tied bouquet of ranunculus, spray rose, sweet pea, queen anne’s lace, rainier cherries, and a satin wrap. Anna Bella Charles Photography
HAUTE HORTICULTURE
Elegant hand tied calla lily bouquet Photo by Anna Peterson
HERNANDO FLOWER SHOP
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PETAL PLANNING If you’re a fan of flowers, booking the shop or event designer who will create your arrangements may be at the top of your to-do timeline. “But don’t hire the florist until after you’ve selected your venue and date, and secured your main vendors – band, catering, and photographer,” says Karen Bussen, author of the “Simple Stunning Wedding Organizer” (Stewart, Tabori & Chang, 2011), which has a section on what to ask prospective florists and how to calculate costs. “Then you’ll have a better sense of what your décor budget is and what kind of ambience you want to create.” Six or seven months out should be a safe bet. Before meeting with vendors, peruse magazines, books and websites for ideas. Rachel Bowes, owner of Seattlebased Finch & Thistle Event Design, says that blogs are her primary source of wedding inspiration because there are so many, and they update daily. “But I also like the British Wedding Flowers magazine, which is available at craft stores in the U.S.” As for the average bill, you can expect to pay out about 8 to 10 percent of your total budget for blooms. However, the actual number varies widely, depending on factors like your desired aesthetic (e.g. lush and glamorous versus minimalist and chic versus simple and rustic), the type of flowers (think seasonal and locally grown blooms to save money) and the size of the event. In addition to reception centerpieces, for a traditional wedding you’ll likely want bouquets for the bride and bridesmaids, boutonnieres for groom, groomsmen, ushers and dads, corsages or small posies for MOBs and MOGs, and possibly petals and head wreaths for flower girls. But you can use flowers anywhere, from chair-back garlands, altar and the cake, to windows and restrooms. Once an idea of the approach, color palette and price range is formed, Bussen recommends meeting with a few vendors who seem like a good fit before making a decision.
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FLOWER FORWARD While the over-the-top, romantic look still resonates with plenty of couples, more modern pairs are preferring a simple, clean and less formal aesthetic that’s still striking. For example, instead of one large, elaborate centerpiece, Bowes suggests using lots of smallbud vases and bottles of varying heights and shapes. “That way your florist can showcase a few amazing blooms, such as peonies, garden roses and orchids, to their full potential, and use less expensive flowers and foliage as accents in the majority of the vases.” As an alternative, Bussen loves submerging exotic flowers. “One stem of bird of paradise or heliconia makes a great table accent when turned upside down in a glass vase,” she says. For eco-friendly couples, Bowes recommends using a small potted tree (citrus, olive, cypress) in a lovely pot as a unique centerpiece, while Bussen is a fan of live phaelenopsis or dendrobium orchids interspersed with a few votive candles.
Monochromatic spray rose bouquet Photo by Anna Peterson
HERNANDO FLOWER SHOP
Jade Roses, green hydrangeas, white orchids and calla lilies. Photo by Casey Hilder
DOROTHY Ks FLOWERS
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Colorful mix of gerberas, hydrangeas and roses Photo by Anna Peterson
HERNANDO FLOWER SHOP
ALTERNATIVE ARRANGEMENTS REAL FLOWERS ARE GLORIOUS, of course, but if you’re crafty, there are numerous ways to personalize your floral design. For example, Bussen suggests making all your bouquets out of ribbon remnants, coiling the pieces into rosette-style shapes and wiring them together. Or you could fashion the bride’s bouquet and groom’s bout out of vintage brooches or buttons. Paper blooms provide a rustic look, while fluffy ostrich feathers feel elegant. “Just make sure your bouquet suits your dress and the overall spirit of your celebration,” Bussen says. As for alternative centerpieces, Bussen recommends collections of different candles (pillar, votive, even floating), stacks of favorite books, vintage picture frames, or mixing and matching these elements. Want a more natural vibe? Bowes likes piles of gourds and pumpkins in the fall or seasonal fruit in clear vases for C a modern look year-round. myclickmag.com | FEBRUARY 2013 81
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ENT RTAINING
ENT RTAINING
Let’s Celebrate! Perfect settings for making memorable moments with family and guests.
Photography John Mathis myclickmag.com | FEBRUARY 2013 83
CLICK | entertaining
CEDAR RIDGE EVENTS
1600 Scott Rd. ~ Coldwater, MS ~ 662.622.5888 ~ cedarridgeevents.com
AT-A-GLANCE MAXIMUM CAPACITY Standing: 250 Seated: 230 CEREMONY SITE: Y REHEARSAL SITE:Y
OUTDOOR SITE: Y ON-SITE CATERING:Y ALLOW OUTSIDE CATERING:N Valet Parking:Golf Cart Pick-Up AVERAGE $$ PER PERSON:$15 - $27
Cedar Ridge Events offers a variety of outdoor and indoor venues for wedding receptions, from poolside to fireside. The lush 160 acres of land play host to a wide variety of plant life, perfect for wedding photographers with an eye for the beauty of nature. Photography John Mathis
MONTROSE INN 335 Salem Ave. ~ Holly Srings, MS ~ 901.230.3576 ~ hollyspringsgardenclub.net
The Montrose Inn in Holly Springs provides a smaller, cozy venue for Southern weddings. Owned by The Holly Springs Garden Club, the classical architecture of this antebellum home recalls an earlier time in Mississippi history. A preferred list of caterers ensures that wedding goers can dine how they want.
AT-A-GLANCE MAXIMUM CAPACITY Standing: 70 Seated: 50 CEREMONY SITE: Y REHEARSAL SITE:Y OUTDOOR SITE: Y
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ON-SITE CATERING: Y ALLOW OUTSIDE CATERING: Y VALET PARKING: Y upon request AVERAGE $$ PER PERSON: Varies with budget
CLICK CLICK | entertaining | travel
BONNE TERRE
4715 Church Rd. ~ Nesbit, MS 662.781.5100 ~ bonneterreinn.com
The Bonne Terre Inn just outside of Memphis provides a cozy wedding retreat a short drive away from the city. The wide rolling hills and a brilliant lakeside view afforded by this southern sanctuary provide a taste of the outdoors, in addition to a bevy of selections for five-course gourmet catering. The centerpiece of Bonne Terre is Ashley Hall, a large Colonial Williamsburg-style reception area with a capacity of more than 200, ideal for small gatherings and large events. Photography by Terry Sweeney
AT-A-GLANCE MAXIMUM CAPACITY Standing: 300 Seated: 200 CEREMONY SITE: Y REHEARSAL DINNER: Y OUTDOOR SITE: Y ON-SITE CATERING: Y ALLOW OUTSIDE CATERING: N VALET PARKING: Y AVERAGE $$ PER PERSON: $35-$150
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CEDAR HILL FARMS
8 Love Rd. ~ Hernando, MS ~ 662.781.5100 ~ gocedarhillfarm.com
Cedar Hill Farm operates as a local orchard year-round, perfect for couples going for a rustic, rural wedding theme. For the reception, Cedar Hill offers a 1,700-foot pavilion attached to a barn, with an additional 1,700 feet of space in a barn loft and a dining menu that caters to each party’s preferences, from full-service restaurant style to self-serve buffet.
AT-A-GLANCE MAXIMUM CAPACITY: 1,000+ CEREMONY SITE: Y REHEARSAL SITE: Y
OUTDOOR SITE: Y ON-SITE CATERING: Y ALLOW OUTSIDE CATERING: N
VALET PARKING: N AVERAGE $ PER PERSON: $8.95-$16.95
SPITFIRE ACRES
5198 Tchulahoma Rd. ~ Southaven MS ~662.536.3905 ~ spitfireacres.com
This 5.5 acre retreat was named after the 1996 film starring Ellen Bursytn and is nestled in a secluded woodland area just north of Sacred Heart School on Tchulahoma Road. Spitfire Acres offers a variety of indoor and outdoor venues, including an extensive deck and patio and elegant indoor dining area. Photography by Rebecca Jaffe.
AT-A-GLANCE MAXIMUM CAPACITY Standing: 200 Seated: 100 Total: 250+ CEREMONY SITE: Y REHEARSAL DINNER: Y OUTDOOR SITE: Y ON-SITE CATERING: Y ALLOW OUTSIDE CATERING: Y VALET PARKING: N AVERAGE $$ PER PERSON: Varies with budget
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Brantley Funeral Home of Olive Branch
~ Funeral and Cremation Services ~ Trusted by DeSoto County Families since 1935 with Care, Compassion and Respect
Affordable Monthly Pre-Arranging Call today for an appointment to receive your FREE Personal Planning Guide
662.895-3555 Sharon Pennington, Family Service Counselor 901.494.1718 6875 Cockrum St., Hwy 305 | Olive Branch, MS 38654
www.BrantleyFuneral.com myclickmag.com | FEBRUARY 2013 87
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The Dish
Tried-and-true recipes from fellow readers. ASPARAGUS WRAPS Ingredients: 6 slices bacon 24 spears fresh asparagus, trimmed 1 (8 ounce) package cream cheese, softened 2 tablespoons finely chopped chives 12 slices white bread, crusts removed 2 tablespoons butter, melted 3 tablespoons grated Parmesan cheese, divided Directions: 1. Preheat oven to 400 degrees F (200 degrees C). 2. Grease a baking sheet. 3. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned (about 10 minutes). 4. Drain the bacon slices on a paper towel-lined plate. When the bacon is cool, crumble and set aside in a bowl. 6. Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender (about 5 minutes). Remove asparagus and set aside. 7. Place cream cheese and chives into the bowl with bacon and stir to evenly combine. 8. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat. Spread cream cheese mixture evenly over each slice of bread. 9. Center two asparagus spears on a bread slice and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients. 10. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese. 11. Bake in the preheated oven until lightly golden brown and hot for 10 to 12 minutes. —Recipe courtesy of Mary Alice Rulleman, Memphis
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CRACKLE COOKIES Ingredients: 1 box cake mix (strawberry and devil’s food work well) 2 eggs 1 tablespoon water 1/2 cup margarine Powdered sugar Directions: 1. Preheat oven to 375 degrees F. 2. Mix together all ingredients except powdered sugar. 3. Drop mixture by spoonful into powdered sugar and roll into small ball. 4. Bake 8-10 minutes on greased cookie sheet. —Recipe courtesy of Lacey Dunlap, Hernando
CLICK CLICK || recipe travel
KARO PECAN CANDY Ingredients:
3 cups sugar 1 1/2 cups white Karo 1 1/2 cups milk 2 teaspoons vanilla 1 cup chopped pecans 1/4 stick butter, softened heavy pot for cooking (a pressure cooker pot is recommended) 2 plates to grease with butter Directions: 1. Cook sugar, Karo and milk for 45 minutes to 1 hour over medium heat or until it forms a ball in ice cold water. Stir constantly. 2. Add vanilla and pecans, and then beat with mixer on high for 1 to 3 minutes. 3. Pour on buttered plates, add butter to top and let cool. Tip: If it does not set properly, you can return it to pot and cook it a little longer, beating constantly. Be cautious to not overcook. —Recipe courtesy of Dana Hall, Southaven
> SUBMIT YOUR RECIPES TO
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SEE DO One thing not to miss this month
S D
The Krewe of Hernando Mardi Gras Ball 2013 On February 2, the Krewe of Hernando will host their 2nd Annual Mardi Gras Ball. The proceeds of this event will benefit several Hernando nonprofits such as the Hernando Public Library, Hernando Parks and Recreation and Love Works. Attendees will be entertained by the band G3. This lively event is black tie optional but mask required in celebration of its theme. Tickets cost $50 and include all drinks and light food. The ball will begin at 8:30 p.m. at the National Guard Armory in Hernando.
Photo by Gerald Thomas
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