Inspired Vol. 2 | Fall 2014

p ns ire I d!

IN THIS ISSUE:

WORSELL MANOR: A CECIL COUNTY GEM

ONE ENGAGEMENT, THREE LOOKS Road Trip to Magnolia Caterers C o z y Fa l l E n ga g e m e n t S ess i o n s BARN REHEARSAL DINNER

F A L L 2 0 1 4 | I S S U E No. 2

S I LV E R S WAN BAYS I D E . . .

“Exclusively Yours�

Silver Swan Bayside just minutes away and a world apart, not just a location but a destination, where the Chesapeake, private beach and spectacular sunsets unite. Our private estate with unmatched views are paired with our gourmet cuisine and world class service, this is just how you imagined it...magical.

412 Congressional Drive | Stevensville, MD 443.249.0400 | info@silverswanbaysideqam.com

SILVERSWANBAYSIDE.COM 2 | ISSUE N o . 2

PUBLISHER’S LETTER F A L L 2 0 1 4 | I S S U E No. 2

I’m so excited about our second issue! We

MESW also took a little road trip to

thank all of you who loved our Spring issue—

see Julia and Jimmy, owners of Magnolia

you’ve been a HUGE inspiration to us!

Caterers and Bread Company based in

This issue, Fall 2014, features engagements in all their glory. We love the casual feel of engagement photo sessions, as well as their “get to know your photographer” value. But, we also wanted to spin the wheel a bit on the traditional

Sudlersville. We are still dreaming of the melt-in-your-mouth pizzas that they shared with us! Late night pizza bar, anyone? Check out their yummy fall menu and get up-todate with their truly local cuisine.

We round out our issue with some

session so we’ve featured “One Engagement

great first dance tunes, and introduce Dylan

Styled 3 Ways”. We hope you love how each

Guy’s “Un-Groomed” and Annie Hynes’

set showcases our couple’s look in a different

“Shore Beats Starving” columns, too. There’s

light. It’s our thought that if you create a

plenty in this issue to keep you wanting

“theme” for your engagement, it will set the

more Eastern Shore specialties no matter the

tone for everything from what you wear

category.

to your fun props to your location for the session itself. You may enjoy seeing some real engagements, too, so we’ve selected a few from Coty Jones and myself.

Check out Tom McCall’s photos of a sweet rehearsal dinner at the family’s barn.

Your mouth will water over the traditional Eastern Shore fare from Mason’s Catering.

4 | ISSUE N o . 2

Thanks to all our contributors and wonderful, supportive Eastern Shore businesses!!

See you at the wedding!

Stay in Touch:

114 NORTH WASHINGTON ST., SUITE 1 • EASTON, MD | 410.690.3606 InspiredIdeas@MyEasternShoreWedding.com

NEW CONTRIBUTORS

Inspired! m eet

THE TEAM

publisher MELISSA GRIMES-GUY marketing director ANNIE HYNES art director CARA SMITH

Dylan Guy is a new "puppy daddy", and in his free time, writes blogs for BaltimoreBeatdown.com. He will be launching his own blog— (after 10am most days)

sales manager MELANIE CASTELLI cover photo by MELISSA GRIMES-GUY PHOTOGRAPHY Annie Hynes is MESW’s marketing director, web guru, music connoisseur and resident foodie. In addition to being the hands behind our “Taste of the Bay” blog postings, she has started her new column, “Shore Beats Starving” in hopes to inspire new brides to try their hand in the kitchen.

She can be reached at: annie@myeasternshorewedding.com

(preferably after her 11am lunch hour...)

contributing photographers ANNABELLE DANDO COTY JONES PHOTOGRAPHY MELISSA GRIMES-GUY PHOTOGRAPHY TOM M c CALL PHOTOGRAPHY COPYRIGHT © My Eastern Shore Wedding Inspired!. All rights reserved. Copyright of articles and photographs of My Eastern Shore Wedding Inspired! remain with the individual contributors and may not be reproduced without permission.

For more information, visit MYEASTERNSHOREWEDDING.COM

S T A Y CON N E CTE D

in a l l yo u r fav or ite pla ces

C D D

CD

MY EA S T ER N S H O RE WE DDI NG.CO M

table

of c o n t e n t s F A L L 2 0 1 4 | I S S U E No. 2

60

30 In Every Issue 4

Real Engagements

PUBLISHER’S LETTER

30

18

JESSICA & DEREK Photography by Coty Jones

5 MINUTES WITH Samantha McCall

40

58

CARLY & DANIEL Photography by Melissa Grimes-Guy

WE LOVE Engaging Details

48

81

HOPE & JAMES Photography by Coty Jones

WEDDING SOUNDS “First Dance” edition

82

SHORE BEATS STARVING Classic and modern takes Crab Cakes

86

UN-GROOMED Wedding-wary bachelor

Features 60

ONE ENGAGEMENT, THREE LOOKS! 3 times the charm

Vendor Features 8

WORSELL MANOR A Cecil County gem

20

PICNIC BUFFET Down-home rehearsal dinner

88

ROAD TRIP Magnolia Caterers & Bread Co.

58

Worsell Manor A CECIL COUN TY GEM

PH O T O G R A P H Y BY A N NABELLE DANDO

“

From the photographer: Worsell Manor stands out as a lovely jewel on the Eastern Shore. The property is

nicely private and features the luxury of a beautiful and historic manor home, rustic and large barns for a country feel, and TONS of wide open spaces. From a photography standpoint, there are many areas available that spark the imagination and creativity, offering stunning backdrops for wedding pictures. Natalie and Nathan's wedding was focused on a rustic and chic country theme, which meant we were really able to utilize the barns, the fields, and the tree-lined driveway to pull together their vision for wedding photography and make it a reality.

8 | ISSUE N o . 2

�

10 | ISSUE N o . 2

“

From the bride: After a long search Nathan and I decided to get married at Worsell Manor in November of

2013. I guess you could say it was love a first sight! When we first pulled up to the property we loved how the manor already felt like home. After Debbie, the property manager, showed us around the manor house and told us about the manor's history, we were intrigued. Debbie took us out back to look around the property, Nathan and I both loved the idea of getting married in a field. The best thing about this venue is having the ability to have your ceremony anywhere on the property. And once we saw the barn I was sold, not only by the natural look of the barn but it’s size. The barn had the perfect set up for a reception and plenty of room, especially for our rowdy bunch! We were so thankful it all came together so perfectly thanks to the help of Debbie and Julie (from Magnolia Caterers). We were also thankful for the owners, Scott and Barbara Millar. Not only did they make us feel at home, but they encouraged us to do what we needed to make our wedding day everything we have ever dreamed.

�

12 | ISSUE N o . 2

14 | ISSUE N o . 2

16 | ISSUE N o . 2

Discover the Best Eastern Shore Wedding Professionals!

w w w. M y E a s t e r n S h o r e We d d i n g . c o m

CustoM WeddiNg INvitAtions

credi t s venue: WORSELL MANOR catering & cake: MAGNOLIA CATERERS floral design: ELANA'S FLORISTS & GIFT SHOP rentals and lighting: DOVER RENT ALL stati onery: JESSIE-LEE NICHOLS (BRIDE'S SISTER) bridal gown: DAVID'S BRIDAL bridesmaids: DAVID’S BRIDAL, KHOLS AND J. CREW groom & groomsmen: JOS.A.BANKS DJ: MARK MCCALLUM WWW. moyaLaRa .coM

5 minutes

WITH

SA M A N T H A M c C A L L

TITLE: OWNER COMPANY:Â FLEURISH SMMCCALL@AOL.COM 443-786-6616

MY NAME IS Samantha McCall and I am married to Tom McCall (a professional photographer).

We've even worked on a few weddings together!

MY BUSINESS IS BEST DESCRIBED AS a small floral boutique that creates elegant, artistic and eco-friendly floral designs. Each bespoke design is crafted with love and intention, inspired by the season and whatever plant materials are available.

MY SPECIALTIES ARE high-end weddings, special events, and parties. While we do deliver individual arrangements upon request, we are better known for flowering big events.

MY BEST ACCOMPLISHMENT HAS BEEN traveling around the world twice for yearlong stints remains one of the best things I've ever done in my life. I've scuba dived in the Coral Sea with sharks, trekked around the Himalayas and volunteered as an assistant dolphin trainer for a day in the Bahamas.

I am so blessed to have been married to my husband for 20 years and to have adopted two amazing children who are the lights of my life. Thanks to the support of my family, my little business continues to bloom, (or flourish, if you prefer!).

MY INSPIRATIONS ARE wide and varied! I am guilty of liking fine things (French linens, engraved stationary and the most expensive flowers, especially Italian ranunculus! And let me not forget the untold inspiration that comes from simply being in nature. Driving down a country road gets my floral antennae dancing.

MY SECRET IS that I've attended a lot of rock concerts in my life including, but not limited to, the heavy rock band KISS, AC/DC, Cher, the Grateful Dead, U2, Van Morrison, the Rolling Stones, Peter Gabriel, Sting and the Blue Turtles, the Eagles, Rod Stewart, Joan Armatrading and David Bowie...

18 | ISSUE N o . 2

picnic

buffet

P H O TO G RAP HY BY TO M MC C ALL

20 | ISSUE N o . 2

Mason’s was so happy to create a custom menu for this wonderful Eastern Shore-style rehearsal dinner! They worked closely with the event’s planner to showcase a delicious “Picnic Buffet” theme.

Using inspiration from their online menu, they made sure that all the important dishes were featured, even adding mini grilled cheese sandwiches as a passed hors d’oeuvres at the groom’s request!

Every event that Mason’s caters has a custom menu. With their reputation for quality cuisine and service (they own a successful restaurant in downtown Easton) they often aren’t asked for a tasting.

However, if a couple requests one, they encourage them to eat in the restaurant to get a sense of their style, presentation and fare. They’re happy to add menu items at a client’s request.

Menu

PA S S E D H O R S D ’ O E U V R E S Sausage and red pepper stuffed mushrooms Tuna tartar with orange soy glaze, wonton chip, cilantro pesto Grilled shrimp with cocktail sauce Fresh tomato, basil and mozzarella bruschetta with balsamic glaze Miniature grilled cheese sandwiches

DINNER BUFFET Caesar salad with shaved Parmesan, herb croutons, ripe local tomatoes, shaved red onion, fresh basil and parsley Barbecued chicken Grilled sausages with rolls, ketchup, mustard, and pickle relish 5.5 oz. Maryland Jumbo lump crab cakes with remoulade Red skinned potato salad Skewered corn on the cob Sweet cornbread muffins with whipped honey butter

D E S S E RT Crab Bushel Basket Cake- Marble Cake with chocolate butter cream icing

22 | ISSUE N o . 2

For this dinner, Mason’s catering

maximize space and create an elegant visual

manager, Liz Cowee, worked primarily with

experience. They decided on a floor plan and

the groom and his mother. After an initial

discussed using high-top tables on the back

meeting, most communication was by email.

lawn for the cocktail hour which allowed

Since the groom was a childhood friend of

guests to appreciate the marvelous water

son of the property’s owners, they graciously

view. A back-up plan in case of rain included a

offered the bride and groom this perfect rustic

tent on hold for this part of the evening.

barn for their rehearsal dinner. At their on-site meeting, Liz helped the hostess visualize how the tables and food would best be arranged to

24 | ISSUE N o . 2

Completeing the look were the ivory tablecloths and French blue napkins and Mason jar centerpieces filled with

wildflowers. Mason jars made another appearance in the form of handled water glasses! This gave the barn an elegant yet casual feel which Liz felt would suit her client’s style and goal for the dinner.

The overall monochromatic palette with select pops of color was a success! The ivory tablecloths added a lightness and the fruitwood chairs blended beautifully with the natural wood beams of the barn.

cr e di t s location | EASTON, MD photography | TOM MCCALL floral design | FLEURISH catering | MASON’S rentals & linens | MASON’S mason jar mugs | MASON’S cake | PEACE OF CAKE

KARIRIDER.COM | 443.534.4257 ka r i r i d e r ev e n ts @ g m a i l . c o m

v i st u s : e b bt i d e t e n t re n ta l s . c o m 800-675-6053

26 | ISSUE N o . 2

Maryland’s Eastern Shore ranks as one of the country’s top wedding destinations, and Talbot County sits at the epicenter of this trend. The county is blessed with a myriad of stunning wedding venues, from waterfront estates to

historic inns, and there are enough vacation rentals to accommodate any wedding party. You can be as relaxed or adventurous as you want to be, and when your Big Day rolls around, you’ll tie the knot in style.

Talbot County Office of Tourism 410-770-8000 | TourTalbot.org E a s t o n

•

O x f o r d

•

s t.

m i c h a e l s

•

t i l g h m a n

i s l a n d

Photo: Tom McCall

Happily Ever After begins in Talbot County

we’re

ENGAGED Your engagement session should be relaxing and fun. It’s a great opportunity to get used to working with your photographer understand that you are, in a sense, co-creating the finished product. We asked three couples to recount their cozy fall engagement sessions. Here’s what they had to say...

28 | ISSUE N o . 2

JESSICA DEREK

and

P HO T O G RA P HY BY C O TY J O N E S

30 | ISSUE N o . 2

WHO CHOSE THE L O C AT I O N S F O R Y O U R SHOOT AND WHY? DID IT H A V E A N Y PA R T I C U L A R SIGNIFICANCE?

C o t y, o u r p h o t o g r a p h e r, chose our location after talking to us about what we had in mind.

We w a i t e d t o d o our engagement pictures until O c t o b e r i n o rd e r to get some of the fall foliage that we both love in t h e p h o t o s . We wanted something simple, rustic, outdoors, and beautiful‌Coty found us the perfect spot!

HOW DID HE PROPOSE?

I w o r k a s a f o u r t h g r a d e t e a c h e r, a n d m y f i a n c ĂŠ s u g g e s t e d t h a t I t a k e o f f a h a l f d a y o n e F r i d a y a t t h e e n d o f M a y. W h e n I g o t h o m e I s h o u l d h a v e k n o w n that something fishy was going on because Derek was acting kind of strange.

Looking back, it was pretty obvious that he was nervous, but in that moment I did not think much of it. He took me outside on the deck of our new house, which was filled with red roses and asked me to marry him. After calling both of our families (my dad already knew because Derek asked his permission beforehand) and showing my mom my new ring, we celebrated our new engagement by spending the weekend at Deep Creek Lake with friends.

32 | ISSUE N o . 2

34 | ISSUE N o . 2

W H AT D I D Y O U U S E Y O U R ENGAGEMENT PHOTOS FOR?

After getting our engagement photos back, we had a magnet made up using a few of the shots and mailed them out as a savethe-date for our wedding.

D I D Y O U L O O K AT E N G A G E M E N T R I N G S T O G E T H E R O R W A S I T A T O TA L SURPRISE?

Derek had no help picking out my engagement ring‌ but he did a great job f i n d i n g t h e p e r f e c t o n e ! We had never looked at rings together and it was a total surprise when he proposed.

36 | ISSUE N o . 2

HOW DID YOU CHOOSE YOUR OUTFIT(S) FOR YOUR SESSION?

I just picked out some of my favorite outfits…blue jeans and my favorite flannel, my favorite dress and boots! It was easy!

38 | ISSUE N o . 2

40 | ISSUE N o . 2

C A R LY DANIEL and

PHO T O G RA P HY BY ME L IS S A G R IME S - G U Y

Y O U R S E S S I O N W A S AT T H E C H E S A P E A K E B AY MARITIME MUSEUM IN S T. M I C H A E L S . D I D Y O U LIKE THE MUSEUM AS A BACKGROUND FOR YOUR SESSION?

Loved it! The museum is like a real-live storybook—so many different settings around e v e r y c o r n e r.

W H AT D I D Y O U L I K E A B O U T Y O U R ENGAGEMENT SESSION?

I loved that my p h o t o g r a p h e r, M e l i s s a , was so willing to try out the ideas I had. I sent her a couple photos of things I wanted her to think about as “inspiration ideas” and she made sure we featured all of t h e m . We a l s o f e l t t o t a l l y comfortable with her! She was very encouraging and I loved that she gave us a peek of her favorite shots on the camera.

WHEN YOU WERE THINKING ABOUT YOUR ENGAGEMENT SESSION, HOW D I D Y O U D E C I D E O N W H AT P R O P S T O B R I N G ?

I actually grabbed the blanket from my garage at the very last second on my way out the door!

I had seen some photos on Pinterest that I liked using a blanket. I’m so glad I did because those pictures are some of my favorites!

44 | ISSUE N o . 2

W H AT D I D Y O U U S E T H E E N G A G E M E N T PHOTOS FOR?

W H AT D I D Y O U E N J O Y T H E M O S T A B O U T H A V I N G ENGAGEMENT PHOTOS DONE?

We u s e d s e v e r a l e n g a g e m e n t p h o t o s in a collage of Polaroid prints that w e m a d e . We h u n g t h e f r a m e d c o l l a g e on the wall behind us where we sat during dinner at our wedding venue.

The fact that we’ll have these photos f o r e v e r. I t ’s n i c e t o h a v e u n i q u e photos of ourselves at such a happy and important time in our lives.

HOPE JAMES and

PHO T O G RA P HY BY C O TY J O N E S

48 | ISSUE N o . 2

DO YOU HAVE ANY ADVICE FOR COUPLES PLANNING THEIR ENGAGEMENT SESSION?

Be yourself!

Rarely do couples get the opportunity to be in front of a camera in a c a s u a l w a y, s o use it to your advantage and have fun!

Remember to roll with the punches and that things don't always go as planned!

Prioritize the joy and love above all else, not the details.

50 | ISSUE N o . 2

W H AT W A S Y O U R FA V O R I T E PA R T O F Y O U R E N G A G E M E N T S E S S I O N ?

I think my favorite part of the session was just getting to capture all t h a t " h o l y c o w w e ’ r e g e t t i n g m a r r i e d ! " e n e rg y a n d e x c i t e m e n t t h a t w a s s p i l l i n g o u t o f u s ! We u s e d t h e e n g a g e m e n t s e s s i o n a s a n i c e b r e a k e r f o r o u r r e l a t i o n s h i p w i t h C o t y a n d f o r o u r s e l v e s . We r e a l l y o p e n e d u p a n d w e r e receptive to Coty's suggestions and ideas and she was to ours. The final result was a great collaboration of our vision. Engagement photos are a great o p p o r t u n i t y t o c a p t u r e t h e c o u p l e i n t h e i r t r u e c h a r a c t e r. A t t h e w e d d i n g w e are all decked out in our big day dress and fancy bow ties, which yes, does reflect our formal selves. But capturing a romantic and fairytale photo with a couple in their jeans and t-shirt just having fun in the woods? That is more reflective of our everyday spirit and love, that's a photo opportunity most couples aren't lucky enough to have hanging on their wall.

W H AT D I D Y O U A N D / O R Y O U R P H O T O G R A P H E R D O T O M A K E T H E T W O O F Y O U C O M F O R TA B L E I N FRONT OF THE CAMERA?

Luckily for me, I already knew Coty on an acquaintance level at least.

When you grow up in such a small town it's easy to "know everyone", and coming from the same place I found that we communicated very well. One of the reasons I wanted

52 | ISSUE N o . 2

to have an engagement session is because James and I had never been in front of the lens on a professional level so it was important to get familiar with it so that on our wedding day we could let loose without feeling like we are being "watched". Some folks might like a paparazzi but others need to adjust to that sensation.

W H O C H OS E T H E LO C ATI O N(S) FO R YO UR SHOOT AN D WHY? DID IT H AVE AN Y PART ICUL AR SIGN IF ICA N CE?

We c h o s e t h e l o c a t i o n f o r o u r s h o o t . I w a n t e d t o d o t h e p h o t o s s o m e w h e r e t h a t h a d s i g n i f i c a n c e t o m y g r o w i n g u p o n t h e S h o r e . We d i d t h e e n g a g e m e n t session on my grandparents property in Hudson (Dorchester Co) ...these were my stomping grounds! As a family growing up we spent every Sunday a t t h i s p r o p e r t y, e a t i n g b r u n c h a n d d r i n k i n g e n d l e s s p o t s o f c o f f e e u n t i l w e all couldn't talk anymore. This property means a lot to me. My grandmother had passed only 6 months before our engagement and she would have LOVED so much to be involved in the whole planning process, so it was nice to pay h o m a g e t o h e r. H o n e s t l y, I t h i n k s o m e o f t h e t h a t l a i d b a c k m a n n e r y o u s e e reflected in our photos is because we chose such a calm and familiar place w i t h n a t u r a l b e a u t y. I t r e a l l y c a m e t o g e t h e r s o e a s i l y.

54 | ISSUE N o . 2

HOW DID YOU CHOOSE YOUR OUTFIT(S) FOR YOUR SESSION? ANY PROPS?

It was November and fairly chilly outside so we chose to wear practical things for t h e m o s t p a r t . H o w e v e r, I ' m s u r e y o u ' l l notice in some of the shots I was wearing a short dress and holy cow was I cold!!

But it was totally worth it because the shots came out wonderfully and the dark blue looked so good against the l a n d s c a p e o f t h e o v e r c a s t S h o r e t h a t d a y.

T h e o n l y w a rd r o b e p l a n n i n g w e d i d w a s in the last series of shots we did, we tried to dress our city mouse, country mouse backgrounds. James is from Los Angeles and he wore an LA hat and t-shirt with his high tops that reflected his urban s t y l e w h i l e I w o r e m y g r a n d f a t h e r ’s N e c k District firehouse shirt and a flannel with some boots. Those were some really fun shots! Prop-wise we staged a game of dominoes (a hobby of ours), some vintage mopeds we grabbed out of my grandfathers garage after the car didn't work out, then of course the pitchfork .... which was totally unplanned! It was a prop that was at the right place at the right time and it turned out great!

y a S

Yes!

W E L O V E NOT HING M O RE T HAN READIN G A B O U T A SW E E T L OV E ST ORY, AND YOU L O V E N O T HING M O RE T HAN TELLIN G YO U R S ! W E W A NT T O HE A R ALL ABOUT YO U R P R O P O SA L . HO W DID H E POP TH E Q U E S T I O N? INC L UDE A L L TH E “WH EN, W HE R E AND HOW ”, A ND DON’T LEAVE O U T A N Y DE T A IL S!

So here’s the deal: SUB MIT YO UR ST O RY TO I n sp ir ed I d eas @ M yEas t ernSho reWe ddi ng.com a n d w e will pick a few o f o ur favor i tes t o feature in o ur nex t i ssue !

56 | ISSUE N o . 2

PHOTOGRAPHY BY MELISSA GRIMES-GUY

love we

RING BLING

Bejewel yourself with a ring from Shearer the Jeweler. We trust Steve and Mary Kay to have a wonderful selection of beautiful rings to make any engagement even sweeter!

ENGAGING

D E TA I L S POPPING CORKS Love the bubbly? We sure do!

Celebrate your engagement with this very drinkable Nicolas Feuillatte Brut. Just don't forget the customized flutes to put it in!

Hair O’ the Dog Wine & Spirits hair-o-the-dog.com

Shearer the Jeweler shearerthejeweler.com

PROP TALK We admit it—we love props! And this little gem was just the thing for our camping-themed engagement session.

Check out how we styled it on page 63!

Target target.com

YOU’RE INVITED Cara creates fun, unique designs for engagements, weddings, really any event. Give your Save-The-Date that special flair that showcases your love!

Cara Smith Designs cesmith711@gmail.com

58 | ISSUE N o . 2

Unique Locales for your

Amy Raab Photography

Dream Wedding

from fields to rivers

Three Premier Venues on Maryland’s Eastern Shore

Connor Studios

BrittlandEstates.com info@BrittlandEstates.com • 410.810.7591 your kingdom for an entire weeekend

Brittland_Premier_Ad1_10.indd 1

10/31/2013 12:29:50 PM

engagement looks three

one

P H O TO G R A P H Y BY ME L IS S A G R IME S - G U Y Yo u’ re engaged! It ’ s an exciting time for you and your fiancé as you b eg i n planning yo ur wedding. One of our favor ite par ts of this pr ocess i s p l a n n i ng yo ur engagem ent s ession! It’s sur e to be fun and r e laxing and p r o d u ce wo nderful results.

En gagem ent s ess io ns are a gr eat way to ge t comfor table with your p h o t o g rapher and ex plo re your style as a couple. What be tte r way to d o t ha t t han t o t hink a lit t le be yond the typical poses and ramp it up

60 | ISSUE N o . 2

a b i t by having a t hem ed s ession? It doesn’t have to be complicate d; s o m et h ing as s im ple as a “Pi cnic in the Par k ” gives you an e ntir e me nu of p o ss i b i lit ies. Picnic bas ket , wine and che ese , plaid blank e t and a guitar... hav i n g pro ps never hurts s ince it gives you some thing to be “doing” rather t ha n po s ing. Have fun with it and ge t as cr eative as you want!

W e s t y led o ne co uple’ s s ession thr e e ways: Campsite Se r e nade , Vinta g e Glam o ur and Sail Away with Me. Tak e a look and be Inspir e d!

1

serenade

campsite

62 | ISSUE N o . 2

66 | ISSUE N o . 2

2

glamour

vintage

68 | ISSUE N o . 2

72 | ISSUE N o . 2

3 away with me sail

74 | ISSUE N o . 2

76 | ISSUE N o . 2

78 | ISSUE N o . 2

c r e di t s Special thanks to David North for the gorgeous

vintage automobile, to the Seales for the use of their lovely wooded lot and to the Kochs for the use of their wonderful "Moonraker" sailboat. Thanks also to Marie U'Ren for access to her fabulous wardrobe of vintage clothing. vintage suitcases: HOMEGOODS engagement ring: SHEARER THE JEWELER scrabble tiles, enamelware cups, lantern: AMAZON giant Checkers set: CRACKER BARREL cotton rope: KNOT AND ROPE SUPPLY

WEDDING DJ PACKAGES STARTING AT

$

750

W W W. I N F I N I T Y M U S I C I N C .C O M FACEBOOK.COM/INFINITYMUSICINC OFFICE: 410.571.4074 TWITTER.COM/INFINITYMUSICEN harvey@ INFINITYMUSICINC.COM

find us on

www.magnoliacaterers.net

443 •786 •6616

wedding sounds “FIRST DANCE” EDITION: HO N EYB E E | Blake Shelton from Lisa & Trip H. BABY I LOVE YOUR WAY | Peter Frampton from Emily & Brandon M. HIGHER | Jackie Wilson from Judy & Courtney S. BET TER TOG E TH E R | Jack Johnson from Roxanne & Todd W. AL L O F M E | John Legend from Sally & Rob G. HO HEY | The Lumineers from Crystal & Trevor E. AL L TH E YE ARS | Wild Child from Paige & Matt S. S HE T H INKS SH E NE E DS ME | Andy Griggs from Dana & Mac M. WO N DE RFUL TONIG H T | Eric Clapton from Mel & Chris G.

To create a GIANT metaphor, your relationship is sort of one big dance, isn’t it? There was the “dating” dance, then the sweet dance of falling in love, and then the (sometimes hectic) dance of wedding planning. And now this most anticipated day has arrived- your wedding day- and you will experience your first dance as husband and wife. If you think about it, that’s a lot riding on this one approximately 3 minute period of time. We think having a song that means something to you both, that sets the tone for the night and gives everyone a glimpse of your personal style is PERFECT! We’ve created a list of “real” First Dance songs so you can enjoy the musical notes chosen by other couples. Pick one for yourselves OR, if you have your own favorite melody, we’d love to hear from you. Send us the song title and artist and we may use it in a future “Wedding Sounds” article. Email us at: INSPIREDIDEAS@MYEASTERNSHOREWEDDING.COM

SHORE beats

STA RVI NG

82 | ISSUE N o . BY 2 MELISSA GRIMES-GUY PHOTOGRAPHY

C R A B C A K E S 101 I love to cook. However, when I was younger and first married, that definitely wasn’t the case. I was queen of the “gourmet” pre-packaged meals. I loved good food… just had no interest in making it myself! I never considered it a creative process, just a means to an end.

Boy, was I wrong. These days, couples plan their weekends around making a scrumptious meal either for an intimate dinner for two or a dinner party. Long gone are the runs to Whole Foods for containers of prepared meals, but instead for the freshest of ingredients. On the Shore, foodies flock to places like J.M Clayton’s, Captain’s Catch and Gay’s Seafood for the freshest fish, shellfish and CRABS! Crabs and their savory sweet meat are an iconic delicacy and favored local meal. People take their crab cakes very seriously and recipes are passed down through the generations.

Please enjoy these crab cake recipes (and let me know how they work out for you!). One is a classic variation and one introduces other flavors along with the crab. Both are simple to make and amazing to eat! Both recipes are from one of my favorite websites, food52.com.

THE CLASSIC 2 large eggs

a dash (or 4) of Tabasco

4 tablespoons mayonnaise

2 pounds lump or backfin crabmeat

4 teaspoons drained horseradish

(well-picked for shell)

2 tablespoons Dijon mustard

1/2 cup crushed Saltine crackers

salt and fresh ground pepper

4 tablespoons vegetable oil

2 teaspoons Old Bay (generous)

4 tablespoons butter

4 teaspoons Worcestershire Sauce In a large bowl combine egg, mayo,

and refrigerate for an hour. Heat oil and

horseradish, mustard, salt & pepper, Old

butter until foam subsides. Sauté cakes

Bay, Worcestershire sauce and Tabasco.

6-8 minutes per side, until golden. Drain

Toss mixture gently with crab and

on paper towel.

saltines. Form the mixture into patties

84 | ISSUE N o . 2

THE MODERN AIOLI:

1 egg yolk, at room temperature 2 cloves garlic, minced black pepper and sea salt

Mix egg yolk and garlic in a small bowl.

Add 1 tbsp of Dijon mustard and black pepper.

Slowly incorporate oil in a thin stream, while constantly whisking. Continue whisking for 5

1 tablespoon Dijon mustard

minutes or until mayonnaise has risen, turned

1 cup canola oil, or other neutral oil

a pale yellow and has a firm consistency. Mix

2 tablespoons lemon juice 1 pinch cayenne pepper

in lemon juice and the cayenne, and sea salt to taste. Let the mayonnaise rest in the fridge, covered, for at least one hour before use.

CRAB CAKES:

1 fennel bulb

thinly slice crosswise and then lengthwise—

1 tablespoon olive oil

you're aiming for small batons of apple. In a

6 scallions

large bowl, gently mix the crab with 3/4 cup of the aioli. Incorporate the panko breadcrumbs,

1/2 1 green apple

then fold in the fennel, scallions and apple.

1 pound lump crab meat

Form the crab into patties, cover with plastic

1/2 cup panko bread crumbs Canola oil and unsalted butter

and refrigerate for about 2 hours—you want them to solidify slightly, so they don't fall apart during cooking, and give the flavors a chance to marry. In a wide sauté pan or shallow Dutch

Halve the fennel bulb and thinly slice.

oven, heat canola oil and butter. Cook the

Sauté the slices over medium-low heat with 1

crab cakes a few at a time, making sure not to

tablespoon of olive oil until soft. Let the fennel

crowd the pan. Cook them for a few minutes

cool slightly, and roughly chop it. Wash and

on each side, or until they are golden brown.

trim your scallions, then thinly slice the white

Serve with the extra aioli, lemon wedges, a

parts only. Halve and core your apple, and

sprinkling of cayenne and/or hot sauce.

n o t es from the

UNGROOMED

In the months since I graduated from

In many ways, this period of time is a

college—ostensibly the end of my 17 years

junction between adolescence and adulthood-

as a student—I have come to the realization

and the Internet drives that point home. When

that I am largely ill-equipped for life outside

the same people who’re sharing the Buzzfeed

the classroom. Recently, mixed in with her

link, “21 HILARIOUS Moments from Spongebob

usual 30 weekly phone calls, my sweet mother

Squarepants” are also posting wedding pictures,

managed to teach me the proper technique for

a certain crisis-of-being develops.

slicing a bell pepper. Evidently my “whateverdoes-the-trick” mentality (a largely patriarchal trait it would seem) offends the chef.

Weddings have a way of forcing a level of maturity out of anyone. The prospect of “ ’til death do us part” is totally serious, especially

As I stumble my way through

when “ ’til 3 A.M. does this party end” was all-

this new and strange world of culinary

too-recently the most relevant detail of one’s

etiquette and other assorted unlearned

life. Every stage of the marriage process is a

life skills, a trend has begun to make an

massive step away from the college life and

alarming appearance on my Facebook feed:

into the world of finely-sliced bell peppers.

WEDDINGS. Babies, too! Perhaps more to

“When should we get married,” implies a level

the point: my friend’s weddings. I have

of certitude in one’s stability to be sure.

nothing against the institution of marriage.

I love weddings. I’m a hopeless romantic, you see. I love LOVE. It’s just that in this case, (as the song says) “V” is less “very, very extraordinary,” and more, “very, very questionable decision making.”

86 | ISSUE N o . 2

Similarly, “How many people should we invite,” is a loaded question isn’t it? Frankly, I’m worried that having my friends at my own wedding is risky- will the cake disappear mysteriously? Will they wear something other than jeans??

Weddings are a lot of work, too. In order to

of posting photo albums if they’re ready to

have a successful event, you may need to have

leave childhood behind. They’re going to need

a talented planner, a capable photographer,

to know how to properly dice a bell pepper.

an ideal venue with a supportive and guiding

I’m only just starting to grasp this. As I said

staff, even the right centerpieces for the tables.

before, I am a romantic at heart, so go get

And please, make sure your Pinterest boards

married! Ask all the right questions and plan

are up-to-date so your color scheme will tie

the perfect wedding. Just know that you’re

the whole event together!

freaking the college grads out. We’ll all get

In the end, of course, the wedding is a special day for any couple and you’re going

around to finding girlfriends when we’re good and ready, thank you very much, Mom.

to need the best you can get. A person needs to know before they start thinking

ThatDylanGuy.com dylan@myeasternshorewedding.com

Make your Rehearsal Dinner an Eastern Shore experience!

433 Kent Narrow Way N. | Grasonville, MD 410-827-9500 | harriscrabhouse.com

road trip to magnolia c at e r e r s

88 | ISSUE N o . 2

&

bread co.

written & photographed by:

melissa grimes-guy

It

wa s a t r u e e u r e k a m o m e n t —

one that he’ll never forget. He’s looking

This “farm to table” philosophy

out the window above the big industrial-

infuses most everything they do. And,

size sink, his hands in dough up to his

it illustrates their commitment to great,

wrists. Outside, a farmer drives lazy

fresh food for both avenues of their

laps with his combine, harvesting the

business—the catering side and the bread

wheat in the field. He thinks, “why

company side.

am I buying wheat when it’s right outside my window?” From that crystalline moment, Jimmy Reynolds was determined to use this hyper-local grain in the breads and crusts that he and his wife Julia make for their thriving catering and bread business—Magnolia Caterers and Bread Company.

90 | ISSUE N o . 2

“We’re doing the same things that farmers did 250 years ago” Jimmy says.

“Today’s brides are more aware of the possibilities with locally-grown food and appreciate how special it is that most of the food on our menus comes from the people who’ve grown it. You literally can’t get closer to the land than we are.”

“You

l i t e r a l ly c a n ’ t g e t c l o s e r

to the land than we are.”

MESW road-tripped to the Reynold’s

overflowing window boxes and a colorful

Sudlersville home and professional kitchen

bistro table and chairs, we head inside. Julia

right after the summer harvest. We arrive

welcomes us warmly amid the “busy-ness”

at their farm after passing wide-open, flat

of the bustling space. Our noses have already

fields, typical of the Eastern Shore. Driving

been treated to yummy scents of baking bread

down the long, dusty drive leading to their

and...is that bar-b-que?

home, old trees wave branches in the hot summer breeze. We pass the old farmhouse, windows open, gardens in bloom and are enthusiastically greeted by barking dogs, tails wagging. Everything here appears part of an historic tableau, which it is, we suppose, since the farm dates from 1709! Next to the main house we spot a smaller red barn that turns out to be Magnolia’s commercial kitchen. Passing 92 | ISSUE N o . 2

Julia and Jimmy work side by side, constantly checking with each other about recipe proportions and timelines.

We get a glimpse of why their business is so sought-after—they really know great food! Julia is a formally-trained chef and the heart of Magnolia Caterers. Jimmy is a self-educated bread artisan. He’s created a variety of baked goods that he sells in

farmer ’s markets while also indulging his artistic side by designing beautiful labels for all their products.

So how does their talent and style manifest itself with weddings?

“Julia has her vision and I make it all work”, says Jimmy. She puts it another way—“I think we kind of work parallel with each other. I take the bride’s ideas and manifest them in food and presentation. I suppose I’m strategy and he’s logistics!”

She likes to begin her bride meetings with a casual chat, find out what they like and don’t like. It’s practical, but also helps her begin to understand a client’s tastes—both culinary and otherwise. From this information, a menu takes shape, taking into consideration the season, wedding location and client desires.

“My

m e n u s a r e s i m p l e , r e a l ly .

I like uncomplicated, fresh food,” she

it! It makes me realize that many couples

says. “Deciding on the menu drives

like an unstructured flow.”

everything, the rentals, linens and the tablescapes, even the shape of the tables, which I like to mix between squares and rounds. It all fits together.”

Another original and fun idea that couples have enjoyed is Magnolia’s Pizza Bar. You’ve heard of candy bars and pastry bars, but how about a late

Julie shares an example of a recent

night snack for your guests featuring

wedding that featured a “brunch” reception

homemade crusts made from Jimmy’s

and showcases a couple’s vision brought to

wheat, sauces and toppings from

life by Magnolia: “We had a Bloody Mary

ingredients gathered in Julia’s garden?

bar with lots of fun choices for garnishes.

All served up in a visual display using

Olives, cucumbers, sauces, pickled onions,

tree-trunk slabs from a felled tree on their

sausages, and salami. And a yogurt parfait

property as serving platters. Creative?

bar with fresh fruit, homemade granola,

You bet. Tasty? Try melt-in-your-mouth

maple syrup and fresh whipped cream.

good. If you’re lucky, you’ll also be

We also had a Belgian waffle station with

enjoying Jimmy’s wood-fired bar-b-que as

different garnishes and topping it all off

one of the topping choices!!

was an Eggs Benedict bar with homemade biscuits, English muffins, fresh spinach, beefsteak tomatoes, Canadian bacon and two kinds of hollandaise sauce. People loved

94 | ISSUE N o . 2

“I can’t find anyone on the planet who does what we do. If you do, let me know!”, says Jimmy.

“I

c a n ’ t f i n d a n y o n e o n t h e p l a n e t w h o d o e s w h at w e do.

If

y o u d o , l e t m e k n o w ! ” , s ay s

Jimmy.

Magnolia Caterers and Bread Company specializes in upscale Eastern Shore cuisine, using seasonal vegetables, cheeses and other local ingredients.

Here’s a menu prepared especially for MESW for a fall wedding:

C o c k ta i l H o u r

s i g n a t u r e d r i n k a n d h o r s d ’ o e u v r e p a s s e d o n c o p p e r t r ay s .

HONEYCRISP APPLE SANGRIA C h a rd o n n a y s p i c e d w i t h c i n n a m o n , c l o v e s , h o n e y, c i t r u s , sliced apples and a sparkle of club soda ANGELS ON HORSEBACK Oysters wrapped in crispy bacon PEAR CHUTNEY CROSTINI Crisp baguette toast spread with mascarpone cheese and topped with gingered pear chutney COUNTRY HAM ON ANGEL BISCUITS Delicate little buttermilk biscuits stuffed with thinly sliced country ham BLUE CHEESE, PECAN AND CHIVE TRUFFLES Blue cheese blended with cream cheese, chives, piped onto a dried apricot and topped with toasted pecans

First Course

s e r v e d f a m i ly - s t y l e i n b o w l s a n d b a s k e t s b r o u g h t t o e a c h t a b l e

MAGNOLIA BREAD BASKET An array of our just-baked artisan breads served with whipped butter and olive oil AUTUMN HARVEST SALAD Chopped romaine and radicchio, dried cranberries, roasted butternut squash and toasted walnuts s e r v e d w i t h S h e r r y Vi n a i g r e t t e

96 | ISSUE N o . 2

S e rv e d

Entree

f a m i ly - s t y l e o n p l a t t e r s b r o u g h t t o e a c h t a b l e

CHICKEN BREASTS STUFFED WITH ROASTED SWEET CORN Roasted corn and red bell pepper stuffed into boneless breasts and baked GRILLED PORK TENDERLOIN WITH BALSAMIC ONIONS AND OREGANO MOJO Te n d e r l o i n s r u b b e d w i t h h e r b s , g r i l l e d , s l i c e d , t o p p e d w i t h sweetly roasted onions and a drizzle of fresh oregano pesto S AV O R Y S M A S H E D S W E E T P O T A T O E S S w e e t p o t a t o e s s m a s h e d w i t h b u t t e r, a l i t t l e o l i v e o i l , garlic and fresh thyme RAINBOW CHARD WITH LEEKS S a u t ĂŠ e d r e d , o r a n g e a n d g o l d r i b s a n d w i l t e d l e a v e s o f S w i s s C h a rd along with tender white and green leeks LEMON GARLIC HARICOT VERTE Te n d e r p e t i t e g r e e n b e a n s , s t e a m e d , dressed with a garlic butter and lemon zest

Dessert MAGNOLIA WEDDING CAKE Blue Ribbon Carrot Cake filled and frosted with Salted Caramel Buttercream, each slice served atop a swirl of Salted Caramel Sauce

s e e y o u n e x t t i m e!

SPRING 2015

stay in touch until then: FACEBOOK TWITTER INSTAGRAM PINTEREST