Southern Celebrations Magazine - Special Edition: The Food & Drink Issue

How To Make a Charcuterie Board for Your Next Celebration SPECIAL EDITION

BITE SIZE

CELEBRATIONS The Latest Food Craze

THE

Food & Drink Issue

CREATING A WARM & INVITING TABLESCAPE FOR YOUR GUESTS SouthernCelebrationsMag.com

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Southern Celebrations Magazine | Special Edition

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VIRGINIA CONAWAY Publisher/Editor-in-Chief

Contributing Photographers: RACHEL BOURGEOIS RACHEL ERIN PHOTOGRAPHY

DAVID MORRIS DOUBLE WINDSOR PHOTOGRAPHY

Southern Celebrations Magazine is a bi-annual print publication with additional special editions available at select locations, our online store, and subscriptions are available through Barnesandnoble.com. All material herein are protected by copyright laws. Reproduction in whole or part without written consent is strictly prohibited. Southern Celebrations Magazine is a publication of Magnolia Blanc Media, LLC. All rights are reserved. Statements and opinions expressed by our contributors and editors are their own and other professionals may express differing views. Southern Celebrations Magazine and Magnolia Blanc Media, LLC reserves the right to refuse advertising and submissions. For advertising and submissions, please visit southerncelebrationsmag.com

On the Cover: Catering: The Gilded Artichoke Catering Co. Photography: Rachel Erin Photography

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PUBLISHER LETTER Creating a Special Edition issue has been SO fun and challenging! We still wanted to include real weddings while still creating inspiration based around food and drinks for your celebrations!

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LIBATIONS Infused Water

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Let’s face it, any great celebration in the South has good food and libations!

It was only natural that we created an issue that focused on that! And boy has it been a tasty one and I’m quite sure I gained 10 pounds during this issue alone! Enjoy and get inspired!

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GOOD EATS & RECIPES How to Make a Charcuterie Board

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CREATING A WARM & INVITING TABLESCAPE

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REAL WEDDINGS Anniversary

-Virginia

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Whatchya Helpful tips for choosing a signature drink for your celebration or event.

Planning a celebration? Creating a signature cocktail is a detail that your guests will secretly

love!

If it’s for a wedding, choose spirits that you and your partner enjoy.

If you’re hosting a celebratory brunch, a fun mimosa bar would be a great addition!

If your celebration has a theme, such as a tiki theme or beach theme, think pineapples and coconuts!

Tip 1: SIMPLICITY IS KEY

to your signature drink swag is endless.

You truly don’t have to go over the top when creating your signature drink. Stick to the ba- Tip 3: DON’T GO OVERBOARD ON THE sics and add a little twist to it, like a garnish. BOOZE Tip 2: DID WE SAY GARNISH? A fun garnish is key to any signature drink!

Get creative with coating the rims or add a fun fruit! The possibilities and combinations

Believe it or not, most of your guests want to actually enjoy all of the flavors that are in your signature drink, so make sure your drink is thoroughly mixed.

STOCKING YOUR OWN BAR? Here are some helpful amounts for your celebration for a guest list of 100:

WHITE WINE: 2 CASES

BEER: 4-5 CASES

RED WINE: 1 CASE

SODAS: 4-5 CASES

CHAMPAGNE: 1 CASE

VODKA: 6 LITERS

RUM: 3 LITERS

GIN: 2 LITERS

TEQUILA: 2 LITERS

WHISKEY: 2 LITERS

DRY VERMOUTH: 2 BOTTLES

SCOTCH: 3 LITERS

SWEET VERMOUTH: 2 BOTTLES

BOURBON: 1-2 LITERS

BOTTLED WATER: 1-2 CASES Southern Celebrations Magazine | Special Edition

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PHOTO CREDIT: BROOKE LARK

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I N FU S E D

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You hear it everyday….drink more water! Well, sometimes drinking water gets a little boring, but it’s a great way to stay hydrated!

And who wants to serve up boring bottles of water to their guests at your next celebration? I know we don’t! Luckily, infusing your pitcher of water with fruits, spices and herbs will make a huge difference in the flavor department! Enjoy these flavor infused options:

LAVENDAR LEMONADE

TRY YOUR OWN COMBINATION

Recipe adapted from Centsational Girl & Joy the Baker

Ingredients:

INGREDIENTS

Herbs, Spices and Botanicals mint • basil • rosemary • lavender • thyme • ginger • cinnamon • sage • rose petals • vanilla • lemongrass • cardamom • parsley • lemon verbena • cilantro • cloves • cardamom • hibiscus • black pepper • chamomile • lemon verbena • stevia AND MORE

For the Lavender Mixture 2 cups water ½ cup sugar ¼ cup agave nectar (or honey) 3 Tbsp dried lavender For the Lemonade 2 cups freshly squeezed lemon juice 4 cups water 1 lemon, sliced (for garnish)

Fruit and Veggies strawberries • blackberries • blueberries • raspberries • cherries • pineapple • watermelon • cucumber • orange • lemon • lime • grapefruit • watermelon • cantaloupe • honeydew • mango • grapes • pear • apples • peaches • plums • nectarines • blood orange • meyer lemon • tangerines • pomegranate • kiwi • carrots • celery • peppers • fennel AND MORE

INSTRUCTIONS To make the simple syrup, combine two cups of water and sugar in a small saucepan over medium high heat, bringing to a boil and whisking until sugar is dissolved. Remove from heat and stir in agave nectar and dried lavender.

Cover for about 15 minutes, allowing mixture to steep. Strain lavender, making sure to release all juices and syrup.

In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water. Feel free to add a drop of blue coloring and a drop of red to mixture to give it a lovely purple color. Chill for at least 2 hours and serve over ice. Enjoy!

FRUIT INFUSED MINT WATER Ingredients Sliced fruit of your choice 1 cup of mint leaves 40 oz of cold purified water Ice Directions:

Optional Add-ins: sweetener chia seeds coconut water sparkling water

RECIPE: For infused water, there really is no recipe, exactly. There are no right or wrong measurements, it’s all based on taste and what you have on hand.

Generally, I just add all of the ingredients to my pitcher or jar (or glass), slightly mashing up any fruit to release their juices. Next I bruise the leaves of any herbs (in my hands) to release the natural extracts and oils. Finally, top with some filtered water and enjoy! I find letting it sit in the fridge for an hour or so really allows the flavors to mesh together. The longer it sits, obviously the better and stronger the flavor will be.

You can also blend the water and fruit together with a touch of sweetener for homemade aqua frescos.

Slice all fruit and place inside of a pitcher. Add water. Use the back end of a wooden spoon or a muddler and smash the fruit to release some flavor. Refrigerate.

Tip: Continue to fill up the pitcher with fresh water all day, discard herbs and fruit after 12 hours. Get creative with your fruit choices, use citrus fruits with this recipe, such as lemons, oranges, grapefruit, and even cucumbers. Or instead of citrus, try berries, such as strawberry, blueberry, and blackberry. Or keep it simple with sliced cucumber with the mint.

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EASY & DELICIOUS What exactly is artisanal bread?

It is a bread made by an artisan—someone skilled in the craft of bread making.

But you don’t have to be a baker or artisan to crank out delicious artisanal bread from your kitchen!

One of the characteristics of artisanal bread that many people love is the how rustic they look. Even we love a good artisanal bread basket!

We’ve tested a few different recipes both with and without yeast; our favorite that is fairly simple , has no yeast! The original recipe was derived from the CD Kitchen, we brushed it with an herb infused butter once done baking.

Ingredients 4 cups flour 1 tablespoon sugar, double this amount if desired 1/2 tablespoon baking powder 1/2 tablespoon baking soda 1 1/2 cup water 2 teaspoons vinegar (cider or white)

Herb-infused Butter 2 tablespoon melted butter or margarine 1/2 teaspoon garlic powder 1/2 teaspoon crushed rosemary 1/2 teaspoon Italian seasoning

Directions Heat oven to 400 degrees F. Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix.

Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it).

Shape the dough into a flat, round disk - no more than 1 1/2 inches high. Place on a baking sheet or pizza pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf.

Bake 30-40 minutes. If desired, you can brush the loaf with milk after 20 minutes for a softer crust and return to the oven to continue baking.

When baked, remove from the oven and while hot, glaze with melted butter. The butter glaze gives flavor as well as softens the crust.

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HOW to

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MAKE a B OAR D Photo Credits: Rachel Erin Photography | City Pork, Baton Rouge, Louisiana

Appetizers are the new dinner party! Years ago, a good dinner party in the South consisted of BBQ and good drinks! Now that we’re getting a little older, our we’ve made our dinner parties a little more sophisticated—BUT we still love our BBQs!

A fun –and delicious—way to incorporate appetizers into your dinner parties is by creating a charcuterie board.

What exactly is charcuterie?

Charcuterie is a French word for any smoked, dry-cured or cooked meat. {You had us at meat!} You can add a variety of items that can be paid in many different combinations. Talk about an explosion of flavor in your mouth! Combinations usually include various ingredients that compliment the meats and cheeses for a fun do-it-yourself appetizer experience for your guests.

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Basic Tips for Assembling a Charcuterie Board:

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Select a variety of meat and cheese, meaning an assortment of mild, medium and bold flavors.

Some people prefer softer, mild meats and cheeses, where other folks love big, bold flavors. Be sure you have options for both mild and bold flavors, as well as middle-ofthe-road options.  Add seasonal fruit to the mix.

While the main event attraction of a charcuterie board should be the meat, it is always smart to include fresh in-season fruit to add sweetness to the salty and to change up the experience. If you want to get extra fancy, you can roast or grill fresh fruit.

Jams or preserves: Include 1 or 2 jams or preserves for some added flavor and sweetness to balance out the dry and salty meat and cheese. Fig spread goes marvelously with many cheeses and meats, so I always like to include it. I also like to include apricot jam, but raspberry or grape jam works, too. Again, you can step this up by using homemade jams, but store-bought works great and chances are you already have several options in your pantry.

Provide something briny to pair with the meat and cheese. Pickled vegetables, such as gherkins or pickles, olives, pickled jalapenos or pepperoncinis are great on charcuterie boards. They can be paired easily with the bold meats, such as salami or sopressata, and add a mouth-watering tang.

Other spreads: You may also include any of your favorite spreads, such as stone ground mustard, tapenade, pate, hummus, and/or white bean dip. These spreads are great for smearing on sliced baguette for stacking meat and cheese on top.

Etc.: Get creative by including anything else you think your friends would enjoy. For instance, cheese or chocolate fondue with fresh fruit and bread for dipping, dark chocolate bars, roasted or raw nuts, compound butters, nut butters or hazelnut spread, etc, etc.

Alcohol: When appropriate, include alcohol to your charcuterie experience. Wine and beer pair excellently with meat and cheese and can enhance the flavor experience. Generally speaking, you want to pair bold-flavored meat and cheese with boldflavored alcohol. For instance, goat cheese, smoked salmon and prosciutto pairs well with white wine, while salami, cheddar and blue cheese go great with red wine.

Crackers & bread: While your guests can get along perfectly well without crackers or sliced baguette, these items can be great for pairing a variety of ingredients for providing stability to the bite. I like to provide gluten-free crackers as well as regular crackers. I choose crackers that don’t have a huge amount of flavor, added herbs or salt so that the crackers don’t detract from the flavor of what’s being added to them.  The finished product: Putting all of these elements together, you will end up with a board that has a variety of pairing options.

Here is what I included on the board pictured in this post: For the meat, I chose prosciutto, pancetta, sopressata, and Genoa salami.

For the cheese: goat chevre, Gruyere, English blue cheese. In the fruit department, I added fresh red grapes, figs, blueberries and dates. For the spreads, I used a fig spread and apricot preserves, both of which I already had on-hand. Last, but not least, my briney elements were brown mustard and olives. I also had a variety of white and red wines, as well as beer available in the refrigerator for whoever wanted it.

Credit: The Roasted Root

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The “Grand Board” at City Pork in Baton Rouge, Louisiana is mainly made up of St. Andre Triple Cream Brie, Gruyere, Roquefort, Gouda, Lonza, Smoked Duck, Chicken Liver Paté, Hog’s Head Cheese, and Truffle Sausage.

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BITE SIZE

As celebrations evolve, so does the latest food crazes. We’ve noticed a trend to bite size portions for guests from full size portions. This allows guests to mix & mingle while still eating, giving a more informal vibe to an otherwise formal occasion.

These bite size entrees can be served as appetizers before the main course, they can be the main course, or they can serve as late night treats for guests who stay “after hours”.

There are many different variations of a traditional meal that you can do to make it bite sized.

We’ve come up with a list of our favorite bite-sized treats for your next Southern celebration!

Pictured here is a BLT bite from Weelicious. She took a traditional sandwich and layered it into the perfect bite size appetizer.

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BLT Bites (makes about 16 BLT bites) Prep Time: 5 mins Cook Time: 5 mins

Ingredients 

1 baguette, sliced

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1/2 cup light mayonnaise

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2-3 romaine lettuce leaves, torn into 2inch pieces

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4 small tomatoes, sliced

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4 slices cooked bacon, chopped into 1inch pieces

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2 Green Onions, chopped

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maldon sea salt

Preparation 1. Spread a baguette slice with mayonnaise, then layer in this order: lettuce leaf, tomato slice, bacon, green onions, and sprinkle with sea salt.

2. Continue with the remaining ingredients.

Recipe courtesy of Weelicious

Photo Credit: Weelicious

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GRILLED CHEESE & TOMATO SOUP SHOOTERS Such a classic comfort food! Who doesn’t love a delicious grilled cheese dipped in tomato soup?! With the right presentation, a tomato soup served in a shot glass or other small container complimented with a mini grilled cheese will be a definite crowd pleaser.

SHRIMP & AVOCADO CROSTINI If you love shrimp and avocados, you’ll love this healthy snack. Mashed avocados are spread on top of a sliced baguette and lightly, sautéed shrimp is placed on top.

Photo Credit: EdiTORIal

CHICKEN & WAFFLES A Southern favorite, chicken and waffles can be found in most local diners.

This dish is recreated into adorable miniature versions of this Southern dish.

MINI BEEF WELLINGTONS Tender beef on the inside and flaky bread on the outside. Great for any celebration, everyone will love them!

CHICKEN POT PIE BITES One of the ultimate comfort foods, turned into a mini version to serve your guests for any celebration!

Photo Credit: Cookinglsl

Photo Credit: Jessica Gavin Photo Credit: Yum Goggle Southern Celebrations Magazine | Special Edition

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THE ENDLESS POSSIBILITIES OF

Sliders

Bite-sized sandwiches are BIG fun! Serve them up as the main dish or as an appetizer! Whatever you put on a regular sized sandwich, can be put on a mini sandwich, which is why sliders have become super popular, the combinations are endless {and the best part is that you’re always allowed to go back for more}! Enjoy this classic: BACON CHEESEBURGER SLIDERS Ingredients

How to Make It

4 bacon slices, cut in half crosswise

Step 1

1 pound ground beef

Cook bacon in a skillet over medium heat until crisp; drain.

1 1/2 teaspoons olive oil

Step 2

1/2 teaspoon garlic powder

Place beef in a medium bowl. Drizzle with oil, and sprinkle with garlic powder, pepper, and salt; mix well to combine. Divide mixture into 8 equal portions, shaping each into a 3-inch patty.

1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt Cooking spray

Step 3

8 teaspoons ketchup

Heat a grill pan or cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes or until seared. Turn patties over; top each with 1 piece of cheese. Cover and cook 2 additional minutes or until beef is done and cheese melts.

8 slider buns, split and toasted

Step 4

4 teaspoons minced fresh onion, optional

Spread 1 teaspoon ketchup on top half of each bun; top each with 1/2 teaspoon onion. Layer bottom half of bun with 1 lettuce leaf, 1 patty, 1 bacon piece, and top half of bun.

2 slices American cheese, quartered (or your choice)

8 lettuce leaves

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SHRIMP AND CRAB STUFFED

Recipe By: Joy Monnerjahn, owner of Pure Joy (www.purejoyliving.net) Photo credits: Brad Monnerjahn I love mushrooms, and I think seafood is a perfect stuffing for them. They are small but oh so full of flavor... perfect for an appetizer!

Most restaurants around the New Orleans area have these on the menu as an appetizer.

They've always been a favorite of mine, so it was only natural for me to make my own at home!

Ingredients: 1/2 stick butter 15 large cap mushrooms- stems reserved and diced 4 green onions, chopped (heaping 1/4 cup) 2 stalks celery chopped (1/2 cup) 2 tbsp garlic, minced

1 lbs of shrimp, peeled and deveined and cut up 1/2 lb of crab meat picked over 1/2 cup Italian breadcrumbs

1 tbsp Tony's cajun seasoning 1/2 tsp Cayenne 1/2 cup parmesan cheese 1/2 cup heavy whipping cream 1/2 stick butter, cubed up for tops Southern Celebrations Magazine | Special Edition

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Directions:

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Add heavy whipping cream

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In a large skillet over medium heat, melt the butter

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Add the mushroom stems, green onions, celery and garlic.

Spoon it into the mushroom cap and place on a baking sheet

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Cook until they have softened, about 5 minutes

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Slice a small cube of butter and place on top

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Add the shrimp and cook until pink. Add the bread crumbs, Tony's seasoning and cayenne

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Sprinkle some tony's seasoning over the mushrooms

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Bake at 400 for about 20 minutes or until golden

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Top with extra parmesan if desired.

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Add crab meat and mix around

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Remove from heat and add in the parmesan cheese

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S OU THER N

It's no secret that we love good food here in the South! It's probably what we're known for best!

As it begins to warm up, the outdoor celebrations begin and no celebration is complete without food! My go to appetizer for any celebration is always deviled eggs, but not just anyone's deviled eggs! It's the way my momma has made them for decades!

If you dare bring store bought deviled eggs into my home, I will politely decline to eat them. There is a process to making them, it's rather easy, but they're home-made, not store bought (no offense if you truly like the store-bought ones, but why buy it pre-made, when you can take the time to make them yourself). I promise they will taste better!

Now, everyone has their own versions to making deviled eggs. No two recipes will be the same and I'll be quite honest, I don't really remember the last time I actually "measured" anything for this recipe! I've been making it for so long, I just do it without much thought behind it! For the sake of this recipe, I have measured everything out, just in case you've never made deviled eggs before.

To get started, here's what you'll need:

- one dozen eggs - 1/2 cup mayonnaise - one TBSP mustard - one TBSP dill relish - salt, to your liking - pepper, to your liking - smoked paprika , garnish the top - garlic powder, to your liking - onion powder, to your liking - one ziplock bag - large pot for boiling - small mixing bowl

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The first step, which is by far the most important, is boiling your eggs. Place the eggs, very gently onto the bottom of the pot. Fill with water, about an inch above the eggs. Place a lid on top of the pot and put pot on the stove. Turn to high and bring the water to a boil. Once your pot of water reaches a rolling boil, turn the burner off and remove pot from stove.

Do NOT take the lid off, allow the eggs to stay in the pot for 15-20 minutes. YOU DO NOT WANT TO OVER BOIL YOUR EGGS!!

Once the appropriate time has elapsed, take your pot of hot water to the sink and begin running cold water in it (no ice bath here, I keep it simple). Grab your eggs and carefully begin peeling them while they're still warm. Everyone has a different technique for cracking and peeling, so do what you know how to do. I crack it gently on the side of my sink in a rolling manner, until the entire egg is covered in cracks, it's easier for me to peel. After they're all peeled, I give them a rinse and then dry them off. Once dried, it's time to cut them lengthwise in half, carefully. Take a small spoon and scrape out the yolk into a small mixing bowl, careful to not tear the egg white.

The yolk should be soft and yellow, not a dark yellow. If it is a dark yellow or greenish yellow, you have over-boiled your eggs. Start over because your eggs will be too stiff and the yolk will throw the flavor off!

Once all of the eggs have been cut and yolk scraped out, mash the yolk with a fork. In the bowl, you will add your mayo (depending on the consistency and your liking you may use less mayo), mustard, relish, and other seasonings....not the smoked paprika, I use that as a garnish! Mix thoroughly, here you can leave it lumpy or continue to mash and stir or throw the mixture into a food processor to make it smooth. If you need to thin down the mixture, I use a little bit of relish juice versus putting more mayo or mustard in it. Once done, scrape the mixture into a ziplock bag. Cut tip and squeeze the mixture into the eggs. Sprinkle the top of the deviled eggs with smoked paprika and you're done!!

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CRAWFISH BOIL

Recipe: Chef Lisa Boudreaux-LeCoq, Owner, The Gilded Artichoke Catering Co.

This Cajun twist on a New England classic, the lobster roll, is an easy and fast way to use leftovers from a southern crawfish boil. Serve in a roll or if entertaining with small bites, serve on a cracker as a dip!

INGREDIENTS Makes approximately 6 rolls.

1 lb boiled crawfish tails, peeled and drained 2 boiled cobs of corn, kernels cut from center, discard center 1 cup mayonnaise 1 head of boiled garlic, pressed from its skin, discard skin 1 stalk celery, minced or thinly sliced against grain 1 tbsp minced fresh or dried parsley 2-3 stalks scallions, chopped ½ of 1 medium size roasted red bell pepper, de-seeded and diced 1 4 oz can mild green diced chili peppers, drained 1 tbsp fresh lemon juice 1 tbsp prepared horseradish 1 tbsp creole mustard 1 or 2 dashes hot sauce - to taste ¼ tsp paprika ¼ tsp lemon zest

Salt, cracked black pepper, Cajun seasoning – to taste (Rolls, see next page) Garnishments of choice – lemon wedge, pepperoncini pepper, bibb lettuce, arugula, scallions or chives

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INSTRUCTIONS In a large mixing bowl, add ingredients and fold mixture until completely incorporated. Cover bowl with an air tight seal and chill in refrigerator for 1 hour or over-night if time allows. When ready to serve, spoon chilled crawfish mixture into each roll. Garnish each roll with your favorite toppings and enjoy!

Rolls

6 petite French or Baguette rolls 6 tbsp unsalted butter Turn oven on to broil. Slice rolls lengthwise across top of roll. Open rolls, face up and spread 1 tablespoon of butter over top. Broil face up until desired toasted texture is achieved. Remove rolls and set aside to cool.

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TA B LE S C AP E S Some of the best moments in life are created around a table with good food and good company. Create a tablescape that is warm and inviting to your guests that make them feel as if they were at home.

PHOTO CREDITS: DOUBLE WINDSOR PHOTOGRAPHY | THE PRISSY PLATE COMPANY | THE BOTANICAL STUDIO | THE VINTAGE RENTAL CO | BLUSH PINK WEDDINGS

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T H E M I N IM ALI S T Whe n de s i gnin g yo ur ta ble s c a pe , ke e p your me a l in m ind. I f you w a n t your food to s hi ne , ke e p y our ta ble s c a pe s imp le .

A dd a fe w la ye r s a n d te x tur e to a m ini ma l ta ble s c a pe to e ns ur e a w a r m a nd i nvi tin g ta ble .

+ Mix metals! Who says you have to just use gold or silver. Mix it up with chrome, rose gold or copper!

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PHOTO CREDITS: DOUBLE WINDSOR PHOTOGRAPHY | THE PRISSY PLATE COMPANY | SUN IN MY BELLY| THE VINTAGE RENTAL CO | THE BOTANICAL STUDIO | THE ATLANTA HISTORY CENTER | BLUSH PINK WEDDINGS

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T H E FAR MH OU S E The fa r mho us e ta b l e is wa r m a nd invi ti ng t o a ll! I t’ s ta ble whe r e fa mil y a nd fr ie nds c a n ga the r f or la ugh te r a nd good food.

Y our fa r mho us e ta b le s c a pe c a n be s imp l e , e la bor a te , full of lus h, f lor a l, la ye r e d with te x tur e s a nd va r ying e le me n ts or a mix o f i t a ll!

Y ou c a n a dd a r unn e r of gr e e ne r y dow n the middle a nd p la c e va r ying he igh ts of c a ndle s tic k. Y ou c a n a dd bud va s e s a nd c olor ful w ild flowe r s (a s s e e n). T he pos s ibili tie s a r e tr u ly e ndle s s wit h a fa r m hous e ta b le .

PHOTO CREDITS: DOUBLE WINDSOR PHOTOGRAPHY | THE PRISSY PLATE COMPANY | THE VINTAGE RENTAL CO | THE BOTANICAL STUDIO | THE ATLANTA HISTORY CENTER | HANNAH LEE YODER | BLUSH PINK WEDDINGS

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REAL WEDDINGS

LINDSEY & HUNTER OCTOBER 3, 2015 | DOE LAKE CAMPGROUND, FLORIDA

Lindsey’s approach to her Southern wedding décor was simplicity. She dreamt up a natural, mono-color palette and executed it seamlessly, all for $7000.00!! Overlooking the lake, Doe Lake Campground made the perfect backdrop for Lindsey and Hunter’s wedding. Cotton buds adorned the place settings and greenery spanned the wooden lodge tables. Cocktail hour consisted of home-made yard games, including a life-size game of Jenga and cornhole.

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WEDDING VENDORS:

PHOTOGRAPHER: SIERRA FORD PHOTOGRAPHY | VENUE: DOE LAKE CAMPGROUND | CATERER: EATON’S BEACH | CAKE DESIGNER: KAYLEE PELTON | MENS ATTIRE: RALPH LAUREN | OFFICIANT: RHETT LAWTON | FLORAL DESIGNER: SHANANNE CAIN FLORALS | DRESS DESIGNER: SHERRI HILL | MAKEUP ARTIST: TIFFANY RADFORD

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REAL WEDDINGS

TAYLOR & ETHAN OCTOBER 1, 2016 | PRAIRIE GLENN BARN, FLORIDA

WEDDING VENDORS: VENUE: PRAIRIE GLENN BARN / FLORIDA RUSTIC BARN WEDDINGS | HAIR & MAKEUP: BLEU SALON |DRESS: CCS BRIDAL TAMPA | CATERING: CATERING BY THE FAMILY DJ / VIDEO: CELEBRATIONS OF TAMPA BAY | FLOWERS: HANNAH'S FLORAL | BOOTS: SOUTHSIDE | CAKE/DESSERTS: TANIS FOR DESSERTS | CENTERPIECES: THE POTTERY PATCH | RINGS: SPATH JEWELERS | PHOTOGRAPHER: BAILEY LANE PHOTOS

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REAL WEDDINGS

ANNA & TRAVIS MAY 6, 2017 | RIVERFRONT WEDDING, VIRGINIA

A Note From the Photographer, Caiti Garter Photography: “Anna & Travis are your regular high school sweethearts. They fell in love some time between homecoming & prom, and stayed together throughout college, full time jobs, and moving. They are as sweet as they come and simply head over heels!! Their love has lasted through their growing and changing lives and that made them that much stronger. For their wedding day, they really wanted the focus to be on their love and wanted all of their family & friends to just have a great night! They rented a home off of VRBO, right on the water, and brought everyone out to celebrate. With no wedding party, only the two of them to focus on, they said their vows overlooking the river. They had their own mothers hand them the rings because it symbolized their parents truly giving them away and supporting the start of this new life. Talk about waterworks!!!! A pig was roasted all day for the guests to eat during the reception. It was such a beautiful & colorful day, filled with laughter and tears! We all loved it! “

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Wedding Vendors: Photographer: Caiti Garter Photography | Cake Designer: Cindy's Cakery | Caterer: Byrd Seafood | Bridal Boutique: Mila Bridal | Bouquet: Cathi's Garden | Centerpieces/WildFlowers: Wind Haven Farm, Toppings Virginia

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ANNIVERSARY

Peacocks & Picnics at Bramble Tree Estate LEANNE & JOHN

PHOTO CREDITS: Venue - Bramble Tree Estate | Photographer - Corner House Photography | Cake - Publix

A NOTE FROM THE PHOTOGRAPHER: “You may remember my darling couple Leanne and John from their downtown Winter Park wedding at the Winter Park Farmer’s Market last year. The two reached out to me about doing a styled shoot anniversary session that had a rustic feel to match their wedding day, but incorporate more of the beautiful outdoors Florida has to offer. I jumped for joy when I heard from Leanne and was so excited to be able to work with her and John again.

When learning about the props and DIY crafts Leanne was in the process of making, along with the type of location she was looking for, I just knew that Bramble Tree Estate was the perfect location! Located in Sorrento, Florida the massive countryside estate was originally built as an equestrian estate with an eight stall horse barn. Currently home to beautiful weddings, the venue offers a 3,000 square foot pavilion, numerous courtyards, and manicured fields filled with vegetable gardens and wild flowers. Being my first time at Bramble Tree, I reached out to Jennifer Johnson who is the Director of Operations to help with planning my couple’s styled shoot. She was so incredible and warm in welcoming us and helping plan out the session!

When the big day came for our styled shoot, my sweethearts met me out at Bramble Tree in the back of the main home to set up our pastel pink and blue picnic. While I love absolutely all of the details from the session, my favorites were a polka dot pink cake from the Publix cakery and mason jar glasses that Leanne wrapped with lace and twine.

It is so interesting to be able to follow up with a couple after their wedding one year later. When chatting with Leanne about what her and John have learned in their first year of marriage, I asked her what was the best advice she had been given for having a happy and healthy marriage, which she responded was to “not to take each other for granted and always keep laughing together.” Seriously I could not agree more! I also had to ask while reminiscing on her wedding day, what would be the best piece of advice she would like to give to my ‘soon to bes’ for their wedding day and both her and John agreed that they should just enjoy it! As Leanne put it, “don’t let the little things become big problems. In the end it is about celebrating the two of you!” Yet again, I couldn’t agree more with my sweet couple.

Over the year the two have grown together as a unit, a family, and Mr. and Mrs. To this day, Leanne still loves John’s sense of humor and how he always has her laughing with being the life of the party! John loves Leanne’s fun and easy going personality, along with how she accepts him for him without trying to change him. As the two put it, “the past year as a married couple has been a blast. Upgrading from best friends to husband and wife was the best decision we ever made!”

After spending some time chatting and taking photos of our beautiful, styled picnic. We all noticed a little photo bomber lurking in the distance. The Bramble Tree resident peacock was very excited to liven up his day with popping in and out of the background of our picnic photos along with a handful of portraits as well.

Taking a moment to explore away from our picnic, we headed to the lovely vegetable garden on the estate for some more rustic shots of Leanne and John. While some may just see tomatoes growing, I saw a beautiful and very unique spot for photos. It was the perfect complement to Leanne’s picnic!

After a wardrobe change and a few more shots among the mossy oak trees, we packed up and headed home, but of course said by to our new feathery friend. Looking forward to keeping in touch with these two darlings and hope you enjoy our styled shoot as much as I do!”

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STYLED INSPIRATIONS

HACIENDA GLAM

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CREATIVE TEAM: PHOTOGRAPHER: RAELEIGH PHOTOGRAPHY | VENUE: HACIENDA LAS FLORES PALOMINO RANCH | BRIDAL BOUTIQUE: ANGELA MARIE BRIDAL | CALLIGRAPHER/STATIONERY: DANCING PEN AND PRESS | CAKE DESIGNER: DULCE CAKES AND SWEETS | DRESS DESIGNER: LA COUTURE D’ELIZABETH, SEW TRENDY ACCESSORIES | LINENS: LAVISH LINENS | EVENT DESIGNER: MEMENTOS EVENTS & DESIGN | HAIR & MAKEUP: THE FAIREST ONE MOBILE HAIR & AIRBRUSH MAKEUP | RENTALS: DÉCOR & MORE

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A G L I M P S E I N TO O U R

The inspiration for this workshop came from our love of Christmas, weddings and celebrations! If you've ever been to White Oak Plantation during December, whether it be for a wedding, company Christmas party, or other social event, then you know that the venue is decorated beautifully for the Christmas holidays and we just had to create something that would give inspiration for your next Christmas celebration!

Our Styled Shoot Workshops were designed for Photographers and Designers/Event Stylists in the ever-evolving wedding industry; who are looking to enhance their skills, add to their portfolios, and learn about blogging, social media, branding, and getting published!

Whether you are a seasoned veteran, someone who is stuck in a creative rut, or you've just launched your business, our Styled Shoot Workshops were designed with you in mind. The wedding industry is forever changing and it's important to keep up with those changes in order to continue to grow your business. Visit SouthernCelebrationsMag.com for more details on upcoming Workshops.

Creative Team: Venue: White Oak Plantation Florist: The Floral Cottage Florist Cake: Fairy Dust Cakes Bridal Boutique: Shea Couture Bridal Photographer: Double Windsor Photography

Design & Styling: Weddings Taylor Made Rentals: Timeless Vintage Rentals and Design Hair & Makeup: Verde Beauty Studio Invitations: Invitobella Southern Celebrations Magazine | Special Edition

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Our photographer David, Double Windsor Photography, always knows the exact moments to capture the perfect smile and is always on point with his photography skills! It's no wonder these photos are breathtaking!

When brainstorming ideas, we were asked about what inspired us for this Christmas Elopement editorial. I searched the internet tirelessly, but I just couldn't find something that truly inspired me, so that I could relay it back to our Creative Team. SO, I sought out the best vendors in our area and described what we wanted and sent them the few photos we could find as ideas.

The ladies at Weddings Taylor Made and Timeless Vintage Rentals & Design did a phenomenal job at creating a breathtaking sweetheart table that could be used for any Christmas celebration!

Randee, The Floral Cottage Florist, took what little description we gave her for our inspiration and knocked it out of the park with her breathtaking floral designs!

They say that the invitation is one of the most important aspects of any celebration and we couldn't agree more!

Your invitation will set the tone of your event; it is the first thing your guests will receive regarding your celebration. A perfectly designed invitation suite is key and we knew just who to contact! Ashley, Invitobella, has a keen eye for design and details! With literally only a few sentences to describe what we wanted, she designed the perfect invitation!

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There's very few makeup artists and hairstylists that we turn to for our inspiration editorials and Tina, Verde Beauty Studio, is always among those that we trust, for obvious reasons! Her work is undeniably gorgeous!

Can we talk about this DRESS?! Toni, Shea Couture Bridal, knew what she was doing when she sent us this as a dress choice! The layered tulle skirt was perfect for the flannel knit shawl that Kimberly wore!

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No celebration is complete without CAKE! Mrs. Kyleen, Fairy Dust Cakes, designed THE perfect naked, red velvet cake! The silver on top of the cranberries and piped snow on the pinecones was the icing on the cake! (Pun intended!)

For our last Workshop of the year, we had 10 photographers and 1 videographer, Brandon Primes, in attendance, the day couldn't have been anymore magical! Thank you to everyone who made this day magical and thank you to White Oak Plantation for opening their doors to Southern Celebrations Magazine!

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GET EVERY OCCASION IN THE SOUTH IS WORTH CELEBRATING!

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