Food + Drink Stations

Stations are a great way to create a fun, relaxed atmosphere for your guests while incorporating the regional cuisine.  Spreading out the different stations will reduce the clutter of the dreaded buffet line and will give your guests more time to mingle instead of wasting time standing in line.  For seating, don't just stick to seated tables, mix it up with cocktail tables to encourage party-goers to circulate throughout the room.  Using smaller plates will allow guests to move around with ease while promoting smaller portions to ensure they can test out all the Lowcountry cookin'! 

Check out some of our fan-favorites...

GRILLED CHEESE STATION

Dreamed up by the ladies of Sweetgrass Social, this crowd pleaser includes

an assortment of breads and cheeses, tomato, bacon and even a fried egg! 
Go gourmet by adding options like: Brie with Apples and Camembert with Pears.

Add a little Lowcountry:
Include a local pimento cheese and finish the station with a side of
tomato pie or maybe even some tomato basil soup shooters.

       

 Images by The Reason

TACO STATION

I'm not talking about your regular ol' tacos.  I'm thinking Key West-Style shrimp and fish tacos that will be a perfect compliment to the warm weather.  Let your guests experiment with a smorgasbord of ingredients like: cheeses, tomatoes, lettuce, mango salsa, jalapeno coleslaw and avocados then slather 'em up with a chipotle aioli or cilantro lime dressing. 
Refreshment - Red Wine Sangria

Add a little Lowcountry:
Use fresh fish and shrimp straight from the coast of Carolina.  Give it a Southern kick by including beef brisket as an option.

Images via Fabulous Foods, Simple Recipes, My Inner Fatty

 

BISCUIT BAR

The first time I ran across the biscuit bar, I remember thinking, 'How have I never thought of this before!'  It's genius.  Perfect for a shower or a late morning wedding, your guests will love testing out the variety of jams, butters and honey atop large, fluffy buttermilk biscuits.  But don't stop there, how about throwing in some sausage gravy?!

Add a little Lowcountry:
Include some sweet potato biscuits, sweet potato butter and local jams.

Images via 100 Layer Cake  Designed by Jillian Event Design Photographed by Anna Robin

PANCAKE BAR

Keeping with the brunch theme...how bout a pancake bar?  Allow guests to top off their flapjacks with seasonal fruits, chocolate chips, whipped cream and an assortment of different syrups. 
Beverage choice - a Mimosa, of course.

Add a little Lowcountry:
Not to sound repetitive but...sweet potato 'cakes.  (Duh!)  Topped with a little cinnamon honey butter, syrup and whipped cream...Who can turn down dessert for brunch? Not this girl

Event Styling by Jen Campbell of Green Wedding Shoes, Lauryl Lane and Esther Kim of My Bride Story
Images by Sarah Yates Photography



CREPE STATION

Mmm, Crepes!  What's so fun about a crepe station is its versatility. You can go sweet or savory...or both.  Early in the evening, kick off this made-to-order station by giving guests the option of different meats and seafood (our favorites are salmon and chicken), local vegetables, cheeses and a mushroom cream sauce. Later in the reception, flip it over to a dessert bar with new toppings like: fresh fruits, toasted coconut, ice cream whipped cream and chocolate, strawberry and caramel sauce.

Add a little Lowcountry:
Enlist the help of Charleston Crepe Co. 
With their assistance, your guests will be able to choose from a variety of fresh, local ingredients including their assorted batters such as: buckwheat, whole wheat, fresh herb and chocolate. 
They are also the brains behind the tiered crepe cake!






Images via Lori Larson Photography, Martha Stewart, Stina Booth



S'MORES STATION

"You're killin' me, Smalls!"

Sorry, I hear the word s'mores and immediately think Sandlot and very rarely can I resist a classic movie quote.  Anyway...Surprise your guests with a late night do-it yourself s'mores station.  Give 'em options with some gourmet, flavored 'mallows like Maple Bacon (you heard me right, Maple Bacon!), Caramel Swirl and Vanilla Bean from Plush Puffs.

Add a little Lowcountry:
Take advantage of your venue!  If you've selected
one of the many venues in the Charleston area that offers a great mix of indoor/outdoor space, allow your guests to experience the surroundings...and what better way to do it then by whippin' up some s'mores by the fire!

Images via Alchemy Fine Events, Miss Pickle Press, Big Sur Weddings, So Simply Special



ROOT BEER FLOAT BAR

Who can resist a root beer float?!  Served late night, give guests the option of
A&W Root Beer, Coca-Cola or Sunkist Orange Soda. 
Accessorize them with darling drink stirrers or stripped straws for a retro vibe.

Add a little Lowcountry:
Serve them in mason jars!

 Images by Terra Dawn Photography Designed by ATRENDY Wedding

 Images via Love and Lavendar and Once Wed



MOJITO BAR

Doesn't a mojito just sound so refreshing right now?  A mojito bar is a fabulous idea for those hot sweltering summer months.  With additional flavor options like: guava, too blue, mango and strawberry basil you'll be sure to please everyone.  Top it off with an umbrella and your guests will feel like they're on a mini vacay! 

Add a little Lowcountry:
Make Mo-Tea-toes! 
Have your bartender mix up some Firefly Mint Tea (based on Wadmalaw Island),
Soda, a squeeze of lime and some muddled fresh mint.  Heaven!

Images by Kate Headley via Style Me Pretty

BLOODY MARY BAR

A bloody mary bar is perfect compliment to a brunch reception.  Make sure to have an array of ingredients: tomato juice, zing zang, Worcestershire sauce, horseradish, Guinness (this is my little secret weapon), celery salt, Tabasco sauce...I could go on and on!  But the key to a successful BM Bar is really the garnishes: celery, pickled onions, olives and even salami.

Add a little Lowcountry:

Make it a Lowcountry Bloody Mary with a bacon and/or shrimp garnish!

Images via Martha Stewart Weddings, Southern Living, Eat My Wedding

BOURBON BAR

Was there ever a more Southern beverage station, then a good ol' Bourbon Bar?  Um...no.   I've got to hand it to event designer, Calder Clark, on this one.  I've spent many-a Saturday's tailgating for some SEC football games (Go Dawgs!), so bourbon holds a special little place in my heart.  To pull it off, break out your prized heirloom decanters, your family's favorite bourbons, some rocks glass and enjoy your wedding day reminiscing with your friends and relatives.

(I'm at a lost as how to make this more Lowcountry...
so if anybody has any ideas, I'd love to hear them!)

Images by A Bryan Photo

Wedding Tastings

This morning, I'm excited to introduce guest blogger, Kelsey Hendrickson!

Kelsey is an Event Planner at one of Washington D.C.'s premier off-site caterers, Windows Catering.  In her years of experience in the wedding industry she has seen and heard it all.  Her new blog, Eat My Wedding, is filled with tips and tricks to assist you in selecting your ideal caterer and determining your perfect wedding menu.

In today's post, Kelsey's is sharing some great pointers for how to be well prepared for your Tasting!

Wedding Tastings

Good News!  You’ve narrowed down your list of caterers
and are setting up times to to go in and taste their food, now what?!

Photo by Donald Yeager Photography

Have you selected your tasting menu yet?

Take a look at the proposal your caterer sent you and start narrowing down the menu to the items you’d like to try at the tasting. I usually recommend about 4 – 6 hors d’oeuvres, 1 – 2 first courses, 1- 2 entrees (if plated) or the main proteins (from a buffet), 1 – 2 cake flavors, and any dessert buffet items.  I wouldn’t expect to try every single item the caterer proposed, most caterers like to narrow down the list to a menu you are leaning towards for the reception. Also, I’ve found that the more food you eat at a tasting the harder it can be to make a decision.  I call it the food coma, and trust me, once you hit that wall it’s hard to decide between the food you are trying.

Do you know your wedding colors or theme yet?

If not, don’t panic! You don’t have to have any of those yet, however it helps to have some sort of decor direction before going into the caterer’s office as this is their time to show you any equipment they can provide for your wedding. This is also a great time to see what equipment they offer, so don’t be shy about picking up plates and pulling down china to see how they look on different linens.

If you have any pictures of table settings or inspiration boards that show the look and colors you want for your reception definitely send them to your caterer so they know the look you are imagining.

What should you bring to the tasting?

I would recommend bringing the most recent copy of the proposal that they sent you, along with any notes and questions you about the proposal. Also, bring a notepad and pen to take notes with during the tasting.

How should you prepare for the tasting?

Don’t eat a big lunch! Seriously, you will be eating a lot of food. Also, double check the directions before leaving to make sure you know how to get to the caterers offices.

Who should I bring to the tasting?

Remember this day is about the bride and groom and at the end of the day, that’s who’s opinion counts the most. I think it’s fine to bring your mom or maybe a friend and definitely a wedding planner (if that’s in their contract), however, don’t bring a crowd. This is not a free for all buffet for your friends and family to join in on. Just think of it this way, the more people there are, the more opinions there will be.

What should you expect at the tasting?

Your caterer should meet you at the door and take you into the tasting room. The tasting room will have a sample table set up with linens, china, flatware, chairs and glassware within  your budget and your theme. You’ll sample the hors d’oeuvres and menu you pre-selected before coming in. When you sit down and start eating, this is a great time to ask some of the questions below.

Tips: Don’t be put off if it’s tough to book a Saturday at a catering company. Most caterers only do a certain number of tastings in one day and the dates usually fill up quickly in late winter (Jan -March) and Summer (July – September).

Good Questions to Ask During the tasting:

1) Will you, the catering manager, be on-site the day of the wedding?

2) Can we change any of the food that we tasted?

3) Will you send a revised proposal with our selections after the tasting?

4) Will you put the equipment and linens I liked on reserve?

5) How long have you been in the catering business?

6) Why should I choose your company over the other companies?

7) Which items that I’ve selected are over my budget?

Happy Tasting!

You can check out this post along with many others at Eat My Wedding.

website: Eat My Wedding
email: kelsey@eatmywedding.com
twitter: @eatmywedding

 Photo by Donald Yeager Photography

Photo Sources: Ashley’s Bride Guide