Meg & Whit | Black-Tie December Wedding in Charleston

Calder Clark Designs and A Bryan Photo make such a great team, and the beautiful wedding of Meg and Whit is no exception. A lovely blend of black tie elegance and warm, natural textures, the December wedding incorporated just enough seasonal touches (like hot chocolate, ornament favors, and a jingle bell send off) to ring in the holiday season without being theme-y. Read on to see what I mean!

The bride’s bouquet included Vanda orchids, phalaenopsis orchids, helleborus, silver brunia, seeded eucalyptus, peonies, double tulips, and lisianthus. Calder Clark Designs collected dozens of antique ?ower frogs over the months leading up to the wedding and used them to display escort cards. Antique books, lanterns, and a leafy garland tied with burlap completed the look. Each centerpiece was a potted arrangement of fresh herbs, covered with a glass cloche to create the look of an elegant terrarium.Christmas happens to be the couple’s favorite holiday, so it was only natural to work a few holiday elements into the December wedding, such as the zinc ornaments given to guests as they left, and a jingle bell send-off.How cute is this kids’ table?! Silly straws and a lollipop centerpiece set a playful tone for the youngest guests.



Pre-Ceremony Beverages: Hot Chocolate with Marshmallows, Chocolate Shavings, and Whipped Cream / Hot Apple Cider with Cinnamon Sticks  //  Passed Hors D’oeuvres: Duck and Apricot Purses / Fried Select Oysters with Horseradish Cream / Bacon-Wrapped Quail Leg with Maple Glaze / Tuna Tartar in a Seaweed Cone with Soy Ginger Dressing / Lamb Kebab on Bamboo Skewer with Mint Jus  //  First Course: Short Rib Ravioli with Fig Port Reduction, Red Onion, Arugula, and Shaved Parmesan / Spinach-Stuffed Ravioli  //  Second Course: Slow Cooked Red Porgy Poached with Olive Oil with Citrus Beurre Blanc / Fried Tofu with Baby Bok Choy, Red Peppers, Mushrooms, Haricot Vert and a Sweet Soy Reduction  //  Late Night Passers: Beef Sliders and Truf?e French Fries  //  Cake: Carrot Cake with Toasted Walnuts and Crystalized Ginger filled with Cream Cheese Frosting


See the full gallery here.

Vendor Credits

Photographer: A Bryan Photo / Venue, Catering: Patrick Properties / Planner: Calder Clark Designs / Bride’s Gown: Monique Lhuiller / Bridesmaid Dresses: Coren Moore / Flowers, Fabric Production: Blossoms Events / Stationery: Dulles Designs / Calligraphy: Elizabeth Porcher Jones / Cake: Jim Smeal / Rentals, Tenting: Snyder Event Rentals / Linens: DC Rental / Lighting: TEC / Band: Mo’ Soul / Transportation: Charleston Black Cab CompanyAbsolutely Charleston

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