We all know Charleston summertime heat can be draining at times. There is several fun and creative ways that I have seen past weddings incorporate cool, sweet treats!
- Ice Cream – We have had several weddings open an ice cream station towards the end of the evening as a late night hors d’oeuvre to cool off the dancing crowd.
- Specialty Cocktails – It is always nice to have a custom beverage available at your bar for your friends and family to sip on throughout the night. This sets your wedding apart by serving the couple’s favorite, memorable beverage.
- Cool, damp wash clothes – We had one wedding offer their guests cool, damp wash clothes during prime dance time, as a nice refreshing way to keep their dancing shoes on!
- Popsicles – King of Pops is a local, tasty popsicle purveyor who can bring their fun, eclectic, freezer cart to your wedding reception, and help chill the guests out!
- Ice Sculpture Display – what a dramatic effect to have either your hors d’oeuvres displayed on an ice sculpture or have a custom ice sculpture available to view by your guests.
In each of our three ballrooms, we have two areas where the dance floor and entertainment can be placed. There are positives to both locations.
The most popular location is in the center of the ballroom. I typically see this when the entertainment is a DJ, and when the dinner is plated. Placing the dance floor in the center makes this the focal point of the ballroom, and everyone is equal distance away from big events. When you are performing your first dance, cutting the cake, and giving toasts- everyone can see the happy couple in the middle.
The other dance floor location is at one end of the ballroom. I typically see this set up when the entertainment is a band, and when the dinner is station style. When you have a band, they usually require a large stage, and you do not want the stage to cut the ballroom in half, if you put them in the middle. The dinner is usually station style because it promotes the guests to move around, and there is a designated dancing area and dinner area. This is also a popular location if you feel not every guest will partake in dancing. They can sit farther away from the dance floor, and hold a conversation.
Trending since 2013- we are seeing more and more of the naked wedding cake.
Still offering multiple cake layer flavors, instead of the icing being on the exterior of the cake it’s between the layers. This type of wedding cake gives a vintage, rustic, and antique look to your wedding décor. It is also one the healthier side because you are using less icing. Plus, we have found that instead of decorating your cake with sugary, fondant flowers – brides are instead decorating their naked cake with natural elements such as flowers and fruit – giving your cake a fresh and delicious look! Although this new cake trend may not appeal to everyone because of its “unfinished” look, you still satisfy having your classic wedding cake with a modern look.
Cake Picture Credit: Ashley Brown Cake Design
Choosing the perfect menu for your wedding reception a simple process with our Wedding Sales Manager and Chefs . Being in the south, we find many weddings choosing our station dinner packages to create a more casual atmosphere. We decided to ask our Chefs to choose their favorite stations:
Packwood Management’s Executive Chef, Simon Andrews is one of the creators of the bridal menus and has overseen many wedding receptions at the hotel during his 18 year career with us. His favorite station is, “shrimp & grits of course!” Born in Ireland, he has adopted the southern ways and loves to create his specialty of shrimp and girts. Chef Simons uses a secret ingredient (Tasso Ham) leaving your mouth watering! This station is one of our most popular because shrimp and grits are a delicacy of the south!
Francis Marion Hotel Executive Chef, Phil Gaulin has been with the hotel and a part of Chef Simon’s team for over 2 years. He even was the Executive Chef at our sister property (Middlebury Inn, Vermont) before he moved back south 2 years ago with his family. His favorite station is, “most definitely the banana fosters because it’s a mixture of rum & sweetness!!” Fun fact about Chef Phil, he loves bananas! Our banana foster consists of homemade vanilla ice cream smothered in a rum & brown sugar sauce covered in fresh bananas.
Banquet Chef, Daniel James is the youngest member of Chef Simon’s team and brings lots of popular food trends to the team. His favorite station is, “Our fried chicken and waffles because it’s southern and up and coming.” We infuse our homemade syrup with bacon, jalapenos and a hint of thyme. We also offer the more traditional syrup.
We hope you’re hungry now!
We have seen a growing trend in Groomsmen Cake’s at weddings here at the Francis Marion Hotel. The tradition of a Groomsmen’s Cake originated in England, dating back into the late 1800s. Bakers would create a special cake which would identify to the Grooms personality. The baker would infuse the cake with strong chocolates or alcohol to signify that the male is the “stronger sex”.
While we don’t see many alcohol infused cakes, we do see cakes which signify the Grooms personality and likes. Many of the cakes involve their favorite football or basketball team, college logo, favorite type of beverage, or is job related. This cake can be served either as dessert at the rehearsal dinner or on a separate cake table at the wedding.
Ashley Brown Cake Design