click magazine-february issue

February 2013

2013 WEDDING ISSUE

IDo

2 FEBRUARY 2013 | myclickmag.com

FEBRUARY 2013 • VOLUME 7 NO. 2

CONTENTS

53 REAL WEDDINGS10 MidSouth weddings to inspire your big day.

73 MASTER CLASSA planner, photographer and caterer weigh in on the top trends for 2013.

76 SYMBOLS OF LOVETie the knot with these gorgeous rings, from simple solitaire to over-the-top dazzlers.

78 FLOWER POWER12 Bouquets for a bloomin’ gorgeous day

34 CRYSTAL BALL XIII, “RIO: LIFE’S A CARNAVALE!”

39 TASTE OF DESOTO KICK OFF

40 MISSISSIPPI MUSIC FOUNDATION MUSIC SHOWCASE

41 THREE POINTS OF VIEW EXHIBIT OPENING RECEPTION

| FEATURES |

| OUT & ABOUT |

ON THE COVER: MR. AND MRS. CRACE ALEXANDERPHOTO BY SERGIO SANDERSTHIS PAGE: JACQUELEN MAURINE MOOREBEL MOMENTO PHOTOGRAPHY


| DEPARTMENTS |

13 PEOPLEImpeccable TasteKaren Brown of Browne Baguette Bakery shares her cake

craftsmanship expertise.

19 FOODA Cut AboveRed Square Meat and Fish Market offers high-grade cuts

of meat and a wide selection of locally produced goods.

22 MUSICThe House on Harmony HillThe Mississippi Music Foundation nurtures prospective

local artists through instruction, encouragement and

mentorship.

26 DRINKSIn The MixThe Sazerac: This Louisiana legend offers a compelling

blend and a uniquely Southern taste.

28 STYLEPaint the TownHot looks for a night out.

44 CAUSES LovepacksArea nonprofit ensures that Oxford schoolchildren have

enough to eat.

49 Q&A Joelle Scholl, The Barefoot BrideLocal entrepreneur finds success making the once-worn

reborn.

83 ENTERTAININGLet’s Celebrate!Favorite locations for the big day.

96 SEE & DOThe Krewe of Hernando 2nd Annual Mardi Gras Ball 2013.

26

FEBRUARY 2013 • VOLUME 7 NO. 2 CONTENTS

IN EVERY ISSUE: Editor’s Letter 6

Contributors 8

Calendar 10

Reader Recipe 90

22

19

53

26

myclickmag.com | FEBRUARY 2013 5

HA

LLIE

MCK

AYI Do

Admittedly, Click’s “I Do” issue is one of my favorites to edit. What girl wouldn’t love spending her days scouring images of gowns, flowers, cakes and jewelry, reading romantic proposals and discussing what’s new in wedding world with the MidSouth’s leading professionals? The best part of my job is getting to read the bridal submissions that are sent to us throughout the year. It’s like reading several short love stories, each one as unique as the couple themselves.

Special congratulations go out to all those couples who chose to share their big day with us. We hope you enjoy our second annual “I Do” issue as much as our team did putting it together. And for those newly engaged or soon-to-be, don’t forget to submit your Real Wedding online at myclickmag.com; you may be our next feature!

Happy Reading,

Editor in Chief

CLICK | editor’s letter


CLICK

Call 662.429.6397 or subscribe online at myclickmag.com. Annual subscription rate: $32.95. Click Magazine is published 12 times a year. Postmaster: Send address changes to Click Magazine, 2445 Hwy. 51 South, Hernando, MS 38632. We make every effort to correct factual

mistakes and omissions in a timely and candid manner. Information can be forwarded to Hallie McKay; Click Magazine, 2445 Hwy. 51 South,

Hernando, MS 38632 or by email to [email protected].

Interested in having your next party featured in Click magazine? Submit your event by going to myclickmag.com or email us at

[email protected].

Publisher Jonathan Pittman [email protected]

Associate Publisher Angie [email protected]

Editor in Chief Hallie [email protected]

Art Director Detric Stanciel

Creative Design Director Crace Alexander

EDITORIALEvents Editor Lisa Chapman

Copy Editor & Contributing Editor

Tonya Thompson

CONTRIBUTING WRITERS Casey Hilder, Elizabeth Link, Anna Sachse, Timothy R.

Schulte, Tonya Thompson

CONTRIBUTING PHOTOGRAPHERS Lisa Chapman, Annabella Charles Photography, Casey Hilder, Rebecca Jaffe, Robert Long, John

Mathis, Nathan Rye Photography, Anna Peterson, Detric Stanciel

INTERNSFaith Ferrell, Carie McDonald,

Anna Peterson, Maggie Vinzant

ADVERTISINGAdvertising Director Lyla McAlexander

[email protected]

Jamie [email protected]

Melanie [email protected]

Jeannette Myers [email protected]

People | Parties | Places

SUBSCRIPTIONS

SUBMIT YOUR EVENT

©2013 P.H. Publishing. Click magazine must give permission for any material contained herein to be reproduced in any manner. Any advertisements published in Click magazine do not con stitute an endorsement of the advertiser’s services or products. Click Magazine is published monthly by P.H. Publishing, LLC.


2445 Hwy 51 South | Hernando, MS 38632website: myclickmag.com

Customer Service/subscriptions: P: 662.429.6397 | F: 662.429.5229

HOW TO REACH US

FEBRUARY 2013

CLICK | contributors

Casey HilderCasey Hilder is the former editor-in-chief of The Daily Helmsman at the University of Memphis and a soon-to-be M.A. graduate. This month, he writes “In the Mix: The Sazerac” on page 26 of our February issue. An affair with a Polaroid instant camera at a young age sparked his lifelong passion for journalism, which eventually led to a varied background in the newspaper and magazine industry. This past summer, he participated in the “Memphis: Through the Lens of a New Generation” photography competition as a judge and mentor. Hilder currently lives in East Memphis with his dog, Boomer.


Elizabeth Link A Southern belle at heart, Elizabeth Link has been writing about the MidSouth region since 2008. After graduating from the University of Memphis with a MA in Journalism, Link spent time teaching public relations, producing videos and writing for several college publications in the area. When she is not typing away at the computer or picking up a new hobby, she enjoys traveling and spending time with her husband and their three dogs. Read her interview on page 13 of this month’s issue.

Terry Sweeney

Lisa ChapmanAs the event editor for Click magazine, Lisa Chapman oversees all the publication’s coverage of charity, cultural and social events in North Mississippi and the greater Memphis area. The Olive Branch resident brings with her years of experience as a professional photographer, as well as a thorough understanding of the dynamic and philanthropic social scene of the region. While her time is largely spent behind the camera, the photographer’s real passion is being a wife and a mother to two kids. Chapman specializes in photographing family and children’s portraits, as well as weddings and other special events. See her photos from Crystal Ball XIII on page 33 of this month’s issue.

Photographs from our interview with Karen Brown of Brown Baguette Bakery, page 13, were taken by long time contributing photographer Terry Sweeney. With a career that spans over twenty years in the MidSouth, Sweeney’s areas of expertise include work for nearly all regional publications, as well as commercial, advertising and architectural photography. Sweeney graduated from the University of Memphis with a BA in Journalism. He is the owner of Sweeney South Commercial Photography, a full-service photography studio in Olive Branch, Mississippi, which provides creative photographic concepts and solutions to local, regional and national clients.

Tonya ThompsonThompson is a contributing editor for Click magazine where she writes frequently on matters related to life in North Mississippi and the greater Memphis area. She is also the owner of The Tenth Muse—a local professional writing and editing service. When Thompson isn’t writing, she is usually traveling, spending time with her children, motorcycling with her husband, or tracking down the bands that still play real Rock and Roll. Read her story “Lovepacks: Feeding the Need in Oxford” on page 44 of this month’s issue.

Robert LongA native of Jackson, Mississippi, Long is an award-winning journalist who has cov-ered Mississippi and the American South for the past quarter century. His work has appeared in numerous publications, in-cluding an extensive career in newspapers and recently as a contributing writer for Mississippi magazine. Long is presently the community editor for the DeSoto Times-Tribune. This month, he interviews Peter Whitham of Mississippi Music Foundation. Read his story on page 22. Long resides in the city of Hernando with his wife Laura and daughter Annie.

CLICK | dining outCLICK | calendar

FEBRUARY 2013

CALENDAR EVENTSMONDAY TUESDAY WEDNESDAYSUNDAY

SATURDAYS THROUGH FEBRUARY 23

THREE POINTS OF VIEWEXHIBIT-CELEBRATE THE WOMEN, THE PAINTERS, AND THEIR ART DeSoto Arts Council 10a.m.-5p.m. The Banks House, Hernando 662.404.3361, Desotoarts.com

SUPER BOWL WATCH PARTYThe Boiling Point Seafood& Oyster Bar 5:30 p.m.4975 Pepper Chase Drive,Southaven 662.280.7555, theboilingpoint.com

FAT TUESDAY PARTYThe Boiling Point Seafood& Oyster Bar 9 p.m.4975 Pepper Chase Drive,Southaven 662.280.7555, theboilingpoint.com

GRIZZLIES VS PHOENIX SUNSFedEx Forum, 7 p.m.Ticketmaster.com

GRIZZLIES VSDALLAS MAVERICKSFedEx Forum, 7 p.m.Ticketmaster.com

ST. JUDE TASTE OF OXFORD 7 p.m., Tickets $60 The Library Bar & Grill 901.373.5051stjude.org/tasteofoxford

SOUP SUNDAY Youth Villages 11a.m.-2p.m., FedExForum 901.251.5000, youthvillages.org

>>

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24

12

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FOR MORE CALENDAR EVENTS, VISIT

MYCLICKMAG.COM


PARTYP H O T O S

at MYCLICKMAG.COM

SUBMIT A N E V E N T E M A I L U S [email protected]

YOUR MONTHLY RESOURCE FOR WHAT’S HAPPENING AROUND TOWN.

FEBRUARYTHURSDAY FRIDAY SATURDAY

10TH ANNUAL ALLIE AWARDS DINNER Northwest Mississippi Theatre Alliance 7 p.m., Tickets $25 Landers Center, Southaven 662.470.2131, landerscenter.com.

POLAR BEAR PLUNGE & CHILI COOK-OFF Benefiting Special Olympics Memphis 10 a.m.-4 p.m., Mud Island River Park 125 N. Front St., Memphis 901.576.6666, mudisland.com

DESOTO FAMILY THEATRE PRESENTS“THE SCARLET PIMPERNEL” Fridays and Saturdays 7 p.m. & Sundays 2 p.m. Landers Center, Southaven 662.470.2131, dftonline.org

OPERA MEMPHIS WILD GAME DINNER 6:30p.m., Tickets $175 Clark Opera Memphis Center 6745 Wolf River Greenway, Memphis 901.257.3100, operamemphis.org

MARDI GRAS PARTY IN BYHALIA:BENEFIT BYHALIA BEAUTIFUL/MAIN STREET6:30 p.m. – 11:00 p.m., $20 with reservationsThe Reach Adult Building

MARDI GRAS MASQUERADE Pre. by Junior Auxiliary of Tate-Panola, MS7 p.m.-11 p.m., Tickets $65 211 Main St., Como jatatepanola.org, [email protected]

BUDDY GUY WITH JONNY LANGBluesville at Horseshoe Casino Tunica800.745.3000, ticketmaster.com

POLAR PLUNGEYMCA Olive Branchbenefiting the “We Build People” campaign662.890.9622

OXFORD RUN FOR HOPE Half Marathon & 5K 8:30 a.m. 901.274.2202oxfordrunforhope.racesonline.com

PASSPORT TO OREGON 20134:30 p.m.-7:00 p.m., $45The University Club1346 Central Ave., Memphis901.725.4252

OXFORD FILM FEST 877.560.3456, oxfordfilmfest.com

WINE FOR WISHES Tickets $40

The Cadre Building 149 Monroe Ave., Memphis

EVENTS

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15-24

7

21-24

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2323-24

MID-SOUTH SWAP & FLEA MARKET The Arena at Southaven 901.831.9519, sodesoto.com

MEMPHIS HEART BALL Benefitting the American Heart Association 6:30p.m.-10:30p.m., The Peabody Hotel 901.383.5421, [email protected]

thescarletpimpernelDirected by Jeffrey K. Smith

CLICK | calendar


THE KREWE OF HERNANDO2ND ANNUAL MARDI GRAS BALL 2013 8 p.m.-1 a.m., Tickets $50 U.S. National Guard Armory 3436 McCracken Rd., Hernando 901.517.5132 GEORGE JONES

Sam’s Town Tunica Casino800.745.3000, ticketmaster.com

http://www.landerscenter.com/

http://oxfordrunforhope.racesonline.com/

PEOPL



he wedding cake is a

central focus of any

wedding. After all, it

should be the most delicious-

looking item in the room.

However, creating a cake that is

both eye-appealing and mouth-

watering is no easy task. It takes

someone who has been in the

business for years, someone

who knows how the heat at a

summer wedding will affect the

cake, and someone who has

made desserts for events such as Oprah’s Freedom Award.

Karen Brown at Brown Baguette brings all these elements to

the table.

PEOPL upClose

T

Karen Brown Takes The Cakeat Brown Baguette Bakery.

story by ELIZABETH LINK photos by TERRY SWEENEY

people

Impeccable Taste

It wasn’t always planned that Brown would go into the

pastry business. After graduating from Hendrix College

in Conway, Arkansas with a liberal arts degree in Biology,

she, like so many others, found that “I didn’t know what I

wanted to do, but I knew what I didn’t want to do.”

Thinking back over her time in school, she fondly recalled

a biology trip she took where the class was camped on an

island or housed in barracks on the shore. “I was in charge

of the food, and I swore we would never eat sandwiches—

and we didn’t.” Instead, she created hearty meals, such as

steaks, in a less than fully equipped barracks-style kitchen

or over a camp fire. With everyone happy with the meal

selections, a career was born for Brown.

Brown took her interest in food and marched into the

chef’s office of The Peabody Hotel looking for work. She

would work there in the banquet area before moving to

Chez Phillipe as a pastry chef, and finally, to La Baguette

Bakery, where she managed a team of 40-50 for 18 years.

While the world of pastry and wedding cake creation may

seem similar, since they both involve the tasty goodness

of butter and sugar, the two worlds are different. Pastry fo-

cuses more on the essence of the dessert itself and wedding

cake creation focuses more on the decoration and architec-

ture. With her many years of experience, Brown has suc-

cessfully merged both aspects in her business with Brown

Baguette Bakery Café, which she opened in 2006.

When designing a wedding cake, Karen focuses on one

tried and true philosophy: “What I like is not as important

as what the bride wants. My primary concern is to help the

bride discover what she wants and then provide it for her

to the best of my ability. I always try to caution brides that

they will be looking at these photos for the next 20 to 30

years; I want it to be good for them.” >>>


“

“The best time for a bride to come in to discuss the

cake is after the budget and the number of people

attending the wedding has been determined. Since

many good brides will likely do their homework

before coming in, it’s best for them to remember

that when pricing cakes, make sure you are compar-

ing like qualities of the cake. It is easy to miss the

fact that one cake may be a higher price because

it features more layers or a combination of flavors

and fillings. Intricate detailing will also enhance the

price of a cake.

Many brides come in with an idea of the cake

they want, and Brown does what she can to try to

make the vision a reality .“It’s easy to make a cake

expensive; it’s hard to make it look expensive but at

a reasonable price.”

One easy way to add glamour to a cake is by using

fondant. “Fondant is not a necessarily evil,” says

Brown in regard to many brides’ preconceptions of

the confection. “If it is rolled thinly like we roll it,

it can change the whole look of the cake without

dramatically changing the flavor profile.”

Fondant is just one of the many elements seen

on wedding cakes nowadays. A few decades ago,

wedding cakes were more standard in flavor and

design, with cake after cake featuring a basket

weave design, which Brown said she is glad to have

survived. Today, wedding cakes and even wedding

desserts have become diverse. Some brides choose

to have a showpiece cake that can be used for the

photographs and official cake cutting, but then opt

to serve their guests individual desserts or cupcakes.

It’s easy to make a cake expensive; it’s hard to make it look expensive but at a reasonable price.karen brown of brown baguette bakery

Others have more elaborate cake stacks with bases made from

Styrofoam in order to properly support the grand structure. Cake

flavors have also taken a turn for the exotic, as Brown has created

cakes featuring key lime and raspberry with her deft pastry hands,

which turned out to be wonderful. Other popular flavors brides

often choose include chocolate and vanilla marble, classic vanilla

and strawberry.

Brown stays busy, as many cakes can take as many as six hours

to create. In September 2012, Brown provided cakes for 27 wed-

dings, which was a grand feat. The key to making it all work?

“Organization, organization, organization,” says Brown, who spent

much time labeling items and coordinating shipments so that >>>

CLICK | profile

CLICK | profile


she would have all implements for each

cake on time. It worked, as all cakes

were flawlessly delivered to the expect-

ant brides.

With her café in working order and

clients enjoying her products, Brown is

up for whatever the future may hold for

her career. Although, she does note that

she is focused more on her 13-year-old

son’s future than her own right now.

However, she has considered expand-

ing the business or delving into other

areas of catering. Either way, the future

looks bright and scrumptious. Find out

more information about Karen Brown’s

wedding cakes and see some of her

best designs at brownbaguette.com or

on Facebook at facebook.com/brownba-

guette.C

http://www.facebook.com/brownbaguette

http://www.facebook.com/brownbaguette


• DECORATIVE ACCENTS

• CEILING MEDALLIONS

• OUTDOOR LIGHTING

• DESIGNER PILLOWS

• DOOR HARDWARE

• BATH VANITIES

• CHANDELIERS

• CEILING FANS

• TABLE LAMPS

• SCONCES

• MIRRORS

• ART

TWO LOCATIONS TO SERVE YOUHernando - 470 Hwy 51 North • 662.429.0416 | M-F 8-5 • Sat 9-1

Oxford - 2206 B. West Jackson Ave. • 662.236.0025 | M-F 8-5Visit our newly-expanded 8,500 sq. ft. showroom in Hernado

www.MagnoliaLighting.comMagnolia Lighting

HappyValentine’s

The doors have been open just a few weeks at Red

Square Meat and Fish Market, and owner Chris

Lee already knows the names and preferences of a

steadily increasing flow of regulars. The newly-christened

delicatessen/grocery in Hernando combines the rustic feel of

a small-town market with the culinary expertise of a world-

class chef. Customers are greeted by an overwhelming variety

in the form of flanks, shanks and cutlets from a multitude >>>

Fresher is Betterstory and photos by CASEY HILDER

food

A Cut Above

CLICK | food


427 E Commerce St,Hernando, MS 38632

Mon - Th 10am - 6.30pmF - Sat 10am - 7pm | Closed Sunday

(662) 449-3311

Red Square Meat and Fish Market

“We change our fish up a lot.We get different stuff in four or five times a week, so it stays real fresh.”

• DECORATIVE ACCENTS

• CEILING MEDALLIONS

• OUTDOOR LIGHTING

• DESIGNER PILLOWS

• DOOR HARDWARE

• BATH VANITIES

• CHANDELIERS

• CEILING FANS

• TABLE LAMPS

• SCONCES

• MIRRORS

• ART

TWO LOCATIONS TO SERVE YOUHernando - 470 Hwy 51 North • 662.429.0416 | M-F 8-5 • Sat 9-1

Oxford - 2206 B. West Jackson Ave. • 662.236.0025 | M-F 8-5Visit our newly-expanded 8,500 sq. ft. showroom in Hernado

www.MagnoliaLighting.comMagnolia Lighting

HappyValentine’s

of specimens. A glass counter near the entrance showcases

high-grade, tender cuts of beef and a broad seafood selection

that includes fresh oysters, shrimp, lobster, tuna and even

more, depending on the day of the week.

“We change our fish up a lot,” says Chris. “We get different

stuff in four or five times a week, so it stays real fresh.”

Much like its customer base, many of the products sold at

Red Square come from neighboring counties. The store stocks

catfish from an Indianola pond, honey from a Nesbit apiary, and

eggs from a farm less than half an hour away from the shop’s

location at 427 East Commerce Street. Red Square also offers

unexpected fare like alligator tails and frog legs for more eclectic

tastes, as well as a variety of specially prepared sausages and

bratwursts.

The goods that line Red Square’s shelves are marked with

multicolored, mismatched and handwritten price tags that add

a sense of Southern charm to the fledgling shop, which Chris

runs alongside his wife, Natalia, a Russian immigrant-turned-

local restaurateur. The name of the Lees’ new store pays homage

to central European influence in many of their products, as well

as Natalia’s heritage. The couple also owns the Memphis Street

Café, which garnered national attention last year when it was

featured on the Food Network’s Diners, Drive-Ins and Dives.

“Now, we’re able to supply all of the meat from the restaurant

out of here,” Chris says.

While Chris currently runs the Red Square and Memphis

Street Café with his wife, the business has always been a family

affair for him. A third-generation restaurateur, he took an

interest in the culinary arts from a young age and was inspired

by his grandmother’s work at Burkle’s Bakery, one of the first

established bakeries in Memphis. “It was a Memphis landmark,”

he said. “Even The Beatles visited one year.”

His love of cooking eventually took him overseas, where he

studied for a year at the prestigious Cordon Bleu cooking school

in London before returning to serve as head chef at several

MidSouth eateries. “At the time, I had a choice between Paris,

London and Tokyo—I decided to go with the only one that spoke

English,” he says.

In addition to his gourmet education, Chris’ local culinary

history includes work as an executive chef at McEwen’s

Memphis and Café Samovar, a Russian diner where he met

his wife. At Red Square, he can offer customers a prime cut, as

well as tips on the prime cooking method. Rib-eyes and salmon

steaks are among the most popular of the store’s offerings and

Chris is often more than willing to share a few tricks of the

trade with any customer willing to lend and ear. “For a rib roast,

you stick a skewer in the middle of it. Touch the skewer to your

lips—if it’s warm, you’re at medium rare,” he says.

“I think this place is awesome. I’ve been waiting for it to

open,” says Susan Mazola, a local self-proclaimed foodie and

Red Square patron.

CLICK | food


RED SQUARE’S SHELVES STOCK an uncanny selection that combines rarity and bargain to provide a healthy and fresh alternative to nearby chain stores. Unique items include grape leaves and several kinds of imported balsamic vinegars and olive oils. Chris’ future plans for Red Square include exclusive, pre-made Creole favorites like Oysters Rockefeller, crawfish dishes, étouffées and various gumbos.

C


Purple walls and carpeted ceilings greet visitors as they step inside

the studios of the Mississippi Music Foundation located in a reno-

vated community center building off Mississippi Highway 301.

As a visitor makes his way through a maze of hallways, a large room filled

with vintage pianos comes into view.

A framed black-and-white photograph of country diva Patsy Cline sits atop

a 1962 upright Baldwin model, its leopard-print piano stool worthy of hillbilly

rockers like Jerry Lee Lewis. Instead, a waif-like pianist plinks the ivories.

Autumn Redd is only one of scores of prospective musical prodigies that

maestro Peter Whitham has coached and mentored on the hopeful road to

stardom.

“A friend of my mother’s told me about

this place,” says Redd, a diminutive woman

with a chic, short jet-black coif. “We came

here and looked around and liked what we

saw.” Whitham’s Mississippi Music Founda-

tion, established in 2008, provides a money-

match grants program to help musicians

from all walks of life fulfill their musical

dreams.

Whitham, a spectacled, white-maned

elfin-like guru who speaks in a lilting Brit-

ish accent, can usually be found in his in-

ner sanctum, a 1960s-style analog studio.

“The acoustics in here are really clean,”

Whitham says with a sparkle in his eye

like that of an excited child. “There’s just a

little reverb which kind of gives everything

a little warmth.” A large orchestra area,

encased in Indonesian hardwood, lends a

cathedral-style sound. If Nashville is the

mother church of country music, then Har-

mony Hill is a blues chapel of sorts tucked

away in the rolling North Mississippi hills.

“I love what I do,” Whitham says, recount-

ing the day nine years ago when he spied

the handsome brick home and the dilapi-

dated community center, a barn really,

which was like the proverbial diamond in

the rough. “I said, ‘Wow, I can do some-

PETER WHITHAM, HEAD OF THE MISSISSIPPI MUSIC FOUNDATION, SITS IN FRONT OF A WALL ADORNED WITH LPS.

The Mississippi Music Foundation nurtures prospective local artists through instruction,

encouragement and mentorship.story by ROBERT LEE LONG photos by CASEY HILDER

music

The House on Harmony Hill

CLICK | music


thing with this,’” Whitham says. He gestures toward the inner

sanctum, a smaller recording studio with analog equipment.

Above the piano, a cadre of orange lava lamps casts an ethe-

real glow. Whitham’s Harmony Hill stomping grounds offer a

window into the recording studios of yesteryear. “Analog is for-

ever,” Whitham says. “Digital will change. It is changing.” On

the wall are old-fashioned LP records of Elvis, the Doors and

country songsmith David Allan Coe. “Vinyls are coming back,”

Whitham says with the sincerity of a rock and roll sage.

Whitham, of English descent, moved to Mississippi to be

at the musical epicenter of American melody: rock and roll,

blues, soul and country.

“I came here to perform in 1966 and ended up staying,”

Whitham says of his pilgrimage to the U.S. Born in 1956 on the

tiny island of Malta in the Mediterranean Sea, Whitham’s mu-

sical roots are eclectic. “My grandmother was a concert pianist

for Pinewood Studios in the silent movie days,” Whitham says.

“She used to stick me under the piano. I absorbed everything

like a sponge.” Whitham says his childhood was one of discov-

ery. “As I got older and could sit at the piano I learned the fin-

gering of the keys,” Whitham says. “With little music lessons

behind me I began playing the piano at age 10, that was in 1966

when we moved to America.” Whitham’s family made Long Is-

land their home and from there he became a concert pianist.

For more than 20 years, Whitham traveled North America and

the world on tour for the finest piano manufacturers, both

playing and composing. He also taught himself to play many

other instruments, but writing and composing as a pianist be-

came his life. In 1985, Peter made his first visit to Memphis

while on tour. In 1989, he decided to move to the Memphis

area, making it his new home. “I was looking for a new place

to live, and Mississippi was the new frontier,” Whitham says.

“There are so many musicians who are from Mississippi. As far

as the music is concerned, the Music Foundation is attempt-

ing to document those musicians before they are gone. We’re

not exactly the richest state, but there is a lot of hidden talent

here.”

Whitham hosted a Fox television music show in which he

interviewed some of the Mid-Southerners who have made it

big on the music scene like soul sensation Al Green and rap-

per Master P. “It’s about the authenticity of music,” Whitham

says. “With country and blues it’s about the stories.” His Mis-

sissippi Music Foundation also coordinates weekly workshops

on songwriting, recording, merchandising and other industry-

related topics.

Always stay an individual, no matter what gets asked of you.

CLICK | music


The Music Foundation offers a por-

tion of its website for networking to

provide the opportunity to collaborate

between artists and entertainment

buyers. The “Come Together” section

on its website offer tips for the work-

ing musicians including touring, CD

replication, merchandising, audio and

lighting. This feature, as well as dis-

counts for merchandise and services

through MSMF partners, will be free

to MSMF friends. Resources are avail-

able 24/7 to support musicians from all

walks of life.

The Music Foundation has provided

music for the Community Founda-

tion’s annual Crystal Ball and other

charitable gifts in addition to awarding

grants to more than 60 musical acts

so far since its establishment in 2008.

Whitham has some advice for aspiring

musicians. It’s the same advice he fol-

lowed 1988 when he began recording

his own music, not the music of other

“dead musicians.” “Always stay an in-

dividual, no matter what gets asked of

you,” Whitham says. “Just stay on your

path.”

CLICK | music

C

CLICK | drinks


in the mix

When looking for a classic cocktail, it’s best to start from

the beginning. The Sazerac is known to some as the first

American cocktail. This New Orleans-inspired aperitif

draws its roots in pre-Civil War Louisiana and presents a smooth

blend of aged rye liquor, sugar and absinthe with a hint of lemon.

Served plain without ice, the Sazerac’s simple body recalls

similar whiskey cocktails like the Greenpoint or the Malena, but

the faint licorice aftertaste provided by the anise flavoring is pro-

nounced just enough to place the Sazerac in a league of its own.

A small drink that packs a big kick, the Sazerac has gained quite

a following at The Cove in Midtown Memphis. Evan Potts, head

bartender at The Cove, says the popularity of the drink initially

caught him by surprise. It doesn’t get much more classic than a

Sazerac,” he says. “It’s crazy how popular it is here.” So popular, in

fact, that it’s become the signature drink of the nautical-themed

bar, dubbed “the classiest dive bar in Memphis” by patrons. The

Cove uses Sazerac-brand rye liquor, though any rye liquor will suf-

fice. The Cove also offers a selection of oyster and shrimp dishes

to cater to its growing customer base that includes an eclectic mix

of local lawyers and recent Memphis College of Arts graduates.

At 24, Potts has earned his place locally and nationally among

mixologists. The Cooper-Young native was recently voted 3rd best

bartender in the city by The Memphis Flyer’s annual “Best in Mem-

phis” competition and has been recognized at the Cochon 555

chef’s tour for an award-winning mixture of his own concoction

known as the “Anchors Aweigh,” a twist on another classic that

substitutes bourbon in lieu of a traditional rum base. “I’ve always

loved cooking,” Potts says. “But the real money’s in bartending.”

DrinksThe Sazerac combines a unique blend of bitters, absinthe and aged

rye liquor with a twist of lemon to form a one-of-a-kind taste.photos and story by CASEY HILDER

THE SAZERAC

Ingredients: ¾ TEASPOON SUGAR

1 TABLESPOON WATERABSINTHE OR OTHER ANISE-FLAVORED RINSE

3 DASHES PEYCHAUD’S BITTERS1 ½ OZ. RYE LIQUOR

1 LEMON

Preparation: 1. RIM GLASS WITH LEMON.

2. COMBINE SUGAR, WATER AND BITTERS IN TUMBLER & STIR. 3. ADD RYE LIQUOR.

4. RINSE PREFERRED GLASS (MARTINI OR SMALL ROCKS WORKS BEST.)

5. ADD ICE TO COCKTAIL. 6.. STIR AND STRAIN INTO GLASS.


M A G A Z I N E

Sponsored by

desoto times tribune

CLICK | style


1. Women’s Blazer, $64; Cami, $16; Ring, $14; Necklace, $26; Navy Trim Belt, Coral Shorts, $54; Taupe Wedges, $42; Necklace, Modcloth, Bag, Thomas IV; JANIE ROSE BOUTIQUE 2. Cashmere Half-Zip, $200; Jeans, $168; Crewneck Tee, $39; Wallet, J.Crew, Boots, Oliver Spencer JHILBURN (jhilburn.com)

1FEB. ISSUE STYLE CREDITS __________________________________________________________________________

J.Hilburn J.Hilburn.com, 866.789.5381 (Don’t have all these yet)

SweaterCashmere Carmel Half-Zip sage heather $200

JeansThe ProtégéEdit$168

TeePima Cotton Crewneck Tee

White$39

Wool Trousers

Tie

Custom Shirt

__________________________________________________________________________

Center StageDressVeronica M ‘Printed Blue Dress’, $111CENTER STAGE

ShoesPoetic Licence ‘Tan High Heel’, $Center Stage

NecklaceTreska ‘Turquoise Chain Necklace’, $29Center Stage

BraceletTreska ‘Flower Turquoise Cuff’, $19Center Stage

EarringsTreska ‘Turquoise Cross Earrings’, $16Center Stage

__________________________________________________________________________

CLICKSTYLE INVENTORY FORM

CHECK IN FORMPick Up Date: 1-21Person Checking In Clothes: FaithDate Items Expected Back: 1-23Store: Janie Rose Boutique, HernandoDescription of Item Brand/Designer PriceLeopard Blazer SIGNATURES $44

Open Sided Dress, Orang BCBGENERATION $96Black & Gold Earrings $20Black & Gold Ring $14Black & Gold Bracelet $18Black Charla Pumps JUST FABULOUS $56

Store: Janie Rose Boutique, HernandoDescription of Item Brand/Designer Price

Long Cami Stone NIKIBIKI $16Crop Jacket White Ark & Co $64Gold & Orange Ring $14Gold & Orange Necklace & Gold Earrings $26Taupe Suede Wedges QUPID $42Navy Trim Belt, Coral Shorts C. LUCE $54

__________________________________________________________________________ J. HILLBURN

STYLEHOT LOOKS FOR A NIGHT OUT

PAINT THE TOWN

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http://jhilburn.com/products/Cashmere_Carmel_Half-Zip/sage_heather

http://jhilburn.com/products/Pima_Cotton_Crewneck_Tee/white

http://jhilburn.com/products/Cashmere_Carmel_Half-Zip/sage_heather

http://jhilburn.com/products/The_Prot%C3%A9g%C3%A9/edit







CLICK | style

1. Custom shirt, Tie, Wool Trousers, Loafers, Oliver Spencer JHILBURN (jhilburn.com) 2. Blazer, $44; Dress, $96; Black & Gold Earrings, $20; Cocktail Ring, $14; Black & Gold Bracelet, $18; Pumps, $56; JANIE ROSE BOUTIQUE 3. Dress, $111; Heel, Necklace, $29; Cuff, $19; Cross Earrings, $16; CENTER STAGE

RULE THE NIGHT

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Making Your VisionsCome to Life


Photo by Cassie Smith

Archie & Olivia ManningCrystal Ball XIII

People, Places, Parties

OUT ABOUT


More than 900 people attended the 13th annual Crystal Ball Gala

on January 19. Thanks to contributions from Archie Manning and

Eli Manning to this year’s auction, the Community Foundation of

Northwest Mississippi was able to raise more money than ever before. Guests

were entertained by aerial performances from Autumn Pope and Tegan

Reeves of ReBelle Entertainment, as well as a fun dance routine from Stars

In Motion. The theme this year was “Rio: Life’s A Carnavale.” The event lived

up to its name with festive decorations, performances and Brazil’s national

cocktail, the caipirinha. The event had many well-known sponsors, such

as AT&T, Entergy, First Tennessee Bank, Gold Strike Casino, Click Magazine,

Jones Walker, DAC Fitness, Schulz Xtruded Products and many more. The

Community Foundation was excited to announce this year’s honorees: Archie

and Olivia Manning. Trell Kimmons and Reverend Evelyn Hubbard were also

honored as the man and woman of the year. photos by LISA CHAPMAN AND BROOKLYNN IRBY

Southaven Arena

1 JODI AND CARTER KIRK 2 JIMMY AND COURTNEY THARP AND JENNIFER AND PASTOR PATRICK SANDERS 3 DIANE AND LESTER SMITH 4 DON AND LYNN DICKERSON 5 GRACE WATSON, MACKEY & KATHE MOORE 6 MELANIE AND CURTIS DUPREE 7 CRAIG AND LYNN ALTEPETER, TENNILLE JONES, CATHERINE, JACKIE AND LANCE WRIGHT

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Crystal Ball Gala XIII

“Life’s A Carnavale”

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crystal ball


crystal ball

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1 SHIRLEY AND WALTER BANKS 2 BEN AND RHONDA HOUSE AND ANGIE AND MARCUS HOUSE 3 DONNIE AND HEATHER CHAMBLISS, DEANNA AND MATT WOOD AND CHRISTI AND BLAKE WEAVER 4 CAROL AYERS, ROSIE HENSLEY, WHITLEY RIVES, ROBIN GRINDSTAFF COSTA AND LESLIE BIERMAN 5 DAVID AND KAREN SANDERS CARTER 6 TRELL KIMMONS 7 LAURA AND JESSE HUNT 8 STEFFANIE AND JAMES HUFFMAN

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crystal ball

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1 PURVISHA AND DR. PARVISH PATEL 2 JOI, JAMES AND JAMIE TAYLOR 3 TOM AND CYNDI PITTMAN AND ANGIE AND JONATHAN PITTMAN 4 WHITNEY, VICKIE AND BOB MASSEY, KRICKETT, LISA AND STEVE BEENE 5 TODD AND LANDI QUINTON 6 KATHRYN AND DARRELL SNEED 7 LORIE LUNDY, MARLEY WHITTINGTON AND BEN LUNDY 8 GLADYS JENKINS, FRED LIPSCOMB AND SARA INGRAM

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1 NIC GERMANO AND CHRISTY BABBS 2 DWIGHT REED AND ASHLEY TUTTLE 3 BETTY JO AND WILLIAM DULANEY 4 DETRIC STANCIEL AND MICKELA HARRIS 5 BRENDA AND CHRIS CANOY 6 ETHAN AND LAURIE MOSS 7 JOAN AND LEON FERGUSON 8 JOE GREER 9 JAY AND BETH JOEL 10 PAM AND BILL RASCO

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CLICK | events

TThe 9th Annual Taste of Desoto Kick-Off took place January 18 at

Spit Fire Acres. The event was an art reception and contest for this

year’s poster art. The winner was Jake Blackwell, an eleventh grader

from Lewisburg High School. In addition to the pride and recognition his

art will receive, he also won $250. The Taste of Desoto events are largely

sponsored by Landers Center. Proceeds from these events benefit Love Works,

Mississippi Children’s Services and the American Liver Foundation. They are

also partnered with the Community Foundation of Northwest Mississippi.

photos by REBECCA JAFFE

Spitfire Acres, Southaven

1 BRENDA SCHREIBER 2 LORINE CADY AND RICKY MCINTYRE 3 JOHN CALDWELL AND CARLA PARADINE 4 TASTE OF DESOTO ARTWORK 5 RUSSELL AND LEIGH WILLS AND LEE CALDWELL 6 CAMILLE AND GINGER LOWELL 7 SCOTT MILLER, LISA BRAUCHLER AND NIKI MILLER 8 JACKIE AND ANDREW BARTOLOTTA AND MARGARITA LEBLANC

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taste of desoto

Art Contest Kick-Off

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ms music foundation

A night of great, original music from DeSoto County

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The Mississippi Music Foundation hosted a singer/songwriter showcase in conjunction with Brick Oven Pizza Company on

January 2. The event featured the talents of Vanessa Winter, Erica and Richard Massey, Wilson Harris and Corry Zurhost.

Although there was no cover charge, all donations benefited the foundation’s “money match program for artists living in

Mississippi seeking to record and release an original CD.”photos by ROBERT LEE LONG

Brick Oven Pizza Company, Hernando

1 CAROL SMITH AND RANDY REITER 2 JODY AND DANNY DAVIS 3 MARLY GRACE RODGERS AND EMMA KELLY 4 PAM RUSHING AND PETER WHITHAM 5 ERICA AND RICHARD MASSEY 6 AUTUMN REDD AND CORRY ZURHORST

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The DeSoto Arts Council hosted the opening reception of Three Points of View, a gallery featuring three local artists: Helen Argo,

Miriam Crotwell and Kaye Harrison. The opening was held January 11 and showcased a variety of acrylic and watercolor paintings and handcrafted sculptures produced by the three women. photos by CASEY HILDER

Banks House Gallery and Gardens

desoto arts council

Three Points of View Opening Reception


1 ROSANETTE AND MICHAEL HENSLEY 2 GWEN LUTTRELL AND STACEY RAWLINGS 3 JUDY BEARD AND CHRIS AND PAM SCHOONBECK 4 HELEN ARGO 5 TOM AND CYNDI PITTMAN

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662-449-1520 210 E. Commerce, Hernando, MSHours: Mon-Fri 10-6 • Sat 10-4

Gifts and Interiors

“Where Shopping Soothes your soul”

Troll & Chamilia are 40% off

“ Something for Everyone at The Olive”


CLICK | causes

LovepacksFeeding the Need in Oxford-Lafayette County Schools

story by TONYA L. THOMPSON

causes

Ayoung student in the Oxford School District in Mississippi was asked by his teacher why he had milk dripping from his backpack as he walked down the hall. After further inspection

of his backpack and a shy response from the student, his teacher discovered the answer: he had been gathering unfinished cartons of milk from the cafeteria trash cans to take home to his younger siblings, because they were not old enough to come to school and get milk.

Volunteers from all over the Oxford area, including Ole Miss organizations and area churches, work to stuff lovepacks with healthy whole grains, pastas, fruits, cereals and snacks for local children in need.

According to the United States Department of Agriculture

(USDA), Mississippi and Arkansas have the highest food inse-

curity rates in the nation, with both states topping the chart

at 19.2% of the population being food insecure. The USDA

defines ‘food insecurity’ as “a condition that results from in-

sufficient household resources.” In today’s climate of height-

ened awareness of social programs, one might ask how this

is possible, given the vast amount of state and federal re-

sources that go toward helping families who are living below

the poverty level. However, according to the USDA, “many

factors that might affect a household’s food security (such

as job loss, divorce or high expenses) are not captured by an

annual income measure. Some households experienced epi-

sodes of food insecurity, or even very low food security, even

though their annual incomes were well above the poverty

line” (source: Statistical Supplement to Household Food Se-

curity in the United States in 2011, AP-058. U.S. Department

of Agriculture, Economic Research Service, September 2012).

This young man’s story, along with the surprising statistics

coming out of the USDA’s report, was validation enough for

Mary Leary and Helen Phillips to start Lovepacks, a nonprofit

organization that now serves all schools within the Oxford-

Layfayette County School District. Later assisted by Alyce

Krouse and Camille Bianco, the four Oxford women formed

a Board and solidified their mission. “The idea of Lovepacks

is to help our local children who do not have enough food at

home for the weekends and school holidays,” says Camille.


CLICK | causes

“Students are identified by the school

counselor, and a number is given to school

contact volunteer. Those Lovepacks are

packed every Tuesday at our ‘pantry’ and

delivered to the school counselor. The

counselor will distribute the packs to stu-

dents on each Friday. The hope is that the

pack will feed the student over the week-

end or holiday. The week or weeks before

a school holiday, more than one pack will

go home with the student.”

In its beginnings in the spring semes-

ter of 2010, the newly-formed Lovepacks

Board was given the names of approxi-

mately 12 students, who Oxford-area

school counselors identified as being in

particular need for the service. With the

help of friends, the women stocked the

packs once a week from their own grocery

supplies, with each pack including ravioli,

soup, pasta, fruit or vegetables, pudding,

peanut butter or cheese crackers, granola

or breakfast bars, cereal and Pop-Tarts.

That summer, Lovepacks grew into

a significant project that would help

as many students as possible. “From

those 12 packs, Lovepacks has grown,”

says Camille. “We now pack and distrib-

ute around 130 packs a week. All of our

helpers are volunteers, and our space is

donated. To date, 100 percent of our dona-

tions have gone to buying food.”

The volunteers and donations have

come from various sources in the Oxford

and Lafayette County area, including local

churches, the local hospital, local grocery

stores, the PTAs and PTOs of the school

districts, and individuals from the campus

of the University of Mississippi. However,

none of these sources are guaranteed from

week to week, so the Lovepacks Board re-

lies on continued donations and volun-

teers to keep the organization going.

After recently receiving their 501c3 sta-

tus as a charitable organization, the Ca-

mille and the other Lovepacks Board mem-

bers are now discussing ways to serve the

area’s children in need during summer

vacation. Their hope is that with an in-

creased number of volunteers and dona-

tions, this goal can be achieved. “Anyone

who wants to help or donate can do so by

contacting us through Volunteeroxford.

org, by email at [email protected], or

on Facebook,” says Camille. “We accept

donations of food and money, and we wel-

come groups that would like to sponsor.

C


CLICK | causes


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The above estimated recovery times are typical and may vary.

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BEFOREthe big day!


TELL US A LITTLE ABOUT YOURSELF AND HOW

YOU GOT INVOLVED IN THIS BUSINESS?

I’m married to attorney Mike Scholl with

two fantastic grown-up kids, Brad and

Kaile Pippin. Originally from Hawaii, I’ve

lived in Memphis on and off for the past

20-something years. I got involved in the

bridal business by becoming a “frugal” bride at 42. I started the

wedding dress quest and quickly discovered that the experiences

in boutiques were quite similar —overwhelming and not much

fun! I hated the experience so much that I bought my first gown

online. When it arrived, I was wildly disappointed so I sold it to

another bride who loved it. I tried every way conceivable to buy

wedding gowns — eBay, Craigslist, and overseas custom gowns

makers and boutiques. Each time, I just wasn’t satisfied with

the gown, so I resold it, made a small profit and made someone

else really happy. After my experience at other salons, I thought

“Hey! Wouldn’t it be cool if girls had a fun place to shop for

gowns and save moolah?” My hubby encouraged me to go for it

as a fun little hobby. After two years, what started as 30 gowns

in 500 square feet quickly grew into almost 1,500 gowns in 3,000

square feet!

C: HOW LONG HAS THE BAREFOOT BRIDE BEEN IN BUSINESS?

JS: The Barefoot Bride has been in business for about two years.

We started right after my honeymoon on New Year’s Eve 2010

and have been going strong ever since!

C: WHAT DISTINGUISHES YOU FROM OTHER BUSINESSES IN YOUR

CATEGORY?

JS: We’re not really in competition with other traditional bridal

boutiques because we can’t order gowns — what we have

on the rack is what’s available. We have discontinued styles,

overstock, designer samples and the occasional cancelled

wedding gown — all five years old or less, and new with tags

priced at 30 - 80% less than retail. Girls are shocked that they

can grab an authentic designer gown for well under $1,000. The

average Barefoot Bride gown retails for more than $1,200 and

sells for $300 - $700.

C: WHAT DO YOU LIKE BEST ABOUT YOUR LINE OF WORK?

JS: Everything! There’s nothing better than receiving hugs from

a couple right before they are showered with rice — or candy

sprinkles at our last reception — telling us how much they

appreciate all we did to create a seamless and stress-free event.

C: WHAT ADVICE DO YOU HAVE FOR BRIDES WHO ARE BEGINNING

THEIR SEARCH FOR THE PERFECT DRESS?

JS: Wedding dress sizing stinks! Wedding gowns can be sized

one or two sizes bigger than what you’d wear normally. I always

tell our brides “If it fits, it’s your size — we’ll cut the tag out for

free!”

C: DO YOU WATCH ANY OF THOSE BRIDAL GOWN SHOWS (LIKE “SAY

YES TO THE DRESS”)? IF SO, WHICH IS YOUR FAVORITE AND WHY?

JS: I love the bridal shows! I don’t watch them as much as I used

to, since I’m sort of living the reality of bridal gown shopping

every day. We were approached by the producers of The X

Factor and American Idol to do our own reality show. The pilot

is being shopped out to the networks in March, so maybe my

new favorite will be “The Barefoot Bride?”

C: WHAT ARE SOME POPULAR TRENDS IN BRIDAL FASHION YOU’VE

NOTICED LATELY?

JS: We’re seeing a lot of color, lace and interesting back details.

Vintage is huge right now, but not ‘80s vintage or Grandma’s

vintage, more of a retro sort of vintage with romantic designs.

CLICK:

JOELLE SCHOLL:

Memphis-based small business owner Joelle Scholl takes pride in helping brides find their perfect look for an affordable price.

profile

The Barefoot Bride

Q&A: Joelle Scholl


Lots of brides are requesting keyhole

backs or lace cap sleeves. Strapless

remains the number one seller, though.

C: WHAT IS YOUR BIGGEST CHALLENGE AS

OWNER OF THE BAREFOOT BRIDE?

JS: Sometimes we may not have a gown

in the size a girl needs or the right color

since we don’t order gowns. We don’t

want to see our brides leave disappointed

that we didn’t have the gown that they

wanted, so we’ve had several instances

where we’ll find it for them at another

store to maintain a positive relationship

with the brides.

C: WHAT IS SOMETHING PEOPLE MIGHT BE

SURPRISED TO LEARN ABOUT YOU OR YOUR

BUSINESS?

JS: The Barefoot Bride has two other

businesses under our roof. Gia

Marina Makeup, Brows and Lashes

is a cute little shop that specializes

in event makeup and brow tweezing.

Propcellar is a vintage rental company

dealing in antique furniture, china,

lace and other goodies to class up a

wedding or event. I’ve been called

the crazy cat lady of wedding gowns.

I guess I could be called worse?

CLICK | Q&A

C


An unforgettable Valentine’s Day

Hernando, MS 662.449.5533

MKTG30475_PINKZIN.indd 1 1/20/2012 8:46:39 AM

CLICK | Q&A


B L U E D A Z E B I S T R O . C O M

Contac t Ke l l y @ 662-469-9304

Perfect Foodfor your

~ Rehearsal Dinner ~ Bridal Shower ~ Wedding ~

Perfect Day


B L U E D A Z E B I S T R O . C O M

Contac t Ke l l y @ 662-469-9304

Perfect Foodfor your

~ Rehearsal Dinner ~ Bridal Shower ~ Wedding ~

Perfect Day

IReal Weddings

from 10 MIDSOUTH BRIDES & BEAUS

Do


September 29th, 2012

BritneyThomas&


REAL WEDDINGS

DETAILSDress: David’s Bridal6458 Towne Center Loop, Southaven662.349.7344, davidsbridal.com

Catering: Fascinating Catering3519 Summer Ave., Memphis TN901.327.3008

Coordinator & Florist: Floral Creations by Kristina4788 Briarton Rd., Southaven MS901.503.8177

Photography: DeSoto Image Photography, LLC2514 Ice Plant Ln., Hernando MS901.326.4071 , desotoimage.com

Venue: The Snowden House6205 Snowden Ln., Southaven MS662.890.7275

Britney Lynn Dupree and Thomas Anthony Worley

Britney & ThomasBritney Lynn Dupree and Thomas Anthony Worley

were united in marriage on September 29, 2012. The ceremony was held at the Snowden House in Southav-en, Mississippi, with Reverend Mike Holland officiating. The bride is the daughter of Melanie and Curtis Dupree of Southaven, Mississippi. The groom is the son of Carolyn and Johnny Worley of Nesbit, Mississippi.

Thomas proposed to Britney on December 10, 2011 during a surprise trip to Disney World where a cadre of princesses presented the bride-to-be with a silver platter containing a glass slipper, a ring and a single rose petal.

The bride wore an ivory organza wedding gown featuring a beaded lace bodice and vertical ruffle skirt. She wore a borrowed piece of her sister’s wedding gown with her maiden name monogrammed in blue thread attached to her gown. The bride carried a bou-quet of creme roses, gerbera daisies, white hydrangea and gems with a pearl-and-diamond look. After the ceremony, a reception was also held at The Snowden House, where a photobooth was provided by DeSoto Image. Guests were entertained by DeSoto County DJs while indulging in food provided by Fascinating Cater-ing. Following a honeymoon to the Dominican Repub-lic, the couple resides in Southaven, Mississippi.


AmandaWilliam&

September 15th, 2012


Amanda Lynn Pearson and William Michael Wilkes

Amanda & WilliamAmanda Lynn Pearson and William Michael Wilkes

were united in marriage on September 15, 2012. The ceremony was held at six o’clock in the evening in the Bonne Terre Chapel, with Reverend Tim Smith offici-ating. The bride is the daughter of Mr. Marvin Bolen and Mrs. Renita Bolen of Coldwater, Mississippi. The groom is the son of Mr. Michael Wilkes, Sr. and Mrs. Eileen Wilkes.

Escorted by her father, the bride wore her grand-mother’s ring and a pearl necklace with matching ear-rings that were given to her by her mother. For some-thing blue, she wore blue shoes. They entered the chapel to the Bridal March, while the bride’s mother and groom’s mother walked in to Carrie Underwood’s “Mama’s Song.” The bridesmaids walked down the aisle to “What a Wonderful World.”

Following the ceremony, a reception was held at Ashley Hall of Bonne Terre in Nesbit, Mississippi. With approximately 150 people in attendance, guests danced to the music of Electric Time Machine for the rest of the evening and enjoyed food catered by Bonne Terre. The couple’s 5-tier wedding cake was designed by Brown Baguette Bakery. After a hon-eymoon at Sandals Resort in St. Lucia, the couple resides in Coldwater, Mississippi.

DETAILSBakery: Brown Baguette Bakery Cafe7090 Malco Blvd., Ste 105, Southaven 662.349.7434, brownbaguette.com

Dress: David’s Bridal6458 Towne Center Loop, Southaven 662.349.7344, davidsbridal.com

Catering: Bonne Terre Inn4715 Church Rd. W., Nesbit MS662.781.5100, bonneterreinn.com

Florist: Olive Branch Florist9120 Pigeon Roost, Olive Branch MS662.895.2761, olivebranchflorist.net

Photographer: DeSoto Image 2514 Ice Plant Ln., Hernando MS901.326.4071, desotoimage.com

Venue: Bonne Terre Inn4715 Church Rd. W., Nesbit MS662.781.5100, bonneterreinn.com

Hair & Makeup: Upper Cutz2426 Mount Pleasant Rd., Hernando662.469.9747, uppercutzknockoutstyle.com

REAL WEDDINGS


Alison

Crace&December 28th, 2012


Alison Heather McVey and Crace Riddell Alexander

Alison & CraceAlison Heather McVey and Crace Riddell Alex-

ander were united in marriage on December 28, 2012. The ceremony was held at the Riu Palace Riviera Maya, in Playa del Carmen, Mexico. The bride is the daughter of Mr. Tony McVey and Mrs. Dot McVey of Ormskirk, United Kingdom. The groom is the son of Mr. Larry Alexander and Mrs. Ginger Alexander of Kosciusko, Mississippi.

The bride wore a Mori Lee strapless, mermaid-style wedding gown designed by Madeline Gar-ner. The gown was ivory and featured diamond accents. The ceremony was held at a beautiful white gazebo in the hotel’s gardens overlooking the beach and surrounded by beautiful palm trees. The bride’s niece was the flower girl and a few of the bride and groom’s closest friends and family were present to enjoy the “short but sweet” ceremony.

After the ceremony, a reception was held at the same location within view of the beautiful white sand beach of Playacar, México. At the cer-emony, guests enjoyed a vanilla sponge wedding cake filled with strawberries and topped with white icing, while drinking in the surrounding beauty of the ocean and tropical breezes. The couple resides in Lakeland, Tennessee.

DETAILSDress: Lows Bridal & Formal127 W. Cedar St., Brinkley, AR870.734.3244, lowsbridal.com

Venue/Catering/Flowers: Riu Palace Rivier Maya

Photographer: Sergio Sanders

REAL WEDDINGS


May 5th, 2012

Jacquelen

Bill&


Jacquelen & WilliamJacquelen Maurine Moore and William Dean

Bahn were united in marriage on May 5th, 2012. The ceremony was held at Tunica River Park over-looking the Mississippi River, with Reverend Bill Edge officiating.

The bride wore a simple, strapless, fit-and-flare dress from Alfred Angelo’s that complemented the vintage feel of the wedding. For something borrowed, she wore an old broach that her Great Aunt Helen loaned to her, while blue roses adorned the garter she wore. The bride also wore a pair of diamond earrings that had been given to her as a Christmas present from the groom five years earlier. Attending the bride and groom were six of their closest friends, while the groom’s niece and nephew were the maid of honor and best man.

Following the outdoor ceremony, a reception was held indoors. Guests enjoyed food catered by Me and My Tea Room Catering and a wedding cake provided by Brown Baguette Bakery Café, and then danced the night away.

The bride and groom would like to especially thank Kim Moore and Yvonne Crawford for all of their hard work to make their special day extra beauti-ful. From the burlap table runners to each table’s unique flower arrangements, Kim put in so much time and effort to make the bride’s vision come to life. Yvonne helped with decoration and organization, including getting things where they needed to be on the wedding day. After a honeymoon in San Francisco, the couple resides in Overland Park, Kansas.

DETAILSBakery: Brown Baguette Bakery Cafe662.349.7434, brownbaguette.com

Dress: Alfred Angelo Bridal601.956.1806, alfredangelo.com

Catering: Me & My Tea Room Catering901.872.7798, .meandmytearoomcatering.com

Florist: SweetsnTreats by Annieetsy.com/shop/sweetsntreatsbyAnnie

Photographer: Bel Momento Photography901.212.6249, belmomentophotography.com

Videographer: Artistry ProductionsHernando MS, 901.409.2472

Venue: Tuncia Riverpark & Museum866.517.4837, tunicariverpark.com

Entertainment: A 2 Z DJ Service, David Pickett901.438.2843, yourmemphisdj.com

Jacquelen Maurine Moore and William Dean Bahn

REAL WEDDINGS


&Taylor

ChrisJune 3rd, 2012


Taylor & ChrisTaylor Holland and Chris Rollins were united in

marriage on June 3, 2012. The ceremony was held at five o’clock in the evening in the Four Seasons Garden at Heartwood Hall, with Taylor’s uncle officiating. The bride is the daughter of Mr. Tim Holland and Mrs. Kristi Holland of Walls, Missis-sippi. The groom is the son of Mr. Jeff Rollins and Ms. Donna Rollins of Southaven, Mississippi.

Escorted by her father, the bride wore an ele-gant, strapless wedding gown. She added her own personal touches by wearing cowboy boots, an-tique jewelry and a borrowed pair of her mother’s favorite socks. For a touch of something blue, she carried a gift that was given to her from a friend.

Following the ceremony, a reception was held at the barn of Heartwood Hall, where guests enjoyed a mashed potato martini bar along with a meal of prime rib, chicken kabobs, mixed vegetables, spinach artichoke dip, a candy bar, and a vegeta-ble and cheese display. DeSoto County DJs pro-vided music for the guests’ entertainment. After a honeymoon in Gatlinburg, Tennessee, the couple resides in Lake Cormorant, Mississippi.

DETAILSBakery: Andrea Deloney901.262.2210

Dress: David’s Bridal 662.349.7344, davidsbridal.com

Catering/Venue: Heartwood Hall 901.854.2294, heartwoodhall.com

Florist: Beverly HollandBride’s grandmother

Hair: Jenna Little, Upper CutzSouthaven, 901.828.4509

Photographer: Kevin Barre901.299.0990, kevinbarrephoto.com

Taylor Holland and Chris Rollins

REAL WEDDINGS


REAL WEDDINGS

Ruth & AustinRuth Ellen Tucker and Austin Joseph Ladner were

united in marriage on April 13, 2012. The tradition-al Catholic ceremony was held at Our Lady of the Gulf Catholic Church in Bay St. Louis, Mississippi. The bride is the daughter of the late Dr. John Neal Tucker and Mrs. Anne Romig Tucker of Pass Chris-tian, Mississippi. The groom is the son Mr. and Mrs. Alvin Ladner of Waveland, Mississippi and Mr. and Mrs. Keith Benvenutti of Diamondhead, Mississippi.

The bride wore an ivory, strapless silk shantung wedding gown designed by Angelina Faccenda for Mori Lee, with a sweetheart neckline and trumpet-style fit. Her gown featured a corset-style bodice and gathering at the waistline, creating soft pleats in the flare of the skirt area of the dress. It was further complemented by a crystal beaded sash worn at the waist. She wore her late father’s wed-ding band in her bouquet for something borrowed, along with blue Manolo Blahnik pumps.

After the ceremony, a reception was held in The Bay St. Louis Community Hall, where guests enjoyed seafood, sliders, beef brisket, and a signa-ture drink of sweet tea/lemonade and firefly vodka. The music provided by the Magnolia band of Baton Rouge, Louisiana ranged from big band to jitterbug to 70s to disco. Following a honeymoon in Jamaica, the couple resides in Jackson, Mississippi.

DETAILS Dress: Imaginations Bridal 119 W. Cherokee St., Brookhaven MS601.833.6280, imaginationsbridal.com

Bakery: Nita [email protected]

Catering: Moli Kergosien [email protected]

Florist: Groom’s mother & Pine Hill Floral Designs7434 Cuevas Rd., Pass Christian MS228.255.9645

Planner: Social Butterflies, LLCMemphis TN901.691.1849

Photography: April + Paul Photography601.336.0002, aprilandpaul.com

Videographer: Crooked Tree Productionscrooked-tree-productions.com, 321.508.7555

Venue: The Bay St. Louis Community Hall301 Blaize Ave., Bay St. Louis MS228.342.3664

Ruth Ellen Tucker and Austin Joseph Ladner

April 13th, 2012

RuthAustin

&


Meagan & BradleyMeagan Lekay Lucius and Bradley Donald Hawkins

were united in marriage on May 19, 2012. The ceremony was held in the outdoor gardens at 211 Main in Como, Mississippi and was officiated by Johnny Speedling. The bride is the daughter of Mr. Roy Lucius and Mrs. Judi Lucius of Senatobia, Mississippi. The groom is the son of Mr. Donnie Hawkins and Mrs. Paula Hawkins of Coldwater, Mississippi. Escorted by her brothers, the bride wore an antique white wedding gown with a sweetheart neckline, featuring a lace overlay with pearls and crystals. The bride also wore her mother’s cathedral length veil, which was part of her parents’ wedding 40 years ago. For something borrowed, the bride wore her grandmother’s pearls; for something blue, her parents pinned to the hem of her wedding gown a small piece of blue fabric with her last name stitched on it to represent the last walk she would take with the Lucius name. The ceremony began with the blessing of the bells by the bride’s brothers and three nephews. As the bridesmaids entered, the bride’s 9-year-old nephew played Canon in D on the piano.

After the ceremony, a reception was held indoors and each table was decorated with vases and pitchers from the bride and groom’s families. The vases were filled with light pink and ivory roses, peonies and wildflow-ers. The bride made both the wedding cake and the groom’s cake. The wedding cake was three tiers adorned with live flowers that sat on a stand made by her father. The groom’s cake was LSU-themed and sat on a gran-ite stand made by the groom. Following a honeymoon cruise to Grand Cayman, Jamaica and Cozumel, the couple resides in Senatobia, Mississippi.

DETAILSCake- Meagan Lucius Hawkins

Catering & Florist: Simply Sullivant861 B. Sullivant Rd., Batesville, MS662.561.6067

Photographer: Special Daze134 Norfleet Dr, Senatobia, 662-562-6967 Venue: 211 Main Hall and Gardens235 Main St, Como, MS 38619662.526.9529, 211main.com

Other: Desoto County DJ’s901.849.4207

Meagan Lekay Lucius and Bradley Donald Hawkins

May 19th, 2012

MeaganBradley

&REAL WEDDINGS


Emily & ToddEmily Marie Larson and Todd Nicholaus Miller were

united in marriage on June 23, 2012. The ceremony was held at The River Terrace at Mud Island with Reverend Rene Somodevilla officiating. The bride is the daughter of Nancy and Alan Larson of Memphis, Tennessee. The groom is the son of Mr. Wayne Miller of Hernando, Mis-sissippi and Mrs. Terri Rossi of Dallas, Texas.

The couple met through friends when Todd needed a date for a nonprofit event and hit it off immediately. Todd proposed to Emily on the roof of the Madison Hotel in Downtown Memphis on November 6, 2010. The cer-emony was set against the backdrop of the Mississippi River and the iconic Memphis skyline during the swel-tering summer months. The theme was “Riverside chic.”

Emily wore form-fitting dress from Ballew Bridal by designer Maggie Sottero with an embellished halter and corset back. She borrowed a pin from her brother, who was unable to attend the ceremony due to his deploy-ment with the armed services. Her wedding dress was new, and she wore her great grandmother’s handker-chief as an accessory. For something blue, she chose a garter bearing the colors of her alma mater, The Univer-sity of Memphis. The walk down the aisle was accom-panied by the melodious acoustic stylings of Charley McLemore.

Following the reception, guests were treated to straw-berry sweet cream cake courtesy of The Cake Lady and a selection of hors d’oeuvres from Catering For U. After a honeymoon trip to Bermuda, the couple returned to Midtown Memphis, where they currently reside.

June 23rd, 2012

EmilyTodd

&

Emily Marie Larson and Todd Nicholaus Miller

DETAILSBakery: The Cake Lady, Pam Irving

Dress: Ballew Bridal901.854.6400, ballewbridal.com

Catering : Catering For U901.528.1748, cateringforu.com

Florist: Flowers by Regis901.372.2868, flowersbyregis.net

Wedding Planner: Jennifer Carr

Photographer: Southern Visions, Terry Sweeny662.380.3107, southernvisionsphoto.com

Venue: The River Terrace 901.523.9876, .riverinnmemphis.com

Other: Southern Valet901.603.7604, southernvalet.com

REAL WEDDINGS


Beth & TimothyBeth McFarland Hodges and Timothy Dean Ingram

were united in marriage on October 27, 2012. The ceremony was held at five o’clock in the evening at the lake of Maple Farm Grove. The bride is the daughter of Mr. and Mrs. George Hodges of Collierville, Tennessee. The groom is the son of Mr. Tim Ingram and Mrs. Mary Ingram of Memphis, Tennessee.

The bride wore an Oleg Cassini wedding gown from David’s Bridal. The gown featured a champagne lace hal-ter feature with beading and a satin sash. Her veil was created from the train of her mother’s wedding dress and the hair comb she wore was borrowed from her cousin, who wore it in her own wedding. For something blue, the bride wore glittered blue wedges. The bridesmaids at-tending the bride wore long blue chiffon dresses and the groomsmen wore dark suits with University of Memphis ties.

Following the ceremony, a reception was held in the barn of Maple Grove Farm. Guests enjoyed food catered by Draper’s. The wedding cake was a butter cream Nea-politan and the groom’s cake featured the University of Memphis logo; both were made by Peggy Montgomery. Music provided by the Plaintiffs allowed guests to dance the night away. Following a honeymoon to be taken in early 2013, the couple will reside in Memphis, Tennessee.

DETAILS Bakery: Peggy Montgomery Cakes901.382.1756, cakesbymisspeggy.com

Dress: David’s Bridal6458 Towne Center Loop, Southaven 662.349.7344, davidsbridal.com

Catering: Draper’s Catering 6116 Macon Rd., Memphis TN 901.385.7788, draperscatering.com

Florist: Holly Ashmore678.521.3503

Planner: Becky Salopek of Bride Savers901.603.3812, bridesavers.net

Photographer: Lisa Chapman Photography979.574.3752, lisachapmanphotography.com

Venue: Maple Grove Farm4961 Windsong Park Dr., Collierville TN 901.861.7422, maplegrovefarm.net

Entertainment: Resource Entertainment Group--The Plantiffs 901.543.1155, regmemphis.com

Beth McFarland Hodges and Timothy Dean Ingram

October 27th, 2012

BethTimothy&REAL WEDDINGS


June 30th, 2012

Hannah

Brett&


Hannah & BrettHannah Elizabeth Griffin and Brett Garron Wil-

liams were united in marriage on June 30, 2012. The ceremony was held at Longview Heights Baptist Church, with Reverend Wayne Marshall officiating. The bride is the daughter of Mr. Rick Griffin and Mrs. Terri Griffin of Southaven, Mississippi. The groom is the son of Ms. Jill Williams of Southaven, Mississippi.

The ceremony was traditional and the bride was escorted by her son, John Brayden Griffin, and her father. The bride’s sister, Sarah Naylor, attended the bride as matron of honor and Brett’s grand-father, Ron Williams, attended the groom as best man. Natalie Grace Naylor, the bride’s niece, was the flower girl and Noah Naylor, the bride’s nephew, was her ring bearer. Her bridesmaids were Mary Catherine Kuccour, Jennifer Sims, Lacy Hodges, Melissa Nichols, Sidney Ferris and Neely Williams. The groomsmen were Sy Williams; Ron Williams, Jr.; Barak Griffin; Hunter Maynard; Blair Sneed; and Jake Devantier. The junior groomsmen were Jake Williams and Brandon Williams, cousins of the groom.

Following a honeymoon to a location that is yet to be determined when the groom returns from his second deployment to Afghanistan, the couple will live in Southaven, Mississippi.

DETAILSDress: Davis Bridal6458 Towne Center Loop, Southaven 662.349.7344, davidsbridal.com

Catering: Pam Campbell

Cake: Andrea DeLoney, Baby Cakes Bake Shoppe, 901.262.2210

Florist: Dorothy Ks Flowers 2350 McIngvale Rd., Hernando662.429.9400, dorothyksflowers.com

Photographer: Bennie Durham4892 Pecan Ave., Horn Lake MS662.470.5623, benniedurham.com

Hannah Elizabeth Griffin and Brett Garron Williams

REAL WEDDINGS


901-255-2710 or 662-781-9320 W A L L S L I M O . C O M

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Vintage Prop Rentals for Weddings, Events & Photo SessionsAntique Church Pews ~ Mismatched China ~ Wine Barrels ~ Vintage Furniture ~ So Much More!

Serving Memphis, Oxford, Jonesboro & the Mid South


ASTER

DESIGN:ANTIQUE, VINTAGE | Old is New, Again

M CLASST O P W E D D I N G T R E N D S O F 2 0 1 3

The new year will bring more weddings with an antique, vintage feel, while being elegant and romantic at the same

time. Think Downtown Abbey. Vintage wedding design shows an appreciation for tradition and family. This style features

a lot of vintage lace, antique gold flatware, rose gold jewelry and pearls. Popular colors include grays, golds, soft pinks

and of course, ivory. At the reception, the use of family heirlooms like candlesticks and candelabras with tall, skinny

candles will see a resurgence — all of which help create a romantic atmosphere. Other heirlooms like champagne

buckets, cake knives and serving pieces that are sentimental to the couple can provide a great centerpiece.

Antique props such as antique couches or davenports, oversized chairs and gold mirrors can adorn wedding celebrations

for an added sense of class and flair. Antique trunks or suitcases can also be used to collect and store wedding cards

or gifts. Old, wooden church pews are another classic that will soon see a revival at weddings, especially in the case of

outdoor ceremonies, where seating will need to be provided.

CLICK | feature

Local tastemakers weigh inon what’s new for the year ahead.

Kathryn SparksWEDMemphisWedMemphis.com, 901.490.7498

Photos: Karlee Hickman, Propcellar Vintage Rentals)


CLICK | feature

DESSERT: CUPCAKES | A New Tradition

DESIGN:TREND | Patterns and color

PLANNING:THE SOCIAL BRIDE | Interactive Album

Wedding cupcakes have rapidly gained popularity in the past few years. Decorating miniature wedding cakes can be a lovely

way to introduce a unique twist on this classic dessert. Many bakeries decorate these small cakes and stack them on a tall tiered

stand to resemble a traditional wedding cake or mix wedding cupcakes with regular-sized cake layers for a different look. This

will allow a “cutting cake” layer, as well as decorated miniature wedding cakes. Wedding cupcakes offer a wide variety of flavor

and designs, so guests are not required to choose a single type like a traditional cake.

More brides will incorporate patterns into their wedding decor in 2013. Chevron and

stripes, as well as paisleys, will become the fun patterns that can be brought into

the ceremony through ties, pocket handkerchiefs and even bridesmaid skirts. These

patterns can weave throughout the reception by coordinating napkins and table

runners. Expect to see the mixing of patterns and solids with tablecloths also.

Colors for 2013 will include various shades of green, especially mint, emerald and

jade. Also, look for classic wedding colors in the form of poppy reds, nectarine, dusty

rose, navy and dusk blues, shades of purple and lemon yellow.

Brides everywhere are using social media to help plan and promote their

weddings. Sites like Pinterest and Instagram are popular platforms that

provide a wealth of gorgeous images to inspire brides in the planning

process. Besides adding a little fun, visual outlets like Flickr also help

vendors learn a bride’s personal style and preferences. Another fun social

media trend is to create a Twitter hashtag for the wedding weekend (e.g.

#Mr&MrsLadner) and encourage guests to livetweet the event and post

images to Instagram. This can provide an “interactive album” of sorts

produced by friends and family. This affords the bride with plenty of

extra wedding coverage and can prove much more efficient than the old

disposable camera trend. Plus, it’s virtually free.

Kirk “The Wedding Guy” Houston,Producer of the Mid-South Wedding Show | midsouthweddingshow.net

Michelle HopeSocial Butterflies, LLC

sb-events.com, 901.691.1849

Paula DeClerk, DeClerk Wray Designs901.292.3256


CLICK | feature

CATERING:GOURMET FOOD TRUCKS | A Fun Alternative

PHOTOGRAPHY:CLASSIC IMAGERY | Withstand the test of time

Food truck catering is the latest wedding

trend sweeping the country. Booking a

food truck can provide a unique and fun

alternative to traditional catering. Food

trucks can be used in many different ways,

including appetizers for guests as they

enter the reception, entrées at an outdoor

ceremony or to provide a late-night snack as

guests head for home. The menu is limited

only by a planner’s imagination: everything

from classic wedding dishes like steak and

dumplings to trendy and fun selections such

as mini tacos and slider burgers. Graze Food

Truck is Memphis’ newest mobile eatery,

where owners Georgia Smith and Amelia

Timms work alongside Club Windward

Catering in Lakeland, TN to customize the

menu and décor to create a personalized

and elegant reception.

This year will see a resurgence of true romance and classic imagery in wedding

photography, with couples opting for timeless rather than trendy when it

comes to preserving memories of that special day.

Drawing ideas from the social networking site Pinterest gained popularity in

the weddings of 2012, with a lot of hearts-with-hands gestures and couples

kissing through digitally-imposed picture frames. This year, couples will likely

look back on 2012 as the year of clichéd, posed images. Future couples will

adopt a classier, vintage look in their wedding photos through black-and-white

candid shots that provide a more organic alternative to recent trends.

Kevin BarreKevin Barre Photographykevinbarrephoto.com

Amelia Timms, Graze Food Truck | 901.386.5870 | grazefoodtruck.com

CLICK | feature

SYMBOLS OF LOVE

1

2

5

4

7

8

3

6

BY TIMOTHY R. SCHULTE

1. 14kt white gold with .42ct of round accent diamonds in the mounting and a 1.00ct round diamond in the center. CUSTOM JEWELRY; customjewelryms.com 2. 18kt white gold with .32ct of round diamonds and .40ct of sapphires in the mounting. The center stone is a 1.50ct round diamond. CUSTOM JEWELRY; customjewelryms.com 3. 14kt white gold engagement with 1.00ct asscher cut diamond center stone and .25ct round appointed side diamonds. TOOTSIE BELL; tootsiebell.com 4. 14kt White Gold Semi-Mount containing .05ct of Round Diamonds in mounting. VAN ATKINS; van-atkins-jewelry.myshopify.com 5. 14kt White Gold Semi-Mount containing .38ct of Round Diamonds in mounting. VAN ATKINS; van-atkins-jewelry.myshopify.com 6. From top; ladies wedding band- 14kt white gold with .90ct green tourmaline; ladies engagement ring- 14kt white gold with 1.25ct round brilliant cut diamond center stone. .25ct round diamonds, .75ct. round black diamonds; gents 14kt white gold wedding band with hammered finish and black rhodium stripe. TOOTSIE BELL; tootsiebell.com 7. 14kt White Gold Semi-Mount containing .38ct of Round Diamonds in mounting. VAN ATKINS; van-atkins-jewelry.myshopify.com 8. Stunning rose gold and diamond bands uniquely accent this white gold and diamond engagement ring. DIAMOND BROKERS OF MEMPHIS; diamondbrokersofmemphis.com

Months of planning and thousands of dollars go into this one day, but there are only a few pieces that live on

after that. The photos and videos, obviously, but also the ultimate symbol of a wedding ceremony: the rings.


LOG ON TO MYCLICKMAG.COM FOR LINKS TO THESE JEWELERS.


CLICK | feature


FLOWER POWERGIVE YOUR EVENT A FRESH FEELBY ANNA SACHSE

Tulips, gerbera daisies, orange and yellow roses, yellow mini hydrangeas and hypericum berries. Photo by Casey HilderDOROTHY Ks FLOWERS

Hand tied bouquet of dogwood, spray rose, dusty miller, mint, Lisianthus, tulip, ranunculus, and aribbon wrap.Anna Bella Charles PhotographyHAUTE HORTICULTURE

Hand tied bouquet of all white hydrangeas, ivory roses, dusty miller, and stephanotis dressed with pearls and jewels. Nathan Rye PhotographyDECLERKWRAY DESIGNS

Hand tied bouquet of ranunculus, spray rose, sweet pea, queen anne’s lace, rainier cherries, and a satin wrap.Anna Bella Charles PhotographyHAUTE HORTICULTURE

Elegant hand tiedcalla lily bouquetPhoto by Anna PetersonHERNANDOFLOWER SHOP

CLICK | feature

ust as a stunning piece of jewelry can really set off a wedding gown, beautiful blooms are like accessories for your big-day décor. But we’re not just talking decoration here – with countless colors, textures and options for arranging, your florals also are an easy way to create the vibe for your event.

J


PETAL PLANNING

If you’re a fan of flowers, booking

the shop or event designer who will

create your arrangements may be at

the top of your to-do timeline. “But

don’t hire the florist until after you’ve

selected your venue and date, and

secured your main vendors – band,

catering, and photographer,” says Karen

Bussen, author of the “Simple Stunning

Wedding Organizer” (Stewart, Tabori &

Chang, 2011), which has a section on

what to ask prospective florists and how

to calculate costs. “Then you’ll have a

better sense of what your décor budget

is and what kind of ambience you want

to create.” Six or seven months out

should be a safe bet.

Before meeting with vendors, peruse

magazines, books and websites for

ideas. Rachel Bowes, owner of Seattle-

based Finch & Thistle Event Design,

says that blogs are her primary source

of wedding inspiration because there

are so many, and they update daily. “But

I also like the British Wedding Flowers

magazine, which is available at craft

stores in the U.S.”

As for the average bill, you can expect

to pay out about 8 to 10 percent of your

total budget for blooms. However, the

actual number varies widely, depending

on factors like your desired aesthetic

(e.g. lush and glamorous versus

minimalist and chic versus simple

and rustic), the type of flowers (think

seasonal and locally grown blooms to

save money) and the size of the event. In

addition to reception centerpieces, for a

traditional wedding you’ll likely want

bouquets for the bride and bridesmaids,

boutonnieres for groom, groomsmen,

ushers and dads, corsages or small

posies for MOBs and MOGs, and possibly

petals and head wreaths for flower girls.

But you can use flowers anywhere, from

chair-back garlands, altar and the cake,

to windows and restrooms.

Once an idea of the approach, color

palette and price range is formed,

Bussen recommends meeting with a

few vendors who seem like a good fit

before making a decision.

CLICK | feature


FLOWER FORWARD

While the over-the-top, romantic look

still resonates with plenty of couples,

more modern pairs are preferring a

simple, clean and less formal aesthetic

that’s still striking. For example, instead

of one large, elaborate centerpiece,

Bowes suggests using lots of small-

bud vases and bottles of varying

heights and shapes. “That way your

florist can showcase a few amazing

blooms, such as peonies, garden roses

and orchids, to their full potential,

and use less expensive flowers and

foliage as accents in the majority of the

vases.” As an alternative, Bussen loves

submerging exotic flowers. “One stem

of bird of paradise or heliconia makes a

great table accent when turned upside

down in a glass vase,” she says.

For eco-friendly couples, Bowes

recommends using a small potted tree

(citrus, olive, cypress) in a lovely pot as

a unique centerpiece, while Bussen is a

fan of live phaelenopsis or dendrobium

orchids interspersed with a few votive

candles.

CLICK | feature

Jade Roses, green hydrangeas, white orchids and calla lilies. Photo by Casey HilderDOROTHY Ks FLOWERS

Monochromatic spray rose bouquetPhoto by Anna PetersonHERNANDOFLOWER SHOP


A L T E R N A T I V E A R R A N G E M E N T SREAL FLOWERS ARE GLORIOUS, of course, but if you’re crafty, there are numerous ways to personalize your floral design. For example, Bussen suggests making all your bouquets out of ribbon remnants, coiling the pieces into rosette-style shapes and wiring them together. Or you could fashion the bride’s bouquet and groom’s bout out of vintage brooches or buttons. Paper blooms provide a rustic look, while fluffy ostrich feathers feel elegant. “Just make sure your bouquet suits your dress and the overall spirit of your celebration,” Bussen says. As for alternative centerpieces, Bussen recommends collections of different candles (pillar, votive, even floating), stacks of favorite books, vintage picture frames, or mixing and matching these elements. Want a more natural vibe? Bowes likes piles of gourds and pumpkins in the fall or seasonal fruit in clear vases for a modern look year-round. C

CLICK | feature

Colorful mix of gerberas, hydrangeas and rosesPhoto by Anna PetersonHERNANDO FLOWER SHOP


ENT RTAINING

Perfect settings for making memorable moments with

family and guests.

ENT RTAINING

Let’s Celebrate!

Photography John Mathis


The Montrose Inn in Holly Springs provides a smaller, cozy venue for Southern weddings. Owned by The Holly Springs Garden Club, the classical architecture of this antebellum home recalls an earlier time in Mississippi history. A preferred list of caterers ensures that wedding goers can dine how they want.

Cedar Ridge Events offers a variety of outdoor and indoor venues for wedding receptions, from poolside to fireside. The lush 160 acres of land play host to a wide variety of plant life, perfect for wedding photographers with an eye for the beauty of nature.Photography John Mathis

MAXIMUM CAPACITYStanding: 70Seated: 50CEREMONY SITE: YREHEARSAL SITE:YOUTDOOR SITE: Y

ON-SITE CATERING: Y ALLOW OUTSIDE CATERING: YVALET PARKING: Y upon requestAVERAGE $$ PER PERSON: Varies with budget

335 Salem Ave. ~ Holly Srings, MS ~ 901.230.3576 ~ hollyspringsgardenclub.net

1600 Scott Rd. ~ Coldwater, MS ~ 662.622.5888 ~ cedarridgeevents.com

CLICK | entertaining

CEDAR RIDGE EVENTS

MONTROSE INN

MAXIMUM CAPACITY Standing: 250Seated: 230CEREMONY SITE: YREHEARSAL SITE:Y

OUTDOOR SITE: YON-SITE CATERING:YALLOW OUTSIDE CATERING:NValet Parking:Golf Cart Pick-UpAVERAGE $$ PER PERSON:$15 - $27

AT-A-GLANCE

AT-A-GLANCE


MAXIMUM CAPACITYStanding: 300Seated: 200CEREMONY SITE: YREHEARSAL DINNER: YOUTDOOR SITE: YON-SITE CATERING: YALLOW OUTSIDE CATERING: NVALET PARKING: YAVERAGE $$ PER PERSON: $35-$150

The Bonne Terre Inn just outside of Memphis provides a cozy wedding retreat a short drive away from the city. The wide rolling hills and a brilliant lakeside view afforded by this southern sanctuary provide a taste of the outdoors, in addition to a bevy of selections for five-course gourmet catering. The centerpiece of Bonne Terre is Ashley Hall, a large Colonial Williamsburg-style reception area with a capacity of more than 200, ideal for small gatherings and large events.Photography by Terry Sweeney

4715 Church Rd. ~ Nesbit, MS662.781.5100 ~ bonneterreinn.com

CLICK | travelCLICK | entertaining

BONNE TERRE

AT-A-GLANCE


CLICK | entertaining

Cedar Hill Farm operates as a local orchard year-round, perfect for couples going for a rustic, rural wedding theme. For the reception, Cedar Hill offers a 1,700-foot pavilion attached to a barn, with an additional 1,700 feet of space in a barn loft and a dining menu that caters to each party’s preferences, from full-service restaurant style to self-serve buffet.

8 Love Rd. ~ Hernando, MS ~ 662.781.5100 ~ gocedarhillfarm.comCEDAR HILL FARMS

This 5.5 acre retreat was named after the 1996 film starring Ellen Bursytn and is nestled in a secluded woodland area just north of Sacred Heart School on Tchulahoma Road. Spitfire Acres offers a variety of indoor and outdoor venues, including an extensive deck and patio and elegant indoor dining area.Photography by Rebecca Jaffe.

5198 Tchulahoma Rd. ~ Southaven MS ~662.536.3905 ~ spitfireacres.com

SPITFIRE ACRES

MAXIMUM CAPACITY: 1,000+ CEREMONY SITE: Y REHEARSAL SITE: Y

OUTDOOR SITE: Y ON-SITE CATERING: Y ALLOW OUTSIDE CATERING: N

VALET PARKING: N AVERAGE $ PER PERSON: $8.95-$16.95

MAXIMUM CAPACITYStanding: 200Seated: 100Total: 250+CEREMONY SITE: YREHEARSAL DINNER: YOUTDOOR SITE: YON-SITE CATERING: YALLOW OUTSIDE CATERING: YVALET PARKING: NAVERAGE $$ PER PERSON:Varies with budget

AT-A-GLANCE

AT-A-GLANCE


Sharon Pennington, Fami ly Serv ice Counselor901.494.1718

6875 Cockrum St. , Hwy 305 | Ol ive Branch, MS 38654

www.BrantleyFuneral.com

Brantley Funeral Homeof Ol ive Branch

~ Funeral and Cremation Services ~

Trusted by DeSoto County Families since 1935with Care, Compassion and Respect

Affordable Monthly Pre-Arranging

Call today for an appointment to receive yourFREE Personal Planning Guide

662.895-3555


CLICK | dining out


CLICK | recipe

ASPARAGUS WRAPS Ingredients: 6 slices bacon 24 spears fresh asparagus, trimmed 1 (8 ounce) package cream cheese, softened 2 tablespoons finely chopped chives 12 slices white bread, crusts removed 2 tablespoons butter, melted 3 tablespoons grated Parmesan cheese, divided

Directions:1. Preheat oven to 400 degrees F (200 degrees C). 2. Grease a baking sheet. 3. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned (about 10 minutes). 4. Drain the bacon slices on a paper towel-lined plate. When the bacon is cool, crumble and set aside in a bowl. 6. Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender (about 5 minutes). Remove asparagus and set aside. 7. Place cream cheese and chives into the bowl with bacon and stir to evenly combine. 8. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat. Spread cream cheese mixture evenly over each slice of bread. 9. Center two asparagus spears on a bread slice and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients. 10. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese. 11. Bake in the preheated oven until lightly golden brown and hot for 10 to 12 minutes.

—Recipe courtesy of Mary Alice Rulleman, Memphis

CRACKLE COOKIESIngredients: 1 box cake mix (strawberry and devil’s food work well) 2 eggs 1 tablespoon water 1/2 cup margarine Powdered sugar

Directions: 1. Preheat oven to 375 degrees F. 2. Mix together all ingredients except powdered sugar. 3. Drop mixture by spoonful into powdered sugar and roll into small ball. 4. Bake 8-10 minutes on greased cookie sheet.

—Recipe courtesy of Lacey Dunlap, Hernando

The DishTried-and-true recipes from fellow readers.


CLICK | travelCLICK | recipe

KARO PECAN CANDYIngredients: 3 cups sugar 1 1/2 cups white Karo 1 1/2 cups milk 2 teaspoons vanilla 1 cup chopped pecans 1/4 stick butter, softened heavy pot for cooking (a pressure cooker pot is recommended) 2 plates to grease with butter

Directions: 1. Cook sugar, Karo and milk for 45 minutes to 1 hour over medium heat or until it forms a ball in ice cold water. Stir constantly. 2. Add vanilla and pecans, and then beat with mixer on high for 1 to 3 minutes. 3. Pour on buttered plates, add butter to top and let cool. Tip: If it does not set properly, you can return it to pot and cook it a little longer, beating constantly. Be cautious to not overcook.

—Recipe courtesy of Dana Hall, Southaven

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YOUR RECIPES TO editor@mycl ickmag.com

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CLICK | see & do

SEE DOOne thing not to miss this month

S D

On February 2, the Krewe of Hernando

will host their 2nd Annual Mardi Gras Ball.

The proceeds of this event will benefit

several Hernando nonprofits such as the

Hernando Public Library, Hernando Parks

and Recreation and Love Works. Attendees

will be entertained by the band G3. This

lively event is black tie optional but mask

required in celebration of its theme. Tickets

cost $50 and include all drinks and light

food. The ball will begin at 8:30 p.m. at the

National Guard Armory in Hernando.

Photo by Gerald Thomas

The Krewe of HernandoMardi Gras Ball 2013


click magazine-february issue

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