A tucked-away courtyard—like that at Planters Inn—is the perfect backdrop for an intimate spring fête. <i>Photograph by Gayle Brooker</i>
Aubergine—as seen on the luncheon’s invitation—was the starting hue of the design’s palette. “Nail down a lead color from the beginning, then riff off that in ombré shades of it,” suggests Calder. <i>Photograph by Gayle Brooker</i>
A classic chignon is a chic (and smart) bridal look for warm-weather soirées, and can stay ruly right on through the rehearsal dinner. <i>Photograph by Gayle Brooker</i>
<i>Photograph by Gayle Brooker</i>
WHAT THEY WORE (above, from left): Brelyn in Elizabeth and James’ “Annaline” top and “Aisling” skirt in rose from Beckett Boutique; choker from V2V; STEVEN by Steve Madden’s “Vienna” pumps from Belk; Santi clutch from Berlin’s for Women. “Bride” Hannah in Self Portrait’s trumpet-sleeved shift dress in white from Hampden Clothing; gold bracelet, earrings, and diamond and gold ring from Croghan’s Jewel Box; gold and gemstone rings from RTW; Kate Spade wedge sandals from Belk. Berna in Finders Keepers’ “Real Slow” dress from Sapphire Boutique; Steve Madden’s “Stecy” pumps from Belk. (on table) Whiting & David’s “Dimple Mesh Minaudiere” clutch in pewter from Shoes on King. <i>Photograph by Gayle Brooker</i>
Greet guests with colorful, seasonal cocktails, like this berry and herb spritzer. “There’s nothing more festive or special than a ladylike cocktail crafted just for the occasion,” says Calder. “It says ‘I spent time on you’ and ‘J’adore.’” <i>Photograph by Gayle Brooker</i>
WHAT SHE WORE: Imani in Likely’s knit dress in “cerulen” from Copper Penny; Iradj Moini necklace from RTW; gold bangles from Croghan’s Jewel Box; “Harris” suede clutch in demin from J.McLaughlin. Whiting & David’s “Dimple Mesh Minaudiere” clutch in pewter from Shoes on King. <i>Photograph by Gayle Brooker</i>
Transform a salad into easy-to-eat passed hors d’oeuvres, like Peninsula Grill’s team did with these two takes on salad niçoise. <i>Photograph by Gayle Brooker</i>
“The tabletop design was a modern take on Old World elegance,” says Calder. Vermillion, eggplant, gold, aubergine, quartz, butter, and leaf green made for a distinctive palette, but textures and shapes—from marbled linens to vintage octagonal glass plates, and hand-blown flutes—were the elemental “ribbons” that ran throughout the design. <i>Photograph by Gayle Brooker</i>
When planning your menu, include seasonal colors wherever possible. “I just knew the fresh basil oil and coulis would make for a bright springy pop in the soup course,” says Calder. <i>Photograph by Gayle Brooker</i>
Smaller gatherings make using formal china more feasible. “You’d be surprised who may have a fabulous collection and wants to share—like your future mother-in-law,” says Calder. “Most of us agree—we don’t break it out enough!” WHAT THEY WORE: “MOG” Linda (second from left) in BCBGMAXAZRIA’s “Sheridan” dress in elm from Belk. Molly (third from left) in Alice + Olivia’s “Tammin” kaftan in dusty rose from Gwynn’s of Mount Pleasant; Sara Simpson Design tassel earrings from Bridal House of Charleston. <i>Photograph by Gayle Brooker</i>
The scallop and lobster entrées added color to the tablescape while quartz place card holders (which were gifted as surcies to attendees) and antique mix-and-match salt cellars made it entirely unique. <i>Photograph by Gayle Brooker</i>
For alfresco parties (especially those in warm months), time your serving to preserve delicate displays. “Set out dessert buffets no sooner than as the last course is served,” says Calder. <i>Photograph by Gayle Brooker</i>
Be sure to include mothers, aunts, and close female mentors on your luncheon guest list. WHAT THEY WORE: “MOB” Rosemary (left) in Catherine Regehr’s blue plum wool crepe dress from Rapport; David Yurman earrings from REEDS Jewelers. <i>Photograph by Gayle Brooker</i>
“The surprise and delight of entertaining means we often go overboard just for the show of it,” says Calder. “No one wants to see an itty-bitty cake that serves five, right? Opt instead for a fabulous display with cake and stunning one-bite sweets. Just give guests to-go boxes so it doesn’t go to waste.” This showy spread included Peninsula Grill’s Ultimate Coconut Cake along with chocolate mousse and caramel bites with gold-foil flakes, petit fours, petit choux, verrines, and stacked square sweets. <i>Photograph by Gayle Brooker</i>
<i>Photograph Gayle Brooker</i>
Sweetly wrapped boxes from A Signature Welcome held luxe gold earrings; calligraphed nametags lent a bespoke touch to favors. <i>Photograph by Gayle Brooker</i>