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
4 FEBRUARY 2013 | myclickmag.com
| 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
6 FEBRUARY 2013 | myclickmag.com
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
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
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.
myclickmag.com | FEBRUARY 2013 7
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.
8 FEBRUARY 2013 | myclickmag.com
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.
myclickmag.com | FEBRUARY 2013 9
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
>>
6
11
18
25 26
13
20
24
12
5
27
3
FOR MORE CALENDAR EVENTS, VISIT
MYCLICKMAG.COM
10 FEBRUARY 2013 | 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
1
22
15-24
7
21-24
28
2
916
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
myclickmag.com | FEBRUARY 2013 11
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
PEOPL
12 FEBRUARY 2013 | myclickmag.com
myclickmag.com | FEBRUARY 2013 13
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.” >>>
14 FEBRUARY 2013 | myclickmag.com
“
“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
myclickmag.com | FEBRUARY 2013 15
CLICK | profile
16 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 17
18 FEBRUARY 2013 | myclickmag.com
• 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
myclickmag.com | FEBRUARY 2013 19
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
20 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 21
22 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 23
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
24 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 25
CLICK | drinks
26 FEBRUARY 2013 | myclickmag.com
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.
myclickmag.com | FEBRUARY 2013 27
M A G A Z I N E
Sponsored by
desoto times tribune
CLICK | style
28 FEBRUARY 2013 | myclickmag.com
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
2
myclickmag.com | FEBRUARY 2013 29
30 FEBRUARY 2013 | myclickmag.com
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
1
2
3
myclickmag.com | FEBRUARY 2013 31
Making Your VisionsCome to Life
32 FEBRUARY 2013 | myclickmag.com
myclickmag.com | FEBRUARY 2013 33
Photo by Cassie Smith
Archie & Olivia ManningCrystal Ball XIII
People, Places, Parties
OUT ABOUT
34 FEBRUARY 2013 | myclickmag.com
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
1
3
2
4
5
6
Crystal Ball Gala XIII
“Life’s A Carnavale”
7
CLICK | events
crystal ball
myclickmag.com | FEBRUARY 2013 35
crystal ball
4
6
2
7 8
3
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
5
1
CLICK | events
36 FEBRUARY 2013 | myclickmag.com
crystal ball
4
6
2
7 8
3
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
5
CLICK | events
1
myclickmag.com | FEBRUARY 2013 37
crystal ball
5 7
8 10
2 4
9
3
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
1
6
CLICK | events
38 FEBRUARY 2013 | myclickmag.com
myclickmag.com | FEBRUARY 2013 39
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
6
1 42
5
taste of desoto
Art Contest Kick-Off
87
3
ms music foundation
A night of great, original music from DeSoto County
4
40 FEBRUARY 2013 | myclickmag.com
CLICK | events
2
3
6 5
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
1
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
myclickmag.com | FEBRUARY 2013 41
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
3
4
2
5
1
CLICK | events
42 FEBRUARY 2013 | myclickmag.com
myclickmag.com | FEBRUARY 2013 43
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”
44 FEBRUARY 2013 | myclickmag.com
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.
myclickmag.com | FEBRUARY 2013 45
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
46 FEBRUARY 2013 | myclickmag.com
CLICK | causes
myclickmag.com | FEBRUARY 2013 47
Board certifi ed by The American Board of Plastic Surgery with over 25 yearsexperience, UT Medical Group’s Department of Plastic Surgery physicians specialize in cosmetic surgery of the face, breast and body.
The above estimated recovery times are typical and may vary.
Board certifi ed by The American Board of Plastic Surgery with over 25 yearsexperience, UT Medical Group’s Department of Plastic Surgery physicians specialize in cosmetic surgery of the face, breast and body.
The above estimated recovery times are typical and may vary.
� ey’� remem� r you . . . Not the � owe� !Board certifi ed by The American Board of Plastic Surgery with over 25 years
UT Medical Group, Inc.University Plastic Surgeons | 7945 Wolf River Boulevard, Suite 290 | Germantown, Tennessee | www.utplasticsurgeons.com
Week 1 Week 2 Week 3
Botox® (1 week)
Breast Augmentation (1 week)Liposuction (1 week)
Eyelid Lift (2 weeks)Neck Lift (2 weeks)
Forehead/Brow Lift (2 weeks)
Breast Lift (2 weeks)
Tummy Tuck (2 weeks)
Nose (2 weeks)Ears (1 week)
Chin Implant (1 week)
Full Facelift (3 weeks)
University Plastic Surgeons | 7945 Wolf River Boulevard, Suite 290 | Germantown, Tennessee | www.utplasticsurgeons.com
Full Facelift (3 weeks)
Call901-866-8525
BEFOREthe big day!
48 FEBRUARY 2013 | myclickmag.com
myclickmag.com | FEBRUARY 2013 49
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
50 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 51
An unforgettable Valentine’s Day
Hernando, MS 662.449.5533
MKTG30475_PINKZIN.indd 1 1/20/2012 8:46:39 AM
CLICK | Q&A
52 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 53
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
54 FEBRUARY 2013 | myclickmag.com
September 29th, 2012
BritneyThomas&
myclickmag.com | FEBRUARY 2013 55
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.
56 FEBRUARY 2013 | myclickmag.com
AmandaWilliam&
September 15th, 2012
myclickmag.com | FEBRUARY 2013 57
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
58 FEBRUARY 2013 | myclickmag.com
Alison
Crace&December 28th, 2012
myclickmag.com | FEBRUARY 2013 59
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
60 FEBRUARY 2013 | myclickmag.com
May 5th, 2012
Jacquelen
Bill&
myclickmag.com | FEBRUARY 2013 61
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
62 FEBRUARY 2013 | myclickmag.com
&Taylor
ChrisJune 3rd, 2012
myclickmag.com | FEBRUARY 2013 63
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
64 FEBRUARY 2013 | myclickmag.com
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
&
myclickmag.com | FEBRUARY 2013 65
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
66 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 67
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
68 FEBRUARY 2013 | myclickmag.com
June 30th, 2012
Hannah
Brett&
myclickmag.com | FEBRUARY 2013 69
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
70 FEBRUARY 2013 | myclickmag.com
901-255-2710 or 662-781-9320 W A L L S L I M O . C O M
O u r s e r v i c e m a k e s t h e d i f f e r e n c e .We have over 20 years combined experience serving the Memphis Metro area including all casinos in North Mississippi.
WALLSLIMOUSINE SERVICE, INC.
myclickmag.com | FEBRUARY 2013 71
TheBarefoot
Bride
Open ByAppointment
We do fabulous from veil to toes!
~ Designer Wedding Gowns ~~ 30 - 80% off retail everyday ~
New ~ Consigned ~ Sample
4726 Poplar Ave. Suite 4Memphis, TN 38117
901.481.6906thebarefootbride.org
facebook.com/[email protected]
THE SHOPS of POPLAR VILLAGE
Wedding Day and Trial MakeupPackages Available!
901.685.50204726 Poplar Ave. Ste. 3 | Memphis, TN 38117 | giamarina.com
SILVER RESTORATIONCUSTOM JEWELRY
WEDDINGSPECIALTY ITEMS
4726 Poplar | Suite 1Poplar Village | Memphis, TN 38117
901.763.4049
TOOTSIE BELL Silversmith
Jeweler
Same Location…Same Great Service
4726 Poplar Ave #3 inside the Barefoot Bride ~ 901.654.6737
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
72 FEBRUARY 2013 | myclickmag.com
myclickmag.com | FEBRUARY 2013 73
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)
74 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 75
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.
76 FEBRUARY 2013 | myclickmag.com
LOG ON TO MYCLICKMAG.COM FOR LINKS TO THESE JEWELERS.
myclickmag.com | FEBRUARY 2013 77
CLICK | feature
78 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 79
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
80 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 81
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
82 FEBRUARY 2013 | myclickmag.com
myclickmag.com | FEBRUARY 2013 83
ENT RTAINING
Perfect settings for making memorable moments with
family and guests.
ENT RTAINING
Let’s Celebrate!
Photography John Mathis
84 FEBRUARY 2013 | myclickmag.com
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
myclickmag.com | FEBRUARY 2013 85
MAXIMUM CAPACITYStanding: 300Seated: 200CEREMONY SITE: YREHEARSAL DINNER: YOUTDOOR SITE: YON-SITE CATERING: YALLOW OUTSIDE CATERING: NVALET PARKING: YAVERAGE $$ PER PERSON: $35-$150
The Bonne Terre Inn just outside of Memphis provides a cozy wedding retreat a short drive away from the city. The wide rolling hills and a brilliant lakeside view afforded by this southern sanctuary provide a taste of the outdoors, in addition to a bevy of selections for five-course gourmet catering. The centerpiece of Bonne Terre is Ashley Hall, a large Colonial Williamsburg-style reception area with a capacity of more than 200, ideal for small gatherings and large events.Photography by Terry Sweeney
4715 Church Rd. ~ Nesbit, MS662.781.5100 ~ bonneterreinn.com
CLICK | travelCLICK | entertaining
BONNE TERRE
AT-A-GLANCE
86 FEBRUARY 2013 | myclickmag.com
CLICK | entertaining
Cedar Hill Farm operates as a local orchard year-round, perfect for couples going for a rustic, rural wedding theme. For the reception, Cedar Hill offers a 1,700-foot pavilion attached to a barn, with an additional 1,700 feet of space in a barn loft and a dining menu that caters to each party’s preferences, from full-service restaurant style to self-serve buffet.
8 Love Rd. ~ Hernando, MS ~ 662.781.5100 ~ gocedarhillfarm.comCEDAR HILL FARMS
This 5.5 acre retreat was named after the 1996 film starring Ellen Bursytn and is nestled in a secluded woodland area just north of Sacred Heart School on Tchulahoma Road. Spitfire Acres offers a variety of indoor and outdoor venues, including an extensive deck and patio and elegant indoor dining area.Photography by Rebecca Jaffe.
5198 Tchulahoma Rd. ~ Southaven MS ~662.536.3905 ~ spitfireacres.com
SPITFIRE ACRES
MAXIMUM CAPACITY: 1,000+ CEREMONY SITE: Y REHEARSAL SITE: Y
OUTDOOR SITE: Y ON-SITE CATERING: Y ALLOW OUTSIDE CATERING: N
VALET PARKING: N AVERAGE $ PER PERSON: $8.95-$16.95
MAXIMUM CAPACITYStanding: 200Seated: 100Total: 250+CEREMONY SITE: YREHEARSAL DINNER: YOUTDOOR SITE: YON-SITE CATERING: YALLOW OUTSIDE CATERING: YVALET PARKING: NAVERAGE $$ PER PERSON:Varies with budget
AT-A-GLANCE
AT-A-GLANCE
myclickmag.com | FEBRUARY 2013 87
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
88 FEBRUARY 2013 | myclickmag.com
CLICK | dining out
myclickmag.com | FEBRUARY 2013 89
90 FEBRUARY 2013 | myclickmag.com
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.
myclickmag.com | FEBRUARY 2013 91
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
SUBMIT
YOUR RECIPES TO editor@mycl ickmag.com
>
92 FEBRUARY 2013 | myclickmag.com
myclickmag.com | FEBRUARY 2013 93
94 FEBRUARY 2013 | myclickmag.com
myclickmag.com | FEBRUARY 2013 95
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
96 FEBRUARY 2013 | myclickmag.com
Recommended