In a fresh take on a seasonal setting, Laurie Miller of The Velvet Boxwood builds a scene that seamlessly blends the warm tradition of a Southern Christmas with the cool airs of the south of France.


“If you know me, I always have to incorporate veggies or fruits into my design, so pears served as our added texture and garnish.”


“I wanted the party to be warm, inviting, but most of all have an air of casual elegance. The gray, blues and mocha in the Schumacher Hollyhock floral fabric were my launching pad for the color palette.

I used lush, blue velvet ribbons along with double textured satin ribbons in our mocha and gray tones. Mocha amaryllis stood tall and beautiful in the entrance of the door to wave their greetings to our guests along with clay pots full of boxwoods and white drift roses.”


Favorite Detail: “I dreamt of this tree filled with yummy ginger cookies that looked like ornaments that the guests could visit throughout the evening. They would then untie their cookies off the tree and be able to garnish their treats with whatever toppings their hearts desired. Michelle Mayer brought it to life even better than I had dreamed.”

Click here to try Mayer's gingerbread cookie recipe.


“Southerners love atmosphere, delicious food, greenery and a good time. We offered our guests shrimp and grits with melt-in-your-mouth cheddar chive biscuits. The dish was then paired with an Old Fashioned Christmas cocktail garnished with millionaire bacon alongside custom monogrammed cocktail napkins.”

An Old Fashioned Christmas

By Crave Catering

INGREDIENTS
  • 2 oz. bourbon or rye whiskey
  • 2 dashes Angostura Bitters
  • orange wedge
  • 3 cranberries
  • 1 oz. cranberry orange simple syrup (recipe below)
DIRECTIONS
  1. Muddle the cranberries and orange wedge in a glass.
  2. Add bourbon or rye whiskey and simple syrup.
  3. Top with bitters and stir.
  4. Add ice and garnish with candied bacon, a dried orange slice or cranberries.

Cranberry Orange Simple Syrup

Yield: 16 oz.

Serving Size: 1 oz. per cocktail

INGREDIENTS
  • 1 1/2 cups + 1 tbsp. sugar
  • 1/2 cups cranberries
  • peel of half an orange
  • 1 1/2 cups water
DIRECTIONS
  1. Place one tablespoon of sugar, cranberries and orange peel in a saucepot.
  2. Reserve extra orange half for muddling in cocktail.
  3. Cook down until tender, about five minutes.
  4. Add water and 1 1/2 cups sugar to the pot and bring to a boil, then remove from heat. If you want more intense flavors and color, you can let the mixture cool for 1-2 hours.
  5. Strain the liquid twice to remove the fruit.
  6. Pour the cooled mixture into a bottle or pitcher.

Styling
LAURIE MILLER
of THE VELVET BOXWOOD

Photography
JASON MASTERS

Catering
CRAVE CATERING

Desserts
MICHELLE MAYER

Napkins
ASHLEY PHILLBRICK
of AP MONOGRAMS

Blue floral wrapping paper
JENNY STEFFENS HOBICK

Floral pillows
JAN MOONEY

Florals, garlands, wreaths and ribbons
THE VELVET BOXWOOD

Roses and boxwoods
THE PLANT OUTLET

Floral fabric
SCHUMACHER HOLLYHOCK

Shot on location
at MARLSGATE PLANTATION