Blake Sams of Gregory Blake Sams Events at his home studio downtown.
Blake’s charming walled garden beckons guests to linger.
Blake greets dinner guests with a honey-basil margarita.
Lexie Webb continually finds inspiration in the artisans and purveyors who comprise Charleston’s culinary community, including Brown’s Court Bakery who provided this basketful of beautiful loaves.
Blake channels autumnal abundance with organic elements that bring weight and drama to the tablescape.
A giant decorative clamshell brimming with ice is the perfect vessel for local oysters. “The big scale makes it fun for a party,” he notes. “It’s great for Champagne bottles, too.”
Tucked inside the entryway, a well-stocked bar and the evening’s batched honey-basil margarita sit atop an antique sideboard.
The abundant array on the snack table includes pickled shrimp, citrus olives, crudités, local oysters with cucumber mignonette, a mushroom tart, and a selection of breads and cheeses.
Rolls of raw washed linen and antique sterling cutlery pop against the Kaneko Kohyo “Rinka” dinnerware. Courtyard cuttings of rice paper plant, sword fern, coneflower pods, and tendrils of jasmine vine unspool in an effortlessly stylish display.
Lexie ordered the decadent flourless chocolate cake topped with chai Chantilly cream from Flying Tricycle bakery.
Plus an inspired fall menu of recipes from Lexie Webb of Harvest Catering
