Southern Bride & Groom works with some of the best wedding photographers in the Raleigh-Durham area and all across North Carolina. We’re thrilled to feature a North Carolina wedding photographer spotlight series so that you can get to know each of them a little better! Today, we’re introducing you to creative southern wedding photography by Anna Kirby Photography.
Anna graduated from the University of Virginia with a degree in architecture and a minor in fine arts. During her time at UVA, she studied photography in the countryside of Tuscany, Italy. After graduation, she returned to school at the Washington School of Photography in Washington, DC where she trained in all types of professional photography, but before all of that, it was her dad who instilled in her a love for the creative arts.
Growing up, Anna and her dad would build their own block box cameras and had a darkroom set up in their laundry room. Now, her dad, who founded his own successful business in commercial video production, is her second shooter and assistant on all her travel jobs!
Anna spends her time between Durham and Highlands, NC as well as in hometown of Tampa, FL. When she’s not working, she’s often enjoying a hike or other adventure with her husband and little boy and puppy in tow. Get to know Anna a little more in the Q&A below.Why do you love photography?
The most meaningful thing about wedding photography for me is being able to provide my clients a life-long tangible representation of their wedding day that they otherwise would only have in their memory.
Where do you draw your artistic inspiration?
For me, it’s all about lighting, so I look to those who have mastered light across all artistic mediums. Be it the movies, paintings, landscape photographers, or even an afternoon walk – I am always looking for inspiration.
How would you describe your style?
My style is journalistic – photographing my clients and their guests unobtrusively while capturing the real emotion of the moment. Certainly, not every photograph I take during a wedding day is candid. I absolutely love to capture the epic portraits of the bride and groom loosely posed in settings that are meaningful to them.What sets you apart from other photographers?
As your wedding photographer, I am one of your vendors that will be with you most of your wedding day. That being said, I will help your wedding day stay on schedule and be of assistance with anything that should arise. Another thing that sets me apart from other photographers is that I was formally trained and educated in photography.
Also, I travel and shoot pretty equally between Florida and North Carolina, and there are many couples who have a FL-NC connection. People’s personal lives are changing – it’s no longer typical to move home and get married in your hometown. There are usually bits and pieces put together to tell a new story of the bride and groom. For instance, I have had many couples from Florida who came back to Durham or Raleigh to get married to their college sweetheart at their alma mater. I basically keep a studio in Durham and Tampa and a mountain house in Highlands in the summer, so I am available for shooting in many locations.
What is your favorite thing or moment to shoot at a wedding?
There is no specific thing in a wedding day that is my favorite. But there is always a moment at every wedding where the bride and groom slow down for a few seconds and just become totally engaged in each other. That is the moment I love.
Spring has sprung, and along with it, wedding season! At this time of year, Team SB&G is busy not only with bridal shows, but also getting out and about to experience everything from new menus to brand new and newly-improved venues. We stay up to date on all the Triangle NC wedding news so that we can share it with our readers! Below, take a tour of the venues and menus we’ve been dropping in on lately.
Chances are, you’re familiar with Lantern, a staple in the Chapel Hill restaurant scene. Lantern and Chef Andrea Reusing have earned many accolades, including a James Beard Award for Best Chef of the Southeast (2011) for the unique experience provided at this eclectic Asian eatery. But you might not be familiar with their recent expansion and event capabilities.
Lantern welcomes private events and has many options, from booking the entire restaurant for a wedding reception to a small party in the bar. A heated outdoor patio with partial covering is available for small private events of up to 30 seated guests in a year-round garden atmosphere. The newest addition, Lantern Table, is geared specifically towards intimate private events. This indoor dining space hosts up to 50 for a seated private event (or 65 for a standing cocktail reception). The best part about this cozy and inviting room is that it includes an open kitchen for teaching workshops, which can be incorporated into a very unique event. This space is ideal for a rehearsal dinner or an interactive shower.
At a recent event Lantern Table hosted for wedding planners, Chef Reusing gave us a little taste of how the teaching kitchen works by leading us in a spring roll lesson. We also got to sample many savory dishes from the hors d’oeuvres menu. One thing we can absolutely guarantee anyone who books a special event at Lantern – they will be blown away by the food!
Below are a couple shots of the delights we got to taste – Crispy winter vegetable spring rolls with pea greens, Durham oyster mushrooms, savoy cabbage, hot chile and lemon (top right), and Salt & Pepper wild shrimp with crispy shells, fried jalapenos, coriander and sea salt (bottom right) – as well as Andrea’s cooking demo (at left).
The Durham Hotel
Speaking of Andrea Reusing, her new project is running all food operations at the soon-to-open Durham Hotel in, you guessed it, downtown Durham.
The concept of The Durham Hotel is unique and a perfect fit for Durham – it’s an intimate boutique hotel mixed with a welcoming environment for the local community – from a beautiful restaurant that serves everything from morning coffee to evening dinner to a rooftop bar and patio, which will host morning yoga, afternoon cocktails, private parties and everything inbetween! Each of the approximately 50 guest rooms will feature oversized windows with lots of natural light and beautiful views of the downtown area. I personally can’t wait to plan a staycation there!
Team SB&G got to take a hard hat tour with our dear friends Katie and Carly of La Fete wedding planning, pictured below. The site was bustling with construction when we visited, but is set to open this June.
We were excited to attend the opening party for another new Triangle area wedding venue. The historic Leslie-Alford Mims House has long been known to Holly Springs residents, but not in the beautiful form that it has now taken! Priscilla Erwin (Orangerie Events) and Brooke Everhart (Belle’s Catering) partnered up to curate this gorgeous property and give it new life. The venue is now suited for large scale private events, both in the house or outside under a tent. Although these ladies have their own wedding businesses, they welcome other professional caterers and planners into the space.
The launch party was an Alice in Wonderland theme, which was very appropriate for the nature of the property with its layout of hallways and secret rooms. We enjoyed exploring the house, especially the upstairs bridal and groom suites. We can’t wait to see some wedding photos from this lovely venue!
Washington Duke Spring Menu Media Event
Last week, we had the opportunity to sample some of Executive Chef Jason Cunningham’s new seasonal menu items during The Washington Duke Inn & Golf Club‘s spring media event. After embarking on a quick scavenger hunt through the beautiful hallways, outdoor patios, and luxurious hotel rooms, we enjoyed a sampling of the fresh and creative spring menu. The menus include breakfast, weekend brunch, lunch, dinner and dessert including Dinner at Dusk at the AAA Four Diamond and 2015 Forbes Travel Guide Four Star award-winning Fairview Dining Room and meals in the Bull Durham Bar.
Cunningham’s seasonal menus are inspired by the spring offerings from the finest Carolina farmers, which he pairs with premium products from around the world. Dinner appetizers include grilled artichoke & spring morels, local chevre & baby beet salad and a spring salad with fresh vegetables drizzled with a roasted tomato vinaigrette. Cunningham’s regional and international culinary experiences are reflected in the gourmet entrees—from seafood and poultry to meat. Dishes include the pink peppercorn crusted swordfish, pan seared Verlasso salmon, pecan-crusted diver scallops, skillet-seared muscovy duck breast and sous vide marsala lamb loin. End the dining experience with seasonal fruit and chocolate desserts such as pistachio pavlova or chocolate molten cake. Wine lovers will especially appreciate that all nine of the dessert menu options offer wine pairing recommendations. The spring menus are also offered for in-room dining, banquets, meetings and special events throughout the hotel.
The Rickhouse Opening
Another fabulous event venue opened in Durham last week: The Rickhouse is a beautiful revitalized space in the warehouse district of downtown Durham. It will soon be home to Revival Spirits Distillery as well, which is part of the event space ambiance as guests are able to view the grand equipment through a floor-to-ceiling glass wall overlooking the operation. For now, in addition to the urban-chic warehouse vibe, its signature feature is that it overlooks the original Durham Bulls stadium. More to follow on this one, as we have lots of pretty photos to share later this week!
What else have we been up to lately? We’ve posted a few of our recent endeavors on the blog – check them out:
Southern Bride & Groom is excited to share some of our favorite photos, including many not seen in print, from our floral designers featured in the 2015 magazine. In this shoot, Catering Works created a bright and beautiful display featuring tall vases with flowing white orchids and bright bouquets with watermelon hues and pops of tangerine. Along with elegant floating candles and plates with complimentary floral designs, this bright and ethereal combination of sorbets really lights up the Rotunda Room at The Washington Duke Inn & Golf Club in Durham, NC.
Not only does Catering Works have a dedicated floral studio, they also have a culinary team and design and event planners. This catering and special event planning company in Raleigh offers everything from simple delivery drop off to elaborate full service events and everything in between! The pastry chef of Catering Works is also able to create cakes that compliment the colors and flowers used in your wedding.FLORAL DESIGN Catering Works | TABLETOP LINEN & CHAIRS Classic Party Rentals | SALAD PLATE Juliska from Southern Season | GOWN Blue Wilow by Anne Barge from Tre Bella Bridal | JEWELRY Bailey’s Fine Jewelry | HAIR & MAKEUP Bella Trio Day Spa | VENUE Rotundra Room at The Washington Duke Inn & Golf Club | PHOTOGRAPHY by Walters & Walters
TASTE 2015, the premiere food and drink event in Durham, is fast approaching, taking place from April 23-26th. At the Grand Taste Experience participants will spend the evening savoring dishes created by 20 of the best chefs in the region. This festival, produced by our friends at Durham & Chapel Hill Magazines, is THE Triangle area must-attend food, wine and beer event of the year! Many Triangle restaurants receive national accolades and praise, which draws foodies to our area from across the country. TASTE the event is your chance to try some of the best and discover your favorites!
One of the chefs taking part in this year’s Grand Taste Experience is Teddy Diggs, the executive chef at Il Palio Ristorante, the celebrated Italian restaurant at The Siena Hotel. This is Chef Diggs second year taking part in TASTE and he is looking forward to, once again, showcasing the culinary talent at Il Palio.
Read on to learn more about Chef Diggs and for more about how Il Palio is bringing exciting and creative food to the Triangle.
Chef Diggs: I love the movement towards using the wild ingredients that are native to North Carolina. I have always used locally harvested ingredients and especially now, in the spring, there are so many wild edibles to enjoy. The Triangle area is fortunate to have some dedicated foragers to work with.
SB&G: Where do you take your cooking inspiration?
Chef Diggs: It is a combination of traditional, regional Italian cooking and my own experiences and relationships with food and restaurants throughout my life. I believe that is why our food at Il Palio is so approachable. It has history, an identity, and even soul.
SB&G: What is your cooking philosophy or favorite type of food to cook?
Chef Diggs: Keep it simple! At Il Palio, we rely on the ingredients and we trust our knowledge and ability to source the ingredients responsibly. Our style allows the ingredients to shine. When you work with great products, you learn to deal with food for what it is and not try to overdo things.
SB&G: How will what you bring to TASTE this year be different from last year?
Chef Diggs: Last year, we were re-introducing Il Palio; we wanted to show that we are not an expensive and fancy restaurant, and we did so by serving delicious braised pork and veal meatballs along side our luscious house made focaccia bread (a staple). This year, the focaccia bread will, of course, be there, but we are also going to add a bit more action to the table.
SB&G: We remember from our meeting last year that you love to create custom menus for events. Have you had opportunities to prepare any special wedding menus since coming onboard at Il Palio?
Chef Diggs: We have had a great year with customizing menus for our events at The Siena Hotel. We have done grandioso seven-course tasting menus with wine pairings to simple family style dinners with comfortable roasted chicken and pastas and everything in between (including a massive Indian wedding!) Just as we had hoped when we spoke last year, the couples have a connection to their menus on their special day and their personality shines throughout the event.
SB&G: What menu item/s are you most excited to feature at TASTE?
Chef Diggs: I wish that I could feature a lot of our menu items…we are making great food at Il Palio right now. The not-so-easy goal is to choose something impressive that is as good as you would serve in your dining room – but to serve it at a pop-up table in the Durham Armory!
Be sure to stop by Il Palio’s table during Taste the Event to see what Chef Diggs and Il Palio have in store!
Rose Hill Plantation is a one-of-a-kind venue and part of a country estate just outside Raleigh, NC, en route to Rocky Mount. From the long crepe myrtle-lined Rose Hill Lane, which ends in front of a beautiful lit fountain, to the front of a beautifully renovated 18th century Manor House, it truly is a grand setting. The adjacent, complementary columned Nathan Hall was built to emulate the great ballrooms of a previous era and expands the home in the same style. This historic treasure on the National Register of Historic Places is also a wedding venue, business retreat, sporting clays center and an 860-acre working Angus cattle farm.
We were recent guests for an elegant party at Rose Hill Plantation – an evening of conversation, dinner and dancing hosted by Rose Hill. As we drove to the mansion entrance, a gracious valet staff assisted us from the vehicle and whisked the car away saving us extra steps. Entering the plantation home is always like crossing the threshold to an earlier era. Tonight, we were even greeted with champagne and hors d’oeuvres and lots of friends as we mingled in the older, antique-furnished Manor House.
Before sunset, guests were invited to view the side sun porch, patios, lawn and the romantic ceremony gazebo set upon Rose Hill’s picturesque pond. At 7:00 p.m., we entered Nathan Hall to a spectacularly decorated ballroom set for dinner. Tables were juxtaposed for beauty and conversation. The floral décor cascaded from the ceiling chandeliers to the tip of each table corner, perfectly positioned to grace the tables edge – yet still allowing each guest full vision of each other around the table. This beautiful and brilliant floral design was created by Fresh Affairs.
General Manager Walter Marrotta is a former fine-dining chef. His love of great food and Rose Hill was evident in the service and menu that evening. The starter was a deconstructed Greek salad of spinach panna cotta, grilled crostini, feta, kalamata olive and roasted tomato. Simply delicious! Walter had told me that Rose Hill is known for their Angus beef, thus the filet was the popular main course choice on the evening’s menu. The mushroom-crusted filet mignon received compliments all around as did the brie and asparagus stuffed chicken breast. I couldn’t resist choosing the roasted vegetable and crepe Napoleon with ricotta and wild mushroom truffle sauce and was more than happy with this layered vegetarian delight. For dessert, there was a marvelous cinnamon spiced chocolate mouse, created by Walter himself.
Before we carry you away and make you hungry with these images from photographer, James Walters, I’d like to invite you to take a moment to view a few blog posts from Southern Bride & Groom in which we chose Rose Hill Plantation for one of the most beautiful flower photo shoots ever to appear in our magazine. We set our talented florist’s tabletop designs in each area of the estate from the patios to the Great Room to the Smokehouse and the ballroom. These floral displays will inspire you and help you envision the many possibilities at Rose Hill.
Floral Inspiration at Rose Hill:
Classic Blue and White Tabletop and Bouquet
VENUE Rose Hill | FLORIST Fresh Affairs | PHOTOGRAPHER Walters & Walters | LINENS/RENTALS Party Reflections | INVITATIONS/MENUS/PLACECARDS Cute Buttons | LIGHTING by Total Productions Services, Inc. | MUSIC Bunn DJ Company | PHOTO BOOTH f8 Photo Booth
It’s Wedding Feature Wednesday at Southern Bride & Groom! Today, we’re excited to share Cara and Dan’s spirited NC State themed wedding that is just as fun as it is beautiful.
Cara and Dan met through mutual friends while attending NC State University, hence their enthusiasm for the NC State Wolfpack! During the last home football game of the season, the couple was tailgating with family and close friends when Dan popped the question in front of the scoreboard. Cara and Dan’s families, who were in on the surprise, were back at the RV ready with champagne, gifts and a “She Said Yes!” cake. It meant a lot to the couple to get engaged at Carter-Finley stadium – one of their favorite places to be. They carried the Wolfpack theme through to their fall wedding as well.
For Cara, the venue (The State Club, also the NCSU Alumni center) was an easy choice. She had visited as a teenager with her grandparents to reveal the hand-painted portrait of the bell tower than hangs over the fireplace in the ballroom (a gift from her grandfather’s class of 1959). “The second I stepped into that building, I knew I would one day get married there,” said Cara.
Cara wore her grandmother’s wedding dress from 1958 with help from Elizabeth’s Alterations. It was truly an honor for Cara, as both her grandmother and grandfather were able to attend the wedding and see her marry in the wedding dress that blessed their special day over 50 years ago. Pictures of Cara’s grandmother in the dress were set out at the wedding beside her bridal portraits so that guests could see the amazing, one-of-a-kind transformation.
The couple built their wedding around their love for NC State and the gorgeous fall colors of North Carolina. Since they were getting married in the fall, they picked a Friday night wedding so as not to interfere with football season on Saturdays (Wolfpack fans through and through). They chose colors that incorporated red, orange, yellow, and touches of purple and green, mimicking the fall North Carolinian leaves. They even added personal touches that showcased their fan pride: bridesmaids wore various shades of red dresses (NC State’s color), Cara wore an NCSU garter, and the groomsmen wore NC State argyle socks and cufflinks. They even had Mr. Wuf (NC State’s mascot) show up at the reception!
As you can see from the lively photos captured by Jagg Photography, Cara and Dan’s wedding was a perfect blend of their interests, their love, and their school spirit!VENUE The State Club | PHOTOGRAPHY Jagg Photography | PLANNER Stephanie Cisko, Viva L’Event | ALTERATIONS Elizabeth’s Alterations | SHOES Betsey Johnson | JEWELRY Kate Spade | FORMALWEAR VIP Formal Wear | HAIR & MAKEUP The Hair and Face Lounge | FLORIST Viva L’Event | CAKE The Cake Parlour | MINISTER Shadra Shoffner | CEREMONY MUSIC Marc Hoffman | RECEPTION MUSIC The Perfect Beat DJ Company | PARTY RENTALS Party Reflections | TRANSPORTATION Raleigh Car Club