Charlotte Wedding Planner :: Marisa & Jeff May 5th, 2012

Marisa was a bride after our own heart – she LOVED details!!! Not only was she one of the most organized brides we have ever had; she had great taste! Working with her, Jeff & sweet Hayden was a blast and we were so lucky to be part of their special day!

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Charlotte Wedding Planner :: Hall & Webb Event Design
Venue :: VanLandingham Estate
Rentals :: Party Reflections
Officiant :: Dianna Collins
Florist :: Crawford & Co Florist
Wedding Cake :: Cheesecake Etc
Photobooth :: Oh Snap Photobooth

Invitations :: Sealed Design Studio
Photography :: Couture Photography
DJ :: DJ Chuck
Ceremony Music :: Tom Billotto
Hair & Makeup :: Who’s the Fairest
Ice Cream Truck :: Sticks & Cones Ice Cream
Transportation :: Royal Limo

Charlotte Wedding Planner :: Two for Tuesday

Hope everyone is enjoying this freakishly warm weather today! It seems a little strange to be wearing a dress and sandals while admiring my Christmas tree. In any event, colder weather is headed our way and I have just the recipe to warm you head to toe. This is my Mother-in-Law’s Beef Stew recipe and it is seriously amazing! It makes a whole big pot that you and your family will scarf down. If it’s just the two of you, like it is in my household, you can freeze it and save it for later! Unfortunately  I do not have a picture of the actual recipe, but it looks something like this. You will just have to trust me when I tell you that is it melt in your mouth good!


4 to 6 cups beef broth
1 can diced tomatoes
3 onions
1 red pepper
1 lb stew beef
3 carrots
4 medium potatoes
1 can peas
1 can green beans
1 can corn
1 bay leaf
1 tsp tyme

Place beef broth, canned tomatoes, 1 onion, and red pepper into pot and bring to boil.
Brown stew beef and place in pot after it starts boiling.
Let simmer for about 1 hour.
Add chopped carrots to the pot and let cook for about 15 minutes.
Add the rest of the vegetables and let cook until carrots and potatoes are cooked through.


Charlotte Wedding Planner :: Olivia & Chris West

We can’t say enough how much we loved working with Olivia & her Mom on planning her wedding! Olivia and Chris are die hard Clemson fans. We even passed out orange and white pom poms at the end of the night along with Clemson cookies and brownies! For almost a year we loved spending time with them, designing Olivia’s dream wedding. From the looks of the pictures – she got it!!

Reception :: Ballantyne Hotel
Ceremony :: First United Methodist Church
Photography :: Indigo Photography
Videography :: Carolina Video Productions
Rentals :: Party Tables
Rentals :: Party Reflections
Florist :: Flowers by Roula
Transportation :: CLT Express
Bride & Groom Transportation :: Royal Rides
DJ :: Z Brothers
Media :: Scott Brown

Charlotte Wedding Planner :: Hall & Webb Event Design

Charlotte Wedding Planner :: Two for Tuesday

Happy Thanksgiving! Well I may be a couple days late, but I was busy stuffing my face with pie. Hope you had a day filled with family, friends, and food! My parents came down to visit me for the first time here in Charlotte so I had to bring out the southern hostess in me. I was throwing around the “ya’lls” and the pecan pie like it was my job. Some of you may still have leftovers, especially if you got one of those gigantic turkeys that weighs more than a large toddler. So here is a recipe that I whipped up today for a Turkey Salad Sandwich. It can’t get much easier.

This recipe is less measuring and more just searching your fridge. Here is what I pulled out of my fridge to throw in the bowl.

Shredded turkey
Pecans (or walnuts)
Lemon juice to taste
Salt and pepper to taste

You can also top it with some left over cranberry sauce or dijon mustard!


Charlotte Wedding Planner :: Two for Tuesday

Happy Turkey Week! I hope everyone is all ready for Thursday! My family is flying down here to Charlotte to visit me for the fist time. So I have been cleaning and baking like a mad woman. The groceries are bought, the laundry done, the floors cleaned. So to treat my self I made these bad boys: Brown Sugar Oatmeal Coconut Chewies. I know I rave on here about recipes that I have tried, but if you were to combine the deliciousness and the scrumptiousness of every recipe I have done on here…you may get a slight idea of how AMAZING these cookie are. They are seriously like crack cookies. So if you’re on a diet…click away from this page.

1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded coconut

1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.
2.) Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.
3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.
4.) Add about 1/2 your flour, and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix here, or you’ll end up with tough cookies.
5.) Add oats and coconut, mixing until they’re (say it with me) JUST incorporated.
6.) Roll dough into balls, or use a cookie scoop to evenly portion out the dough (I have no idea what size the cookie scoop is that I use, in terms of ounces or tablespoons or anything – but it’s about 1.25″ across, and makes a cookie that’s about 2.5″ across). If you are rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter, and this should give you about 6 dozen cookies.
7.) Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are veeeery lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie.
8.) Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.


p.s. It says these cookies last a week. NOT. My fiance and I ate two bag fulls in a couple days. They are THAT good.

Charlotte Wedding Planner :: Andrea & Bashir’s Wedding

I think it’s about time for some wedding gawking! Introducing the new Mr. & Mrs. Hosseini! This gorgeous pair was united in wedded bliss at the Prestonwood Country Club on September 29th. The room seemed to glow with a romantic ambiance of neutral and warm colors. Take a peek at few of these beautiful images.

Venue :: Prestonwood Country Club
Photography :: Swank Photo Studio
Florist :: Fresh Affairs
Hair & Makeup :: Belloviso
Bridal Gown :: J Majors
DJ :: Bunn DJ Company
Videographer :: Heart Stone Films

Wedding Planner :: Hall & Webb Event Design

Charlotte Wedding Planner :: Healthy Two For Tuesday

I am thoroughly enjoying this brisk and sunny fall day. I have a crock pot full of homemade spagetti sauce simmering away, a sleepy puppy on my lap, and a candle burning that smells like Christmas. I’ve been feeling really good lately due to my pre-wedding work out routine and the fact that I have been trying to eat a little better! I made this delicious Crock Pot Beer Chicken last night and it was killer! Not only does it taste amazing but it’s only 143 calories per serving (one breast). It’s from a Weight Watcher’s recipe blog and I was blown away by how moist and scrumptious this chicken was without all the calories. The site says it’s only 3 points, if you speak WW points. I prepared it with rice and corn and my fiance and I ate it all up. I’m not really beer drinker but I love the way food tastes when cooked with beer. So here is a way to enjoy a brew without the guilt!


2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
1 bottle or can of your favorite beer (I used Guinness)
1 tsp salt
1 tsp garlic powder
1 tbsp dried oregano
1/2 tsp black pepper


Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hours. Feel free to change out the spices and herbs and use whatever you’d like.

Preparation time: 5 minutes
Cooking time: 6 hours


Charlotte Wedding Planner :: Happy Anniversay!

November 12th was a busy day for  Hall & Webb Event Design!  We want to wish a very Happy Anniversary to 2 of our favorite couples!


Susan & Joseph :: Duke Mansion :: Katy Cook Photography

Erin & Matt :: Urban Garden :: The Schultzes

There is only one happiness in life, to love and be loved. ~ George Sands ~


Charlotte Wedding Planner :: White Wedding Wonder

There is just something about the color white. There is a magical quality about walking into a space that is dripping in white, where you are enveloped in this crisp and clean color, or lack there of. Entering a room that is void of any other color brings to mind a wintery day covered in virgin snow or a romantic dream where candle light makes the room feel warm and welcoming. The room can be transformed by brining out different feelings, moods, or ambiance by using just this one color. White can feel romantic, modern, classic, fresh, the list goes on! That is the magic of this color…how versatile it is! Here are some inspiration pictures to get your mind enveloped in this dreamy wedding wonderland!

Photographs via :: Pinterest


p.s. Check out our Pinterest for more gorgeous pictures!

Charlotte Wedding Planner :: Two For Tuesday

My wonderful sister-in-law just moved back to North Carolina from Prague on Saturday! After picking her up from the airport I knew we would have to have a comfort food filled weekend. Saturday we made my fiance’s famous chili in the crockpot to last us the whole weekend and last night we made these amazing Stuffed Shells. Holy moly…these things were SO DARN GOOD! These are a classic Italian comfort food. Chop it all up, stuff those shells, dump on some sauce, sprinkle on some cheese and TA DA! I cut the recipe in half, as usual, and had enough for lunch today. I just ate 4 more shells and am now in a state of bliss. Enjoy!


  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese


1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 45 minutes in the preheated oven, or until cheeses are melted.