INSPIREMS

Anne & Kendall {Weddings}

3/27/2019

Happy Thursday y’all!
We couldn’t think of a better way to welcome Spring than with a gorgeous wedding. This lovely couple celebrated at Dunleith Historic Inn in Natchez surrounded by freshly blooming flowers and all their favorite people. We are head over heels for this entire event, especially the breathtaking florals and beautiful photography that captured the emotions of this wonderful day perfectly! Keep reading for more on Anne and Kendall’s big day!

Dunleith Historic Inn in Natchez served as the perfect setting for this glamourous southern celebration. “As soon as I visited Dunleith I knew that it was the perfect location for our big southern affair!” smiles Anne. The beautiful, antebellum home served as the center of the celebration with elements of the reception both inside and outside the home. Anne worked with Erik Kegler from Eventful to transform the space into a southern bride’s dream.

“Pinterest is a good starting point but Erik Kegler brought my dreams to life in such a creative way!” says Anne. A classic color palette of green, cream, and gold along with stunning white draping brought an ethereal quality to the historic venue. Glamorous details such as the floral arrangement adorned with crystals in the gorgeous water fountain wowed guests. “After months of preparation seeing it all become a reality on the day of was my favorite part. All of the hard work, time, and dreaming all becomes real. You have this prideful moment where you feel nothing but love from everyone around you,” smiles Anne

{Vendors}
Photography: Patrick Remington Photography | Event Venue: Dunleith Historic Inn | Event Coordinator: Kendall Poole Event Planning | Florals: Moreton’s Flowerland | Rentals & Design: Eventful | Lighting: Davaine Lighting | Videographer: Nathan Willis Wedding Films | Dress: Elle James Bridal | Tuxes: Tuxes Too | Makeup & Hair: Smoak Salon | Ceremony Musicians: The Original Magnolia String Quartet | Cakes: Jan’s Cake Place & Edna’s Cakes |

Sweet Magnolia Gelato Co. {Life}

3/26/2019

Hey y'all!
With warmer weather comes a craving for a cool, sweet treat and we wanted to feature one of our favorites today. Sweet Magnolia Gelato Co., a local business operating out of the Delta, is undeniably delicious and there is such an amazing story behind the company's creation. Keep reading for more and make sure to pick up a pint for yourself soon!

Hugh Balthrop has turned a sweet dream into a reality with his small business Sweet Magnolia Gelato Co. Originally from Washington D. C, Hugh is now proud to call Clarksdale home. Hugh became infatuated with the Mississippi Delta after relocating to Clarksdale, his wife’s hometown. “The fondest memories my wife has are from her time spent growing up in Mississippi,” smiles Hugh. “I love that we get to raise our family here!” Hot, summer nights spent making homemade ice cream for his family ultimately lead Hugh to the realization that he was far from satisfied with the ice cream products already available on the market. Sweet Magnolia Gelato Co. was born from this realization and fueled by Hugh’s entrepreneurship spirit. Aiming to create a product that others would feel great about serving to their own family, Hugh built the Sweet Magnolia Gelato brand on the principle of quality over quantity.

Further inspired by the gelato he and his wife had tasted while traveling across the country, Hugh set out to incorporate only the finest, freshest, local ingredients into his product. “Every ingredient in our gelato is sourced locally. That, and the fact we make our gelato in small batches and pack it by hand is what sets Sweet Magnolia Gelato apart,” says Hugh. Sweet Magnolia Gelato comes in a variety of flavors; some like Brown Sugar and Bourbon are inspired by classic southern flavor combinations. Other flavors, such as Stracciatella and Fior de Latte, are nods to the rich tradition that surrounds the art of making italian gelato. No matter the flavor, Sweet Magnolia Gelato delivers a freshness and vibrancy due in large part to Hugh’s commitment to using the best ingredients available.

Not only does Sweet Magnolia Gelato taste amazing, the small business is doing wonderful things for the Clarksdale area and beyond. Sweet Magnolia Gelato Co. hires young people in and around Clarksdale to produce, pack, and ship out the product. Additionally, Sweet Magnolia Gelato Co. is proud to support the local farmers of the Mississippi Delta and other local ingredient suppliers across the state. When asked about his favorite part of his work Hugh replied, “At this point, I love that we support local farmers. I get a chance to interact with these hard working, family-oriented, and extremely dedicated people. I see first hand the hard work that goes into their craft.” To find out more about this incredible brand and their local partners plus where you can purchase a pint of Sweet Magnolia Gelato, please visit their website www.sweetmagnoliagelato.com.

Under the Sea Birthday Party {Spring Cover Reveal}

3/20/2019

We're jumping for joy y'all!
Yesterday was the first day of Spring and we bet y'all are just as excited to say goodbye to Winter as we are! The beauty that defines Spring in Mississippi leaves us breathless year after year. Spring is a time for rebirth, more time outside in the sunshine, and of course fabulous birthday parties! This year's Spring cover was captured at a lovely Under the Sea birthday party. Birthday parties are an excellent opportunity to express a little creativity and we loved how the theme was incorporated throughout this one!

{On the Menu}

Shrimp Cocktail: Dijonnaise, Lime Crema, Cocktail Sauce
Oysters on the Half Shell: Gulf Oysters
Crab Claws R'evolution: Fried Claws, Sweet Chili Sauce, Jalapeño, Pickled Carrots
Crab Louie Salad: Jumbo Lump Crab, Remoulade Sauce, Avocado, Radish, Roasted Red Peppers, Egg

There is no reason that themed birthday parties should stop once childhood ends. Seafood R'evolution at the Renaissance in Ridgeland was the perfect venue for this mermaid themed birthday party. The unique, elegant atmosphere of Seafood R'evolution worked perfectly with the theme. Sequin linens and floral centerpieces rounded out the event. Guests were able to celebrate their friend all while sampling the delicious dishes of Seafood R'evolution and sipping craft cocktails.

{Vendors}
Event Venue and Catering: Seafood R'Evolution | Photography: Kyle Hancock Photography| Gifts: Gifts by KPEP| Florals: Fresh Cut Catering and Floral| Cake and Cookies: Georgia Blue Bakery|

Run Up for Downs & The Lily Pad {Events}

3/19/2019

Happy Tuesday y’all!
We hope that your weekend was relaxing and filled with time spent with your favorite people! Today, we wanted to bring your attention to an amazing cause and event that is coming up later this month. Run Up for Downs is a race and fun walk on March 30th in Madison that benefits an organization called The Lily Pad. We got to speak with Brent Lape, who started the organization with his wife Kristin, about the 7th annual Run Up for Downs event and the mission of The Lily Pad. Keep reading for more on this incredible story!

{What is The Lily Pad?}
The Lily Pad will be a cafe here in central Mississippi that will employ and train individuals with disabilities and give them the skills and confidence necessary to obtain employment throughout the community. The mission of The Lily Pad is to hire and train individuals that are differently abled. Additionally, as an organization we want to help not only give those individuals the skills and confidence to obtain employment throughout the community but also help the community and other business owners see the value and abilities these individuals can offer.

{Can you tell us about the upcoming Run Up for Downs event?}

On March 30th, we will celebrate the 7th Annual Run Up for Downs. We started up the Run Up for Downs in 2013 shortly after Lily was born. Lily is a spunky little 6 year old that rocks her extra 21st chromosome (more commonly known to most as Down syndrome). My wife, Kristin, and I realized after getting her diagnosis post-birth that there was an extreme lack of understanding and knowledge about Down syndrome and disabilities in our community.

We started the Run Up for Downs to celebrate those that rock a little something extra and to help spread awareness. The first few years, all proceeds went to benefit organizations that benefited families that had children with Down syndrome. A few years ago, we began talking with parents that had older children with Down syndrome and noticed a common trend; after high school, there was nothing. All of the skills they had learned over the years began to regress. So we teamed up with another family that also had a child with Down syndrome and researched what opportunities are available throughout the nation and noticed some cafes and coffee shops starting to pop up that employed people with disabilities. We threw around ideas and names and came up with the idea of The Lily Pad Cafe. A cafe that will be like a lily pad for a frog...a stepping stone to its next opportunity. 100% of proceeds from The Run Up for Downs event now go towards making The Lily Pad a reality. In just two years, we have raised just over $72,000 in our goal to $250,000. Our goal for this year's race is to hit $50,000, which would bring us just over $120,000. After this year's race, we will solidify a location and then begin a capital campaign to see if we can raise the remainder of the funds needed and go ahead and make The Lily Pad a reality.

Our goal for The Lily Pad isn't permanent employment, we want it to a be a stepping stone for them finding a job within the community. The more our kids are involved in the community, the more people will start to see their true value. So many see our kids and have an instant preconception of their abilities and what they can or can't do based on stereotypes. We want to raise that bar at The Lily Pad. We want a restaurant owner to go from seeing one of our kids and thinking that all they can do is roll silverware to seeing that they can be a benefit in many roles throughout the restaurant.

{A few details on Run Up for Downs}
The event kicks off at the Madison Healthplex at 5:30 pm with a fun run and is followed by a 5K run/walk at 6pm. Then the 0.0 race will kick off the opening of our food row which features delicious food from over 17 local restaurants and beverages provided by Brown Bottling. There will be a silent auction, jump zones for the kids and live music! We hope to see y’all there!

{How else can people get involved with the organization?}
Right now, our biggest need is fundraising! If you want to donate to The Lily Pad please follow this link. We are also trying to find someone that owns real estate that might be willing to work with us on the cost of a space as that would help expedite the opening of the Lily Pad Cafe.

People can still register for the Run UP for Downs at runupfordowns.com and can find out more info about The Lily Pad and donate at www.thelilypadms.com

The Capital Club with Jennifer and Derek Emerson {Insider Inspiration}

3/10/2019

Hey y'all!
We don't know if y'all knew, but the owners of Walker's Drive In, Local 463, Caet, and Parlor Market have taken over the management of the Capital Club in Downtown Jackson. We got the chance to chat with Jennifer Emerson about how they came into managing this iconic Jackson venue. Keep reading for more!

Jennifer and Derek Emerson are the force behind many of the Jackson-metro area’s top restaurants. The husband and wife team expertly combine their skills to bring their customers an unforgettable dining experience night after night. The Emersons purchased the iconic Walker’s Drive In with the hope of transforming it into something that was uniquely their own. “We are both veterans of the restaurant industry and always knew that we wanted to own and operate a place of our own one day. When Walker’s became available for purchase, it was the perfect opportunity to turn that dream into a reality,” says Jennifer. Already a staple in the Jackson area, Chef Derek Emerson’s ability to create delicious dishes from the finest fresh, local ingredients took Walker’s to the next level. Over time, the food and atmosphere led to the development of a loyal customer base that encouraged Derek and Jennifer to open a restaurant in Madison. They opened their second restaurant, Local 463 in Madison in 2010. Local 463 was one of the first locally owned fine dining restaurants in Madison when it opened. It did not take long for Local 463 to garner the same loyal customer base as Walker’s.

Jennifer and Derek went onto open their wine bar, Caet, named after their youngest daughter Finley Caet Emerson. “Derek always wanted to do something in the space where Caet is now. Initially we thought Caet would somewhat be an extension of Walker’s. There wasn’t room in Walker’s for a full bar, but we wanted to give our customers that space. Our vision was to have customers grab a starter at Caet and a glass of wine before walking over to Walker’s for dinner,” says Jennifer. Soon after opening, it became apparent that Caet was a dining destination in and of itself; in response, the menu was expanded to include full plates.

The Emersons have several long time employees that they were eager to partner with on their next project. When Parlor Market, an italian eatery in downtown Jackson became available for purchase, Jennifer and Derek knew this was a perfect opportunity to involve their partners Effie Hubanks, Lauren and Robert Rushton, and Michael Greenhill .“I absolutely loved the space of Parlor Market. I was always jealous of the unique interior of that space and we knew we wanted to keep that the same,” smiles Jennifer. The Emersons along with their partners updated the Parlor Market menu, making it the first restaurant in the area to use fresh, homemade pastas in all their dishes.

In addition to owning and operating the four restaurants, Jennifer and Derek along with their partners have taken over the management and operation of the Capital Club in downtown Jackson. With stunning views of the downtown skyline, the Capital Club is a versatile venue perfect for private events and wedding receptions. Under their management, both the daily menu and catering options have been updated to reflect Chef Derek Emerson’s unique and delicious style. “We’ve never been ones to sit still, we’re happiest when we have a challenge or a new project,” smiles Jennifer. Needless to say, the Emersons will continue to provide the metro-area with amazing food and wonderful experiences for years to come.

For more information on the Capital Club, please visit the website.
All photography by James Patterson.

<<Previous

Anne & Kendall {Weddings}

Sweet Magnolia Gelato Co. {Life}

Under the Sea Birthday Party {Spring Cover Reveal}

Run Up for Downs & The Lily Pad {Events}

The Capital Club with Jennifer and Derek Emerson {Insider Inspiration}

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