Themes

Southern moss was featured in floral arrangements that sat atop high-top tables.

Brown paper crinkled into a chicken-wire frame created a hive-like cave for the bartender, who served drinks using honey from Savannah Bee.

With a floral centerpiece and tall white candles in silver candlesticks, even a room dedicated to barbecue ribs felt festive. Several dipping sauces accompanied the meat, and bones could be discarded in galvanized pails.

The buffet, anchored by a festive centerpiece, contained a spread from Leoci's Fine Foods, an offshoot of Leoci's Trattoria in Savannah. The menu included items such as salumi and raspberry jalapeño jam.

Instead of handing out gift bags, organizers displayed several items in a closet and let guests choose pieces they wanted.

Bell jars of various sizes covered mini tableau including one with two holiday staples: pinecones and citrus fruit.

Savannah favorite Leopold's Ice Cream scooped fresh blueberry ice cream and offered soda-shop-style paper hats for guests to wear.

Holiday garlands that included gingham fabric strips decorated the mantel for a warm holiday tableau. Frames of various shapes and sizes completed the hearth.

Southern catering ideas include an oyster stew with fresh oysters added just before serving. The dish was served in mismatched tea cups.

A triptych of a vintage blue pickup truck hung near the main buffet. The image also was used on the event program.

The transom at the Lofts at Prince Street let visitors know they were stepping into a new zip code.