Mount Pleasant Magazine Jan/Feb 2015

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Bridal
Ellen’s tip is to leave the details to the
planner so the couple can “enjoy every
moment. Happiness is contagious.”
Don’t Sweat the
Small Stuff
The professionals at Holy City
Hospitality can hardly catch their
breath during wedding season, which
is now nearly all year.
“We do about two or three wed-
dings a weekend,” said Jenna DeSavi-
no, venue and catering sales manager
for the group, which includes several
downtown restaurants as well as
one of Charleston’s best venues, the
Historic Rice Mill in the Charleston
City Marina. “We’ll have a wedding
here (at the Rice Mill) and we’ll have
two at other locations throughout
the area.”
Jenna estimated that about 85
percent of their business is destination
weddings.
“Brides plan ahead. They let their
family and friends know well in
advance so they can plan for time off
to vacation in Charleston for a week.
There is so much to do, and they at-
tend the wedding while they are here,”
she said, adding that many weddings
take place during the week rather than
on Saturdays.
Jenna’s tip for brides: Take a close look at
the details. Many brides choose a lower-
cost venue, only to discover that literally
everything else – tables, chairs, plates,
silverware, tablecloths – is an additional
expense. A higher priced venue may
include the extras.
marriage Country Style
For the bride who would like to
get away from the downtown crowds,
the Pavilion at Pepper Plantation
could be the perfect choice. Just inside
Pepper Plantation off Highway 17
North, the Pavilion is a modern barn