Category Archives: Entertaining

Coastal Blue Spring Wedding Inspiration

Eastern Shore Maryland Wedding Planner & Designer

Entertaining, Studio, Styled Shoots

Spring is in the air at the Kari Rider Events studio, and we’ve designed the perfect tablescape to usher in the new season! Coastal blues, crisp tulle, long-stem tulips with a hint of blackberry, terra cotta urns. Does it get any more Eastern Shore?! We hope this has you as giddy for spring as we are!


Photography: Karena Dixon
Design & Styling: Kari Rider Events
Flowers: Intrigue Design & Décor
Tabletop Rentals: DC Rental
Place Cards & Menu: Laura Hooper Calligraphy
Farm Table: Vintage Affairs
Chiavari Chairs: Eastern Shore Tents & Events
Urns: Pottery Barn



How To Plan a Last-Minute V-Day Party

Eastern Shore Maryland Event Planner & Designer

Entertaining, Studio, Styled Shoots

We get it, some years Valentine’s Day just isn’t your biggest priority—even if you’re in a relationship. So if you haven’t planned a killer getaway or made that coveted dinner reservation, don’t sweat it! There’s nothing wrong with throwing a low-key, last-minute couples party for a fresh and fun take on this date-night dominated holiday. Here are three quick tips to get you started!

Stick with Your Standbys
For us, that means stopping by our go-to décor destination Dwelling & Design for a pop of pink courtesy of their colorful flatware line.

Roses are a Girl’s Best Friend
At least on Valentine’s Day because they are everywhere, even in grocery stores! Pair them with some snapdragons and leafy greens like we did here for a loose, textured look. 

And So is Rosé
If champagne is a Valentine’s Day must, Rosé champs is a double must! Garnish with frozen raspberries and blackberries for the perfect pop of deep berry hues.


Photography: Karena Dixon Photography
Styling: Kari Rider Events
Champagne: Hair O’ The Dog
Flatware and Napkin: Dwelling & Design
Charger and Glassware: DC Rental
French Macarons: Bartlett Pear Bakery 
Place Card: Surcee Calligraphy
Ribbon: Lancaster & Cornish

Holiday Recipe: Cranberry Brie Croustade

Eastern Shore of Maryland Event Planner & Designer

DIY, Entertaining, Recipes, Studio, Styled Shoots

If we had to pick one thing we look forward to most around the holidays, it would have to be the steady stream of cocktail parties! Relaxed, low-pressure and full of our favorite things—drinks and mini bites—cocktail parties are pretty much the best thing that’s ever happened to entertaining! Whether hosting or attending, we’re always looking to spice things up with new bite-size recipes perfect for a cocktail party setting, and these tasty little cranberry brie croustades from Gourmet by the Bay have been our go-to this holiday season. Easy to prep ahead of time, these festive treats are sure to make waves at your next gathering! Happy entertaining! 


Sugared Cranberry:

1 bag of whole cranberries
Egg white of one whole egg

For the croustade:

White loaf bread
Olive oil
Salt and pepper


For the filling:

1 orange
1 lemon
½ whole vanilla bean


1 ½ cloves
2 cups sugar
1 ½ bags whole cranberries

For the brie:

Brie de Meaux, or other international brie
Cut into squares 


First, make cranberry orange relish. Zest the orange and lemon completely. Blanch the zest in boiling water, then cool. Caramelize the sugar and then add the vanilla bean, cloves and blanch zests then stir well. Add the whole cranberries and let boil on low until cranberries pop and it becomes the consistency of loose jam. Pour into metal container and refrigerate to cool. Should have a thick jam consistency once chilled. Store in airtight container and it will last for months. If you are unable to make cranberry relish, use a packaged version that provides a tart jam flavor.

Next, make sugared cranberries. (One egg white to one bag of cranberries) Put egg white in bowl and whisk until frothy. Toss in bag of cranberries and coat well. Remove from egg whites and roll in pan with sugar until coated. Let dry for 12 hours or overnight uncovered on baking sheet.

Cut white loaf bread into small squares without crusts (one slice of crustless bread makes 4 squares). Brush with olive oil and season with salt and pepper. Place into mini muffin tins so the center is on the bottom and the edges point upward. Bake at 300 degrees for 10-15 minutes or until golden brown. Cool. Can be held in airtight container for several days.

Cut brie into small squares so they fit into the bread croustades.

To assemble, place a dollop of cranberry relish in the bottom of the croustade. Top with brie. Bake at 300 degrees for about 2 minutes, until brie melts. Remove and top with sugared cranberry. Let cool slightly before serving.




Photography: Melissa Grimes-Guy
Styling: Kari Rider Events
Recipe: Gourmet by the Bay