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TRADITIONAL GRACE. The walls whisper of legendary parties at this stately, circa 1840’s home that’s hosted governors, international dignitaries and blushing brides alike. Recently redecorated with quintessentially Charleston colors and furnishings, the grandeur of this home – with its avenue of majestic, moss-draped oak trees – is timeless.
CAPACITY
400 guests indoor/outdoor
PARKING
Plentiful complimentary guest parking
Shuttle transportation for guests from the parking area provided
Maximum bus size: 7’ x 40’
BRIDAL SUITES
(4) bridal suites, each with private bathroom
GROOM’S QUARTERS
Two-story wing with dressing room and private bathroom
Gentlemen’s lounge with satellite television, card table and mini refrigerator
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CATERING KITCHEN
Electric oven and stove
Refrigerator/freezer on wheels
Ice machine
Prep table on wheels
Dumpster on-site for all trash
Adjacent load-in and parking area
GROUNDS
Nestled amid an avenue of oak trees
Picturesque double lagoons
Screened porch (14’x 36’)
Wrought iron water fountain
Fountain patio at front of house (46’ x 74’)
Tent rigging points allow for (2) sizes of tents: 40’ x 55’ or 40’ x 70’
AVENUE OF OAKS
Access road for vendors
Tent rigging points allow for (4) sizes of tents:
40’ x 55’, 40’ x 70’, 40’ x 85’, 40’ x 100’
POWER
Avenue of Oaks
(6) 20-AMP circuits provide 240-V of electricity
Grounds
(6) 20-AMP circuits and (1) 15-AMP circuit provide 270-V of electricity |
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CATERING GUIDELINES
Vendors must use upstairs restroom in the Groom’s Quarters. Vendors are allowed in the upstairs bridal suites by request only.
Caterers are responsible for providing trash can liners.
Recycling is required in provided recycling containers.
All trash shall be removed from the house and grounds and properly disposed of in the provided dumpster.
All trash cans must be cleaned and re-bagged.
Do not dump ice on landscape or in grass.
Rentals shall be broken down and stored on rear kitchen patio for same night pick-up.
Remove all items from kitchen equipment and clean up spills.
Kitchen floor shall be swept and spot-mopped.
Counters, sinks and all equipment must be thoroughly wiped down and cleaned.
A catering representative is required to check-out with the Legare Waring House Manager-on-Duty or the client will not receive their security deposit.
Download a printable PDF diagram |
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