Looking Back to Share a Catering Success Story
I am spending this afternoon finishing up my goals and plans for 2009. Part of that process has been reviewing 2008, the shortcomings and the successes. I'd like to share with you one of my greatest successes of 2008. In September I catered the Golden Gala of the Shawl Anderson Dance Center in Berkeley which celebrated 5 decades of dance in the East Bay. I walked into the Shawl Anderson Dance Center as a young woman of 20 years old, fresh out of college with a degree in Dance and Theater Design, and began a wonderful relationship with the owners, Frank Shawl and Victor Anderson, that has followed me throughout my life. So I was greatly honored when they offered me the opportunity to be such a big part of their special moment. It meant taking my show on the road, so to speak, but I had wonderful assistance from Carrie Dove Catering in Emeryville, who helped by renting me kitchen space, and with staffing. Frank and Victor are amazing people. They left behind careers in New York City 50 years ago, and pioneered in creating the first modern dance school in the East San Francisco Bay. They have trained and mentored countless young (and not so young people) over the years, including me. In my New York years, I had the occasion to deepen my relationship with Frank, as he spent a good deal of time there in the 1980's. I hardly ever walked down the street in lower Manhattan where many dance studios are located, without someone stopping Frank and commented that they had studied or performed with him, and thanking him. He has just celebrated his 77th birthday last week, and Victor celebrated his 80th this past summer. And they still both do a dance warm up every morning ! Now there are role models for you. I also had the wonderful opportunity to work with their great young assistant director, Jill Randall, who got a quick education in event planning. She did a fabulous job. I've posted some pics below of the food, and of Jill, checking in guests, Frank and Victor, welcoming and thanking them. Check out the petits fours platters decorated with little feet shortbread cookies, supplied by Anni Amberger. Call her if you're in the Bay Area, and want a dessert which also happens to be an art project (510) 236-4084. Besides saying he was so proud of me (like a good papa) here is what else Frank had to say: “It was so wonderful. You did a spectacular job.Everyone was very complimentary and commented how wonderful the food was.It went like silk…the event was a wonderful success. You did a splendid job!” -Frank Shawl Ciao and Happy New Year! Giselewww.smallpleasurescatering.comwww.helpineedacaterer.com ...
read moreMore December Celebrations Beyond Christmas
Okay, obviously there's New Year's Eve. But I know there are those of you who prefer not to be out on a night like that. This year we are lucky enough to have a weekend to celebrate, or to recover from, all the ringing out of the old and in with the new year. I happen to love a leisurely brunch, so I vote for a “Hair of the Dog” Champagne Brunch showcasing an Omelet Bar with all the fixings, Fresh Salmon or Crab Cakes, and made to order French Toast or Waffles. To my mind, there's no better way to get the New Year off to a great start than sharing a wonderful time of feasting with family and friends. Bon Appetit!...
read moreDecember Celebrations Beyond Christmas- Boxing Day
Here's another December celebration in tribute to our neighbors from the up North and across the pond. How about a Boxing Day Brunch, traditionally celebrated on December 26th, serving Quiche Lorraine, Pumpkin Waffles with Cinnamon Poached Apples and Canadian (of course) Maple Syrup. If you're feeling a bit hungrier add some Canadian bacon and sausages. For dessert- a Fruit and Rum Trifle. Best Wishes for a Happy Christmas. Bon Appetit, Gisele...
read moreMore December Celebrations- Kwanzaa
Celebrate family, culture and community with a first-fruits Kwanzaa party. Kwanzaa which begins on Dec. 26th and lasts for 7 days, was created by Dr. Ron Karenga in the tumultuous 1960's to honor African heritage in America. Here we are, less thana month before the inauguration of the United States’ first African American President, a day many of us never dreamed of seeing in our lifetimes. Regardless of your ethnic background, why not consider using Kwanzaa this year as a teachable moment for your children. Put out a spread of selections from the African Diaspora and remind them of the long civil rights journey that has led to this historic moment. Start with Jamaican Jerk Chicken Skewers and Cod Fish Cakes- full of flava’, mon… Then a buffet of West African Roast Chicken with Peanut Sauce and Okra, Fried Catfish, Fresh Corn Pudding, Candied Yams and a Melange of Collard, Mustard, Spinach and Turnip Greens Sautéed with Garlic inspired by the American South. To finish-what else but Pecan Pie? Bon Appetit! Gisele small pleasures...
read moreDecember Celebrations- Have a Hanukkah Dinner
Okay- here’s the first non-Christmas December celebration. Hanukkah, the Festival of Lights, is observed for 8 nights, so there are lots of chances to get together and and enjoy the company of your loved ones. It celebrates the miracle of a single container (normally enough for only a single lighting of the eternal flame in the Jewish temple) of consecrated oil lasting for 8 days. Because oil is an integral part of the celebration it is traditional to eat fried foods at Hanukkah- like blintzes, latkes (potato and other vegetable pancakes), and doughnuts. For dinner, start with tray passed Mini Cheese Blintzes topped with Warm Blueberry Maple Sauce. Then there’s nothing like a Slow Braised Brisket smothered with a mountain of deeply colored Caramelized Onions- you don’t have to be Jewish to love this special treat. Serve it with Potato Pancakes and Chunky Apple Compote, accompanied by Roasted Winter Vegetables. End with desserts for the kid in all of us- Hanukkah Cupcakes, decorated with blue and silver sprinkles and Stars of David, and the updated version of jelly filled doughnuts, Beignets sprinkled with Powdered Sugar and served with a Tart Cherry Compote. Yum!!!...
read moreDecember is the Month for Celebrations- and Not Just Christmas
"It is one of the greatest feelings known to humans, the feeling of being a host, of hosting people, of being the person to whom they come for food and drink and company." -Anne Lamott December is the time for hosting festive celebrations. It's a wonderful time for opening your home to loved ones and feeling that great feeling that Anne La Mott refers to. There’s no better way to reflect on the outgoing year and to get the New Year off to a great start than sharing a wonderful time of feasting with family and friends. Of course, many of us look forward to digging into our wonderful Christmas Roast Turkey or Prime Ribs feast, whatever is the tradition in your home. But Christmas is not the only opportunity to celebrate and host family and friends in December. In honor of multiculturalism, I'll be offering a few other celebration ideas (along with their great menus) to ponder, over the next several days. So tune in over the next several days, and if they're not part of your tradition (yet), perhaps you'll begin some new ones. Bon Appetit! Gisele www.HelpINeedaCaterer.com...
read morePut Some Thought into Creating a Truly Personal and Memorable Wedding Reception
In my last post I wrote about how planning a wedding reception that’s something other than the big Saturday night sit down dinner can often save money. Besides saving money, putting some creative thought into planning a celebration you and your guests will truly love, will undoubtedly result in a much more personalized day. First, I have to stop right here and say that I am somewhat biased against the aforementioned “default” reception. I’ve never quite enjoyed being seated at a table (sometimes with people I don’t know) and stuck there throughout the night waiting for a banquet server who’s rushing through the evening to get my plate in front of me. Or asking the people at table with me to please pass the salad dressing or butter which happens to be sitting on the opposite side of the table. I really don’t enjoy the plate I’m served being yet another uninspired “rubber chicken” or dried out salmon meal with either an under cooked or over cooked “vegetable melange” (read whatever cheap vegetables the kitchen has on hand). To my mind, any time we entertain valued guests, we are giving a gift to our loved ones. When the party is a wedding reception, we are also creating a wonderful, once in a lifetime celebration, one about which we want ourselves and our guests to have great memories. Thought should be put into the details of the party. What kind of food would I and my guests really love? How can I create something fun and memorable for them? What would they enjoy doing for these few hours we’re together celebrating? Hint-it’s certainly not being stuck in a chair in a crowded nondescript hotel or banquet hall room. I like to wander around the room, visit with lots of other guests, and eat really great food. I catered a backyard wedding last June where the young couple chose to have a station with pizzas, topped with several various yummy items, and cooked to order, added to their buffet of several salads, grilled lemon chicken, asparagus and peppers, with farmer’s market fingerling potatoes. Instead of a wedding cake they had a brownie and ice cream sundae bar, with 4 different types of brownies, and lots of different sauces and toppings for the ice cream. I really got a kick out of watching the groom as he enjoyed sampling and comparing each type of brownie with the various sauces and toppings. I’ve catered weddings in the past, where the couples chose to have Western food, as well as incorporate stations with foods from their ethnic backgrounds, like Korean, Chinese and Japanese. We decorated the station at one with big brightly colored fans purchased in Chinatown. I remember, as a young woman attending a great afternoon picnic wedding in the park, where the guests were entertained, while sitting at picnic tables and on blankets on the grass, with great musical and street theater performances, reflecting the artistic tastes of the bride. And another, as a somewhat older woman, at a winery in Sonoma County with sweeping views, where the guests were offered a selection of great box lunches, to enjoy as we sampled the wines, and decadent chocolate truffle tortes (which I gave as a gift to the couple) for...
read moreConsider a Different Type of Wedding Reception- and Save Money, too.
I read an article yesterday by Ann Keeler Evans, which asked whether it was necessary, in these times of economic downturn, to slash your wedding budget. Evans states that "modern wedding planning has it all mixed up with the emphasis on the wedding reception" rather than the ceremony. Now while I agree that the ceremony is important, I believe in the power of celebration, which to my mind, includes a feast shared with your loved ones. Evans does go on to ask "Do you think they care if you serve them salmon or picnic food? …The food can be great without being over the top. " And this is the statement that got me going. One of the points I make in my E-book is that the big Saturday night sit down dinner preceded by an hors d'oeuvre reception has become the default wedding reception. While I believe that having good food at your reception is of prime importance (I know that I and people I know have talked for years about wedding food that was exceptionally good – or bad), I urge prospective brides to consider different types of receptions. When I was young (ahem!) people often had brunch, lunch, or tea sandwich and dessert receptions- even picnics as Ms. Evans mention, and I found them delightful. These types of receptions are much more budget friendly, and they offer the opportunity for you to put your distinct touches on a reception, while sit down dinners have often become staid, even stuffy. So I encourage you to think outside of the box. Plan a brunch, tea, or even a picnic, with great food, and save yourself some money in the process. In my next post, I'll talk about some creative touches couples have put on their receptions. Se you then! Ciao, Gisele P.S. Here's the link to Ann's article Your Perfect Wedding- Before You Slash Your Budget, Focus on What Matters...
read moreAre You Requesting a Catering Proposal for Your Summer Wedding in December?
Planning a summer or fall wedding? Your caterer will not be able to give you the attention you truly deserve during the holiday season.
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