Camp Blogaway Recap Pt. 2-Photo SOS for Challenged Food Bloggers, Etc.
The second day of Camp Blogaway was largely about photos, with a bit of food styling and recipe writing, for good measure.
read moreCamp Blogaway Recap-Part 1
I was privileged last weekend to attend Camp Blogaway in the beautiful San Bernadino Mountains, where food bloggers from all over the country came together for a weekend of practical and interactive techniques for improving our food blogging. Here’s a quick recap.
read moreI am off to Camp Blogaway where I 'll be communing with food bloggers from all over the country. I'll report back when I return in a few days.
read moreI am off to Camp Blogaway where I 'll be communing with food bloggers from all over the country. I'll report back when I return in a few days.
read moreA Mother’s Day Brunch- with Mixed Berry Shortcake for Dessert
Mother’s Day is the second busiest day of the year for restaurants, after Valentine’s Day. But my mother finds eating in a restaurant on Mother’s Day depressing, so we prepare a special brunch celebration of Mom at home.
read moreBlogTalkRadio Share -Wedding Wednesdays
I had a great time today chatting with the lovely Kim Moss of Black Bag Productions in Washington D.C. We chatted about tips on hiring a caterer, and thinking outside of the box to create an economical and personalized wedding celebration. Please give a listen. Just click on the link below. Wedding Wednesdays Ciao, Gisele...
read moreReflections in the Wake of the Gulf Coast Spill -Part 2
It’s ironic that the BP spill happened the week that we were celebrating the 40th anniversary of Earth Day. 40 years ago a dreadful oil spill washed up on the wide sandy shores of southern California. That will not be the case on the Gulf Coast.
read moreReflections in the Wake of the Gulf Coast Spill -Part 1
It’s ironic that the BP oil spill happened only a month after the Upper Big Branch Mine accident in West Virginia. The towns and hamlets along Louisiana’s marshy coast line have, as it turns out, some commonality with the coal mining towns of Appalachia.
read moreSo Long Ray Nagin
Unfortunately, the LA2LA Chef was unable to make it to Jazz Fest this spring. It’s been interesting to sense the mood of the would have been especially glad to take the temp of the city now that Ray Nagin will soon be gone, and Mitch Landrieu takes over next week as Mayor.
read moreThe Advantages of a “Boutique Caterer”-Part 2
Okay, here are my further thoughts on the advantages of hiring a "boutique caterer" (I hope you've taken the time to read Part 1 on the advantages of hiring a boutique caterer)-oh, and btw, in case I didn't say it before, let me admit to you right up front that I'm biased. I strongly believe that unless you're having a party for say, a 1,000 or so of your closest friends (I have to insert a little aside here-a catering friend of mine, who does sometimes cater for a 1,000 or so, once told me that she thought it was pretty easy for a caterer used to doing parties for 100 to scale up to parties for a 1,000. Hmmmm, I wonder if that's easier than the other way around ?), there are definite benefits to hiring a smaller caterer, and getting more attention from your caterer (the owner of the company, not just someone in their office) is one of them, especially if you are having a smaller party. I once had a client who was planning a wedding for 40 guests, tell me that she called one of the big name caterers in town before she called me. "Frankly" she said "I felt like they weren't even that interested in talking with me." Often larger caterers will preoccupy themselves with the overall operational aspects of the business, but tend to delegate the management of individual events (again, especially smaller events), while the owner of a smaller company will most likely actually show up and work at your event. I make it a point to attend just about all of my events- in 14 years, I've missed only a handful. The larger “household name” catering companies may have several events at the same time, and since they can't be several places at once, yours may not rate them personally being there. And I know I talked about the staffing advantages with a small caterer last time, but here's another little secret. If a large catering company has several events at the same time, they may have to supplement their regulars with brand new staff, or even temp agency workers. Now it's very possible that the staff will be excellent, but you may very well lose the benefit that comes with people who have worked many parties together and understand each other's shorthand. Here I am below with a young party guest! Bon Appetit! And please visit my other blog, pain perdu. Gisele...
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