December 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.
read moreYour Catered Feast and ” The Last Chinese Chef”
"Apprentices have asked me, what is the most exalted peak of cuisine? Is it the freshest ingredients,the most complex flavors? Is it the rustic, or the rare? It is none of these. The peak is neither eating nor cooking, but the giving and sharing of food. Great food should never be taken alone. What pleasures can a man take in fine cuisine unless he invites cherished friends, counts the days until the banquet, and composes an anticipatory poem for his letter of invitation?" – Liang Wei "The Last Chinese Chef", pub. Peking 1925 As I mentioned in my last post, the wonderful little novel The Last Chinese Chef: A Novel by Nicole Mones, develops the theme of creating a whole culture of the giving and sharing food with others. When I first read this opening quote from the book, I couldn't help but think it was almost an anthem for the great catered party. I've always felt my job is much more than solely providing great food. Okay, so food is pretty important, but I consider it my mission to create memorable celebrations for those special moments in my clients' lives. And creating a memorable celebration goes beyond food. A good caterer should be able and willing to help a client create a whole experience. Need suggestions on a theme, decor, flowers? Looking for a great photographer? Need music to enhance or enliven the mood? Your caterer should be able to make suggestions and point you to other vendors who can help you create the experience. A caterer can rent the perfect table coverings and bring just the right serving platters and decor items.They can hire a great florist for you, and book live entertainment, or a great DJ . I have even, on occasion, provided appropriate CD's for a client. And while not every caterer will feel comfortable composing an "anticipatory poem" for your invitation, they can certainly point you to a great designer and printer. A good caterer is always on the lookout for, and will have relationships with several other party providers. So leverage your time and your caterer's experience by using your caterer as the great resource they are. Ciao, Gisele www.smallpleasurescatering.com P.S. Would you like more great insights into how a caterer can help you create a whole experience for your special celebration? Order my new E-book at...
read more“The Last Chinese Chef” and Sharing our Thanksgiving Table
Last summer while wandering through a favorite bookstore, I happened upon a wonderful little novel titled The Last Chinese Chef: A Novel . The book opens with this quote: “Apprentices have asked me, what is the most exalted peak of cuisine? Is it the freshest ingredients, the most complex flavors? Is it the rustic, or the rare? It is none of these. The peak is neither eating nor cooking, but the giving and sharing of food. Great food should never be taken alone. What pleasures can a man take in fine cuisine unless he invites cherished friends, counts the days until the banquet, and composes an anticipatory poem for his letter of invitation?” How wonderful is that! One of the main themes of the book has to do with how food and dining reflected the whole culture in imperial China. It also stresses that eating in China is never a solo act. In fact, meals are never even individually plated, but always served on family style platters from which all the diners serve themselves. Of course, the Chinese have had thousands of years to develop this rarefied culture around eating. We are babes, comparatively, in the U.S. Still, we are here at Thanksgiving, when we, as a nation, celebrate a shared feast. A feast rooted in welcoming others to our banquet table, and bound with tradition. So I extend my wishes for a very Happy Thanksgiving to you all. May you find pleasure in sharing your table with many others. Ciao, Gisele...
read moreAnnouncement re: Hiring a Caterer
I am very happy to announce that my new E-book "Help! I Need a Caterer- The Ultimate Guide to Hiring the Perfect Caterer to Create a Fabulous Wedding Reception-or Any Other Special Party" is now online and available for purchase. This book grew out of my repeated observation that many newly engaged couples began planning a reception and seeking a caterer without knowledge that would most certainly ease the process for them. There are often items to rent that young couples don't consider (or budget for) when they select a venue for their reception. There are all sorts of things to consider which they might never have thought about when planning the increasingly popular outdoor wedding. They usually underestimate the costs of a catered reception. And sadly, couples, far too often get burned by caterers they hire. My intention is to walk a newly engaged couple-or anyone else who needs to hire a caterer- step by step through the process, beginning with helping them determine their vision for their celebration, identify special needs they may have to meet, and define their unique style of entertaining. It's my hope that I will help those who read this book, to truly create the wedding reception- or any other special party- of their dreams. As a bonus, you will also receive a free report on the most common wedding reception disasters, and how to deal with them. Ciao,...
read moreLife is too short to eat bad food!
A few months back I received an e-mail from someone who had attended many parties which I had I catered before she moved across the country. She opened with this line: “I was thinking about you the other day, and thought I’d drop you a line, after 2 years of being away… I was at a small reception with the worst food I’ve ever had, and wished that you had been the one to cater this event…I was at a conference and everything served was pre-packaged stuff that you just pulled out of the freezer and re-heated…Yuck!” I have always been very proud of the quality of food I serve at events. I believe in using quality ingredients, and buy much of my produce at local farmer’s markets. I don’t serve frozen pre-made hors d’oeuvre or desserts, two areas where many caterers choose to trim costs. I make all my own salad dressings and sauces. Making these items in house can be labor intensive, and buying seasonal and vine and field ripened locally grown produce can sometimes be more expensive. It can be frustrating to get calls from prospective clients who don’t seem to understand that quality food always costs more. I’m sorry to say, that on many more than one occasion I have had prospects contact me saying they had a budget of $15-$20 a person for their wedding or other special event. Now, I believe these people must surely understand that you may be able to go to Denny’s and get a full meal for $15 to $20 per person, but for a fine dining experience, it’s going to cost a whole lot more than that. If you were taking your guests to a restaurant and picking up the bill, plus tip, and if the restaurant were closing its doors to accommodate only your party for that evening, surely you would expect to pay more. So perhaps it’s helpful to think of catering in this way. The caterer is picking up a restaurant and bringing it to your home or venue for the evening, and creating a dining experience hopefully way beyond the experience of dining at Denny’s. I recently had someone say to me, “no one is coming to my wedding just for the food.” Well, that’s probably true, but I am sure we have all had the experience of attending a wedding where the food was exceptionally good – or exceptionally bad- that people talked about for months, maybe even years to come. People do remember. Your guests may have traveled a great distance, bought you a gift, and spent their time, effort and money to join you in celebrating on your special day So don’t you owe it to them – and yourself – to serve great...
read moreSometimes money is the cheapest way out
My coach made this statement to me earlier this week. It's a statement I couldn't agree with more when it comes to hiring a caterer. A few years back someone I know well (who shall remain nameless!) had a big bash to celebrate her 50th birthday. She was trying to save money, so decided to do the work herself. She selected a great menu (she is a great cook), planned her shopping and prep work, shopped for a couple of days, cooked for a couple of days, pulled out all her serving platters, bowls and utensils, and decorated her buffet table. And then, of course, she had to clean her kitchen before her guests showed up, since we all know guests always like to hang out in the kitchen. Especially when the hostess is still doing last minute cooking when her guests show up. She was at least smart enough to hire a helper to be there at the time of the party. The night before the party the hostess/honoree tossed and turned in her sleep being overtired and concerned about everything going well. She hadn't spent time deciding what she was going to wear at the party, and still wasn't quite dressed before the first few guests started showing up, and she didn't have time to fix her hair the way she would have liked. While her guest all heartily enjoyed her party, she was pretty exhausted through it all. Her helper had kept the kitchen clean during the party, and was able to wash many of the platters and serving dishes, but when she woke up the next morning, she still had to pack them, along with all the table cloths, away again. Later that day she had to return the items she had rented. A couple of years later, I catered a 50th birthday party for a client. I met her at her home a couple of weeks before her party. Together we walked through her home and yard, decided where we would place buffet and guests tables. I was able to see what her decorative sense was. It was clear that she loved lots of color, so I made a point of bringing brightly colored fabrics to drape her buffet table. On the day of her party, my staff and I arrived a couple of hours before her guests were scheduled to arrive. She let us in, said hello to everyone, then disappeared into her private quarters from which she emerged an hour or so later looking fabulous- coiffed, made-up and dressed to kill. She greeted her guests in a relaxed manner and partied hard all night long. My staff greeted her guests as soon as they arrived with drinks, passed hors d'oeuvre and at the appropriate time, a beautifully appointed buffet. At the end of the night, when my staff and I had put away the leftover food, packed up all the serving pieces I had brought, we stopped off to say goodbye to my client, who was still enjoying drinks with her last few guests. I'm sure she slept in the next morning. The contrast between these two provided a stark lesson for me. While it certainly cost more to hire a caterer, isn't it nice to really be able to enjoy your...
read moreMore Advantages to Booking your Holiday Party Early
The first and second weekends of December are prime time for holiday parties. Everybody in town will be busy. This includes not only your primary contractor, i.e. hotel, restaurant, caterer, but sub- contractors (ie. rental companies, food purveyors, florists, servers, etc),as well. Most servers, for example, are independent contractors, with many of them working with several different establishments. When they get booked for those hot dates, it lessens the available pool. You will have someone serving your function, but it’s likely the most seasoned service staff will be booked early. And usually at some point, the top rental companies will close their reservations for the busiest dates. And here's an important point- a caterer or sales person will be able to give more of their time if you call a month or two early rather than in December. So, if you are thinking about a holiday party and want to make sure you receive the attention you deserve, the key word is...
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