Thursday, December 30, 2010

Fandango Catering and Events Offers Host Gift Ideas

As the year winds down and a new year begins, holiday parties and events continue to be held, and Fandango Catering and Events offers ideas for thoughtful host/hostess gifts. Wine is a favorite host/hostess gift but there are many other possibilities. Here are a few.
  • Seasonal Gifts--such as an illustrated holiday storybook, an ornament, festive napkin rings, or a CD of holiday music or a seasonal favorite movie
  • Decorator soaps
  • Candles
  • Guest towels or coasters
  • A set of cheese knives
  • Bar accessories or glasses
  • A set of demitasse cups
  • Place mats and napkins
  • An art book
  • Flavored vinegars or oils
  • Spiced nuts or a box of high-quality chocolates
  • A plant
  • A ticket to something of interest to the hosts, such as a museum exhibition or theater performance
A host/hostess gift is always a thoughtful gesture and thanks your hosts for all their efforts in hosting the event.

With best wishes from the Fandango Team for 2011! We will reopen Jan. 3, 2011.

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841

Monday, December 20, 2010

Fandango Catering and Events Offers 6 Last-Minute Holiday Event Tips



In our continuing blog series, "Holiday Entertaining," Fandango Catering and Events offers 6 last-minute tips for hosting a holiday gathering this week or next week. Ready?



Make a list of what still needs to be done and check off tasks, such as planning/buying/making beverages or food, as you do them. This is not the time to rely on memory!


Always offer a non-alcoholic option--Punch is retro-trendy this year, served from a contemporary or vintage punchbowl. Float a few slices of orange or cherries on top for a decorative effect. For festive punch recipes, both non-alcoholic and alcoholic, see http://www.punch-recipe.com/



If you're stumped for something different to serve, try tamales with a great sauce, such as a chipotle cream--tamales are BIG at holiday time at parties in LA, New Mexico, and many parts of Texas. Another idea is an artisan cheese tray with several good breads and fruit--here the key is emphasizing the cheese and its quality and on a nice presentation (you can buy doilies and it will make a world of difference). There should be 2/3 of the tray composed of the cheeses and the other 1/3 composed of the bread and/or fruit. Serve the cheese tray with wines and/or artisan beers.


If you don't have much time, concentrate on buying or making savory food--You still want to offer a dessert, of course, but typically people will eat more savory than sweet food and often as many as 1/3 of guests won't have dessert at all. The exception to this is if it's a dessert-only party.

If you purchase prepared food or have it delivered, remember to put it on a nice tray, platter, or plate--Nothing looks worse at a holiday party than purchased food still in a utilitarian box! Some food gift boxes are very attractive but we feel that they look jarring if trays or plates are used to serve the rest of the food.

Put out lots of cocktail napkins in your beverage area as guests typically use more of these with their beverages than they do of napkins for food.



Warmly,



Kristina



Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events

(713) 522-0077
(281) 796-9841

Thursday, December 16, 2010

Fandango Catering and Events Offers Easiest Holiday Food Ideas

If you will or are thinking of hosting a holiday gathering this year, there are several options you can choose that are easy on the host/hostess.

Antipasto tray-Always impresses and can be used as a starter for a dinner or with other items to round out a light bites gathering. Buy a variety of Italian cold cuts such as capicola, mortadella, prosciutto, and other gourmet cold cuts; 3-4 cheeses including fresh mozzarella balls or medallions; fresh fruit such as cantaloupe, grapes, or figs; marinated vegetables such as artichoke hearts, roasted peppers, and pepperoncini; breads (we like sourdough baguettes) and perhaps some purchased flavored oil for dipping; and fresh cherry tomatoes or sliced tomatoes.

No time to cook? Buy 3-4 desserts, put on nice platters or trays, and serve with coffee, wines, or both, or a champagne or Riesling or mimosas if it's an afternoon gathering.

Easy hors d'oeuvres--Make ham and cheese sandwiches (buy best-quality ham and we like Munster for this), beat eggs with milk and a sprinkle of nutmeg as for French toast, dip each sandwich in the beaten egg, let sit 20 minutes, then fry over low heat in olive oil until golden. Let cool slightly, then cut each sandwich into 4 diamonds and pile up the diamonds on a platter. Takes about an hour. Can be served hot or cold and they'll disappear fast! And you can serve this with an antipasto tray or another, perhaps bought, hors d'oeuvres and good wines, a dessert too if you're feeling luxe.

Instant buffet--Buy some gallons of a gourmet soup to-go at a gourmet supermarket or from a caterer; buy 3-4 breads such as brioche, ciabatta, or challah and put out real butter; and add a bought dessert. An instant buffet for an informal gathering such as a tree trimming or a neighbors' or relatives' pre- or post-Christmas gathering.

Cookie party--If you enjoy making cookies, make and serve several types and also serve a selection of beverages such as coffee, cocoa, eggnog, mulled cider or wassail, or a sparkling wine if you have wine aficionados in your group. If you have at least 3 kinds of cookies and 2-3 kinds of beverages people will be happy, but it's best to avoid the dinner hour for this type of gathering or let your guests know that it is a cookie party lest people expect more food. Most bought cookies aren't good but we have been guests at events where the hosts put out a mixture of homemade and gourmet imported cookies and their events went well.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841

Wednesday, December 15, 2010

Fandango Catering and Events Launches Quick Order by Credit Card Page

Fandango Catering and Events has launched at clients' requests a new Quick Order by credit card page on its website. Credit card orders are handled securely via PayPal on our site.

Products available for order on this page include:
  • Specialty products such as holiday desserts and, coming soon!, our signature gazpacho by the gallon and signature cream cheese chicken salad by the pound
  • Sandwich lunches
  • Boxed hors d'oeuvres for serving at parties and events
As always, all our food is handmade from scratch.

PayPal orders are available for delivery up to two miles past Loop 610 or, by appointment only, at our new downtown kitchen. PayPal orders are not available Mondays or Tuesdays and other terms and conditions apply.

See our website for more information:
www.fandango-catering.com

Or contact us at (713) 522-0077, (281) 796-9841, or info@fandango-catering.com

Note: Website and our e-mailing list promotions do NOT apply to PayPal orders.

¡Feliz Navidad!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841

Tuesday, December 14, 2010

Fandango Catering and Events Offers Ideas for Decorating for Holiday Events


If you're hosting a holiday event this year, you may be unsure of how to decorate your home or office. Below, ideas for decorating your event space this holiday season.


Try not to overdo the red--Red used judiciously looks wonderful, but studies show too much red makes people nervous and also makes your event look like a department store Christmas section. For a better look, combine red with gold, white or cream, Christmas green, soft greens or blues a la Martha Stewart, or even silver or bronze. Then go out and come in, taking a fresh look at your decor--is there too much of any one color? Choose two colors and stick to them, at least in each room. This year red combined with gold is popular, and we also like red and cream and red with pale green

A nice festive touch is to put one decorative element on every surface where you will serve food or beverages--such as tables, kitchen islands or counters, or sideboards. Decorative elements include flowers or flowering plants (like poinsettias, a classic); nutcrackers; standing figurines of cloth or glass such as angels, Father Christmases, or Santas; or toy-type Christmas decorations. This will instantly transform the serving area from ho-hum to outstanding. If you don't have much space choose a small decorative element. To take it a step further, add a runner in red, green, gold, or cream to set off your decor.

Home improvement stores often give away branches from their tree lots at holiday time and these look great on mirrors, doors, mantels, or chandeliers, especially if you intertwine gold gauze ribbon among them. We also decorate for client events by intertwining among branches some beautiful Christmas balls hanging on satin loops, draped along mantels.

Staircases can be decorated with tree branches, a handsome garland, or a cascade of Christmas stockings.

If pressed for time, you can hang a large glass collector-type Christmas ball or elongated ornament, such as gilded pears or apples or glass Christmas pendants, from a chandelier with a bit of wire in less than 5 minutes.

Avoid decorating every single surface--this looks overdone and you can't see the forest for the trees. If you'd like to decorate several rooms where people will gather, concentrate on one main rooom and consider tabletop trees or Christmas figurines on ONE surface in the auxiliary rooms.
To decorate a sit-down dinner table quickly and easily, lay small Christmas balls (no glitter) on folded napkins and/or use colored chargers to add a festive touch to the table.
Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841

Saturday, December 11, 2010

Fandango Catering and Events Offers Tips on Greening Your Holiday Event

It's not as difficult to green your holiday event, or make it more eco-friendly, as many people imagine. Even if you do just one thing to green your event, you can feel good that with just that one thing you helped preserve our planet. Below we offer 7 tips for greening your holiday event this year.

7 Ways to Green Your Holiday Event This Year

If you want to use disposables to reduce the cleanup at your event, buy biodegradables or compostables or disposables made of 100% recycled materials. We buy ours--the brand name is Terraware--at Whole Foods and they are more attractive than the standard disposables as they come in a pretty ivory shade. But there are other biodegradables available in stores and from the web. Seventh Generation sells recycled paper plates that are fine for casual events.

To really make a difference, use real dishes, glasses, and/or cutlery--In fact, the use of real dishes takes ANY holiday event up a notch in attractiveness and panache. If you're on a budget, during holiday time many stores sell "catering" sets of dishes, generally white or white with a gold or silver band, specifically for holiday gatherings, and you can buy great all-purpose stemware all year round at IKEA (as we do). I guarantee you that these little touches will make your holiday party the most memorable in your group! Small touches but your gathering will be the one that will stand out. And you will be saving many trees this way!

Have an old-fashioned Christmas tree with no lights, only ornaments--We began doing this years ago and people always comment that our tree looks more "Christmasy" and less "commercial" than trees with lights.

At your holiday party put out a bin or box for empty bottles and cans in your beverage area--if you make it easy for people to recycle like this they will. You can even dress up the bin or box with a big bow.

If you have someone manning or helping with the beverage table, pour from cans or big bottles of soda and big bottles of water into guests' glasses rather than buying a bunch of cans and giving each person a can of soda or individual bottle of water--this helps cut down on the landfill waste tremendously! This professional bartender's trick also helps reduce wasted soda or water.

Use small plates for the food, even a dinner, as people waste less food if you give them smaller plates. With large plates, people load up and half of them throw part of that food away. Guests can always return to the buffet if they're still hungry.

If any food is left over after your event and you don't want it for whatever reason, please donate it to a shelter rather than throwing it away.

If we all do at least one thing to green our holiday gatherings this year, we will have made a difference in preserving our planet for the future.

Warm wishes,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841

Wednesday, December 8, 2010

Fandango Catering and Events Special Holiday Offers

On our home page, special holiday offers--No download or printing of coupons needed!

Go to:
www.fandango-catering.com


Just in time for the holidays, our special offers make your busy life sweeter and more delicious. Whether you'd like to order and then handle your own event or have us design and handle your event details, our catering and event experience ensures that your holiday occasion will be a success!

Mention the promotional code when booking or ordering and we will include the special offer for that code in your invoice.

Holiday 2010 offers include 10% off bookings $50-$100, $20 off bookings $200-$500, and FREE mini desserts for bookings over $1,000.

For more information, menus, a price quote, or to order:

(713) 522-0077
info@fandango-catering.com

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077

Tuesday, December 7, 2010

Fandango Catering and Events Offers Holiday Signature Cocktail Tips

At holiday time, holiday-themed signature cocktails add a festive touch to gatherings. Below, ideas for serving signature cocktails at your holiday event this year and recipes for some of our favorite signature cocktails.

Tips for Serving Signature Cocktails

*Prepare at least one batch of the cocktail before your guests arrive and have them lined up on your beverage table or beverage area. An elegant touch is to put the served cocktails on trays. If possible, make or assign someone to make batches of your signature cocktail throughout the event as needed--but please make sure everyone drinks responsibly.

*Drink charms or identifiers are another festive touch and can be a great icebreaker. You may want to lay out a plate and put a few charms on it to give your guests a place to put the charms when they've finished.

*If your signature cocktail calls for a garnish, make things easy by preparing them early in the day. If you're thinking of serving a drink that calls for a fresh garnish, such as muddled (crushed) fruit or herbs, substitute it for another cocktail that doesn't require a fresh garnish. And if really pressed for time, eliminate the garnish altogether--here's where drink charms can come in handy to dress up your drinks. Or opt for an easy garnish such as a maraschino cherry--60s and 70s cocktail culture is trendy now!

*For most events, unless they're very formal or weddings, an all-purpose wineglass and/or martini glass are fine for your bar. You can rent these very reasonably from a rentals company. We do suggest that you serve your signature cocktail in a martini glass--most cocktails look fine in these, and don't worry about highball glasses unless you're hired bartender provides them.

Holiday Signature Cocktail Recipes

Poinsettia
Makes 1 cocktail

1/2 oz. Cointreau or Triple Sec
Champagne
3 oz. cranberry juice

Have all ingredients chilled. Pour Cointreau and cranberry juice into a martini glass or champagne flute. Stir. Top with champagne.

Rudolph Fizz (Adapted from Karen Bussen's Simple Stunning Parties)
Makes 6 cocktails

1 bottle (750 ml) of cava, Champagne, Prosecco, or other sparkling wine
6 tsp. cherry syrup (see recipe below)

Fill cocktail glasses 3/4 full of sparkling wine. Drop 1 tsp. cherry syrup in each glass and serve.

Cherry Syrup:
1 lb. frozen cherries
1 cup sugar
Combine ingredients with 2 cups water in saucepan and stir. Bring to boil, reduce heat, and simmer 20 minutes. Strain, reserving liquid. Refrigerate until ready to use.

Cosmopolitan
Makes 1 cocktail

2 oz. vodka
1 oz. Cointreau or Triple Sec
1 oz. cranberry juice
1 1/2--2 tsp. fresh or Rose's lime juice

In cocktail shaker combine ingredients and shake well. Pour into cocktail glasses and, if desired, garnish with lemon twist.

¡Salud!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077

Tuesday, November 30, 2010

Fandango Catering and Events Offers Special Holiday Promotions


We will be offering special promotions and discounts this holiday season to new and continuing clients, including complimentary dessert trays with bookings and discount coupons for holiday orders and bookings.


Our holiday offerings this year will include many of our bestsellers from past years such as our signature Castle Cake; our Citrus, Chocolate Chunk, and Apricot Glaze Roscón de Reyes Ring Cakes; our Chocolate and Orange Buche de Noel; our signature mini desserts, including Baby Cheesecakes and Mini Raspberry Cream Cheese Brownies; boxed handmade hors d'oeuvres; sandwich lunch packages; and--NEW!--6" puff pastry empanadas. We have also added to our list of handmade hors d'oeuvres and to our dinner/buffet options.

In addition, we will be adding to our website shortly a page for quick ordering by credit card--look for updates on our website and here on our blog!

For more information on our holiday promotions and offers, menus, or price quotes:


(713) 522-0077
(281) 796-9841

Enjoy the holidays!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841

Sunday, November 28, 2010

Fandango Catering and Events Offers Tips for Choosing a Holiday Menu


Choosing a menu for a holiday party can be daunting for some people, but by following a few guidelines you can make your party a success this year. Below, tips for choosing a menu for your 2010 holiday party.

Know your group--If your group has many children, either keep the menu kid-friendly or serve the kids their own food and serve the adults something more grownup. If your group is mostly older people, guests won't eat as much as a gathering where hungry young people are present.
Decide what kind of event you want--The simplest events are cocktail or hors d'oeuvres parties, dessert buffets or cookie exchanges, and one-dish meal buffets such as lasagna with salad and dessert. One-dish meal events and cookie exchanges are best for more informal gatherings. Finger foods or dessert buffets are more elegant because they can be served on nice trays or platters. If you opt for a one-dish meal event for family or close friends, you can serve from the kitchen or on a table or sideboard from attractive roasters, stockpots, or earthenware to make the meal more special. Sit-down dinners without help are best only for small groups.
Decide if you will serve hot foods--Along the same lines, decide if you want to serve any hot foods, whether hot hors d'oeuvres or a hot dish. Most guests appreciate a mix of hot and cold hors d'oeuvres at a finger foods event. For any hot foods, the most elegant presentation is to use a chafing dish as the little flame of the sterno and the lid keep the food warm for about 3 hours. Caveats: make sure no small children mess with the flame under the chafing dish and put a tablecloth under any chafing dish to protect your table or sideboard. Chafing dishes are widely available in stores at holiday time or if you need a big one or don't want to buy one you can rent one from a rentals company (though once you buy a chafing dish they're great for entertaining with hot foods anytime of year).
Decide a time for your party--A 6:30--7:30pm start time may tend to send the message that you expect to feed your guests for the evening while a later start time sends the opposite message. If you want to provide only light bites, an 8pm start time is better for adults. If you know your guests will be attending several events in one evening or you don't want to take charge of feeding them for the evening, you can specify in your invitation that only light bites or dessert or whatever will be served. A daytime holiday gathering (before around 1pm) such as a brunch, lunch, or breakfast is more geared toward heartier fare than light bites. It's best to specify in your invitation what type of gathering you're hosting, such as "brunch," "lasagna," "finger foods,"or whatever so guests understand what to expect.
Exotic cuisines are best for younger (20s and 30s) event-goers--If you're hosting a holiday gathering where older people will also be present, remember that they generally don't care for exotic fare at holiday time and will appreciate more traditional foods for them.
After you choose a menu, type and print it, then review it to see that you don't have two chicken dishes, for instance, and that you have a good mix of types of foods and that not everything is the same color. And show it to someone else to see if they agree. If necessary, make changes. We were present at an open house last year (not clients!) where all the food was beige or white on white plates, so it didn't look very appealing.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841

Saturday, November 20, 2010

Fandango Catering and Events Offers Quick Wine Guide for Holiday Foods


As the holidays approach and we plan holiday meals and events, the question of which wines to serve with which foods is on many people's minds.


Below, in Part 2 of our blog series, "Holiday Entertaining," our quick guide to the best types of wines to pair with holiday foods:


Appetizers: Sauvignon Blanc, Champagne, Cava, Prosecco, or, for something different, dry or sparkling rosé

Turkey, Pork, or Light Seafood: Pinot Noir, Riesling, White Zinfandel, Chardonnay, Pinot Grigio, or a White Burgundy--ask your wine seller which types are dryer, which sweeter

Beef: Bordeaux, Cabernet Sauvignon, or Tempranillo

Rich or Fatty Fish Dishes: Chardonnay

Citrus-Based Foods and Sauces: Sauvignon Blanc

Creamy or Spicy Foods: A dry Riesling or, for spicy foods, also a Sauvignon Blanc or a Syrah

Italian Food (Tomato Based): Sangiovese

Mushroom-Based Dishes: Pinot Noir

Desserts: Port or, for fruit desserts, Moscato d'Asti or Asti Spumante

Upcoming: Signature cocktails for the holidays and Non-Alcoholic Beverage Ideas

¡Salud!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841

Monday, November 15, 2010

Fandango Catering and Events to Offer Cooking Classes, Order Pickups at New Downtown Kitchen


Fandango Catering and Events, which recently relocated its kitchen to a snazzy new downtown location (inside an historic building) at Franklin @ Travis, will be offering cooking classes and demos as well as products for sale and order pickups at the new kitchen space.

We are very happy to have relocated our kitchen downtown to the wonderful chefs' cooperative Kitchen Incubator:
At our new kitchen we have the opportunity to give cooking classes and demos, participate in "Iron Chef"-type competitions, and sell some of our specialty products in the Café, which should open in December 2010.

Just in time for the holidays--We will also be offering some of our specialty products and sandwich lunch and hors d'oeuvres packages--which are soon to be available for secure ordering with credit card on our website--for pickup by clients at our new kitchen, saving our customers a delivery fee.

Of course, we are also thrilled to be able to chat with other chefs and culinary entrepreneurs at the kitchen and to be part of the vibrant downtown scene in the historic Market Square district.

Look for updates and further info on our new kitchen activities and customer ordering here on our blog and on our website:

Warmly,

Kristina

Kristina Ríos de Lumbreras, PhD.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841

Thursday, November 11, 2010

FANDANGO Catering Offers Thanksgiving Decorating Ideas


FANDANGO Catering, in its continuing blog series, "Fall Entertaining Ideas," offers Thanksgiving Dinner decorating ideas--and you can adapt them for other fall events too.



Welcome people with a fall wreath--Hang a fall wreath on your front door or front yard fence gate (or even a row of wreaths hung from a wrought-iron fence). You can buy these ready-made or make your own by buying a raffia base at a craft store and attaching silk flowers in fall colors, pine cones, or other fall-themed objects with florist's wire.

Dress up the dining table(s) -On your dining table(s), use a runner or even a long, wide piece of ribbon in fall colors, including sienna, gold, or chocolate brown, and line up small pumpkins, gourds, pine cones, or a mixture along the length of the runner or ribbon. Or place a decorative cake stand on the middle of the runner or ribbon and pile the little pumpkins, etc. on the cake stand, either loosely or in a pyramid shape. You can also lay a cloth napkin on the cake stand first and then pile this "cornucopia" on top of the napkin.

Use curling ribbon--If you're pressed for time, an easy and festive way of decorating for Thanksgiving, either for buffet or sit-down or "sit where you can find a seat" seating, is to tie curling ribbon in fall colors around the stems of stemware or glasses and run scissors along the ribbon to curl it.

Decorate a dessert table--You can also decorate a dessert sideboard or separate dessert table with a fall-colored runner or ribbon, a vase of fall flowers, or a candelabra with a ribbon tied in a bow around its base (we NEVER light candles in candelabras at our events and we advise our clients to not light candles either UNLESS they're in votives AND no children or pets can knock them over).

One of our favorite resources for event decorating ideas is Martha Stewart Living:

Enjoy!

Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
FANDANGO Catering and Events
(713) 522-0077
(281) 796-9841

Thursday, November 4, 2010

FANDANGO Catering Offers Easy Fall Gathering Ideas

FANDANGO Catering in its continuing blog series, "Fall Entertaining Ideas," offers easy fall party and get-together food ideas.

These ideas are for smaller parties and get-togethers, so popular in fall when the weather turns cooler and appetites are a little heartier after the long hot summer days, when many are on vacation. But fall days are busy, so these ideas can be put together quickly with a combination of made and bought ingredients. The important thing is to get together with people you care about and have an easy meal that everyone will love!

One of the easiest ways to do this is to serve just three dishes: a salad, a one-dish entree, and a dessert. The following ideas can be done by just one person or if another helps that's even easier.

Idea 1:
Salad: Buy fresh spinach or baby mixed greens and cherry or heirloom tomatoes from a farmer's market. Halve the cherry tomatoes or dice the heirlooms. Wash the spinach well so no sand remains, then on a cutting board roll the spinach or greens up like a rope and cut crosswise with a chef's knife--this is called a "chiffonade" and makes long ribbons. Then cut the ribbons in half. With this technique you don't need to buy a lot of greens and the presentation is pretty. Mix the tomatoes and greens and make a fresh herb vinaigrette: Mix 1 cup olive oil with 1/4 cup sherry or cider vinegar and blend in a blender with 1/2 cup fresh mixed herbs. Add honey, salt, and pepper to taste; or, if you want a creamy dressing, add 1-2 tbsp. or more heavy cream.

Entree: Buy a seasoned pork or beef loin and add a little more dried herbs, Cajun seasoning, smoked paprika, or a salt-free blend. Buy slivered root vegetables (available at better supermarkets) and then cut into fourths a few Bosc pears. Put all in a baking dish, drizzle white wine mixed with a little chicken broth over, and bake according to the loin package time, basting every few minutes until done. Serve with pan juices.

Dessert: Buy a great marble chocolate cheesecake and serve with coffee or wine.

Idea 2
Salad: Same as above--it's a great salad!

Entree: Buy a mix to make white chicken chili but doctor it up with white or Marsala wine, 3-4 chiles de árbol, and about 1/2-1 cup heavy cream at the end. This white chicken chili is elegant but spicy! To carry out the theme of "an elegant chili gathering," serve scallions and grated Fontina cheese for topping the chili instead of the usual Cheddar or Jack.

Dessert: Since the entree is spicy, serve a couple of flavors of ice cream with a master touch--Dulce de leche sauce (you can buy one at better or gourmet supermarkets). Mix a bit of chocolate syrup into the dulce de leche and, if you're feeling indulgent, add some mini chocolate chips to the top of the sundaes.

Idea 3
Salad: Same salad

Entree: Fettucine with Marsala Bolognese--Finely chop 2-3 green onions and sauté in 2 tbsp. butter with a little olive oil. In same saute pan brown ground beef or pork, then add a pinch of cinnamon and allspice, a non-acidic pasta sauce (like Ragú traditional) if you don't make your own homemade marinara (and who does, except our Chef Jesús?), 1/2 cup Marsala wine, and 1/2 cup Parmigiano. Let simmer 5-8 minutes and then add 1/2 cup diced Fontina, Gruyere, or Munster cheese and stir until blended. Simmer a minute or two more,then add 1/2 cup heavy or sour cream or a mixture and do not let boil. Serve with fresh cooked fettucine or linguine (available fresh or fresh refrigerated at supermarkets).

Dessert: Layer and bake chunks of French baguette, chunks of chocolate, raisins, heavy cream, nutmeg, and a little Moscatel or other sweet wine or sweet sherry in a ceramic baking dish or individual ramekins. Bake about 10 minutes or just until chocolate melts and all is hot and bubbly.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
FANDANGO Catering and Events
(713) 522-0077
(281) 796-9841

Monday, November 1, 2010

FANDANGO Catering Offers Tips for Cooking w/Olive Oil (from Rice University Event)




FANDANGO Catering is offering a copy here on our blog of the "Cooking with Olive Oil" suggestions and recipes sheet given out at the "Olive Oil from Spain" event last Friday, Oct. 29. 2010 at Rice University's Duncan Hall.





With 240 attendees at the panel talk--at which our Executive Chef Jesús Lumbreras-Calvo was one of the panelists--and another 60+ also attending the tasting portion after the panel (for a total of 300+ attendees), we did not have enough of our cooking tips sheet for everyone! So, here on the blog is a copy of the sheet.


Just to dispel myths, you can make great dishes with olive oil if you choose the right one AND you then season the food and prepare it according to the recipe. Our catering company uses olive oil for all sauteing, braising, roasting, and baking of savory foods, and then our Exec Chef uses fresh herbs and the spices appropriate to the country or region of origin to the dish.


For example, he recently made Chicken Satay for a large wedding and he initially sauteed the chicken pieces, seasoned with Indonesian spices, in olive oil. The bride, whose parents are from Holland and Ireland, and the groom, from Guyana, were ecstatic, as were all the Dutch guests (around 80) who flew in from Holland, and do they know Indonesian food over there! Just goes to show how the right olive oil can be used to cook nearly any savory food. We recommend extra-virgin olive oil and a fruity one at that for most Americans to cook with at home, as the fruitier the oil is, the less acid it has and thus less of a "harsh" taste that some of the more acid olive oils have.



Here is the text of the handout from last week's Rice showcase:


Use flavored oils to bake or sauté chicken, fish, pork, meat, potatoes, or vegetables. Use in the sauté pan or drizzle on top of food in a baking pan. Add a bit more seasoning, such as dried Herbs de Provence, Cajun seasoning, or a salt-free blend.

You can make flavored oils by adding a pinch of chopped fresh herbs, lemon or orange zest, dried red pepper flakes, or fresh garlic cloves. Puree in a blender, starting with a pinch of flavoring, and taste. Add more to taste. You can also use flavored oils to spread on bread to make crostini, then top with cannellini spread, prosciutto and mozzarella, or your favorite topper. Kept in a cool, dry place, fresh-flavored oils last about 1 week.


Use olive oil to make French toast-like savory sandwiches--Make your favorite ham and cheese or other sandwich, dip both sides in egg beaten with milk, let sit for 20 minutes, then fry slowly in olive oil over low heat until golden brown. Sprinkle on a bit of cinnamon or nutmeg. You can also slice into small triangle hors d'oeuvres. Works best with fruity olive oil.


Make an easy pan sauce--Put one turn of olive oil in a sauté pan and heat to not quite smoking. Put seasoned or marinated chicken breasts or tenders, pork or turkey cutlets, or steaks in the pan. Let sauté 1-2 minutes, then turn with tongs. Keep turning every 30 seconds to one minute until nearly done, then add a splash of wine or beer and stir the bottom of the pan to deglaze. Let alcohol burn down, around 40-60 seconds. Check for doneness. Serve with pan sauce poured over. You can also add a little finely chopped onion to the pan before adding the chicken, pork, turkey, or steak and sauté until golden, then push to the side, add the meat, and continue with the turning and deglazing.


Basil Oil (sampled at the event)

Makes 1/2 cup


Blanch one cup packed fresh whole basil leaves in boiling water 1 minute. Drain. Run under cold water, drain, and squeeze out excess water in a paper towel. Transfer basil to processor. Add 1/2 cup extra virgin olive oil and process until basil is very finely chopped. Add 1/2 clove garlic, salt and pepper, and 1/2 tsp. honey. Transfer to a bowl and season with more salt, pepper, or honey to taste. If honey is added and you use this to cook with, watch foods carefully while they cook as they will brown more quickly.

Use as a dipping sauce, to marinade or roast meats and vegetables, as a sauce for pasta, or as a salad dressing.


Bon appetit!

Kristina


Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering & Events
(713) 522-0077
(281) 796-9841

Thursday, October 28, 2010

FANDANGO Catering Chef to Give Talk at Rice University


FANDANGO Catering's Executive Chef Jesús Lumbreras-Calvo will give a talk on using olive oil in cooking as part of a panel of experts in the showcase event "Olive Oil from Spain" at Rice University's Duncan Hall Oct. 29, 2010, 7-9pm.

The panel will also include a Baylor physician, an olive oil producer, and an olive oil importer. Each panelist will speak on different aspects of olive oil from Spain.

FANDANGO uses olive oil as the oil of choice in most of its dishes, not only Spanish dishes but Latin, American, and European dishes. Chef Jesús uses olive oil for sauteeing, braising, pan-roasting, salad dressings, or other savory dishes and then applies the condiments and preparations most appropriate to the origin of the dish--such as a touch of butter for French or German food, chilies for Latin food, and so on.

The Rice event will also feature tastings and educational materials. FANDANGO Catering will be providing recipe cards.

The event is free and open to the public.


Kristina


Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Friday, October 22, 2010

FANDANGO Catering Offers 4 Tips for Creating a Dessert Table






As part of our continuing blog series, "Fall Entertaining Ideas," FANDANGO Catering has put together some tips for creating a dessert table at an event, whether a dinner party, cocktail party, wedding reception, or other event.

It's best to avoid potluck dessert tables for an important event--Potluck dessert tables are yesterday's news and rarely work well. Think about it--at every potluck meal you've ever attended, hasn't the quality of the food varied greatly? Some foods are great, some so-so, and some terrible. The same is true of a potluck dessert table and we usually advise against it. The other problem with potluck dessert tables is that guests bring the desserts in all kinds of containers and this container mishmash spoils the look of the table. You CAN (or can have someone) transfer the potluck desserts to better-looking dishware, but since guests generally bring the desserts as they arrive this is a rushed job.
If you have relatives or others who insist on bringing desserts to your event, try to have an auxiliary dessert area and leave the special desserts or wedding cake on the more visible dessert table.
The most beautiful dessert tables use harmonious colors (or just one color), different heights and shapes, and a decorative element or two or three. Try using cake stands, tier stands, and platters for baked desserts; small plates or bowls for chocolates, truffles, or candies; and perhaps small boxes tied with ribbon for tiny cakes, cookies, candies, or edible favors. Another nice look is to combine mini and full-size desserts (always assign someone to slice the full-size desserts when dessert time arrives as often guests won't touch a full-size dessert that hasn't been sliced). Colors can be all one color,and then variations on that color in linens, napkins, runners, and decor look elegant (such as shades of pale blue or shades of cream or red or brown). Bridal magazines and websites have great ideas for decorating dessert tables and many of their ideas can be adapted for any kind of party or event.
Also, try to use both round or oval and rectangular or square trays. Choose ONE look--traditional, vintage, modern, Asian, Moroccan, whatever you like best--for the serving pieces. For example, silver trays next to very modern square white or clear glass trays doesn't work very well, nor does any TOO eclectic dessert table (or any event table) look.
A popular trend this year is to choose a theme--such as dark and white desserts, carnival desserts (e.g., ice cream sandwiches, popcorn), all chocolate desserts, all lemon desserts...Again, you can get great theme ideas from bridal magazines or sites. A classic theme idea that continues to be in style is to create a dessert table based on a holiday or whatever you're celebrating at your event.
Another trend this year is a dessert table with wine pairings set up next to the desserts--Ask your wine or liquor store for recommendations based on your desserts. There are many sweet and dessert wines or champagnes or sparklings that go well with desserts. A nice touch is to place a printed or chalkboard pairing menu next to the desserts and wines on the table (not whiteboards, it looks too much like a work meeting!)

Here's a link to a great e-how article with more dessert table tips:

Enjoy!

Kristina
Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Monday, October 18, 2010

FANDANGO Catering Offers Basic Guide to Sustainable Event Food

FANDANGO Catering offers as part of its "Fall Entertaining Ideas" blog series a free basic quick-and-easy guide to sustainable food for fall events (and beyond)--no download needed! Just bookmark, print, or save to a cyberspace file.

As people become more interested in sustainable food options, there is confusion over terms and meanings associated with the concept of sustainable food.

The three basic concepts you need to know are:

Organic--Certified organic is a category established by the U.S. Dept. of Agriculture. Producers must follow USDA rules and are inspected to make sure they do so.Vegetables can't be grown with chemical pesticides or fertilizers, can't be fertilized with slewer sludge, and can't be genetically altered. Animals have to be fed organic feed, can't be treated with hormones or antibiotics, and must be allowed access to the outdoors. BUT organic food is often shipped from far away, so there's a tradeoff involved in terms of conserving resources.

Local and seasonal--This is not the same as certified organic, though many producers follow organic methods. Local means produced within a short distance (usually 50-200 miles radius) and seasonal means only produce that is naturally in season within that radius. If food isn't shipped from far away it conserves resources since less gasoline, etc. is used to transport the food.

Sustainable Food--This means growing foods or doing anything food related (such as buying/cooking food for an party, wedding, or event) under conditions to conserve natural resources as much as possible; if it is related to growing food it also means improving the soil quality without chemicals.

Organic food is rather expensive because the production methods are more expensive. If price is a consideration, local and seasonal is often less expensive than supermarket food at local farmers' and restaurant association wholesale/retail markets. Also, local and seasonal produce is often much larger than supermarket produce so you can buy less. We recently bought a bunch of spinach that was nearly three feet long and fed 20 people!

We invite you to check out a local farmers' or vegetable co-op or restaurant association wholesale/retail market for your next party or event and see if you don't enjoy the food more.

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Sunday, October 17, 2010

FANDANGO Catering: New Kitchen Grand Opening

Many many thanks to all who came out to the grand opening of our new kitchen at Kitchen Incubator Sat. Oct. 16, 2010! Hundreds of people came to the grand opening, part of the "A Night at Market Square" festival downtown.

Executive Chef Jesús Lumbreras-Calvo gave a demo of his authentic Spanish gazpacho and we sampled some of our foods for the crowds who came by. A good time was had by all! Look for photos of this event soon!

At popular request here is our Exec Chef's gazpacho recipe, reposted from our blog post of last spring:

Gazpacho

Serves 4-6

4 cloves garlic, peeled, chopped
1 medium cucumber, peeled, medium dice
3 medium ripe tomatoes, cored, chopped
1 ¾ tsp. cumin
¼ cup olive oil
½ cup plus
1 tbsp. wine vinegar or cider vinegar
2 cups cold water
½ loaf day-old Italian or French bread, cut in small pieces (it should not be an ultra-skinny loaf)
Salt to taste

Place garlic, cucumbers, and tomatoes in a blender. Add cumin, oil, and vinegar. Blend at low speed 2-3 minutes, then on high for 2-3 minutes, or until a smooth puree without large lumps is obtained.
Add the bread pieces and again blend for 2-3 minutes at low speed and then for 2-3 minutes at high speed. Transfer this puree to a 2-qt. pitcher and add water.
Chill very well, preferably overnight, or at least 8 hours. Serve cold.

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
(713) 522-0077
(281) 796-9841

Tuesday, October 12, 2010

FANDANGO Catering Offers 3 Tips for Plating Food Like a Restaurant

Plating food is not as difficult as many believe, and we offer 3 tips to help you plate food at your next dinner party attractively like a restaurant, caterer, or food stylist. And you don't need fancy equipment.

hough the days of so-called "architectural" food (food built up on the plate as high as it would go in all sorts of crisscrosses and outlandish configurations) are pretty much past, a little height on the plating is always attractive and sets you apart as a host.

Add height to spaghetti by using a spaghetti fork and twist of the wrist to shape nest-like portions. Top with fresh Parmigiano and/or some chopped fresh parsley or, more original, fresh basil.

Make a little hill of your side dish--whether a vegetable or starch (such as rice or potatoes) or both, make a little hill by placing them in the middle of the dish and building up a little height and then prop your meat, whether chops, steaks, or chicken breasts or pieces, against the little hill. This doesn't work as well with fish, which is delicate and may fall apart, but can work with shrimp or scallops also.

Add height to a layer cake by leaning chocolate shards (made by cutting from a chocolate bar with a chef's knife and then cutting what was cut from the bar in a rocking motion back and forth) against each other. Or pile chocolate curls or strips (made by shaving a chocolate bar with a vegetable peeler on the side) on top. Don't be discouraged if the curls don't come out perfectly, you can always chop them to use for the piled shards technique. Or, easier still, buy a box of small bonbons, such as Roche-Ferrer, and pile them on top of your cake in a pyramid, or buy organic flowers and pile some on top of your layer cake in the middle. Just make sure people don't eat the flowers!

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Saturday, October 9, 2010

FANDANGO Catering Offers Guide to Sizing Event Linens


If you will be hosting an event this fall and are considering using one or more tablecloths (or "linens" as they are called in the events profession), no worries! Here is a quick and easy basic guide to what you need to know.


If the event is at a venue--99.5% of the time you will need linens as venues use ugly banquet tables or hospitality "rounds" (round tables with removable tops). The three basic sizes you need to know are:

*6'--8' rectangular banquet tables: Use a 90" x 156" tablecloth, which will cover down to the floor--for a 6' table it will be a little longer but you can tuck it under or puddle it quite attractively. Or if you don't want to tuck or puddle use a 90" x 132"

*72" round: Usually used for wedding cake tables--Use a 132" round cloth

*60" rounds: A popular size used mainly for seating guests at an event--Use a 120" round cloth


If your event is at a private home--Private home events have a variety of table sizes but some guidelines to keep in mind are:

*Dining table--These can vary greatly in size but a 90" x 156" works for most oval and rectangular dining room tables. You can also use a 132" round if you have a very long oval table. With private home parties it's not as imperative that the linen go to the floor as usually the dining room table's legs aren't ugly as in a venue. If you decide to use a linen to the floor, it gives a lusher, more elegant look, and if your cloth is a little long you may tuck it or puddle it. If you do, take a minute and view the table with the linen from the entrance door to make sure it looks even, not too long on one side or another. Do this anyway when you use a tablecloth at an event.

*If you have a particularly nice dining room table you may wish to use a lace or cutwork cloth so that the table shows through or a runner to add color or elegance.

*If you use a chafing dish or if your table is expensive or if you have sauces or beverages that might drip you should use a cloth to avoid anything marring the table.

*If you use an odd-size table such as a medium-sized round table, whether as an auxiliary table or as your buffet table (my aunts did this a lot when I was growing up), the best sizes are 108" round or 114" round.

*If you use a banquet table for a home event (such as for a beverage station or for additional seating), use a tablecloth to cover the legs (to the floor).


Remember, in general, if a linen is a little long you can always tuck or puddle it. And if you use hospitality-type tables with industrial-looking legs you will want to cover the legs completely.

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Sunday, October 3, 2010

FANDANGO Catering Chef to Offer Demo, Tastings at Market Square Event


FANDANGO Catering's Executive Chef Jesús Lumbreras-Calvo will be offering a free chef's demo and tastings at FANDANGO's beautiful new kitchen facility at 907 Franklin St. as part of "A Night at Market Square" Oct. 16, 5-8pm, celebrating Downtown's revamped Historic District and its wonderful mix of restaurants, entrepreneurs, watering holes, and music venues.


Chef Jesús will provide a demo of his famous Spanish red gazpacho made easy from 5-6pm and will also offer free tastings of gazpacho and other specialties from 5-8pm as well as meeting and greeting visitors at our great new kitchen.


Free live music and happenings throughout Market Square.


More info on "A Night at Market Square" at http://www.downtownhouston.org/ or at Market Square Park's Facebook page.


For more information on the demos and our kitchen, contact us at (713) 522-0077 or chef@fandango-catering.com


See you at Market Square!


Kristina


Kristina Ríos de Lumbreras, PhD.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Saturday, October 2, 2010

FANDANGO Catering Offers Tips for Organizing a Fall Tapas Party


In Spain, tapas are a way of life and here in the U.S. serving a variety of little bites is a festive way to entertain friends.


The tradition of serving tapas (from the Spanish "tapar," or "to cover") began in the mid-1800s when Spanish tavern owners covered glasses of sherry or wine with small plates of nuts or ham to keep flying pests from drinks. Today, it's still popular to top off a drink with a plate there. Tapas are served in Spain in taverns, restaurants, and restaurant-bars between the hours of 10am and 1pm to stave off hunger until the traditional 2pm lunchtime and again between 7 and 9pm to keep hunger at bay until the 10pm dinnertime, with people taking their morning break for some tapas or having tapas as they leave work in the evening before going home for dinner.


If Spaniards eat these small plates foods at a home or private party they call them "apertivos" (appetizers) rather than tapas.


By any name they're fun and can be a unique and easy way to entertain. Use small saucers and put olives, almonds, jamón serrano or prosciutto, and cheese on the little plates and use the plates to cover glasses of Spanish wines or sherry. A more elaborate tapas spread might include small wedges of tortilla española, the traditional cold potato omelet, or small wedges of a frittata; tiny meatballs; shrimp in garlic sauce; or croquettes. If pressed for time, try buying these Spanish foods from a Spanish restaurant, caterer, or gourmet food shop. Use small forks if you have them or even toothpicks to spear the food, and put out plenty of napkins. If you don't want to cover your wine glasses with the saucers, line the saucers up in rows; they will still make a striking effect.


¡Salud!


Kristina


Kristina Ríos de Lumbreras, Ph.D.

Partner, Director of Sales & Operations

FANDANGO Catering

(713) 522-0077

(281) 796-9841

Thursday, September 30, 2010

FANDANGO Catering Offers 3 Ideas for Fall Events

Now that fall is more or less here, we offer 3 ideas for creating wonderful fall events in the first of our new blog series, "Fall Entertaining."

With fall come myriad opportunities for entertaining, some more casual, such as a friends' gathering, and some to celebrate more official or more formal occasions, such as a wedding, open house, or fundraiser. Below are ideas that can be used at many types of fall events this year.

Choose autumn decor--Deeper-colored tablecloths, flowers, votives, and foliage signal that fall is here. Another good color theme for fall is the use of gold accents.

Choose at least two fall-inspired foods--What foods say "fall" to you? Try to choose at least two foods that say fall is here, whether at a casual or formal occasion. For example, mushrooms, squashes, cream sauces, gourmet warming chilis, comfort foods, or apple- or pear-based desserts signal that fall has arrived. These choices can be as down-home or as elegant as your occasion requires. For example, a friends' gathering could showcase fall's wonderful apples in an apple cobbler or crisp while at a more formal dinner party an elegant tarte tatin would highlight the season's apple bounty.

Choose an "autumn" wine--Ask your wine or liquor store for suggestions for wines that go with fall foods and your menu, such as Beaujolais or other wines that are NOT the crisp whites and reds of summer. For non-alcoholic options try warming non-alcoholic cider for a more casual gathering or a gourmet coffee bar, which is easy to set up on a side area with coffee, cream, cocoa powder, cinnamon sticks, and if you have true coffee aficionados, perhaps a liqueur to add to the coffee such as Amaretto, Frangelico, or Drambuie--impressive!

Warmly,

Kristina

Kristina Ríos de Lumbreras
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Sunday, September 19, 2010

FANDANGO Catering Offers 8 Tips to Avoid Problems at Your Catered Event

In order to avoid problems at your catered event, head them off at the pass with just a little bit of foresight.

Below, we offer 8 tips to help you avoid problems at your catered event.

If you serve more than one type of entree, make sure your guests understand your wishes--If you serve more than one type of entree (such as beef and chicken), and you ask the caterer to divide the entrees among the guest list (such as 50 beef entrees and 50 chicken entrees for 100 guests), make sure your guests understand that they are to choose only ONE entree. Use an entree selection box on your RSVP; call or e-mail guests; make this clear on any menus used at your event; ask the catering manager, your MC, or a relative to relay this to guests at the beginning of the event; or pay for more entrees to avoid running out of food. This is your job, not the caterer's.
Along the same line, be realistic in estimating how much your group will eat or drink--A wedding with many twentysomething guests will require more food and an extra bartender and barback to accomodate young people's hearty appetites and constant visits to the bar.
Wherever your event takes place, make sure you provide a room, closet, or other storage area besides the kitchen--Unless your kitchen is VERY roomy, your caterer needs an area not seen by guests to put things like racks of dishes, coolers, etc. These things should not be seen behind a buffet or bar because they ruin the effect.
Assign someone if you don't have time to take charge of a "potluck" table--These include potluck dessert, beverage, and appetizer tables that you aren't having taken care of by the caterer. Please don't ruin the caterer's hard work in setting up the food nicely with an unattractive potluck table. Ask someone to take charge of such tables and use decent plates and serving pieces (no Tupperware please!). And please don't ask or expect your caterer to "fix up" such tables unless you've paid for it or tip generously.
If you say you will be responsible for doing something at your event by the time the caterer arrives, do it or have someone else do it--Recently a frazzled client living out of town promised to provide serving pieces for her dessert buffet, an ice bucket and tongs for a courtyard table, and sodas for her bar, none of which she did, we assume because they didn't want to pay (she had asked for prices for these things). We were left scrambling though we managed to do it; and we had to listen to guests' complain that there were no non-alcoholic beverages besides water.
Along this line, and most importantly, be realistic about what your budget can and can't provide--Better to do a lavish hors d'oeuvres spread than to try to do a dinner and have to cut corners where guests will notice.
Visualize your event start to finish--At least TRY this exercise: Sit down for 20 minutes and imagine your event from beginning at least up through the food portion. I GUARANTEE you that you'll think of things you hadn't that you need to take care of and/or discuss with your caterer.

Here's to problem-free events!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Tuesday, August 31, 2010

FANDANGO Catering Offers Garnishing Hors d'Oeuvres 101 Tips

Now that fall is almost here, thoughts turn to fall and holiday events, and FANDANGO Catering offers tips for garnishing individual hors d'oeuvres or mini desserts as well as for garnishing trays of finger foods.

This is not at all difficult and will make food you purchase or cook look so much better on your table.

To garnish individual hors d'oeuvres or mini desserts, try these:

  • Finely chopped chives
  • Small basil leaves or dill sprigs or chopped basil
  • On quesadilla bites: spoonfuls of sour cream and pieces of green onion, sliced at an angle
  • Very finely chopped tomato
  • Quartered, pitted black olives
  • Pine nuts (best to avoid if your event will have children)
  • Creme fraiche (mix 2/3 part sour cream and 1/3 part heavy cream, let sit overnight, covered, on top of the refrigerator--if too thick add a a drop or two of heavy cream) drizzled in a crisscross pattern from a squeeze bottle (costs about a dollar at a party store or restaurant supplier). You can also use the crisscross drizzle pattern with chocolate syrup from a squeeze bottle on mini desserts
  • Small strips of lemon zest
  • Crumbled feta or blue cheese
  • Mini chocolate chips on mini desserts or pomegranate seeds then sprinkled with powdered sugar or cocoa powder
  • One chocolate curl (use a vegetable peeler on the side of a chocolate bar) on each mini dessert-we do not use dragées (silver or gold sugar balls) or commercial sprinkles because they contain too many preservatives and look artificial

An easy garnish for your hors d'oeuvre or mini dessert trays, as opposed to garnishing each piece:

Frosted fruit--Prepare an egg wash of one egg white beaten with one teaspoon water and dip bunches of grapes, lemons, limes, satsumas, Sekel pears, or figs in the egg wash, then roll on a plate of sugar--Dazzling! Let dry about 30 minutes, then store in the fridge until near serving time. Before your event begins, pile the sugared fruit (not too high) in the middle of your platters or trays and arrange the hors d'oeuvres or mini desserts around the piles.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Tuesday, August 24, 2010

FANDANGO Catering Offers 5 Tips for Creating a Dessert Station

Dessert stations are popular at all kinds and sizes of events, not only at larger or more formal events, and they are easier to create than they appear. Dessert stations add an elegant flair to any event and most guests like trying more than one dessert.

They are most appropriate at buffet events but can also be used at a dinner party where dessert and coffee or dessert and wine or liqueurs are served in another room from that of the dinner. They are a big help to the host/hostess because they can be set up beforehand and you don't need to serve anything.

Here are 5 tips for setting up a dessert station:

Tip #1: Use risers, cake stands, pedastals, or tier stands to add different heights on the table. This way guests can better see all the desserts on the table and also creates more room on the table. THIS IS KEY. In general, stagger height and flatness (one dessert high, the one next to it flat on the table, and so on). If you have many desserts you can do this in two rows but be sure that in the second row the high desserts don't coincide with the high desserts on the first row.

Tip #2: You can choose to mix and match small desserts on trays or stands or put one kind of small dessert on each tray or stand. Both schools of thought have their advocates. Mixing adds a little color and shape interest while not mixing desserts on the serving trays, platters, or stands creates a more monochromatic look.

Tip #3: If you're having a dessert potluck, try to put the desserts on similar serving vessels-be they trays, platters, plates, or tier stands--to give the dessert station a uniform look. For more formal occasions avoid cobblers or any dessert that can drip. Consider cutting slices of dessert and putting them on trays or plates--in my years in the event business too many times I have seen great desserts uneaten because no one wants to cut them. Avoid this by either having small individual desserts or by cutting at least one slice from each full-size dessert. Also put out a serving utensil for each dessert if possible.

Tip #4: If you want to get fancy, slice the desserts, pour a bit of a dessert sauce, such as a chocolate or berry sauce, in a small puddle with a spoon in the middle of each plate, and put the slices in the middle of the puddles on each plate.

Tip #5: If you're pressed for time, create an easy dessert station by buying a variety of desserts from a reputable restaurant or pastry shop or caterer. Trios and quads of desserts are trendy this year and you can create impressive trio and quad plates by either putting three dots of dessert sauce in a triangle in the middle of the plate and then arranging the trio--such as a cookie, a brownie, and a tartlet--around the dots or by dividing the plate into 4 by drizzling sauce in a cross on the plate and putting 4 desserts on the plate, one in each quad (plates must be large enough to accomodate the three or four small desserts if you decide to try this).

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Friday, August 20, 2010

FANDANGO Catering Offers Event Best Practices Tips

Following up on our free Event Getting-Started Guide blog post of this week, FANDANGO Catering offers some event best practices tips that are handy for all events and especially useful for events over 50 guests.

CREATE BETTER BUFFETS

Allow easy access--Set out two dishes of every food, placing each in the same sequence on either side of a long table so that people can form two lines and keep things moving.

Put things in the natural order--Put the plates at the beginning and utensils and napkins at the end. For more convenience for your guests you can roll the cutlery in the napkins (tying the bundles is optional but pretty) or, if pressed for time, put cutlery in a couple of large wineglasses or pitchers or on a tray.

Use various levels--Display foods at several levels using pedestals and cake stands or milk crates. All food flat on the table doesn't look as good as using different levels and the levels help people get a better view of what's available. Cover milk crates with the tablecloth and the pedestals and cake stands with cloth napkins. Some pedestals and risers are pretty enough that you don't need to cover them. Also, be sure not to place foods directly in front of one another to avoid food from one dish dropping or dripping into another.

Table decorations--Flowers or candles should not interfere with food and should be low if you are using both sides of the table for food. You might want to try votive candles and flowers or flower buds in shallow bowls. And if children are present make sure someone watches the candles or better yet, don't use candles at an event with children.

Condiments, salsas, and dipping sauces--Put these in ramekins or pretty bowls or teacups. To avoid waste fill only 1/3 to 1/2 full and refill if necessary.

CREATE A BETTER BAR AREA

Create a separate bar area that won't disrupt the flow of buffet traffic. Multiple beverage stations assure that guests can get a drink without waiting.

If not using a bartender, create a self-serve bar with galvanized tubs, colorful enamel buckets, or planters filled with ice. Place an assortment of drinks in each tub and lay out next to the tubs wine and bottle openers, glassware, and, if using, any drink garnishes, and lay a dish cloth or napkin folded on or next to the tub to wipe up condensation or drops from serving.

Put a wastebasket or other receptacle for cans and bottles nearby.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841

Monday, August 16, 2010

FANDANGO Catering Offers Free Getting-Started Guide for Events




FANDANGO Catering is offering here on our blog a free "Getting Started Guide" for events--No PDFs or whitepaper download needed! Just print the blog page or bookmark it.


Most people are intimidated by the thought of planning an event--there's so much to do, where do you start? And how do you know what needs to be done?

No worries! Follow our guide below.

FANDANGO Catering's No-Fail Event Getting-Started Guide

As you begin to plan, consider these questions before deciding on location, guests, food, and entertainment. The getting-started phase has the same basic steps whether you are planning a small party or a large wedding or corporate event.

Casual or formal occasion?
Will the party be at a home, a rented venue, a park, a destination? What time of year and what time of day or evening is the event? Will it be indoors or outdoors or both? The location and setting will help you decide how many people to invite--how many can fit comfortably?


Guest list?
Will you invite your closest friends or everyone you know? Relatives? Coworkers? What is the age group of the majority? Are there any vegetarians? Will there be children? The number of guests and their preferences will lead you to the right menu selections.


What is the budget?
The amount of money you plan to spend will help determine the number of guests and an appropriate menu, whether you're serving coffee and dessert or an elaborate five-course dinner. Come up with a total budget amount you want to spend on food, decorations and things like linens or tables, and the venue rental fee, if applicable.


Rentals, decorations, props?
Decide if you need things like tablecloths, tables, stemware, dishes, cutlery, flowers, or decorative pieces. Since many or most of these things can be rented they are generally referred to in the event trade as "rentals." If you are planning your own party, make a list of what you need and also contact info for several vendors for each type of rental, then contact them and see which ones you want to work with.

Invitations?
A small informal gathering may only require a phone call or e-mail. Larger, more formal occasions like weddings and anniversaries usually call for printed or written invitations.

Menu selection?
The next step is to select the menu. An informal gathering such as watching a game with a few friends lends itself to drinks and snacks or even a potluck. A seated dinner should begin with appetizers or a salad or both, followed by a main course and dessert. A more formal gathering, large or small, calls for a buffet-style meal or buffet with guests seated at tables, or a selection of hors d'oeuvres. For beverage selections, if you're unsure about wines or libations, ask your liquor or wine store for suggestions.

Make sure the flavors go together
Balance the menu with strong and mild flavors. A strong main dish needs a mild side and vice versa. A rich, heavy meal calls for a light dessert and vice versa. Also consider the time of day and year--if it's cold warm foods taste best and if it's warm room-temperature and cold foods are welcome. And take note of the time the event will be held--a 7pm gathering usually means people will eat more than a late-night or mid-afternoon gathering.


Here's to wonderful and stress-free events!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841