Monday, January 31, 2011

Several requests this year for Intermezzo options for high-end events--Exec Chef researching this
Top 5 Don'ts When Hosting a Party now on our blog:
http://bit.ly/9OepuP

Fandango Catering and Events: 5 Dont's for Hosting a Party

In the past year we've been asked for tips on obvious blunders to avoid when hosting a party. For some people hosting seems nearly natural and effortless; but most folks can use help with what to avoid.

No worries! We've compiled a list of our top 5 don'ts so that if you're planning on hosting a party soon, especially if you don't hire paid help, you won't be the fodder of gossip, real or cyber, for weeks.

1) Don't give a party if you don't have enough money--Nothing is tackier than a host/ess who needs all the food, beverages, props, etc., donated. One exception: if you're graciously honest about it, such as by telling people or stating in the invite that you are only providing the space. And if you have to borrow that too, save up and host a party when you can afford it so you won't be labeled cheapo behind your back.

2) Don't put out folding metal buffet tables without a tablecloth to the floor--the legs of these tables are ugly! Rent, borrow, or beg a table covering to the floor unless you want your party to look like a homely church picnic. Or use sheets or quilts, even if you have to overlap them. And UNFOLD the table covering--don't put it folded in ANY WAY on the metal buffet tables because you'll still see the ugly table legs.

3) Don't set out food on a buffet in the package it came in--This is so obvious as to boggle our minds, but young people, especially, do this. At least put purchased food like burgers, wings, chicken, taquitos, etc., on a PLATE. Any plate is better than leaving it in its box on the buffet. Also, put the glasses on the beverage table and the plates/cutlery on the food buffet table--Make sense?

4) Don't forget to put some kind of flowers or a potted plant or something decorative as a centerpiece on your buffet table--This goes in the middle as you are looking at the table, but toward the back. This really "makes" the space, makes it more festive, and is appropriate unless your guests are all under 5 years. Centerpiece ideas: pillar candle, bowl with water and flower petals or heads or even just leaves, a bowl with shells--and your centerpiece doesn't have to be frilly. It can be anything related to the event--golf, horses, scuba, a promotion, whatever the party theme. And related to this: don't let guests cover up your centerpiece with potluck dishes. At a party last year a friend arranged some flowers on a buffet and then her daughter's friends put bags of cups, bags of chips, and a box of wings leaning against the flowers so you couldn't see them when there was plenty of room on the table.

5) Don't count on supermarket near-instant appetizers to impress your guests--Those little oven appetizers turn hard as a rock and dry in less than 5 minutes and people recognize them a mile off. At a party we attended a couple of years ago the hosts made this mistake and not only did the guests only eat chips and salsa, they gossiped about the rocklike appetizers for weeks. Rethink the party if necessary--do wine or beer and a couple of cheeses or two desserts or buy some good sliders from a restaurant (and put the sliders on a TRAY). Avoid hot foods if you can't keep them hot.

The same way the Web notices and puts out for all to see poor products and services, your guests notice your party blunders. But by keeping in mind a few don'ts, you'll avoid the worst blunders.

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations/Event Manager
Fandango Catering and Events
info@fandango-catering.com
http://www.fandango-catering.com/
(713) 522-0077
Exec chef on site since 5am this morning

Wednesday, January 26, 2011

Fandango Catering and Events: 6 Tips for Using an Event Professional

Many people who want or need to host an event will decide to use an event professional, such as a caterer, event planner, caterer that also does event planning and management, or another event professional.

Why use a professional? Why not do it all yourself? For some types of events and situations, doing it yourself makes sense. As with many other things, it comes down to time or money. If you're on a budget you can do your event yourself or with the assistance of volunteers, perhaps with any needed paid professional help. If you are like many busy professional people or even retirees, you're probably glad to pay someone to take care of things so you can enjoy your event.

When you do decide to use an event professional, there are certain things you should know to get the most out of the experience. Here are six dos and don'ts.

Dos
*Be clear about your budget from the start. Your event professional (EP) can't give you suggestions or ideas if they don't know either your per-person or total budget or both. Some EPs have fixed-in-stone prices but these days many will offer a range/price points. It's also helpful to discuss what the priorties are for your event--is food more important than music, for example, or vice versa?

*Communicate what you'd like but be open to the EPs ideas, especially with decor. It's similar to working with an interior designer. Also EPs generally have a signature look or range of looks they offer, so you will be most comfortable with someone who can accomodate you in that sense. A person seeking a traditional design won't be comfortable with an EP who insists on a modern, minimalist event design; but many EPs today can do a range of eclectic designs that satisfy discriminating folks. We've warmed up clients' minimalist ideas for their event with a few eclectic touches, and clients and guests commented on how much warmer and more welcoming the space seemed.

*Get proposals from several EPs and make up a comparison sheet. And be wary of "client lists"--a company can have many clients but not have done an excellent job and is banking on your not contacting the companies on their client list. A better gauge are client testimonials or references sheets.

Don'ts
*Don't assume that a big-name EP will ensure that all will go perfectly. Many large companies have up to 5 events a day--where is your event in that food chain? Will an owner or principal be in attendance throughout your event or only up to the start time?

*Once you've given the EP instructions at your event, don't get in their way. Last year we catered an event at a home and the hosts kept moving our things as we were setting up, adding an extra half hour to the completion of the tables.

*If several people will be paying for an event but only one will provide the space, make sure everyone knows what the event professional has been hired to do. If you do ask for extras, tip generously. And designate someone to be the go-to person for the event in case the EP has questions.

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations/Event Manager
Fandango Catering and Events
(713) 522-0077
info@fandango-catering.com
http://www.fandango-catering.com

Thursday, January 20, 2011

Fandango Catering and Events Offers Event Planning Guide 101, Part 2

In Part 2 of our continuing blog series, "Event Planning Guide 101," we offer more tips on planning for a successful event. Why do some events go smoothly and others don't? Often because of a lack of planning. Today, more tips for event planning for a successful occasion.

Make lists--You can never have a successful event without one or more lists because you'll inevitably forget something without a list or two.
Basic lists:
*Menu (food) and beverages (drinks)
*What you need to buy/make/serve each food and drink and where to get each
*Remember to include extras like ice, cocktail napkins, and limes for drinks
*List the platters/bowls/trays/utensils for serving each food

The bar--Easiest bar stocking is with red and white wine, one signature cocktail in pitchers, and one non-alcoholic beverage. If you want a full bar stock, buy vodka, gin, scotch, bourbon, tequila, red and white wine, club soda, Coke, Diet Coke, and ginger ale. But don't apologize for what you haven't stocked and let your guests know as they arrive what's available ("Tonight we have x, y, z...")

Glasses--If you don't have enough rent them (around .50--.60 each). We avoid paper cups as they fill up landfills and look kitschy. The great thing about renting glasses is that you don't have to wash them, just empty and put back in the box or whatever they came in.

Set the mood--Stack the CD changer or put the music player on shuffle. Beware of loud music unless all guests are under 30. Do the flowers or decorative centerpieces/table decor (we increasingly use and advocate the latter, such as decorative statues, clocks, etc., for our event designs as they are a greener option since you don't throw them away, they are more interesting visually, and they won't provoke an allergy attack in any guests) early in the day.

Kitchen--No matter what you do, even if you close the door, people will go into the kitchen. Make sure it's clean.

Pretend you're a guest--Walk through the door--What does your setup look like? What do guests see? Are there places for purses, coats, umbrellas, etc.? Do you need to hide things like pet dishes or litter boxes?

Any event can be made a success with a bit of planning and by keeping in mind a few things (that most people don't think about).

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations/Event Manager
Fandango Catering and Events
(713) 522-0077
(281) 796-9841
info@fandango-catering.com
http://www.fandango-catering.com

Monday, January 17, 2011

Fandango Catering and Events Offers Event Planning Guide 101 (Part 1)


Successful events, large or small, formal or informal, are the result of planning, period. Some events, such as weddings or galas, require tons of planning as they are very important for the hosts and guests, while others aren't as elaborate but the hosts want to make sure that their events turn out nicely. Either way, planning is the only way to ensure that everything DOES turn out nicely.

Below, our key thoughts and tips on planning a successful event, Part 1.

Choose a date and decide the guest list--Check your date for conflicts with other major events. The number of guests you want to invite will determine a lot of the planning, so start there. If you're on a budget, invite fewer people or change the format of the party from sit down dinner to substantial appetizers at a cocktail party or a wine and dessert or wine and cheese tasting.

Invitations--If you do use paper (appropriate for more formal events such as weddings and galas), there are beautiful recycled options out there. Google "recycled paper invitations."

Menu--In future blog posts we'll share more about choosing a menu, but for now, you need to know that you should start by determining if any guests are on a special diet or have food allergies. If unsure, serve buffet sauces and dressings on the side, for example, and at seated events bring the plated food to the special dietary needs guests directly.

Location and Setting--For a large or formal event, these are often rented. For smaller or less formal events, look around your home and see what areas might work, especially areas you might not have considered, such as the living room, under a backyard tree or pergola, an unused parlour or family room, a porch, or even a clean garage or guest house--be creative! As long as the space is big enough for YOUR group and is attractive, that's what counts. It's prudent to plan for rain if you hold an outdoor event and to be realistic about temperatures--a few years ago we attended a party in December where the hostess forced everyone to sit at tables outside because the temperatures had been warm-ish during the day that week but were way too cool at night to be OUTSIDE. No one stayed long at that party.

Linens--If you have a beautiful table you'd like to showcase you may want to put the dishware directly on your table (but beware of hot things or spills that can ruin a table). Or if you want to create a mood or theme, a tablecloth can help you carry it off (just ask brides and fundraisers how linens set the mood!). Neutral colors (not boring beige, but neutrals of actual colors) adapt to almost any theme or season, but bright colors or patterns can add pizzazz and even show off tableware. What kind of mood are you looking for--restful, elegant, spirited, vintage, funky?

If you decide to use "disposables"--We advise clients to use compostables or recyclables instead of disposables that will add to a landfill. The most attractive ones in our view are by Terraware, available at Whole Foods. If you like a very modern look, bamboo recyclables are appropriate (although the square ones, and any square plate, are yesterday's news on the East and West Coasts).
Next time: Event Planning Guide 101, Part 2: Getting the details right

Warmly,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Event Manager
(713) 522-0077









Wednesday, January 12, 2011

Fandango Catering and Events Offers Easy Food Ideas for Winter Gatherings

With winter cold set in most everywhere, you may not feel much like hosting a gathering of friends--but doing so may be the trick for beating the winter doldrums! Or perhaps you're committed to hosting a gathering of some type this winter. Either way, easy food ideas are helpful.

An old standby for winter gatherings is the soup buffet (or even just one soup) of the hearty kind, plus good bread (2-3 kinds), perhaps some artisan cheeses, and of course a dessert or two. You won't believe how people feel disappointed when no dessert is offered at any kind of gathering!

A newer idea and one we like for a friends' winter gathering is to create a really delicious antipasto tray and and elegant and easy dessert. But here's where the interest lies--bring summer to winter! How tos:

Get out the indoor grill and for 8 guests grill cut up fresh zucchini (6), Japanese eggplants (4), and red bell peppers (4) (first add 6 tbsp. olive oil, chopped fresh basil and mint, 3-4 garlic cloves and 1/2 tsp. crushed red pepper to a bowl and marinate the cut veggies for two hours; for more guests multiply ingredients by increments of 6 or 7). Grill until veggies are tender and charred, 5-7 minutes, and sprinkle with salt and pepper. DO THIS THE DAY BEFORE YOUR GATHERING.

Then, on the day of, take out the veggies 1-2 hours prior to the gathering for them to come to room temp, add 16 oz. sliced fresh mozzarella medallions, bite-size chunks of Parmesano Reggiano or another quality cheese or two, and prosciutto wrapped around breadsticks and ripe pear slices.

For dessert: Blend 3 pints lemon sorbet, 1 bottle Prosecco or cava, and 1 1/2 cups chilled vodka until smooth in 3 batches in the blender and place in a large pitcher in the freezer for 3 hours. Stir and let soften 15 minutes before serving. Pour into wineglasses and serve with cookies--you can warm up with this dessert!

Enjoy!

Kristina

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

Friday, January 7, 2011

Fandango Catering and Events: 8 Ideas for Making Any Event Green and Beautiful


So much has been written about making your event "green" or "eco-chic" that we'd like to offer 8 ideas that will help you make any event, whether a dinner or even a wedding, more eco-friendly AND beautiful (more on elegant eco-conscious weddings in a future post).


First things first: there is a lot of advice on greening an event out there that plainly is focused on hippie or Mother Nature/Mother Earth types, young or old, such as reusing mason jars to serve beverages at an indoor event or using an overabundance of raffia to decorate. The truth is that these types of tips are for a minority. Not many people who want to host a beautiful and/or important event are going to go for this.

The good news is that making an event more eco-friendly can be done while still using a beautiful event design. And rather than thinking, "Oh, if I do just one thing it's not enough, so I won't do anything," be convinced that even doing ONE thing to make your event eco-friendly will have an effect...Did you know that recycling just one phone book saves over 20 trees? We advise clients to do at least one thing to make their events greener and we advise them on how to maintain the elegant and beautiful look our clients expect. Below, 8 ideas.

*Use candlesticks, candelabras, ormulu, jade, or another elegant decorative piece as a centerpiece or accent piece for a buffet or beverage table instead of flowers that will be thrown away (and as an alternative to flowering plants). Some people LOVE fresh flowers, so, if you do buy flowers, take them the next day to a nursing home, hospital, or shelter or give them to a friend or neighbor who will enjoy them rather than either throwing them in the trash or letting them wilt while you get back to your busy life.

*Remember that non-soy candles have carcinogens and are not eco-friendly. If you have a day event you will use less light but if your event will definitely be in the evening, some dazzling galas and weddings and other evening events use many votives to illuminate and use less (or even no) light.

*Serve local and seasonal food and even local wines and beers and cut down on trucking emissions. Local and seasonal food is typically LESS expensive and because the produce is bigger you can buy less. Around Houston check out the many wonderful farmer's markets (a new one opened at City Hall), the Airline markets, Rawfully Organic, food co-ops, and so much more.

*Set out a nice container for used wine bottles at your event, such as a wood wine box (many wine stores give them away) or a vintage tub.

*Use real plates, cutlery, and glasses. I recently read someone who said that disposables will never make an elegant party. So true. If you hesitate to use real dishes because of the need to load the dishwasher afterwards, opt for real glasses and cutlery with paper plates and napkins.

*Any food, disposables, or anything else you would throw away can be taken to a shelter the next day.

*Seeds in packets as party favors can be made elegant by making the packets part of the many beautiful napkin settings on plates, as part of a centerpiece on individual tables or a serving table, or, at a large event, in a decorative favor box. And any unused decorative elements can also be donated.

*If you're cleaning up afterward, use a green cleaner (one not made from petrochemicals), e.g., Mrs. Meyers, Biokleen, Seventh Generation. And remember that antibacterial cleaners contain triclosan, a cancer-causing agent banned by the European Union.

As you see, it's easy to make an event eco-friendly, delicious, AND beautiful!

Warmly,

Kristina

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



Monday, January 3, 2011

Fandango Catering and Events Offers Winter Brunch Tips

Fandango Catering and Events offers 4 tips for your winter brunch this year, whether the occasion is a get-together of friends, family, or neighbors; a shower; a housewarming; or another occasion.

Use color to lighten things up--As winter can be dark and dreary even in moderate climates, set a happy stage for your winter brunch by using light, pastel, or medium-toned rather than dark colors or holiday red. You'll be surprised how lighter colors (such as pale to medium yellow or blue), cream, or white brighten everyone's mood during a winter brunch. Decorative accent colors can be darker, even black (vases, figurines, candelabras, plates); but avoid beiges or khakis, which look washed out in winter light.

Create a simple menu--Trying to be fussy with umpteen dishes is often a recipe for disaster, so choose a simple menu such as a salad, a strata (Italian savory bread pudding, popular for brunches), and a dessert or two, with brunch beverages (see our next tip).

To make your winter brunch shine, set out creative coffee and beverage options.
Here are some ideas:
Spiked Coffee: Add 2 tbsp. liqueur (Gran Marnier, amaretto, Tia Maria) to mugs or wineglasses, fill with coffee, and add whipped cream
Bistro Coffee: Add equal amounts coffee and heated milk to mugs, then add a thin piece of chocolate to the mugs
Coffee and Spice: On trays next to the coffee offer bowls or cups of cinnamon sugar, cocoa powder, and cinnamon sticks
Mix Spanish cava with peach puree (can be peach baby food) for a bellini or orange or grapefruit juice--Many cavas are under $10 and their notes complement brunch drinks

Add space to your brunch serving table by using cake stands--This is one of a caterer's most important tricks: to add height to a serving area. By using cake stands you can then put flat trays or platters right up to (almost under) the cake stands, thereby gaining inches of space on the table. We often recommend this to clients who tell us that they usually serve off a kitchen island and no one enters their living or great room! An attractive table is less utilitarian than a kitchen island and can even be used to serve from both sides of the table if the table is not pushed against a wall.

With best wishes for 2011!

Upcoming:
  • Beautiful AND Green Party Solutions
  • Serving Individual Desserts in Style
Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-0841
www.fandango-catering.com