Fandango Catering and Events will be providing refreshments at the opening of "Mediterráneo" by the Spanish artist Miguel Angel Yus at the Institute of Hispanic Culture of Houston.
The opening is set for Friday, April 1, 2011, 7 pm at the Institute, 3315 Sul Ross, Houston, TX 77098.
This is the first showing of works by Miguel Angel Yus (Zaragoza, Spain) in the United States and the show is sponsored by Promoting Arts in the Americas, a longtime client of Fandango Catering and Events.
For more information on the artist and on Promoting Art in the Americas, which brings visiting artists from Latin America and Spain to exhibit in Houston, visit (the videos on the PAA site were taken at two exhibitions we also catered):
http://www.paa-usa.com
Warmly,
Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713)522-0077
www.fandango-catering.com
Thursday, March 31, 2011
Tuesday, March 29, 2011
Fandango Catering and Events Offers Ideas for Cocktails by the Batch Part I
At Fandango Catering and Events we use a variety of methods to serve cocktails and other beverages at our clients' events. Today we offer ideas and four recipes for cocktails you can make by the batch for your event. For events where there won't be a bartender and you'd like to serve a signature cocktail, making cocktails by the batch can make things easier. Cocktails by the Batch: Pitcher vs. Poured There are 2 basic kinds of cocktails by the batch: Pitcher and poured. Actually, the idea is the same but the difference lies in whether you leave the prepared cocktail batch in a pitcher for self service (you can do this with a bartender too and it's easier for the bartender) or you pour the batch out into glasses. The easiest way is to leave the prepared cocktail batch in pitchers (or a beverage dispenser or a punch bowl) for guests to serve themselves. It's best to put out at least 2 pitchers (or 1 bev dispenser or 1 punch bowl as these typically hold more than pitchers) so you don't have to refill so quickly. Or you can pour (or have a bartender or helper pour) the prepared cocktail batch into glasses that you line up so your guests can just grab them. The pour method is more work as you have to spend time filling glasses before guests arrive and then keep filling new glasses to have out for guests to take. But the lining up of glasses does look nice, though it's more work. Generally one signature cocktail per event is enough. You can also serve wines and/or beers and and at least one non-alcoholic beverage. Four cocktail recipes to make by the batch (each recipe serves 4-5): Mimosas Fill a pitcher half full of orange juice. Fill the other half of the pitcher with champagne, cava, or prosecco. Stir lightly. Bellinis Fill a pitcher half full of peach nectar. Fill the other half of the pitcher with champagne or prosecco. Stir lightly. Sidecar Punch 1/2 cup brandy 1/2 cup cherry juice from a jar of maraschinos 1/4 cup lemonade 2 tbsp. fresh lime juice 2 tbsp. Triple Sec Cubed and crushed ice Combine in cocktail shaker with a few ice cubes, shake vigorously, strain. Make two batches and pour into a pitcher that will hold them. Can also dilute with sparkling water or ginger ale. Bloody Mary 3 cups tomato juice 3/4 cup vodka 4 tsp. lemon juice 2 tsp. Worcestershire 1/2 tsp. celery salt 1/8 tsp. hot pepper sauce Dash pepper In pitcher combine ingredients, stir. Enjoy! Kristina Ríos de Lumbreras, Ph.D. Fandango Catering and Events http://www.fandango-catering.com/
Saturday, March 26, 2011
What Your Guests Won't Tell You About Your Event
We write frequently about tips and ideas for entertaining and parties, but today we want to share a great story about a lunch we catered for a multinational corporate client because it illustrates how even in offices people notice the little details of an event and it's the little details that help make people happy when there's anything to do with served food.
In short, what your guests won't tell you about your event NOT having but will notice if you DO have.
A corporate client for which we've catered dinners for the last two years called and asked if we could replace their lunch caterer. Seems our competitor did not create a pleasant lunch EXPERIENCE for them--poor quality food and presentation. Especially offensive, it seems was their placing of bags of potato chips in the lid of a disposable tray pressed into service as a serving tray. Plastic everything, in fact--even for the VIPS who travel from out of town for these meetings.
Because I learned artful "experience" design and how this relates to client service during my time with the Houston Ballet development department, my event team and I designed a setup for the client's lunch meetings, held on separate floors of the same building, that created a total EXPERIENCE for these dear people stuck in the office.
White linens on the buffet tables and also covering credenzas to create extra serving space, folded and fanned ivory satin napkins, risers on the food tables covered with satin squares, cutlery standing up in my signature green glass goblets from Spain (as precious as gold to me, my green goblets), silver trays and glass serving bowls (no disposables), a silver tray with real glass pitchers and a silverplate footed ice bucket. The company provides its own china and flatware.
We recently purchased a large stock of linens, footed ice buckets, and other "decorative" catering accessories to add to our cache--because don't we go to our favorite restaurant for the food AND the experience? Since we have all these things, it's little trouble to use them instead of disposables (which we don't use anyway as we're an eco-friendly business).
Now the menu was gourmet (e.g., cream cheese chicken salad, prosciutto and pesto with fresh mozzarella on baguette) and was in fact the same menu we've served them a few times before. But we were also asked to make the setup as nice as possible within their budget and we did.
The result? When our Exec Chef/Owner a day later hand-delivered thank yous to the two people who had recommended us to replace our competitor, extreme satisfaction all around with the food and "thank you because it's the first time the people on the X floor felt special with the way their lunch was handled." And a comment overhead from the bigwigs' meeting as they helped themselves to the food (placed on the company's Royal Doulton china, which they had used for our competitor's food also): "Today we're getting the fancy treatment--that's nice!"
So if you work in an office or host an event and think people don't notice the little details, think again. They do.
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
www.fandango-catering.com
In short, what your guests won't tell you about your event NOT having but will notice if you DO have.
A corporate client for which we've catered dinners for the last two years called and asked if we could replace their lunch caterer. Seems our competitor did not create a pleasant lunch EXPERIENCE for them--poor quality food and presentation. Especially offensive, it seems was their placing of bags of potato chips in the lid of a disposable tray pressed into service as a serving tray. Plastic everything, in fact--even for the VIPS who travel from out of town for these meetings.
Because I learned artful "experience" design and how this relates to client service during my time with the Houston Ballet development department, my event team and I designed a setup for the client's lunch meetings, held on separate floors of the same building, that created a total EXPERIENCE for these dear people stuck in the office.
White linens on the buffet tables and also covering credenzas to create extra serving space, folded and fanned ivory satin napkins, risers on the food tables covered with satin squares, cutlery standing up in my signature green glass goblets from Spain (as precious as gold to me, my green goblets), silver trays and glass serving bowls (no disposables), a silver tray with real glass pitchers and a silverplate footed ice bucket. The company provides its own china and flatware.
We recently purchased a large stock of linens, footed ice buckets, and other "decorative" catering accessories to add to our cache--because don't we go to our favorite restaurant for the food AND the experience? Since we have all these things, it's little trouble to use them instead of disposables (which we don't use anyway as we're an eco-friendly business).
Now the menu was gourmet (e.g., cream cheese chicken salad, prosciutto and pesto with fresh mozzarella on baguette) and was in fact the same menu we've served them a few times before. But we were also asked to make the setup as nice as possible within their budget and we did.
The result? When our Exec Chef/Owner a day later hand-delivered thank yous to the two people who had recommended us to replace our competitor, extreme satisfaction all around with the food and "thank you because it's the first time the people on the X floor felt special with the way their lunch was handled." And a comment overhead from the bigwigs' meeting as they helped themselves to the food (placed on the company's Royal Doulton china, which they had used for our competitor's food also): "Today we're getting the fancy treatment--that's nice!"
So if you work in an office or host an event and think people don't notice the little details, think again. They do.
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
www.fandango-catering.com
Monday, March 21, 2011
Choosing a Theme for Your Event
People wonder what choosing a theme for an event means and how this can benefit them. Choosing a theme can benefit you if you're hosting an event by making your planning easier, even if you hire an event planner.
What Is An Event Theme?
Event themes come in several types:
Event Themes Explained
Color(s): Choose one or two (max three) colors and use them for everything at your event. For example, use all red or all blue or all whatever for plates, napkins, candles, flowers, decor, placecards, etc., etc. But don't overdo it--if in doubt, mix any color with other event things in ivory or white so as not to have TOO much of one color. For example, if you do a red tablecloth and red candles and flowers, use white or red and white plates.
Inspiration in X: Take your inspiration from a painting or cushion or piece of china or Asian screen or anything you particularly like at the event space, be it your home or a rented space. For example, if you love an Asian screen that has gray, pink, and light green on black, choose two of these colors for the event things and decor and maybe serve Asian-inspired food such as spring rolls, dumplings, or skewers.
Food: Similar to the Asian-inspired food above...Using a specific cuisine like Asian or Latin or German or even types of food like a seafood spread can help you decide what to serve and also help you decide on colors, decor, etc.
Specific Celebration Concepts: By this we mean "theme ideas" like a 70s or 80s party (we did that last week) or a Mardi Gras party or a Night at the Opera gala fundraiser. These "concepts" help you decide what food to serve and what event things to use, and are not just for galas but are also wonderful fun for home or less formal events, wherever held.
Choosing a theme can help you make the other choices involved in your event, and that's always a help.
Enjoy!
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
info@fandango-catering.com
http://www.fandango-catering.com/
What Is An Event Theme?
Event themes come in several types:
- Color(s)
- Inspiration in X
- Food
- Specific Celebration Concepts
Event Themes Explained
Color(s): Choose one or two (max three) colors and use them for everything at your event. For example, use all red or all blue or all whatever for plates, napkins, candles, flowers, decor, placecards, etc., etc. But don't overdo it--if in doubt, mix any color with other event things in ivory or white so as not to have TOO much of one color. For example, if you do a red tablecloth and red candles and flowers, use white or red and white plates.
Inspiration in X: Take your inspiration from a painting or cushion or piece of china or Asian screen or anything you particularly like at the event space, be it your home or a rented space. For example, if you love an Asian screen that has gray, pink, and light green on black, choose two of these colors for the event things and decor and maybe serve Asian-inspired food such as spring rolls, dumplings, or skewers.
Food: Similar to the Asian-inspired food above...Using a specific cuisine like Asian or Latin or German or even types of food like a seafood spread can help you decide what to serve and also help you decide on colors, decor, etc.
Specific Celebration Concepts: By this we mean "theme ideas" like a 70s or 80s party (we did that last week) or a Mardi Gras party or a Night at the Opera gala fundraiser. These "concepts" help you decide what food to serve and what event things to use, and are not just for galas but are also wonderful fun for home or less formal events, wherever held.
Choosing a theme can help you make the other choices involved in your event, and that's always a help.
Enjoy!
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
info@fandango-catering.com
http://www.fandango-catering.com/
Thursday, March 17, 2011
7 Tips for Choosing a Sustainable Wedding (or Any Event) Menu
As promised, here are tips for choosing a sustainable wedding (or any event) menu, whether you do the cooking or have someone do it.
What is a Sustainable Wedding or Event Menu?
Loosely defined, it's a menu that uses local and/or organic ingredients so that the Earth's resources are sustained more than depleted or contaminated. Local food can be, or not be, organic (grown without pesticides or other chemicals), and organic food can be, but often isn't, local, as it's often shipped from far away. This is changing as increasing areas of the country and the world grow organic and an increasing number of food businesses of every type are turning to sustainable food due to increasing numbers of people becoming more aware of the food they put in their bodies.
It's Too Much
The issue seems overwhelming, especially if you already have to plan an event. But it's better to do even ONE thing to make your wedding or event more sustainable than to do nothing at all as the Earth's resources have been tremendously depleted already. What can you do? Read on.
7 Ideas for Making Your Menu More Sustainable
Use or ask your caterer if you can use local/organic/seasonal/sustainable food. An increasing number of food professionals are willing to do so. It's up to consumers to begin demanding fresher, healthier, and better-tasting food.
Find out what's seasonal for your event date (see www.sustainabletable.org and www.about.com on local food for your area). Many areas with warm climates can grow produce all year-round.
Request antibiotic-free meat, chicken, or pork. Some meats are local and that's good too. Grass-fed is also great, lower in fat than corn-fed, and has immune-building and other health benefits.
If you serve fish, check out www.montereybayaquarium.org/cr/seafoodwatch.aspx for a list of sustainable fish (fish that hasn't been overfished or hasn't been contaminated, such as with mercury). We use mostly tilapia, mahi mahi, and wild-caught salmon. If you want to serve shellfish or other seafood, avoid farmed as their water is treated with antibiotics, and also avoid seafood imported from Asia as it is often treated with substances and is flown in from very far away.
Use or ask to use hormone-free or organic dairy, and check out any local cheesemakers as these often use hormone-free and/or organic operations.
If you serve coffee, tea, or chocolate desserts, you can use fair-trade, which ensures they weren't produced in terrible slave labor conditions in developing countries.
Price?
Organic produce is more expensive because it's more expensive to grow. Local produce can be cheaper because it's not shipped from far away (gasoline prices), so check out farmers' markets; but for lowest prices and excellent quality. the farmers' restaurant outlets in many cities that also sell to the public are your (or the caterer's) best bet. Organic, antibiotic-free, and grass-fed meats are more expensive; grass-fed is the less expensive of the three (but many grass-fed operations are organic too as the owners don't want to contaminate the livestock with anything). Organic and hormone-free dairy is more expensive than regular dairy. Fair-trade sugar and chocolate is not much more than regular (but fair-trade coffee is pricey).
As more people demand fresh and healthier food, more food businesses will turn to these foods and more local operations will be able to provide to caterers, hotels, restaurants, and other food businesses.
If you can only do one thing, buy or have catered with local produce as this can actually lower your event cost and encourages sustainable farming and local business. But do whatever your budget and time will allow. Your taste buds and the Planet will thank you.
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
www.fandango-catering.com
What is a Sustainable Wedding or Event Menu?
Loosely defined, it's a menu that uses local and/or organic ingredients so that the Earth's resources are sustained more than depleted or contaminated. Local food can be, or not be, organic (grown without pesticides or other chemicals), and organic food can be, but often isn't, local, as it's often shipped from far away. This is changing as increasing areas of the country and the world grow organic and an increasing number of food businesses of every type are turning to sustainable food due to increasing numbers of people becoming more aware of the food they put in their bodies.
It's Too Much
The issue seems overwhelming, especially if you already have to plan an event. But it's better to do even ONE thing to make your wedding or event more sustainable than to do nothing at all as the Earth's resources have been tremendously depleted already. What can you do? Read on.
7 Ideas for Making Your Menu More Sustainable
Use or ask your caterer if you can use local/organic/seasonal/sustainable food. An increasing number of food professionals are willing to do so. It's up to consumers to begin demanding fresher, healthier, and better-tasting food.
Find out what's seasonal for your event date (see www.sustainabletable.org and www.about.com on local food for your area). Many areas with warm climates can grow produce all year-round.
Request antibiotic-free meat, chicken, or pork. Some meats are local and that's good too. Grass-fed is also great, lower in fat than corn-fed, and has immune-building and other health benefits.
If you serve fish, check out www.montereybayaquarium.org/cr/seafoodwatch.aspx for a list of sustainable fish (fish that hasn't been overfished or hasn't been contaminated, such as with mercury). We use mostly tilapia, mahi mahi, and wild-caught salmon. If you want to serve shellfish or other seafood, avoid farmed as their water is treated with antibiotics, and also avoid seafood imported from Asia as it is often treated with substances and is flown in from very far away.
Use or ask to use hormone-free or organic dairy, and check out any local cheesemakers as these often use hormone-free and/or organic operations.
If you serve coffee, tea, or chocolate desserts, you can use fair-trade, which ensures they weren't produced in terrible slave labor conditions in developing countries.
Price?
Organic produce is more expensive because it's more expensive to grow. Local produce can be cheaper because it's not shipped from far away (gasoline prices), so check out farmers' markets; but for lowest prices and excellent quality. the farmers' restaurant outlets in many cities that also sell to the public are your (or the caterer's) best bet. Organic, antibiotic-free, and grass-fed meats are more expensive; grass-fed is the less expensive of the three (but many grass-fed operations are organic too as the owners don't want to contaminate the livestock with anything). Organic and hormone-free dairy is more expensive than regular dairy. Fair-trade sugar and chocolate is not much more than regular (but fair-trade coffee is pricey).
As more people demand fresh and healthier food, more food businesses will turn to these foods and more local operations will be able to provide to caterers, hotels, restaurants, and other food businesses.
If you can only do one thing, buy or have catered with local produce as this can actually lower your event cost and encourages sustainable farming and local business. But do whatever your budget and time will allow. Your taste buds and the Planet will thank you.
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
www.fandango-catering.com
Monday, March 14, 2011
Centerpiece Ideas for Your Next Event
We're often asked about ideas for centerpieces for events, whether we are designing the event for the client or the client just needs some ideas. To assist you, we've listed some ideas for centerpieces that you can use for your event.
Why You Should Use Centerpieces at an Event
Generally any buffet or guest table at an event looks so much better with a centerpiece. When a centerpiece isn't used, it looks like something's missing. Think of it like putting the finishing touches on a virtual or PP presentation or a document--of course people can see and read the text without formatting and visuals, but without these finishing touches it's just a "So What?". In the same way, event tables need the finishing touch of centerpieces.
Which Tables Need Centerpieces?
A food buffet table that does NOT have chafers, whether the event is large or small, should have a centerpiece. A dessert table may have one but often dessert tables use risers and different heights to add visual interest, and if that's the case, you may not need a centerpiece. Guest tables at large events like weddings, galas, or fundraisers also need centerpieces. A bar or beverage station usually doesn't need one if there's someone serving drinks (and often these servers don't want a centerpiece as it gets in their way); but if it's a self-serve beverage station you can use a centerpiece but it's not necessary since these stations usually have a lot on them (glasses, bottles, bottle openers, drink garnishes, etc., etc.)
Centerpieces and More
Here's the other thing: Centerpieces can also be not one but two (or even more) decorative items on an event table. Some buffet tables often look better with more than one decorative piece, especially if they're very long. So you can use, for instance, a pair of candlesticks or candelabra or vases of flowers on either end or in the middle a line of small votives or small flower vases or a grouping of small statues or decorative objects (we saw a grouping of small Chinese figures in a Domino food buffet layout once and it was stunning) in the middle.
The rule of thumb is: if you have a lot of food and/or food-related items on a buffet table, either use only one centerpiece in the middle or two, one at each end; and if you use chafing dishes it's better not to use a centerpiece at all (we use greenery, draped, on tables with chafers).
Ideas for Centerpieces and Decorative Items for Your Event Tables
I could literally write a book on this, but my advice is: look around and see what you have that you might be able to use, then visit consignment shops or other stores. We recently bought several footed silverplate bowls at a consignment shop to use as ice buckets and our clients loved them.
What About Centerpieces for Formal Occasions?
Most of the above suggestions will work for these occasions too. Ideas for guest table centerpieces for formal occasions: mini dessert, candy, or truffle displays; favor box pyramids; wine-chilling buckets wrapped in greenery or centerpiece table wine trays decorated with greenery or flower petals.
Warmly,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
info@fandango-catering.com
www.fandango-catering.com
Why You Should Use Centerpieces at an Event
Generally any buffet or guest table at an event looks so much better with a centerpiece. When a centerpiece isn't used, it looks like something's missing. Think of it like putting the finishing touches on a virtual or PP presentation or a document--of course people can see and read the text without formatting and visuals, but without these finishing touches it's just a "So What?". In the same way, event tables need the finishing touch of centerpieces.
Which Tables Need Centerpieces?
A food buffet table that does NOT have chafers, whether the event is large or small, should have a centerpiece. A dessert table may have one but often dessert tables use risers and different heights to add visual interest, and if that's the case, you may not need a centerpiece. Guest tables at large events like weddings, galas, or fundraisers also need centerpieces. A bar or beverage station usually doesn't need one if there's someone serving drinks (and often these servers don't want a centerpiece as it gets in their way); but if it's a self-serve beverage station you can use a centerpiece but it's not necessary since these stations usually have a lot on them (glasses, bottles, bottle openers, drink garnishes, etc., etc.)
Centerpieces and More
Here's the other thing: Centerpieces can also be not one but two (or even more) decorative items on an event table. Some buffet tables often look better with more than one decorative piece, especially if they're very long. So you can use, for instance, a pair of candlesticks or candelabra or vases of flowers on either end or in the middle a line of small votives or small flower vases or a grouping of small statues or decorative objects (we saw a grouping of small Chinese figures in a Domino food buffet layout once and it was stunning) in the middle.
The rule of thumb is: if you have a lot of food and/or food-related items on a buffet table, either use only one centerpiece in the middle or two, one at each end; and if you use chafing dishes it's better not to use a centerpiece at all (we use greenery, draped, on tables with chafers).
Ideas for Centerpieces and Decorative Items for Your Event Tables
- Buy a clear glass footed bowl, cake stand (use the bottom part), or trifle bowl (at Bed, Bath, and Beyond and dept. stores). Some ideas for these footed pieces: fill the bowl (pile it up) with fresh or sugared fruit, flower petals, pine cones or ornaments, greenery and flower heads, or party favors. Or fill and use a wooden or pottery bowl, or those white very modern porcelain round or square bowls or trays, or glass tiered stands (designed to stack).
- Put highly-colored cut or potted flowers (like African violets) in a silver or ceramic pitcher or in its pot if the pot is attractive
- Put tiny votives inside small paper bags with some holes punched out to make mini luminarias
- Put small potted herbs or plants in a grouping (at least 3) and wind greenery or ribbon around the bases.
- Use decorative pieces you have around the house or visit a resale shop--here are five ideas: a small statue or grouping of statues; a grouping of silver mint julep cups or footed candy dishes; a line of votives on a thick ribbon used as a runner or on an actual runner, with flower petals strewn; a decorative bowl filled with favors or candy or flower petals; or any decorative piece you like that isn't too big for the table.
I could literally write a book on this, but my advice is: look around and see what you have that you might be able to use, then visit consignment shops or other stores. We recently bought several footed silverplate bowls at a consignment shop to use as ice buckets and our clients loved them.
What About Centerpieces for Formal Occasions?
Most of the above suggestions will work for these occasions too. Ideas for guest table centerpieces for formal occasions: mini dessert, candy, or truffle displays; favor box pyramids; wine-chilling buckets wrapped in greenery or centerpiece table wine trays decorated with greenery or flower petals.
Warmly,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
info@fandango-catering.com
www.fandango-catering.com
Wednesday, March 9, 2011
New from our blog: 12 Tips to Make Your Wedding More Eco-Friendly AND Beautiful:
http://bit.ly/9OepuP
http://bit.ly/9OepuP
Fandango Catering and Events Offers 12 Eco-Friendly Wedding Tips
Many wedding couples hire us to help them create an eco-friendly wedding, and today we offer our top 12 tips for making your wedding more eco-friendly.
Eco-friendly weddings come in many styles and don't necessarily have to mean tons of raffia, terra cotta pots, or repurposed things, if that's not your style.
In fact, nearly any beautiful wedding design can be made more eco-friendly with just a few simple tweaks!
Here are 12. If you do even a few you will have already made your wedding more eco-friendly!
1) Have your caterer use local and, optimally, seasonal food. Organic food is often shipped from far away. Local and organic is even better if your budget allows it. For meat entrees, request no antibiotics and/or grass fed.
2) If you use disposable napkins (such as for hors d'oeuvres), use recycled paper napkins (Seventh Generation makes white ones appropriate for nice occasions like a wedding).
3) Use cloth napkins for the dinner.
4) If you use votives or candles, buy soy candles.
5) If you use flower centerpieces, donate them to a hospital or nursing home rather than throwing them away. Or use small vases, goblets, or silver cups to hold only a few amazing flowers each, or consider non-floral centerpieces, such as interesting table statues and flower petals on each table, which will cut down on the number of flowers needed and still look beautiful.
6) Have leftover food donated to a shelter.
7) Donate leftover table menus, invitations, and non-food favors to a low-income school for the kids to make crafts.
8) Have the bartenders pour soda from bottles rather than cans.
9) Recycle any recyclables, including wine and spirits bottles, large soda bottles, and unused paper napkins.
10) Consider electricity use: some of the most beautiful weddings use a dimmer turned about halfway down and votives, candles, or lanterns to lend a magical glow and ambience while cutting down on electricity use.
11) If you're having a destination wedding, you can ask guests to donate to offset carbon emissions sites, which use the money for good works, to compensate for the air travel of getting to the wedding destination.
12) Ask people attending the wedding or your event manager to take care of any donations and recycling so you know it will get done while you're busy with the wedding and/or honeymoon. We regularly prepare food for donation and often arrange for its pickup or deliver it to shelters ourselves, as well as taking care of the recycling from weddings.
Upcoming: How to make your wedding menu more sustainable.
Warmly,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations/Event Manager
Fandango Catering and Events
(713) 522--0077
Tuesday, March 8, 2011
Monday, March 7, 2011
Fandango Catering and Events Exec Chef to do Catalan tapas at Paintings and Pairings, Cafe des Artistes, April 2 2011:
http://bit.ly/9OepuP
http://bit.ly/9OepuP
Fandango Catering and Events Executive Chef to Provide Catalan Tapas at Paintings and Pairings
Fandango Catering and Events' Executive Chef, Jesús Lumbreras-Calvo, a Madrid native and 1999 graduate of Scottsdale Culinary Institute, will be the featured chef at "Paintings and Pairings" on Saturday, April 2, 2011, 6-9pm at Kitchen Incubator's Café des Artistes in downtown Houston, located at 907 Franklin St.
As part of its ongoing series of food- and beverage-related public events where attendees can taste and learn about different cuisines, attend or participate in cooking competitions, and do hands-on food-related and other crafts, Kitchen Incubator will host this, the third in its popular "Paintings and Pairings" series, where a featured chef demonstrates his/her craft with a themed menu.
Chef Jesús will present a menu of tapas from Cataluña (or Catalonia in English), one of the great culinary capitals of the world. In fact, Chef Jesús spent a year in Barcelona as a child.
This will be a great evening of delicious tapas and wines with the opportunity to do one of Miró's famous paintings, and does not require previous painting skill! The Kitchen Incubator kitchen and café space, with its freshly done Tuscan-inspired decor, is beautiful, and so is the downtown Houston skyline at night. The kitchen and café are located in an art deco building (see photo above, left) in the historic Market Square district of downtown Houston.
Please join us for a delightful evening of Catalán tapas, art, and things Barcelona.
More info on Facebook:
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
Sunday, March 6, 2011
Fandango Catering and Events Offers Three Easy Food Setup Ideas for Parties
Today we offer three ideas for creating easy food setups for your home parties.
We're not referring to the actual table setup (i.e., tablecloth, plates, napkins, etc.) here, but to easy ways to get food served for an informal party for friends, family, neighbors, or any casual group.
The main thing is not to try to do too much if you don't have a lot of experience. It's better to have fewer but nicer foods than many that aren't that great. In Spain they say "Quien mucho abarca, poco aprieta," which, loosely translated, means, "Whomever takes on too much ends up not doing any of it well."
Relax! All you have to do is map out a plan like the ones below and your guests will be happy and impressed.
Less is more--Buy a big bowl of the best seasonal fruit you can afford, such as luscious strawberries or other berries. Next to it put a bowl of sour cream mixed with a little brown sugar for a dipper. Make the bowl of fruit BIG and like a centerpiece, in a clear glass or trifle dish or platter or even a glass punchbowl--something that catches the eye. Next to it put out a tray with two or three cheeses and then on the other side put out a BIG bowl of cleaned shrimp cooked in a spicy shrimp boil (make or buy) and offer a couple of sauces, such as creamy pesto (add cream to pesto) or remoulade, a cocktail sauce, and an alioli. If you're kitchen challenged buy everything from a good caterer or restaurant or a high-quality emporium like Whole Foods. Voilá! Your food looks and tastes great and wasn't a ton of work.
Choose skewers, crostini, or tartlets--People like these a lot. For example, you can do skewers of all-chicken, all-beef, and all grilled veggies, or three different types of crostini. We recently added at a client's suggestion a selection of pa amb tomaquet (Catalan tomato-rubbed) crostini that feature heirloom tomato only, heirloom tomato with jamón serrano, and heirloom tomato with jamón serrano and Munster cheese. We generally mix finger foods up on the buffet table with a display of skewers, crostini, and tartlets, for example, to keep people coming back to sample more and to keep them moving and entertained (it works).
Choose three foods--Seriously, with only three REALLY GOOD foods you can have an amazing party. Besides the ideas above, try sandwiches, a salad, and a dessert. Or a salad or starter, a soup or one-dish entree, and dessert. Or three desserts. Or a trio of cold salads. Or a trio of fresh cooked seafood with a couple of sauces. Make, buy, or have catered, as your time and budget allows.
Enjoy!
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
www.fandango-catering.com
We're not referring to the actual table setup (i.e., tablecloth, plates, napkins, etc.) here, but to easy ways to get food served for an informal party for friends, family, neighbors, or any casual group.
The main thing is not to try to do too much if you don't have a lot of experience. It's better to have fewer but nicer foods than many that aren't that great. In Spain they say "Quien mucho abarca, poco aprieta," which, loosely translated, means, "Whomever takes on too much ends up not doing any of it well."
Relax! All you have to do is map out a plan like the ones below and your guests will be happy and impressed.
Less is more--Buy a big bowl of the best seasonal fruit you can afford, such as luscious strawberries or other berries. Next to it put a bowl of sour cream mixed with a little brown sugar for a dipper. Make the bowl of fruit BIG and like a centerpiece, in a clear glass or trifle dish or platter or even a glass punchbowl--something that catches the eye. Next to it put out a tray with two or three cheeses and then on the other side put out a BIG bowl of cleaned shrimp cooked in a spicy shrimp boil (make or buy) and offer a couple of sauces, such as creamy pesto (add cream to pesto) or remoulade, a cocktail sauce, and an alioli. If you're kitchen challenged buy everything from a good caterer or restaurant or a high-quality emporium like Whole Foods. Voilá! Your food looks and tastes great and wasn't a ton of work.
Choose skewers, crostini, or tartlets--People like these a lot. For example, you can do skewers of all-chicken, all-beef, and all grilled veggies, or three different types of crostini. We recently added at a client's suggestion a selection of pa amb tomaquet (Catalan tomato-rubbed) crostini that feature heirloom tomato only, heirloom tomato with jamón serrano, and heirloom tomato with jamón serrano and Munster cheese. We generally mix finger foods up on the buffet table with a display of skewers, crostini, and tartlets, for example, to keep people coming back to sample more and to keep them moving and entertained (it works).
Choose three foods--Seriously, with only three REALLY GOOD foods you can have an amazing party. Besides the ideas above, try sandwiches, a salad, and a dessert. Or a salad or starter, a soup or one-dish entree, and dessert. Or three desserts. Or a trio of cold salads. Or a trio of fresh cooked seafood with a couple of sauces. Make, buy, or have catered, as your time and budget allows.
Enjoy!
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
www.fandango-catering.com
Saturday, March 5, 2011
Friday, March 4, 2011
Thursday, March 3, 2011
Fandango Catering and Events Offers Tips to Spice Up Your Event with Color
Most people don't realize the importance of color in making an event successful. Even the most casual or informal gathering can benefit from color in food and decoration--why put out something ugly or boring for your guests? And this doesn't have to take much time; try what's easiest for you and gauge the results.
Three ways you can use color to jazz up your event--impress people!
Have different colored foods--In the photo above on the top from the wedding we did last week, the Exec Chef chose a tray design that combined bright red in the tomato concassé, purple in the onion and fontina confit, the pale-colored salmon mousse tartlets, and a bright red, hollowed-out bell pepper filled with the green of fresh dill.
Do you see why the colors of the food make the tray pop against our client's chosen ivory satin table overlay, and next to the organic pear tree table greenery?
Use garnishes to add color--Hollowed-out red bell peppers filled with fresh dill, green onion, or chive bunches (pack tightly or they'll flop over too much), green or purple grapes, organic flowerheads, fried parsley (it curls up), or heaps of fresh basil or another herb don't take much time. Or for a casual event we like filling a small clean flowerpot (or one lined with a napkin) or a bowl with fresh herbs or piled up small fruits like kumquats on a bed of fresh greenery or fresh herbs--put in the middle of your food tray for a festive but not too formal touch.
Use linens, plates, and/or napkins to add color--What color is the event room? You can either choose a color that picks up a color on the walls or in the furnishings or choose a contrasting color to make your event tables pop. Careful: Astrobrights never look good.
In the photo above on the bottom from the defunct Domino magazine, the red-inspired table shows how a bright or strong color looks well in a contemporary or traditional setting, either with today's white or beige backgrounds or against a soft or medium-colored background such as pale blue or deep yellow. Or you can use table runners to add color, again, either to pick up a background color or contrast with the background colors.
Enjoy!
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations/Event Manager
Fandango Catering and Events
(713) 522-0077
Wednesday, March 2, 2011
Tuesday, March 1, 2011
Fandango Catering Offers 4 Informal Gatherings Food Ideas
For casual gatherings where you'd like to serve food but don't want or need to fuss (the gatherings aren't weddings or galas or even cocktail parties), we offer four food ideas that will allow you to serve simple but delightful and stylish food to your guests without killing yourself.Sliders Menu
Most people whatver their age like sliders. The impression factor begins with their size--illogical, but sliders tend to impress more than regular-size hamburgers. You can even buy these partially or fully made from a caterer or good restaurant. Serve with fresh seasonal fruit (sour cream with a little sugar is an easy dipping sauce), a green salad, and a dessert (buy the dessert from a good restaurant or caterer if you have no time to make one). Set out on nice trays and platters with seasoned mayo (mayo mixed with either fresh chopped herbs, Dijon, or powder Ranch dressing base) and your favorite burger fixings.
Pizza Menu
Make or buy pizza dough, then set out tomato sauce and a toppings bar. This is a great, fun icebreaker and it's interactive, so people don't get bored. And you can set out wines or beers paired to the toppings (ask at your wine or liquour store), a salad, and a dessert, and everyone will be happy. If you don't make your own marinara (most people don't), mix bottled spaghetti sauce with a little Alfredo sauce or heavy cream as bottled marinara is unpleasantly acidic. Cover each pizza with some of the "pink sauce," then add your toppings. Our favorite toppings:
- A selection of soft and grated cheeses, such as ricotta, fresh mozzarella or burrata, Fontina, and Parmesan, plus chopped fresh herbs
- Andouille, prosciutto, or your favorite sausage, sliced, and your favorite cheese, grated
- Sliced fresh mushrooms and Jarlsberg or Gruyere
- Thinly sliced fresh veggies and fresh mozzarella rounds
Sandwich Menu
This sounds boring but can be fun and exciting! If you have no time or are unsure of how to prepare them, buy gourmet sandwiches from an excellent source such as a caterer or places like Whole Foods, Central Market, or Dean and DeLuca. Or go to a good Mexican or Latin restaurant and pick up some of the great Latin snack foods such as tortas, pupusas, piratas, or other Latin sandwiches and snack foods. Either way, add flair to the sandwich menu by serving guacamole (add a little sour cream), salsa, and chips, and for dessert serve chocolate ice cream with dulce de leche syrup topping, plus some Mexican beers, margaritas by the pitcher (see our future blog post for preparing cocktails by the pitcher), and tropical fruit juices or Latin sodas. If you want something a little more filling, add a gourmet potato or pasta salad.
Cheese Tasting
Here are two ideas, one less and one more elaborate. Set out a buttery cheese; a soft, fresh cheese; a hard or sharp cheese; and, if your group likes it, a blue cheese. Or, for more variety and specifics, set out a Brie or Camembert, a Mascarpone, a Colby or Monterey Jack, an Edam or Gouda, a Cheddar, a Swiss Emmantaler, and a Gorgonzola. Set out on platters accompanied by sourdough or other artisan bread and butter, fresh fruit, and wines (ask your wine or liquor store for recommendations). Some folks put labels next to the cheeses but many people find that's not necessary as their groups like just trying the cheeses and wines (or even beers).
These menus won't take much time and for informal occasions are fun and delicious. Enjoy!
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/
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