Thursday, June 30, 2011

Easy Desserts for Summer Parties

Today we offer four easy ideas for desserts for your summer parties.  All take less than 15 minutes active time and all are elegant and summery--just the thing for your gathering!

People often are stumped when it comes to dessert for a summer party.  My parents' generation served truly seasonal summer desserts and this just seems logical! Of course, I also remember my mother deciding to cook a turkey dinner in July for visiting relatives back when, as she had just gotten a new stove and wanted to try it out.  NOT! It was too hot to enjoy that turkey.  BUT she also served summer berry parfaits, which were all anyone really ate that night, and desserts were more, well, seasonal then.  This makes sense and is actually easier than baking a dessert.

The following ideas ARE truly summery desserts for your parties this summer, so dig in!

  • Fresh seasonal fruit served with a tiramisú dip/sauce of equal amounts of mascarpone and sour cream, a spoonful of heavy cream, 1 or 2 spoonfuls of espresso, 1 or 2 spoonfuls of marsala or sweet sherry, and brown sugar to taste.
  • Cantaloupe or honeydew melon, cut in half; spoon a berry sorbet in the middle (mound it up), and garnish with a fresh mint leaf.
  • Buy the most excellent strawberries you can find.  Then macerate them for an hour or two in kirsch liqueur and serve in wineglasses, with or without whipped cream on top--this is a traditional summer dessert in southern European countries.
  • Either layer Greek yogurt, with an equal amount of sour cream and a little sugar stirred in, with fresh seasonal fruit in wine or parfait glasses or mix these same ingredients in a blender.  Taste and add more sugar if necessary.  Spoon into wine or parfait glasses, decorating the top of each glass with a whole berry.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Wednesday, June 29, 2011

Tuesday, June 28, 2011

Creating Interactive Food Stations at Your Home Parties This Summer

As part of our continuing blog series, "Summer Entertaining," today we offer 5 ideas for creating interactive food stations at home parties and gatherings this summer.

Lately we've had a lot of interest in this concept and it's pretty easy to do at home.  Food stations aren't just for big events and big venues. And people really love this because it gives them something to do and they customize their food the way they like.

First, decide where you'll serve the food.  A kitchen island or counter are good places.  If you use a table for the food station, make sure you cover it with a tablecloth, or that you don't mind a few drips or dribbles or some spilled food.

Next, choose your ideas for the station(s).  Here are 5 ideas:

Skewer station--Grilled or cured sausage pieces, grilled chicken or shrimp or meat, cheese pieces, grilled or fresh veggie pieces, fruit, olives, any food small enough to eat on a skewer.  Put out skewer sticks.
Pita and falafel station--Serve pitas (you can keep them warm in a tortilla warmer) and falafel, maybe some chopped fresh vegetables, and condiments such as harissa, zchug, or other falafel-esque condiments
Taco or fajita taco station--Tortillas (in a tortilla warmer), meats, cheeses, sour cream, avocado, spicy salsas, and other fixings
Fondue--Buy or borrow a fondue pot or improvise with a big heavy saucepan and skewers.  For dipping serve small chunks of bread, sausage or beef pieces, or veggie pieces (and for dessert if you want to carry the theme through, cake pieces dipped in chocolate fondue)
Submarine or Poor Boy Sandwich Station--Your favorite cold cuts, cheeses, sub-style bread, tomatoes, lettuce, onions, olive spread, pickles, mayo, vinaigrette, or whatever other condiments you like

The fun in serving the food this way is that people love choosing their ingredients and it makes the gathering merrier as people linger over the food station trying to decide what to pair with what.  Plus it's easy to pull off successfully as you don't need to serve a lot more (or anything more) than the piece de resistance, the interactive food station.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-077
www.fandango-catering.com

Monday, June 27, 2011

This week: Turkey Tonnato Roulades w Lemon-Caper and Herb Mayos, Avocado Vichyssoise, more:
http://ping.fm/XduH0

Saturday, June 25, 2011

Three Easy Food Ideas for Summer Gatherings

Many busy people would love to entertain in summer but have no or very little time.  Today we offer 3 easy food ideas for summer gatherings that require very little time but are stylish and that guests will love.

Loco for Skewers

Skewers are easy and fun.  Here are a few ideas to get you started:

Buy a variety of gourmet or artisan sausages--the cured or smoked kind--and maybe some prosciutto or jamón serrano.  Just spear one or two pieces of sausage on a skewer or cocktail pick, and thread the long slices of prosciutto/j.s. on skewer sticks.  Add cherry tomatoes and/or fresh mozzarella balls to the skewers if you wish, or serve them alongside the skewers.  With a good wine or beer pairing (and increasingly we're seeing pairings of both at events, which we think is great), you've nailed it! Serve.

Same idea, but make it interactive--put out the skewer ingredients in bowls for guests to build their own skewers.  You can add items like marinated mushrooms, cooked or grilled shrimp or chicken, other types of cheese in cubes, olives, even fruit pieces.  Or not; if you're pressed for time, stick with things that don't need cooking.  The fun lies in making your own skewers, not in a gazillion ingredients.

Same skewer idea, but serve a nice salad or cold soup alongside--If no time: buy an organic salad mix, local cherry or tear tomatoes, and a quality vinaigrette.  If you have a little more time: make your own salad and buy the vinaigrette or make it; or look online for cold blender soup recipes you can make in 15 minutes or less, seriously! Our cold summer blender soups are VERY popular with our clients, especially as shooters (BTW, we buy the shooter, or schnapps, glasses at a very reasonable price at IKEA).  No desire or time to buy shooter glasses? No worries! Serve the cold soup in mugs or or even drinking glasses, filled halfway or 1/3 of the way. Or paper cups, preferably of the recyclable paper type.  We lay out the soup glasses on a tray or the client's counter or island and everyone likes it because it's fun, different, tasty, and refreshing in summer's heat.

So summery! And you hardly spent any time in the kitchen.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
Asked by clients last nite-fuet ingredient in chef's paella -Span sausage cross bet salami & Ital sausage:

www.en.wikipedia.org/wiki/Fuet

Friday, June 24, 2011

Grilled zucchini hot off the grill sprinkled with fresh Parmesan shavings

Thursday, June 23, 2011

Cool summer grilling tool, Pig Tail Food Flipper:
http://ping.fm/iw3fu

Fandango Catering and Events Offers 3 Tips for Choosing Wedding Decorating Ideas

Lately our event design team has been discussing how color and other things act in mysterious ways at weddings and events and how little design details can make the difference for a wedding or event.  Our tips today can be applied to any large, important event, not just weddings.

Tip #1--Avoid washout
By this I mean that colors that look gorgeous in person, such as shades or green or blue or cream, can look washed out in photos of an event.

We came to the following conclusion: if photos are not vitally important, then choose colors that look beautiful together and make you happy.  But if photos of the event are important (such as at a wedding or important gala), then go for a bit more color. Here are two examples.

Example 1: At a recent Paris gala to raise funds for the Louvre, Becca Cason Thrash chose an event design of raspberry-colored Louis chairs and concentric-black circle raspberry colored mod tablecloths with pink and pink and white flower table arrangments in a salon filled with white marble statues and with white marble floors--looked great because the raspberry theme combined well with the whiteness of the salon AND the colors photographed very well (sorry, the photo has been pulled from the Houston Chronicle online archives).

Example 2: Recently one of our brides insisted on pale yellow rather than medium yellow roses for the centerpieces, cake table, guest book table, and sweetheart table.  Her colors were sage green and pale yellow; but since she also chose ivory satin linens, the pale yellow roses did not stand out against the ivory as medium yellow roses would have done.

If in doubt test some swatches and maybe some test flowers with a camera and if your combination looks too washed out rethink it.

Tip #2-Sweetheart tables, when less is more
Also rethink sweetheart tables.  Another of our brides this year chose to use a family heirloom writing desk, 25" x 45", as the sweetheart table, covered with padding and a satin linen at the head of an open U table configuration.  It was the best sweetheart table we've seen this year because it was a nice intimate size for the bride and groom, with masses of flowers on the floor in front of the table to set it off, and avoided the usual "head" or "family" table filled with families of the newlyweds, often jumping up to do something during the reception.

Tip #3--Not Too Bare
Wedding tables photos look best when the tables don't look either too bare or too crowded.  They look too bare without dessert spoons or forks laid above the main place settings and when the centerpieces are (too) small.  They look overcrowded when you can't see the tablecloths.  But in our view err on the side of overcrowded as the photos will come out better than if the tables are too bare.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Tuesday, June 21, 2011

8 More Tips to Green Your Summer Event

Today in our continuing blog series, "Summer Entertaining," we offer 8 more tips for making your events more eco-friendly this summer.

As an eco-conscious business, we see how littling things really do add up to be kinder to our Planet.  Imagine if everyone in your circle of friends and family did just one thing at their summer events this year that was eco-friendly! Cool.

Here, 8 more tips for greening summer events this year:

  • Recycle any disposable plastic cups
  • Choose chicken or fish over beef as beef production has a larger carbon footprint (and buy organic or grass-fed beef if possible, what a flavor difference!). 
  • Make meat the "side" and summer produce the "entree"--Serve 6-8 oz. of summer produce and 3-4 oz. of a meat rather than the other way around (and make the produce local or organic or both).  Try serving kebabs, they're so fun.
  • If you like white paper napkins, buy those not bleached with chlorine, a toxin.
  • Put drinks in bottles on ice in a beverage tub instead of constantly opening the fridge to get a bottled drink
  • If you're getting married or hosting a formal party this summer in a warm climate, skip the table candles, which would require turning the air conditioner much higher--Plenty of beautiful centerpieces don't need candles.  Or choose a date in fall, spring, or winter if you're determined to have table candles.  Tall standing candelabras with tapers lend a similar effect to table candles but don't heat up the guests as much (but you need to place them so they're not knocked over)
  • If you're hosting a large event and are hiring a caterer, ask at your local farmers' markets or produce co-op if they sell wholesale--Many do, and you'd be helping the local economy as well as getting much better produce at a good price
  • At summer events people typically use twice as many flowers as at winter events--Please consider donating them after your event to a shelter or nursing home to brighten their day instead of just throwing them in the trash.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Read our recent 5-star Yelp review:
http://www.yelp.com

Monday, June 20, 2011

Ths wk Ornge Glzd Prk Tndrln Crost w Frsh Chivs Span Croque Mons Towers Choc Mousse w Shrtbred Angls more:
http://ping.fm/B81Uv

Saturday, June 18, 2011

Fandango Catering and Events Offers 4 Tips for Making Summer Events Green

At Fandango Catering and Events we practice and advocate eco-conscious events and entertaining, from small family gatherings to large weddings or galas.  Today we offer 4 easy tips to make your summer entertaining more eco-friendly.

Buy as much as possible locally
Do whatever your budget and time allows in this regard.  Many good supermarkets now carry local produce and meat, if you have no time to get to farmer's markets.

Do not use foam plates or cups
These, like plastic bags, can take hypothetically hundreds of years to biodegrade.  It's now easy to buy eco-friendly serveware/picnicware at places like Whole Foods.  Good old Chinet is another eco option--did you know that it decomposts quickly? For more formal or elegant events, use real plates and glasses.  Or for casual to casual elegant entertaining, buy a set of plastic plates and glasses in festive colors (cutlery too) and use and reuse for summer events.  Even decorative paper plates and plastic forks can be put in recycling if scraped.

Serve at least one local beverage
This can be a local wine or beer or even beverages, non-alcoholic or alcoholic, made with local citrus or other fruits or local herbs.  Or try regional sodas (who remembers Big Red?) or locally bottled sodas at better food emporiums.

Don't use charcoal lighter fluid
This petrochemical has been linked to cancer and gives food a funny chemical taste.  Use wood chips and/or a chimney starter--you'll notice a big difference in taste and avoid polluting the air, besides not poisoning your body and those of your guests with toxins.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Just returned from personal chef clients and heading to meeting at 1pm, then off until Monday--Happy Father's Day to the dads!

Friday, June 17, 2011

Wot Kristina's reading OK she has a Ph.D. reads lot at once 2 share w our team - Jesus:
http://ping.fm/6WT3o

Thursday, June 16, 2011

Another easy summer dessert: Slice strawberries, put in wineglass topped with whipped cream and a cookie

Ideas for Creating a Tapas Event This Summer

Summer is the perfect time to organize a tapas-style event and today we'll give you some great ideas for doing just that. Tapas, mezes, ciccheriti, tramezzini...these little bites are popular in many countries and now in the U.S. and are very festive and fun for a summer event.

Tapas, as miniature foods or regular foods served in small portions and/or on small plates, are very popular now, for a few reasons:
  • Mini foods or mini portions, as I've said before, are playful and make even adults happy
  • They remind us of the great ambience of tapas bars, wine bars, vinotecas, enotecas, brewpubs...These are convivial places, and food originating in or inspired by these places also helps guests feel festive, much as if they were actually at one of these great, fun places.
  • A lot of tapas-style food is really easy to do and so you can feel confident in organizing one of these events as most of these foods are just naturally elegant!

We recently read two books on bar food and I recommend both:
  • Kate Heyhoe, Great Bar Food at Home--lots of great recipes
  • Cathy and Tony Mantuano--Wine Bar Food--not as many good food recipes (the cocktail recipes are great), but we like how the book and recipes are divided into Mediterranean regions (Italy, Spain, Greece), and the info on serving these types of foods is wonderful, including pairings and party organizing tips.

Tapas-Style Events--How Tos
What we think makes a tapas-style event really special is, besides good food, the way the food is presented.  Some ideas:
  • Buy, borrow, or rent some small plates (even really nice decorative paper plates, our go-to ones are by Caspari)--7" or less in diameter
  • Alternately, serve small portions of the foods--these types of food also look great on a long rectangular or oval platter
  • If you can get hold of small forks and glasses that will really make your event distintive
  • Make it easy on yourself--choose no more than four types of food to serve (three is better if you're not skilled in the kitchen) and choose the easiest ones, such as herb-marinated cheese spread on country bread or prosciutto and Manchego or Gruyere or burrata on country bread (crostini), Spanish almonds sauteed for a minute in butter with a sprinkle of chili powder and/or cinnamon, and some skin-on roasted potato "fries" with garlic and maybe a spicy sauce poured over (try mixing melted butter, canned San Marzano tomatoes, hot red pepper flakes, and a little cream in a blender and pour over, in the spirit of the Spanish patatas bravas).  Or if you're really kitchen-challenged buy frozen spanakopita and hire someone to do the other food (or all the food). 
  • Another idea would be to do a crostini bar--but you might want to make up at least one batch of each of the crostini types yourself before your guests arrive so they can see how they're supposed to be.
  • Put out TONS of paper napkins and a lot of little plates
Not hard at all and you impress guests.  Impress them even more by serving the currently trendy sparkling rosé wines from the major regions, alone or in addition to reds and whites.  Or offer a tapas drink bar: rosés, ouzo, Prosecco, limoncello...

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Wednesday, June 15, 2011

For your next party: limoncello over strawberries as dessert or mixed w/ sparkling wine or Prosecco as a cocktail

Tuesday, June 14, 2011

New from our blog: 6 Tips for Successful Summer Entertaining:
http://bit.ly/9OepuP

Fandango Catering and Events Offers 6 Tips for Successful Summer Gatherings

In our continuing blog series, "Summer Entertaining," today we offer 6 tips for successful summer gatherings. 

It's summer and the living is easy! Or is it? Why do some people's summer gatherings always seem a hit? Read on for some ideas to help you create your best summer event this year.

Tip #1
Set out served cocktails and/or non-alcoholic beverages--Hands down, guests go for served cocktails and beverages over pouring something from a pitcher, carafe, or dispenser.  We also advise against any beverages outside unless you have a bartender and/or the beverages are in dispensers with spigots to keep bugs away.

Plus a line of served beverages looks welcoming and festive.  You can serve these before guests arrive and then when they arrive they can have something to drink, no waiting.

Tip #2
Serve little kids' juice boxes and milk boxes from a beverage tub with ice--Avoid having kids either pour from a pitcher (prevents spills) or get their drinks from the fridge, which would mean constant opening of the fridge.

While you're at it, have a kids' food and beverage area--a separate table or separate kitchen counter or area, with someone near to supervise if possible.  And have recycling and trash cans handy for the kiddos.

Tip #3
Speaking of kitchens, a kitchen island set up as a double-sided buffet is not an optimal arrangment because the kitchen, unless it's huge, gets too crowded; and whomever is in charge of the food will be rinsing or washing plates, glasses, etc., so it becomes too chaotic with people serving themselves too. A separate buffet table outside the kitchen is almost always a better bet.  Plus sometimes kitchen surfaces are so crowded with things that guests literally don't see all the food or beverages.

Tip #4
Always have a healthy option--So many people are diet- and health-conscious these days that it's always good to have at least one healthy option such as fresh fruit, fresh or roasted veggies, lean protein without a rich sauce, etc.  Other guests will also eat the healthy option if it's done right.

Tip #5
Buy a nice set of platters or paper (we like Caspari) or bamboo platters--The key word here is NICE.  Nothing ruins a summer event faster than putting out ugly, cheap, or very worn platters.  If you buy three or four serving pieces like this you can use them all year long and year after year. 

Which looks more appetizing and says "Welcome! Glad you're here!": luscious food on a cheap disposable tray or an obvious dinner plate (which is too small to serve from, generally) or the same food on a nice platter or serving piece?

Tip #6
Keep hot foods to a minimum or none--Two of the simplest and best forms of summer entertaining are either all cold or room-temperature foods or all cold or room-temperature sides with something grilled as the entree. 

Why turn on the oven or hassle with sterno for hot appetizers when so many lovely possibilities abound for summer foods served at room temperature?  Cool appetizers and sides with a hot grilled entree strike just the right cord if you must have something hot.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Just finished morning mtg--great site team member told us about on reducing waste from schl, ofc lunches:
http://ping.fm/ZC52Z

Friday, June 10, 2011

Tonight rescheduled opening of Argentine artist Lila Luna's show at Institute of Hispanic Culture

Wednesday, June 8, 2011

New from our blog: Choosing a Color Scheme for a Summer Event:
http://bit.ly/9OepuP

Fandango Catering and Events Offers Ideas for Choosing a Summer Event Color Scheme

As part of our continuing "Summer Entertaining 2011" blog series, today we offer ideas on choosing a color scheme for a summer event.

A lot depends on whether your event is informal or formal.  If it's formal you'll want a more elegant look and if it's informal you can still achieve an elegant look but you can use more color.

Good color choices for summer events are:
  • Light or pastel colors
  • Bright colors
  • White or shades of white and/or cream
  • Light (not dark) florals

More specifics:
  • Generally, two or more bright colors together are not a good choice unless it's a Latin- or tropical-themed event
  • Avoid too much white or cream if small children are present as they tend to stain things
  • Pastels can be all one color or shades of one color or a mix of two pastel colors--We advise against more than two colors as the color scheme for any event.  This year pink and gold or yellow are trendy but this is a classic combination anyway that will always be in good taste (more about that below).
  • Light and pastel colors soothe and bright colors energize--what effect do you want? And what do(es) the guest(s) of honor want? But remember, avoid more than two colors total.
  • If you want to use red, don't use it everywhere as it can be overwhelming--Mix it with white or cream if you're conservative, pale blue or pale yellow if you like a little more color.
  • The so-called "dark brights" (dark turquoise, for example) have been trendy the last few years but we advise clients not to go with anything too trendy if the occasion is a more formal one, such as a wedding or anniversary, as down the line the photos will look as dated as a 70s leisure suit.  Lights, pastels, red, whites/creams, or ONE bright--choose one or two as the primary color(s) for a summer event decor because these will never look outdated.
  • If you want to use florals, choose a focal point such as either a tablecloth or placemats or napkins or a runner and then use one or two colors from the floral print in a solid for the accessories, such as napkins or plates.
  • If you use brightly colored plates or glasses, set them off with a light/pastel or white or cream tablecloth or placemats instead of a matching bright or another bright, which won't make the bright plates or glasses pop like the lighter colors will.
Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Tuesday, June 7, 2011

Ur next trip 2 Italy Star Funghi Porcini cubes not same as fresh mushrooms but in a pinch add porcini flavor 2 creamy & rice dishes, au jus

Monday, June 6, 2011

Ths wk Hrloom Tmato Gzpcho Shooters w Lime Crm Fraiche Emparedados Span Croq Monsiur cocktail 'wiches more
http://ping.fm/YmuKu
Tips for getting the most out of your wedding or catering event contract:
http://bit.ly/9OepuP

Fandango Catering and Events Offers 4 Tips for Wedding and Event Contracts

Event contracts--for catering, event planning or design, or event services--are CONTRACTS.  That means they are legal documents that the client is entering into with a vendor.  Today we offer 4 tips to help you avoid problems with your wedding or event contract.

Not every event has or needs a detailed contract.  For smaller or recurring events, generally event professionals do not prepare a detailed contract.  But weddings and larger, typically more expensive events do use contracts to protect both the client(s) and the vendor(s).  At Fandango we prepare event contracts for events over $3,000.

We're astonished when a client doesn't, or doesn't make sure their event planner does, read their event contracts carefully.  People are insanely busy nowadays, but not reading your contract can cost you money unexpectedly.  Event professionals are nothing like credit card companies, in our view, but the same holds true as when you sign up for a credit card: read the fine print (read everything).  Fortunately, event contracts are usually short and straightforward, not overly complicated.

Here are the typical areas in an event contract that can cost you money if you don't read them:

Guarantees
Most event professionals including caterers, hotels, restaurants, and country clubs, require a guaranteed number of guests for a large and/or expensive event as these events require a lot of work, time, and resources, and we event professionals don't want to be told, after a deposit is made and a lot of time and work has gone into the event, that a dramatically lower number of guests will be attending as we've already spent money on the event and often our suppliers won't let us change an order. 

Savvy people understand this and guarantee for a few more than they believe will come, then arrange for any food leftovers to be given to them or their guests or donated.

Cancellation Fees
Check out that cancellation fee clause; or if not a separate clause, find in the contract where it deals with cancellations.  Cancelling your event can go as high as 50%, so you want to know what the vendor's policy is on that.

Change Fees
Check out the change fees too--they run from 10%--30% or more per change.  After any deposit or payment is made the only change we allow without charging the change fee is the final head count. 

The time to decide any changes is BEFORE you make your deposit or pre-payment.  The best way to avoid change fees is to sit down and visualize every aspect of your event--will the way you want to do things be practical or do you need to rethink? Get a second opinion if necessary.  Recently a bride wanted to change the whole timeline of the wedding reception to cut the cake late in the evening and when we pointed out the change fee and the resulting costs involved (increased overtime fee for cake cutting by our pastry chefs, need for more plates and cutlery as the original plan was to have the cake as part of a dessert trio in the sit-down dinner), she decided to go with the original timeline.

Down here in Houston our contracts also include severe weather clauses because of hurricanes and tropical storms.

Line-by-Line
We suggest that you don't leave any reading of contracts for expensive services to an event planner unless in a former incarnation your event planner was an attorney.  We've seen too many event planners that are ditsy and trying to juggle kids too, and for the same reason, we've seen clients have to pay out or unable to make a change important to them because their event planners claimed to have reviewed all contracts for an event and in reality had only skimmed them.  My father was an attorney so I'm a stickler for creating solid contracts and for reading line-by-line any contracts we sign with other vendors.  We advise you to be as vigilant.

If anything, ask your event planner about these 3 points in each contract: guranteed number of guests, cancellation fees, and change fees.  And while you're at it, ask about terms: "What are the terms the vendor is proposing?"

Terms
This means things like the client will provide tables and not the caterer, for instance, and can also include payment methods or payment timelines or deliverables timelines, though these are sometimes specified in their own clauses. 

We have fairly detailed terms, but they're to protect us as well as the client.  For instance, twice we had to pay expensive paid parking at a client's (generally we do not have to pay for parking as our clients arrange it at their business or home) and the third time they hired us we put in the terms that they had to pay or validate the parking for our van and one other vehicle, and they did.

If no terms or policies are presented, we caution you, as often these are companies who book in volume, with few repeat clients, and thus don't care much about the kind of job they do.  If you have any questions or concerns, write them down and make sure they're answered, either to your planner or you. 

Remember, you're paying, so you want to make sure the final contract is acceptable both to you and your vendor(s).

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Saturday, June 4, 2011

Closing up shop 4 today! But here's a cool grlling tool just found out about: Bio Brush, grill brush of bamboo, agave, palm, is eco-friendly

Wednesday, June 1, 2011

Another RFP for sustainable wedding catering! Loved the idea of his and hers organic wedding cupcakes for that wedding

Fandango Catering and Events Offers 5 Tips for Outdoor Events This Summer

Following up on the success of our "Summer Entertaining" blog series last year, we launch this year's "Summer Entertaining" blog series today with 5 tips for making the most of an outdoor (or indoor and outdoor) event this summer.        


Tables
Last weekend we attended (no, we didn't cater it) an outdoor party at which the hosts had placed small tables covered with tablecloths, with chairs at each table, around the backyard area, below the deck.  This is a great idea for an outdoor party with more than a few guests, especially if your guests are adults, as it gives a nice "outdoor café" feel, and can be a welcome change from long "picnic"-type tables.


Lights
Make sure you have enough lighting at your outdoor gathering.  The party we attended last week did not and the hosts, realizing this, brought out several lamps from inside which looked weird.  Better to be prepared! Use hurricane lamps or a hurricane shell with a candle inside on tables, Christmas twinkle lights (makes it so festive), or you can event rent lights for an outdoor party at a props company if your budget allows.  But don't leave people in the dark at your gathering--too much like a campfire cookout.


Insect Repellant
We only use natural, plant-based insect repellant, widely available at Whole Foods, health food stores, and from some large retailers.  The point is, if you live in an area where bugs are a nuisance, have a basket or bowl of plant-based insect repellant for your guests.  We are against spraying for an event as the substances are always toxic.  Citronella torches are best for tropical-themed events.


Keep Away
Along the same lines, don't leave punch bowls or pitchers and food outside unattended as insects can get in them or light on them.  For beverages we use decorative beverage dispensers with spigots and to protect the food we have used picnic food covers, available at gourmet stores and some department stores. A better idea is to have the food inside unless you're grilling and the drinks outside (or inside too, with outside for socializing).

Games
Consider putting out a simple lawn game--you'd be surprised how many people want to play! At the party we attended last week, the hosts put out a beanbag toss game (similar to the French petanque, or in Spain, petanca, or the Italian bocce).  Also a game like this is a great ice breaker.  Croquet, horseshoes, bocce...When we lived in Europe we often saw games like these at outdoor parties and country house parties, and it seems to be more popular here in the U.S now. 

The effect is similar to that of a food station--people look for interactive "stations" at an outdoor party so that they don't just sit or stand talking and eating the whole time.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com