Thursday, July 28, 2011

The whole team is busy preparing for a very large event Sat July 30!

Using Flowers at Events

In our continuing blog series, "Summer Entertaining," today we want to talk about using flowers at events.  Not weddings--entire books can and have been written on that! We mean flowers at home parties or even corporate or non-profit events, small or large.  A good use of flowers can really make your event outstanding, and they needn't be expensive.

One idea is to go small--try either using several or many small vases or even glasses with only one or two buds and short stems in them, whether lined up on your buffet or mantel or at your guests' tables or even outdoors, lined up or grouped on outdoor tables. The key to remember about small flower arrangements like this is that a grouping generally looks better than just one.  Where we've seen just one look good is in a guest bathroom or a bedroom where guests will leave their purses and things during the party.

A completely different take is to use very tall vases and tall arrangements, and to use them to "bookend" your buffet or mantel or sideboard or outdoor table.  Here less is better (not too many flowers and not too many arrangments total), as these arrangements are more visible by their height.

We generally prefer flowers all of the same color unless it's an outdoor event or a very informal event, such as a morning coffee gathering in a kitchen, in which case a variety of colored flowers looks nice.

People think they have to spend hundreds of dollars on flowers for them to look nice and this is simply not true.  Remember that at any event, even one floral bunch or arrangement, centrally placed such as for a centerpiece on a buffet or a dining table, will make your gathering distinctive and festive. 

Or you can also buy a large bunch of flowers and divide them among tables or areas in your home in different vases; this is the way to go if you're on a budget.

And if you're really on a budget, make your flowers look like more by buying leatherleaf greenery and/or baby's breath, to "fill out" your arrangement. Either leatherleaf or baby's breath bunches cost only around $4 and you can also divide them among several vases or small arrangments if needed.

If you don't want your event to look too "feminine," you can still use flowers but use a more contemporary vase, for example a rectangular one, and some more "geometric"-type flowers such as tulips or any tall, angular flowers.  These will still make your event festive and add color but not be too feminine or fussy.

Enjoy!

Kristina

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

Tuesday, July 26, 2011

More Summer Food and Drinks

Today in our continuing blog series, "Summer Entertaining," we offer 4 more ideas for food and drinks for your events this summer.

Now into mid-August is the perfect time to host a summer event as many have returned from vacation and in some parts of the world the weather is beginning to cool off just a bit.

All the ideas here highlight the best of summer!

Here are 4 ideas for jazzing up your late summer events with cool food and drinks:

Make-Ahead Ice Cream Sandwiches

Serves 8

1/2 pint vanilla or your favorite ice cream, softened
16 chocolate wafer cookies (not Oreos--the flat wafer cookies)
1/3 cup finely chopped peppermint candies or M & Ms

Spoon a heaping tbsp. of ice cream onto half the cookies.  Cover with the remaining cookies and press gently.  Pat the chopped candies onto the ice cream. Wrap sandwiches in wax paper and freeze.  Take out when ready to serve.

Orange-Cantaloupe Soup

Serves 4

2 ripe medium cantaloupes--peeled, seeded, cut into large chunks
1/4 cup plus 2 tbsp. sugar
1/4 cup plus 2 tbsp. fresh orange juice
1/2 tsp. finely grated orange zest
2 tbsp. slivered fresh mint

In blender working in batches combine cantaloupes, sugar, orange juice, and orange zest, and blend until smooth.  Transfer to a large bowl and chill at least 1 hour.  Serve in cups or small glasses, garnished with mint.  You may also add a tbsp. or two of sour cream if you'd like a cool, creamy soup.

Iced Tea Sangría

Prepare 1 peach or apple, peeled, pitted, seeded, and chopped; 4 large strawberries hulled and halved; and 1 orange, peeled and with pith and seeds removed, cut into slices or pieces.  Add to one gallon prepared iced tea, then add 1 cup dry red wine.  Chill several hours.  Divide fruit among 4 glasses, fill glasses with ice cubes and pour tea sangría over.

Non-Alcoholic Yellowtini (for kids and those adults who want a non-alcoholic beverage)

Mix equal parts pineapple juice, orange juice, and lemonade.  Add a splash of cranberry juice, stir or shake and serve over ice.

Enjoy!

Kristina

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

Monday, July 25, 2011

Ths week Chipotle-Cinnamon Chkn Fajitas Mini Dark & White Tres Leches Puff Pastry Fruit Empanadas more:
http://ping.fm/6KrHV

Saturday, July 23, 2011

Summer Blender Soups

As part of our continuing "Summer Entertaining" blog series, today we offer recipes for blender soups you can make quickly and offer guests at your events this summer.

As the record-breaking heat continues around the world, a nice cool soup hits just the right spot for summer entertaining, whether casual get-togethers or even more formal events.

One idea we use is to serve cold soups in shooter glasses or even in short tumblers--line the soup glasses up on a tray, counter, or table and you will really impress guests! Plus cold summer soups are great conversation starters as they're a break from the usual party fare.

For a no-brainer garnish for savory (not sweet) soups, buy fresh chives at the supermarket and chop them finely, it won't take but five minutes to do that; then sprinkle a little chopped chives in each soup glass or bowl.  Looks great and was very little work or time.

Here are three summer blender soup recipes (well, two recipes and one sort-of-recipe):

Chef Jesús's Gazpacho
Authentic from Spain!

Serves 4-6
4 cloves garlic, peeled, chopped
1 medium cucumber, peeled, medium dice
3 medium ripe tomatoes, cored, chopped
1 3/4 tsp. cumin
3/4 cup olive oil
1/2 cup plus 1 tbsp. sherry or wine vinegar
1/2 loaf day-old Italian or French bread, cut in small pieces (it should not be the ultra-skinny loaf)
2 cups cold water
Salt to taste

Place cucumbers, garlic, cucumbers, and tomatoes in blender. Add cumin, oil, and vinegar.  Blend at low speed 2-3 minutes, then on high 2-3 minutes, or until you obtain a smooth puree without large lumps.  Add the bread pieces and again blend for 2-3 minutes on low and then 2-3 minutes on high.  Transfer this puree to a 2 qt. pitcher and add cold water.  Chill very well, preferably overnight but at least 8 hours.  Serve cold. 
Traditional garnishes: chopped tomato, diced onion, diced green pepper, bread triangles lightly fried in olive oil or butter.
Nouvelle garnishes: Drizzle of plain or lime creme fraiche, chopped jamón serrano, whole boiled shrimp.

Berry Soup

Serves 4

2 cups fresh berries
1/2 cup sugar
1/2 cups red wine
2 cups water
4 fresh mint leaves for garnish

Wash the berries, drain, and place in blender or food processor work bowl.  Run the blender or processor for 1 minute, or until pureed.  Strain the berries through a fine sieve or two layers of cheesecloth, reserving the liquid.  Add sugar, sour cream, wine, water, and the berry liquid to the blender or work bowl.  Run the blender or processor for 1 minute or until mixed well. Remove the soup to a bowl and chill several hours. 

Serve in chilled bowls garnished with mint leaves.

Colombian Vichyssoise (sort of)
Did you know that Colombia has a vichyssoise? It's called "sopa de aguacate y papa." This is a shortcut version for busy people who like trying good food from other countries.

Buy from a reputable restaurant, caterer, or gourmet food emporium a gallon of vichyssoise.  Combine with one medium-size container prepared guacamole in batches in a blender until smooth and slightly thick (if too thick thin with a little heated chicken broth). 

Chill several hours and serve cold, garnished with a dollop of creme fraiche or whipped cream and chopped chives. If you want a spicier dish add a sprinkle of cayenne or chipotle powder on top of the creme fraiche or whipped cream.

Enjoy!

Kristina

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

Thursday, July 21, 2011

Cool tool: Oxo Mango Splitter:
www.oxo.com

Serving Beverages at Parties

Today in our continuing blog series, "Summer Entertaining," we offer some ideas for serving beverages at parties.

These can be either alcoholic or non-alcoholic beverages.

Whether you use a bartender or not, here are some ideas to help you serve beverages stylishly and with yours and the guests' comfort in mind:

Line poured drinks up on trays--Try to keep all the same kind of drinks on one tray.  If you have more than one kind of drink, place the trays side by side on your beverage station, wherever you decide to put it.  We actually prefer round or oval trays to square ones as sometimes with the square ones people's cuffs or arms brush the top of the poured beverages.

If you use a beverage dispenser, don't waste money on an inexpensive one--If you don't want to waste money, don't buy any beverage dispenser under around $60.  Why? The inexpensive beverage dispensers almost inevitably either start leaking during your party or the spigot breaks off during your party.  Both will cause you headaches as you try to fix that situation mid-party.  Better to buy a more expensive beverage dispenser and to know it will hold out and can be used again and again.

Avoid having to refill too often--If you buy one of the better beverage dispensers, it makes sense to buy one that holds at least two gallons, preferably three gallons.  Why? Because you likely won't have to refill it during your party if your group is 50 adult guests or less.  If you buy a smaller one, you will have to refill, and the smaller ones often are almost the same price. Now is the best time to buy a decorative beverage dispenser at major department stores because they are marked down towards the end of summer.  For example, this week Macy's is selling its $140 Godinger Westbury glass dispenser for $69.  Cool! www.macys.com

Other serving options are punchbowls, pitchers, or carafes--You can find great vintage punchbowls at good prices at better consignment shops, and they are retro trendy now.  As for pitchers, beware buying either: 1) an inexpensive one, as the cheap, thin glass breaks way too easily or 2) a pitcher with a very small lip as these dribble when you try to pour from them.  You can often find glass carafes at a restaurant supply store. 

For ice you can use an ice bucket if you have them (most people don't nowadays) or if your group is a bit larger a galvanized or rubber tub.  We use galvanized tubs as well as very large round stainless mixing bowls filled with ice; you can usually rent these big stainless bowls at a party rentals place.

Bartender's tips for quickly chilling wine bottles: 1) put in the freezer for a few moments but DO NOT FORGET TO TAKE THEM OUT! or 2) put them in an ice water bath and swirl them around some.  The ice water bath will chill several bottles of wine in about 12-15 minutes.

Enjoy!

Kristina

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

Tuesday, July 19, 2011

We are working on an extensive all-tapas and small plates menu!

Making Your Parties Greener This Summer

In our continuing blog series, "Summer Entertaining," today we offer 5 tips for making your home parties greener this summer.

The parties we mean are smaller, under 50 people, and given at home, whether indoors or outdoors or both.  But by doing even just ONE of the suggestions below, you will have made your party this summer more eco-friendly!

5 Tips for Making Your Parties Greener This Summer

  • Use non-petroleum-based dishwashing liquid or powder--Our favorite line is by Mrs. Meyer's Clean Day, but Seventh Generation is great if you don't like fragranced products
  • Along the same lines, use non-petroleum-based spray or liquid cleaners to clean/touch up your kitchen, bathrooms, or guest areas--Again, Mrs. M. or Seventh Generation are excellent brands
  • Buy non-chlorine bleached paper napkins (such as Seventh Generation's) or use cloth napkins--We've seen an increase in the use of cloth napkins at events this year and this is great! This may not be practical if kids are present, though.
  • Use real plates, cutlery, and/or glasses--Then just load, or have a helper load, everything in the dishwasher and don't worry about it until another day.  You saved trees by doing this!
  • Don't turn on every light in your home--Try using many flickering tealights, which look really great if you have a lot of them, and you will use less electric light (but be careful if kids or pets will be present).  Outside, put out solar globe lights or tree lanterns or luminarias and keep the guests close to the back or side of your home, where lights from inside help illuminate the outdoors rather than choosing a dark spot outside to set up a dining area, which would require more intense lighting.

Enjoy!

Kristina

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

Monday, July 18, 2011

Kuhn Rikon Vase Grinders and Vase Spice Grinders make grinding peppers or spices much easier:
http://ping.fm/itvLC

Friday, July 15, 2011

To add interest to a dessert serve w a citrus whipped cream: lemon or lime juice or 4 orange mix w Gran Marnier or Cointreau, sugar 2 taste

Thursday, July 14, 2011

More Summer Food Tips

In our continuing blog series, "Summer Entertaining," today we offer 5 more tips for summer food.

#1
If you grill a steak or chicken breast, don't cut into it to tell if it's done--buy a good meat thermometer with markings that will tell you when different types of meat are done.  You can continue to use the thermometer for indoor cooking all year long, too.

#2
If you'd like to grill something "different," try cooking fish on an aromatic cedar plank--just follow the package directions and it's easy! These planks are widely available at better grocery stores.

#3
Try making pizza on the grill--it's not as hard as it sounds.  Buy pizza dough at the pizza parlor, roll out each disk slightly thick, cook for a few minutes on the grill over wood chips, then flip it and add toppings.  With some grilled pizzas you really don't need more than a salad and a nice wine, maybe a dessert.

#4
Speaking of dessert--If you have the grill going, have you tried grilled fruit? It is so good! Cut the fruit in half, brush with melted butter and maybe sprinkle a little brown sugar over it, and grill.  You can top the grilled fruit with ice cream or whipped cream if you want to go luxe but it's also really good on it's own.

#5
Two No-Cook Pasta Sauces:
Sauce A: Cook pasta, preferably spaghetti; drain, reserving 1/2 to 1/3 cup cooking water in the pot.  Place mozzarella and/or Gorgonzola cheeses, some butter, and some cream and Parmigiano in the water and place a bowl over the pot, letting these ingredients melt into a sauce.  Toss with hot cooked spaghetti, fresh chopped herbs, and grindings of pepper.
Sauce B: Chop fresh whole or halve cherry tomatoes; mix with a mashed garlic clove, 1-2 chopped green onion tops, and fresh basil.  Then mix with fruity olive oil and Parmigiano and toss with hot cooked pasta.  Eat hot or at room temperature.

Enjoy!

Kristina

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

Wednesday, July 13, 2011

Pfaltzgraff Patio Garden stylized stenciled flowers & vines on cornflwr blue & sage green in china or easy-care melamine for summer dining

Tuesday, July 12, 2011

Learn Catalán cuisine and wines in Cataluña:
www.catacurian.com

Serving Guests at Home Parties

When you host a party at home, the question of how to serve guests inevitably comes up.

How you serve guests will depend on how large your home is, or how large a space you have to serve guests.  You may decide that, weather permitting, it's best to have guests eat outdoors as there might be more space there. 

Also, of course, your choice of how to serve your guests will depend on your budget and time, because seated dinners usually require help.

Here are several possibilities for serving your guests at a home party (we're assuming that you're not in a forty-room mansion):

  • Food buffet and beverage station, with guests standing to eat and drink
  • Hors d'oeuvres and cocktails buffets, then seated dinner (i.e., main course and dessert) in another room or another part of a large room
  • Seated dinner--doable only if your group is small enough to be seated in the space you have, indoors or outdoors.  Guests either serve themselves from a buffet and are seated at one or more large tables or they are served at table.  Some homes have two "dining rooms" or "dining areas" and if this is your case take advantage of it--BUT be aware that if the 2nd dining area is away from the main party the guests eating there might feel isolated.  On the other hand, they may like this, for instance, if the isolated dining area guests want a cozy chat away from the madding crowd or the rugrats.  We've seen both cases happen, so you will need to consider your guest list.
  • Small tables and chairs, or large dinner table plus small tables and chairs
  • Food buffet and beverage station, with guests being asked to sit in easy and straight chairs to eat--We really don't recommend this as you have to put your food in your lap to eat (or hold it mid-air while sitting down) and your drink on the floor or an occasional table, and it just really isn't comfortable for the guest, plus often people knock over plates and glasses

Your choice of seating arrangements at your home party will also depend on whether your gathering is more casual or elegant and if kids are present.  It can also depend on whether you want to rent furniture and/or move all or most of the furniture out (most people don't).

In fact, we've seen that, unless it's a fundraiser at a quite large home, parties where the furniture has been overly "staged" by renting obvious lounge furniture or moving everything out are not too fun because guests pick up on this.  Guests really generally prefer to either stand and eat and drink and socialize or sit and eat on "home"-type furniture as it feels more personal to them.  Otherwise they could go to a restaurant or lounge.

If necessary move some furniture out, but loftlike spaces emptied of most of the furniture or with the home's furniture replaced with obvious rentals are not very welcoming to guests at more casual gatherings. And if you rent tables, make them more welcoming with tablecloths so they look "home"-like but festive.

In any case, putting out a festive touch or two such as flowers or decorations or tablecloths or colorful serveware will add just the right "party" touch to your seating arrangements.

Enjoy!

Kristina

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

Monday, July 11, 2011

Flowers frm hotels weddings corp events given 2 folks in need Events industry needs 2 do more like this
http://ping.fm/7yg0e

Sunday, July 10, 2011

Summer pasta salad mix bsil pesto w equal amt sour crm, cookd pasta & your fav add-ins we like chry tom dcd red onion Gouda dill S &P 2 tste

Saturday, July 9, 2011

Mid-Summer Parties

Today in our continuing "Summer Entertaining" blog series we want to offer some ideas on hosting mid-summer parties or gatherings.

The 4th of July is now past and so we are semi-officially at mid-summer.  This is actually a great time to have a gathering as many people don't want to see the easy good times of summer end.

For mid-summer gatherings we like theme events, and they needn't be complicated.  There is just something fun in the air when you host a themed event and that "something fun" goes well with mid-summer, when whomever is not away on vacation will be at your gathering, and people are not already beginning to get anxious about fall, school starting, ramping up at work after vacations, etc.  So take advantage of this wonderful feeling!

Make it easy on yourself and choose a small-ish menu (or have the food done for you) and use your or someone else's imagination to decorate in a fun but not overdone way to go with the theme of the event.

Here are some ideas for theme events for mid-summer parties that are cool and pretty easy to pull off. 

  • Mexican food interactive station (tacos, etc., decorated with papel picado maybe and perhaps some old fashioned poured margaritas)
  • Tiki tropical party (meat grilled with fruit glaze, mojitos and rum drinks, tiki bar)
  • Texas BBQ (We love the paper serveware with a Texas flag or boot, and you don't even need more than that but if you want, add bandanas and red and blue decorations)
  • Trip to Italy (Steak Fiorentino, grilled antipasto, tiramisú and cheesecake or cannoli, majolica serveware-Love the one by Vietri!, limoncello and an Italian red wine) or to Greece (feta, tomato, and watermelon salad, kebabs, shrimp baked with anisette, little glasses of ouzo--careful there!) or to any other destination you've loved on your travels and that you can do max three easy menu items from
  • Outdoor dessert party (even if you buy--but best quality only, of course) the desserts, set them up on a buffet outdoors with a nice tablecloth and some nice little plates and forks, whether real or nice paperware, and then put a decorative beverage dispenser with lemonade or tea or whatever and some nice dessert wines in a beverage tub on ice out on the dessert buffet.  You can do this with full-size desserts only or mini desserts only or a mix of full size and mini.  Cut at least two slices and put the slices on plates next to the dessert from each of the full-size desserts; otherwise your guests will just leave the full-size desserts there without eating them.
Enjoy!

Kristina

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

Thursday, July 7, 2011

Cool Main Dishes for Summer Gatherings

Today we offer 3 ideas for cool main dishes that you can use for your summer gatherings this year.

Often people think that cool or cold main dishes means sandwiches.  Though this IS an option for a summer gathering too, we mean something more substantial and festive--main dishes that are cooked early in the day or a day or two before and served cool to room temperature, accompanied by other cool/room temperature foods or at most one hot or grilled item.

The point is to avoid a hot kitchen just before your party by serving do-ahead foods that are best at room temperature but taste festive and look impressive as well as being easy to pull off. And you'd be surprised how people go for food like this in summer! Try it at your next gathering this summer.

Use these ideas to inspire your own:

Spaghetti with fresh tomatoes--In Italy people eat this like crazy all summer.  Cook spaghetti until al dente, drain, and mix with fresh, very ripe cherry or other small tomatoes, halved (make sure to include the tomato juices).  Add fresh chopped basil and mix.  Add in small fresh mozzarella balls, halved, and a small bit of chopped jalapeño or other hot pepper if you wish.  Add salt and pepper to taste.  Cover and let sit at room temperature at least one hour.  Taste and correct seasoning and serve accompanied by a hot or cold meat dish such as previously grilled chicken breast, sliced, and a dessert.

Beef Tenderloin baked ahead, au jus with sliced mushrooms--Bake several hours or 1 day ahead and refrigerate when cool.  Take out 1 hour before your party. Slice and serve the tenderloin with the mushrooms around it and the au jus under, over, and around it.  Accompany with cold grilled vegetables and several dipping sauces for the vegetables, then a dessert.

Fish or shellfish salad--Serves 4 (multiply accordingly).  In a large bowl put 2 cups cooked and cooled fish or shellfish. Heat 1 cup clam juice or fish stock in a pot, then pour clam juice or fish stock slowly into your food processor while it's running; then add to the processor 1 tsp. Dijon; 1 tsp. heavy or sour cream; salt, pepper, and nutmeg to taste; a few drops of lemon juice; and a few sprigs of dill.  Process a few seconds.  Taste and correct seasoning.  Add this sauce to shredded fish or shellfish and mix well, then put in refrigerator at least two hours or up to 1 day ahead.  When ready to serve, taste again and correct seasoning, then line a deep serving bowl with romaine leaves and mound the salad on the leaves.  Serve with an antipasto or a selection of fruits and cheeses and a dessert.

Enjoy!

Kristina

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

Wednesday, July 6, 2011

Use 2 parallel skewers to pierce pieces of meat, chkn, shrimp, or vegetables so they're easier to turn and won't spin around

Tuesday, July 5, 2011

Beverage Ideas for Your Summer Gatherings

Today we offer 5 ideas for beverages for your gatherings this summer.

Every gathering should have at least one non-alcoholic option besides water.  If you only serve water and alcohol, you're communicating to your guests that if they don't drink alcohol, you can't be bothered with them.

Since we often blog on wine pairings, we'd like to suggest several nice ideas for offering your guests that don't drink alcohol something festive--and your alcohol-drinking guests may want some too.

Punch
In our years of catering the non-alcoholic beverage that guests want most is punch--not sodas.  Who knew?
Here's how we make it:
Mix punch from bottle concentrate with equal parts (one 1-2 liter bottle each) of pineapple and strawberry or strawberry-kiwi sodas.  If too sweet, add lemon-lime soda a little at a time, but don't overdo it.  People actually go for punch that is fairly sweet.

Juicy Tea
Our signature iced tea combines regular tea (sweetened, with lemon) with an equal part fresh orange juice.  Even non-tea drinkers go for this, and it's nice and summery.

Ginger Tea
Mix equal parts iced tea (sweetened, with lemon) and ginger ale.  If too acidic add some fresh orange juice.

Smoothie Station
Mix up a batch of smoothies (or buy them) and set out on a tray in glasses.  Looks cool and goes really well with more exotic foods like Thai and other Asian or Indian.

Twelve Mocktail
Sparkling blend of fruit juices and organic teas with herbs and spices.  Also looks cool, try serving in martini or regular glasses.  At Whole Foods.

Enjoy!

Kristina

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

Sunday, July 3, 2011

Sad that Nadal lost Wmbledon final but beginning r Jul 4 celbration ths afternoon w a great summery rosé 2002 Bonny Doon Vin Gris de Cigare

Saturday, July 2, 2011

Decorating for a July 4 Party

Today in our continuing blog series, "Summer Entertaining," we offer 7 ideas for decorating for your July 4 party.

The obvious thing is to use red, white, and blue for your decorating colors--but in what combination?

Here are 7 ideas (and we hope you'll make your July 4 party as eco-friendly as possible too!):

  • Dark blue tablecloth(s), red napkins and/or placemats, white plates, red or medium-blue flowers
  • Red tablecloth(s), dark or medium-blue napkins and/or placemats, white plates, medium-blue or white or both, mixed, flowers
  • White tablecloth(s), red or dark or medium-blue napkins and/or placemats, red or medium-blue flowers
  • No tablecloth(s), red or medim- or dark blue placemats and/or napkins, red or white plates, red or medium-blue flowers
  • If your party is casual, you can also use something more rustic to hold flowers like a pitcher or a galvanized bucket.  Or how about a beverage tub filled with bottles of red soda and ice as a centerpiece? Or a flower pot with red or blue flowers from outside--These ideas look nice but not too fussy if your party is more casual.
  • You can add another layer of decoration by laying tiny paper flags from a party store on your table(s).  Or for a rustic look lay red or blue bandanas or both diagonally across your table or kitchen island and put the food or beverages on top of the bandanas. Or for a more elegant look you can puddle a small tablcloth or piece of fabric in red or blue and put plates, cutlery, etc. there, or your centerpiece.
  • Recently we saw a colleague's beautiful box opened to display pastries on a buffet--why not adapt the idea by using a red or blue box, solid or printed, square or round, to hold cutlery for your party? Or even a wooden wine box on its side lined with red or blue napkins or fabric to hold cutlery for your 4th celebration?

Enjoy the 4th!

Kristina

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

Friday, July 1, 2011

For your July 4th events: If you'd like to drink wine outdoors or on the deck/patio, use glass tumblers, bistro-style