Wednesday, February 29, 2012
Tuesday, February 28, 2012
Monday, February 27, 2012
Fandango Catering Offers 4 Tips for Creating a Distinctive Party Food Presentation
If you're looking for ideas to give your party food presentation a distinctive look, here are 4 tips to help you do that.
Use interesting serving pieces--The square and rectangular white serving pieces have become standard issue, and unless you enliven them with a garnish or some other decorative touch, they'll just look like white plates. Embrace color by putting at one or more corners of these serving pieces a fresh bloom, herb sprig, ramekins or drops or drizzle of sauce, cluster of grapes, chive sprigs, or bed of tropical leaves.
To be even more distinctive, seek out unusual glass or ethnic (such as Moroccan or Indian) gold or bronze serving pieces or trays. These add more warmth than white and are quite striking.
Put something on the buffet table--Especially if you use chafing dishes. We often use organic passionflower, pear, or fig vines, particularly striking with the flowers or fruits attached. Or use blooms, glacéed flowers, or themed favors, or interesting food labels. We like Lulu Powers's ( @lulupowers )idea of using paint chips with the paint name cut off, taped to toothpicks or skewers, or small pears or other fruit with a slit cut in the top to hold a label, as buffet food labels.
Add a festive note to the food with a striking table linen--Nowadays many people don't want to use table linens as they like their guests to see their tables, but this is actually one of the easiest and best ways to add distinction to your event's food presentation. If so inclined, buy or, easier, rent a beautiful tablecloth of satin or appliqued self-roses or long fringes, very hot and mod now in rich colors. And if you rent you don't have to worry about staining or washing the tablecloth! Another idea that Martha Stewart uses (please check out her latest book, Martha's Entertaining!) is to put short, striking tablecloths crosswise on a long table, sort of in the middle of the table--this way you still see a beautiful table underneath but have added that festive note of color and a rich fabric.
Go big or little--The hot idea now in event food presentation are either quite large trays, beautifully garnished, with a mix of appetizers or food, or many small clear or colored glass plates and bowls (for the best effect they should all be the same type), laid out in several areas of the event space.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
To be even more distinctive, seek out unusual glass or ethnic (such as Moroccan or Indian) gold or bronze serving pieces or trays. These add more warmth than white and are quite striking.
Put something on the buffet table--Especially if you use chafing dishes. We often use organic passionflower, pear, or fig vines, particularly striking with the flowers or fruits attached. Or use blooms, glacéed flowers, or themed favors, or interesting food labels. We like Lulu Powers's ( @lulupowers )idea of using paint chips with the paint name cut off, taped to toothpicks or skewers, or small pears or other fruit with a slit cut in the top to hold a label, as buffet food labels.
Add a festive note to the food with a striking table linen--Nowadays many people don't want to use table linens as they like their guests to see their tables, but this is actually one of the easiest and best ways to add distinction to your event's food presentation. If so inclined, buy or, easier, rent a beautiful tablecloth of satin or appliqued self-roses or long fringes, very hot and mod now in rich colors. And if you rent you don't have to worry about staining or washing the tablecloth! Another idea that Martha Stewart uses (please check out her latest book, Martha's Entertaining!) is to put short, striking tablecloths crosswise on a long table, sort of in the middle of the table--this way you still see a beautiful table underneath but have added that festive note of color and a rich fabric.
Go big or little--The hot idea now in event food presentation are either quite large trays, beautifully garnished, with a mix of appetizers or food, or many small clear or colored glass plates and bowls (for the best effect they should all be the same type), laid out in several areas of the event space.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Friday, February 24, 2012
Fandango Catering Offers 4 Ideas for Making a Theme Party Distinctive
Theme parties are hot now, and if you're planning one or more this year, or a theme wedding or gala, read on for ideas on how to make your theme event distinctive and fun rather than kitschy.
Use the theme for the food but get creative within the theme--For a Western party, for example, we do BBQ items like BBQ Braised Bourbon Beef Tenderloin and Margarita Chicken with Two Sauces--not just BBQ sauce BBQ. For a New Orleans party we do Red Wine-Glazed Andouille Bites and Mini Bread Puddings with Caramel Sauce as well as more traditional fare like Etouffée and Crab Cakes.
Set up a themed beverage station/bar--For ideas on beverages from specific decades, try googling. For a 70s retro bar, for instance, consider screwdrivers, Mai Tais, or Tequila Sunrises. But to make this idea distinctive and avoid kitschiness, use classic silverplate bar accessories (at Macy's, Pottery Barn, and other better stores).
Go the "little touches" route--We are fans of this concept, used by Hollywood event specialists. These are things like themed candies, blooms in rows of glasses in colors to complement the theme, playing chips, mini film canisters, rolled music sheets, etc. "sprinkled" on tables--the trick is to have neither too many nor too few of such little touches, on one or two focal point tables is best, not on every surface.
Keep entertainment confined to certain zones--This way those who want to avoid the entertainment can. Avoid the strolling mariachi syndrome.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Use the theme for the food but get creative within the theme--For a Western party, for example, we do BBQ items like BBQ Braised Bourbon Beef Tenderloin and Margarita Chicken with Two Sauces--not just BBQ sauce BBQ. For a New Orleans party we do Red Wine-Glazed Andouille Bites and Mini Bread Puddings with Caramel Sauce as well as more traditional fare like Etouffée and Crab Cakes.
Set up a themed beverage station/bar--For ideas on beverages from specific decades, try googling. For a 70s retro bar, for instance, consider screwdrivers, Mai Tais, or Tequila Sunrises. But to make this idea distinctive and avoid kitschiness, use classic silverplate bar accessories (at Macy's, Pottery Barn, and other better stores).
Go the "little touches" route--We are fans of this concept, used by Hollywood event specialists. These are things like themed candies, blooms in rows of glasses in colors to complement the theme, playing chips, mini film canisters, rolled music sheets, etc. "sprinkled" on tables--the trick is to have neither too many nor too few of such little touches, on one or two focal point tables is best, not on every surface.
Keep entertainment confined to certain zones--This way those who want to avoid the entertainment can. Avoid the strolling mariachi syndrome.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Thursday, February 23, 2012
Wonderful 4 parties: Fishs Eddy-Colored plates Shape Shack for white shaped serving pcs Serveware 4 other serveware http://ping.fm/GZfjn
Tuesday, February 21, 2012
Fandango Catering Offers 4 Tips for Making Spring Parties Springlike
Since today is Mardi Gras, a warm-weather spring is certainly not far off for those of us above the equator.
In honor of spring today we offer tips for making spring parties springlike.
Eliminate any food ideas that are seasonal in winter
This means any type of winter squash, spinach, cold-weather citrus fruits, apples and pears, pomegranates, carrots, parsnips, and hot soups or stews. Try googling "seasonal produce charts" and you'll find all kinds of handy guides to seasonal produce where you live. Basically, celebrate the season with produce that's SEASONAL--because winter produce tends to be heavier, logical since it's in season in cold weather.
Use light colors
Tablecloths, napkins, decor--light colors will say spring. Even just one such touch will lift your party from dull to springlike. There are so many depressed people around--can it be only coincidence that back in the day people's parties used colors to add a festive touch instead of so much white and beige and black, black and beige and white as is now often the case?
Garnish food with spring touches
Yes, garnishing food with spring touches will add that springlike touch too. You needn't be a master chef to do this. Small clusters of grapes or long chive blades or a seasonal bloom do the trick.
Offer a spring- or warm-weather associated drink
Pomegranate- and cranberry-based drinks, for example, evoke winter, not spring. Mojitos, margaritas, a crisp white wine, a hurricane, a fresh juice or smoothie bar, a fruit iced tea or lemonade or sangría...These evoke spring and warm weather.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
In honor of spring today we offer tips for making spring parties springlike.
Eliminate any food ideas that are seasonal in winter
This means any type of winter squash, spinach, cold-weather citrus fruits, apples and pears, pomegranates, carrots, parsnips, and hot soups or stews. Try googling "seasonal produce charts" and you'll find all kinds of handy guides to seasonal produce where you live. Basically, celebrate the season with produce that's SEASONAL--because winter produce tends to be heavier, logical since it's in season in cold weather.
Use light colors
Tablecloths, napkins, decor--light colors will say spring. Even just one such touch will lift your party from dull to springlike. There are so many depressed people around--can it be only coincidence that back in the day people's parties used colors to add a festive touch instead of so much white and beige and black, black and beige and white as is now often the case?
Garnish food with spring touches
Yes, garnishing food with spring touches will add that springlike touch too. You needn't be a master chef to do this. Small clusters of grapes or long chive blades or a seasonal bloom do the trick.
Offer a spring- or warm-weather associated drink
Pomegranate- and cranberry-based drinks, for example, evoke winter, not spring. Mojitos, margaritas, a crisp white wine, a hurricane, a fresh juice or smoothie bar, a fruit iced tea or lemonade or sangría...These evoke spring and warm weather.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Friday, February 17, 2012
Fandango Catering Offers 4 Ways to Make Your Event Fun
In the past year we've had many clients looking for ways to make their events, from small parties to large weddings and corporate events, fun.
Gone are the days when weddings were stiff, formal affairs where everyone is bored and the occasion seems interminable, or when corporate affairs were as buttoned down as the heyday at Miss Porter's School for Girls. Without being outlandish or vulgar, events have become fun--guests want to enjoy themselves, and rightly so.
Here are 4 ways to make your event fun:
Choose a theme--This is the easiest way to make your event fun as everything flows from the event theme, from food to colors to decorations to music or entertainment. Some themes we're doing this year are Pan-Mediterranean, Argentine, Western, Retro 60s, and New Orleans.
Use Color and "little" touches--While too many bright tropical colors together is too much, color is a great way to bring a sense of fun to your event. Move beyond white and beige! This is especially true if your event space, whether a home or venue, is white or beige, or has beige furniture. "Little" touches? These are things like themed candies sprinkled on tables or bowls of nostalgia-type candies set out or nostalgia-type sweets like homemade Hostess cupcakes set out for guests. This idea is often used at Hollywood parties. No big serving trays? No problem--at Hollywood events small glass bowls and plates of candies and sweet treats are often put out as a kind of fun buffet on a luxe coffee table or at an outdoor table, and they add to the fun at the event for all ages.
If you hire help, have them wear color too--Another idea big in Hollywood and at spas: pastel polo or long-sleeved shirts or pastel ties with white shirts for the servers look new and fresh, especially for spring and summer events.
Serve at least one unexpected food presentation--Whimsical food presentations like cones, mini lobster pies, soup in hurricane glasses, savory lollipops...This will also add a sense of fun to your event--but of course they must taste great!
Then relax and have fun with your guests.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Gone are the days when weddings were stiff, formal affairs where everyone is bored and the occasion seems interminable, or when corporate affairs were as buttoned down as the heyday at Miss Porter's School for Girls. Without being outlandish or vulgar, events have become fun--guests want to enjoy themselves, and rightly so.
Here are 4 ways to make your event fun:
Choose a theme--This is the easiest way to make your event fun as everything flows from the event theme, from food to colors to decorations to music or entertainment. Some themes we're doing this year are Pan-Mediterranean, Argentine, Western, Retro 60s, and New Orleans.
Use Color and "little" touches--While too many bright tropical colors together is too much, color is a great way to bring a sense of fun to your event. Move beyond white and beige! This is especially true if your event space, whether a home or venue, is white or beige, or has beige furniture. "Little" touches? These are things like themed candies sprinkled on tables or bowls of nostalgia-type candies set out or nostalgia-type sweets like homemade Hostess cupcakes set out for guests. This idea is often used at Hollywood parties. No big serving trays? No problem--at Hollywood events small glass bowls and plates of candies and sweet treats are often put out as a kind of fun buffet on a luxe coffee table or at an outdoor table, and they add to the fun at the event for all ages.
If you hire help, have them wear color too--Another idea big in Hollywood and at spas: pastel polo or long-sleeved shirts or pastel ties with white shirts for the servers look new and fresh, especially for spring and summer events.
Serve at least one unexpected food presentation--Whimsical food presentations like cones, mini lobster pies, soup in hurricane glasses, savory lollipops...This will also add a sense of fun to your event--but of course they must taste great!
Then relax and have fun with your guests.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Wednesday, February 15, 2012
Fandango Catering Offers Ideas for Serving Dish Desserts
Often people are unsure how to serve "dish" desserts such as dessert shots, sorbets, mousses, etc. nicely. Today we offer ideas for serving these types of desserts attractively.
There are really only two things to keep in mind:
Buffet Style
If these types of desserts are served buffet style, the best thing to do is to already put them into their small dishes a while before your event starts if you have room (say in the fridge or freezer). If you don't have room in the fridge or freezer, serve or have someone serve them right before your event.
The point is that having some kind of large serving piece--a bowl, trifle dish, casserole, or whatever--on a buffet from which people are to serve themselves desserts leads to two undesirable outcomes: 1) serving from these large serving pieces as people help themselves (or even if someone serves them) will leave the serving pieces messy with drips or crumbs or both and 2) guests will be more hesitant to serve themselves from a large dish than if the same desserts are already put out in small dishes or glasses for guests to take. This is why there's less waste if you serve these types of desserts in small dishes or glasses before your event starts. Plus it just looks nicer if the desserts are dished up, no spills or crumbs, beforehand.
Seated Dinner
If these types of desserts are served at a seated dinner party, it looks nicer to put them on small plates, slightly off center, one dessert dish-on-plate for each guest. To fill in the rest of the space on the little plates put a berry or two, a small cookie or profiterole or truffle or chocolate, a sprig or two of a fresh herb, a cherry or crabapple with stem, or a tiny cluster of champagne grapes.
Another idea for a seated dinner is to have someone serve the small dessert dishes only, no little plates under them, by going around the table and laying one at each place when time comes for dessert. In some ways this is easier BUT someone, volunteer or hired, must be willing to go around the table doing this.
Or if you decide to have dessert and coffee in another room, opt for buffet style as above to serve these types of desserts, or take in trays with the dessert dishes already prepared and lay them on a table or sideboard in the room you'll be taking dessert and coffee in.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
There are really only two things to keep in mind:
- Will the desserts be served buffet style?
- Or will they be served at a sit-down dinner?
Buffet Style
If these types of desserts are served buffet style, the best thing to do is to already put them into their small dishes a while before your event starts if you have room (say in the fridge or freezer). If you don't have room in the fridge or freezer, serve or have someone serve them right before your event.
The point is that having some kind of large serving piece--a bowl, trifle dish, casserole, or whatever--on a buffet from which people are to serve themselves desserts leads to two undesirable outcomes: 1) serving from these large serving pieces as people help themselves (or even if someone serves them) will leave the serving pieces messy with drips or crumbs or both and 2) guests will be more hesitant to serve themselves from a large dish than if the same desserts are already put out in small dishes or glasses for guests to take. This is why there's less waste if you serve these types of desserts in small dishes or glasses before your event starts. Plus it just looks nicer if the desserts are dished up, no spills or crumbs, beforehand.
Seated Dinner
If these types of desserts are served at a seated dinner party, it looks nicer to put them on small plates, slightly off center, one dessert dish-on-plate for each guest. To fill in the rest of the space on the little plates put a berry or two, a small cookie or profiterole or truffle or chocolate, a sprig or two of a fresh herb, a cherry or crabapple with stem, or a tiny cluster of champagne grapes.
Another idea for a seated dinner is to have someone serve the small dessert dishes only, no little plates under them, by going around the table and laying one at each place when time comes for dessert. In some ways this is easier BUT someone, volunteer or hired, must be willing to go around the table doing this.
Or if you decide to have dessert and coffee in another room, opt for buffet style as above to serve these types of desserts, or take in trays with the dessert dishes already prepared and lay them on a table or sideboard in the room you'll be taking dessert and coffee in.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Saturday, February 11, 2012
Fandango Catering Offers 5 Fast Garnishes to Make Your Food Tres Chic
After weeks of work and meetings we finally chose our 2012 garnishes for serving pieces--some modern, some traditional. While we can't give away the company secrets, today we offer 5 fast garnishes that most people can do to make their serving pieces tres chic at their parties and events.
Champagne grapes--So cute and fun with their small size, and the lavendar-to-purple color sets off many different colors of food. For an of-the-moment look, don't center the grapes but put them in a corner of a square, rectangular, rounded corner, leaf-shaped or fan-shaped serving piece and arrange the food in horizontal or vertical rows or a diagonal. We've been fans of champagne grapes since our NYC days, when we bought them at Balducci's.
Long chive strands--Lay two or three long chive strands, crossed, in the center or corner of a serving piece, with the food arranged in horizontal, vertical, or diagonal rows.
Two decorative chopsticks--Laid diagonally across the center of a serving piece, especially with Asian-inspired food spread out geometrically on either side of the chopsticks. Ceramic chopsticks are cool; our favorite colors are black, blue and white, and red, even gold.
One rather LARGE orchid, bougainvillea, or gerbera daisy bloom--Lay on a serving piece or passing tray off center or in a corner.
Baby Vegetables from the farmer's market--Raw and laid out in a little triangle at the top, bottom, or corner of a serving piece, put tiny carrots with their stalks, tiny eggplants or radishes, very tiny tomatoes...You don't have to do anything but wash and arrange them, then put the food below the baby vegetable triangle in horizontal or vertical rows, or center the baby vegetables and radiate out the food in rows from that (or around it if using skewers).
Tres chic and easy.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Long chive strands--Lay two or three long chive strands, crossed, in the center or corner of a serving piece, with the food arranged in horizontal, vertical, or diagonal rows.
Two decorative chopsticks--Laid diagonally across the center of a serving piece, especially with Asian-inspired food spread out geometrically on either side of the chopsticks. Ceramic chopsticks are cool; our favorite colors are black, blue and white, and red, even gold.
One rather LARGE orchid, bougainvillea, or gerbera daisy bloom--Lay on a serving piece or passing tray off center or in a corner.
Baby Vegetables from the farmer's market--Raw and laid out in a little triangle at the top, bottom, or corner of a serving piece, put tiny carrots with their stalks, tiny eggplants or radishes, very tiny tomatoes...You don't have to do anything but wash and arrange them, then put the food below the baby vegetable triangle in horizontal or vertical rows, or center the baby vegetables and radiate out the food in rows from that (or around it if using skewers).
Tres chic and easy.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Friday, February 10, 2012
Thursday, February 9, 2012
Fandango Catering and Events Offers 3 Ways to Make Catering Planning Easier
Try to pin down a few thoughts on the kind of food you'd like--When you first approach a caterer, have at least a couple of thoughts in mind, or better, jot down a few ideas. For example, if you're looking for ideas for a dinner preceded by hors d'oeuvres, tell the caterer what kind of main dishes you're most interested in (chicken, beef, fish, vegetarian) or if you're interested in a particular cuisine (such as Mexican or Greek or whatever). Increasingly caterers do not work with fixed menus anymore as more and more clients want greater freedom of choice and control over their event menus, and this is true not just for weddings but for any kind of event. Would you go to a car dealer and say you want a car but don't know which make, model, year, or color you want? Probably not, and so you should be ready to tell your caterer your tentative ideas for your event--such as whether you want hors d'oeuvres only, hors d'oeuvres plus dinner, a dinner party, or whether you hate broccoli or cheese or can't eat seafood or whatever.
Tell the caterer your price range or budget--Only then can they send you suggestions suited to your finances. Sometimes a prospective client will say they don't know their budget. But the problem then is, how does a caterer know what kind of food to suggest for an event--whether expensive or more moderate--if they don't have even a ballpark budget? Unlike restaurants, increasingly caterers don't have a fixed price menu but draw from many recipe "lists" to tailor a catering proposal to a specific client's needs and budget.
Tell the caterer what "feel" you'd like for the event--Casual or formal, fun or elegant, exotic or down home, very modern or more traditional--by sharing this with the caterer it's easier for the caterer to interpret your vision. More and more caterers now offer a wide range of styles and presentations, serving pieces, etc., so it's much easier than it was even five years ago to get the look and feel you want at all kinds of catered events, large or small. If the caterer insists on a certain look--often, one they've had far too long--that may not represent you vision, contact another caterer.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Tuesday, February 7, 2012
Monday, February 6, 2012
Fandango Catering Offers Tips for Creating a Themed Food Bar for Your Event
We sometimes see guests overwhelmed by too many food choices at events. The trend in entertaining has gone towards more passed trays and less buffet style, and also towards fewer pieces of hors d'oeuvres or desserts set out, but in a more impactful visual style.
So fewer pieces are set out on more statement-type serving pieces; this does mean more refilling of food on the trays, but it gives a more chic look to the food.
One way to create a wonderful, distinctive event is to create a themed food bar, or two--food variations on a theme. What's the difference between a themed food bar and a food station? A food station is bigger, so it's for larger events. A themed food bar is for private parties of less than 50 guests.
A themed food bar offers the advantage of not overwhelming guests with too many choices and too much leftover food, and if done right is a way to make your event very cool and of-the-moment.
The idea is to concentrate on the themed food and making the guest experience of the themed food special. And with themed food bars it's pretty easy because by definition you don't put out many different dishes.
Here are our tips for creating a themed food bar:
Choose the theme--for example, desserts (such as all mini desserts) or a special kind of dessert (such as all panna cottas or mousses) or an ethnic or regional food (such as Thai or other Asian rolls or Indian finger foods) or a certain type of food (such as panini or tapas or Greek meze)
Choose three--no less, and not more than four. With fewer dishes you need to concentrate on quality not quantity.
Work on the presentation--since it's only three or four foods, put a little effort into making the presentation nice with nice plates or trays or dishes or whatever.
For example, when we do our signature Bailey's tiramisú bar for a client (consisting of a regular tiramisú, chocolate and raspberry tiramisú shots, and tiramisú ice cream), we use lovely trays, dishes, and spoons in styles traditional or modern, as the client wishes. We put the tiramisú bar on a sideboard or dessert table or even in the middle of a large dining table, and people love it! They don't say, "Oh, it's only three desserts"--no, they enjoy the variations on a theme, the quality of each food, and the nice presentation that makes those three foods a special experience. That's the secret.
Try a themed food bar using the above tips for your next smaller party, when you don't want to cook twenty things, and see if people don't enjoy themselves and the food wonderfully.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
So fewer pieces are set out on more statement-type serving pieces; this does mean more refilling of food on the trays, but it gives a more chic look to the food.
One way to create a wonderful, distinctive event is to create a themed food bar, or two--food variations on a theme. What's the difference between a themed food bar and a food station? A food station is bigger, so it's for larger events. A themed food bar is for private parties of less than 50 guests.
A themed food bar offers the advantage of not overwhelming guests with too many choices and too much leftover food, and if done right is a way to make your event very cool and of-the-moment.
The idea is to concentrate on the themed food and making the guest experience of the themed food special. And with themed food bars it's pretty easy because by definition you don't put out many different dishes.
Here are our tips for creating a themed food bar:
Choose the theme--for example, desserts (such as all mini desserts) or a special kind of dessert (such as all panna cottas or mousses) or an ethnic or regional food (such as Thai or other Asian rolls or Indian finger foods) or a certain type of food (such as panini or tapas or Greek meze)
Choose three--no less, and not more than four. With fewer dishes you need to concentrate on quality not quantity.
Work on the presentation--since it's only three or four foods, put a little effort into making the presentation nice with nice plates or trays or dishes or whatever.
For example, when we do our signature Bailey's tiramisú bar for a client (consisting of a regular tiramisú, chocolate and raspberry tiramisú shots, and tiramisú ice cream), we use lovely trays, dishes, and spoons in styles traditional or modern, as the client wishes. We put the tiramisú bar on a sideboard or dessert table or even in the middle of a large dining table, and people love it! They don't say, "Oh, it's only three desserts"--no, they enjoy the variations on a theme, the quality of each food, and the nice presentation that makes those three foods a special experience. That's the secret.
Try a themed food bar using the above tips for your next smaller party, when you don't want to cook twenty things, and see if people don't enjoy themselves and the food wonderfully.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Saturday, February 4, 2012
Fandango Catering Offers 3 Ideas to Make Your Super Bowl Event Distinctive
To make your Super Bowl event distinctive, why not get slightly creative with what you're going to serve?
Super Bowl menus have become almost as traditional as Thanksgiving dinners, but if you're looking for a way to make your gathering a little more special, you can tweak the traditional menu items and everyone will still be happy because you're not really changing the menu.
If you serve wings, by all means serve the Buffalo style, but maybe also try this: marinate wings in wine and a hot spice such as cayenne or hot pimentón (just a touch, you don't want to overdo it), then grill or broil. And to the traditional blue cheese sauce that accompanies wings, we like to add sour cream, half sour cream and half blue cheese, some chopped fresh chives maybe--try it, people tend to like this a lot better than the regular blue cheese dipper.
If you're serving a Mexican themed spread of nachos and so forth, why not a nacho or fajita bar? All you need to do is cook the main (i.e., "meat"), say fajitas, and then set out the fixings so it's easy, and people love to make their fajita tacos just as they like them. Interactive! When we do a fajita bar for clients we try to put out at least three types of mains in some combination of beef, chicken, pork carnitas, shrimp, or baja style battered fish filets. For nachos the same: set out the ingredients so people can build their own nachos.
If you're serving pizzas, put out some additional toppings people can add to their slices of pizza if they want. Again, many people love interactive food.
If the serious game watchers don't want to bother with interactive food, serve them or have them serve themselves and leave them in peace to watch while the non-serious chatters enjoy themselves in another room, perhaps close to the food :)
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Super Bowl menus have become almost as traditional as Thanksgiving dinners, but if you're looking for a way to make your gathering a little more special, you can tweak the traditional menu items and everyone will still be happy because you're not really changing the menu.
If you serve wings, by all means serve the Buffalo style, but maybe also try this: marinate wings in wine and a hot spice such as cayenne or hot pimentón (just a touch, you don't want to overdo it), then grill or broil. And to the traditional blue cheese sauce that accompanies wings, we like to add sour cream, half sour cream and half blue cheese, some chopped fresh chives maybe--try it, people tend to like this a lot better than the regular blue cheese dipper.
If you're serving a Mexican themed spread of nachos and so forth, why not a nacho or fajita bar? All you need to do is cook the main (i.e., "meat"), say fajitas, and then set out the fixings so it's easy, and people love to make their fajita tacos just as they like them. Interactive! When we do a fajita bar for clients we try to put out at least three types of mains in some combination of beef, chicken, pork carnitas, shrimp, or baja style battered fish filets. For nachos the same: set out the ingredients so people can build their own nachos.
If you're serving pizzas, put out some additional toppings people can add to their slices of pizza if they want. Again, many people love interactive food.
If the serious game watchers don't want to bother with interactive food, serve them or have them serve themselves and leave them in peace to watch while the non-serious chatters enjoy themselves in another room, perhaps close to the food :)
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Thursday, February 2, 2012
Fandango Catering Offers Tips for Choosing Serving Pieces & Table Decor for Your Event
In 2012 the "interesting" serving pieces and table decor trend continues and today we offer 4 ideas for choosing such pieces to lift your event, whether a small party or a large wedding, out of the humdrum.
Look for interesting shapes--leaf shaped, fan shaped, square with round edges--these types of trays will definitely add a wow factor to your event and can be used in combination with plainer pieces. If used with plainer pieces make the interesting piece the focal point of your serving area.
Sources: Crate & Barrel, West Elm, Pier 1, www.alibaba.com ; or ask your caterer what serving pieces they offer.
Use an etched tray--These are hot now in gold plate, silver plate, and bronze and look stunning. Most are round but you can also find oval and elongated shapes. Great ones are available on www.ebay.com and at Pottery Barn.
Clear lucite trays offer a stunning modern look--We like Shriftman & Harrison's (http://hs-pr.com ) idea of using lucite trays with one large stunning bloom on each for either buffet or passed service. Opulent!
Choose one or more standout table decor pieces--If your event is small, one piece will look dazzling and will be a complimentary focal point to your interesting tray(s). If your event is large, standout decorative pieces on the guest tables will be what people will remember, the first thing they see when they walk in. You can rent such pieces in any large city, or borrow one for a smaller event. At a recent outdoor event we did at an historic home the hosts chose a beautiful, unusual large candelabra for the outdoor head table and it was lovely.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
Look for interesting shapes--leaf shaped, fan shaped, square with round edges--these types of trays will definitely add a wow factor to your event and can be used in combination with plainer pieces. If used with plainer pieces make the interesting piece the focal point of your serving area.
Sources: Crate & Barrel, West Elm, Pier 1, www.alibaba.com ; or ask your caterer what serving pieces they offer.
Use an etched tray--These are hot now in gold plate, silver plate, and bronze and look stunning. Most are round but you can also find oval and elongated shapes. Great ones are available on www.ebay.com and at Pottery Barn.
Clear lucite trays offer a stunning modern look--We like Shriftman & Harrison's (http://hs-pr.com ) idea of using lucite trays with one large stunning bloom on each for either buffet or passed service. Opulent!
Choose one or more standout table decor pieces--If your event is small, one piece will look dazzling and will be a complimentary focal point to your interesting tray(s). If your event is large, standout decorative pieces on the guest tables will be what people will remember, the first thing they see when they walk in. You can rent such pieces in any large city, or borrow one for a smaller event. At a recent outdoor event we did at an historic home the hosts chose a beautiful, unusual large candelabra for the outdoor head table and it was lovely.
Warmly,
Kristina
Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
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