Fandango Catering Offers 6 Tips for Successful Large Events

Last week we offered tips for successful small events, and today we offer 6 tips for successful large events.

Large events like weddings, fundraisers, and large corporate or non-profit affairs need special care to ensure that everything turns out well, just by virtue of their large size.  Here are our 6 best tips for this type of event.

You will need more than one onsite event manager--If you try to do it with just one, the event will not turn out as well.  Anything over 100 guests should have an onsite event manager and an assistant event manager at minimum.  Very large events need that plus a food station captain and a bar/beverage station captain, also at minimum.  And don't skimp on bussers or your guests will have piled-up dishes everywhere.

If serving dinner with more than one entree and guests are to choose only one, make this clear to them--And do it before the event, or you may run out.

The fastest way to feed a LOT of people is buffet or food station style--Not by calling tables one at a time.  Speed not important? Then call tables one at a time.

Any rented equipment not provided by the caterer or event planner should be assigned someone to oversee it--Ice or smoke machines, keg machines, specialty food trucks or carts, whatever--make sure someone is present that can take care of any problems that arise.

Have a plan for leftovers--Donate them or assign someone to take charge of them.  Don't expect the caterer or event planner to produce containers for a lot of leftovers if you haven't discussed that with them.

Have a plan for keeping people cool in warm weather--Avoid packing 'em in unless they can also go outside or it's a very large room or an upstairs/downstairs venue.  Otherwise people may be overheated as sometimes ac systems just can't cool enough with a LOT of people in a room.

Warmly,

Kristina

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

Working on designs for upcoming events--incl. white and blue-purple for garden paella party

Fandango Catering Offers 4 Tips for Successful Small Parties

This is the year when the small casual party or gathering has boomed, parties with 35 people or less.  As the economy improves, small groups are gathering for every type of occasion--an open house, a wine or whiskey tasting, a shower, a birthday party, you name it.  Today we offer 4 tips to make your small gathering successful.

Even if it's a small group, have a theme--Themes are not just for weddings, fundraisers, or corporate conferences anymore.  It's fun and makes planning easier if you choose a theme for your small event.  Theme doesn't mean cheesy--think stylish and fun.

Two themes we've done recently for small gatherings were tropical and Spanish.  The tropical was a shower hosted by a bride's aunt and uncle, our longtime clients and whose home we know well because we've cooked/catered there over the years.  They had just added a deck and beautiful pergola, and their home is historic, so we transformed the backyard into a lovely tropical grotto and put tropical leaves and flowers on all the silver trays (the hosts wanted silver trays), so it was a wonderful mix of historic and tropical/fun with yellow and teal. The Spanish theme was the opposite, at a very mod high rise and the food, Spanish avant-garde art, and even the wine tasting and cheese board kept to the theme.

Look for one or more signature serving trays--The signature serving piece trend continues and is much easier to pull off with a small group.  We find great pieces at department stores for small events.  Avoid online shopping for this as porcelain, especially, looks cheap and cracks easily if it's not a substantial weight, and you can't tell the weight or sheen online.

Add one "cool" touch--With just one small "cool" touch you really make your small gathering.  At a party we did this year the hosts put out a large Asian statue flanked by small Asian jars with little bouquets on the buffet (dinner) table, and the guests kept saying how cool it looked.  The idea is to put out something unexpected, but not funky--striped straws, little bouquets, an unusual statue or pottery, monogrammed napkins, decorative little plates...Something cool.

If you have access to a yard, terrace, or courtyard, use it--Many small parties are in small home spaces nowadays, and people can feel cramped in these smallish homes.  Open to the outside or reserve a terrace, courtyard, pool, or other such area at your building and your guests will enjoy themselves more.  Especially now as the weather is so nice!

Warmly,

Kristina

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

So cool & eco as seen in MS Living: striped wooden spoons 4 ur parties: http://ping.fm/k67tO

2nite-- Shrimp Skewer Duo: Pistachio & Red Pepper 'Grettes; Pinchitos morunos; Chkn & Pepper Jack PuffP Empnadas; Mahi, Shrmp, Crwfsh Paella

Fandango Catering Offers Eco Event Tips, Post E-Day

Today, one day after Earth Day (please forgive--our work schedule lately has been insane), our top eco-friendly party planning tips.

Last week we were contacted for some of our eco party planning tips by Change magazine (www.changemagazine.net ), as well as being asked to be a part of the Sustainable Living Fest here in Houston on May 5 (regretfully we declined as we have two onsite cooking paella parties back to back on May 5 and couldn't spare anyone from our crew for this Fest, maybe next year?)

Here, our top three eco party planning tips in honor of Earth Day, one day later (this will also appear in Change magazine in June):

Try to source as much local food as possible--This is now easier than ever with many farmers' markets, farmers' outlets (wholesalers that sell produce from commercial, usually family, farms to the restaurant trade but also sell to the public), and large upscale grocery stores now getting on board by supplying local foods. 

Here in Houston HEB and its offshoot Central Market provide wonderful local meats and dairy from their Texas plants as well as a lot of Texas-grown produce--so if you're short on time like most people you can source locally just by buying at these kinds of stores (one stop shopping!)

Use biodegradable plates and cutlery or real plates and cutlery for your event, and use real glasses (biodegradable glasses are hard to source)--Washing dishes/running a dishwasher from a party, because wastewater is treated and recycled, is better than feeding a market for chopping down trees (even those grown sustainably) or making plastic or foam from petroleum or than adding to a landfill with disposables that aren't biodegradable.

Greenest disposables--those made from bagasse (sugarcane residue)--better than bamboo because bagasse would just be thrown away and instead it's made into cool plates (no harvesting of trees, even sustainable bamboo trees, needed!) and now also very available at large upscale supermarkets (for us, also at HEB, though we also buy in bulk online).

Recycle from your party--including glass bottles, any plastics that can be recycled, paper menus or favors, even flowers (donate them).  We love the party bins for this from Susty Party (www.sustyparty.com ), but the point is to put out a nice-looking recycling bin at your event so that recycling is more doable and attractive--and people will be more inclined to recycle at your event.  If your event is at a private home, after the event put the bin full of empty bottles for recycling next recycling day; if it's at a venue (rented space), ask what recycling containers there will be (and if they say none, ask them why not!). 

Warmly,

Kristina

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

So many cool ideas that you can adapt for spring & summer events--"A+ Graduation Party" in Martha Stewart Living May 2012 issue

Fandango Catering Offers More Ideas for Successful Events

Today we offer 6 more ideas for making your parties and events more successful--better food and bev presentations, more welcoming and comfortable for guests, etc. 

Successful events mean that everyone enjoys the food and beverages and the decor.  Whether your event is small or large, there are a few things you can do to improve how your offerings look and how easy it is for guests to feel welcome.  Below, some tips.

If you have a large or large-ish group and are using a food buffet, avoid long lines either by using a double-sided buffet or two different buffet/food station tables close together.  You can also cut down on lines by having servers pass trays of food as well as having a buffet--though not all hot food, especially, works when served from a passed tray (but many upscale events do any hot food, from sliders and hot dim sum to entrees on plates, passed on trays; the trick is to keep bringing out trays of hot foods every 10-15 minutes so the food doesn't get cold).  And if you lay out desserts in another room, make sure servers pass those also so you won't be left with a bunch of uneaten desserts.  Lately clients in planning meetings have told us they prefer station-like event setups with desserts near the savory food so whomever wants to eat savory and dessert at the same time can do so--and you'd be surprised how many people like to do this!

Speaking of buffets, be aware that calling tables to a buffet is VERY time consuming and can irritate guests, who become impatient or feel "lazy" about getting up to serve themselves when they're quite comfy in their chairs.  A buffet line takes around 25 minutes for 100 guests to pass through it; calling tables to a buffet takes 45 minutes to an hour for 100 guests to go through.

For a smaller cocktail-type event, you can create a wonderful, easy presentation if you buy a few large blooms like gerbera daisies or hibiscus or gardenias or camellias, cut off the blooms near the stems so they lay flat, and lay one large bloom on each serving tray; then in the other end of the tray lay long chive strands, stacked.  Or lay two large blooms on a tray in opposite corners.  See how easy? Moderne and stylish.

For a spring or summer beverage table or bar, lay tropical leaves on a tray, then put filled wineglasses or flutes on top of the leaves.  Not into tropical? Put a small bowl of good chocolates or cookies on the tray with the filled glasses, or even just on your bar or beverage station table for guests to enjoy with our without your wines or champagne.  It's a way of lifting the bar to the next level, the way good hotels put small gifts for guests in their rooms.

Another easy food presentation idea--Unusual small produce (from better food emporiums or farmers' markets) such as champagne grapes, crabapples, Seckel pears, mini eggplants...Pile in the center of your serving tray or, easier, put in a large martini glass in the center of your serving tray.  Works for finger foods, dinner foods (the latter if you aren't using chafing dishes), even mini dessert displays.

Guests really DO like to sit down--We see people wanting to skimp on seating at their event.  If you do this you'll see that people will leave faster then if you provide seating for at least half the guests.  At a party we catered the hostess put many small tables with chairs in the backyard, lit with tealights in holders, and we passed trays while her bartender tended bar out in the yard too--her guests enjoyed sitting and table-hopping so much that they stayed until quite late! On the other hand, at a wedding we catered several years ago the couple decided to rent only a few tall cocktail tables and chairs and about half the guests left after around 30 minutes of a three-hour reception.  Guests (especially if wearing high heels) really do like to sit down at a an event!

Warmly,

Kristina

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

To fancy up ur food the easy way: http://ping.fm/OhM9I

Fandango Catering Celebrates New Culinary Partnership

We are pleased to announce a new culinary partnership with our company:

Chef Christian Etchbille, a Certified Master Chef from Belgium with over 40 years' experience at Michelin-rated restaurants and top European catering companies, including top Belgian company Traiteur Van de Velde (www.traiteurvandevelde.be ), and a member of the Academie Culinaire de France, is bringing his masterful expertise to our kitchens.

Chef Christian has experience catering groups of up to 3,000 and with every type of catering location, even challenging off premises locations such as in the Moroccan desert.  In addition, he was a Culinary World Cup finalist and coach and has extensive food styling experience, which is invaluable for our signature beautiful presentations.  Some of his presentations include savory and sweet shots and foams; Moroccan, Thai, and Monegasque presentations, and "moderne" European food presentations as well as traditional small bites, buffet, and plated presentations.

We are very pleased to be able to draw on his wonderful talents and look forward to our collaborations.

Warmly,

Kristina

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

Fandango Catering Offers 4 Ideas for Your Spring & Summer Outdoor Parties

As warm weather approaches many of us are planning outdoor events--not only grilling parties but also, very popular this spring, outdoor or indoor/outdoor cocktail parties and dinners.  Today we offer 4 ideas to make your outdoor event more interesting and look better.

Choose a theme--A theme can be a particular type of food or cuisine or it can also be created around a signature drink, such as an outdoor tasting of wines, whiskey, specialty vodkas, etc.  Outdoor food themes are things like paella parties, Italian grilling parties (e.g., Florentine-style steaks grilled with lemon and/or rubbed with pesto, grilled vegetables, panzanella, Italian desserts, an Italian red wine), Texan or other style of BBQ, or, on a lighter note, Mediterranean tapas or small bites.

Unify outdoor tables--If you use a variety of outdoor tables, unify the look by renting heavy duck (or another heavy cotton fabric as wind will lift a light fabric tablecloth).  This looks better than a hodgepodge of tables.

Make the bar look nice--If you have a bartender use a heavy tablecloth, even one made of vinyl, and make sure that the bar tablecloth goes to the ground as the legs of tables usually used for bars are generally ugly.  Also make sure the bartender puts the extra bottles and coolers under the table--tha't why you need a tablecloth to the ground! You'll be amazed at how much better it looks than using a short tablecloth exposing ugly table legs and having extra bottles and coolers in sight!

Candles should be in containers that don't tip over--If you use candles on your outdoor tables, put them in candleholders or weighted luminaria bags heavy enough so they won't tip over, especially if you use tealights.  Along the same line, put paper napkins in something that will keep them from blowing away--loosely rolled in a heavy glass, for example.

Warmly,

Kristina

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

Beer from apples for cider sauce

So cool-parchment cooking bags 4 EASY Fish en papillote-put in fish, seasonings, then put in oven or microwave:
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Fandango Catering Offers 4 Tips for a Successful Party

Whether you're planning a cocktail or a dinner party, today we offer 4 tips to help make your event successful, things most folks don't think about but that can really make a difference in the success of the event.

Have more than one food area and/or pass trays of food--This is especially important as warmer weather arrives, and folks just love being out in your yard/on your deck/in your courtyard/on your terrace.  Have a server or helper take a tray of food out to your guests--we guarantee your guests will love this! And you avoid congestion inside at your food buffet.  Also, often guests will stay outside for a while, then come inside--or vice versa.  Either way, you've got it covered.

If you can, also have more than one beverage area--A combination of a manned or unmanned bar or beverage area, or even 2 unmanned beverage areas, help avoid guests waiting for their beverages.

Put cutlery in something upright, not on a plate or loose on a table--Putting cutlery in something upright, such as a large wine goblet, a basket, an urn, a flower pot, etc., just looks better and takes up less space.  But if you put cutlery loose on a table or on a plate, as people take the cutlery it will spread out all over and look messy.  And unless it's a picnic (and even then we question it), please don't put even disposable cutlery in a disposable glass--it looks bad and the wind will knock it over.  For indoor or outdoor parties--Don't want to roll cutlery? Using an upright, interesting container for cutlery looks great, saves space on the table--and an overcrowded food table doesn't look good--and you avoid the work of rolling, just put the napkins nearby.

Avoid repeating main ingredients in more than one dish--Once we had a client who insisted on two of the appetizers with chicken and a chicken entree too.  Avoid this mistake and mix it up more.

Warmly,

Kristina

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

Elegant French classic for your holiday and other entertaining: Champagne or sprklng with dash of Chambord

Cool tool Out purchsing new srvng pieces ths morn saw Karate Chopper Black Belt Lettuce knife shaped like green hand: http://www.gama-go-com

Fandango Catering and Events Offers Dessert Ideas for Your Event

As holidays approach and everyone is into having some type of spring event anyway, today we offer 4 dessert ideas for your event.

There are a couple of schools of thought: 1) A showstopping dessert or two 2) A mini or full-size dessert selection or buffet

A showstopping dessert requires you to either be a skilled baker or buy from an excellent provider or source.  However, be advised that most people nowadays, unless it's a quite intimate, homey family occasion or a business dinner (business men usually don't care if others see them eating a full slice of dessert!), will not want to eat from a showstopping dessert.  Why? They feel it's too pretty to cut into and many are on diets, or even if they're not on diets they are embarassed to eat a whole slice of cake or pie or whatever the full-size showstopping dessert is. 

A mini dessert selection or buffet can be managed by people with some baking skill (not necessarily experts) and the great thing is that now so many gourmet supermarkets also sell these petite sweets and the quality is often very good.  Or, of course, go with a professional baker or caterer.  People love mini dessert selections because they don't feel piggish eating these petite treats as they might if they ate a full-size dessert portion.  Mini dessert selections can also be very attractively displayed at your event and just look more elegant!

Full-size dessert buffets need to be made by someone with more than a bit of baking skill or handled by a professional.  The thing with full-size dessert buffets is that there must be enough room so that the full-size dessert buffet doesn't look at all crowded, and you can achieve the best look by alternating serving pieces, some flat, some with height such as cake stands--and this goes for any dessert display, mini or full-size, by the way.  

One professional baker we know lays a nice tablecloth on a table for her signature mini and full-size mix of desserts and then puddles another cloth of the same fabric on top, then putting her desserts on small glass stands and other unique serving pieces with height.  The unique serving pieces are probably too much for most folks to manage, but you can borrow her idea of a tablecloth and then another one of the same fabric puddled on top of that--and put your desserts on a tray or something on top of that puddled cloth, and it will look wonderful!

But do serve dessert--so many people feel cheated without it, and most folks love more than one dessert at an event.

Warmly,

Kristina

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

Please check out r kitchen & photo of kitchen owner in April 002 mag's digital version p.34! http://bit.ly/yMquNK

Fandango Catering Offers 6 More Ideas to Make Your Cocktail Party More Interesting

As cocktail parties are all the rage now, today we offer 6 more ideas to make yours distinctive and successful.

 

• Have someone (a hired chef or server or friend or relative) pass trays of food--We guarantee that your guests will eat the food more readily if someone circulates among them with a tray of mixed offerings.  Have a food buffet too by all means, but also have someone (or more than one person if your group is large) pass trays of finger foods.
• If any of your food is served with a dipping sauce, also circulate that among the guests--Have at least one server passing a tray of food with the dipping sauce in a small container with a spoon and small plates so guests who want the sauce can serve themselves the food and the sauce on a little plate.
• Have several non-alcoholic options, not just water--Choose from options such as still and sparkling water, sodas, lemonade, fruit juice...It's too boring just to serve alcohol (even various kinds of alcohol) and water.
• Shop for nice cocktail napkins--Please don't put out a hodgepodge of napkins from previous events--this says you can't be bothered and rarely looks good. 
• Have something interesting for your guests to do--Things like a brief reading or display of art or photography or a tour of your home or garden or a garden game or a table where guests can donate to charity--the latter is done all the time at Hollywood gatherings.  But keep any reading, talk, or tour brief, no more than 10 minutes or so.  We recently catered a wonderful party at a lovely private home at which an invited author read from her work for about 5 minutes halfway through and it was very energizing and pleasing to the crowd!
• Set up a separate table or podium as a bar--We cannot emphasize this enough.  Kitchen islands and counters don't make good areas to put a bar at all as there is WAY too much going on with the food and people alway tend to congregate around the kitchen.  Trust us: put a table, even an inexpensive banquet table covered with a nice cloth (to the ground please as true bartenders put all the extra bottles, ice, coolers, and everything else under the bar table so that they're handy but not seen by guests) in an area where guests can flow around the bar table without being crushed.  You'll see how your guests appreciate this! If you really want to dress up your bar table, puddle another tablecloth on top of the table and then put your beverage tub, glasses, etc. on top of the puddled cloth--luxe!

 

Warmly,

 

Kristina

 

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