Fandango Catering Offers 6 Ideas for Cool Hors d'Oeuvres Presentations

As summer winds down many are either having end-of-summer bashes or planning for fall and beyond gatherings.  Either way, today we offer 6 ideas for cool hors d'oeuvres presentations. 

Shrimp cocktail martinis--so cool and really easy to do.  Just rent martini glasses from a rentals company, prepare or buy shrimp for cocktail, and put cocktail sauce or remoulade in the bottom of the glasses, then one whole shrimp either on the edge of each glass or on the top of the sauce in the bottom of the glass
Verrines and parfaits--These have been hot for the past couple of years in everything from savory to sweet food.  Here's how they're cool: You can fill wine or parfait or hurricane glasses with a salad, just layer the ingredients, or chunks of cake or crumbled cookies and whipped cream, or chunks of ham and cheese and mascarpone...the idea is to layer. 
Easy cocktail purses--these are usually too much trouble, but one way to make them that's not too much work is to buy Parma ham, fill each slice with herb cheese, twist up like a little purse or pouch, and tie each with the long green piece from a scallion.  These are best for small gatherings as they ARE a bit more work (unless you hire a caterer to do them for you).
Mirror--We love Martha Stewart's idea of serving slices, pre-cut, of terrines spread out in rows on a mirror.  A mirrored tray is even better, as is a Lucite tray with sides (the kind without compartments)--sometimes you can find Lucite trays with sides meant for cosmetics or jewelry, just use them for your parties! If you don't like terrines, any small bites look cooler on a mirrored surfacr or Lucite tray.
Sticks--The trend of skewers, sticks, and picks continues unabated.  Make your hors d'oeuvres of the moment by serving them speared on sticks or picks.  Many hors d'oeuvres shapes lend themselves to this (round, oval, small bites).  For example, you can buy small fresh mozzarella balls, cut off a slice so they'll sit flat on a tray, lay the flattened balls on sticks out on a tray, then put a cherry tomato on each skewer too, and they'll stand up like little soldiers.  So fun.  People like this more than small bites served in cones, for some reason.  If you're feeling ambitions cut bell peppers in small dice, which we call in the catering profession "pepper confetti," and scatter it on your serving pieces.
Buy an ultra-cool serving piece--This is the easiest of all! You can find this type of ultra-cool serving pieces at www.gretelhome.com  --We like Babell XL, their white mod tier stand with gradually bigger tiers--any small bites you put on this tier stand will look so cool!  For a more traditional look rent a large stainless tier stand (some have swinging arms) at a rentals company and put your small bites on that.  Anything with height adds a lot of oomph to a food presentation.

Warmly,

Kristina

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

Fandango Catering Announces New Menu Additions

Twice a year we spend extensive time coming up with menu ideas, and we've just finished a serious menu-a-thon of this type. 

New Menu Additions Include:

• New hip hors d'oeuvres and tapas
• New creative dinner menu items for buffets, stations, and seated dinners
• New vegetarian vegetable side dishes and vegan main courses
• New small hot plates for cocktail events that run through the dinner hour

New menu items include:

Salads and Starters

• Mixed Greens and Roasted Cherry Tomatoes in Sherry Vinaigrette
• Spinach and Roasted Pears in Honey Vinaigrette
• Stuffed Avocados with Creole Shrimp, Jack, Tarragon, and Tomato
• Tomato, Cucumber, and Mixed Fresh Herbs with Mint Vinaigrette Verrines (parfaits), garnished with Cinnamon Croutons

Hors d'oeuvres and Tapas

• Chicken Bites in Marsala Sauce
• Poblano Crab Cakes with Red Remoulade
• Ancho-Marinated Pork and Mango Skewers
• Ham-Stuffed Mushrooms Au Gratin
• Asparagus and Bechamel Tart Bites
• Shrimp in Sherry-Scallion Cream Puff Pastry Bites
• Black Bean and Jack Quesadilla Bites
• Dill and Pimentón Seafood Tartlets
• Mini Meatballs in Saffron-Orange Sauce
• Mango and Peach Gazpacho Shots, Garnished with Fresh Herbs
• Moroccan-Spiced Chicken Salad Vol-au-vents (puff pastry baskets)

Dinner Items

• Smoked Ham and Gruyere-Stuffed Ravioli with Pink Champagne Sauce
• Chicken with Tarragon-Orange Sauce
• Chicken with Pears in Sherry Sauce
• Prosciutto-Wrapped Chicken Cutlets with Salsa Verde
• Beef Tenderloin with Five-Spice Crust in Beer Jus
• Beef Tenderloin with Caramelized Onions in Cream Sauce
• Beef Tenderloin with Shallot and Blue Cheese Sauce
• Spice-Seared Scallop Lollipops with Pistachio Sauce
• Salmon with Orange-Basil Sauce
• Ginger-Glazed Salmon with Creamy Scallion-Ricotta Sauce
• Moroccan-Spiced Roasted Seasonal Vegetables
• Mushrooms in Sherry Glaze
• Carrots and Spinach with Pimentón-Vermouth Sauce
• Glazed Carrots with Caramelized Onions
• Sauteed Spinach and Tomatoes in Gingered Reduction
• Bacon and Gruyere Macaroni and Cheese
• Baby Potatoes in Salsa Verde

Desserts

• Espresso Cream with Coffee Bean Crunch
• Upside Down Bourbon Cheesecake Shots
• Chocolate Croissant Mini Bread Puddings

Of course, we continue to offer our signature menu items!

As always, all our menus are custom menus so that each event is unique to the client.

And, as always, our produce is local as much as possible, as is our chicken and wild-caught shrimp, supporting local businesses. 

For more info: (713) 522-0077 or info@fandango-catering.com

Warmly,

Kristina

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

Fandango Catering Offers 4 Easy Ideas for Early Summer Events

The next month or so will see a flurry of parties and events (or people considering hosting a party or event), whether for a grad, a dad, an end-of-school year occasion, or an early summer gathering of friends or family.  Today we offer 4 easy ideas for early summer events and parties.

Make it a burger thing--Next to sandwiches, burgers, especially if they're kicked up with gourmet seasonings or toppings and breads, are not too much trouble (get the griller in your group involved) and everyone likes them, they're festive (vegetarians in your group? Grill or sauté a portobello for them and let them make that a burger, along with the nice fixings). 

The key is to season the meat--don't just grill it! There are so many wonderful seasonings out there that you're sure to find some combo you like.  A combo we like is ranch dressing base (powder), chopped fresh herbs, and one or more of the Penzey's spices (www.penzeys.com ) mixed with bread crumbs, eggs, and a dash of milk. Grilled or sautéd, they're wonderful.

Fixings? Several gourmet cheeses like cheddar, Gruyere or Emmental, Fontina, even blue; perhaps some sauteed mushroom strips. Plus a couple of nice lettuces and tomatoes (heirloom are nice if available).  Bread? We like brioche either as sandwich or slider size.  Or a cool and fun idea is to use tortillas to make taco burgers (wrap it around the burger).  Add gourmet condiments like herb or pesto mayo or Riesling dijon (many such gourmet condiments are available commercially but we like to just add fresh herbs or pesto to mayo).

Add a green and/or fruit salad--And to make a fresh fruit salad interesting, add mango-orange juice mixed with sugar to taste, just enough to moisten.  So good, and even kids love it.

Add a dessert--Pressed for time? Buy one, or take our advice and buy or have made for you a mini dessert display--guaranteed to please.  Many upscale food emporiums now sell very good mini desserts.

Add nice drinks--Dress up an easy party like this with nice wines, craft beers, and/or a signature punch (punches are very hot this year). 

A cool spread, just right for early summer.

Warmly,

Kristina

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

Fandango Catering Offers 4 More Ideas to Make Your Event Distinctive

People are always looking for ways to make their party or event distinctive and today we offer 4 more ideas for making your event stand out.

Use colored or reflective material linens--The reason celebrity parties look cool and luxe is that their event designer doesn't use beige or all white! Medium-strong colors for table linens like mango, orange, orchid, cornflower or aqua blue, bright yellow or pink, or black and white toile are hot for this year's spring and summer events. 

If you like an all-white look, add one or more silk or satin ivory or very pale gray puddled cloths on the food, guest, or bar tables, with the food or plates or bar stuff or whatever over that, and you'll see that it has that light look you like but is more interesting because of the reflective nature of the puddled cloths.

If it's an outdoor event, use a canopy--Even if your outdoor event is small, a canopy over the food or bar tables really add oomph to your event and the EZ Up ones go up in less than 5 minutes with no weights needed unless you're in a really windy area.  White canopies look best--other colors look too much like a day on the beach rather than an event.

Serve a cool retro trendy signature drink--A cool retro trendy signature drink like a rob roy, sidecar, Manhattan, tequila sunrise, or, for a more elegant touch, a mix of champagne and a liqueur like Chambord or a mix off retro trendy liqueurs like Sambucca, Frangelico, Gran Marnier, Tía María.  So cool this year.

Cool punch bowls are hot this year--Punch bowls are back and cool mod ones can be found at Crate & Barrel and department or specialty stores or lovely vintage ones on ebay or at better resale shops.

Warmly,

Kristina

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

Fandango Catering Offers 6 Ideas for Outdoor Events

The outdoor event, whether a cocktail party, a theme grilling party, a charity occasion, or a beach wedding, is popular this year, especially now that the weather is nice, and today we offer 6 ideas for making yours a success.

If you are in an insect-prone area, repel insects, but safely and naturally-A new eco-friendly formula made from lemongrass is now available for misting outdoor areas safely.

Make sure there's adequate lighting--Most hosts don't do a good job in this area, and people can trip in the dark and hurt themselves, not to mention that being at an outdoor event without adequate lighting is like being at a campfire.  Many options exist, from lanterns to luminarias to candles (flame candles in safe, enclosed containers only, please), to solar lights.  Or move the party indoors once it gets dark if you don't want to bother with adequate lighting.

Avoid falling leaves--Do not put open beverage containers like punchbowls or open food trays under tree leaves that shed

Make sure any paperware (napkins, plates, etc.) doesn't blow away--Put them in a basket, box, or something to keep them from blowing away.

Tablecloths should also not blow away--For outdoor events, heavy cloth like duck, sateen, or raw silk (or for a very patio-ish feel, vinyl) is better than light fabrics, which lift or blow away.  Tablecloth weights exist but it's better to buy a heavy fabric tablecloth that you can use indoors or outside.

Even if your event is outdoors, decorate the food trays--Decorate your trays with blooms, fresh herb sprigs, sugared grapes, something...This will lift your event's wow factor and establish you as a cool host.  Or have a buffet indoors and have the guests inside and outside.  Either way, decorate your food trays.

Warmly,

Kristina

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

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

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

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

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

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

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

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

Fandango Catering Offers 4 Ideas to Make Your Cocktail Party More Interesting

Cocktail parties are very popular this spring and today we offer 4 ideas for making yours more interesting. 

• Showcase a drink--Whether that be a straight liquor like whiskey or vodka or a signature cocktail or a type of liquor in a signature cocktail "bar" (such as different types of mixed drinks made with gin, poured and set out for guests to enjoy)
• Add something decorative to your bar area--This can be greenery or large fresh blooms or a bloom floating in a decorative bowl or decorative paper napkins or colored cocktail glassess--SOMETHING to add color and a sense of festivity.
• Have no fewer than three light bites--Again, no matter how good your liquor is, people will think you're cheap if you don't serve some small/light bites.  Avoid serving just chips and dip! Buy from a reputable source or provider if you don't cook.
• Use a one-minute dress up for your light bites--Buy fresh chives, cut off the very tips, and either stack  them across the middle of your serving tray or stack a few and then a few more in an "X" across the middle of your serving tray, with the light bites arranged on either side if stacked in the middle or in the open spaces of the "X."  Very zen/minimalist and easy!

Warmly,

Kristina

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

Fandango Catering Offers More Ideas for Creating Springlike Spring Events

In an earlier blog post, we discussed ways to make your spring events more springlike.  Today, the first day of spring, we offer four more ideas for making your spring event really communicate the season (for us above the equator, spring as a warming and growing season).

Make spring foods the star--Really play up spring foods, or at least do so in one or two of the foods you choose.  Spring foods: artichokes, asparagus, scallions, strawberries, peas, chives, morels, and rhubarb; lamb...
Here in Houston we are fortunate that many local farmers can have so much early spring produce (check out "What's in the Boxes" at the Rawfully Organic local organic produce co-op--an amazing variety!
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Dishes like the iconic gratineéd asparagus, the trendy pea purée, or a braised or sauteed and pan sauced meat with morels showcase these spring ingredients.  If you're not a cook, ask your caterer about showcasing spring foods for your event.

Use spring colors for the tabletops and event decor--Unless you're doing an all-white event--and we question the wisdom of that as to us it looks too sterile and 70ish, reminiscent of the Woody Allen movie Sleeper--use light colors or bright colors (but don't use more than two bright colors together or the event will end up looking gaudy).  Brights are popular now in the fashion industry as well as at events, especially events geared toward young people like weddings and young professionals' fundraisers.  Either light or bright colors would definitely say spring at your event. Leave the dark and jewel tones for fall and holiday events.

Consider the event space background--On the same note as using light or bright colors to say spring, it's best to choose light or bright colors to complement your event space. Unless your event space has white walls (and many venues do), be careful to consider whether the tabletop and decorations you choose for your event (for which hopefully you've chosen light or bright colors) don't clash with the background colors of your event space. 

For example, once a client told us she wanted to host a dinner that was very early spring at an historic house, but then she and her decorator did the dining room in black and red, which didn't go well with either the brown furniture or the white and green wall scheme, and it wasn't springlike at all.  Better choices would have been pale green, yellow, or blue, dark peach, or a bright like geranium or bright pink.

Use flowers--Nothing says spring like flowers--but seek out local spring flowers if you can.  What flowers are seasonal to spring in your area? Several years ago we did a March reception and decorated with spring irises in beautiful trumpet vases, and everyone said how springlike the flowers made them feel.

Warmly,

Kristina

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

Fandango Catering Offers 4 Ideas for Creating a Theme Event or Wedding

Theme events from small parties to large weddings and galas are popular this year, and today we offer 4 ideas to help you create a wonderful theme event.

Start with your budget--If you're on a tight budget, some theme ideas are more expensive to execute than others.  For example, a Mexican, Western, or tropical theme will be less expensive than theme concepts like An Evening in Paris, 70s disco, or a high-end casino party. Determine how much you want to spend on food AND decor for the theme--or rather, how much you want to spend on food and how much is left for the themed decor.  In our experience guests will talk, and not kindly, long after an event at which the host(ess) spent more on decorations or booze than on the food, no matter how great those decorations or that booze were. 

Brainstorm--The most creative event designers and planners hold brainstorming sessions for themed events, and do not dismiss any idea right off.  Instead, after making a preliminary brainstormed list, they run down their list to eliminate those ideas that are completely undoable or impractical for that particular situation.  More often than people think, an idea that at first seemed dubious plays out well at an event.  In any event, for each idea, ask: What would we need to do this and can it be done with the resources we have or can get?

When you've narrowed it down to a few themes, research--If you're trying to decide between themes, list the components of each theme (food, decorations, tabletop, entertainment, whatever).  Don't know what the components would be? Do an Internet search like "ideas for casino parties" or "Argentine food" or "South African food" or whatever the themes you're considering may be.  Now compare them to your deciding criteria, whether that's cost, doability, ease, or whether your guests will like one theme more than another.  Note that most home cooks aren't proficient enough to cook for a themed event, so here you'll probably want to hire a caterer or chef unless it's a cuisine you know well.

Try to spread the theme to each of the major components--These are: food, music and/or entertainment, tabletop (including plates, cutlery, glassware, and napkins) and decorations.

Warmly,

Kristina

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

Fandango Catering Offers 6 Ideas for Great Passing Trays

Earlier this week we offered tips for creating a great, glamorous buffet area at an event.  Today we offer 6 ideas for creating great passing trays for passed hors d'oeuvres or appetizers at an event.

Start with beautiful trays--You may not need to do more than this.  Many better rentals companies now carry unusual and beautiful trays, or buy a few that you can use over and over for your events.  If your style is traditional, use ornate silver or bronze (hot now: etched silver and bronze), mother-of-pearl, or porcelain trays.  If your style is modern, use white porcelain geometric shapes, silver chrome, clear or pale glass, or lucite.  In between? Gold leaf, unusual shapes in silver, bronze, and copper, round white porcelain, or geometric mother-of-pearl.  If you start with beautiful trays, any finger foods you put on them will look striking.

Put different finger foods on each tray (see photo, above) --While in years past the rule was not to mix finger food types on a single passing tray, the increasing trend toward fun and guest enjoyment at events calls for mixing types of finger foods on the passing trays because guests enjoy trying the different types of foods at one pass through rather than waiting for another server to bring a different type of food.  Also, the different colors and shapes of finger foods on a single tray look striking and festive.

If you want to get even more creative, use a bed of organic leaves and flowers to decorate the trays (see photo, above)--Make sure they're organic so that you can put the finger foods directly on the leaves and everything will be safe to eat.  Or just put one large striking bloom on each tray to decorate it.

Put small cocktail napkins on each tray, or have the server carry them--This way guests can get a napkin if they wish.

Vary shapes of trays--Oval, square, round, geometric, fan...this adds visual interest.

Don't use very heavy trays--If the empty tray is heavy (try holding it), choose another tray so that your server (or you) don't tire carrying too-heavy trays around.

Warmly,

Kristina

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

Fandango Catering Offers 5 Tips for Creating a Great Buffet Area

Today we offer 5 tips for elevating humble food buffet areas at events and weddings to lush new heights. 

Let's face it: People bemoan the very idea of a food buffet at an event.  But there aren't many good alternatives for larger events, or ones where fully plated and seated service isn't an option.  Whatever the size of your event, you can do a few things to make your buffet special and glamorous.

Set off the food buffet area from the rest of the event--put it in its own room or create a "room" or zone with a tent, canopy, draping, columns, or some other prop.

Make this area beautiful--Use nice linens; beautiful plates, cutlery, and glasses; wonderful food presentations; and lovely decorative elements.  The key is to avoid a plain jane, utilitarian space.  What can you buy, rent, or borrow that will add a special touch? For instance, we have a set of beautiful oversize green goblets and martini glasses that we put our decorative cutlery in for a buffet (see above photo).

Create a separate table for plates and cutlery--This is the newest trend in catering and it works very well and guests much prefer it.  Decorate this table with puddled linens and/or flowers or another decorative element, whatever your style and that of the event is.  Using a separate table for plates and cutlery also leaves more room for food on the buffet so it's not crowded, as well as adding a decorative touch to the buffet space that lifts it out of cafeteria-line ordinariness.

If feasible, decorate the light fixture or chandelier in the buffet area--just don't overdo it.  Martha Stewart and her team often decorate light fixtures just a bit and it looks wonderful.

Tie extra chair covers around any garbage cans near the buffet--this looks so much better than unadorned garbage cans

Voilà! The buffet area is transformed into a beautiful space that your guests will admire.

Warmly,

Kristina

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

Fandango Catering Offers Top Food Trends for Spring Events

Many are now planning spring and even summer events, and some party foods continue to be hot this year for warm-weather events.  Here are some of the top with-it foods for spring parties and events:

Artichokes in lush preparations such as braised with pancetta or cipolline, in flans with shallots and cream, or in frittatas (trendy served as individual frittatas, trios of frittatas, or as small wedges on tasting dishes).
Crab in crabtinis, yuzu-crab combos, shrimp and crab combos, and retro-fusion hot crab dips
Sliders with gourmet cheeses like Comté, avocado or caramelized sweet onion, and interesting spreads such as red allioli mayo, curry mayo, or horseradish sour cream mayo.
Oven-roasted or caramelized farmer's market vegetables with retro-trendy green goddess dip or cabrales dip
Fresh fruit in parfaits, dessert shots, blended with cream for dessert, mousses, poached with wine or liqueur, or in free-form crostatas sprinkled with sugar
Make-your-own pizza parties with toppings of jamón serrano, potato, or other gourmet treats
Comfort foods like mac n'cheese with luxe stir ins like lobster; American Bistro foods such as these have resurged, often in tweaked form (meatloaf with an interesting add in and sauce, puff pastry chicken sausage pigs in blankets, fries with unusual mayos or ketchups, mini puff pastry pot pies)

Warmly,

Kristina

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

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

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