In Part 2 of our continuing blog series, "Event Planning Guide 101," we offer more tips on planning for a successful event. Why do some events go smoothly and others don't? Often because of a lack of planning. Today, more tips for event planning for a successful occasion.
Make lists--You can never have a successful event without one or more lists because you'll inevitably forget something without a list or two.
Basic lists:
*Menu (food) and beverages (drinks)
*What you need to buy/make/serve each food and drink and where to get each
*Remember to include extras like ice, cocktail napkins, and limes for drinks
*List the platters/bowls/trays/utensils for serving each food
The bar--Easiest bar stocking is with red and white wine, one signature cocktail in pitchers, and one non-alcoholic beverage. If you want a full bar stock, buy vodka, gin, scotch, bourbon, tequila, red and white wine, club soda, Coke, Diet Coke, and ginger ale. But don't apologize for what you haven't stocked and let your guests know as they arrive what's available ("Tonight we have x, y, z...")
Glasses--If you don't have enough rent them (around .50--.60 each). We avoid paper cups as they fill up landfills and look kitschy. The great thing about renting glasses is that you don't have to wash them, just empty and put back in the box or whatever they came in.
Set the mood--Stack the CD changer or put the music player on shuffle. Beware of loud music unless all guests are under 30. Do the flowers or decorative centerpieces/table decor (we increasingly use and advocate the latter, such as decorative statues, clocks, etc., for our event designs as they are a greener option since you don't throw them away, they are more interesting visually, and they won't provoke an allergy attack in any guests) early in the day.
Kitchen--No matter what you do, even if you close the door, people will go into the kitchen. Make sure it's clean.
Pretend you're a guest--Walk through the door--What does your setup look like? What do guests see? Are there places for purses, coats, umbrellas, etc.? Do you need to hide things like pet dishes or litter boxes?
Any event can be made a success with a bit of planning and by keeping in mind a few things (that most people don't think about).
Warmly,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations/Event Manager
Fandango Catering and Events
(713) 522-0077
(281) 796-9841
info@fandango-catering.com
http://www.fandango-catering.com
Thursday, January 20, 2011
Monday, January 17, 2011
Fandango Catering and Events Offers Event Planning Guide 101 (Part 1)
Successful events, large or small, formal or informal, are the result of planning, period. Some events, such as weddings or galas, require tons of planning as they are very important for the hosts and guests, while others aren't as elaborate but the hosts want to make sure that their events turn out nicely. Either way, planning is the only way to ensure that everything DOES turn out nicely.
Below, our key thoughts and tips on planning a successful event, Part 1.
Choose a date and decide the guest list--Check your date for conflicts with other major events. The number of guests you want to invite will determine a lot of the planning, so start there. If you're on a budget, invite fewer people or change the format of the party from sit down dinner to substantial appetizers at a cocktail party or a wine and dessert or wine and cheese tasting.
Invitations--If you do use paper (appropriate for more formal events such as weddings and galas), there are beautiful recycled options out there. Google "recycled paper invitations."
Menu--In future blog posts we'll share more about choosing a menu, but for now, you need to know that you should start by determining if any guests are on a special diet or have food allergies. If unsure, serve buffet sauces and dressings on the side, for example, and at seated events bring the plated food to the special dietary needs guests directly.
Location and Setting--For a large or formal event, these are often rented. For smaller or less formal events, look around your home and see what areas might work, especially areas you might not have considered, such as the living room, under a backyard tree or pergola, an unused parlour or family room, a porch, or even a clean garage or guest house--be creative! As long as the space is big enough for YOUR group and is attractive, that's what counts. It's prudent to plan for rain if you hold an outdoor event and to be realistic about temperatures--a few years ago we attended a party in December where the hostess forced everyone to sit at tables outside because the temperatures had been warm-ish during the day that week but were way too cool at night to be OUTSIDE. No one stayed long at that party.
Linens--If you have a beautiful table you'd like to showcase you may want to put the dishware directly on your table (but beware of hot things or spills that can ruin a table). Or if you want to create a mood or theme, a tablecloth can help you carry it off (just ask brides and fundraisers how linens set the mood!). Neutral colors (not boring beige, but neutrals of actual colors) adapt to almost any theme or season, but bright colors or patterns can add pizzazz and even show off tableware. What kind of mood are you looking for--restful, elegant, spirited, vintage, funky?
If you decide to use "disposables"--We advise clients to use compostables or recyclables instead of disposables that will add to a landfill. The most attractive ones in our view are by Terraware, available at Whole Foods. If you like a very modern look, bamboo recyclables are appropriate (although the square ones, and any square plate, are yesterday's news on the East and West Coasts).
Next time: Event Planning Guide 101, Part 2: Getting the details right
Warmly,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Event Manager
(713) 522-0077
Wednesday, January 12, 2011
Fandango Catering and Events Offers Easy Food Ideas for Winter Gatherings
With winter cold set in most everywhere, you may not feel much like hosting a gathering of friends--but doing so may be the trick for beating the winter doldrums! Or perhaps you're committed to hosting a gathering of some type this winter. Either way, easy food ideas are helpful.
An old standby for winter gatherings is the soup buffet (or even just one soup) of the hearty kind, plus good bread (2-3 kinds), perhaps some artisan cheeses, and of course a dessert or two. You won't believe how people feel disappointed when no dessert is offered at any kind of gathering!
A newer idea and one we like for a friends' winter gathering is to create a really delicious antipasto tray and and elegant and easy dessert. But here's where the interest lies--bring summer to winter! How tos:
Get out the indoor grill and for 8 guests grill cut up fresh zucchini (6), Japanese eggplants (4), and red bell peppers (4) (first add 6 tbsp. olive oil, chopped fresh basil and mint, 3-4 garlic cloves and 1/2 tsp. crushed red pepper to a bowl and marinate the cut veggies for two hours; for more guests multiply ingredients by increments of 6 or 7). Grill until veggies are tender and charred, 5-7 minutes, and sprinkle with salt and pepper. DO THIS THE DAY BEFORE YOUR GATHERING.
Then, on the day of, take out the veggies 1-2 hours prior to the gathering for them to come to room temp, add 16 oz. sliced fresh mozzarella medallions, bite-size chunks of Parmesano Reggiano or another quality cheese or two, and prosciutto wrapped around breadsticks and ripe pear slices.
For dessert: Blend 3 pints lemon sorbet, 1 bottle Prosecco or cava, and 1 1/2 cups chilled vodka until smooth in 3 batches in the blender and place in a large pitcher in the freezer for 3 hours. Stir and let soften 15 minutes before serving. Pour into wineglasses and serve with cookies--you can warm up with this dessert!
Enjoy!
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841
info@fandango-catering.com
An old standby for winter gatherings is the soup buffet (or even just one soup) of the hearty kind, plus good bread (2-3 kinds), perhaps some artisan cheeses, and of course a dessert or two. You won't believe how people feel disappointed when no dessert is offered at any kind of gathering!
A newer idea and one we like for a friends' winter gathering is to create a really delicious antipasto tray and and elegant and easy dessert. But here's where the interest lies--bring summer to winter! How tos:
Get out the indoor grill and for 8 guests grill cut up fresh zucchini (6), Japanese eggplants (4), and red bell peppers (4) (first add 6 tbsp. olive oil, chopped fresh basil and mint, 3-4 garlic cloves and 1/2 tsp. crushed red pepper to a bowl and marinate the cut veggies for two hours; for more guests multiply ingredients by increments of 6 or 7). Grill until veggies are tender and charred, 5-7 minutes, and sprinkle with salt and pepper. DO THIS THE DAY BEFORE YOUR GATHERING.
Then, on the day of, take out the veggies 1-2 hours prior to the gathering for them to come to room temp, add 16 oz. sliced fresh mozzarella medallions, bite-size chunks of Parmesano Reggiano or another quality cheese or two, and prosciutto wrapped around breadsticks and ripe pear slices.
For dessert: Blend 3 pints lemon sorbet, 1 bottle Prosecco or cava, and 1 1/2 cups chilled vodka until smooth in 3 batches in the blender and place in a large pitcher in the freezer for 3 hours. Stir and let soften 15 minutes before serving. Pour into wineglasses and serve with cookies--you can warm up with this dessert!
Enjoy!
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841
info@fandango-catering.com
Friday, January 7, 2011
Fandango Catering and Events: 8 Ideas for Making Any Event Green and Beautiful
So much has been written about making your event "green" or "eco-chic" that we'd like to offer 8 ideas that will help you make any event, whether a dinner or even a wedding, more eco-friendly AND beautiful (more on elegant eco-conscious weddings in a future post).
First things first: there is a lot of advice on greening an event out there that plainly is focused on hippie or Mother Nature/Mother Earth types, young or old, such as reusing mason jars to serve beverages at an indoor event or using an overabundance of raffia to decorate. The truth is that these types of tips are for a minority. Not many people who want to host a beautiful and/or important event are going to go for this.
The good news is that making an event more eco-friendly can be done while still using a beautiful event design. And rather than thinking, "Oh, if I do just one thing it's not enough, so I won't do anything," be convinced that even doing ONE thing to make your event eco-friendly will have an effect...Did you know that recycling just one phone book saves over 20 trees? We advise clients to do at least one thing to make their events greener and we advise them on how to maintain the elegant and beautiful look our clients expect. Below, 8 ideas.
*Use candlesticks, candelabras, ormulu, jade, or another elegant decorative piece as a centerpiece or accent piece for a buffet or beverage table instead of flowers that will be thrown away (and as an alternative to flowering plants). Some people LOVE fresh flowers, so, if you do buy flowers, take them the next day to a nursing home, hospital, or shelter or give them to a friend or neighbor who will enjoy them rather than either throwing them in the trash or letting them wilt while you get back to your busy life.
*Remember that non-soy candles have carcinogens and are not eco-friendly. If you have a day event you will use less light but if your event will definitely be in the evening, some dazzling galas and weddings and other evening events use many votives to illuminate and use less (or even no) light.
*Serve local and seasonal food and even local wines and beers and cut down on trucking emissions. Local and seasonal food is typically LESS expensive and because the produce is bigger you can buy less. Around Houston check out the many wonderful farmer's markets (a new one opened at City Hall), the Airline markets, Rawfully Organic, food co-ops, and so much more.
*Set out a nice container for used wine bottles at your event, such as a wood wine box (many wine stores give them away) or a vintage tub.
*Use real plates, cutlery, and glasses. I recently read someone who said that disposables will never make an elegant party. So true. If you hesitate to use real dishes because of the need to load the dishwasher afterwards, opt for real glasses and cutlery with paper plates and napkins.
*Any food, disposables, or anything else you would throw away can be taken to a shelter the next day.
*Seeds in packets as party favors can be made elegant by making the packets part of the many beautiful napkin settings on plates, as part of a centerpiece on individual tables or a serving table, or, at a large event, in a decorative favor box. And any unused decorative elements can also be donated.
*If you're cleaning up afterward, use a green cleaner (one not made from petrochemicals), e.g., Mrs. Meyers, Biokleen, Seventh Generation. And remember that antibacterial cleaners contain triclosan, a cancer-causing agent banned by the European Union.
As you see, it's easy to make an event eco-friendly, delicious, AND beautiful!
Warmly,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841
Monday, January 3, 2011
Fandango Catering and Events Offers Winter Brunch Tips
Fandango Catering and Events offers 4 tips for your winter brunch this year, whether the occasion is a get-together of friends, family, or neighbors; a shower; a housewarming; or another occasion.
Use color to lighten things up--As winter can be dark and dreary even in moderate climates, set a happy stage for your winter brunch by using light, pastel, or medium-toned rather than dark colors or holiday red. You'll be surprised how lighter colors (such as pale to medium yellow or blue), cream, or white brighten everyone's mood during a winter brunch. Decorative accent colors can be darker, even black (vases, figurines, candelabras, plates); but avoid beiges or khakis, which look washed out in winter light.
Create a simple menu--Trying to be fussy with umpteen dishes is often a recipe for disaster, so choose a simple menu such as a salad, a strata (Italian savory bread pudding, popular for brunches), and a dessert or two, with brunch beverages (see our next tip).
To make your winter brunch shine, set out creative coffee and beverage options.
Here are some ideas:
Spiked Coffee: Add 2 tbsp. liqueur (Gran Marnier, amaretto, Tia Maria) to mugs or wineglasses, fill with coffee, and add whipped cream
Bistro Coffee: Add equal amounts coffee and heated milk to mugs, then add a thin piece of chocolate to the mugs
Coffee and Spice: On trays next to the coffee offer bowls or cups of cinnamon sugar, cocoa powder, and cinnamon sticks
Mix Spanish cava with peach puree (can be peach baby food) for a bellini or orange or grapefruit juice--Many cavas are under $10 and their notes complement brunch drinks
Add space to your brunch serving table by using cake stands--This is one of a caterer's most important tricks: to add height to a serving area. By using cake stands you can then put flat trays or platters right up to (almost under) the cake stands, thereby gaining inches of space on the table. We often recommend this to clients who tell us that they usually serve off a kitchen island and no one enters their living or great room! An attractive table is less utilitarian than a kitchen island and can even be used to serve from both sides of the table if the table is not pushed against a wall.
With best wishes for 2011!
Upcoming:
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-0841
www.fandango-catering.com
Use color to lighten things up--As winter can be dark and dreary even in moderate climates, set a happy stage for your winter brunch by using light, pastel, or medium-toned rather than dark colors or holiday red. You'll be surprised how lighter colors (such as pale to medium yellow or blue), cream, or white brighten everyone's mood during a winter brunch. Decorative accent colors can be darker, even black (vases, figurines, candelabras, plates); but avoid beiges or khakis, which look washed out in winter light.
Create a simple menu--Trying to be fussy with umpteen dishes is often a recipe for disaster, so choose a simple menu such as a salad, a strata (Italian savory bread pudding, popular for brunches), and a dessert or two, with brunch beverages (see our next tip).
To make your winter brunch shine, set out creative coffee and beverage options.
Here are some ideas:
Spiked Coffee: Add 2 tbsp. liqueur (Gran Marnier, amaretto, Tia Maria) to mugs or wineglasses, fill with coffee, and add whipped cream
Bistro Coffee: Add equal amounts coffee and heated milk to mugs, then add a thin piece of chocolate to the mugs
Coffee and Spice: On trays next to the coffee offer bowls or cups of cinnamon sugar, cocoa powder, and cinnamon sticks
Mix Spanish cava with peach puree (can be peach baby food) for a bellini or orange or grapefruit juice--Many cavas are under $10 and their notes complement brunch drinks
Add space to your brunch serving table by using cake stands--This is one of a caterer's most important tricks: to add height to a serving area. By using cake stands you can then put flat trays or platters right up to (almost under) the cake stands, thereby gaining inches of space on the table. We often recommend this to clients who tell us that they usually serve off a kitchen island and no one enters their living or great room! An attractive table is less utilitarian than a kitchen island and can even be used to serve from both sides of the table if the table is not pushed against a wall.
With best wishes for 2011!
Upcoming:
- Beautiful AND Green Party Solutions
- Serving Individual Desserts in Style
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-0841
www.fandango-catering.com
Thursday, December 30, 2010
Fandango Catering and Events Offers Host Gift Ideas
As the year winds down and a new year begins, holiday parties and events continue to be held, and Fandango Catering and Events offers ideas for thoughtful host/hostess gifts. Wine is a favorite host/hostess gift but there are many other possibilities. Here are a few.
With best wishes from the Fandango Team for 2011! We will reopen Jan. 3, 2011.
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841
- Seasonal Gifts--such as an illustrated holiday storybook, an ornament, festive napkin rings, or a CD of holiday music or a seasonal favorite movie
- Decorator soaps
- Candles
- Guest towels or coasters
- A set of cheese knives
- Bar accessories or glasses
- A set of demitasse cups
- Place mats and napkins
- An art book
- Flavored vinegars or oils
- Spiced nuts or a box of high-quality chocolates
- A plant
- A ticket to something of interest to the hosts, such as a museum exhibition or theater performance
With best wishes from the Fandango Team for 2011! We will reopen Jan. 3, 2011.
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841
Monday, December 20, 2010
Fandango Catering and Events Offers 6 Last-Minute Holiday Event Tips
In our continuing blog series, "Holiday Entertaining," Fandango Catering and Events offers 6 last-minute tips for hosting a holiday gathering this week or next week. Ready?
Make a list of what still needs to be done and check off tasks, such as planning/buying/making beverages or food, as you do them. This is not the time to rely on memory!
Always offer a non-alcoholic option--Punch is retro-trendy this year, served from a contemporary or vintage punchbowl. Float a few slices of orange or cherries on top for a decorative effect. For festive punch recipes, both non-alcoholic and alcoholic, see http://www.punch-recipe.com/
If you're stumped for something different to serve, try tamales with a great sauce, such as a chipotle cream--tamales are BIG at holiday time at parties in LA, New Mexico, and many parts of Texas. Another idea is an artisan cheese tray with several good breads and fruit--here the key is emphasizing the cheese and its quality and on a nice presentation (you can buy doilies and it will make a world of difference). There should be 2/3 of the tray composed of the cheeses and the other 1/3 composed of the bread and/or fruit. Serve the cheese tray with wines and/or artisan beers.
If you don't have much time, concentrate on buying or making savory food--You still want to offer a dessert, of course, but typically people will eat more savory than sweet food and often as many as 1/3 of guests won't have dessert at all. The exception to this is if it's a dessert-only party.
If you purchase prepared food or have it delivered, remember to put it on a nice tray, platter, or plate--Nothing looks worse at a holiday party than purchased food still in a utilitarian box! Some food gift boxes are very attractive but we feel that they look jarring if trays or plates are used to serve the rest of the food.
Put out lots of cocktail napkins in your beverage area as guests typically use more of these with their beverages than they do of napkins for food.Warmly,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Director of Sales & Operations
Fandango Catering and Events
(713) 522-0077
(281) 796-9841
Subscribe to:
Posts (Atom)