Wedding Blogs by Wedding Professionals
April 24, 2008
Oprah's big give
I was on my computer last night working on updating my website, and I was half watching Oprah's BIG GIVE online. I was hooked. I was amazed at the things that people could do with that kind of money to randomly help others, strangers even. I have to admit I did my fair share of crying, some of the stories were just tragic. An angel of mercy, people competing for outdoing others in the name of good. Effort and creativity changed so many lives on the show from giving the car they were driving to people who have never had a new car to getting resources for families with children with disabilities. I am so tired of shows that focus on all the bad and negative things that the human condition has to offer, and I have to admit, I loved seeing what the best of what we can offer someone else be glorified.
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 24, 2008 at 03:30 PM
April 23, 2008
Visit my Wedding Blog
More stories, photos, tips, and ideas on how to create a FUN, MEMORABLE, STRESS-FREE reception in Hawaii that your guests will remember forever can be found at my blog at
http://blog.ninjaentertainment.com
Posted by NINJA ENTERTAINMENT on April 23, 2008 at 03:54 PM
SPAM, it's a lunch time request
When you think of SPAM, you may think of that classic canned other, other white meat that sits in your cupboard awaiting some emergency type of situation to be eaten, but SPAM can be something tasty for lunch.
Today was like every other day. My daughter asked me to make her lunch for tomorrow's school day. I asked any special requests and she answers, "SPAM."
I paused for a moment, but if that's what she wants, I will make it for her. So, I ended up making sliced fried spam, eggs wrapped in nori (seaweed) and sticky sweet rice.
This meal is eaten in many parts of the world such as Hawaii and the Philippines. Since its debut in 1937, Spam has been as much a part of the American culture as Jello or frozen dinners, also being made in the 1930's.
Spam is so popular in Hawaii, that over 70 McDonald's and Burger Kings there now have it on their menu.
What does SPAM stand for? Many people and sources defer on this question, but "Shoulder Pork And haM," is the most popular result.
Hope that gave someone a laugh in their search for wedding menus and information, and who knows, if you have a Hawaiian wedding reception, throw in some SPAM for flavor, we do.
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 23, 2008 at 02:54 AM
April 21, 2008
Korean food
I love making Korean food, not everything is spicy.
Some of my personal favorites are Bulgoki, a sweet beef with onions, this is a savory dish that goes wonderfully with calrose rice, and if you have the palate for it, nappa cabbage kimchee.
Today, as a request of a friend, she asked if I could make sweet pumpkin porridge. It has a Japanese kobacha, or Asian pumpkin with sugar, red beans, and sticky rice. It has the consistency of a sweetened oatmeal, and is a delicacy in South Korea. I called my mother about what I was making, and she was proud. My mother is Korean, and the inspiration for so many of my dishes.
What I like about Korean dishes is that there is no limit to how you can make your meal, some salty, some sweet, some spicy, and some bland. It is a wonderful culinary experience, as I am happily reliving mine. It reminds me of the years I grew up in Asia. Nothing sends me back to my childhood faster than the smell of honey and nuts with a hint of cinnamon.
Yesterday I gorged myself on sushi and Spicy tuna jalapeño poppers, that was sooooooooo good.
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 21, 2008 at 06:08 PM
April 19, 2008
Private parties, and casual get togethers
I don't think there is a particular season for parties, people have birthdays, anniversaries, graduations, coming home, or even deployment parties. I enjoy doing the intimate parties of people's lives.
Talking from first hand experience, being in the kitchen all night when you want to see the party in action, or mingle with your guests and chat instead of making sure food doesn't burn, or is plentiful during the night. This is why you may want to hire a catering company to do that for you.
Be the hostess, let us take care of everything else.
www.cocktailsandcatering.com
253.212.8476
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 19, 2008 at 01:22 PM
26 years as a wedding specialist
I love weddings ! I am skilled in all aspects of your wedding and very creative. I will design the wedding of your dreams.
Call any time for a consultation, i have reasonable pricing and lots of unique props for you to use for a beautiful one of a kind wedding.
Call Kathi any time.
360-668-7800
web site KFFloral.com
Posted by KATHI'S FREELANCE FLORAL on April 19, 2008 at 10:48 AM
Baby's first birthday
My youngest turned one yesterday, and with a few of her baby friends and a lot of mine, we celebrated her hitting the big "1". We all had a good time, 20 or so people came and as usual, I found myself a fixture in the kitchen, as all important events in life, there should be great food and warm memories, and I know that she will not remember who was at her party, or what was served, but it was important to me that our guests left filled with a full belly and had a good time.
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 19, 2008 at 12:22 AM
April 17, 2008
Use Fonts to Change the Look of Your Save the Date
Have you found the perfect Save the Date or wedding invitation design but want it to be less formal or more formal? Casual even?
One of the easiest ways to transform the look of a design is through your choice of font styles.
There are three main types of typestyles:
1. Serifs: books are printed in Serifs and more formal.
2. Sans Serifs: blocks letters and less formal.
3. Script style: looks like calligraphy and can be either formal or informal.
Choose the font style that best reflects your personality and the formality of your wedding. There are guidelines that you want to be aware of~ For instance, try not to use more than two different fonts. If you do use two, contrast them i.e. Script font paired with a Sans Serif font makes a lovely combination that is easy to read and stands out. Use only one style Script font. And, using all capitals make reading difficult.
That said, work with your designer in achieving that oh-so-perfect look for your wedding stationery!
New! Check out Truly Yours, our brand-new line of Folded Wedding Invitations now available! BridesClub members receive 10% discount on their order. Enter promotional code WBCAP10 at www.MagnetStreetWeddings.com at checkout. Offer expires 4/30/08.
Posted by MAGNETSTREETWEDDINGS.COM on April 17, 2008 at 01:41 PM
April 16, 2008
Funny first dance
I laughed so hard going through You Tube looking for interesting first wedding dances. Some people want traditional and beautiful, but personally, it's always fun to get the creative and daring, check them out for yourself, under "wedding dance"
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 16, 2008 at 11:18 PM
Speakeasies and Prohibition era food, the birth of the cocktail party...
The Roaring Twenties were indeed a deafening decade. The music was loud, the people wild and the stock market boisterous. We had money and were willing to spend it in the most conspicuous ways. Novel electrical gadgets like toasters, refrigerators and gas stoves were being sold by the thousands. Maîtres d'hôtel (as in earlier decades, the best food was still found in hotels) were tripping over themselves to serve the most sumptuous and costly dishes.
The unwelcomed appearance of Prohibition did little to curtail the drinking habits of the masses. The Noble Experiment, as it was called, actually encouraged us to drink more, which is why in part it was repealed in 1933. In fact, the majority of the drinks we know today were concocted during Prohibition.
Speakeasies sprang up everywhere, and patrons slunk into these underground establishments by the millions to drink and to listen to the new music called jazz. To accommodate them, and to soak up some of the harsh bathtub gin, proprietors began offering finger foods. Delights such as Shrimp Patties, Oyster Cocktails and Mushrooms Stuffed With Pimientos filled makeshift bars. Customers brought the idea into their homes, and the cocktail party was born.
While the more affluent crowd sipped and chattered away at their parlor parties, the rest of us repaired to the dining room (or eat-in kitchen) for dinner. Something was missing from most tables, though. "Salads were considered effeminate and French," says Krishnendu Ray, a food historian at The Culinary Institute of America in Hyde Park, New York. "They were looked upon with suspicion by conservative, middle-class Americans." That, however, was soon to change.
On July 4, 1924, in Tijuana, Mexico, Caesar's Place was packed with Hollywood folk who had headed south for the holiday to evade the restriction of Prohibition. By the end of the busy night, the kitchen was nearly empty except for a few ingredients romaine lettuce, Romano cheese, bread, olive oil and some eggs. With these, proprietor Caesar Cardini whipped up the famous Caesar Salad.
Regarding the pomp of the salad's tableside tossing, food columnist and cookbook author Arthur Schwartz wrote in a 1995 article for the New York Daily News that Cardini believed "give the show people a little show and they'll never realize it's only a salad." He was right.
Word spread, and Hollywood swells and average joes flocked to Tijuana and sat elbow to elbow feasting on Cardini's sensation and delighting in his peerless showmanship. Together with The Brown Derby's Cobb Salad and the Palace Court's Green Goddess Salad, the Caesar secured a place for salads on menus and tables across the country.
But the one item that best defines the 1920s is nether fish nor fowl nor leafy green. It's the Martini. No sophisticate would dare be seen without a Martini nonchalantly cupped on one hand and a Camel cigarette cocked in the other.
The origin of the Martini remains unknown. Experts name several sources of pedigree, all of them happy to claim credit. Regardless of its heritage, what's special about the shimmering, silvery Martini is its elegance. It was the perfect accessory for the slender flapper and the sleek Dapper Dan the full-figured ideal of the previous decades disappeared, never to return.
No other cocktail has incited such passion or ire when it comes to the proper way to make one. Some, like the genetically cool James Bond, say it should be served "shaken, not stirred" so as not to "bruise the gin." Somerset Maugham insisted that "martinis should always be stirred, not shaken, so that the molecules lie sensuously on top of one another." Either way, the best Martini is always served ice-cold.
Information was compiled from different websites dedicated to the history of food in America from 1920 - 1930
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 16, 2008 at 04:58 PM
Leavenworth Weddings
I have a new venue I am willing to cater at:
www.paradiseontheriver.com
Usually our company only does weddings on Western Washington side, but this locale is the exception. Beautiful and very close to the charming Bavarian town of Leavenworth. This location is like coming home for us, as we spent many years living in Europe.
Information taken from website:
Paradise On The River in Leavenworth, Washington is located along the beautiful Wenatchee River. The property is one level acre of landscaped lawn, with 150 feet of river front views, a rose garden, secluded privacy and only two miles from the village of Leavenworth. Make your event memorable in this spectacular natural setting. We can accommodate intimate indoor gatherings for 20 people, or large outdoor events up to 150 people.
We believe that your wedding is a very special occasion. It is our goal to provide a wonderful location that will exceed your expectations. Imagine taking your vows under the natural Ponderosa pines with the gently flowing river as your backdrop.
You may wish to rent the entire house for either your out- of-town guests or your own honeymoon retreat. Ask about our combined event and lodging discounts.
We are also perfectly situated for special occasions such as birthdays, anniversaries, retreats, bridal or baby showers and Christmas or holiday parties.
The site usage fee includes the exclusive use of this magnificent property and 3 guest rooms for changing and relaxing. For your outdoor event, the lawn will be decorated with white lights, flower gardens and outdoor torches. The property owner will be available, by appointment, prior to the event to show the property. In addition to the above, your rental fee also includes:
*
Banquet/dining tables
*
One round cake table
*
Chairs
*
Punch bowl
*
Wedding arbor
*
Set up and clean up of above items
The renter/caterer is responsible for all catering, dishes, silverware/serving utensils, flower arrangements, music, photography, dance floor, tents etc. A wedding cake can be provided for an additional fee. Please let us know if you are interested.
Hours of Event
The site rental fee includes 8 hours of access to the property. Additional hours are available at $50.00 per hour and arrangements must be made ahead of time. All items provided by the renter must be removed at the conclusion of the event.
Rental Policy
*
Smoking is permitted outside only.
*
Alcohol may be served to guests if host/hostess or caterer of event obtains a permit through the Washington State Liquor Board.
*
Out of consideration of others, please keep noise (music) to a reasonable level.
*
The throwing of rice or birdseed is not allowed. We suggest bubbles for a festive and environmentally safe effect.
*
Decorations must not damage any structures on the property. Please discuss your ideas with the property owner prior to the event.
*
Tea lights and votive candles are permitted as long as the flame is contained and does not pose a fire hazard.
*
All items and decorations provided by the renter must be removed at the conclusion of the event.
*
Use of illegal drugs or other illegal activity is prohibited.
*
Paradise On The River cannot assume responsibility for personal belongings and/or equipment brought onto the premises.
*
Misuse of the property or failure to comply with regulations will be sufficient reason for event cancellation. No refund of payment will be allowed under these circumstances.
Payment and Cancellation Policy
A deposit of 50% is due to confirm your reservation and may be paid by check, cash, money order, or credit card. The remaining balance is due two weeks prior to the event along with a $300.00 refundable damage deposit. Cancellations for events may be made up to 30 days prior to the event with a 10% cancellation fee. Cancellations made less than 30 days prior to the event will result in forfeiture of deposit.
Please contact us for availability and rates.
If you are interested in making reservations or would like to schedule an appointment to see our facility, please call or email us today!
Telephone
1-800-515-6011
Email
Email Tracy for
reservations, appointments,
and other information.
For problems or errors,
regarding this site, please
send your correspondence here.
Snail Mail
9377 Lone Pine Orchard Rd
Leavenworth WA 98826
Directions from Stevens Pass
Drive East on Hwy 2 through Leavenworth. From the last stoplight (Safeway intersection) drive 1.3 miles. Turn left onto Lone Pine Orchard Road and follow gravel drive to the first green house on the right. (NOTE: If you pass Smallwoods Farm or Peshastin, youve gone too far.)
From Blewit Pass or Wenatchee
Drive West on Hwy 2. From the Peshastin stoplight drive 1.7 miles and turn Right onto Lone Pine Orchard Road and follow the gravel drive to the first green house on the right. (NOTE: If you pass Safeway, youve gone too far)
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 16, 2008 at 04:30 PM
April 15, 2008
Itailan brides and tradition
Customs of a Traditional Italian Wedding
According to Italian tradition, when a man wanted to ask for a woman's hand in marriage either himself (or in some cases, his brother or another male relative) went to speak to the woman's father. Once the father said yes and both families were fine with the arrangement, presents were then exchanged. It was customary for the prospective groom (the pretendente) to place a diamond ring on his bride-to-be's finger before the engagement was announced.
In readying herself for the upcoming nuptials, the bride-to-be collected a trousseau (or hope chest) of household items, clothing and sometimes even a few pieces of clothing belonging to her future husband. During the many wars fought in Italy, items in hope chests had to be carefully packed and then put away in excellent hiding places because it was feared that the soldiers from the invading army would find their way into homes and steal everything inside. Besides the hope chest, her family often gifted her with a dowry of monetary value and in some cases domestic goods such as dishes and silverware.
Italian weddings were always held in churches (sposarsi in chiesa) and certain traditions and folklore had to be abided by. Marriage during the season of Lent was not allowed, as was marriage during Advent. No wedding ceremonies were held in May because that month was set aside for the worship of the Virgin Mary. As well, marrying in the month of August was believed to invite bad luck and sickness. There was a practical reason for this also- many Italian citizens took their vacations in August and it was thought that there would be low attendance at weddings. All other months of the year were allowed for weddings. Most weddings were held on Sunday as it was considered the "luckiest day" for the bond of matrimony.
On the day of a traditional Catholic wedding, a large bowed ribbon was draped across the top of the doorway of the church indicating to everyone who passed by that a marriage was about to take place inside. In days past an Italian bride did not wear a white dress but instead a dress in the color green (which symbolized fertility). Today most Italian women do opt for the color white to wear on their special day.
It is a must for guests to throw rice or paper confetti at the newlyweds as they exit the church. In Italy confetti represents good fortune and money and that is why the more that is thrown, the better it is for the couple. It is very common for a pair of doves to be released into the air after a wedding, symbolizing love and happiness. Nuts and grain are often thrown as are candy-covered almonds tied in mesh bags. This tradition is supposed to encourage conception.
On his wedding day a groom carried a piece of iron in his pocket, which was supposed to "ward off the evil eye" for fear that envy, and jealous feelings might destroy his happiness. Tearing a bride's wedding veil was believed to be a sign of good luck. At the conclusion of many Italian weddings the newlyweds shattered a wine glass or vase. Afterwards the broken pieces were counted. This represented the anticipated number of years the couple was expected to be happily married.
What would an Italian wedding be without food and fun? Italian wedding receptions today are lavish, full of energy and place a tremendous emphasis on food and drink. To kick off a wedding reception, the bridal party are kept apart from the rest of the guests for approximately an hour and served cocktails during this time. After cocktail hour is over, guests gather in the main dining area while the bridal party enters the room. A pathway is formed by the guests in order for the bride and groom to walk through, but not before being acknowledged as a newlywed couple.
Energy is already buzzing around the room as the couple dances their first dance, followed by the members of the bridal party and finally, the guests. Italian weddings are very well choreographed.
After a few dances everyone takes their seats and then speeches (given by family and friends) begin. The new couple is treated to more than their fair share of champagne toasts throughout the speeches. And there is plenty of food and drink for the celebration. Before any food is served, women are treated to sweet liquors and men to stronger drinks.
Generally the first thing served is antipasto and it includes such delicacies as stuffed mushrooms, olives, salami, pickled peppers, calamari and prosciutto. Italian receptions include many different courses, sometimes as many as 12-14. There are sufficient amounts of pasta, salads, soups, meats, and fruits for everyone. No one goes home hungry after an Italian wedding reception; in fact it's generally the opposite- most people feel as if they might burst upon leaving. Wine is available at dinner and so are a variety of other beverages. Symbolic foods that are a part of every Italian wedding celebration because they bring good tidings include twists of fried dough, powdered with sugar called bow ties (wanda) and Italian wedding candy.
The dessert course includes an array of decadent delights such as pastries, cakes, fruits and as much coffee as a person can drink. Of course there is also wedding cake to enjoy. A Viennese Table is often presented in Sicilian customs to usher in the dessert course, filled with mouth-watering treats. There is a special name for this- Vienna Hour.
Interesting to note about the wedding cake is that in some areas of Italy no cake is served. Instead at each place setting guests are treated to decorative boxes or tulle bags filled with sugared almonds. This is thought to adequately portray the wedding or what's also known as the "union of bitter and sweet."
Spoken at every wedding after many glasses of wine are the words- "Evviva gli sposi", which translated to English means "hurray for the newlyweds." The words always bring about applause, enthusiasm and much excitement and can be heard uttered many times throughout the wedding reception.
By Anika Logan
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 15, 2008 at 07:13 PM
Flappers of the 1920s and their mark on modern women
When you think of the term flapper, you may have a mental image of a women wearing pearls, a dress with frills, red lipstick, and a feature coming out of her short hair, and this image was the beginning of revolution from the Victorian lifestyles. With the war leaving a generation of women without suitors, these flapper women drank, smoked, danced, and started what we now consider dating. These women of the 1920's cut off their hair as a way of personal freedom, and enjoyed life in the age of prohibition of alcohol, and was later known as the roaring 20's.
These women shocked their parents with behaviors of choosing eligible men, cocktail parties, dancing, kissing, and having a good time leaving the thought of spinsterhood by the waste side.
Many things we do now are thanks to these women tossing aside their corsets, and applying make up, so next time you put on a little mascara or find that perfect shade of red, think of the women of the prohibition era that started the modern age of dating, partying, choice in spouse selection, and fashion.
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 15, 2008 at 06:44 PM
Portrait exhibit at TULIP FESTIVAL!
Planning a trip to the tulip festival? Stop by Ristretto Coffee Lounge for some great coffee and come see a series of my favorite portraits from my portrait sessions done at the Tulip Festival which includes one of the most amazing bridal portraits you'll ever see ( if i do say so myself =) )
when: April 1-30th
where: Ristretto Coffee Lounge 360-424-5100 www.ristrettocafe.com
3729 E COLLEGE WAY STE A
MOUNT VERNON WA 98273
Tulip Festival website www.tulipfestival.org
Posted by CHRIS WATKINS PHOTOGRAPHY on April 15, 2008 at 03:31 PM
New Tungsten Rings for Men!
One of our most popular types of mens rings are the tungsten rings. Due to the durability and resilience these rings can withstand punishment and keep on looking awesome! The way these rings are developed is the forging of two of the strongest metals on earth. Tungsten and Carbide! Making tungsten rings virtually indestructible and scratch proof! They are polished with a diamond compound, resulting in a polish and shine that will last forever. Tungsten rings offer the perfect combination of unbelievable strength with style and comfort. Making the BALLANTINE J.R. Yates® tungsten carbide ring the perfect choice for the man who isn't afraid to to be noticed! Check out our complete collection of mens wedding bands for every taste and style!
Posted by TITANIUM-JEWELRY.COM on April 15, 2008 at 12:33 PM
April 14, 2008
My craigslist AD Bartering wedding buffet
Looking for affordable catering?
I've been in business for four years doing weddings from 50 - 500 in guest total from casual buffet to elegant sit down meals served butler style. Odds are if you are reading this, you are looking for a deal on your wedding, and I am looking for some things on my own personal wish list.
Maybe we can make a deal.
The retail value of your items for the per person price of my services. Staffing rate and gratuity are naturally not included.
Sample menu:
Mad Tea Party Menu
All three: assorted vegetable crudités, assorted seasonal fruit, assorted cheese
Pick Two: salmon and capers with cream cheese on bruschetta, roasted bell pepper and goat cheese on bruschetta, caramelized onions and gorgonzola on bruschetta, proscuitto wrapped melon
Pick Two: cucumber tea sandwiches, berry infused tea sandwiches, lemon poppy seed tea sandwiches, strawberry preserve and cream cheese tea sandwiches
Pick One: savory meatballs, chicken pot stickers in a peanut cilantro sauce, bacon wrapped scallops, crab cakes with a lemon dill sauce
Gourmet salad with your choice of salad dressing
Pesto garlic alfredo on penne
This menu is a wonderful compliment to a cocktail and appetizer heavy menu plan
Per person value of this menu is $24.95
If you are having a wedding of 100 people, with tax and staffing minus gratuity it would run $719.00 in staffing and tax $24.95 a person x 100 = $2,495
or $3,214 this includes plating, utensils, and napkins, high end disposables.
Medium sized chocolate fountain with strawberries
Affordable catering with many tasty options, straight out for $3,214 plus gratuity of 15 - 20% keeping under $4,000 or ...
No firearms, gym equipment, or furniture, unless I'm shooting dressers while running in place, I have no real use for them :) Make me an offer, anything of value in good condition, working order, will be considered, cars or vans must be less than 10 years old with recent diagnostic, computers must me less than two years old, cameras must be digital, MACs with final cut pro, RV, Vespa, High end items considered, flat screen TV, China sets, tea sets, Japanese anything, Kimonos, not interested in services, Graphics programs with laptop and tablet, must be no more than two years old, Motorcycle, gift certificates to IKEA, Home Depot, will be verified, a claw foot bathtub, must be new, there are a lot of things that interest me, tell me what you have and we can work out a deal.
northwestbartender@yahoo.com
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 14, 2008 at 12:01 PM
April 13, 2008
Bartering your wedding
If this thought has ever crossed your mind, what if I could trade for services, the truth is, that there are plenty of people willing to give you item A for item or service B, but please be wary of someone who offers to do a professional job with nothing t back it up. Ask to see portfolios, and tastings, or some kind of history.
This is your wedding, something that has been planned and envisioned, don't let penny pinching crush those dreams.
Do your research, sometimes you do find a great connection and savings. Happy hunting!
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 13, 2008 at 08:28 PM
Leaving for Iraq
Last night was the perfect day to have catered party. Mr. and Mrs. Hoffman hosted a lovely evening filled with laughter and conversation, and tasty appetizers from your truly in honor of his deployment.
There were many people there that have loved ones in Iraq and the support system seemed very tight, as times of loss and being apart are always hard for anyone, especially when you may not see them for a long time.
I thought this was a wonderful way of sending him off, with many of his favorite foods such as: Chinese BBQ pork, pot stickers, crab cakes with a lemon dill sauce, cookies, brownie bites, and Belgium chocolate fountain. The house was filled with the smells of freshly made stir fry over over rice, a large assortment of fresh fruits that went wonderfully of the breathtaking view from the patio of Ruston Way.
Wine and micro brews were enjoyed by the guests, as well as the scenery.
The staff enjoyed the intimate gathering of 40 or so friends, and would love to be a tasty send off for anyone serving our country in the future, or when they return home. Call for special military rates.
Teresa Potter
northwestbartender@yahoo.com
www.cocktailsandcatering.com
253.212.8476
PS I wish I didn't leave the SD card in my computer for my digital camera. Those would have been awesome pictures!
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 13, 2008 at 03:48 PM
April 12, 2008
Top Questions from Brides & Grooms
Well, were gearing up for prime wedding season and I wanted to just share with you the top things I hear for each service we offer in our consultations. I know that many of you will be thinking these same things at some point during your planning process so hopefully this helps.
Well, this very well may be true, but think about it. Do you really want that person to be running around and doing all the work or would you rather they be able to sit and enjoy themselves? Especially if its a close family member, you do not want them to have to be bogged down by the details. They should be able to relax. And even if its not a close family member, if they were going to be invited as a guest then your intent was for them to enjoy the event, right? So why not let that happen?
Professional coordinators do this for a living. This is what they are good at and what they enjoy. They are paid to take all the stress and details off of you and your guests. I can tell you, when I am doing oversight, I normally only get to sit down for about 10 minutes and then Im going again. Its a 12+ hour day on my feet and as long as I LOVE to do it, then why have anyone else be in that type of physical position?
#2 Flowers: I dont really have a budget because I dont know what flowers cost.
Big mistake!!! I always say that it doesnt matter how much flowers cost&.it matters how much you want to/can spend on them. The cost of flowers, to me, is not a factor that you should worry about because an experienced florist should be able to create something beautiful to fit your budget. You tell the florist what you want to spend and they should tell you what they can do for you. Even if you have your heart set on a certain look or certain flower but the cost is high, the florist should still be able to work with it in your budget. Whether you do things in that design but on a smaller scale, use less of the flower selection or find a similar looking substitute, there should be options.
If you have a problem coming up with a budget for flowers, then first determine how important they are to you. This way youll have an easier time coming up with a general number/dollar amount out of your total wedding budget. Or, break it down even further by figuring out what you ideally want to spend per table, per location, etc.
#3 Cake: Do we even need one? What do we get?
With dessert buffets, sweet stations and edible favors, its no wonder couples get confused when it comes to a cake. Basically, I always ask the following questions:
- What kind of desserts will be provided already? If its all similar, then maybe a cake in an opposite flavor will be good to have. For instance, if the dessert table will have a lot of chocolate, then get a plain vanilla cake for those guests who dont like chocolate or anything too rich.
- Do you want to serve the cake or is it more for show? Depending on your answer, this will determine if you do a dummy cake or any dummy layers to it.
- How many people are you trying to serve the cake to? If you want to feed everyone, then youll need a larger cake or a smaller one with sheet cakes to serve. If you only want it for immediate family and/or the bridal party, then go for a smaller cake.
Also, think about the flavors and the colors of the cakes. Do you really want a red velvet cake that will look like you are bleeding in the pictures feeding each other? Do you really want a super fruity filling if you know most of your guests wont eat it?
All in all, these are some of the top ideas I cover in all of my consultations. Its just the tip of the iceberg for questions but it will hopefully get the thought process going. Stay tuned for more tips!
Posted by EVENTFUL on April 12, 2008 at 02:50 AM
April 11, 2008
You are what you eat
If you have allergies or dietary restrictions, trust me, I understand and will be more than happy to create a menu that you can eat and your guests will enjoy.
I am a lactose, pesco, vegetarian, so that means, I eat fish and chicken, dairy mostly yogurt and cheeses, and lots of veggies. Does this mean I won't cook red meat? I cook everything. I have allergies to many foods, mostly dairy, wheat, and shellfish, but I love making crab cakes!
Coming from this type of allergy related background has sprung some pretty tasty dishes, call for any dietary or religious restrictions, we can create a
custom menu usually within 24 hours.
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 11, 2008 at 01:46 PM
Celiac disease and your wedding
Most people have never heard of Celiac, and to over simplify it, it means wheat intolerant, or more specifically, wheat protein intolerant. This is not something you can catch from someone else, it is a genetic issue that makes your body treat wheat protein like a virus. It damages your intestines and the only cure for it is a strict gluten free diet.
This shows up in people in a variety of ways. Stomach bloating, cramping, malnutrition, patches of dry skin, intestinal issues, water retention, and you may wonder why this information is even on a wedding blog, but here it is:
When cooking for a wide spectrum of people, there are things to consider for each and every individual has personal and dietary restrictions. Some will be vegetarian, some Kosher, some lactose intolerant, a simple solution is having an additional dish that they too can eat, most caterers will not have a problem making an additional dish in a standard buffet. A dish that is meat, dairy, and wheat free can also be elegant and tasty.
Every guest should enjoy your wedding meal, and not only eat the fruit and vegetable.
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 11, 2008 at 01:37 PM
April 10, 2008
Set Your Bridesmaids Apart and Keep Them Comfortable
Spring is here isn't it? Hopefully, you're not expecting 4-6 inches of snow like we are... Oh well!
Have you been wondering how to set your bridesmaids apart and still keep a unified look to your wedding party? You can accomplish this through dress styles, color, jewelry, hairstyles, flowers, etc. For instance, you could have all of your bridesmaids wear the same style dress but in a different color. Or, each dress is the same color but in a different dress style.
One of the biggest trends in bridesmaid dresses has to do with the bridesmaid being able to wear her dress again~ after your big day. This idea is practical. A wear-again dress is ultimately a dress that fits the body type. One might look better in an A-line dress and another in a strapless, yet another in a scoop neckline. One thing is for sure, if the dress fits, the dress will get worn, again.
Remember that as you look for styles of bridesmaids' dresses, match the formality with your wedding dress. If your dress is formal, the wedding party attire should be formal as well.
Happy dress hunting!
BridesClub members~ Enjoy 10% discount off your wedding products this month. Offer expires 4/30/08. Enter promotional code WBCAP10 at www.MagnetStreetWeddings.com
Also, stop by our new wedding blog www.TrulyEngaging.com and say hi!!
Search style code: 11647
Carry your wedding look all the way through~ from the Save the Date, to the Invitation Ensemble, to the Personalized Notepad Favor and finally to the Thank You Card.
Posted by MAGNETSTREETWEDDINGS.COM on April 10, 2008 at 02:55 PM
Large weddings vs Smaller Weddings
As a caterer, I have seen the full spectrum of weddings, grand 400 plus guests, 100 guests in a more intimate setting, and when it comes to choosing what kind of wedding and reception you want, here are some factors to keep in mind:
Large wedding:
Do I know everyone that is going to attend?
I, myself am a pretty social person, but I don't personally know 500 people first and last name that I would invite to share my day, but there are many people with huge families that you don't want to exclude. If large wedding is what you have in mind, about 70% of the people you actually invite are able to attend.
At least make your rounds and personally thank every table for their attendance at your event. The more people, naturally, the more time it will take to do this. Have one of your bridesmaids tag along to politely remove you from a guest that is monopolizing your time.
Food, especially for a larger wedding, make sure that the caterer brings enough of a selection for your guests, with alternate menus for diabetic, vegetarians, and wheat allergies.
With a large wedding, a schedule letting your guests know where to go and what is coming next is always helpful. Recommend having a day of wedding consultant.
Gift gathering - Put someone you trust to gather your gifts and gift cards to a predetermined location.
Hire a clean up crew, you spent thousands on your wedding and reception, you shouldn't be cleaning up garbage, see if the caterer has this option, or hire a youth organization looking to make a little extra money.
Wedding crashers - With larger weddings, it's harder to notice the people that don't belong, if you can, have a list at the door, with table assignments, this way people know where they should sit, and you don't end up with freeloaders. Multiple tables with smiling attendants will get everyone organized faster and in a more orderly fashion.
Smaller Weddings -
When choosing to go with a smaller amount of people you can lessen your overall costs by inviting less, or have a formal experience in an intimate setting.
Many venues have limits to the amount of guests, so try to stay around there for your invitations and RSVPs. If you want an adult only affair, let it be stated in your invitation, kids are cute, but for some functions, having an adult only wedding may make things smoother.
When there are children, have activities to keep little ones busy, hire a couple of nannies and have a space available for little ones who get overwhelmed to relax and play.
Same process with the greetings at the table, thank them all for coming by name if you can.
I hope that helps out some brides and grooms to be!
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 10, 2008 at 12:35 PM
Three things a wedding dress should do for You!
Call them Bridal dresses, wedding dresses, or bridal gowns; they have at least 3 things they should do.
While there may not be a perfect dress for you unless you have it custom made, we believe these dresses might serve you best if they do the following.
First- and foremost, do you feel pretty! How you feel in the dress is a very personal thing. Your best friend or Mom can not tell you how you feel, only you know the feel of the fabric, the fit and how it makes you feel pretty.
Second - Does it fit your personal style? Do you like sparkle for the day or more a lacey look. Is it soft and flowing for an outside wedding or more traditional for the church? Does it express you?
Third - Does it minimize what you what to and enhance what you feel is your positives.
Different silhouettes will showcase different parts of you. The red carpet had several mermaids styles and these are wonderful if your hourglass shape is what you wish to show off. It will not make you appear to be hourglass shape if you are not. An A-line will give you a more flattering appearance to most any body type.
The Elegant Bride salon is dedicated to giving our brides not only Wow dresses to choose from but the expertise to know what works for you.
Call for a 90 minute appointment at 253 474 5675
Irina & Steve Anderson
www.theelegantbride.net
Posted by ELEGANT BRIDE,THE on April 10, 2008 at 10:40 AM
April 7, 2008
Serenitea Catering in a nut shell
Thank you for your interest in Serenitea Catering, home of Chateau de Mari, a fine dining experience. We believe that when it comes to customizing your wedding meal, budget, style, food allergies, and personal religious beliefs are factors on what to serve, and how to serve it.
A brief history of our company, Serenitea Catering was born from frustration at the standards in the wedding industry.
The owner, Teresa Potter grew up in Asia and Europe before coming back to the United States, where she was born and her family was from. This gave her a foundation of an ethnic palate. She spent many years in Human Resources and working as a bar manager at the historic ER Rogers in Steilacoom, a mansion restaurant, now sadly closed. They served prime rib and wonderful creamed spinach making this location in Steilacoom a local favorite and special event dining destination.
From the second floor of the bar, she would watch people marrying at Pioneer Park overlooking the water. This job being her first bar experience after going to Bartending School. This experience helped create the elite types of cocktails now used for the catering.
One day deciding to become a wedding bartender, she and her husband Jacob bartended many, many weddings providing all the glassware. The caterers always left early, leaving the clients and their guests to pick up dirty napkins and garbage. As bartenders, they always stayed behind to clean up the bar and related mess.
The food was hit and miss, sometimes cold, sometimes there just wasnt enough leaving many guests still hungry after the client had spent all that money to feed them with the very limited selections that we currently being offered.
The Potters decided that things had to change. Teresa Potter, the owner and heir to a long line of cooks opened a new division and named it Serenitea, hired classically trained chefs from the Northwest with insane test menus.
One chef, Kyle Dagastini had to prepare 400 crab cakes for his test into the Serenitea Catering family. His specialty being Italian and Teresas being Asian cuisine, a new way of building menus was formed. More members were tested and our company grew and grew.
Now we are featured in TheKnot.com, Bridesclub.com, Weddingchannel.com, Weddingwire.com, Partyspot.com, RainbowWeddingNetwork.com, Yellowpages.com and related magazines.
We have served thousands of wedding guests, and although we actively do not compete in catering contests, our happy brides and grooms is more then enough credit for us.
Education is a constant for us, we believe that there is always something to learn, new things to try, as we regularly attend Catersource to get the newest and best that the industry has to offer, as well as eating our way through many of the best restaurants and incorporating what we have tasted and learned into our menus for others to experience.
We know that there are going to be companies that are less costly, but after seeing what we offer and the large selection and lack of hidden fees that go along with the wedding industry, we are confident that you will feel that with our company, your wedding needs will be more them taken care of.
We include a chocolate fountain with real Belgium chocolate blended to produce a divine mix of sweet and bitter, pairing perfectly with biscotti and fresh seasonal strawberries.
Included are:
Your choice of plates, white round, white squared, disposable scalloped edged with reflective ware or your choice of cloth napkins, bamboo handled or classic utensils, and a wide selection of glassware.
We do not provide chairs or tables, or table cloths. We will help in the assistance of putting those items out and clean up after the function itself. We stay the duration, unlike the standard catering practice of leaving after a 3 4 hour block of time.
The first thing you should ask yourself is what is my vision?
The second is what is my budget?
Do I want to have a casual buffet line style menu where my guests help them selves?
This style runs about $25 - $30 with staffing flat fee and tax. This menu is best suited for some of our laid back types of menus, such as Sweet Georgia Brown or Mad Tea Party.
Do I want the classic buffet choices of prime rib and salmon with the standard wedding menu flair?
This style is $63 a person. Coffee, tea, and bottled water are included. Prime rib and salmon are very classic wedding dishes, great crowd pleaser. Shrimp and prawns for appetizers are also a nice choice with an assortment of cold dishes. If a classic menu is what you are interested in, this choice may best fit your needs.
Do I want a semi formal cocktail hour and formal buffet for my guests with servers with a wide selection of choices?
This options in $98 a person with staffing flat fee and tax.
This menu has wine barrels with appetizers decorated, a bar with all glassware provided and you as the client purchase the alcohol and are responsible for getting the said liquor to the event prior to the event. We carry insurance for our catering and bar tending services and have liquor and food handlers cards. Appetizers are passed by uniformed staff to your guests as well. Please refer to the below menus for a sample list of menu options.
Do I want a formal cocktail hour and a formal sit down dinner presented to my guests?
This option is $138 a person with all liquor, water bottles, espresso or coffee, wine and champagne brought in by us and served to your guests. We include elegant cocktails in this option as well as award winning wines both dry and sweet for white, and full flavored for reds, as well as champagne, and bottled micro brews. This is a flat rate per person. We use high end liquor such as Markers Mark and VSOP, in our cooking and at the bar. This menu was designed to have a regal feel to it, as you know; you are royalty for a day.
Dont you find it frustrating when you go to a website, see the venues they have been, menus they provide, some pictures, and then when it comes to how much or how it breaks down in cost are no where to be found? Or it takes several phone calls to get a quote? We thought it would be easier if you could see our chart for yourself. Staff hourly (flat rate as we stay the duration) and tax are already included. Gratuity is not.
* We do not add gratuity because we believe through presentation and service we earn our tip, which is left to your discretion. A head member of our staff will always be on site, Teresa Potter or Jacob Potter will graciously handle the division of the gratuity to the staff. Please include the gratuity in an envelope and hand to either Mr. or Mrs. Potter at the end of the night, or to your wedding coordinator for her or him to take care of it your place. Thank you.
How much would a wedding of & cost for the catering?
$138 a person formal option @ 100 people = $13,800
$138 a person formal option @ 125 people = $17,250
$138 a person formal option @150 people = $20,700
$98 a person formal buffet option @100 people = $9,800
$98 a person formal buffet option @125 people = $12,250
$98 a person formal buffet option @150 people = $14,700
$98 a person formal buffet option @175 people = $17,150
$98 a person formal buffet option @ 200 people = $19,600
$63 a person classic buffet option @100 people = $6,300
$63 a person classic buffet option @150 people = $9,450
$63 a person classic buffet option @200 people = $12,600
$63 a person classic buffet option @300 people = $18,900
$30 a person casual buffet option @ 100 people = $3,000
$30 a person casual buffet option @ 200 people = $6,000
$30 a person casual buffet option @300 people = $9,000
$30 a person casual buffet option @ 400 people = $12,000
$30 a person casual buffet option @ 500 people = $15,000
* We can do weddings up to 500 buffet style with multiple lines staffed to serve your guests for a wedding. Call for larger groups and corporate functions. 253.212.8476
Venues we have catered at:
Point Defiance Lodge Tacoma (our preferred venue)
Pioneer Park Pavilion in Puyallup (our preferred venue)
Thornewood Castle in Lakewood (our preferred venue)
Sanders Mansion in Auburn (our preferred venue )
Private home in Lake Tapps
Assorted locale in Port Orchard and Port Townsend
Mt. Rainer Lodge
Assorted private homes in Tacoma
Hyatt hotel private party in Seattle
Office function for Microsoft party planners
Assorted locals in Gig Harbor
Steilacoom Town Hall
Churches in Renton
Derengers Gym near Auburn
Private parties in Steilacoom
and many, many more&hotels, apple orchards, private homes, and charity events.
Ask the people at the Federal Way Starbucks for a referral, we feed them all the time! This is our favorite meeting place for wedding clients, across from the Commons Mall off 320th in Federal Way.
We do not charge for these services:
Charity catering in Seatac Masonic
Charity catering in Burien Eastern Star
Charity catering in University place Hospice
Charity catering in Tacoma
If you have any questions about availability, feel free to call us at 253.212.8476 and we will get back to you with 24 hours or email us at northwestbartender@yahoo.com. Thank you again for your consideration and your time. Happy planning!
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 7, 2008 at 11:55 PM
April 4, 2008
What to Expect at the Rehearsal Dinner
Traditionally speaking, this event is hosted by the groom's parents and specifically, the mother in law-to-be. While this scenario might be traditional, this is certainly not the case for every couple-to-be. Despite who hosts, get together and agree on the evening's formality, date, time, place and who's invited.
The rehearsal dinner can be held anywhere~ from a simple BBQ to an expensive restaurant; it simply depends on your style and budget. The main idea behind the rehearsal dinner is to relax, celebrate and enjoy a very special evening with relatives and good friends before your big day.
Ingredients for a Fab Evening
Besides adhering to your budget, make sure that your menu is varied enough to accommodate the range of tastes at the table. In all likelihood, your guests will include children to elderly adults. That said, have variety in the menu you decide on. Since this is a celebratory evening, there will be toasting but coordinate the majority of the toasts to occur in the middle of the evening~ rather than at the end. You certainly don't want to be tired the next day because you've been up too late the night before.
Who's invited to the rehearsal dinner, traditionally?
~ Immediate family on both sides (parents, grandparents, siblings)
~ The wedding party and their significant others
~ Child attendants and their parents
~ Minister/officiate
The rehearsal dinner event also presents a fabulous opportunity for the bride and groom to offer their own toasts and gifts of appreciation to their family and friends. Enjoy yourselves! It's sure to be a great time!
For BridesClub members~ take advantage of 10% off your wedding products through April30, 2008. Enter promotional code: WBCAP10 to receive your discount at www.MagnetStreetWeddings.com
Spring Wind
style code: A-11735
Posted by MAGNETSTREETWEDDINGS.COM on April 4, 2008 at 11:02 AM
April 3, 2008
Creating a dream wedding with a budget
When it comes to wedding planning, you have two choices, chic or cheap.
Is there middle ground in all the magazine pictures and celebrity weddings, and real life and weddings on a budget? What if you don't have a million to spend on every detail, can you still get the look and the feel, I believe there is a way.
This is your wedding day, it is one of the most important days of your life, and can be a beautiful creation if handled by the right hands.
Imagine lush gardens, a regal estate, with white furniture placed beautifully among a natural backdrop creating a modern look to the historic manor's grounds. This experience shouldn't be reserved for the fabulously wealthy or royalty, but could be a memorable experience for
a bride on her royal day.
Invision your guests and loved ones dining indoors with caviar and lamb in a gourmet mint sauce, with global cheeses and food combinations that would make a true culinary chef jealous.
Your guests are served wine and champagne in stemless flutes and goblets. Imagine toasting your new spouse with a set of Waterford crystal champagne glasses for a new beginning.
Vases, floral arrangments, plate design of your choice, furniture rental, chefs, servers, clean up, bartenders, photography, and coordination all for your budget. It is possible, call for a consultation and free tasting.
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 3, 2008 at 03:46 PM
New style from Edward Mirell
Another style just released from Edward Mirell is the Tri-Dome Black Titanium Collection. Made of their patented Black Ti, the collection has matching black titanium rings (with or without diamonds), bracelet, necklace and cufflinks.
The rings, which make killer wedding bands for guys, are $115 for the ring without a diamond and $299 for the black titanium ring with the diamond.
Check it out: Edward Mirell Rings
Ron
Posted by TITANIUM-JEWELRY.COM on April 3, 2008 at 12:59 PM
Unique New Wedding Band for Guys
As you have figured out already, I am a BIG FAN of the Edward Mirell Titanium Jewelry collections. Edward Mirell just came out with three brand new collections. Each one has a ring, which most guys use as their wedding band, matching necklace, bracelet, cufflinks and keyring.
If you are soon to be married and want something different, check out the Edward Mirell Mediterranean Ring. This ring is made of black titanium, hammered sterling silver and set with a genuine black star sapphire. It's really cool!
Here's the link: Edward Mirell Cool Mens Ring
Ron
Posted by TITANIUM-JEWELRY.COM on April 3, 2008 at 12:47 PM
Creating the ultimate menu Chateau de Mari
Caviar? Foi Gras? Black truffles? If these ingredients are what you have in mind, I recommend our finest dinig experience that we call Chateau de Mari.
This meal is designed for the elite, the foodie at heart, and the princess in waiting. We have taken aspects of foods served to the upper classes throughout history as well as royalty today in this unique blend of the best the world has to offer to include port, champagne, and coffee.
We bring you Chateau de Mari, a fine ding experience:
Chateau de Mari
A fine dining experience
138 a person
This menu is served with port wine, dry champagne, and espresso for pairing purposes. This menu is designed for a formal sit down wedding reception for approximately 100 guests in a venue such as Thornewood Castle. This menu is designed for a truly elegant tasting experience of many of the finest food from around the world and Northwest.
Fragrant pears and champagne grapes
Global cheese assortment
Imported figs and dates
Served on top of wine barrels on large white platters
Served with Tawny and Ruby Port by an experienced bartender, cocktail hour
Artisan bread served with aged balsamic vinegar and Italian olive oil, with a side of sweet cream butter at the table
Proscuitto wrapped melons
Caviar atop blended gorgonzola on delicate crackers
Served butler style to your guests
Wild rice pilaf and shitake mushrooms
Pan seared scallops among sautéed baby spinach
Crab cakes with a lemon dill sauce
Champagne chicken
Potato leek soup with white truffle oil
Creamed chive and veal
Tangerine accented sweet potatoes
Served with dry champagne
Fresh seasonal berries and Devonshire cream
Assorted Northwest made cheesecake
Coffee and Espresso
This menu includes all glassware, silverware, napkins, and plates
A perfect wedding:
$5,000 Venue budget
Thornewood Castle
$15,000 Catering and Bar
Chateau de Mari, a fine dining experience
$10, 000 Attire for wedding party and flowers for the wedding
$1,000 - $3,000 Photography
2:00 pm - 8:00 pm
2:00 pm Caterer arrives to set up
Wedding at 3:00 pm
Reception starts at 4:00 pm Cocktail hour
Reception moves onto formal dinner 5:00 pm
6:00 pm Cake cutting and Dinner clean up
6:30 pm - 8:00 pm Dancing
7:00 pm Bar stops
8:00 pm Music ends
A venue like Thornewood doesn't need any additional decor, as the venue provides tables and chairs for the reception as well as for the wedding itself in your choice of locations around the manor. No need for additional flowers.
Posted by SERENITEA EVENTS (253) 212 - 8476 on April 3, 2008 at 12:10 PM
Jeanne-Marie Lends a Hand to HIFF for Their 11th Annual Spring Showcase 208
Originally a graphic designer, I offer my services to various organizations. The Hawaii International Film Festival (HIFF) happens to be one. I donate my services to help promote art and independent films alive in Hawaii. HIFF is a non-profit organization their mission is to promote cultural understanding of the East and West through the art of cinema. Now that's a mouthful! The HIFF 11th Annual Spring Showcase is coming up on April 18-24 check out www.hiff.org to see the full schedule of events.
Posted by JEANNE MAIRE PHOTO on April 3, 2008 at 01:13 AM
