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Some caterers are comfortable cooking one type of food, something from their comfort zone, me, well I am HAPA, which means I am of Asian ancestry mixed with a little Southern, so when you mix all that up you get a wide selection of dishes. The best way to get to know someone is to share a meal, but with Serenitea Catering, that meal may have Asian influence, or home style all American traditional dishes.

My dad had blue eyes and blond hair, my mom, Asian 100%, then you get me, the Amazon Asian, shorter than most Americans, huge compared to most Asians.
I have slanted brown eyes and more freckles than I can count with streaks of red in my hair. It keeps life interesting, and flavorful.

Someone once asked me, if you were food, what would you be?

My answer, a sesame cracker!

How many servers and bartenders should I hire for my wedding?....

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If you have 100 guests, 4 servers would be appropriate. This gives enough coverage for your guests to be served in a timely manner as well as water service and clean up. As for bartenders 1 for every 50 guests keeps the lines moving and the clean up quick. We stay the entire duration, cleaning so that you and your guests are well taken care of on your special day.

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How much do you charge for your servers and bartenders?....

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For each server or bartender, we charge $200 for the entire event, this includes clean up. Our hard working, professional, and polite crew works hard to make your event run smoothly.

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Do you have a fee for plates, napkins, and silverware?....

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No, we think it's odd to charge for just food and not provide the plates and silverware to eat them with. We also provide all the glassware saving you money on having to rent them from a party rental place or supplying them yourself for an additional cost. We have many styles to choose from.

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Do you charge a corking fee or cake cutting fee?....

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No, we think that these are unnecessary as well.

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Are you insured?....

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We carry a $1,000,000 liability insurance policy for our business, which many venues require. We are all certified with food handlers cards, have restaurant experience in serving, and our class 12 or 13 ....Washington.... state liquor handlers cards.

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Do you have a service fee other than your individual servers pays?....

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Some companies charge for everything that goes into the cost of producing a wedding, we have one fee of $500 that covers everything from the cost of transportation, insurance coverage, and administrative costs, which means, fell free to email us or call with any questions any time you need assistance in getting all the details of your wedding in place to make it wonderful. We have very little overhead and do not believe that our company expenses should be passed on to our clients outside of the transportation and insurance. We believe that this fee is fairer to our clients than a percentage of the cost per person for the meal. We travel all over ..Western Washington.. for weddings and other special events, and with the cost of gas rising, we must charge this fee to provide you the client the best possible service.

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How much would it cost for a wedding of 100?....

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Depending on the menu selections from $24.95 a person to $34.95 a person, estimating for both:

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2 bartenders, 4 servers = $1,200, this covers all serving responsibility and clean up. We are at the event for an average of 8  10 hours, depending on the amount of time for the rental of the venue.

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100 people at a menu of $24.95 a person =

$2,495 + $1,200 for servers = $3,695

$500 Service fee = $4,195

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100 people at a menu of $29.95 a person =

$2,995 + $1,200 for servers = $4,195

$500 Service fee = $4,695

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100 people at a menu of $34.95 a person =

$3,495 + $1,200 for servers = $4,695

$500 Service fee = $5,195

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We add tax to the per person and service fee, not the servers

Gratuity is left to the discretion of our clients for a service well done, customarily $50 a person for staff.

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How do I figure out how much it would cost for a wedding of&?....

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You take the amount of menu option, and multiply that by your guest count.

For every 25 people, add one staff at $200

For every 50 people, add one bartender at $200

Add a Service charge of $500

Estimate tax at 8.8% and tip

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How much does it cost to hold the date?....

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$500 non refundable

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Is this amount a part of my final bill?....

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Yes, it gets subtracted from the amount paid in full no later than 2 weeks before the event date.

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Do you refund at all?....

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Unless it is gross negligence, for an example, if one of your vendors didn't show up and you paid for the service, that would be grounds for a refund, other than that, we do work hard to make your event run smoothly.

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Do you have references?....

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Oh yes, please call or email for them, we have had many happy brides and grooms.

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Do you have pictures?....

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Yes, we have a myspace.com site that shows slideshows of some of our many weddings.

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Do you do tasting?

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Yes, tell us what you want to try, we'll whip it up and deliver.

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How many weddings have you done?....

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A lot, we lost track awhile ago, but we can comfortably say we have served thousands of guests.

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Most unique wedding menu?....

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Scottish and Thai

American and Japanese

Panini and Pot Stickers

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Wedding venues?....

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....Thornewood.. ..Castle....

....Steilacoom.. ..Town Hall....

Jardin del Sol

Point Defiance Lodge

Seacrest Weddings& just to name a few

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How can we contact you?....

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Call 253.212.8476

Email northwestbartender@yahoo.com

Anytime 24 hours a day for email

Until 10pm for phone

$14.95 Menu pacakage A
Pasta or Rice dish
Gourmet salad with dressings
Roll with pads of sweet butter

$19.95 Menu package B
Everything on Menu A plus
Fruit platters with Devonshire cream
Vegetable platters with assorted dips
Delicate crackers and global cheese platters
Marinated assortment

$24.95 Menu package C
Everything on Menu A and B plus
2 Protein entrees to choose from:
Chicken breast
Pork tenderloin
Roast beef with sauteed mushrooms
Crabcakes
Salmon filet
Spiral cut ham
Prawns
Shrimp
Scallops
Tofu
Mushrooms

$29.95 Menu package D
Everything on Menu A, B, and C plus
2 hot or cold appetizers for a cocktail hour

Pot stickers in a peanut cilantro sauce
Savory meatballs in your choice of sweet and sour, in a marinara sauce, or delicous on their own
Salmon lox and capers on bruschetta
Inari sushi - sushi rice in pillow pockets with pickled diakon
California rolls - avocado, English cucumber, and seafood spread
Caprese salad - made of fresh mozzerella, basil, and tomatoes
Caramelized Gorgonzola and onions served with savory pita chips
Spanakopita - Spinach and feta cheese stuffed phyllo pastries
Pelmeni - Potato and cheese stuffed dumplings
Eggrolls or Lumpia Shanghai
...or make a request, we specialize in world foods

$34.95 Menu package E
Everything on Menu A, B, C, and D plus
Fruit and condiments for bar, and ice

Rice or pasta dishes to choose from:

Pad Thai - traditional Asian rice noodle dish from Thailand, great for people with wheat sensitivities.
Risotto - Italian rice dish made with assorted stock, butter, and cheeses and fresh basil.
Spanish rice - made with black bean salsa and cilantro, with a sharp cheddar cheese, wonderful stuffed in bell peppers.
Rice - A blend of fragrant rice such as Calrose, Jasmine, and Basmati
Penne served with a pesto garlic alfredo or marinara sauce

We are moving head quarters for Serenitea Catering to a new location in Tacoma, we will be located off 112th and Golden Given. We prefer to still meet our clients at Starbucks, as it gives me an excuse to have a frappuccino. If you are interested in a tasting, give us a call. 253.212.8476

Typical costs:

* An inexpensive catering choice might be a private room at a Chinese, barbecue or other casual restaurant, without alcohol, which can cost as little as $20 per person. Many restaurants charge a small room rental fee and do not charge for use of plates, glasses and flatware. This might include a simple meal served buffet or family-style.
* An hors d'oeuvres reception or buffet with no cocktail hour and a limited bar can cost $30 to $70 per person. This might include a hearty spread of hot hors d' oeuvres, and salads served either buffet-style or in stations, as well as a beer-and-wine-only bar.
* A cocktail hour and sit-down dinner at a fancy hotel, country club or resort with an in-house caterer can cost $125 to $350 or more per person, including service and gratuity. This might include passed hors d' oeuvres, a sit-down multi-course meal and an open bar.
* Whether you use an in-house or an outside caterer should not affect the final price much -- just the complexity of your bill, according to The National Association of Catering Executives. In-house caterers build in the price of flatware and stemware, which they will usually own, for example, while outside caterers rent it from a third party and itemize the cost on your bill.
* The average wedding caterer cost, including food and food service, drinks and drink service and cake and cake cutting fees is $12,790, according to The Bridal Association of America, which treats these as three separate categories. The average number of guests is 150, so it works out to about $85 per person.
* Catering costs tend to be as much as 30 percent higher in large cities and in the Northeast and on the West Coast.

What should be included:

* Most caterers will meet with the couple to discuss budget and menu options. Most caterers hold tastings for the couple, their wedding planner and, if they are paying, the bride's parents. Then the caterer will finalize the menu. On the day of the wedding, the caterer will cook the food, then arrive early with staff members to set up and finish preparing the food. Caterers handle the details of the meal, cut the cake, and clean and return rental items.

Additional costs:

* Some caterers add a 15 to 25 percent gratuity to their bill, and some leave tipping up to the customer's discretion. It is important to clarify before signing a contract whether tax and tip are included in the total.
* While in-house catering typicallyincludes service, outside caterers usually charge for labor --around $15 to $25 an hour each waiter and $45 an hour or more for a chef. Passed appetizers add to labor costs because they require more servers.
* There may also be cake-cutting fees of $1 or more per slice and corking fees of $1 or more per bottle for wine and champagne. Caterers charge in different ways, so it is important to make sure any and all possible fees and charges are discussed upfront.

We do mostly weddings, but any celebration of life is what we like to focus on, in the event of someone passing, getting married, or celebrating a special anniversary or birthday, we are happy to be a part of this special day, no matter the circumstances.

Funeral catering: Tacoma, Olympia, Puyallup, University Place, Steilacoom

We have a division called Comfort Foods, 10% of the bill goes to a charity fund dedicated to helping the community known as The Flanders Foundation. This fund helps with expenses of food for a family that may not be able to afford a memorial service to getting a life insurance policy started for family left behind in a tragic event.

My father, Thomas Flanders, was a good man, serving his community through working with the elderly, to being a part of many organizations to include The Masons and Knights of Columbus, this charity is dedicated to his memory.

This private home has been renovated to accomediate an intimate wedding of 60 with tables, chairs, venue included for $1500. Additional tables and chairs can be rented and brought in, but if you're on a budget, this venue has a little bit of everything.

From the balchony there is a fantastic view of the mountain, the water, and the forest, and on a sunny day, you have all of nature's elements to make it a breath taking place to tie the knot.

Cheryl and Sergio Hernandez became man and wife witnessed by about 70 of their closest friends and family. Cheryl wore a goddess inspired wedding down with a sage waist band, and Sergio looked dashing in his black coat, white tie, and white vest.

The archway was decorated with white cloth and an array of flowers with colors so vibrant that they seem to pop in their arrangments.

At the bar, they served, microbrew beers, Sangaria as a signature drink, sweet southern iced tea with lemons, as well as water, which is important on a hot day, and finger foods like roast beef asaragus rolls, a chocolate fountain, and Italian biscotti for their guests to enjoy before the formal buffet was available.

The buffet had freshly baked corn bread served with clover honey, a gourmet green salad and sesame ginger dressing, traditional southern fried chicken, hand made bell pepper crab cakes, spiral cut ham, baked beans, green beans, handmade Parmesean mashed potatoes, peach cobbler, cold slaw, and vanilla ice cream.

We were happy to be a part of their special day.

If you are like me, you are one word, busy. Working or school or raising babies, and planning a wedding becomes this thing that you know you have to make all these preparations for it to happen, but are having a hard time finding the time, space, and organization to make it happen. Life will happen whether you plan it or not, but when you can trust someone who has the skills and creativity to make it happen, then it takes the pressure off your shoulders and into the hands of professional people who do this for a living.

I personally have my preferences on which companies I want to be affiliated with, some of the things I look for are:

#1 Quick response
#2 Professionalism
#3 References
#4 Pictures
#5 Personality

Jessica Smith Kaiser
Geannie Meckler
Kimberly Walker

are a few wedding planners I would recommend, call us for more information.

#1 Themes are great, the simplest theme can go a long way.

#2 The human factor, accept that although people will be on their best behavior, that unexpected comments, or jokes, or even an action rolls off your back or laugh it off. Sometimes people are just going to be weird.

#3 Have a PLAN B for rain or heat.

#4 Get a planner, a professional planner so that your day flows like water and stays on schedule.

#5 Have everything in writing, and don't accept changes from venues or vendors once your contract is signed.

#6 It's one day, an important day, but this day opens a new chapter in your personal history, bring it in with laughter, smiles, and grace.

#7 Eat something, blood sugar dropping is a bad thing. Eat something light and healthy, trust me, you'll still fit in the dress.

#8 Walk down the aisle slowly, lots of people want to capture you're moment, unless you want to look like a blur, take your time.

#9 Don't sweat the small stuff, it's the bid picture that counts.

#10 It's ok to cry, just do it before you put on make up :)

Have a garage sale? Throw it away? Donate it! That's right, we will be happy to pick up, sort through, and recycle your left over wedding stuff. Think of this as a way to keep your wedding GREEN. Left over napkins or candles? It can make someone else's wedding special without wasting anything. We give a wedding every year to a couple who deserve it through our "Wedding on us" program. Help us help another bride.

We've grown, a lot since starting in the wedding industry as wedding bartenders. We branched into a successful catering company, and added wedding consultants, and photographers, to name a few. Then the next logical step would be to umbrella all of this into one wedding company, where we could offer a full range package to a bride on a budget.

Check out our 101 Wedding Packages coming soon online at www.1stopweddingspot.com and here on www.bridesclub.com

We will be at the January show across from the women's restrooms in the lobby. See you there!

I am not trying to say that everyone with the title of wedding planner isn't qualified for the job, in fact, there are a lot of wonderful ladies out there, and a couple of gentlemen that go the industry justice by organizing and designing weddings, there are also a lot of people that think that if they can do a friend's or family's wedding, that they have all the experience and know how in the world in doing your wedding.

What to look for in a wedding planner:

#1 How many weddings have they done?

#2 Can you contact the brides?

#3 Do they have a business license or is it something they do on the side?

#4 Are they organized?

#5 Are the interested in your vision or creating their own?

#6 Are they easy to get a hold of?

#7 Do they call you back quickly?

#8 How long have they been doing their business?

#9 Is finding information on them hard to find online?

#10 Are they asking for a lot of money up front?

Beware of the people who claim they can make your wedding dreams a reality, because it may end up a nightmare. Experience is important. Call for our recommendations.

10 Simple ways to save money on your wedding:

#1 Use a venue that provides something other than the venue as a back drop, look for one that offers chairs, tables.

#2 Look for a caterer that provides something other than just the food, plates, glassware, utensils, napkins

#3 Get a photographer that will give you the digital rights to your photos, honestly what do they need to keep your negatives for?

#4 Use a DJ who plays what you want, not the top 40 or sometimes inappropriate songs like "Stroke it."

#5 Hire a clean up crew from a local charity group, kids wanting to earn a little something for an organization like the Girl Scouts or Boy Scouts.

#6 Skip the fluff, if it isn't needed, skip it. Candles in glass holders and fresh flowers are more chic than plastic petals and sprinkles.

#7 Use a bar service that allows you to purchase your own liqour.

#8 Save money by having the wedding and the reception at the same location.

#9 Recycle, vases, candle holders, that are clear can be used for any theme.

#10 Be realistic on a budget and stick to it!

Hope that helps from this side of the industry.

I got called in the middle of the week by a venue that we do regular catering for, and asked if I could send a bartender or two. I said I'd go and bartend if they needed.

We arrived early, and when got the champagne chilled, the red wine airing, the sangaria made, and so on and so forth.

We watched the bride and groom go to the wedding spot, and waited for the ceremony to be over, and the mad rush to the bar to begin.

Noticing that the food was still wrapped in foil and not in the chaffing pans, we asked the venue where are the catering staff? They replied that the family was responsible for the food and provided helpers. The wedding food was provided by a family member, and no one to set it up or serve it.

Since we were only contracted for the bar, we could not do anything with the food besides tell the helpers what they needed to do with the food. The "helpers" they had were useless, and being as inexperienced in the timing of food preparation and how to set up a chaffing tray, the wedding was over, and the bride and groom were walking happily toward the bar and food area, from joyous faces to being dumbfounded with what they saw.

The guests were herded to the bar area, and the mother and father of the bride made a mad dash to get the food hot ( over 140 degrees to be safe ) and stall the guests from eating.

The mother of the bride ended up reheating the food, cutting the cake, and serving the guests, all in her beautiful dress.

The dishes ended up piled in front of their guests, all because they didn't plan on those things that a catering company generally covers in their service.

I'm not saying that all weddings caterer by the family turn out less than perfect, but if you want to ease the stress and make everything run smoothly, hire a caterer to take care of everything, they do it for a living, and are trained in service and food safety.

Our lucky couple are Jessica and Jerry. They have been selected by the staff of Serenitea Catering as the 2008 Wedding on us.

They were ahead on thier bills, going strong on their careers when a serious illness took a parent, and a late diagnosis of cancer put them in financial dispair. Having to pay out of pocket for medical treatments made affording a dream wedding impossible.

They give of their time to their community and carry the burden of two mortgages so that their father wouldn't lose his home in addition to having a modest home of their own.

Jerry wanted to give Jessica the wedding of her dreams, something small and intimate surrounded by family and friends, but Fate stepped in and medical bills took all of their savings.

I can not tell people enough the importance of having insurance. The mother who passed did not have insurance and a sudden and unexpected death caused financial havic to the family.

One of the best ways to take care of the ones you love is to protect them when you are gone. I recommend Steven Frank for any of your insurance needs. He takes care of us, and would be able to find you affordable insurance to take care of the ones you love.

Steven Frank
15413 1st Avenue Ct S. Tacoma, WA.
98444-4606.
Phone: 253-405-9401
www.farmersagent.com/sfrank

Tell him Serenitea Catering recommends him highly!


Give away package provided by Serenitea Catering

$1,200 wedding dress
2 day rental at www.paradiseontheriver.com
$995 Wedding photography package with album
Full service catering and bartending
Decor: flowers, lighting, and table vases
Linen, table ware, glassware
Transportation to and from the charming Bavarian town of Leavenworth

Wedding date December 2008

Beautiful as usual, and unique!

Malisa and Wade Brooks tied the knot last weekend amongst family and friends, about 100 in attendance. They had a traditional Western ceremony followed by a Thai water ceremony. They blended their two cultures with grace and elegance.

Wade, an avid motorcyclist had many of his groups Harley riding friends among the guests, along with his food selections of Scottish fare. Included in the menu was Chicken Drambuie, mashed potatoes, spiral ham, as well as assorted meats and cheeses and sweet rolls.

Malisa, being of Thai and American ancestry had on the menu coconut curry crab cakes for starters, with the addition of Pad Thai and rice, with a blend of fresh seasonal vegetables with ginger and garlic.

The two married both each other and each other's cultures, and we at Serenitea Catering were honored to be among their vendors in making their unique wedding come to life.

I get the comment a lot that people are amazed that a caterer has all of their prices clearly laid out without hidden fees, or surprises in the end.

When you get a quote from us, it is as accurate as the number of people you are estimating, and that number is final no late than two weeks prior to the event. By this time, you know who will be coming, and it keeps your costs where you need to be in the budget.

If it seems high, this has everything included in the price, no weird charges to surprise you at the end bill.

No charge for chocolate fountain or fondue
No charge for cake cutting
No charge for cake plates
No charge for beer cups
No charge for plates
No charge for cloth napkins
No charge for silverware
No charge for stemmed or stemless champagne glasses
No charge for water cups
No charge for coffee or tea cups
No charge for the bringing of buffet tables or linens
No charge for corking your wine or champagne
No charge for black garbage bags
No charge for garbage removal if venue requires it

We do ask you to provide:
Banquet permit
One day policy if needed for venue for insurance
Napkins for the bar
Table cloths for the tables
Tables
Chairs

Emily and Thomas just became man and wife at Sanders Mansion. The wedding was pleasant and relaxing with an air or fun. Emily was a stunning bride, and her groom was emotional when he saw her for the first time in her dress. I was so happy to be a part of the wedding, and wish them many years of wedded bliss.

They had a unique menu: Paninis and pot stickers. It was fun cranking out hundreds of panini sandwiches with assorted meats and cheeses. The guests got to enjoy the wonderful weather with this hearty Italian inspired sandwich.

With an unstable economy, and a rise in gas and other basic things, many brides have been cutting their budgets as well as their guests lists to make the wedding of their dreams a possibility.

Cutting your list.
As with many vendors in the wedding industry, many prices as based on a per person price, this is a simple and easy way to cut the cost of your wedding reception without having to give up too much. Keep the people on your list that mean something important to you, people that you want to share your day, not inviting them out of obligation. This lowers your numbers and your overall expense.

Ask for a discount.
If a vendor doesn't have your date already booked, chances are, they may be willing to trim a little off "regular" pricing to get a client to book with them. A wedding or event is much better than no wedding or event.

Not going all out on the bar.
I know, the bar is a fun addition to your reception, but limiting it to wine, champagne, water, sodas, and one or two signature drinks keeps the costs of your guests having a good time at bay. It is also cleaner, and more organized when a limited number of drinks are available.

Reuse.
Have friends getting married, vases, candle holders, tea lights, are pretty generic and are easily reused with little or no addition and a great way to save money without sacrificing style.

Earlier in the day.
Having your wedding and reception earlier gives you a light appetizer menu, or possibly a brunch which is more cost effective than a formal sit down dinner.

Shopping discount.
Little touches can make a wedding fabulous, shopping off season and in bulk will save your tons of $$$

Carpooling and shuttling.
Gas is on the rise, and budget strapped friends and family may have a hard time making it to the wedding without a little help, shuttling your guests saves them money, and keeps them transported in groups.

Saying NO to changes on contracts.
When you sign your contract, it can not be changed. There are no additional fees to ADD later, this is a violation of an original contract. If a vendor says they have an additional fee, tell them NO, this was not on the original contract, and you are not obligated to pay it.

Hope this helps anyone wanting to pinch a penny until it screams!
Happy Planning!

Serenitea Catering
Teresa Potter
253.212.8476

Yesterday was like any other day for me, picking up wedding supplies, doing errands, answering phone calls, and one unexpected surprise, I was pick pocketed. That's right, someone nabbed my debit card.

As I was walking through the store, I didn't even notice anything until I got to the register, and couldn't find my card. My first instinct was to go back trace my steps and see if it fell out of my bag.

After not being able to find it, I went home, called to cancel the card, and looked at my online statement and saw that someone was trying to get gas on my card.

Luckily we were able to cancel the card before the transaction went through, but it was only 30 minutes since I had left the store. Who knows how much they could have racked up in my name if I had waited to see if anyone had returned it.

Your finances are important, if you have the ability to check on them online, make it a habit, once someone has the opportunity to drain your account or charge in your name, the temptation may be easier for some than doing the right thing.

The art of tipping

Some vendors require it in the bill, some do not. That is when your discretion comes in as a factor on how and how much to tip your wedding vendors.

Percentage before taxes

Did they go above and beyond? 15% - 25%

Did they meet the bare minimum? 10% - 15%

Did they disappoint and produced unsatisfactory service? None

Gratuity is a thank you for a service well done, and is an additional bonus to those hard working people at your wedding. The amount is something that should reflect the service provided.

How to tip? Most caterers will ask for an envelope sealed handed to them by a wedding party member or the wedding consultant at the end of the night. The caterer will divide the gratuity to the members of the staff according to their own policies and routine.

Hope this helps!

Since we stay until the very end, we are often working side by side with the venue, and sometimes the guests of the wedding cleaning up, packing away, and returning to the way things were.

It has happened many a time that there were candle holders, vases, or random other wedding nick nacks that no one wanted at the end of the night. When people offer, we collect the items and store them on our shelves.

I have always like the idea of Green Weddings. Reuse what you can, reduce the amount of things wasted, and minimize on things that aren't all that important.

Over the years, we've collected containers, candles, napkins, and set them aside for the event that will reuse these items. Although I think it would be fun to have 50 vases, most people don't find a need for more than a couple.

So when it comes to your wedding decorations, get together with some of your friends who may also be in martial boat, and share the goods, a little altering and you have something that is new, reused, and may one day help another bride on her special day.

Italian menu options

Prosciutto wrapped melons are tasty, with a great contrast. You have the cool soft but firm texture of the melon, be sure that it is ripe, and the succulent taste of imported Prosciutto ham. Easy wrap and serve. Great in between appetizer, or an after appetizer with vegetables and marinades.

Risotto is made out of rice, which is much more dense than pasta. The thing I like about risotto is that you can add just about anything to it, and it tastes delicious. My personal favorites are basil, aged Parmesan and Porcini mushrooms in a chicken stock. It doesn't need to fill your plate to be filling, and is elegant with a complimentary meat entree such as fish, chicken, or crab.

This is one of our many specialties, call today and talk to us about your menu ideas.

Something warm and comforting with the look of elegance and simplicity? Try an Italian style menu, assorted cheese, meats, vegetables, sweets, and hearty dishes like risotto, chicken, crab cakes, pork tenderloin, shrimp, or beef. Call for a consultation and a tasting 253.212.8476

Remember, if you are a summer bride, you are prone to sunburn. The easiest way to prevent this, and be stylish is a paper parasol. A simple sunscreen under you wedding make up also keeps your flush to a minimum.

Sarah Reed, she has this classic elegance about her. This May wedding at Jardin del sol was very beautiful. She wore a hair clip made of little white flowers to accent her hair. She has large beautiful eyes and a smile that brightens a room. Her husband Josh is a really lucky man, and we see many years of marriage in front of them.

Ashley said her "I dos," to her new husband and surprised him with his own traditional song with a bag piper at the Steilacoom Town Hall. The dress was a traditional white, with a blue and green sash honoring her husband's roots. She was beautiful, the day started off rainy, but this couple brought out the sun, and was blessed in their first day as man and wife.

The perfect wedding is walking down the aisle without falling, kissing the groom without getting lip stick all over him, and getting to the church on time, but many things can arise on that special day, and here is some industry advice.

#1 Eat something:
Don't go the whole day without snacking, a light lunch isn't going to make your dress any tighter. It keeps your blood sugar up and your mood even.

#2 Don't sweat the small stuff:
Lots can happen that doesn't go according to plan, take a deep breath and enjoy your day.

#3 Hire a day of coordinator:
The last thing your mom, best friend, or sister needs is to be making sure everything is going on schedule.

#4 Leave room in the schedule:
Sometimes toasts go over, the wedding is over within 30 minutes, or the photography goes longer than expected.

#5 Breath:
You are here, from Miss to Mrs. This is your day, enjoy it, and brush any hick ups off like a grain of salt. In the big picture, you made it!

Little Italy

Grissini bread sticks

Classic parmesan risotto in your choice of flavors

Zucchini and spinach lasagna rolls

Global meats and cheeses

Marinated assortment with fresh seasonal vegetables

Delicate leaf green with an Organic Tuscan vinaigrette

and Caesar salad with age salami

$19.95 a person

add

Gorgonzola and caramelized onions served with delicate chive petite pita

Prosciutto wrapped melons

Fresh mozzarella, basil, and tomato drizzled with oil

$24.95 a person

add

Chocolate fondue filled with Italian biscotti and seasonal fruit in Belgium chocolate

Coffee service

$29.95

add

1 meat entr￩e selections for $34.95

2 meat entr￩e selections for $39.95

Crab cakes with a lemon dill sauce

Spiral cut ham

Dijon rosemary pork tenderloin

Sliced beef in lemon and capers

Whole chicken breast in a cream pesto sauce

Jardin del sol in Snohomish is a wonderful place to say "I do." The gardens are beautiful, there is a tent covering a dining area, and a dance floor over looking a huge yard. It has built through walkways that are lit up for your evening reception. We recommend Jardin del sol, www.thejardondelsol.com

Wedding planning can be stressful. if you let it. Flexibility is the key to creating a wonderful wedding experience for yourself and everyone else involved. When things get frustrating, remember to take a deep breath, and remind yourself not to sweat the small stuff, it's the whole experience, not the minor mishaps on the way to happily ever after.

I went on Craigslist, which is great for bartering services, and saw someone who wanted to trade for this beautiful strapless dress that she didn't want anymore. She wanted to have pictures done with her siblings for her mother, which I thought was sweet.

We met at a park and I look a set of portraits of her family and sent them to her online, the same day, and now I have a fabulous dress. So what does someone who is already married going to do with a wedding dress, well I was going to donate it to a bride in need.

It's always fun to bater, you never know what you can manage to find if you just ask.

Teresa - Serenitea Catering / Flanders Photography

PS I did try it on :)

www.myspace.com/weddingpros

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.

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.

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 jalape￱o poppers, that was sooooooooo good.

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

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.

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"

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. Ma￮tres d'h￴tel (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

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)

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

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.

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 crudit￩s, 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

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!

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!

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.

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.

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!

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!

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.

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.