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When you are on a limited budget and are thinking about doing a potluck or wedding feast with help from family and friends, creating a style that makes even a budget wedding beautiful is important to the overall look of your event.

When visiting the new Party City in Puyallup, located at Sunrise Village next to the Target: 10408 156TH St. E, Suite 101 Puyallup, WA 98374, I found
some great square dinner plates, disposable, or if you should choose, washable plastic plate. They came in black, white, light blue, chocolate brown, clear, and light green for about a buck a piece. The smaller appetizer plates, or salad plates were about 50 cents a piece. I really liked the colors, and the fact that you could mix the color scheme for a reasonably inexpensive amount.

What you serve should be tasty, and your presentation should be beautiful even on a budget, because it is the little details that can make a look go from cheap to chic.

There is one simple rule for cash bars, don't do them. Offer less varieties of beverages before charging your guests.

The Sensible Bride: Potluck Wedding
Teresa Potter: Executive Chef Serenitea Catering

Many brides and grooms are opting to do a potluck for their wedding reception. How does someone go about inviting people to an event and graciously ask their guests to bring food to the reception?
We suggest setting a theme for your event. A potluck and formal event are not synonymous. Registering for expensive gifts and having a cash bar is not only a contradiction, it can be seen as blatantly cheap and in poor taste.
If you want to have a low key, eclectic event, a community potluck may be the answer to your catering needs. Simply asking your guests to bring a dish to share may not be enough to make the food aspect of your event functional.
Your guests, whether they opt to either bring a gift or bring a dish, will have many questions about the subject. What do I bring? How much should I prepare for? Will I need to bring serving utensils? Will my dish be returned to me? How will I keep the food at a safe temperature? Am I expected to bring enough for the whole wedding or maybe a couple dozen servings?
Whether you are trying to save money by not hiring a caterer, or trimming expenses, you as the host should have answers to these common questions.
Organizing is key to pulling off a fabulous and food safe event. The last gift you want your guests to leave with is food poisoning.
Keep these basic rules in mind when hosting a potluck:
1. Keep cold foods cold, and hot foods hot. Have plenty of ice on hand and reheating sources.
2. Enlist responsible people to handle dishes as they come in, transferring into other containers if needed.
3. Have plenty of serving ware so fingers do not touch food.
4. Have non powdered food grade gloves in a variety of sizes available for all those who will be handling food.
5. Have chaffers with lids and heating elements available for larger dishes that need to remain hot or warm and a lighter.
6. Have a easy to manage way online or a system at home to keep track of what people would like to bring. Never assign them a dish, but having the option of what type of food to bring is better that your guests may choose for themselves.
7. Have ice chests ready, refrigeration, and cooling tubs.
8. Decorate your buffet tables.
9. Provide plates, cups, napkins, and utensils.
10. Serve an main dish and a side.

The Fabulously Frugal Bride

Your wedding can be a vortex of uncontrollable debt or a memorably splendid event of style and savings. The difference is the way finances are handled from the beginning, and knowing how to prioritize your expenses in how you want your event to look and feel.
Some simple ways to save:
Cupcakes – Cute, trendy, and no fork necessary. Leftover cake can be difficult to split among people willing to take leftovers home or a self contained treat for later, hard choice here? Many bakeries specialize in both wedding cakes and cupcakes priced between $3 to $6 a serving. Have a cake for you to cut as a top of the display or for pictures if you wish, cake is not recommended for saving for your one year anniversary, remember fresh is best.
( Starbucks has tasty cupcakes in a variety of flavors during seasonal times, check with one to see if they can order in large quantities for your event needs. Local company, reasonably priced under $3 each )

Recommended Bakeries: Tacoma
Celebrity Cake Studio at Freight House Square
Consistently awesome work and tasty
Also available in Gluten Free

Recommended Bakeries: Seattle
Confectional at Pikes Place
Individually Portioned Cheesecakes in a variety of flavors
Kahlua white chocolate rocks

In a world of endless wedding possibilities, finding the perfect balance of beauty and budget can be difficult. What we teach in our wedding planning classes is how to plan an event with cost control, creativity, and bringing your style and personality into your event within budget. Taught by wedding industry professionals with years of experience in a classroom environment with other brides is the perfect marriage of getting insider secrets on cost savings as well as creating a wondrous event you will look back on in fond memories.

Classes start February 2nd, every Tuesday and Thursday with three convenient times to fit most schedules. Bring your fiancé, member of your family, or maid of honor to class with you as your wedding support person and get the two for one rate of $495 for 4 sessions. 10 hours of one on one and classroom style instruction. Come ready to make the wedding of your dreams a reality.

WED Wedding education division
9500 Roosevelt Way NE, Suite 205,
Seattle, WA 98115

First Tuesday: Creating a wedding theme to fit your style and budget
First Thursday: Finding the right vendors and venue for your wedding needs
Second Tuesday: Understanding wedding contracts and your rights
Second Thursday: Keeping things organized for your wedding day

Second group of classes
Third Tuesday: Creating a wedding theme to fit your style and budget
Third Thursday: Finding the right vendors and venue for your wedding needs
Fourth Tuesday: Understanding wedding contracts and your rights
Fourth Thursday: Keeping things organized for your wedding day

Don't worry if you miss a class, you can take it again the next session around!

Check us out online at www.1stopweddingspot.com
Request a form at info@1stopweddingspot.com
VISA and Master Card and personal check accepted

I am a cookie lover, was at one point a cookie peddler for the Girl Scouts of America, and those tasty little delights send me back to childhood memories of happiness and chocolate mixed with caramel and coconut. Cookies freeze well for later serving. If you want to give to an organization that helps out kids in your area and get something in return besides a smile, I suggest finding your closest girl scout and ordering now, or when they are at the doors of your favorite super market or grocery store, buy some for yourself or to serve as a part of your dessert selection at your event. Label the bride's favorite and the groom's favorite, your guests will love these tasty little childhood treats

With more and more brides taking the reigns of their own weddings, the need for a wedding planner becomes more of a preference than a necessity. The men and women who make a career in event planning are valuable resources for the bride who may need help in the creative aspects or organization of an event, but what we are teaching at the Wedding Workshops in Seattle is, in a classroom setting, brides and a support person learn how to organize their planning, combine art with need, and create a beautiful wedding on a budget from wedding professional who have been in the wedding and event planning industry for years. Classes are once a week for four weeks for two and a half hours a day, refreshments served through Serenitea Catering. This gives the support of other brides also facing some the same challenges in the wedding planning process.

Classes begin in Seattle in February, opening in Tacoma at a later date.

Be prepared to learn how to save up to 50% on your event, and create the wedding of your dreams on a realistic budget.

Before the 1880s, a couple was required by law to have a morning ceremony. By the late 1880s, permissible hours were extended until 3:00 p.m.. In the Eastern United States, the fashionable hours were between 10:00 a.m. and Noon because it was an English custom. In New York in 1890, half after three was also a fashionable hour. Southern American weddings, however, were almost always at 6:00 p.m. because it was cooler then.

The Ceremony

The marriage ceremony took place either at home or in church, with many guests or few. In the 1850s, weddings were almost always held in church, and it was customary to use the bride's parish. The clergyman and parish clerk were in attendance. After the ceremony, the couple signed their name in the parish register in the vestry. The bride signed her maiden name. Flowers decorated the church, the arrangements growing more elaborate as the decades wore on--from potted palms to festoons of evergreens and blossoms.

One usher was usually in charge of matters at church, while the others went to the bride's house for their favors. In England, the bride pinned favors of white ribbon, flowers, lace and silver leaves on the ushers' shoulders. In America, ushers wore boutonnieres in their lapels. In early Victorian England, the bridesmaids also made favors and pinned them on the sleeves and shoulders of the guests as they left the ceremony. Later in the era, even the servants and horses wore flowers. The servants' favors were handmade by the bride and included a special memento if she'd known them from childhood.

Guests in mourning entered the church quietly and hid amongst the crowd, so as not to cast negative aspersions on the couple.

In England, a country bride and her wedding party walked to church on a carpet of blossoms to assure a happy path through life. For the wealthier, a grey horse pulling the wedding carriage was considered good luck. Church bells pealed forth as the couple entered the church, not only to make the populace aware of the ceremony taking place, but also to scare away any evil forces lurking nearby.

The wedding ring was usually a plain gold band with the initials of the couple and the date of their wedding engraved inside. There were few double ring ceremonies in the Victorian era. It was considered good luck for the ring to drop during the ceremony, thus all evil spirits were shaken out.




After the ceremony, the bride and groom walked out without looking left or right. It was considered bad taste to acknowledge friends and acquaintances. The bride's parents were the first to leave the church, and the best man the last after he paid the clergyman for his services. From a custom dating back to Roman times when nuts were thrown after the departing couple, the practice continued, but in the form of rice, grain or birdseed, a symbol of fertility. The wedding carriage awaiting the bride and groom was drawn by four white horses.

If the ceremony was at home, (as was popular in the 1890s) the decorations were no less elaborate. A profusion of white, and another color according to the theme, abounded in the bride's home, adorning doorways, balustrades, windows and fireplaces. In America, a good luck symbol was hung over the spot where the couple exchanged their vows. This could be a bell, dove, wishbone, or any other good luck symbol.



The Reception

Because of the early hour for weddings, the reception was traditionally a breakfast. It was an English custom to have a Noon ceremony with the breakfast thirty minutes later at the bride's home. There, the couple received the guests and accepted congratulations. In the Eastern United States, they emulated the English in their ceremonies. In the West, they mimicked the East, especially New York and Boston Society.

A special and elaborately decorated corner was reserved in the bride's home for receiving her guests. The parents congratulated the couple first, then stood nearby. In early Victorian times, the maid of honor (or first bridesmaid) stood near the bride to assist her. Bridesmaids stood to the left and right of the couple, while ushers guided the guests. Etiquette dictated that guests address the bride first, unless they were only acquainted with the groom, in which case they congratulated the groom and were then introduced to the bride. The bride was never congratulated, as it was implied that the honor was conferred upon her in marrying the groom.

Guests were served standing, although the bridal party was served seated. If the house was large enough, or the weather nice enough, tables could be set up for the guests. There was no entertainment at the wedding, unless it was a lavish evening affair, at which time there was dancing. It was understood that the guests needed no entertainment, as they the honor came in attending the wedding itself.

In early Victorian times, there were usually three wedding cakes--one elaborate cake, and two smaller ones for the bride and groom. The cake was cut and boxed and given to guests as they left. Traditionally the wedding cake was a dark, rich fruitcake with ornate white frostings of scrolls, orange blossoms, etc.. The bride and groom's cakes were not as elaborate. Hers was white cake, his dark. It was cut into as many pieces as there were attendants and often favors were baked inside for luck. Each charm had its own meaning.

The ring for marriage within a year;
The penny for wealth, my dear;
The thimble for an old maid or bachelor born;
The button for sweethearts all forlorn.

This tradition died away with the century, as the bridesmaids did not wish to soil their gloves looking for the favor. The cake the bride cut was not eaten, rather it was packed away for the 25th wedding anniversary!

The Honeymoon

The bridal couple usually left for their honeymoon after the wedding breakfast. The honeymoon originated with early man when marriages were by capture, not by choice. The man carried his bride off to a secret place where her parents or relatives couldn't find her. While the moon went through all its phases-about 30 days-they hid from searchers and drank a brew made from mead and honey. Thus, the word, honeymoon. The honeymoon is now considered a time to relax.

In the early 19th century, it was customary for the bride to take a female companion along on the honeymoon. The bride wore a traveling dress, which may have been her wedding dress, especially if the wedding had been an intimate affair with few family and friends, or they were traveling by train or steamer immediately after the reception. Colors for the dress were becoming and practical--brown or black for mid-Victorian. But whatever she chose, the bride was advised not to wear something conspicuously new out of respect to the sensitivity of her husband who might not want people to know he was just married. If the bride was married in her traveling dress, she often wore a bonnet with it instead of a veil.

If changing into the traveling costumes, the bride and groom did so immediately after the cake was cut. Bridesmaids went with the bride to help her, at which time she gave them each a flower from her bouquet. By the time the couple was ready to depart, only family and intimate friends were present. As the couple drove off in a carriage pulled by white horses, the remaining party-goers threw satin slippers and rice after the couple. If a slipper landed in the carriage, it was considered good luck forever. If it was a left slipper, all the better.

The best man preceded the couple to the train or steamer to look after their luggage. No one asked where the bride and groom were going. It was bad taste. Only the best man knew, and he was sworn to secrecy.

Finally, upon their return from their travels, one final custom required that the groom carry the bride over the threshold to their new house. This would ensure that the bride did not stumble, which would bring bad luck.

As you can see, Victorian traditions were steeped in superstitions and age-old customs, some of which we still follow toady, though not necessarily in fear of evil spirits.

The Wedding Day has arrived, the most important event in a Victorian girl's life. It is the day her mother has prepared her for from the moment she was born. The Victorian girl knew no other ambition. She would marry, and she would marry well.

Naming the Day

The wedding itself and the events leading up to the ceremony are steeped in ancient traditions still evident in Victorian customs. One of the first to influence a young girl is choosing the month and day of her wedding. June has always been the most popular month, for it is named after Juno, Roman goddess of marriage. She would bring prosperity and happiness to all who wed in her month. Practicality played a part in this logic also. If married in June, the bride was likely to birth her first child in Spring, allowing her enough time to recover before the fall harvest.

June also signified the end of Lent and the arrival of warmer weather. That meant it was time to remove winter clothing and partake in one's annual bath. April, November and December were favored also, so as not to conflict with peak farm work months. October was an auspicious month, signifying a bountiful harvest. May, however, was considered unlucky. "Marry in May and rue the day," an old proverb goes. But "Marry in September's shine, your living will be rich and fine."

In the Southern United Sates, April was favored, as it was less hot, and a bride's favorite flowers were in bloom--jasmine and camellia.

Brides were just as superstitious about days of the week. A popular rhyme goes:

Marry on Monday for health,
Tuesday for wealth,
Wednesday the best day of all,
Thursday for crosses,
Friday for losses, and
Saturday for no luck at all.

The Sabbath day was out of the question.

The Wedding Ensemble

Once the bride chose her wedding day, a prerogative conferred upon her by the groom, she could begin planning her trousseau, the most important item of which was her wedding dress.

Brides have not always worn white for the marriage ceremony. In the 16th and 17th centuries for example, girls in their teens married in pale green, a sign of fertility. A mature girl in her twenties wore a brown dress, and older women even wore black. From early Saxon times to the 18th century, only poorer brides came to their wedding dressed in white--a public statement that she brought nothing with her to the marriage. Other brides wore their Sunday best.

Color of the gown was thought to influence one's future life.

White--chosen right
Blue--love will be true
Yellow--ashamed of her fellow
Red--wish herself dead
Black--wish herself back
Grey--travel far away
Pink--of you he'll always think
Green-ashamed to be seen

Ever since Queen Victoria wed in 1840, however, white has remained the traditional color for wedding gowns and bouquets. A woman then used her dress for Court Presentation after marriage, usually with a different bodice.

The early Victorian wedding dress had a fitted bodice, small waist, and full skirt (over hoops and petticoats.) It was made of organdy, tulle, lace, gauze, silk, linen or cashmere. The veil was a fine gauze, sheer cotton or lace. The reasonable cost of a wedding gown in 1850 was $500, according to Godey's, with $125 for a veil. By 1861, more elaborate gowns cost as much as $1500 if constructed with lace.

Formal weddings during this period were all white, including the bridesmaid's dresses and veils. Veils were attached to a coronet of flowers, usually orange blossoms for the bride and roses or other in-season flowers for the attendants. The bride's accessories included: short white kid gloves, hanky embroidered with her maiden name initials, silk stockings embroidered up the front, and flat shoes decorated with bows or ribbons at the instep.

The American Frontier bride of the 1850s and 60s usually chose cambric, wool or linen dresses in a variety of colors. Few wore white, as the dress was used later for special events and church. Many had a warm, colorful shawl in paisley or plaid which draped her shoulders at the wedding. The shawl was then used for christenings, social events and an extra blanket in winter. A warm shawl was more cherished than a wedding dress.

For the mid-Victorian bride (1870s) there was an emergence of middle class wealth, and with it a display of their new riches. Wedding gowns fashioned by Worth in Paris were the ultimate status symbol. And if one couldn't afford an original, one copied them. Full court trains were now part of the wedding ensemble, as were long veils, a bustle, elegant details and two bodices--a modest one for the wedding and a low one for special occasions.

The late Victorians (1890s) saw the bustle disappear, a demi-train and large sleeves now in fashion. If the bride married in church, the dress must have a train, with a veil of the same length. The veil could be lace or silk tulle. From the mid-Victorian era to the 1890s, the veil covered the bride's face and was not lifted until after church. The veil was not used as a shawl after the wedding any more, however. White kid gloves were long enough to tuck under the sleeves, and had a slit in one finger to slip the ring on without removing the glove. Slippers were of white kid, satin or brocade and the heels rose to one inch.

For the widow who remarried in the early and mid-Victorian eras, she did not wear white, had no bridesmaids, no veil and no orange blossoms, (a sign of purity.) She usually wore a pearl or lavender satin gown trimmed with ostrich feathers. In the later decades, she was allowed attendants as well as pages, but no veil or orange blossoms. She could wear a shade or two away from white, preferring rose, salmon, ivory or violet.

As for jewelry, diamonds have always been popular. When white dresses were in vogue, pearl and diamond combinations were fashionable. The mid-Victorians had a more extravagant display of wealth, often a diamond tiara for the ceremony. Combination pieces of diamond jewelry that could be separated later as individual pieces were popular. Traditionally, the jewelry worn by the bride was a gift from her husband. The earlier in the day the wedding, the less jewelry.

Finally, for the bride, you may recall the English rhyme: "Something old, something new, something borrowed, something blue, and a lucky sixpence in your shoe." Something old was often a family heirloom and the bride's link with the past. Something new could be her dress or a gift from the groom. Something borrowed was of real value like a veil or headpiece, and returned to the owner. Something blue was often the garter or an embroidered handkerchief. The touch of blue symbolized faithfulness, while the sixpence ensured future wealth.

A Groom's Attire

The grooms, too, were concerned with fashion on their wedding day, and turned to magazines for advice on how best to be turned out. In the early Victorian era, the bridegroom wore a frock coat of blue, mulberry or claret, and a flower favor in his lapel. By 1865, men's coats were tailored with a special "flower-hole" for this purpose. His waistcoat was white, and his trousers of lavender doeskin. Black was out of the question. The best man and groomsmen wore frock coats also, but in a more subdued tone. The American frontier groom wore a flower on the lapel of his best suit, using whatever was in the bride's bouquet.

By the mid-Victorian era, frock coats were seldom worn, the morning coat being preferable because of its smarter appearance. Some grooms still wore frock coats, however, and did so with a vest of black cloth, dark gray trousers, a folded cravat of medium color, and lavender gloves stitched in black.

Fashions changed rapidly in the late Victorian years, from no need for gloves in 1885, to a must for gloves in 1886. By now, however, men wore pearl colored gloves with black embroidery. By 1899, the frock coat was back in style along with a double-breasted, light-colored waistcoat, dark tie, gray striped cashmere trousers, patent-leather button boots and pale tan kid gloves. Throughout the Victorian era, a black top hat was a necessity.

By the end of the Victorian era, boutonnieres were large--a bunch of lilies, a gardenia or stephanotis sprig. If the wedding was in the evening, as now allowed by English law, full dress tailcoats were in order, with white gloves and white waistcoat. The father of the bride dressed like the groom and groomsmen, and according to the time of day for the wedding.

Attendants, Children and Family

Gowns for the bridesmaids had to be both practical and beautiful, for they became a part of the girl's wardrobe after the ceremony. Some generous brides provided the dresses for their attendants. During the early Victorian years, skirts were full and bodices tiny. Tradition called for an all white wedding, but color could be added for an accent if the overall effect remained white. Bridesmaids covered their heads with short white veils falling from a coronet to just below the hip. Weddings at home did not require a veil, and often headpieces of flowers and ribbons were worn.

By the mid-Victorian era, bustles were the height of fashion. White was no longer the color, but was still worn at some weddings, often in combination with another color. By the 1890s, the Victorians were more willing to try innovative new fashions, closely following fashions from Paris. Large sleeves were in style, emphasizing the shoulders. Grey, violet and lilac were popular in England, while Americans preferred white, rose or green. By 1898, fashion dictated that the bridesmaids' dresses be in direct contrast to the bride's, so as not to distract from the beauty of her gown. That custom is still in practice today.

Children were a symbolic part of the Victorian wedding and had their own dress etiquette. Little girls could be flower girls or ring bearers. If older, they could be junior bridesmaids or maids of honor. Regardless of their role, their dresses were of white muslin tied with a ribbon sash that matched their shoes and stockings. The dresses were either long or short depending upon the prevailing styles and ages of the girls. The boys had the important role of holding the bride's train. They dressed as court pages in velvet jackets, short trousers and round linen collars fastened by large bows of white crepe de chine or surah. Their laced shoes were black, unless it was a formal wedding, in which case they wore white silk hose, and buckles on their shoes. Their velvet suits could be black, blue, green or red, with a matching hat, which was optional. The hat was removed for a church ceremony.

Social customs dictated what the mothers and female guests wore, also, the difference subtle yet present. At a daytime wedding, guests wore walking or visiting costumes. The mothers, and other female family members, wore reception toilettes, being more elegant than daytime costumes, but less formal than evening dress. All women had to wear bonnets in church, but they were optional for at-home ceremonies. Bonnets were not worn for evening receptions. In the late Victorian era, black was suggested as an appropriate color for the mother of the bride. These were never made of black crepe, however, which signified mourning. If the mother was in mourning, she could put aside her crepe for the ceremony and wear purple velvet or silk in America, or cardinal red in England. Queen Victoria, the mother figure at many weddings, always wore black and white because she was in mourning for her "dearest Albert."

Everyone is finally primped and curled. It is time for the ceremony to begin!

Choose one:
Classic Caesar salad with herb seasoned croutons
Salad made of organic greens with your choice of dressings

Choose one:
Dinner rolls served with apple butter
Southern style biscuits and peach preserves
Artisan bread slices served with honey butter
Yorkshire pudding

Choose two:
Southern style fried chicken
Roasted herbed chicken
Beef pot roast with garden vegetables
Beef with sautéed mushrooms served with horseradish
Seasoned salmon filet
Roasted herbed pork tenderloin
Spiral cut ham

Choose two:
Harvest vegetable medley
Creamed spinach
Classic green bean casserole
Seasoned corn
Seasonal sweet potato mash
Potatoes in your choice of style

Dessert suggestions:
Grand Marnier chocolate soufflé
Makers Mark spiced apples and vanilla ice cream
Cheesecake in a variety of flavors

I couldn't believe this one, the Tacoma mall location is moving within the mall, and had a bunch of wedding and formal stuff for amazingly cheap prices like $5 a wedding jacket, yep $5, check it out, sure it will be gone soon.

I am a high end discount shopper, what that means is I like Clinque Make up and Coach purses, but I like to get my make up free when I buy lotion and I search the bargain bins and discount sections for designer bags. While I was at the mall, I noticed that Macy's was running their Clinque make up bundle for free when you spend twenty something on any Clinque products, which in itself easy to do. It is also a practical wedding savings. You want your bridesmaids and wedding party to look their best, start them on a skin pampering plan starting months before the big day, and what better way than getting the make up FREE. Your wedding party is going to have differences with each unique person in your party, but also having a unifide look for your wedding pictures helps with your look. So, today's bridal tip is: High end, low prices, best looks, just knowing where to shop and when.

I was asked to create a menu for an all guy birthday bash, they wanted tasty, filling, and would go well with the amount of liqour they were planning on comsuming. This is what we came up with:

Sweet and sour meatballs, Sour cream and smoked crumbled bacon, and cheesy artichoke and spinach spread served with slices of artisan bread for appetizers.

International cheesesteaks, Korean style marinated sauteed beef with onions and a sweet savory sauce, provolone cheese, stuffed into a hearty hoagie style bun. We offered a roasted chicken and bell pepper sandwich, the Korean beefsteak, and sweet potato fries.

Add a rich cheesecake drizzled with a berry compote and call it a night.

UPDATE: The sandwiches were a hit, the clients and their guests were calling them, amazing.

On today's menu, we had drunken bbq chicken breasts, corn bread and celery stuffing, organic greens with a light raspberry vinaigerette, and chocolate ice cream for dessert. I love this time of year, gearing toward the holiday cooking.

We started out with two whole chickens, which we roasted. We used the breasts and made a delicous bbq sauce with a shot of high end liqour to enchance the flavors of the sauce. Baked the chicken and sauce together, and voila, drunken chicken.

With the left over chicken we made broth with scallions, salt, and pepper.

Made a pan of corn bread with a generous amount of honey, took half of the pan and set it aside, took the corn bread and made corn bread stuffing with herbs, onions, celery, and chicken broth.

Set the chicken and broth to cool.

Tomorrow, it shall become chicken salad and the broth will be a key ingredient in risotto or soup. With cutting back on expenses, nutrition should not be something that gets put on the back burner. We recommend planning your meals to make two if not three things out of. Rethink left overs.

I, like many women, like shopping. I have my global vendors, local farmers, catalogs, and other caterers for my business needs, fresh food, and whatnot. One of the places that I like to go window shopping is www.partycity.com They have a lot of inexpensive DYI wedding supplies, invitations, down to the compostable forks made from natural resources like corn stalks. The Puyallup and Federal Way locations have a great deal of selection for those wanting to cost some of the wedding reception costs and stay within their budgets.

Just a tip

Every bride wants to look their best on their wedding day. Clear skin, trimmer figure to look fabulous in their perfect dress, but health is about complete well being. Here are some easy ways to look and feel your best for your wedding and every day after:

#1 Drink water.

I know it sounds simple, but the truth is that we drink things like empty calorie sodas, drinks, and calorie busters on a regular basis at our favorite coffee shops. Remember calories need to count, and water has none, so drink plenty of it. It will keep your skin moist from the inside out and your insides healthy.

#2 Don't eat late.

Sitting in front of the computer or TV and having an evening snack is tempting, especially after a hard day at work, school, or wedding planning. Cookies taste awesome, but eating them or anything late in the day is asking for extra poundage. It takes more energy for a woman to burn calories then men, so if you want a couple cookies, eat them early on in the day and burn them off with some exercise.

#3 Exercise is good for you.

So you don't like to sweat, but you like to swim, fantastic, stop by the local YMCA and dedicate time into getting your body in the best shape it can be in. Results won't show after a week, but after a couple months and your jeans are looser, treat yourself to a new smaller pair or dig those "I will fit back into you one day" jeans 0ut of your closest and smile.

Trust me, I lost 50 pounds.

What does a chef do when there isn't a wedding, well cook.

I am a personal chef for a variety of regular clients with specific dietary needs and personal tastes. On today's menu they had Okonomiyaki, which is a traditional Japanese pancake filled with savory vegetables and seafood. The word "Okonomiyaki" literally means "as you like it."

There is a special blend of marinated fruits, vegetables, and spice that tops this pancake and is also flavored with a tangy Japanese mayonaise.

Okonomiyaki is sold in specialty shops all over Japan, and is considered "Street food." Also appropriate for lunch, snack, or dinner.

The best thing about this culinary delight is that nothing is to weird in the mix, scallops, chicken, bacon, or even topped with a fried egg. So next time you are in the mood to cook up something delicous and unique, try okonomiyaki, your stomach will be glad that you did.

Autumn wedding planning: wedding menu food ideas for fall
Using the bounty of the harvest, you can design a delicious and personal menu for your fall wedding.

Though it is not the most popular or obvious time of year to have a wedding, autumn offers many opportunities for rich colors, cozy foods, and comfortable outdoor temperatures. Most of North America is decked with beautiful foliage, and the harvest is richly abundant, with tomatoes, squash and corn now joined in the market by apples, pears, grapes, cabbage, broccoli, brussel sprouts, and many root vegetables, including turnips, parsnips, onions, garlic, celery root, carrots, and beets.

When planning a wedding menu, it is advisable to take advantage of these seasonal flavors, as they will be inexpensive, fresh and most suitable to the weather.

During cocktail hour, when there is nip in the air, it is nice to serve a warm drink along with the traditional offerings. Consider a mulled cranberry cider or spiced wine. Of course, chilled fresh cider is always refreshing, and crisp hard cider is a seasonal alternative to beer or wine.

The hors d’oeuvres can be as simple or elaborate as you like. An informal selection would include spiced nuts (or pumpkin seeds!), several varieties of seasoned popcorn, smoked sausages and pretzels with a variety of mustards, and a wedge of farmstead cheddar, sharp and crumbly. Miniature grilled cheese sandwiches, with fontina, ham and tomato on sourdough would be simple and elegant at once. Blue cheese stuffed dates and gougeres (cheese puffs) are classic French offerings, and are complemented by a wild mushroom and walnut pate. Crostini are always a good choice as the toppings can be personalized to your own favorites. Consider sage and white bean or fig and prosciutto. The grill could produce mini-onion kabobs, or glazed sweet and sour chicken wings. Oven baked sweet potato chips would offer festive flavor and color to round out your hors d’oeuvres table.

The fruits and vegetables of fall puree into lovely soups, any of which would be a tasty starter to your meal. Consider pumpkin and chestnut, curried butternut, or any winter squash soup. Serve in hollowed-out pumpkin or gourd shells to make a stunning visual impact. Celeriac (or celery root) and potato is another delicious combination, both warming and light.

Salads, of course, can also abound in seasonal garnishes. Crisp apple, toasted nut and blue cheese is a classic combination to enliven a salad of mixed greens. Curly endive is nice with bacon and goat cheese, and fennel and beet slices are also lovely with nuts and crumbled cheese.

The main courses can be a bit heavier at this time of year, and many meats are wonderful when graced with the tart and sweet flavors of apples. Guinea hens, or other poultry, glaze beautifully with cider, and roast pork loin is another natural partner with apple. A honey mustard glaze would complement the pork and apple combination perfectly. A nice vegetarian option is ravioli or manicotti stuffed with butternut squash and spinach, with a sage-walnut cream sauce. Alongside the meat, try wild or brown rice with pecans and dried cranberries, or perhaps a squash or mushroom risotto. For vegetables, consider carrots cooked with juniper berries, roasted root vegetables, sautéed wild mushrooms, brussel sprouts with bacon and onion, or braised red cabbage with apples and bacon.

Autumn is a perfect time for heartier breads such as rye, walnut-whole wheat, or jalepeno-cheddar corn bread. A bread basket accompanied by herbed butters is a lovely addition to the table.

Of course a traditional white wedding cake is always appropriate, but fall is a good time to experiment with deeper flavors. Nuts, ginger, carrot, caramel or applesauce are all flavors that are universally loved and pair beautifully with cream cheese frosting. Cheesecakes also work nicely in the autumn and winter, when a heavier dessert is more suitable. Regardless of the cake’s flavor, it can be decorated with flowers or fruit that herald the season. Dahlias come in many rich hues such as burgundy, red, orange and yellow. Sunflowers are still in bloom in many parts of North America, and their yellow and brown work nicely on a large cake. Many heirloom apples are smaller in size, and can be arranged with crab apples, seckel pears, and concord grapes to top any cake. Other desserts that are nice in the fall include maple leaf cookies, caramel apples, and of course pie. Turnovers, or “hand pies” can be filled with apple butter or other dried fruit. Many dried fruits are also nice when dipped in chocolate, for an elegant table sweet.

As exciting as the food decisions are, you must consider several other factors in planning a successful menu: time of day, location (indoors or out), type of service, number of guests, food allergies, and of course cost.

The time of day will certainly dictate the amount and style of food you choose, though “rules” are more flexible now and an elegant brunch reception is just as likely as a casual dinner affair. In the afternoon, you could have a cocktail and hors d’oeuvres reception, and a late wedding could celebrate simply with a dessert buffet.

The location influences some decisions as well. A buffet that will sit in the afternoon sun requires more care in planning to keep all food at proper temperatures. Likewise, one must consider accessibility of electricity, a staging kitchen, and ease of set-up. Your caterer will have experience in dealing with these issues, but you can make better decisions and will have more understanding of the cost when you appreciate all the factors.


Buffet or plated service is another big decision. Generally a buffet-style meal is less expensive (though the food choices also influence this), and lends a more informal, mingling-type atmosphere. Many people combine the two, offering a buffet of hors d’oeuvres, followed by a sit down dinner. Alternately, the soup or salad can be plated and already at the tables for the guests to enjoy while they wait their turn for the buffet. Another option is a variation on the buffet idea, with “stations” spread throughout the room where people can find the various parts of the meal. This encourages mingling and prevents one long line from forming. This works particularly well for a cocktail-hors d’oeuvres reception.


Possible allergies must be considered as well. Unless you are absolutely sure that you know every allergy on your guest list, you must consider the possibilities of nut, shellfish, dairy and other common allergies. The considerate host will certainly work to provide vegetarian options, and to clearly label any food that contains nuts or shellfish.


Whether simple or elegant, an autumn wedding should have foods that are cozy and comforting, while at the same time delicious and beautiful. No matter what format you choose and what budget you have to work with, you will have a wonderfully celebratory meal if you plan for the food that you like and that your guests will enjoy.


The Staff at Serenitea Catering found this online article helpful.

Executive Chef Teresa Potter
I didn’t start cooking until I was a teenager, as I was banned from my mother’s kitchen. She like most chefs have a method to their madness, and our creative differences would clash more than meld together. She, at an early age had a inclination for mimicking what she saw and was able to recreate it. Growing up it wasn’t unusual to have eight or more separate dishes on our table. She rarely sat and ate with us, which always baffled me, until I was grown and realized it was because she would eat the non appealing parts of the dish so that her presentation was perfect. Rows of eggrolls, sushi, cooked tofu, beef and vegetables, all her dishes were delicious and always seemed to have a shine. Nothing was ever too salty, too sweet, or too spicy. I am still convinced that my mother had mastered the culinary universe within our own kitchen, and I was merely a spectator, she was the astronaut and I the astronomer.
I would attempt to cook while she was out of the house, most of my earlier concoctions were laughable, as I had a hard to sticking to any set recipe, it is in my nature to want to experiment. I discovered that baking was not my forte, so I moved onto non Asian based international cooking. I had found my calling, ingredients that I didn’t grow up with became the paint of my own personal palate. Italian, Mediterranean, Eastern European, Middle Eastern, Indian, Vegan, Kosher, Traditional American, Cuban, Gluten free, became new and wonderful source of culinary delight for me. I loved learning where food came from and why people ate the things they did. I still believe that to best know someone, you should share a meal together.
I returned to my Asian roots, experimenting from traditional Thai, Japanese, Korean, Chinese, Vietnamese, and made my own versions using traditional methods, and sometimes nontraditional ingredients and developed my own style of Asian Fusion Cuisine. Many of our menus have a blended theme, as more and more couple as joining together their culinary cultures, which is tastefully enjoyed in our companies presentation.
I would have to say that my mother is still the best chef I know, she is my inspiration, and my mentor. The greatest compliment I have ever gotten was when my daughter was eating soup and asked if her grandmother had made it.

Gourmet Comfort Foods

We have taken the foods that warm our hearts and sooth our spirit and gave them a gourmet twist. Family style entrees with delicous and delectible ingredients that will help celebrate your special day with mouth watering and simply elegant food options.

Sample Menu

Lobster macaroni and cheese topped with Japanese panko and herbs
Top sirloin steak and truffled caramelized onions
Signature creamed spinach
Organic greens with a sweet raspberry vinagerette and crumbled bue cheese
Served with Artisan locally made breads with our own handmade honey butter

Chocolate and Grand Marnier souffle

Serenitea Weddings is going to be offering a class series on how to manage and create the wedding of your dreams on a realistic budget in Seattle. These classes will run multiple times a week in 2.5 hour blocks to teach the bride to be how to:

Create a budget
Personalize a theme
Find the perfect venue
Creating a menu
Planning for the unexpected
Wedding design workshop
Contracts and legalities

Check back at www.1stopweddingspot.com for class sign ups as well as updates on new and upcoming wedding news and venues. Bringing the best of the Northwest to you.

Flanders Enterprises
Serenitea Catering and Bar Services
Serenitea Weddings
Flanders Photography
253.212.8476
www.1stopweddingspot.com

Many families join children into their marriage, when becoming a new family, joining a previous family is just as important to a new family as creating a new member. Having them in the ceremony reading, in the wedding is a great start in becoming something new and wonderful.

With many of our former brides having babies, we began doing pregnancy photography. This intimate session captures the closeness of becoming a new family and the love that became a new life.

If I had to pick three things that I loved to photograph, it would be weddings, pregnancy, and small children. Kids especially, as they are natural camera hams. Capturing the non posed moments are what I like best, kids being themselves.

The wedding industry you are going to be signing a lot of paperwork, the caterer, the venue, the dj, the planner, the all of the above, and our personal recommendation is get a Pre Paid Legal Plan, and then have your lawyer on retainer to look it over. I have the plan myself, my credit isn't only monitored, but if I should be a be a victim of identity fraud, I have lawyers that will fix it for me, so contracts, they look over for me as a wedding professional, and for myself identity theft protection, I pay less than a dollar a day. Spending a little for your own personal protection is well worth the investment and may save you a great deal of money.

Call Josh Brunnell

253-686- 5631
JBunnell@prepaidlegal.com

He’s asked, you’ve accepted, now the flood of questions and planning begin. Your first step, find someone to assist you in making your dream wedding a reality. In these economic times, many people take on all the responsibility of research, negotiating, contracts, as well as planning in their own hands. Weddings are a significant marker in one’s life, a day to share with the people that are closest to you, not about stressing over time tables, and making sure everything happens in a cohesive way. Our job is making sure your wedding professional are on the same page in creating your story. That is what we do as a company. Our wedding professional are committed to making your day as flawless as possible.

Frequently asked question:

What is your experience in the wedding industry?

I have planned, bartended, day of coordinated, photographed, catered, cut dozens of cakes, cleaned up, set up weddings all over the state of Washington for five years.

What bad things have happened at a wedding?

Off the top of my head, the double booked hotel comes to mind, the drunk dj, the cake that was tipping, the photographer who’s batteries ran out before the wedding ceremony, the bouquet that never arrived. There are a million things that can happen, but with the right team that prepares for the worst and implements the best, things can still work out in the end.

What did you do to make these things work out?

I saw that the cake was beginning to tilt, looking at the schedule, coordinated with the dj to announce the cake cutting earlier, the bride and groom cut their cake, took the pictures, and while they were having their first dance, we cut the rest of the cake and had it ready to serve. The wedding that the photographer’s camera died, I handed him my DSLR Nikon that I was taking pictures with, and let him use it the rest of the wedding. The double booked wedding was a big one, we had to push all the tables and chairs outside and make the room split in two. The area that was supposed to be where dinner was served became a bar and standing area, and thank goodness it was a sunny day and that we were there hours early! I told them to get their money back from the venue. The bouquet was a last minute thing, I overheard the bride say that the bouquet never arrived, so in a matter of five minutes we built a floral arrangement that ended up matching her dress!

Reception Food Theme Ideas:
The Emperor of Beef: The Kobe Burger and Sweet Potato Fries

The Caprese Burger: A little taste of Italy
Fresh mozzarella, basil, and hot house tomato, all natural mayonnaise, and grilled to perfection Kobe beef patty with a hint of white truffle in olive oil

The Tsunami Burger: Tastes like a title wave
Slices of fresh Fuji apple, Japanese mayonnaise with a hint of wasabi, green leaf lettuce, and grilled to perfection Kobe beef patty

The All American: A Classic
Tillimook cheddar cheese, green leaf lettuce, vine ripe tomato, pickle slices, and a couple slices of red onion, with classic mayonnaise, mustard, organic ketchup, and grilled to perfection Kobe beef patty

Pancetta Burger: Bacon never tasted so good
Fried Pancetta, the king of bacon, Tillimook cheddar cheese, green leaf lettuce, vine ripe tomato, pickle slices, and a couple slices of red onion, with classic mayonnaise, mustard, organic ketchup, and grilled to perfection Kobe beef patty

South of the Border: comes with milk, you’ll need it
Provolone, habanera peppers, green leaf lettuce, vine ripe tomato, mayonnaise, ketchup, chopped cilantro, and grilled to perfection Kobe beef patty

The Onion Burger: A whole onion
Seasoned entire onion sautéed, mayonnaise, honey mustard, organic ketchup, vine ripe tomato, green leaf lettuce, grilled to perfection Kobe beef patty

Jack Burger: It is all Jacked up
Seasoned entire onion sautéed, two slices of Tillimook pepper jack cheese, mayonnaise, organic ketchup, vine ripe tomato, green leaf lettuce, grilled to perfection Kobe beef patty

House Burger: Gourmet never had it better
Seasoned entire onion sautéed with white truffle oil, Gouda cheese crumbles, mayonnaise, honey mustard, organic ketchup, vine ripe tomato, green leaf lettuce, grilled to perfection Kobe beef patty

I am a burger connoisseur, which means that there are a thousand ways to make a burger, but only a few to make it right. First thing is to start off with the best beef that the world has to offer, Japanese Kobe.

Japanese Kobe is different from American Angus because the fat of an American cow is along the edges, and a Japanese Kobe bred cow, or Wagyu is marbleized through out the meat, giving it a juicers, fattier content.

Wagyu hybrids are now available in the United States bringing this once $150 burger into a more affordable price range, with the same characteristics as it's original.

This is no fast food, you are going to want to savor every bite

I'll admit, I am a tourist, I like to go and explore and what better way than to do it saving money. I use www.citypass.com to do all the city's local attractions, whether I am in Las Vegas, San francisco, Seattle, or San Diego on a trip or catering conference. It saves you half and you are able to use it for varying times, but today we shall wander the Seattle Pacific Science Center, take an argosy cruise, visit the aquarium, and later the Space needle, catch an IMAX film, and the Experience Music Project. Have fun Seattle!

Where we are not at a wedding, or a special event, we are always planning a menu, trying new recipes, and retesting some old ones, and keeping up with the latest in the food world.

Question and Answer:

How many cook books do you have?

Several hundred, I pick up a ten or so a week. Goodwill and second hand stores are treasure troves for the foodie at heart or the everyday gourmet. Why pay $40.00 when you can get it for $4.00?

What is your favorite thing to make?

That depends on who I am feeding, lately it has been shrimp crepes, it is one of our signature dishes.

What is your favorite thing to eat?

I like chocolate anything.

Yep, I was in mood to make chili, and liquor makes everything better, so as the beans, ground beef, onions, and spices did their thing in the crock pot, I made corn bread and topped it off with a healthy dose of local honey. About an hour before I was going to serve it, I added Bourbon and let it cook off, top with shredded cheddar cheese, and a generous slice of home made corn bread, and ta - dah, simple and yummy.

I am allergic to shell fish so I eat vicariously through others. I made shrimp crepes, changing a few ingredients from the recipe I was working off of, and I am proud to say it was a success, four very picking eaters, all wanted more.

Stewed tomatoes are a wonderful addition to the sauce and full of antioxidants that keep your immune system strong and your mouth happy.

I plan my daily menus according to dietary, personal restrictions, and religous limitations when I plan my client's meals, so am I was eating my breakfast this morning, I looked down at the yogurt and mashed organic banana and thought, Tandori chicken sounds good for dinner.

Walking through my pantry ( that word is an understatement, it is as large as a garage full of shelves of everything you could think of, freezer, and refrigerator ) I was going through my rice bins letting my nose do the selecting, and Basmati was the winner for tonight's dinner. Perfectly fragrant and will go nicely with the Tandori spices, toss in a salad and tomatoes with poppy seed yogurt dressing and serve, will let you know how it turned out.

Teresa Potter
Executive Chef
Serenitea Catering

Figuring out what to make for dinner can be nerve racking when you have more cook books than there are stars in the sky, I kid, I have over a hundred, but narrowing down what to feed my clients can be a challenge.

How hungry, have they been working out, is there iron low, are they getting the nutrients that they need during the day, or should I power house them at dinner time?

There are a lot of things that go into deciding what exactly is for dinner for yourself, your loved ones, or my personal chef clients. Especially if they have allergies.

So last night, after going to Tacoma Boys in Puyallup, wonderful people, highly recommend them, decided on top sirloin steak, great cut of meat, cooked medium rare ( as they like it )full of protein and iron, so the next thing was to see what source of vitamin C should I match the steak with, sweet potatoes are one of natures perfect foods, so we steamed them added a bit of sweet butter and spices, and topped it off with a simple salad with Parmesan cheese and petite tomatoes and a yogurt Caesar dressing.

Dinner took from prep in the kitchen to plated to devour in less than 30 minutes.

We are there from the beginning to the end with our catering and bartending services, so naturally we like to take photos of our set up and food for our own food portfolio, but we like to take the candids that your reception and wedding are all about. Kids laughing, guests being silly, the romantic moment, or even the sentimental moments, we like to capture them all.

Teresa Potter
Executive Chef
Serenitea Catering

I personally love this time of year, all the Japanese Sakura trees are in full bloom showering the streets with petals of white and pink.

They are just yummy

Sakura Con in Seattle 2600 Meals 3 days 1 chef

Sakura Con in Seattle is an annual Japanese cultural and pop culture convention that brings over 17,000 attendants to the convention center in the heart of Downtown Seattle.

This twenty four hour a day convention is run on the hard work and very long hours of the 400 plus volunteers that keep this non profit organization alive. Our job was to keep them alive during the three days.

On the menu was:

Tokyo style ramen
Tokyo style udon
Stir fry vegetables and Rice
Scrambled eggs
Pancakes and Waffles
Crepes
Vegetable curry and Rice
Panini sandwiches
Cheese ravioli and sausage
Meatballs in a Thai chili sauce and Rice
Ham and cheese quesadillas with homemade salsa

All orders were made to order and delivered to the sleepless staff and volunteers and we were happy to be a part of this three day challenge, 2600 meals 1 chef

What do you do when you are not at a wedding?

I am either in front of my tv watching food network, taking pictures, editing film, or cooking for my clients as a personal chef.

How long have you been a caterer?

Since about 2004, before then I was a bar manager at the historic ER Rogers on the Steilacoom waterfront, a famous prime rib and seafood house with a great history of ghost stories.

How long have you been cooking?
About 18 years, started baking, but found my passion in international foods.

How many weddings have you done?
We lost count a long time ago, but I can comfortably say we have served thousands of guests throughout the years.

Do you continue your culinary education?
Yes, we go to classes, conferences, and conventions, and eat our way through trips to stay on top of our game to continue to bring the best of the food world to your wedding.

Your favorite food?
Hard one, depends on the day, grilled cheese today.

Many people either love the culture, the food, or want a part of their own cultural heritage to be represented in their weddings. We have had the honor of serving authentic Asian cuisine from Thai, Japanese, Korean, Chinese, Filipino, to Asian Fusion for our clients in the past. We specialize in mixed cultural menus so it is not uncommon to have sushi and sweet potatoes on the same menu.

The Far East in the Northwest

Blended rice of calrose, basmati, and jasmine

Vegetable Stirfry or Organic greens with a sesame ginger dressing

Choose two:
Honey sweetened teriyaki chicken breast with sesame seeds
Orange ginger chicken
Marinated Korean style beef
Tofu in a peanut cilantro sauce
BBQ Pork slices with mustard
Curry shrimp swekers

Choose two:
Lumpia Shanghai served with a spicy Thai chili sauce
Thai chili meat balls
Inari sushi with pickled vegetables
California rolls
Endamame shaomai
Shrimp shaomai
Pork shaomai

Green tea

Every Princess needs her knight in shining armor, and what better place than a real castle in the heart of Lakewood, Tillicum, Washington. Thornewood Castle is a beautiful English manor that was brought over brick by brick to make a new home on the shores of Washington, many parts of the home date back older than the United States. We have had the pleasure of catering many weddings at the gem of a location.

www.Thornewoodcastle.com

Ask for Deanna

Some of the menus we have served at Thornewood:

Filipino and American
Korean and American
Thai and Scottish

Recommended Menu: Renaissance Feast

Artisan bread
Cheese assortment
Fresh local apples and grapes
Roasted turkey legs or Rosemary Chicken
Spiral cut ham
Fresh market greens
Wedding soup or Cheesecake

Serve with red wine, white wine, and mead

Colors, flowers, the dress, the venue, the time of year, are some of the things to consider when creating your special day, and one way to bring all these aspects together is creating a theme. Most of the times, a simple theme can go a long way and can make for some amazing photography and food. Some themes that our brides had gone with in the past that were not only fun, but the day was very memorable.

Legion Hall Everett Washington
1920's Speakeasy
Todd and Tracy

On the Menu
Mafia and Meatballs, The Prohibition Party

Period appropriate cocktails

Shrimp cocktail
Crab cakes

Traditional Italian meatballs
Pasta Marinara
Pasta Alfedo with a hint of pesto
Caesar salad
Rolls and butter
Fresh vegetable crudites

Chocolate fondue and cookies

The party was amazing, the guests showed up in gangster style suits and the ladies adorned in pearls, feathers, and flapper dresses. With a cocktail in one hand and enjoying the passed appetizers with the other, this event was one for the books. The white plating, black napkins, and real silverware complimented the gold, and amber tones in the decor and the wooden interior gave a wonderfully historic look. To top things off an interactive murder mystery kept the guests entertained through out the night in a classic who done it presentation. Our staff, dressed for the part, had an amazing night with great songs of the era and a swing in their step.

I have always liked the farmers markets during the summers in Washington, great flavors, wonderful smells, and the freshest produce from local growers meant that money was staying locally, this is the basic principle behind how we run business. We want the best and freshest for our clients and their guests, that is why supporting local farmers is the best choice for our company.

I have always liked the farmers markets during the summers in Washington, great flavors, wonderful smells, and the freshest produce from local growers meant that money was staying locally, this is the basic principle behind how we run business. We want the best and freshest for our clients and their guests, that is why supporting local farmers is the best choice for our company.

I have always liked the farmers markets during the summers in Washington, great flavors, wonderful smells, and the freshest produce from local growers meant that money was staying locally, this is the basic principle behind how we run business. We want the best and freshest for our clients and their guests, that is why supporting local farmers is the best choice for our company.

For those wanting to incorporate traditional Asian cuisine into their wedding whether it be Thai, Japanese, Chinese, or Asian Fusion, we bring the flavors of the Far East to the Northwest.

www.stopweddingspot.com

253.212.8476

www.myspace.com/weddingpros

northwestbartender@yahoo.com

For those wanting to incorporate traditional Asian cuisine into their wedding whether it be Thai, Japanese, Chinese, or Asian Fusion, we bring the flavors of the Far East to the Northwest.

www.stopweddingspot.com

253.212.8476

www.myspace.com/weddingpros

northwestbartender@yahoo.com

For those wanting to incorporate traditional Asian cuisine into their wedding whether it be Thai, Japanese, Chinese, or Asian Fusion, we bring the flavors of the Far East to the Northwest.

www.stopweddingspot.com

253.212.8476

www.myspace.com/weddingpros

northwestbartender@yahoo.com

For those wanting to incorporate traditional Asian cuisine into their wedding whether it be Thai, Japanese, Chinese, or Asian Fusion, we bring the flavors of the Far East to the Northwest.

www.stopweddingspot.com

253.212.8476

www.myspace.com/weddingpros

northwestbartender@yahoo.com

There is almost nothing in the world more comforting than a grilled cheese sandwich and a bowl of soup on a cool Washington day, except for a grilled panini made with New York style pastrami, sweet Havarti cheese, bell peppers mixed in extra virgin olive oil, and a fine layer of hand made honey mustard with organic greens neatly pressed to perfection. This is one our many signature Italian style sandwiches that your guests are most likely to enjoy.

www.stopweddingspot.com

253.212.8476

www.myspace.com/weddingpros

northwestbartender@yahoo.com

Like a lot of woman, I gained a pretty good amount of weight during my last pregnancy, one perfect eight pound daughter later, I didn't recognize my own body. I am happy to say that I am fifty pounds less than when I brought her into the world has made life and living much easier, and that I fit back into those "Cute" jeans again are a bonus. So how did I do it? Someone who cooks and eats for a living, simple, I ate like a man...

Woman crave sugar in times of stress or comfort, so instead of reaching for a cookie, I made meat and veggies. Protein helps you keep your blood sugar regular which helps you avoid over eating.

Try combining good fats like olive oil with protein without breading and vegetables, got a sweet tooth, add a little fresh fruit to your salads or a vinaigrette and crumbed low fat cheese, it's tasty and good for you.

Remember, iron, calcium, protein, good fats, fresh fruits and vegetables are the key to maintaining a healthy body, and by all means exercise, what ever it is that you enjoy doing.

Just because the hamburger is undoubtedly a signature fast food item, doesn’t mean that you can’t treat yourself and empty your pockets by tasting one of the world’s most expensive burgers. For those with money to blow, there are some very pricey—and hopefully very tasty—burgers available, and you’ll never guess who has recently come out with the most expensive burger in the world.

World's most expensive burger - the Fleurburger
The Fleurburger

#4 FleurBurger 5000 - around $75

Are you willing to part with $5,000 for one, though? Renowned chef Hubert Keller thinks you might be. His FleurBurger 5000 is available at Fleur de Lys, a traditional French restaurant located in Las Vegas’ Mandalay Bay Resort and Casino. They’ll even mail a certificate to your home just to prove that you ate the world’s most expensive hamburger.

So how do you rationalize a five grand price tag for a hamburger? Well, you could start with the fact that the burger itself is made of Kobe beef. You could, then, move on to the foie gras—that’s duck or goose liver—and black truffles with which the burger is topped. You could even point out that the hamburger is served on a brioche truffle bun and is garnished with a sauce containing even more truffles. Then again, it could be the bottle of Chateau Pétrus 1990 and Ichendorf Brunello stemware, specially imported from Italy, which you get to take home. Yeah, that might be it.

Of course, if you actually want the world’s most expensive burger, rather than the most expensive burger-and-wine combo, then you may have to look elsewhere. The Fleurburger can be ordered by itself for a mere $75.

#3 The Tri-Beef Burger - $125

World's most expensive burger - the Tri-Beef burger
The Tri-Beef Burger

One expensive burger was created in 2006 at the Old Homestead Steakhouse in Boca Raton, Florida. Called the Tri-Beef Burger, this is made of a blend of three different kinds of beef—American Prime, Japanese Wagyu and Argentine beef. The hamburger is served with signature Chipotle ketchup made with truffles and champagne. As if the beef isn’t reason enough to purchase this expensive burger, the restaurant’s owners donate $10 of every sale of the $125 burger to the Make-A-Wish Foundation.

#2 The Richard Nouveau Burger $175

World's most expensive hamburger - the Richard Nouveau
The Richard Nouveau

The Richard Nouveau is a more recent entry into the most expensive burger hall of fame. Named after the fictional writer of PocketChange, an online newsletter about NYC’s most expensive offerings, the Richard Nouveau is available at the Wall Street Burger Shoppe. The ten-ounce Kobe beef burger is topped with black truffles, seared foie gras, aged Gruyere cheese, wild mushrooms and flakes of gold leaf. Like the Fleurburger, it’s also served on a brioche bun. The burger was created when PocketChange’s Jeremy Abelson suggested that the Burger Shoppe’s co-owner, Heather Tierney, outdo the $120 burger offered by another local eatery. With the Richard Nouveau’s $175 price tag, they’ve clearly done so.

#1 Burger King’s The Burger - about $186

World's most expensive hamburger - The Burger
The Burger

Hot on the heels of Wall Street Burger, surprisingly enough, is Burger King. Yes, this monolithic fast food giant has decided to live up to its name by producing the world’s most expensive burger. Called simply “The Burger,” this costly hamburger is available only at a West London branch of the restaurant. Luckily for those who’ll be taking their private jets to Burger King for lunch, The Burger can be pre-ordered by phone so that you needn’t wait.

The world’s most expensive hamburger is made, as usual, with Wagyu beef. It is also decked with white truffles, onion tempura prepared in Cristal champagne and some of Italy’s finest Pata Negra prosciutto. All of this is presented in an Iranian saffron and truffle bun.

The Burger is priced at £95 (about $186 US). While it has been derided as a cheap marketing stunt, proceeds from The Burger will benefit a local charity, Help A London Child. All things considered, I’d say it’s at least an expensive marketing stunt.

Step 1

Determine the time of day of your reception. Morning weddings, for instance, call for breakfast or brunch; evenings can vary from cocktail buffets to elegant sit-down dinners.

Step2

Consider the length of the reception - brunches are considerably shorter than a sit-down dinner and won't provide as much sustenance if you'd like the celebration to continue well into the evening.

Step3

Take into account the reception site - will that rented recreation hall be large enough to set up food stations?

Step4

Set a budget for the meal. Keep in mind that average costs per person are $80 to $100 for dinner, $75 for brunch or lunch, $60 for cocktails, $50 for tea and $12 for dessert only.

Step5

Consider the atmosphere you want to create - choose a meal that will best reflect your personality as a couple. A cocktail reception provides enough elegance for a large, formal crowd; hors d'oeuvre, buffet and food stations will get the guests to get up and mingle. Or how about an ethnic meal to please the palate?

Step6

Consult your wedding planner, on-site caterer or location staff for advice and to ask about any restrictions that exist at the site.

Step7

Finalize your guest list. Knowing the head count will help you and the caterer make decisions regarding the extent of the menu.

This is a great venue for people looking for casual and affordable. The building itself was built during the 1940's with all the modern amenities without losing it's historic look. The tall vaulted ceilings with hanging lighting create a very classic feel to your reception or event. We had a great time catering the Anderson Roberts Wedding there February of 2009, highly recommend them for you wedding 200 or less.

4851 S Tacoma Way
Tacoma, WA 98409
(253) 591-5299

One of our signature shots: See no evil, hear no evil, speak no evil

Teresa Potter
Serenitea Catering
Flanders Photography
253.212.8476

We have always brought our digital SLR Nikon cameras with us to events, mostly to catalog the wedding and food. We had so much fun taking candids that we started sending edited albums of the wedding and reception to the bride as a thank you for using our services. We can have up to 50 quality photos edited and sent within three days, talk about turn around time. Ask for a recent album.

Teresa Potter
Serenitea Catering
Flanders Photography

What I love about living in the Pacific Northwest is the mix of cultures we have that is distinctly regional. Green weddings in Washington are not just a fad in the wedding industry, but a basic belief in keeping our home as green as it can be. We use minimal disposable, recycle, and keep money in the economy by shopping at local vendors. We created a menu with the flavors of the cultures that make up the state of Washington and the healthy ecological practices that make food just tastier.

Passed spring rolls with a Thai sweet chili sauce

Organic greens with honey mustard dressing
Pesto and Japanese green onion mashed potato
Spiced salmon fillet

Artisan bread slices with honey butter

Assorted seasonal vegetable crudities
served with Parmesan artichoke spinach spread and traditional hummuus

Seasonal blend of fruit

Caprese salad made with the finest mozzarella cheese, fresh basil, and tomatoes served with assorted marinade

Chocolate fondue filled with assorted local goodies and biscotti served with a delicious chocolate ganache

Call today for availability

As you may have guessed, Chinese weddings are loaded with ritual. In the 5th to 3rd centuries B.C., guides such as The Book of Etiquette and Ceremonial laid out the rites that were considered to be an essential part of any wedding. There were a number of rituals to follow, from the marriage proposal to the preparation of the bridal bed. On the wedding day itself, the bride underwent a special hairdressing ritual, bathing herself in scented water to get rid of any evil spirits. Three days after the ceremony, she returned home for a final visit with her family before beginning her married life. She brought several gifts, including a roasted pig, and often stayed for several days.

Today, you can still find evidence of ancient traditions in contemporary Chinese weddings. There is an explosion of red - the symbol of good fortune - from the decorations to the bride's wedding dress. Wedding guests strive to include a touch of red in their accessories. By contrast, white is seldom worn at weddings, although this is changing. At the reception, you will probably notice a double happiness symbol behind the head table where the bridal couple sits. This is a special Chinese character wishing the newlyweds much happiness.

"To be truly happy and contented, you must let go of what it means to be happy or content." (Confucius)

The Chinese wedding feast is loaded with foods symbolizing long life and prosperity. It is customary to serve eight courses, since eight is thought to be a lucky number. Appetizers will feature cold plates shaped like the dragon and the phoenix. In Chinese culture, the dragon and the phoenix symbolize the yin (the feminine side of our nature) and the yang (the masculine side of our nature) respectively. They are also associated with goodness and prosperity.

The main courses commonly feature fowl that mate for life such as duck or geese. Peking Duck is often served, since this is a red dish. Chicken and duck will also be found on the banquet table - the two fowls represent a balance between the man and the woman in their new relationship. Sea cucumber may accompany vegetable dishes, since it is thought to symbolize harmony and a lack of conflict between the newly married couple.

When it comes to refreshments, 7 UP is the soft drink of choice at Chinese weddings. In Chinese the word "up" sounds like "happiness" so 7 UP is considered to be a very lucky drink! Tea and alcohol are also served.

Wedding feast and reception

The modern Korean wedding feast or reception, (kyorhon piroyon) can be a mix of traditional and western cultures. At a traditional wedding feast a guest would expect to find bulgogi (marinated barbecue beef strips), galbi (marinated short ribs), a variety of kimchi (pickled cabbage with a variety of spices, with other ingredients such as radishes, seafood). There will be many accompanying bowls of sauces for dipping.

The meal is always accompanied with a vast quantity of white, sticky rice ( bap ) as well as gimbap which is rice, egg, spinach, crab meats, pickled radish, and other ingredients rolled in seaweed and sliced into 1-inch rounds. Mandu , dumplings filled with cabbage, carrots, meat, spinach, garlic, onions, chives, and clear noodles. These dumplings may be deep-fried or steamed. Soup will be offered, very frequently a kimchi type, or a rice cake soup (rice dumplings with chicken broth), or Doenjang guk, a fermented soybean paste soup with clams.

Also popular are a light broth boiled from dried anchovies and vegetable soups rendered from dried spinach, sliced radish or dried seaweed. Steamed rice cakes (tteok) sometimes embellished with aromatic mugwort leaves or dusted with toasted soy, barley, or millet flour are presented as tasty ritual food.

A large variety of fruits, such as Korean pears, and pastries will be offered for dessert. A spoon and chopsticks are used for eating.

Budget minded couples are often opting to skip the formal venue and creating the wedding of their dreams in their own or a borrowed back yard.

Pick a location that means something to you:

( From: Say I do on a budget )

Steal a few ideas from the pros. Decide on a color scheme -- choosing one or two predominant colors helps create instant style. Look for inexpensive ways to feature the color and tie everything together -- from cocktail napkins to votive candles, table runners, and even food (a bowl of lemons to enhance a yellow theme, brown eggs for a neutral theme, red grapes for a purple theme, and so on).

Go for a consistent style. Create a continuous mood throughout your home -- from the front door to the guest bath to the great outdoors. Decide what you want the feel to be -- elegant, country, exotic -- and carry it through everything from the menu to the music. Steer clear of decorations like balloons or paper streamers that might cheapen the look. Instead, opt for simple and sophisticated accents with an organic feel to echo the backyard setting -- a small bowl of dried lavender in the guest bath next to a jar of lavender hand lotion, or a pair of vases filled with twigs on either side of the front door.

Use your computer to customize. Extra little touches like a menu or wedding program are easy to create using your computer and give the festivities a professional flair. Simply type up the details and print on nice paper. You can even add a ribbon, stamp, or other embellishment for an extra-special touch.

Keep the guest list exclusive. The smaller your celebration, the simpler and cheaper it is -- and the more intimate and special it will feel to your guests. First, figure out how many people can comfortably fit sitting at tables in your backyard, leaving room for dancing if you want it. Then narrow down the list from there. If you're having trouble, try thinking about whether each guest is someone you'd pay to see, since, in a sense, that's what you'll be doing.

Set your budget. Decide how much you can afford to spend in total, then prioritize each expenditure. Save where you can: Music could be piped in from your iPod, for example; if you're planning an after-dark reception, a band would be too loud for most backyards anyway. You could also forgo hiring a florist -- the flowers in your yard are all you'll need for decoration, and a friend could pick up bouquets at a farmer's market or even supermarket on the day of the nuptials.

Have a Plan B. Don't get caught in the rain without recourse! But watch the bottom line: Tents are expensive; renting one can cost hundreds of dollars or more. Don't want to fork over that kind of cash? Then just don't invite more people than can fit inside your house.

Make yourself (and your guests) comfortable. Plan the wedding for a time of day and year that promises pleasant backyard weather. If it's going to be a daytime affair, put up a canopy to provide shade. If it's in the evening, hang strings of white lights so guests aren't left in the dark. Finally, burn citronella candles and have insect repellent on hand to keep the bugs at bay.

Dine on a dime. Forget the fancy caterer; instead, pick from the takeout menu of your favorite inexpensive ethnic restaurant. If you really want to save (and are very ambitious), cater your own wedding by serving a salad and enchiladas, lasagna, or another main dish that's easy to make ahead and freeze. Just make sure you have someone else assigned to heat and serve for you on the big day. If you really want to save, have an early afternoon wedding and only serve hors d'oeuvres and cake.

Skip the mixed drinks. Keep your liquor list to beer, wine, and champagne. It's easier to serve (you'll only need one bartender), easier to figure out how much to buy in the first place -- and a lot cheaper, since you'll avoid ending up with a bunch of barely opened bottles. Add sodas and water and you're done. Also, check with your local liquor stores about their return policy -- some will let you bring back unopened booze for a refund.

Tell (or invite) the neighbors. Nothing ruins a rollicking reception like a house call from the cops. Besides, if you need chairs, it's easier to ask a guest!

Borrow or rent what you don't have. Borrowing chairs, tables, dishes, etc., is more cost-effective, obviously. But if you rent, everything is delivered and picked up, and damaged or lost items are covered by your deposit (and don't cause any hard feelings). If you only have one bathroom, rent more -- a portable with a flush toilet and sink might run you about $150 a day -- or ask an invited next-door neighbor if you could also use theirs. Don't forget extra TP! And finally, rent a Dumpster or borrow extra trash and recycling cans.

Prepare for problems. Move breakables and valuables, know that your lawn may sustain some damage from people tromping on it all day, and get additional insurance added to your homeowner's policy. Then, well, try to relax.

Enlist the help of shutterbug buds. Professional photographers can be super pricey, but you've got to have pictures to remember your big day. If you have a couple of friends that are good with a camera, ask them to serve as photogs (better to ask two friends than one so neither has to feel they're on duty for the entire event). Or contact a local art school to inquire about students who might be available at discounted rates.

Don't do everything yourself. DIY means more money in your pocket, sure, but this is your one chance to spend time with all the people you love the most. Hire some help if you can, and assign an organized, helpful close friend or family member to act as the host of the party. Now go enjoy yourselves!

Busy schedules and wedding planning make for a lot of stress, our suggestion: day trips on the fly. We often take our day or days off exploring Washington with the kids, we suggest that you and your soon to be hubby venture at some of beautiful locations that Washington has to offer such as:

Ocean Shores:

Bring a picnic basket filled with some with your favorite to go food, or make something a little special to share on the beach.

Picnic ideas:
Easy to prepare fruit such as apples, pears, or grapes
Croissants or a loaf of Artisan bread ( don't forget your knife )
A bottle of some of your favorite drinks
Slices of fresh mozzarella
Salmon spread with crackers

Keep it light and fun, he'll appreciate one of his favorite snacks or drinks too. Being able to enjoy being together rain or shine makes for a great way to get away from the stresses in your life and clear your head.

When two cultures marry, something new is created…
That is why we cater to your cultural, dietary, and personal beliefs creating a unique menu that reflects both your heritages in a feast that reflects both of your halves.

Some of our past clients:
Thornewood Castle – Thai and Scottish
Sanders Mansion – Panini and pot stickers
The Plantation in Yelm – Japanese American
Legion Hall in Everett – Mafia and Meatballs
Private home – Renaissance menu
Leavenworth Paradise on the River – Traditional German faire
Steilacoom Town Hall – Little Italy
Private home Tacoma – Korean feast

Cocktail Hour

Maryland style crab cakes
Assorted seasonal vegetables crudities’
Assorted seasonal fruit
Artisan bread served with honey butter
Salmon spread

Dinner Buffet

Gourmet greens with a yogurt dressing
Antipasto skewers
Risotto

Classic Caesar salad
Pesto garlic alfredo on penne
Meatballs

Signature drink
Washington apple
Pomegranate Cosmopolitan

Everything you will need to know
Build your own wedding menu for your budget: Serenitea Catering and Bar

253.212.8476
northwestbartender@yahoo.com
www.myspace.com/weddingpros

Chef Teresa Potter
Serenitea Catering and Bar
10915 13th Ave East Unit 17
Tacoma WA 98445


$14.95 Menu A
Gourmet salad with dressings
Roll with pads of sweet butter
Seasonal fruit
Pasta selection

$19.95 Menu B
Gourmet salad with dressings
Roll with pads of sweet butter
Seasonal fruit
Pasta selection
Vegetable crudities’
Meat entree

$24.95 Menu C
Gourmet salad with dressings
Roll with pads of sweet butter
Seasonal fruit
Pasta selection
Vegetable crudities’
Two meat entrees
Chocolate fondue and assorted goodies

$29.95 Menu D
Gourmet salad with dressings
Roll with pads of sweet butter
Seasonal fruit
Pasta selection.
Vegetable crudities’
Two meat entrees
Chocolate fondue and assorted goodies
Two passed appetizers

Every menu is tailored to fit the cultural and dietary needs of our clients. We recycle, reduce, and reuse. We use real plates, glasses, cloth napkins, and utensils as a part of our commitment of ecologically responsible.

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

Do you charge a corking fee or cake cutting fee?
We think that these are unnecessary as well.

Are you insured?
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.

How much does it cost for catering, staffing, and the bar service?
Depending on the menu selections from $14.95 to $29.95 a person
2 bartenders, 4 servers = $1,200 for weddings of 100 – 200
2 bartenders, 5 servers = $1,400 for weddings of 200 – 300
2 bartenders, 6 servers = $1,600 for weddings of 300 - 400

This covers all serving responsibility and clean up. We are at the event for an average of 8 to10 hours, depending on the amount of time for the venue rental.

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

$500 non refundable administrative fee
(Transportation, day of wedding coordinating, and insurance)

and add applicable sales tax.

Email us and we can send you an estimate within 24 hours.

How much does it cost to hold the date?
$500 non refundable / admin fee

Can we have customized plating and table setting for our wedding not in the standard setting?
Yes, we will include custom settings in your colors or theme for an additional $10 - $15 a person. We would create a setting and you would rent it directly from us. We would be responsible for getting it to the venue and back. This will include utensils, glass, plates, and bowls, and napkins.

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

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

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

How many weddings have you done?
A lot, we lost track awhile ago, but we can comfortably say we have served thousands of guests with our favorite wedding venue being Thornewood castle.

Most unique wedding menu?
Renaissance Themed
Scottish and Thai
American and Japanese
Panini and Pot Stickers

Eating to live


Instead of counting calories, make your calories count. The best way to lose and keep weight off isn’t rocket science, its common sense. Eat when you are hungry, drink water, and exercise. Sure there are pills that help burn fat and decrease appetite, but what you really want to do to make your body work the best it can is by fueling it with the right kind of energy and nutrition.

Step one: What are your allergies?
Many people get reactions from eating food that their bodies are telling them that they have a reaction to, or can not process. By finding out what foods are causing symptoms that you would rather not endure, see a specialist, this will be well worth building a healthy menu and lifestyle eating plan with your body in mind.

Step two: Eat in regular intervals.
A lot of people go without eating for far too long, which tells your body you need to binge to satisfy the hunger. If you eat in well balanced intervals, your blood sugar stays normal, and you feel better.

Step three: Eat smaller portions.
Your stomach is not as big as you may think, eating until you are not hungry, not eating until you are full. There is only so much room in your stomach to break down your meal, start by eating less. Think of it as stuffing your washing machine full and then adding soap and water, your clothes don’t come out as clean because it didn’t have the space to do its job correctly.




Step four: Plan out your meals.
Not everything that goes into you is going to be planned, but if the majority of meals that you eat as a single person or as a family can be planned out. This not only saves you money, but saves the worry of what the next meal is going to be.


Step five: Drink water.
Water is something your body not only needs, but something it craves. If your lips are dry you are already dehydrated. If you don’t drink enough water, you are not running your body to its full ability.

Step six: Love your body.
Staring in the mirror wishing to be someone else doesn’t do you any good. There are certain things that will never change, the places that fat tends to develop, your height, or your bone size, so accepting that this is the frame that you were born with, this body that is yours can either run at its peak, or just stare back at you wishing it looked like someone else.

Step seven: Exercise.
Just move, walk, swim, ride a bike, join a class, exercise the pets. Even moderate exercise helps you feel good. Find something you like and stick to it as a part of your lifestyle.

Step eight: get rid of toxins.
People, situation, substances are all stress factors that lead people into over eating and feeling of being out of control. Tell yourself you are worth more than the toxins in your life, that they don’t have control over you, that you control whether or not you accept it as part of your life. Take responsibility.

I walked through the wooden doors and brick exterior and entered a world of elegance and beauty. The owner Deanna was a charming woman who takes care of all the details of the great house from décor to touring the grounds. She even took the time to show us some albums of wedding previously held in this spectacular space.

Beautiful is truly an understatement as I was overwhelmed with the collective mosaic of elegance and refinement that this venue represents. It was like stepping into another time and place, understandably why Hollywood movie makers have used this location in several movies, from the acclaimed mini-series brought to you from the mind of master story teller Stephen King for Rose Red, and a cameo appearance in the movie There Will Be Blood.

The main lobby was covered with hard wood floors, walls draped with European tapestries, and paintings, with historic stain glassed windows looking out to the water front below. The grounds were lush and decorated with authentic statues and fountains and even a comical oversized chess board in the lawn.

If there is any place that feels like you are royalty, this is it, and the money for the rental is worth every penny for a wedding and reception that will in my opinion be priceless.

www.thornewoodcastle.com

Top Wedding Trends for 2008
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Its going to be a great year to get married. Here, the most creative new ideas in food, flowers, décor, music, invitations, favors and more.

by Rachel Griffiths
Dazzling Décor

Pattern will pop up everywhere this year, according to Francesca Abbracciamento, of New Yorks Francesca Events. Theres an emphasis on interesting ones, reinvented in a romantic way, she says. A graphic floral design, for example, may be embossed on save-the-dates, engraved on menu cards and even used as a decal painted on the dance floor.

The color you wont be seeing in 2008 is green. Check last years celadon off your list, says Abbracciamento. The newest colors are dove gray and plum, says Jung Lee of New Yorks Fete.

Think in vignettes, says Lee, author of Fete, the Wedding Experience (Stewart, Tabori and Chang). Im doing one wedding whose story is an outdoor dinner party given by a Russian czar. Another one was inspired by the lavish look of Marie Antoinette and Versailles.

Home weddings are popular. Im seeing lots of weddings take place in homes offered to the couple by friends or family, says Abbracciamento. Theres something special about that because things come together in a flawless, natural way.

Go for a sweeping vision. Abbracciamento says, One wedding had white vases, in a million different shapes and sizes. Another had three-foot-high candelabra with lampshadesgigantic and gorgeous. And yet another had long tables for 200 guests, with suede runners and boxes of succulents.

elegant tables
Long, elegant tables are popular. Here, tall glass vases are filled with branches, sprays of delicate flowers and dramatic greenery. Photography: Meredith Davenport of Christian Oth Studios.
Still hotlong tables that give that old-fashioned banquet feeling. They create instant drama, Lee adds. Abbracciamento prefers square and rectangular shapes.

Bar décor has changed. It might be plexiglass lit from within. It should be architectural and modern, Abbracciamento asserts.

The after-dinner lounge is bigger than ever, according to Abbracciamento. Its all about comfy, oversize furniture arranged around the dance floor. The fabrics should be plush velvet, and the ambience sleek and sophisticated.
Perfect Notes

WHAT'S IN

Hybrid bands: For a groom who loved Latin music, and a bride who loved klezmerJewish or Eastern European musicwe formed a klezmer/bossa nova ensemble, says Manhattan wedding designer Karen Bussen.

Dueling DJs: If you want a club atmosphere and youre doing an after- party, this can be great fun.

Salsa: Not many people know all the old-fashioned ballroom steps, but a lot know how to salsa, reports Bussen.

WHAT'S OUT

Classical music played at cocktail hours. Im hearing lots more hot jazz instead, says Bussen. Couples nowadays seem to want something more unusual for their music.

Hiring a band just because you think you have to have one. Couples think that a band is the only way to go. Not so! If you prefer, hire a DJ instead.

Split sets The format used to be dancing, eating, more dancing, more eating, according to Bussen. Now many couples are opting to have soft music while they eat, and then kicking up their heels after dinner with live music or a lounge with a DJ.
Cake Walk

dotted cake
A sleek look is achieved with fondant icing accented with chocolate dots and set off by strategically placed vibrant blooms. Photography: Belathee.
Height: Wedding cakes are heading straight to the stratosphere, according to Lisa Kincaid of Fleur de Lisa in Sonoma County, CA. The silhouette is tall and slender, she says. Karen Bussen agrees. I recently did a seven-tier white fondant cake with red sugar lilies between the layers. We put it up on a pedestal.

Pattern: Its not always about having flowers on the cake, says Bussen. There are all these wonderful appliqués; you can do something that looks like the design on a dress, or a woodcut print. There may not be a flower in sight!

Color: Monochromatic cakeslast years major trendare still going strong. But for some brides, the seasons may define color. For example, Kincaid says that a fall cake will be done in autumn colors, like reds, browns and oranges.

Taste: According to Kincaid, the latest trend is to pick a different flavor for each tier of the cake. One cake I did had a caramel-apple tier, a raspberry-zinger tier and a lemon-poppy tier with cream cheese filling. Always hot? Chocolate, in a million and one variations. I have
a café au lait cake with devils food filling. I also do Italian meringue- espresso and chocolate-truffle cream fillings, Kincaid says.

tone-on-tone cake
Cakes in one muted color are popular, with subtle tone-on-tone touches. Photography: Lisa Marie Kincaid of Fleur de Lisa, fleurdelisacakes.com.
Toppers: Some people are now choosing the retro look of bride and groom figures as cake toppers, says Bussen. I think its very sweet!
How Inviting

1. The new look is a twist on tradition, says Julie Walker of Carrot & Stick Press in Oakland. She likes formal invitations printed in eye-popping colors like blues and reds.
2. Brooklyn invitation designer Bryn Smith reports, People are embracing their own style. One couple is really into Latin American culture. They love the art of Mexican paper cutting, so I used it for their invites. Couples are taking risks, using bold colors and going out there. They want invitations that will get guests excited.
3. Were doing custom maps for the invitations, Walker says. Couples give us all the landmarks they want included, and we put together an artistic map that complements the invitation.
4. Smith is seeing a trend toward playful wording on invites, save-the-dates, and programs. Instead of reception to follow, one couple had Whistle-wetting and rug-cutting to follow.
5. Letterpress is back, Smith asserts. It has such a unique, handmade quality. Shes also seeing more silkscreen invites.
6. Invites are becoming more environmentally friendly. People are interested in soy inks, recycled paper and wasting less paper, says Smith. Instead of an envelope, one couple chose to have an invitation card that folded in half with a wafer seal, and directed guests to RSVP online.

Fab Florals

The favorite flowers for 2008? Champagne mums and poppies, says floral designer Ariella Chezar, based in the Massachusetts Berkshires. The green of choice? Ferns.

Chezar uses citrus fruits, peaches, cherries and blueberry bushes in arrangements. To me, fruit evokes the lush, bountiful feeling of a Dutch still life, she says.

Unusual centerpiece vases and vessels are moving center stage, says Matthew Robbins of Manhattans Artfool event-design company. Were using items that are outside the boxreally eclectic groupings of vintage containers or teapots or creamers or wooden boxes you line and put flowers in. We did one table with Chinese tea tins in different sizes with wonderful flowers. It made a huge visual statement.

Chezars suggestions for different looks: For a tropical feel, arrange banana leaves on a mantelpiece, with an orchid peeking out of a coconut. Go modern with balls of carnations floating in the pool and table arrangements of grasses and branches. For an organic ambiance, try a lush, loose, garden-y look, with the natural shape of the branch or vine guiding the arrangement.

The bandstand is a new focal point for flowers, says Robbins. We build two huge, gorgeous arrangements with branches and really large blooms and light them dramatically to frame the band.

Sweet-tart citrus greenery is everywhere. Ive been decorating bars and doorways with citrus garlands, using limes, kumquats and limequats, which all smell so nice, too, says Sasha Souza of Sasha Souza Events in San Francisco.

Greener Than Ever

In 2007 brides in the know were going green. But according to Los Angeles-based eco-consultant and event planner Audrey Sarn, that trend shows no signs of fading. Eco-conscious caterers know whats in season and whats local, she says. And there are special plates made out of sugarcane, bamboo or reeds that are biodegradable. They work really well if youre doing a casual rehearsal barbecue. Brides are finding that flowers that can be replanted after the wedding are ideal for centerpieces. Purple hydrangea is simple and beautiful. Wheatgrass looks amazing down the center of a table. As for favors, There are always the saplings you can give people to plant, but there are lots of other products out there that make a difference. For instance, you can put favors in a Feedbag, a bag developed by Lauren Bush; the proceeds from sales go to the UN World Food program.
Take a Bite

Im seeing a move back to the purity of ingredients, say Olivier Cheng of New Yorks Olivier Cheng Catering & Events. For the cocktail hour he might serve up tiny pieces of wagyu (densely marbled) beef sprinkled with fleur de sel, or sea scallops with little bits of ruby-red grapefruit.

His and hers stations are huge for the cocktail hour, says Souza. If the bride likes sushi and the groom prefers down-home pulled-pork biscuits, well do dueling stations.

Im seeing more main courses served family style, Cheng reports. Hell prepare platters of a meat, a fish and all the sides and let guests pass them. It encourages people to socialize.

The late-night snack is super important, according to Lauri Dorman of San Franciscos Paula Le Duc Fine Catering. She likes to pop gourmet popcornsthink t ruffled popcorn or sesame Szechuan popcorn. People are dancing and can smell the popcorn. We serve it to them in little brown paper cups.

Cheng is seeing more after-dinner cheese boards, with three artisanal cheeses beautifully presented.

cheesecake bites
Bites of cheese cake covered with chocolate make a delightful after-dinner treat. Photography: Paula Leduc Fine Catering.
Another trend is tray-passed sweets: We do fabulous cheesecake lollipopssticks of cheesecake covered with chocolate. Or, as a surprise, we pass ice cream sandwiches, says Dorman. Then while guests are waiting for their cars afterward, We serve warm chocolate chip cookies and milk shots, or mini root beer floats.
Cheers!

Wine is a focus at weddings, Abbracciamento says. Couples and parents have collections of wine that theyre serving in decanters. Pairing wines with foods is becoming more popular as well.

The dark drinks are definitely back, says Dorman. Bourbon, whiskey and scotch are the spirits of choice, with scotch bars cropping up at receptions.

summer wedding cocktail

Its all about really awesome, bar-quality signature drinks, according to Cheng. We did a six-flavor bellini bar, with peach, pomegranate and other fruit purées.

Its stylish to dress up your drinkslavender or rose petals pretty up just about anything.
Do Favors

IN
Working with a charity and making donations, says Bussen.

Presentation: Favors are all about the packaging! says Tara Guérard, of Soiree Charleston in South Carolina. We have done glossy boxes with custom stickers. Each held an old-school Coke bottle, a personalized bottle opener and monogrammed paper cocktail napkins. It was a huge hit.

Personalization: Favors are very personal, says Bussen. For a couple who met in the music industry, she created an arbor and hung 250 individual windchimes with the guests names on them.

OUT

* Tulle-wrapped candy, especially Jordan almonds, says Guérard.
* Little vases and picture frames are losing their appeal.
* Inscribing couples names on a favor. If you want to put your name or date on guest favors, put it on a label or something that can be removed, Bussen advises.

Wedding Menu

Seasonal fruit and Devonshire cream
Loganberry and honey tea sandwiches
Biscotti in your choice of dark or white chocolate
Macaroons and chocolate ganache
Sliced Italian meats
Cubed assorted cheeses
Seasonal vegetables with an array of dips
Salmon pâté and caviar
Salmon lox and cream cheese
Prosciutto wrapped figs and goat cheese
Bacon wrapped date and almonds
Roast beef wrapped asparagus
Meatballs in a Thai chili sauce
Asian dumplings in a peanut cilantro sauce
Coconut shrimp and mango chutney
Spanakopita stuffed spinach and feta triangle
Caprese salad mozzarella tomato and fresh basil
Caramelized Gorgonzola and onions
Vegetables grilled on skewers
Marinated olives, peppers, artichoke hearts, and roasted bell peppers
Freshly made guacamole served with black bean and corn enchiladas
Chicken marsalas and baby red potatoes
Cuban paella vegetarian or traditional seafood
Chicken Drambuie
Stuffed cabbage rolls
Salmon fillet served with lemon
Corned beef in Guiness
Spanish rice
Risotto with porcini mushrooms
...with so many choices, call us and we can create the perfect menu for your perfect day

Thank you so much for both the pictures and the food/drinks. The food was fantastic and everyone raved about it and how nice and helpful you and your staff were. Gee, those appetizers sure looked good ;) They were a huge hit! You definitely have a talent! We would definitely recommend you again and would be happy to write a review for you.

Thanks again!
Bob & Bonnie Nims

Bonnie and Bob became man and wife at the historic Thornewood castle nestled in the town of Tillicum, Washington. They had the most beautiful and enchanting wedding with a horse drawn carriage, bag piper, and a wonderful princess and peacock theme. We enjoyed providing the food for their event!

You Guest It: Guests Reveal The Best and Worst Wedding Practices

by Mia Bolaris-Forget (Staff Writer NYCityWeddings)

Youve worked very hard to make sure you host the most unforgettable, perfect event, just as you (and your family) have always dreamed of. Youre sure youve thought of everything and taken everything into careful consideration. Experts urge you to think again. Have you taken your guests and what THEY want into consideration? After all, experts are quick to point out and remind you (that despite what you may have been lead to believe) YOUR Big Day is NOT all about YOU.

With hundreds of your closest friends, family and colleagues all taking time out of their busy schedule and hundreds of dollars out of their bank accounts to help you celebrate your special union of love, they many not expect to be the guests of honor, but you can almost count on each expecting to be an honored guest.

We all know or should realize by now that no matter how much you spend on your gown, his tux, the flowers, centerpieces and all the other little details (that are oh, so important to YOU), among the most important details for your guests is the food and the entertainment. But recent research has revealed a few other areas of annoyance include the following:

1. Long Receiving Lines: Guests admit that while they are eager to congratulate the happy couple, large weddings leave many standing and waiting for an uncomfortable amount of time. This, according to testimony, proved to be most frustrating to the more distant friends and relatives who were generally seated at the back of the church and were stuck at the end of the line with no room or way to make a clean and quick exit.

2. Off-Night, Evening Affairs: Everyone WANTS a nighttime event (especially on a Saturday night), and everyone realizes that prime time weekend weddings are the most expensive and that the quickest, easiest way for the couple to save some money is by choosing an off-night for their celebration. Weeknights and Friday and Sunday evenings are becoming popular alternatives to costly Saturday night affairs, but regardless of the festivities and fare, leaving many guests with a bad taste in their mouth. Guests biggest complaint was that, unlike the couple (and perhaps their immediate family who may have been able to take the next day off from work), they are required to meet both their professional and personal obligations the next day. Not to mention, that many are not from the immediate area and are faced not only with a long day and night, but a long drive or hurried flight home. Guests expressed dreading late starts and having to leave the reception before it's over and still not being home early enough to get enough rest for the next day.

3. Lengthy Gaps Between Ceremony And Reception: Part of the previous problem guests associated with weddings was that the former could probably be (partially) avoided if there wasnt such a huge gap between the ceremony and reception. Guests are reluctant about loitering in the catering hall lobby in anticipation of the cocktail hour. Others noted that they didnt know what to do or where to go, especially when the gap was longer than an hour or the reception hall was in close proximity to the ceremony location. Furthermore, queries revealed that this was especially frustrating for guests who had a long drive home and for out of town guests.

4. Not Giving Your Guests What They Paid For: Guests expect weddings (even, casual, laid back affairs) to be classy, elegant, formal, and adhere to a certain protocol. Guests were most bothered by the couples failure to meet these standards and cited some of the following as pet peeves:

· Getting a sneak peak of the bride before her grand entrance

· Bridal party members or Day-Of coordinator tending to last minute details as guests are arriving or seated for the ceremony.

· Brides using their march toward the altar as a photo opportunity.

5. Standing Room Only: While guests enjoy mixing and mingling, especially during the cocktail hour they expressed frustration when not made to feel comfortable with limited seating arrangements. Many noted that they looked forward to sitting down and enjoying both the appetizers and the company while waiting for the bride and groom to arrive&and didnt want to feel like they were standing around in a bar as opposed to attending a wedding reception

6. Smile And Say Cheese: While guests said they remain sympathetic to couples cutting certain corners to save for their future, they also noted that certain things, such as a cash bar (or BYOB for smaller, less formal affairs), are simply cheesy. Having only one choice on the menu was also seen as tacky.

7. Making Your Wedding An Excuse To Party: Guests of all ages expressed their frustration and disappointment with the lack of respect that often replaces the real meaning behind the Big Event. They claim, while its certainly a time of celebration, it is NOT an excuse to forego good judgment and release all your inhibitions. The most egregious offenses were lack of good taste and demeanor (especially during speech giving), and drunkenness, especially by the bridal party, immediate family and by the bride and groom.

8. Negligence: Among the worst offenses guests cited was a lack of respect, negligence and being made to feel that the only reason they were invited was for the gift. They cited the following as extremely hurtful and disrespectful.

· Addressing a serious significant other as And Guest on the invitation, seating card, and thank you note

· Sending a special significant other a separate invitation, place card and thank you note, though youve been a (serious) couple for years, perhaps reside together and plan on attending together.

· Barely being acknowledged at the wedding and/or not being asked to dance (if alone)

· Having a friend, partner or significant other ignored or made to feel unaccepted.

· Being seated at a table where you know no one. Also if you are in the wedding party, being seated with the other members of the entourage and not with your partner, spouse, and/or family.

· Seating your partner, spouse, family far away from you, at a table where they dont know anyone, especially if you are a member of the wedding party and sitting at the dais or with other members of the couples entourage.

9. Making A Big Stink: Many guests say brides and grooms fail to take into account that many more of their friends and family are much more health conscious these days. From what they eat, to what they drink, and what they breath, people are trying to take better care of themselves and take, taking care of themselves very seriously. Offering your guests shots of hard liquor or cigars (especially in an enclosed area) is just poor judgment and potentially offensive. Guests said: they dont have a problem with you handing out cigars as long as you ask your guest to wait until they get outside or indulge in a designated area away from your other guests.

10. Cruel and Unusual Punishment: While many guests say they actually enjoy some of the more cultural, spiritual and ethnic traditions associated with weddings, many express being a bit disappointed and even offended by the couples desire to include some of the more vulgar ones. Among these:

· Smashing cake into each others face

· The whole garter/bouquet toss thing

· Kissing is fine (thats why most clink their glasses, ring bells etc.), but go using that as an excuse to go at it like you need to rent a room is NOT.

· Silly sensationalism such as The Chicken Dance, The Electric Slide and The Macarena.

· Belly Dancers, etc. at weddings (unless its a harpist, violinist, artist or entertainment for the kids) is quite un-necessary, and passé.

11. The Waiting Game: Congratulating the bride and groom is something everyone looks forward to with eager anticipation. Leaving your guests (standing with flower petals and blessings in hand) to go take pictures or sneaking away (for ahem, a few moments alone) with your beloved is a major No-No.

And while you cant please everyone, you can certainly try. Heres a few things you can keep in mind that revealed would make your task (of pleasing them) effortless and easy

1. Break The Mold: Do adhere to (important) rituals and traditions, but make your wedding unique and different. Offer your guests the unexpected and give them something not only to talk about but (fondly) remember.

2. Allow Your Guest To Get Involved: From bringing a picture of their own wedding to asking them for marital advice or being part of making your guest book, perhaps featuring a personalized page for each guest and their story (about love and marriage), making your guests part of the celebration is what its all about.

3. Keep It Real: Sure you want to be glamorous but this is truly one of the most emotional days of your life. Let your emotions show and tough your audience with your authentic sentimentality. Guests have noted that the more joy and emotion the couple showed the more they were eager to share in and celebrate their love. Also be sure to show sincere gratitude to all those who attend.

4. Make It Worth Their While: Many guests note that they often are out of town guests and have to take time off from work and other obligations to attend your special event. They thoroughly enjoy well organized events including the many amenities of day-of events, a welcoming soiree including food and beverages, and the day-after brunch giving them one more opportunity to wish you well and to be pampered (and well-fed) before heading home.

5. Make It A Family Affair: One of the biggest faux pas guests complain about is not having their children invited to the wedding. They cant help but worry and are often unable to enjoy themselves. Furthermore, they note, that since marriage is an induction into family life, its only appropriate to include children, especially older ones.

I am turning 30 this year, am the mother to two amazing girls, hopeful for a little boy to add to our little family, wife to a good man, a bargain shopper, a work at home mom (office), a B movie fan, an 80's music lover, a foodie, a photographer, and a would be screen writer.

I know what it feels like to struggle to make ends meat. I know how hard things can get, and work even harder to make the best of things. I know where I want to go with my company, and the fact that the saying business is business, it's not personal is a cowards way out.

I put a lot of Chi into my company, and I feel that it reflects in the weddings we are a part of. I am both practical and passionate about making my own vision of what I want my company to be, and being a part of someone else's dream of her perfect day.

I like grill cheese sandwiches without crust.
I can make over 100 different rice dishes.
I like using my family and friends as taste testers, and the occasional neighbor.
I like watching a good romantic comedy and have a huge Jackie Chan collection.

That's me in a nut shell, now that you have gotten to know me, give me 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.

Discounts:

* Save on catering by holding a lunch reception instead of a dinner reception; prices are lower because portions are smaller, and guests tend to drink less alcohol at mid-day. BrideOnline offers more ideas for cutting catering costs.
* Some couples on a tight budget choose to self-cater their weddings. It is difficult and time consuming, but can be done.
* Tip: Discuss your budget ahead of time with a prospective caterer so you don't waste each others' time. If you are watching your budget, consider avoiding pricey add-ons such a raw bar or a specialty drink bar that features, for example, a variety of unusual martinis.

Shopping for a wedding caterer:

* Tip: Ask recently married friends and family or your wedding professionals, such as photographer or baker, whether they can recommend a good caterer. Interview several caterers before making a decision. The Knot.com offers a guide to finding the right caterer.
* Make sure your caterer is licensed as a food server by your local or county health department. BridalGuide.com offers a list of tips for checking a prospective caterer.
* WeddingChannel.com offers a list of items that should be included in a catering contract.
* Consider different food service options -- buffet, food stations or full-service, and ask how each will alter the final bill. WeddingChannel.com provides a description of each.
* TheKnot.com offers a list of caterers by location. It is a good idea to talk to several caterers before choosing one.

we believe our service speaks for itself

We apologize for any inconvenience if you can not get through on our main line, we are currently switching providers, please feel free emailing us at northwestbartender@yahoo.com.

Water, always remember to bring lots of bottled water. Your guests will love you. Tip #754

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!

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.

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!

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 jalapeño 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. 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

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 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

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.

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.

I like to create menus, it is an interesting aspect of running a catering business. As my clients needs change due to cultural restrictions, allergies, or personal choice, I find myself discovering combinations of foods that are tasty. I enjoy creating dishes that I can look at and say with upmost satisfaction, "I wish I could eat that." I cook by smell, as many chefs do, and recipes are merely guidelines for a dish. I can usually create a menu for a couple in a couple of hours from the request, so nothing is out of our league when it comes to creating a menu.

Kosher food intrigues me, as creating a menu with restrictions usually go, we do Kosher, Vegan, Gluten free, Macrobiotic, and pretty much anything else you can think of.

Call us for special requests, it's our specialty

Following a recipe isn't very hard, but catering is about presentation, food handlings, temperature control, food preparation, and menu creation. If you find someone who says that they can do your wedding for $10 a person, ask them some of these questions:

1. Are you insured?

Insurance is important in life, for your car, and especially your wedding and vendors. I carry a policy for $1,000,000 which we happily pay every month so that we can be vendors at venues like Steilacoom Town Hall, Thornewood, Puyallup Pavillion, Pt. Defiance Lodge and surrounding venues.

2. Is every member of your staff experienced and has appropriate certification?

This is important and legal. Bartenders must carry Washington state liqour licenses, and food handlers must have a Health Department issued food handler cars.

3. How long have you been in business?

Us, four years, lots of happy brides, and thousands of happy guests and counting.

4. What is your staff to guest ratio?

This affects how fast your guests are served.

5. What is included in the price?

Corking fees, cake cutting, staffing hourly, gratuity included, plates, silver wear, transportation or delivery?

We give you one quote with everything, there are never any surprises, as we never charge cake cutting or corking fees.

6. How long do you stay?

We stay the duration, from set up to clean up. We believe that if you are in a nice suit or dress the last thing you should be doing is picking up garbage.

7. Are you willing to create a menu for me?

That should be a given, anyone who says they are a caterer or a chef should be fluent in the language of food and make the dishes you request due to dietary or cultural preferences.

8. What is your limit?

Us, 500ish for a reception.

9. Do you provide dishes, plates?

It would be odd to provide food and not the plate it is served on, we provide three kinds, two actual plates, one style of disposable plates with scalloped edges.

10. Do you card?

Yes, period. 21 is it, if you are 31 and we card you, take it as a compliment. We card everyone.

11. How did you get into catering?

I suppose I was always catering. My mom and Dad were both family cooks, my mother made 12 dishes or more at every famiy function, and my dad spent a lot of time volunteering at one charity event or another, behind the grill or making banana pudding from scratch. One time he made 30 gallons of it!

12. What experience do you have outside of catering?

I've been a Hiring Manager in the corperate world and was bartending at one of the best eating establishments in Steilacoom called ER Rodgers, the building now is a law office sadly, but with all great things, it came to an end, but the recipes are still with me. Creamed spinach anyone?

13. Why do you do weddings?

It's fun being a part of someone's special design, and food is what I am best at designing.

14. What is the weirdest request you have had?

Can I cook Kangeroo. Gallucci's did that one.

15. What is your best dish?

That one is subjective:

Irish - Guiness and corned beef

Italian - Penne in our own signature marinara and basil sauce with aged parmesean cheese, or the pesto alredo, always a crown pleaser.

Japanese - Diakon stew and inari sushi

Korean - Bul go ki and rice

American - Sweetend BBQ chicken or ribs and honey corn bread with a jalapeno spread

16. Ingredient you can't live without?

Garlic, olive oil

17. Perfect wedding menu?

See our menu labeled Delicate Taste.

18. Pet peeve?

Late people

19. Good quality?

We work hard

20. Do you like your job?

No, I love it!

I spent the better part of today toiling with what I would want to present as the best of the best to a fictional bride for her wedding meal, and this is what we came up with: We call it Elegante Costare which in Italian means "Delicate taste."

Serenitea Catering presents the ultimate feast
Elegante Costare - Delicate Taste

Breads

Assorted sliced Artisan breads served with aged balsamic vinegar and imported olive oil

Appetizers trayed served butler style

Proscuitto ham wrapped melons
Caramelized gargonzola and onions on a brisk
Bacon wrapped scallops
Figs served with fragrant petite pears and assorted global cheeses

Meat entrée for your guests

Shank of lamb in a rosemary and mint sauce
Braised veal in white wine and herb
Salmon in a lemon herb sauce
Champagne chicken

Side selections

Sweet potatoes with a hint of tangerine
Wild rice pilaf with shitake mushrooms
Penne in a white truffle cream sauce
Signature creamed spinach

Salad

Fresh garden salad with delicate greens with a raspberry vinaigrette

Desserts

Locally made cheesecakes in a variety of flavors
Real Belgium chocolate with seasonal fruit

This menu is specifically designed for an elegant dining experience for a reception or formal party of 100 to 200 with butler style service at a venue such as: Thornewood castle, Pt Defiance Lodge, or Seilacoom Town Hall, we are available to cater your special event all over Western Washington

Prices reflect glassware: champagne in your choice of style, wine glasses for white wine, red wine in your choice of style, plates in your choice of style, silver wear in your choice of style, chocolate fountain, cloth napkins standard white or in your choice of style, staffing catering crew, bartenders, the cleaning crew, table cloth rental in your choice of colors, and tax

It does not include chair or table rental if applicable, many venues provide their own tables and chairs for a certain amount and may have the arrangement capabilities to increase that number as needed with a rental company

Gratuity is not included as we believe we will earn this through our presentations and service

If your guest count looks like it would be over 200 - 500 that we have a more relaxed buffet option that may fit your needs. Please remember that children and vendors are a special rate and should not be included in your estimate of guests as well on average that 70% of people that you invite to your event will be able to attend.

Add a photography package for $1,495 through Flanders Photography with your choice of photographer, style, and album, and full reproduction rights

Add a wedding designer for $995 with 6 planning sessions, and day of drop off, or add day of coordination for a total of $1,495

Add a videographer and 10 copies of your wedding and reception on DVD professionally edited for $1,495 using the same professional grade programs that the Hollywood Industry uses

This is best suited for couples with a wedding budget of $25,000 or higher

I happily spent the afternoon exploring Thornewood Castle for some of my upcoming weddings as a caterer, a majestic location quietly hidden in Lakewood, Washington.

I walked through the wooden doors and brick exterior and entered a world of elegance and beauty. The owner Deanna was a charming woman who takes care of all the details of the great house from décor to touring the grounds. She even took the time to show us some albums of wedding previously held in this spectacular space.

Beautiful is truly an understatement as I was overwhelmed with the collective mosaic of elegance and refinement that this venue represents. It was like stepping into another time and place, understandably why Hollywood movie makers have used this location in several movies, from the acclaimed mini-series brought to you from the mind of master story teller Stephen King for Rose Red, and a cameo appearance in the movie There Will Be Blood.

The main lobby was covered with hard wood floors, walls draped with European tapestries, and paintings, with historic stain glassed windows looking out to the water front below. The grounds were lush and decorated with authentic statues and fountains and even a comical oversized chess board in the lawn.

If there is any place that feels like you are royalty, this is it, and the money for the rental is worth every penny for a wedding and reception that will in my opinion be priceless.

www.thornewoodcastle.com

Teresa Potter
Serenitea Catering and Bar
www.cocktailsandcatering.com
northwestbartender@yahoo.com
253-212-8476

We cook, we taste, we eat. I am always on the hunt for the best dining experience from the best of the best restaurants in the world, to your dinner plate.

A brief history, I was raised in Asia and Europe before coming back the United States as an early teen. I've dined in Germany, France, Asia, and across the United States getting a good sense of local flare. Have you ever noticed that everything tastes better when it's cooked by the people that eat it?

We recently dined at the more expensive hotels in Vegas, eating our way through veal, duck, lobster, cheeses, truffles, chocolates, sushi, caviar, and everything else that was put in front of us. We look for presentation, taste, combinations, and bring our experiences home to recreate our experiences to our clients here at home.

Like TEX MEX, we do with our own little twists. Today for our tasting we whipped up some BBQ chicken, honey corn bread, some pesto garlic alfredo on spaghetti noodles. Nothing like a little sauce, spice, and sugar to balance out a meal. Our tastings are free and our prices are amazing! And the food isn't half bad either, always made from scratch.

northwestbartender@yahoo.com
253.212.8476
Teresa Potter
Accepting calls until midnight

brides on a budget. I recommend the town of Steilacoom, located past Lakewood Washington, home of several wedding venues for the bride keeping an eye on her costs without sacrificing the location.

Overlooking the water Pioneer Park: This location is great for a wedding during the summer months, it is designed like a band stand, white, with a million dollar view of the water. Great for a wedding of 100 - 300 people, and then move the party up the street to the Steilacoom Town Hall. These people take great pride in their town, with presentation and cleanliness being a huge priority. Now for the sticker shock! $350 for the park for 3 hours, and for the hall rental in season and out of season, $100 an hour for the Town Hall accomediating 150 guests or the Community Center, at $125 an hour with up to 300 guests! Well worth the money.

Check out the official website at www.townofsteilacoom.com under activities and rentals.

I went to a St. Patty's Day Party, and it was a sea of green, mint, fruit, eggs, veggies, pie, nothing was off limits when it came to this untraditional pot luck, but when you are a chef and all your friends are "Foodies" it makes for some pretty interesting meals.

My very red headed friend Ryan is the iconic image of an Irish man, and he made the best Corned Beef in Guiness ever, the aroma was hypnotic and it was soft on the tongue and pleasant on the palate. It took 4 hours to prepare this creation, as many worth while foods do, and even now in the morning after the party, I am figuring out what I can receate from the flavorful broth that remains. If you are going to have left over broth from any dish, a few new ingredients and you can have a wonderful recycled dish with less cooking time, and no waste.

I brought over a pan of Pad Thai with chicken, I know, not very Irish, it had green onions, so I guess that counts.

Teresa Potter
Serenitea Catering
northwestbartender@yahoo.com
www.cocktailsandcatering.com
www.cocktailsandcatering.net

The following was found online while looking for Irish Wedding Traditions, fun read for anyone interested in Irish Weddings and Traditions, and Superstitions.


IRISH WEDDING TRADITIONS

There is one wedding Irish tradition that states: 'Marry in May and Rue The Day' while another states: 'Marry in April if you can, joy for maiden and for man'.

When I told my daughter about this Irish superstition, she changed her wedding date so that she'd be married in April!

What began as a search for Irish traditions and customs that she could incorporate into her celebration ended up as an incredible pile of notes that eventually took on a life of its own. Long after her wedding, I was still obsessed with delving into history and folklore, looking for everything I could find on how weddings were celebrated in Ireland long ago.

I am convinced that if couples make the effort, they can have a totally Irish celebration from beginning to end - even to the pre-wedding parties. There's one quaint custom where the groom was invited to the bride's house right before the wedding and they cooked a goose in his honor. It was called Aitin' the gander  it has to be where we get the expression 'his goose is cooked!' We threw one of these dinner parties for my daughter and everyone had a great time. (The apple-potato stuffing has become a family favorite!).

There are so many other traditions, customs and just an incredible amount of folklore to draw upon, that it would be remiss to be of Irish descent and not take advantage of all the possibilities. Here are just a few ideas culled from what eventually has become a 200-plus page book called 'The Traditional Irish Wedding' and it is now available in the United States and will be released in Ireland this spring. As complete as I could make it, the book covers attire, decor, menus, recipes, music, toasts, vows, and perhaps of most value, a resource listing that will help you find everything from Irish wedding gowns and tiaras to sheet music for a Celtic Mass.

Here are some more:

* Bunratty Meade is a honey wine that's served at the Bunratty Castle medieval banquet. It's from a recipe based on the oldest drink in Ireland and if you've never tasted it, it's well worth trying. In the old days, it was consumed at weddings because it was thought that it promoted virility. (If a baby was born nine months after the wedding, it was attributed to the mead!) Couples also drank it from special goblets for a full month following the wedding, which is supposedly where we get the word honeymoon. This was to protect the couple from the fairies coming to spirit the bride away.

* Lucky horseshoe. Irish brides used to carry a real horseshoe for good luck. (Turned up so the luck won't run out). You can get porcelain horseshoes which most Irish brides carry these days, or one made of fabric which is worn on the wrist.

* Magic Hanky. This charming custom involves having the bride carry a special hanky that with a few stitches can be turned into a christening bonnet for the first baby. With a couple of snips it can be turned back into a hanky that your child can carry on his/her wedding day.

* Make-up bells. The chime of bells is thought to keep evil spirits away, restore harmony if a couple is fighting, and also remind a couple of their wedding vows. Giving a bell as a gift has become an Irish tradition. You could also have your greeters hand out tiny bells to your guests to ring as you process. (You might want to let them know when they're supposed to be rung - perhaps mention it in your program along with an explanation of the custom). Guests could also ring their little bells at the reception in lieu of clinking glasses.

* Irish Dancers. Consider hiring a group of Irish dancers to hand out your programs before the ceremony. Dressed in their full regalia, it would add a wonderful touch of of pageantry and color. They could also dance at the reception later. We did this at my daughter's reception and it was a major hit.

* Music. There's so much wonderful Irish music available, you'll have no problems in finding appropriate selections for both the ceremony and the reception. The difficulty will be in deciding which pieces to play!

* Readings: My daughter had the following Irish wedding vow on the front of her program:

By the power that Christ brought from heaven, mayst thou love me. As the sun follows its course, mayst thou follow me. As light to the eye, as bread to the hungry, as joy to the heart, may thy presence be with me, oh one that I love, 'til death comes to part us asunder.

On the back of the program, she had this old Irish proverb: Don't walk in front of me, I may not follow. Don't walk behind me, I may not lead. Walk beside me and just be my friend.

* The Irish Wedding Song. Very popular at contemporary Irish weddings. We had two friends sing this at my daughter's reception while the newlyweds cut the cake. (Afterwards I thought we should have had the lyrics typed up and placed on the tables so that everyone could join in).

* Flowers. In the old days, many Irish brides wore a wreath of wildflowers in their hair; they also carried them in bouquets. For my daughter's wedding, our florist designed gorgeous bouquets that included a flower called Bells of Ireland. In Wales, brides carried live myrtle and gave a sprig to each bridesmaid which they planted. If it grew, the bridesmaid would marry within the year. If you're planning a more general Celtic celebration, this might be worth considering.

* Ancient custom: In the old days, couples ate salt and oatmeal at the beginning of their reception: Each of them took three mouthfuls as a protection against the power of the evil eye. Also, when a couple is dancing, the bride can't take both feet off the floor because the fairies will get the upper hand. Fairies love beautiful things and one of their favorites is a bride. There's many an Irish legend about brides being spirited away by the little people! For the same reason, it's bad luck for a bride to wear green. I've also heard that it's bad luck for anyone to wear green at an Irish wedding - but I think it really only applies to the bride. It's also bad luck for a bride or the groom to sing at their own wedding.

Portents and omens:

* A fine day meant good luck, especially if the sun shone on the bride. If you're a Roman Catholic, one way to make certain that it won't rain is to put a statue of the Infant of Prague outside the church before your ceremony.

* It was unlucky to marry on a Saturday.

* Those who married in harvest would spend all their lives gathering

* A man should always be the first to wish joy to the bride, never a woman

*It was lucky to hear a cuckoo on the wedding morning, or to see three magpies

* To meet a funeral on the road meant bad luck and if there was a funeral procession planned for that day, the wedding party always took a different road

* The wedding party should always take the longest road home from the church

* It was bad luck if a glass or cup were broken on the wedding day

*A bride and groom should never wash their hands in the same sink at the same timeit's courting disaster if they do

* It was said to be lucky if you married during a 'growing moon and a flowing tide'

* When leaving the church, someone must throw an old shoe over the bride's head so she will have good luck

* If the bride's mother-in-law breaks a piece of wedding cake on the bride's head as she enters the house after the ceremony, they will be friends for life.

Many other customs are interspersed throughout the book, e.g. (from the reception section) the top tier of your wedding cake should be an Irish whiskey cake which is saved for the christening of your first baby. I've also heard of another custom which just came to my attention and will be included in the next edition: a bottle of champagne is saved from the reception so that it can be used to 'wet the baby's head' at the christening.

In finally making this book a reality, my hope is that when he says to you 'would you like to be buried with my people', or you say to him 'would you like to hang your washing next to mine', you'll say yes, and then use the suggestions to help you plan an Irish celebration reflective of your roots and as romantic as your heritage.

And for all engaged couples and their families in the midst of pre-wedding chaos, I raise a parting glass: May all your joys be pure joy and all your pain champagne.

Sláinte!

Bridget Haggerty

I work weekends, and am able to spend time with my family during the week.
I can experiement with food most every day
I can make chocolate coconut mounts ( That's what I did today )
I get to be a part of someone's special day
I get to do what I love to do for a living, feed people

Veal scallopini in a white wine sauce served with risotto
- Fellini's

Veal in a creamed chive sauce
Sweet potatoes whipped with a hint of tangerine
Polenta
Grilled vegetables
- Bellagio

Spanish rice
Shredded chicken
Guacumole
Leche Flan
- MGM Grand

Lobster and shrimp stuffed ravioli
Sauteed spinach

Gelato raspberry
Gelato pistachio

Big daddy cheese burger with shoe string onion rings
- Roxy's DIner

Not sure if it's something trendy, but I seem to have a lot of requests for breakfast for dinner. I like eggs anytime of the day, especially with fresh basil and parmesean cheese, scrambled with just a little bit of black pepper. Some people like waffles with whipped cream and fresh ripened strawberries, and some like something a little more dense, like ham and pasteries, whatever you prefer, we are up for making a little breakfast when the sun goes down.

We want to bring you the best dishes in your wedding buffet, so we are going to be eating at the best of the best in Las Vegas. We want to bring more than just your every wedding standard dishes, we want to bring something better, and more unique for your wedding guests to enjoy.

Some of our signature dishes:
Pesto garlic alfredo over penne
Marinara with basil and aged parmesean
Chicken pot stickers in a peanut cilantro sauce
Hand made crab cakes

4 days, 12 Restaurants, eating our way through Las Vegas.

The crew of Serenitea Catering will be tasting, sipping, snacking all around Las Vegas and attending Catersource 2008. We know that to offer the best and newest flavors, that we have to make the sacrifice of experiencing the different culinary offerings that a place like Las Vegas has to offer. We will study hard and expand our menus so that we can bring a little of Twinkle town back to you.

Some of the restaurants we are exporing:
French
Japanese
American steakhouse
Appetizers
Dessert
Italian
Seafood
Cuban
Brazilian

Thank you to all the brides to be that came and talked to us at the Tacoma Dome booth, we are looking forward to catering your special event in the future!

February 25 - 28th, Serenitea Catering will be in Las Vegas at a Catering Expo, tastings will resume after that. Call to schedule a tasting 253.212.8476

Welcome the year of the rat!

Your work is phenomenal! I will use you the next time I need a caterer.
Starbucks manager Federal Way Starbucks

The crew got a big surprise today at Starbucks in Federal Way. They all got crab cakes the size if hands served fresh and hot for lunch. The Starbucks across the street from The Commons mall is where I do a lot of taste testing for brides and grooms to be. The last time I had a tasting, one of the baristas asked playfully, Next time bring us some crab cakes. So when I came in today to do the tasting for a wedding at the Thornwood Castle in Lakewood, the same barista said jokingly, Where are the crab cakes? I opened the container and everyone cheered. It was a good day.

Teresa Potter
Serenitea Catering
www.cocktailsandcatering.com
253.212.8476

I've been getting this question a lot lately, and I wanted to put it on the blog page. We will serve any way you would like, buffet, plated, or family style.

253.212.8476

I got an email from a bride in Hawaii that wanted to know if Serenitea Catering was available to come to Hawaii to cater a wedding. I thought about it for about a second and said "Yes, yes we can." For all out of state weddings we do have a minimum of wedding size to make it happen. There needs to be a minimum of 250 people for us to ship our operation across the water, so if there is anyone looking for a wedding caterer that is willing to fly over water for you, give us a call 253.212.8476

Weddings in the off season, January - June, September - January

Most people take the chance in Washington of having an outdoor wedding on the actual sunny months of June - August, but personally we have been getting quite a few requests for the off season, mostly because it is less expensive to have your wedding from September - March, but rain and colder climates are a new factor to worry about. Personally I like winter weddings, where the silvers, blues, white, and black tones come out in wedding decor. Winter wonderland, new beginnings themes. When picking a date, it should be about your season, not what's trendy, not everyone is going to be a June bride, I was a March one!

Wedding on a budget - Engaged in Washington at Cafemom.com

It's a place for moms who are getting married to talk freely, get help, tips, share stories, and share photos! See you there!

Come talk to me in person about your upcoming wedding at the following shows and events:

Tacoma Dome Asian New Year Celebration: estimated 5,000 people with lots of cool cultural things to watch, dancing, singing, preformances and neat asian things to sample and buy.

Saturday, February 9, 2008
9 a.m. to 6 p.m.
Tacoma Dome Exhibition Hall Admission - FREE!

Brought to you by Asian Pacific Cultural Center

www.asiapacificculturalcenter.org

This is great place to get Asian themed wedding ideas and talk to a caterer who cooks everything from American to International.

www.wedding-bridalshow.com

Located at 6802 Tacoma Mall Blvd Tacoma, WA 98409

Tacoma Days Inn next to Hooters in Tacoma

9:00 am - 6:00 pm

I will be at this show Feb 23/24 in Tacoma, also a free event. Come one, come all, and talk to me about your wedding catering in person. Someone will walk away with a service for 10 in asian dishware! It's an afternoon out of your life that doesn't cost a dime!

We had a lot of fun talking to the many, many brides that were on the hunt for their perfect match of style, budget, and creativity. I can honestly say that you will probably get your best deals at expos, I even got my own wedding dress off the $99 dollar rack one year. It was perfect for me, mind you, your dream dress may be a little higher on the price scale, but the vendors at the Tacoma Dome wedding expo offer services that will make your wedding seem seamless. Finding the right dress, DJ, location, food, transportation, honeymoon, or even wedding consultant, you will find them there, or in the book. Advice to brides, compare, shop around, and find the vendors that will make your own wedding, perfect.

Teresa Potter
Serenitea Catering

Thank you to all the brides that chatted with us at the Tacoma Dome Wedding Expo January 12 - 13. We will be scheduling tastings on Mondays, Tuesdays, and on some Sundays. Call us to schedule your free follow up tasting with us at a location nearest you.

Serenitea Catering
253.212.8476

This is the time of year that I experiment with my recipes to see what new and interesting dishes I can offer, and lately we have been playing with new crabcakes the size of baseballs, flatten basballs. We've many coconut curry, Christmas colored, Italian versions, Thai versions, and our lucky taste testers have gone home with bundles of our new found creations. I wish I could try my own cooking, but as nature would have it, I am allergic to shellfish so I am dependant on my sense of smell, as well as my friends who call and ask what I've been making. They keep coming back so I can hope they are good! If you would like, we can make and deliver them to your tasting, anyway you like them.

It's the day after Thanksgiving, and you may have shared it with friends, family, meeting your in laws for the first time, or even just the two of you, chances are that you now have a ton of left overs. Instead of letting that turkey sit in your fridge until it begins to smell funny, whip it out now for an "After Thanksgiving Stew"?

A lot of us do a little over eating this time of year, and that can be a bother when it comes to keeping a healthy diet for the wedding to look your absolute best, and soup is a wonderful way of getting the nutrition you need without over doing it at meal time, especially with Christmas and New Years coming up.

After Thanksgiving Stew

The real difference between soup and stew is thickness, you can eat stew by itself as a meal, and soup, you would want to serve with something else

Take a mix of white and dark meat ( dark being the more tender )or left over ham, your choice
Slice carrots, celery, potatoes and set aside ( or use any other veggies )
Bring a pot of water to a boil on the stove
Put turkey meat in and potatoes and carrots ( as these are going to take the longest to cook )
Put a tablespoon or eye ball it of extra virgin olive oil ( When we add oil, the pot won't boil over )
Add your celery once your other ingredients have started to boil
I like to add chopped leeks, but that's just me
Now that everything is boiling, reduce the heat and let it simmer for another 30 - 40 minutes minutes on low with a lid

Cuddle with your honey, and then serve

Thank you for all the brides that came to talk to us at booth number #773 at the Seattle Gift Show at the Seattle Convention Center. Did you know that more people get engaged over the Christmas Holiday than any other time of the year? I know I did!

Serenitea Catering
www.cocktailsandcatering.com
253-212-8476
northwestbartender@yahoo.com

Come by the Gourmet Food section of the Seattle Holiday Show in November and come by the booth and talk to us one on one.

Some people take additional classes to help them grow in business, we eat our way through. We are going to Tokyo, and eat our way through the traditional, trendy, authentic, fusion cooked, and petite baked. We are on a mission to learn, explore, and bring to you the finest recipes from the source. We will bring our new found flavors to your wedding table. Check back for updates.

www.cocktailsandcatering.com
Serenitea Catering

Oriental Express  Far East meets Northwest - $24.95 a person

Jasmine and Basmati rice

Chicken adobo with bay leaves

Chicken pot stickers in a peanut cilantro sauce

Chinese barbeque pork slices or Korean style Bul-kol-gi

California rolls or Curry and coconut crab cakes

Sweetened teriyaki chicken

Sweet and Sour meatballs

Inari sushi

Sautéed vegetables

Pickled vegetables in Cheyenne peppers

Edamame

Mango and pineapple slices

Beans sprouts with limes and fresh cilantro and mint

Pickled ginger to cleanse the palate and wasabi



South of the Border - $19.95 a person

Enchiladas filled with shredded chicken and cheese

Enchiladas filled with shredded beef

Refried beans

Spanish rice

Sautéed bell peppers

Steamed tortillas

Empanadas

Chips

Whole bean tomato salsa

Verde salsa

Chicken quesadilla

Tamales

Churros

Guacamole and sour cream

Flan



Hot Cuban Nights - $24.95 a person

Black beans and rice

Roasted pork in spices

Pallea  rice mixed with seafood

Empanadas filled with fruit

Bread served with mango and papaya jams

Flan

Fried bananas or plantain

Creamy squash soup

Chilled mangos

Marinated olives and peppers

Salad and dressing



Garden of Vegan - $19.95 a person

Coconut curried sweet potatoes

Green beans with toasted almonds

Falafel served with tahini and toasted pita bread

Stuffed acorn squash

Gourmet salad with raspberry vinaigrette

Hummus prepared without cooking

Spanish rice with bell peppers

Wild rice pilaf with mushrooms

Assorted vegetable trays with assorted marinated peppers and olives

Assorted fresh fruit trays

Roasted apples and pears

Slices of avocados



Mad Tea Party - $24.95 a person

Assorted vegetable crudités

Assorted fresh seasonal fruit

Chocolate fountain with real Belgium chocolate with pretzels and strawberries

( for white chocolate we dye it your wedding color)

Salmon and capers with cream cheese on bruschetta

Assorted handmade cucumber and finger sandwiches

Savory meatballs

Chicken pot stickers in a peanut cilantro sauce

Caramelized onions and gorgonzola on brisk

Chef Kyle Antonio DAgostinis hand made crab cakes with a lemon dill sauce

Assorted mini quiche

Lots of lots of tea



A wonderful option for a lighter meal selection, great with cocktails



Filipino Feast - $19.95 a person

White rice

Fried rice

Chicken adobo

Roast pork with gravy Lechon

Egg rolls  Lumpia served with a chili sauce

Rice noodles and vegetables  Pancit

Flan

Coconut rice cakes

Fried bananas

Rolls served with mango and papaya jam  Pandesol

Meat bun  Shopaw

Salad and fresh seasonal vegetables

Fruit platter



Thats Amore! - $24.95 a person When the moon hits your eye like a big pizza pie&

Pesto garlic alfredo in a penne pasta

Marinara basil pasta with fresh parmesan cheese

Savory meatballs

Asiago chicken or Roast beef

Vegetable assortment with peppercinis and assorted olives

Sliced cheese and meats from Italy

Gourmet salad with 2 types of dressing

Assorted seasonal fresh cut fruit

Caramelized onions and gorgonzola cheese on a brisk

Grain rolls or baguettes with pads of sweet cream butter

Bacon garlic dip, parmesan spinach artichoke dip served with delicate crackers

Real Belgium dark, milk, or white chocolate in your choice of color fountain with ripe strawberries



Panini Party  $19.95 a person

An array of fresh sliced meats and gourmet cheese, sauces, and vegetables pressed into wonderful, flavorful sandwiches.

Panini sandwiches are served with home made assorted soups

Seasonal vegetable and assorted marinated peppers and olives

Includes a delectable cup of fresh seasonal fruit and Devonshire cream

And a real Belgium chocolate fountain for all that chocolaty goodness



Renaissance / Medieval Feast  A fairytale dinner! - $24.95 a person ( and yes we do dress in character )

Monstrous turkey legs prepared smoked or roasted with rosemary.

Spiral cup ham glazed in honey

Steak on a stake with grilled vegetables

Along side blocks of gourmet cheeses, roasted pears and apples

Whole loaves of freshly made bread and real butter, served with Italian sausage stew

The meal is served with real grape juice and apple cider for non alcoholic drinks

Seasonal vegetables with a variety of dips

Gourmet salad with multiple dressings

* Goes well with red wine, white wine, or mead



Peasant Feast - $19.95 a person ( all hail the bar wench! )

Peasant stew made with assorted vegetables and spicy Italian sausage

Blocks of cheese, fresh period appropriate fruit

Loaves of bread and butter

Seasonal vegetables with a variety of dips

Savory chicken drumsticks to feed the masses

Roast beef and sautéed mushrooms

The meal is served with real grape juice and apple cider for non alcoholic provided options.

* Goes well with red wine, white wine, or mead



Under the Sea - $24.95 a person

Under the sea menu includes prawns or shrimp cocktails with Thai chili sauce and chilled mango chutney.

Chef Kyle Antonio DAgostinis hand made crab cakes with a lemon dill sauce

Pan seared bacon wrapped scallops

Pesto garlic alfredo in a penne pasta

Clam chowder and gourmet crackers

Salmon, capers, and cream cheese on bruschetta

Wild rice and mushroom pilaf

Sautéed vegetables

Fresh seasonal fruit

Fresh seasonal vegetables

Rolls or sliced baguettes with pads of sweet butter



Surf and Turf - $24.95 a person

Pesto garlic alfredo on penne

Marinara basil and parmesan on penne

Sliced marinated flank steak topped with sweet gorgonzola

Creamed signature spinach

Pan seared bacon wrapped scallops

Bacon quiche served on delicate crackers

Wild rice and mushroom pilaf

Sautéed vegetables

Fresh seasonal fruit

Rolls or sliced baguette with pads of sweet butter



Sweet Georgia Brown  $19.95 a person

Spiral ham roasted with pears and a honey glaze

Barbeque ribs

Fried chicken with a kick of hot sauce

Mashed potatoes and gravy

Green beans, corn, or fried okra

Pecan baked sweet potatoes with marshmallows

Watermelon slices

Ripe strawberries

Real macaroni or Baked beans

Potato salad or Slaw

Real country corn bread and butter and honey

And a whole to of Sweet Tea



Dessert pick from:

Peach cobbler with vanilla ice cream

Red velvet cake

Apple pie

Pumpkin pie

Banana pudding

Drunken apples with Makers Mark bourbon

We currently have opening in October for weddings, if you would like a taste testing, please call us at (253) 212-8476 or email us at northwestbartender@yahoo.com and check out our photos at www.myspace.com/weddingpros

I cater, and in doing that I buy in larger than normal quantities, and I just got an email for FEDEX telling me that I am going to receive a 36 pound package. 36 Pounds of dark, milk, and white chocolate to melt for my chocolate fountains. I was thinking that this would be a chocoholics dream come true, 3 dozen pounds of real Belgium chocolate. It made me giggle. I like to get the good stuff, because honestly fake tasting chocolate tastes like plastic.

We are selling our stemmed champagne flutes for 75 cents a piece! That means tha you can 4 for only $3.00, 12 for $9.00, 24 for only $18.00, 48 for $36.00, or 100 for $75.00! This is a first come, first serve special, email us at northwestbartender@yahoo.com and we will reserve them for you. We are making room for our new stemless champagne flutes!

This BLOG was taken from a How to Budget website:


When all is said and done, what will you have to show for your wedding day? The rings, the bridal gown, the photo albums, and the videos. The bridal gown will probably be packed away, but you and everybody else will be looking at it in photographs for years.

The rings will be worn for the rest of your married life and the photos and videos will be shared untold times over the decades. Don't skimp on these items. Buy or rent a wedding gown that you like and that looks good on you. Get a professional photographer. Buy good quality rings that you like.

Set Up a Wedding Budget

A budget is absolutely essential in planning your wedding. Costs can easily spiral out of control, and if you don't document them, you may end up paying far more for your wedding than you planned.

Remember that what determines your costs more than anything is the number of guests you invite. Why not keep the list down to people you really care to share the biggest day of your life with?

Be sure to consider all of the details when estimating your costs so that you stay within your budget. Use the Wedding Budget Worksheet to help you estimate and stick to your wedding budget.

One of the most overlooked costs, which can be significant, is tipping. Plan on tipping caterers, limo drivers, photographers, and others 15 to 20% of their total bill if their services are satisfactory.

Who Pays For What?

It also helps to know who traditionally pays for the various functions and features of your wedding. What does the bride's family pay for? What does the groom's family pay for? See Who Pays For What? for details.

What Are the Average Amounts Spent on Each Category?

The average bride spends approximately 40% of her total wedding budget on the caterer (food, cake, and alcohol), 3% on the facilities for the reception, 8% on flowers, 10% on entertainment, 14% on clothing, 7% on a photographer, 4% on invitations and other printed supplies, 4% on gifts, 2% on transportation, and 8% on miscellaneous items.

How Can I Reduce Costs?

How can you reduce costs and still have a beautiful, memorable wedding? Some of the biggest ways to save money are:

Reduce the number of guests
Have a buffet or hors d'oeuvres instead of a sit-down dinner
Have a cash bar, or close the bar during dinner, or have an alcohol-free reception
Consider an off-season wedding (November through April) to reduce costs for the reception site
Consider having your wedding on any day other than Saturday to reduce costs for the reception site
Have a smaller wedding party (number of attendants)

How can we keep our prices at a medium range? We buy in bulk. We buy in huge quantities of everything often getting price cuts on larger volumes and we are able to then pass the savings on to you the client.

Serenitea Catering
253-212-8476
myspace.com/weddingpros
northwestbartender@yahoo.com

Cocktails and Catering  Bridal Shower Special

Pomegranate Cosmopolitans, Chocolate Martinis, and Lemon Drops

Why go out when well bring the party to you? The ultimate night out; invite your closest friends and family members and well take care of the rest for your bridal shower. Well bartend and cater your in home bridal shower for. We bring the food, and the glassware, and you do what you are suppose to do, relax and get ready for one of the most important moments of your life.

We provide a wonder buffet styled meal with three cocktails that will be the hit of the party! No clean up, no hassle, and most importantly, no worries.

What comes in the price? We provide the dishware and utensils, glassware, music, a certified bartender, and experienced caterer, elegant chafing dishes with our professional set up. We clean, and serve your guests for an intimate way of celebrating your upcoming event. We serve a wonderful chicken pesto alfredo, savory meatballs, gourmet salad with dressing, and an array of appetizers and lots of finger foods with northwest flavors such as salmon pate, as well as three cocktails, and a chocolate fountain for your guests to enjoy.

Call today for reservations, and leave the rest to us!
( 253 ) 212-8476
Serenitea Catering
Flanders Enterprises Bartending Services.

We gladly take Master Card and VISA

The quoted prices include transportation, staffing, dishware and glassware. Events Applicable tax and tip are not included in the price, and we will not serve anyone alcohol who is not at least 21 with valid ID. Please drink responsibly.

Jesus is Watching You


A burglar broke into a house one night. He shined his flashlight around,
looking for valuables; and when he picked up a CD player to place in his
sack, a strange, disembodied voice echoed from the dark saying, "Jesus
is watching you."

He nearly jumped out of his skin, clicked his flashlight off, and froze.
When he heard nothing more after a bit, he shook his head, promised
himself a vacation after the next big score, then clicked the light on
and began searching for more valuables. Just as he pulled the stereo out
so he could disconnect the wires, clear as a bell he heard, "Jesus is
watching you."

Freaked out, he shined his light around frantically, looking for the
source of the voice. Finally, in the corner of the room, his flashlight
beam came to rest on a parrot.

Did you say that?" he hissed at the parrot.

"Yep," the parrot confessed, and then squawked, "I'm just trying to warn
you."

The burglar relaxed "Warn me, huh? Who in the world are you?"

"Moses," replied the bird.

"Moses?" the burglar laughed... "What kind of people would name a bird
Moses?"

"The kind of people that would name a Rotweiller Jesus."

Honestly, how many credit cards do you need? To esablish credit, three lines is nice to prequalify for a home or business loan. The longer you have that line of credit with on time monthly payments the better.

Did you know that having 50% or less on your credit cards actually raises your credit score? Example: You have 5 credit cards, four are close to being maxed out, and the one has a lot of room, you can transfer half the amount of the others to the one that has the room, as long as you keep your amount at or under 50% of the credit line per card. Does this mean your have less debt, no, but your eligibility changes for a loan. Neat huh?

Find out what your credit score is? Make your payments on time, pay extra if you can every month, and never over extend yourself. This way, you can elimate a lot of unnessesary stress over money from your life, and be able to invest in the future.

Seremitea Catering
www.myspace.com/weddingpros
253-212-8476

Buy a house, a nice little starter home. Plain and simple.

Think you can't afford it, ask yourself, how much do you pay someone else in rent a month? Take that number and multiply that by 12 and that's what you are paying someone else a year and not yourself.

Your wedding is a time in your life where others are helping you with the resources to start your life as a couple, the best investment you can do as a couple is home ownership.

Look for a fixed rate with either a 15 or 30 year mortgage, where you are making payments toward the principle and interest of the loan. Be wary of interest only loans, and interest rates that aren't fixed. Live in the house for a couple of years, and as your new family grows, sell or rent out the house you bought, and take the equity to buy your next bigger home.

Life is all about steps, small steps toward the bigger goal.

Serenitea Catering
www.myspace.com/weddingpros

...always wear brand new socks and throw them away at the end of the day, but the truth is that money isn't infinite, and there is a limit to the amount you are going to use on your wedding. The cheapest isn't always the best value, because you are getting what you pay for.

Some things to look for in a caterer:

A caterer that just shows you pictures of food and not have food to taste really doesn't want your business. I can describe how something tastes, but unless you sample it, are you sure you want to go with the menu choices?

Does your caterer stay the duration of the event, or are you cleaning up?

Is there a lesser cost for small children?

Do you have pictures of other events?

Keep these things in mind when shopping around, and please, shop around so you know that the person or company you choose, best suits your needs.

Serenitea Catering
Flanders Enterprises Bartending Services LLC
northwestbartender@yahoo.com
253-212-8476
www.myspace.com/weddingpros

I got married last year, and March was our one year anniversary. Things have truly been a blessing for us, with the birth of our daughter in April. Who knows what this next year will bring? Marriage is full of surprises, for you can make plans of what you think are going to happen, and life is what happens inbetween those plans. Getting ready for the wedding is very much the same, take everything one step at a time, in the end, it all works out.

Did you know that a traditional wedding kimono from Japan can have up to 12 layers?

Did you know that the wedding ring originally was worn on the middle finger?

Did you know that getting married at church, use to mean at the church door?

Did you know that in Italy historically, women were banned from many public events so to not run into inappropriate men, and even had to stay away from windows, and young men made an effort to try to get the attention of the woman behind the blinds from the street by passing up and down the street repeatedly.

Ah, how things have changed...

Recommended book to read : The history of the Wife ( great for why we do the things we do at weddings )

I like to take pictures, as my camera rarely leaves my side. We take a lot of the candid photos from behind the bar, or of the best man getting ready walking around shirtless with shaving cream on his face, but my favorite is small kids and babies.

If the date is open, a week to get payment, order, prep, and catering the event. We will do everything in our power to make your event full of tasty memories, even if you have little or no time on your hands.

I'm a bargain hunter, something I got from my mother. One of the questions that I ask when selecting a credit card is "Can I get miles or points with this card?" Weddings shell out a lot of money, and the more you can get for it, the better off you are. So if you're paying for wedding services, see how the miles or points can benefit you. Who knows, you may just be able to fly yourself to your honeymoon for free.

Serenitea Catering
Flanders Enterprises Bartending Services LLC
www.myspace.com/weddingpros
253-212-8476

Now accepting VISA and Mastercard

We celebrated our wedding anniversary one month ago, and we have made a career of catering to the needs of other people's weddings.

In this last year, we have expanded to catering as well as our bar service, and in a few days welcoming our own little ( estimated nine pound ) bun in the oven.

So much can happen in the time span of a year, and all those memories are just as important as the day we first said our "I dos."

We believe in honest work and I hope to have many more years of anniversaries both in our personal and our professional lives.

I love you Jacob, and there's no one else I would rather struggle through the daily things in life with than you.

Teresa Potter

www.myspace.com/weddingpros

The busy wedding season is just around the corner, and many places are fully booked for Fridays, Saturdays, and Sundays already months and months in advance, but there is still hope.

Serenitea Catering works with many of the Masonic Halls in the Tacoma to Burien area, so if you looking for a place to party the night away that can hold from 150 to over 300 people, give us a call, and we can see if we can create a fun filled reception with an inductrial sized kitchen. Most halls come with tables and chairs, as well a built in stereo system.

Serenitea Catering
Teresa Potter
253-212-8476
northwestbartender@yahoo.com
www.myspace.com/weddingpros

I speak from experience, sometimes it takes two weddings to get it right. My first wedding was one thing after another that went wrong, and needless to say the second time around was just so much better. The first wrong thing that happened was the cake fell, three layers, on the floor. It took nearly ten years to have another wedding, but it was still special.

So whether you are on marriage 2.0, or you are renewing your vows, this is still your special day, and should be treated as if it was the first time around.

Serenitea Catering
northwestbartender@yahoo.com
253-212-8476
www.myspace.com/weddingpros

Reason #10 - We charge $19.95 - $24.95 a person.

Reason #9 - We do not charge any hourly fees, a flat 20% service fee for the entire duration of the event.

Reason #8 - We throw in FREE chocolate or caramel fountains.

Reason #7 - We provide a lot of food.

Reason #6 - Our bartenders are responsible, certifide, and insured.

Reason #5 - We do not charge corking fees.

Reason #4 - We do not add tips, we believe we should earn them.

Reason #3 - We travel all over Washington to your event.

Reason #2 - We create custom drink menus and catering menus.

Reason #1 - We never charge a cake cutting fee.

So whether your wedding is in the 50 person range or the 500 person range, check us out at www.myspace.com/weddingpros or call us at 253-212-8476 or email at northwestbartender@yahoo.com

www.cocktailsandcatering.com

Home cooking, mass quantities, and no worries, that's us in a nut shell.

I come from a long line of cooks and professional chefs. It's just what my family does. The only thing that goes in our microwaves is left overs.

When I do an event, I do for your family, what I would do for mine. We make tasty dishes in huge quantities, so that everyone has some, if not seconds.

We have made a banana pudding dish that weighed 30 pounds! When we all get together, it's usually a potluck, but it our family the size of the pots are HUGE!

Food is meant to be the center of festivities, where people can enjoy all the sensations of each bite, as well as making those warm memories that will last a lifetime.

I remember the events where I've been a guest at, and which events I would have to eat before the event, and which I would gladly go to again.

If you want a variety of choices when it comes to your menu plan, which is all customized to your needs, or if you want to pick one of our standard options, we are very willing to work with your needs and requests.

Teresa Flanders Potter
Serenitea Catering
northwestbartender@yahoo.com
www.myspace.com/weddingpros
253-212-8476

Someone once asked me why I cook for a living?
My answer, "It's what my family does."

We get together, we cook.
Someone is sick, we cook.
We're bored, we cook.

Life is about experiences, and food should be a big part of those memories. I remember very little of my early years, but I'll pass an Asian eatery or vendor, and a smell will bring me back to those early days faster than anything else.

I grew up all over the world, in Asia, in Europe, and all over the United States, and the things that make me miss any one of my homes is the smells or the taste of foods.

My family has already planned a trip in the first week of December to Leavenworth, that I've turned down requests for that week, to have my children experience the closest thing they can to a real Bavarian Christmas without leaving the United States. Real authentic potato pancakes and apple sauce, white sausage and sourkraut, real swiss chocolate, and the rest of the things I remember foundly in my childhood.

The truth is that just about anyone can caterer. They cook, they present the food, they clean. I take my company personally, and don't believe that saying "It's not personal, it's just busniess." Isn't it suppose to be personal? Aren't you suppose to care about the little details and the fact that your guests are fat and happy?

It shouldn't cost an arm and a leg to make memories, check out our services, it might be what you're looking for.

Serenitea Catering
253-212-8476
northwestbartender@yahoo.com
www.myspace.com/weddingpros

Hello everyone, I know it seems a little odd for someone to post a headshot of themselves for catering, but I swear, I post pictures of food as well. The truth of the matter is, I do a lot of tastings, and my company travels all over Washington to meet up with people at Starbucks for a sit down, comfortable, non - stressful way of trying to see if my company and your vision match. When I don't know what you may look like, it's nice to know at least the face of the person you are looking for, as well as have some kind of reference of who is on the other end of the email or phone. so this is me, Teresa Potter, Asian with freckles. It's what happens when Far East meets deep South, and then moves to the Northwest.

Serenitea Catering
www.myspace.com/weddingpros
253-212-8476
northwestbartender@yahoo.com

We just recently did an event on the 3rd of March , 2007, where we volunteered to provide a luncheon for the Delta chapter of the ladies of the Eastern Star.

We served meatballs in a savory marinara sauce, vegetarian pesto alfredo, assorted veggies and dips, gourmet crackers, salad, rolls, meats, cheeses, potato salad, chips, and assorted dressings.

The crowd was 50+, so we kept in mind sugar and salt content for the people we were servicing. There were a little over 80 people at the event.

We believe in giving to the community that gives to us. We did not accept any fees or payment for the services we provided, and donated the food and employee hours.

Charity Catering under Comfort Foods Services, valued at over $1000, for free to the Delta Chapter of the Ladies of the Eastern Star. March 3rd, 2007

Serenitea Catering
northwestbartender@yahoo.com
www.myspace.com/weddingpros
253-212-8476

I take photos at wedding when I remember to bring my cameras just for the fun of it, and it's nice to have some of those behind the scene moments for your wedding album, or website.

Just an added perk for hiring us. I like to take candid photos of your guests from the bar, or being thrown into a pool at the end of the night, which ever happens. :)

I like the before and after wedding photos, grooms men walking around with shaving cream on their face still, shirtless, or the cute little kids running around doing the things kids do best, being unperdictable.

When hiring your real photographer, experience, and sample presentation are a key to picking the right person to do your posed portraits, and leave the candids to me. :)

Serenitea Catering
Flanders Enterprises Bartending Service LLC
northwestbartender@yahoo.com
www.myspace.com/weddingpros
253-212-8476

As my due date approaches for baby #2, I wanted to pass out personalized chocolate bars to the friends and family that came to visit instead of the cigars.

My older grade schooler came home with an America's finest chocolate order forms for a school camping trip fund raiser, and I thought, why not get two birds with one stone? So I bought 100 assorted bars from her to go toward her trip and it only cost me $100.00 total.

I printed up a variety of three lined assorted messages on color paper, for each occasion, like my husband passing them out at work, for her class, and our family and friends.

Mind you, it requires cutting, taping, and sorting the bars for a special event, but all the little hands on things make your event extra special.

So if you know of an organization selling bars of chocolate, maybe think twice about giving to the community and saving yourself a lot of money on what could end up as a sweet wedding favor!

Serenitea Catering
Flanders Enterprises Bartending Services LLC
253-212-8476
northwestbartender@yahoo.com
www,myspace.com/weddingpros

I am officially in my 8th month of pregnancy, but growing my little bun in the oven doesn't stop me from attending every scheduled bar or catering event.

I believe that at least one of the owners of Serenitea Catering and Flanders Enterprises Bartending Services LLC should be watching over the event, to make sure all things go right.

I am still scheduling tastings for future events, and you don't have to come to us, we will bring it to you. Just contact us, we cook virtually everything. My personal specialty is International dishes!

So whether it's Russian, Philipino, Japanese, Korean, or any other blend, we are happy to accomedate your needs. A lot of families are blending in cultures, it's nice when your menu reflects the same!

Serenitea Catering
Flanders Enterprises Bartending Services LLC
northwestbartender@yahoo.com
www.myspace.com/weddingpros
253-212-8476

It was so much fun at the Trias wedding in Edmonds, everyone seemed to be having a good time, and the DJ started playing the macaraina, and ....the picture tells the rest. There are just some songs that every wedding must have, and this is always a fun one.

Serenitea Catering
Flanders Enterprises Bartending Services LLC
www.myspace.com/weddingpros
northwestbartender@yahoo.com
253-212-8476

Trias/Bordas wedding Edmonds Convention Center February 24th, 2007

This was truly a fun wedding to be a part of, the people were great, the music was good ( lots of old school stuff ) and the event came together like pieces of a well planned puzzle. Thank you for letting us be a part of your special night!

Serenitea Catering
Flanders Enterprises Bartending Services LLC
www.myspace.com/weddingpros
northwestbartender@yahoo.com
253-212-8476

Trias/Bordas wedding

Serenitea Catering and Flanders Enterprises Bartending Services was happy to be a part of this special moment in the lives of the new Mr. and Mrs. Trias! We wish them many years of happiness and hope that the years to come will bring as much fun and joy as tonight had.

www.myspace.com/weddingpros

No one person can do everything, and anyone who says they can take on the world is insane. But, when it comes to a style I may be unfamiliar with making, I contract out with specialty items and dishes. If I can't make it, I will find someone who can. I would rather suck up my pride and find someone who's better at making certain things than I would be, and have my client be happy with the results, than to not be at the top of my game, and have a product I wouldn't want to stick my name to. I love to experiment with dishes, but even I have my limits.

Serenitea Catering
253-212-8476
northwestbartender@yahoo.com
www.myspace.com/weddingpros

Russian regional and American blend


I recently was asked to come up with a Russian - American menu, and here are some thoughts for salad, pasta, and meats.

Fresh vegetables (svejie ovoshy) – the salad made of cucumbers, tomatoes and onions. Usually made with vinegar or oil.

Beef stroganov – pieces of beef prepared with cream sauce

Sausages – usually served two sausages traditionally packed with Russian spices and meats.

The rest of the menu is a blend of choices that would fall under appetizers, chocolate fountain with graham cracker pretzels, and fresh fruits, hearty breads and butter, and if wanted by the client, another pasta choice with meats and spices for variety.



Serenitea Catering
www.myspace.com/weddingpros
northwestbartender@yahoo.com
253-212-8476

We are happy to announce that the Pitter Patter of a baby Potter will be arriving this Spring. One month after celebrating our one year wedding anniversary! I am, very much a working mom, so if you see me at your event with a huge belly under my apron, rub it for good luck. It seems to happen at every wedding I do anyway :)

Teresa Potter
Serenitea Catering
www.myspace.com/weddingpros
northwestbartender@yahoo.com
253-212-8476

If you want to know some things about the people that are running one of the most important events in your life, it's nice to know a little about them.

I created Serenitea Catering, a division of Flanders Enterprises, starting with my father.

I grew up at weddings and special events as the daughter of a DJ. He would do an event, and then take that money and donate it to a charity.

We are a family of cooks and chefs, some lifetime learners and others professionally taught at Culinary schools around the nation. I began my own path in the wedding industry as a bartender.

Straight out of bartending school, I landed a job as the Lead Bartender at an upscale restaraunt in Steilacoom, Washington. After leaving that to start up my own business, I then created Flanders Enterprises Bartending Services strictly for being an affordable bar service for special events. The truth is, is that anyone with a license can bartend, but I wanted more, to do more, create drinks, and provide a service that would make me unique.

I collect glassware. I have hundreds and hundreds of everything under the sun when it comes to glassware. I bring these with me to every bar event.

I went to a lot of weddings and saw things that I didn't agree with professionally. The caterers provided unique displays of food, but there was something missing. They didn't stay for the end of the event, which left people in tuxes and nice dresses to pick up garbage.

I love to feed the neighborhood, and pulled the best people in the field to create Serenitea Catering. I wanted to stay the duration of the event, to watch it from start to end.

Serenitea is a play on the word "Serenity" and that is what I wanted my company to be. No worries. There are enough things at a wedding to stress out about.

I'm in my later 20's, and know that the money is a precious item, and that getting the most of it, is one of the goals in planning that special day.

I married one of the bartenders last year, and planning a wedding, even if you do it for a living is nuts! We gave ourselves around 2 months to pull together and event in another state and the reception here, and I couldn't have asked for anything better.

I believe in good food, things I would serve to my family and friends, at a value for the budget minded brides to be. This is why I started Serenitea Catering, and this is why we love doing what we do.

Teresa Potter
northwestbartender@yahoo.com
www.myspace.com/weddingpros
253-212-8476

I like to meet with people at Starbucks around Washington, it gives me an excuse to indulge in yummy drinks. The setting is a nice, casual, personal, but not invasive. We will be out in the Gig Harbor area, and Seattle for taste testings today, and Federal Way tomorrow, so if your interested in what we can do for you, call us and schedule a tasting, and we'll come to you.

Serenitea Catering
253-212-8476
www.myspace.com/weddingpros
northwestbartender@yahoo.com

In a time of loss, Serenitea Catering is looking for people in need to bring home cooked meals for. We call the program "Comfort food." If you know someone who has gone into a Hospice center for the terminally ill, we would like to offer a FREE meal to the family, so they would not have to go outside for a meal. We have had our own experiences when it comes to loss of a loved one, and wanted to extend the favor to those in the Pierce County area.

Serenitea Catering
253-212-8476
www.myspace.com/weddingpros
northwestbartender@yahoo.com

When it comes to kids at an event, generally speaking, kids are happier with simpler food selections. Finger foods are always a good thing to have around expecially for those little ones who are always on the go.
We offer a FREE chocolate fountain with all of our catering packages, and these are always a HUGE hit with the younger side of the guest list!

Serenitea Catering
northwestbartender@yahoo.com
www.myspace.com/weddingpros
253-212-8476

Technically Tacoma, but anywhere you are. We bring the food to you for taste testing and do phone and email consultantions everyday. Leaving a message at our northwestbartender@yahoo.com, or myspace.com/weddingpros, or 253-212-8476 number will get a response within 24 hours. If we do not answer, we are in a consultation, or event and will get back to you whenever it is appropriate. We don't like calling people at 1:00 am when an event is over, so sometime in the afternoon of the next day is normal. No question is too little. Your event is unique, and not every basic menu will fit, so let us create something together.

Serenitea Catering

No, we do baby and bridal showers, charity events, private parties, anniversaries, funeral receptions, pretty much anywhere food of bar services are needed.

We like doing weddings, it's always fun to see what someone's dreams turn out to be. We've been at small weddings, huge weddings, and a whole string of Starbuck weddings. The coffe is always good!

We don't mind doing short notice weddings, because we can create something for you menu wise and price wise within a day of notifing us on the service you need. We reply within 24 hours of all our information requests.

Serenitea Catering and Bar Service
www.myspace.com/weddingpros
northwestbartender@yahoo.com
253-212-8476

I got married last year myself, and in a suicidal mission of putting a wedding together in 12 weeks, I know it can feel like your head is going to explode from planning.

There is a lot that goes into a wedding. Setting and staying within a budget, finding professional people to provide services, the cake, the dress, the reception, and all the fun jazz that goes into piecing the puzzle of a perfect day.

Step #0 - What is my budget?
Once you planned this, everything else gets easier.

Step #1 - Where is the wedding going to be held?
Will the reception be at the same location?
Many places have a reception hall attached or nearby.

Step #2 - Is it going to be catered?
Will there be liqour served?
The cheapest way is of course to do it yourself, but
that also leaves friends and family to pick up garbage.
Liqour not monitored can be a disaster when it comes to
under age drinking, and responsiblity for people driving
home.

Step #3 - Step #101
Taking everything one step at a time, and researching each with price comparisons and experience is well worth your time, even if you don't have a lot of time before the big day. Remember cheapest isn't always the best, and neither is the most expensive. Go with services that match your needs most of all.

Serenitea Catering
Flanders Enterprises Bartending Services LLC
253-212-8476
northwestbartender@yahoo.com
www.myspace.com/weddingpros

Just a sample of some of the variety of international flavors for appetizers.

Barbecue Pork Platter with dipping sauce ( Chinese style )

Teriyaki Chicken Wing Platter ( Hawaiian, Japanese blend )

Natsu Garden Sushi Platter (Carrot, radish, and cilantro rolled into a sushi)

California Roll Platter ( Very popular )

Yakai Vegetarian Platter ( petite vegetarian sushi with pickled vegetables )

Hosomaki Platter ( A mixed platter of tuna sushi and cucumber rolls )

Lumpia ( Long fried eggrolls, Philipino )

Yakimondu ( Curved fried pot stickers, Korean style )

Chicken satay ( Chicken skewered with a peanut sauce, Thai )

For those looking for a lighter menu for your guests due to the morning or afternoon timing of your reception, appetizers and cocktails are a wonderful way of celebrating your union. We provide a large selection of appetizer choices, and are willing to create as many signature drinks fit your wedding theme. We have international selections that always a hit at events, to kid friendly menus.

Serenitea Catering and Bar Service
253-212-8476
www.myspace.com/weddingpros

Super Bowl Sunday is fun, but can also be really messy. If you are hosting a party, try some of these furniture and carpet saving tips!

Beer - Can or bottled, put clearly marked containers for recycle near the area where the game will be watched.

Real plates - People are more likely to reuse the plate in front of them, and not pile disposible plates all over the place with half eaten food.

Food - Simple is better, lots of finger foods. Veggies with dip, premade sandwiches, or build your own, pretzels, meat and cheese, and maybe cupcakes in your favorite teams colors. Keep the food coming, and make your party a potluck. Guys eat what tastes good, variety is the spice of life!

When two people get married, they become one financial entity. One thing you can do is check both your credit scores, and see what you prequalify for before you get married.

I use to joke about in the wedding vows inserting, "I promise to love, honor, and cherish, my spouse and thier credit score."

Transitioning from singlehood status affects more than just your last name ( if you change it at all ), but your ability to make financial choices in the future. You take on the good and the bad with the person you marry. Talking over with a financial officer, or counselor, may be something you want to look into before you take the next step.

Correcting some past mistakes, and establishing yourself in a positive place on your credit score gives you more choices in the housing you'll be able to call "Home sweet home."

Happy planning!

Serenitea Catering

I always liked the idea of sushi as a side dish at an event. The Asian culture is just as much a part of living in the Great Northwest. Being a port state, immigration brings in so many flavors from all over the world, enriching, and spicing up the communities that we live in. We have ten different platters of Japanese Sushi that would be a hit at any party!

Serenitea Catering
Flanders Enterprises Bartending Services LLC
253-212-8476
www.myspace.com/weddingpros
northwestbartender@yahoo.com

Every night I check the emails on brides to be requesting information about wedding services, but tonight made me giggle. I got a request from a man in Virgina looking for a bar service for his wife's birthday. I sent him toward someone in the area that could help him in the short notice that it would take to be at the party, in another 4 days. We are doing some out of state events, and as I am willing to travel, but he most likely got the wrong Washington. I wouldn't mind being flown to Hawaii for anyone interested? :)

Teresa
253-212-8476
Serenitea Catering
Flanders Enterprises Bartending Services LLC

Traditionally the bride's family pays for certain things, and the groom's family pays for certain things, but more and more people are opting to share in the expenses including the brides and grooms themselves.

Weddings are expensive. There is so much that goes into that special day that many people settle because they think the wedding of thier dreams is out of reach. Mind you, these are not guidelines, just an alternative suggestion. Sit down and talk to the paying parties, and come up with a financial plan that will make everyone happy.

Example: Wedding cost $12,000 ( total )
Bride's family $4,000
Groom's family $4,000
Bride and Groom themselves $4,000

This way, everything is evened out between the families, and if you have a year to plan, that's about $334 a month to save toward the big event.

Serenitea Catering
Flanders Enterprises
www.myspace.com/weddingpros
northwestbartender@yahoo.com
Coming soon www.cocktailsandcatering.com
253-212-8476

If you're looking for something to give each of your wedding reception guests, my personal favorites are wine toppers and shot glasses. This way, they have something that can be continuely used after the event is over. With your names and date of your wedding on the shot glass, your friends and family can toast to you even when you're not there!

Serenitea Catering
Flanders Enterprises
www.myspace.com/weddingpros
northwestbartender@yahoo.com
Coming soon www.cocktailsandcatering.com
253-212-8476

The wedding of your dreams may be affordable, it just takes some creative planning. You don't have to settle. Making a list of things you absolutely want is a good start.

How many people do you intead of having at your wedding?
Most caterers charge a per person price, this controls a lot of the cost. Ask if there is a child's price as well, this will help lower the overall bill. Serenitea Catering offers a huge meal plan for the price, making sure you're guests are very well fed, and includes a chocolate fountain or two, at every booked event.

Does the reception place allow outside vendors?
Why, because a lot of inhouse vendors charge whatever they want because you have to buy through them, whether it's catering, the bar, or inhouse vendors. Limiting your choices.

Leftover wedding cake?
A wedding cake is one of the most important center pieces of the wedding, as well as one of the most costly. When it comes down to buying the correct size for your reception, factor in that not all your guests will eat cake, some due to diabetes, or other medical reasoning. There is nothing sadder than a half eaten cake going in the garbage at the end of the event.

Honeymoon planning?
I book a lot of my own travel. I use the travel agency as a tool to combine things that I am interested in doing on my vacations. I come up with a plan, and see if thier plan can beat mine in price. Know when the "Off season" is to the destination you are going, and you can end up saving a lot of money. Summer is a peak time for travel in most of the world. If I want to go to Japan in the middle of July, it will run me $1200 a person. If I changed my trip plans to the first week of March, it goes down to $600 a person for round trip through United Airlines.

You are planning a wedding, you'll be able to research airfare, hotel, travel, tourist attractions and things to do on your own as well. Travel agencies can sometimes beat the packages, but it's always good to have a plan A and B.

Photographer?
This is one area I would shop around for. There are a lot of people that think they can take a picture by pointing and clicking, but handing someone expensive paint, will not make a beautiful picture. Examine their work, and compare. Tell them what you want in a package, and the amount you are willing to pay.

Look for a photographer that takes pictures with multiple cameras. This is suppose to be one of the most important day of your life, don't let your cousin take your professional pictures if they don't know the difference between an apature and a lens.

Having a secondary "candid" person taking your pictures is always a good idea. If they have a digital camera, they can see what was taken and delete the ones that come out weird. This is a backup plan.

Bridal showers?
Have a party, like a Pampered Chef, Party Lite, Home Interiors and host it yourself to earn free products, or give your lady friends an idea of what you want for wedding gifts.

What to ask for on your registry?
Think of what you and your future to be already has, and make a list of things that you need and want, not just want. If you are going to use that fancy waffle make once, is it really a great thing to put on your list? Gift cards are always a good idea, this let's you shop for the things you want, at a time you are ready to incorperate it into your household.

Hope this helps!

Serenitea Catering and Bar Services
www.myspace.com/weddingpros
253-212-8476
northwestbartender@yahoo.com

I needed a platform that I could use as a temporary website until www.cocktailsandcatering.com was up a running. We are expecting the official website to be up and running by the end of the week.

We hope you find the www.myspace.com/weddingpros page to contain useful information and pictures of last years wedding season. It's also a fun way of keeping everyone up to date on the latest offers and photos.

We will probably continue to have the myspace page up with every other way of contacting us. We blog both on www.bridesclub.com and myspace for wedding and special events information.

We add professionals in the wedding industry only, and use the site as an information page. There is rarely a day we don't find something useful to post that could end up saving you a lot of money.

So I hope that answers that question, and if you have any other question, please feel free to email us at northwestbartender@yahoo.com

Serenitea Catering and Bar Service

Who would your company recommend for making a wedding cake?
Celebrity Cake Studio
Freighthouse Square
Downtown Tacoma

Why?
Because I've made a career out of eating wedding cake, and some are beautiful and taste like playdo. Celebrity cake Studio has a wonderful presentation as well is very tasty.

Have You bought a cake through them?
Yep, and will continue for all my special events.

Are you the same company?
Nope, just like what they do.

Teresa Flanders Potter
253-212-8476
northwestbartender@yahoo.com
Serenitea Catering
www.myspace.com/weddingpros

When my husband and I got married last year, we combined his stuff, my stuff, my daughter's stuff, and assorted "stuff" friends and family gave us for our wedding.

So needless to say, our stuff is all over the place. When we got our place, we realized that we had more "stuff" than we actually needed. We sorted through together, and had to make some pretty hard choices on what was to keep, and what was to go.

His stuff:
I married a gamer, and that was what I had to accept was with the man of my dreams, was wires, games, and lots of time on the computer. Where to put it all? We made one room the "Gaming" room. This meant that if he kept all of his paraphenalia in one spot. We moved a loveseat into it so that we could also watch movies together.

Her stuff:
I collect stuff. It's mostly dishes and glassware from around the world, and endless amounts of kitchen gadgets. The meant that the dining room and kitchen were my rooms. I got to decorate how my tastes were, and my husband says as long as he's fed, it's good to him. (He can't cook)

Getting married, and living together is all about making a life together. Sometimes it means that you and he will give away somethings, gather somethings, and accept that your personal space is being shared instead of being invaded by someone else.

Remember that the interests that your future to be are still going to be there after you say I do, and happily ever after, means working together for a better future.

Mrs. Teresa Flanders Potter
Serenitea Catering
www.myspace.com/weddingpros
253-212-8476

Son asked his mother the following question:

"Mom, why are wedding dresses white?"

The mother looks at her son and replies,

"Son, this shows your friends and relatives that your
bride is pure."

The son thanks his Mom and goes off to double-check this
with his father.

"Dad why are wedding dresses white?"

The father looks at his son in surprise and says,

"Son, all household appliances come in white."

Please visit us at our temp website www.myspace.com/weddingpros for up to date information on catering and bartending services offered through Serenitea Catering. We are working on our official website to create a website to answer all your catering questions. Thank you for your patience, and we hope to talk to you soon on our affordable menu options and services for the upcoming wedding season.

The best wedding cake I have ever had!

I have made a career out of eating wedding cake, and by far the best I've tasted is from Celebrity Cake Studios at the historic Freighthouse Square in Downtown Tacoma. I have these guys make all my special event cakes, and would give them the highest recommendation for your wedding or special event. I had them make a cake resently to celebrate a birthday for a huge NFL Broncos fan, and was impressed with the design and taste of the cake they made for him. It was made of a champagne marble flavor, and the cake turned out great. People wanted seconds! So if you need someone to create a masterpiece for you for an event like wedding, or a just because, try them out, you won't be disappointed!

253-627-4773 Celebrity Cake Studios at Frieghthouse Square
Ask for Odette!

The crew at Serentiea Catering
www.myspace.com/weddingpros
253-212-8476

One of my favorite things to make with or without rum is Bananas Fosters. It's such a versital dish. I like to make fudge truffle brownies covered in a mix of caramel sauce, cinnamon, and sliced fan stirred banana slices, and when I have an ice cream craving, we make Banana Fosters over real vanilla ice cream. It's yummy :) It's fast, and easy to make. So next time you have a sweet tooth, and don't know what to eat to tame the sugar beast, try this dish!

Serenitea Catering
Page 62 in the Bridesclub Magazine
253-212-8476
northwestbartender@yahoo.com
www.myspace.com/weddingpros

Serenitea Catering is open to creating any type of menu. We specialize in the $15 a person buffet style. Our chefs are a blend of many cultures and it is reflected in the dishes we prepare.

Our Italian Buffet menu is one of our most popular catering choices. We want your guests to be well fed and entertained at your event, leave all the dirty to us. :)

Email us at northwestbartender@yahoo.com or call us any time at 253-212-8476 and set up a face to face interview and taste testing.

All our catering packages include the use of a chocolate fountain for FREE!

www.myspace.com/weddingpros

Teresa Flanders Potter

Words of wisdom for those taking the plundge


With the passing of close family member, it's never to early to think about your financial future. You have already chosen to be with this person for as long as you possibly can, investing into your future with Life Insurance is a long term, loving way to tell those that you care for that even after you pass, that they will be taken well care of. Being in your twenties, and early thirties, the amount you pay for coffee would most likely be more than an investment that could one day cover that dream home, funeral expenses, and long term care for your children and future children. I really don't want this to sound like a corny sales pitch, but thinking about these things now, is better than getting crippled financially later when it comes to taking care of the people in your life.

Our personal recommendation, he takes care of our businesses so we can take care of everything else.

Steven Frank - Farmers Insurance

Office, behind the Uhaul in Spanaway Washington on Pacific Ave

The Tacoma Wedding Expo just happened, and already people are booking up Summer weekends to cash in on these great deals.

Monday and Tuesday, February 26th and 27th are booked.

Saturday, April 21, 2007 is booked for Bartending.

Saturday, May 26, 2007 is booked for Bartending.

June 1st through the 10th, and Saturday the 23rd are already booked for the 2007 wedding season for Bartending and Catering.

If you have your event in the summer months, it's always a good idea to book early to make sure you can get these great prices for your event!
Keep checking in on our blogs, as we will be updating any additions as well as cancelations :)

Teresa Flanders Potter
253-212-8476
northwestbartender@yahoo.com
cocktailsnorthwest@yahoo.com
www.myspace.com/weddingpros
www.cocktailsandcatering.com Coming soon!

We have our main office in Tacoma, but work out of commercial kitchens all over Washington, this keeps the food the freshest, and easily transported to your event location. So whether you are in Tacoma, Seattle, or any other location in Washington, let Serenitea Catering cook up something special for you!

Teresa Flanders Potter
253-212-8476
northwestbartender@yahoo.com
www.myspace.com/weddingpros

Hello,

If you're interested in getting a taste of what's to come for your special event or wedding, call me at 253-212-8476 and we can schedule for a face to face meeting where we can go over menu options as well as bar services. I like to meet up at Starbucks on Sundays, Mondays, or Tuesdays. Fridays and Saturdays are pretty busy for us!



email us at northwestbartender@yahoo.com or cocktailsnorthwest@yahoo.com for more information, and we will get back to you ASAP!

Teresa Flanders Potter

When it comes to food choices for your wedding, the menu should be as unique as you are. We offer a wide selection of foods from around the world. This gives you the ability to create something perfect for your guests palates. So whether it's international or down home cooking, let us help make your wedding as spicy as possible!

Teresa Flanders Potter
253-212-8476
northwestbartender@yahoo.com
cocktailsnorthwest@yahoo.com
www.myspace.com/weddingpros

There is always a million little details to make your dream wedding come true, but remember that taking a small break from your planning and going away for a night or the weekend can do wonders for your stress level, and your perspective.

Serenitea Caterings top recommendations:

Leavenworth Washington
www.oktoberfestleavenworth.com
During October, there is Oktoberfest, a beer drinkers vacation, and during December, there is Tannenbalm festival ( Christmas tree ) which runs every weekend. Book your reservations early, for a nice getaway in a beautiful Bavarian town located in your own backyard.

Thornewood Castle, Lakewood Washington
www.thornewoodcastle.com
This historic castle is a wonderful little getaway. The castle was built 100 years ago and is a beautiful bed and breakfast. The Stephen King movie Rose Red was filmed there. The rooms vary is style and price, and they even offer a Murder Mystery event to escape from day to day life.

Ocean Shores Washington
There is something about going to the beach, staying in a cheap hotel and riding mopeds on the beach. It doesn't matter exactly how much you spend in your stay, but who you are staying with.

So good luck Brides and Grooms on preparing for a lifetime of vacations and creating memories, and remember to take a break every once in awhile to clear your head. :)

Teresa Flanders Potter
Serenitea Catering
Flanders Enterprises Bartending Services LLC
253-212-8476
www.myspace.com/weddingpros
northwestbartender@yahoo.com

Your Wedding Budget Worksheet - Happy planning!

My Total Budget ___________
Expenses % of total budget Your estimate What you actually spent
Ceremony
Location fee, officiant fee, marriage license, musician's fees, ring pillows 3% ______ ______
Reception
Reception Site, Food, Drinks, Rentals, Cake, Favors 48% ______ ______
Attire
Dress, Headpiece/veil, undergarments and hosiery, shoes, accessories, jewelry, hair and makeup, Groom's Tuxedo or Suit, shoes, bow tie, cuff links, studs, suspenders 10% ______ ______
Rings
His and her rings, engraving 3% ______ ______
Flowers
Ceremony, bride's bouquet, maid-of-honor and bridesmaid bouquets, corsages and boutonnieres, centerpieces, flower-girl basket 8% ______ ______
Music
Ceremony Musicians, Band and/or DJ, cocktail hour musicians, sound system rental 8% ______ ______
Photography
Photographer and Videographer's fees, albums, additional prints, disposable cameras for candids 12% ______ ______
Transportation
Transportation for wedding party, guest shuttle and/or parking attendants 2% ______ ______
Stationery
Invitations, response cards, thank you notes, postage, calligraphy, guest book 3% ______ ______
Gifts
Bridesmaid and groomsmen, parents, welcome baskets for out-of-town guests. 3% ______ ______

One stop shopping for your wedding needs. What better way to check out your wedding DJ, than to see him in action every Friday and Saturday night at Jillian's in Seattle. Hire DJ E exclusively at Flanders Enterprises DJ Services for your wedding or special event for the special rate of $800, and get your party started!
Today's best and Yester Years favorites. We have music from the 1920's to now!

Jillian's
731 Westlake Avenue N
Seattle, WA 98109
Phone: 206.223.0300

Book DJ E with us at cocktailsnorthwest@yahoo.com

We're sorry for the website delay. We have a wonderful team of web designers working to create a site that will have an array of wedding services. Please check back soon, and we will have the answers to those catering questions as soon as possible.

In the meantime, check us out at www.myspace.com/weddingpros for up to date blogs, pictures, and up coming events, or feel free to email any questions to cocktailsnorthwest@yahoo.com, or call us at 253-212-8476, and we will respond to your requests within 24 hours.

Good luck on your wedding plans!

Teresa Flanders Potter
www.cocktailsandcatering.com
www.myspace.com/weddingpros
cocktailsnorthwest@yahoo.com
northwestbartender@yahoo.com
253-212-8476

All the caterers that will be in attendance at the Tacoma Wedding Expo have put their years of culinary arts into creating their own unique flavor and service. They wouldn't be doing weddings otherwise. Finding the one to match your needs will made easier now that we are all in one place. Ask questions, I'm sure you'll find an answer that best fits your needs and budget.

Will I need to provide my own dish ware, or is it included in the price?

Will I be able to hire outside bartenders?

Do you charge by the hour for staff or is it one flat rate?

Do you clean up?

How long do you stay?

These are all important questions, and you should know exactly what your caterer will do for you. Happy shopping, and planning!

Teresa Flanders Potter
Flanders Enterprises Bartending Services LLC
Serenitea Catering
www.cocktailsandcatering.com
253-212-8476

The Best Western is right next to the Tacoma Dome Exibition Center. This becomes an easy way of staying for the whole weekend, for shopping for one of the most important events in your life, or a nice get away with your sweetie!

The Best Western Tacoma Dome Hotel is a full service, upscale, corporate hotel. Our 162 guest sleeping rooms are quiet, well appointed and designed for optimal guest comfort. Six suites are available to choose from for the corporate executive or just for a comfortable, elegant room to enjoy during your stay. You will find the Best Western Tacoma Dome Hotel conveniently located at Exit 133 off of Interstate Highway 5. Directly adjacent to the hotel is the world famous 'Tacoma Dome', housing major sporting events, concerts, exhibits, and conventions. The hotel is within minutes of several popular attractions, fine restaurants, and Tacoma's city center. Also nearby are the Tacoma Mall, Point Defiance Zoo & Aquarium, waterfront shopping, and dining.

Take your time talking to all the vendors. Don't rush yourself, and enjoy.

Teresa Flanders Potter
Flanders Enterprises Bartending Services LLC
Serenitea Catering

Right across from the food concession stand and women's bathroom!

The Tacoma Wedding Expo is just around the corner, this coming weekend. What does that mean? There will be vendors of every shape and flavor.

Remember to stop by Serenitea Catering and Flanders Enterprises Bartending Services booth located near the concession stand to win a wide variety of prizes. And free goodies for a quick pick me up for a day of wedding to be shopping!

Someone is going to win FREE bar service for their event, and it could just be you!

Yes, it's 1 am and I have uploaded some photos from the 2006 wedding season. We had a great time, and am looking forward to the year to come.
Check out our updated myspace, as well as the blogs we run there!

Enjoy

Teresa Flanders Potter
253-212-8476
northwestbartender@yahoo.com
cocktailsnorthwest@yahoo.com
www.cocktailsandcatering.com
www.myspace.com/weddingpros

When I was little, my mother owned her kitchen, and all I could do was watch. Whenever she was out of the house, it was my chance to create my first attempts at the culinary arts. My daughter was eating dinner one day, and said ,"Mommy, did Grandma make this?" That was my biggest compliment ever. I believe traditions like family recipes are meant to be shared from one generation to the other. It's like a part of the person who created the dish gets to live on in the celebrations and traditions we share. I pass on all I know to my daughter, and my soon to be son ( the current bun in the oven ). :)

www.cocktailsandcatering.com
northwestbartender@yahoo.com
cocktailsnorthwest@yahoo.com
www.myspace.com/weddingpros
253-212-8476

The best wedding cake I have ever had


You can say I've made a career out of eating wedding cake, and I can say that there has been some beautiful cakes at the weddings I've been at, but by far, my highest recommendation is Celebrity Cake Studios at the Freighthouse Square.

Try to champagne mable, it's yummy. Wedding cake is suppose to be tasty as well as beautiful, and the last thing you'll want is something that's pretty but tastes like playdoe.

This company has the recipe for making your event a success!

Highest recommendations from us

Like many women, married, or getting there, there is always a ton of planning to do. Whether it's a vacation for you and a loved one, or planning for the "big day."

My first anniversary is coming up, and I thought I would plan a trip that he and I would have a lot of fun doing. Since we both grew up in Europe as kids, I thought Leavenworth would be a fun local thing that we could make an overnight trip out of. Funny thing is we were in Europe at the same time frame, and area, and never knew each other. It must be Fate that brought us together!

I was looking online, which I'm sure a lot of people are doing when it comes to organizing their plans, and I found a pretty good deal. Stay in Leavenworth overnight for less than $200.00. It comes with a $50.00 dinner voucher, and breakfast for two. A day of sight seeing, and reliving childhoods, priceless.

It's in the genes I suppose, my father was a dj, and I grew up listening to everything under the sun. I like to search for songs that made me happy as a kid. Right now I listening to "Like Mike".

It came out in the early 1990's. The one thing I inherited from my father was over a thousand cds from music from the 1920's to now. He always did favors and charity events, by being the dj and then turning around giving the money to people who needed it.

Music has always been a big part of my life, and it really does set the moments of your life. I hope to pass the tradition on, just like my dad had done for so many people on their special day.

Teresa Flanders Potter

Teresa Potter
253-212-8476
Flanders Enterprises Bartending Services LLC
Serenitea Catering
Flanders Enterprises DJ Services

One stop Wedding shop

Caterers, Bartenders, and DJs

www.myspace.com/weddingpros

Now that Thanksgiving and Christmas is behind us, we have yet another reason for entertaining friends and family ( soon to be or current ).
Finger foods are always a good thing. It's easier to mingle with your guests this way. Whether you are throwing a party or going to one, or just staying home with the one you love, just remember to celebrate with food!

PS Champagne clears your palate. :)

Teresa Potter
253-212-8476
Flanders Enterprises Bartending Services LLC
Serenitea Catering
Flanders Enterprises DJ Services

I am officially in my third trimester! which makes eating this time of year even more wonderful. Last March, my now husband and I tied the knot and one month after our first wedding anniversary, we will be welcoming the Pitter Patter of a little Potter. Many brides rub my belly for "fertility luck". We are excited about the upcoming Holiday festivities, and this one is going to be big. Imagine a house full of proffessional chefs, and years of family secert recipes under their belts all getting together for a feast to remember. That's my family in a nut shell. The party isn't over until everyone is stuffed and ten pounds heavier! That's why we resolve to lose weight in the year to come, but until then, Seasons Eating!

Teresa Potter
Serenitea Catering
253-212-8476

I ended up at a friend's Christmas party, and she had a wonderful array of finger foods both warm and served chilled ranging up to 20 different things to serve her guests. I naturally ventured out to the mass amount of liqour that was asking to be organized and served. I'm use to being the hostess and even at a party, if I'm not helping out in the kitchen, the bar feels the most natural place to be making sure cocktails are being enjoyed by all. We made drinks last night that I don't know have names yet, but large crowds are fun ways to experiment :) Holiday parties with a lot of people ( 30 people ) or more, finger foods is an easy and effective way of serving people and making rounds. As the party goes, making sure someone is consolidating the trays and making sure garbage is maintained. This makes people coming in "fashionably late" don't feel like they are coming into the party getting leftovers. Whether you are hosting a party of hiring the pros to do it for you, keeping things neat and organized helps make your party run smoothly.

PS No guest should ever have to clean up.

Happy Holidays and Seasons Eating!

Teresa Potter
253-212-8476

We have another person to add to the growing resources. Eric has been a professional DJ on the club scene for years in Tacoma. He is the friendliest person you will ever meet, and he will keep the groove going all night with music from back in the day to all the latest hits!

Welcome Eric!

Just some tips of the trade:

If you are deep frying a turkey, thaw it out before frying, unless you want a turkey launcher :)

Don't go over board with too many spiced dishes.

Champagne cleanses the palate, which helps seperate the tastes.

Try something different this year.

There is no such thing as too many finger foods.

Enjoy.

I just returned from another wedding of the season. The bride was breath taking, and her theme seemed to be a wonderful blend of traditional with modern. Her theme was black and white with pink. The simplicity of the color scheme was very elegant. She had wine toppers as favors, as well as pink signature drinks ( which I was pumping out all night :) like a pomagrante cosmo and a pink vodka tonic. The wedding had 250 people celebrating and drinking. The combination of white wine, red wine, beer, and signature drinks kept everyone happy all night. We wish Amy and her new found husband the best of wishes in their life together, as their wedding was a beautiful beginning.

I am one who does not have a fondness of holiday fruitcake, but I do enjoy baking this time of year. When the weather gets cooler, my kitchen warms up with the smells of the season. I am currently waiting for my Pecan pumpkin bread to bake as I write this blog. My friends and family know that they will be getting cooked meals or holiday treats from me this time of year, and I think that food and drinks are always great gifts for people, whether they are co-workers, or intimate people in your life, as everyone has to eat. I suppose the important question is what are they going to eat. Experimenting on classic favorites keeps the menu from becoming blah and predictable. Try a pumpkin cheesecake instead of pumpkin pie for instance, this one is one of my personal favorites.

Our new website is coming soon, so keep an eye out: www.cocktailsandcatering.com

Happy baking!

With most weddings happening in the spring and summer months ahead, remember to take your breaks on wedding planning, and enjoy the holidays that are important to you and your loved ones. Taking a weekend away from normal life is a great way to get your energy back, and appreciate the life you come back too. A quiet weekend alone with your special someone could be as simple as getting in the car, with an over night bag and driving until you find a place you've never been, and experience something new together. The caterers, dj, consultants, flowerist, and everyone else in the wedding plans will be there when you return. Happy holiday season!

Have you ever wondered why we say the things we say during a wedding ceremony? Maybe this will help with some history from the Midevil period of Europe.

Excerp from The History of the Wife by Marilyn Yalom:

It should take only a slight effort to follow the priest's archaic language as he addresses the people:

" Lo, bretheren we are comen here before God and his angels and all his halowes, in the face and presence of our moder holy Chyrche, for to couple and to knyt these two bodydes togyder...If there be any of you that can say any thynge why these two may not lawfully be wedded togyder at this tyme, say it nowe."

Then the priest says to the man:
"Wylt thou haue this woman to thy wyfe and loue her and keep her, in sykenes and in helthe, and in all other gegrese be to her as a husbande sholde bae to his wyfe, and all other forsake for her, and holde the only to her to lyues endes."

The man answers "I wyll."

The priest then uses similiar language for the woman, with the additional words "and to be buxum to hym, serue hym," which means to be obedient to him and serve him.

The woman answers "I wyll."

At this point the priest asks:

"Who gyues me this wyfe?"

The woman is usually given away by her father. This part of the marriage ceremony recalls the ancient assumption that the daughter was "gifted" by her father to he husband.

Then the groom takes the bride by the right hand with his right hand - as in the Roman ceremony - and pledges his troth, saying after the priest:

"Here I take the ( fill in the name ) to my wedded wyfe, to haue and to halde, at bedde and at borde, for fayrer for fouler, for better for warse, in sekeness and in hele, tyl dethe us departe."

And the woman makes the same vows in the same words.

Now the froom places fold, silver, and a ring upon a shield or a book, and the priest blesses the ring, which the groom then places upon the fourth or middle finger of the bride.

Holding his bride by the hand, he says after the priest:

"With this ring I wedde thee, and with this golde and siluer I honoure thee, and with this gyft I dowe thee."

So if you ever wanted to know how the modern marriage ceremony came about, just look into history, we've been saying the same thing for almost 1,000 years :)

Teresa Potter
northwestbartender@yahoo.com
Serenity Catering Northwest
Flanders Enterprises Bartending Services LLC
253-212-8476

Did you know that before modern times, the tradition was to put the engagment ring on the potential brides middle finger?

Did you know that in China, women wear red as a color of purity?

Did you know that many people got portraits made to verify that they had gotten married?

Did you know that the traditional wedding kimono from Japan can haveup to twelve layers? That's heavy...

Just some fun in your search!

When it comes to living in the Great Northwest, there are so many cultures that make up our state. I like to blend classic drinks with an Asian kick. Anyone who has had sake knows that it's a traditional Japanese drink that can sneak up on you. I love serving it at weddings and other special events. There are so many flavors to choose from, and I love any reason to get in my kimono! Call us for more info: (253) 212 - 8476

I love this time of year, families getting together for Thanksgiving and Christmas,and every other occasion to stuff yourself senseless. The weather becomes cooler as the dishes become warmer. In our house, my husband gets his own pumpkin pie, it's become tradition. A couple for the family, and one just for him. It can become a madhouse of trying to get all the dishes made, and everything cleaned up to be able to enjoy the holidays with your family and friends. Let us do the cooking, we do this for a living, and you can spend the time with your family and not doing dishes.

www.cocktailsandcatering.com
northwestbartender@yahoo.com
Teresa Potter
Serenitea Catering Northwest
Flanders Enterprises Bartending Services
253-212-8476

The caterer is one of the most costly aspects in your wedding or special event. You want your friends and family to enjoy themselves with the food choices that you have made. When it comes to seeing the price tags on some of the packages, it might seem to hurt the check book a bit. We believe in excellence in the culinary arts, as well as value to our clients. Out specialty is an Asian – American food blending. We have well kept family secrets from both sides of our families that bring the goodness of down South Southern dishes with slow cooked barbeque to the addicting spices from Asia is our culinary menu options. We believe international dishes shouldn’t cost more than American choices. We are dedicated to making your guests mouth dance to the flavors as well as the music.

We never charge a corking fee. What we offer is all the glassware for the bar service. Our bar service includes two bartender with experience in the wedding industry as well as in the outside commercial market in making cocktails to even a signature drink for your event. We do not provide the alcohol for the event, which leaves you the freedom to purchase your beverages anywhere you want at your budget. We just need to know what you will be serving so we can make appropriate accommodations in our glassware selection. We do it all, serving and clean up. The last thing any of your guests should do is pick up where other caterers leave off.

Please keep in mind that the wedding calendar fills up quickly for the summer months, and booking your caterer as many months in advance is advised. For a short notice wedding, please call us or email us to see if the date is available and we will work with you in planning a wedding menu to remember.

c/o Teresa Potter
Flanders Enterprises Bartending Services LLC
Serenitea Catering
9908 25th ave ct south y383
Tacoma WA 98444
(253)212-8476

We are your one stop wedding spot! Ask us about music too!
We have thousands of CDs

www.cocktailsandcatering.com

In the wedding industry, the highest compliment anyone can give us is a referal for another wedding and event. We have had the oppertunity to work with many fine caterers and DJs. When we get a call from someone who heard about us or was at an event we had been at, it helps us grow bigger and better. Thank you.

Every weekend we've been going to location after location all over the great state of Washington. We thought it would be a little helpful to get some inside information on some of the halls or locations you may be considering for your event. Our last wedding was at the Plantation in Yelm, Washington. This building was a great location with a very helpful staff onsite for the outside wedding professionals coming in. It was organized, and with well maintained grouds in a very unique setting. The Fergueson - Doll Wedding was beautiful. The bride arrived on a horse drawn carriage and the father walked his daughter to her future husband who was waiting for the her at the doorway. It seemed like a scene from a fairytale. The building itself was large, and the wedding, which was outside was expecially beautiful. The interior had a full kitchen for the caterers, as well as a large hall with a stage for the reception. The yard was filled with tables for the guests, and the interior hall also had ample seating. There is a built in bar, which was helpful for someone in my profession with a sink for the bartender. I would highly recommend this location, and would love to work there again. We go where you go for one flat fee!

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