Archive for the 'Reception' Category
Thursday, June 12th, 2008
The actual physical location of your ceremony and reception will largely be determined by where you live and what you can afford. With that said; determination, imagination and some creative tricks can go a long way in minimizing both location and money obstacles.
One of my brides wanted to marry in Hawaii but for several reasons that was not possible. An evening wedding was planned for the backyard of the bride’s parent’s 1960’s ranch style home for about 75 guests.
The bride and groom decided they still wanted an island wedding and so I began to create a tropical setting right smack in the middle of landlocked suburbia.
The first thing was to was rule out all the old cliques; wooden tiki god statues, coconut cups, volcanoes with flowing lava, grass skirts, plastic of any kind and of course the thatched roof bar. This was a wedding not a clam bake. The bride and groom wanted a casual but somewhat sophisticated look and feel and this is how they got it.
The emphasis was on creating an illusion. When planning a theme don’t try to recreate an exact replica, it’s impossible especially when it’s a location theme. What you want to do is create a mood, an illusion really, an abstract much like what is done for a theatrical stage production. The human imagination is an incredible thing which when the senses are teased with sound, sight, taste and scent the mind begins to fill in the blanks and an illusion becomes an experience.
I began by renting an assortment tropical trees and plants of varying sizes and textures. Garden burlap was draped over and around the plant containers and brushed with floor adhesive and covered with sand creating what looked like small sand dunes. The look was completed by adding stems of tropical flowers that had been inserted in water tubes and placed randomly throughout the display, rocks, bunches of bear grass and both Spanish and sheet moss were also used. And a focus area was created for where the actual ceremony would take place and where the cake would be setup later.
Tiki torches and up-lighting defined and accented the area for the ceremony and the reception; the wedding took place at early dusk and two sound systems were used, one for the music and the other for an ocean soundtrack that played softly and continuously throughout the evening. This is very important; if you are going to have a location soundtrack (ocean, rain forest, etc.) it needs to be unobtrusive. It is subliminal background noise and should be soft and continuous just as it would be if you were actually at a beach house in Hawaii. Place the speakers around the perimeter or in the trees or shrubbery. It is better to have several small speakers than a huge pair of speakers blasting away, save the huge speakers for another time.
The reception featured Hawaiian music and light jazz; the buffet consisted of roast pork, vegetables, assortment of tropical fruits and breads, sushi, jasmine rice and a tropical signature drink available with or without alcohol. The guests were asked to dress for an evening in Paradise. Round picnic tables were used instead of the traditional luau seating (on the ground) out of consideration for the older guests and the table umbrellas were lined with lights. Tiki torches were originally planned but did not provide adequate light. The umbrella pole and table opening were covered with Spanish moss, sand, tea-lights, and flower petals extending out about 8 inches in diameter create a tropical centerpiece.
The bride kept personal flowers to a minimum, there were no corsages or boutonnières, attendants carried one stem of orchids and the bride carried only a small casual bouquet of orchids and gardenias and wore an orchid lei and the groom wore a traditional Hawaiian Maile Lei.
The slab style patio was used for the dance floor. Tropical plants were again used and placed around the patio highlighted with up lighting. The buffet table was lit using string lights underneath the table skirting and with small tiki torches that were inserted into the three large tropical arrangements placed on the three buffet tables setup in corner style. Silverware and cloth napkins were already on the reception tables, making it easier for guest to maneuver food and beverage.
This wedding turned out to be one of my all time favorites. The lighting, the mood, the music, the food… it was all perfect. So many small details made this wedding great. Lighting and audio played such a major role and because of that electrical cords posed a real problem. To eliminate the trip hazard posed by the cords I created a pattern using twine and stakes by positioning the tables and other traffic areas that required lighting; then the using a flat shovel the sod was cut at an angle along the pattern and threading the outdoor electrical extension cords through PVC pipe, the pipe was then slipped into the cuts and the sod flattened over the top. Writing this it seems so easy but it actually took a great deal of time to create a workable pattern, threading and connecting the pipe and making safe connections but this small detail made an enormous difference.
Another detail that made a big difference was using burlap as an under-liner for the all the sand used and it made clean up a lot easier as did the fact that the tropical plants used were for the most part rented and kept in their original containers. Let us not forget the parking which is always a major concern for home weddings. This particular home was located in a cul de sac which offered very limited parking. In this case a nearby church was contacted and the family was given permission to have their guests use the church parking lot and a shuttle was provided to and from.
In short, never dismiss your dream and never overlook the details.
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Wednesday, May 14th, 2008
You can add a sophisticated and an elegant personal touch by using crystallized edible flowers on your desserts, salads, ice cubes and garnishes. Here is how you can create these lovely edibles all you need is time, space and patience. Just a note, although inexpensive, creating crystallized (candied) flowers can be messy and very time consuming.
To create crystallized (candied) flowers, flower petals are prepared and then covered with a meringue paste and completely coated with super fine sugar. If you decide this is a project you’d like to try, make sure you have plenty of wire racks and lots of counter or table space for drying the flowers. If you have experienced a problem with ants or roaches you may want to reconsider the project. Flowers can take from 12 to 36 hours to completely dry. It’s not just the meringue paste and sugar that is drying it is the moisture within the flower and trying to speed up the drying process with a hair dryer or fan does not work. It will however coat everything in the room with a fine film of sugar that takes forever to clean up. Yes, this is the voice of experience speaking!
I do not recommend this project for young children or for those lacking in patience. Each individual petal must be completely painted on both sides with the meringue paste using an artist’s brush. (Fresh meringue should not be used because of salmonella bacteria.) The limp coated petals are then positioned or arranged on the drying rack. Using a rack with too much space between the wires will cause your petals to fall through and you will need to redo the entire process. A rack for barbecuing fish seams to work well. You can also buy window screening. Be sure to wash and dry the screening first and then you can lay it on top of the racks. Although the end result can be very lovely and wonderful the process can be a real headache.
So for all you brave hearted souls who wish to venture on and do it yourself, here are a few basic rules of crystallizing editable flowers.
1. Check with your local County Extension Service to make sure the flowers you want to use are edible. Not all flowers are editable some are quite poisonous.
2. Make sure that flowers have not been sprayed with insecticides, pesticides or other chemicals. If fertilizer has been used it should be approved for vegetable gardens. Of course the ideal situation is to grow the flowers yourself, preferably in an area that is protected from animals.
3. Do not pick flowers from the side of the road, flowers that have been exposed to animal wastes, or trash or vehicle emissions.
4. Do not use flowers from a florist or commercial grower. Chemicals are used to preserve and extend the life of cut flowers.
5. Know how the flower tastes. Just because it’s editable doesn’t mean it is going to taste good, some flowers just taste awful no matter how much sugar you put on them..
6. Pick flowers early in the morning before the sun has warmed the petals.
7. Remove the stem, all leaves and the stamen just before coating and dipping in sugar
8. Allow an entire day for this project and have all your supplies at hand.
9. Allow 12 to 36 hours for crystallized flowers to dry. (Do not use a fan or hair dryer unless you want sugar everywhere.)
10. Make a list of the editable flowers used and have it available at the reception just in case a guest has an allergic reaction. (How many of us know if we have a food allergy to pansies.)
11. Wait until the last minute to put crystallized blooms on a cake they will absorb moisture from the cake and become soggy.
12. Don’t try to use regular sugar it doesn’t work. (I tried it.) You must use super fine. (Super fine sugar is just that and it goes everywhere if there is the slightest breeze.)
13. Crystallized flowers can be frozen in an airtight container for up to 6 months, or stored in an airtight container in the refrigerator for up to a month.
RECIPE:
Crystallized /Candied Flowers
Prepared blooms - Commonly used flowers are violets, pansies, Johnny-jump-ups, rose petals, lilac, scented geraniums
Meringue paste (Use powdered egg whites to avoid salmonella, available in craft stores. Price $4 - $7 )
100 proof vodka (optional, used to help the flowers dry faster)
Superfine granulated sugar (from the baking section of your supermarket)
Artist’s paintbrush (fine)
Drying racks
Prepare the meringue paste beating until frothy. Add a few of drops of vodka to help the flowers dry faster. Paint each flower on both sides with meringue paste using the artist’s paintbrush. Be sure the entire surface of both sides of the flower is completely coated, or your petal will be ruined.
When thoroughly coated, cover with fine sugar and place on the drying racks for 12 to 36 hours.
Flowers are dry when stiff and brittle to the touch.
Flowers can be stored in an airtight container and put in the freezer for up to 6 months or refrigerated in an airtight container up to a month.
If you decide this project isn’t your piece of cake but still want candied flowers, they can be purchased from the Internet and are sold by the package. Packages can vary in size anywhere from 20 to 100 depending on the flower chosen. Flowers range in price from fifty cents to a dollar each depending on the size and type of flower ordered and expect to pay additional fees for shipping and handling.
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Tuesday, April 8th, 2008
Years ago a full bar was the norm at most formal weddings but with rising costs and liability laws tightening, wine and beer, which have a lower alcohol content, have become the most popular choice for weddings.
White wine, which is requested more often by women, is more popular in warm weather months with an Oregon Pinot Gris and Italian Pinot Grigio the most refreshing followed by Sauvignon Blanc. Chardonnay, although extremely popular, is not quite as refreshing on those warm summer days.
Red wines are requested by men more often than women and are said to be more popular with beer drinkers and served more during the cooler months. It has been my experience however that red wine is being requested just as much during the summer as the cooler seasons.
If you are planning on buying your own wine for the wedding your best price will be a case price. And if at all possible buy directly from the vineyard. I live in Oregon’s Willamette Valley where some of the finest wines in the world are produced and the selection is incredible. The idea of going to the supermarket to buy a case of wine is almost sacrilegious. Most vineyards have case prices but be sure to ask before you place your order if you can delay pick-up or delivery until shortly before your wedding date.
I recently spoke with Tim Pickett, Marketing Director for Viridian Wines at Olsen Family Vineyards. This particular vineyard produces an exceptional Pinot Gris and Pinot Noir. I asked Tim about Viridian case ordering with delayed delivery. “Here is how it would work with us. We would be willing to do an advance order and would usually want a 10% deposit. We would issue a contract and then set up a system reminder in order to ensure that the wine was delivered on time. In case of cancellation, they would lose their deposit to restocking, but other than that, we’d be completely willing to work on that basis.”
Most red wines taste best at 60 to 65 degrees. The phrase you hear most often is “serve at room temperature”. That does not mean if you’re in the middle of a heat wave with no air conditioning your wine should still be served at room temperature. Common sense people, you gotta use common sense.
White wines, rosés and sparkling wines taste best when they have been chilled to about 52 degrees. Please, do not serve these wines ice-cold, or heaven forbid poured over ice. An hour or two in the refrigerator is plenty of time to chill a bottle of white wine. If a bottle has been refrigerated for several hours, you might want to take it out and let it set for 15 or 20 minutes before serving.
An alternative cooling solution is a Wine Sleeve. These little gems are available for about $5 - $10 and work beautifully and are great when traveling. The sleeve is put in the freezer, I store mine there and it’s always ready to use. All you do is slip the sleeve over the bottle and in 5 to 10 minutes your wine is chilled and ready to serve.
Wine is a wonderful experience-the bouquet, the sensation of the liquid in your mouth… Storing or serving wine too cold or too warm can change the taste causing it to be too heavy or out-of-balance and can kill the flavors completely.
If you think I’m making a big to-do about nothing let me ask you this. When you pour a cup of coffee do you drink it lukewarm? No, because it doesn’t taste as good, the taste has diminished. Have you ever heard someone ordering a warm bottle of beer or soda pop? I haven’t. Give your wine the respect it deserves and it will serve you well, after all it’s only purpose is your enjoyment.
TIP 1: If you store wine in the kitchen and don’t have a wine cooler avoid storing in the cabinet above or on top of the refrigerator or putting your wine rack near the stove or heating vents.
TIP 2: Placing a fresh strawberry in the champagne glass before filling will keep the champagne from going flat. You will also use less wine, be able to fill the glasses in advance and serving will go smoothly!
© 2008 Mary Spies All rights reserved.
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Monday, April 7th, 2008
Let me say right off, “GET A CATERER!”
Being your own caterer or letting a relative or friend do it can cost you in dollars and piece of mind. It takes a whole lot more than going to Costco or Sam’s Club and buying prepared food to set out. If you haven’t thrown a party for as many people as you’re inviting to your wedding in the past, then your wedding is not the place to start. Here are some basic questions to answer before you decide to do it yourself. If you’re going to be your own caterer, get informed and be prepared.
What am I serving?
How much will I need?
How much time will buying and preparation take?
Where will the food be stored before the wedding?
Where will the food be prepared?
How will the food be transported to the reception?
How will it be presented?
Who will serve the food?
Who will set up, clear and clean up?
How much food can I put on a table? How many tables will I need?
How many warming trays are needed?
How will the cold food be kept cold on the buffet table?
How many plates, napkins, utensils and glasses are needed?
There are so many things that can influence the quantities you’ll need; things like the age of your guests, time of day, weather, location and yes, even occupation. Sounds crazy doesn’t it but I swear it’s true!
Elderly guests will eat far less and want less spicey foods than younger guests; Guests who don’t attend a lot of parties or formal events will consume more food such as seafood, pastries and hors d’oeuvres and take larger portions overall than those who attend formal events regularly; Men eat more than women; Teens and young children will waste more food and drink than adults; People will eat more when it’s cold and will want lighter foods when it hot and 4 ounces of wine will look like more in an oversized wine glass than a regular 6 ounce wine glass.
Are you getting a headache? Look, having 20 people over for a BBQ or a throwing a party and having the whole gang over, is a far cry from serving 100 - 200 people at a wedding reception. Hiring a caterer is truely the smart thing to do. However, if knowing all this you still want to do it yourself, this brave soul, is for you.
These easy references are for those who just want the facts. I will have food charts up next week but until then I hope this helps. Keep in mind that while the figures given are based on industry standards, they are only guidelines. How Much Do I Need
© 2008 Mary Spies All rights reserved
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Friday, March 21st, 2008
Many couples are opting for an alcohol free reception, some to save money, others just don’t want the headache of liability. And yes, you are responsible for the actions of your guests at the reception and after if they have been served alcohol. That means if you serve any type of alcohol and one of your guests is stopped for driving under the influence or heaven forbid, they are in an accident you can be sued. Count on it.
Unfortunately, many people who are invited to a wedding are under the impression that they are entitled to food, drink and entertainment and overlook the fact that they have been invited at the bride and groom’s pleasure. Wedding guests are entitled to zip. How much or how little is provided is entirely up to the bride and groom. Shame on the guest who has the nerve to complain they got chicken instead of prime rib and punch instead of merlot. With all this in mind here are two great alternatives to serving alcohol.
Coffee & Chai - Before you roll your eyes and give that “oh crap” sigh, read on. I’m not talking about stately cups of coffee and tea served in little china cups with cake and biscuits. I’m talking flavors, iced, whipped, frapped and served in Grande’ wine glasses; garnished with an assortment of chocolates, spices and candies or flavored spoons. Believe me this is not only an elegant look but it is delicious, refreshing and perfectly wonderful if you are having an afternoon reception of light hors d’oeuvre or desserts. It is as always in the presentation. With the vast amount of flavors available from Irish Cream to Banana Fanna your coffee drinks will make Starbucks jealous and serving double duty the flavors can also be used for Italian ice. (How international!)
Frozen Punch Drinks - You’ve heard of “virgin daiquiri, margarita and such… Well, here’s your chance to shine. Don’t tell a soul there is no alcohol and I swear you’ll have people who think they’re getting tipsy. Again, it’s all in the presentation. Check in daily I’m putting together a collection of great iced drinks you won’t want to miss.
Just remember this is your day, your party and you can do what you want. So fasten your seat belt Emily Post we’re in the 21st century!
© 2008 Mary Spies All rights Reserved
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