Dinner-It’s More Than Food

So Craig is away and I’m in charge of dinner.  My children don’t remember that I used to cook all the time, before we had two kids back-to-back, before I returned to work full time.  Besides, my husband is a chef, he does know his way around a kitchen!  Regardless, when he is gone, everyone is always nervous that the family will starve—I roll my eyes a lot at the boy’s comments and produce fabulous meals that I will never get proper credit for.

 

SHOW UP

We eat dinner together, every night, in the dining room, with cloth napkins and usually candles, sometimes fresh flowers.  Music that compliments the meal comes through the speakers.  Attendance is not optional, even if you are a teenager.  This is just the way it is when your parents are “in the business.” 

 

THIS IS HOW WE DO IT

Our children have been learning to chop without cutting off your fingers, sauté, grill and toss a salad since they were tall enough to see the counter top.  They can touch a steak and tell if it is rare, medium rare or medium (nothing else is allowed-it is thought to ruin good meat!).  They will always be able to feed themselves and impress their girlfriends.

 

Tonight I yelled down the stairs that it was time to help with dinner.  They both trouped up, one set the table, the other got plates down and carved up the pork tenderloin.  Veggies and rice were added to the plates, sauce ladled out.  Music was turned on.  All this was done as routine.  We sat and enjoyed our meal (yes, I really CAN cook), discussed the day, debated the merits of droid vs. i-phone and continued the tradition of shared hospitality.

 

Do you stop and smell what’s cooking?

Steamy Weather, Clear Liquor & Words of Love

Hot Enough For Ya?

A group of us usually get together on summer nights, bring our dogs and our favorite libations and watch the sunset over the lake.  These past few weeks, the air has been so thick you had to breathe it through a colander and the dogs preferred the a/c at home-so much for “man’s best friend”!

 

Thirsty People

The heat does funny things to your brain and it made me start to think about what drink would be best in such circumstances.  Fruity rum drinks are fine when you’re young or they’re being brought to you by someone young while  sitting on a tropical beach.

 

Something clear and crisp was called for.

 

A quick Google search brought forth all kinds of ideas, many that involved vodka and umbrellas.  These are not pre-dinner cocktails-too sweet, too frou-frou.  Then my eyes ran across a classic-gin and tonic.  It’s clear, refreshing, it doesn’t ruin your palate.  Perfect!  Slice the limes, fill the tall glass with ice. . .you get the rest.

 

Love and Gin

While I was searching through the Google cocktail suggestions, my eyes fell on a listing with a link to the lyrics of a song.  Apparently a bride had this read at her wedding and, since I am in to all things “wedding”, I had to check it out.  While unusual for most ceremony readings, I like it-love certainly does all of this and more to a person! What do you think?

 

“Love is Like a Bottle of Gin” by the Magnetic Fields

It makes you blind, it does you in
It makes you think you’re pretty tough
It makes you prone to crime and sin
It makes you say things off the cuff
It’s very small and made of glass
and grossly over-advertised
It turns a genius to an ass
and makes a fool think he is wise
It could make you regret your birth
or turn cartwheels in your best suit
It costs a lot more than it’s worth
and yet there is no substitute
They keep it on a higher shelf
the older and more pure it grows
It has no color in itself
but it can make you see rainbows
You can find it on the Bowery
or you can find it at Elaine’s
It makes your words more flowery
It makes the sun shine, makes it rain
You just get out what they put in
and they never put in enough
Love is like a bottle of gin
but a bottle of gin is not like love

 

Cheers!!—

Our Connected-Disconnected Future?

I found this comic in the Atlanta Journal Constitution a while back. First it made me laugh, the new i-pads were hot news and I thought it was a cute way to bring attention to its launch.

Then I started to think-is this a shot of the future, will I be doing weddings like this? My kids already communicate mainly via text, lord help us if they have to actually talk to someone on the phone! They know that they have to answer when I call (I pay the bill) but they never, ever talk to their friends, only text. I also think this has contributed to the poor spelling skills of most!

I recently read an article that said a restaurant in LA was cutting back on servers and had set up the kitchen so that you could text in your table number and your order. A server would then deliver it to you when it was ready. This was a nice place here-not Mickey D’s! I’m sure the dining experience is certainly enhanced by having to text “may I have some more water please” and just how much are you expected to tip for such “service”?

While I try to be progressive, I can text, use a GPS, I have figured out the hands free thing in my car, I firmly believe that we are social animals that thrive on social interaction. Pushing tiny buttons on little boxes and watching screens is not really social, it’s talking to a thing.

While I will agree that technology is great in many instances, I have decided to remain old fashioned in this regard.  I will not be doing weddings requiring apps or pushing buttons. You just can’t feel the love in that and that’s really what they’re all about.

Bliss

Eighteen years ago today, what I do for a living came full circle. On that day, I got up, did a brunch for (40) at my house then had a friend take me to the venue where I had my hair done, put out flower arrangements, bossed around the florist (my one bridezilla moment), smiled pretty for the photographer, checked the cake, the food, the decorator and the band and then, put my feet up and waited for my fairy tale wedding to occur. I had a most wonderful wedding – when it started, I quit being the event planner and became the bride I want all my brides to be. I laughed, I danced, I had a fabulous time– I didn’t worry about a thing.
I was able to pay attention and thus remember the small things- my daddy’s face before we went down the aisle; that Aunt Rosemary, who tied the bows on my dresses as a little girl, did my bustle; that I kept trying to put the ring on Craig’s wrong hand and we started laughing when he hissed “the other hand!!”; that my mom only worried about the vacuum sitting in the ballroom (it did disappear at the proper time); I got to dance with staff as the friends that they are. The room was gorgeous, the food outstanding, the party a memorable celebration for our (300) guests.
I did forget to have my bag put in the limo and had to leave The Ritz the next morning in Craig’s workout clothes and no shoes— quite the picture! My only mess up.
So the lessons learned: don’t do too much yourself (a brunch day of, your own centerpieces), plan and be organized but remember my rule-“if it ain’t done by Wednesday, it doesn’t need doing”, and lastly-regardless of what happens day of-have fun and pay attention as these are the memories you will keep with you forever. I wish everyone as special of a wedding day as we had—
All I have is all I need–April

A 30 Year Long Party

Thirty years ago I walked across the same stage my dad did and was handed the most expensive piece of paper I’ll ever own – my college diploma (thank you Daddy!).  Two weeks later, I loaded all my worldly belongings into a small U-Haul trailer and headed off to the big city of Atlanta to make my fortune.  My career in the hospitality industry had begun!

Over the years I’ve worked at hotel front desks, sales offices, in catering and convention services.  I’ve dealt with groups ranging from NASA scientists and US presidents to poultry farmers and national Christian groups (they wear the best hats!).  I’ve consoled crying beauty queens who have lost their “lucky” teddy bears (she was 18 for goodness sakes), served 4000 people a gourmet meal at the same time, and arranged to get an underage VVIP through a backdoor of a local establishment so she could dance on the speakers (just for 2 songs). 

In 1987 I took a deep breath, closed my eyes and jumped out of the hotel world, the one with a regular paycheck and benefits, and opened Events Catering with my now husband, Craig.  We started with nothing, no pots, no pans, no help-we rented, borrowed and begged everything. I waitressed at night and cold-called by day.  I spent the night of my 30^th birthday peeling shrimp for a party the next day, in an unheated kitchen, in January.  We promised the best to our clients and we delivered.  I got to quit the waitress gig about 9 months after we opened, a happy, happy day!

Now I mainly do weddings, mitzvahs and a few corporate events here and there.  I love my brides and mitzvah kids.  I don’t have bridezillas, my brides are all beautiful and well behaved and I am honored to be a part of their special day.  My mitzvah kids are all smart and sweet.  I love what I do.  I get to be around happy people, folks who want to have a good time and know that I am trying to give them that.  How many other kinds of jobs can you have where you get to do this?

So, to all people who have shared your lives with me and allowed me to live what really has been a 30 year long celebration, I say a heartfelt thank you.  It’s been a blast –  April

Cupid and Computers

I admit it, I listen to NPR.  I live 45 miles from the office and I have to do something to amuse myself while in the car. Since texting and driving are bad, I’ve already been on the phone lots of the day and there really is no radio station for my age group – I have tried to better myself by listening to the public radio station here.  Last night I learned about something I thought I was an expert on -couples in love.

According to a new study, while friends and family are still the number one way to meet a mate, the Web will soon put the matchmakers and Aunt Martha’s of the world out of business.  Michael Rosenfeld of Stanford University says technology hasn’t shaken up the dating scene this much since the invention of the telephone!

People used to trust their friends to pick a good match – not now!  Just pull up a screen on your computer, fill in the blanks and it spits out the names of your Prince/Princess Charming.  According to NPR’s Jennifer Ludden, people are liking this method of mixing because “no one knows you like you do,” and “it saves time.”  If you are set up by a friend, you feel like you have to suffer through a couple of dates.  With a computer matching you, if there is no heat-no problem.  “It’s like, “Next!  Thanks a lot, it’s been real.’”

My generation used to hide the fact that we met in a bar, now couples hide that they met on the Web.  A Duke University study finds that online dating will continue to grow as access expands and successful couples spread the work.  The social stigma of meeting your match online is easing and will no longer have to be a secret to keep from mom and dad.  Your kids will talk about where you met, not the local market or watering hole but match.com or pickapartner.net. 

I say, find love where you can –

How did you meet your soul mate?

Spring is Here – Time for light Pasta!

Spaghetti with Two-Tomato Toss

• 1/2   7-8oz jar oil-packed dried tomatoes
• 4 cloves garlic, minced
• 2 pints red and/or yellow cherry or grape tomatos
• 1 tsp cracked black peper
• 1/2 tsp salt
• 1 14-16 oz pkg dried regular or multigrain spagetti
• 4 oz bite-sized fresh mozzarella cheese balls (bocconcini), halved
• 1/2 cup chopped Italian parsley or fresh basil

For the sauce: drain the dried tomatoes, reserving 1 tablespoon of oil.  Halve large tomatoes.  In 12-in. skillet, cook garlic over medium heat until tender, about 1 minute.  Add cherry and oil-packed tomatoes.  Cook, stirring, until fresh tomato skins blister, about 8-10 minutes.  Season with salt and pepper.

Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions.  Reserve 1 cup pasta cooking water.  Drain pasta.

Toss spaghetti with tomato mixture in skillet, adding enough cooking water to thin sauce.  Serve immediately with fresh mozzarella balls and parsley.

Makes 8 servings, 264 cal

Chocolate Continues to Flow x 2!

Flowing Chocolate # 1 — when you need a sheet cake, this is the best!

MISSISSIPPI MUD CAKE

• 1 cup butter, melted
• 2 cups sugar
• 1/2 unsweetenened cocoa
• 1/8 teaspoon salt
• 4 eggs, lightly beaten
• 1 1/2 cup regular flour
• 1 1/2 cup coarsely chopped pecans, toasted
• 1 (10.5 oz) bag mini marshmallows
• Chocolate Frosting (see below)

Whisk together first 6 ingredients in a large bowl.  Stir in flour and chopped pecans.  Pour batter into a greased and foured 15×10 inch jellyroll pan. 

Bake at 350 degrees 20-25 min, till a wooden pick comes out clean.  Remove from oven; top cake evenly with marshmallows and return to oven.  Bake 5 minutes.  Drizzle chocolate frosting over warm cake.  Cool completely before cutting. 

Chocolate Frosting

• 1 (16 oz) pkg powdered sugar, sifted
• 1/2 cup milk
• 1/4 cup butter, softened
• 1/3 cup unsweetened cocoa

Beat all ingredients at medium speed with electric mixer until smooth.

 

FLOWING CHOCOLATE #2 — HAPPY FRIDAY!! Chocolate Covered Raspberry Ingredients: Raspberry vodka Vanilla vodka Light Creme de Coco Dark Creme de Coco White chocolate liqueur (or cream) Fresh raspberries Chocolate syrup Preparation: Add ice to mixer. Pour raspberry vodka (2 count). Pour vanilla vodka (1 count). Add both light and dark Creme de Coco (3 count). Add a good splash of white chocolate liqueur. Add small splash of raspberry liqueur and shake. Drizzle chocolate syrup in martini glass. Drop 1-3 fresh raspberries in glass and add more chocolate syrup. Pour mixture in glass.

Miss April’s Gooey Bars

• 1 box yellow cake mix
• 1 cup firmly packed brown sugar
• 1/2 cup butter or margarine, softened
• 2 eggs, lightly beaten
• 2 teaspoons vanilla
• 1 (6) oz pkg semi-sweet chocolate chips

Pre-heat oven to 350 degrees.  In a large bowl of an electric mixer, combine cake mix, brown sugar, butter, eggs and vanilla.  Mix on medium speed until well blended.  Pour into a greased 9 by 13 inch baking pan.  Sprinkle chocolate chips on top and pat down lightly.  Bake for 30 minutes.  They will look like they’re not done – they are!  Remember, the goal here is gooey!  Cool completely and cut into small bars.

The “Bestest” Chocolate Cake Ever

CAKE:

• 1 pkg Devils Food Cake Mix with pudding
• 1 cup Sour Cream
• ¾ cup Water
• ½ cup Vegetable oil
• 4 Eggs
• 1 teaspoon vanilla

Preheat oven to 350 degrees.  Lightly grease and flour three 9-inch round cake pans.

With electric mix, blend cake mix, sour cream, water, oil, eggs and vanilla for one minute.  Stop and scrape down sides of bowl.  Increase mixer speed to medium and beat 2 minutes more.  Batter should be well combined.  Divide batter among the pans and place on center oven rack to bake.  If all pans won’t fit on center rack, put two on the center and the third in the center of the highest rack.

Bake the cakes until the spring back when lightly pressed with your finger, 20-25 minutes.  Cool in pan 10 minutes then run a knife around the edge of each layer and invert onto a wire rack.  Cool completely.  Prepare filling.

FILLING:

• 1 cup heavy (whipping) cream
• ¼ cup confectioners’ sugar, sifted (measure 1^st, then sift)
• ½ teaspoon vanilla or almond extract

Chill a large, clean mixing bowl and electric mixer beaters in the freezer for a few minutes.  Pour the cream into the bowl and beat on high until it thickens, 1 ½ minutes or so.  Stop machine and add the confectioners’ sugar and vanilla.  Beat on high until stiff peaks form, 1-2 minutes.

Place one layer of cake on serving plate, spread with half of the whipped cream, spreading to within ½ inch of the sides.  Top with second layer and repeat.  Top with third layer.  Cover lightly and refrigerate to chill.  Prepare Chocolate Frosting.

FROSTING:

• 1 cup semisweet chocolate chips
• ½ cup half-and-half
• 1 cup (2 sticks) butter, cut into pieces
• 2 ½ cups confectioners’ sugar, sifted

Place large mixing bowl full of ice in kitchen sink.  Place the chocolate chips, half-and-half, and butter in a medium-size pan over medium heat (do not use a pan with a nonstick finish!).  Stir constantly until the chips and butter melt and the mixture thickens, 5-6 minutes.  Do not let it boil.  Remove pan from heat.

Whisk the confectioners’ sugar into the mixture until it becomes smooth.  Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the pan.  Beat the mixture with an electric mixer set on low until the frosting thickens and is satiny, 4-5 minutes.

Frost top and sides of cake.  If frosting gets too thick during this, put it back on low heat until it reaches spreading consistency.  Store cake, covered, in fridge.

Words from the Witch

I was having lunch with a dear friend the other day.  She has been in the wedding business as long as I have and wanted to vent, or cackle in her case, about one of her pet peeves.  I told her she was preaching to the choir and she should put her keyboard where her mouth was and I would share her words of wisdom on my blog (she refuses to get her own).  To my huge surprise, she did just that!

We affectionately call my friend by a nickname.  Because of nature of the name and because it is a few days before Halloween, I think it is now appropriate to introduce her and her commentary – I give you The Wedding Witch…

 

“Rules for Perfect Toasting, and I’m not talking ‘bout Buns!”

So, we sat and we sat and we sat.  I listened to about the first three minutes of the Best Man’s speech then, because I was the wedding planner and could move around without raising any eyebrows, I got up.  Rude, maybe, but I needed a drink (diet coke-this was work).  I was chatting up the bartender when I realized that 20 minutes had passed and THE GUY WAS STILL TALKING!!  The audience looked glazed, their glasses were empty, the bride looked like her feet hurt from standing still so long.  This called for desperate action.

The next speaker (can’t call them a “toaster” though the unplug option would be very handy), were two bridesmaids.  I took them aside, glared at them with my best “planner” face and showed them my new, very pointy, very tall stiletto pumps. I then explained to them that if they talked for more than 60 seconds, one of these shoes could come flying from behind and stick them right in the back.  NO MORE SPEECHES-the mob was getting restless and was going to revolt at any moment.  With big eyes, they nodded their heads, gave a funny, cute, SHORT toast.  The mic feed was cut, the bars re-opened and peace, once again, was restored in Wedding Land.

For planners, brides in tight shoes and wedding guests everywhere, let me share the simple rules for toasting at weddings:

1. Be brief! Saw that coming didn’t you – tales from middle school, extremely personal and private feelings and anything that occurred while you both were drunk/with other women/wouldn’t tell your mom about are not things to say over a mic in front of a crowd.  Be a little funny, be sincere, wish them well, sit down.  Anything else is for sharing at the Bachelor Party, Rehearsal Dinner or in a small group while watching the game.
2. Be prepared!  Don’t look like a deer in the headlights -you know you are going to stand up there and be asked to talk.  We all learned in 7^th grade to write notes on 3×5 cards and look at them if necessary. If you don’t know what you are going to say in advance you will either be miserable up until that time worrying and writing notes on cocktail napkins or you will get up there and break all the rules noted in #1.
3. Speak into the mic!  Now that you are prepared, have the perfect toast, let’s all hear it.  There is a reason all the singers on TV look like they are about to swallow the microphone, you have to hold it right up to your lips or anyone past the second row of tables won’t be able to hear a thing.
4. Beware the cocktails!  A drink or two, maybe three, can do wonders for your confidence and drown the butterflies in your belly.  Please though, the slurring “I love you man!” and getting the bride’s name wrong is just not going to add anything to the celebration.  It will be memorable, just not in a good way.  After your done, party on and give your keys to a friend.
5. Smile!  Remember, these people are your friends, they want you to do well.  You have been asked to speak at a very important day in their lives.  Look them in the eye, take a deep breath, share your feelings, and know that, if you remember the 4 rules above, it will all be good.

Happy toasting, my broom is waiting–

The Wedding Witch

(to reach me or April, email us at eventscateringblog@gmail.com)

 

 

I Believe

In talking with my son the other day, Santa was brought up.  He finds it amazing that I still believe.  To me, Santa represents wonder and the generosity of man – I will always believe.  Just because you can’t see it, are too old or can’t hold it in your hand, there are things you must believe.

I believe in “happily ever after.”  I see it in the eyes of my couples every weekend.  Their love shines and warms everyone there.  The joy is thick in the room and makes all of us better people for the shared experience.

I believe in the future of our youth.  My mitzvah kids amaze me with their candle lighting speeches; they are so thoughtful and heartfelt.  I know that at 13, I was not that polished or together.  Their dance moves are also something to watch!

I believe in the power of friends and family.  Celebrations bring the best out in folks.  Young and old, hip and square, people from red states and people from the blue ones, all together for one reason – to share in the happiness of the occasion.    I tell brides and grooms, look around at your receptions, never again will this many people be together with the sole purpose of wishing you well.  Drink it in, feel it, it can last a lifetime.

Other random beliefs – Chocolate chip cookies should be served warm whenever possible; you can’t change the world but you can change it for a child, one at a time; people who talk/text at theatre events should be christened with an iced beverage; sometimes you just have to dance, even if you embarrass your kids; shaken, not stirred; it’s easier to be a friend than a parent but the outcome is not as good; the “j” in pb&j should always be grape; there is no place like home and “all you need is love.”

I believe that you have to hold on to your beliefs, regardless how hard it may be or trivial they may seem.  By living them, you are a step closer to making them reality.

May you experience wonder, the warmth of the season and always believe in the power of love –               April

 

It’s Chocolate Week-Double the Pleasure, Double the Fun!

These are my boys favorite cookies – they will eat half of them as soon as they come out of the oven.  If you are just going to use them for home consumption, bake just half, the dough keeps for a few days in the fridge.  You will save your kids, and maybe yourself, from OD-ing on chocolate and make the joy of a very good thing spread out over a few more days!

 

DOUBLE CHOCOLATE COOKIES

• 1 bag (11.5 oz) Bittersweet Chocolate Chips
• 6 tbls unsalted butter
• 3 eggs
• 1 cup sugar
• 1/3 cup all-purpose flour
• ½ tsp baking powder
• 1 bag (12 oz) Semi-Sweet Chocolate Chips
• 1 cup chopped walnuts (optional)

 

In double boiler over hot water, melt the bittersweet chocolate chips and butter.  In a large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture.  In small bowl, stir together flour and baking powder; stir into chocolate mixture.  Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long.  Dough will be VERY soft, use plastic wrap to hold it in log shape.  Wrap tightly and refrigerate at least 1 hour or until firm.

Preheat oven to 375 degrees.  Unwrap dough; with sharp knife, cut into ¾ inch slices.  Place slices on parchment-lined cookie sheet.  Bake 12-14 minutes or until shiny crust forms on top – DO NOT OVER COOK!

Cool on baking sheet – enjoy a cookie with a crusty outside and gooey inside!  Yield:  2 dozen

Let me know how yours turn out!-April, april@eventscatering.com