'Let them eat cake.................'

.........Or not!  Whilst Marie Antoinette might not approve, a wedding cake is no longer a must.  Many brides these days are moving away from serving a huge wedding cake.  Never mind the grooms cake - we have not seen one of those in quite a long time.  For those not in the know, the grooms cake is a very Southern tradition.  The theme and flavour of the grooms cake is usually kept secret from the groom - often it depicts a sport or interest of the groom, for example a Georgia Bulldog cake, or a football shaped cake etc.

So what does one serve in place of the wedding cake?  Last year we saw a lot of cupcakes - often a variety of flavours.  However since the end of last year the trend has been towards dessert tables - we call them Viennese Dessert Stations.  Even if you serve a plated dinner or a buffet dinner, you can still offer a Viennese Dessert station.  They fit in seamlessly with a heavy hors d'oeuvre reception with stations - which is a service style that is so typical of Savannah. (see our previous blog for an explanation of the various types of service).

The first question we ask is - 'What desserts do you like to eat?' and take it from there.  We usually offer bite size desserts, to encourage guests to try a variety.  Some of our popular desserts are Pecan tassies, mini key lime pies, chocolate mousse (to die for!), mini cheesecake, Savannah trifle in shot glasses, tiramisu, a variety of chocolate truffles, and drunken chocolate brownies.

We have also incorporated various action stations - for example, Crepe Suzettes - crepes served with a sauce of caramelized sugar, butter and Grand Marnier, flambeed; our chocolate river - think of chocolate fondue with fruit, marshmallows, salted pretzels for dipping; our S'mores station - yes, we can take you back to your Scouting days with this one, and you do not need a bonfire!

We have also started offering a variety of cookies on our Viennese Dessert stations.  In Northern Ohio and Pennsylvania cookie tables are a huge part of a wedding - family, and sometimes guests, will bring a large variety of cookies which are set out and eaten throughout the wedding reception.  We make smaller cookies, for example - Aztec chocolate, lemon and lavender shortbread, pistachio and white chocolate.

Once can also include milk and cookies - or even serve that as a late night butler passed hors d'.  Shot glasses with your favourite cookie (I vote for chocolate chocolate chip!).

Let us not forget about ice cream!  A sundae station is not just for kids!  You can do grown up sundaes - toppings can be some of the old favourites, but why not add a little liqueur - Cassis, Kahlua, Amaretto and the like.

If you still want the traditional photo of you and your groom cutting the wedding cake (please no smooshing of cake in one another's faces!), then incorporate a small wedding cake into the dessert table.  We cut back on the quantity of desserts we are providing as we will then cut and serve the cake to your guests as an option.  In this scenario we usually put the desserts out a little later in the evening, so that the dessert table is untouched for your photos of the cake cutting.

So really, wedding cake or not, it is all about what you and your groom want to serve at your reception.  This wonderful celebration is all about you, so let your 'dessert' reflect what you like to eat!

Photo credits:  (c) Greg Ceo, Savannah Wedding Photographer www.savannahweddingphoto.com
Cynthia Creighton-Jones, Cape Creations Catering, Inc

Party Planning Tips

For many of our clients, planning an event can be rather daunting, particularly if this is the first time they are planning a big event.  What style of service should they choose, what type of alcohol should they serve?  These are all questions we get on a regular basis.  I thought I would share some great party planning tips I found online some time ago and to which I have added my own comments.

THE DETAILS

According to Oprah Winfrey, “The Love is in the details”. And whether you love them or hate them, sometimes it’s the little things that can get in the way of planning an exceptional event. Before you request a proposal, consider the following:

~    Determine your budget.

~    Make the guest list – this will help estimate how many guests to expect.

~    Pick a location – some locations have policies which must be adhered to.

~    Set the date and time of the event.

SEATING

Seated Meal

Works well at formal events such as weddings, galas, or where a presentation will take place.

Standing Reception

Works well for events with limited space, a short event time or where you want to encourage mingling and networking.

Consider having your guests stand and place some cabaret tables around the room as places to rest drinks.

Partial Seating

Works well when your guest list includes a mixed age group or your event may extend for a long period of time.

BAR FEATURES

Dry Bar

If you have a budget-conscious event, eliminating alcohol completely will help with the expenses. To add options, consider a non-alcoholic drink such as Hibiscus & Ginger Iced Tea, or a Peach Bellini with Sparkling Apple Cider.

Beer & Wine

Variety is the spice of life, except when you’re waiting in line at the bar. Offering beer and wine as the only alcoholic options is cost-effective and keeps the bar line moving forward so that guests have more time to enjoy your event!

Full Bar

A special day deserves the best. Events with large crowds or gatherings for an exceptional occasion may call for a bar with complete options for mixed drinks. Offering a Specialty Drink – mojitos or appletinis – during the Cocktail Hour adds flair.

FOOD PRESENTATION METHODS

*Please discuss food allergies or dietary restrictions with us*

Passed Hors d’oeuvres

This option works for any event. Either as a pre-dinner appetizer or as the sole service of the party, they are easy to hold in your hand, offer variety to the menu and are easy to serve. However, keep in mind that it takes wait staff to pass the hors d’oeuvres, which may increase your event staffing estimate.

Stationary Hors d’oeuvres

Work well for open houses, auctions, or receptions where guests arrive intermittently or move around within the event area.

Stationary Hors d’oeuvres with Action Stations

A Savannah thing! Popular for weddings, corporate receptions and parties. Our Chefs not only carve and cook to order, but provide a show for your guests. Action Stations to require additional space.

Buffet

A popular service choice and familiar to everyone. This option helps keep personnel costs in line and is a good venue for offering a variety of menu choices.  Consider offering a plated salad as opposed to having the salad on the buffet – this allows guests to enjoy a part of their meal whilst waiting their turn to go to the buffet. 

Seated Meal

At a plated meal our tuxedoed waiters serve plated courses to individual diners.   

Telfair Artful Table Luncheon at the Jepson Centre and the Telfair Academy, Savannah GA

In the beginning of April we had the honour of catering the luncheon for the Telfair Artful Table following the lecture at the Savannah Theatre.  The Telfair Artful Table is a fundraiser for the Telfair Museums www.telfair.org that is organised by the Telfair Academy Guild - a very hard working group of women!  Various committees were involved in the luncheon and they all did a stellar job.

Due to the high guest count, guests were seated in both the Jepson Centre – surrounded by the beautiful vignettes which were still on display, and in the Telfair Academy.  A beautiful light mint green tablecloth was used – which was perfect for spring.  As the theme of this year’s Telfair Artful Table was ‘Chairs by Design’, various small chairs and lovely vases of flowers were used for the centerpieces.  It really looked lovely.

I really liked the green and white.

To keep with the lightness of the set up, we used glass plates and silver flatware.  I thought the tables really looked lovely.

The lunch was preset, so we had to come up with an entrée that would stand up to sitting out for a little while before guests ate.  We decided to do a Bistro Plate comprised of three different elements:  Individual leek and onion tartlets, rocket salad tossed with white wine vinegar and chilled tomato and sweet pepper soup shots. 

I am not a big fan of pie and cake for dessert, but wanted to do a dessert that was light and suited to spring.  I have a wonderful Mango Pie that I sometimes make, so I thought why not make a Mango mousse for dessert?  Our chef is a talented baker and pastry chef – the mousse she made was a light as a feather!  We served it with a coconut crisp for a different texture – and who does not like mango and coconut together!

Telfair Artful Table Preview Party at the Jepson Centre, Savannah GA

The Telfair Artful Table Preview Party was held on Thursday April 4 this year at the Jepson Centre in lovely Savannah Georgia.  What a wonderful evening.  The theme this year was ‘Chairs by Design’.  The guest speaker at the lecture/luncheon the following day was Peter M. Kenny who is the Ruth Bigelow Wriston Curator of the American Decorative Arts and Administrator of the American Wing at the Metropolitan Museum of Art in NYC.

I had the honour of being the co-chair, together with the wonderful Lucy Jones, of the vignettes.  The vignettes make up a huge part of the event.  We approached a number of designers, florists, businesses and friends asking if they would like to design or sponsor a vignette.  Our wonderful designers really embraced the theme and came up with such different vignettes.

On the Thursday night guests attended the Preview Party where they enjoyed delicious bites from various local restaurants and libations from the awesome crew of Charlie Ganem.  The following day guests attended the lecture by Peter Kenny at the Lucas Theatre and then were bussed back to both the Jepson Centre and the Telfair Academy for lunch.  Bidding on the Tiny Tables closed just prior to lunch.

On Monday April 8, the designers once again returned to the Jepson Centre for the Telfair Academy Guild meeting where they and their vignettes were once again featured.  It was so interesting to hear from the designers their inspiration for their vignettes.

I thought I would share photos of the various vignettes – the designers outdid themselves!

The Head Table

Designer:  John Davis Florist

www.johndavisflorist.com

Sponsor:  The Cottage Shop

www.cottageshopgifts.com

Musical Chair:  An Ode to Johnny Mercer

Designer:  Shannon Lancaster

www.ladylancaster.com

Sponsor:  Lady Lancaster, Lifestyle Consultant

Recycle, Restore, Rejuvenate!

Designer:  Mary Lawrence Negilan Kennickell

Sponsor:  Studio MLNK

Designer:  Mary Lawrence Neligan Kennickell

Sponsor:  John B Rourke

www.johnbrourke.com

All The Tea In Scotland

Designer:  Elizabeth Ruby & Rebecca Wright, The Tea Room

www.savannahtearoom.com

Sponsor:  Ann Hanley & Suzanne Croci

Life's A Cakewalk

Designer:  Amy Harvey

www.harveydesigns.com

Sponsor:  Harvey Designs

The Boho Tableau

Designer:  Anissa Manso, Urban Poppy

www.urbanpoppy.com

Sponsor:  Kimberly Good, KKC Investment

www.kcgfinancialconsultant.com

Guests enjoying the Preview Party

Zydeco Stomp Party & Zydeco Concert

Last week we had the opportunity to cater a wonderful pre-concert reception at the beautiful Ships of the Sea Museum here in Savannah GA.

As the concert was a Zydeco concert I just felt I had to do a menu that featured some Cajun food.  We set up under the Gazebo in the Scarborough Garden with a tent next to that for the guests.  It was a windy, chilly evening with some light rain.  PERFECT weather for our Bordreaux’s Zydeco Stomp Gumbo, over white rice.  We toned the heat down a bit, but we had nary a spoonful left.  We used our eco-friendly bamboo plates and utensils made from cornstarch.

A few other items on the menu were our Spicy black bean cakes with lime sour cream, Crawfish spread on baguette, Cajun meatballs in peach bbq sauce (those were also a bit hit with the spicy/sweet flavour profile).

We pulled our Two State Pulled Pork Station out again (no pun intented!) – delicious, tender butts pulled to order, served on biscuits with coleslaw (sorta like a Redneck reuben if you will) and a choice of our housemade bbq sauce (tomato based) and a South Carolina bbq sauce which is yellow mustard based.

Our Drunken brownies were once again popular, though the Cajun cake with caramel pecan sauce gave it a run for 1^st place.

We so enjoyed hearing the band tune up in the North Garden next door.  A wonderful evening!

S'mores and Drunken Brownies

Last weekend we catered the Live Oak Public Library Foundations Annual Gala.  It was a wonderful event held at the Southside Library - I still think of it as the new library though it has been around for a few years!

The theme was the 60's - and people sure dressed up for it.  What fun.  We had a wonderful buffet dinner, but truly the hit of the night was the dessert station.

We served our Drunken Brownies - double chocolate brownies with Baileys Irish Cream!

We also had a S'mores station.  The attendant would roast the marshmallows for the guests - until many of them decided that she was having way to much fun and roasted their own!  I think that many of the guests had not had a s'more since Girl or Boy Scout days!

It was a wonderful evening, and they raised a lot of money for the Library!

Cape Creations Catering & The South Magazine's 7th Anniversary Issue Launch Party

On Saturday February 9, 2013 the South Magazine - a hip city magazine for Savannah - held its 7th Anniversary launch party at the Savannah Station.

They chose 'Boardwalk Empire' as their theme - what fun!  Michael Brooks and I talked about a few ideas for the party - he had asked us to provide some food.  I suggested that he have a Bathtub Gin/Punch.  He could get a claw foot bathtub, fill it with ice, and place a big silver bucket of punch or a gin drink in the middle of the bathtub - just like they did in prohibition.  I also suggested a signature drink could be served in teacups - a sure fire way of hiding your alcoholic beverage from the cops!

At Cape Creations Catering, we decided to do a Cuban Cigar Station.  Our 'cigars' were our signature Pulled pork and collard green eggrolls served with bbq sauce.  What a hit!  We set up a lovely little station, using old timey radios as risers and lots of cigar boxes.  One of our staff members, Sam, dressed as a cigarette girl, and walked around serving the 'cigars' to guests.

Our eggrolls are always popular with our guests - now perhaps we can include the tablescape and make the Cuban Cigar Station a regular on our menus!

A New Year + A New Blog

The New Year has kicked off well - lots of meetings with potential clients, lots of year end work to do - the tax man cometh and he wants his tithe!  However, I thought I should at least start blogging seriously and there is no time like the present to get started.

It was a great year end - lots of parties, lots of nosh and a bit of bubbly to wash it all down.  Now it is back on the health train - I am sure a lot of you out there are also thinking the same thing.  I am getting back into yoga, had to give it up for a while during Fall wedding season, we were just so busy.  But yoga helps to keep me focused and a whole lot calmer (for which my staff are eminently grateful!).  I am also back on smoothies for breakfast.  It is a great way to start the day, and they are totally mobile, which is wonderful if you have a hectic schedule.  When I am getting on the road early I make one the night before.  

One of my favourite is the the following - all you need is a good blender!

Peach & Spinach Smoothie (yields 5 cups, enough for two to share!)

1 cup unsweetened Almond milk

1 cup purified water

2 cups fresh or frozen peaches

2 big handfuls of spinach

2 scoops protein powder (I use a vegan non soy protein powder)

2 scoops ground flax seed.

Put all of the ingredients in the blender, and puree.  I puree until it goes nice and green.  Pour into two glasses and enjoy.  One should drink it within 24 hours.

This little smoothie keeps me going until lunch time!