A Viennese Table Will Satisfy Every Sweet Tooth at the Party - with Style and Flavors!

  The image of a lavishly decorated, multi-tiered wedding cake is synonymous with the after-party that commemorates marriage. The cake is surrounded by tradition. Generations of couples have frozen their cake’s top tier for enjoyment (or not!) on their first anniversary. The cake’s décor has changed with the times and reflects each couple’s generation – even cake toppers have evolved from a simple bride and groom to depictions of blended families, couples with pets, and same-sex couples.
 

More and more couples are foregoing the classic wedding cake and opting for sweet treats that will please the variety of guests in attendance. Novelty cakes – like Krispy Kreme doughnut cakes – have caught the attention of some couples – while others opt for more chilly desserts and offer guests elaborate ice cream sundae bars. Cupcakes have been trendy, but now seem to be falling to the wayside.
 

   I am recommending to couples that we reach further back into tradition and bring forward the Viennese Table – a collection of various candies, pastries, cookies and parfaits – that offer guests more choices and the opportunity to create an eye-popping display.
 

  The Viennese are known for their spectacular sweets. While the presentation gets its name from the country’s dessert cuisine, there’s no guidebook for choosing what will be featured on your Viennese Table.
 

Ideas abound -- there are Pinterest pages devoted to table design and dessert ideas for the Viennese table.
 
  Choosing a Viennese Table plan does not mean you must toss aside the venerable wedding cake – but now the cake does not have to be as decadent or as eye-catching – the cake is now part of an ensemble cast of desserts.
 
  My recent Viennese tables have been as diverse in content as the couples who inspired the choices. Single bite desserts have been classic from macaroons to pecan tassies and Key Lime tartlets to chocolate brownies.
 

Want to ramp up flavors? Let’s add “special ingredients,” to make those Chocolate Brownies a Drunken version. Downsize portions of Lowcountry trifle into trifle shots, or treat guests to a childhood memory with a DIY S’mores station.
 
  The unbeatable pairing of cake and ice cream doesn’t have to be so fussy. Fold wedding cake into your favorite ice cream and serve in a waffle cone from a roving ice cream wedding cake cart.
 
  Take a tip from the Viennese and give guests plenty of options and a variety of sweetness when planning your reception!

Embrace 'Savannah Style' to bring variety, easy-going mood to your special event

  In the Lowcountry of Georgia and South Carolina, we love our relaxed lifestyle. Why not carry that sense of comfort and easy living over to your catered event?

  The set-up is something I call “Savannah Style.” For events of this nature, only 60-70 percent of your guests are seated, and a variety of food stations combine to create a fun evening of food and drink. I enjoy this type of service because it allows your more adventurous guests to try unusual dishes -- while also offering easily recognizable favorites for others. There’s a little something for everyone!

  The stations can take several forms – or introduce a variety of service styles: Butler-passed hors d’oeurves, self-service stations and manned stations.

  A popular self-serve station is like this bruschetta bar. Here, a variety of breads and crackers are served with many different toppings. Guests choose what they want.

  Pulled pork is a staple of Southern cooking, and, as seen in this photo, we have staffed a pulled pork station with two types of pork, sauces and crispy hush puppies.

  And, speaking of Southern fare, no Lowcountry feast would be complete without Shrimp and Grits. 

  Shown here, guests can self serve shrimp and grits into containers that make socializing and enjoying the food a simultaneous treat. With this self-serve option, guests with shellfish allergies can have another topping from which to choose -- while keeping cheesy, creamy grits on the menu.

  The flexibility of multiple “Savannah Style” stations enables you to design a menu that accommodates special dietary needs – or to incorporate ethnic selections like this chicken stir fry and fried rice – with other styles of cuisines. It’s the perfect solution for a wedding couple with different food traditions as part of their family culture.

  Your special event is all about having fun. We think creating a menu based upon "Savannah Style" is a perfect way to entertain guests, have fun with your menu, and explore a variety of different cuisines.

Vegan Recipes Find a Home at Today's Events

Vegans rejoice!

With more and more people following vegan diets it has sent chefs scurrying back into cookbooks to create flavorful and nutritionally balanced dishes that meet your dietary requirements.

If you are a vegan, I’m sure you have attended events where your plate consisted of the same vegetables being served to other guests – just minus the meat. Or worse yet, you “meal” was a plate of plain pasta tossed with olive oil and herbs.

One of my recent catering jobs was for a mostly vegan audience and I came up with these dishes:

Crabby Cakes

Butler-passed hors d’oeurves 
Beet pesto with pita chips
Crabby cakes (vegan cake with remoulade sauce)

Chilled English Pea Soup 

Entrée course of Moroccan Vegetable Tagine

Dessert 
Coca-Cola Cake

Each course was rich with flavor and texture – and are easy enough to prepare yourself. To get the most from each recipe:

• Use fresh, organic vegetables
• Fresh herbs are best, but if dried herbs are used, make sure they are fresh and aromatic
• Seeds, like cumin or coriander, develop the best flavors when lightly toasted over medium heat in a pan

 

Beet Pesto with Pita Chips

(Adapted from thebloomingplatter.com)
Ingredients
Four 2 to 3 ounce fresh beets (trimmed weight), peeled and quartered
1 cup, firmly packed, fresh cilantro (leaves and stems)
1/3 cup smoked almonds
2 large garlic cloves, halved
1 tablespoon coriander seeds (whole)
1 teaspoon cumin seeds (whole)
1/2 teaspoon smoked paprika (ground)
1/3 cup olive oil
Juice of 1 large lemon
Juice of 1 medium-large lime
1 tablespoon maple syrup
Sea salt to taste
Freshly ground black pepper to taste
Optional: 1/4 teaspoon chili flakes or to taste
 
Method
Place all ingredients in the bowl of a food processor and process until almost smooth, scraping down sides of bowl as necessary.
And, on a hot summer day, there is nothing more refreshing than chilled pea soup. This may be served in bowls – or in small glasses (shooters) – for more casual service.
 

Chilled Spring Pea Soup

Ingredients
1 Tbs. olive oil
¼ cup chopped onion
2 cloves garlic, minced small shallot, chopped (2 Tbs.)
1 lb. frozen peas, thawed
32 oz. vegetable stock
⅛ tsp. white pepper
¼ cup large fresh mint leaves, plus more for garnish
1 ½ tsp. lemon zest
 
Method
Heat oil in medium saucepan over medium heat. Add onion and garlic, and cook 2-3 minutes, or until soft and translucent. Add peas to pan, just cover with vegetable stock, and bring to a boil. Simmer until peas are tender. Add salt and pepper. Cool slightly.
Blend with immersion blender, or in stand blender or food processor until smooth. Add mint leaves and lemon zest, and blend 30 seconds, or until very smooth.

There is no need to for vegans to miss out on dessert! This recipe, another adaptation from thebloomingplatter.com, is a hit with everyone!
 

Coca-Cola Cake

Ingredients
For the Cake:
1 cup natural sugar
1 cup unbleached all-purpose flour (I like white whole wheat)
3 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1/4 cup dairy-free margarine (such as Earth Balance)
1/4 cup vegetable oil or grape-seed oil
1/2 cup Coca-Cola, root beer (not diet) or a natural cola/root beer brand
1/4 cup + 2 tablespoons dairy-free buttermilk (5 tablespoons + 2 teaspoons non-dairy milk, e.g. So Delicious Dairy Free Original Coconut Milk Beverage + 1 teaspoon apple cider vinegar whisked together to curdle)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

For the Frosting:
2 1/2 cups confectioner’s sugar (plus extra, if needed, to yield the consistency you desire, but more sugar makes it lighter in color and less fudgy)
1/4 cup dairy-free margarine
3 tablespoons cocoa powder
3 tablespoons Coca-Cola, root beer (not diet) or a natural cola/root beer brand
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped toasted pecans + more for garnish, optional (omit for nut-free)
 
Method
For the Cake:
Preheat oven to 350ºF and grease, and lightly flour an 8 x 8-inch baking pan.
In a bowl, combine the sugar, flour, cocoa powder, and baking powder.
In a 1-quart saucepan, combine the margarine and oil. Bring just to a boil and pour over dry ingredients.
Add the cola to the batter, and whisk well to combine.
Dissolve the baking soda in the vegan buttermilk and add it to the batter along with the vanilla extract. Whisk just until combined. The batter will seem a bit thin.
Pour the batter into your prepared ban and bake 25 minutes or until a wooden pick inserted into the center of the cake comes out clean; avoid over baking.
Remove from the oven to a wire rack and frost immediately.

For the Frosting:
While the cake bakes, place the confectioner’s sugar in a medium bowl.
In a 2-quart saucepan, combine the dairy-free margarine, cocoa powder and Coca-Cola; bring just to a boil.
Pour the liquid over the sugar, and whisk to combine until smooth. Whisk in more confectioner’s sugar if necessary.
Add the vanilla extract and pecans (if using), and stir to distribute.
Spread frosting over warm cake. Garnish with pecans if desired.  When cool, cut into squares and serve. Store, covered, in refrigerator.

12 Questions You Need To Answer For Your Caterer

  Whether you are hiring a caterer for small birthday party or a corporate event with several hundred guests, there are 12 questions you need to answer before that first meeting.

  Answering the questions helps your caterer prepare thorough event pricing – and can begin to help define types of food and service best suited for your event.

  You should go into your first meeting with answers to these questions:

1. What is your planned budget for the event?

Be realistic. Clients often come to the table with the idea that for $7 a person everyone can be fed, served beverages, have appetizers passed and all the flatware and paper goods be provided. Professional caterers must also factor in labor costs, fuel and transportation charges, wear and tear on equipment – plus the physical needs of your event.

2. Where will the event be held?

Your location or a third party venue? The event’s location helps determine what power, heating or cooling needs the caterer must have, plus if there will be a need for additional tables or tents for outdoor venues.

3. What kind of event are you planning?

Needs for a garden wedding reception versus a reception held indoors are vastly different. A sales awards banquet is much more formal than a company picnic.

4. What is the date of your event?

Having a date pinned down alleviates just being “penciled in” on the caterer’s calendar. Catering companies are busier at some times of the year than others – you may be competing for a date!

5. How many people will be eating?

One way to control costs is to know EXACTLY how many people will be eating. Caterers typically add a small percentage of over production to accommodate last minute guests – but you want to avoid having high waste or, worse, running out of food!

6. What time will your visitors be arriving?

This key fact helps the caterer hit the timetable so hungry guests aren’t languishing or spending too much time at your bar! Caterers take this time and work backwards to build their entire production schedule.

7. When will the meal be served?

Again, this data helps plan better so hot food is hot, cold food is cold –and servers or food station staff are on their marks.

8. How long do you have for your guests to eat?

Part of your catering expense is cost of labor – driven by time on site. Help reduce your costs by defining the dining time – instead of leaving food service open for the entire event.

9. What type of meal are you planning?

Served, stations, buffet, box lunch – the type of meal you want determines types of foods that can be served, heating and cooling needs and labor and presentation costs.

10. What dietary restrictions and food allergies do your guests have?

More and more guests are faced with a variety of food allergies or dietary restrictions. Learning this information when arriving on site leaves no options for the caterer – they bring everything with them. By providing this information in advance, your guests’ special needs can be taken into account and usually accommodated!

11. What kind of drinks do you want?

Water, soda, juice, spirits, coffee, tea – This is another cost factor that can be determined at an initial meeting. Consider the variety of guests you will be serving and what their preferences may be for beverages. Bar service may require special permitting or use of a specialized bar caterer.

12. Are you going to want rental china, glassware, silverware or paper and plastic?

Hard goods have a cost beyond the rental fee – it takes more labor to move, set and wash china and flatware. And, disposable goods may be less hassle – but may not fit your event. For environmentally conscious clients, we also offer a line of disposable, single use bio-degradable or single-use goods made from sustainable materials.

Score a Trifecta With an Authentic Derby Day Menu

  The season for horse racing’s Triple Crown – Kentucky Derby, the Preakness, and the Belmont Stakes – is right around the corner. What better time to plan a themed party!

  The scene around the Preakness and the Belmont Stakes is nothing to scoff at – but the pageantry, history and all-around good time of the Kentucky Derby is what makes Churchill Downs so very special on the first Saturday in May.

Burgoo and cornbread -- authentic and delcious

  Ladies in flowery dresses and oversized hats are showstoppers alone, but the culinary legacy of the Kentucky Derby deseres some credit for making this the most happening weekend of the year in Lousiville. From beaten biscuits with country ham to the simple and crowd-pleasing beer cheese to finger-lickin’ good fried chicken – a Derby party offers plenty of options and plenty of great food.

  Top that off with the signature Derby beverage – the Mint Julep – and you’ll feel like you’ve picked a trifecta at the finish line.

The Hot Brown. (Photo and recipe
courtesy The Brown Hotel)

  Kentucky Derby party food can be simple an authentic – like burgoo and beer cheese – or simply elegant, like beaten biscuit with country ham or The Hot Brown.

  A Kentucky Derby party catered by Cape Creations was a combination of casual foods and fancier dishes – including smoked salmon profiteroles.

  We’re happy to help plan and prepare your party – we’ll be ready to serve before post time! However, if you want to have a DIY party, here are a couple of recipes to get you started:

Kentucky Burgoo

Just like Brunswick stew? Hardly! Many regions of the US have their own versions of these marvelous and rich one-pot stews. Burgoo got its start from neighborhood “burgoos” where each family brought canned goods from their grdens and threw meat in the pot – from chickens to pork to wild game like rabbits, squirrel and venison. A long, slow cook is required!

Ingredients

1 four- to five-pound hen

6 onions, finely chopped

1 pound beef stew meat

2 green peppers, finely chopped

1 pound (of another meat -- more beef, lamb, pork, chicken, game, etc.)

1 medium turnip, finely diced

4 quarts water

8 to 10 tomatoes, peeled and chopped (2 large cans)

2 cups shelled fresh butter beans (2 cans drained)

2 cups corn (2 cans drained)

One 10-ounce can tomato puree

2 cups thinly sliced celery

2 cups finely chopped cabbage

2 cups finely chopped carrots

1 red pepper pod

2 cups fresh okra, sliced

1/4 cup salt

1 Tablespoon each lemon juice, Worcestershire sauce, and sugar

1-1/2 teaspoons coarse black pepper

1/2 teaspoon cayenne

Method

If you make this in 2 parts, on successive days, it is not such a chore.

1. Put the meat, onions, peppers, turnips, water and tomatoes in a large pot; bring to a boil and simmer slowly, covered, for about 4 hours. Let cool and strain, setting aside meats.

2. Cut chicken and meat finely, removing all skin, bone, and gristle. Kitchen scissors are good for this job. Return to stock and refrigerate.

3. The following day, lift off half of the fat, add all the veggies. Cook another hour covered until until thick.

4. Add the additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching.

5. Cook, uncovered, at 300 degrees for about 2 hours until the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to ensure against scorching.

The Hot Brown

In the 1920's, Louisville, Ky’s., Brown Hotel drew more than 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. According to the hotel’s history of this dish, diners were growing bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new for his guests. His creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce – The Hot Brown.

Ingredients (Makes 2)

1 1/2 tablespoons salted butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups heavy cream  

1/4 cup Pecorino Romano cheese, plus extra for garnish

Pinch of ground nutmeg

Salt and pepper

14 oz. sliced roasted turkey breast, slice thick

4 slices of Texas toast (crusts trimmed)

4 slices of bacon

2 Roma tomatoes, sliced in half

Paprika

Parsley

Method

1. In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. 

2. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

3. For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. 

4. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.

All that sparkles is not always Champagne

Young Chardonnay grapes await ripening
at Iron Horse Vineyards.

For that important toast or prior to a reception, Champagne or sparkling wine is a tradition enjoyed by everyone.

But not all that a sparkle – or bubbles – is necessarily Champagne. For a bubbly wine to be called “Champagne,” it must hail form the Champagne region of France and meet that country’s requirements for labeling. Al other bubbles from around the world carry their own designation.

In America, bubbly wines are called “sparkling wines.” Italy has its own highly effervescent wines in “Prosecco,” and from Spain comes delicious and fizzy “Cava.”

And if you venture away from the Motherland of bubbles – France – you’re likely to find great tasting sparklers and much better values.

Our friend Tim Rutherford of Savannafoodie.com, has written about wine for more than decade and has a great bottom line thought on bubbles:

“I would much rather have an amazing bottle of Prosecco or Cava – or a superb American sparkling wine – than a bargain basement French Champagne.”

With that in mind, let’s take a look at each style – but first, let’s go in armed with some basic knowledge.

On Champagne in particular and other bubblies generally, there will be some indication on the label as to level of sweetness. You’re like to see these phrases – and here’s what it means:

Brut less than 15 gram of sugar per liter (dry, this is the typical style of Champagne with no sweetness) Extra-Dry 12-20 gram of sugar per liter (still dry with a hint of sweetness or slightly sweet)
Sec 17-35 gram of sugar per liter (medium sweet)
Demi-Sec 33-55 gram of sugar per liter (sweet)

The level you choose is up to you and your specific tastes. Brut is the most common Champagne chosen for a toast – but it is necessarily required that a toast Champagne be dry. Remember, it’s your special day – drink what you enjoy.

Sparkling wines are typically made from one of three grape varieties – or a blend of these varieties. Each grape has its role:

Pinot Noir adds body, structure, aroma, and a complexity of flavors.

Pinot Meunier contributes fruitiness, floral aromas, and character.

Chardonnay gives freshness, delicacy, elegance, and finesse. For this reason, many producers make a blanc de blancs (Chardonnay) Champagne.

American Sparkling Wines

Most grape growing regions of the US have winemakers who produce a sparkling wine. For those that are closest to French style look for producers who utilize “method champenoise.” This means the process used for fermenting, aging and bottling follows traditional French practices.

Some of our favorites include:

Iron Horse: Based in Sonoma County, California, Iron Horse is known for a long history of producing some of America’s most celebrated sparkling wines – including the sparkling wine that was used to toast the historic Reagan-Gorbachev Summit Meetings ending the Cold War. However, its “Wedding Cuvee” marks those special days – and anniversaries – more than any of its labels. This is Iron Horse's Blanc de Noirs, made from predominantly Pinot Noir.

Gruet: The Gruet family has made Champagne in France for decades – but with this property near Truth or Consequence, New Mexico, produces still wines and sparkling wines from the highest elevation vineyard in North America. A large variety of vintage and non-vintage sparklers are produced, including some made with other grapes. Our favorite is Gruet NV Demi Sec – subtle fruity aromas and the freshness of the Demi-Sec drives the character of this light bodied, semi-dry sparkling wine. The palate carries through with a creamy sensation and vivid flavor of green apples, ripe pears, pineapple and a hint of mineral.

Hand-racking is part of 'methode champenoise'
practiced at Wolf Mountain Vineyard.

Destination only bubbles: If a destination wedding is in your plans, explore having your wedding on-site at an area winery – most use this alternate revenue stream as a way to bolster their wine business. For example, in North Georgia, Wolf Mountain Vineyard has a stunning, mountainside wedding pavilion and makes a variety of sparkling wines sold on-site only. The family uses method champenoise for all of its bubbles.

Prosecco

Italian sparkling wines are the domain of a handful of producers from the country’s famed Veneto region. Prosecco is a white wine that is generally dry or extra dry wine. It is normally made from the Glera grape – although some producers refer to the grape as “Prosecco.”

Labels to look for include:

Bisol Vineyard land in Italy's Veneto.

Bisol: This prominent family has been making wine around Valdobbiadene for more than five centuries. They produce a wide range – and wide price range – of Prosecco. All are delicious and representative of the region.

Carpene: Carpenè Malvolti Prosecco di Conegliano Extra Dry won a Gold Medal at the International Wine & Spirit Competition 2012. This wine is the epitome of how fine Prosecco Spumante should be: Fresh, dry, lively and deliciously grape-scented.

Cava

Spain is recognized for the great wine values it is currently producing – and its Cava is no exception.

Most Cava is produced in Catalonia – it may be white (blanco) or rosé (rosado). Only wines produced method champenoise may be labelled cava, those produced by other processes may only be called "sparkling wines" (vinos espumosos).

Labels we’ve sampled include:

Vega Barcelona: This producer’s Cava Brut Reserve is made from three Spanish grape varieties; this stunning sparkler serves up aromas and flavors of red delicious apple, pear, citrus and crème brulee.

Vinos Libre: Ya Cuvee 23 Reserva Cava is a fresh, clean Cava with a great nose, solid minerality, elegant mouth feel and a soft fresh lemon finish with very persistent bubbles.

Cheers!

Regardless of your choice – Champagne, American Sparkling Wine, Prosecco or Cava – all should be served well-chilled in flutes to show off the beautiful bubbles that dance to the surface.

When ‘Eating In” Makes Perfect Sense

As a business owner, you’ve invested a significant part of your capital in bricks and mortar. Whether you own your space or lease, you’ve no doubt created a meeting space that’s impressive to customers, comfortable to use and welcoming on an everyday basis.

So when you have special office occasions – holiday parties, retirements, the celebration of an outstanding sales quarter – why go out to an impersonal restaurant when the restaurant can come to the place you’re the most at home – in your office meeting space.
Sure, you can do it yourself. That strategy seems to be the most relaxed and economical, but think about past office shindigs – does this sound familiar?
Hey, did somebody sign up to bring ice?
This cake looks great! Do you think we can cut it with a letter opener?
All of the crockpots tripped the breaker – all of the food is cold!
Keep your paper plates for dessert – we just have enough for everyone to have ONE!
A full-on office soiree or casual lunch is far more than just food. The event calls for paper goods, plates, utensils, condiments. Food has to be kept hot – or cold. In the end, it all has to clean up quickly and efficiently – time is money!
Here at Cape Creations Catering, delivering the office lunch is one of our specialties. From simple to more elaborate – we can meet your office meal needs in a variety of ways:
Box lunches: This style of office lunch allows us to be a little more flexible in the creation of a L”lunch box.” From deli sandwiches to pitas, roll-ups to kabobs – part of the fun in lunch boxes is popping open the top to find a surprisingly delicious lunch inside. Add a cup of soup, a pasta salad or cup of fruit for variety. Of course, every box needs a sweet treat – cookies, cake or mini pudding? Lunch boxes can be all-inclusive – food, utensils, condiments and a box that serves as a “plate.” Add beverage service and the work is done. Clean up is easy.
Self-serve trays: Disposable platters are easy to clean up and provide office diners the chance to assemble a plate of their choosing. Platters can be all cold, deli-style offerings or a combination of hot meats and cold sides. Again don’t forget the tray of cookies! We provide paper goods and disposable serving utensils.
Hot Line: Lunch is by far the most popular catered affair – but we do breakfast as well. Here’s where a hot line really brings a rib-sticking treat to your co-workers. Disposable service pans stay sealed and piping hot until you’re ready to eat and then open to reveal, eggs, breakfast meats, grits, roasted potatoes – you dream it, we can do it.. An inclusive breakfast casserole, biscuits and fresh fruit makes a popular breakfast self-serve line. Hot lunches can be as close as the conference room and may encompass a variety of menus – from simple soup and sandwich to more elaborate meat and three combinations.
And remember, catered lunches aren’t just a treat for your staff. Your best customers will feel like royalty when you treat their office staff to catered lunch. Show your appreciation for their business with a stress-free office breakfast or lunch.

Guests Won't Squawk When Served a Moist, Tender Recipe With Bone-in Chicken

Fish can be fragile. Beef can be expensive – and more and more people are eating less red meat. Pork runs afoul of personal lifestyles.

But chicken…chicken can rule the roost for your special event.

The obvious go-to for chicken is the boneless chicken breast. As popular as the choice may be, it’s not without its own problems when being prepared for a crowd.

First, some history.

The boneless breast came about, in part, because it was quick to prepare. Busy restaurant chefs could give the chicken pieces a quick sear on each side then finish in a hot oven in just a few minutes. When prepared properly, this is the ideal application.

But your party of 50 – or more – cannot be served made-to-order chicken breasts. For large parties, we must think about keeping food hot, keeping meat moist and tender and delivering lots of flavor plate after plate.

The boneless chicken breast is not at its best when prepared in quantity. It tends to dry out – even when held in sauce. Plus, bone-in chicken has much more flavor than boneless breast filets.

Choosing chicken to save money is the right idea. According to price statistics from the National Chicken Council, the retail price of chicken can be just one-third the price of a comparable cut of pork and a whopping 75 percent less than beef.

So what are your options to serve chicken, save money and get the best dish possible?

Work with your professional caterer on braised chicken dishes, chicken in sauces or stews and always choose bone-in pieces. Use dark meat – thighs and legs – when possible because these higher fat pieces bring even more flavor to the table. These cooking methods will keep the chicken at its best – and allow you to introduce some international flavors to your event.

Recipe ideas

Chicken Tagine: This savory dish can use all pieces of the chicken – dark and white meat. The traditional Middle Eastern preparation incorporates rich flavors of the Med – lemon, turmeric, cinnamon, ginger, parsley and cilantro. It’s a dish that is loaded with flavor and colorful variety.

Chicken Cacciatore: This rustic, Italian-inspired chicken dish can use all parts of the chicken and brings together flavors of Tuscany: Tomatoes, garlic, olive oil, oregano and basil. This dish offers an easy and affordable wine paring option – Sangiovese or Chianti work just fine and are great values right now.

Coq au Vin: This classic French dish is a crowd pleaser for both its simplicity and its flavors. Literally “chicken in wine,” the dish marries earthy ingredients like thyme, mushrooms and pearl onions with a rich wine sauce to produce chicken pieces that are moist, tender and delicious.

Braised Chicken with Wine and Oranges: The tangy oranges in this dish blend with the sweet Muscatel wine to create a Spanish sweet-and-sour chicken. Spain is also the source of some great wine values – and this dish pairs perfectly with the popular Spanish red wine grape Tempranillo.

Beer-Braised Chicken Stew with Fava Beans and Peas: This is a perfect foundation dish for parties where there are plenty of craft beer fans. Onions, mushrooms, herbs and spices ramp up the flavor in this hearty chicken stew – that can be make only with chicken thighs. Compliment the dish with beer like a Belgian-style ale.

A DIY Bar Can Be Fun

Handling kitchen duties can be overwhelming for the host of a special event. That’s where caterers come in – we work on-site or prepare off-site and deliver to your home or special event venue.

Tackling bartender duties isn’t so stressful and may be a way for you express yourself and save a few bucks at your next special event. Here are some ideas for your bar needs:

Explore discounts: Most wine shops and package stores offer case discounts on every 12 bottles – and some offer a discount on just six bottles. If it’s wine crowd and the party is going for three hours, plan on nearly one bottle per guest – that’s one drink an hour. Also, work in advance with your package or wine store operator and ask them to seek out any special deals for you. Lots of wine comes to market that never sees shelf time – and many of those are bargain bottles that are just right for a large crowd.

Ask guests to pitch in: Some wine and package shops have gift registries. Instead of getting overloaded with another toaster, create a wine and liquor gift registry and let your guests pick up the tab for your favorite beverages.

Mix in bulk: You don’t want to be tied to bar-tending duties any more than you want to slave over a hot stove. Some cocktails mix well in bulk and guests can self-serve from a container with a spigot. You don’t have to be an expert mixologist to put together these recipes. And, mixing in bulk allows you to use less expensive brands of liquor and mixers bought in bulk at warehouse or discount stores.

Some ideas include:

Manhattan (Serve over ice in small rocks glass, makes 38 oz)
750 ml rye whiskey
10 oz sweet vermouth
3 oz dry vermouth
Garnish with Luxardo cherries

Whiskey or Vodka Mule (Serve over ice in small rocks glass, make 85 oz)
1 liter Vodka OR bourbon
11 oz lime juice
40 dashes of Angostura bitters
40 oz ginger beer
Garnish with lime wheels

Don’t get hung up on labels: If you are serving champagne cocktails, don’t get all hung up on the label – after all, your bubbly is about to get diluted with juice or some other mixer. Set aside that special bottle to be shared by the bride and groom – or bridal party – and use the less expensive bubbles for mixers and guests. Consider the options of sparkling wines from the US, Cava from Spain or Prosecco from Italy – you may just get more bang for your buck with bubbles from outside of France!

Beer bliss: If you are among the growing number of craft beer enthusiasts you probably know a home brewer or two. Ask your favorite homebrewer to craft a special “wedding ale” for your event. It’s a way for the brewer to show off his skills and for you to have a remarkable and one-of-a-kind beer for your event.

Measure, monitor: While no one wants to get serious at a party – you are serving alcohol and by doing so assume the risk as host. To keep consumption – and expense – in check, use small glasses or cups, make plenty of ice available for cocktails and consider cutting off alcohol service an hour or so before the party ends. Offer coffee soft drinks and water. Lastly, don’t let guests who have had too much to drink get behind the wheel. Call a cab – or arrange to have drivers available to take home guests who have had too much to drink.

Eight Ways to Trim Your Wedding Budget

All of the pieces and parts of your wedding have one thing in common: Each has a price tag.

With a little imagination, plenty of planning and thought and confidence, you can trim the budget. A little here, a little there – and the next thing you know, you’ve saved potentially thousands of dollars.

Here are some ideas.

Use a wedding coordinator: A good coordinator or planner may seem like an additional expense. However, the expertise a good coordinator brings to the event should be focused around giving you the special day you want – while saving you money.

Coordinators have long-term relationships with lots of different vendors who will often extend special pricing – because they know a coordinator’s event will be stress free.

Spend a little to save a little.

Choose a professional caterer: Yeah, that sounds a bit self-serving. Just like a wedding coordinator, a professional caterer knows how to shave a bit here and there or offer other suggestions to help keep your entertaining budget in line. Rely on the expertise of others to relax the strain on your bank account!

Invitations: One of the most common suggestions for saving a huge amount of money up front is to use handmade or inexpensively printed invitations instead of engraved invitations.

Be honest, that engraved invitation that you paid $4 each for hits the trash can as soon as your guest puts the date on the calendar. Why not ask a graphic designer friend – or your talented self – to create a one-of-a-kind invitation that can be printed on a home printer or at a printing center?

Have fun, put your personalities into the invitation – that will be much more memorable to guests than a stereotypical, engraved invitation.

Avoid guest list bloat: Early on, define who will be invited – and stick to it. Simply, invite only those who are closest to you and your partner. Do you each have lots of college friends who still live in the same town? Coordinate with them and live stream your ceremony via Skype – while those friends celebrate at a party of their own. Sen a DVD to far-flung family members.

The tunes: No wedding reception is complete without music – and we all remember the fun scenes from “The Wedding Singer.” Still, a full band can run into the thousands of dollars – a DJ will likely be a few hundred bucks and can do just as much to entertain the crowd. For a smaller affair the couple’s favorite songs assembled into a playlist and pumped over a great sound system may be plenty. Still want live musicians? Check with local musical instrument stores – they may know of a “pick-up” duo or trio who will give you live music for a few less dollars. Remember though: Musicians are professionals just like chefs and wedding coordinators – and should be paid accordingly.

Booze by the numbers: If a full bar is in your plans, pay for alcohol service by the head – not by the drink. Even casual drinkers will belly up to a free bar. A per head fee will be much better on the budget versus per drink – which can reach $7.50 per drink or more. For an early afternoon wedding – consider keeping alcohol service limited to wine and beer.

Timing is everything: An afternoon wedding allows you to reign in bar costs with just wine or beer – see above. It also allows reception food to become light appetizers and cake instead of pricier heavy apps or dinner service. Maybe a very small private ceremony is your thing. Take the honeymoon – then come back and host a big backyard BBQ for you to celebrate with friends and extended family.

Network your worries away: I’m always amazed when I post an inquiry on social media sites. Wow, I often have resources that I didn’t know I had. Maybe you have a long lost cousin who is a professional photographer – and would love to “gift” you photography. Your aunt’s best friend is a newly opened florist who will swap flowers for a business card on every guest’s seat. Your nephew is a graphic design student who needs a project – invitations!

Ask, and you will likely receive!

Choosing the Perfect Venue: Number of Guests, Budget and Personal Style are Key Elements

The decisions you must make for your special event – whether it’s a wedding or a corporate retreat – are seemingly countless. Among the most crucial decisions is the venue – where you will host your special event?

Here are some thoughts to consider when choosing a venue.

How many guests do you want, and how mobile are they?
Is this a small group or several hundred participants? And if you’re planning a destination wedding or remote retreat, are your guests willing to travel to the venue?

The number in your party can immediately trim down a list of potential venues rather quickly. The smaller the group, the more likely you are to find more venue options.

And for events requiring travel, consider the budget of your invited guests, especially those who are important to the success of the event.

Do you want a religious ceremony?
A church-based service can impact the number of guests. Churches vary a great deal in size and depending on your convictions; you may find your choice of church falls short of needs. Consider a larger facility of the same faith – but be prepared for your choice of minister to possibly share the ceremony with the host minister.

How much work are you willing – or do you want – to take on?
The most austere of event venues can be made to sparkle with the right decorations and flowers. If you’re particularly talented in these areas and can take on the work – you’ll save a huge piece of your budget. Otherwise, know that décor and flowers can quickly add lots of extra dollars to a budget.

Size, budget – and style
OK, so you’ve found the perfect sized hall or venue, it fits your budget perfectly – but does it fit your style? Outdoorsy couple may have found the perfect hotel garden and reception hall for their big day – but does the glitz and polish of a hotel really fit their style? For this couple, an open air wedding and a reception in a state park picnic pavilion may be more their style. Likewise, the urban couple may not be very much at home with a beachside wedding. Consider style!

Public venues are magical – but often require permits
If the idea of a beach wedding or ceremony in one of Savannah’s beautiful public squares is more your style, work with a planner or make contact with city hall. Permits are often required for such events and can include other mandatory expenses like security or parking oversight. If you plan on having a reception in the same place, there may be rules and licenses required. Plan ahead and secure permits – you don’t want your event interrupted and potentially shut down for lack of permits!

This is as good a place as any to discuss alcohol service. Rules vary wildly from state to state – and city to city within a sate. Your caterer, bar caterer or alcohol provider should be able to answer questions regarding permits. In some cases, the bar caterer will have the only license necessary. In some cases, know that you may have to acquire your own special event alcohol license. Check local regulations.

Ask to see pictures of previous events
Regular event halls should have photos of past events to help you get a feel for how the space looks when set for a wedding or special event. The pictures, in fact, may not be perfect, and may illustrate difficult to decorate features of the space. Scrutinize the photos carefully.

Is it clean, well-managed and maintained?
When you visit potential venues, walk around. Look not just at the public space, but at the areas that will be used for catering, bar service and restrooms. Is it clean? Are fixtures, floors and doors well maintained and functioning? Do you see fire extinguishers, clearly marked exit signs and other indicators that the venue owner takes pride in the location?

Any restrictions on catering – and can your caterer’s needs be addressed?
Some venues have a mandatory list of caterers that must be used – or handle food service in-house. Regardless, coordinate between catering and the venue to make sure your caterer has what they need to work. If your venue, for example, does not have a working kitchen, your caterer will have to bring cooking surfaces and hot-holding vessels, which can add to your cost. Caterers need refrigeration, hot and cold running water and areas in which to handle clean-up. Trying to save a few dollars on an ill-equipped venue can come back to haunt you with a larger catering bill.

Home weddings: Is the wear and tear worth it?
I’ve been to several weddings held in private homes or on the scenic lawns of Savannah’s many waterfront homes. The events are beautiful – but are the wear and tear worth the savings of a commercial venue? I’ve seen one evening’s worth of wedding guests literally wear the paint off of a staircase bannister!

You can possibly have as many as a few hundred guests parking on the lawn, treading on gardens, interior floors and carpeting. In all likelihood, you will need to bring in portable toilet facilities to accommodate a large party. Bands or DJs will require a place for staging and have demanding electrical needs. And, again don’t forget your caterer: Will they work from the home kitchen or need to bring cooking, cleaning and hot-holding equipment?

Is there parking?
If you’re having a wedding with 150 guests in one of Savannah’s squares on a busy spring day – you will have parking issues. What began as a storybook wedding can turn into a scene from a bad movie. Elderly guests can’t be expected to walk – and loading and unloading zones will have to be managed and cleared quickly. When planning, remember that people have to get to your event in some form of transportation -- consider parking and how guests will get form cars to the venue.

What is payment policy? How about add-on charges?
Venues will require a deposit and many require full payment in advance of the event. Understand payment polices, get the pay structure in writing – and don’t forget to include details on venue cancellation policies. Some venues will have a per piece charge for chairs, tables, table cloths and other add-ons. Some venues will break out fees for things like security, valet parking, clean-up and a site manager.

A part of any venue agreement is the time prior to and following the event. This allows florists, designers, musicians and caterers time to prepare and time to break down and clean up. Any time outside of the venue’s standard access period may be charged additionally.

Know what the fees are – and know that as you continue to add these details, the budget will continue to climb.

Rain, rain, stay away!
Your outdoor event is all set – but don’t forget that you will need a Plan B in the event of rain.

What? Yes, you just added to your budget! Most large scale events with out of town guests can’t be cancelled due to rain or inclement weather. Work with a venue to be your back-up plan. 




Thanks to Savannah-based photographer Richard Burkhart for use of his photographs. Richard is a veteran photographer with experience shooting in many of the city's and region's venues. You can view his wide range of work and contact him on his website, http://photosbyrb.com/.

Break Tradition: Put A Personal Touch, Sense of Humor Into Your Catered Event

  In the past, catered events usually went one of two ways.

  In one, guests are seated while a cadre of servers present every course on a plate in front of each guest.

From appetizers, to salads and soups and through the entrée and dessert, guests stay seated while servers scurry about. Today's plated dinners aren't nearly as ostentatious as formal service at Downton Abbey -- but can feel as stuffy to guests more accustomed to casual dining.

  In the other scenario, guests queue up to a buffet where they either self-serve or have servers scoop dishes onto each guest’s plate.

  These were great ideas and still fill the need for many catering clients. But more and more – particularly among wedding parties – brides and grooms want guests to be active, to have fun – and perhaps even experience something about the couple’s food interests or ecological beliefs.

So what are the options?

  Options are only as limited as the imaginations of the catering client and the caterer. Let’s explore some innovative and imaginative ideas!

Get Up And Move With Action Stations

  Everyone is familiar with the old-school roast beef carving station – that’s an example of an Action Station. Let’s take the idea one step further.

  How about an action station that serves guests rough-mashed potatoes – and then guests ladle on their own choice of toppings? Everyone loves a hearty dollop of sour cream and chives on a potato – or even Cheddar cheese. But expand the toppings to include exotic cheeses, mini meatballs or shredded and tender braised pork and you’ve turned the starch course into a meal.

  In the Lowcountry of Georgia and South Carolina, the ubiquitous Shrimp and Grits dish can become an action station at which guests choose from a variety of grits (stone ground, creamy or cheese grits are ideas). Offer a variety of shrimp styles. You don’t have to go all Forrest Gump, but consider the flavor variations of allowing guests to choose between shrimp scampi, grilled shrimp or shrimp in a spicy Cajun gumbo.

  The action station concept can comprise the entire event – or constitute only a portion of service. From build-your-own salad stations through the ideas listed above to make-your-own sundae stations – action stations keep guests active, engaged and happy.

Pass the Lima Beans, Please

  Embrace the Southern tradition of family-style service. Here, each table of guests is presented with platters of the menu choices and pass between one another in a self-serve style.

  Family-style service engages guests, encourages interaction and can reduce the number of service staff required for your event.

  And, just like a plated dinner, family-style service limits the amount of food going onto guest’s plates. An empty platter can mean “all gone” versus a buffet, which encourages guests to go back for “all they can eat.”

  Family-style also allows incorporation of some plated service. You might consider a plated salad, family-style main course service and a plated dessert.

Take a Culinary Safari With Ethnic Foods

  Professional caterers usually have an international repertoire of dishes. Ethnic dishes provide guests with an opportunity to explore and provide the ingredients for an event that is sure to be filled with lots of laughter, lots of oohs and aahs and a room full of happy guests.

Smoked ostrich filet.

  Ethnic options can range from passed finger foods like min-samosas or kebabs to sushi or mini banh mi. Action stations can feature tacos – but made with exotic ingredients like ground ostrich or braised pork belly. Imagine guests having a celebration around a table of a build-your-own pasta dish. Three or four styles of pasta, a variety of sauces and a few meat and vegetable options could make this the centerpiece of your event’s food service.

  If you’re serving your wedding cake as dessert, consider a small sweet bite with coffee to signal the end of the meal. A single, luxurious French-inspired chocolate truffle can make a meal memorable – and assuage guests’ sweet tooth until cake is served.

Express Your Convictions

  If the bride and groom or party host has strong views on culinary topics like sustainability, organic or local ingredients or nutrition – you have a captive audience with whom to share your beliefs through action!

  Here, the options are only limited by the event host’s beliefs and imagination. You need to work particularly close with your caterer in order to source in-season ingredients and to stay on budget. In this era, nearly anything is available by overnight shipping – but the cost may be prohibitive and quality may suffer.

  And ecological beliefs go far beyond the food. Is your caterer using disposables that are bio-degradable, compostable or made from recycled materials? Where does left over food go? With proper planning your leftovers can provide a substantial addition to a local food homeless shelter’s daily rations.

  Come to the table with imaginations turned to “high,” and an open mind. Hosting a catered event does not mean sacrificing fun or following traditional practices. This is your special event – put your special mark on it!

So You Need A Caterer...

Go into the relationship prepared for the best experience

It’s your big event – wedding, bar mitzvah, anniversary – and you want a caterer.

Congratulations! Relieving yourself of the stress of dealing with food, service and preparation frees you to enjoy your special day. To make sure your day is completely stress-free, here are some points to consider before meeting with your caterer:

Budget

Come to the meeting with an idea of how much you will spend for your event. Remember, hiring a caterer is like owning a restaurant for a few hours. You will work with a chef to plan your menu; you will taste a sample menu to make a final decision on food. Then, on the day of the event, the entire restaurant comes to you: Plates, glassware, servers and food. Per person cost of a catering includes prep time, clean up time, wages, fuel and more. You’re doing far more than buying food – you’re paying for a professional team to make your event special.

Availability

Have a date in mind – and a couple of options if possible. There are peak seasons in which catering services become scarce due to demand. If you plan to use a caterer, confirm a date with the catering company – as well as bar service, a band or DJ and any other outside contractors before printing invitations!

Where your event will be held is just as important. It’s a real juggling act to nail down dates for so many aspects – but it has to be done early in order to accommodate your needs. Your professional caterer can recommend venues in some cases. At the least, your caterer needs to know where they will be working in order to plan for the proper equipment, food storage and service.

Quality of Food

Don’t hesitate to ask where your caterer sources food. You are paying for chef-created dishes – not frozen food that came in a box and has been reheated prior to your event.

In an era where there is so much emphasis on farm-to-table, organic or sustainable foods, professional catering chefs hold themselves to the same standards as the finest restaurants and should openly discuss how and where they source their ingredients.

If you have food philosophies or standards in terms of sustainability, local vs. imported or other expectations – make that clear to your caterer.

Tasting Session

A professional caterer will offer a tasting session in which you and your future mate can taste from a menu of proposed dishes. In the past, brides tended to be the sole decision maker, but more and more grooms are stepping to the table to voice their preferences.

Consider this the first of many marital compromises! Creating a menu to satisfy a variety of tastes is just one of the challenges professional caterers accommodate with every job.

Great Expectations

Communicate clearly and early on about what you expect from your professional caterer. If you want all-local ingredients but have an event date outside of growing seasons – you’re setting yourself up for disappointment. Rely on the feedback from your caterer – they work in this community every day, have experience and have already overcome many of the pitfalls first-time event planners encounter.

If you anticipate guests with dietary restrictions, plan from Day One for the contingency. There are lots of decisions to make and a variety of options ranging from service type (passed appetizers, buffet, seated dinner, action stations) and the professional caterer is there to help you make choices that fit your budget, your venue and your lifestyle.

It’s like the saying goes: “The best surprise…is no surprise!”

Experience

Prepare a list of potential professional caterers, then make contact and ask for references. Call those references and get their feedback. A client who has had a bad experience will not hold back – they had a problem with their special event.

Visit the caterer’s website to seek out testimonials, see photos from their events and determine if the caterer truly has pride in their work. Visit social media sites like Facebook, Pinterest and Instagram to see if your caterer candidate is savvy about promoting their business by putting forth great images, positive comments and professional-looking presentations.

Setting the Scene

Presentation is part of the package. Professional caterers are artists on many levels: as chefs, as table

dressers, as food stylists. Even the simplest of food can be made to look great with exquisite serving pieces, tablecloths and table dressing and little touches that add elegance and style to a table.

A great looking table setting or tidy, colorful buffet is just one part of the scene. Look through photos of your caterer’s other events. Is the caterer dressed professionally? Are servers dressed appropriately and consistently? Are tablecloths, flatware and china clean, free of damage and stylish?

Service

Depending on the size of your event, your caterer might find it necessary to enlist service staff. The number of service staff, additional cost and expectations should be outlined as part of your contract with the caterer.

Equally so, the performance of these additional staff should be spelled out – remember, this is your “restaurant” for a few hours – and you’re the boss!

Server and bartenders should dress and act professionally. They should not patronize with guests, nor disappear on “breaks.” They should be familiar with and able to explain dishes and ingredients to guests – and bartenders should be skilled enough to handle any bar service being provided.

The supervision of these staff falls upon the caterer – to whom you should report any deficiencies you witness.

Working with a professional caterer for your special events can be one of the most rewarding and educational experiences of your life. Both parties must keep open lines of communications, be clear about expectations and understand that – even in a perfect world – little changes crop up that have to be handled.

Above all, have fun and enjoy your special day!