The Event Group Catering Blog

August 31, 2010

August E-Newsletter

Filed under: Garden, Newsletter — Shellie @ 4:21 pm


Welcome to our Garden

Photo courtesy of Brittney Carlton, Focused Exposure.

The garden project is coming to a close.  It’s been a battle with the August heat and lack of rain, but we’ve really been pleased with our first efforts.  Thanks to our staff and family members for weeding and watering—I know next year’s efforts will be an even bigger success.

Photo courtesy of Brittney Carlton, Focused Exposure.

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Hors d’oeuvres & More - Parties To Go Teams Up with Shirley’s Flowers

Last year, we launched our Hors d’oeuvres & More - Parties To Go division.  “Parties To Go” is a great concept for the party host or bride that wants to handle all the details but doesn’t want to actually prepare all or most of the food.  Some of our signature hors d’oeuvre items are available to purchase “by the dozen” or “by the tray”, and are prepared fresh in our kitchen the day of your event.  Pricing is comparative or less than local grocery chains.
In addition, Shirley’s Flowers, located in Rogers, has created a wholesale flower division, called “Flower Power”.  Clients are able to choose from a variety of flowers and colors, fresh from the farm, and then create their own “do-it-yourself” masterpieces.  “Flower Power” wholesale flowers are guaranteed and are similar in pricing to local box retailers.
Both companies offer pick-up or delivery services.  Look for our ads in upcoming issues of “Wedding Ideas” and “CitiScapes Metro Monthly”.

View Parties-2-Go Menu
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Top 10 Tailgating Tips

Tailgating Tips

Razorback ballgames and our local high school football teams can definitely bring out the fans.  Along with those fans, comes a very important tradition—Tailgating!
Here are the top 10 tailgating tips according to TailgateUs.com.
1. Dress in team colors. Team jerseys or tee-shirts/sweatshirts preferred.
2. Plan your menu and do prep work a day or two before the game.   The Event Group thinks you should relax instead and order from our Parties To Go division.
3. Make a list of the items you want to take along.  Trash bags, hand sanitizer, etc.
4.  Plan to arrive 3-4 hours early and stay 1-2 hours after the game.  Serious tailgaters are never in a rush.
5.  Find a good spot to park.  Next to a grassy area or at the end of a parking row gives you more room to spread out.
6.  Fly a flag so that friends can find you.
7.  Decorate your area with team pennants and other team memorabilia.
8.  Meet your tailgate neighbors, throw a football with friends, listen to the radio and have a good time.
9. Food should be ready 1 ½ hours before the game starts.  This gives you plenty of time to eat and clean-up before making your way to the stadium.
10. Leave your area clean.
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Recipe of the Month:
Chocolate, Banana and Graham Cracker Icebox Cake

It’s really too hot to turn on the oven, but there are a number of fabulous “no-bake” dessert recipes available.  Here is a favorite that is sure to please your family.  If you want to make it even easier, use Jello chocolate pudding instead.
Makes one, 5-by-10-inch cake; Serves 8 to 10.

Ingredients:
15 ounces milk chocolate, chopped
5 large egg yolks
Salt
3 cups heavy cream
20 graham cracker sheets
4 or 5 ripe bananas, very thinly sliced lengthwise
Garnish: whipped cream

Directions:
Line a 5- x 10-inch loaf pan with plastic wrap.  Place chocolate in a heat-proof bowl.  Place yolks and a pinch of salt in another heat-proof bowl.
Bring cream to a simmer in a medium saucepan.  Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat.  Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil).  Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth.  Refrigerate, stirring occasionally, until thick, about 4 hours.
Spread one cup chocolate mixture evenly into bottom of loaf pan.  Top with a layer of four graham crackers, trimmed to fit.  Spread ½ cup chocolate over tops, and cover with some bananas.  Spread ½ cup chocolate over bananas and top with a layer of four trimmed graham crackers.  Repeat with remaining chocolate, bananas and graham crackers until you reach the top of the pan; finish with graham crackers.
Cover with plastic wrap and refrigerate overnight.  Uncover, and turn out onto a serving platter.  Remove plastic wrap.  Garnish with whipped cream and cut into slices.

Recipe & photo courtesy of MarthaStewart.com.
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Vote for us in Celebrate Arkansas A-List

We made it to the finals!  Thanks to all of our clients and friends for your votes.  Now, to be listed as THE Best Special Events Caterer, we need your vote.  Go to celebratearkansasmagazine.com and click on the A List to vote.
Voting ends October 15.

Vote Now!

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July 15, 2010

July E-Newsletter

Filed under: Events, Newsletter — Shellie @ 9:42 am

Welcome to Our Garden

The garden is still thriving.  We’ve learned a lot of lessons this year, which is a good thing.  First of all, we won’t plant as many squash plants.  They do tend to over-run the garden.  I’m very pleased with our tomatoes—it is great to go out at night, pick a couple of fresh, garden tomatoes and use them in my recipes at home.  I can only hope that our tomatoes will one day taste as good as the ones my grandpa, Don Mickel, used to grow. 

We’ve been able to use many of the vegetables and herbs in our catering kitchen as well.  In fact, if you have an upcoming event with us, don’t be surprised if you see some fresh mint in your ice water or iced tea—complimentary of course!

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New Event Facility: Horton Farms

As you know, we like to keep up with the latest and greatest in event facilities.  I have to admit that even I was blown away by my tour last week at Horton Farms at Dry Creek.  Horton Farms is a new 200-acre event property located just outside of Centerton (a 20-minute drive from downtown Bentonville). 

Owners Darren and Karen Horton, along with their children, Jeffrey Horton, Jenna Wiley and Jenna’s husband, Chris, run the event property. 

Some of the main features of the property include an old-fashioned covered bridge (perfect for photo opportunities), a pond with a wooden dock, a 3,200 square foot log retreat cabin with sleeping for 24, excellent grassy areas for outdoor tents and a 7,000 square foot Sierra Grand Hall (under construction).  The Farm is perfect for weddings and receptions (indoors and outdoors), executive retreats, family reunions, company picnics, large parties and social events, church youth groups and more.

There are many packages and prices, perfect for almost any budget.  Packages start at $1,995.00 and go up, depending upon the venue, event time and other amenities. 

Contact Jenna Wiley at 479.381.5241 or Jenna.Wiley@cox.net or Karen Horton at 479.366.1674 or Karen.Horton@cox.net for more information.  www.hortonfarms.com.

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Organizing Tip

To help get life on track before school starts and get those spaces in your home organized, try these Top Ten Organizing Tips by the owner of FreshSpace Organizing – Jeanine Mallory.

1. Divide the spaces you want to get organized into three categories small, medium and large, and then start with a small project.

2. Take boxes and sort all of the belongings for that space into like categories.  Don’t make any decisions about the belongings, just sort.

3. Once sorted, take one box at a time and go through the items.  Decide whether to keep or toss.

4. See what you have left and assign a home for the belongings.

5. Containers, containers, containers.  Find appropriate containers to house the belongings.

6. After the items are containerized and have a place, show family members your new system, and talk through where the homes are for the belongings.  Everyone commits to spending just a few minutes a day or once a week to “keep it up”.

7. Always think of ways to simplify your life and continually purge out the old so you have space for the new.

8. Don’t try to organize your entire home in a week or month.  Commit to doing one project a month and it will all happen.

9. Get help from a professional organizer if you get stuck. 

10. Make space in your home, office, car and most of all, your calendar for the things that matter most.

Jeanine can be reached at freshspaceorganizing@yahoo.com.  For more information on her company, visit her blog:  FreshSpaceOrganizing.blogspot.com.

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Recipe of the Month:
Summer Squash Casserole

Right now, the yellow squash is absolutely taking over our garden.  Hence my search for numerous squash recipes—I found this wonderful casserole in Southern Living Magazine.

Ingredients

1 ½ lbs. yellow squash
1  lb. zucchini
1  small sweet onion, chopped
2 1/2  tsp. salt, divided
1  cup grated carrots
1  (10 3/4-oz.) can cream of chicken soup
1  (8-oz.) container sour cream
1  (8-oz.) can water chestnuts, drained and chopped
1  (8-oz.) package herb-seasoned stuffing
1/2  cup butter, melted

Preparation

1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

2. Stir together 1 cup grated carrots, next 3 ingredients and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.  8 servings.

June 10, 2010

June Newsletter

Filed under: Events, Newsletter — Shellie @ 1:32 pm

Garden Update

The garden is really thriving right now.  You may remember that last month, The Event Group staff, along with family and friends, planted a garden.  Tiny tomatoes and green peppers are visible, and the squash leaves are looking great.  Despite the extreme heat that we have had, everything seems to be growing well.  My husband, Joe, has been faithfully watering each day.  He also lined the garden with rocks (supplied by our nice neighbors—Hugh and Susan).  This has helped with the soil run-off during all the rain we received.  We are currently using the herbs in many of our recipes.  It felt so great to walk outside, pick some basil leaves and use them in one of my own recipes.

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Summer Parties

Here are some great tips to remember when hosting a summer/outdoor party.

  • Set out sunscreen and bug spray for guests and mix citronella candles with votive candles for pest control.
  • Use colorful umbrellas to provide plenty of shade for your guests.
  • Chill cocktails (non-alcoholic and alcoholic) with frozen fruit ice cubes.  They will help keep drinks cooler and also look great.
  • Choose flowers that will last in the heat—plants that would go in your flower garden—for centerpieces.
  • Use hosta leaves for a coaster.  Make sure to leave them soaking in water until just before the party.

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Cooking Tip: How to Squeeze a Lemon
(Limes and Oranges)

Don’t laugh—there is actually a great trick to get the absolute MOST juice out of a lemon with an ordinary kitchen tong.  Cut the fruit in half and place a piece between the prongs of the tong.  Working over a pitcher, squeeze the open end of the tongs with both hands.  When finished, pour the juice through a sieve.  Now prepare your favorite lemonade or other refreshing summer beverage.

  

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Recipe of the Month: Mad Hatter Salad
(Upscale Coleslaw)

We recently used this recipe at a corporate event, and the guests just raved about it!

Ingredients

1 (16 ounce) package coleslaw mix
8 green onions, chopped
½ cup margarine
1 head fresh broccoli, cut into florets
2 (3 ounce) packages chicken flavored ramen noodles
1 cup slivered almonds
1 cup unsalted sunflower seeds
½ cup white sugar
¼ cup apple cider vinegar
½ cup vegetable oil
1 teaspoon soy sauce

Directions

In a large bowl, toss together the coleslaw mix, green onions and broccoli.  Set aside.

Melt the butter in a large skillet over medium heat.  Crumble the ramen noodles into a bowl and mix with the almonds and sunflower seeds.  Sprinkle the seasoning packets over all.  Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.

In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce.  Seal, and shake vigorously to blend.

Just before serving, combine the slaw mixture with the nuts and noodles.  Pour the dressing over all, and stir briefly to coat.

Prep Time:  20 Minutes ~ Cook Time:  15 Minutes
Ready In:  35 Minutes ~ Servings:  12 

Recipe courtesy of allrecipes.com

April 12, 2010

April E-Newsletter

Filed under: Events, Newsletter, Weddings — Tags: , , , — Shellie @ 8:36 am

Graduation Parties

The spring season can mean a lot of different things.  Here at The Event Group, we are gearing up for Graduation Parties.  Whether it’s for a high school or college event, your graduating student will appreciate a party to commemorate this special occasion. 

Don’t try to do all the work yourself—you need to bask in this special day.  Hire The Event Group to take care of all your food and beverage needs.  If you don’t require staffing and would like to handle most of the details, our Hors d’oeuvres & More—Parties To Go division is the answer for you. 

Check out our menu.



New Facility: Creekwood Gardens

If you are searching for a great outdoor wedding and reception venue, Creekwood Gardens just might be the place for your one-of-a-kind wedding.  The beautiful garden setting, is perfect for the bride that wants to show up and have all the details handled.  Chairs, tables and linens are included.  There are also several all-inclusive packages from which brides may choose.  Those packages include catering (by The Event Group), flowers (Jules Design), DJ services, décor items, parking attendant and more…

Lisa Rose, local wedding planner, handles all bookings and is available for coordination services, if desired.  For more information or to make an appointment, contact Lisa at 479-586-1548 or CreekwoodGardenEvents@gmail.com.

 

Wedding Flowers: Do’s and Dont’s

Recently, I spoke with Jennifer Schnetzinger of Country Gardens (Springdale).  Jennifer and her husband Glenn are owners and designers, and they are the “go-to” shop for many local brides and social clients.

Here is what Jennifer had to say about brides, budgets and more…

Question:  Why are flowers so important in the overall scheme of the wedding?

Jennifer:  First, nothing signifies romance and love more than flowers!  The dress and the bridal bouquet are two of the most essential elements to make the bride shine on her special day.  One of the most important functions of the flowers is to enhance the wedding photos.  The photos are what they get to keep from their special day, so it is very important that we make them look as good as possible.

Question:  What are some money-saving ideas for the budget-minded bride?

Jennifer:  Reuse the attendants’ bouquets as reception decorations, use less expensive flowers, mixed strategically with luxurious blooms and lastly, petals, petals and more petals.  Petals are inexpensive but bring the romance of flowers to the event. 

Question:  What problems can occur for the DIY (Do It Yourself) bride if she uses a box retailer for her flowers?

Jennifer:  The nightmares are really endless.  We have bailed out many brides who were trying to do the flowers on their own.  People always underestimate how difficult it is to do the flowers themselves.  It’s much better to choose a vendor who cares about you and your day, than to trust such an important area with someone who sees you as a number.  Product can arrive late or not at all, or it can be completely wrong.  The DIY bride doesn’t factor in the time it takes to open a rose bloom so it looks perfect that day.  Nor does she have the facilities to keep the flowers cool and fresh.  The unknown and lack of experience to deal with the unforeseen can ruin her day.

Thanks to Jennifer for her invaluable advise.  For more information, contact Country Gardens at 756-5531 or www.springdalecountrygardens.com.

 

Recipe of the Month:
Dress Up Your Potato Salad

Do you get tired of the same old potato salad recipe that was passed down to you from your great-grandmother?  Try some of the following tricks to dress up a traditional potato salad: 

 

~ Hard-cooked eggs and
   aioli (garlicky mayonnaise)
~ Green peas and fresh mint
~ Green beans, peanuts and
   a spicy Thai-style dressing
~ Roasted potatoes with
   roasted garlic, red bell
   pepper and fresh red onion
~ Crumbled bleu cheese, green
   onions and toasted walnuts
   in a walnut oil vinaigrette
~ Green beans, feta cheese
   and a lemony vinaigrette

Tips courtesy of www.colincowie.com.

March 12, 2010

March Newsletter

Filed under: Events, Newsletter — Tags: , , , , , , , , , — Shellie @ 9:48 am

Theme Parties:
Alice in Wonderland Sweet 16

We have often used current movie themes for inspiration when planning events. Movies have a way of providing ideas for colors, moods, décor, menus—almost everything that makes up a great party.

Of course, the current favorite is the new, darker version of the classic “Alice in Wonderland”. The day after the movie opened, we had our own premier for birthday girl Blair Blankenship. Blair turned 16 and celebrated it with a bang!

When guests arrived at the doorway to the party, held at The Fayetteville Town Center, they discovered a rabbit hole entrance. Square, stone columns with moss, iron gates, topiaries, tree branches, faux rocks, faux stone flooring and a special “rabbit hole” sign transported guests down the rabbit hole and into the party “wonderland”.

There were two food stations. The first, “The White Queen’s Table” was placed under a frame tent draped in white fabric and included white rugs, hanging crystals, bling candle holders and a 4′ x 4′ light table.

The second, “The Red Queen’s Table” was placed under a frame tent draped in red sheer fabric. Red and harlequin linens, red dot rugs, a customized sign, oversized Queen of Hearts cards and a black chandelier suspended from the tent frame looked just fabulous!

The focal point of the room was “The Mad Hatter’s Tea Party” station. A beautiful, customized cake from Rick’s Bakery was placed under a frame tent, draped in fabric. The cake was placed atop a double-glass table with teacups inserted between the pieces of glass. Additional teacups hung from ribbons from the tent frame.

“The Rabbit Hole Lounge”, featuring sodas and bottled water, was draped with yellow, blue and green sheer fabric. Tall cocktail tables, barstools and lounge furniture set the overall mood.

An LED dance floor, a customized photo booth, DJ and a fortune teller also provided entertainment for the evening.

Thanks to Eventures for running with our ideas and providing the amazing décor, Greg Hodges, Vintage Photo Booths, Keith Lyons, Taylor Mack Advertising, Focused Exposure, Blue Horizon Video Productions, Anthony Gulley and all the above mentioned vendors.

Going Green

With the help of our kitchen coordinator Tamara Parker, The Event Group made a few efforts in 2009 to “go green”. We purchased cloth bags for our local shopping trips, changed light bulbs to the compact fluorescent brand and started recycling our bottles and cans, among other small changes.

This year, we are stepping up our efforts with the following:

• Planting a garden. This spring we will plant our first-ever garden. The produce and herbs will be used for some of our events. The garden will be organic and will inspire some fresh, new summer recipes.
• Recycling cans and bottles at events. We are asking our event facilities that already have recycle bins to place them near our bar and beverage areas. If the facility doesn’t have bins, we plan to bring our own, especially purchased for this situation.
• Offering eco-friendly disposable plates and utensils. For those clients who want to offer eco-friendly disposables at their events, they will be available.
• Encouraging the rental of china, silver and glassware from our local event rental companies, such as Eventures, Intents and Festivities.

Those are just a few of the efforts we have planned for 2010. Let us know if you have any ideas—we welcome the suggestions.


Recipe of the Month:
The Classic Cheeseburger

I know we’ve just had a few days of warm weather, but it still wouldn’t hurt to think ahead to the upcoming grilling season. Nothing says summer like a classic cheeseburger…

Ingredients
Serves 4
• 2 pounds ground beef, preferably chuck
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces cheddar or Monterey Jack cheese, sliced 1/4 inch thick
• 4 hamburger buns
• 2 tomatoes (12 ounces), sliced
• 8 leaves Bibb lettuce (1 small head)
• 1 small red onion, sliced

Directions
1. Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.
2. Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.

Recipe Courtesy of www.marthastewart.com.

February 9, 2010

February E-Newsletter

Filed under: Newsletter — Shellie @ 2:24 pm

Wedding Season: Trends for 2010

Now that the holiday season is behind us, the year starts again with weddings. Many couples become engaged during the holiday season, and they are anxious to start planning their special day.

Last month, I attended The Special Event conference in New Orleans. Some of the top event planners and other event specialists from around the country spoke about the latest and greatest ideas. Below are just a few of my top picks:

Colors: Jewel tones and earth tones with strong colors and textures.
Theme: Vintage glamour.
Food Presentation: Paper cones filled with fritas.
Elements: Rustic, flea market, feathers and metallics.
Food Idea: Gourmet Mac and Cheese Bar.
Reception Fun: Game lounges (Wii, Rock Band, etc.).

“Vintage Inspiration Board” courtesy of Flickr.com
Baby Showers ~ Not Your Grandma’s PartyWhy not give the chic mother-to-be a shower that is as unique as she is. Gone are the days of sherbet punch and white tablecloths—the modern mother knows how to entertain and wants to have a good time.

From lounge furniture and fabrics to signature drinks (non-alcoholic too) and sliders, these ideas are just a few aspects of the modern baby shower.

Our Hors d’oeuvres & More—Parties to Go menu is also available for the host that wants to do all the work except the food. Some of our classic popular menu items are offered by the dozen or by the tray for your convenience.
View Baby Shower pdf

Recipe of the Month

This time of year makes me crave fresh vegetables. Here is one of my favorites.Steamed Asparagus with Tomato Basil Dip
Yield: Makes 12 to 15 servingsCourtesy: Southern Living

 

Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped fresh basil
1 tablespoon tomato paste
1 tablespoon grated lemon rind
4 pounds fresh asparagus

Preparation
Whisk together mayonnaise and next 4 ingredients. Cover and chill up to 2 days, if desired.
Snap off tough ends of asparagus. Cook in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill, if desired. Serve with dip.

 

Coming Soon:
The Event Group Plants a Garden…Join The Event Group staff as they plant a garden this spring. It promises to be a fun and challenging experience for all.

 

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October 29, 2009

October Newsletter

Filed under: Newsletter — Shellie @ 10:40 am

It’s Time to Tailgate and Trick-Or-Treat

This weekend is a perfect time to combine your tailgating fun with a little treat. Try this black magic potion…

Screwed-Up Screwdriver

Serves 1
1/4 cup ice
1/2 cup freshly squeezed tangerine juice
1 1/2 ounces black vodka
1 black licorice twist, for serving

Place ice in a tall glass. Pour juice into glass. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately. (courtesy of Marthastewart.com)

Next, order some hors d’oeuvres from our Hors d’oeuvres & More~Parties To Go menu. Place your order by today!
View menu
Recipe of the Month

Recently, I made this for my family.  It isn’t fancy - but it tastes yummy!

Tortilla Pie with Chicken

Ingredients:

12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken (I used white meat-Tyson brand)
1 can (4 ounces) chopped green chiles
1 ½ cups green or red salsa
1 cup sour cream
1 ½ cups Monterey Jack cheese, shredded (6 ounces)

Directions:

Pre-heat oven to 375 degrees.  Toast the tortillas over a low flame or in a dry skillet.  In an 8-inch square baking dish, layer four tortillas, one cup chicken, ½ can chiles, ½ cup salsa, 1/3 cup sour cream and ½ cup cheese; repeat once.  Top with remaining tortillas, salsa, sour cream and cheese.  Bake until top is browned and bubbling, 30 to 40 minutes.  Serves four.


Vendor Tips for the Holidays

This month, we wanted to give you some tips from just a few of our vendors. We work with so many great and talented companies sharing ideas and creativity. Here are just a few of their thoughts…

Travel Tips from Tracee Williams of Destinations

~ Make plans early.

~ Don’t forget your passport if traveling internationally.

~ Consider booking your travel on the actual
    holiday date-less busy.

 

Floral Tips from Julie Mendenhall of Jules Design

~ Magnolia leaves are perfect for the holiday—fresh and long-lasting.  You can use them to make wreaths or put them in vases, add some ornaments, and you have a clever centerpiece.

~ Use sticks or curly willow for a natural look.  For more shine—spray paint them gold or silver.

~ Try adding peacock, turkey or pheasant feathers in your holiday décor—adding a touch of elegance.


Photography Tips from Brittney Carlton of Focused Exposure Photography

A few photography tips to keep in mind when capturing your memories:

~ Get down on their level.

~ Move your subject from the middle.

~ Move in close.

Most important of all bring extra batteries and memory cards/film and HAVE FUN!

September 28, 2009

September Newsletter

Filed under: Newsletter — Shellie @ 11:00 am

December Catering

Before we know it, the holidays will be here.  Last year, in the midst of the dreaded “R” word, many were reluctant to host a holiday party.  But this year, things have definitely changed for the better.  We are booking dates - with a couple of nights already full!

Remember, The Event Group not only caters, but we have three staff members devoted to event planning.  We can find your facility, hire your entertainment, arrange for the décor and more…Here are some of our favorite reasons to host a corporate event in December.

• For employees, it is a nice way to end the year.  Treat them to a fabulous meal and maybe a few drinks, while socializing with their guests.  Remember, your employees are your number one customer.

• For top clients, it is a great way to interact in a social setting - without the pressures of making a sell.  They will appreciate your efforts.

• For employers, it is a way for you to accomplish many different things.  Marketing, relationship building, etc.

Watch for our holiday “Tips From the Expert” in next month’s Citiscapes Metro Monthly.

Recipe
of the Month

We found this recipe in Southern Living Magazine and revised it to fit our needs.  It was recently served at an upscale tailgate party for one of our clients last week.

Bacon-Bleu Cheese Dip

1 ¼ cup sour cream
2 oz. bleu cheese
1, 8 oz. package cream cheese, softened
5 tablespoons diced onion
3 teaspoons hot sauce
10 bacon slices, cooked and crumbled
Chopped fresh parsley for garnish
Assorted crackers or ruffled potato chips

Process first five ingredients in a blender or food processor until smooth, stopping to scrape down sides.  Stir in half of bacon.  Cover and chill two hours.  Let stand at room temperature 15 minutes before serving.  Sprinkle with remaining bacon and garnish, if desired.  Serve with crackers or ruffled potato chips.

Servings:  1 ½ cups

 

Fun Wedding Tip

Here is a great tip if you are planning an outdoor wedding for Spring/Summer 2010.  Women tend to wear pretty shoes to weddings - however depending upon the weather, mud and grass, shoes can be ruined beyond repair.

Solution:  Provide a “shoe check” with silk slippers or inexpensive flip flops so guests won’t ruin their best stilettos.  Complimentary slippers, matching your color theme, can be placed in large wicker baskets near the ceremony site.  Guests will love the idea! 

July 30, 2009

July Newsletter

Filed under: Newsletter — Shellie @ 1:57 pm

The Event Group Celebrates 13 Years

Thank you so much to all of our clients, vendors, families and friends of The Event Group.  July 1 was our 13 year anniversary, and we couldn’t let it go by without a word of thanks to everyone that has made it possible.

 I hope the next 13 years are just as wonderful, and that we can help you celebrate the special moments in your life.  It is truly a thrill to create one-of-a-kind moments for our clients. 

Thank you!

 

Shellie Morrison
President, The Event Group Catering and Event Planning


Ice Cream

Food Tip

If you plan to serve ice cream at your next private party, don’t rush last minute to scoop the ice cream when desserts are ready to be served. Try something in advance. Use an ice cream scoop to scoop it ahead of time; place the ice cream balls in a serving bowl then back in the freezer. When it’s time to serve, simply remove the bowl with the ice cream balls from the freezer and place it on your counter or buffet; it will certainly look a lot nicer than a help yourself container.

 

Name that Dessert


Thank you to Charles Martin of Kawner Company, Inc./Alcoa for his super creative name suggestion for our new brownie lollipops.  We couldn’t resist his “Naïve Indulgence” title.  Charles can expect a delivery of one dozen samples in the near future.


Free Lunch


Cassie Franklin, Lindsey Conaway, Diane Cook, and
Lynn Mosesso (left to right)

Congratulations to the UA College of Engineering, our July free lunch winner.  Last month’s winner, the University of Arkansas Graduate Recruitment department, is pictured above.  You could be next! 

Who ever said there was no such thing as a free lunch? Not The Event Group Catering.  Each month we will cater a lunch at one local company for up to 20 employees, at absolutely no charge to your company.  It is simple to register, just email us at eventgroup@nwark.com and put “Free Lunch” in the subject line.  Subject to date availability.

June 30, 2009

June Newsletter

Filed under: Newsletter — Shellie @ 3:43 pm

July 4th: A Fun Party Opportunity

Did you know the 4th of July is one of the biggest family events/days of the summer? Spend time with your family and friends instead of slaving over a hot stove all day and call The Event Group for a wonderful meal.  View 4th of July Menu

Or if you prefer hors d’oeuvres, our Hors d’oeuvres & More - Parties To Go is another great option.
View Parties To Go Menu

Easy Sand Candles

Here is an easy, yet cute centerpiece that almost anyone can do—a simple and inexpensive option for your 4th of July party décor.  Sand is available in a variety of colors at art-supply stores and craft stores.

 

To make a sand candle, fill a clear drinking glass with enough sand so that a votive candle placed on top falls just below the rim. Set the glass inside a clear glass vase or jar. With a funnel, fill the gap between the two containers with layers of colored sand, using enough to reach the rim of the drinking glass.

Courtesy of Martha Stewart Living


Name that Dessert

We need your help in naming one of our new dessert items.  This new dessert is a chocolate covered brownie lollipop.  It is truly decadent!  In fact, we plan to mass produce them in July for our “Christmas in July” holiday promotion.

The lollipop will be available in milk chocolate, covered with multi-colored sprinkles or coated with crushed nuts.  So, put your creative thinking cap on and help us name this wonderful new item!
Email us your names.

Free Lunch

Congratulations to our first free lunch recipient—the University of Arkansas Graduate Recruitment department.  You could be next!

Who ever said there was no such thing as a free lunch? Not The Event Group Catering.  Each month we will cater a lunch at one local company for up to 20 employees, at absolutely no charge to your company.  It is simple to register, just email us at eventgroup@nwark.com and put “Free Lunch” in the subject line.  Subject to date availability.

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