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

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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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.

July 1 is the officially 14 year anniversary of The Event Group.  I’m so proud of this company, our employees and loyal customers that have helped make us the great business that we are today.

We continue to improve each year, trying to add fun menu items, increase our services and of course, turn clients into friends.  We appreciate each and every one of you and hope you know how grateful we are for your support. 

Also, a special thanks to all of our family members for understanding about the late nights and weekend work.

I hope the next 14 are just as fabulous.

Ingredients

Infused Water–An Easy and Inexpensive Option

We love to add basil leaves, mint leaves, rosemary, cucumbers, sliced lemons and limes to water.  It doesn’t cost much, plus the flavor is really refreshing.  Combine that with a beautiful beverage container, and your guests will be impressed.

I just have to have someone request this “Mad Men” theme for a party.  Found this on the www.hostesswiththemostess.com blog.  I’m a huge fan of the show and think this was a fabulous idea created by event planners Bellafare in New York. 

Wheat grass was used for the escort card table to incorporate the green color while also giving the party a summer feel.

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)

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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

Photo courtesy of Focused Exposure

Well, it has been a busy May–so hard to believe it is almost over.  Some of my favorite moments of the month have been as follows:

• Feeding over 1000 people on graduation day.
• Dealing with weddings, rain and mud–but everything turning out beautifully.
• Helping dismantle an entire tented reception with china, glassware, etc., in 30 minutes. 

Such is the life of a caterer!  We love it–and wouldn’t have it any other way.

June brings several weddings that we are looking forward to–beautiful brides and interesting locations.  More updates on that later…

Our next posting will feature different candy station ideas.  Stay tuned!

Before our talk, Tracee sent a few interesting facts about the wedding travel industry, courtesy of Conde Nast Bridal.  Did you know that honeymoons are an $8 billion industry?  That is staggering!  Also 99% of all wedding couples take some sort of a honeymoon.  Just some things to keep in mind…

Now for the good stuff.  Here are some of my questions and Tracee’s informative answers:

Shellie:  What is THE hottest honeymoon spot for 2010?

Tracee:  Riviera Maya of Mexico, St. Lucia in the Lesser Antilles and Punta Cana in the Dominican Republic.

Shellie:  I have heard of all of those spots–they sound fabulous.  Now, about destination weddings–what is the advantage of having a destination wedding versus a traditional wedding and reception?

Tracee:  A destination wedding is less stressful than a traditional wedding and usually quite a bit less expensive.  Many resorts will include a free wedding if the guest stays for a specific length of time.  The primary role of the travel agent is to make the couple’s wedding and honeymoon dreams come true in such a way that the couple never has to sweat the details.  The agent becomes the surrogate mother of the bride, family counselor, conflict resolver, liaison between the couple and the on-site wedding coordinator, keeper of the wedding timeline and lastly, the one who books all the travel.  This all saves the bride and groom time, money and mostly a lot of stress and worry.

Shellie:  I can see that being the case in a lot of instances.  What are some travel issues/tips that brides and grooms should think about?

Tracee:  The time of year and budget.  The time of year is essential.  Certain times of the year, the weather in the Caribbean or Mexico will be affected by hurricanes and/or the rainy season.  A good rule of thumb is to take a travel protection plan, which will allow for you to reschedule or cancel your trip if bad weather is imminent.  In regard to budget, there is a nice honeymoon available for every budget.  The most important thing is to consult a certified travel professional who can match you up with a destination that works well within your budget.  All-inclusive trips are by far the BEST value for a honeymoon.

Shellie:  What if the couple doesn’t drink or doesn’t drink a lot.  Is the all-inclusive package still the best option?

Tracee:  I think the all-inclusive option is always the best way to go for a honeymoon.  You’ve already paid for nearly everything before you ever arrive at the resort.  You don’t have to sign for drinks, your meals are included and some resorts even offer scuba diving, water skiing and spa credits as part of the all-inclusive package.  There are no hidden surprises, and the worry of how much everything will cost is no longer a factor.

Shellie:  Do you recommend paying for excursions in advance or upon arrival at the destination?

Tracee:  They can always be done in advance, and at certain busy times of the year, we recommend doing this.

Shellie:  Well, thanks for all the great info.  I know that many times, we have receptions for the happy couple after they have had a destination wedding.  This way the family and friends that couldn’t attend the wedding can still celebrate the couple’s new life together.  It’s a nice combination of the two options.

Tracee and Sarah can be reached at Destinations, 479-582-1900 or www.mydestinations.travel/

Here is just a small part of our conversation.

Shellie:  Why is video an important part of a wedding?

Nic:  Lori and I believe video to be a very important aspect for every wedding.  We always tell our potential clients and friends that not hiring a videographer is a huge mistake.  We even go as far as telling potential clients that even if they don’t decide to use NILO, just please use somebody!  Your wedding video is your opportunity to re-live your most special day…any day.  Your video is the only way you can transport back to your complete wedding day–tears, laughter, vows, dances and well wishes–decades after.

Shellie:  What are the important elements a videographer should capture on the wedding day?

Nic:  We believe the entire day is important to capture, and that is why we show up extra early and stay until the event is over.  The day goes by so fast for couples…she will be putting on her dress one minute, then next thing she knows, she is down the aisle as a new wife.  For this reason, we do not have time restraints for how long we stay nor hourly charges for wedding day coverage.  However, if we have to pick something, the vows are probably the most important thing for videographers, because it’s not something you can preserve with still photography alone.

Shellie:  Do most churches allow video in the sanctuary?

Nic:  Most churches do allow video.  As a matter of fact, we have not filmed at a church yet that hasn’t allowed video production.

Shellie:  Do you have special lighting requirements for the ceremony and/or reception?

Nic:  Lighting is always a very important aspect we discuss with our couples and coordinators.  Dim lighting is great and romantic for the moment, but not so good for the video and most photography.  We understand that some couples might be really set on a candle-lit ceremony, so Lori and I feel a great responsibility to be very upfront with the them and let them know that the video quality will be grainy.  In most situations, we try for a “meet-in-the-middle” alternative…almost always we work something out, and it is great for both of us.

Shellie:  What is your favorite part about capturing a couple’s special day on film?

Nic:  I love weddings!  I love that for most of the friends and family involved, it is one of the most important and special days of their lives.  For me, my favorite part of any wedding is during the ceremony as the couples are saying their vows.  I guess I would consider myself an emotional guy…I always get a little choked up during that moment.  It always takes me back to when Lori and I said our vows, and how important those words really are.  I love it that my job can help a couple renew those sacred promises that they made to each other and to God.

Shellie:  I think you said it all…thank you for your insightful information.

For more information on Nilo Production Company, contact Nic at 479-420-3915 or www.niloproductions.com.