The Event Group Catering Blog

March 22, 2010

Wedding Aspects Part 1: Invitations

Filed under: Events, Weddings — Tags: — Shellie @ 3:10 pm

For the next few weeks, our blog postings will discuss the various aspects of a wedding.  First, we are going to discuss invitations.

Invitations can be traditional or contemporary–even a bit whimsical.  Camille Breeden with Inscriptions (located in Fort Smith and Fayetteville) is today’s expert.  Here are just a few questions that I posed to her:

Shellie (The Event Group):  Camille, I know we have all heard different answers to this question, but how many months out should a bride order invitations and “Save the Date” cards?

Camille (Inscriptions):  Invitations should be ordered four months prior to the wedding and “Save the Date” cards should be ordered six months prior to the wedding.  That gives ample time for proofing, addressing and any problems that might occur.

Shellie:  Is it pretty common to send out “Save the Date” cards?

Camille:  Yes, they have been popular for the past four years or so.  They give out-of-town guests plenty of time to make travel reservations.  The most popular cards are actually magnets with a picture of the bride and groom.  They are also relatively inexpensive.

Shellie:  How cute!  Ok, this is a tough one.  What in the world can we do about guests not sending in their R.S.V.P. cards?

Camille:  Yes, R.S.V.P. cards is a hard topic to cover.  Although with the stamped return envelope it does make it easier.  I think people do respond better to wedding R.S.V.P.’s than party invites. 

Shellie:  We must hear about the problem more since we are on the food end.  I always tell brides they will probably have to make some telephone calls.  A great way to cushion the conversation is to say that you are checking to make sure they received their invitation.  It saves embarrassment on both ends.

Shellie:  What are the latest trends for invitations?

Camille:  Less on tradition and more on color.  For instance, the pocket invitation is very popular now with backers three deep, sometimes layering with colors and the pocket holding the R.S.V.P. card, direction card and reception information.

Shellie:  What are some average costs for invitations?

Camille:  For traditional, the average is $2.00 each.  For specialty invitations, anywhere from $3.25 up to $7.50 each.  I still have many brides on a budget, and invitations are where they tend to cut back.

Shellie:  What other materials are a “must have” for brides?

Camille:  Monogrammed napkins for the cake tables, programs and favors.  Although brides have been cutting back on favors the past couple of years, too.

Shellie:  Any final words of wisdom?

Camille:  When you come into the store to order your invitations, make sure you have all of your information (she does help with the various invitation wording styles).  I love my work–total strangers come into the store and by the time they leave, I give them the comfortable feeling that they can depend upon me to get the job done.  And I’ve made a new friend.

Thanks again to Camille Breeden with Inscriptions.   Camille can be reached at 479-484-5559 or 479-287-4190.

March 16, 2010

What’s Been Happening

Filed under: Events — Tags: , , — Shellie @ 3:33 pm

A lot has happened in the past couple of weeks.  First, I attended the Catersource conference in Las Vegas last week.  That was a great event–I brought back a ton of new and exciting ideas for events.  My favorites were the mini root beer floats (in shot glasses with neon-colored straws) and the meatloaf sliders.  Mmmmm…

At the same time, we had the fabulous Sweet 16 Birthday Bash for Blair Blankenship that I wrote about in last week’s Blog and newsletter. 

Then this past Sunday, we participated in the “Here Comes the Bride” show at the Fayetteville Town Center.  We showed off those root beer floats that I was telling you about, plus our donut skewers and milk shots.  We had a table that focused on the groom–”Groom’s Sweet Table”.  Instead of a traditional groom’s cake, the trend is to have a lot of miniature desserts or a favorite dessert of the groom.  Our banana pudding shots and apple pie served in demitasse cups are perfect for such a table.  Thanks to Eventures for providing our glass buffet table and other decor items.

Today, Sara Williams and I took soil samples for our garden project.  Sara is one of our kitchen prep/staff, and is an expert on gardening.  Watch for more updates on this “Going Green” project.

Anyway, it has been busy, and as always we appreciate our loyal customers and faithful Blog followers.  Have a great Spring Break!img_1064

March 12, 2010

March Newsletter

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.

March 1, 2010

Expanding to Fort Smith and More…

Filed under: Events, Fort Smith, Weddings — Shellie @ 4:59 pm

0243Here is the latest news at The Event Group Catering and Event Planning.  We are expanding our catering and event planning services to the Fort Smith area this year.  Hoping to work closely with the local vendors and our own vendors to create additional offerings for the area.

Next week, I will travel to Las Vegas for the annual Catersource conference.  I try to go to this conference at least every two or three years to catch up on the latest and greatest ideas and equipment.  There will be lots more information coming your way.

Wedding season is upon us.  We are booking Fall weddings and just booked a May 2011 wedding/reception.

P.S.  I love the above photo from the Hubbs/Dorey wedding last June.

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