On the third Wednesday of every month, Christie will teach a complete cooking class and you will be able to taste the quality of her delicious food. A reservation must be made in advance. You are welcome to bring a guest or two. Christie has taught cooking professionally for many years and can answer any questions you might have.
This will be a complete meal along with appetizers, wine and dessert. In this class you will learn some basic fundamentals as well as a few fancy touches to impress your new hubby or guests. Adults only please.
Advance registration is required.
- The Wedding Cake
A wedding cake is an important part of your reception. Here are some things to consider:
- Visit various bakeries and wedding shows and sample their cakes. The pictures can be wonderful but the taste uninspired. Some bakeries offer a variety of flavors, fillings and frostings in one cake, it is nice for guests to have a choice.
- Ask for recommendations from your friends and your caterer.
- Determine your budget and inquire about additional charges for delivery or return policies on accessories such as mirrors, stands, pillars, etc.
- Is there a fee for cutting the cake? Some clubs, hotels and caterers do charge a cake cutting fee. After the bride and groom cut the first piece, our staff will be glad to take over. They are experienced with cutting the cake quickly and neatly. We do not charge a cake cutting fee.
- If you’d like, it is a nice touch to have the bridesmaids tray pass cake to the guests.
- We have found that not everyone will eat cake. Usually, about 75% of your guests will have cake.
- Often florists, bakeries or the caterer will put fresh flowers on the cake. We will be happy to do this at no charge just supply the flowers and a photo of how you want the cake to look.
- Are you saving the top layer for your anniversary? Be sure to let us know. Who will take the leftover cake home and return the cake parts to the bakery?
- Do you have a cake top or toasting goblets? We'll supply the cake knife and server as well as a champagne bucket.
- If you are serving the cake outdoors, be sure to let your bakery know. We have had cakes melt and slide from the heat and squirrels do nibble…
- If cost is a factor, sheet cakes can be used as back up to the main cake to save money. Supplemental dessert bars are also a nice change of pace.
- Some brides are now doing cupcakes or desert bars, we have a delicious assortment of both!
What happens when your cake doesn't make it to your reception in one piece?
Here is an example of when Christie's experience and quick thinking in a crisis really pays off. Sometimes it just takes a little bit of flowers and a careful touch.
- Event Planning Tips
When planning a menu to serve your guests, one of the first things to consider is the time of day and the season of the year. For a morning event or early afternoon, a brunch, tea party or luncheon can be served. Later in the day, a full meal dinner should be offered. For those events taking place late in the evening, a dinner buffet or a hearty hors d’oeuvre menu can be planned. It is nice to state on the invitation “Dinner Reception Following” so that guests will know what to expect. In the spring and summer, lighter foods should be offered and, in cooler months, a hearty selection is appropriate. We are happy to accommodate serving favorite foods or traditional dishes, just ask.
At the beginning of a wedding reception it is nice to have the bar open and have coffee, ice water and punch available. We usually have an appetizer or two on the bar and often have hors d’oeuvre tray passed as well. This gives the guests a chance to get settled and for the bride and groom to make a grand entrance.
- Typical Menu Template
You can mix, match or add items as your budget and taste buds dictate from the formula below:
- Assorted Cheeses and Crackers on the Bar
- One Additional Appetizer to self-serve on the Bar
- One Tray-passed Appetizer
- Entrée or Two
- Salad or Two
- Vegetable Selection
- Bread and Butter Selection
- Signature Fruit Display
We are experts at helping you select foods that have a wide appeal to people as well as being experienced as to what will serve large crowds. Duplicate buffets and food stations can be set up to help accommodate bigger receptions and make sure the event flows smoothly. This is your party and we want you to relax and enjoy every minute, knowing that you have delegated the details to experts.
- Tips On Hiring a Caterer
An experienced caterer can help with all aspects of party planning. Finding just the right caterer can make your reception a dream come true. We recommend you get bids from several caterers, talk to each at length and inquire about the following:
- Budget – What services are provided for the amount you wish to spend?
- Experience – What is their training and background, the largest group they have handled?
- Licenses – Do they have the proper licenses, health permits, insurance and facilities?
- Food – Have you asked about quantity, style and presentation, leftover policy, and head-count deadlines?
- Support – Do they provide linens, silver, serving pieces, paper products, and rental items?
- Attendants – How many servers are provided? What is their training and attire?
- Party Site – Has the caterer worked there before and are they familiar with the policies of the facility?
- Beverages – What is provided? Is there a bartender, corkage fee, ice, etc?
- Timing – What are their arrival time, event duration, and overtime policies?
- Financial Policies – What are their deposits, sales tax and gratuities?
- Pictures – Do they have photographs of their work?
- Recommendations – Have you asked for references or letters from clients?
Look for a caterer who makes you feel comfortable. Price is not the only consideration; warmth, rapport, and a willingness to be flexible on the part of the caterer, will greatly reduce your stress. An experienced caterer can give you piece of mind and make sure that your reception will be everything you've hoped for and more…
- Event Checklist
- Name, address and contact information
- Hours of access to building, emergency contact
- Rental arrangements and security, delivery and pick up dates
- Electrical panel location, circuit breakers, location of light switches
- Garbage location/clean up rules/cleaning supplies/ trash bags
- Set up responsibilities and duties/janitor or manager on site
- Where to put coats
- Where to put gifts/Security for gifts/Taking gifts home
- Number of refrigerators and freezers
- Number and size of ovens
- Ice on site
- Smoking rules and regulations
- Alcohol Permits
- Facility rules and regulations
- Cake Delivery Time Name
- DJ Arrival Time Name and Phone
- It is now possible to purchase wedding insurance. View the web site at Wedsafe
- Catering Checklist
- Time Caterer is to arrive at the Venue:
- Number of guests:
- Number of Children
- Wedding Coordinator’s name/ phone number
- Bar is serving:
- Kegs (Cooling, Tap, Cups?):
- Hard Alcohol:
- Signature Drink:
- Who is in charge of taking home food/alcohol after the event?
- Who is in charge of gifts/gift table or cards?
- How to take gifts home:
People on the West Coast seem to be notoriously ill-mannered when it comes to responses to wedding invitations. I have found that approximately 75% of guests invited will attend, whether or not the wedding party receives the corresponding RSVP. Some brides will put the word “only” on the outside of the invitation envelope to discourage bringing an uninvited guest. Others send out an invitation with the phrase “We will miss you if you cannot RSVP by ______” and suggest a date that will allow for time to communicate effectively with the caterer. Other bridal parties rely on the telephone and the internet to track the guest numbers more accurately. Buffets are readily stretchable and it is not imperative to have an exact headcount.
We will coordinate with the master of ceremonies or DJ to announce the buffet. It is typical to have the bride and groom start the buffet followed by the wedding party, then the family members.
Buffet Etiquette “Do’s”:
- Use common sense to determine whether you should retain your plate or ask for a new one.
- If there are still clean plates remaining on the buffet, you can help yourself to another.
- Even though people will be sitting down to eat at different times, it is polite to keep pace with others.
- If you need to leave your seat and are not finished with your plate, place your napkin on your chair. Wait to put your napkin back on the table until you are leaving for good and are completely finished.
- If you are attending a stand up buffet or a cocktail party, avoid overloading your plate so that you can circulate as well as maintain your balance. Keep your plate in your left hand so that your right hand will be available for handshakes.
Buffet Etiquette “Don't's”:
- If a dish is in short supply go easy on it.
- It is acceptable to ask to have a dish replenished at a hotel or restaurant, it is not proper at a private party.
- It is not considered proper etiquette to overload your plate or to take food back for others at your table.
- It is not proper to go back for seconds until after everyone has been served.
- Needless to say, it is not proper to cut into the buffet line.
- Never scrape or stack your plates at the table when you are finished.
- Remember that social meals, parties and receptions are occasions where good manners are paramount.
- Do not take food from the buffet before the line is open.
- Do not take more food than is reasonable.