Remember, banqueting needn’t be complicated or splashy in order to be fun. It can employ simple things that are done cleanly.
Love is in the air … Valentine’s Day — Feb. 14 is here (or gone). The day we either love, or hate, or the day we would love to hate. It’s always a bit awkward for planners who have an event falling over Cupid’s holiday. Especially if your attendees are primarily men and the destination is out of town. […]
I am late (again) with writing this morsel because I just got done doing the food for the Miss California USA beauty pageant. The first thing that should come to everyone’s mind is this question: What am I doing feeding girls that are participating in a beauty contest?! Those girls don’t eat. Well, my dear readers, you are […]
This month I want everyone to hold on to your bouquets because I am doing a … wedding! The lucky couple are getting married in Los Angeles,Calif. They are having a midday wedding/lunch and a party that evening at the groom’s second home, so this has turned into a destination wedding. So what I have learned from planning this event (other […]
Typically, in my Monthly Morsel advice columns, I talk about hotel catering. But for this Best Practices column, I want to go over what you need to think about when booking off-premise venues or restaurants for meal functions. Pre-planning exercise Before we begin, I want you to close your eyes and visualize what the event […]
Being a food consultant and having designed menus for many years, I feel it is crucial to get on the phone and spend some time talking with the chef — especially during the design stage. Most hotel/facilities are A-OK with this once they go to rxforcatering.com and see that I live and breathe culinary banqueting. […]