Thinking of hosting a New Years Eve cocktail party? The gifts are unwrapped, and the last of the roast pork sandwiches are officially gone. Are you feeling a little let down, well don’t! Instead invite some close friends over to celebrate and toast to good fortunes in your future.
The party should start a few hours before midnight; around 9:30 or 10:00 pm is a good idea.
The tips below will help you throw one last bash, and create the perfect atmosphere for your soiree.
A cocktail party, especially one with a New Year’s theme, is meant for mingling, and nibbling on delicious morsels of food.
You will need some sort of bar to hold your bottles, glasses and food. Consider moving a low cabinet over to the side of the room and out of the way. Maybe you don't bother with a full bar, but instead do just sparkling wine! Try: • Veuve Clicquot $39.95 • Moet & Chandon $13.95 • Domaine Ste. Michelle $8.95 • Freixenet $7.95
Another cost-friendly alternative is to arrange the ingredients for three or four cocktails out on the table along with shakers so guests can create their own drinks. Ideas: Classic Martini [Gin/Vodka, Dry Vermouth, Blue cheese-Stuffed Olives] Bellini [Peach Schnapps and Champagne]
Decorating tips • End tables placed in the corners of the room can house snacks and things that are easily picked up. • Turn your space into a lounge by creating a good party flow. Rearrange furniture into “conversation clusters” so that the couch is freed from the wall and placed in the middle of the room, two wing chairs are grouped in another area and a couple of floor cushions are placed in a corner for more intimate conversations. • A few white paper lanterns can give your space a festive touch without looking over the top, check out Pier One for this item, they have tons and they are very inexpensive. • . • Pick up a light dimmer from your local hardware store for the party room. Turn the main light down a bit and place floor lights, replaced with low wattage bulbs on the peripheral of the space. Start the evening with brighter lights when everyone is getting to know each other, going darker the closer you get to midnight. • Noisemakers and party hats, “New Year’s Eve wouldn’t be complete without them.” Go for a chic approach and choose hats and noisemakers in similar colors to match your room’s décor place them everywhere even on your buffet
The Menu • Guests don’t have the luxury of sitting down to a table to use knives and forks, so meals should be served appetizer-style, either laid out on the sideboard or taken around with napkins. Our chef’s at Amore www.eventsbyamore.com have compiled a great line-up of hors d’ oeuvres specifically tailored for a New Year's Eve cocktail party menu, you can order to pick them up or if the budget allows service is always a fabulous option.
• Mirrors make very sexy serving trays and with the addition of a few tea lights will make the serving table twinkle all night long. Just wash your mirrors thoroughly and adorn with a few votives held in small holders and place them on the table you are using for food to pick up the light.
Small gifts are simple to make, yet a great memento of the fun your guests had as at your party. • Purchase a stack of re-writeable CDs that come in colorful cases (even better if the color coordinates with your decor scheme) and burn a personal album for each guest containing a selection of your favorite music. • Pick up inexpensive, Chinese take-out style boxes or order online in any color www.papermart.com, and fill them with gold chocolate coins. Personalize each box by writing a good luck wish for the New Year and signing your name.
must have insider info for 2010; trends and tips from the experts
welcome to the february edition of our monthly newsletter.february brings us the beginning of the winter olympics, the first day of lent and the celebration of mardi gras.
at ea, our commitment is to “ help busy people execute flawless events.”
if someone you know would be interested in our services, please share this newsletter with them on our behalf.
recipe of the month: potato-crusted black cod with roasted vegetables
pairs well with sauvignon blanc, chateau st. jean sonoma county, california 2006
prep time: 25 minutes
cook time: 12 minutes
serves; 4 guests
ingredients:
2 lbs-atlantic black cod, available fresh market, cod seafood and publix’s greenwise
3 tabs- olive oil
4-roma tomatoes
13 leeks, white portion only
12 baby new potatoes
2- Idaho potatoes
2 – ounces of unsalted butter
salt and pepper
preparation:
peel, quarter and boil Idaho potatoes in 2 quarts of salted water until soft about 12 minutes, drain and mash with 2 ounces of butter, set aside and cool,
spread chilled potato on 4 pieces of plastic wrap, salt and pepper cod filet place fish on top of potatoes wrap tightly then chill for 20 minutes.
pre heat oven to 350 degrees toss, new potatoes, with roma tomatoes and leeks, season with 2 tablespoons of extra virgin olive oil, thyme, rosemary, salt and pepper roast for 20 minutes. remove c
od from refrigerator unwrap carefully heat remaining olive oil to medium high heat cod potato side down for 2 to 3 minutes to brown and seal the crust, turn each piece over potato side up into a baking dish put in oven with roasted vegetables and finish by baking in oven for 8 minutes, serve over roasted vegetables.
meet the pro’s
chef Jeff, certified executive chef, graduate johnson and wales university. linda caivano, certified professional catering executive, & ceo. events by Amore
tips from the pro's: sharing the traditions of the seas
traditions honored
growing up, no meat fridays were a part of life, but when I married a non -catholic that all changed. my husband is use to eating whatever he wants during lent, like many of our clients planning a wedding, special event, luncheon or cocktail party during this season we must be sensitive to all our guests.
so how do we please our meat-eating guests?
first of all it’s okay to serve meat as an option, you just need to include some fun non-meat options as well.being responsive to your guests needs would include not serving the meatless and meat hors d’ oeuvres on the same tray or placing side by side in chaffers, the same way we would service our kosher clients specific requirements. for more information on meatless menus, kosher catering and kasharut (the set of Jewish dietary law)
contact chef@eventsbyamore.com
fabulous cocktails: are inspired by the winter
Olympics
gold cocktail
2 1/2 oz stolichnaya elit vodka
1 1/2 oz malibu coconut rum
1 tsp shredded coconut
garnish: coconut flakes
edible gold powder (available at cake decorating outlets such as michael’s or at cakes plus on south dale mabry hwy.)
coat bottom of martini glass with gold powder.
combine remaining ingredients into a shaker with ice.
shake well.
strain into gold-coated martini glass. The gold powder should float to the top.
sprinkle extra powder to deepen color
garnish with coconut flakes.
silver cocktail
2 oz malibu rum
2 oz canned lychee fruit puree
splash of fresh lime juice
edible silver powder (available at www.cakesplustampa.com/cake decorating outlets)
garnish: lime wedge
1.coat bottom of martini glass with silver powder. (available at /cake decorating outlets such as michael’s orlocally at cakes plus on south dale mabry hwy.)
2.combine remaining ingredients into a shaker with ice.
3.shake well.
4.strain into silver-coated martini glass. The silver powder should float to the top.
5.sprinkle extra powder to deepen color.
6.garnish with lime wedge.
bronze cocktail
o1 1/2 oz kahlua
o2 oz monte cristo rum
o1/2 oz grand marnier
oedible bronze powder (available at /cake decorating outlets such as michael’s orlocally at cakes plus on south dale mabry hwy.)
ogarnish: coffee beans
1.coat bottom of martini glass with bronze powder.
2.combine remaining ingredients into a shaker with ice.
3.shake well.
4.strain into bronze-coated martini glass. The bronze powder should float to the top.
5.sprinkle extra powder to deepen color.
6.garnish with coffee beans.
If beer is more your thing try one of the award winning beers from Granville Island Brewing Company, Granville has been in Vancouver for 25 and has consistently won awards at the world beer championships http://www.gib.ca/ for more information
eco chic:time for some sustainable resolutions, use the momentum to save money & the environment
“be a part of the revolution”
have recycling stations at every meeting, party , breakfast, luncheon or dinner, let key people know how much was collected and accomplished on their behalf
go as paperless as possible, look for ways to hold face – to – face meetings
choose venues close to hotels, restaurants, and entertainment encouraging guests to walk instead of taking a cab
always ask for fair trade coffee
consider serving beverages in bulk instead of individually packages
use plate –ware that is 100% compostable, don’t be fooled by bio degradable that needs heat or sunlight to compost. consider plates made from fallen leaves, pictured below is our signature plate, it comes in a variety of sizes it is beautiful and fully sustainable
“ as a caterer we make serving locally sourced food
and using sustainable products a priority. what we are doing is much bigger than just ea, it is about supporting local agriculture, and the community through every
day practices.”
we call it "eco chic" sexy - sustainable style that is good looking and has fabulous flavors!
Technology:changing the way we announce, market and promote your events and weddings. think about doing a wedding youtube save the date instead of the traditional post card. the link included here takes you to a very unique save the date that was featured on abc GMA this month: Blockbuster Save-the-Date
we're using technology to enhance consumer awareness, create the buzz and streamline your event: more and more, printed materials are giving way to hand – outs provided on USB flash drives. attendees can then access on – demand stations if necessary to print out material. another advantage of on-demand printing is the elimination of long a thru m, and n thru z lines, attendees can step up to the kiosk and self register with either a registration code or scan in a barcode.
wedding style:
event design guru kayleigh mataluni, fsu graduate – creative director & vice president of
events by Amore say’s:
“what all the best wedding cars are wearing this season.self-adhesive ‘just married’ easy peel stickers are such a brilliant idea - looks hand written and gets the message across instantly!”
budget bride tips
#1. never underestimate eBay as a bridal gown resource. we picked up a vintage 1970’s laura ashley dress for a
client for a mere $30. it was cotton with bands of lace on the
sleeves, bodice and hem. perfect for a relaxed boho type wedding she had in mind.
# 2. a simple cake pedestal that has sugared fruits and a single candle makes a beautiful and inexpensive centerpiece
#3. consider having a cocktail party instead of a dinner for your reception, high top tables, with tall bar stools, fun and casual foods, will help you save on linens, service, food and centerpieces keeping your budget inline. * see ideas below in the feature on the menu
#4. check craig’s list ask your friends to post a note to facebook or at your favorite hang out, with more people doing it on their own these days there are a bunch of cylinders, votive candles and other unique receptacle that can be purchased inexpensively and reused. plus you will get brownie points for being “green”
In the menu: this month we are sharing some suggestion to go along with budget wedding tip # 3
sample menu: “upscale bbq southern style”
arugula and peach salad
buttermilk fried chicken, blond bbq sauce
mini pulled pork slider
mini beef brisket sandwiches
fried mac and cheese
petite crocks of bacon, and brown- sugar baked beans
welcome to the first edition of our 2010 monthly newsletter. we will be providing you with wonderful ideas, scrumptious recipes, and useful tips to help you or someone you know plan sensational events. at ea, our commitment is to “help busy people execute flawless events.”
if someone you know would be interested in our services, please share this newsletter with them on our behalf.
Here's to a terrific 2010!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Recipe of the Month: balsamic - herb lamb chops prep time: 15 minutes cook time: 10 minutes serves; 4 guests ingredients: 12 lamb rib chops 1/2 cup olive oil 1/4 cup balsamic vinegar 2 cloves garlic, minced 1 tablespoon of fresh rosemary, chopped 1 tablespoon of honey 2 teaspoons of dijon mustard 1 teaspoon of dried oregano salt and pepper preparation: place lamb chops in shallot baking dish. combine olive oil, balsamic vinegar, rosemary, honey, mustard , oregano, salt and pepper and pour over chops. toss to coat, cover and refrigerate for 1 hour. pre heat grill 30 minutes into marination, grill chops over medium - high heat 3 minutes per side for rare and 5 minutes per side for medium. tips from the pro's the pro’s: linda caivano ,certified professional catering executive , & ceo. events by Amore kayleigh mataluni,creative director, & partner events by Amore keepsake occasions you have planned flawlessly for months to achieve perfection, the last thing you want is to have your special event fade into a distant memory.
create a website for your event, whether corporate or social, upload profiles and photos
social media outlets are terrific tools for marketing, consider both linkedin and face book event pages to spread the news
consider streaming events, including lectures, and concerts, so guests can participate live or access the archives to view later; YouTube channel can provide even greater means for sharing events.
scrapbooking is a fabulous way to commemorate events
portfolio all your materials, this will be a big asset
upload photos to a web- based site like flickr, or visual CV
fabulous cocktails: top concepts for 2010 we’ve seen some pretty usual ingredients showing up on cocktail menus these day’s ea is all about adding an interesting twists to some common drinks
ginger and prosecco martini
ginger syrup 1/2 c. sugar 1/2 c. water 2 small pieces of ginger peeled boil sugar, water and ginger together until it glazes the back of a spoon, cool
yield : 1 cocktail fill martini shaker with 1 ounce of 360 vodka (an eco friendly product), 1 ounce of fresh lime juice , 2 ounces of ginger syrup , shake well, pour into 7 ounce martini coupe and top with prosecco for one of the prettiest cocktails you have ever seen!
drop a hibiscus flower that’s been preserved in syrup into the bottom of a champagne flute, top with your favorite bubbly. the hibiscus flower will open up and bloom in your glass, the natural flavors of the hibiscus juice adds the perfect compliment and has the flavor of red raspberry. for hibiscus flowers in syrup, try whole foods or williams and sonoma www.williamsandsonoma.com
cheers!
eco chic: going local be a part of the revolution
myth buster • #1 green isn't attractive • #2 eco friendly is expensive we call it "eco chic" sexy - sustainable style that is good looking and has fabulous flavors!
as a caterer we make serving locally sourced food and using sustainable products a priority. what we are doing is much bigger than just ea, it is about supporting local agriculture, and the community through every day practices.
what a locally sourced menu might look like:
heirloom tomato bruschetta .................................................... wild hearts of palm, tangerine and elderberry salad ............................................................................................. fresh sweet pea soup ........................................ forest fresh mushroom and farm raised egg pie ...................................................................................... pan -fried lane snapper with locally grown jamaican red bananas ............................................................................................. fresh ham, glazed with faygo root beer .............................................................................................. fair trade coffees ............................................................................................. pots d' crème - plant city strawberries
technology:changing the way we promote your event we're using web-video to enhancing the way we promote your event: the effects on potential attendees are measurable, when they can see live video streams of your speakers/ headliner and spokespersons on YouTube, iTunes and Skype. let us create a short, snappy and entertaining video of the " top 10 reason" why your event must be attended.
consider including an amenities video to entice significant others to come along, you may include information regarding, area golf, theater, spa, hotel accommodations, and night life on the menu: best practices for menu planning with rare exception, no matter what kind of meeting or event you’re planning, no matter what size of budget you have, at some point you must feed your guests or attendees something; there is no escaping the fact!
that’s where the experts come in. menu planning is a fact of life for a caterer, one of our experts, executive chef jeff, cec has the following to say on keeping your budget in check:
stay away from individual hors d’ oeuvres purchased by the piece
choose plated meals instead of buffets
go with a petite bite of dessert or ask for a half portion
instead of a full bar, choose just a beer and wine bar and possibly signature cocktail
white chocolate iced chocolate truffle cakes
for additional tips, and or information on menu planning ideas, and specifics, contact chef@eventsbyamore.com
