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!




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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
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wild hearts of palm, tangerine and elderberry salad
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fresh sweet pea soup
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forest fresh mushroom and farm raised egg pie
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pan -fried lane snapper with locally grown jamaican red bananas
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fresh ham, glazed with faygo root beer
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fair trade coffees
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pots d' crème - plant city strawberries

resources: www.eatwild.com/products/florida.html


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

© events by amore 2010 www.eventsbyamore.com , info@eventsbyamore.com