february 2010

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 ne ed 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.)
1. coat bottom of martini glass with gold powder.
2. combine remaining ingredients into a shaker with ice.
3. shake well.
4. strain into gold-coated martini glass. The gold powder should float to the top.
5. sprinkle extra powder to deepen color
6. 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 or locally 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

o 1 1/2 oz kahlua

o 2 oz monte cristo rum

o 1/2 oz grand marnier

o edible bronze powder (available at /cake decorating outlets such as michael’s or locally at cakes plus on south dale mabry hwy.)

o garnish: 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 leav es, 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
• cinnamon donut holes
  

for additional tips, specifics and or information on menu planning ideas, and specifics, contact info@eventsbyamore.com events by amore 2010 www.eventsbyamore.com