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A Chic Coffee Break With Colin Cowie

partysugar — Tue, 04 Mar 2008 11:01:31 -0800

Recently, I was lucky enough to sit down with one of my idols: the extraordinary event planner Colin Cowie. We met for coffee on a sunny California afternoon and discussed his new book Chic, the do's and don'ts of being a fabulous hostess, and the formula for a successful and memorable party. Colin oozes chicness in everything he does, whether it's working as creative director of a yet-to-be-opened hotel in Hong Kong, planning a wedding for Middle Eastern royalty, or simply making dinner for a few friends in his stylish home.

To see what Colin had to say when we sat down together and to watch a video of our conversation, read more.

Colin is of Zambian descent and began his career in party planning as a caterer when he moved to the States over 20 years ago. He's created events for celebrities and magazines, and makes regular appearances on the Oprah Winfrey Show. He's authored over five lifestyle and entertaining books and his company, Colin Cowie Lifestyle is a leading force in the world of premier events. He spends his time traveling the globe and has homes in New York and Florida. He collects tableware - candles, napkin holders, placemats, etc. - and is incredibly organized. Here is what he had to say:

PartySugar: What trends are emerging in party planning?
Colin Cowie: The uncatered and unproduced look. A seamless elegance. Anything that's expected is boring. You should tell a story, have an element of surprise. Even if it's just a residential party, change things around. Add a sculpture, rearrange furniture, etc.
PS: What was your most memorable party?
CC: The last one is always the most memorable. The one I am most excited about is always the next one. Certainly planning Oprah's Legends Ball was a 72-hour legendary moment. She is amazing, she really gets it. She and I speak the same language because she is the ultimate producer.

PS: What's your advice to the everyday hostess?
CC: The most important thing - when planning any event - is simplicity. Keep it easy and the spirit casual. Design menus that allow you to be with your guests. Make everything in advance and always remember, maintain a level of elegance and chicness.

PS: In your book, you discuss the do's/don'ts of being a proper host/guest. What was the worst host gift you ever received?
CC: The worst host gift is when the fourth person of the party arrives with a huge bouquet of flowers. I have to take time away from the party to find a vase and arrange them. At my parties I already have color coordinated floral arrangements and often times the gifted flowers don't match my color scheme. If you want to give flowers, send them the next day, after the party. The best gifts are always music and cookbooks. I love compilation CDs that my friends make specifically for me.

PS: What did you have for lunch today?
CC: I had the most fabulous lunch. It was a piece of fish cooked in a miso-ginger broth with Japanese mushrooms, baby white asparagus all wrapped in cedarwood. For dessert, I had a hollowed out Clementine filled with Clementine-orange sorbet. My friend made me this lunch and it was absolutely wonderful.

Photos Courtesy of Colin Miller

Chatting with Governors Ball Planner Cheryl Cecchetto

YumSugar — Mon, 11 Feb 2008 09:18:31 -0800

Last week we got to take a peek at what this year's Governors Ball is going to look like. As you can tell, it's going to be an extravagant affair with lush red velvet, shiny gold accents, red roses and gold orchids. Such an extravagant affair can only be pulled off by someone really spectacular, and that someone is special events producer Cheryl Cecchetto. For the 19th consecutive year, Cheryl will be overseeing every tiny detail from the 1,675 floating transparent globes to the 15 shades of red roses.

We recently had the opportunity to sit down and chat with Cheryl, to find out what she has to say about the event, as well as hear her advice on how to host your own fabulous party, read more.

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PartySugar Behind The Bash: Gen Arts @ SF Fashion Week

partysugar — Tue, 11 Sep 2007 08:08:31 -0700

During San Francisco Fashion Week, I was lucky enough to attend Gen Art's premiere show Fresh Faces In Fashion. Gen Art is all about supporting and promoting upcoming talents in the fashion, film, music, and art worlds, and their fashion show is always a hot ticket. The room was packed, the decor was lush, and the drinks were flowing at both the pre and post show parties.

Two days before the show, I was lucky enough to speak with event producer Dana Castro. Despite having been up since 3 am, she was friendly, fresh faced, and focused.

PartySugar: What is your outlook when you plan a party?
Dana Castro: It depends. The first thing I always do is book the venue right away. I started planning this show at the beginning of June. I outline the show, outline the party and think of the elements of the party. I find the people to sponsor and the designers for the lounges. This year I've contracted SillaPere, who I've worked with in the past, to create a lounge and do the flowers. It's all about Spring 08 fashion with an all white background.

PS: What trends are emerging in event planning?
DS: Going green. Eco-events. For example, in weddings people are doing invites on seed paper. It may put them over their budget, but people are doing it.

To see what else she had to say about planning a party this size, plus pictures of the event, read more

PS: What do you like about event planning?
DS: I used to be a film producer, so I really like the immediate outcome of event planning. I have a template formula that I follow for most of my events and after two and a half months of planning, the final product is there.

PS: What's the most important part of an event?
DS: The flow is very important. You have to make sure everyone checks in and gets to their seats. You have to figure out how to get 1000 people all to their seats at the same time. You ask yourself, how long will this take? How many seats? And plan accordingly.

PS: How do you set up for an event?
DS: We set up the day before. We build the runway and back drops. The lounges for the parties are installed the day of. Everything is built and we roll it in on wheels. I have the entire day scheduled out minute by minute, so I know where everyone and everything should be going.

PS: What was your most memorable party?
DS: An Ignite event I threw a few years ago. It was an multi-media art exhibit and the Fire Marshall came in and told me I couldn't have the party inside, so I had to take the entire event and set it up in an parking lot next to the original venue. It was Burning Man style - I worked with what I had and made it work.

PS:What's your advice to the everyday hostess?
DS: Keep it simple, less is more. You need to be able to socialize with guests. Make everything the day before or get it catered.

PS: What is your favorite flower?
DS: Big fluffy French roses. I can't remember their name right now. Those and dahlias.

PS: What is your guilty pleasure food?
DS: Potato chips.

PS: A successful party is…
DS: Where everyone has fun.

PS: What are you inspired by?
DS: People's reactions to what you do.

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Stanlee's Visions Become Reality At The SF Opera Dinner

partysugar — Thu, 26 Apr 2007 10:45:17 -0700

Yesterday I introduced you to San Francisco's most innovative event planner, Stanlee Gatti who I had the delightful pleasure of interviewing last week. He has an amazingly positive visual outlook on life that he applies to parties. On the day that I chatted with Stanlee, he had to rush off on his shiny purple vespa to the Fairmont Hotel to check on the progress of a dinner he was designing that night for the San Francisco Opera. To my sheer and utter joy, he invited me over to the hotel's Gold Room to take a few insider pictures. Everything was done in shades of gold, cream, and white - creating a hazy, warm, glowing feel to the space. Long rectangular tables with fruit and floral (roses and pears) arrangements ran down the tables, along with strategically placed gold pillars and white candles in hurricane lamp glasses. The place settings were elegantly simple: white with gold trim and the table was covered in a delicate gold lace. The room itself greatly added to the decor and I advise following Gatti's lead by examining the location of your party or wedding reception before you conceptualize the theme. A man after my own heart, Stanlee was full of interesting fun facts during our conversation.

For his fun facts and a large gallery of images from the set up of the opera dinner, read more

According to Stanlee elephants are the most sensitive and emotional animals after human beings. They have a real sense of feeling closest to that of what a human feels and have been known to express grief and love towards other animals. During the 2004 Tsunami in Thailand, a young girl was actually rescued and delivered to safety by an elephant.

In the 80's Mr. Gatti was the first person to incorporate furniture into an event's landscape changing the life of parties forever with his lounge-y couches and homey decor.

All indigenous Indians - except the Mayans - worshiped Mother Earth. The Mayans worshiped the universe as a whole and believed that every thousand years or so the Earth rejuvenates itself. The end of the Mayan calendar is 2012, following their religious beliefs in this year the earth will rejuvenate. The Mayan definition of "earth rejuvenation" is unclear.

Stanlee believes that a party is its own living entity and once it gets going, you can't control it and he doesn't want to. Gatti doesn't use high tech walkie talkie systems during his events and suggests doing the best you can and letting it go. It is after all, only a party or just a dinner. The best you can do is sit back and have fun. Remember Stanlee's attitude towards party planning while hosting your next event and you are in for a fabulous time. Happy Partying!

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Noteworthy Nibbles - Oct. 20-27, 2009

YumSugar — Tue, 20 Oct 2009 14:30:55 -0700

This weekend, the T-minus one week countdown to Halloween begins. If you aren't too busy planning your fright night agenda and costume, take the time to hit up some of this month's biggest events, like Chicago's Champagne fête or the annual Kohler Food & Wine Experience. As the weather gets rainier, I'd personally love to spend a sun-spilled weekend eating my way through Scottsdale.

Know of any events we haven't included on the list? Feel free to pipe up about them below.

San Francisco, CA: Root Division's Annual Art/Food Auction - Oct. 22
Scottsdale, AZ: Crave Arizona - Oct. 22-24
Portland, ME: Harvest on the Harbor - Oct. 22-24
Kohler, WI: Kohler Food & Wine Experience - Oct. 22-25
Chicago, IL: Tour de Champagne Chicago - Oct. 23
Chicago, IL: Beef: From Plains to Plate - Oct. 23-25
Fredericksburg, TX: Fredericksburg Food & Wine Fest - Oct. 24
Lexington, NC: Barbecue Festival - Oct. 24
Detroit, MI: Harvest Beer Festival - Oct. 24
Orlando, FL: Central Florida Veg Fest - Oct. 24
Lynchburg, TN: Jack Daniel's World Championship Invitation Barbecue - Oct. 24

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Stanlee's Secret

partysugar — Wed, 25 Apr 2007 09:12:57 -0700

If you live in San Francisco, have an indispensable budget, and are looking to throw a super memorable party, there is one man and one man only who is capable of getting the job done: event planner super star extraordinaire, Mr. Stanlee Gatti. Stan has spent more than 20 years envisioning the decor of countless high society events with a sense of style that is utterly unique and breath-taking - including the Black & White Ball and several major floral art exhibitions such as the recent ONE at the Conservatory of Flowers. Last week I had the extreme pleasure (seriously I was so nervous he is like one of my idols and there is a character in my novel loosely based off of him) of sitting down with Mr. Gatti in his beautifully light, airy studio in SOMA. When I walked through the front door I was worried I had the address wrong as upstairs is Stanlee's office and downstairs is where the production of designing the look for an event takes place. Downstairs is totally urban with an industrial feel and upstairs is warm and chic - the walls practically oozed luscious creativity. When I asked Gatti about the upcoming trends in party decor, his answer was that of pure confidence and utter genius: I do not know what the trends are because I set the trends. I never look at what everyone else is doing. He only borrows from himself by delving deeper into his history to discover a new way of doing things. A tried and true trendsetter, Gatti sees the world through rose colored glasses literally as he was born with the gift to visually glimpse the world in colors. His infectiously positive outlook, incredible will to translate his ideas from vision into reality, and fun loving attitude make him not only one of the best event planners in the nation, but an ideal human too. For more on Stanlee's way of life and my interview, read more

PartySugar: What colors are popular this year?
Stanlee Gatti: I have a natural instinct for color and see the world in color. The colors I use are based on my own feelings. Right now I love eggplant, reds, purples, blues. The combination of eggplant and red, purple and red. I like to take two colors and mix them differently.

PS: Do the colors generally change with the season?
SG: Slightly, I get some of my inspiration from what is happening in the fashion world, especially from the Japanese designers. I only wear Japanese clothing with the occasional pair of Levi's because they are truly unique and different. Yohji [Yamamoto] and Issey [Miyake] push clothing and design to a place of innovation.

PS: What trends are emerging in arrangements and centerpieces?
SG: Always think in colors first because the color is energy. I do not know what the trends are because I set the trends. I never look at what everyone else is doing, but I've been doing arrangements that are back to the basics: overflowing, jammed flowers. It's a return to the 80's when everything was a little more traditional and using one type of color and flower was innovative. There is a simplicity and form to it all.

PS: What flowers are in?
SG: There is a caste system in which roses, orchids, and lily of the valley are always in, but I love doing funeral flowers at a party. Gladiolus, mums, and carnations can be absolutely beautiful when done correctly. I say never close the doors - if done correctly in the right way anything can be done. I don't believe in framing things in. It's up to the individual to create something that expresses where you are. I don't ever want to be predictable. It depends on how far your mind travels to a different place. Other than that, I've been doing a lot of flowers and fruit, roses and pears in gold tones.

PS: Is there a huge difference between the east coast bride and the west coast
brides? Between the east coast party and the west coast party?
SG: The only difference is in climate. The location and climate of a party obviously affects what the kind of party it is and what it looks like as well.

PS: What was your most memorable party?
SG: The Black and White Ball of '87 because it was the first time anyone had ever blacked out an entire tent before. I loved the way it looked it made it look like space or had the feeling of being in a planetarium because the only light came from underneath the tables. Still there are so many memorable parties. Suzie Tompkin's wedding on the pier was amazing because we virtually took 12 days to build a wooden reception room with murals.

PS: What's your advice to the everyday hostess?
SG: Do small dinner parties and try your best. Do what you think is pretty and what you like. Don't go into it with the mindset of trying to impress, instead put a real interest into the food you make and the flowers you choose.

PS: What's your advice to the bride who wants the perfect wedding?
SG: Perfect: define perfect? A perfect party is a party where everyone has fun. The number one most important thing is that there is fun. Perfect equals fun.

PS: Where can a bride cut costs without it showing to guests?
SG: Mix things and remember not all centerpieces have to be floral. Look at what's important to you and go from there. Make a list of the most important part of your wedding and start cutting from the bottom up.

PS: What was the biggest wedding disaster you have ever had to confront and how did you do so?
SG: 15 years ago in Modesto at one of the Gallo daughter's weddings. We were using a huge pompadour rose and drove the roses up in a refrigerator truck. On the morning of the wedding we realized the flowers had froze and had to buy every pink rose from every florist in the area. In the end everything worked out as it was supposed to. As long as you work it out before the party, everything will end up as it's supposed to end up. For me once the event starts it's all about having fun and no disasters occur.

PS: What is your favorite flower?
SG: I don't have one. Flowers are like colors, I love them all. I enjoy green earth tones because every other color goes with green. But seriously how can you turn your back on anything that comes from nature when there is merit to it all? The other day I saw a dandelion and thought it was the most beautiful thing.

PS: What is your guilty pleasure food?
SG: Without a doubt, chocolate.

PS: What is your favorite restaurant in San Francisco?
SG: I'm a vegetarian and love the Moroccan food at Aziza.

PS: A successful party is…
SG: Fun! A party is only wrecked by the negative attitude of the people in attendance. It's really all about having fun. You could stay at home with a six-pack and be with the greatest group of people and have as much fun as at a huge glamorous party.

For a peek of Mr. Gatti in action, come back tomorrow to check out the images of a dinner he was designing the night of this interview. Click on an image below for a closer look at the inside of his studio.

View 15 Photos ›

Image Source: Pat Johnson

Come Party With Me: Harvest Party - Dessert

partysugar — Wed, 07 Oct 2009 11:15:03 -0700

A harvest party is an event that celebrates grape-picking, so I'm creating a menu that consists of dishes made with wine.

One of my favorite desserts to order when dining out is pears poached in wine. Although the technique is relatively simple, I've never poached pears at home.

That's why I plan to experiment with this recipe for pears simmered in pink Champagne. It's elegant and fruity, but not too rich or sweet. Oh and it can be made up to a week in advance! To look at the easy recipe, read more.

Champagne-Poached Pears
From Cookie

Ingredients

1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)

Directions

Combine all the ingredients except the pears in a pot and bring to a simmer.
Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.

Serves 2.

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Come Party With Me: Oktoberfest - Menu

partysugar — Tue, 15 Sep 2009 13:00:43 -0700

Contrary to popular belief, Oktoberfest, the annual German beer festival, doesn't begin in October, it actually starts this weekend! Just because I can't travel to this year's event doesn't mean I shouldn't celebrate in the comforts of my own home. You can, too, by following my plan for the ultimate Oktoberfest.

Start by serving a delectable German-inspired meal. Sauteed bratwurst are succulent when paired with braised sauerkraut, soft onions, and sweet apples. A classic vinegar-based potato salad is a filling and savory side dish. To get these recipes please keep reading.

How to Prepare For a BBQ Festival

YumSugar — Fri, 11 Sep 2009 05:50:23 -0700

Over the long weekend, while many of you were hosting barbecues of your own, I headed over to Sparks, NV, for the Best in the West Nugget Rib Cook-Off, one of the country's largest outdoor barbecue events. I was more than stoked to chomp down on award-winning ribs all day long, but - given the scope of the festival and its four-hour driving distance from my house - I wanted to maximize my first experience there by being as prepared for the event as Michael Phelps was for the Summer Olympics. If you're planning on heading to a major barbecue festival (or any food extravaganza, for that matter), I've got some tips to share with you.

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Noteworthy Nibbles - Sept. 1-8, 2009

YumSugar — Tue, 01 Sep 2009 14:30:50 -0700

Even though Memorial Day seemed like yesterday, Labor Day's already crept up on us. If you don't have major travel plans for the long weekend, celebrate Summer's last hurrah with a gaggle of glorious food festivals, big and small.

Enjoy potjie, a three-legged South African cooking pot, in Texas, butterbeans in Alabama, and hamburgers in Pennsylvania.

The two events I'm really dying to attend? The famed Best in the West Rib Cook-Off and upstate New York's yearly Buffalo Wing Festival. Where will you make an appearance this weekend? Let us know in the comments below!

St. Paul, MN: Minnesota Cooks! - Sept. 1
New York, NY: Slow U: Ice Cream, From Sugar and Snow - Sept. 1
Millersport, OH: Millersport Sweet Corn Festival - Sept. 2-5
Sparks, NV: Best in the West Nugget Rib Cook-Off - Sept. 2-7
Morgan City, LA: Louisiana Shrimp & Petroleum Festival - Sept. 3-7
Village of Pinehurst, NC: Pinehurst Food & Wine Fest - Sept. 3-7
Sonoma, CA: Sonoma Wine Country Weekend - Sept. 4-6
Kerrville, TX: Kerrville Wine & Music Festival - Sept. 4-6
Indianapolis, IN: Indianapolis Rib America Festival - Sept. 4-7
Rusk, TX: Texas Potjie Festival - Sept. 4-7
Denver, CO: A Taste of Colorado – Sept. 4-7
Cleveland, OH: Taste of Cleveland - Sept. 4-7
Fallon, NV: Fallon Cantaloupe Festival - Sept. 4-7
Hamburg, PA: Taste of Hamburg-er Festival - Sept. 5

To see the rest, read more.

Pinson, AL: Alabama Butterbean Festival - Sept. 5
Irvington, VA: Irvington Stomp - Sept. 5
Hatch, NM: Hatch Valley Chile Festival - Sept. 5-6
Millbrae, CA: Millbrae Art & Wine Festival - Sept. 5-6
Buffalo, NY: National Buffalo Wing Festival - Sept. 5-6
Shawnee, PA: Pocono Garlic Festival - Sept. 5-6
Arthur, IL: Amish Country Cheese Festival - Sept. 5-7
Bernalillo, NM: New Mexico Wine Festival - Sept. 5-7
Martin, TN: Tennessee Soybean Festival - Sept. 5-13
New Orleans, LA: The Big Two Revisted: Sazerac and Ramos Gin Fizz - Sept. 8

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