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Wedding Food Trends for 2008

YumSugar — Thu, 24 Apr 2008 01:01:27 -0700

We've discussed a lot of the current wedding trends from centerpieces, to wedding cakes, but now it's time to address the actual meal. Do you serve a fully catered sit-down meal? Or do you opt for something more trendy? To find out what's in for wedding food 2008, click the "Start" button.

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Top 10 Edible Wedding Favors

YumSugar — Mon, 14 Apr 2008 15:13:31 -0700

Edible wedding favors are definitely in vogue at the moment. They're a nice way to celebrate the day, and they won't clutter up your guest's homes in the future. From cocoa to olive oil, there's something for every couple's taste buds. I've rounded up several fun options, to see them all click the "Start" button.

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Let's Dish: What Are Your Wedding Pet Peeves?

partysugar — Wed, 10 Jun 2009 07:50:46 -0700

When I chatted weddings with Gail Simmons a couple of weeks ago, she shared her tips for hosting an eco-friendly big day and let me know her wedding pet peeves. "When the wedding doesn't reflect the personality of the couple, that really bugs me." Also on her list: a menu that lacks creativity, and dessert buffets. "Twenty-foot-long tables covered in cakes and desserts - it's so wasteful, people take one slice and don't really need or want more than that."

I agree with Gail to an extent, I've never been a fan of buffets - but not because they're wasteful, because they promote overeating! My biggest pet peeve at a wedding reception, however, is a bad Champagne toast. Oh and running out of alcohol is a big no-no.

How about you? Now's your chance to get them off your chest: what are your wedding pet peeves?

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DIY: Elegant and Rustic Wedding Decor

partysugar — Wed, 06 May 2009 07:50:38 -0700

A friend of mine recently got married at a San Francisco restaurant with 25 close guests in attendance. The ceremony was held in a private room, and afterward, everyone sat down at one big table for a three-course dinner.

Since the couple threw together the "elopement" on short notice, they recruited friends to help; a friend and I were asked to do the flowers. I was surprised by how cheaply we were able to fill the room with blooms. Since the restaurant has exposed brick walls and a rustic feel, we decided to go for the same look with the arrangements. To see my tips for achieving a similar scheme, read more.

Know the space. Get a feel for the room you'll be working in and talk to the restaurant about any decor (such as candles and tablecloths) they'll have on hand or any restrictions that may apply.
Become a jar collector. To echo the rustic modern vibe of the room, I rounded up mismatched glass jars from my cupboards and friends' kitchens. They're free of charge and oh-so-hip.
Go wholesale. Many cities have flower markets that are open to the public. If you can, find a wholesale card to get better prices; I borrowed one from an event coordinator at a local nonprofit. Even if you can't get a wholesalers' discount, you'll still be able to get better bulk deals than you would anywhere else.
Mix and match. Splurge on some pricier statement flowers to anchor the arrangements - we went with purple hydrangeas, white tulips, orchids, and dahlias. Then, fill them out with cheaper filler in complementary colors: try mums, alstromerias, and assorted greenery.
Light it up. Place votive candles in smaller jars and use them to surround the floral arrangements. This will give the flowers a grander appearance without actually needing more flowers.

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10 Ways to Turn Your Wedding Into a Foodie Fantasy

YumSugar — Wed, 16 Apr 2008 16:18:33 -0700

Are you a pair of foodies who are getting hitched? If so then check out these tips we've come up with to make sure that your wedding shows off your food personality. From kitchen bouquets to dessert bars, we've thought of 10 things that will turn your wedding into a foodie fantasy. Source

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What Should You Ask a Caterer?

YumSugar — Tue, 15 Apr 2008 14:21:11 -0700

Are you tying the knot anytime soon? If so then you may want to check out these 17 Questions to Ask Your Caterer. The folks at theknot.com have put together a pretty intensive list, but here are some of the highlights.

Do they specialize in a certain type of food, and can they arrange for a tasting?
What is their price range, and is there an all-inclusive rate available?
Will they be able to provide tables, chairs, linens, silverware, etc.?
Can they include a recipe you provide, such as a sentimental family dish?
Can they ask for variations for specified guests such as vegetarian, vegan, or kosher meals?
Where is the food prepared, and how long will it travel?
Do they do alcohol, if so is there an all-inclusive rate? How about a corkage fee?
How about cakes? Do they do cakes?
Do they have photos of their work? Just because it tastes excellent, doesn't mean it's going to look great. See photos and get references.

These are just some of the tips the knot offered up. Do you have any others? What would you recommend?

Want more wedding coverage? Check out more articles over at IDoSugar.

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A Rustic Wedding on the Russian River

YumSugar — Mon, 13 Jul 2009 05:50:26 -0700

After helping my friend create 60 pom-poms, I was delighted to see the napkin rings make their debut on her big day. The unique wedding was held at Patianna Organic Vineyard with the highlight being a fabulous picnic reception down by the river. The groom's brother, chef Taylor Quimby, orchestrated the entire menu including a variety of appetizers, a family-style dinner, and an extensive dessert bar. Between my pictures and the photographer, Tom, we captured a spectacular and incredibly scrumptious meal! Check out all of my favorites.

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Come Party With Me: Rehearsal Dinner - The Look

partysugar — Fri, 29 May 2009 09:15:09 -0700

With a few simple touches, you can transform an ordinary backyard into a chic setting for the perfect rehearsal dinner.

Start by placing tiki torches along the entryway and edge of the yard. Hang round lanterns from large tree branches and line low bushes with small twinkling Christmas lights. Cover the table with a pretty printed cloth. Place outdoor glass ice buckets in various locations throughout the space (this will create a flow and promote mingling). Fill the buckets with ice, beer, and wine, and let guests help themselves to the beverages.

Pass the pizza on circular serving platters and serve the signature cocktail in blue glass tumblers.

Create customized napkins that say the bride and groom's names, but leave the wedding date off, so the napkins can be used at the rehearsal dinner, wedding reception, and any future parties the couple may host. For a romantic, welcoming glow, light lots of votives. Save the stunning floral arrangements for the wedding; instead opt for a single vase filled with fragrant flowers.

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Gail Simmons's Advice For the Ultimate Wedding

partysugar — Thu, 28 May 2009 03:30:59 -0700

When judging Top Chef, Gail Simmons isn't afraid to express her opinion. So it's only natural that Simmons, who also works as special projects director at Food & Wine magazine, has strong opinions about weddings. She watched all of her friends walk down the aisle before she finally got married last August, and has plenty to say about planning the perfect big day. Recently I spoke with Gail about all things wedding. Here, you'll find details from Gail's Summer soirée (she didn't have a cake!) and learn her tips for a fabulous wedding reception. Source

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Come Party With Me: Rehearsal Dinner - Dessert

partysugar — Wed, 27 May 2009 11:30:52 -0700

When planning your rehearsal dinner, take into consideration the theme of the wedding. If you're having a black tie big day, don't host an equally formal rehearsal dinner. Instead throw a laid back luau, festive hoedown, or in the case of my girlfriend, Ronda, a backyard grilled pizza party. Simply put, the rehearsal dinner should not upstage the wedding reception. For this reason, avoid serving cake.

Instead, offer guests a delightfully crisp frosted cookie like these Italian-inspired chocolate hazelnut spiced cookies. They are ideal for a party because they can be made up to four days in advance. Check out the scrumptious recipe when you read more.

Chocolate Hazelnut Spiced Cookies
From Gourmet

Ingredients

For cookies:
1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon grated orange zest
3 tablespoons fresh orange juice
1 tablespoon hazelnut-flavored liqueur (preferably Frangelico)
For icing:
1/2 cup confectioners sugar
1/2 cup unsweetened cocoa powder (not Dutch-process)
3 tablespoons water
1 tablespoon hazelnut-flavored liqueur

Directions

Make cookies: Preheat oven to 325°F with rack in middle. Butter a large baking sheet.
Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.
Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.
Make icing while cookies cool: whisk together all icing ingredients until smooth.
Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. Let stand until icing is set, about 1 hour.

Makes 2 1/2 dozen cookies.

Make ahead: Cookies keep, layered between sheets of parchment paper, in an airtight container at room temperature 4 days.

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