Food, Glorious Food - 6 Tips For Hiring a Caterer For Your Next Event

I love food. I love digging in the dirt planting fresh vegetables. I love going out to the chicken coop to gather fresh eggs and I love nothing more than sitting down to a meal that has been carefully prepared using fresh ingredients that assault the senses when presented beautifully on my plate. And people that know me, know just how true that is. So, it goes without saying that choosing a caterer for a corporate or social event is something I take very seriously. No hostess wants the word on the street to be that the food served at their party was atrocious or the staff rude. And as the party planner, there is no faster way to lose business and tarnish your reputation than have a vendor go bad!

I have been fortunate to have utilized some amazing culinary talent. Like everything else to do with my business, I am extremely choosy as to whom I work with. I have attended cookery schools in both the United States and France and hold my caterers to high standards. I want great food, great presentation, great pairings as well as well groomed and smiling staff greeting my client's guests. When interviewing prospective caterers I go through one of my many checklists or maybe it is better stated as a wish list...

The Tips!

1. Referrals are always tasty. Let's face it, guests coming to an event are going to expect to eat and necessarily eat a lot. As an event producer you need to make sure that the food being served not only looks great on the plate, but obviously tastes great. Dried chicken and fatty steak are so 1987. So, research is a necessary part of finding the right outfit to work with you. As always, getting referrals from trusted friends and colleagues will be the best the way to cut through the clutter of bad meals and Alka Seltzer, since you will be taste testing samples of what might be on your client's menu. If I am able to cut out 95% of the caterers in town and narrow my search to three or four, I am golden. My week is freed up and I can get back out there in front of prospective clients and sell, sell, sell.

2. High prices doesn't mean fine cuisine. I know several people as I am sure you do that equate expensive with greatness. Well, I am here to tell you that while it may be true in a very limited number of special cases, it is not true 99% of the time. Some caterers price their foods and services higher than others to give an aura of the "gold standard". I remember interviewing a food provider whose prices were extreme. I was just so curious as to why this one company wouldn't work for under $250 per person. So, I made an appointment to try some of his "delicacies". Well, after sampling salmon, a bit of filet mignon with a yellow green sauce and a slice of apple pie, I was convinced that that owner/chef was just hoping someone would pay his prices in order to bank some cash, because the Grand Slam breakfast at Denny's has more taste and texture than the crap I tried. I was absolutely astounded. The nice music playing in the background and the pretty pictures of food hanging on the wall couldn't mask the fact that the food was at best mediocre.

3. Presentation counts for something! If I took anything away from my nightmare "go see" in example #2 above, it was that the food regardless of anything else must taste great. Just being okay, is just not good enough. And, if the portfolio of the caterers' events wasn't exciting enough to get my attention, I wouldn't even request a sample tasting. I want creative forethought to go into everything my vendors do. How they present themselves, truly is a reflection of what they do and how invested they will be with client's events. I am also always curious to see how they set up a table as well. Is the tabletop display aligned nicely? Are the glasses spotless? Are the knives and forks in their correct places? It might seem like a little much to be so picky, but if they are not overly fussy with their own presentation, then what should I be expecting for my own event.

4. Sample menus to fit your budget. Always request menus from prospective caterers that fit your budget. If you can afford a chicken entree, don't let the caterer bring out a filet and a shrimp cocktail that just tripled your budget. Clearly she wants to impress you. But it doesn't do you or your client any good to be upsold when the funds are simply not there! If your budget calls for $40 per person and no more, then ask to sample a menu that fits these parameters. Don't be tempted to try something else that you won't be serving at your function.

5. Waitstaff dress options. I make sure that I know "the uniform" of the waitstaff prior to the event. I don't want my black tie sit down soiree to be attended to by men and women in jeans or business casual attire. Don't laugh, this happens all to often. Usually, caterers have a uniform for their staff or at the very least a dress code which in most cases call for a black shirt and pants or a tuxedo. While the waitstaff are some of your most important assets at any party, (good service providers are worth their weight in gold bullion, especially at a $900 per ounce) but you want them to almost disappear into the background and let your client be the center of attention.

6. Insurance. Requirements of what you must include in an insurance policy differs from state to state. It is standard for me to only work with bonded and insured catering companies. I also want to make sure the venue where the event is taking place has adequate insurance as well. I shouldn't have to write this, but each and everyone of you should have a very good insurance policy for your company in case something happens at one of your events. In the case of the caterer, I need for them to be completely responsible and liable for any of their actions that occur while on the clock. I don't want to be paying out of my policy for an accident that was their fault. This is what insurance is for...so, like health and dental insurance is an non negotiable point. You must have it and keep it up to date.

Marley Majcher is the CEO of The Party Goddess!, a nationally acclaimed full service event planning and catering company and is a regular on air contributor to national TV shows discussing all things lifestyle and entertaining . With her continuing desire to be on the leading edge of gastronomy and design for her company and clients, Majcher has blanched, flambéed and fricasseed her way through the Smithsonian Institution's culinary series and cooking schools in both Paris and Normandy. She is constantly seeking out cool and creative individuals with style and personality to work with and attends premier design exhibitions whenever she can. Majcher currently spends any free time she might have, usually between 10:45pm and 11:15pm on Tuesdays planning her own annual blowout party every November.



Article Source: http://EzineArticles.com/?expert=Marley_Majcher

6 Must Have Tips For Throwing a Green Event

I love big, elegant, fun, understated, noise-making events (okay, I love great events, period!). But parties, large and small take a toll on the environment. I am seeing more and more corporations as well as individuals implementing various elements of eco-friendly entertaining. I have a few clients that want to make sure everything we use for their events is Earth-friendly. In most cases you have to educate the client, letting them know the options that are out there and the costs involved. When most people think of the words "organic", "biodegradable" and "sustainable", they tend to think bland food, earth-tone colors and very expensive options, come to mind. Well girls and boys, in 2009 that is simply not true. While I will say that being eco-friendly will absolutely cost more than the more traditional route, incorporating green elements into your event will not break the budget and will in fact give your corporate clients something to crow about in the press and with their customers. People are looking for our corporate citizens to be more environmentally friendly. And when it comes to "social" clients, they get to brag to their friends that the invites were made from recycled bamboo and the ink was actually vegetable based, the fruits and vegetables served were locally grown and free of pesticides, and that the beverages consumed were biodynamic.

Eco-entertaining will also push you creatively since you might have to do more research and phone calling to find what you want, but with the internet, you can literally find anything you need, probably within driving distance of where you are. The fact that caterers and party supply houses have their own eco-friendly sources, your job will be as easy as ever.

The Tips:
1. Venue: If you are truly going "green" throw your party outdoors utilizing the daylight sun. No electricity or air conditioning will be necessary. I recently produced a quinceañera outdoors and utilized elements that would have been just as dramatic indoors such as candles (yes, candelabras with long beautifully lit candles, outdoors and with the sun shining. It was fabulous.) My client chose the location because it was centrally located and easily accessed by public transportation, thus cutting down on use of cars. Once people arrived at the bus and train stops, we had hybrid vans waiting to pick the guests up. It made quite an impression on everyone. It was a conversation starter for sure, but more importantly, it got people talking about how they can become a greener consumer.

2. Invitations: There are a huge amount of options when it comes to eco-friendly invites. If your event is not a formal affair, electronic invites from Evite or Pingg can be just the answer. These are free services where you can choose from dozen of invitation templates. Most events that you produce however will require a more formal announcement. In this case there are plenty of recyclable papers made from bamboos, post consumer waste and hemp with vegetable skins just to name three out of hundreds if not thousands of choices. The ink used can be soy or vegetable based, which is all in keeping with environmentally friendly practices.

3. Tableware: You might be surprised to read this, but renting your plates, glassware and flatware is extraordinarily "green" because these are constantly being re-used, so nothing, or not much is being thrown away and filling up land fills. There are also very exciting new products from companies that promote recycling and biodegradable living. Branch Home for example has beautiful biodegradable tableware made from sugar cane fibers that are sturdy, colorful and quite frankly architecturally designed. Another company, Preserve Products uses 100% recycled plastic in all their offerings. There are also a number of companies that sell re-usable plastic ware, but these tend to look "plasticy" so, you need to gauge your event and the level of sophistication that is necessary.

4. Food: These days everyone is aware of pesticide free food. And with the growth of specialty food stores such as Whole Foods Market and Trader Joes, organic, sustainable and biodynamic farming has become part of the everyday lexicon of party planners and their caterers. In case not everyone is aware of the differences, here are some short to the point definitions.

* Organic farming is produced/grown without the use of conventional pesticides and chemicals.

* Sustainable farming utilizes environmentally friendly methods of farming that allows the production of crops or livestock without damage to the farm as an ecosystem, preserving the long term fertility of the soil

* Biodynamic farming is a method of organic farming that emphasizes using composts, excluding artificial chemicals.

When producing a green celebration you want to source food that is locally grown
using one of the above methods. Hormone free, grass fed meats, free range chickens, cheeses made by artisanal makers and organically grown fruits and vegetables are so delicious and I daresay you will not believe that you are eating for example, a simple apple! Also, this might sound like common sense, but buying food in season will be easier to source locally, cutting down on transport and fuel usage and of course will be fresher.

5. Beer, Wine & Spirits: If you haven't tried organically grown beer and wine from some of our nation's microbrewers and organic vineyards, you are truly missing out. There is a great range of tastes that can rival your favorite champagnes. No, I am not comparing, I am just stating that growers have come up with some delicious product. Check beertown.org that features a "brewpub" locator, so you can source beer close to you or will assist you in finding outlets that sell organically produced beer. Purchasing from smaller, locally based beer producers and wine vineyards also support businesses, usually small and family owned, which is always a great thing to do when able.

When it comes to organic wines, some of the biggest names in the wine business are placing large amounts of their vineyards under organic designation. To be designated organic, the grower must grow grapes in accordance with their states organic certifying agencies.

6. Pulling It Together! Producing a green event can be overwhelming at first. However once you do one, your vendors and other sources will be in place, so your job will get much easier. Further being able to say you have produced eco-friendly parties is great to have in your portfolio with accompanying photos that show "green" doesn't mean cheap looking or tacky. There is nothing wrong with being pushed creatively. If things are too easy, then what's the point. Each event you do, should top the last.

Marley Majcher is the CEO of The Party Goddess!, a nationally acclaimed full service event planning and catering company and is a regular on air contributor to national TV shows discussing all things lifestyle, entertaining and the importance of Job Costing for small companies. With her continuing desire to be on the leading edge of gastronomy and design for her company and clients, Majcher has blanched, flambéed and fricasseed her way through the Smithsonian Institution's culinary series and cooking schools in both Paris and Normandy. She is constantly seeking out cool and creative individuals with style and personality to work with and attends premier design exhibitions whenever she can. Majcher currently spends any free time she might have, usually between 10:45pm and 11:15pm on Tuesdays planning her own annual blowout party every November.



Article Source: http://EzineArticles.com/?expert=Marley_Majcher

Tips For Setting the Perfect Buffet Table

Setting up for a nice buffet might sound simple enough, though your efforts could very easily result in a cluttered display that looks more chaotic than clever. Avoid confusion and traffic jams in your buffet line by planning ahead. Ideally, your brunch buffet line should flow smoothly and constantly. Although free flowing is the goal, this typically does not happen, especially with large groups. However, by planning, your buffet set up in advance, you can eliminate the common sight of guests reaching for plates and back-tracking for utensils that they missed along the way.

Before your guests can begin to dish up their meal, they will need a plate. Stack plates at one end of the table so that guests have access to these first. Also, keep in mind if you are using disposable plates to choose heavier ones so that food actually stays on the plate and guests can easily carry them. Next on your table should be your main event; the food. Serve dishes that your guests understand and can recognize. If you do decide to serve a dish that your guests may not be familiar with, create a placard to identify the dish telling guests what is being offered. Also, make sure each dish has a coordinating serving utensil so guests can easily (and quickly) dish up their food.

At the other end of your buffet table (opposite the plates), place the silverware. Only provide utensils that your guests will need to use. If a knife is not needed, don't offer one. This will avoid confusion and lighten the carrying load for guests. To make the grab-and-go of the silverware a breeze, wrap each set up in one napkin and then secure with a piece of ribbon or twine. Condensing the utensils and napkin will make it easier for guests to carry their plates to their seats.

Place drinks last on the table (after the silverware), so that they are the last item guests will have to grab before they head towards their seat. The easiest option is to offer pre-poured drinks ready for guests to grab. If guests will be pouring their own drinks, you may want to consider having a separate table for this or at least offer enough room so that guest will be able to set their plate down in order to get their beverage.

Buffets are a great way to serve food for any size gathering as long as they are set up in a functional way. With a table progression that makes sense; plates, food, silverware,then beverages. Remember that the key is to make it easy and understandable for your guests as they serve themselves. The next time you set your buffet, take a moment to plan your spread and the result will be a more flowing (and happy) buffet line.



Article Source: http://EzineArticles.com/?expert=Ann_Martin

How Sending Free Email Cards Online Will Make You Way, Way Cooler Than a Flying Pig

I want all the stuff to happen that is supposed to happen "when pigs fly" (but I DON'T want to be the one to clean up their droppings - EWW). But - you can be even cooler than that. "How?", you ask. Easy, learn the secret and cool methods that I use to send nifty free email cards online. Don't believe me? Just check this out!

My absolute favorite use for free ecards is to send them when you need to "get out of the dog house". Let's just say for instance, that you forgot your anniversary, and your wife has been hinting around at it, and it finally dawns on you. OOPS! Or, your boyfriends birthday has slipped your mind and you KNOW he will think you stink if you don't do something FAST!

What are you going to do? Well, you are going to pretend like you knew all along that you knew exactly what was going on all along, of course.

This is the plan, you are going to go find yourself some free email cards online to send and you are going to pick three, then you are going to make a reservation at your favorite restaurant (and don't you dare tell me that is McDonald's). Next you are going to send these three cards about a half hour apart with clues to where you are meeting your loved one. Make sure the last card gives the actual location of the dinner (or event) your choice.

This will score you HUGE brownie points and make you way, way cooler than a flying pig. If you don't think so, than maybe you will never be cooler than a flying pig after all. Sad for you :(

Get Your: Cooler Than A Flying Pig Cards Here

Find: Free Email Cards Online Here

Trisha Cornell is a mother of two and loves to "show you the free stuff"

Article Source: http://EzineArticles.com/?expert=Trisha_Cornell

Are You Making Meals Easy to Eat?

Have you ever gone to a dinner party and found yourself with huge pieces of lettuce too difficult to cut with a knife? Perhaps you have found yourself with shells on your lobster that were so hard to pull off that when you did get the meat out, some of it flew across the table. The fact is, there are some foods that are not easy to eat. As a chef, you do not want anyone who comes to your dinner party to find themselves unable to sit down and enjoy their meal.

Spot problem foods in your menu. Which foods are difficult to eat? Foods that require extra utensils are going to be a problem, such as shellfish. You may want to consider other foods that are hard to chew. Some meats, no matter how well cooked, are just more difficult to chew than others. Some foods are just messy If these are foods that are on your menu, you have two choices. You can choose to remove them from the menu. On the other hand, and often the better case, is to make enjoying these foods easier.

What can you do? If there are hard shells, a good place to start is using knife cutlery to remove the meat from the shells for the individual before it arrives at their plate. Instead of handing everyone a plate with a lobster on it, serve a lobster soup that has larger clumps of the meat in it. The key here is to find ways to present the same food that makes it slightly easier to eat.

There are times when this may not matter. During important dinner parties and definitely during employment opportunities, you definitely do not want to allow your guests to have to manage tea sandwiches that will not stay together.

Keep foods cut in the proper portion to avoid any potential problem with consuming them. Take some time to slice foods with the right knife cutlery properly so that they are bite sized pieces. Always take the time to remove pits and other items from the foods that could not only be uncomfortable to manage but also dangerous to consume. It only takes the chef a few extra minutes to handle this type of a problem.

Sitting down to a great meal is important to anyone. It is just as important to leave the table clean, feeling full and most definitely comfortable. By taking a few extra steps ahead of time, you can make this possible.

Article Source: http://EzineArticles.com/?expert=Keith_Crovatt

How to Recession-Proof Your Home Entertaining

OK - here I am in Australia (cos I live here!) Here's what happens... We decide to set up this huge binge and invite our friends. Typically, they say "great, what can we bring?" It's just how we do things over here.

Usually we say "oh, nothing. Just some booze - whatever you want to bring" We are terrified that if we actually give them something to do or bring, that will somehow be bad. And so, that's what we do.

Quite a few years ago, my wife and I belonged to a small, close-knit group of friends. We called ourselves "The Gourmet Club" (not very original). Every 3 months, we'd gather at the home of one of the members for a magnificent dinner. The host couple would prepare the main course, and get to invite a "mystery couple", and the others would be given strict instructions as to what to prepare for the various other courses. Everyone brought the appropriate alcohol to accompany their course. It worked like an absolute treat, because if one couple tried to do the whole thing by themselves, they could end up:

• Broke
• Exhausted

The way we did it - everyone sharing work/cost - made for a wonderful event. I and my wife LOVE big lunches with great friends. The more the merrier. We love good company and aren't afraid to experiment with new foods.

Problem is, my wife is a semi-invalid (arthritis) and FIERCELY proud. Hmmm. Bad combo! When we DO entertain to any degree, she ends up shattered, and so the end result is that we don't entertain as much as we would like. And let's face it, catering for 20 isn't exactly cheap. Now, I'm a big conceited show-off, and love producing vast cuts of slow-cooked meat out of my Weber Smoker. People seem to love it, so I'm happy! I'll do the "big" stuff SO - what's the solution?

Well, here's mine... Expand the whole "Gourmet Club" gig.

Give people instructions as to what to bring. When did YOU ever feel insulted when a host actually asked you to bring something? Never, that's right! Charge people some sort of nominal amount per head. That way, you can put on a fabulous banquet, without stressing out. For me and our particular situation? Well - I've done some local research and found a party hire company who will take back "dirty" plates, glasses, cutlery etc, for a measly 5c extra per "thing" to do the washing up! How good is that? Instant removal of the washing up stress for my princess. (And yes I KNOW, friends will offer to wash up. But ladies - it doesn't work, does it....?)

So, from here on in, I'm going to be a bit more prescriptive with asking people to bring something for the meal. I'm going to ask them for, say, 10 bucks a head, to contribute to costs.

Flip it round the other way....

Once you know the ground rules, are there ANY of you who wouldn't bring something, and contribute towards the costs, when a close friend asks you to lunch/dinner? Not at all! Once you've got past the initial (stupid) "oh you can't ask people THAT", you'll have a ball and beat this recession that some people insist that we're having.

The result? MORE great events and LESS/NO stress for the host and hostess. Where's the downside, pray tell?

Enjoy!

PS - I'm experimenting with all sorts of ways to grow organic veggies. There will be WAY more than we two can possibly eat, so I'll be inviting guests to help themselves to whatever they want. Win/win all round!

Article Source: http://EzineArticles.com/?expert=Philip_A_Langley

Tips on How to Find a Reliable Caterer

No matter what event you are planning, good food and good service are crucial for your event's success. Finding an efficient and reliable caterer can be one of the most important steps when it comes to planning your event. With that being said, there is a vast array of caterers out there and it can be quite time consuming to find one that can meet all your needs, especially in relation to South Florida and the surrounding area.

In order to narrow down your search and make the selection of a caterer easier, there are some tips and tricks that you should take into consideration. Using these suggestions will make the entire planning process much easier for you and all those involved. When searching within the Boca Raton region you will find a wide array of caterers, but not all will prove reliable or able to handle your event or requests.

First things first, there are a few very important attributes that you want to look for when choosing a caterer within the Boca Raton region. You want to find a caterer what has proof of successful experience, trained professionals and an excellent reputation. Sure, at some point you may find a reliable caterer that is just starting out, but do you really want to risk the success of your event by using an inexperienced company?

If you want to ensure your party, wedding event or celebration goes down without a hitch, then you should find a Boca Raton caterer that have a proven track record. You may put together every other aspect of your event perfectly, but poor service and food can truly ruin a party. Find out how long each caterer has been in business and even ask for references to ensure you are hiring a capable and efficient company.

It is an unknown fact but a truthful one that anyone or their friend can start a catering company. There are many catering companies in Boca Raton that claim to be professional but have no true training or related experience. If you want to plan and pull off an incredible party, make sure that your caterer possesses professionally trained staff and a chef that has related education. There are a number of people that cook well but cannot offer the gourmet experience that a trained chef can.

Lastly, when choosing a caterer within the Boca Raton area, make your final decision based on reliability. Imagine having everything prepared and your numerous guests arriving before the food actually has. You can avoid such a situation by hiring a caterer that has a great reputation and a proven track record. Remember, great service is often hard to find, so do your best to find the best caterer possible.

Article Source: http://EzineArticles.com/?expert=Darren_W_Chow