Mar
01
2013
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Classic Party on Pier 48

Delicious cuisine pairs perfectly with an ambiance of elegance and color. On February 27th, Classic Party Rentals transformed Pier 48 at AT&T Park into a Las Vegas exhibit, showcasing their newest and most extravagant rental items. Here’s a peak into the industry insider event –

 

Written by in: Photos |
Jan
09
2013
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Gourmet Holiday Nostalgia

Buffets, desserts, and holiday cheer — our favorite season was full of exquisite treats and festive events. Click through and take a look!

Written by in: Photos |
Mar
17
2009
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Fire Roasted Tomato Vodka Soup Recipe

Earlier this month, Executive Chef Kevin Kerciu performed a live cooking demonstration at the 2009 Sysco Food Show.   Our signature Fire Roasted Tomato Vodka Soup garnished with a decadent Black Forest Ham and Parmesan Pinwheel was one of his creations that was shared with the audience.  Below you may find a copy of the same recipe for you to try at home!

Kevin Kerciu at the 2009 Sysco Food Show

Kevin Kerciu at the 2009 Sysco Food Show

Fire Roasted Tomato Vodka Soup

Ingredients

  • 3 pounds, medium plum tomatoes, halved lengthwise
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Pinch sugar
  • 3 tablespoons butter
  • 4 shallots, chopped
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 4 Tbl vodka
  • 1/2 teaspoon cayenne
  • 1 cup heavy cream
  • 3 tablespoons chiffonade fresh basil leaves

Directions

Preheat oven to 400 degrees F.  Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.

Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.

Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock, vodka, and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.

Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.

Black Forest Ham Parmesan Pinwheels

Ingredients

  • 1 9″x 15″ sheet of puff pastry
  • 6 slices of Black Forest ham
  • 1/4 cup Parmesan cheese
  • 4 Tbl hot sweet mustard (plus extra for drizzle)

Directions

Preheat oven to 375 degrees F.  Unroll puff pastry and spread with hot sweet mustard.  Layer Black Forest ham over hot sweet mustard.  Starting on one long side roll puff pastry tightly into a pinwheel.  Wrap puff pastry roll with plastic wrap and put into freezer for up to 2 hours.  Slice  into 1/4″ slices and bake for approximately 15 minutes until lightly browned.

Written by in: Recipes |
Feb
24
2009
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Elegant and Economical Menu Items for February

Each month, A Tasteful Affair will be showcasing new and exciting menu items in our blog.  For the month of February, we have added a handful of artfully delicious hors d’oeuvres that are both elegant and economical.  If you see something you like or have ideas for future updates, please give us a call at (925) 485-3288 and let us know!

Chevre Stuffed TomatoesFresh, halved tomato, stuffed with chevre spiced with thyme, garlic, and sprinkled with parsley


Spinach and Artichoke Rangoons


Chicken Stuffed Egg RollsA savory Chinese appetizer filled with shredded chicken, Napa cabbage, carrots, bamboo shoots, and fresh ginger. Served with a sweet and sour plum sauce.


Turkey Pinwheels with a Chipotle Cranberry Ribbon


Seafood RangoonDiced prawns and crab meet fried in a wonton wrapper. Served with our housemade sweet and sour sauce

Written by in: Menu Items |
Jan
08
2009
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Hors d’Oeuvre Planning

Hors d’Oeuvre Planning

What are hors d’oeuvres?

Hors d’oeuvres are little snack foods, small 1 or 2 bite items of food served before or outside of (“hors”) the main dishes of a meal (the “oeuvres”) which are intended to stimulate the appetite. The terms hors d’oeuvres and appetizers are often used interchangeably, but there is a difference: hors d’oeuvres are the small savory bites, typically finger food, served before a meal, while appetizers appear as the first course served at the table. The name hors d’oeuvres comes from the French and is literally translated as “out of the work,” but it’s more logical to think of it as meaning “apart from (or before) the meal.”

How many hors d’oeuvres should be provided per person?

The number of hors d’oeuvres you need often depends on how long the cocktail “hour” is, the time of day, and if a meal will also be served following the cocktail hour.

For a two hour party plan for:

10 -12 bites per person
20 bites per person if the hors d’oeuvres replace dinner (e.g. party starts at 7:00 pm)

When hors d’oeuvres are served before a meal plan for:

5-7 bites when served before a light meal
3-4 bites when served before a full dinner meal

People eat more during the first 90 minutes. After two hours consumption picks up again, especially if hors d’oeuvres replace dinner.

Young people eat more than an older crowd and guests eat more at casual parties than formal functions.

How many different kinds of hors d’oeuvres should be served for an hors d’oeuvre only party?

For 25 guests plan for 5-6 different kinds of hors d’oeuvres
For 25-50 guests, plan for 9-10 different kinds of hors d’oeuvres
For more than 50 guests, plan for 10 or more different kinds of hors d’oeuvres

If hors d’oeuvres take the place of dinner, include some substantial meal type foods that can be served like hors d’oeuvres (for example a carving station).

Remember to provide a variety of foods to please everyone. That means something for the vegetarian as well as the meat eater. Having both hot and cold foods also helps to keep everyone nibbling happily.

If hors d’oeuvres take the place of dinner, also include several bites of sweets per person.

How do you figure how many of each type of hors d’oeuvres to prepare?

A fairly standard formula is used by caterers to figure out how many pieces should be prepared for each kind of hors d’oeuvres being served:

Number of bites desired per person times the number of guests divided by the number of different hors d’oeuvres being served.

Should hors d’oeuvres be served for breakfast or lunch?

Hors d’oeuvres are not needed for breakfast or brunch. However, 2-4 light hors d’oeuvres can be served per person for lunch, if desired.

Written by in: Guides |
Jan
08
2009
0

Wedding Planning

The Proposal

Helping you plan the perfect wedding reception is one of the most exciting aspects of our business. We are just as excited about all the other celebrations that may come before and after the ceremony such as bridal luncheons, showers, anniversary parties, engagement parties, post-wedding receptions and farewell brunches.

Because every wedding reception is unique, we work with you to plan all the details to ensure your day is perfect. Below are some of the topics we will discuss.

After we have discussed these specifics we will create a proposal which contains suggested, customized menus as well as estimated food, service and rental costs. After you review it, we will meet to discuss any changes and finalize the menu, service and rental requirements.

General Information

  • Date of event
  • Time and length of event
  • Reception location
  • Estimated number of adult guests
  • Estimated number of children (5-11 years)
  • Estimated vendor count
  • Food budget

Kind of Reception Desired

  • Passed hors d’oeuvres
  • Buffet hors d’oeuvres
  • Combination of passed and buffet hors d’oeuvres
  • Food stations
  • Formal sit-down meal
  • Buffet
  • Combination of served first course and dessert and a buffet for the main course
  • Cake and punch

Food Selections

  • What kinds of food do you like?
  • What kinds of food do you dislike?
  • Have you made any selections from our menus?
  • Are any vegetarian dishes required?
  • Any guests with known food allergies?
  • Special food requests?

Kind of Beverages and Beverage Service Desired

  • Bartender
  • Self-serve bar
  • Served wine and/or champagne
  • Wine with dinner only
  • Champagne toast only
  • Non-alcoholic drinks only
  • Beer and wine only
  • Full bar

Rental Requirements

  • Table linens, overlays, napkins
  • China
  • Glassware
  • Tables/chairs
  • Chair covers and sashes

Event Details

When the menu, the type of service, and rentals are decided, it’s important to plan the event details to ensure your day is perfect. Depending on the scope of our involvement in your event, below are some topics that we may discuss to help plan for your special day.

General Information

  • Wedding colors
  • Table centerpieces/decorations
  • Type of flowers

Final Guest Count (needed at least 7 days before event)

  • # of adult meals – non vegetarian
  • # of adult meals – vegetarian
  • # of child meals
  • # of vendor meals

Vendor/Other Contacts:

  • Wedding coordinator
  • Florist
  • DJ
  • Band
  • Photographer
  • Rental company
  • Bakery
  • Family member or friend in charge

Vendor/Other Contacts:

  • Wedding coordinator
  • Florist
  • DJ
  • Band
  • Photographer
  • Rental company
  • Bakery
  • Family member or friend in charge

Floor Plan/Diagram:

  • Guest tables
  • Head table
  • Buffet table(s)
  • Bar
  • Gift table
  • Cake table
  • DJ table or band area
  • Dance floor

Guest Tables

  • Who sets up guest tables/chairs?
  • Who breaks down guest tables/chairs?
  • Who will put on tablecloths?
  • Overlays used?
  • Napkin colors, tablecloth colors, overlay colors
  • Who puts out centerpieces and other decorations?
  • Favors for guests on table? By whom?
  • Light candles? When?
  • Who puts on/removes chair covers and sashes?

What is provided at each place setting?

  • Glasses – red wine, white wine, water, champagne
  • Silverware – salad fork, dinner fork, knife, spoon, dessert fork, dessert spoon
  • Plates – salad plate, butter plate, dinner plate, charger
  • Napkins in wine glass or other special fold?

Beverages and Cake

  • Will servers pour wine at table?
  • Open wine bottles and leave on tables? Guidelines?
  • Champagne toast poured at table or served on tray?
  • Water poured at table or water pitcher on table
  • Served coffee or coffee station?
  • Served cake or dessert station?

Seating and Serving

  • Is seating for the meal assigned? How?
  • Are guest tables numbered or named?
  • If buffet, will tables be called to buffet by DJ?
  • Who will queue DJ that meal is ready?
  • If buffet service, what order to call tables to buffet?
  • If meal is served, what order to serve tables?
  • If a multiple entree meal is served how to tell who gets which entree?
  • Special requirements for head table service?

Dining Hall/Kitchen

  • Earliest time caterer can arrive
  • Parking restrictions/instructions
  • Kitchen details/restrictions
  • Trash requirements
  • Recycling requirements

Miscellaneous

  • Outside heaters required?
  • Umbrellas required?
  • Contingent plans for weather concerns
  • Do chairs need to be moved during event? By whom?
  • Who will set up gift table, cake table, DJ table, etc.?
  • Linens ordered for these tables?

Rentals

  • Time rentals being delivered
  • Where will they be located?

Food For Thought

  • The event time is a primary factor when selecting your reception menu. Breakfast is usually served until 11AM; brunch from 11AM until 2PM; lunch from 12:30PM to 3:30PM; tea or desserts from 3PM to 5PM; cocktails from 5PM until 7PM; dinner from 6PM to 9:30PM; and a late-night dessert from 9PM until 10:30PM.
  • Many couples try to stick with foods that appeal to a wide variety of guests. Most gatherings include members of every generation and social background.
  • When giving your final head count, don’t forget to include the other wedding professionals (musicians, DJ, wedding coordinator, photographer, etc.) who will be on hand.
  • Many couples are so busy that they miss out on much of the menu served at the reception. We can prepare a special selection of food samples for you. It’ll make a great snack when you collapse in your hotel room and realize you’re starving!
  • Consider the way your guests will be eating the foods you are serving. Will they be sitting at tables or will they be mingling as they eat? One setting allows for the use of silverware, while the other calls strictly for finger foods.

Meal Styles

Consider the following meal styles to determine which option best suits your taste.

Seated Dinner
Seated dinners are ideal for more formal occasions, complete with a set menu with courses selected by you.

Buffet
A buffet-style reception is less formal than a seated dinner and offers your guests more menu choices and creates a more casual, sociable atmosphere.

Combination
A combination style meal strikes a balance between buffet and seated service. This option offers table service for the first course and dessert, and a buffet for the main course.

Brunch
If your wedding is early in the day, consider a brunch reception with fresh pastries and fruit, an omelet station and champagne, or bloody Mary bar.

Entree Choices
Satisfy your guest’s palate by choosing entree “duets”. Serve chicken and beef, or pair a meat entree with fish, etc.

Themed Stations
Offer your guests a wide range of culinary experiences by providing specialty or themed foods.

Hors d’oeuvres and Cocktails
An hors d’oeuvres reception allows your guests to socialize while sampling an array of hot and cold appetizers.

Written by in: Guides |

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