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Eat Like a Local: Maine

June 27th, 2011

Join us as we explore cuisines from around the world in our attempt to “Eat like the Locals.” We begin our culinary adventure in our most Northern State, Maine.

Maine has been gaining national acclaim from foodies near and far.  The state is known for an array of tasty treats ranging from wild blueberries to whoopie pies, but Maine’s claim to fame is its seafood. Maine’s seafood, especially their lobster, is some of the best in the world.  It is sought after by seafood connoisseurs near and far and most pay top dollar to indulge in the sweet and tender lobster that can only come from icy waters of Maine.  So how do Mainers enjoy the delicacy that has put them on the culinary map?  Let me introduce to you the Lobster Roll, or, as Mainers would call it the “Lobstah Roll.”

Mainers are very fond of this sandwich and prefer not to stray far from the classic.  In the Lobster Roll the lobster is, of course, the star of the show. It is served on a soft buttered hotdog bun that is split from the top and grilled until golden brown. Heavy mayo is smeared on the inside of the bun and a generous amount of lobster (2 claws and a tail) is strategically placed for perfect taste distribution. Drizzle this marvelous creation with butter and ogle at the masterpiece that is the Lobster Roll. Pair with a brew from one of Maine’s many Micro Breweries and enjoy.

Can’t make it to Maine to enjoy their “King of Crustaceans?” Bring home the taste of Maine with a spin on the classic or even a New England style Clambake. We offer a clambake menu perfect for a summer get together. Celebrate with family & friends over a steaming pot of delicious cherrystone clams, snowcrab clusters, spicy andouille sausage, mussels, new potatoes and corn on the cob! It is sure to be the “Maine” event at your next party.

{ Photo Credits: 1. Ayleebits }

Posted in Inspiration, Recipes



Monkey Birthday Bash!

June 22nd, 2011

We were recently presented with the opportunity to coordinate a fabulous monkey themed birthday party. We went bananas over the idea! Sweets included “Monkey Tails”, frozen banana popsicles dipped into a chocolate fountain with a variety of toppings for the kids to decorate themselves. We also designed a Monkey Munch Popcorn display with our homemade popcorn boxes.

Juice & bottled waters were setup around the yard in colorful pails to quench their thirst.

Along with birthday cake & cupcakes, we served funky monkey milkshakes with bright striped straws and birthday girl tags.

While this party was for the kids, there was also a “No Monkey’s Business” refreshment station for the adults to cool down with a Sparkling Mango Lemonade specialty cocktail.

Our party favors included individually wrapped Monkey sugar cookies with banana runts.

{ May 2011 }

Posted in Entertaining, Events, Inspiration



Life’s a Picnic

June 15th, 2011

No matter what the occasion everyone loves to pack a basket, throw down a blanket and enjoy the outdoors. We just love the idea of picnic parties this summer. Whether on a rooftop in the city or a rustic soiree in the country the cozy appeal and budget friendly nature of picnics are perfect for corporate events as well as social get-togethers.

{ Photo Credits: 1. Tiny Water Blog 2. Elizabeth Anne Designs }

Posted in Entertaining, Events, Inspiration



Late Night Wedding Snacks

June 9th, 2011

Many brides and grooms want their reception to last until the wee hours of the morning.  For couples planning this type of event they might want to consider adding one more phase of catering service in addition to the usual cocktail hour and dinner fare.  We have seen more & more requests for late night reception snacks ranging from classic bar food to sweet treats to be served after last call.

Deciding what you want served at your wedding reception is a matter of personal preference.  Your selections should definitely be fun & casual little bites. The trick is to present these casual foods in a way that still has some style and pizzazz. Some savory options that are sure to be crowd pleasers include sliders paired with french fries, grilled cheese, a mini taco bar, or even gourmet mini hotdogs.

Others prefer to serve sweet treats such as mini powdered donuts, milk and cookies, fruit parfaits or espresso mousse.

Whether your late night snacks are displayed buffet style, passed as butlered hors d’oeuvres, or handed out as parting gifts they are sure to leave your guests with a lasting impression and a full belly.

{ Photo Credits: 1. Geoff White Photography 2. Wedding Bee 3. Alexan Events }

Posted in Entertaining, Events, Food Trends, Inspiration, Weddings



Flavor of the Month: Spiked Mint Lemonade

June 1st, 2011

Relaxing on the beach, Barbequing with Friends or just spending a lazy afternoon this Spiked Mint Lemonade is sure to hit the spot!

~ Ingredients ~

2 Cups Mint Lemon Syrup
2 Cups Cold Water
1/2 Cup Citrus Flavored Vodka
2 Cups Ice Cubes
1 1/4 Cups Fresh Lemon Juice

~ Directions ~

Stir together all ingredients in a large pitcher, then pour into glasses half-filled with ice.

Enjoy!

{ Photo & Recipe: Cafe Fernando }

Posted in Cocktails



Tasting Cancelled

May 31st, 2011

Our June 7th Open House Tasting has been cancelled.  Our next tasting will be held September 13th. Looking forward to seeing you there!

Posted in Weddings



Inspiration: Specialty Bottles + Old Fashioned Milk Jars

May 19th, 2011

We recently added these fabulous options to our inventory. They are the perfect statement pieces to use for your upcoming summer party! Just add lemonade, sweet tea or a signature cocktail with a colorful straw and your guests will be delighted by their simple elegance.

{ Photos: 1. Martha Stewart 2. Simply Divine Events 3. A Paper Proposal 4. 100 Layer Cake }

Posted in Cocktails, Entertaining, Inspiration



Flavor of the Month: Margaritas

May 4th, 2011

We couldnt think of a better way to welcome May { & honor Cinco De Mayo! } than by sharing with you this amazing Margarita Recipe!

~ Ingredients ~

2 oz Silver Tequila
1 oz Premium Cointreau
1/2 oz Fresh Squeezed Lime Juice
Coarse Kosher Salt
Lime Wedge

~ Directions ~

Place a thin layer of salt onto a small plate. Rub the rim of a cocktail glass with lime juice. Holding the stem of the glass, rotate the rim in salt. Its best if the salt is only on the outside of the glass. Fill a cocktail shaker half full with ice. Place all ingredients in a shaker. Shake well. Strain into the glass, garnish with lime wedges if you like & serve.

Enjoy!

{ Photo & Recipe: Seduction Meals }

Posted in Cocktails



Expert Advice: Vicki Graffton

April 22nd, 2011

We are excited to introduce to you the amazing Vicki Grafton of My Simple Details! We have had the opportunity to work with her on numerous events and cant say enough good things about her. Enjoy!

What is the best advice for a couple when it comes to planning their big day?

Many brides and even grooms think there are particular rules to a weddings, such as the bride can not see groom before she walks down the aisle, the couple must cut a wedding cake, the bride must toss the bouquet, the groom needs to take off and throw the bride’s garter, or even the that the guests shouldn’t see them as a couple until the grand entrance or official introductions.  I however, believe there should only be one rule at a wedding and that is for the couple to do what makes them happy. Weddings should be about the couple, their personalities, and their love.  If you want to enjoy cocktail hour with your guests, why not, if you don’t like cake, but love pie or other desserts, why not share a piece of grandma’s apple pie, or feed each other a yummy French macaroon.  I would advise couples to plan their wedding based on their love and interests and what will make them happy on their big day.

How do you find your inspiration?

I find inspiration in my client’s interests and passions, and I try to find beauty in everyday items. I love merging my client’s interests into unique concepts and special touches for their big day. I recommend that couples look around their houses to see what they surround themselves with, colors they love, objects they’re instinctively drawn too, and start their event inspiration there. The little details that go into a wedding don’t need to be newly purchased items with ribbon and bows specifically designed for weddings. For example, if you need something to hold your programs look to see if you already have a bucket or pail or any container or vessel that can be used to hold a few programs. If you have a flower girl throwing petals, and you’re having a modern wedding, why not use a modern bowl? Rings can be tied to anything, not just a silk and lace pillows, try a set of books, or an old key, or potted plant. Think outside the box and use items that you love and can cherish in your new home on a daily basis.

What are the benefits of having an event planner?

One of the main benefits of hiring an event planner is that your engagement and the months leading up to your wedding will be infinitely more relaxed, stress-free and even enjoyable. It is just as important to enjoy your engagement, as it is to enjoy the wedding day and by hiring a planner you can rest assured that nothing has been over looked and that you’ll have an experienced planner to turn to when your faced with any unanticipated challenges.

Event planers know the industry, know what works best, and how to use your budget to get the most bang for your buck.  An experienced planner can get to know you, your style and budget, recommend vendors who will be a good match in availability, style and pricing and even have most the details ironed out before you even have a chance to worry about them. There are so many options and vendors out there and a planner can steer you in the right direction and save lots of your time. Planners also have the knowledge and experience to give advice on wedding timing, etiquette, budget, and traditions, so that you don’t have to spend significant amounts of time researching all that information and can spend it with you fiancé enjoying your engagement.

What tips can you give a bride on a budget?

A lot of venues and vendors create packages that include items that you may or may not want, so its always a good idea to try to customize the package to include what you really want and remove items that you don’t. For example, it is not worth paying for a champagne toast, if you know most of your guests and yourself are not big fans of the bubbly, it would be better to use that money to pay for something you really want for your big day, such as an upgraded bar or a great dessert bar, a late night food truck, or retro ice cream cart.

Another thing that can help a bride on a budget is to book a venue that really fits her style. By booking a venue that mirrors the style, feel, and colors that you love, you will be able to spend less on décor and creating the feel you want.  Having both the ceremony and reception at the same location, can save on costs such as transportation, chairs, and the ceremony pieces and personal floral can easily do double duty as centerpieces for the reception tables.

The most important cost saving tip, is keeping the guests list as small as possible. Since food and beverage is the majority of the costs at a wedding, the guest count can really do a number on your budget. When you’re finalizing your guest list, take a hard look at everyone on that list and make sure each and every person is someone you really want to share your special day with. If it’s a friend of a friend’s girlfriend that you’ve never met, or aunt Susan’s neighbor, that you met a few times growing up, you may want to consider limiting it to close family and friends. Sometimes this is hard to do, but if you’re on a limited budget, you need to make sure your spending it on things you personally love and the people you really want to share your big day with.

Visit Vicki’s Blog {  The Simple Blog } to view more of the fabulous events she has planned!

Photo Credits: 1. Mary Kate McKenna Photography 2. The Photo Factory 3. Mary Kate McKenna Photography 4. Julie Lim Photography 5. The Photo Factory

Posted in Expert Advice, Weddings



Straight from the Chefs Mouth

April 18th, 2011

Get to know Executive Chef Gregg Greenburg as he shares some insight into his life as a chef!

What made you decide to become a chef?

My love of restaurants and being around food and people. I like the mental and physical aspect of my job. Plus I like to educate myself, and this is the type of field that you must always adapt and change to peoples’ tastes and desires. The challenge of creating a menu, something truly special for people, and bringing it to life.

 Where were you trained?

Penn State and the CIA{ Culinary Institute of America}. I have two degrees. I trained professionally at different restaurants in San Francisco, Miami, New York, Atlantic City, Pennsylvania, Southern Maryland, and here in Wash, DC.

 What is the best part of your job?

The development of menus.and bringing the menus to life,  the catered events themselves.

 What is your favorite Ingredient?

I enjoy working with mushrooms. Porcini, Chanterelles, Shiitake, etc. They are very versatile. They can add real depth of flavor or be very subtle depending on how you use it.

Posted in Expert Advice



Flavor of the Month: Blushing Mimosas

April 6th, 2011

What better way to celebrate the first offical month of Spring than with blushing Mimosas?!

~ Ingredients ~

2  Cups Orange Juice (not from concentrate)
1  Cup  Pineapple Juice, Chilled
2  Tablespoons  Grenadine
1  (750-milliliter) Bottle Champagne or Sparkling Wine, Chilled

~ Directions ~

Stir together orange juice, pineapple juice & grenadine. Pour equal parts orange juice mixture & Champagne into Champagne flutes.

Enjoy!

{ Photo & Recipe: Southern Living }

Posted in Cocktails



Master Tournament

April 4th, 2011

Today marks the start of the 2011 Masters Golf Tournament and we cant get enough of these adorable snacks!!

 

{ Photos: Crazy for Design }

Posted in Entertaining



THIS Spring Soiree

March 29th, 2011

This years Spring Soiree for THIS for Diplomats took place on the evening of March 4th at The Meridian House. The annual fundraiser supports THIS programs and services throughout the year. Guests which included several ambassadors & diplomats, as well as THIS volunteers enjoyed dining on stations, each representing different foods from around the world.

Guests sipped on a Peach Nectar & Dried Lavender Specialty cocktails.

 

{ Photos: www.imagecaffeine.com }

Posted in Events



Cherry Blossoms

March 25th, 2011

This weekend marks the start of one of Washington DC most beloved traditions, the Cherry Blossom Festival! We are looking forward to our Cherry Blossom themed wedding on Saturday!

Have a fabulous weekend!

{ Photos: Martha Stewart }

Posted in Entertaining, Inspiration



Sweet Talk

March 21st, 2011

We sat down with RSVPs Pastry Chef Natlie Ruffner to talk all things pastry!

Why did you become a Pastry Chef?

Initially I started out wanting to become a Chef preparing hot foods but when I took a Baking and Pastry course I grew to love making pastries and wanted to learn more.  When it had come time for me to do my internship I chose to work in the pastry kitchen of a large hotel in downtown Washington D.C. Working with a very skilled Pastry Chef and Staff cultivated me into wanting to become a Pastry Chef.  As a plus bakery hours are early and great for me to manage and have a quality of life.

What do you love the most about your job?

The freedom to create!  I love to research different ingredients, their origins and creating recipes and then seeing it executed in mass production.

What are the Hottest Pastry Trends right now?

Offering healthier pastry options through the use of whole grain flours like wheat, bran, kamut, buckwheat, oatmeal, barley, amaranth, spelt, and teff.  These grains are used in the creation of pie and tart doughs, muffins, scones, cookies, and pound cakes.

Also, Hand fruit pies, whoopie pies, cake balls lollipops, cupcakes and homemade high energy bars.

Make sure to check back every month to hear more from Natalie and Executive Chef Gregg Greenberg!

Posted in Expert Advice