Fancy Free – For Real
Jan 30, 2012
Source: Download Calendar Here
Simple is the word of the year. Goodbye fancy food, overdesigned plates and ridiculously priced wines. Minimally processed foods, responsible farming and clean eating are the hottest things going since sliced-but-hopefully-whole-grain-bread.
Chipotle founder Steve Ells was recently named Food Innovator of the Year by WSJ Magazine – and for good reason. His dedication to well-raised meat and local produce has taken what once was called a little burrito company and turned into a multi billion-dollar (yes, billion)chain. “Here’s the basic difference between Chipotle and other fast-food restaurants,” says Ells. “When our employees walk in in the morning, they see food. They have to cook.”
Ells’ concept is refreshingly simple and actually attainable for even the most novice of chefs. That means us – the sorry souls who are standing in front of the kitchen fridge at 6:28 on a Tuesday thinking Oh My God What is for DINNER??? This year, vow to simplify your life…and start with your menus. Forget fancy and embrace real food. Food that’s in season. When we, your beloved caterer (you know its true), tell you that the cobbler should be made with peaches instead of blackberries, we are telling the truth. I swear. We are protecting your budget and your taste buds and we simply want to give you the very best. For real.
Epicurean’s Larry DiPasquale has been living this concept for years – but I will paraphrase because that’s – you know – simpler. Surround yourself with the best: the freshest ingredients, the ideal location, and the most endearing and important friends you’ve got because fancy is sooooo last year.
- Ciao
Stephanie Blackford
Marketing Director, Epicurean Culinary Group
sblackford@epicureanCG.com
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Orange You Glad You Know?
Jan 06, 2012
(Source: Tutto Bella Blog)
A new year brings resolutions, diet plans, closet cleaning and lots and lots and lots of diamond rings. I couldn’t even concentrate at a recent dentist appointment (honestly, a blessing, right?) because I was so enthralled by the sparkly little number on the dental hygienist’s third finger. And because thinking about weddings is much more fun than thinking about teeth, I couldn’t help but tell her the hottest color trend for weddings is an exuberant shade of….orange.
Yes. Orange. Sure it is the color of traffic cones, juice, and football jerseys; but Stella McCarthy’s tangerine-toned clutch and Jimmy Choos’ equally high-voltage sandals do scream happy and adding a great color to an event – whether it be a wedding or a meeting or a small but chic luncheon - can make even the dullest guest seem a little less dull . . .
Runway trends typically find their way into the party world and this is one trend that you can pull off without a lot of energy, or a lot of bank withdrawals. For the wedding party, a beautiful reddish orange sash brings out the elegance of a sleek gray dress. Brightly-colored centerpieces pop against white tablecloths and orange flowers make any bouquet sing. Want to go even more literal? Use those darling Little Cuties (mini seedless oranges) to display menus, placecards or even special photos. They are small, seasonal (translation: inexpensive) and an elegant but simple table topper. Use a wooden skewer to secure whatever you wish to display and voila – you have an elegant event with an extra boost of some real vitamin C. Now, orange you glad you know?
-Cheers
Stephanie Blackford
Marketing Director, Epicurean Culinary Group
sblackford@epicureanCG.com
I Do Take Two
Aug 26, 2011
(Photograph by Jenni Maroney)
Those divorce analysts just love to share their data with the world and current stats say that approximately 50% of marriages will end in divorce. Oh. Sad.
But someone’s got to feed those second-time-around couples and their guests, no? After almost 30 years in the business, we’ve seen our share of “encore” brides (yes, that’s the term floating around these days) walk down the aisle again. And, well, again. And, in one case, again and again and one more again.
Over the years the rules have changed – and for the better. Gone are the teeny tiny celebrations with little fanfare, few gifts and a dull, pastel suit for the bride. Today’s encore couples are celebrating the fact that they have found love the second …or fifth… time around. Women are wearing veils, gowns with trains and bright, recently bleached smiles. Couples are registering for gifts again, though many request donations to non-profit organizations (how many toasters does one couple really need?). Children from previous relationships are being asked to play specific and special roles, even escorting their soon-to-be-married-again parents down the aisle. Showers are welcomed, though typically happen on a smaller, more intimate scale. And with age comes wisdom…and better wine. Menus tend to be a bit more decadent than the first time; and we’ve had the pleasure of pouring some of the finest champagnes and passing the freshest sashimi at many a second wedding.
So the rule is there are no rules anymore – except one: true love is always in style, no matter when, where or how it happens.
-Cheers
Stephanie Blackford
Marketing Director, Epicurean Culinary Group
sblackford@epicureanCG.com
Stealing Style
May 26, 2011
President Nixon’s “I am not a thief” comment remains the most infamous quote of the 1970s, but the decade offered so much more than Tricky Dick. In fact, the 70s are cool again and even the wedding industry is getting in on the action.
While bell bottoms may not be the choice when wedding bells ring, there are a few other hot trends that may add some bliss to the big day. Vintage-looking pieces including maxi dresses and flowered frocks are showing up on wedding attendants and guests across the country – though highlighting a beautiful neckline is really always in vogue. We’ve even seen a few brave souls go for the jumpsuit look and– dare we say – crochet is making a comeback.
Sleek and sexy or simple and sweet are a must when attempting this hot trend. Pair funky wooden wedge sandals and a crocheted mini dress for an outdoor rehearsal dinner or dress your attendants in a flowing halter dress that both flatters and fits the vibe of a low-key, high-style celebration. By re-interpreting this trend and stealing only the pieces that add a bit of glamour rather than gasps, friends will be talking about your style long after you remember the name of your first (and hopefully only) pet rock.
-Cheers
Stephanie Blackford
Marketing Director, Epicurean Culinary Group
sblackford@epicureanCG.com
The "Small" Wedding
Jan 05, 2011
Years ago, children were meant to be seen, not heard . . . the good days, eh? But times have changed and kids are taking center stage in the world. Restaurants, attractions, on-line services, airlines and even workout facilities are now focusing on the four feet and under crowd.
Over the years, we’ve catered plenty of weddings that have included kids. Of course we’ve done the standard macaroni and cheese and chicken fingers as requested, but lately the trend of including children in all facets of life has overflowed into the BIG day. We’re guessing this is a mother-in-law’s way of encouraging the bride and groom to get focused on producing a grandchild (which can backfire horribly, trust us). Whatever the case may be, adding kids to the menu has become more popular than ever!
Whether you have a gaggle of children at a wedding, in your home, or sitting on a grounded flight at JFK International, one rule always applies: keep them busy. Our new Epic Pies Pizza Oven did just the trick during a recent holiday wedding celebration. Kids ranging from 5 – 13 were dressed in personalized take-home aprons and encouraged to build their own signature pizzas. And because we’re dealing with – well – ‘different’ tastes – the toppings included everything from steamed broccoli to miniature marshmallows (guess what we had left over).
Crystal Oswald’s Valentine’s Day Reception at Mile High Station (see the full story under “Weddings” at www.epicureancatering.com/weddings) included heart-shaped treats with chocolate paints and brushes for children to decorate themselves.
And nothing beats a milk-shake bar; there is just something so appealing about adding ice-cream, milk and caramel sauce into a martini shaker and giving it a whirl. Tuck in a twirly straw and top the whole thing with loads of whipped cream and you’ve got a recipe for true everlasting love.
-Cheers
Stephanie Blackford
Marketing Director, Epicurean Culinary Group
sblackford@epicureanCG.com
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Sit! (Good Dog)
Nov 22, 2011
How to Navigate the Holiday Table
So much time and effort is put into creating the perfect holiday meal, but when you and your guests are doing the soft-shoe shuffle around the dining table, things can get a little tricky. Do you sit first? Last? Do you wait for the hostess to sit down? Do you sit next to your spouse? Across from Steve-I-Am-Louder-than-Anyone-Here? Miles away from the 18 month-old who is not only teething but practicing his right hook?
The easiest and kindest thing to do as a host is to put together place cards. If you are part of a couple and hosting guests, the host and the hostess should sit at the head of the table. The male guest of honor and/or the eldest male should be seated to the hostess’ right and the female guest of honor and/or eldest female should be seated to the right of the host. The remainder of the guests should then be seated in a male/female alternating fashion. Separating spouses is best, allowing for more interesting conversation among diners. And think how happy Steve-I-Am-Louder-than-Anyone-Here’s wife will be with this rare opportunity.
If you are a single poodle hosting an event, you should be seated at the head of the table and the female guest of honor should be at the other end. Again, guests should then be seated in a male/female alternating fashion. Female guests should be seated first with the hostess as the last lady to be seated. The men should follow suit with the host as the final guest to take his seat.
This holiday season, be thankful for true friends, a strong family, divine food and the comfort and joy that comes with good manners.
Cordially yours,
Parker Presley
Here's A Tip
Sep 01, 2011
Tipping can be a tricky business. The rules of etiquette are constantly changing and the landscape of entertaining (both for business and socially) continues to re-align due to the economic climate. While there is a vast list to cover, let’s simply focus on the most common questions – though I will just say that tipping your dog walker is crucial, for obvious reasons.
Transportation:
If you are lucky enough to find yourself in a limousine, 15-20 percent is appropriate and expected for good service.
If you have driven yourself to a private event, the valet retrieving your automobile will expect a few dollars.
If someone has assisted in directing your loud, obnoxious, over-served self into their car and driven you home after a party, consider a phone call the following day and a small token of appreciation. A gift basket or certificates for a local car wash specializing in automobile carpet-cleaning is always a nice touch.
Restaurants:
Protocol states that a tip of 20 percent of the bill less wine and taxes is appropriate. I find that most diners generally tip 15-20 percent of the entire bill so it is an individual’s choice in many cases.
One to two dollars for restroom and coat check attendants, three dollars to the valet and five dollars for the doorman who hailed a taxi is appropriate and appreciated.
Hotels:
My oh my there are so many individuals to acknowledge at a hotel! First and foremost, of course, are those kind souls who are employed by those forward-thinking establishments that invite canine guests to sleep, eat and play in the lap of the luxury. I suggest going BIG here as we dogs are known as “man’s best friend” and how does one put a price on friendship?
As for the other individuals involved in making your stay memorable, below is a very brief overview:
Doorman - $3-$5 for parking and having your car brought from the garage or for hailing a taxi
Bellman - $5-$10 depending on the amount of luggage and $3-$5 every time a bellman brings something special to your room such as a toothbrush or a newspaper. If something (or someone) very special is brought to your room, as in Mr. Sheen’s case, then tip accordingly – Parker Presley is above such antics so I leave it to one’s individual discretion
Room Service – 20 percent of the total - check your bill as this amount may be already included in your charge
Maid Service - $5 or more per night, depending on how many guests in the room or if you happen to be Charlie Sheen and have destroyed yet another suite at The Plaza after being affected by too much “cold medicine”
Concierge – If the concierge has garnered tickets to a sold-out show, reservations at a new restaurant or access to an exclusive event, anywhere from $10-$50, along with a note of thanks to both the concierge and the hotel manager is appreciated
When in doubt, ask for insight from owners or managers and remember that great service should always be recognized and rewarded
Cordially yours,
Parker Presley
Parker Presley is known in certain social circles as the preeminent expert in etiquette and invites you to contact him with even the most embarrassing question or tricky situation so that you, too, may be top dog in any setting. Please contact him at parkerpresley@epicureanCG.com.
How to Host a Party
Jun 10, 2011
The guest list:
Be bold and invite a number of guests that represent your varied interests, but be thoughtful with introductions and conversation-starters. No matter how confident an individual, it can feel daunting to walk into someone’s home, wedding reception or business event if he or she does not see a friendly face. Introduce your guests to one another, generate a conversation based on a commonality (“Steve was arrested for public intoxication TOO!”) and move on once you feel your “new” guest is involved.
The invite:
Oh how Parker Presley despises the on-line invitation (mostly because my paws are simply too big for those teeny tiny keyboards!). But because I am a canine of the times and realize that this is a new way of connecting with your invitees my rule regarding technology is this: use but don’t abuse. I was recently invited to a party and was asked to bring wine, an appetizer and a gift for a holiday exchange. This is not a party my dears – this is what is known in the South as a pot-lock! If you are HOSTING a party, then host by providing the food, the beverage, the fun. If you are simply unlocking your door and turning on the hall light, then you are not hosting. Most people will bring a bottle of wine, so accept (don’t expect) and thank them. Many guests will ask if they can contribute something and in that case, say yes – we’d love a lime Jell-O salad! But to email a group and demand food, drink, gifts or cash under the premise of “hosting” a party is simply a no.
The atmosphere:
Greet guests at the door, take their coat and purse and tell them where you are placing said items so they can locate them when the time comes. “I am putting coats and bags in the guest bedroom at the end of the hall” is much nicer than, “who draped this disgusting dead chinchilla wrap over my dining room table?”. Pour drinks immediately, this always loosens the crowd and gives them something to do with their hands. If your party is large, set a do-it-yourself station that allows guests to mix their own drinks (this will make the aforementioned Steve one happy guy). Make introductions, keep lights and music at proper levels to allow for comfortable conversation, and give overly shy guests a job to do such as opening wine or slicing bread – sometimes these individuals feel more comfortable when they are part of the so-called crew.
Say Thank You:
When guests are ready to depart, gather their belongings, thank them for coming and walk them to the door. This makes guests feel you appreciate them for spending an evening with you, allows them not to search you out to say their farewells and gives you another opportunity to exude your compliments on their riveting discussion of the Dewey Decimal system or their perfectly formed Jell-O salad.
Being a good hostess is a gift you can give your guests – and yourself. Remember that celebrating friends and family is always in style.
Cordially yours,
Parker Presley
Parker Presley is known in certain social circles as the preeminent expert in etiquette and invites you to contact him with even the most embarrassing question or tricky situation so that you, too, may be top dog in any setting. Please contact him at parkerpresley@epicureanCG.com.
Say Anything - Effective Voicemail for the Message Impaired
Apr 26, 2011
Texting and facebooking and emailing leave me nostalgic for the past when one simply donned a smile, buckled into the latest leash and yipped a cordial greeting to friends and colleagues whilst walking along the lane. But even PP understands that times have changed. In my day, the art of conversation was practiced and perfected; now I am hearing from the younger puppies that leaving messages can cause even the most confident canine a hiccup now and again.
In order to do anything well – whether one is competing in the Westminster Dog Show (I’ve been asked more times than I care to count but prior commitments prevent it) or leaving a voicemail message – preparation is key.
Be Prepared: List, on paper, the key points assuring both you and the recipient that the information you are sharing is clear and concise. Should you get flustered, simply hang up and ring again when you have gathered both your wits and your thoughts.
Be Nice, Be Clear, Be Quick: First impressions are always important, even in the world of faceless communication. So start out with a polite greeting, explain why you are calling and leave details as to how you may be reached. Here’s a recent example:
“Cheerio, Parker Presley calling. Prince William’s lovely bride-to-be is in desperate need of a spray tan and you’ve come highly recommended by my friend and yours, Sir Elton John. I look forward to your return call by tomorrow morning as the wedding is mere days away. Please ring me at 020.555.5555 so that we may discuss the best ways to make our future queen glow! Again, Parker Presley at 020.555.5555. Adieu for now.”
Needless to say, that call was promptly and, might I add, discreetly returned. Remember, darlings, you can say just about anything if you say it with style.
Cordially yours,
Parker Presley
Parker Presley is known in certain social circles as the preeminent expert in etiquette and invites you to contact him with even the most embarrassing question or tricky situation so that you, too, may be top dog in any setting. Please contact him at parkerpresley@epicureanCG.com.
Bread & Butter
Jan 04, 2011
On several occasions, I’ve seen many an individual struggle with the bread basket, the bread and butter plate and even the bread itself. Fear not the bread basket my dears! When you are the first to be introduced to a basket of warm rolls – and what a delight it is - offer it first to the guest to your left, then take a piece for yourself and then share it with the guest on your right. That guest should then continue to pass it around the table.
A roll should be pulled apart gently with your fingers. No need to saw your roll in half, open it like a dictionary and begin slapping it with butter. You’d be breaking the hearts of pastry chefs around the globe with such rough treatment! Instead, gently pull a bite size piece of bread off the roll, help yourself to a pat of butter from the butter dish, place your pat of butter on your bread and butter plate and then, with your knife (not the knife found in the communal butter dish), butter each piece of bread as you go along.
Should you be treated to a muffin, piece of toast, sticky bun or Danish, then use your knife to cut the delicacy in half and butter or jelly the halves or pieces separately as you enjoy them. If an English muffin is being served and you wish to add honey or butter or jam (as you should – these ladies that partake in a dry English muffin are just a little too flawless for even yours truly), spoon the condiment of choice onto your plate first and then spread it on the muffin with your knife.
Of course, all breads should be on your bread and butter plate that will be found at the upper left corner of your dinner plate. If a bread and butter plate is not included at the place setting, simply place your bread and any accompaniments such as butter or jam on the edge of your main course plate.
So there it is, darlings – enjoy and remember that table manners are the bread and butter of all successful social situations.
Cordially yours,
Parker Presley 
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