Comfort Food Redux

I was craving some chicken noodle soup today and thought, "How can I translate my favorite comfort foods to a reception worthy treat?" I know there has been buzz about this trend for at least the last year or so, yet caterers, at least ones that aren't hip with the program, are still pushing the same old stuffed mushroom caps, mini quiches, coconut shrimp, and the dreaded egg roll hors d'oeuvres. Therefore, for those like me, who enjoy their comfort foods, here's how I would make them wedding ready.

First, the yummy and always comforting Tomato Soup with Grilled Cheese Sandwich.

Have your caterer create a demitasse portion of a fabulous tomato soup recipe that can be sipped and savored by your guests. Pair it with a bite size grilled cheese sandwich using a heavenly cheese mixture, such as Gruyere and Brie. Your guests will feel the love with this pairing!

Next, the fast food classic...Cheeseburger and French Fries.

First the cheeseburger, have your caterer make mini sirloin cheeseburger served on a bite size homemade mini buns. Dress it with the ketchup and mustard. If you want something bolder or maybe even a little twist to the classic, serve it with grilled onions, a fried dilled pickle chip, and a tasty dollop of jalapeno jelly, it'll be a wonderful and tasty surprise.

The French Fries...nothing much that you can do with the classic fry. However, for a more elegant twist, serve it in a shot glass filled with ketchup on the bottom of the glass. Another way to present them is to do it the French way, make little mini cones out of old newspapers, and serve it that way. You can spice the fries up with your favorite seasonings or just with plain old salt. The only thing...it has to be served crispy and hot. There's nothing worst than cold and soggy French fries.

Next, the family's favorite picnic meal, Fried Chicken and Potato Salad.

There's nothing like a good fried chicken, but to serve it during your wedding reception would probably be a little to "comfortable." Instead, try chicken lollipops covered in Panko flakes and fried to a golden perfection. Your guests will dig the fact that you are serving them one of their guilty pleasures.

The classic potato salad...again there's not much you can do but serve it a more refined manner, such as a shot glass or mini martini glass filled with this classic fare. For a modern take serve a deconstructed potato salad on a skewer, alternating potatoes, eggs, and celery...served with a Dijon and mayonnaise dipping sauce.

The always comforting Mac N Cheese.

I love this stuff but serving it at a wedding reception may get some strange looks. Rather have your chef make Mac N Cheese in mini ramekin's and use wonderful brie, Gruyere or even a harder cheese such as Manchego rather than the classic American or Velveeta. It'll be a comforting and decadent treat for your guests.

The oh so delicious Cinnamon Rolls.

There's nothing better for breakfast, well anytime of the day, than these gooey extremely iced food of the gods. Have your caterer or pastry chef make mini cinnamon roll lollipops that your guests can devour in one yummy bite. These would be the perfect ender to your reception hour or a surprise addition to your dessert bar at the end of the night.

Nothing makes me smile like Mom's Apple Pie.

Having pie slices at your reception would be too ordinary. Though we love this classic fare, there's really nothing beautiful about it, especially when it's been sliced. Regardless, it's the taste that we crave in this comfort food, so why not make it drinkable for your reception. Have your bartender create a classic apple pie a la mode shooter or an apple pie martini. The drink is sure to bring a smile to your guests and it's a great twist to a classic comfort food.

I hope I have inspired you to think of your own favorite comfort foods and finding ways to make them hors d'oeuvres ready. Have fun creating a twist to the classics.

-Percy

Photos from various sites on the Internet.

Cake Love: Just the Frosting by Jennifer Tan

Okay folks, you all know that I love everything sweet and especially love my cakes. Well there's a new player in town (San Francisco Bay Area) and you need to RUN not walk...RUN to her and have your cake made by this incredible artist/baker! Jennifer Tan started Just the Frosting from her kitchen and continues to do her artistry as a side business. I told her she needs to lose the day job and do this full time.

The picture of the Ni Hao, Kai Lan birthday cake was for my niece's 1st Birthday in June. It was absolutely beautiful and out of this world delicious. Her fondant work is incredible and very detail oriented...she even covered the top part of the cardboard base in fondant...which is unheard of. The cake was a tasty banana nut confection with cream cheese filling. Mmmm I am craving it now! The Kai Lan topper was made out of gum paste.

Seriously folks, if you want a wow cake that's pleasing to the eye and mouth at your next wedding, birthday, or other celebration contact Jennifer Tan. Trust me...it's more than Just the Frosting that is going to make her and her cakes a household name! You won't regret it and you will fall in love with her cakes too!

-Percy

Photo from Just the Frosting

TIPsy Tuesday - Chocolate for Cinco De Mayo

In celebration of Cinco de Mayo, I thought I would blog about one of my favorite places in Santa Fe, New Mexico, Todos Santos Chocolates and Confections. Owner and self taught chocolatier, Hayward Simoneaux has a quaint little shop in the heart of Santa Fe and offers these extraordinary and delectable chocolate Milagros. Talk about chocolate as a religion!

Hayward uses Milagros not only to convey the culture that he lives in but to give chocoholics and others little miracles in every bite of his creations. His chocolates are masterfully and delicately covered with a thin veneer of 23-carat edible gold or silver leaf and infused with such flavors as chili and peppercorn. These chocolate Milagros are his signature pieces and it looks more like artwork than something edible. Once you take a bite...you'll know you have gone to heaven.

He packages his creations in great "Mexican" themed papers tying all of his products to a very fun and distinctive look. These chocolates would make great party favors for a Day of the Dead or Cinco de Mayo Party or just for the heck of it. Additionally brides and party throwers can use these chocolates to wish happiness and miracles in the lives of their guests.

Todos Santos Chocolates and Confections can be reached at (505) 982-3855 or by visiting their showroom in Santa Fe's Sena Plaza at 125 East Palace Avenue #31, Santa Fe, New Mexico, 87501. They do not have a Website so make a pilgrimage to this holiest of holy chocolate places or call and have them mail you their mouth watering wonders.

-Percy

Photos by Madelyn Miller

Trend Thursday: Let Them Eat Croquembouche!

This is a re-post from a blog that I did in May 2008. I have been getting a lot of questions about cake alternatives and this post is one of my favorite alternatives to the wedding cake. So please enjoy the re-post of Let Them Eat Croquembouche!

A French staple at weddings and other celebrations, the Croquembouche of Profiteroles is finally making it to the States...and you don't have to be French to enjoy it. This luscious tower of cream puffs (choux filled with pastry cream) drizzled with caramelized sugar is not only great to look at but also a sweet treat.

Croque en bouche means "crunch in the mouth" but these bite size delicacies are more than that. The crunch comes from the caramelized sugar. The cake usually made in a high cone form is usually decorated with caramel, sugar almonds, chocolate, flowers or ribbons.

So forget about the tired old chocolate fountains that become a glob of a mess and the dessert bar that becomes way too much. Throw your party back to the era of Marie Antoinette and let them eat a "ball" of heaven. The choux can be filled with any savory filling, but I personally think the vanilla cream is the best.

This cake can substitute for a grooms cake or even replace the wedding cake all together...perfect for the bride that hates cake. Croquembouche's can usually be made by your local French Pastry Bakery, if not you may want to do a Google search on bakeries in your area that specialize in these masterpieces. Locally, Christine Dahl in Santa Barbara specializes in these cakes as well as in traditional wedding cakes. This is a unique take on a US wedding cake but the croquembouche is definitely a classic worldwide.

-Percy

Photo from Nice Croissant London

Trend Thursday: Celebrity Chefs

Forget the celebrity singer, celebrity planner, and even the celebrity designer! Couples are clamoring for the Celebrity Chef! With the popularity of shows like Top Chef, Iron Chef, and the myriad of other cooking shows, on such networks as Food Network, brides and grooms are looking to have these icons of taste cater their wedding.

One hit show, Top Chef, has been enticing brides and grooms to call on these rising stars. Most likely because to most people, these individuals are more accessible than say Cat Cora, Mario Bartali, Jamie Oliver, and Wolfgang Puck. However, if you have the dough...even you can get the best of the best to cook for your guests.

So if your budget is more shiitake mushroom then white truffle, you might want to consider such reality show chefs as Fabio Viviani from the current season of Top Chef or Lisa Garza from The Next Food Network Star, before they soar to super nova chef status. Individuals like this are known because of their TV appearance and loved because of their personality...plus their food looks so yummy on the boob-tube. Additionally, their pricing is probably more competitive than say Chef Tom Colicchio when it comes to catering your wedding feast.

The great thing about this trend is couples are FINALLY putting focus on the foods that they are serving to their guests. Like my guest blogger Paul Bott stated last week, this trend of foodies and treating a wedding dinner as a wedding feast is really rising in popularity. But the trend of hiring the celebrity chef is the newest "wow" factor that people are doing, because now everyone at the celebration can taste a piece of this superstar!

Have fun thinking of who should cook your feast. Remember, it never hurts to inquire about their services...you might just be surprised what they comeback with. Now I'm hungry!

-Percy

P.S. Talking about Top Chef...If you are a fan of the show please don't forget to vote for your favorite chef (Fabio for me), at http://www.bravotv.com/Top_Chef/season/5/vote/index2.php. You can vote up to 20 times a week for the next two weeks. Maybe you will be the lucky winner of the trip to NYC plus $10,000!

Top Chef Logo from Bravo TV's Top Chef

Guest Blogger Fridays: Paul Bott

I met Paul Bott, when we were filming the "Let Them Eat Cake" episode for the premiere season of Peter Perfect, with celebrity stylist Peter Ishkhans. We were two of three event experts that they brought in for show (I think we both had one second of camera time - at least you can clearly see our names on the episode). Since then, the two of us have been emailing and keeping in touch with each other, anticipating the day we will finally work together. I am so excited that he has agreed to guest blog for me on food trends. Enjoy it!

-Percy

food trends: are you really a foodie????

I hear a lot of “we are both foodies” lately from brides and grooms that I speak with…this makes me very happy. Finally, people can speak my language and know that there is more to a wedding feast then breast of chicken!!! Another great trend is they also want to incorporate their ethnic background or "infuse" the menu with their culture. I LOVE THAT PART TOO!

Notice, I used the word "feast." I use that word because I believe that presented well, delicious, and delightfully appealing, a “feast” has a lot of positive power and will completely change the personality of your event and you guests expectations. I have seen and heard entire ballrooms of guests almost fall silent during the dinner course, why, because they are eating and they are happy. The end result is a shared “comfort” (why do you think they call it comfort food?) and a sense of sharing an experience that was truly generous and a gracious gift to them from their hosts, the bride and groom. I have always felt food, good food, carefully made and graciously presented could change lives forever…if you doubt my words then simply rent that marvelous Dutch film “Babette’s Feast” but I digress…

Why am I so happy about this "real foodie" trend? Because, now couples know more then what specific songs they want to dance to and what important words they will exchange at their ceremony. They also know that they want to wow their guests with delicious food, and give them a the kind shared experience that is important to them too. No longer are they satisfied to have pages or pre-determined menu options flashed before them. I believe that couples think that writing their own menu is right up there with writing their own vows. So like seeking a minister for vow help, they need an expert, like myself, to help them articulate this in a way that expresses who they are while creating one of those unforgettable dining experiences.

Here is how powerful food can be...I love this example. I had a bride and groom, a couple of years ago, that was not getting anywhere with what they were wanting for their "feast." They had been to several “caterers” and knew almost everything there was to know about breast of chicken and roast beef. Finally I asked them how they met. WELL, the future bride almost jumped off her seat, turned and faced me square on and said, “I was at this dinner party and I was sitting with a my friend who invited me. The food was so good I actually turned to her and I said, I am going to marry who ever cooked this meal...I do not care if they are male or female, young or old, married or not, I am going to marry them!" So, her friend gets up, walks to the kitchen, grabs the chef (a single man working as a chef), introduces them, they fall in love, and nine-months later they were married. The most exciting part of this story is that I recreated that meal that he cooked and she ate on the night they met at their wedding feast. The same food that made her vow to marry the cook was now being feasted on by their guests. They were sharing a piece of their "foodie" history.

I rest my case.

Paul Bott

Percy's remarks: As you can see from Paul's guest blog, food can become part of your story. Making it a priority for your wedding will only make the event that more special, plus the feast you give to your guests will always remind them of the two of you. For real foodies, making your "menu" a priority is essential in completing the entire look and feel of your event. You know what they say...the food can make or break anything!

For more information on Paul Bott please contact him at:

http://www.paulbott.com/
877.722.7895
323.791.1013

Photo credits: Group Photo: Top large by Paul Barnett, next row from left all by Rebecca Seal, all other photos by Jennifer Dery

Inspiration: Cuba

Cuba came to mind this week as Hurricane Gustav was wrecking havoc in the Caribbean and the Gulf of Mexico. Cuba is one of those countries that I want to explore...it's so mysterious and the images of the country being stuck in the 1950s is very intriguing to me.

I picture Cuba to have the old world charm that some cities in Europe offer and I can't wait for the borders to be opened so that Americans can re-discover the gem of the Caribbean that our ancestors got to experience before the Cuban Missle Crisis.

I am inspired by Cuban cuisine, Cubano Music, Salsa, Mojitos, Cuba Libre's, Guayberas, ruffles, lace, 57 Chevys, Babaloo, and of course Cuban Cigars.

My inspirations:
Wedding Gown: Lazaro
Bridesmaids Dress: Jenny Yoo
Guaybera and Cubavera Hat: My Cuban Store
Invitations: Natural Impressions
Music: Ybarra Music
Church: Havana Cathedral
City: Photo of Havana at Night
Cigar Rolling: ME Productions
Old Car Photo: Matthius Schack
Cuban Dinner: Versailles Cuban Restaurant
Flan Photo: Brides Club
Bouquet: Artistic Florals

-Percy

Photos from above mentioned sites

Inspiration: China

After watching the Olympic's Opening Ceremony in Beijing, I was totally inspired by what China brought to the world. So I saw it fit to come up with as an inspiration board for a wonderful Chinese inspired wedding and this is what I came up with.

I am inspired by Qipao's or Cheongsam's, colorful lanterns, cherry blossoms, fortunes, Chinese lantern flowers, peonies, images of old Shanghai, Chinese character blocks, jade, and scrolls.

Details of my inspiration:
Wedding Gown: Luci DiBella for Kleinfeld
Qipao/Cheongsam: Oriental-Cheongsam
Cake: Christine Dahl Pastries
Fortune Cookies: Martha Stewart

Jade Bracelet: Rose Gem

Rubber Stamp: Acme Rubber Stamp Co.

Invitation: Char4U

I hope this inspires your Double Happiness!

-Percy

Photos from above mentioned sites and Percy Sales Events stock photos

Cupcake Couture

If these cupcakes taste as good as they look, then I have found heaven! We have all see sculpted cakes before, but cupcakes...yum...bite size masterpieces that you can hold in one hand. Cupcake Envy has me drooling.

I first saw this on Sasha Souza's Sparkliatti Blog Site and instantly was amazed, just as I am sure you are at this moment.

Cupcake Envy specializes in mini cakes including cupcakes and duh...miniature cakes and can customize each of them to whatever you want. It's the perfect edible accessory to a fabulous event. Even though they are located in North Carolina, Cupcake Envy will ship anywhere...which is a big plus. Looks like I know where my 40th birthday cupcakes are coming from...can I wait until March '09 for one of these creations?

Visit the Cupcake Envy Website and discover the unlimited possibilities. Looks like dreams really do come true! See additional photos of their creations on their Flickr site.

-Percy

Photos from Cupcake Envy

Welcome to Our World

Great welcome gifts are always a nice touch for your out of town guests, it truly is appreciated and a wonderful way of welcoming them to your event. Dean & Deluca has created some amazing gift baskets that are ready to go, or you can customize them to fit your needs.

My favorite welcome gift from Dean & Deluca is their Summer Lunchbox, which features a reusable retro metal lunchbox filled with Busseto Saucisson Salami, Dean & Deluca Grafton Round, Olive Oil & Sea Salt Crackers, Dean & Deluca Fleur De Sel Pistachios, Dean & Deluca Milk Chocolate Bar and Dried Fanciful Mixed Fruit. A perfect snack for your guests.

The cost of this wonderful Dean & Deluca Summer Lunchbox is $65.00 each and 2nd day shipping is required. Seven items including the lunchbox is included in the price. I think it's a bargain, plus you give your guests some great Dean & Deluca products!

Now that I'm hungry - I think I will let you ponder how to welcome your guests to your event world.

-Percy

Photo from Dean & Deluca

Fondant - To Eat or Not To Eat - That is the Question

An interesting debate was had as my guests were enjoying the truly scrumptious cake that Christine Dahl created for my wedding day (pictured). By the way, it was a white cake with passion fruit, coconut and butter cream filling. The question was, "do you eat the fondant icing that surrounds the cake or not?"

A little background on fondant according to Wikipedia. "Fondant is a cream confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to a point, specifically the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Fondant is commonly used to decorate wedding cakes. This gives the cakes a smooth appearance." Additionally, most bakers will lavish the cake with butter cream icing before laying the fondant over the cake, so that the fondant can stick to the cake.

For me, I love the taste of fondant, that chewy sugary taste that I just love, you do have to eat it sparingly - in no ways would I buy a tub full and eat it, but I do love the taste with my cake. Others on the other hand peel it off, stating that fondant is just for looks and to keep the cake moist, but it's not to be eaten. In the past, fondant was removed before serving the cake, but cake bakers have come a long way and fondant, to me at least, is very tasty.

Therefore, to my readers I pose this question, "Do you eat your fondant?"

At any rate, I think fondant looks beautiful on cakes and regardless if you are an eater or a peeler, fondant will remain a staple to well crafted and elegant wedding cakes, ultimately it's not about the fondant, but the taste of the actual cake encased inside this sugary confection.

-Percy

Photo by me

Ben & Jerry's at Your Next Event

A funny thing happened as I was enjoying my Banana's on the Rum at my local Ben & Jerry's Scoop Shop the other day. As I took a lick from my creamy confection - I noticed an in-store poster that said, "Let Ben & Jerry's Cater Your Next Event!" A smile formed on my face. My two favorite things - Events and Ben & Jerry's!

Well I have been doing ice cream sundae bars for events for the past few years...its something that I like to do rather than a buffet dessert bar, it's a lot more fun...and there are way more people that enjoy ice cream. However, the thought of a Ben & Jerry's ice cream bar is far more interesting than a no name brand, though I do love to use McConnell's in Santa Barbara as well.

At any rate, I contacted the manager of the store and here's the scoop. The cost is $3.00 - $3.50 per person depending on the number of guests. They bring up to five different Ben & Jerry's flavors of your choice, plus all the little accoutrements to embellish your own ice cream. Additionally, they bring all the cups, spoons, napkins and cones, so it's as if you are walking into your own mini Ben & Jerry's Scoop Shop at your own event. There is also a $75 set up fee, which is minimal in the grand scheme of edible fabulousness. Now does that sound yummy or what!

This is perfect for any event, especially a child's birthday party or part of your lounge for your wedding or high-end event. Bring Vermont's Finest to your next shindig and I bet your guests will just think you are the coolest ever!

Check with your local Ben & Jerry's Scoop Shop to see if they offer this service.

-Percy

Logo from Ben & Jerry's

Yummy Bites

I was introduced to a cake company in Thousand Oaks, California back in February 2008 and fell in love with their cakes. They are so yummy that I had more than my share of bites. The company is For Heaven's Cakes.

Owner Lisa Donohue and Pastry Chef Jennifer Shilling has created a quaint little cake boutique that really highlights their passion for cakes and the craft for making them look beautiful. Try the chocolate bomb, lemon, or orange, my personal favorite cake because it taste like a creamsicle. They can create the cake of your dreams.

Additionally, they offer these cute little cake bites and mini cakes that are packaged in little boxes that are perfect for hostess gifts, party favors, or just to tuck away in your refrigerator for future cake cravings. These cakes are as they say, "to die for!" For more information on For Heaven's Cakes, please visit their website at http://www.forheavenscakes.com or call them at (805) 497-6111.

-Percy

Photo from For Heaven's Cakes. Seated, Jennifer Shilling, Pastry Chef. Standing, Owner, Lisa Donohue.