We get a lot of requests for the red carpet entrance. Here is a new spin; a living red carpet. Who wants to be the first to order it?
10.29.2010
The Living Red Carpet Idea
We get a lot of requests for the red carpet entrance. Here is a new spin; a living red carpet. Who wants to be the first to order it?
Another Idea from BizBash Expo
The BizBash Expo tabletop competition gave us this idea to create an M&M mosaic centerpiece. Great idea for bar/bat mitzvah or go ultra creative and have artists create artful mosaic's for a gala.
Inspiration from BizBash Expo
We work at staying on the cutting edge of events. Always looking for ideas to translate for our events. We like this one.
Abigail Kirsch catering was showing a festive candy and dessert bar with covered marshmallow lollipops propping them up with containers of sprinkles. Loved the idea of the sprinkles to hold up lollipop cupcakes, lollipops, or rock candy sticks.
Abigail Kirsch catering was showing a festive candy and dessert bar with covered marshmallow lollipops propping them up with containers of sprinkles. Loved the idea of the sprinkles to hold up lollipop cupcakes, lollipops, or rock candy sticks.
10.26.2010
Keeping the Creativity Flowing
Creativity is critical to designing events. We are often times asked, 'where do you come up with all of your ideas.' Not by sitting in our office waiting for the next great idea to pop into our heads.
I look for inspiration everywhere; I'm not sure if I trained myself or it comes naturally, but I can look at something and see how it can be translated into an event element. It could be a unique color combination or an interesting way to drape fabric.
I tell our clients that it's not their job to know what the possibilities for their events are, it's my job to know that. I make sure that my team and I stay exposed to what's going on in the industry, what new products are available, food trends, unique entertainment elements...
Tomorrow, we're heading to NYC for the BizBash Expo and looking forward to catching up with colleagues and checking out some of the hottest venues and vendors. We'll take that and see what we can bring back to Central New York to make your event the one people talk about for a long time.
I'll report back...
I look for inspiration everywhere; I'm not sure if I trained myself or it comes naturally, but I can look at something and see how it can be translated into an event element. It could be a unique color combination or an interesting way to drape fabric.
I tell our clients that it's not their job to know what the possibilities for their events are, it's my job to know that. I make sure that my team and I stay exposed to what's going on in the industry, what new products are available, food trends, unique entertainment elements...
Tomorrow, we're heading to NYC for the BizBash Expo and looking forward to catching up with colleagues and checking out some of the hottest venues and vendors. We'll take that and see what we can bring back to Central New York to make your event the one people talk about for a long time.
I'll report back...
10.15.2010
Friday Recipe 2: Awesome Grilled Cheese
As a kid I hated grilled cheese sandwiches and still to this day am not a huge fan of cheese. But, a chef once prepared a mozzarella grilled cheese for me and it was quite tasty. Here's my version...
Start with a really great loaf of fresh, soft bread - Wegman's Country Boule is one of my favorites because it gives great surface area to grill.
Heat griddle to medium low heat.
Saute leeks to a nice golden color, add fresh baby spinach and wilt down a little.
Slice mozzarella,slice tomato, and begin building your sandwich:
Place butter-side-down slice of bread on the griddle, layer the cheese, tomato, and leek spinach mixture and top with another slice of bread.
Slowly brown on both sides and cheese is soft and melting. Cut in half and serve.
Start with a really great loaf of fresh, soft bread - Wegman's Country Boule is one of my favorites because it gives great surface area to grill.
Heat griddle to medium low heat.
Saute leeks to a nice golden color, add fresh baby spinach and wilt down a little.
Slice mozzarella,slice tomato, and begin building your sandwich:
Place butter-side-down slice of bread on the griddle, layer the cheese, tomato, and leek spinach mixture and top with another slice of bread.
Slowly brown on both sides and cheese is soft and melting. Cut in half and serve.
Evaluating Your Event
The planning is finished, guests have come and gone, invoices are paid and you're ready to put the event from your mind until it's time to start planning for next year's event.
But wait, you have not completed the event cycle. Evaluation is an important and ofter overlooked aspect of an event. Even if your event off without a hitch and guests had a great time, you still need to evaluate the effectiveness of the event.
Did you achieve your objectives? How could the planning process be improved or tweaked? What worked well at the event? What could be improved upon? What was the response from attendees? Did the facility meet your needs?
As you do your evaluation be sure to include your internal and external stakeholders as well as your guests/attendees. Take this information and build it into your event plan. Then, when you begin working on the project for the following year you will have the base to have an even more effective event.
But wait, you have not completed the event cycle. Evaluation is an important and ofter overlooked aspect of an event. Even if your event off without a hitch and guests had a great time, you still need to evaluate the effectiveness of the event.
Did you achieve your objectives? How could the planning process be improved or tweaked? What worked well at the event? What could be improved upon? What was the response from attendees? Did the facility meet your needs?
As you do your evaluation be sure to include your internal and external stakeholders as well as your guests/attendees. Take this information and build it into your event plan. Then, when you begin working on the project for the following year you will have the base to have an even more effective event.
10.13.2010
Case Study: Keeping Your Annual Event Fresh
A client came to us last year needing to host a fabulous holiday event to make up for the disaster of the previous year (the venue had no heat and did nothing about it).
The person responsible for the event was extremely nervous that the event be a great experience (and restore the events reputation). We met and exceeded their expectations and employees still talk about the event 10 months later.
The client came back to us this year, stressing again with "how do we top what we did last year?" My response, "you give them a completely new experience."
This is a challenge that all annual events face; keeping the event fresh while maintaining the elements that work.
In this case, we are moving the event from the MOST to the Landmark Theater (but maintaining a downtown location per the client's request). The change in venue gives a completely different look and feel, although if a venue works for your group you don't need to move locations, just give the space a different look through the decor. So, for this event we'll build our rental and decor elements to enhance the already beautiful ambiance of the Landmark Theater.
Next we'll change up the interactive entertainment; in lieu of the science activities we're bringing in casino gaming, tarot card reader, and strolling hand illusionist. The music last year was well received, so we'll keep a similar genre but bring in a different group.
Food is an important part of any event. Last year during cocktails we paired hors d'oeuvres items with beers and wines and was a huge hit. This year we'll build on the success of this and do micro-stations and beverage pairings.
Valet Parking and formal coat check helped set the tone and we'll maintain these elements. As guests entered we offered a signature cocktail and mocktail in a branded glass. We'll do this again, but the glass will look different and the overall presentation will change.
Don't forget to use your invitation as a way to allude to the experience and build excitement.
Keeping it fresh by giving a different experience will ensure that your guests will come back year after year as well as give positive feedback creating buzz about your event being a must attend event.
The person responsible for the event was extremely nervous that the event be a great experience (and restore the events reputation). We met and exceeded their expectations and employees still talk about the event 10 months later.
The client came back to us this year, stressing again with "how do we top what we did last year?" My response, "you give them a completely new experience."
This is a challenge that all annual events face; keeping the event fresh while maintaining the elements that work.
In this case, we are moving the event from the MOST to the Landmark Theater (but maintaining a downtown location per the client's request). The change in venue gives a completely different look and feel, although if a venue works for your group you don't need to move locations, just give the space a different look through the decor. So, for this event we'll build our rental and decor elements to enhance the already beautiful ambiance of the Landmark Theater.
Next we'll change up the interactive entertainment; in lieu of the science activities we're bringing in casino gaming, tarot card reader, and strolling hand illusionist. The music last year was well received, so we'll keep a similar genre but bring in a different group.
Food is an important part of any event. Last year during cocktails we paired hors d'oeuvres items with beers and wines and was a huge hit. This year we'll build on the success of this and do micro-stations and beverage pairings.
Valet Parking and formal coat check helped set the tone and we'll maintain these elements. As guests entered we offered a signature cocktail and mocktail in a branded glass. We'll do this again, but the glass will look different and the overall presentation will change.
Don't forget to use your invitation as a way to allude to the experience and build excitement.
Keeping it fresh by giving a different experience will ensure that your guests will come back year after year as well as give positive feedback creating buzz about your event being a must attend event.
10.08.2010
Friday Recipe 1
Chicken Florentine Pastabake
Need a quick meal idea that tastes great and is a crowd pleaser?
Saute diced Prosciutto in a large saute pan with olive oil
Add thinly sliced leaks and chopped garlic - until beginning to carmelize.
Season with pepper, basil, and sea salt (just a little)
Add chicken break cutlets (cut into bite size pieces)
Once chicken is almost cooked through add fresh baby spinach and let it begin to wilt.
Remove from sauce pan and hold into a bowl while you make a bechmel sauce.
In the same sauce pan add a couple tablespoon of butter; once melted add 1/4 cup of flour to create a roux. Add 3 cups of light cream and whisk until smooth, continue stirring until sauce thickens. Also if you like you can add some shredded smoked mozzarella for an even smokier flavor.
Return chicken/spinach mixture to the sauce pan and stir together. Add your favorite pasta (I like mini penne for this dish) and toss. Pour into a great looking casserole dish (I like using a nice pottery piece). Sprinkle a generous layer of mozzarella over the pasta and put into the over for about 20 minutes or until golden brown. Or, if you're rushed for time, put it under the broiler until cheese is melted and browned.
Serve with a wonderful salad, crusty bread, and bottle of wine. Bon appetit!
Need a quick meal idea that tastes great and is a crowd pleaser?
Saute diced Prosciutto in a large saute pan with olive oil
Add thinly sliced leaks and chopped garlic - until beginning to carmelize.
Season with pepper, basil, and sea salt (just a little)
Add chicken break cutlets (cut into bite size pieces)
Once chicken is almost cooked through add fresh baby spinach and let it begin to wilt.
Remove from sauce pan and hold into a bowl while you make a bechmel sauce.
In the same sauce pan add a couple tablespoon of butter; once melted add 1/4 cup of flour to create a roux. Add 3 cups of light cream and whisk until smooth, continue stirring until sauce thickens. Also if you like you can add some shredded smoked mozzarella for an even smokier flavor.
Return chicken/spinach mixture to the sauce pan and stir together. Add your favorite pasta (I like mini penne for this dish) and toss. Pour into a great looking casserole dish (I like using a nice pottery piece). Sprinkle a generous layer of mozzarella over the pasta and put into the over for about 20 minutes or until golden brown. Or, if you're rushed for time, put it under the broiler until cheese is melted and browned.
Serve with a wonderful salad, crusty bread, and bottle of wine. Bon appetit!
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