1. Hire an event planner that is a pro at maximizing your event dollars. I would typically say stay away from planners that promise discounts!!! However a good planner can and should always give you advice on how to maximize your event dollar. For example, we just did an Italian Wine Tasting Event and for decor we used real grapes, breadsticks, pasta, packaged food items from Italy etc. to make the event more authentic...to be sure not to cross over the line of being cheesy.
2. Cut the Guestlist! We have potential clients that come to us asking to do an event in Chicago for 150-200 for $10,000 and this really is almost impossible! My first suggestion is to cut the guestlist...min. per person cost is $175.00 and typically the per person cost is anywhere from $210-250 for a wedding.
3. Shorten the length of the event to save on food and beverage costs. For example, host a three hour cocktail party instead of a five hour site down dinner event. FOOD STATIONS ARE THE WAY TO GO! Great for conversation and really give the event a very high-end feel.
4. Utlize decor items that serve more than one purpose at the event. For example, human statue centerpeices - provides decor, entertainment and eye-candy for guests. Be careful on this one, if done tastefully this can really be a crowd pleaser.
5. Less is often more when it comes to floral centerpieces. Mono-chromic event decor and flowers are not only gorgeous but totally modern and def. a show stopper. Hello Martha Stewart - refer to almost everyone of her magazines and you are almost guarenteed to see an event that is has min. flowers with high impact.
January 27, 2009
January 23, 2009
Saltimbanco
Cirque du Soleil does it again! I went to see Saltimbanco and was floored at the skills of the performers and I have to say I was was enamoured by the costumes. The entire time, I kept picturing an event in a large white room with pin spotting (lighting technique), highboys with lamour linen in apple green, sea blue, hot pink, yellow (typically, I stay very modern and refined when it comes to linen...but if you saw the show you would totally dig it!) and pictured three hours of amazing entertainment that would leave the guests begging for more. Just like I did as Saltimbanco was coming to end. I think that is what is so great about what we do, yes we plan fabulous parties but more importantly we give the guests an EXPERIENCE. Similar to a hotel lobby or a downtown Chicago restaurant where the decor takes your breath away!
Saltimbanco is a Cirque du Soleil signature show inspired by the urban fabric of the metropolis and its colorful inhabitants. - www.cirquedusoleil.com
Hope you use fabric and color to bring an "Experience" to your guests!
Saltimbanco is a Cirque du Soleil signature show inspired by the urban fabric of the metropolis and its colorful inhabitants. - www.cirquedusoleil.com
Hope you use fabric and color to bring an "Experience" to your guests!
January 21, 2009
Invitations and Linen - O'My
Invitations and Linen are probably without a doubt my two favorite aspects of an event! Boy do I have a treat for you, I found one of the most amazing invitation designers online. Ceci New York, the owner Lisa doesn't only make a stunning bride but a brilliant designer! Look her up and enjoy!
Fav's for 2009
I adore labels for every event! The more personalized the better. A great website to get custom labels for your event is www.beau-coup.com. C&C also has the ability to custom make event collateral to match the theme of your event.
Natural Eco-Friendly Bamboo Favors - Green has def. arrived to the event industry. That is the #1 request we hear from our clients. How can you make our events green? Caterers have created green menue's and of course we have several eco-friendly favors to add a little (or a lot) of Green to your events.
Sugar Flowers - Did you know that you can order sugar flowers instead of real flowers to embellish your cake? Great on the wallet and even better for the eye!
Same Old Boring Events
I can't say enough how important it is to think outside the box when planning a fabulous event! I recently watched Party Monsters Cabo and it was the episode with Carmen Electra; I was absolutely mortified at the party that was planned for the love of her life...zero creativity! Below is a list of my favorite theme ideas for 2009.
Favorite Themes:
Carnival - not the typical "Carnival" themed event with lions and tigers and bears o'my (in red, yellow, greens and blues); but the event C&C would have planned for Carmen would have had the following...live statues body painted, aerial artists (Picture - CIRQUE DU SOLEIL), haute lounge furniture, lighted bars, themed food stations, fabulous lighting and decor and a NY Style DJ, which is just the beginning. Def. a favorite of mine!
Hollywood - again, not the typical "Hollywood" themed event in gold/black and film reels, but I would totally take the "White Party/Hollywood" theme to a whole new level. Grace Kelly, Marilyn Monroe and yes; Michelle Obama eat your heart out... feathers, white leather lounge furniture, fabulous black and white decor,couture fashion show, hundreds of candles in glassware and light boxes...and so much more!
James Bond - Bond girls, Bond girls and more Bond girls...Black Tie is a must for this event and a personal favorite of mine! So, much I did my husband's 40th birthday in this theme...Casino Royale Style. (of course, I am partial to Black, White and a just a hint of red - 100's of Red Roses!)
Wonders of the World - I could literally create a blog just on this theme...What's important to know if you are going to do this theme is to do a lot of research on each of the countries (or country) you are choosing to feature. Not just on the countries cuisine or what type of "themed" decor you should do, but on the countries customs and make the event as authentic as you possible can! Your guests should feel as though they landed on another countries soil.
Masquerade Ball or bal masqué - This is def. my all time favorite and yes C&C will host an event that has this theme before I hang up my planning gloves - My Pledge to Chicago! I have seen pictures of different masquerade balls and I have to say how disappointing they were. My event would have hand delivered custom scroll invitations by masked men in tuxedos, luxurious linen and gold details for the rentals, masked piano player welcoming guests through the hall to the great room, custom favors flown in from Venice or designed to reflect such and so much more!
Best advice when planning a themed event, research! Think about the five senses when planning your event. Visually, how does every detail look? Does the food/drink taste authentic to the country etc.
Favorite Themes:
Carnival - not the typical "Carnival" themed event with lions and tigers and bears o'my (in red, yellow, greens and blues); but the event C&C would have planned for Carmen would have had the following...live statues body painted, aerial artists (Picture - CIRQUE DU SOLEIL), haute lounge furniture, lighted bars, themed food stations, fabulous lighting and decor and a NY Style DJ, which is just the beginning. Def. a favorite of mine!
Hollywood - again, not the typical "Hollywood" themed event in gold/black and film reels, but I would totally take the "White Party/Hollywood" theme to a whole new level. Grace Kelly, Marilyn Monroe and yes; Michelle Obama eat your heart out... feathers, white leather lounge furniture, fabulous black and white decor,couture fashion show, hundreds of candles in glassware and light boxes...and so much more!
James Bond - Bond girls, Bond girls and more Bond girls...Black Tie is a must for this event and a personal favorite of mine! So, much I did my husband's 40th birthday in this theme...Casino Royale Style. (of course, I am partial to Black, White and a just a hint of red - 100's of Red Roses!)
Wonders of the World - I could literally create a blog just on this theme...What's important to know if you are going to do this theme is to do a lot of research on each of the countries (or country) you are choosing to feature. Not just on the countries cuisine or what type of "themed" decor you should do, but on the countries customs and make the event as authentic as you possible can! Your guests should feel as though they landed on another countries soil.
Masquerade Ball or bal masqué - This is def. my all time favorite and yes C&C will host an event that has this theme before I hang up my planning gloves - My Pledge to Chicago! I have seen pictures of different masquerade balls and I have to say how disappointing they were. My event would have hand delivered custom scroll invitations by masked men in tuxedos, luxurious linen and gold details for the rentals, masked piano player welcoming guests through the hall to the great room, custom favors flown in from Venice or designed to reflect such and so much more!
Best advice when planning a themed event, research! Think about the five senses when planning your event. Visually, how does every detail look? Does the food/drink taste authentic to the country etc.
All Things Martha
I absolutly love Martha Stewart! (Perfect time to say that Martha is Brilliant!) Not only is Martha creative but she is a fabulous buisness women. I was asked to be on NBC5 news twice in 2008 to provide low-cost decor ideas for Labor Day & Halloween Decor that has a haute flair and the news anchor said I was the Martha Stewart of Chicago and I literally almost buckeled. Is it possible for the small buisness owner to create a brand that has a following like Martha? How did McDonald's do it? Rachel Ray? Dr. Phil? The list goes on...
Is it being in the right place at the right time? Is it hard work? Is it luck? If I had to guess, I would say it was a combination of all three, but the C&C way of creating a brand and a successful company is as follows...
The reason we have been so successful is because we service each client the way we serviced our first client because if we didn't that will be your last client!
Is it being in the right place at the right time? Is it hard work? Is it luck? If I had to guess, I would say it was a combination of all three, but the C&C way of creating a brand and a successful company is as follows...
The reason we have been so successful is because we service each client the way we serviced our first client because if we didn't that will be your last client!
January 20, 2009
Thank You for Your Trust!
As the President & CEO, I would like to take the opportunity to thank our clients for the trust they put in our company and in my event staff! We are humbled and honored, you chose C&C Event Planning & Mgt., Inc. to produce your events and look forward to a long-lasting working relationship for many years to come!
To my event staff; you have created and planned special moments for our clients and have added true value to C&C; thank you for your dedication and never ending support!
To the vendors who made our events run like clockwork, thank you! Without you, we couldn't produce fabulous events. Cheers to many more.
Kristie Sams-Faulkner, President & CEO
To my event staff; you have created and planned special moments for our clients and have added true value to C&C; thank you for your dedication and never ending support!
To the vendors who made our events run like clockwork, thank you! Without you, we couldn't produce fabulous events. Cheers to many more.
Kristie Sams-Faulkner, President & CEO
Economy vs Ultra Haute
The event industry; like all industries have felt an economic downturn in a lot of areas. At C&C Event Planning & Mgt., Inc., we have been very fortunate to have fabulous clients who trust us with their events and their number one concern is putting together a fabulous event with tighter budgets.
How to create an ultra haute event in a recession...
Thinking outside the box is the only way! "Every CEO's dream, to have executive staff who not only are efficient at their jobs but can also think outside the box." During tuff economic times charities have to come up with out of the box ideas to expand and/or create new donor pools...folks direct mail is not the way! Hosting an event that steers clear from the typical cocktail hour, welcome speech, sit-down dinner and silent auction is the way. Instead replace the traditional charity event with a 3 hour Themed Cocktail Party. When designing an event for our clients, I also design an event under the pretense that if I were hosting and paying for the event; would my guests leave saying I can honestly say that was one if not the best event I have attended in a long time!
Secondly, knowing when to D.I.Y. and when to go to a professional. Trust me when I say, in most cases, not all it is more cost efficient to go to a professional then to D.I.Y. Example, flowers...we haven't had many clients tell me that they are going to do their own flowers, but the ones we have change their minds after a 5 minute conversation...sure you can purchase the flowers directly from the grower, but you have to know not just which flowers will hold up in an arrangement, but that flowers need to be feed, prepped and properly cooled. To get the look of the pros looks easy, but believe me, it is not! You will spend more money and time trying to get the same look and more important trying to get then to last the duration of your event!
Lastly, ultra haute is in the small details...theme development, event branding and collateral. Fabulous events are 100% the three aforementioned items. Theme development is essential from save the dates to thank you cards and everything in between. Event branding and collateral pulls everything together...the look, the colors, the theme and the essence of the event. Remember in grade school - the five senses. A successful event appeals to ever sense...starting with the eyes and finishing with the touch.
How to create an ultra haute event in a recession...
Thinking outside the box is the only way! "Every CEO's dream, to have executive staff who not only are efficient at their jobs but can also think outside the box." During tuff economic times charities have to come up with out of the box ideas to expand and/or create new donor pools...folks direct mail is not the way! Hosting an event that steers clear from the typical cocktail hour, welcome speech, sit-down dinner and silent auction is the way. Instead replace the traditional charity event with a 3 hour Themed Cocktail Party. When designing an event for our clients, I also design an event under the pretense that if I were hosting and paying for the event; would my guests leave saying I can honestly say that was one if not the best event I have attended in a long time!
Secondly, knowing when to D.I.Y. and when to go to a professional. Trust me when I say, in most cases, not all it is more cost efficient to go to a professional then to D.I.Y. Example, flowers...we haven't had many clients tell me that they are going to do their own flowers, but the ones we have change their minds after a 5 minute conversation...sure you can purchase the flowers directly from the grower, but you have to know not just which flowers will hold up in an arrangement, but that flowers need to be feed, prepped and properly cooled. To get the look of the pros looks easy, but believe me, it is not! You will spend more money and time trying to get the same look and more important trying to get then to last the duration of your event!
Lastly, ultra haute is in the small details...theme development, event branding and collateral. Fabulous events are 100% the three aforementioned items. Theme development is essential from save the dates to thank you cards and everything in between. Event branding and collateral pulls everything together...the look, the colors, the theme and the essence of the event. Remember in grade school - the five senses. A successful event appeals to ever sense...starting with the eyes and finishing with the touch.
Inauguration: Luncheon
Design Cuisine caterers in Washington, D.C. created a menu inspired by Abraham Lincoln, who had a taste for wild game, seafood and American apple cake. Guess what the menu is available at www.inaugural.senate.gov and I challenge you to create a feast for your family that is fit for a King!
MENU
First Course: Seafood Stew paired with Duckhorn Vineyards 2007 Sauvignon Blanc, Napa Valley
Second Course: A Brace of American Birds (pheasant and duck), served with Sour Cherry Chutney and Molasses Sweet Potatoes, paired with Goldeneye 2005 Pinot Noir, Anderson Valley
Third Course: Apple Cinnamon Sponge Cake and Sweet Cream Glace, paired with Korbel International "Special Inaugural Cuvee," California Champagne
RECIPES (for more, visit http://inaugural.senate.gov):
Seafood Stew
Yield: 10 servings
Ingredients
6 (1 Lb) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
1/2 cup small dice carrots
1/2 cup small dice celery
1/2 cup small dice leek
1/2 cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
1/4 teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds
Equipment
10 (3-1/2 inch) terrines/ramekins or serving dish of your choice
Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.
*All seafood can be substituted with other favorite options of your choice and availability.
Molasses Whipped Sweet Potatoes
Yield: 2 quarts
Ingredients
3 large sweet potatoes, about 3 pounds
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 cup orange juice
1/2 tablespoon of brown sugar
1 tablespoon of molasses
1 teaspoon of ground cumin
2 tablespoons maple syrup
Directions
1. Preheat the oven to 400 degrees F.
2. Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour.
3. Peel the skin off of the sweet potatoes while still hot.By hand or mixer, smash potatoes until all large chunks are gone. Combine the potatoes, butter, salt, orange juice, brown sugar, ground cumin, molasses and maple syrup in a large bowl. Continue to mix all together until all lumps are gone. Adjust any of the seasonings to your specific tastes. Can be made the day before.
MENU
First Course: Seafood Stew paired with Duckhorn Vineyards 2007 Sauvignon Blanc, Napa Valley
Second Course: A Brace of American Birds (pheasant and duck), served with Sour Cherry Chutney and Molasses Sweet Potatoes, paired with Goldeneye 2005 Pinot Noir, Anderson Valley
Third Course: Apple Cinnamon Sponge Cake and Sweet Cream Glace, paired with Korbel International "Special Inaugural Cuvee," California Champagne
RECIPES (for more, visit http://inaugural.senate.gov):
Seafood Stew
Yield: 10 servings
Ingredients
6 (1 Lb) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
1/2 cup small dice carrots
1/2 cup small dice celery
1/2 cup small dice leek
1/2 cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
1/4 teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds
Equipment
10 (3-1/2 inch) terrines/ramekins or serving dish of your choice
Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.
*All seafood can be substituted with other favorite options of your choice and availability.
Molasses Whipped Sweet Potatoes
Yield: 2 quarts
Ingredients
3 large sweet potatoes, about 3 pounds
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 cup orange juice
1/2 tablespoon of brown sugar
1 tablespoon of molasses
1 teaspoon of ground cumin
2 tablespoons maple syrup
Directions
1. Preheat the oven to 400 degrees F.
2. Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour.
3. Peel the skin off of the sweet potatoes while still hot.By hand or mixer, smash potatoes until all large chunks are gone. Combine the potatoes, butter, salt, orange juice, brown sugar, ground cumin, molasses and maple syrup in a large bowl. Continue to mix all together until all lumps are gone. Adjust any of the seasonings to your specific tastes. Can be made the day before.
Subscribe to:
Posts (Atom)