Newly Engaged? What To Do Part One

So you got engaged over the holidays! How romantic! Congrats to you. What to do next? There are so many things to do you do not know what to do. Take a look at some of my suggestions:

1. Keep on smiling and tell everyone you know!

2. Keep a sense of humor during the planning process.

3. Set a date or maybe even two dates for your search for a venue and a church. Pick dates that are significant to you both and try to look at family availability as well. Remember both families..that is how you need to start thinking!

4. Set a budget. This is where most couples get overwhelmed. According to theweddingreport.com the average 2011 budget appears to be predicted in the $20,000 to $25,000 range with an average guest list of 135 to 150 people for the wedding alone. Will your parents contribute? Or will you finance the entire bill? This is a really comprehensive list that should include all expenses so that there are no surprises.
A. Wedding rings
B. Wedding dress and other attire, shoes and jewelry
C. Bridal party attire for groomsmen and bridesmaids and ring bearer and flower girl
D. Rehearsal dinner
E. Transportation
F. Spa appointments to include test make up and hair appointment for the bride
G. Church and Officient fees
H. Wedding planner fees if needed
I. Band or DJ fees
K. Photographer/ videographer fees
L. Florist fees
M. Venue fees
N. Catering fees
O. Bar fees
P. Cake fees
Q. All necessary taxes and tips
R. The after party costs
S. Rental fees
T. Honeymoon costs
U. Gifts for bridal party and parents
V. Brunch for the day after the wedding
W. Change of outfit for bride and groom
X. Wedding night accommodations
Y. Moving costs
Z. Gift for each other

Wow the whole alphabet. Do not let this overwhelm you. It is guide to help you know the different facets of the entire process. You need to be informed so that you can make appropriate decisions regarding one of your life’s biggest events!

Come back in a week or so and see part two. Any questions please contact me.

What I left in Vegas

We just returned from Las Vegas and boy am I tired! Me and 4999 other carefree from 25 Countries attended the 2011 Catersource Convention. We stayed at the AWESOME all new Cosmopolitan Hotel.

Engaged and what to do part 2

Okay, now you are overwhelmed. But informed which is good..believe me. Let’s look at this more carefully.

Now you know what you need to consider. What is most important to you? That is what it comes down to. Budgeting is the real deal and for many of you this is the first real experience at budgeting for yourself and your spouse to be. Most brides look at the wedding dress as the big thing. And that is true. My experience is that people remember wedding by 3 things; the dress, the food and the cake. Wow there is more to it than that! I mean what about the photo’s…isn’t that important? And flowers…what is up with that? The truth is it is all important in many different ways.

You will absolutely know the dress you want when you put it on. It is so personal I cannot reccomend anything to you. I will say that you should carefully consider how much of your budget will go into your dress. I know it is important, but consider that this is 1 day in your life to wear it.

The cake will probably follow your theme so consider this:

Let’s start with your theme. Is it beachy….chic…glam….unique in many ways? You can start your budget here, because you can decide where to go bearing budget in mind.

For instance, you can do DYI and go beachy by using shells you picked up on the beach on the tables as a throw or in vases or in a bowl for decor. Also sea grass in trellis small or large.. Maybe use sea glass and sand somehow. Blues and greens of course…

Maybe you do chic and use a single white orchid in a very tall black vase and use a classic black and white theme. I would use black linens and cover them with shorter white organza linens, or table runners of white. You can even do a white AND regular chocolate fountain!

Glam-orous is right up my alley. I LOVE bling! And black shows of bling like no other color. So start with black table linens and throw around some bling from craft stores and on line. Hang bling from the flower arrangements. Use crystal chandeliers. BTW they look great and glamorous in a tent!

Use a garden theme and have flowers in all kinds of pots and containers as if you were in a garden. A few years ago I created an English garden in a retail type bin display stand with colorful crudités in the bins to munch on and beautiful colorful flowers at the base with grass here and there poking out. Use pastel colors for linens and have everything scream spring.

Carry these themes and others into your food and beverage selections.

Beachy might mean a clam bake take off or at the very least seafood for food. I think of lobster bisque sip shots and clam cakes or crab cakes. How about lobster 3 ways? Maybe the lobster bisque soup shots, lobster salad on baby greens with a citrus vinaigrette of some sort and lobster tail with a lemon tarragon beurre blanc garnished with a filet and smokey bacon relish? Yummm if I do say so myself! Pair this with a signature drink of berries and aguave nectar and a pour of champagne- very refreshing.

Chic might start out with a classic martini- shaken not stirred poured through a fabulous ice martini louge. Serve wonderful scallops seared and presented with saffron aioli, then a wonderful micro green salad with pomegranate seeds and toasted candied walnuts and warm goat cheese with sherry honey vinaigrette, then lamb chops, with polenta, marscapone cheese, asparagus bundles and a dusting of smoked sea salt.

Glam might be starting with a simple seared scallop garnished with a light mole and gold leaf. Then a traditional Caesar salad prepared table side. Then beef Wellington and duchess potatoes with pattypan squash.

The garden theme is simple in season crudités in beautiful “picking baskets and flower pots. Then a harvest of seasonal vegetables for a beautiful simple salad and a light fish or chicken dish with a delicate lemon sauce with seasonal fresh vegetables.

The possibilities are endless really. If you can dream it you can create it and you can create it well with the help of professionals in the wedding business. Good luck and above all have fun!

Reflections of 2010

I am sitting in my recliner next to our Christmas tree and in front of a great fire as I write this blog. It is blizarding out there and I am thankful for the roaring fire.

Since it is nearing the end of 2010 I think it is a good time to look back at this year and say I have a lot of things to be thankful for.

We celebrated our 10th year at our cafe and catering business. It is hard honest work. Not only are we chef’s but professional schleppers. Yes that is a industry technical word! Kathleen Kelly of Kathleen Kelly Photographers spent and recorded a day in the life a caterer with me last winter. It was a solid 14 hour standard day in my life as a caterer. I think she was amazed at how hands on I am in the business and with what stamina I have.

It is good to love what you do and I really do. It is the rush of a good job done at the end of every event. The comments and hugs feed my soul. I am truly living my dream as I explained to Annette Fazio during her interview of me last spring on her radio show “Resilience is Brilliance”. I am really lucky to have Chuck share the same dream.

Chuck and I celebrated our 26th wedding anniversary and are looking forward to our 27th in March 2011. Even though we live and work together 24/7 we still somehow end the day reflecting and laughing over cocktails and dinner. Some days are easier than others. Just ask our staff!

Speaking of staff, we have the BEST in the world. Although we have a few new staff members many have been with us more than 8 years! Everyone of our members really care about CVC Catering Group. They are true professionals in every way. I am grateful for them and I try to tell them that every chance I get.

I am grateful for returning customers and new customers as well. We added United Way of Greater Portland to our customer list and catered their Grand Finale “Back to the Future” at the awesome Ocean Gateway. We also added Cabelas as a new customer for a cocktail party for 1225 people!

I love customizing anything and this year The Maine Historical Society allowed me to create a signature drink honoring Henry Wadsforth Longfellow that I call the o’Henry! Emeril Lagasse had an idea when I spoke with him and Chuck and I expanded upon it! It was a great hit at their Holiday Celebration a few weeks ago.

We had the pleasure of working with Steve Dimillo and his very talented Chef Melissa Bouchard at Nonesuch Golf Club for a fundraiser and donating our services. It is great to work with other chefs. We had a great time and it was a big success.

I am thankful for my family and friends as well. I am looking forward to 2011 with a great deal of enthusiasm and all of the new experiences and challenges to come. Look out 2011 because here I come!

Holiday Engagement?

I am sitting in my recliner next to our Christmas tree and
in front of a great fire as I write this blog. It is blizarding out
there and I am thankful for the roaring fire. Since it is nearing
the end of 2010 I think it is a good time to look back at this year
and say I have a lot of things to be thankful for. We celebrated
our 10th year at our cafe and catering business. It is hard honest
work. Not only are we chef’s but professional schleppers. Yes that
is a industry technical word! Kathleen Kelly of Kathleen Kelly
Photographers spent and recorded a day in the life a caterer with
me last winter. It was a solid 14 hour standard day in my life as a
caterer. I think she was amazed at how hands on I am in the
business and with what stamina I have. It is good to love what you
do and I really do. It is the rush of a good job done at the end of
every event. The comments and hugs feed my soul. I am truly living
my dream as I explained to Annette Fazio during her interview of me
last spring on her radio show “Resilience is Brilliance”. I am
really lucky to have Chuck share the same dream. Chuck and I
celebrated our 26th wedding anniversary and are looking forward to
our 27th in March 2011. Even though we live and work together 24/7
we still somehow end the day reflecting and laughing over cocktails
and dinner. Some days are easier than others. Just ask our staff!
Speaking of staff, we have the BEST in the world. Although we have
a few new staff members many have been with us more than 8 years!
Everyone of our members really care about CVC Catering Group. They
are true professionals in every way. I am grateful for them and I
try to tell them that every chance I get. I am grateful for
returning customers and new customers as well. We added United Way
of Greater Portland to our customer list and catered their Grand
Finale “Back to the Future” at the awesome Ocean Gateway. We also
added Cabelas as a new customer for a cocktail party for 1225
people! I love customizing anything and this year The Maine
Historical Society allowed me to create a signature drink honoring
Henry Wadsforth Longfellow that I call the o’Henry! Emeril Lagasse
had an idea when I spoke with him and Chuck and I expanded upon it!
It was a great hit at their Holiday Celebration a few weeks ago. We
had the pleasure of working with Steve Dimillo and his very
talented Chef Melissa Bouchard at Nonesuch Golf Club for a
fundraiser and donating our services. It is great to work with
other chefs. We had a great time and it was a big success. I am
thankful for my family and friends as well. I am looking forward to
2011 with a great deal of enthusiasm and all of the new experiences
and challenges to come. Look out 2011 because here I come!

Good Egg Bad Egg

May is National Egg Month!

I remember the days that I went to the store and there were 3 choices of eggs: eggs, large eggs and extra large eggs. Not now. Oh my gosh! You actually have to think about what you are buying! I guess an egg is not an egg anymore. Some eggs are natural, some are organic, some have omega added, some are brown and some are white. Some say farm fresh and some say grade “A”, some say free range, some cage free, some say pasteurized.  And some are even all ready hard boiled for you. What’s a girl to do?

Experts say the color of the egg shell does not affect the quality or performance of the egg. So, we can relax about which to choose. Interesting though is that brown eggs are usually larger and the hen requires more food so the brown egg is more expensive!

For years we were told that eggs are not good for you. Now we know that it is not true. Eggs are low in saturated fat with 1.5 grams per egg and they do not have any trans fat all. Eggs provide a lot of protein many essential amino acids, iron and other vitamins, minerals and antioxidants. A whole egg is approximately 3 tablespoons of liquid with the yolk containing about 1 tablespoon liquid. There is about 77 calories in 1 egg.

Generally there is a sell date and a best used by date. The sell by date suggests that if the eggs are not cracked and are kept refrigerated that the eggs can be used up to 30 days past that date. The best before date suggests that the eggs should be used within 2 weeks of that date.

Organic generally means that the hens have been raised, housed and fed according to National Organic Program administered by the USDA. They are not exposed to pesticides, antibiotics or hormones.

Cage free means the hens are allowed to roam freely within their house, have access to the out doors and where food and water is provided continuously. They live in their natural order and have nests in which to lay eggs.

Omega 3 eggs are achieved by feeding hens a special date that increases flaxseed. As an example the feed may be a combination of 20% flaxseed and grains.

Pasteurized eggs are required by law. So all eggs are pasteurized! The terms for All Natural are not defined, and therefore anyone can claim that they are raising an ‘all natural’ bird depending on their own interpretation of the word ‘natural’.

What should you consider when buying eggs? Always buy eggs from a refrigerated case. Choose eggs with clean, un-cracked shells. The USDA grade shield on the carton means that the eggs were graded for quality and checked for weight under the supervision of a trained USDA grader. State agencies monitor compliance for egg packers who do not use the USDA grading service. US Grade (quality) eggs are graded AA, A and B grades. The grade depends on the interior quality of the egg and the appearance and condition of the shell. Grade AA have whites that are thick and firm, yolks that are high and round and practically free from defects and have clean unbroken shells. Grade A have whites that are reasonably firm, yolks that are high and round and practically free from defects and have clean unbroken shells. Grade B have whites that are thinner, yolks that are wider and flatter and the shells will be unbroken but may have stains.

Eggs are used in all forms of baking and cooking and are relatively inexpensive. Most recipes call for large eggs even when not specified.

Did you know that the average American consumes about 250 eggs per year? Also, the average hen produces about 250 per year. That means that we all have a hen laying eggs for us! Do you know where your hen is?

For more information and recipes, please feel free to contact Chef Nancy at CVC Catering Group!

Is Home Brewing for You?

Yes, if you want a beer that meets your personal taste profile. You can make a beer that is natural and organic. You can brew a beer that can enhance the health benefits found in hops.

Oregon State University’s Linus Pauling Institute has found that hops contain a flavonoid called “xanthohumol”. This compound is considered to help in preventing cancer. Thus, when you are drinking beer and eating pizza, you are fighting cancer with the flavnoids found in the beer.

Some people will do home brewing as a hobby, others want to produce a beer that they control and is unique. Some home brewers like to experiment and others like to impress their friends with a product they produced.

These are all good reasons to home brew; however, it is the cost savings that can be realized that is the reason for home brewing.

Non –Craft Brewers such as Miller have developed cost controls that allow them to sell their beer at fairly low prices. Home brewing will still provide you with cost savings, but not large ones. However, when compare the costs of imports or Regional Craft Beers, there are significant cost savings. A 6 pack of a good import or craft beer will range between $ 7-9.00 and $1.16 – $ 1.50 per bottle. Home brewing will give you a cost of $ .40 – $ .65 per bottle. That is a significant savings!

To get started, you will need to purchase a starter kit. These kits range in price from basic/beginners for $59.00 to a kit with a barrel for over $300.00. You can buy the kits and supplies on line. However, there are several stores in the Portland area that will sell you the kits, supplies, technology, and the procedures on how to make your own beer.

Once you make your first batch of beer, you can be as creative as you wish and develop unique beers that meet your personality and taste requirements. There is nothing better then to offer your guests your new brew of Organic, Blueberry, Honey, and Malt Beer that has little environmental impacts. Life is sweet!

Here are a few Maine suppliers;

Maine Brewing Supply
The Hop Shop
Kennebec Home Brew Supplies

Chocolate Pasta with Hazelnut Sauce!

I recently had the honor of being asked to provide my recipe for Chocolate Pasta with Hazelnut Sauce to a listener from the Morning Living Show on Martha Stewart Radio!

Naturally, I wanted to share this news and this recipe with everyone! So, Enjoy!

Chocolate Pasta

Serves 4 people

INGREDIENTS:

2 1/3 cups semolina flour
2 tablespoons cocoa powder
1 teaspoon chocolate extract
3 large eggs beaten
Ice water if needed

DIRECTIONS:

Sift the flour and cocoa. Beat the eggs and mix in extract. Add flour mixture slowly to the eggs. Knead into a smooth ball adding small amounts of ice water if needed. Roll and cut dough as desired.

 

Hazelnut Pancetta Cream Sauce

Sauce for 4 Servings of Pasta

INGREDIENTS:

½ cup hazelnuts toasted
2 tablespoon butter
3/4 pound pancetta, diced
1 medium shallot, fine diced
6 medium garlic cloves, minced
salt & pepper
freshly grated nutmeg
3/4 cup heavy cream
¼ cup chicken broth
3 ounces Parmigiano-Reggiano cheese shavings, for garnish
4 tablespoons chopped Italian parsley and thyme, for garnish

DIRECTIONS:

Heat butter and render pancetta until browned
Add hazelnuts
Add shallot and garlic and cook until soft
Add salt and pepper and nutmeg
Add cream and chicken broth and let simmer to reduce to a sauce consistency
Serve with chocolate pasta
Garnish with parmesan and parsley and thyme

Please feel free to share a recipe of your own, or share your experience with this recipe!

And if you need a caterer, please view our website and contact me!

Home Brewing: Something Old – Something New

Home brewing is almost as old as civilized man. Alcohol has been brewed by individuals for over 7,000 years. You will find written notes about home brewing in ancient Mesopotamia (Iraq), Egypt, and China. This knowledge was passed on to the Greeks, then the Romans, and on to the Germans, Dutch, and the English.

In the 1700s with the industrial revolution, commercially produced products made their appearance. The use of thermometers and hydrometers allowed the beer producers to improve their efficiency to make commercially produced beer viable. Thank you Louis Pasteur, He showed the industry how the role of yeast in fermentation was important and helped developed strains suitable for producing beer.

In the United States, home consumption of beer was never an issue. It was something that many people brewed. In 1920 with leadership from people in Maine, the United States Government forbade the production and consumption of alcoholic beverages.

When prohibition was finally repealed, you could make wine at home, but not beer. In the law there was a clerical error made that omitted the words “and/or beer” from the law. Is this another example of poor staff work by members of Congress?

Congress moved quickly to correct this oversight. In 1978, 58 years later, the Congress passed a bill repealing the Federal restriction on home brewing, but placed restrictions on beer brewed for personal or family consumption that would be free from taxation.

States, however, were free to restrict and even prohibit the production of beer at home. The state of Maine statue presently has no provision, exception, exemption or license existing for home production of beer in Maine. Basically, most states allow 100 gallons of beer per person for persons over the age of 21 or up to a maximum of 200 gallons per house hold where there are two or more adults, except one – Alabama.  Alabama laws do not exempt home brewing from the law banning the production of illegal manufacture of alcoholic beverages. However, if you go to the “yellow pages” in Alabama, you will find several stores selling home brewing equipment. OK!

200 gallons of allowable home brewed beer figures out to be 2133 12 oz bottles annually or 29 six packs per month. That is a fair amount of beer to consume.

According to the Brewers Association, in 2009, the United States consumed 205,831,000 barrels of beer! Each barrel of beer is equal to 31 gallons. The total represents to decline in sales of 2.2%.Imported beer sales were down 9.8%.Of the total production of beer in 2009, 9,115,635 was produced by Craft Beer Companies(such as Shipyard) and represented a 7.2% increase in sales. The Craft Beer segment is made up by regional breweries, contract brewing, microbreweries, and brewpubs. Vermont tops the list of states for craft breweries on a per capita basis. Maine is ranked 4^th in the nation.

Statistics on Home Brewing are hard to come by. However, the number of stores selling supplies and equipment for home brewing are found in almost every major city.

Here are a few Maine suppliers;

Maine Brewing Supply
The Hop Shop
Kennebec Home Brew Supplies

Maple Treats from Chef Nance!

As promised in my last blog, and in the spirit of Maine Maple Sunday, here are more Maple treats to enjoy!

 

Nancy’s Maple Syrup Dressing

*Please note that this recipe does use 3 raw and uncooked eggs.

2 eggs
3/8 Cups Pure Maple Syrup
3 Cups Extra Virgin Olive Oil
3/4 Cup Water

Process all ingredients in the food processor until creamy and yummy. Store in refrigerator and bring to room temperature before using.

 

Nancy’s Chicken with Maple Syrup and Tarragon

Preheat oven to 375 degrees

Ingredients:

3 pounds chicken thighs
¼ cup melted butter
¼ cup or to taste pure maple syrup
¼ tsp. freshly grated lime rind
¼ tsp dried tarragon
salt and pepper
1 ½ teaspoon fresh lime juice

Place chicken in a buttered baking dish. Combine all ingredients and pour over the chicken. Bake for about 45 minutes or until bubbly and done. I like to serve this with a multi grain rice pilaf with peppers and onions and pineapple.

 

Nancy’s Good Old Fashioned Baked Beans

Preheat oven 250 degrees

Ingredients;

6 cups of navy beans soaked overnight in cold water and drained.
1 pound of thick cut chopped bacon
1 teaspoon of pepper
¾ teaspoon of dried mustard
¼ cup pure maple syrup
1 large onion diced and sautéed

Cover beans with fresh cold water and bring to a slow boil and cook until tender. Drain and save the liquid. Fry the bacon until crispy. Place half of the bacon and drippings in a casserole. Place ½ of the onions on top of the bacon. Combine 1 ¼ cup of bean liquid with the rest of the ingredients and mix with beans. Place beans over onions. Top with the rest of the onions and pour in enough bean liquid to just cover the beans. Top with the rest of the bacon. Cover and bake 8 hours.

Please enjoy and feel free to share your tasty Maple treats!

Don’t miss this year’s Maine Maple Sunday: March 28, 2010