Leaving Las Vegas 2013

Every year Chuck and I go to Las Vegas for the Annual Catersourse Convention. As we leave Vegas this year I look back at the wonderful opportunity to learn so much and just what we have just experienced. I also recall the wonderful hotel we stayed in and the awesome food that we ate.

We continue to rave about The Cosmopolitan Hotel. It is truly a pleasure to stay there. This year we were upgraded to a suite on the 52nd floor with a wrap around balcony and a gorgeous view of the famous fountain at The Bellagio. Katie and Eric stopped by and Katie asked me if I was a Kardashian!!

Here are the restaurants we ate at with some comments:

• The Wicked Spoon in The Cosmopolitan: they have the BEST buffet ever for brunch (award winning) and dinner.
• Comme Ca at The Cosmopolitan: The best burger in Vegas that I have had so far!
• Estiatorio Milos at The Cosmopolitan: Absolutely outstanding Greek seafood restaurant.
• Jaleo at The Cosmopolitan: GREAT Spanish Tapas Bar
• BLT at The Mirage: Awesome Fried Pickles with a Paprika and Chili Aioli
• Pomplemousse: This 40 plus year old French restaurant is like going straight back into the 70’s. French cuisine at its best.
• The Steakhouse at Circus Circus: Another long-term restaurant with a great steak primed in their own meat locker.

Cirque de Solei “O” was the absolute best theatre show I have ever seen. I was mesmerized from beginning to the end. These young people are amazing. The stage was actually a pool with the flooring moving and changing according to the scene at the time. So, they were walking on water at one point to diving into the pool from 60 feet in the air at another point!

Onto the convention…some 7000 chefs and caterers and event planners from all over the world attended this convention.

I learned that country chic and New York chic are still popular but with glitz and glam accents. Color is big, and big is big! I learned that Bride’s like package deals and various choices. I learned that some things that have been popular are:

• Pairing an app with a particular wine, tequila, scotch etc…
• Very elaborate décor and tablescaping
• Interactive stations are gaining in popularity and are also becoming very elaborate
• Late-night snacks continue to be popular
• Flashy, elaborate bars are popular
• Signature anything to make our bride’s wedding reception unique
• Soup and soup sippers continue to be popular
• Spheres hanging everywhere

Most of all I learned that I still LOVE what I do and I am good at it -with an AWESOME husband and partner and an AWESOME staff.

I look forward to going back to Vegas to do some more learning next year…and eating too!

Check out the pictures I took of the convention and our hotel!

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.

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!