From a young age, I “trained” with my dad in his restaurant. I had the lovely job of filling up salt and pepper shakers at the end of the night. He was very particular and everything at each place setting. In my twenties, I then went on to become a food server as well as a banquet server in various casual to high end establishments. I am so grateful for those experiences as they all contribute to my knowledge as a wedding planner today.

Why is this important to a wedding planner? Well, I have seen wedding images where I immediately notice that a fork and knife are in the wrong places. Or that the spoon is pointed in the wrong direction. It’s embarrassing for the couple or guest of honor at a party. Clearly, this would never happen in a fine resort, however, we’ve planned some DIY or home weddings where we are in charge of setting tables. We’re able to, in those circumstances, set everything up properly for the table.  Yes, it’s in the little details. Right down to the salt and pepper shakers.

Artist: Amy Borrell

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For a complimentary consultation for wedding planning services, please email us: juliet@greenorchidevents.com

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Photo credit: Citysip

Available bottles and packaging:
Graffiti Pack
Bottle 75 cl

Graffiti Bag
Bottle 75 cl & Pen

Graffiti Case
Magnum 150cl & Graffiti Marker & Stickers Booklet

Photo credit: Trend Hunter

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For a complimentary consultation for wedding planning services, please email us: juliet@greenorchidevents.com

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Photo: ColinCowieWeddings.com

Last night, we attended a wedding showcase at the Keep Memory Alive Event Center. The wedding showcase was hosted by celebrity wedding planner and lifestyle guru Colin Cowie.  We enjoyed some food pairings with sparkling wines and Champagnes and learned of creative ways to create experiences for wedding guests. Oh, and we got to see Colin Cowie saber a bottle of Champagne. Pretty cool!

See below for photos from the event!

The entrance to the lovely event.

I love the dramatic black chairs and the hot pink floral centerpieces at this Dom Pérignon table.

Champagne flute tower.

Drinking straight out of the bottle with these mini flutes…adorable, classy, and functional.

Gold wedding table with gold sequin chair covers on chiavari chairs

Gray and pink tablescape with Dom Pérignon

Orange table setting (Pantone color of the year for 2012) with Veuve Clicquot

Moët Ice – Champagne served over ice!

Moët Ice is perfect for a beach or poolside outdoor wedding!

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Chargers are also called underplates, chop plate, service plate, show plate (the name I was first taught years ago in banquets) or base plate.

Photo credit: J & J Photography

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website * Email: juliet@greenorchidevents.com

Candy buffets have been around for many years and are still as popular as ever. So, we are excited to host a giveaway for $15 worth of candy at Blair Candy for your next event!

Blair Candy Company is a Pennsylvania based family owned and operated business that has been around for over 71 years! They sell online and also serve both wholesale and retail customers.

How to enter:

Comment on this blog post with the name of your favorite candy and a winner will be randomly selected!

This giveaway closes on Monday, June 27th at 11:59 pm PST. Winner will be announced the next day!

Photo credit: The Cohens Photography

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For a complimentary consultation for wedding planning services, please email us: juliet@greenorchidevents.com

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But they have now introduced these Fry Girl Donut Kits so you can make these mini donuts yourself at home!

I love this idea for a little bridal shower or luncheon at home.

Besides mini donuts, The Fry Girl also created fried candy bars, gourmet french fries, sweet potato fries, mini funnel cakes, and mini chicken corn dogs. I hear that churros are next!

And there’s the food truck of course:

The Fry Girl comes to Las Vegas often for events. Available for travel for your next event!

The Fry Girl Inc.
Shelley Beals, Founder
The Fry Girl Website
The Fry Girl Facebook

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For a complimentary consultation for wedding planning services, please email us: juliet@greenorchidevents.com

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Round About Cupcake Sleeves were so much fun to look at. They are cupcake sleeves that make the cupcake look like something other than a cupcake! They have a huge collection of sleeves for any event and holiday including a couture line.

La Tavola Linen had an eye catching booth with their vibrant linens. What a great setting these would be for a wedding!

Edibles By Jack had a fun concept on the spoons we normally see at a cocktail hour. These are spoons you can eat! You won’t have to worry about finding a server to take your plate. I personally love this concept because I have a hard time balancing a plate of food, a wine glass, and my purse at a wedding! They come in a variety of flavors from Poppy Seed to Coconut Curry.

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website * Email: juliet@greenorchidevents.com

Cupcake + sandwich = Cupwich. These look heavenly. Available to ship to all 50 states next Friday. But if you’re in Las Vegas, they’re offering a free sample tomorrow in their Eastern or Summerlin stores. How about a cupwich buffet at a wedding?

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website * Email: juliet@greenorchidevents.com

There are so many options for your wedding reception. It’s more than just “plated” or “buffet” and “chicken” or “beef” these days. Have a little fun with your wedding menu. I promise your guests will notice!  Here are some terms and styles of service I put together:

Action Stations – From a live sushi chef hand rolling sushi to a carving station of meats to a flambé or bananas foster dessert station, the possibilities are endless for couples who do not want to be restricted to a traditional sit down meal. Usually action stations are different tables set out in various areas of the room. It’s great for keeping the party moving along and for guests to mingle.

Afternoon or High Tea – I’ve been getting requests for this style of service lately and will be planning a classy mad hatter themed wedding in May with an afternoon tea menu. Tea sandwiches and scones and desserts are served and can either be served course by course or placed on a tiered serving platter in the center of the table – family style. And of course, hot tea is served.

Cocktail Reception – Hors d’oeuvres either butler (tray) passed and/or set out as stationed hors d’oeuvres are served during a cocktail reception. It’s extremely important that your guests do not leave your party hungry. When ordering hors d’oeuvres, I’ve had to talk people out of the mindset of only ordering 80 seared diver scallops for their 130 guests thinking that not everyone will have a scallop. It’s definitely better to be over prepared.

Family Style – Family style is most common in Chinese and Italian cuisines. I personally love this style of service. Large platters are placed in the middle of the guest tables and guests help themselves to the food. In Chinese restaurants, the wedding “banquet” is usually multiple courses (the more courses served, the better) and platters can be placed on a lazy Susan for ease of serving.

Plated Meal – This is the traditional sit down meal with at least the basics of an appetizer, main course, and dessert. Of course you can add additional courses such as soup and/or salad, a sorbet intermezzo, a pasta course preceding the main course, and even a cheese course!

Small Plates - These are small plates of food and a great way for guests to try a bigger variety of foods. I think this style works as a sit down plated meal or displayed in stations. Presentation is key and small plates are usually beautiful little works of art!

Traditional Buffet – I have to preface this by saying that buffets can be elegant. I don’t believe a plated dinner is superior to a buffet when done right. Sometimes the salad and soup courses can be plated and served to the guests. After those courses, the buffet line is then opened up for the main course and side dishes. I recommended having a double sided buffet for a large guest count so guests will have the option of going on either side of the buffet.

Tray Passed Hors d’oeuvres
Photo: Adam Trujillo Photography
Venue/Catering: Red Square

Tray Passed Hors d’oeuvres – sliders and french fries
Photo: Sheer Elegance Photography
Venue/Catering: Cili at Bali Hai Golf Club

Traditional Buffet Set up
Photo: Sheer Elegance Photography
Catering/Venue: Luxor Hotel

Stationed Hors d’oeuvres – shrimp cocktail
Photo: John Morris Photography
Venue/Catering: Red Rock Casino

Family Style
Photo: Images by Ingrid
Venue/Catering: Maggiano’s Little Italy

Mashed Potato Martini Station (Action Station)
Photo: Elegant Images
Venue/Catering: Anthem Country Club

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website * Email: juliet@greenorchidevents.com