Forks as Place Card Holders

November 21, 2008

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Photo: Peggy Bair

Apartment Therapy has a neat post about using fork tines as place card holders. Simple, classy, and keeps the table from looking cluttered. Regina writes:

With the fork tine idea, cards are placed as if you pranced around the table effortlessly tucking each card into place with a skip in your step and a laugh in your heart. I guess what I’m trying to say is the fork idea is not trying too hard, but it does the job with spare elegance.

Brilliant!

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Image via the Daily Mail

It’s easy to fall into the trap of thinking that wedding planning and cooking and all these good things are only for the ladies, but nothing could be further from the truth. Professional kitchens have historically been the domain of manly men, and even today the majority of chefs- those people fussing over wedding menus and appetizer trays and plate garnishes- are guys.

So where to begin, my dear grooms? It’s easy to let your eyes glaze over when hearing talk of napkin colors and matchbook engraving and floral foam, but there’s a place for you in this mayhem too. A wedding reception is just a big party, and the core elements of any party are the music, the drinks, and the FOOD. Plus, choosing a menu and a cake usually involves tastings, where the venue or caterer woos you with their tasty skills. What’s not to like?

And now holiday season is almost upon us, which is the perfect time to get some practice with the party planning scene. This is also your chance to impress the family, and maybe even the future in-laws, with some ninja turkey -carving skills. The Art of Manliness has a terrific post on cooking and carving a turkey, which walks you through the whole process from picking a turkey to packing up leftovers. Go take a look, print yourself a copy, and join the legions of men who confidently brave the heat in the kitchen.

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I bought a copy of this book last weekend, and I am unreasonably excited about it. Now, conventional wisdom says that a bride would need to be certifiably insane to even consider doing much wedding food on her own. It’s a project not to be taken lightly, of course, but with the right amount of planning, preparation, and delegation (an essential part!) it is entirely possible to successfully cater your own wedding.

Over the next few months I’m looking forward to testing and writing about some of the most relevant recipes in the book, as well as a few make-ahead recipes of my own. Planning ahead is key to pulling off your own catering, and a menu of items that can be partially or fully prepared ahead of time is one of the best tools you have.

S’mores, Y’all!

November 19, 2008

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Photo via Once Wed

There’s a post over on Once Wed today about a bride who is clearly a real food lover. All the homemade details for the barbecue reception are just great, but she really won me over with the… wait for it… s’mores kits! Wow. The cupcake flags are great too, as well as her description of the reception decor. Go over there right now for more great photos of this lovely feast!

Cupcake Trees

November 18, 2008

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Cupcakes are a great budget-saver as a wedding cake, easy to customize without going broke, and are a hit with guests. And, well, nothing says fun party like a giant cupcake tree! Here are some ideas to get your creative wheels turning. (photo via ModernJune) Read the rest of this entry »

A Sea-Glass Palette

November 17, 2008

I saw this great photo in the T-Cozy archives: a collection of sea glass that the author had found with her daughter over the years. What great colors! I think you could pull together a really relaxed, but classic look with this color range.

Photo by Susan Borgen

Photo by Susan Borgen

Read the rest of this entry »

And So We Begin…

November 14, 2008

Welcome to A Chef’s Fête!

What’s all this about?
If you’re planning a wedding or hosting a party, and you love to eat, this place is for you. A wedding is the perfect chance for many couples to showcase their special style and personalities; if one or both are food lovers, party planning can take on a whole different level of excitement. I look forward to sharing menus, recipes, tricks of the trade, and inspiration to help you make your celebration the very best it can be.

Who the heck are you?
I’m a baker by trade, with a hotel and catering background. I’m nearing the end of the Le Cordon Bleu culinary arts program; when I finish I aim to take a position as a pastry chef. There are few things in life better than a well-planned, well-executed party, and I’m excited to share my knowledge and experiences (and mistakes!) to help you create the event of your dreams.

If you see something and you want more, ask! If you think I can improve, say so. This is for you.

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