Hall and Hotel venue managers; Caterers; Decorators; Planners; Musicians; Florists; Photographers; Videographaphers; Hair Stylists; Make up Artists; Bridal Shop Owners; Gemachim;

Whatever your niche, if it has to do with weddings, or other Simchot you are invited to join.

Planned for future networking meetings: wine tastings; cake displays (and tastings); venue revues; new tips and trends in the market; floral and table top samples; music sessions; Photo displays, Everyone shares and learns from their fellow professionals.

Send an e-mail to aiwp@tovmaod.com to be placed on our e-list for additional information. Please include contact info and your profession.

Kol B'Simcha!

 Welcome To Sai Ganesh Caterers  Happy to serve you, Always & Forever !! 

Sai Ganesh Catering has provided the very best in catering and event planning services for private and corporate clients in and around Andhra Pradesh for almost 10 years. 

http://www.saiganeshcaterers.com/

saiganeshcaterers@gmail.com

Sai Ganesh Caterers

        H.No 2-98, Vijayapuri Colony, Uppal Hyderabad, 9849551886.[gallery]

http://www.saiganeshcaterers.com/

saiganeshcaterers@gmail.com

Sai Ganesh Caterers

  H.No 2-98, Vijayapuri Colony, Uppal Hyderabad, 9849551886

Sai Ganesh Catering has provided the very best in catering and event planning services for private and corporate clients in and around Andhra Pradesh for almost 10 years. 

Each and every employee at Sai Ganesh is dedicated to excellence in the products served and the services provided. We are well known in using only the freshest and highest quality ingredients. 

We are committed in making each event unique and the best tasty food our customers and their guests have ever attended.

 Welcome To Sai Ganesh Caterers  Happy to serve you, Always & Forever !! 

Sai Ganesh Catering has provided the very best in catering and event planning services for private and corporate clients in and around Andhra Pradesh for almost 10 years. 

http://www.saiganeshcaterers.com/

saiganeshcaterers@gmail.com

Sai Ganesh Caterers

        H.No 2-98, Vijayapuri Colony, Uppal Hyderabad, 9849551886[gallery]

Fats, oils and grease (FOG) being thrown down sinks and drains[1] every year in the UK is causing up to 150,000 sewer blockages and posing a significant threat to the day-to-day operations of catering businesses, says sustainable business experts Envirowise who have launched a Good Practice Guide to help caterers tackle the problem.

The ‘Better Management of Fat, Oils and Grease in the Catering Sector Guide’ covers the costs and issues associated with FOG in catering, from ways in which businesses can reduce use, treatment methods in the kitchen, recovery and disposal, to the importance of staff training and legal requirements.

Real-life examples throughout the Guide illustrate the cost savings and other benefits catering outlets have already achieved by adopting best practice.

“The majority of food and catering outlets use fats and oils, spending significant amounts of money on their use and disposal,” says South West regional manager, Paul Gilbert.

“As food outlet numbers are increasing, problems associated with FOG in the sewer system are also on the rise. Any catering outlet disposing of FOG down sinks and drains can potentially cause damaging and costly drainage problems, which may affect their reputation or even restrict their operations.”

According to Envirowise, a medium-sized restaurant or takeaway business typically spends £3,000 - £4,000 every year on buying cooking oils. Once the cost of disposing of used oil is added, this can rise to £6,000 or more.

Paul adds: “The Guide explores practical tips, advice and action plans to help reduce use where possible, ensure correct disposal, cut back costs and combat any health and safety or reputational issues which could arise from poor FOG management. With the growing raft of legislation impacting on FOG disposal and use, such as food hygiene, landfill, environmental protection and water industry regulations, catering businesses cannot afford to delay in taking action.”

Envirowise top tips on FOG management for catering businesses:

Change the menu - Changes to menus and cooking techniques can help to reduce the quantities of oils and fats used. Even small changes can have a significant impact, such as pan frying instead of deep frying and grilling. Baking or steaming, instead of roasting.

Re-use fats & oils - With proper controls it is possible to re-use fats and oils safely, particularly where the cooking method requires a high throughput of the frying medium.

Use grease traps - Grease traps can be fitted to the kitchen drainage system to remove FOGs from wastewater and prevent their build-up in drains and sewers which can lead to blockages.

Release the power - Used cooking oil can be used either for conversion to bio-diesel or for incineration for energy recovery (i.e. electricity generation). A growing number of companies offer commercial collection services for these purposes.

Companies can contact the Envirowise Advice Line (0800 585794) or visit the Envirowise website (www.envirowise.gov.uk) to download the free ‘Better Management of Fat, Oils and Grease in the Catering Sector’ Guide (GG809)

If you found this story interesting please press the button below to bookmark using one of the many social bookmarking sites. If you would like to keep up to date with news as it happens, why not subscribe to our RSS feed at the top of the right hand column?

The conversations between The Boy and I was essentially this:
"Here we have a really interesting proposal from Fusions, who we've already had a preliminary tasting with and we like. Here we have a proposal that would make for a nice buffet, but we'd rather have full service if that fits into about the same budget. Which it does. Here we have a third proposal, newer than the other two so it's still a rough draft that I would have to put a lot of work into, but could be a hidden gem."

End result of the conversation? Big surprise. Winner: Fusions Cuisine. Which is also a hidden gem, I feel the need to point out. Very referral-only, boutique-ey. Thank you God! I have checked off two of my three Big To Dos. (Dress + Caterer + Photographer = Much less frazzled girl and much more settled budget.)

Here's the working  version of our menu - which Blaise, the co-owner/planner/wife of executive chef, says is completely flexible until after we get to have the real tasting. How fun.

• Pre-Ceremony:
  Big glass jugs of mint lemonade (by request of bride in honor of Israel trip)

• Coffee and Cocktail Hour:
  Irish coffee (classic, no crappy whipped cream), mimosas, bloody marys

• First Course:
  Pretty salad:
  Compressed watermelon stacked with french bean, cured olive, baby frisse, ciantro-lime vinaigrette and feta. (See photo.)

• Main Course:
  Eggs Benedict on crack. Bottom to top:
  Shredded crispy shallot and chive rosti potato. Cedar plank-roasted Salmon. Country bacon, roasted heirloom tomato, poached egg. Almond-lemon and thyme gremolata. (This is what we tried a partial version of. I think the chef just invented it. A-ma-zing. Also, really filling.)

• Dessert:
  Who really needs dessert at a brunch when there's wedding cake?

I have looked over emails ranging from:

Good Morning A-
attached is a menu i have put together for you.....

Dear Ms. Angelica:
Thank you for your interest in....

to:

Hi Angelica-
I hope you are doing well! I have attached your revision based on our most recent conversation....

to:

Hello Angelica - It was so nice to meet you and Ryan today.  Thank you for taking the time to meet with us. Enclosed is the revised total with the linens we discussed today, additional flute glasses and hors d'oeuvres....

I think this strip sums up life pretty well>>

Over the 4 days I've worn so many different hats at work as my job is so varied.  I've been a Wedding Planner, Wedding Co-ordinator, PR officer, removal man, event co-ordinator, in charge of getting 2000 cars parked up then off site again and most of all a salesman.  How varied is that?  I'm sure there's more as well but too tired to think what exactly I've been up to.

For those of you who know me, you will know very well that I'm no salesman and I certainly don't have the gift of the gab.  So I find it amazing that in these four days I've definately sold ten Weddings, maybe with more to confirm.  These ten Weddings will bring in around £50k for my employers and around £70k for the caterers and even more money for all the suppliers that I will recommend between now and the Wedding days.  Not bad for a few days work.

I'm not even on commission, but seriously thinking about asking for it.  Having said that, the job is so rewarding in itself that I'll enjoy it all anyway.  Over the next year or two I now know that I will build up a relationship with each of the happy couples after meeting with them many times.  It is then so pleasing when after all your hard work their big day goes off according to plan and you know you've had such a big part to play in making their day so special.  As I say, so rewarding!!

So anyone thinking of becoming a Wedding Planner (yes Amy, I'm talking about people like you!!), then I say go for it!  You really can't beat it!  A lot of hard work involved, but well worth it in the long run.

And so, to change the topic of this posting totally, to my challenge as set my good friend Mr J here:  http://jimmymbe.wordpress.com.  Well Mr J, it's sounds like you've got off to a flyer, I hope you keep it up!  I still don't fully understand the financial implications that I have agreed to, but, as I've said before, I love a challenge and you are still on! 

Now I know that a lot of you will not believe me when I say this next bit, but it really is true.  I forgot all about the challenge this morning when I woke up.  So first thing I did my usual routine of falling out of my pit, stumbling downstairs and making my way outside to have a ciggie and a coffee to wake me up.  You have to excuse me for this.  So anyway once I've had a fag on the day I can't give up that day although I have tried to cut down today.  I don't honestly know how many I've smoked today but it is less than usual, so I see this as an average start to the challenge.  Tomorrow, however, is another day.  I have my patches ready to go and any smokes that I have left at the end of the night are going in the bin.  Could cost us both a lot money Mr J!!

So that's it for today.  I hope you will all get behind both mine and Jimmy's efforts in this challenge, we would both love to hear from you and welcome any support or encouragement.  It's not going to be easy for either of us.  Perhaps some of you may want to even join us and quit smoking or lose weight.  If you do we'll be right behind you too, just let us know.

Thanks for listening,

Simon.

There is simply too much confusion of what is good or bad for you these days. Its too much. Besides I have loads of coleslaw and I am not exactly 'obese'. My mum normally uses the stuff when she is catering for one of her parties and no one really think, "Oh god its coleslaw, i cant eat that!"

I suppose you could always adopt the tactic used by Dr. Nick Riviera in the SImpsons, "If you're unsure about something, just rub it against a piece of papaer. If the paper turns clear, its your window to weight gain!"

Is it wrong that I don't want to spend a ton of money on food? I want to spend money on photography. I'm perfectly willing to drop multiple thousands on a great set of prints, but paying $85 for a server's travel fees seems absurd. I am a terrible foodie and a failed Bridezilla.

However. We have to nail down catering within the next few weeks, so here are my top choices.

1. Fusions Cuisine, offering great support, more of a twist than I've seen yet (pressed watermelon salad?) and is really interested in customizing the menu to us. The chef called me to chat already.
2. Windows Catering, the high-level go to of DC catering. I started talking to them as a whim, to see what they suggested, but I met with them on Tuesday last week and they may actually be able to come through with something that meets budget. Also, they have cool linens.
3. Avalon Caterers: a fun team of people. I like the menu they drafted up; it pulls off the "rustic elegant" feel I'm looking for. I need to get back with them for fine-tuning...
4. Design Cuisine, who I just got off the phone with. Points for an ego-stroke, by telling me that she was just working on a brunch and that I've found the next underground trend. They also own DC Rentals, which I did not know, so that is an automatic discount right there -- and any money saved on rentals is great with me. I'm excited to see this menu; it sounds like it could also be perfect.

Ryan has one connection out in Front Royal he wants to talk to; I've seen their menu and am decidedly skeptical. His argument is that that's what the good people of Front Royal want to eat, but that they can do higher-level meals if given the chance. I raise my eyebrow but offer him the chance. Right?

That "week off" was glorious. It changed my mindset....because it's not like I really took the week off, but suddenly not everything was urgent all at once. A needed step back: I do not have to worry about my hair or bouquet for months yet.

Look what my wonderful daughter made!

Could I be prouder?!?!? She used the two day recipe I have posted under specials.

If I had to eat a low-carb diet I would surely not survive....

So today we start our series of cordials and liqueurs you can easily make at home. I cannot even begin to tell you how fun these are to make and how delicious the results are. The best part is that after you make a few of these you'll start getting a feel for additions that will make your creation extra special.

You'll need to have 100 proof vodka on hand and some brandy for most recipes. The alcohol extracts the essences from the fruits and fruit rinds that you will add. You'll also need sugar to make a simple syrup to add the sweetness and body to your cordial.

The most important thing to have is CLEAN, CLEAN, CLEAN counters, jars, utensils and ingredients. I cannot stress this enough. You don't want anything that is going to contaminate the quality or taste of your final product.

I wanted to start with a recipe that everyone could make, since I have so many readers who are outside the US.  I love it for the clean and wonderfully refreshing taste that is has. Many will think I'm a bit off seasonally, but I assure you that you will love this to sip while you sit by the pool after a long hot day at work.  It is also the easiest recipe I have and requires no cooking. A blessing for those of us sweltering in the 90 degree hazy hot and humid weather.

Cranberry Cordial

3 cups fresh cranberries or 12 ounces frozen and thawed
(be sure to wash the fresh berries thoroughly and remove stems and imperfect berries)
2 cups Raw sugar
1 cup distilled water
1-1/2 cups 100 proof vodka
1 teaspoon grapefruit zest
1 teaspoon lime zest

chop the berries in the food processor coarsely, then pour into a clean 2 quart jar. Add the sugar and stir,  allow this to rest for an hour or two.  Add the water, vodka and zests cover tightly and store in a cool dark place for at least 3 weeks. Shake the jar daily to keep the fruits and circulating freely for best results.

After it rests, pour the mixture into a clean container  through a sieve to strain out the solids and discard them. You'll want to strain them again using a fine mesh strainer lined with cheesecloth into a clean 1 quart jar and allow it to stand for 2 weeks in a cool dark place.

After 2 weeks, filter the final liqueur into a decorative container or cruet by pouring through cheesecloth and cover. Allow it to age for  at least 5 weeks before serving.

Enjoy!

serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

One of my two attending sisters has finals on the weekend of the wedding....and in the interest of "having caused my family enough grief", I think I'll risk the slight temperature increase and bump it back a week. My worst fear is "chilly and drizzly"....I've experienced that at a wedding before, and it was pitiful. Like watching baby birds try to fluff their feathers and huddle together for warmth.

The Weather Channel's "Wedding Planner" page says this:

Typical Weather for May 9 Here are average weather conditions for the day of your wedding:

Average High Temp:73°F Record High Temp:90°F (1963) Average Low Temp: 46°F Record Low Temp: 31°F (1976)

Past Weather for May 9 Here's a look at past weather in your area for the past three years.
Year	Weather	Hi/Lo (°F)	Rain (in.)	Details
2008	AM Rain	62/55	0.78	Hour-by-Hour
2007	Partly Cloudy	83/53	0.00	Hour-by-Hour
2006	AM Fog/PM Sun	69/49	0.00	Hour-by-Hour

_________________________________________________________________________________________________

Yesterday we went to our first official Tasting! It was a group event, for R&R Catering, with all the tag-along sample wedding cakes, musicians, press-your-bouquet-and-frame-it ladies, and sample linens that go along with a tent full of yuppies tasting wedding food.

Gotta admit, it was pretty fun. Women are absurdly nice to other women who are getting married just like them! *squeal*

On the down side, it did bump the formerly-promising caterers to "eh, possibly" status. The food was fine, some select dishes quite nice, but there was a certain "industry" feel to the setup, and the service really didn't grab me -- I used to work in fine catering, and we NEVER would have refilled a buffet pan out in public. You take it away to the kitchen for that sort of thing.

I am the vendor's worst nightmare. I am a bride with standards who has also worked in a lot of the same roles I now need filled.

I imagine that the servants for post-glass slipper Cinderella felt the same way.....

Finally after those 18 shows it's opening night, no more previews, the "gala" performance. And you can be sure they're making it as big a deal as possible.  I've agreed to work "extra security", thinking it'll be an experience for sure.  I show up at 4pm, dozens of tables have been set up outside the theatre, caterers are running around filling glasses with water and mixing drinks, people in pretty party clothes are not allowed in yet but you can see some milling about already. I'm given a 2XXL black SECURITY shirt and told to "make it work". Which is harder than a Project Runway challenge considering my budget is ummm $0.00 and it has to be completed ummm NOW, I don't even get a pair of scissors or a safety pin, oh and it must be tucked into khaki pants. For a red carpet event (no joke, I watched them set it up.) Needless to say, I will not be looking fabulous for this portion of the evening. Balls. I tuck my dress-of-a-shirt in and can at least be amused. The armpits fall down to my waist.

My security station is next to a bar. Not the bar, a bar, there are three others. Sky Vodka, wine, cocktails, bar tenders doing their thing. It's all under my security. Hells yes. There's a promo for a new cocktail, and the beverage obviously sponsoring the night. "Tava" is a new brand of sparkling no calorie fruit drink. I drank quite a fucking few as they were all over the theater and I can report it's a pretty decent drink. And they make for good cocktails. "Tavatinis." I overhear someone say, "Come here my little Tavatini" and almost die.  Clearly all real New Yorkers quote/reference Sex and the City on a daily basis. Hells yes exclamation point.

Unfortunately, security guards are not supposed to almost die due to funny things patrons say, or really laugh ever. Well fuck that, it's a party. I am going to smile at people. And I do. I don't even attempt a mug, a security scowl. Well surprise, surprise, I am pretty much the worst, least intimidating security guard ever. And that's not just me being pessimistic. Over the next 4 hours I am approached by 3 catererrs and 3 guests "You don't look like a security guard, who'd you fuck?who do you know who got you the job?" "You're to cheery to be security." "Don't they usually give this job to big threatening men?" "ooo, I'm really intimated. ha ha." "Here, let me help you practice a mug." "Is your shirt on backwards?" Thanks, thanks so much.

It is a spectacular people watching situation, in fact I am being paid to people watch. And the people I'm watching all paid at least $1,500 to get into this party. That makes it even more interesting, and the fashion is fascinating. I note a beautiful, flowy, floral, orange dress one woman is wearing. It's fabulous. And 10 minutes later another woman walks in wearing the same dress. That sucks. And one of course looks way better in it than the other.  There's one woman on the arm of a man in a fucking fabulous jumpsuit. Floral, sheer light fabric. It is awesome. New New York goal for me: be able to rock a jumpsuit. It's hard to do, but if you can it really boosts you up a level. Another New York goal: get into fabulous parties as a date. Best case senerio? I'm working on it. 

For the moment, I'm flirting with caterers. They're all really cute, in pressed white shirts and black pants, likely having more interesting  endeavors that don't pay the bills, and here the ratio is skewed in a way I rarely see in my business: way more men than women. My flirtations are rewarded with dessert trays inconspicuously made available to me before the return trip to the kitchen and as much Tava as I can chug down when no one's looking. $1,500 buys you decadent desserts that your diet probably doesn't allow. Score one for me (me: one, them: 1,500).

As this is a red carpet, gala event people watching reaches its peak when I see cameras flashing. These photographers have a pretty shitty job, snapping pictures of famous people, being kinda annoying, and the majority of the time are just completely ignored. It's hard to describe, but it was weird to watch and I sort of felt bad for them. But yes, there are famous people milling about in front of me. Which is kinda cool, but also kinda scary. If there was an actual security situation I would not know what the fuck to do. I glance at Kim Raver at least 10 times before I finally place her as the actress who plays Nico on Lipstick Jungle. Steve Martin is there and I resist the urge, "I love your books! They're all I want to read right now!" One of my favorite actresses ever is there. Cynthia Nixon, looking fabulous. That was cool. But interaction with famous people is weird. They're just people. The I-know-who-you-are-but-you-don't-know-who-I-am deal is awkward. And they look a lot littler in real life. Which is kinda cool when you can be like "You know what? I honestly never want to be that skinny."

So yeah, there are famous people at this deal, but it's totally not my place to interact with them. There's not much joy praising someone who gets recognized on the street and hears it every day. It much more awesome for the semi to not really at all famous, who rarely get recognized and you can instantly tell are not jaded by fame. Like the people in the play I'm ushering. I ran into one of the guys who has a really small ensemble part on the subway and there I could tell my compliments to him really meant something.

And then the show after opening. We're back to the usual ushering, no security, no  $1,500 minimum, no fancy dresses, no red carpet. No celebrity people watching.

Until

Hi!

Hello, can you help me find where this is? he hands me the ticket.

Of course! You're in Section L which is right here, but as you're seat 710, you're actually on the far left, so you're gonna want go up those stairs and keep to your left.

Thanks a lot. and he smiles at me!

You're welcome, enjoy the show!

I have this exchange in various forms a dozen times a night. But this time it was with James Franco. Yep, Daniel DeSario of Freaks and Geeks, Spiderman's Harry Osborn. He's with a blonde,  wearing a leather jacket and has the same melt worthy smile you've seen on screen. How to put this....squee! rather sums it up. Somehow I was fucking professional, didn't make a fool of myself, and didn't even get fired for jumping a patron. Hells YES. The concept of celebrity still weirds me out, but that was pretty fucking awesome.

It has been a good week.

(there was an after party post-show where cast and crew where invited too. Open bar, good food, dancing, theater people as well as big bucks patrons, no more security. I traded my 2XXL shirt for an awesome dress, mingled, danced, and got a little sloshed. Fashionably sloshed. Lots of fun.)

For this challenge the chefs were divided into two teams. One team cooked a meal for the groom and the other team cooked a meal for the bride.

To make a short story even shorter, the team who cooked the meal for the bride ended up winning and Nikki Cascone, a chef on the groom’s team was eliminated from the show.

I am now going to put my 2 cents in.

To finish reading the rest of this article please click on 2 cents.

Let us do a War Plan like exercise on planing a wedding in Jaipur.

To begin with you need an auspicious date.Let us consult a Pandit ji.He will consult a Panchanj or a computer and fix an auspicious date favourable to both boy and girl according to their horoscopes for their long life and happy marriage.

There are more than 500 event organising companies and  numerous travel agents who will be happy to help you organise the wedding from pre wedding ceremonies to shopping for wedding finery to sightseeing for the guests, printing and distribution of invitation cards, wedding cake, choreographed  ladies sangeet,venue,caterers even choice of honeymoon destination with hotel package is done by the wedding planner- or you could do it on your own.

Once the date is fixed,all services are booked accordingly for that date and advances are paid. Let us begin with the venue.There is such a wide variety of venues available that your choices will only be restricted by money or prior bookings.Name your choice A grand Palace(Hotel Rambagh Palace),A small Haveli (Devi Niketan Or Raj mahal Palace on Sardar Patel Marg)A fort(Jai Garh or Nahargarh).Venue for reception( Sisodia Rani Ka Bagh or SMS convention Center or Rajputana Sheraton Hall).

Now you have to find that perfect Wedding card.Kashi nath ji ki Gali situated in Gopalji Karasta,in Chaura Rasta,in the Walled City.There are about 40-50 card shops here and they sell about 30 lac cards every year to people coming from all India.Cost of the card ranges from Rs.1 to Rs.500.There are more than 700 different sorts of cards available at a time.People are preferring hand made cards made in Jaipur presently.

An army marches on its stomach so does a good wedding.Menu? Your hearts desire.Just name the cusine you want.It will be there gracing the buffet tables on your wedding day.Money is the only object.

So for a catering service- 'Caterers' on Bhagwandas Road,Jaipur Quality Sweets,Off Ashok Marg- for Vegetarian food.  Mohan's Opposite Neelam Hotel for Non Vegetarian catering.They are top of the line.

Jaipur is such a big tourist destination and marrige hub that it consumes flowers worth lacs of rupees every day.Keeping this fact in mind the Agriculture Department has decided to introduce floriculture in the city and alwar with the help of M/s Florance Flora ,Bangalore.They are going to cultivate jarbera,dutch rose and statis. And who can deny it a lot of flowers are a must in a wedding.They give wings to the brides singing heart. Event managers have gone a step further and are providing theme/season based flower decorated stages and wedding venues.They also use artificial flowers and vibrant colors and multicolored lights.For a different look they are even using dried flowers for decoration.

Big part of you time will be spent on buying stuff for the wedding.Or renting it for the day.This is the list of bazaars of Jaipur and what is sold there.The best thing to do is to provide the eldest relative with a car and a bright young man to shop for those little things you know nothing about but without which an indian wedding is incomplete.These things are available in the walled city only.
THE LIST

Rana's in Johri Bazaar for Bridal Lehanga's and sarees.

Raymond's on M.I.Road for suit lengths.

Rajputana's on panch batti for Achkans,shirts.

Mojari on Shiv Heera Path for jooties.

Jodhpur Tailors for Jodhpuri coat.

Bhuramal Rajmal Surana for Jewellery.

Relince Fresh,Big Bazaar at 22 godam, Spencers,Tru Mart,Subhiksha, National Hand loom,More... for Fruit Vegetables Groceries

Tej Tent Decorators on Sardar Patel Marg  Crockery,Chairs,etc

You will need a vediographer and a photographer and some friends who can shoot photographs well so that a  record can be kept of the happy event.And remember it should be all digital for the marriage blog or website or for that live broadcast on the net for the near and dear overseas who could not make it to the wedding.

These are the days of Bachelor and Bachelorette parties.So you have to decide the venue and the menu.If the guest list is only of a few intimate friends have the party at your home and have the food delivered from the nearby restaurants. Get your own wine and music.The other choice is- rent a lawn in a club and get a caterer to run the show.Or get a room in a hotel- let the hotel feed the party via room service.

If you do not know people whose chauffeur driven cars you can borrow for the duration of the marriage you will need to hire a fleet of taxis.Any travel agent will be able to help.For the groom An Elephant Or a mare Or a stretch Limo and for the bride a Palki no less and a Brass Band  from the 200 odd avilable to accompany them.You have to book them all&Pay the advance.They will be there on the appointed day right on time because they have other marriages to attend to also.

Do not forget to book the beauty parlour for the bridal Makeup.And the groom needs to visit a Salon too.One more booking.

A lavish suite for the first night in one of the palace hotels.The Groom has to be reminded to buy an expensive jwellery for the bride for the 'Muh Dikahi Rasam'.

No indian wedding is complete without the Barat.You will need Dj, Light Wallas, Band, Mare,Elephant,Firecrackers,your friends to walk in the procession and dance in the street ahed of the barat.Youngest male member of your family will ride  with the groom as the child image of Ganesh.In Rajput weddings  the barat is formed by the male contingent only of family and Friends of the groom.

Finally the Barat reaches the brides home.Dwar pooja is done.Rest of the ceremoneis take place one by one. Pheras take place.The Bride and The Groom take the seven vows.

If they still do not believe that they are married.They can get their marriage registered right after the ceremony by the marriage registration officer at the wedding venue it self by paying the requisite fees & the officers travel allowance etc. and get their certificate duly signed and stamped.

The Guests offer their best wishes and some money.Everybody has dinner.The couple leave to get their elders blessings after which they retire for the night.

Couples from all walks of life-from all parts of the world come to Jaipur-to tie the knot.In the process they see their dreams come true on this earth. They are richer for the experience and poorer for the money they drop here.But-there is always a but-the locals have to suffer the noise pollution late night DJ parties,Traffic Jams,booked venues,overbooked trains and flights. sudden increase in price of milk and vegetables and sweets,scarcity of petrol, cooking gas&new small denomination currency notes.A lot of cooked food-which was not consumed in the party- is just thrown away on the street.It could be given to the homeless in jaipur.

Web Sites for Women

www.sitagita.com

http://www.shineforwomen.com/

Matrimonial Sites on the Web.

http://www.bharatmatrimony.com/

http://www.shaadi.co.in/

http://www.jeevansathi.com/

http://www.secondshaadi.com/index.php

RSS DirectoryAdd Blog

This linen is for our cake table. We figured with the blue "Such Great Heights" themed cake we should have a blue, whimsical tablecloth to match.

We decided on the square plates instead of standard rounds. For some reason, the square plates work better with the asian fusion theme. Plus, they were only 5 cents more per plate.

We decided on the Torino flatware because the squared handles pair well with the square plates and remind us of chopsticks.

But the best news of all? Nicole will most likely be there at the setup and the beginning of the reception to supervise. Yay! She's great.

FIG Catering isn't trying to be the hippest caterer in Chicago. They're not into molecular gastronomy, they don't dig Rachel Ray and other Food Network "personalities," and they are not the ones to call on for a family-style mostacciolli dinner for your next family reunion. Instead, FIG ("For Intimate Gatherings") aims to provide customized menus with upscale, unpretentious, "non-catering food" for your small events. Created in 2005, FIG is comprised of Justin Hall and Molly Schemper, who just happen to be a couple.

Justin and Molly met at Poag Mahone's, an Irish-American alehouse in Chicago's financial district. Justin cooked and Molly waitressed; it was a match made in culinary heaven. With Molly's marketing background and Justin's culinary training from the Culinary and Hospitality Institute of Chicago, the two became business partners after dating for only five months. Justin prepares most of FIG's savory items, and Molly covers the sweets. Both draw inspiration from cookbooks and frequenting their favorite Chicago restaurants: Molly’s latest frontrunner is Frontera Grill, and Justin’s is Spring World.

A little known fact: Justin has auditioned for Top Chef three times. "Unfortunately, Top Chef is all about personality, not raw talent," Justin explained. He revealed that with each audition, the same casting agents asked him the same two questions: 1) "Why do you want to be on the show", and 2) "What can you add?" On Justin's third attempt at auditioning, he brought along his truffle white cheddar popcorn and white grape gazpacho for the panel. Much to his chagrin, they didn't eat the food in front of him. Although he hasn't received a call back, he's confident in his versatile cooking style and is trying out again for the next season.

FIG offers individually packaged, fresh gourmet meals (menus change weekly) that can be delivered to your door, in whatever quantity you request. Don't expect frozen meals á la Seattle Sutton; only fresh, organic ingredients are used. Try ethnic options like Chicken Tikka Masala with Curried Cauliflower and Potatoes or a seafood dish like Horseradish and Matzo Crusted Halibut with Steamed Broccoli and Potato Latkes. Take home a batch of Spring Rolls for an appetizer and Molly's signature Red Velvet Cake with Cream Cheese Frosting for $25, and you've got yourself a dinner party without the work! Meals are $17 each, 6 or more of one meal costs only $14.

FIG specializes in small events; Molly and Justin stress that "an intimate gathering does not mean your daughter's wedding for 300 guests or your company holiday party at the Field Museum." Instead, FIG caters seated meals for up to 30 guests, buffets for up to 60 guests, and cocktail parties for up to 100. Molly and Justin typically will ask their new client what their favorite foods are, and will create three menu options for them to choose from. Every menu is different; there's no set catering menu to choose from. FIG's attention to the individual carries over to the in-home cooking classes they offer. Justin and Molly recommend cooking classes as a non-traditional Bachelorette party idea, for kids' birthday parties, or for a girls' night in.

Justin and Molly maintain a Food Blog, "Food Talk with Fig," in which they list upcoming FIG appearances and events, cooking tips, food musings ("I love bacon, but…it can to easily be used as a crutch to help those with a lack of food knowledge look as though they were qualified") and recipes. Molly's Caramel Pear Torte is delicious and decadent, and we're happy to give a FIG about it.

Caramel Pear Torte, courtesy of FIG Catering.

For the caramel:

½ cup sugar
2 Tbs. water
2 Tbs. butter

For the torte:

2 large firm pears (D'anjou or Bartlett), cored and sliced
½ cup sliced almond
1 ½ cup flour, sifted
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. ground ginger
pinch of salt
¾ C. Sugar
¼ lb/1 stick unsalted butter, cut in small cubes
½ cup sour cream
3 large egg yolks
1 tsp. almond extract

Directions:

Preheat oven to 350. In a heavy 9" skillet, mix the sugar with enough water to moisten (it should look like wet sand – good for building a castle). Bring to a boil over medium high heat, without stirring; boil until it reaches a dark caramel color (swirl the pan if the caramel is not browning evenly). Remove from heat and add butter – stand back or cover to avoid splashing.

FIG Catering
1850 S. Blue Island Avenue
Chicago, IL
(773) 793-1035
info@figcatering.com

*Originally published in Gaper's Block.

: : : : : : : : : : :

Part 1:
Acoustic Strings 0917-8915865
Mang June, aircon repair 8681073 (0917-2470700)
Arnaldo Zamora, party props 6696641/0927-7201968
Spices, Assad 5261349 (Makati branch - 897-2543; great samosas & gulab jamun)
Bailon’s Lumpiang Bacolod 8436673
Sweetcraft, baking supplies 5321595
Claudine, specialty olive oils, salt, fruits 0917-8958191
Food order (reasonably priced), Boots Salas 0916-5265284
Food boxes (packaging), RM 7138547
Brazo de Mercedes, Butter Cake, Chocolate Icebox Cake 8107529 (Vargas)
Frozen Brazo 8438086 (Dimpy Camara)
Bordadoras 7180901
Best Buko Pandan 045-9616817
Coffee caterers, Cafe ni Juan 0917-5277141
Beautiful yet reasonably priced cakes, Sasa 0917-5339275
Candy cart rentals for parties/candy importer 0917-5220495
Catering equipment rental 8890268/8431960
Gift Packages―food and nonfood 6471054
Importer and distributor of all seafood, Midas 5240006
Chocolate cupcakes with caramel centers, chocolate chip cookies, Roshan 0917-8336286 (631-7786)

Best pan de sal, San Antonio Bakery (Nora) 4338128
Delicious chocolate cake, Fortune 8443663
Lace cookies, Dentelle au Chocolat 0917-6220427
Virgin coconut oil ice cream 0917-8966581
Aklan crispy shrimps 0918-2390038
Ensaimada, Cunanan 6310798
Hula/folk dancers 0917-6253783
Best date bars, Lorenzo’s 8527798
Ostrich meat; local feta, blue and goat cheeses; Olive 0917-7001205
Hand-carved dayap and long-tail pastillas wrapper, Luz 044-7915657
Personalized gift wrappers, De Veria 9395468
Dessert buffet, Strawberry and Mango Charlotte, Cristina Santiago 844-0680 (844-9905 )
Yummy White Salad and Pastillas Cheesecake, Doreen Tayag 0917-5312712
Dragon dancers 0917-8911861
Elar’s Lechon & Catering Service 7325125
Giant siopao, Emerald Restaurant 5238510
Carpet cleaners, Esling 0906-2093158/ 0918-5713723
Fireworks 0928-7983636
Tilapia chicharon 045-8887906
Food for the Gods, Livy 3722740
Food packaging, Detpac 5326368
Food technologist, Tess 0922-8119827
Super moist mini cupcakes, Fudgy Bonbon 6331513
Icon chopping boards (great as gifts), Fr. Dennis 0917-8312570
Pickled gherkins, Sr. Mary Raphael 0927-9992028
Beautiful party invitations 7229842
Jumbo pastillas 7290325
Blinds Black Out, Jo Chan 0917-7955667
Packed lunch and food orders, Joel 0917-8016608
Joy Charcoal Stove 0920-9543425
JT’s Manukan-Inasal catering 7219025
Pandan cake, Judah 8966872
Kitchen cabinets, furniture 0917-5555222
Kakanin, San Vicente 044-5114382
White kuchinta, Ninay 0919-2425081
Puto Batangas 0910-2482385
Chocolate Ganache and sugar-free cakes, Karen 8982280 , 0917-5394968
Vanilla bean, Karin 8928286
Flower wholesalers, ornamental cabbages 9294110
La Comida, reasonably priced caterers, puto bumbong and bibingka 4260471
Lamb lechon, Robert 0906-8404323
Leggerio Strings 0919-3169252
Flavored lechon 0917-8975966
Pest control, Mario 0917-8173680
Beautiful cakes, Marta Matute 0917-8409984
Meat processing (classes, materials, spices), Lou Rivera 7420826/4111349
Local meat supplier, Ding 0917-8531269
Sausage casings and curing mixes, MGM 7184278
Reasonably priced restaurant designers, Mike Pizarro 0917-8941467

Part 2:
Park Avenue Desserts— Mango Napoleon/Climax 8346636
Mida Foods (wholesale seafood suppliers—everything that swims), 5240006
Truffle-stuffed Mochi, 7271229
Mrs. Howard’s (Sandwich Crabstick on Cheesy Onion Bread) 4121682
Indian food order, 8192892
Personalized plates/initial/ logo-stamping, 8330003
Maids uniforms (home service—Japan) 6798837, 0919-8493019
Food order (Sushi Platters, Omakaze) 6376013
Made-to-order beautiful dining tables and furniture in wood (Omeng Esguerra) 7766394
Gift wrapping/ made-to-order packaging (Ruby Limjap) 0920-9506025, 6367547
Dessert buffet and banana cream pie (Baba Ibazeta) 0917-5245892 (Nono's chocolate oblivion)
Cinnamon-flavored pancake mix 0919-3123530
Fried milk/pinsec frito (San Jacinto) 6715942
Noel Bernardo, best restaurant designer 6332433
Nice baby clothes (overruns) 8964802
Photo books (your picture album in book, Paolo) 0917-8110393
Children’s party packages and best party host (Peps Avecilla) 0917-8437377
Signage (Paul Yap) 0917-8133220
Best fondant cakes (Penk Ching) 0917-8122676
Gelatin, flavorings, extracts, baking supplies (Peter Co) 2515302-06
All types of kitchen gadgets/ food machines (popcorn, slush, nachos, French fries, soft serve ice cream, cotton candy), Pfescorp 5312810, 5311990
Cheapest source of exotic flowers, potted bromeliads, lotus (Insular Botanical) 042-5407822
Tarta de Madrid 3732789
Quimson’s Kitchen (Iberian chicken, lengua de gato) 8188077
Gooey toffee bars 5251648, 6717606
Food photographers Mark Floro 0917-5258143 ; Ernie Rubia 0917-5318309
Home-service pilates (Josan) 9333522, 0917-3590888
Giant chicharon, best baked Virginia Ham, boiled corned beef (Plaza) 0917-7182200, 8908391
Flavored popcorn 0922-8791317
Lechon bake by the slab and affordable steaks (Vinia) 9265647, 0918-9104913
Fruits, vegetable, herb and flower seeds 3713482
Piglets (suckling pig) 5249948
Jill’s Yummy Pistachio Sans Rival 7217022 (Jill Sandique)
Acoustic trio (very good, old songs), Rox Puno 0920-9137003
The Bloomfields band (songs from the ’50s and ’60s) 0920-9032320
Art Manuntag (Tony Bennett of the Philippines) 0920-9209051
Saxophone (Vince) 0915-6412407
Steak bangus belly (wholesale) 8179497
Wholesale Australian and Spanish wines, wine seminars (Sherwin) 0917-5259887
Wholesale wines California, Happy Living French, Sommeliers 8994699 8404211
Affordable silicone baking pans (wholesale) 0917-5265604
Food bottles all shapes and sizes (SMC Bottling) 2427458
Yeast, chocolate baking products (wholesalers, free baking consultation and seminars), Sonlie 0920-9080248
Diet food delivery (Sostanza) 4390603
Stainless-steel contractors (Ghie) 0917-8123951
Coffee, coffee machines and flavored syrups for coffee (EQ) 8684168
Flavored syrups for cocktails (Monin) 0918-9701766
Flavored taho by the bucket 0917-8141200
Delicious tapa 5236281
Excellent lumpiang hubad with peanut sauce 6330205
Glitter tattoo 0922-8027070
Mama Rosa Catering (pako salad, fish roe and scallop noodle), 0917-5326900
Pumpkins, ornamental gourds, flowers (wholesale) 9299306
Wagyu beef and US meat (wholesale), Anna 6317228-30
PTC (wholesalers of US meat, turkey, lamb, seafood) 2568831-38 /2564430

Part 3:
White Ware—Plates /Platters DST—4140928 / Tess—0917-5310693
Best rum cake 8260552, 7275013
Cheap videographer/ Photographer 0920-7388702
Yema and giant ensaimada 8965523
Vegetables, mushrooms, herbs—Lolita’s 9128137Zeny—9112101
My favorite chocolate-chip cookie - 8911784
J’s Cochinillo asado, paellas, sandwiches 8108735
Decadent chocolate cake Wendy— 0917-8106414
Frozen dimsum - 0917-8400258
Pork barbecue Rudy— 0917-84407150;
Michelle— 4218212
L’Artizan—delicious sour dough, ciabbata, muffins 8996923
Phad Thai cooked on the spot 0920-9047459
Free-range chicken, eggs 0917-8041101
Key lime pie—Apples 0917-8557805
Food order—Susie 0918-9094115
Lemon squares—Tippi 0918-8118088
Upholstery/curtains —Gari 0920-9082969
Give-away designer (beautiful)—Via 0917-8552729
Party food booths— corn dog, fries, etc.—Happy Team 0926-6917291
Cones—all kinds of ice-cream cones and waffle bowls 0920-9568488
Best belly dancer—Ivy 0905-2468133
Caramel Cake—Estrelle’s 3722965
Reni—Spanish chorizo (real imported Spanish spices used) 0917-8550215
Chorizos, large—Alexie 8544716
Tempeh 0917-8213484, 9297790
Davao lechon, Porquitos 0917-7047303
Delicious marinated pigeon, ready to fry Mely—8193862
Myrna’s delicious adobo pate with foccacia 4111434
Rare vegetables— chard, kohlrabi, spaghetti squash 8867779
Chefs uniforms— Humphrey 0927-5126912 0917-8906865 0917-5347064— Lex
Christmas bread—Jon-jon 0915-9045771
Moon cake and roast duck—Mr. Lu 5252720
Restaurant equipment and gadgets/gourmet ingredients wholesale—Werdenberg 8403771
Restaurant equipment and gadgets, KLG 8332288;
Sen Kian Heng—7332133, 7332129
Bacchus— Le Creuset Cookware 6347303, 8181809
Asian Ingredients— Chef’s Nook 7245812
Taste of Italy—Pasta Machines 09163552197
Beautiful Candles—all shapes and sizes 0917-8990306
Cassava—Castañeda 0917-5301213
Ovens, baking and food equipment—Gomeco 2924421/2924578;
Ruey Shing— 4114232, 7279648;
Besterm—8329231-33;
Well-Done Industries, Mr. Willy Capule—539535, 2932090;
Bakerex—6374815-16;
Middleby—5208170;
Fabtech— 4133333
Wholesale ingredients: Killion Merchandising 7338221,7337036.
Baking ingredients, powdered sugar—Peotraco 3658221
Sugar, gum paste, cold porcelain flowers, wedding cakes—Mrs. Florendo 9132527
Home-service art lessons, watercolor, oil and acrylic—Ballada 0916-6586898
Kwong Bee special pork “Macau”-style sausage 2414608
Danish rolls 6712498 0918-9422268
Fortune cookies 6565801
Licor de Crema Catalana (Cream liqueur, a take-off from the famous dessert Crema Catalana) Red Wine Valformosa Rioja Tinto Joven 0917-5217500
Saint Mary Dairy—fresh carabao’s milk, low-fat yogurt drinks, low-fat cottage cheese, quesong puti and low-fat pastillas 8232835, 09172041952.
Delicious lechon, Aling Loring 7242867
Fruit cake I love to eat— Costa Brava 8966872
Maja pandan, more like A Thai Tako!—Rose 8107533
Dulce de Leche—Pixie 7232776
Disposable plastic containers in every conceivable shape, size and form 3651869 / 4126987 Teflon recoating—Altech International 8200757
Desserts delivered to your door step —Diamond Hotel 5262211
Made-to-order giant cookie cakes—Mrs. Field’s 8441241
Best halo-halo, palabok, mochi, gatas ng kalabaw, maja—Fe Guarin of Corazons 0917-8963960, 045-8882527

Some additions from my own phonebook:

Amber - Best pichi-pichi ; also for lumpiang ubod and BBQ - 816-1313
Banana Toffee Pie - Roselyn Tiangco - 812-0908/0917-8947477
Miniatures - cream puffs, mini hotdog & mini hamburger sandwiches - Jonah - 724-2125
Becky's Kitchen -525-1648
Brooklyn Pizza - best white pizza - Mkti - 896-9696 ; Pque - 821-0000, BF - 7757575
Charlie's Pritchon - 921-0405, 921-0415, 426-5501
Sebastian's Ice cream - 0917-4643397
Best butter cake - Costa Brava (Mrs. Liew) - 896-6872 / 896-1267
Best mango torte - Cuerva - 850-9182 / 8170200
Desnudos - best chorizo, chori burger patties,longganisang hubad, Poch Camahort - 0917-5409980
Polly Garilao's chocolate cake - 824-7612
Gil Carandang, herbs and organic veg - 0920-5445439 , 0920-9125850
Lechon - Genevieve Hing -0922-8588080
Nothing Like Homemade - longganisa roll - 896-0396
Cupcakes by Sonja - 856-0308
Rico Renzo applie pie - 898-2542
Baby Yulo's strawberry shortcake - 812-4961 / 810-8078
Iya's Jumbo Pastillas (tostado and ube flavors also avail.) - 843-9066
Frozen brazo de mercedes (the other one) - Ange - 0917-8238198
Foie Gras - Farah Ylagan - 722-4234, 0918-9264671
La Cuisine Francaise - Michelle - 893-2072 , 0918-924 64 05
Tierra - chorizo, pate, other Spanish deli goods - 807-5197; Tinchu - 0920-9283564
Oriental Mdse. - Spanish food products & Colognes - 568-5777 to 70, 568-5750, 772-1020
Terry's Selection - Spanish deli - 844-1816
Spanish wines - Woody - 0918-9942359
Ingrid's Sweet haven - cakes & bakeware - 641-2561
Guava jam & mango jam - Vicky Maniquis- - 842-1375, 842-1374
Chocolate Carrot Cake - Melissa Lim - 911-2329
House of Silvanas - 890-8493, 895-3492, 823 - 4160
La Tasca catering -897-9749, 896-5543, 897-6056
Mrs. Valera catering - 824-5179, 821-3797
Packaging, Scala -532-2020, 532-1628
Lace Cookies from Cebu- Sandra - 0917-8555502
Concorde cake - La Nuova Pastelleria San Antonio - 817-8568 , 867-2370
Spices & Flavors -831-0449, 833-0905, 0922-8330905
Patty Cake - sans rival chips - 889-1609; 0920-9544960
Blue Leaf Events Pavilion - 8872175,8875687 , Michelle 0917-6268437
Lorenzo's Date Bars - 852-7798
Mickey's Delicatessen - Nadja Beck - 896-9650, 899-1440; 899-8080
Kaye Cunanan catering - 0917-8986919, 711-0940
Confetti Effects & pyrotechnics - 563-6638; Freddie - 0920-9005601
Inflatable games, jumping castle, slides, - 821-8510, Dong 0917-8157104
Porcelain, ceramics, restaurant wares - DST - 414-0928, 0917-4557292
Red Velvet Cake - Cookbook Kitchen - Eliza - 724-3595
Chef's Nook - baking & cooking supplies - Imelda , 724-5812, 0917-8485228
Wholly Cow lechon baka - 0917-7911008 / 0917-8806168
Mini Tiramisu - Gina -811-6702 / 0922-8828836
Carabao Milk - Pia Lim Castillo - 729-3265/5413
Blue Kitchen - 898-0931
Muscle Beach corn dogs & lemonade - 757-4969, 837-2747

Enjoy,

Within a few minutes of our first meeting tho, I realised that - despite my Monica-from-Friends attitude - I hadn't thought about lots of things.  As the day progressed, I realised I had much, much more to consider than what hairdo to have and how long my speech should last (yes, I am doing a speech. Microphone, Me and Drink - it's gonna happen!). 

So here's what I said 'No' to yesterday:

  - Have you considered security for the marquee?

 - You say you'd like ivory, sage green and a touch of pink. Do you know if you want dusky pink, baby pink, cerise or pale pink?

 - Linings for the marquee. Do you know if you want colour co-ordinated pelmets?

 - Do you have refrigeration for wine?

 - Have you sorted out ice?

 - Do you know if you want wooden flooring, carpet, or event flooring?

 - What kinds of meat do you want on the carvery, do you know?

 - Have you considered the type of napkin you'd like - colour, linen, high quality disposable?

Do I still think I am Hyper-Organised-Sorted-Bridezilla?

No.

Vendors, you'd ought to be ashamed of yourselves.