Happy New Year!

HAPPY NEW YEAR!!!!

I wanted to take a moment and Thank ALL of our wonderful brides and grooms who made this year so very special and beautiful!  I hope that as you all kiss when midnight rings tomorrow night you are reminded of that first kiss on your wedding day and you can look at each other and smile warmly.  We were honored to be a part of your day!  We do so many weddings every year yet each one is special and unique.

We saw some beautiful trends this year!  A return to romance would be 2011!  And what a return!  It was great to see girls in lovely white gowns- simple and elegant, and men in black tuxedo's- with shiny black shoes.  The flowers were elegant - just simple and elegant.  It was a return to feathers too!  I saw a lot of them this year at different venues- different colors and styles- but very fun!  Ginger Rogers would be proud of the feathers! The food was fun- all fun!  Lots of fun Hors D'oeuvres- such as the sliders and mac n'cheese spoons- a definite hit this year!  

We did our first small commercial too!  You'll be seeing it on Yelp- and the longer version will be on our NEW website!  Just wait!  2012 is bringing lots of cool changes!  Information will be faster and easier to get and more direct!  But now with Facebook and Twitter it also gives us a chance to get to know our clients a little better too!  

Well, here is our 2:00 minute commercial!

I hope you all enjoyed it!

Again we look forward to all of our 2012 weddings!  Never hesitate to contact us if you have any questions and keep track of us on Facebook!

Happy New Year!!!!

Warmes wishes,

(818) 753-9100

Chicken - not the boring wedding meal!

Chicken!  It doesn't have to be boring!

The nice thing about having a smaller size wedding is that you can actually play a little more with your menu!  Don't be afraid to add a zesty sauce or some fun variation on "just" chicken!

The chicken above is an organic roasted chicken with soy ginger sauce and a variety of bell peppers and sun dried tomatoes as the stuffing!  A little different and something your guests would enjoy!

If you're not sure how to prepare the chicken you can think "theme"- or you can think SEASON!  Picking food by season is a great way to go!  If you go by season then you are assured of getting fresh ingredients that have their perfect "seasonal" flavoring!  Meaning the tastes explode because it's that time of year for that particular ingredient!  Example: I LOVE Rainier Cherries but they are only available a few weeks out of the year!  If you are getting married when they are in season- then you may want to go with a duck with a cherry sauce and add some rainier cherries!  Many of our TOP restaurants have and encourage seasonal menu's we are able to do the same!  Below are some of our more popular chicken dishes!  

Some of the chicken dishes we offer are:

Grilled chicken breast with Artichoke and Mushroom Herb Sauce

Chicken Piccata : Chicken Medallions with Lemon Juice, Wine, Capers and Olive Oil

Chicken Fajitas: with tomatoes, peppers, cilantro, guacamole, and grilled onions and tomatoes

California chicken: boneless breast of chicken stuffed with Jarlsberg Cheese, almonds, and Granny Smith Apples, then roasted and topped with Apricot Brandy Sauce

Chicken Breast with spinach, goat cheese, and black trumpet mushrooms

***And these are just a few!

Now what completes the perfect chicken dinner entree???  The sides!

Don't be afraid to go to something a little more unusual to complete the meal!

Go and try something like the black rice or bamboo rice!  YUMMY!

There are many choices with vegetables too!  And like many restaurants the perfect bite means getting a little bit of everything and piling it on!  So sometimes you may want to go for a served formal meal and you want the perfect bite!  Our Chef- Chris Adlesh is always available to chat and will gladly help you customize your menu!  

So again don't ever be afraid to choose something like Chicken!  It's time to take it to a different level!  Being an organic catering company means that you will always get exquisite flavors from your meats to your side dishes.  Yes, cost might be a little higher- but the food is fresh and healthy and full of flavor.  

You can make your meal a part of your wedding that people will remember and be talking about!  Organic automatically gives it a wow factor!  Just remember go for what you like and definitely think out of the box!  

Happy planning everyone!  And don't forget you have a Chef at your disposal so call us and let us help you come up with your ideal menu!

Best of wishes,

Suggestions on how to plan your menu.....Here We GO!

Food may or may not be at the top of your list but it is still an important part of your wedding.  But when looking at our 26 page menu many of our clients look at me bewildered and a bit lost!  It's perfectly normal!  So here is what I tell people in order to simplify the process.

First, think of a restaurant you like to go to "If you were on a date with your fiance where would you go?" Once you have the image- then ask yourselves "What would I eat?".  Then it's time to get a paper and pen and WRITE IT DOWN!  This is your starting point!

As a caterer I like to start with what you ACTUALLY like to eat!  And no- you aren't limited to the 26 page menu.  If there is something you decide you REALLY want for your menu- then let us know.  Chances are we will be able to do it for you.  If we can't- we'll be honest and tell you.  But remember- there is never any harm in asking!

I would like to get a menu from my clients that actually represents THEM!  For example - I don't like fish.  I could say I'm allergic- but truthfully I'm not a big fan of it- never have been.  All of my friends and family know this about me.  If I had fish at my wedding it would strike an odd note with everyone.  They would question why it is on the menu- especially when I have such a strong dislike to it!  Now I absolutely LOVE Beet Salad with Feta Cheese- so this was an obvious choice for the salad.  And one that everyone understood.  In other words- the menu actually reflected ME!  I would like for all my brides and grooms to take on this philosophy!  I want to do a customized menu for you that represents YOU as a couple!  Something that would make perfect sense to your family and friends!

Secondly, once you write your own individual menu's down from your favorite restaurant and your favorite date night- then it's time to blend them together!

This might seem like a daunting task at first- it really isn't too bad.  And if you and your fiance are from different cultures- all the better!  Things can be different!  Don't be afraid of that!

For example I had a couple that was married at Cypress Sea Cove a couple of years ago.  He was Argentine and she was Filipino.  They both had two completely different menus in mind.  No problem- we mixed it up and had some fun!  

Here was their menu!

For the cocktail hour: Tray Passed Hors d'oeuvres

Braised Short Rib Shumai

Mushroom Heart Puffs

Cheese, Tomato, and Basil Empanadas

Choripan (an Argentine Chorizo in a French Baguette)

Chilled Spicy Avocado Soup Shots

Served Salad:

Farmer's Market Salad with Fresh Heirloom Tomatoes and Baby Vegetables with Balsamic Vinaigrette

Buffet- Main Meal

French Baguettes- on table for bread and salted butter

Argentinean Style Skirt Steak with Fresh Chimichurri Sauce (on the side)

Grilled Bone-In chicken Cut In To size

Grilled Short Ribs

Roasted Fingerling Potatoes with Garlic and Rosemary

Local Farmers Grilled Assorted Vegetables

Four Cheese Mac & Cheese

Seafood Salad with Couscous, Lemon Pesto and Marinated Garden Vegetable Fricasse

Bar:  Client supplied ALL drinks- alcohol and non-alcoholic- we supplied the bartender.

Basic Coffee Bar supplied by us.

Cost - $72.68 Per Person 

***This price DID include all labor and rentals too!

Yup- it was a huge menu and all their guests LOVED it!!!!

So my point is take a moment and don't be afraid to write down what you love.  However, keep in mind that venues DO have limitations!  NOTHING fried please!  We cannot transport hot oil!  I always make the point that not even the In-N-Out truck has fries- that's for a very good reason!  It's dangerous!  Baked and grilled- all perfectly possible!

Thirdly, don't let pricing scare you!  Our job here is to keep you in budget!  So let us know what your REALISTIC budget is!  Once we know we can help you choose items for your menu that will work.  Remember we ARE and ORGANIC caterer!  This means that ingredients are a little more costly- so your ingredients influence your price.  But being organic means that everything has good flavors!  

I hope this helps start your menu planning!  Just call us with questions and we'll walk you through the process!

Happy Planning One and All!

Specialty Drinks! YUMMY!

Specialty Drinks!

Specialty Drinks are always a favorite and a great way to watch the budget!

But how do you choose what to serve?

There are two ways to decide on drinks - what is your theme for your event?  If your not sure about that- look at your location.  If you are in a location like our venue at the Oviatt Penthouse- then you might want to research some vintage cocktails.  It's a 1927 building- all art deco- there are some great ones that will work with the location!  Look below for a list of favorites!

If you are getting married at an Ocean View Location like the Adamson House - then something a bit more refreshing and light- something that says "California" might be more appropriate.

Now if you are totally unsure- then just remember your friends and family are there for YOU- so what's YOUR FAVORITE Drink?  What is your Fiance's favorite drink?  Might as well start with what you like!

Wines and Beers can also be fun!  If you or your fiance like gourmet beers- there is nothing wrong with making that gourmet beer one of YOUR signature drinks!  Let your guests experience something NEW!  I had one couple that went and made their OWN beer and had it bottled and delivered to the wedding!  The guests loved it!  So don't be afraid to think out of the box- even when it comes to alcohol!  

Wines are great too!  Do you travel a lot?  When you travel do you go abroad and to certain wine regions?  Feel free to incorporate some New Zealand Wines, or some Argentine Wines!  If your guests know you- it will make sense to them!  

Now don't feel you need to supply enough of any one drink for everyone!  This is a common mistake and many people over buy!  Remember not all of your guests will like wine- or beer- or whatever your specialty drink is- so you need enough for about half of your guests- if not even a little less.  And remember you get more drinks from a bottle of hard alcohol than you do from a bottle of wine!  So if you're on a tight budget a hard alcohol signature drink might be a better choice.  And please don't worry about running out!  This is a wedding- NOT a bar!  This is a gift you are giving your guests- so it's ok to run out!

***Hint - try to make these at home first- and see if you like them!  There are variations of recipe's online- so search away.  Also make sure to supply our bartenders with the ingredients and the instructions for any specialty drinks!  

Here is a list of some fun signature drinks!

1920's Popular Drinks!

Singapore Sling: 

2 oz. Gin

1/2 oz Cherry Brandy

1/2 Lemon Juice

1 tsp. Powdered sugar

Seltzer Water

2 Cubes Ice

directions:

Add Lemon juice to a glass with ice.  Dissolve sugar in water and add brandy and gin.  Stir gently and top off with seltzer water

Mary Pickford "America's Sweetheart":

1 1/2 ounces white rum

1 ounce unsweetened pineapple juice

1/2 teaspoon grenadine

Directions:

Stir well with ice and strain into a glass. Garnish with a maraschino cherry.

French 75 

This was a prohibition Classic!

1 1/2 ounces dry gin

1/2 ounce lemon juice

3/4 ounce simple syrup

champagne

Directions:

Shake Ingredients with Ice.  Strain into glass full of cracked ice and top off with chilled champagne.

*** Now Moving Ahead- 1970's Drinks!

Alexander (Brandy)

1 ounce Gin or Brandy

1 ounce Dark Creme de Cacao

2 ounces Heavy Cream

Pinch of Freshly Grated Nutmeg for Garnish

Directions:

Combine first three ingredients in a cocktail shaker filled one-third full of ice.  Shake well.  Strain into a martini glass.  Garnish with nutmeg

****This drink cannot be done if you have an outside venue - NO REFRIGERATION - only an indoor venue!

Greyhound

1-1/2 ounces Smirnoff Vodka

4 ounces Grapefruit Juice

Directions:

Pour ingredients together in a highball glass filled with ice

Tequila Sunrise

1 1/2 ounces Plata Tequila

4-5 ounces Fresh Orange Juice

Grenadine

Directions:

Fill a highball glass with ice.  Pour in tequila and then orange juice, leaving room to top off with a float (approximately 1/2 ounce) of grenadine

Tom Collins

1 1/2 ounces Gin

3/4 ounce Fresh Lemon Juice

1 ounce Simple Syrup/ Bar Syrup

4 ounces Club Soda

Orange Slice for Garnish

Cherry for Garnish

Directions:

Shake the first three ingredients with ice and strain into a Collins glass.  Add the soda and stir.  Garnish with the orange slice and cherry.

*** Current Trendy Drinks!

Tanning Bed Drink

1 1/2 ounce jigger coconut flavored rum

1 1/2 ounce jigger pineapple juice

1 maraschino cherry

Directions:  

In a rocks glass, pour coconut rum over ice.  Pour pineapple juice to top.  Garnish with Maraschino cherry.

Sparkling Sex on The Beach

4 Ice cubes

1 ounce peach schnapps

1 ounce raspberry flavored liqueur

1/2 cup orange juice

1 fluid ounce chilled lemon-lime soda

Directions:

Fill a highball glass with ice, pour in peach schnapps, raspberry liqueur, and orange juice. Stir and top off with a splash of lemon-lime soda.

Flirtini 

3 ounces champagne

1/2 ounce vodka

1/2 ounce orange liqueur

1 ounce Pineapple juice

Directions:

Mix all ingredients over ice

*** For The Guys!

Billionaire's Margarita

5 ounces crushed ice

1 ounce Jose Cuervo Reserva De La Familia

1/2 ounce Grand Marnier Cuvee du Centenaire

2 ounces freshly squeezed lime juice

1 lime wedge

Directions;

Fill a shaker with ice and add the Jose Cuervo, Grand Marnier and lime juice.  Shake it well, pour into a glass with ice and garnish it with a lime wedge.

Kamikaze

1 1/4 ounce Smirnoff Red Label Vodka

1/4 ounce triple sec

1/4 ounce lime juice OR sour mix

Directions:

Shake the Vodka, triple sec and lime juice together, pour in glass and serve

Black Velvet

3/4 pint Guinness

1/4 pint champagne

Directions:

Pour Guinness in a tall glass and top it off with champagne

Dirty Martini

1 1/2 ounce Smirnoff Red Label Vodka

1 splash olive juice

1 olive

Directions:  In a shaker with ice, add the Smirnoff Red Label Vodka and olive juice.  Shake it and strain the drink into a martini glass.  Garnish with an olive.

Enjoy the drinks and the planning!!!!  Remember it's great to test these our and change their names to reflect YOU!  Just make sure to have a 5X7 framed with the signature drink AND the ingredients to give to the bartender so we can display on the bar.  It's good for your guests to know what you have chosen!

Choosing what to serve for the cocktail hour...Passed or Display Hors D'oeuvres

One of the questions I get as a caterer is always which is better- passed Hors D'oeuvres or a Display? Above is one of our more popular display- it's a fruit and Cheese Display with crackers and some fun additions like olives (the grooms favorite). Customization is fun!

I always ask my couples that as they plan the menu to think of the items they like! We're different because we WANT YOU to customize! Every element of your wedding should reflect the bride and groom! After all your friends and family are there for the couple- not for someone else- so you want them to feel that they are in something familiar- something personal that IS the couple! The cocktail hour should reflect that ideology! Don't be afraid to show who you are on your wedding day- down to the food!

So how to choose between a display and passed Hors D'oeuvres? One is don't choose either or- do both! You can do both and stay in budget! We are an organic caterer- meaning our cuisine is all about "FRESH"! So being wonderful California we have a wonderful variety of fruits and vegetables almost all year long- so have a lovely display- and instead of having four or five passed Hors D'oeuvres- just do two! Now your guest will have the display to go to - and we have not just fruit and vegetable- but we have a seafood display, and antipasto display, even a hummus and pita bread display! So again- think of what your favorite munchies are- and we can do it! Think of a theme too! And don't double up on ingredients! Meaning if you are having chicken as your main entree do not have chicken as an Hors D'oeuvre! We have three pages of appetizers to choose from- APART from the displays- so you have LOTS of choices!

Now of course if you are a winter event you may want to stay with WARM passed Hors D'oeuvres! Here are some examples!

Tortilla Soup Shots

Tomato Soup Shots with Mini Grilled Cheese

Mac N'Cheese in Asian Spoons

Beef Teriyaki Skewers

Mini Beef Wellingtons

Grilled Spicy Shrimp with Yogurt Dipping Sauce

Tuna Canape's

And this is just a few out of three pages of Hors D'oeuvres choices!

Now cost always comes up- so here is my answer: think as if you are going grocery shopping to Whole Foods! Meaning what you choose will influence your price. So think the cost of the individual ingredients- this will dictate price. NORMALLY most of my brides and grooms do NOT pick Kobe Beef Sliders- they pick the normal ground beef sliders- meaning the choices are somewhere in the medium priced range. So picking four medium priced Hors D'oeuvres - served for a one hour cocktail period means you will spend anywhere from $6.50 a person to $8.00 a person for all four!

So hopefully this all helps! Feel free to go to our website at Truly Yours Catering and check out our menu! And call us at (818) 753-9100 and talk to one of our wedding specialist- or ask to speak to the Chef for any food concerns. If you have allergies- we CAN work around them!

We look forward to hearing from you!

Happy Planning!!!!

Alcohol Suggested List

Hello everyone and welcome to our Truly Yours Catering Blog!

It's been a while since we posted and I decided it was time to start again! So I decided to begin by answering the one question that every client asks me - "How Much Alcohol Do I Need To Buy?"

***Please keep in mind that this is only a "Suggestion" list. You know your family and friends better than I do- so keep in mind your own knowledge of your guests.

*** Remember we cannot do blended drinks- but mixed is no problem!

*** One other thing you need to know with Truly Yours Catering - is that we do not allow shots at a wedding or event- unless you sign off on it. We do have a sheet you can sign off on and we will be happy to serve it. We do not suggest it- simply because, in general, people get intoxicated QUICKLY with shots- and they never stop at just one or two. It can be embarrassing with drunk friends around grandma and grandpa and parents so we never suggest it. Bottom line we’ve seen stuff!

O.k.- here’s the list!

Full Bar for 125

Beer

7 CASES BEER

Liquor

1 BOTTLE MYERS RUM

1 BOTTLE SEAGRAMS 7

1 BOTTLES JACK DANIELS (1 LITER)

4 BOTTLES VODKA (1.75 LITERS)

1 BOTTLE VO (1LITER)

1 BOTTLES BOMBAY (1.75 LITERS)

1 BOTTLES BACARDI (1 LITER)

1 BOTTLES CHIVAS SCOTCH (1LITER)

Wines

2 CASES WHITE

2 CASES RED

18 BOTTLES CHAMPAGNE

Full Bar for 150 Guests

Non-Alcoholic

1 CASE PELLEGRINO (1 LITER)

3 CASES WATER (1 LITER)

3 CASES COKE

2 CASES DIET COKE

1 CASE 7 UP

1 CASE TONIC WATER (1 LITER)

4 LITERS OF SWEET AND SOUR

1 BOTTLE OF SWEETEN IME JUICE

Beer

10 CASES BEER

Liquor

1 BOTTLE VERMOUTH DRY (250 ML)

1 BOTTLE VERMOUTH SWEET (250 ML)

1 BOTTLE TRIPLE SEC (750 ML)

1 BOTTLE MYERS RUM

1 BOTTLE SEAGRAMS 7

2 BOTTLES JACK DANIELS (1 LITER)

5 BOTTLES VODKA (1.75 LITERS)

2 BOTTLES BOMBAY (1.75 LITERS)

1 BOTTLES BACARDI (1 LITER)

2 BOTTLES CHIVAS SCOTCH (1LITER)

Wines

3 CASES WHITE WHITE

3 CASES RED WINE

24 BOTTLES CHAMPAGNE

Beer & Wine + Soft Drinks & Water for 100 Guests:

Beer & Wine & ALL soft drinks and waters - (mixers you will have to guess on) - For a Bar for 100 Guests:

Non-Alcoholic

1 CASE PELLEGRINO IN GLASS (1 LITER)

2 CASES EVIAN (1 LITER)

2 CASES COKE

2 CASES DIET COKE

1 CASES 7 UP

1 CASES GINGER ALE (1 LITER)

Beer

9 CASES BEER

Wines

4 CASES CHARDONNAY OR MIXED WHITES

4 CASES MERLOT OR MIXED REDS

1 CASE CHAMPAGNE

Beer & Wine + Soft Drinks & Water for 150 Guests:

Beer & Wine & ALL soft drinks and waters - (mixers you will have to guess on) - For a Bar for 150 Guests:

Non-Alcoholic

1 CASE PELLEGRINO IN GLASS (1 LITER)

3 CASES EVIAN (1 LITER)

3 CASES COKE

3 CASES DIET COKE

2 CASES 7 UP

2 CASES GINGER ALE (1 LITER)

Beer

17 CASES BEER

Wines

5 CASES CHARDONNAY OR MIXED WHITES

5 CASES MERLOT OR MIXED REDS

22 BOTTLES CHAMPAGNE

I do hope this helps all of you! Take care and please again- never hesitate to call with any questions! Happy Planning Everyone!

And please if you have any questions just call the Truly Yours Catering office at (818) 753-9100!

Have a great event!