Thursday, March 28, 2013

Peach and Prosecco Ice

 
Peach and Prosecco Ice
Source: PopSugar
 
 
Ingredients:
3/4 cup sugar
1/2 cup hot water
1/4 cup orange juice
1 16oz bag of frozen sliced peaches, thawed, juices reserved
1 bottle plus 1 cup chilled Prosecco or another sparkling wine
 
Directions:
Stir sugar, hot water, and orange juice together in a bowl until sugar dissolves.
Blend peaches and peach juice in a processor until the peaches are finely chopped.
With the processor running, slowly pour in the sugar syrup until smooth.
Add the Prosecco and blend well.
Cover and freeze until firm (Approximately 3 hours)
 
To serve: Scoop a generous spoonful into a champagne glass and top with Prosecco.
 
(Drink can be made 2 days in advance) 

Thursday, March 21, 2013

Snakebite

March Madness has arrived and we know your ready to view the excitement with a signature drink in hand. We've selected the Snakebite as the perfect cocktail for the 2013 NCAA Tournament. Enjoy! 
 
Snakebite
Source: Chow.com
 
Snakebite
 
Ingredients:
8 ounces hard cider, chilled
8 ounces lager, cjhilled
1/4 ounce black currant liqueur (aka creme de cassis, optional)
 
Directions:
Pour the cider and beer into a chilled glass, layering the lager on top of the cider if desired by holding a spoon over the glass and slowly pouring the lager over the back of the spoon. Top with the black currant liqueur, if you choose to use it.

Monday, March 18, 2013

McHale's Events and Catering - Chef's Table Tasting

McHale's Events and Catering graciously extended an invitation to The Center's Event Coordinators to join them for a Chef's Table Tasting on Thursday, March 14. This tasting allowed us to familiarize ourselves with many of the delicious menu options offered through McHale's Off-Premise Catering Service. We were able to sample appetizers, meals, and dessert and left for the evening, well-fed and very impressed!  
 
Alana, Sam and Shannon - Event Coordinators at The Center - Chef's Table Tasting, McHale's Events and Catering
Photography by Corey Stevens Photography

A sample of the scrumptious hors d’oeuvres offered by McHale's!

The Menu for the Evening

We began the meal with a Strawberry Fields Salad and Rolls served with cinnamon honey butter.

Tenderloin Medallion w/Merlot Mushroom Demi Glace, Grilled Salmon with Citrus Butter, Parmesan Potato Duchess Rosette, and Steamed Asparagus with White Wine Butter Sauce.

Spinach and Gruyere Stuffed Chicken, Herb Crusted Pork Tenderloin with Plum Walnut Chutney, Wild Rice Blend, and Seasoned Steamed Vegetables.

Tuscan Chicken Topped with Tomato, Mozzarella and Parmesan Cheese. Stuffed Flank Steak Roulade with Spinach and Ciabatta, Served with Roasted Shallot Demi Glace, Rosemary Quartered Red and Yukon Potatoes, and Sauteed French Green Beans.
 
Stuffed Breast of Chicken with Sundried Tomatoes, Feta and Tomato Alfredo Sauce, Panko Encrusted Tilapia and Garlic Aioli, Roasted Garlic Mashed Potatoes and Pan Seared Garden Vegetables.



Following our meal, we were also able to tour the event spaces at the McHale's location on Dixie Highway. The rooms were set for two separate events.











 
 
Thank you to McHale's Events and Catering for a wonderful experience!
 
Also, thank you to Corey Stevens, for sharing the pictures of the food and event space with us for the blog! If you are interested in seeing more of Corey's photography, a website is currently in the works, or you can find him right now on Twitter! @coreystevens88 


Friday, March 15, 2013

Get to Know: BrideFace

Come behind the scenes of The Center Photo Shoot and find out more about how Nancy Dawson of BrideFace helped The Center's Event Coordinators get camera ready!
 
Background on BrideFace:
 
How long have you been in business? 8 years
Where are you located? Covington, KY
What areas do you serve? Mainly the tristate, but we do travel frequently to Columbus, Lexington, and Lousiville and have done destination weddings in Georgia and Florida!
What other services do you provide? We provide one on one makeup lessons as well as group classes for up to six people.
How many people are on staff? 10
 
Additional Information: BrideFace has won Wedding Wire's award the last five years and The Knot's for the last three. Nancy was named Cincy Chic "Woman of the Year" for beauty last year!
 
Our very own Sam Lammers having her makeup done by Nancy Dawson.

Sam, Alana, and Shannon in front of The Center's entrance. Photo by Shelby Street Photography.
 
We had a great time working with Nancy before we took our updated headshots for thecentercincinnati.com. She has so much experience in the makeup and wedding industry, was fun and easy to talk to, and did a fantastic job! Thank you, Nancy! 

Thursday, March 14, 2013

Green Beer

What would St. Patrick's Day be without green beer?
Source: About.com

Green Beer Recipe – How to Make Green Beer
 
Ingredients:
One 12 oz. Beer - The lighter in color the better!
Green Food Coloring
 
Directions:
Add one drop of green food coloring to a clear glass.
Pour the beer into the glass.
 
All Done! Serving for One!

Tuesday, March 12, 2013

Tipping Wedding Vendors

As promised in our "Your Questions Answered" post, we are here to help all of our clients navigate through the "How do I do that?" questions in the early stages of event planning and those last minute,"I didn't even think about that!" concerns that hit moments before the event.

The topic for this Information Tuesday is tipping. Which vendors get a tip, and how much? Is the tip based on the total bill (which in the case of larger expenses, could get pricey fast) or is there another way to calculate the appropriate amount? When do you give the tip to the vendor? All excellent questions, and we have found answers!

The Knot offers a great list of the vendors who may be involved in the wedding day:

The Planner: Tip Optional, does not have to be monetary, envelope at end of reception
Hair Stylist/Makeup Artist: Tip Expected, 15-20%, at the end of service.
Delivery/Set Up Staff: Expected, $5-$10 per person, give in envelope to person accepting the delivery (venue, caterer, etc.) ahead of the delivery.
Officiant: Expected, depending on denomination. $500 donation to church or synagogue or $50-$100 to a non-denominational.
Ceremony Musician: Tip Optional, $15-$20 per person.
DJ/Band: Optional, $20-$25 per musician or $50-$150 for DJs.
Photographer/Videographer: Optional, $50-$200 at the end of reception.
Catering Staff: If not already included in the contract, 15-20% of the food and beverage bill (based on labor).
Reception Attendants: Optional, $20-$25 per bartender or waiter, $1 per guest for coat room, $1 per car for valet.
Transportation: Expected, 15-20% of the total bill, pay at the end of the night or after the last ride.

It's definitely important to check the contracts and invoices for each vendor to make sure that gratuity isn't already included before you determine your tip. Also, keep in mind that quality of service factors into the equation - for better or worse. The numbers above are guidelines.

Martha Stewart Weddings also has an article with advice for tipping your wedding vendors:

For Officiants, tips are often not accepted or not permitted, which does make a $75-$100 donation an acceptable option.
For Caterers, either a 15-20% or a flat amount for each worker - a good guide would be $100-$200 for the catering or banquet manager, $50 each for chefs/bakers, and $20-$30 for waiters and kitchen staff. (Not mentioned in this article, but something else to take into consideration, a higher tip is expected when the event falls on a holiday.)
Musicians and DJ's: Tips are usually not expected. If you feel that the band/DJ did an exceptional job, $20-$25 per musician or at least $25 for a DJ are recommended.
Stylists and Makeup Artists: 15-20% and if additional assitants are helping out, plan to give them $3-$5 each. Tips can be handed out to each stylist directly or paid to the salon to distribute. Photographers, Videographers, Florists, and Wedding Coordinators: Tipping typically is not expected.
Remember those involved in the event set up and those who've helped along the way, but may not be present at the actual event (seamstresses, delivery people, drivers, etc.). Gratuity may already be included, but if not, at least $5 per person or 15-20% of the cost are appreciated.

*If you have a Wedding Planner or Day-of-Coordinator, tips can be placed in envelopes designated for each respective vendor. Your event planner can be placed in charge of distributing the gratuities so that family and friends do not need to be assigned this task and can enjoy the event.






Friday, March 8, 2013

Hannah and Andy 12-31-12

Such a lovely couple and a fun-filled New Year's Eve Wedding and Reception! Hannah and Andy were both very involved in the planning of their event and we loved the festive NYE linens and decor. A beautiful ceremony beneath the dome ceiling was followed by the reception dinner in the Ballroom. The floor plan was perfect for the evening, with the guests seated in the middle of the room, the DJ and dancefloor overlooking Fountain Square (and the NYE festivities downtown) and a lounge area and bar on the opposite end. Scroll through the pictures taken by Shelby Street Photography below to see for yourself!  
 




















Thursday, March 7, 2013

The Flirtini

 
The Flirtini
Source: Marie Claire
 
 
Ingredients:
1 1/2 oz. Grey Goose L'Orange
1 oz. pineapple juice
Splash of Champagne
 
Directions:
Serve the Grey Goose and pineapple juice in a martini glass.
Top with Champagne. 

Wednesday, March 6, 2013

The Gibson House - Chef's Choice Catering

On Thursday, February 28th The Center's Event Coordinators joined Chef's Choice Catering at their Bridal Open House. The event was held at the Gibson House in Clifton.
 
 
In a beautiful, 19th Century home, Chef's Choice welcomed brides-to-be and their families and friends with beautiful decor and great food.
 
 
The bartending service was provided by Last Call Mobile Bartending.
 
 
And the delicious dessert was made available by A Spoon Fulla Sugar.
 
 
Thank you to Chef's Choice and all of the wonderful vendors for creating a great evening!
 

Monday, March 4, 2013

Janice and Hank 7-7-12

With movie themed centerpieces and snacks, and the Bride's grandmother's wedding dress - Janice and Hank's July 7th, 2012 wedding reception was filled with creative and personal touches. We are so honored to be allowed to share in these special moments and excited to share with you the images below!