Choosing the style or theme of your event can be a daunting task.  There are endless combinations of colors, motifs, shapes, layouts and themes to choose from.  Linens, tables, glassware, flatware, china, flowers, you name it the decisions are endless.  So how do you nail down the perfect look.  There are different schools of thought on this dilemma.  Some think you should pick one object that you really love and build around it to achieve your desired décor.  Others suggest choosing colors and finding things that will suit them.  However you choose to proceed there are few guidelines and tips to keep in mind to make the process a little easier.

• Talk with a professional-  This could be an number of people including your caterer, florist or even your interior decorator.  These folks are in business because they have an eye for what goes together and what’s got to go.  Bring them your ideas and work toether to create the look you’ve always dreamed of.
• Research styles and décor everywhere- You never know when you will find that right vase or perfect place card holder so always be on the lookout for ideas.  We often page though magazines looking at clothes, home décor or food pictures to get ideas for our new favorite décor trend.  This includes wedding magazines for those of you getting married because someone may have already done the hard work for you and will be able to tell you the best places to find exactly what you are looking for.
• Keep an open mind- We very often get stuck in the same style set because it is what we are comfortable with.  Don’t be afraid to try something new.  Test run it at a dinner party and see what people think; you just might surprise yourself with how impressed people are with you design.

In the end your guests will enjoy any look you choose.  Have fun with the planning and don’t stress over the little details.  It all comes together in the end no matter the path you took to get it together.

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Decor gives your guests the first impression of what the event will entail. A country themed event without the addition of a few hay bales, a mounted longhorn skull and classic blue and white tin plates is just a cookout.  A Spanish fiesta is just food on the table without chili ropes, old pottery, and authentic colorful blankets to spice things up.  Decor sets the tone for the food that follows.

In a more subtle example, the use of colorful decor at the beginning of Spring ushers guests into a new season.  It encourages them to feel brighter first through their eyes and then through their mouths with light yet flavorful options.  That being said, decor must also match the food being served.  Bold foods need bold decor light delicate foods need bright and cheerful decor.

Of course it also helps to use floral arrangements to dress up any occasion. In these photos we used Sommerfield Design Flowers.  At your next dinner party try decorating differently than your normal style.  You’ll be amazed at how many people notice slight changes and how it can be a conversation starter.

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Creating an event in an office can be a fun challenge for a caterer.  Turning a rather dull, fluorescent lit conference room, into an intriguing buffet requires a keen eye and beautiful linens.  Flowers can also spice up any room by adding color and dimension.

Last night we catered an event for a corporate client in Delaware.  Passed hors d’oeuvres circled the room to commence the evening.  They included caprese skewers, seared tuna kabobs, grilled scallops, gingered chicken cakes, plantain with lime marinated pulled pork and beef tenderloin canapé with creamy horseradish sauce.

The first course consisted of a spinach salad with tomatoes, mushrooms, red onions and creamy sweet vinaigrette.  For the executive dinner, they chose a buffet style set up with our iron stands and aluminum platters.  Entrees included citrus roasted salmon and peppercorn crusted beef tenderloin.  Guests could also have fresh green beans with slivered almonds and brown butter and roasted red bliss potatoes.  For dessert the client chose a delicious crème brulee with fresh berries and whipped cream.  A perfect finish to a wonderful meal.

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Last night we held a tasting for a lovely couple looking to get married in the fall of this year.  Similar to most couples, they we trying to decide between the three most popular set ups for food at a wedding: sit down, stations or buffet.  This couple chose a buffet style wedding reception.

They began the evening by sampling choices for passed hors d’oeuvres.  Their choices included rolled smoked ham crepes,  five spice duck and papaya wonton cups, pear and goat cheese tart, prosciutto and basil wrapped shrimp, mini reubens and petite pot pie.

The first course was a plated bleu walnut salad.  Created with mixed greens, Danish Bleu cheese, toasted walnuts and bosc pears.  It was drizzled with a balsamic vinaigrette.

The buffet table had moss green pintuck linen with rocks, candles and orangey peach flowers on the table.  The food was on large aluminum platters on black iron stands.  Entrees included organic free range chicken breast, seared Atlantic salmon and boneless beef short rib. Each entrée was served atop its own accompaniment including braised spinach for the chicken, baby bok choy for the salmon and garlic roasted red skinned mashed potatoes and roasted root vegetables for the short rib.

The meal was concluded by a New York style cheesecake bar with a variety of toppings including: caramel sauce, hot fudge sauce, Oreo crumbles, Heath toffee bits, fresh strawberries, chocolate chips, raspberry puree and fresh whipped cream.

This menu reflected the couple’s passion for food.  On their wedding day it will only enhance the love they have for each other.

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