Coaches Night 2011


Tuesday we had the honor of catering the 2011 Brazos County A&M Club’s Coaches Night.  Over 650 guests filled the magnificent Zone Club to raise money and kick off the rapidly approaching 2011-2012 football season! 


Slow Smoked Prime Rib with Au Jus and Creamy Horseradish Sauce, Blackened Grilled Chicken Breast, Red Bell Pepper Mashed Potatoes, Fire-roasted Creamed Corn, Apple Butter Green Beans, Garden Fresh House Salad and a choice of Triple Chocolate Mousse Cake or New York Cheesecake drizzled with Raspberry Sauce

Chef James kept busy all night hand carving the Prime Rib for the guests.

And of course it was because of our awesome team that everything was so perfect!  What a great way to start of the fall season!


Inspiring Brides {brides that inspire}


I really wanted to post something earlier today.  I sat at my desk, surfed around and racked my brain for inspiration – but nadda.  Just now I was tucked in bed and catching up on facebook when I stumbled upon someone’s post with a link to this super cute blog.

At first I was drawn to the faded and somewhat grainy photographs.  They felt so raw and soft at the same time.  I am absolutely head over heals with spring/summer weddings in which the groom and groomsmen sport a taupe colored suit.  SO dapper! As you scroll through the photos you find detail after hand-made detail and fall in love with not only this wedding, but also this couple.  They seem like people I would truly enjoy working for.

A Wedding Tea Party during a Wedding Reception…so clever!  Every detail was decided and created by this lovely bride and her groom.  Check out some of the sweet touches…

In leu of traditional boutineres, these felt hearts were made for the attendants.  This quirky couple also made smaller versions for their guests to wear.

While this entire blog is chalked full of creative ideas and inspiration, it was what this blushing bride wrote as advice for others that truly inspired me.

“Choose vendors in the same way that you would choose your friends. You need to be able to laugh with these people and feel completely confident in their abilities – after all – they will be with you on your wedding day! We loved every single person that we hired because they were passionate about what they do and talented in their field, we didn’t try to tell them what to do – instead – we tried to find people who were already doing amazing things and who were inspired by us and our wedding.”

As a Vendor, this makes me so happy and INSPIRED!  I want to make sure our clients feel the same connection.  Well done my Connecticut Duo!  Well done.

Zucchini Behemoth Part Deux {2}


I decided to take the gigantic zucchini home this weekend.  One, I wanted to show the kids how out of control it was (and how small our own home-grown zucchini were) and two, I wanted some extra helpers shredding the thing!

After we realized our food processor did NOT have the right “shredding” attachment, we decided the easiest way to go about hand shredding it, was to cut it in half so it was more manageable.

In doing so, we noticed how LARGE the seeds were! Check this out –

The largest ones were as large as my thumb nail!  I know this sounds absurd… GIANT Zucchini, GIANT seeds, right?!  But, I guess I just hadn’t thought that far.  We started to scrape the inside out after we realized how soft it was.  It was very similar to scraping out the inside of a pumpkin.  Again, SHOCKER! Pumpkin = squash  Zucchini = squash.  But I am telling you, we just were not prepared for all the findings of such a large vegetable!

Here you can see the end result after we hollowed it out.  Once we got the zucchini prepared we went back to shredding…and shredding…and SHREDDING!  After taking turns (for a gal that doesn’t work out – my arm did get a little sore.) for twenty minutes, we had shredded zucchini!

Want to guess how many total cups it made?  To help you out – a normal sized zucchini usually yields about 1/3 to 1/2 a cup.

EIGHT cups! 8!  Can you believe it?  That means EIGHT loaves of bread…oh boy!

So, once it was all shredded everything else went much more quickly.  In no time I had a double recipe of batter, greased pans and a HOT oven!

There was just one problem I had run into… I could NOT find my NUTMEG!  So, I rummaged through cabinets until I came across some premium, spiced pecans I had picked up in Chicago last year.  I decided to see what kind of flavor they would give to my zucchini bread.  So, I chopped up a cup and tossed them in!

I found these flavor packed pecans from a cute chocolate boutique in the O’Hare airport.  Vosges Boutique!

They had an amazing Chocolate selection and everything looked so chic.  The variety was endless, so I wound up with these Red Fire Pecans and a chocolate library:)

Cute, huh?  So back to the giant zucchini bread batch.  I folded in the nuts and poured the batter in the pans! 

50 minutes later we had moist, delicious bread!  The nuts wound up being a good call too.  They added some of the missing flavor profiles from the nutmeg.  All in all, I would say we did good!  However, I still have 6 cups of shredded zucchini if anyone would like it… or post a recipe (other than bread) I could use it in!


Who Doesn’t Enjoy a Tasting??

Events, FOOD!, Global Event Group

If you ask any one of our MANY team members, most will say, their favorite part of the day is tasting DELICIOUS new recipes!  For our core staff, we can slip into the production kitchen at any time and beg for scraps of food – but for our clients, we spoil them with beautiful presentations and wait on them while they select from samplings of a new menu.

Some of our lucky clients were presented with one of these delectable tastings on Wednesday at the Association of Former Students for their Annual Gala Event.  We will be catering a plated dinner for over 650 of their esteemed guests held in October.   Our Chef James Gaines arranged many delectable entrées and accompaniments for us to try! 

Our seafood entrée was a pecan crusted halibut with chiffonade-basil and layered with a creamy chardonnay sauce.  Chef James also added grilled asparagus and garlic parmesan mashed potatoes garnished with a fried plantain.

Check out this grilled 6 oz. prime sirloin layered with creamy horseradish-chive sauce.  Chef James then roasted fresh artichokes and sautéed wild mushrooms infused with black truffle oil.  This was AMAZING!

Next, he took butterfly shrimp and stuffed them with jumbo lump crab meat.  This was a sumptuous side selection!


Chef James then arranged an eggplant Napoleon for our Vegetarian friends. The seared tomatoes and eggplant accompanied with sliced mozzarella was the perfect color combination. He then drizzled it with a balsamic glaze and topped it off with a sprig of basil.  This was a very refreshing dish!

I had this picture taken to showcase all of the plates that were prepared by Chef James  (and the beautiful ladies who devoured his creations).  We had a delectable lunch and the end result was a final menu selection for Gala this year! 


Zucchini Behemoth


Normally I open with some thoughts and then enter a photo or two to help further support my idea…but I felt that opening with this photo would actually work out better.  Notice the smaller zucchini in the back?  That is a beautiful normal sized squash from our local produce supplier. The rather LARGE one in front…well that was home-grown!

So, Lexie walks in this morning and hands me this GINOURMOUS vegetable like it’s nothing.  I immediately have her grab the regular zucchini from the kitchen so I can compare its size… see picture first, enough said.

Once I got over the initial excitement of it all, I had to weigh it!  I mean look at this thing.  Its length must be over 18″ (I don’t have an exact measurement because my ruler seems to have relocated itself) and when I took it to the scale it weighed off!!  Our professional opinion is, “it’s a ten pounder…at least!”

So, what does one do with a squash this size?  ZUCCHINI BREAD!!  Below you will find my favorite recipe… I just wonder how many loaves this thing will make??

1-1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground nutmeg

1 lemon zest

1 egg, beaten

1 cup sugar

1 cup finely shredded, unpeeled zucchini …  WHO WANTS TO PLACE BETS ON HOW MANY CUPS THIS THING CAN PRODUCE??

1/4 cup cooking oil

1/2 cup chopped walnuts or pecans, toasted


1. Preheat oven to 350°F. Grease the bottom and 12 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2. In another medium bowl combine egg, sugar, shredded zucchini, lemon zest and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan.

I’ll let you know how the shredding of a 1o pound zucchini goes!

Buckets and Boots!


Put together in just 61 days, we had the pleasure of assisting Encore Live in producing the inaugural Buckets and Boots Fundraising Concert to raise funds for the Palo Pinto County fire departments.  Palo Pinto County, located NW of Fort Worth, was devastated this spring with wildfires that burned thousands of acres and destroyed 160 homes.  Entertainers that supported this event included Pat Green, LeAnn Womack, Randy Rogers, Wade Bowen and Stoney Larue.  Palo Pinto County lost one firefighter in the course of fighting these fires and he was honored at the event. 

Global Event Group assisted with all areas of the concert including security, box office, bar sales, sponsor hospitality, artist hospitality and silent auction facilitation.  We love being able to use our skills to put together a successful event such as this.  With proceeds from this event, Buckets and Boots Foundation was able to donate over $400,000 to the Palo Pinto County fire departments.  We look forward to more events with them in the future!

– Lexie A

Mexican Romance {love}


Ahhh… it’s Friday 🙂  Normally a Friday afternoon would mean gearing up for a weekend of amazing events, but today I am able to relax a bit and peruse the internet for inspiration.  We have been working on updating our wedding website lately and I guess I have been bitten by the bug again.  I am in love with the romantic styles that are gracing the covers of bridal magazines and blogs.  As I was searching around on some of my favorite blogs earlier, I came across a new twist – it is what I am calling a  Mexican Romance.  The soft corals and pinks are paired so sweetly, but seem to have a bolder, richer saturation than the traditional colors.  I love how the building serves as a breathtaking backdrop to all of the beautiful touches chosen for this wedding.  Thanks OnceWed for inspiring me!care of

I love how the rough texture from a burlap table linen keeps the coral napkin and salmon tablescape from becoming too feminine.  Perfect for MAN and WIFE.

Cakes too often become weighed down with floral, excessive piping and design.  The simple hand painted stripe adds back a personal hand crafted touch that elaborate cakes sometimes lack.  This simple idea could be applied in so many different fashions, including invitations, linens, table cards and even the bridesmaid dresses.  Sometimes simple is best.

I am not sure where these buildings are but I want to run to them now! The romance oozes from the tarnished roof, pebble pathway and weathered wooden doors.  I am not crazy about all of the dresses – but I do like the nude shoe pairing.  It mimics the natural elements chosen throughout (burlap, iron chair, and terracotta pots) the wedding and again keeps the colors grounded a bit.

While here the corals, salmon and pinks were kept fairly close in shade and paired only with natural partners, you could also take a leap and infuse some rich turquoises and sea greens for another twist.  Now I definitely feel like a margarita!  Happy Friday 🙂