Here Comes The Guide’s Find Ideas section is full of expert advice help you plan your bridal shower, rehearsal dinner and wedding menus. We bring you tips from our Certified By The Guide California wedding caterers and the latest trends in catering. We’ll help you plan the hors d’ouevres and appetizers for your cocktail hour and wedding reception, and introduce you to some rehearsal dinner and wedding locations even true “foodies” will love.
Chef Ruben Ortiz helms the (busy!) kitchen at Las Casuelas Nuevas, an award-winning Rancho Mirage restaurant that’s a favorite banquet spot in Greater Palm Springs. The Chef’s catering menu features authentic recipes that have been passed down through four generations of the Delgado family, the restaurant’s owners. Ortiz augments these fresh, homemade offerings with his own uniquely flavored versions of regional South of the Border specialties; but if Mexican isn’t your thing, then Chef will whip up other crowd-pleasing dishes, like prime rib or linguine primavera. It’s all done with good-natured flair, because Chef Ortiz exemplifies the Las Casuelas motto: Why have a party when you can have a fiesta?
His newest L.A. restaurant reflects the chef’s warm personality and culinary style—traditional Italian cuisine infused with a modern touch.
My colleague Jan invites me to spend the upcoming weekend with her at the Ritz-Carlton Marina del Rey, where she’ll be staying while profiling new locations for Here Comes The Guide. I jump at the chance for some quality Ritz time. It’s a well-known fact around the office that I ♥ the Ritzes. (What can I say? I have a soft spot for superior customer service and a swanky setting!)
Your friend is getting married and there’s only one way to celebrate—host a bachelorette party starring martinis and good friends. It’s not only her last night out as a single girl, it’s also a way to quit worrying about that bridesmaid dress you’ll be wearing for the big day. Throw the bride a party and show all your friends a good time to send her off in style!
There’s another annual tradition right around Valentine’s Day besides flowers and chocolate hearts—exclusive celebrity giveaway parties called “gift suites.” At these high-profile events, fashion entrepreneurs and high-end product purveyors lavish entertainment VIPS with bagfuls of goodies. This is where trends are set, styles take off and specialty items are given two thumbs up.
Besides your location, the food and drink for your wedding bash will probably consume the largest portion of your wedding budget. Catering costs are usually presented as “per-person” charges, sometimes abbreviated in wedding brochures as “pp” after the amount. But be aware—the per-person charge often doesn’t include everything: Tax and gratuities (sometimes called “service charge”) might be extra, and there may also be separate per-person charges for the meal, drinks, hors d’oeuvres, and even setup.
If you’re wondering why we’re including a brief item about recycling it’s because parties and special events often generate recyclable materials and leftover food that the bride and groom don’t want to take home. Nowadays, you and the caterer can feel good by donating the excess, and recycling plastic bottles, glass, metal and paper. An added benefit is that food donations are tax deductible for either you or the caterer. And if you recycle, the cost for extra garbage containers (bins) can be eliminated or reduced.
Can you tell me how many hors d’oeuvres per person is the norm for a cocktail wedding reception? I’m not having dinner, just hors d’oeuvres and cocktails for about four hours. I need to figure out my menu and am at my wits end trying to find the answer!—Lisa D., Eagle RockRead our experts’ answer.
What about the humble cocktail hour? Gone are the days when a hostess could throw together a few trays of cheddar cubes, crackers and melon slices to tide guests over. Today's bride puts a great deal more consideration into what she presents to her guests, and the Bay Area bride is among the most discerning. Make your cocktail hour memorable.
Through the front door swooped the lovely staff from Tarpy’s Roadhouse, there to make our dinner. But, more than that, they took care of us. They made us tea, they served us in front of the TV so we could watch Glee and they whipped up fantastic, comforting food: a salad with apples, pecans and gorgonzola, steak and garlic mashed potatoes, Chilean Sea Bass with a mango relish and, finally, strawberry shortcake—yum!!!
A Moveable Feast promises exactly what its company name implies. This is not your everyday catering company. Don’t believe me? Just 24 hours after returning to the States from my own adventure in Tuscany and Rome, I, along with the rest of the Here Comes The Guide ladies, had the privilege of being treated to Chef Michael’s 5-course culinary adventure (as he so dryly referred to it), along with 12 different appetizers and dessert. (Chocolate and sea salt, anyone?)
My colleague Jan invites me to spend the upcoming weekend with her at the Ritz-Carlton Marina del Rey, where she’ll be staying while profiling new locations for Here Comes The Guide. I jump at the chance for some quality Ritz time.
There are so many things to love about this job, but when notable Monterey pastry chefs from Parker-Lusseau bring you an assortment of cakes and pastries to taste in the middle of a day-long meeting…well, let’s just say they never get such treatment at my husband’s workplace!
We dined in the Lake Room upstairs, which extends over the lake and has views on three sides plus a fireplace and it’s own bar. This room, as well as the Gondola Room on the opposite side of the restaurant, is a charming space for a rehearsal dinner, reception or other kind of private party.
From engagement to post-wedding brunch, you’ll be doing your fair share of entertaining, too, and you’ll find that MyRecipes.com will come in handy. Check out these 2 articles we’ve posted for ideas on hosting your Wedding Shower and Bachelorette Parties with good drinks and good eats.
I confess to major butterflies for my interview with celebrity wedding planner and TV show host, David Tutera at the elegant Langham Huntington Hotel in Pasadena last month. I needn’t have worried. He was warm and charming, and very open to sharing his wedding planning pointers. Later when I dished the dirt with two of his “My Fair Wedding” Season 2 brides, Dee and Quiana, they both agreed that he was way more personable and down-to-earth than they had expected. I was particularly excited to confirm that David and I were in complete agreement about several key “Wedding Dos & Don’ts.”
I saw a super simple DIY way to decorate your cocktail tables for your wedding while hanging out on the harborside terrace at The Ritz-Carlton Marina Del Rey.