I received a tweet the other day that set my head in a tailspin. If you don't know, I am a bit of a foodie, and a self proclaimed wine snob. So when you see what the original tweet was about - you will understand why I found myself dreaming in bubbles! 

Cupcakes have been done, the desert table has been done, the "candy bar" has been done...some are even doing Ice Cream Sundae bars... so now what you ask?

Champagne. It's not just for toasting. These ideas could be great for baby and bridal showers, bridesmaids luncheon or even at your reception or event.

 

Champagne Pairing

Did you realize that Champagne is just as complex as varietals of wine? (this is something I am starting to realize applies to a LOT of things.... herbal teas, coffee, etc - creating more things I have to taste all the time!) So stop limiting yourself by thinking Strawberries automatically go with champagne, with chocolate wrapped around it - preferred method of the Details Diva....

 

 

 

 

 

 

 

 

 

 

 

 

 

For an intimate party, pick up a bottle or two of each type of champagne, and then grab some cheeses, salami, raspberries, pears, *strawberries and caviar of course..* and taste it all! There is a local chocolatiere who can plan an entire chocolate tasting party for you as well...

For a larger scale event - picture an elaborate fruit and cheese display - cascading around bottles in the ice... and candles everywhere. Either an attendant can make suggestions to guests - or if the group is large, then have small printed cards with suggested pairings.

 

Champagne Bar - Take mimosa's to a higher level. This can be used for an added touch to in home parties, brunches and showers. It can also be a relatively inexpensive way to stock your cocktail hour with multiple variations on a "signature drink" 

For this, one type of champagne will suffice. Carafes of juices fill the table, with champagne on ice and perhaps a few large martini vases filled with raspberries and other garnishes. Again, don't limit yourself to just Orange Juice. Pineapple, Cranberry, Pomegranate are all great options... and then when you start to combine them... the sky is the limit! This is the Safe way to do something that has been done.... so if you want to take it to the next step,

 

Champagne signature drink bar - 

 

  Create a few special cocktails and make it a formal affair, like this wedding in Boston did!

And what a cute touch - mini bottles of champagne for favors will keep your guests enjoying the night, long after they bid you adieu!

Did you know?

 Scott over at Zaza's can pull a wood fired brick oven up to your event, and offer FRESH gourmet pizzas at your next event?

 

 So for your Super Bowl Party - how about something like THIS

instead of this?

 

 

 

Tastefully Tuesday on the eve of Thanksgiving. I find that writing this post right before lunch can be a bit of a curse! Let's talk about cake. There are a million and two varieties to chose from, square vs round, fondant vs buttercream... don't even get me started on flavors and fillings! But today I want to talk about presentation.

You put a lot of thought into how your cake is going to look, it is the second biggest focal point in the room at your reception after all. The cake's beauty is short lived once the cutting of the cake begins.This is what your guest end up with on their plate most of the time:

 

After your ceremonial cutting of the cake photo opportunity, I have a suggestion for you. Send the cake to the back to be cut, plated and then served. The twist - have the plates garnished. They can drizzle a raspberry coulis, add a berry or two, or even a small dollop of sorbet. 

This is a wedding cake served at the Tavern on the Green in New York. Doesn't that look better?

For our first Tastefully Tuesday post, I want to flash back to one of my favorite reception menus. The bride grew up in a small farm town in Arkansas. She planned her wedding to take place at the Clinton Library with the amazingly talented Chef Jacob Peck preparing her meal. The catch - she now lives in San Francisco! Most of her guests were coming from California, so she wanted to show them a little southern hospitality with a big city twist!

She worked in a lot of deep south comfort food like catfish and the like, And these adoreable open face Fried Green Tomato BLTs!

 

As favors she had dip mixes from a restaurant in her home town.

 

Don't feel like you have to stick to the sample menus provided by the caterer's website. By talking honestly to your sales representative, you can create a completely unique and personalized reception. Even at a hotel that seems like what you see is your only option. Trust me, it can't hurt to ask, and I know of very few chefs who turn down an opportunity to get creative!

Credits:

Photographer www.hudsonphotos.com

Chef Jacob Peck www.dineatfortytwo.com