posted by on May 17
krislee08 asked:
I am throwing an anniversary party for my parents next year at a hotel… the hotel is a 4 star hotel and looking at 28 adults and 3 small kids… with the cocktail hour with drinks/food and the reception with wine/champagne and food and brunch the next day for 20 guest that sleep over the total amount with service charges…
Total estimate $5200.00
what do you think?
posted by on Mar 19
Jodi asked:
We are having an outdoor wedding ceremony this summer. The reception is at a differently location two hours after the ceremony. Instead of having a cocktail hour at the reception hall before dinner (which we can’t afford) we are having a little punch and appetizer event at the ceremony site while we are off getting our photos done.
I want some ideas for appetizers that are simple, elegant and won’t spoil in the heat. And maybe ideas for how to display the food creatively.
posted by on Jul 3
violindiva72 asked:
This will be a summer wedding and I will be playing violin for one hour, I’m not nervous or concerned about performing, but what would be appropriate to wear? I was thinking a simple long black dress, but is that ok for summer, or maybe pastel? I don’t want to stand out or have a cheap look. Any advice? Thank you!
posted by on Jan 20
luvmycats asked:
I am getting married in my home and it is just family coming–several from out of town. So I wanted to have a chance for everyone to get together and mingle/visit since it’s been a while since we’ve all been together. I am having a luncheon cocktail hour for visiting, etc…before the ceremony. I am having shrimp cocktail, mini quiches, cherry tomatoes stuffed with pesto and topped with freshly grated parmesan cheese, cheese and cracker platter, fruit platter (maybe veggies too), and maybe broiled crab-stuffed mushroom caps. I need ONE more appetizer–like a fancy finger sandwhich or pinwheel sandwhich. Mind you–I am prepping this stuff myself (with mom’s help) the day before–except the stuff that goes in the oven obviously. I’ve perused hors d’oeuvre/appetizer books and recipe websites. I’m just not finding that last one that jumps out at me and sounds great with maybe a little sophistication. (Nothing in a sauce–too messy.)