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Archive for the ‘Out and about’ Category

I create a lot of social media content for a lot of different peoples/companies. I have a few rules that I follow when I post on social media channels:

– ALWAYS use a watermark if you are a company. Your work is important and people should know who produced it. AND it is absolutely ok to share a watermark on a photo.

– ALWAYS use a clear photo. You are telling a story with one picture and it should be legible.

– Hash tags: many for Instagram and few for Facebook. (I do this for searchability and building followers.)

– Always credit other vendors/partners work. I do this for many reasons. People/Companies like to be acknowledged and it’s also a great way to see industry partnerships.

I chose to acknowledge the caterer because I thought their lunch was well presented and delicious.  I didn't have to...

I chose to acknowledge the caterer because I thought their lunch was well presented and delicious. I didn’t have to…

ok so HERE’s my GRIPE:

It has to do with crediting other partners/vendors work on your own photo. I’m all for giving accolades. What I don’t like is when a partner/company doesn’t reciprocate that with their own posts. What do I mean? When I post a photo of an event, I like to share the venue, planner, photographer, caterer etc. What drives me BATTY is when one of the vendors who work on the event posts a photo of the same celebration and does not acknowledge my partnership/work. But has the AUDACITY to point out if I do not acknowledge them. It’s called RECIPORICTY and it works both ways. Only in the past few years have people started giving a list of who their vendors are on events. It’s the friendly and right thing to do.

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Like everyone else on Facebook, you see these little 40 second videos that looks so easy but you never try them.  I was intrigued by this little video that said you could make donuts with 2 ingredients. Too good to be true? Maybe.  Did I try it? Yes.  Was it the greatest donut ever? No. (That distinction goes to my friend Zac Young…)  Is it something fun for a rainy Saturday to do with the kids? ABSOLUTELY.

Here is the recipe…

Grands already made buttermilk biscuits and whatever oil you want to fry in.

Grands already made buttermilk biscuits and whatever oil you want to fry in.

Pat out dough and cut with your favorite cutter.

Pat out dough and cut with your favorite cutter.

Fry in a skillet. I used about a quarter inch of oil. ( I kept turning them so they wouldn't burn.)

Fry in a skillet. I used about a quarter inch of oil. ( I kept turning them so they wouldn’t burn.)

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I took 2 tablespoons of pre made frosting from the can and melted it in the microwave for about 30 seconds. Stir until smooth. Dip your donut.

Now eat it! You can get really fun with different frosting flavors and sprinkles. Or you can pipe in your favorite jelly (mine is Aunt PJ's apple cider jelly) and dust with powdered sugar.

Now eat it! You can get really fun with different frosting flavors and sprinkles. Or you can pipe in your favorite jelly (mine is Aunt PJ’s apple cider jelly) and dust with powdered sugar.

 

I just wanted to try it out for fun.  It really was very easy and it’s probably something I will do with my nephew. 🙂

 

 

 

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You know what’s fun about working in the events industry?  Being invited to tour different regions of our country to see how our industry counterparts do their thing. So for the next few days, I’m going to take you on a tour in one of the most beautiful parts of Massachusetts, the Berkshires.  Courtesy of the Berkshire Wedding Collective. We will be visiting event venues, meeting various industry professionals and taking in the fun sights of this magical landscape.  I’m staying at the beautiful Cranwell Spa & Golf Resort.

What a way to wake up, a gorgeous sunrise.

A wake up at the Cranwell Resort and Spa is a restful one, quiet and serene. The view matches the sentiment…a layer of fog greeted me over the mountains with the last bit of color peaking out from the tops of the trees.

 

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I even got to get in a workout with a beautiful view!

The golf course looks to be top notch…I have to get my Dad and Mom to come play out here. I think each hole has a better view than the other.   I took to my regular workout in the resorts fitness center. The equipment was top notch and had everything I needed to complete my arm workout for the day. Remember I mentioned the view? Well a little cardio and a sunrise was the perfect way to start my day.

 

My accommodations in the The Founders house.  I'm quite comfy in my room...

My accommodations in the The Founders house. I’m quite comfy in my room…

The Mansion at the Cranwell Resort where breakfast is served.

The Mansion at the Cranwell Resort where breakfast is served.

 

Breakfast in the mansion was delicious and the service is elegant, accommodating and friendly. (And they have my most favorite English Breakfast tea!!!)

Breakfast in the mansion was delicious and the service is elegant, accommodating and friendly. (And they have my most favorite English Breakfast tea!!!)

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Even though we are here at the end of the foliage season, The Cranwell is a must and I highly recommend the stay…

 

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There is a new kind of sweet shop in town, it’s decadent, it’s chic and it’s hands on.  Voilà Chocolat opened its doors in December 2014 bringing a new experience to chocolate lovers young and old.  One of the creative partners behind this year-old venture is Master Chocolatier Christophe Toury. I met Christophe in the days when he worked for Jacques Torres Chocolates and I worked for Ron Ben-Israel Cakes.  And with this new venture, Christophe is bringing Chocolate to a new level. We all love to eat chocolate (if you don’t, I’m not sure if we can be friends…) and now it can be your own creative experience.

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Voilà had their fall open house last night and I was happy to be on the guest list. We had delicious sips of Prosecco, a bit of caviar and were able to try all the delicious truffles Voilà makes.

My favorite was the peanut butter with pop rocks...adult flavor with a festive finish. Christophe figured out how to make a chocolate chic and fun at the same time.

My favorite was the peanut butter with pop rocks…adult flavor with a festive finish. Who knew chocolate could be chic and fun at the same time.

 

My second favorite truffle of the evening was the Caramel & Fleur de Sel. (in the front row)

My second favorite truffle of the evening was the Caramel & Fleur de Sel. (in the front row)

Voilà offers 9 different experiences at a variety of price points. Reservations are always welcome but if you happen to be in the neighborhood you can pop in for some chocolate making fun.  You get to choose your ingredients and learn various chef techniques.  And, your chocolates get wrapped up in Voilà’s elegant packaging.  You can also host a special event in their beautiful shop. (Can we say birthday party? How fun would that be!!!)

You can go in a buy Voila's delicious truffles or you can learn how to make them! They have all the fixins' to make each and everyone of the truffles you handcraft unique.

You can go in and buy Voilà’s delicious truffles or you can learn how to make them! They have staff on hand to help you create and all the fixins’ to make each and everyone of the truffles you handcraft unique.

 

Congrats Christophe on this very exciting journey. Stay tuned for my chocolate making experience...

Congrats Christophe on this very exciting journey. Stay tuned for my own chocolate making experience…

Their beautiful atelier is located on the upper west side in NYC on 79th Street a 1/2 block from the 1 train or visit Voilà on the web.

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Last September, I had the pleasure of working on a beautiful, unique wedding at the Waldorf Astoria Hotel in New York City. What was so unique about this wedding? The décor…it was just the right amount of sparkle. But it’s where the sparkle came from that made it special. Our bride Elyse owns a business with her father called CJS Sales in Manhattan. They sell vintage jewelry parts and supplies, among fabulous other treasures and incorporated exquisite pieces from their own warehouse with the help of some of Elyse’s designer friends made this Art Deco wedding a visual wonder.

But first, let me introduce you to the Bride, Elyse Schimel Mues and her husband Adam… (here is a beautiful summary from the groom Adam!)

Elyse wearing a gorgeous Naeem Khan beaded cocktail dressed that looked exactly like the one on her invitation! Adam is wearing a dapper tux from TOM BARNETT Bespoke Clothing.

Elyse wearing a gorgeous Naeem Khan beaded cocktail dressed that looked exactly like the one on her invitation! Adam is wearing a dapper ensemble from TOM BARNETT Bespoke Clothing.

Elyse and Adam met through an online dating service in January of 2013. Their first date was dinner at an Italian restaurant in New York City followed by drinks and dancing at a nearby sports bar and club. Although the outline of the date was standard they both felt a strong early connection with one another. Adam began courting Elyse over the next several months with frequent dinners, movies, brunch, sporting event dates and whatever he could think of in order to spend time with her. Four months later they took a vacation to San Francisco and had many exciting adventures including the idea that they wanted to move in together when they returned to New York City. Adam quickly realized that she was a wonderful supportive person that he would be lucky to spend the rest of his life with. After about a year of living together, Adam proposed to Elyse at his childhood home in Nebraska while the two were visiting for his high school class reunion. Although Elyse had been waiting for some time for this news, the proposal was a surprise to her and she was very excited to share the news with family and to introduce herself as Adam’s fiancé.

After a whirlwind engagement and planning period of 3 months, Elyse and Adam decided to have their wedding at the Waldorf Astoria Hotel in New York City. They chose the location for its classy Deco period style and elegance. Extended family and friends traveled to New York City for the event and for mini vacations. The wedding had a Deco theme highlighting Elyse’s business (and her own personal style) that included unusual jewelry and stones used in the couple’s clothing, accessories, wedding cake, and in the ceremony itself. This included rhinestone embellishments to Elyse’s dress and Adam’s cuff links, tuxedo set and cummerbund were all custom made with rhinestones and other jewels from Elyse’s company. Although everyone was trying to absorb all of the beauty, style and emotions surrounding the occasion, both Elyse and Adam admit that the event was difficult to remember in totality. The wedding day was filled with excitement and chaos, but everything went according to plan and was considered by everyone to be an enormous success.

Here is Elyse getting her makeup done by my dear friend Tara Dominguez.

Here is Elyse getting her makeup done by my dear friend Tamara Dominguez.

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Elyse’s wanted to wear Galia Lahav and was able to find her dream dress at Bridal Reflections. Additional beading and trims were selected by her friend, Ranjana Khan, jewelry designer whose pieces are frequently worn by the first lady Michelle Obama.  Adam’s dinner jacket, tux pants, shirt and bow tie were all custom made by TOM BARNETT Bespoke Clothing.

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Head designer of Miriam Haskel (1968 – 1978), Larry Vrba designed the boutonnière, studs and cuff links for Adam.

 

 

 Larry Vrba designed Elyses's head piece, top of her bridal gown and her cuff.

Larry Vrba also designed Elyses’s head piece, top of her bridal gown and her cuff.

From Elyse:

In keeping with the theme of incorporating my company’s vintage jewelry parts into my wedding, Floralia Decorators went above and beyond what any luxury flower and event decorators would be expected to do.  Getting dirty, they came to my 5,000 square foot warehouse three or four times, digging for antique treasures they could use for my wedding. Floralia picked out vintage rhinestone broaches, which were attached to ribbon and used as decorative napkin rings for the place settings and doubled as a gift for the guests to take home.  They also picked vintage rhinestone necklaces and belts that were draped on the back of guests chairs as decorations as opulent as the roaring twenties.  Next, Floralia picked out boxes of antique hand blown French crystal chandelier parts (also from CJS) to decorate the flowers and candelabras.  It was spectacular.  Additionally, Lion head cuff links designed by my father in the 1960’s under his previous company Kim Craftsmen (1950’s to 1990’s, which produced over 100 million pieces of jewelry in the garment center and has been featured in museums and jewelry books) were also incorporated into the table settings as decoration and gifts for the gentlemen guests to take home as party favors.  The table looked beautiful and guests are still talking about the precious treasures they got to take home.  A lion Judith Leiber purse frame was dug up at CJS and chosen to be the ring box.

Each of the 63 chairs were fastened on the back with vintage rhinestone necklaces and belts.

Each of the 63 chairs were fastened on the back with vintage rhinestone necklaces and belts that were all from CJS Sales.

Floralia Decorators added lush florals to the already beautiful details.

Floralia Decorators added lush florals to the already beautiful details.

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These are the cufflinks that Elyse's dad designed in the 1960's, each gentleman guest took a pair home as a favor. The ladies each had their own unique vintage broach that they were able to take home.

These are the cufflinks that Elyse’s dad designed in the 1960’s, each gentleman guest took a pair as a favor. The ladies each had their own unique vintage broach that they were able to take home.

What's a wedding without some sweet treats!  My friend Kate Sullivan of Cake Power made the adorable topper and the pastry chef of the Waldorf Astoria made the wedding cake.  Elyse's cousin, Sabrina Kuratana who owns Art Gallery Cookies, made the delicious and amazingly decorated cookies.

What’s a wedding without some sweet treats! My friend Kate Sullivan of Cake Power made the adorable topper and the pastry chef of the Waldorf Astoria made the wedding cake. Elyse’s cousin, Sabrina Kuratana who owns Art Gallery Cookies, made the delicious and amazingly decorated cookies.

Congrats Elyse and Adam!

Congrats Elyse and Adam!

 

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So my favorite baker made his Broadway debut last night in New York City.

itshouldabeenyouposterThe adorable new musical It Shoulda Been You features one of Ron’s beautiful cakes in the reception scene.  There were plenty of us from the events world last night there to see his cake take the stage…

The best part of the evening was seeing the big smile on Ron’s face as well as all of our event industry friends.

 

Ron in front of the Marquee outside the Brooks Atkinson Theater.

Ron in front of the Marquee outside the Brooks Atkinson Theater.

This was the who's who of industry peeps last night.

This was the who’s who of industry peeps last night. Claudia Hanlin, Meredith Waga, Ellen Kostman, Matthew Andersen, Eyal Tessler, Annie Lee, Tracy Taylor Ward, Marc Eliot, Toby Ellen Sarna, Kristina Camia and a few other names I’m not sure of. (Sorry!)

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The STAR of the show! Ron’s beautiful wedding cake!

Here is Ellen Kostman from Sidekick events KILLING it for an interview after the show.

Here is Ellen Kostman from Sidekick events KILLING it for an interview after the show.

Me and my favorite baker...congrats Ron!!!

Me and my favorite baker…congrats Ron!!!

 

 

 

 

 

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We as small businesses and individuals forget our worth and the journey and hard work it takes to make our products happen.  Whether you are baking a cake, coordinating a wedding, providing flowers or other related services, you must charge for your expertise, time and finished product.

I would like to revisit a post I wrote a few years back about a colleague of mine and potential client being “forced” to go with a second rate baker because my colleague would not go below her company’s set minimum to accommodate her budget.  There are enough vendors out there at each price point doing a great job in their field’s, that everyone can find something.  Sure, we have to do some research, but it’s out there.  Please read below….

A colleague of ours posted a frustration on her Facebook page that her bride and groom were trying to talk her down in price for their wedding cake and go below the bakery’s minimum, even though the guest list is small.  They were hoping that they would be able to help out “the little guy”.

Now with our colleague, she received an email explaining that this was a small destination wedding and because she could not fit within the minimum budget of the bakery, she was now “forced” to go to a second-class bakery for her wedding cake.

How does the business owner handle these kinds of situations?  I can only tell you how we handle them here at our own bakery.  Before our clients come in, they are prescreened over the telephone/email when we are booking their appointments.  We ask all sorts of questions regarding location, party planner etc… One of the questions I always ask is, “Are you familiar with our pricing structure?” This is my opportunity to inform the perspective client about how we price our cakes.  I tell them the minimum cost, and explain to them the more you add to your cake, the more the price will increase.  At this point I have done my part in educating the client about our pricing.

So now that same client is sitting at our table and still trying to talk us down in our minimum price.  We now have to explain to them how things are made.  For a quality product you have to pay at least the minimum price the baker is offering.   The kind of work we do is not what you typically find in a grocery store bakery.  We have skilled artisans that manipulate and sculpt things made from sugar.  If you want a handbag made out of cake my head chef carves this out of cake and skillfully covers the “hand bag” in fondant.  And that’s only the first step in the decorating process.  The crew still has to make all of the details that go on the handbag: zippers, handles, logos, hardware, etc.  These details also need to be dusted with edible colors to enhance their features.  This is an overview of only some of the steps in a very complicated process.  After the explanation, we take our clients back into the production room so they can see for them selves why our product is more costly than your average grocery market cake.

As our colleague will tell you, these kinds of encounters are very frustrating, as we are constantly educating our clients and fans of our work about our pricing.  This “couture” cake industry is still relatively new and we all have to do our part to inform the general public out there that there are now two kinds of party cakes: the ones from the grocery store or the one from the “cake shop”.

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The cake on the left is something that you can expect from a grocery store bakery. The cake on the right is something that you can expect from a customized bake shop. (This was a cake that we made for my nephew’s birthday from Ron Ben-Israel Cakes.)

 

No one ever wants to offend the other party and everyone is always looking for a good price.  We as bakers do provide a service to the wedding industry and I truly believe that there is a bakery out there for everyone at every price point.

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