Photo Courtesy of Lincourt Winery

Part of the Foley Family Wine Group, including the world famous Firestone Winery, stands a charming hidden gem of a wedding location on the winding country road of Alamo Pintado in the heart of Santa Barbara’s wine country, the Santa Ynez Valley: Lincourt Winery.

We are lucky enough to work at all of Santa Barbara’s leading wedding locations and each holds a special place in our heart.  Many have heard of all the big name locations and wineries, but few know the big Foley Family name has a wide range of wedding locations, including one of our favorites- because it is less known- Lincourt Winery.

Photo by Linda Chaja

Lincourt holds a special place in our heart because of its rustic charm.  Once a dairy farm,  and featuring a 1920′s Sears Craftsman Kit house, the old barn and yellow cottage (where the tasting room is) overlooking the vineyards makes one feel like they are sitting in by-gone era.  But one of the things we love most about Lincourt Winery is that while small and intimate, you have many options to the flow of your event and so little is needed décor-wise.  The view of the vineyards with sweeping mountain views cradling the valley provide a scenic backdrop where decorations that are over the top just gild the lily.  From the lawn areas for ceremony, gazebo, and intimate barrel room, Lincourt also offers a natural rain plan for smaller groups without having to tent.  The professional staff who books and coordinates all wedding needs are trained, experienced professionals, having worked with clients all over the world and all sized weddings and themes.  Because they know events, they have added enhancements to make producing weddings there a dream.  From the newly-expanded lawn with a built in dance “floor” area to the new restrooms which will be similar to the ones at Firestone Winery so event customers don’t have to rent portarestrooms to the ease of load-in ,set up and execution of events for vendors- this place is dialed.  The price point is reasonable and the friendly event staff makes it a goal to work with their clients to make sure that their event meets and exceeds their dreams.

 …….Did we also mention how good the wine is?

Photo by Chris Rady

2012 weddings will  be simpler, less-ornate and focused on detail.  For example, ceremony canopies (inspired by chuppas) are not decorated with over –the-top florals, but focused on swagging beautiful fabrics that are rich and decadent, using velvet runners, etc.   That’s it.  No need to gild the lily.

The upside (if there is one) to the challenging economy is that it has made brides more socially-aware and responsible. This translates to it being out of style to have a flashy, over-the-top wedding.  Guest counts are going down and they are focusing on quality- not quantity – and this means getting to the heart of who their closest friends and family members are and keeping the guest list simple and focused.

2012 Wedding Trends:

• Using a location that one does not have to transform with “making” it work  (we’ve been saying this for years as one of the best reasons to have a Santa Barbara wedding).  With beach locations with Channel Island views, private exclusive estates, wineries, ranches and so much more, the backdrop is set and little is needed.  What more could you ask for?  Need help deciding on finding your ideal location for your vision and budget?  Ask your Full Service Caterer (us) !  We specialize in this and know this area.

• The Candy Bar/Cupcake Station is being replaced by Cookie Cupcakes : stacks of cookies in cupcake liners topped with freshly made buttercream and flowers on top and arranged to look like a cake when they are all stacked together with the decor on each one.

• Favors are disappearing as couples are opting to donate the money to a charity of choice or put the money into a fun entertainment aspect of their wedding which will create memories for their guests (photobooths, guest-interactive food stations, guest-interactive entertainment and much more)

• Matchy-matchy is not “in”. The trend for awhile has been to have centerpieces which complement each other in feel and color, but are varying heights and sizes.  Dining tables are also different shapes and sizes (some dining tables are long rectangles, some square, some oval and some the traditional round) , as are chairs at the tables.  Consider a long bench for one side of a table with individual chairs on the other side.

The reality is that “trends” are often born from necessity.  The new trend to have antique chairs actually serve as a prop to hold food on a buffet table was derived when a caterer had to improvise on display space for an event and had to use what was on hand.   Now suddenly, it’s a “trend”.   You can create your own trends – all it is is making something distinctly your own and having the confidence to stand behind it and not worry if it’s “right” or “wrong”.  Whatever your choice, if it’s authentic and inspiring to you, it’s always “in”.

1.  Firstly, and we cannot stress this enough:  use your Full Service Caterer as your planning guide.  They can save you invaluable time and money in finding the perfect party location for your guest size and budget, assist with coordinating the rentals necessary for your event.  Further, they know what menus will maximize your budget and the timeline you are trying to accomplish.  Planning a corporate or private holiday party takes about 30-40 hours.  Unless you are certain you or your employees won’t be distracted and will  keep up with their workload, best to utilize the talents of your Full Service Caterer to help you get the job done right, efficiently and cost-effectively.

2.  Date and Time .  Saturdays are at a premium price-wise.  Not just for venue rentals, but other vendors working the event will charge you top price as well.  Fridays are not too far behind Saturdays, but may be slightly less.  For the most negotiating power, try a weeknight.  Evenings are also the most expensive time-wise.  Consider a decadent brunch for your employees/guests.  They may welcome a refreshing respite to the busy holiday season and all the other evening holiday parties to which they are already obligated.  And many companies opt to hold their annual party in January  as a kick off to the New Year . This is even more ideal because many venues and event vendors are hurting for business and bookings and one can really negotiate in January.

3.   Use Local Vendors.  You will save money by using locally-established vendors.  Also try and use vendors who have worked the venue before.  Their knowledge of the venue’s policies and load-in, set up and clean up instructions can save you money from overtime or cleaning charges/penalties from the venue from vendors who do not know and have not worked the venue before.

4.  Little Things Can Add Up.  Consider some of these items to help keep costs from creeping up:

**Use an electronic invitation instead of paper.  There are some great Websites who produce stunning (free) invitations.

**Keep decor to using colored linens and candles.  As your venue what they include with their package. Many venues or caterers have linens and candles that are no extra charge . Ask.

**Instead of an individual gift for each employee, consider pooling the budget for several really nice/good gifts that are raffled off

**DJs are more cost-effective than live bands and the right one can also serve as a fantastic MC, too.

Need more ideas? Ask your Full Service Caterer (us) . That’s why we’re here.  We will help you get through it all and make you look good to your guests in the process.

1.  Lumpy Gravy:   is most likely attributed to undissolved starch and this is easy to get rid of.  Strain the gravy through a fine sieve.  If the gravy is too thin, add extra starch.  If the gravy is thick enough to use, go ahead and use it.

2.  Unevenly Cooked Turkey: Breasts cook faster than legs and thighs.  Note: you should cook the bird until it registers 160-165 degrees F for breasts and 170-175 degrees F for thighs and legs on an instant read thermometer.  For dry parts of the turkey, the solution is simple:  use gravy generously.  For dark meat that is undercooked, simply carve off legs and thighs, put them in a pan and return to the oven to continue roasting until they reach 170-175 degrees F.

3.  Still Frozen Turkey:  It takes 5 hours per one pound of turkey to defrost it.  To speed up the process safely, defrost the turkey in water.  Simply put in the kitchen sink and cover with cold tap water.  Every half hour, drain the water and refill the sink.  It will thaw at a rate of 30 minutes per pound.  If this will change your meal time because you discovered your frozen bird the morning of Thanksgiving, give guests a call to re-set a new meal time or consider re-staging your meal to be in several courses, ending with the turkey when it is fully cooked as the “last” course.

4.  Timing.  This is one of the biggest dilemmas we hear about.  Most private homes only have one oven . What to do?  Have a strategy.  Sit down and review all your recipes and come up with a plan that includes a timeline, starting with prep the day(s) before Thanksgiving Day.  Anything that can be “heated up” the day of from preparation the day(s) before is ideal.  And don’t forget, serving hot gravy is a favorite “trick” to make lukewarm potatoes, stuffing and turkey taste warm and wonderful. 

5. Accidental Salt Overdose: Contrary to the old myth of sticking a peeled potato in to absorb the salt of a  dish that has too much of it in it, this old method has never appeared to really work.  Got a bit overly-enthusiastic with the salt in one of your dishes?  Depending on how much you used, you may not be able to salvage the dish and it may just be simpler to start over.  If , however, you only mildly over-salted, sometimes you can add an acidic ingredient like lemon juice, vinegar or wine.  It won’t fix the entire overly-salted taste, but it will “trick” tastebuds into being distracted with a different flavor.  To actually “fix” an oversalted item, you could double the recipe and add more of the other ingredients (except the salt) and hope that works. 

Happy Thanksgiving and Bon Appetit from our kitchen  to yours!

The Menu:  Hors D’oeuvres: Jalapeno and Bacon Quesadilla, Salsa Bar (including Traditional Salsa, Corn & Black Bean Salsa, Pineapple & Mango Salsa & Tomatillo & Apple Salsa with Tri-Color Tortilla Chips and our Freshly-Made Guacamole to spice it up);   Chicken Flautas  Dinner Buffet (Salsipuedes Buffet) Beef, Chicken and Vegetable Fajitas
Spanish Rice Seasoned with Fresh Herbs & Spices; Pinto Beans; Fiesta Side Salad
(Field Greens with Black Beans, Jicama, Tomatoes, Sweet Corn, Olives, Topped with Crispy Tortilla Strips and Homemade Fiesta Dressing);  Corn Tortillas and Flour Tortillas;  Tortilla Chips, Salsa, Sour Cream & Guacamole;  Mexican Cornbread; Mini Dessert Buffet (TresLeche Cake, Mexican Churros,Mexican Cookies)

Event Supply Partners: Location: The Santa Barbara Historical Museum;Flowers: Juniper Floral Design;  Entertainment: Gavin Roy of SBDJ’s; Photography by Ion Hartunian; Lighting by Bella Vista.

Special Touches:  We especially loved the decor and small touches this couple did to tie in the Spanish heritage – from brightly colored table cloths to empty tequila bottles to succulents, they decided to just add some enhancements to this already picture perfect Santa Barbara wedding location.

The Menu:  Welcome Beverages: Iced Tea, Lemonade, Water Station with Sliced Cucumbers and Ice;  Hors D’oeuvres: Chicken Empanadas with Chipotle Dipping Sauce, Imported & Domestic Cheese Display with Fresh Fruit, French Bread and Crackers,  Hickory Bacon-Wrapped Dates with Almonds (Crispy Bacon Wrapped Around Almond Stuffed Sweet Dates);  Dinner Buffet:  Grilled Tri Tip (Marinated and Grilled with Corn Jalapeno Relish and Mexican Salsa), Mexican Salsa, Pata with Pesto Sundried Tomatoes and Artichokes, Tri Color Fusili Pasta with Garlic Cream Sauce, Chicken Breast Grilled and Sliced, Asparagus with Confetti of Red Peppers, Classic Caesar Salad with Homemade Garlic Croutons; Selection of Freshly Baked Artisan Rolls with Butter;  Coffee and Wedding Cake (Chocolate, White Chocolate Filling, Buttercream Icing adorned with Fresh Flowers)

Event Supply Partners: Elings Park (Location); Rentals:  Discount Party Rentals Florist: A Smiling Garden; DJ: Music by Bonnie; Photographer:  Linda Blue; Lighting:  Bella Vista.

Special Touches:  Pashminas for guests after sunset; on each placesetting: a glass bird for guests to take home as their favor, guests’ table assignments written on a vintage window pane and much more.

Nothing is more fun than that  of a traditional Masquerade Ball.  It is reminiscent of a bygone era, is elegant and it always lends an aura of mystery and opulence.  Here are some suggestions to get the process started for your Masquerade Ball party planning:

The history of the Masquerade Ball started in 15^th century Europe where pageants were processions celebrating marriages or other events of medeival court life.  Everyone came in costume and wore masks.  There was elaborate dancing , games and feasting.  It later became very popular in Venice.

Location:  Location is everything.  There is no better backdrop than that of a private estate for a Masquerade Ball.  In Santa Barbara, we are lucky to have dozens of options for private estates to set the backdrop.  When you utilize what is already there, you don’t have to spend money trying to recreate something from scratch.  As a full-service caterer, part of our job is to recommend the best locations for your event .  Let us know – we have some fabulous venues when it comes to private estates.

Invitations:  Your invitations will set the stage for the feel of your entire event.  Think dramatic, intriguing.  Masks embellished with sequins and feathers with the invitation written on the back.  Or elegant hand scrolled, tea-dyed parchment paper sealed with wax.

 Décor:  Colors: deep reds, purples, greens and golds.  Lots of drapery swagged, lush fabric throws over furniture.  For placesettings, consider super fancy china, gold silverware, cloth napkins, ornate napkin holders/rings.  Centerpieces can be ornate candelabra, masks and feathers, etc.  Think opulence.  And to showcase the colors, hiring a lighting designer to add the right wash and textures to highlight the centerpieces and architecture is a must.  What you lack in décor, a good professional event lighting designer can help make up for in the element of lighting design. 

Entertainment: No masquerade ball would be complete without the perfect blend of entertainment.  From live musicians strolling upon guest arrival to a full on band, fortune tellers, photo booth, strolling magicians, a costume contest, a guest-interactive murder mystery and if you are throwing in a Mardi Gras element to this celebration you could have a Tattoo Parlor with a Henna tattoo artist.

The Menu: continue the fanfare of an oppulent celebration with an oppulent feast.  Below is one of our favorite Venetian- Masquerade Ball-themed menus:

Dinner Buffet Menu Sample:

L’antipasto

Spinach and Artichoke Pinwheels

A savory blend of parmesan cheese and spinach baked in a crisp puff pastry

Prosciutto Purses

Fresh cantaloupe wrapped in prosciutto and tied with chives

Bruschetta
Toasted baguette topped with freshly chopped tomatoes and basil

Antipasto Display

Sliced Genoa Salami, Prosciutto Panino, and Soppressata accompanied by Manchego, Asiago, and Gouda cheeses,
with olives, fresh sliced baguettes, and bread sticks

Cranberry Kiss Mocktail, Sparkling Cider, and Water served at reception

Dinner

Il Primo

Eggplant, tomato, and mozzarella stack

Served with basil and balsamic vinaigrette

Zuppa

Ribollita- A Tuscan vegetable and bread soup
garnished with olive oil, scallions, and Parmesan cheese

Palette Cleanser

Lemon Sorbetto served with a mint leaf

Il Segundo

Garlic and Rosemary Crusted Cornish Game Hen

served atop a Wild Rice Dressing and Rosemary Roasted Root Vegetables

or

La Verdura

Polenta Stuffed Peppers with Pesto and Goat Cheese

Topped with tomato sauce and served on a bed of Wild Rice Dressing

Il Dolce

Warm Pear, Apple, and Cranberry Crisp

Iced Tea and Water served with dinner

Caffe Americano served with dessert

On one end of the spectrum, you can’t invite 300  guests to a menu where no meat or dairy is served at all, when half of those guests will be expecting a more traditional meal.   No matter who is paying for the wedding dinner bill, it is just good etiquette and common courtesy  to make sure that you are providing a meal and experience that tries to take into consideration as many guests attending the wedding as possible.

Our suggested solutions:

Consider a family-style served menu.  This is where the staff comes up with big platters or bowls of each type of side and main entrée and offers it to the table and/or places the platters/plates in the center of the table for guests to help themselves.  The idea of course is that each entrée and side dish platter and bowl offer the option of vegan or omnivore cuisine.  It is also recommended that in addition to the staff letting the guests know verbally which dish is which, that they be labeled as they are placed on the table for all to see in case there is any question after the server is gone.

Stagger your vegan/omnivore menu for a sit-down, plated meal.  For example, perhaps open with an omnivore type first course, have a vegan main course or alternate courses.

Make sure you interview your prospective caterers carefully. Not all caterers are equipped to come up with a truly great menu that is creative and can blend the unique needs of vegan and meat eaters.  Do your research and don’t be afraid to ask lots of questions!

With a little bit of careful consideration and some creativity, there are many solutions possible to make sure each gets what he/she needs!

While we specialize in helping to produce the event – from location to food and rentals, entertainment and so much more, we also are often asked about event etiquette- what is acceptable, what is not.  Here is a list of some of the most important holiday party etiquette to help ensure that you don’t make history( in the wrong way):

• Avoid work topics at a company holiday party. This goes for gossiping as well. 

• Inviting guests.  Traditional etiquette states that only the person’s whose name appears on the invitation to an event is invited.  While it is not in the best form not to include spouses on a company event invitation, do not presume your spouse is automatically  invited unless his/her name is on the invitation.

• Alcohol.  Just because it’s being provided, doesn’t mean you need to over-indulge. Most of the ways people “make history” at company parties is by having too much to drink. 

• Table Manners.  Yes, this still applies.  Don’t talk with your mouth full, keep your elbows off the table.

• Eating Manners.  Do not double dip.  Do not fill your plate to the rim with hors d’oeuvres, properly discard toothpicks and napkins.

• Attire.  Ask your boss what the dress code is and dress accordingly.  Is it formal?  Black tie? Semi -formal? Casual? Don’t know what each of these are?  Check out their definitions by clicking here.

• Show up. If you simply dread social interaction and do not care for your co-workers, studies have shown it is still a good idea to “make an appearance” – even for an hour or two.  You never know when doing so may keep you in the limelight for that promotion – or just seeing your co-workers in a different light or setting may make a difference in your perception of them – or them of you- which could help your regular working relationship come Monday.

With just a few basics in mind, the company holiday party’s “comeback” can be a fun experience for everyone. 

How does this translate to the food presentation and rentals?  For food presentation, there are food stations, lots of tray passed hors d’oeuvres;  for rentals, just high top cocktail tables and only a few tables with chairs are necessary, encouraging guests to stay active and interact.  With today’s events raising the bar in food presentation, some brides are choosing to make food part of the entertainment.  For example, involving guests with the food station like having a “cut your own pasta” station where hanging sheets of pasta are presented and guests can choose their own pasta and then toppings and sauces.  Dramatic guest-interactive food presentations aren’t your thing?  Passed hors d’oeuvres don’t have to be boring.  Consider these fantastic passed culinary delights that make a great visual experience for guests, too:  lamb cutlets in mashed potatoes, pasta in a martini glass , shot glasses with soup and much more. Some of our favorites and most popular options include Smoked Salmon Lollipops, Orange Sorbet Cones, Vegetable and Hummus Cocktail, Basil -Encrusted Scallops with Citrus Aioli, Smoked Duck with Cherry Relish and Gnocchi.  Of course, blending in a combination of stationary appetizers is a nice way to balance out the event , too.

No matter what your choice: traditional rehearsal dinner or something a bit more progressive to engage all your guests, the rehearsal dinner is what sets the tone for the feel of your wedding day and is a great way to embrace everyone who is coming to celebrate the start of your new life together.