Coming off of this diet from hell  👿  (Went into ketosis for 15 days: no sugar, no carbs), I am ALL about something GOOD and sweet.  I was at Applebee’s the other day (yes during the diet phase) and saw they are offering dessert shooters.  I think any type of shooter is a great way to shake up the traditional cocktail hour.  Really, how can you look at the picture to the left and not fall in love?

Dessert shooters are fun because they tempt the palate with different scents, textures, and tastes.  What is not to love? Cake in  glass, people.  What makes dessert shooters even better is that they are pretty.  As I have said before, presentation is everything.  Having alternating dessert shooters passed by butlers is a great way to kick off the party, or keep it going.

Speaking of which, have you ever considered having a dessert hour?  Typically, after the couple cuts the cake, the guests can start to wind down a bit and go on a slow crash.  How about introducing your dessert hour?  Have your cake cutting ceremony in your reception room and invite your guests to a dessert hour in the previous location of the cocktail hour.  Have dessert stations and shooters passed to revive your guests. This might be a great time to introduce your signature drink or bring it out again for an encore!

If you are the bride with lots of dynamic and bold colors and textures, your food should reflect that style as well.  I came across this awesome recipe for Tequila Lime Shrimp. It will awaken any palate and is also good for your bridal luncheon or dinner at home for your honey!
Jumbo shrimp sauteed in garlic, cilantro, and tequila.

• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Ready In: 20 Minutes
Yields: 6 servings

INGREDIENTS
• 2 tablespoons unsalted butter
• 4 cloves garlic, chopped
• 1 1/2 pounds large shrimp – peeled and deveined
• 1/2 cup tequila
• 1/2 cup chopped fresh cilantro
• salt and pepper to taste

DIRECTIONS
1. Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
2. Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.   Squeeze lime juice over shrimp.

As you can imagine, I hear and see a lot of things in this business.  But when I read that a NYC bride sued her florist over the color of her flowers, I knew I still have a lot more to see and hear.

Go on and read it. Then come back.

Ok, are you back?

Mouth still open?

Let’s do away with the fact that some were wilted, brown and in dusty vases. I’m also going to ignore the fact that the bride is asking for $372,564.86 in damages, in addition to the money she already paid for the flowers.

First of all, let me say that any money that you spend on your wedding is important. Be it $1 or in this bride’s case, $27,435.14.  Having money isn’t everything, but not having it is.  You should get what you pay for.

Let’s talk about how you can avoid this with your wedding:

1.) Check your florist’s contract or agreement for a substitution clause.  As a matter of fact, check ALL of your vendors’ contracts for this clause. It may say something along the lines of “Vendor XYZ reserves the right to change or substitute goods or services in this contract with others if contracted goods or services are not available at time of performance”.  Ok. Fair enough. But what you want to know is: a.) will you be notified of the change, b.) if you can approve the change and c.) if you do not like the change/substitution, what are your options?  Most importantly, the change or substitution should be comparable to what you contracted for.

2.) ALWAYS SEND A SWATCH. Did you hear me? ALWAYS SEND A SWATCH. Some things look purple to me, but blue to you.  If I say chartreuse do you think of a light green or a deep green?  Heck, some people in these fields are even colorblind! ( I know, God help us) If you send a swatch of your bridesmaids’ dresses, your linens, etc. There is should be no deviation if at all possible as you have eliminated all of the guesswork.  NEVER rely solely on pictures as you do not know if they have been doctored (ask Super-fabulous Liene about her very rare Blue Orchids) or the type of lighting used. Most importantly, never ever solely rely on a picture that has been emailed to the florist. Computer monitors vary– you don’t know if the forist is viewing your images on a top of the line Sony monitor or a dinosaur from 1984.  Email pictures are great for concept and design, but colorwise– it’s a gamble.

3.)Ask for your florist for a sample when you visit.  Don’t expect a whole layout of your wedding spread done, but see if the florist can get a sample of the flower or even construct a mini-centerpiece or bouquet.  Some florists may charge a nominal fee for this, so be prepared.?? All in all, it may be worth it to have your peace of mind.

4.)Know what you want.  Don’t choose flowers that wilt easily or can’t stand up to heat and humidity if you are having an outdoor summer wedding.  Know what colors and flowers are in your wedding season to prevent having to dye flowers (although pretty, this can be a MESS! you can ruin your clothes before your ceremony even starts!)

This should help you avoid something like what our fair lawyer bride has had to “endure”.

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Now playing: HBO – Real Time Overtime from 9/28/2007
via FoxyTunes

I love food. While I enjoy going out to a lot of the casual dining restaurants, nothing makes me more happy than dining like a food snob. Being treated to a meal designed and cooked by an executive chef and his team of sous chefs is an awesome experience.

When choosing your menu for your reception, go for the gusto. This will probably be the only time you will plan a huge, elaborate party with elegant food and table settings. If not, I want to be your BFF. A lot of venues and caterers brag or pride themselves on having the “best” chef or they can “cook anything”. Great food is all about great color, wonderful textures, awesome taste and a mind-blowing presentation. Anything less is uncivilized; especially when you’re paying thousands or tens of thousands of dollars for it.

But you say, “OK, Terrica, I hear you. But I’m not a foodie. What should I do?” Well first, ask to talk to the chef. The catering manager is a good resource, but you want to talk to the person who will put some soul into your food. You can tell the chef about your theme– the type of food you like and don’t like, any taste or smell aversions you might have and the colors of your wedding. Tell him or her about any wonderful food experiences you have had, and what, if anything, from that experience you would like to replicate for your wedding.

If you are not sure of what you want, go to your local library or bookstore and check out some of the books to the left. A good start would be The Food You Want to Eat by Ted Allen. Ted Allen of Queer Eye fame is a food and wind connoisseur who can take very ordinary menu items and jazz them up with the right amount of style and spice. Ted’s book will also teach you (briefly) how food works together and the importance of choosing the right food for the right courses.

Chef Eric Ripert is known as “God” in the culinary world and has a palate that inspires some of the most delicious creations that have ever been put on a plate. Co-author of a cookbook named for the restaurant where he is the executive chef, Le Bernardin, Ripert is known for creating some of the most astounding seafood dishes. You can even view some of his recipes on the restaurant’s website.

Who can forget about Rocco DiSpirito? Before Rocco became a heartthrob on NBC’s show, The Restaurant, he was steaming up kitchens in New York at his ultra chic restaurant, Union Pacific. Rocco’s book, Flavor, delves into the world of succulent food that arouses all of the sense and each part of your palate. Known for his Mediterranean tastes, Rocco even shares some of his favorite recipes on his website.

You can also pick up a copy of Food and Wine magazine for ideas. Besides the recipes, this “food porn”, for lack of a better term :), will inspire several ideas in regard to presentation. How your meal is presented will determine if the guest will want to eat it.

Some last few pointers:

• Food should complement, not compete.

• It’s very important to pick seasonal items– both for your budget as well as for the consistency of the menu. Try not to mix seasons– don’t have a hot soup in the summer time.

• “The eye buys”. Presentation is key– if it looks great, your guests won’t be able to wait to dig in.

Again, this will be a very expensive meal for you. Make sure it is worth it! You want to treat your guests to a dynamic experience, and that should include your food. Defy the norm and create a couture menu for your wedding!
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Now playing: Sade – Hang On To Your Love
via FoxyTunes