The Rules:
– One vote per email address per region
– Voting is limited to two votes per business
– Voters must vote in at least 10 categories

The link to vote is HERE.

Good Gracious! Events is featured in The Special Events Magazine Winter 2020 issue and we are over the moon to be recognized! 

"In an age where “foodie” is a well-known term and eaters take post-worthy pics of their meals before digging in, fare has become elevated at events too. Guests love the new and the next. We checked in with top caterers across the nation to gather the latest trending wedding food ideas, and — unlike our favorite fancy restaurants — they delivered! From spirit tasting stations to cheesemongers, here’s our list of current wedding food trends that will wow your friends and family." - via PartySlate

"Wedding trends are beginning to evolve that couples are looking more and more to truly ‘making it their own’ with foods chosen from where they met, childhood memories, or dishes they like to eat together,” says Parry of Good Gracious! Events. A recent couple the team worked with was obsessed with white truffles, so much so that they chose a wedding date when truffles were in season. “We served them on ricotta, spinach agnolotti pasta — then again on soft scrambled eggs at their brunch the following day,” says Parry. Another example is a recent groom whose family has a restaurant that makes delectable pies, which the couple served instead of a wedding cake."

To see the full feature, click here.

Get rid of the Sunday scaries with our Osso Buco! Read our recipe below.


Makes 10 servings
10 veal shanks (about 1 pound), center cut, 2 inches thick
1 cup all-purpose flour for dusting the shanks + 1/2 cup flour for sauce
1 1/2 cups olive oil
2/3 cup carrots, finely diced
3 stalks celery, finely diced
2 cups onion, finely diced
Fine sea salt
2 tablespoons garlic, minced
Freshly ground black pepper
4 cups dry red wine
2 1/2 cups tomato sauce
(recipe to follow)
12 cups veal or chicken stock
6 ounces dried porcini mushrooms, soaked in hot water and strained - reserve the liquid
Zest of 3 lemons
1 cup glace de viande
(recipe to follow, also available in specialty stores)
1 bouquet of garni consisting of 1 fresh rosemary spring, 1 fresh sage leaf, 1 garlic clove, 1 bay leaf tied in a cheesecloth bundle.
1/4 cup chopped Italian parsley

Preheat the oven to 325 degrees.
Tie each of the veal shanks together separately so that each shank holds together.
Toss the shanks in 1 cup of the flour so that they are evenly coated.

Heat 2 tablespoons of the olive oil in a pot and add the shanks and brown well on all sides, adding more oil as needed.

Remove the shanks from the pot and set aside. In the same pan, reduce the heat to medium-low and add the remaining olive oil, carrots, celery, onion, garlic and cook, stirring constantly, until the vegetable are softened, about 10 minutes.

Add the remaining 1 cup of flour to thicken the mixture and cook about 3 to 5 minutes longer.

Deglaze the pan with red wine, then add the stock and tomato sauce. Bring to a boil then reduce the heat and simmer for 15 to 20 minutes.

Place shanks in a roasting pan and cover with the sauce, the shanks should be completely covered with the liquid. Put the small bouquet garni inside the pan, cover with aluminum foil and roast in a 350 degree oven for 3 hours.

While the shanks are cooking, soak the porcini mushrooms in boiling chicken broth, making sure that the mushrooms are completely covered, about 2 hours until soft.

Strain the mushrooms, chop and set aside.

Place the cooked shanks on a platter, strain the sauce from the roasting pan and put back on the stove in the same roasting pan.

Add the glace de viande, chopped porcini mushrooms and lemon zest, cook over medium heat to warm the sauce through about 5 minutes.

Check the seasoning and adjust if needed. Pour the sauce over the veal shanks and sprinkle with parsley

We are so excited to share that Good Gracious! Events is the winner of the 2019 Catering Company of Excellence for WIPA 2019 Awards of Excellence!



"Held on the grounds of The Bridges at Rancho Santa Fe, this naturally pretty setting set the tone. As the sun set, guests were escorted to an incredible ceremony space. On a white carpet, guests took their seats on rose gold chairs. The aisle was lined with lush greenery and ivory roses. Our couple exchanged vows beneath the most incredible chuppah made of lush greenery, and in florals of blush, mauve and ivory roses. To complete the look, the moment was lit with a crystal chandelier!

Following a beautiful ceremony, guests were invited to continue the celebration in a tented reception! Guests entered the tent through a stunning floral arch. The tent was draped in soft blush draping, and filled with long wooden tables and round tables draped in blush linen. Tables were set with gold textured chargers, crystal glassware, and towering candelabras. Nancy Kaye of Mark’s Garden elevated the tables with a gorgeous display of florals of blush, mauve and ivory!"

More details on this incredible wedding HERE and HERE.

We are thrilled to share that Good Gracious! Events has been named Best Event Planning & Catering Company in Southern California in the Global Hospitality Awards by Lux Life Magazine!



"Over recent years the hospitality industry has grown significantly, and this combined with increasing customer expectations has presented many new challenges for firms across the industry.

These awards are committed to recognising everyone across the hospitality space, and therefore they do not consider either geography or size, and businesses from across the market will be considered including restaurants, nightclubs, hotels, bars and even gaming premises. This will allow us to provide our readers with a true representation of the very best that this industry, which is crucial for the well-being of clients around the world."

To view the complete list of winners, click here.

Temperatures may be dropping but our Purple Basil Honeydew Mojito is always perfect to serve at a party! Follow our recipe below!


Makes 1 serving

2 ounces honeydew melon juice
3 purple basil leaves
1/2 ounce simple syrup (see recipe index)
2 ounces silver rum
1 ounce club soda
Ice
Fresh sugar cane sticks


Juice some fresh honeydew melon with a juicer and set aside.
Muddle the purple basil leaves with simple syrup in a glass.
Add of the honeydew melon juice, rum, club soda and ice to the glass, stir together.
Garnish with sugar cane and a thin slice of melon and serve.

"Chosen for their work on corporate events, associations, trade shows, event strategy, and more, these people represent the best of the meeting and event industry in the U.S.

Introducing the BizBash 1,000, the people with the biggest impact on meetings and events across the United States. Last year, it was difficult to keep ourselves to just 500 people in our first edition of the list. So we decided to double the amount of people to celebrate. These individuals plan everything from galas for national art museums to massive trade shows, pop culture conventions, and festivals. They also produce and design Instagram-worthy events for big brands, live music productions, and sporting events, as well as multimillion-dollar weddings. Some of them offer innovative (and mouthwatering) food and beverage ideas, while others provide education programs and strategy tips that benefit everyone in the industry. It was our mission to celebrate the best of the best in a diverse and growing industry, while offering a compilation of people to connect with for ideas, inspiration, or guidance for your future events." - via BizBash

We are honored to announce that our outstanding founder, @paulineparry is part of the 2019 #BizBash1000 List! We are so grateful to have partaken in some of the most incredible events and weddings this past year. Working with many amazing and experienced planners/designers who trusted our food and/or beverage visions and capabilities, we created unforgettable experiences while working together as a team.

With Pauline being a founding member of WIPA, watching WIPA open chapter after chapter across the United States is an incredible, proud feeling! It is nice to get recognition.


To learn more and to view the entire list click here.

The end of 2019 is proving to be promising for the Good Gracious! Events team. We are thrilled to be nominated for the 2019 WIPA Awards of Excellence for Caterer of Excellence.

"A luscious garden set against the blue Pacific was a memorable location for this quintessential California wedding in blue and ivory. Details Details brought this sophisticated design together with a mix of decor that includes blue & white porcelain, white blooms, and natural wood accents.

Their romantic al fresco reception took place under the stars, and with sparkly chandeliers and pops of gold was as romantic as can be. Jana Williams Photography artfully captured all the details below, so be sure to visit the full gallery for a closer look." - via Wedding Chicks






















Planning + Design: Details Details, Alicia Townsend | Photography: Jana Williams Photography | Catering: Good Gracious! Events | Rentals: Fancy Tables | Florals: Bloom Box Designs | Videography: Hoo Films