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Men Can Get Pampered Too
Wedding Styles
In the planning process we always think about pampering the bride and her bridesmaids and don't think about pampering the groom and groomsmen.  However these days there is an upcoming trend that is from back in the day, but with some modern twists, men's luxury barber shops.  These shops are tailored around a man's world with leather chairs, flat screen televisions, and men's magazines.  Men can enjoy a simple hair cut, a hot towel treatment, or have an old fashioned straight blade shave and end with a cigar and cocktail.  What better way for the groom and groomsmen to have a little pampering of their own minus the typical fru fru woman's salon atmosphere.


Cheers to the men in our lives that enjoy a little pampering too!
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CHEERS TO WILLIAM AND CATHERINE

By Pauline Parry

In Britain, a Royal Wedding is reason to celebrate! And perhaps it's even more important to those of us Brits living here in the United States. It makes us feel connected to our friends and family back home plus it gives us a chance to share our culture with friends and family here. And really, how often does one get to watch TV in their pajamas and a tiara?

At 1 a.m. my guests, brave souls that they are, began to arrive. The evening (or morning?) started with hors d'oeuvres and champagne with hibiscus blossoms (see first photo). Dan Smith, our resident mixologist at Good Gracious (and creative director) had created this drink plus a fabulous Blonde Tomato Vodka Martini that we'd have later with breakfast. Our chef de cuisine, Joanne Purnell had created a menu that was English at heart but with a California spin, as you will see! Here is the appetizer menu...

And at 3 a.m. as Catherine and William were entering Westminster Abbey, we were joined by our friends and fellow International Caterers Association friends across the country on Skype. Janet Woodson (pictured in the computer below talking to Joanne and me) from La-Tea-Da's Catering in North Carolina was the first to check in. Later we were joined by Therese Cole-Hubbs from Electric Karma in Houston. (Therese is also a friend through Wedding Industry Professionals Association as well). Both of them had also created menus that showed off their regional flair and were hosting friends and family.

Joanne and I talked with Janet Woodson via Skype and got
to see what we were all serving in real time!


Here at home my daughter-in-law Lauren (far left) and her friend Hannah watched with us.

A Sit-Down Breakfast

After the wedding, while we were waiting for "The Kiss," we sat down for an elegant Royal Breakfast. I brought out my collection of tiaras and set each plate at the table with one.


Linens (and chair backs in the same pattern) by La Tavola as well as over-sized napkins were a big part of setting the tone for this lovely sit-down breakfast.


The glassware was from my own collection. The flowers were done by Eddie Zaratsian from Tic-Tock Couture Floral. Thank you Eddie!

We began with a first course of home-cured Nova Scotia salmon served atop a crisp potato chive pancake with capers, red onion and a pink peppercorn tartar sauce

The main course was a Caprese Egg White Omelet with free-range farm eggs, tomato basil jam, fresh burrata cheese, vine ripened red tomatoes and a drizzle of balsamic oil.

This was accented with handpicked baby lettuces, pencil-thin asparagus,
and mushrooms filled with tomato baked beans

Also on the plate was a fried bread heart and potato rosettes,
English pork sausage wrapped with a spiral of crispy bacon.

The entire menu was a clever play on what we call in England the "full-on English breakfast" that is usually served with blood sausage, tomatoes, beans and fried bread, eggs and bacon.

Ending the meal on a sweet note, we served a Cadbury milk chocolate scone with strawberry field preserves and devonshire cream.


As everyone pooped out around us, Jo and I carried on. What can I say? We're English!


Darlings, all I can say of this shot is there is no point in going half way with anything in life!

Have a giggle
Watch some telly with tired, tiara-ed friends
And enjoy the food, fun and love that every day has to offer!


Thanks to Josh from Brilliant Studios for staying up with us and taking these photos!
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Pauline Parry

Founder Good Gracious! Events

About Pauline

Educated in the prestigious British hotel and restaurant management tradition, Pauline is the renowned and highly sought after founder and president of GOOD GRACIOUS! Events. Professional event planners, private clients, and corporations - both nationally and internationally - seek out her innovative expertise and imaginative concepts.


GOOD GRACIOUS! Events was established over three decades ago and is an award-winning full-service LIFESTYLE food and beverage company that has earned the trust of a diverse set of clients and has a reputation for being a trendsetter in producing unique, quality and fabulous presentations in all aspects of weddings and events.


Pauline has been inducted into the Catering industry Hall of Fame for Events and Weddings and has published a book called FOOD FUN LOVE Party Styles.


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Joanne Purnell

Joanne Purnell
Vice President

About Joanne

Joanne Purnell is a graduate of the California Culinary Institute and before joining GG! Events worked and traveled in England and Paris to gain working experience.


Joanne has been Chef de Cuisine for nearly 20 years at GG! Events and during this time she has won numerous awards including Chef of the Year. She has been published in magazines on various food topics including presentation, trends and all aspects of cooking and is a contributor for, “Inside the Recipe Box of Catering Chefs”


Joanne is an educator in the catering industry and is regarded as a leader. Today, Joanne is Vice President at Good Gracious! Events.


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