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Happy Holidays! Wanting to share something sweet with your loved ones? Try our Cranberry Florentine Cookies. Recipe below!


Makes: 1 Qt makes 125 Cookies

½ cup brown sugar
½ cup white sugar
6 oz margarine
1 egg
1 tsp. vanilla
½ cup whole wheat flour
¼ tsp. baking powder
¼ tsp. salt
½ tsp. baking soda
½ cup wheat germ
½ cup white chocolate chunks
½ cup chopped dried cranberries
¼ cup chopped peppermint candy
½ cup sweetened coconut shreds

Cream brown sugar, white sugar and margarine until very fluffy in mixer
Add egg and vanilla mixture until mixed in
Sift together in bowl all dry ingredients and add to the wet mixture
Scrape down the bowl and add wheat germ, white chocolate chunks, shredded coconut and dried cranberries
Scoop a full teaspoon of mixture onto parchment lined sheet pan. Flatten mixture with fingers to thin it out.
Bake at 375ºF in convection oven for approximately 5 minutes
Half way through cooking sprinkle peppermint candy on top of each cookie
Once cooled place in an air tight container to keep them crisp

If you want to see more, click here!

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Indulge your sweet tooth with our French Toast Cubes with Nutella Cream! Keep reading for the recipe that will impress your family and friends!


Makes 20 french toast cubes
2 cups heavy cream
6 eggs, beaten
1 tablespoon brandy
1 1/2 tablespoons triple sec
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 loaf of egg bread cut into 20 1 1/2-inchcubes
Butter for frying
1 jar Nutella spread
2 cups whipped cream
1 cup tiny chocolate chips

The day before, combine the heavy cream, beaten eggs, brandy, triple sec, brown sugar,
cinnamon and nutmeg in a large bowl and let this sit, covered, in the refrigerator for at
least 6 hours or overnight.

Place the bread cubes in a single layer on a cookie sheet. Pour the prepared liquid over the bread cubes until they are completely covered. Make sure to turn the bread so that it is well saturated throughout with the mixture.

Cover the cubes with plastic wrap and let them soak for 2 hours, keep turning the bread
occasionally to make sure that the mixture is evenly soaked in. Melt butter in a large skillet over medium heat, place the bread cubes in the pan and sauté them until they are lightly browned, about 30 seconds per side. Make sure that you turn the cubes so that all sides are browned.

Transfer the bread cubes onto a cookie sheet and bake in a preheated oven at 350 degrees for around 10 minutes or until nice and puffy. To serve, make a little hole in each bread cube and fill with 1 teaspoon of Nutella.

Pipe the whipped cream on top of each cube and sprinkle with tiny chocolate chips. Place on a tray and serve.
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We have another delicious Good Gracious recipe from our Food, Fun, Love cookbook: Chicken Curry Pies. YUM! Recipe below!


3/4 pounds of chicken breast, diced
1 cup vegetale marinade
1 tablespoon - 1/4 curry paste
1 tablespoon minced garlic
Salt and Pepper
1/4 cups minced garlic
4 cups yellow onions, diced
2 cups carrots, diced
2 cups celery, diced
4 cups cauliflower (1 head), diced
4 cups bell peppers (mix colors), diced
4 cups zucchini (green and yellow), diced
2 cups mushroom, diced
11/4 cups mild curry paste
14 ounces of whipped cream cheese, room temperature
4 cups shortcrust pastry mix
1/2 cup water
1/2 teaspoon onion powder
Egg wash (2 eggs mixed with 1/2 cup milk)
Melted butter



Curry Salt Topping
5 tablespoons cury powder
3 tablespoons grey sea salt
1 tablespoon paprika
1 tablespoon white pepper

Marinate the chicken the day before in the vegetable marinade and 1 tablespoon curry paste. Next day, saute the chicken with garlic, 13 cup curry paste, salt and pepper. Do not overcook the chicken When the chicken is done, set aside.

Cut all vegetables into a small dice. Saute vegetables in a pan with the butter, garlic, olive oil mixture until soft. Add curry paste cook over medium heat. Stir frequently until all water is cooked out. Season with salt and pepper. Fold curry chicken into the vegetables, mixing well. In a mixing bowl, beat the cream cheese until light and fluffy, then fold into vegetable chicken mixture.

Mix the shortcrust pastry mix with 1/2 cup of water and 1/2 teaspoon onion powder to form a dough. Roll out the dough to 1/8-inch thickness and cut into 31/2-inch circles. Place circles on a flat surface and brush with egg wash. Place a spoonful of the chicken filling in the middle. Fold the pie outer edges together in the middle and pinch the edges of the dough together. Brush with melted butter. Sprinkle heavily with the curry salt topping. Bake in the oven at 375 degrees 20-30 minutes until golden brown and cooked. These can be frozen until ready to cook.



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After an incredible ceremony beneath a flurry of gorgeous florals, guests of Whitney + Logan, made their way to a whimsical reception under a white draped tent. Elegantly designed with hanging live floral chandeliers to match the beautiful blush and lilac arranged centerpieces designed by Mark’s Garden.





Guest were seated at their designated vintage yet classic style seating for a delish dinner by none other than our award winning catering services.

Proceeding dinner, lighting by Images by Lighting illuminated the dance floor and it was time to get the party started. Guests danced the night away thanks to entertainment of Jordan Music Entertainment and DJ David Krieger. While guests took a break from dancing, Whitney and Logan thoughtfully included a photo booth by MirMir so guest could snap fun photos! For a late night snack, an In N Out truck gave guests an extra breath of life!

What better way to spend the night celebrating a love for one another with all your closest friends and family tucked away in an array of greenery filled with warmth and luxury. Special thank you to John & Joseph Photography as well as Elsyium Productions for capturing this spectacular wedding!











Venue: Hummingbird Nest Ranch | Wedding Coordination: Wish Wonder Dream | Planning: Elise Cronin Events |  Photography: John & Joseph Photography | Videographer: Elysium Productions  | Lighting: Images by Lighting | Catering + Design: Good Gracious! Events | DJ: DJ David Krieger | Florist + Design: Mark’s Garden | Wedding Cake: The Butter End | Rentals: Town and Country Event Rentals | Band: Jordan Music Entertainment | Hair + Makeup: 10.11 Makeup | Photo Booth: MirMir Photo Booth | Calligraphy: Calligraphy Katrina 
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Whitney and Logan tied the knot at Hummingbird Nest Ranch in Simi Valley, California and we are thrilled we could help design this beautiful day!

This stunning location is a hidden gem within the Santa Susana Mountains. From the sweeping vistas to the finest details, Hummingbird Nest ranch is shaded groves of olive trees, sparkling fountains, romantic accommodations, and a stunning canyon setting that is absolutely one-of-a-kind.

The bride looked incredible in a sweetheart cut lace dress with beautiful floral details while her bridesmaids wore sweeping gowns with faint floral details. The groomsmen looked sharp in navy blue suits, white shirts and silver ties.

Surrounded by nature, the bride walked down the aisle with cream colored flower petals at her feet. Framing the aisle, were antique pots filled with florals of cream, lavender, and blush. The bridal arch? An incredible tree wrapped in blush florals and greenery with cream flowers hanging from the tree branches! In front of their nearest and dearest, Whitney + Logan said I do in the most enriched setting!  

As the ceremony came to a close and family portraits were being taken, guests were invited to cocktail hour where custom cocktails and tray passed hors d'oeuvre were served!

Stay tuned for details on the reception!








Venue: Hummingbird Nest Ranch | Wedding Coordination: Wish Wonder Dream | Planning: Elise Cronin Events |  Photography: John & Joseph Photography | Videographer: Elysium Productions  | Lighting: Images by Lighting | Catering + Design: Good Gracious! Events | DJ: DJ David Krieger | Florist + Design: Mark’s Garden | Wedding Cake: The Butter End | Rentals: Town and Country Event Rentals | Band: Jordan Music Entertainment | Hair + Makeup: 10.11 Makeup | Photo Booth: MirMir Photo Booth | Calligraphy: Calligraphy Katrina 

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We are thrilled to announce that we are a nominee for Special Events Gala Awards under the category of “Best Off-Premise Catered Event” for the “Rolls Royce Villa Concours d’Elegance Monterey” event!


“The Gala Awards have been given by Special Events magazine, the premier industry publication, since 1986, when the awards honored the "top 10 events of 1985." The awards recognize the finest work in special events worldwide.

For the 2019 Gala Awards, the magazine received entries in 34 categories from 13 countries. Members of the Special Events magazine Advisory Board, made up of leaders in the event profession, review all entries to determine the nominees and winners.

The Gala Awards will be given out on Jan. 10 at a gala ceremony at The Special Event 2019 in San Diego.

For a complete list of nominees, click here!” - via Special Events


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This week we are teaching you to make one of favorites from our Food, Fun, Love cookbook: Beef Stroganoff Pies! Keep Scrolling for the recipe!


Beef Stroganoff filling 
2 pounds beef tenderloin, cut in small dice
2/3 cup olive oil
Salt and Pepper
1/4 cup butter
14 cup all purpose flour
11/2 cups beef stock
31/2 cups onions, thinly sliced
11/2 tablespoons sour cream
1 teaspoons sour cream
1 teaspoon Dijon mustard
31/2 cups mushroom, cut into quarters
1/4 cup brandy
4 cups shortcrust pastry mix
1/2 cup water
1/2 teaspoon onion powder
Egg wash (2 eggs mixed with 1/2 cup milk
Melted butter
Grey sea salt mixed with herbes de Provence, equal parts


Season beef with salt and pepper. Melt 2 tablespoons of butter a large sauce pan over medium-high heat, add onions and mushrooms and saute approximately 10 minutes until golden brown. Put aside and save any juices.

Melt 2 tablespoons more butter in the same pan on high heat and add the beef, cook quickly, shaking the pan and stirring until evenly browned, approximately 1-2 minutes. The meat should remain pink in the venter. Remove the meat from the pan and save the juices. Deglaze the pan with brandy.

Add 2 tablespoons more of butter with the flour to make a roux, add the juices back to the pan with the beef stock. Bring to a boil and then reduce heat to a simmer. When the sauce has slightly thickened, add sour cream and mustard. Do not let this boil. Check seasoning and add salt and pepper to taste. When sauce is at the right consistency add back to the mushrooms, onions and beef.

Mix the short crust pastry mix with1/2 cup of water and 1/2 teaspoon onion powder to form a dough. Roll out the dough to 1/2-inch thickness and cut into 3x3-inch squares. Place squares into greased muffin tins and fill with beef stroganoff to the top. Fold the dough edges over the mixture and turn the corners back over to create a design. Brush with egg wash, melted butter and sprinkle with grey sea salt mixture. Back in the oven at 375 degrees until golden brown, about 20-30 minutes. These can be frozen until ready to cook.






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What is a tea party without the British classic, Victoria Sponge cake!? Our next recipe from the Food, Fun, Love cook book is a Classic Victoria Sponge!


8 ounces unsalted butter
8 ounces granulated sugar
4 eggs beaten
2 teaspoons vanilla extract
8 ounces sifted cake flour
2 cups whipping cream
1/2 cup strawberry or raspberry jam
1/2 cup sifted powered sugar

Cream butter and sugar together with a mixer until light and fluffy.
And eggs, one at a time, along with vanilla, making sure they are fully incorporated each time.
Fold in the flour, being careful not to over mix.


Prepare 2 10-inch cake pans by lining with parchment paper then spraying with non-stick spray. Bake in the oven at 350 degrees for 20 minutes or until the cake springs back when touched. Set aside to cool.


While the cake is cooling, whip the cream for the middle of the cake, to soft peaks. When the cake is cool, spread the jam evenly on one fo the cakes and then dollop the whipped cream over the jam and spread out onto the edges. Place the other layer of cake gently on tp so the filling does not ooze out.

Sift the powdered sugar over the top of the cake covering it completely and serve.


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We are so excited to share our next creative in our “Creatives That Inspire” series is Russell Harris of Russell Harris Event Group! Keep reading to learn more about 2018 Special Events award winner!



1. 5 things in your fridge at all times?
Champagne, Orange Juice, Sparkling Water, Almond Milk, and Cheese


2. What is your guilty pleasure?
Porterhouse Steak

3. When did you start your own business?
2000


4. What’s the favorite part about what you do?
Hands down, design! I love the challenge of constantly innovating and evolving to offer a unique design concept for each and every event.


5. When you are not working, what does your ideal day sound/look like
Even when I am not working I like to rise early, about 5:00 AM: I enjoy having coffee time by the pool with my husband, after two cups switching to a mimosa. Then I go to the barn around 7:30 AM and ride my amazing new horse, Contact. After returning home around noon I get back outside to enjoy the yard and pool - grilling a steak, playing frisbee with our german shepherds, then pouring a glass of Jameson on the rocks (with extra lime) and watching the sunset. Perfection!


6. When did you plan your first event?
My first solo event was a dotcom 1.0 start-up, HSX. The venue was the House of Blues on Sunset Blvd in West Hollywood. We hosted 1,000 people using both indoor and outdoor tented spaces. The client was extremely happy with the results, and this event gave me the confidence to build RHEG.


7. Where can we see more!?
Instagram
Twitter
LinkedIn
Facebook
Website



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We are thrilled to be featured on Inside Weddings for this classic Santa Barbara Wedding! Keep reading for more details!


"When the vow exchange concluded, guests walked through the house to a bountiful cocktail hour held on the patio with a view of the property’s polo field. Selections included dirty martinis, vanilla agave margaritas, and wine, as well as passed hors d’oeuvres, a taco-and-tequila pairing station, and a build-your-own slider post. “We love to throw parties, so we wanted everyone to be well fed with plenty of drinks,” explains the bride."  - via Inside Weddings

Click here to see the full feature!









Cakes & Desserts: Christine Dahl Pastries | Catering: Good Gracious! Events | Cinematography & Videography: Joel Serrato Films | Custom Décor & Details: Images in Ice | Floral & Event Design: Mindy Rice Floral and Event Design | Invitations & Calligraphy: Calligraphy Katrina | Presence Custom Invitations and Gifts: William Arthur | Lighting Design: Ambient Event Design | Music & Entertainment: Ambrosia String Quartet, West Coast Music (Cowling Band) | Photography: Yvette Roman Photography | Rentals: La Tavola Fine Linen, MarBorg Industries, The Tent Merchant, Town & Country Event Rentals | Wedding & Event Venue: Villa Sevillano | Wedding Planners & Designers: La Fete Weddings
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  • FOOD is my passion. I have FUN with my team and my clients and I LOVE what I do! For me, it really is all about FOOD, FUN and LOVE!
  • Our Mission... To create Fabulous Events & Delicious food for an Exceptional Experience
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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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      • Christmas Recipe: Cranberry Florentine Cookie
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