Food Fun and Love

REBECCA & EMMANUEL FEATURED IN CEREMONY MAGAZINE 2012

2012-01-26T16:22:00.000-08:00

BY: GOOD GRACIOUS! EVENTS

We had the pleasure of planning this beautiful Santa Barbara Wedding for Rebecca and Emmanuel, at the lovely Four Seasons Biltmore. We're honored to have been featured in the 2012 issue of Ceremony Magazine!
Thanks to all our amazing creative partners and to Marianne Lozano for capturing the beautiful day in photos!

Inside the Life of Ali Phillips, Engaging Events

2012-01-17T09:30:00.000-08:00

By Pauline Parry

Last year I began this series asking some of my favorite people in this industry to give us a window into their personal worlds. Recently I chatted with Ali Phillips one of Chicago's top wedding planners. I met Ali at Engage several years ago. Her personality is warm and generous, her work beautiful and her energy for work and life is infectious. I think you'll feel the same way when you get to know her! But first, get to know a little more about her work ...

Above three photos by Becky Hill Photography

Photo by Glen Abog

How would you describe your home?
Traditional. Chinese rugs, hunting prints and furniture from my grandparents' home. It's funny to admit, I have still not decided on chairs for our dining room table so we have 10 fruitwood chiavaris permanently rented from Classic Party Rental.

What is your favorite object and why?
We have a gorgeous photo of the wine country that hangs over the fireplace. It was the first piece of artwork we bought together as husband and wife.

What's your favorite time of day?
Early morning. I love to brew some Jamaican Mountain coffee, login and see what the day may have in store for me. Mornings bring potential and that feeling of being alive with possibilities.

Do you have a lucky shirt or something you wear when you are going to a meeting?
No need for luck. I always bring my A-game and go from there!

How would you describe your fashion style?
Preppy! If it is pink, I love it. Rarely will you see me in heels; cute flats are my shoe of choice.
What's your favorite meal after a long event?
Oh lord, I am embarrassed to say this, but I'll play. After a really long day, one where I might not have the time to eat dinner, I have gotten in the habit of stopping at the 24-hour Wendy's on the way home for a spicy chicken sandwich and a big Sprite. (Note to self: This will NOT happen with my New Year's resolutions! Right!)

Favorite beverage?
Red wine. Specifically I love Pinot Noir from the Hartford Family. But when push comes to shove, any red wine will do (I even drink Merlot)!

What is the one thing you'd like to accomplish in life, big or small?
I have always dreamed of being on the cover of a magazine. Not sure which one, but one where I am recognized as a woman of much success and happiness!!

What sport teams are near and dear to you?
I'm a Chicago Cubs fan through and through! No, we have not won a World Series since 1908. But there is nothing like attending a game at Wrigley Field on a hot, summer's day!

Where did you most recently go on holiday?
We always seem to be planning our next adventure. The last one was to Napa, Sonoma and Russian River Valley. We go there every other year at least. Our next stop is Costa Rica for 10 days. My husband and I will go with my father, my Aunt and one of my best friends.

What would surprise us to learn about you?
That I danced ballet until I was in college and almost majored in it. I studied the Cecchetti method which was quite strict and reached one of the highest examination levels before I realized you can't eat Wendy's sandwiches and be a ballerina!

What have you learned most from your father?
Always ask for the sale or order. Never be afraid to do so. Those that don't, miss out.

And from your mother?
Be yourself!! Oh, and also, when you have a dinner party, always have assigned seating so that you know people will get along and have things to talk about.

What is in your fridge at all times?
This sounds so cliche, but it's no joke -- there is ALWAYS a bottle of chilled champagne! You just never know when there is a reason to celebrate. And my motto is: "Celebrate often!" There is always at least one can of cold Bud Light!

A parting shot ... I love this image -- it IS Chicago after all!

More About Ali
Ali Phillips is Chief Wedding Orchestrator of Engaging Events by Ali. Chicago magazine has named her one of the city's top Chicago wedding planners and the editor of Brides magazine has selected Ali as one of the city's favorite planners. She has also been named Best Wedding Consultant in Chicago by The Knot Magazine multiple times. Ali is the president of the Chicago Chapter of Wish Upon a Wedding and is a member of Wedding Industry Professionals Association (WIPA). She is a Certified Professional Bridal Consultant with the Association of Bridal Consultants and a sought-after industry speaker.

Ali will be speaking on destination wedding at the Event Solutions Idea Factory, February 26 - 29, 2012, in Las Vegas.

Get out of my bar!

2012-01-10T16:45:00.001-08:00

by Dan Smith, m!x by Good Gracious!

86'd. Barred. Just plain asked to leave.

There are plenty of ways to lose favour at your local drinking establishment. You can start a fight, have a few too many, or make unwanted advances at a waitress to name a few.

Another way is to become old, boring, outdated, or last year's rage. Well those aren't ways that people get 86'd... but for bar products it's a sure way to end up down the drain!

Thankfully, cocktail culture is at an all time high in terms of sophistication. It's so much easier to find a quality cocktail! If you are in the industry, take a look at your inventory and promise your customers that you will serve them the best ingredients available.

Here is my list of what should be "Barred from the bar."

Any kind of SCHNAPPS. Sweet and artificial. Two words you don't want associated with your drinks!

Unnatural VODKA FLAVORS. Whipped cream, marshmallow, cheesecake. It sounds like vodka is now being marketed in kindergarten, doesn't it?

Bottled and canned JUICES. Everyone knows that fresh tastes best!

And yes, that includes ROSES LIME JUICE. The smell of this makes my think of Kamikazes at the frat house. Squeeze some limes right at the bar for the best flavor! Or if you really need a sweet-tart lime cordial like Roses... I'll send you my recipe!

You don't need COCKTAIL MIXES! Recipes and fresh ingredients are plentiful!

CHEAP WINES can make a special event less than special! Of course people are often looking for the best price... but you don't need to reach all the way down to 2-Buck-Chuck!

VOTE! VOTE! VOTE!

2012-01-10T16:44:00.001-08:00

By Aaron Kaniecki, Associate Event Producer

It has nearly been two years since I started at Good Gracious! Events, and in that short space of time I have had the fortune of working some majestic events, meet some amazing people, and worked with the best in the business.

If it wasn’t for Good Gracious! President Pauline Parry, I wouldn’t be in the position I am today.

Pauline saw something in me that was worth going through the highs and lows of immigration to bring me onto the GG! team. If it wasn’t for her I would not be in the industry I love. If it wasn’t for her I wouldn’t of met my wife to be Brianne, and if it wasn’t for her taking me under her wing, I wouldn’t be nominated for the Event Solutions Spotlight Award for Rising Star Male.

I owe so much to such an amazing mentor, who has single handedly changed the direction of my life.

Needless to say my industry progression wouldn’t be to the standard it is now without the support of the fantastic Good Gracious! Events team. Every person has had a part to play in my progression and I deeply thank every one of them.

Not forgetting the International Caterers Association, without the Regional Education Days, Catersource, Webinars & CaterArts, I would not have the cutting edge knowledge of current trends and styles.

I would also like to thank all the vendors and clients I have worked with, because without them none of the events or opportunities I have experienced would of existed.

The name of the game is voting folks, the person with the most votes is deemed the winner!

So please take time to read through my Event Solutions Spotlight Award nomination for Rising Star Male, and take 30 seconds to vote.

Just follow the link,

http://www.event-solutions.com/spotlight/voting/

Enter a valid email address (one vote per email)

Tick Aaron Kaniecki

And Click submit…. It's that easy!

Happy New Year to everyone, I hope you all enjoyed 2011. I appreciate all your votes in advance!

To celebrate, here are some of my key learning points of the past year….

Driving from Los Angeles to Phoenix is a bloody long way…. Especially in a cube truck. (for The Special Event 2011)

Being dressed by four women IS as good as it sounds… (Brown Hott Polo Classic event 2011)

Michelle learned that there is a BIG difference between a Cambro and a Colander

Not every intimidating exotic stripper named beverage comes out with fireworks, sparklers and Bruce Lee twirling it to the sound of its own anthem. (the difference between LA and UK beverages)

Patrick Sullivan is a jack of many trades, one of which is ironing…. You can cut vegetables on those creases!

It is Kobe beef not Colby...

FARM TO TABLE - LA STYLE...

2012-01-03T10:14:00.000-08:00

By: Patrick Sullivan
Director of Service and Management

In a time when the concept of supporting local businesses is growing, the food scene is Los Angeles is fortunate to have its share of restaurants and grocers. Along with those, we are lucky to have two of the largest Farmer's Markets in Southern California. Just to name a few, every Wednesday, just steps from the ocean at the Promenade in Santa Monica, farmers and growers of all kind gather together to create a a diverse open marketplace. The same goes for Hollywood. On Sundays, steps from the Hollywood Walk of Fame, an always interesting variety of items are available for both the public and business owner. At Good Gracious! Events we patiently search for the best product possible for all our menus.

Both markets have lost their simplicity and now not only offer a fresh variety of seasonal produce but a diverse selection of poultry, eggs, fish, nuts, baked goods, and flowers. Having the growers right there selling their product allows for tasting and questions answered on the spot. From locally grown romanesco to finger limes and from candy striped beets to organic fava beans you are guaranteed to find something interesting to fill your basket.

Browsing outdoors in sunny California for items that literally go from farm to table is a perfect way to get a sense of community while supporting local businesses and an ideal way to create relationships with farmers and growers. Buying and eating sustainably is also good for not only you but for good economically. Produce alone can be up to 40 percent lower than an upscale organic grocers.

Farmers Market shopping in Los Angeles can be an educational experience, trying new foods, meeting people, and since there are many in the area besides Hollywood and Santa Monica it allows you to find your favorite items. Where else but in LA can you stand alongside with local restaurant and TV chefs supporting local growers and farmers...

The kitchen team at Good Gracious! takes advantage of the concept of farm to table, building relationships with suppliers ensuring the very best from the local farms. This allows us to create
and develop seasonal, sustainable menus on a consistent basis for all our events.

For a complete list and information on the Farmers Markets in the LA area, please visit this site

What Makes Rrivre Work? A Peek Inside His World

2011-12-13T09:15:00.000-08:00

By Pauline Parry

This is the third in a fun series I've been doing where I get up-close-and-personal with people in our industry. This month I chatted with the multi-talented Rrivre Davies of Rrivre Works in Los Angeles. Rrivre's designs follow his belief that celebrations should provide joyous memories that last a lifetime. His work combines architecture, art, floral design and cultural intuitivism to create extraordinary environments for corporate and entertaining industry events including film premieres, award show, parties and product launches as well as for personal celebrations such as birthdays, anniversaries and bar mitzvahs.

I thought first I'd show you a few of my favorite designs by Rrivre.

The above two photos were from a WIPA event at which Rrivre created a structure within the structure of the venue, the gorgeous Vibiana in downtown Los Angeles, using faux beams built strong enough to suspend chandeliers and wired for power so they could light up.

An event for a bridal magazine cover party.

For an ICA Regional Education Day in Orange County.
The look was beachy, yet elegant, perfectly capturing Southern California.

This is from the same event but in a different area. I love the color scheme and we used it again in Santa Barbara for a V-VIP breakfast.

And now that you know more about his designs, get to know him!

How would you describe your home?

It is an absolutely beautiful home that I am about to tear to pieces and recreate. Why?? Because I can’t help myself.

What is your favorite object in it and why?

I have four black and Rattan Hitchcock chairs that my grandparents bought when they first emigrated from England to the States. My father grew up with them, I grew up with them—they remind me where I come from.

What’s your favorite time of day?

I would have to choose two different times of day. The first would be the Golden Hour when the light dances in a different way each day as the sun begins to fall behind the horizon. I also love the early morning when I wake as it is the beginning of a new day full of new opportunities and chances to love.

Do you have a lucky shirt or something you wear when you are going into a big meeting?
I have a silver chain that I have worn for about 15 years or so now. I bought it when I had no money and no business spending the $250 dollars it cost me; but I had been looking for a unique chain for a while so when I found it I knew I had to cease the opportunity. It was a design I knew I’d love forever and never tire of—and I never have. Sometimes artists create works that resonate for ages, and I suppose it reminds me to always strive for excellence.
What fashion designer do you find you wear the most or what fashion design do you like?
I am really not a label queen. I tend to mix and match my clothing but favor English designers…hmm, I wonder why?

Do you have a design style?

Amazing!!!! Anything else—why bother?

What is your favorite reality show obsession and why?

The news is my favorite reality show. Only I think world affairs are slightly more scripted than most reality shows.

What’s your favorite meal after a long event?

Gin and Tonic, with a twist of fresh Key Lime.

When you entertain at home, do you cook?
Yes!!! People are surprised that I actually am a really good cook. I mainly stick to simple, healthful foods but I LOVE to experiment with unexpected and unique twists on traditional recipes.

If so, what’s your favorite thing to make?

I love cranberry (home made of course) with pesto on Salmon. The idea came to me one Thanksgiving when I was the host. My mom doesn’t eat red meat or poultry so I was determined to create a tasty Thanksgiving alternative. I don’t mind saying, it rocks; and, it pairs quite nicely with asparagus and new potatoes.

What is the one thing you’d like to accomplish in life – big or small?

I really would like to leave a legacy of joy and happiness. I hope to affect those around me in both my work and my personal life in a way that they feel I have enriched their lives in one way or another. I hope to be remembered fondly and have those who knew me reflect joyously on moments we shared. My best friend of 25 years died last year, and I think about him every day. He was not perfect, but he touched so many people in such a positive way it makes me aspire to bring that same kind happiness and fulfillment to those in my life.

In this past year, what was your biggest accomplishment professionally?
My friend LeMar and I started a new magazine called American Gentleman which is directed toward bringing back traditional values promoting class, culture, sophistication and style while still addressing modern trends and considerations. It’s basically a magazine that will serve as both a guide to those aspiring for greatness and a source of refinement for the already established gentleman.
What have accomplished the most personally?

I have an amazing man in my life that really understands and believes in me. My family loves him and my little nephews even ask about him when I visit if he is not there. He loves me just being me. He keeps me in a positive place and allows me to fully enjoy the process of living.

What’s been your favorite event to design and why – of your career?

I have to say a small event we did for FOX for Master and Commander. It was a huge challenge, a short load in, and a tiny elevator.
The room before a Rrivre ran through it...
And after. Quite a difference!

Plus I love ships, and I was able to appeal to all of the senses to truly create something that I am sure they will remember for most of their lives. In 48 hours I transformed a small hotel conference room into the hull of an old wooden ship including sounds of creaking wood, screens arranged behind a false window simulating the ship’s movement on the water. The floor even gave as you walked on it simulating the feeling a a ships deck as it undulates with the waves.

Who is your favorite singer?

I would have to say Sir Elton John. No, not because he is British, but because he is incredible!!! I recall my father in his skin-tight bell bottom corduroy jeans (not a sight I really want to remember) jamming out to Elton, and dragging me into the living room of our home to dance to “ Take Me to the Pilot.” He said it helped him relax and feel connected. That was in the 70’s, but Elton is still both relevant and incredible today some 40 years later. What an amazing gift that he can entertain 3 generations and likely continue to inspire those to come. What’s scary is I have two pair of tight bell bottom corduroy jeans.

Where did you most recently go holiday?

Holiday? Who has time for a holiday? Right now my joy is creating, building and writing. Ask me that question 12 months from now as I hope to be spending my Thanksgiving in Thailand.

When you are on holiday, what book would we find you reading? Magazine?
I love art history books and National Geographic.
In 9th Grade!
What do you remember about high school the most?
In high school remember wondering who I was, and who I was going to be; and worrying a lot that I didn’t have the answer yet. In college I remember the athletics and the swim and cycling teams, triathlons, beach lifeguarding, and the absorption of knowledge. At graduation I recall thinking, “Wow, I really do not know that much even though I just graduated from Berkley.”

What would surprise us to learn about you?

I have no design degree. I was a Latin American Studies Major. I studied a ton of art history, but my parents told me that, “With an art degree and a nickel, you will be a nickel short of a cup of coffee.” Now I tell them, “With an art degree and a nickel…imagine.”

What do you wish you had known then that you know now?

I wish I had known that not everybody plays fairly.

What have you learned from your father?
My father taught me about hard work, determination, the value of remaking yourself, craftsmanship, to strive for perfection, to be hard on yourself and push yourself, how to fix your own toilets, and that everybody is created equal. I remember when I was 15 and I was in Morocco, my first day there he took me to the Medina in Tangiers. I was in awe of all the unfamiliar sights and sounds and smells.

I said to my dad, “These people are weird.” He had been holding my hand to make sure we didn’t get separated and suddenly squeezed my hand hard. “You are just as weird to them as they are to you!” That was all he needed to say to change my view of things. I am sure that at that moment he reflected on his fatherly checklist: Racism issue dealt with, check.

And from your mother?

From my mother, I learned about beauty, love, kindness, tenderness, and sensitivity. She taught me that I have more strength in me than I know. My mom showed me that the simple gesture of making food for someone is an easy way to say, “I love you.” Art is instinctual, love is ever present, and going outside your comfort zone only brings you closer to greatness…these are all cherished lessons I learned from my mother.

What type of art affects you?

I really am amazed by architecture; especially really old architecture. It amazes me how much they were able to accomplish in the past considering the limited tools and technology they had available. To me, it really shows a dedication on the part of our ancestors to leave a legacy of beauty, faith, strength, and learning. It is truly something to admire, inspire generations to come.
What irritates you the most about modern life?

What really upsets me is the lack of common courtesy these days and the way that people seem to walk around with blinders on not acknowledging each other—it’s sad, really. I think that we really rob ourselves of opportunities that way. Also, people just used to be more considerate and valued personal integrity whereas today, it seems that these basic tenets of society have fallen to the wayside. Now, it is rare to find that kind of relationship. I think that is so sad. But, I am ever hopeful that we are waking up from a long decline and finding that part of our humanity again. Maybe it will be a human spring.

And I leave with you a few more of my favorite Rrivre "works..."

A classic "Rrivre" bar look

And a not-so-classic look!
This is what I think the inside of an Easter Egg must look like -- a confectionery delight of pastels!

GARDEN WINTER WEDDING AT HOME

2011-12-08T10:00:00.000-08:00

BY MICHELLE NOWAK, EVENT PRODUCER

I knew from the start Good Gracious! was going to be the right fit for Karen and James... they had a vision of what they wanted and we were there to deliver the very best for such a special occasion!

After just buying a home in Pasadena, it was clear their already landscaped backyard was the perfect place to share their vows with their closest family and friends! As much as I love a big Wedding, I also adore a small and intimate gathering in a familiar place where you're about to embark on a new chapter of life! A backyard garden wedding is sometimes the perfect fit and for this couple it surely fit the part! The only glitch...which us LA people never want to think about, as it's few days in a year that we actually have to contemplate...
"What will we do if there's RAIN!??" Well in late November there's always that chance so as professionals we always have a backup! Sage Green Parasols helped the sprinkles and Classic Party Rentals pulled through with some chiffon white draped cabanas. We hung a series of glass balls with twine string from the big tree where they had the ceremony ...whether it acted as accents to the beautiful tree...or added a "look" to the rain drops it didn't matter- it was perfect!

We got lucky and it cleared up that evening to be a beautiful crisp November night, snuggled in their new cozy home- with community tables and a family style menu there was no better way to celebrate then to CHEERS to the happy couple!

When I hear Cheers! or Salute! in my mind I'm thinking ....well what are we drinking???

A pre-ceremony starter was warm apple cider filled with cloves, cinnamon and oranges along with tangerine and basil water. For cocktails, I loaned out one of my favorite cocktails to the bride and groom for the night. Pomegranate Sparkle of prossecco, pomegranate and grand marnier.
In addition one our very own GG! mixologist's creation of Honeydew and Basil Vodka Cocktail. It was fitting- since the brides side was Italian, and Chef Joanne even allowed Briganti's Gnoochi in her kitchen, the brides favorite dish at their local neighborhood restaurant. We understand a wedding is sometimes a personal grouping of favorite things from the couple- so as professionals and caterers- we take that extra step in making a couples dream come true!

We did just that... and the menu was delicious! I couldn't have picked better myself....
Individual baguettes rolled in parchment paper and tied with twine string, acted as place card holders with the name tags attached to each. Of course olive oil and vinegar lined the table as well as olive springs set on each menu and white linen napkins.
To start...A warm Butternut Squash Soup, with Arugula, parmessan, pine nuts, sliced pear,and light garlic vinaigrette

The main course, a beef tenderloin with parsley chimmichurri and garlic crumb laced cod chianti with an always favorite cauliflower mash, artichoke, haricot vert, red pepper and snow pea blend.

The evening started with delicious and familiar bites, like petite chix and waffles, truffle steak fries and beef bourguinon popovers and ended with a yummy dessert buffet of apple berry pies, pumpkin cheesecake, hot chocolate shooters, and a person touch of their favorite mini Carmella's salted caramel ice cream cones. Sweet Lady Jane made a lovely and delicious cake and all looked beautiful on the white marble kitchen countertops.

Many Congrats to Karen and James- thank you for allowing Good Gracious! into your home to celebrate such a wonderful beginning to your marriage! Cheers!

I Veuve the Polo…

2011-12-01T12:03:00.000-08:00

So a year has gone by since the last Polo Classic match put on by Veuve Clicquot. Last year was a grueling event, with more than double the guest count turning up. The guests were acting like they have never eaten before, not letting us get to the buffets with the food, people swarming us like they were going to die unless they got some of the cheesecake stuffed strawberries…. It was tough.

This year we were ready.

To see how the event unfolded, along with some rather entertaining photos please click here

Tis The Season for Winter Brunch!

2011-11-28T09:00:00.000-08:00

BY: MICHELLE NOWAK, EVENT PRODUCER

The holiday's and winter months are upon us, no better time to kick off the season with a Winter Brunch!! Snowmen Pancakes! Cereal Cupcakes!....Kid Friendly & Yummy! Our breakfast/brunch menu consisted of local, organic, and seasonal foods as it usually does, but added a little extra cuteness for the kids and adults alike!

The local LA charity Baby2Baby was hosted in Beverly Hills with a few big Hollywood Mommy supporters such as Nicole Richie, Rachel Zoe, Julie Bowen and Jessica Alba to name a few. The local chairty supplies Los Angeles families in need with essential baby gear and clothing for their children 0-4 years old.

Craft areas with burlap linens, recycled arts and crafts projects and organic decor filled the tent on this rainy November day. Our staff dressed in white hats and scarfs for the seasonably chilly LA air.

It was a great way to get into the season and show off some of our favorite breakfast foods.

BREAKFAST MENU
Whole Wheat Snowman and Gingerbread Panckes
Cherrios and Shredded Wheat Bran Muffin Cupcakes
Fruit and Granola Parfaits
Smoked Salmon Breakfast Flatbread Pizza
Egg White Mushroom and Spinach Frittata
Grilled Chicken Hash Topped with Poached Eggs
Winter Greens Salad
Organic Fruit Juices

Many thanks to our collaborative team for Photos and Event Designs by Brad Leveine with B Levine Productions and EFGPR!

Elegant Dinner for Korean Leadership

2011-11-21T10:00:00.000-08:00

A Diverse Menu, Good Gracious Style

By Pauline Parry

Nothing says "welcome" better than a dramatic red carpet!
This is what guests of NetKAL (Network of Korean American Leadership) saw as they arrived at the Wallis Annenberg Building of the California Science Center for an elegant sit-down dinner produced by Party Designs by Carol and catered by yours truly.

Inside, this 1920's armory, which was completely redone in 2004, combines traditional and contemporary beauty with all-glass atrium windows and an easily customized stage.

The space also features a reflecting pool and a wind wall.

To a caterer, there is no prettier sight than a table when it is fully dressed with all the accoutrement and set off with a beautiful linen such as this one from Wildflower Linen.

The table, ready for its guests.

The menu began with tray-passed delicacies and continued on...

THE MENU

PREVIEW

Shrimp Leek Pancake
grilled shrimp with coral sauce wrapped in doll-sized leek makgulli pancake with fresh chive tie

Beef Jun Slider
ground beef, onions, peppers and egg jun in a slider bun with soy sauce aioli

Red Pepper Shallot Tart Tatin
caramelized shallot with roasted red pepper served on a puff pastry shell with spicy red chili

Spicy Pork Tacos
apple marinated spicy pork served with sesame leaf pico de gallo in a petite corn taco

Kimchi Fried Rice Arancini
aborio rice stuffed with sauteed kimchi and mozzarella

BEGIN

Salmon Skin Tofu Sashimi Salad
fresh sliced chili oil infused zucchini and sashimi with red chili vinegar, fried ponzo tofu served with Asian mixed greens, crispy salmon skin, with a sesame ponzu dressing

MAIN

Braised Beef Short Rib
Korean marinated braised bone-in beef short rib with dates, chestnuts, ginko nuts and Korean radish
served with
classic garlicky golden cauliflower mashed potato
green bean bundle
sauteed Korean root vegetable tower

Vegetarian Tower Option
grilled portobello mushrooms stacked with eggplant, red pepper, sauteed spinach, tofu seared steak, fresh mozzarella, tomato with frizzled leeks with chimichurri sauce

SWEETNESS

Red Bean Panna Cotta
two milks and soft dduk topped with sweet red bean gelee served with crispy Asian pear and syrup and brandy snap twill

Our Culinary Team

Our Korean-American culinary team, led by Chefs Joanne Purnell and David Cho, worked together to blend Good Gracious style menu with Korean ingredients, tradition and flavors. The results were truly delicious!

The Team

Event Producer: Carol Rosen, Party Designs by Carol
Catering: Good Gracious! Events
Venue: California Science Center
Flowers: Tic-Tock Couture Florals
Linen: Wildflower Linen
Lighting and Audio: J & M Entertainment
Photos: Sarah Golonka, smg Photography

A PEEK INSIDE THE REAL LIFE OF EDDIE ZARATSIAN, OWNER OF TIC TOCK FLORAL COUTURE

2011-10-26T10:00:00.000-07:00

by...Michelle Nowak, Event Producer
We love interviewing celebrities in our industry to see another side of their lives and today we would like to give that insight of Eddie Zaratsian, owner of Tic Tock Floral Couture. It's sort of an up close and personal (unplugged)……….
How would you describe your home?
I would describe my home as traditional and filled with pieces that I love. We have a lot of antique Victorian pieces and Italian pieces that my mother has collected over the years; beautiful paintings, light butter cream yellow walls, floral draping, Persian rugs.

I have a beautiful cutting garden with vegetables, stephanotis, jasmine, hydrangeas, foxglove and succulents. There are always fresh flowers in beautiful vases in every room of our house. But what makes my house truly beautiful is my children’s laughter and my wife’s smiling face.

What is your favorite object in it and why?
My bed! It’s the moment I finally get to really relax and put my feet up after a long day at work and it’s a time for rejuvenation.

What’s your favorite time of day?
Coming home after a long day for a home cooked meal with the whole family. I love to hear about how everyone’s day went. I help my three children out with their homework whenever I can. My daughter, Melanie wants to be a florist, so sometimes we look at magazines together for inspiration. She loves to see photos of my work.

Do you have a lucky shirt or something you wear when you are going into a big meeting?
I don’t really believe in luck. I believe in hard work, passion and focus. But I do think it’s important to wear clothing that you love and that you feel good in. I believe in supporting designers! Oh, and I will always show up for my meetings with my iPad, of course.

What fashion designer do you find you wear the most or what fashion design do you like?
Dolce and Gabbana and Tom Ford. I have a new black Bottega Veneta bag that I absolutely love.

Do you have a design style?
Well, I have a few styles. It’s very important to consider the client and the venue when designing. The first style is traditional, lush, and romantic. I also sometimes do a very contemporary and edited look. Then there’s the very organic, botanical look, which sometimes incorporates unusual floral elements. The constant with each of these styles is in the freshest, finest florals. The quality of the florals is extremely important to me.

What is your favorite reality show obsession and why?
Project Runway, Design Star and I love the Food Network.

What is one restaurant that we will never find you at? Sizzler.

What’s your favorite meal after a long event? Sushi at Katsuya or Koi.

What is your Favorite beverage? Water.

When you entertain at home, do you cook? When I have time. I really like making desserts and sandwiches.

If so, what’s your favorite thing to make? Crème Brulee.

What is the one thing you’d like to accomplish in life – big or small…
Finishing my book of beautiful florals, publishing it and starting on the next one. Marianne Lozano is doing the photography for the current book and she’s amazing!

In this past year, what was your biggest accomplishment professionally?
Well, it’s been a great year and I’m truly grateful that I’ve met all of my goals for the year. I launched the Eddie Zaratsian Custom Florals and Lifestyle Boutique at Restoration Hardware in Beverly Hills. Also, Tea with E at the Langham was a huge success this year as well as winning Creative Director of the Year. Being on The Arrangement on LOGO TV was an incredible experience and working with Pauline Parry at The Special Event was an honor as well.

What have accomplished the most Personally?
I’ve been working really hard to build a solid business for my family’s future.

What’s been your favorite event to design and why – of your career?
I would have to say the launch party of the OWN Network this year.

What/who is your favorite band/singer? George Michael, Adele, Beyonce.

Where did you most recently go on holiday?
The most recent was Santa Barbara at the Four Seasons, the Grand Del Mar in San Diego, and I was recently in San Francisco attending a conference for Restoration Hardware.

When you are on holiday, what book would we find you reading? Magazine?
I love going to book stores in foreign countries. I find the most amazing inspiration there. I love photography, design, architectural, still-life, floral garden, and landscape books.

What do you remember about high school the most? College?
I remember having very few responsibilities.

What would surprise us to learn about you?
I’m a foodie! I know you wouldn’t guess it, but it’s true. I love great food!

What do you wish you had known then that you know now?
I think that as I get older I realize that sometimes you need to let go of the things you thought you needed in order to fully see the opportunities and possibilities that you could have in your life.

What have you learned from your father
My father is very calm, a great listener. He takes the time to think about things and analyze them before he talks. I’ve learned to take on these good traits as much as I can over the years.

And from your mother?
Her amazing eye for color.

What type of art affects you?
I love still life, modern art, botanical prints. I’m very interested in beautiful color and light. My favorite painters are Monet, Van Gogh and Andy Warhol.

What irritates you the most about modern life?
Our society’s deficiency when it comes to educating our children. Education is one of the most important things in life, and yet so little funding goes into it.

A Pink-Themed Bridal Shower

2011-10-18T08:00:00.000-07:00

In the Pink!
By Pauline Parry

When girls want to have fun, watch out! I'm not saying this bridal shower was anything like The Hangover, but this bride-to-be and her friends know how to have a good time!

The table was pretty in pink -- set with pink cloth, napkins and roses accented with black base plates, vases and wine glasses. Pink umbrellas were set at each place for an added detail. The pool was adorned with pink balloons and pink spheres.

We arranged for a henna artist, a tarot card reader, band and even two exotic dancers.

Hmmm. Maybe this was a bit like The Hangover! No tiger on the loose, just a ferociously fun guest of honor who is pictured above!

Lunch began with a specialty mojito with watermelon and cucumber

PREVIEW
Chicken Caesar Salad Cone
grilled chicken breast and finely shredded romaine lettuce
with a light Caesar dressing served in petite baked cone

Dusted Steak Fries
a small cube box filled with steak fries drizzled with truffle oil

Currie Lobster Cucumber Cup
lightly curried lobster nestled in a crisp cucumber cup

Red Tomato Gazpacho Shooters
gazpacho made of roasted red tomatoes served in a shot glass

FIRST
Summer Watermelon Salad
arugula salad served with summer sweet watermelon with feta and blueberries tossed in a champagne dressing accented with a flatbread stick

MAIN
Grilled Salmon Risotto
grilled salmon with scallion fresh lime crust creamy herb risotto

INDULGE
Chocolate truffles of cherry, hazelnut and apricot
Served in polka dot box tied with a ribbon

TREND ALERT! At many bridal showers and lunches, we have not been serving a plated dessert. Instead, we present guests with a lovely box of house-made truffles or another special indulgence. They then can eat them at the party, or take it home for later. At this event, we gave the truffles to each guest inside a glossy black bag that also contained this cute bottle of prosecco -- pink of course!

At the end of the party, our Good Gracious staff picked up and packed every speck of pink, leaving everything at this beautiful home exactly as we found it. Well, almost everything...

Poor chap. I don't think he'll ever be the same!

GOOD GRACIOUS! EVENTS AT CONCOURS D' ELEGANCE 2011...

2011-09-27T11:11:00.000-07:00

By: Patrick Sullivan, Director of Service and Management - Good Gracious! Events

Towards the end of summer, for the past 60 years car enthusiasts from all over country have gathered together on the Monterrey Peninsula for the Concors D’ Elegance at Pebble Beach. It is a week filled with car auctions, racing, test driving, and VIP events sponsored by some of the top auto makers in the world. So when the opportunity to work with Interluxe Productions for Aston Martin USA arose, Good Gracious! Events were honored to be a part of the three day event.

Our location, a hilltop mansion aptly named the “Aston Martin Villa” was situated in the rolling hills above Laguna Seca Raceway with a view of the Pacific Ocean. A perfect spot for guests to relax, test drive cars, and of course enjoy wonderfully prepared food and beverages. Our team from Good Gracious! consisted of myself, our President Pauline Parry, Chef De Cusine Joanne Purnell, Sous Chef David Cho, and Mixologist Randy Mellon. The team was rounded out with assistants from our good friend Annie Hobbs, Chef/Owner of A Taste of Elegance Catering and Events in Pacific Beach.

During the daytime at the Villa, guests enjoyed “Driver Mocktails” which were non- alcoholic beverages handcrafted by Snake Oil Cocktail Company from San Diego and were treated to Artisan Towers; the towers served “butler style” consisted of custom made tea sandwiches, artisan cheeses, and truffles from Emanuel Andren Hand Crafted Chocolates. As the sun was setting on day one, the “mocktails turned into cocktails and wine and champagne were tray passed. Shallot Tart Tatan, and Kobe Meatball Lolipops complimented the beverages.

Day two at the Villa, guests were again treated to Artisan Towers along with beverages before and after test driving cars. The day was highlighted by a VIP Cocktail party. At sunset guests were sipping Louis Roederer-2004 Cristal Brut Champagne, listening to the live Jazz trio, and enjoying tray passed Ahi Tuna Cones, Bocconcini with Smoked Salmon and Short Rib Popovers. Small plates were also served, on the menu were Australian Lamb Chops with Cauliflower Mash, Grilled Vegetable Towers, and Lobster Bisque with Sage Gnocchi.

Day three, VIP guests were invited to a brunch to start the morning off. A beautiful buffet of brunch items was offered on the veranda. Eggs Benedict, Smoked Salmon, Tomato/Olive Tarts, fresh fruit, freshly baked Scones and muffins along with fresh juices and custom coffee drinks. Through out the rest of the afternoon, test driving and demonstrations took place. The day concluded with wine tasting and a tray passed Caprese Panini, Grilled Vegetable Towers, and Bocconcini with Smoked Salmon.

Collaborating with our creative partners on this event was truly satisfying. A big Thank You to all of you... Expert and attentive, cordial service along with the freshest of foods and beverages made this event a huge success. We can’t wait until next year!!

Dreamy Estate Wedding~ through the eyes of a Vineyard

2011-09-20T16:09:00.000-07:00

By: Michelle Nowak, Event Producer, Good Gracious! Events

We can all dream about the perfect wedding: set in a countryside, surrounded by vineyards with the finest grapes, beautiful galloping horses in the pasture, a pond complete with black and white swans, and chandeliers hanging in mid air just below a sky of stars...

For Bernadette and Ryan this was no dream, the happy couple had their fairytale wedding with no details spared! Guests arrived to lavender lemonade, cucumber water and Vanilla Bake Shop sweets to to wet the appetite before the proper ceremony near the main house.

Following the ceremony, Seasonal Berry Sangria with a Church Estate 2007 Pinot Noir was served in the Fleur de Lis pink and purple colored glassware. Guests shared in the bride and grooms excitement and enjoyed hors d' oeuvres and rustic cheeses amongst the wines very own grape vines. GG! tray passed a mix of comfort with a twist... Mac & Cheese Cupcakes, Caprese Panini's and Smoked Chicken Parmesan Taco's.

Guest place cards tacked to the wooden wine board, rustic furniture and wooden signs placed throughout the sinfully relaxing property were the simple and intricate reminders of how the smallest details really do matter to give your party that extra pop of personality.

Community wooden tables with simple white linen runners lined the table settings, we did a small Fleur de Lis glass for table wine, with a taller water glass and champagne flute. A lavender sprig to add a nice scent and accent to the place card thank you at guests seats. A table designed for rustic romance and relaxation!

Dinner began with a Sweetheart Salad.... chopped romaine, heirloom cherry tomatoes, "heart" of palm, artichokes, with a "heart" shaped Parmesan crouton

Main course was followed by a delicious guest choice entree, trio of onion salmon noisette laced with a basil sauce and beef tenderloin with a reduction of balsamic

A simple butter cream frosted cake lickable to any kid at heart served before the happy couple danced till their feet hurt then drove off into the night.

A Wedding far from simple, yet through the eyes of the vineyard, the furniture, food and details peacefully introduced and adapted nicely by the looks of it...

photos by Docuvitae Photography, ©Docuvitae, LLC

Finding The One...

2011-09-15T11:30:00.000-07:00

Being an Englishman, I like to think I know one or two things about drinks…. From the age of 18 you are legally allowed to consume alcohol in the United Kingdom. So of course I saw fit to take advantage of the freedom which our wonderful government has granted 18 year olds, and taste vast styles of beverages and beers. And yes I may have tasted a few to many once or twice before…

In England you have the pub. Pubs can come in various ways, you have the main pub, which is the busiest pub in the town, you have bars which have more of a theme to them, or you have my favorite… the Local Pub. My local is called the “Portskewett Inn” which is located in the tiny village of Portskewett, in Wales. May not be much, but it’s home.

The Portskewett Inn

This quality is hard to find in a pub, it is like finding the right partner in life; you have to get along with them, enjoy the company and know what each other really want. You want to find... The ONE.

If you wish to continue reading about my epic quest to find... THE ONE, please click HERE

An Event for Sunset magazine

2011-09-13T08:30:00.000-07:00

Taking in a Beautiful Sunset
By Pauline Parry

We love a challenge! So when Sunset magazine asked us to not only create a sit-down dinner for foodies, but also work with top-name chef during the magazine's very popular Celebration Weekend 2011 on its Palo Alto campus, we jumped at the chance.

Our chefs worked with Sharri Belisle Events for months with in advance on the logistics of assembling ingredients and recipes for a variety of well-known chefs who would be appearing during the weekend and giving cooking demonstrations on everything from cupcakes and seasonal fare to Mexican and Vietnamese. Led by Good Gracious' Chef Joanne Purnell, our team -- myself, Laura Stevens, David Cho and Laurie Smith -- then traveled to the site to work with these chefs throughout the weekend.

Two of the chefs on stage

We assisted Rick Bayless, Frontera Grill, who demonstrated with the flavors of Mexico, Govind Armstrong from 8 oz Burger Bar who shared a market-driven menu, Traci des Jardins from Jardiniere who did a demo inspired by her French cuisine, Ani Phyo, an eco-lifestylist who discussed and showed recipes featuring raw food, Candace Nelson from Sprinkles who delighted the audience with her cupcake know-how, and Charles Phan from The Slanted Door who taught attendees more about Vietnamese cuisine. In addition, we helped prep and work with chefs from Sunset magazine's corporate partners such as Safeway.

That final night we served a sit-down dinner to VIP foodies showcasing recipes from Sunset magazine's food editor, Margo True and Sunset's new book, The One-Block Feast, mixed with some signature dishes from our Good Gracious repertoire!

The evening began with a selection of red and white wines and a specialty drink -- Sparkling Limoncello made with prosecco and limoncello

MENU

PREVIEW
Deviled Egg Cucumber Cups* free range boiled eggs shaved and mixed with green chile mayonnaise, red onion with a squeeze of fresh lemon juice and sea salt to taste garnished with slivers of Serrano chile

Edamame Crostini*
edamame crushed with fresh mint and Parmesan cheese and served on a crisp crostini

Dusted Steak Fries*
parchment paper laid with steak fries served with green herb aioli sauce

Mac 'n Cheese Cupcake
creamy macaroni and cheddar cheese layered in cupcake form crusted with panko gratin

Red Pepper Shallot Tart Tatin
pinot noir balsamic glazed roasted shallot and red pepper served on a puff pastry shell

BEGIN
Tomato Chive Cheese Salad*
assorted vine-ripened tomatoes served with slices of chive cheese and burrata with marjoram sprigs and sea salt with syrah red wine vinaigrette and accent of baby watercress

MAIN
plated
Trio of Onion Salmon Noisette
salmon roulade topped with a trip of onion marmalade laced with basil butter sauce served with golden cauliflower mash tender buttery haricot vert beans carrot thyme souffle and trio of carrots

ALL ABOUT ICE CREAM AND PIES
dessert buffet
Peach Biscuit Pie
caramelized peaches topped with crystal sugar biscuits

Summer Berry Lattice Tart
strawberries, blackberries and raspberries in a short crust lattice tart

Cherry Pie
california cherries in a sweetened short crust pastry pie

Key Lime Pie
creamy key lime pie with chocolate crust topped with a rosette of meringue kisses

served with organic ice creams of vanilla bean, honey and chocolate chunk as well as lemon thyme biscuits* for ice cream sandwiches and wafer cones for anyone who wanted ice cream cones

*Recipes from One Block Feast
By Margo True, Food Editor, Sunset Magazine

Photos © Sunset Publishing

21 Questions for David Merrell

2011-08-23T09:20:00.000-07:00

By Pauline Parry

One of my favorite Sunday reads is a funny little piece that sometimes runs in the New York Times Magazine. The writer asks someone well known about those little things in their life – what’s in their fridge, what’s one of their most favorite objects in their home and why – you get the idea.

I thought it would be fun to ask the same from time to time of people in the industry and I’m starting with David Merrell, president and creative director of AOO Events in Los Angeles and lead dawg on his popular three-year old blog, designdawgs.net.

How would you describe your home?

Warm, inviting, completely me, and designed for entertaining. I completely re-did my entire home and doubled the size in the last year and a half, so it’s designed with parties in mind. Go figure!

What is your favorite object in it and why?

My couch in the TV room. I designed and had is custom built special for lounging, it’s a huge monstrosity that is all down. The problem is that it's too comfortable. I can hardly ever get through an entire movie without falling asleep on it.

What’s your favorite time of day?

Dusk. I don’t know whether it was because I was born at 7:32 in the evening, but something about that “magic hour” of light before it goes completely dark that makes me pause and notice every time.

Do you have a lucky shirt or something you wear when you are going into a big meeting?

It’s not a shirt or something I wear; it’s a rock I keep in my pocket -- a polished turquoise rock (pictured at right). Every time I touch it I am reminded to be grateful for the life that I have and the people that are in my life. I don’t believe in luck, I believe in fate.

What fashion designer do you find you wear the most?

OK, I am all over the place. But a lot of my clothes are egocentric. I have every pair of Merrell shoes there is practically, for obvious reasons. I mean, if your name was on everything, would you not wear it, like its custom made for you? All my suits, every one of them, are custom made for me. I have a great friend who sells high-end men’s fabrics, and an ex who is a great designer. All my suits are custom made for me, no labels.

How would you describe your personal fashion style?

If it were up to me, it would be cargo pants and a T-shirt all the time. I like to be comfortable. But that is not how I dress. According to my Director of Marketing, I have a reputation to uphold -- damn! So, my look is conservative but trendy, casual but stands out, very Americana and completely age appropriate. That says everything and nothing, doesn’t it?

And your design style?

Interesting question, as I didn’t really consider myself having a style. But as I look at my house and the events that I get to put my signature stamp on it would be contemporary with mid-century modern leanings.

Do you feel they match?

Absolutely they match and tie in. I never thought of myself as having a personal style, but as my colleagues and friends have pointed out more and more that I do. I hear “that is so Dave Merrell” all the time now. It’s reflected in how I live, look and act. By no means was it ever contrived, it’s just me.

What is your favorite reality show obsession and why?

I’m hooked on American Idol and The Voice because I used to be a vocalist myself. But my all-time obsession is So You Think You Can Dance. The choreographed numbers that they turn out from week to week never cease to amaze me.

What’s your favorite meal and beverage after a long event?

After a long event, I usually can’t eat. I just collapse. But my favorite beverage would be Stella Artois -- the best beer in the world as far as I'm concerned.

What is the one thing you’d like to accomplish in life – big or small?

I would love to produce a mega event in China and Russia. I’m not sure why, I just want to.

In this past year, what was your biggest accomplishment professionally?

Despite these crazy economic times, my brand, reputation and product seem to be thriving. I think it’s the years of protecting and nurturing the company that have done it. But even though we are all $-challenged right now, I know that reputation is what will sustain me. Just to get through these times, staying in business in what is considered somewhat of a discretionary expense I consider a huge accomplishment.

What’s been your favorite event to design and why – of your career?

There are quite a few that I am very proud of, but the charities that I design and have executive produced are my favorites. Being responsible with the spending, creating something that is still cutting edge while being responsible, emanating the charities image and mission statement through the décor and live show, and knowing that the value is so great that the charity is gaining momentum every year and getting larger and large participation. That’s giving back in a way that many cannot, and I feel privileged to be able to do it.

Dream Foundation ...

University of Pittsburgh Cancer Institute ...

...and the Heart Foundation have always been my babies!

What sport and team is near and dear to you?

There are only two college football teams that matter in life, Ohio State and University of Dayton.

There is only one baseball team that matters in life, the Cleveland Indians.
And only on pro-football team, the Cleveland Browns. I'm a die-hard fan from Ohio and believe me, if you know anything about pro baseball and pro football, you've got to be a die-hard to be a Browns and an Indians fan!

What sport(s) do you play?

I played football for University of Dayton, I was a three-year letterman on a National Championship Team. I've also been an avid golfer since I was seven years old and a skier since I was 12.

What is your favorite band?

Steely Dan is No. 1 and Supertramp is No. 2.

Where did you most recently go on holiday?

Just got back from Miami. I love Miami. I try to go out of the country at least once per year. The international city I've been the most is Barcelona.

When you are on holiday, what book would we find you reading? Magazine?

I haven’t read a book in years! It would be a magazine, most likely any architectural or lifestyle magazine. I find my creative mind flourishes whenever I have vacation time, so I put it to good use by grabbing every magazine I can in these categories and tearing out tons of pictures like a bride would!

What would surprise us to learn about you?

I was a very well-known aerobics instructor for years. I had quite a following. I was like a drill instructor or my college football coach. Maybe it was the tight Spandex pants I always wore (hey, it was the ‘80s and early ‘90), maybe it was the awesome music, maybe it was the routines, but I had quite the following. People still recognize me from time to time and come over to talk to me.

What have you learned from your father?

Competitiveness, fairness, responsibility.

And from your mother?

Compassion, caring, and humbleness.

Anything else you’d like to answer that I haven't asked?

Yes! The question I get from every female friend of mine. . . Are you sure you are gay?

I may drive an American muscle car (above...in front of my contemporary house I mentioned earlier), love Steely Dan and barbecuing and I can’t get enough of football and all sports, yet I am, just not your typical one!

Starting at Square One

2011-08-16T07:15:00.000-07:00

by Dan Smith, Good Gracious! Events

Hands down, our favorite cocktail of the weekend. This Honeydew and Basil Cocktail is simple as can be. All because we started at Square One.

Square One Organic Spirits truly is an inspiration to me. Their product line features an assortment of QUALITY spirits. They don't rush to fill the shelves of every market in town with 20 flavors of vodka, sacrificing what makes them so special.

The newest member of their small family of spirits is my new summery favorite: Square One Organic Basil Vodka. I have always loved fresh melon and basil together, and this new basil spirit makes concocting this cocktail so easy!

The Honeydew and Basil Cocktail
Pour over ice:
2oz Square One Organic Basil Vodka
3oz Fresh Honeydew Melon Juice*
Splash of Soda Water
Garnish with a Basil Sprig

*Honeydew Juice is as simple as passing cubes of skinned and seeded melon through your juicer! Right now these melons are at the peak of their summery sweetness and don't need to be sweetened. You may need to add some sugar to taste in the off-season.

The cocktail is also delicious with watermelon or cantaloupe!

More about Square One, from their website:

It all began at Square One . . .

. . . with the purest ingredients we could find. Very few vodkas are hand-crafted as meticulously as ours: created in one place, to the exacting standards of our Master Distiller.
We craft our distinctive, limited-production single grain vodka using certified organic American rye. Our water, drawn from deep aquifers, imparts unparalleled smoothness, reflecting its origin in the pristine Teton Range of Wyoming.
Our unique organic fermentation technique combines with a classic four-column distillation and filtration method to create Square One: an incredibly silky, high-quality vodka with a natural richness on the palate.

Eden in a Bottle . . .

Square One Botanical is a bold (90 proof) organic rye spirit infused with the organic essence of eight botanicals: pear, rose, chamomile, lemon verbena, lavender, rosemary, coriander and citrus peel. This enticing composition of organic fruit, floral and herbs creates a captivating fragrance and offers a seductive taste experience in cocktails.
On tasting Square One Botanical, the floral and fruit aromas immediately capture the senses. On the palate, the supple floral qualities are followed by herbal botanicals that offer backbone, yet stay gently in the background. Square One Botanical is delicate and balanced, and offers the cocktail enthusiast a chance to advance their cocktail repertoire beyond straight vodka or singularly flavored vodka.

Take a Cool Plunge . . .

Square One Cucumber is a deliciously aromatic spirit with the delicate and fresh taste of cucumber.
We crafted Square One Cucumber by combining the essence of organic cucumber with our original certified organic American rye vodka. To keep cucumber's fresh aroma, we applied the same skills used to capture the aromatics of flowers and plants in natural fragrances.
This spirit gives a contemporary spin to familiar cocktails like the Tom Collins or Gimlet and is a natural choice for refreshing new cocktails. For a cool, light yet effortless indulgence, try Square One Cucumber with tonic and a twist of lime.

Sweet and Savory by Nature . . .

Fresh basil has a rich history in folklore (it's sweet and savory qualities given both light a dark powers in mythology) and in cuisine from around the globe. More recently, many mixologists have discovered the flavor range and taste complexity that fresh basil brings to cocktails.
With cocktail creativity in mind, we take the herbal taste experience of basil a step further. Square One Basil is infused with the organic essences of four basil varieties -- Genovese, Thai, Lemon and Sweet -- plus we add a touch of coriander, honeysuckle and lemongrass to round out the spirit and soften the finish. Try Square One Basil in Mediterranean or Asian cuisine inspired elixirs. And in the classic Bloody Mary, replace Square One Basil with vodka and never look back.

Popping the Cork to Party Managing.

2011-08-02T16:31:00.001-07:00

By Aaron Kaniecki

First of all let me apologize for being absent from blog writing for such a long time. But I am back and ready to attack!

So life with Good Gracious! is moving along nicely. I have worked some fantastic events, and have seen them executed with such precision. After feeling I have gained enough on site experience, I wanted to tackle the world of party managing.

Please click here to read the rest of my Party Managing Adventure!

First Class Service and Lasting Impressions

2011-07-27T16:17:00.001-07:00

BY: Patrick Sullivan, Director of Service and Management

Working in a cosmopolitan city like Los Angeles consistently takes Good Gracious! Events into exciting work environments. Private residences, corporate offices, churches, sound stages, even vineyards. The list goes on. The three things that don’t change are delicious food, interesting beverages, and FIRST CLASS SERVICE.

GG! team ready for Dinner service in Malibu

One of my keys to a successful event is to have a service plan intact at all events. All team members have specific duties that carry throughout the event. The plans usually have four different stages that make up the service pattern. Depending on the size of the event, we frequently pair up team members to ensure a better service coverage at all times. Pairing up servers is also a training technique, an opportunity that allows us to take new employee and pair them with experienced servers to help them learn and grow.

Service "game plan" for a multiple course sit down

Properly set tables and buffets along with a well groomed team are all great impressions. Our team checks, then double checks to ensure a perfectly set table. Immaculate stemware and silverware are always at hand for any quick replacement. Wine service, course plating and clearing all done together in sync as a team. Communication with the Chef and kitchen team on a constant basis could be one of the most important parts of an event's service. Along with the Event Manager, they control the flow of food, creating the start of the service pattern. Staying one step ahead of the clients / guests needs is a sure way to create a LASTING IMPRESSION

Executive Chef Margarita Hernandez, Chef de Cusine Joanne Purnell and Patrick Sullivan, Director of Service and Management

Inspirational Hospitality

2011-07-26T08:30:00.000-07:00

By Pauline Parry

In the last few years I've enjoyed traveling either with my colleagues to different cities and countries or to their own homes to visit them. In turn, I've hosted many friends in my own home and home town.

Sometimes the trips are short, just overnight, but regardless of the length of time spent, it is the time that I share with my chef friends, designers and planners that I have found to be an occasion in itself. I have been overwhelmed by such wonderful hospitality and of course, the time filled with food, fun and LOVE! These moments together fill me with the inspiration I bring back to my own work.

Just recently my daughter Joanne Purnell (who is also chef de cuisine of Good Gracious) and I traveled to North Carolina where Janet Woodson, chef/owner of La-Tea-Da's Catering, and Mark Baldwin, chef/owner of Blue Ridge Catering, were our hosts.

David Klingel with a bottle of blood orange juice infused with vanilla bean
that he would use in our second course.

At their home, we were joined by our friend David Klingel. David trained and worked as a chef and although he is now the event director of the Mint Museum in Charlotte he wanted to cook dinner for us all.

The evening began with champagne (Mark chose all the wonderful wines for the evening), and began with appetizers from Marla Thurman, La-Tea-Da's chef. The theme was southern in sentiment and cosmopolitan in execution and taste. I loved that David's menu was themed around emotions!

We began with appetizers by Marla Thurman

MENU WARM [wawrm] - verb: To fill with pleasant emotions

1
LOVE
Chinese eggplant crostini with parmesan lattice, micro green salad and roasted garlic lemonaise

2
INDULGE
Butternut brulee with blood orange and vanilla sugar in the raw

3
ESCAPE
Coconut and ginger marinated cod with a vanilla rum zabaglione on butter lettuce finished tableside with French press tea

4
FAMILY
Slow-roasted pot roast with blueberry, pomegranate and marinara caviar, white sweet potato cream with roasted beet, goat cheese bechamel and oven-dried ratatouille finished with applewood smoked salt

5
PLAY
Amuse bouche of bacon profiterole with jalapeno cream

6
SHARE
Poached apple creme brulee quenelle with a caramel spoon and apple confit plated tableside

There is nothing more fabulous in life than sharing conversation, food, wine and laughter with friends -- just LOVE that!! This was one of those occasions that brought all the elements together.

A family portrait of sorts!
From left to right: Jessica (La-Tea-Da's event planner), David, Janet, Joanne, Pauline, Mark

THANK YOU dear Janet, Mark, David and Marla for making us feel so at home and
so special.

Two chefs! Joanne and David

In this business we create celebration after celebration for our clients to give them memories of life that will be remembers always. And then there are those times, like this one, in which we do that for one another. LOVE that!

Photos by Tommy McCart, Tommy McCart Photography