Food Fun and Love

The moment you say “I do” you probably want to tell the world you are getting married, after all this is such an exciting time! So now you are engaged, the planning begins and it is now you need to make your wedding dreams a reality. The invitation plays such an important part in the planning process as your invitation will definitely set the tone of what guests can expect for your wedding celebration.

Design: @lehanvenkeerdesign | Photography: @iris_moore_photography

1. So let’s begin this invite journey. In consideration of your guests it is always advisable to send a Save the Date Invitation giving your friends and family as much notice as possible to reserve the date so they can make plans to attend your wedding.

2. Stationery stores are a great way of getting inspired for all your stationary. They carry books of various designs and styles and quite often offer custom services for the invitations.

3. Invitations are typically priced by the set that includes invitation, reply card and envelope. Once you have the invitation designed all other details like, escort cards, programs, menu cards the design generally are in keeping with the invite.

Invitations: @kelly_patrice

4. Another route to go for invitation is to work with a custom designer who will listen to your ideas, show you samples of material or modify an existing invitation to customize it for you.

5. Send out your invitation eight weeks before the wedding date.

6. Remember the process of making the invitation will take time as proofing can slow down the production but it is crucial to make sure all details are correct.

Planning: @lbevents | Photography: @jennysmithandco_ | Stationery: @primandpixie

7. Order more than you need such as invitations envelopes, seating cards just incase you need to make changes or send a late invite out and it is always lovely to have a few extra for the scrape book.

8. When establishing your printing choices make sure they will work within your budget and there are many printing options and also that they are ready in your time frame.

9. Be respectful of invitation etiquette. There are endless rules and the wording has been fined tuned over the years to ensure that one word will not offend any of your guests.

10. Your invitation will set the tone of your wedding celebration so it is important it expresses what the overall experience your guests will have at your wedding.

Photography: @selcouthcreative | Stationery: @fourthingspaper

This next recipe from our Food, Fun & Love cook book is the Paella Grilled Shrimp! Perfect for your next dinner party or simply a meal for yourself or your family!

10 medium shrimp (size 21/25), peeled, deveined and butterflied

1 cup chicken stock

3/4 tablespoons clam base (a paste available at specialty stores)

Pinch of saffron threads
3 tablespoons butter

1/4 cup onion, minced

2 teaspoons minced garlic

1/4 cup red bell pepper, peeled and finely diced

1/4 cup zucchini, finely diced

4 ounces Spanish sausages, we use hickory smoked pork that is fully cooked, finely diced

1/4 cup Arborio rice

1/2 cup dry white wine

1 plum tomato, peeled and pureed

2 tablespoons grated parmesan

1 large beaten egg

Salt and pepper to taste

Vegetable oil to sauté the cakes

3 sprigs of fresh tarragon

Chimichurri Sauce (see recipe index)

Clean, peel and devein the shrimp and lightly toss in a half cup of the Chimichurri Sauce. Place in a container and refrigerate overnight to marinate.

Bring chicken stock, clam base and saffron to a boil, reduce to low heat and let simmer. In another pan, sauté the onions and garlic with butter until it is almost translucent. Then add the bell pepper, zucchini and sausage and cook until soft. Add the rice and stir to make sure it is coated with butter, and then add white wine. Cook, stirring constantly, until the liquid has almost completely evaporated.Stir in the pureed tomato then begin adding the simmering stock, about one quarter cup at a time, stirring continuously and making sure the rice has absorbed the stock before adding the next quarter cup. Repeat until the cup of chicken stock is absorbed.

Remove the pot from heat, stir in parmesan cheese and beaten egg. Immediately transfer the rice to a baking sheet that is lined with parchment paper and then sprayed with nonstick spray and spread evenly in a 11/4-inch thick layer. Cover it with plastic wrap, smoothing it out with your hands to make sure the top is as even as possible. Refrigerate for two hours until the rice sets. You can store the rice this way up to 24 hours.

Cut the chilled paella into 10 2-inch square cakes. Sauté the paella cakes in vegetable oil, in batches, until golden brown on both sides. As the cakes are done, place them on a plate lined with paper towels to drain. Add a little more vegetable oil to the pan and sear the shrimp, about two minutes on each side, and transfer to a bowl. Add a half cup of Chimichurri sauce with the shrimp and toss lightly. Transfer the shrimp onto a baking sheet and bake in a 350 degrees oven for 5 minutes. To assemble, place a small dollop of Chimichurri sauce in the center of aPaella cake, then place one shrimp on the square, garnish with fresh tarragon and serve.

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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.

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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