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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 

“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

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.

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.

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