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Our ombre macaron wall from Disney Upfronts with Russell Harris is featured on PartySlate and we are thrilled! Scroll below for the details. 


"With so many different tones across the ROYGBIV palette, it can be difficult to nail down your event's color scheme. Ombré offers the perfect palette compromise — a color family you adore fading from one shade to another. Not only does this make your event's design more flexible, it makes it totally on trend. Ombré has proven itself as one of the most eye-catching décor trends, which is why we're sharing some of our favorite fading color schemes for this week's Tuesday Top 5." - via PartySlate

Click here to see the full feature!


photographer: American Image Gallery | planner: Russell Harris Event Group | florals: InBlume | venue: Walt Disney Studios Burbank | caterer: Good Gracious! Events | furniture & rentals: Blueprint Studios | lighting: LightenUp, Inc.
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Our Dungeness Crab Sliders are absolutely perfect for summer! Scroll below for the recipe to perfect yours.


Makes 22 sliders
2 tablespoons butter
1/2 cup shallots, minced
2 pound fresh Dungeness crabmeat
2 tablespoons chives
3 tablespoons lemon juice
1 tablespoon parsley
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1/3 cup breadcrumbs
Cayenne pepper to taste
Salt and pepper to taste
2 tablespoons extra virgin olive oil
Tartar Remoulade Sauce

22 mini burger buns
3 ripe avocados
22 3-inch bamboo skewers with knots

In a skillet, sauté the butter and shallots on medium heat until soft. Transfer to a bowl and set aside to cool. In a large bowl, mix the crab, chives, lemon juice, parsley, shallots, mayonnaise, Dijon mustard, Worcestershire sauce and breadcrumbs. Add cayenne pepper to taste and mix well. Season with salt and pepper. Place in the refrigerator and let sit for about 10 minutes to firm. Remove from the refrigerator and form 22 sliders by hand. Sear on a hot griddle or frying pan with a little olive oil for 2 minutes on each side, until golden brown.

To assemble, cut the buns in half and lay the crab slider (warmed or room temperature) on the bottom half of the bun.  Cut the avocado in half and take out the seed. Scoop the avocado out of the skin. Thinly slice the avocado and lay about 4 slices on the top half of the burger bun. Place a large dollop of Tartar Remoulade Sauce on the avocado and then place the top half of the bun over the crab cake and insert a skewer through the slider to hold it together and serve.

Tartar Remoulade Sauce
Makes 2 cups
1/4 cup pickled relish
1/4 cup minced shallots (3 ounces)
2 tablespoons capers
1/2 teaspoon garlic, minced
1 1/4cup mayonnaise
1/2 cup sour cream
Salt and white pepper to taste
Blend everything together in a food processor, leaving the sauce a little chunky
Adjust seasonings if needed



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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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