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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




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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
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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

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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!
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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
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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 emotions1
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


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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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