Archive for the ‘Food’ Category

The Big To Do: Texas-Style Entertaining with The Dining Diva, Wed. 6-13

Monday, June 11th, 2012

Houston Wedding Blog ~ Texas-Style Entertaining with The Dining Diva Houston Wedding Blog ~ Texas-Style Entertaining with The Dining Diva

Trying to figure out just what you’re going to do with all those newfangled kitchen gadgets and super-chic tabletop goodies you’re sure to get gifted from your wedding registry? Here’s an idea: Learn how to whip up and serve a scrumptious Texas-style gourmet dinner! This Wednesday, famed “Dining Diva” and cookbook author Molly Fowler shows you how, at a sure-to-be-delicious cooking class, 6:30 p.m. at Central Market. Menu items include (cue the drooling) Shrimp Acapulco and Smoked Grilled Ribeye with Sauteed Mushrooms. Tasting is strongly encouraged. Couples are welcome. Space is limited, so reserve yours now. Mmm… date night is served!

Credits (Photos From Top to Bottom, Left to Right): The Dining Diva (2 images) ~ Central Market

Sweet Tooth: Little White Wedding Bites

Friday, April 15th, 2011

Vintage Dessert Displays

We know a gal who swears that as a toddler she went through a phase where she’d only eat white food. Cottage cheese, rice, white bread. That sort of thing. Now that she’s all grown up, our formerly finicky friend has expanded her culinary tastes exponentially. Thank goodness, too. Because white food is blah food.

Except when it’s dessert. Wedding dessert, in particular. Picture a post-meal sweets spread, filled with exquisite goodies in different wedding-white shades from snow to cream, beckoning guests to dig in. Pretty, right? Especially when displayed on lovely, vintage-inspired tiered dessert trays and cake plates like these. Have your cake…and eat lots of other yummy desserts, too, we say!

Vintage Cake Stands

Photos: (Top, clockwise) Beau-CoupDiary of a Mad HausfrauSweetly Scrumptious, Amy Atlas Events; (Bottom, clockwise) Preston Bailey, Kaboodle, Re-Found Objects, Burlap and Blue

 

We’ve Got A Craving For Wedding Cookies!

Wednesday, July 21st, 2010

Specialty sweets tables are a big deal for weddings right now. Color-coordinated candy extravaganzas, vintage candy-store displays, gourmet chocolate spreads—sweets are not just delish, they invoke childhood memories and symbolize a sweet union.

Candy not your bag? Here’s an alternative: cookies! They’re small, they’re simple, they’re darling to look at and comforting to eat. Really, who can say no to a cookie? Especially when it’s your grandmother’s chocolate-chip-pecan recipe, or crisp, buttery shortbread, or colorful dipped fortune cookies bearing messages of love, or sugar-dusted Mexican wedding cookies lookin’ like perfect little snowballs of yummy. We like cookies stacked on tiered stands or passed with shots of ice-cold milk. Heck, we like cookies pretty much any way, any time.

Guest Blogger Radhika Day, Publisher of Weddings in Houston Magazine, Recaps the Houston Wish Upon a Wedding Launch

Friday, July 16th, 2010

All Photos: Monkey Tree Photography

Thursday, June 30, the Houston chapter of Wish Upon a Wedding had its official launch. I am one of the board members of this fabulous organization, and so proud to be involved.

If you’re not familiar with it, Wish Upon a Wedding is the nation’s very first nonprofit charitable organization set up to produce weddings, at destinations across the United States, for couples facing a life-threatening illness. Its unique mission makes Wish Upon a Wedding the world’s first nonprofit wedding-wish-granting organization. It’s also quickly becoming the wedding industry’s charity of choice.

Attended by more than 150 Houston wedding industry professionals and brides, the launch reception, generously underwritten by the Westin Galleria and overseen by catering director Adam Rineer took place in the hotel’s Monarch Ballroom, with its beautiful views of the city. The talented Rob Smith and staff of Events in Bloom decorated the space stunningly with stylish lounge furniture. Guests enjoyed the impressive buffet and desserts prepared by the Westin chefs, along with sinfully delicious miniature wedding-cake truffles from Cakes by Gina. Both,  I personally and everyone on the board of Wish Upon A Wedding are so grateful to the wonderful Houston wedding professionals who donated their time and services to make the evening a success.

Houston chapter president Heather Hamilton-Sims of Simply Jubilee Events shared the vision and objective of Wish Upon a Wedding, and the accompanying video clips left not a dry eye in the room.

By the end of the evening attendees could not wait to volunteer their services and time as wish grantors for this most worthy cause, which provides weddings for couples in need regardless of sexual orientation. Houston brides, here is an opportunity to share your good fortune with someone a lot less fortunate who wants nothing more than to be married….just like you. As President Hamilton-Sims put it, most of us are planning weddings and events one, or maybe two or three years from now, but for these couples facing a life-threatening illness that time line does not exist.

So how can you help?

Watch this short video clip to see just what Wish Upon a Wedding has done and visit Wish Upon a Wedding. To donate your services, please sign on as a Wish Grantor. Blog about it. Talk about it. Become a Facebook fan and follow Wish Upon a Wedding on Twitter. In lieu of favors at your wedding, please consider making a donation to Wish Upon a Wedding and spread the joy. 
But most of all, just GIVE.

WUW:: Rehanna + Christian from bliss productions on Vimeo.

Houston Wedding Baker Makes Good, and Great Cakes, Too!

Wednesday, April 28th, 2010

WIH-J-Jucker-HEADSHOT
Boy, does Janice Jucker have an amazing attitude. The president of Houston’s venerable Three Brothers Bakery and 2009 winner of the NAWBO (National Association of Women Business Owners) Houston Woman Business Owner of the Year award says that had she not battled incredible adversity—being battered by hurricanes AND diagnosed with breast cancer—she might not have won the award, “So everything happens for a reason!”

In addition to her heroic work saving Three Brothers after the onslaught of Ike, NAWBO honored Jucker for leading a group of vendors to provide IT services to Reliant Park, where Katrina evacuees were being housed. Those services allowed evacuees to connect with family, friends and loved ones during a time of unprecedented crisis.

So isn’t it just fitting that Jucker’s 60-year-old family bakery creates certified Kosher, certified delicious desserts and other sweet indulgences for many of life’s most important family reunions? And isn’t it lucky for us that she specializes in gorgeous, too-divine-to-decline-a-slice wedding cakes??

Speaking of cakes, Jucker, who got her start at New York’s famed Waldorf-Astoria Hotel, has been tracking wedding cake trends, and she’s got the inside scoop, plus great suggestions for the cake-shopping bride.

Here’s what she says…

About flavors: “Flavors seem to be moving back to comfort flavors. The top flavors chosen by our brides are a white genoise with amaretto buttercream or caramel buttercream (caramel is dairy, but it can sit out because it is cooked already), and a yellow cake with a fudge filling and buttercream icing. When we do a fondant I always try to steer our brides toward a filling with buttercream, so they get the best of both worlds.”

WIH-J-Jucker-PURPLE

About colors: “We’re seeing gold again, which I love, for I feel it is so very elegant.
Coral and deep purple (eggplant) are definitely colors to highlight at weddings. Black and white are also still quite prominent, and bling is always in.”

WIH-J-Jucker-ROSE
About decoration: “Toppers are moving out. Spirals of sugar flowers are gorgeous. Nothing is more beautiful than handmade roses. I’m also developing a new affinity for magnolias–they are big and bold. I love them. Technology has allowed us to be able to take a pattern and cut it with great precision to create great patterns on cakes. We can work with some of the most intricate patterns now.”

About groom’s cakes: “My husband loves grooms cakes because he gets to design something fun. He is a master builder and can create mechanical accents as well. Two years ago he designed an 8 ½-foot oil derrick that shot 3 ½ feet of fire and chocolate oil!”
Jucker, who is healthy, happy and looking forward to many more years of baking, says her favorite part of working with wedding couples is hearing their stories. “I like to ask the brides how they met their fiancé. I love looking at their dresses to gain inspiration. You really get to know them.” She sighs, “I just love weddings.”

We couldn’t agree more. Congratulations, Janice. You’re our hero!