mpmn-digital.com
Nye opskrifter

Wine Down Friday: Sådan vælger du en vin til dit bryllup

Wine Down Friday: Sådan vælger du en vin til dit bryllup


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Du har planlagt dette, siden du var for lille til at recitere dine ABC'er. Du har fået din kjole helt udvalgt; blomsterne er bestilt; og du ved endda, hvordan dit hår skal gøres. Men har du valgt din vin?

At spise sundt bør stadig være lækkert.

Tilmeld dig vores daglige nyhedsbrev for flere gode artikler og velsmagende, sunde opskrifter.

Den rigtige vin kan være lige så vigtig som alle de andre detaljer på din store dag. Der er ingen grund til at vælge en vin til dit bryllup ikke burde være andet end sjovt. Tag et glas og følg disse trin for at vælge den perfekte vin til dit bryllup:

Hvilken slags vin skal serveres:

Hvor mange vine du serverer afhænger af, hvor stor din modtagelse er. Hvis du planlægger noget mindre-bare hors d'oeuvres og en skål-er der ikke behov for at have mere end en rød, en hvid og en champagne til ristning.

Bryllupsplanlægger Melissa Panico rådgiver, at du har en rød og hvid til cocktails, en anden rød og hvid til middag og en champagne til ristning, hvis du planlægger at servere et måltid udover cocktails.

Smag, smag smag:

Kom derud og begynd at smage så tidligt som du kan. Tjek vinsmagninger på lokale markeder, vinbutikker og vingårde, eller inviter dine veninder over og åbn et par flasker. Du kommer også til at drikke ved brylluppet, så "sørg for og vælg noget, du kan lide," rådgiver Panico.

Glem ikke at tænke på din menu. Tag et par af dine finalister med til din vinsmagning. Eller spørg kokken/cateringfirmaet om anbefalinger. Du vil måske også oprette forbindelse til en lokal leverandør. Han kan arbejde sammen med dig for at vælge noget i dit budget, som du vil kunne lide, men som også vil tilfredsstille en mængde.

Panico foreslår sauvignon blanc og pinot noir til cocktailtiden og noget lidt rigere til middag. Hun har dog bemærket, at en nyere trend er at servere en rose inden middagen.

Få en aftale:

Sigt på at købe "færre vine i større mængder." Dette vil spare dig penge. Vinbutikker, vingårde og endda købmandsforretninger har en tendens til at give rabatter, hvis du køber i bulk. Hvis du allerede har en vin i tankerne eller en favorit vingård, skal du ringe til dem og spørge, om de tilbyder særlige rabatter ved større ordrer. Og hold øje med salget. Hvis du har et par måneder før dit bryllup, er der stor sandsynlighed for, at nogen vil have et salg inden den store dag. Lager så op.

En forsigtighed: Hvis du planlægger at blive gift på en vingård, bør du planlægge at købe deres vin. Nogle cateringvirksomheder opkræver også et gebyr for kork. Du vil gerne tjekke med dem på forhånd.

Hvor meget skal man købe:

Panico foreslår, at du planlægger, at hver gæst vil drikke omkring fire glas vin-cirka en flaske-og lidt mindre end 1/2 glas champagne til toasten, hvis du skal have cocktails og et måltid. Hvis du har 50 gæster, ser du på omkring 50 flasker vin og 12 eller 13 flasker champagne.

På dikkedarer og at være fancy:

En ting, du vil huske, er, at du serverer en masse mennesker, og de vil sandsynligvis være tilfredse med næsten enhver vin, de får. "Der er masser af vine til en rimelig pris, $ 20 til $ 30 per flaske," siger Panico, der har planlagt bryllupper i over 10 år.

Men hvis du vil have lidt sjov, skal du gå efter det. Nogle par har deres egne etiketter designet specielt til deres bryllup. De siger måske "Brad og Jo Ann 'for evigt og altid'" eller har billeder eller andre sentimentelle designs, der er vigtige for parret. En invitationsdesigner kan hjælpe dig med at designe og udskrive etiketterne, så de klæber over flaskerne. Nogle vingårde, som Windsor Vineyards, giver dig mulighed for at designe dine egne etiketter, og så vil de sætte dem på flaskerne for dig. De giver gode festgaver, eller gem bare et par stykker til dig selv. De vil være noget, du sætter pris på i de kommende år.


Vinkage fra The Tuscan Sun Cookbook

For et par måneder siden blev jeg inviteret til at deltage i en lanceringsfest for et nyt vinmærke. Det ville betyde at gå til centrum for en aftenaffære, og jeg kan ikke fortælle dig, hvor meget jeg hader det. Jeg har ingen forbehold for at indrømme, at jeg elsker forstæderne. Hvorfor sådan kærlighed? Parkering. Masser og masser og masser af gratis parkering. Leder jeg efter en parkeringsplads, bekymrer jeg mig om metertiden, betaler for den tid, det hele bare er en stor ugh i centrum af Denver, så jeg vælger mine lejligheder meget omhyggeligt, og det var en invitation, der vandt mig.

Hvis jeg nu er ærlig, så jeg bare lidt på invitationen. Denver Art Museum. Forhåndsvisning Fest. Vine. Alt lød godt, men sandheden er, at det gjorde jeg ikke virkelig få styr på denne begivenhed, indtil lige før jeg begav mig ned og læste invitationen igen. Toscanske solvine? Jeg huskede så med glæde både bogen og filmen ‘Under the Tuscan Sun ’ og tænkte på, hvor charmerende der nu er nogle vine fra regionen. Hvad registrerede man ikke?

Det er vine fra de samme folk om hvem den film og bog er skrevet …oh my! Lanceringsfesten var dejlig fyldt med kunst og dejlig mad og smukke mennesker, men det var det næste arrangement, jeg blev inviteret til, der var virkelig sjovt. Ved festen blev jeg spurgt, om jeg kunne tænke mig at deltage i et mindre, mere personligt arrangement på en ny Pizza Republica den næste aften. Igen i centrum. Denne gang var jeg mere ivrig. Måske forestillede det sig, at ved at gnide skuldre med bøgernes forfatter og heltinde, at jeg på en eller anden måde ville blive transporteret mig selv til et vanvittigt liv, der bor i et skørt hus i bakkerne i Toscana.

Desværre skete det ikke, men det lykkedes at møde heltinden i mange af vores drømme. Hvis du ser Diane Lane i dit hoved, når du tænker på Francis Mayes, kan du blive overrasket over den virkelige aftale. Lille i statur og med kort hår var der ikke den fysiske lighed, du kunne forvente, men uanset hvor meget Francis simpelthen udstråler sådan sødme, varme og venlighed og er med et ord yndig.

Når du hører hende tale, transporteres du let til den tid og det sted og kan se hende leve den urolige periode i hendes liv. Hun har omfavnet Toscana med sit hjerte og sjæl og kærligheden til regionen, og folk er til stede i hendes tale om dem og lige så meget i hendes smukke bog, der er skrevet sammen med sin mand Edward Mayes.

At dele historierne om regionen, menneskene og maden med dem, de elsker, er så specielle og alligevel så enkle, tilberedt i sæsonen og med lokale varer. Dette kan være en historie om et helt land med oplevelser, hvad vi betragter som unikt, er simpelthen den italienske (i det mindste den toscanske) livsstil.

Slet ikke bare en opskriftsbog, men en historie om deres kærlighed til Toscana, menneskene og landskabet og maden. Og glem ikke vinen …oh vinen! Francis delte med os den kærlighed, hun har til vinene i den toscanske region, og jeg taler ikke om nogen ‘store ’ toscanske vine, men dem, der dyrkes og aftappes lokalt, og hvad beboerne i området bringer frem til middagsgæster og venner .

Enkel og ubesværet, det er de egenskaber, de vil dele med verden med deres lancering af toscanske Sun-vine. Jeg nød hele linjen (hvorfor ja jeg smagte dem alle), men som mange er min favorit Tondo Tondo. Denne smukke flaske rummer den perfekte eliksir. Ikke for tørt, bestemt ikke for sødt, let på tanninerne men stadig fed med frugt. Jeg udpeger ofte en bestemt vin som min husvin, og det er nu det … og det betyder, at den også er MEGET overkommelig som i flasker på $ 10.

Selvom jeg helt sikkert har nydt nogle af Tondo Tondo til måltiderne, fungerede det faktisk fint med at servere det med et stykke af denne storslåede kage. Fyldt med ricottaost og pinjekerner holdt det subtile ostelement det som dets eget, og jeg nød virkelig at blande disse to.

Om denne kage? Delt med os af Francis, men fra Bar Tuscher i et palazzo i Cortona drevet af Massimo og Daniela, er det en enkel og alligevel simpelthen lækker dessert. Vin santo -vin er ikke bredt udbredt, så jeg lavede en hurtig søgning og fandt ud af, at en tør sherry kunne erstattes.

Så let duftende, men så perfekt. Rig uden at være tung og bare så italiensk med et strejf af vin og spredt med ristede pinjekerner. Jeg ved … pinjenødder er SÅ dyre, men dette bruger kun en lille mængde og virker som den perfekte splurge, hvis du har lyst til at hente et par stykker. Jeg ville erstatte mandler med et hjerteslag, selvom pinjekerner ikke er på budgettet.

Min hund er sådan en tigger, og jeg er så dårlig, at hun normalt får en bid af alt. Ikke denne gang var hver eneste krumme min helt min! Jeg har inkluderet opskriften på denne kage, men det er sådan en dejlig bog, jeg opfordrer dig også til at finde vinene. Jeg kan næsten love, at de også vil transportere dig til Toscana. Vil du tage mig med venligst?


Lake George Tasting Room

Vores Tasting Room er placeret lige på Canada Street/Rte 9 i downtown Lake George Village. Vi er på den nordlige ende af strimlen, lige før hjørnet af Amherst Street, lige overfor Shepard Parks amfiteater. Tasting Room er placeret mellem LG Olive Oil Co og Ali Baba's.

Hvor skal man parkere

Adirondack Winery har ikke en parkeringsplads, men rigelig parkering er tilgængelig på mange Lake George -gader eller på parkeringspladser, der ligger i gåafstand til vores butik. Bemærk, at parkeringsmålere er installeret på de fleste steder. I lavsæsonen kan nogle parkeringsmålere være slukket (kontakt venligst Lake George Village -kontoret for mere information). KLIK HER for mere information om parkering i Lake George Village.

Kanter til afhentning ved kantsten: Hvis parkering ikke er tilgængelig på Canada St., skal du trække ind på vores bageste parkeringsplads bag vores smagslokale på Iroquois Ave. og ringe til 518-203-2597.


Kaloko-Honokōhau føles virkelig som en bryllupsdestination uden for nettet for par, der ønsker at styre uden om den vi-blev-gift-i-Hawaii-kliche. En særlig tilladelse er påkrævet, hvis du har mere end 35 personer i din gruppe, og det kan tage op til tre måneder for godkendelse.

Lige dele iskoldt vand, frodig skov og gletscher, Kenai Fjords ligner mere et fjernt mytisk land, end det gør et amerikansk territorium. Parken ligger lige uden for den syd-centrale Alaska by Seward, og er mest populær i løbet af juni, juli og august.


Wine Down Friday: Sådan vælger du en vin til dit bryllup - opskrifter

Vil du lære at lave både klassiske cocktails og kreative drinks? Deltag i vores ODYSSEY COCKTAIL CLUB i 3 måneder eller som fast medlem. Hver måned modtager du 3-4 spiritus plus en bog med 10-15 opskrifter. Vi sender dig også en sæsonopskrift i midten af ​​måneden på e-mail, og vi begynder at lave videoundervisning.

Ring venligst til os for afhentning i nærheden eller gratis levering når som helst. Selvom det kan føles mere sikkert at være ude, er vi glade for at bære vin til din bil eller bringe den hjem til dig. For levering samme dag, bedes du bestille inden kl. 14.00 mandag til lørdag.

Har du tjekket vores tilpassede sagsside på vores websted? Du kan give os din prisklasse og smagspræferencer, og vi samler en fantastisk blanding af vine, der hjælper dig med at udforske nye, lækre muligheder.

Send en gave til en ven på tværs af byen, så pakker vi den ind, tilføjer en personlig note og leverer den til dig. Du kan gøre dette fra vores websted eller ved at ringe til 607-330-1056. Vi kan også købe særlige vine og spiritus. Bare spørg!

Skål med lange dage og drikke med venner,

Dewi, Empar, MP, Kate, Emma, ​​Pam, Keewi og Elle

Genåbning for shopping i butikken i NY fase 3 (12. juni).
Klik for detaljer.


-> Vores nuværende driftstilstand-> KURBSIDE HENTNING OG KUN GRATIS LEVERING indtil faren for coronavirus falder. Det indre af vores butik er lukket for personlig shopping og browsing, fordi det udsætter vores personale og kunder for stor risiko. Dit gode helbred og velfærd for vores medarbejdere er vores vigtigste prioriteter.

Afhentning og levering ved kantsten minimerer dine kontakter i høj grad, men giver dig mulighed for at genoplagre din foretrukne forsyning af vine, cider og spiritus i denne udfordrende tid. Nu hvor varmere vejr er her, kommer vi med nye vine og spiritus på ugentlig basis (tænk ros & eacute!)

Odyssey Cocktail Club

Deltag i vores nye cocktailklub for at modtage cocktailopskrifter, drikkehistorie og mere!

Errand Runner's Special

15% rabat på alle køb i butikken

Hjem for 6 -pakken

Når som helst:

Månedlige:

Igangværende:

Raisin d'Etre Wine Club

Vi har den sejeste vinklub! Tilmeld dig nu, eller giv nogen en spektakulær gave.

Stifinder:

Vores kirsebærplukkede udvalg. Deltag i The Explorer

Navigator:

Udvid din vinoplevelse til et kenderniveau. Deltag i The Navigator

Spejder:

Overkommelig, sjov og meget lærerig! Deltag i spejderen

Kom og besøg vores butik

Red Feet er placeret på "Franklin Market" lige overfor Ithaca Farmer's Market nær hjørnet af Route 13 og Third Street.

Gavekort

Gør en ekstra glad! Giv gaven vin! Vores gavekort aldrig udløbe og kan indløses i vores mursten- og mørtelbutik.

Vores gavekort kan sendes, afhentes på Red Feet eller leveres. Brug gavekortet i vores Ithaca -butik til alle vores vine og spiritus.

Skriv dig op til vores nyhedsbrev

Tilmeld dig herunder og tilføj vores nyhedsbrev. Dine kontaktoplysninger vil blive holdt fuldstændigt fortrolige.

Vær den første til at vide om gode vine og særlige tilbud.

Web foran/opkald frem

Hvis du bor lokalt, kan vi hjælpe dig med at fremskynde din shoppingoplevelse. Klik på "HENT PÅ ITHACA STORE", når du tjekker ud på vores websted, og vi forbereder din ordre og sms, e -mail eller ringer til dig, når den er klar. Eller kontakt os telefonisk, så forbereder vi en skræddersyet sag, inden du ankommer.

Praktisk og hurtig!

  • GRATIS LEVERING i City of Ithaca, Town of Ithaca, Village of Lansing og Trumansburg* kun
  • Mandag til lørdag (ingen søndag levering)
  • $ 35 minimumskøb

Vi glæder os til at hjælpe dig med at være i sikkerhed!

Hej Venner af røde fødder,

Vi håber, at dette finder dig godt og godt på trods af alle omvæltninger i de sidste tre måneder. Tak for din tålmodighed i tilpasningen til at bruge vores telefon og e -handelssystem til bestilling. Vi forbedrer dem stadig hver dag: tager billeder af de smukke etiketter, tilføjer produktbeskrivelser og forbedrer webstedets effektivitet.

Nu hvor genåbningen af ​​New York er startet, har nogle af jer spurgt, "Hvornår vil vi kunne handle personligt inde i Red Feet igen?"

Først må vi træde tilbage for at forklare den vej, vi har kørt op til nu. Som du sikkert ved, er vi en lille butik på kun omkring 1.250 kvadratfod. Vores standarder er at give meget personlig, "high touch" service lige så tålmodig som hver enkelt har brug for. Da COVID-19 blev en alvorlig trussel mod folkesundheden, ringede vi til at være den eneste vin- og spiritusbutik i Ithaca, hvor kunderne kunne handle 100% kontaktfrit. Dette beskyttede vores personale og kunder under hele virusets stigning og højdepunkt. Vi bidrog ikke til samfundets spredning, og i stedet arbejdede vi på at formidle vine bekvemt til dig for at understøtte New Yorks hjemmeboende ordrer.

Disse spærreordrer er lige begyndt at løfte, med Finger Lakes i fase et af fire faser af genåbning. Vi har nået så langt i Tompkins County med kun begrænsede og indeholdte sager (yaay!), Men her er sagen: folk vil begynde at rejse (fra andre dele af NY og fra andre stater, der ikke længere er låst inde) . Folk vil begynde at samle sig og gå ud af deres hjem mere og mere. Vi ser det allerede, da vi ser ud af vores vindue på den stigende trafik på rute 13.

Resultaterne af disse handlinger mod spredning af virus vil kunne mærkes, ikke umiddelbart, men flere uger fra de faktiske adfærdsændringer i vores samfund. Lige nu har vi forskellige meninger og forholdsregler på plads i hele vores land. Det er således stadig til at se, hvordan genåbning af virksomheder og lokalsamfund vil påvirke vores COVID-19-infektionshastigheder.

Baseret på vores høje standarder for kundeservice, føler vi, at vi nærmer os restauranterne i den kollektive sårbarhed, vi står over for som værter og dig som kunder. Hos Red Feet går du ikke bare gennem gange og henter standardiserede fabriksmærker, der markedsføres på tv. Vi står ikke bare bag plexiglas og tjekker dig, når du har shoppet. Som du ved, er vi lige der med dig, for at præsentere dig for nye mærker og for at hjælpe med at uddanne samt parre vin med dine middagsplaner. Vi krydser butikken, mens vi diskuterer, hvad der virker for dig og i en coronavirus-verden, der kræver opmærksomhed på fysisk afstand og samtale, mens vi alle bærer ansigtsbeklædning. Vi accepterer denne udfordring med den samme professionalisme, som vi altid har opereret i-at udføre vores arbejde bedre end det, der forventes af os.

I lyset af disse tanker er vores nuværende plan at åbne for indendørs shopping i fase 3 sammen med vores restaurantkolleger. På dette tidspunkt ser det ud til at være foreløbigt omkring den 12. juni 2020, hvis vores region fortsætter uden alvorlige infektionsudbrud. Baseret på vores mission om at bringe godhed og gæstfrihed til vores samfund, er vi forpligtet til at holde dig og vores værdsatte personale sunde og COVID-fri. Selvom det kan være en anden procedure end du er vant til, tilbyder vi fortsat personlig service via telefon på samme måde som vi gør personligt.

Nyd fordel af GRATIS LEVERING!

Lige nu inviterer vi dig til at drage fuld fordel af vores amtsdækkende gratis leveringstjeneste, der har et ekstremt lavt minimumskøb på $ 35. Du kan blive hjemme, forblive sund og modtage vin på din veranda mandag til lørdag fra 15.00-20.00. Vi tilbyder levering samme dag, så længe din ordre er placeret inden kl. 18:30 (selvom vi glæder os over tidlig planlægning, hvis du bor uden for byen Ithaca).

KURBSIDE PICKUP ER EN SNAP!

Hvis du er ude og handle, og du ønsker øjeblikkelig besiddelse af dine vine og spiritus, kan du komme tilbage til vores dør, og på 60 sekunder kører du væk med den vin, du har bestilt. Hvis du har lyst til en improviseret drik, kan du endda ringe til os lige fra parkeringspladsen, så samler vi dine ønsker, mens du venter (programmer vores telefonnummer, 607-330-1056 i din celle).

Vi har to telefonlinjer i gang hele dagen med vores ekspertpersonale for at rådgive dig, og vores websted bliver konstant opdateret og forbedret for at gøre det let at bruge. Uanset hvad virker. Hvis du vil bestille vin midt om natten, eller du alligevel konstant er online, skal du bruge webstedet. Hvis du foretrækker at tale med en vinprofessionel, glæder vi os over dit opkald. Du betaler på forhånd, og afhentning er yderst praktisk.

Vi fylder vores hylder med nye vine hver uge, herunder sprøde, sommerlige hvide og forfriskende roser, sammen med spændende kunsthåndværk og grillrøde. Selvom du ikke kan se flaskerne personligt, kan du gennemgå vores nye ankomster ved at klikke på Se alle nye ankomster på vores hjemmeside.

Og glem ikke: vi elsker særlige ordrer. Fortæl os, hvad du gerne vil, og vi vil med glæde købe det til dig.

Vi savner dig, men alligevel forbliver vi dine loyale vinhandlere.

Varmt til din tjeneste,
Dewi, Empar og Red Feet Staff

På grund af smitsom karakter af Covid-19 opererer Red Feet med KURBSIDE HENTNING OG KUN GRATIS LEVERING indtil faren for coronavirus falder. Det indre af vores butik er lukket for personlig shopping og browsing, fordi det udsætter vores personale og kunder for stor risiko. Dit gode helbred og velfærd for vores medarbejdere er vores vigtigste prioriteter.

Afhentning og levering ved kantsten minimerer dine kontakter i høj grad, men giver dig mulighed for at genoplagre din foretrukne forsyning af vine, cider og spiritus i denne udfordrende tid. Nu hvor varmere vejr er her, kommer vi med nye vine og spiritus på ugentlig basis (tænk ros & eacute!)

Vores timer forbliver de samme: Mandag til torsdag 11-18, fredag ​​og lørdag 10-18, søndag kl. 18-18.

Vi samler din ordre så hurtigt som muligt, og vi er meget fleksible i at finde måder at hjælpe dig på. Du kan ringe hjemmefra eller fra parkeringspladsen, og vi kan hjælpe dig over telefonen, hvis det er lettere for dig. Ring til (607) 330-1056.

Eller du kan shoppe online og arrangere afhentning eller levering. Men lad ikke tanken om online bestilling afskrække dig fra at få det, du har brug for. Ved altid, at du kan ringe til os for spørgsmål eller anmodninger. Hvis du f.eks. Ikke ser en oversigt over, hvad du normalt får, vil vi meget gerne diskutere muligheder med dig. Selvom du muligvis ser nogle varer ikke på lager, modtager vi store leveringer hver onsdag og fredag ​​og vil konstant blive genoplagret.


Bedste fremgangsmåder: Hvordan et forklædeimpresario ændrede restaurantkøkkenes udseende

Ellen Marie Bennett om hendes nye forretningsbog Drøm Første detaljer Senere, hvordan hendes firma lavede mere end en million masker under pandemien, og hvorfor perfektion og frygt for fiasko er fremskridtets fjende.

Editor & aposs note: Vi kunne alle bruge lidt inspiration og lys i disse mærkelige dage. Indtast bedste praksis, en F & ampW Pro interviewserier, hvor vi deler, hvordan ledere og kreative står over for hidtil usete udfordringer hovedet under pandemien, mens de stadig vokser personligt og fagligt.

Det kan være svært at forestille sig nu, når du ser Top kok Sæson 17 -vinder Melissa King ser så skarp ud i en Gap -annoncekampagne eller 2019 Mad og vin Bedste nye kok Kwame Onwuachi med sit sorte neglelak og skarpe udseende på tv i dagtimerne, men det var kun et årti siden, at cargo shorts og T-shirts syntes at være chef & aposs civil uniform. Don & apost tro mig? Se bare på fotoshoots med de bedste nye kokke i de tidlige dage. Cargo shorts. Cargo shorts. Cargo shorts. På modespektret viste yore mandlige kokke lige så meget fantasi og individualitet som dagens teknologiske bros.  

Du kan også sige det samme om kokke og apos -arbejdsuniformer. Medmindre du havde på et forklæde a la Thomas Keller, var du ligesom mig tilbage i 2006 og trak i de billige sorte snørebukser fra J.B. Prince, dårligt passende hvide ridsede kokkefrakker og spinkle bomuldsforklæder i starten af ​​dit skift. Mad -tv hjalp med at skabe bedre kommoder ud af køkkenet, mens innovatører som Ellen Marie Bennett hjalp med at ændre udseendet på linjen med hendes farverige tilpassede Hedley & amp Bennett forklæder.  

For nylig har jeg talt med Bennett, en tidligere stykok i Providence i Los Angeles og lotto -annoncør på tv i Mexico City, om hendes nye forretningsbog Drøm Første detaljer Senere. Madlavning inspirerede hende professionelt til at lancere en tilpasset forklæde linje til restauranter i 2012, og inden for få år kunne det ikoniske & quot & amp & quot logo og farverige designs findes i seriøse køkkener rundt om i landet. Hjemmekokke lagde også mærke til det. Nu er 80% af hendes forretning direkte til forbruger via firmaets & aposs-websted. Alligevel forbliver koksamfundet brandets livsnerve, sagde hun.  

"Det er noget, som jeg føler meget stærkt over aldrig at miste, fordi det kan beskæftige kokkene, der byggede hele vores verden," sagde hun. & quot De & aposre vores samfund. De & beklager vores hjerteslag. De er ærlige. Kokke roder ikke rundt med vanvittig kvalitet. & Quot 

Jeg anbefaler Bennett & aposs bog, hvis du gerne vil starte en ny virksomhed, eller hvis du kan lide mig og bare har brug for at komme ud af dit hoved og starte et nyt projekt.  

Det følgende interview er redigeret for længde og klarhed.  

Du har skrevet en bog om at drømme stort. Er du vandmand?

Leos drømmer også stort, hva '?

Præcis drømmer de først, og de bekymrer sig tilsyneladende om detaljerne senere.

Fortæl mig lidt mere om virksomhedens størrelse.  

Vi solgte hundredtusinder af forklæder. Hedley & amp; Bennett startede som en B2B -virksomhed. Vi lavede skræddersyet gear til restauranter ordre efter ordre. Da virksomheden fortsatte med at udvikle sig, lavede vi designs, som folk virkelig elskede. Så ville vi begynde at læne os ind i det og tilføje designs til vores websted, og så ville folk købe det økologisk. Det, jeg indså et eller andet sted langs linjen, var de mennesker, der så på Top kok og Food Network, et cetera, ønskede også at se og føle sig ordentlige og legitime, ligesom kokkene, som de beundrede så meget. Vi var udstyret med de kokke.

Direkte til forbrugersiden har virkelig udviklet sig og vokset så meget. Vi forsøgte stadig kun at servicere restaurantbranchen, så i de sidste par år og især gennem COVID har vi på grund af den drejning, vi lavede, dramatisk lænet os op af modellen direkte til forbruger. Det betyder, at vi nu klæder hjemmekokken og proffen. Vores verden er lige eksploderet åben, fordi vi & aposre kommer til at være i mennesker & aposs hjemmekøkkener. Det er så smukt, fordi den værdighed og stolthed, som jeg bragte til professionelle rum, nu er hjemme hos en, der lærer at bage for første gang.

Eller hun elsker at have en have. Hun vil også føle sig legitim. Hun får Hedley & amp Bennett forklæde. Det er her, forandringen og væksten og udviklingen virkelig skete i løbet af de sidste par år.  

Så du sælger flere forklæder til forbrugere nu end til handelen?

Ja, 80% af vores forretning er nu direkte til forbrugeren. Det er en virkelig udfordrende omdrejningspunkt, fordi det betyder, at du stort set står op som et mediefirma i din egen organisation. Nu kan vi oprette indhold, nyhedsbreve, websted og fastholdelsesmarkedsføring. Vi arbejder på annoncer. Det føles som om vi har to virksomheder inden for samme organisation, fordi du har to helt forskellige kunder. Det & aposs noget, som jeg føler meget stærkt over aldrig at miste, fordi det & aposs kokke, der byggede hele vores verden. De & aposre vores samfund. De & beklager vores hjerteslag. De er ærlige. Kokke roder ikke rundt med friking -kvalitet. De gør ikke noget, hvem du er, hvis du ikke har en god kvalitet, vil du & aposre f & aposed. De holder os ærlige, og de holder os lige, og de bliver ved med at fortælle os som: Hej, jeg elsker den her ting. Ændre det. Jeg vil have. Jeg kan ikke lide og apostle. Lav det. Det kokefællesskab vil altid være der, selvom det besidder 20% af virksomheden.

Det & aposs faktisk hvordan jeg tænker på vores publikumsopdeling kl Mad og vin. Vores massepublikum, det jeg kalder vores civile, det & besidder et stort flertal af vores læsere og følgere. Kokssamfundet, vores F & ampW -fordele, er lige så vigtige. Hvis gæstfrihedsindustrien ikke læser, hvad vi & aposre lægger derude, så gør vi & aposre ikke vores job godt.

Et hundrede procent. Jeg siger altid til vores udviklingsteam og vores besætning: Vi laver pro-grade gear, der fungerer for alle. Hvis vi ikke laver noget, der er af høj kvalitet og holdbart til et professionelt køkken, så er det ikke Hedley & amp Bennett. Selvom vi laver smukke smocks, der har blomster og blomsterting på sig, er jeg ligeglad. Hvis det ikke fungerer i et professionelt køkken, kan det ikke være os.  

Hvor mange medarbejdere er hos Hedley & amp Bennett nu?

Det & besidder en lille besætning. Vi har kun 36 personer. Vi skal være stramme og smidige, for efterhånden som vi har udviklet os og vokset som en organisation, fokuserede vi meget på at gøre mindre [og gøre det] bedre. Mens da jeg først startede, var det ligesom, lad & aposs gøre alt med alle og lad & aposs dukke op ved hvert arrangement og lad & aposs tale med hver butik og lad & aposs gøre alt. Jeg indså med tiden efter at have sagt ja til alt, at ikke alt har en tilsvarende indsats. Hvor meget kræfter du lægger i noget vs. hvor meget værdi du får fra det. Det er ikke altid proportionelt. Vi plejede aldrig at se på det på den måde. Vi ville bare være sådan, & quotOh, det & kan godt. Lad & aposs gøre det. & Quot Der & aposs så meget mere ansvar, at vi nu skal levere og gøre noget rigtig godt. Vi er meget mere fokuserede, hvilket faktisk bare har skabt så meget mere båndbredde til vores organisation.

Bogen siger først drøm, detaljer senere, ikke detaljer aldrig.

Du skrev i bogen om, hvad der sker, når nogen siger nej, og hvordan du kan gøre det nej til en positiv og hurtigt tænde dine hæle for at åbne en anden dør eller gade. Nu er du i en position, hvor du & aposre den, der siger nej. Hvad kan jeg lide?  

Jeg vil danse ved alle og aposs bryllup, være en del af hver eneste ting. Jeg har lige erkendt, at det ikke er bæredygtigt. Det tog lang tid at lære og tog meget at gøre og fejle, fordi jeg jonglerede for mange bolde og strakte vores hold for tyndt. Det var ikke det værd. Ja, måske vil vi sige nej nu til flere mennesker, men på sigt vil de mennesker, vi siger ja til, levere & aposre med 150% mod at levere med 70%. Bogen siger først drøm, detaljer senere, ikke detaljer aldrig.  

Jeg husker, da jeg første gang så dine Instagram -indlæg med prototypemodellen af ​​masken, da vi alle lige var begyndt at finde ud af dette pandemiske rod. Du har ifølge webstedet solgt mere end en million masker og givet væk hvor mange?

Hvad har du lært af den store omdrejningspunkt for at lave masker så hurtigt, og hvordan kan det oplyse, hvor du tager en del af din virksomhed?

Det var det mest radikale, vi nogensinde har gjort, og jeg har gjort mange radikale ting. Det var virkelig intenst. Det var meget skræmmende at se hele vores restaurantindustri stort set folde sig natten over. Jeg kom ind på vores fabrik for at lukke bygningen på 16.000 kvadratmeter ned og sende mit team hjem, indtil Herren ved hvornår. Jeg husker, at jeg havde en følelse af tab, fordi jeg altid kunne få tingene til at fungere, uanset hvad der sker, fordi jeg bare kan dukke op og tage det sammen. Dette føltes som et tilfælde, hvor der ikke var kontrol. Det var så meget større end os alle. Det føltes kvælende. Verden sluttede omkring os, og vi kunne ikke gøre noget ved det.

Jeg havde denne håbløse følelse, men jeg gik på mit fabriksgulv, kiggede på vores tekstiler, kiggede på vores symaskiner og kiggede på stablerne af materiale overalt. Bare sådan, det er så tosset, at vi bare vil lukke det ned. Jeg gik på Instagram og så, at Christian Siriano i New York sagde, at han ville lave en ansigtsmaske. Jeg tænkte bare, mand, hvilken genial fyr. En modedesigner, der kommer til at dukke op for sit samfund som dette. Det tog mig fra dette sted for frygt og drev mig til handling øjeblikkeligt. Det fik mig til at beslutte, at vi ville lave en ansigtsmaske. Jeg ringede til en ven, der er læge og talte om masker. Og vi lavede en prototype og postede om det. Jeg sagde, & quotDette er en køb, doner en model, for vi kan ikke gøre dette uden jer. Vi kommer til at dukke op i verden og bogstaveligt talt risikere det hele for at gøre dette. Vi har brug for din hjælp. & Quot  

Folk dukkede op i flok, og det var det vildeste, fordi vi pludselig gik fra at tro, at verden ender til aldrig at have løbet så hurtigt, som vi løb på det tidspunkt. Og fordi vi nu lavede ansigtsmasker, kunne fabrikken forblive åben.

Ændrede det at lave masker din tankegang om, hvad du kan lave til hjemmekokken?

Mange mennesker hørte om os gennem disse ansigtsmasker. De fik små bittesmå kig på, hvordan vi nørdede ud på de ansigtsmasker, ligesom vi gør med forklæder. De blendes ud, justerbare stropper, næsestykket, og stoffet er chambray og har en anti-rynke belægning på det. Det & aposs bare hvem vi er. Kunderne sagde: "Godt, hvis jeg vil få en ansigtsmaske, så vil jeg måske bare tage et forklæde." Det skabte denne sneboldseffekt af nye kunder for os, og uden mening for dem blev de vores udvidede fællesskab.

Det hjalp med at tydeliggøre vores fokus direkte på forbrugerne. Part of that meant we had to stop doing a lot of things that we used to do. We had to stop doing that heavy-volume custom orders, because the supply chains of the world were just shutting down on us. We had to start saying no to certain crazy ideas that people would bring to us, because we just couldn&apost deliver. And we realized that it was better for the organization. And at the end of the day, the customer was happier with just taking one of our core products that really works, versus us inventing something from zero every single time.

But it took a pandemic and eight years to come to that conclusion. Sometimes challenges push you out of your comfort zone enough for you to wake up and look at reality. You have to reassess what you&aposre doing and adapt and adjust and let go of the old playbook.

Walk me through the creative process of the book.

I really wanted people to understand the zero-to-one part of an entrepreneur&aposs journey. The leaping into the unknown and not knowing where they&aposre going to land and doing it anyway. And getting people out of their cloud of doubt and into action. 

People are like "But I don&apost have a business plan, an MBA, and maybe I need to get this and I need millions of dollars before I can kick this off. And that&aposll make it legit enough for me to feel comfortable, to talk to people about it."

And the truth is you need a great idea that&aposs solving a problem, and you need to have something about it that&aposs different, but it doesn&apost need to be perfect. You think about how many times the iPhone has been iterated, right? We&aposre on something like iPhone 20 right now? They didn&apost start with that. They evolved it over time. Progress is better than perfection and so I wanted to put all of that in a nutshell. I wanted to make it tangible so people can pick this up, feel fired up, and empowered to just fucking try.

And make it okay to fail. So much of the book is about all the failures and the challenges that I ran into. It&aposs not some love story about how great everything was. 

I also convinced Penguin Random House to make it a business book that was colorful. That was important to me too, because business is not black and white. It&aposs layered and it&aposs nuanced. And so why the hell are all the business books black and white? 

We all have so much fear of failure. And this book seems like the antidote to that.

It normalizes it. Hey, you want to be successful?  You got to show up and be willing to take the punches. And they&aposre going to come no matter how perfect you are, no matter how planned out you are, they&aposre going to happen. So just start trying and recognize that every punch is an opportunity for you to learn something. Don&apost take it so personally. Recognize this is a slice of the journey. Lean into failure because you&aposre going to learn that much more.

Let&aposs talk about hustle. It&aposs a part of the branding, it&aposs a part of the mission. Anybody who follows you on Instagram knows how hard you work. As we&aposre looking at this brave new world, as things open back up again, how do you create a more sustainable business?  We&aposre seeing people in the hospitality industry who aren&apost going to come back and take part in that hustle anymore. Talk about the hustle that got you to this point now, and as a leader, is this something that you can sustain? Or are you thinking about maybe working differently?

Hustle definitely got it going. For my dream, gasoline was the hustle. It was the thing that got me out in the morning. It was a thing that got me through every crazy explosion that happened, which were frequent and often. But the hustle, to me, meant show up no matter what happens and get to the finish line every time no matter what happens. And maybe that&aposs a little bit of my restaurant line cook DNA, right?

You don&apost walk out. You have to get to the finish line. You complete the orders that are on your board, no matter what, no matter how many sauces you run out of, no matter how many dishes go south, you just keep going. And I remember being flooded when we were at Providence and it&aposs like, the bus boys are yelling "Where&aposs the dish?" and chef&aposs like, "We&aposre waiting on table five, the meat&aposs getting cold!" It was just always chaos, and yet you put your blinders on. You finish the dish because there&aposs nowhere to run to.

So I took that same feeling and applied it when I walked into this business world that I entered. And at the beginning that was fine. There&aposs a moment in the book where I talk about getting off the bike to fix the bike. That was the moment when my team members almost had an intervention with me. They pulled me aside. My CFO was like, "You are going to kill yourself if you don&apost reassess how you are doing this because you&aposve just been running so hard and you are like a ball of energy, but even you can&apost just keep doing this. Let&aposs look at this differently. You&aposre killing yourself. The team is overwhelmed and overworked. We have to do something differently."

You cannot work 24 hours a day and kill yourself to push your business forward.

I was just running so hard and couldn&apost even see all of that. I had to learn to trust other people. As the business grew, I was actually damaging the company more by trying to do it all. And that was one of the biggest shifts I had. That took us to the next level. Like we really expanded as an organization after we made those choices. Now I have this unbelievable team of people around me that I trust. We have a Head of Product. We have a Head of Finance, we have a Head of Growth. And each one of those people are taking a brick of burden off of my shoulder and putting it on theirs and saying, "I&aposm going to own this piece."

You have to embrace the people around you. You cannot work 24 hours a day and kill yourself to push your business forward. You need to adapt.

I read that it takes 12 people to cut,  sew, and create each apron. You and I both made $10 an hour as line cooks. What are you doing now as a business leader to make sure that the blue collar workers at the apron factory are taken care of?

Every time we could afford it, we&aposve expanded our core benefits as a business. I had never had health care as a line cook. When we began offering health care benefits to our team, some had worked at big companies, and they&aposre like, "That&aposs great, thanks." Other people had never had health care benefits. Over the years we&aposve also expanded vacation time, and we really allow people to take time if they need it.

We work hard, but we live our lives, too.  I mean, COVID really reinforced that. We can all work our butts off, but we need time to reset or else we&aposre just going to burn ourselves out. When you have a good team and they&aposre all doing what they need to do, you don&apost need to be so stringent and micromanage. If you need time to go do something, go do it. You have a life outside of Hedley and Bennett.

That&aposs been a really great shift in the culture of our company. We&aposre still working our asses off, but we take breaks. That&aposs the difference.

You moved from Los Angeles to Mexico City at 19. What was the weirdest job and what did you learn from it?

I was the lottery announcer for Mexican television. I would literally go on TV in Mexico City Monday through Friday or whatever it was and announce the winning lotto numbers. It taught me to show up, it taught me to be able to talk to anybody, and it got me over any sort of stage fright I had ever had to be on a stage to talk and just do it. 

I also worked as a simultaneous translator for the Mexican Railroad Union so I would go into really intense meetings when I was like 20 years old, translating simultaneously between two people. Each side had their own translator and I was the Mexican side translator. Everyone was in suits. It was so mentally exhausting and it was like a two-hour meeting with just back and forth negotiating. But I loved it because it pushed me out of my comfort zone. It showed me that I could do it if I put myself in a place and just commit to doing it and practice, I can get to the other side no matter how complicated, no matter how weird and bizarre. 

Meanwhile, all of my friends in the United States were graduating from Berkeley, had fancy jobs, and were buying a house and getting the white picket fence. I was a simultaneous translator? But it was that winding road to take that big giant leap when I said yes to making that first apron order. If I hadn&apost said yes to all these crazy jobs and showed up and figured it out. I don&apost know if I would&aposve had the courage to start my business.

How are you filling your well these days and what are you doing intentionally to make sure that you can show up and lead your team?

I have definitely adjusted my life a bit. Sometimes I work more from home than from the office and I do that for a couple of reasons. One is to give the team more space. I had no idea I was a total micromanager. I&aposve learned to trust and allow the people that we hire to do the jobs that they were hired for because they love it. They&aposre committed, they&aposre part of the apron squad, and that has really allowed me to let go of a lot of areas and focus on what I&aposm really good at. 

Now I&aposm so much more focused on product development and the brand side of things and working with our marketing team versus doing everything and that has given me more time. I also sleep a lot more, I sleep eight hours a night religiously because it&aposs so important to be on it in the daytime when you rested enough and those are just basic things. 

If I&aposm exhausted, I take a bath. If I need to chill out, I do a Peloton ride. I do these Reels on Instagram for speedy cooking like speedy tacos. I still love to cook: it recharges me and I like to share with other people. It&aposs taken me a long time to get to that place where I&aposm like, "Okay, my entire life doesn&apost have to be work and I&aposm going to balance that out a little bit." Balance, it&aposs a tricky term. Work life balance, I don&apost love, but just this idea of thinking about more than one area in your life is kind of my approach to it.

The thing that you should always remember is to say please, thank you, and what do you think.

Who are a couple of your most trusted advisors and what did they teach you?

Marty Bailey was the chief manufacturing officer at American Apparel. He was the man who set up all the sewing floors there, and he worked with us for a good long time when we were first setting up our factory. He said, "The thing that you should always remember, Ellen, is to say please, thank you, and what do you think?" 

I love that because you&aposre making people feel heard, you&aposre making them feel important and valued and you&aposre also acknowledging them for anything that they&aposve done and it&aposs simple. It&aposs just the simple truth. Another one that I love is from my magical Jewish brilliant uncle Ted who said your word is worth gold. Never commit to something you can&apost deliver and he taught me to never spend more than I made and that is one of the things that really sustained us in the early days when I had nothing but myself. 

I never spent more than I made and I reinvested every penny back into the business so instead of hitting a big account and going out and splurging, I tightened up even more and I would just put the dollars into the organization and that helped us get a little nest egg, little by little, brick by brick.


Tontitown
Free wine tastings seven days a week. Housed in the Taldo House, built in 1917. Wines made on site from locally grown Ranalli Farms grapes, using old-fashioned recipes. Winemaking has been a Ranalli family tradition since 1923. Join us Wednesday and Friday nights (May-Oct.) for live music on the patio.

Springdale
Enjoy exceptional wines inside the beautiful tasting room, under the covered patio next to the fireplace or on one of the many oversized decks. Create everlasting memories in the beautiful Chapel Ruins and gather in the 3,500-square-foot newly renovated Stables for a variety of events.


Single-Serve Wedding Drink Ideas

Offering a signature cocktail allows your guests to enjoy an elegant drink without waiting in line at an open bar. See a few of our favorite ideas, below.

Aperol Spritz

An aperol spritz is refreshing and elegant. Plus, it'll add a gorgeous pop of color to your wedding decor. (Psst: we especially love this cocktail for a spring or summer wedding.)

Who doesn't love this classic cocktail? Make it your own by giving it a creative name or using special garnishes, like this personalized stirrer.

Moscow Mule

We love this wedding drink idea because it's a total crowd pleaser. Moscow mules are sweet and spicy, so everyone will love them. Gift your guests a copper mug as a wedding favor and use them as escort cards for table assignments.

Spicy Margarita Pouch

Behold: The most Instagrammable wedding drink idea. If you're hosting an outdoor wedding, give your guests cocktails in a pouch, which they can bring around the venue without worrying about spills.

Berry Mojito

Take a simple mojito to the next level by incorporating some kind of fruit flavor. We personally love the idea of strawberry or raspberry, as it creates a lovely pink color.

Vodka Soda

A vodka soda is the ultimate wedding drink idea because it's universally loved. Since the drink is so simple, spice up the presentation with personalized cups.

Berry-Infused Champagne

Skip the spirits altogether and offer your guests a refreshing glass of bubbly. Add in berries for a sweet surprise during cocktail hour.

Fresh Juice Bar

There is nothing more refreshing than fresh juice. Serve it straight as a non-alcoholic option or mix it with champagne or processor for a delicious fizz.

Mini Soda Bottles

Whether you're hosting a vintage-themed wedding or you just want to provide fun sober options, keep some miniature soda bottles on hand.

Lavender Lemonade

Elevate a simple lemonade cocktail by adding in lavender and elderflower liqueur. Top with a splash of bubbly and a sprig of lavender. Leave out the alcohol for a mocktail that's equal parts pretty and delicious.

Pet-Inspired Cocktails

We'd be remiss not to include this creative wedding drink idea. Name your signature wedding cocktail(s) after your furry friends. It's a unique way to personalize your nuptials.


Our DIY Backyard BBQ Wedding - Part 2

We're married! And no one fainted from heat! This post is the second half of our wedding tale - our bride & groom portraits and the DIY reception. To see pictures and read about our first look, bridal party, and ceremony details (including our vows), find part 1 here. With that, here's the second peak into our DIY backyard BBQ wedding. The story of how a craft-obsessed California girl married a design-savvy woodworking Texas boy. On the hottest day of the year.

We love pinwheels - obviously. They make fun colorful decor for way less cost than flowers. These pinwheels basically tell the story of the mood of our wedding - "let's all just have fun - yay!" After the ceremony, the guests followed my best friend and usher Tyler, who held an upcycled fence board sign that read "RECEPTION" all the way across the street from our neighbor's garden where we got married to the celebration in my childhood backyard (read about the fence boards in part 1). During cocktail hour, Lucas and I snuck in a few photos before joining the fun.

As before, while we go through the pictures, I'll share specific details, alternating between day-of anecdotes and our DIY touches, including links to where we bought certain things. We did lots of research to find the best prices, and, in general, we tried to buy as much as possible using our Amazon points. All images are copyright of Brent Van Auken Photography, except where noted with the "© SK" mark. Click any picture to enlarge.

After scarfing down some food, Lucas and I snuck away to take a few happy couple shots in the sunset. Life is good.

Welcome to the reception! I made five of these chalkboard signs using frames I picked up at Goodwill & the clearance section of Michaels. Lucas cut some smooth MDF to fit in the frames that we spray-painted with chalkboard paint. Before drawing, I "seasoned" the chalkboard by covering the entire board in chalk and wiping it off. I printed out scaled down images of my designs, and divided both the image and the chalkboard into sections to make copying them much easier. I drew with a combination of regular chalk that I sharpened with a pencil sharpener, q-tips to wipe things away (like my guidelines with I was done), and chalk ink pen.

Our entry table is made out of the old fence boards on top of two borrowed wine barrels. We had both of our parents' wedding photos on either side of one of our engagement pics. We used an old hinge to put together two old windows into a stand that we taped our alphabetical seating arrangement to and a copy of our menu. Note: washi tape melts off in 110ºF heat. For some extra decor, a couple of my bridesmaids picked some extra bundles of lavender from our neighbor's yard the day before the wedding.

For our guestbook, I painted this CA + TX sign out of an enormous piece of plywood. I started by painting the entire board gray. I then used yarn to divide the board into 6-inch squares my scaled-down image was also divided into the same number of squares. I pencil-drew the states and then painted over in orange. The vintage typewriter held a note that read, "Please use the sharpies to leave us a message in the gray area of the sign!" After the wedding, we hung the sign on our office wall - room decor and a constant reminder of all the people who showered us with love that day! Someone wrote "HOTTEST WEDDING EVER" unsigned in the bottom left corner. Truth.

Before telling you about the details of our table settings, I must start by saying that the groomsmen set this all up the morning of the wedding. With the help of a few other key players: Lucas's parents, my brother's girlfriend Alexis, Tyler, and Big Sarah & her close friend Lauren. Impressive right? The week before the wedding, my mom and I divided all of the table decor into separate boxes - one for each table (complete with seating diagrams).

Quite a few months before the wedding, my bridesmaid Corey & I cut 29 yards of fabric (in 8 prints) into 200 napkins and 144 bunting flags. Lucas and I bought a majority of the fabric from JoAnn Fabric on Black Friday at 7am. Thank goodness for Corey's: a) enormous dining room table b) rotary cutter and c) cutting mats. My friend (and former landlady) Cordula spent several weeknights helping me sew the bunting flags into 9 rows along a rope of thick jute twine. We had quite the rhythm going. I kept and washed all of the napkins and plan to turn them into a memory quilt.

I put together the centerpieces using a hodgepodge of random things:

  • Clear wine bottle with raffia around the neck, filled with dried billy balls, lavender, and wheat grass (bought online here and here)
  • Clear soda bottle with an orange pinwheel sticking into multi-colored birdseed
  • Small glass vase with purple flowers I made using crepe paper from the dollar store, some wire stems, and floral tape. sitting on top of a wooden coaster from a tree that fell down in my parents' front yard
  • Small bowl full of my mom's famous tamari almonds
  • Mason jar candle holder with a wire handle I twisted onto it
  • A small jar with golf pencils (for the madlibs)
  • Succulent wrapped in kraft paper (that my mom later planted all together into an arrangement for our porch!)
  • Napkin holder made out of a burlap-covered soup can with a small green pinwheel glued to the front.
  • All on top of a piece of recycled fence board atop a piece of burlap.
  • Repeat 21 times.

Phew! I'm pretty sure that those candles were melted long before they ever got lit. (Ps. I calculated that the centerpieces cost us about $7 each). We rented our table linens online for literally half as much as it would have been from a local shop. A quick pop in the dyer with a wet towel and they were wrinkle-free (Thanks, Mama V, Daniela, and Alexis for taking on de-wrinkle duty!).

For place cards, my nana and I used a decorative puncher to cut stickers out of chalkboard contact paper that we then stuck onto mason jar cups and I wrote each person's name in chalk ink. After the wedding, my mom tossed them all in the dishwasher and, while the chalk washed away, the labels stayed put! Each setting also had a smaller 8-ounce mason jar cup to use for water. On top of each wheat straw paper plate, we put a custom wedding-themed madlib, which we collected at the end of the night as a fun keepsake. All those mason jars and only one got dropped - at the end of the night as we were all walking to the shuttles (way to go, Bob!).

Instead of the mason jar cup and madlib, the kids got chalkboard labeled metal pails filled with crayons, stickers, and candy, along with a DIY card kit that read "Get crafty. Use stickers and crayons to design your own card!" Much to our surprise, most of these handmade cards wound up in our CARDS suitcase - best wedding cards ever! Flower girl Lola and her sister Layne Grace also completed a madlib in which they told us to "always remember to flip your pineapple before bed." Good advice, folks.

Click to enlarge the below photos to read a couple Madlib samples - I included Tina's cooking-themed madlib because, after all, this is a food blog.

Since our wedding was in California, we wanted to make sure we brought in Lucas's Texan roots as much as possible. We served Texas-style BBQ and as our thank you favors, gave each of our guests a little jar of BBQ spice rub. Rudy's Rub - straight from Texas. We bought it in bulk from the restaurant and, with face masks and rubber gloves, Cas and I divided the 28lbs of spice rub into 200 small jam jars. We'd originally planned to try to make our own BBQ sauce, but the thought of handing out 200 jars of spoiled BBQ sauce to all our favorite people terrified me. As it was, this project took the good portion of a day - I can't imagine if we'd tried to make something too!

Lucas and I don't drink, but our friends sure do. Lucky for us, my brother works for Sierra Nevada and took charge of the beer selection. Mom was on wine duty. We still wanted to have His & Hers signature drinks, so we stocked up on Lucas's favorite ginger beer and my favorite Vignette Wine Country Soda made by a Berkeley-based company. Surprisingly, no one wanted to sip on red wine in the heat (hint: if you buy your wine from Trader Joe's, they'll take back any unopened, un-chilled bottles after your event).

This straw holder is the same one I made to hold napkins on the tables.

I bought the Anthropologie apron I'd been eyeing for months to wear during dinner. Let's be completely real for a minute, me + white dress + BBQ sauce drenched ribs + baked beans = disaster. And, I'd like to report, I did get BBQ sauce on the apron. Those Mr & Mrs signs you see hanging from our chairs? More upcycled fence boards! I did quite a bit of painting. These are now hanging outside our bedroom door.

For the past couple of days, I've heard you all groaning, "yes, but what about the food?!" Dette er supposed to be a food blog. One of my dear high school friends - Melissa - baked all of the cupcakes and a tiny cut cake. Strawberry lemonade (with a gluten-free version using Cup4Cup flour), honey pumpkin, and red velvet. She went to culinary school for baking, so I had complete faith in her, but we used it as an excuse to get together anyway. We spent an entire day baking a few months before the wedding taste-testing the recipes, and even though it'd been a few years since we'd last seen each other, it felt like old times. I had the little bird cake toppers die-cut at a local scrapbook store and my bridesmaid Jenny added the teeny-tiny bow tie and veil. I've been blessed with some pretty talented female friends.

Speaking of incredible women, that cookie table you see is not any ordinary cookie table - it holds the time-tested and well-loved recipes of my aunts, cousins, nana, and family friends. The women in my life can bake a mean cookie. The cookie table was my favorite part because it showcased the family recipes of the women I love - the perfect personal touch. My namesake Sarah arranged the cookie table decor using some vintage platters and pieces from her kitchen and my mom's. Oh, and because I'm a candy-fiend, we had large jars filled with the Bride's Favorite - lemon drops - and the Groom's Favorite - peach rings.

With the help of my new sister-in-law Daniela, we made all of the cut-out props for the photobooth out of card stock, an exacto knife, and some skewers. A few of the mustaches were die-cut at the scrapbook store. In addition to all the cut-out props, we set up a coat-rack filled with hats and a few chalkboards that we glued to paint stirrers to make signs.

The top left photobooth picture is Anjali from The Picky Eater with her husband and a couple of close friends from grad school. Top right is a group of my Philly friends - AND, even though she didn't catch the bouquet, the couple in the center is the next to be married! Bottom right is a group of Lucas's very serious friends from college. That creepy-looking dude in the tank top in the bottom left? That's my brother. Earlier in the evening he var wearing a dress shirt and bow tie, but it transformed into this black tank top within 5 minutes of delivering his toast. Keepin' things classy.

Right after cutting the cake (delicately and with no cake to the face), we twirled out to the dance floor for our first dance as husband and wife - Gotta Have You by The Weepies. For the father-daughter and mother-son dances, our respective parents chose the songs and they were kept a surprise: Father & Daughter by Paul Simon & My Wish by Rascal Flatts. One minute and 30 seconds into each of the parent dances, we invited all of the fathers & daughters, and mothers & sons to join the dance floor. Three new moms danced with their infant sons - picture perfect.

Now we get to the good stuff. The real party. You can finally tell from the sweat dripping off people's faces how extremely hot it was. even after the sun went down. Ten's red hair dye even dripped off, staining his white dress shirt pink. And yet, everyone threw on their dancing shoes and kept the party going all the way 'til 11:30pm - bring on the heat! At Lana's command, our friends tried really hard to put that dance floor into the pool (maybe they just virkelig wanted all that water?). In case you forgot, that dance floor was built over my parents' pool (click to see pictures of the process). When my dad announced his idea to construct a dance floor over the pool, I laughed at him. When he kept a straight face, I figured - what the heck! At least if it did go crashing down into the pool, we'd make the local news!

Since we're both music freaks, we decided that if we hired a DJ, we'd just end up telling the DJ exactly what to play. Instead, we opted to forgo the DJ and plan it all ahead of time. That way we knew we'd hear exactly what we wanted. We made our own playlists and Lucas's cousin Bobby flew all the way from Texas to MC for us (and, of course, the control freak in me created a spreadsheet of all the announcements we knew we'd want). He was fantastisk - even getting on the dance floor during the Cupid Shuffle to show everyone what to do. Of all the decisions we made for the wedding, making our own iTunes playlist was one of the best (you know, right up there with deciding to get married in the first place).

Here's the gist of how we DJed our own wedding - our ultimate DIY. We had three main playlists on iTunes: cocktail hour, dinner, and dance. Plus a playlist for the ceremony songs and all of the important moments (first dance, etc.). We spent months on our dance playlist - grouping songs that would go well together, keeping in mind the flow of the night (ex. oldies earlier on, sets of two slow songs followed by a fast up-beat song to get everyone back on the dance floor, and, at a certain point, all fast up-tempo dance songs the rest of the night). Lucas then edited every single song to somewhere between 2 and 4 minutes, making all of the transitions between songs smooth so we could set iTunes to play with a 2 second crossfade. You can read more details and view a PDF version of our playlists here.

Right after we got hitched, I gave you quick anecdote of how our favorite day ever ended with nothing short of magic. Since this is the story of how a craft-obsessed California girl married a design-savvy woodworking Texas boy, I'll tell you again because every good story needs an end. The backyard dance party ended at 11:30pm with We Are Young blasting and every single guest still at the party joining arms in a gigantic 50+ person (sweaty) circle around me and my new husband. Some shirtless, some shoeless, and all dancing, stomping, and screaming along at the top of their lungs. And in the last 20 seconds, everyone stormed the center into a gigantic mob of hugs and love. It was magical. The stuff of movies. You couldn’t recreate it if you tried.

Thanks for (virtually) coming to our wedding! The story of how I married the love of my life. To keep you from having to scroll up, here's the link to part 1 (first look and ceremony details).

In the ultimate of budget-wedding moves, we sold more than half of the decor to other brides - feel free to check out what we've got left. Check out my recipe for a flourless salted almond chocolate cookie inspired by the deep dark chocolate cookies Big Sarah baked for the cookie table.

Photography: Brent Van Auken Photography | Cake: Melissa Haskins | Invitations: Printed by GreenerPrinter (designed by bride & groom) | Catering: Steelhead B.B.Q. Co. | Day-of coordination: Chico Event Specialists | Bride's Dress: Casablanca | Hair & Makeup: Lindsey Lifur @ Mecca Salon | Venue: Private residence in Chico, CA. | Music: Bride & Groom

Snixy Kitchen Wedding Posts:

Thanks for reading Snixy Kitchen! To stay up on what's coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin', or Pinterest, or subscribe via e-mail to get new posts right to your inbox.


How To Host a Wine Tasting Party for Couples

1. Choose the wine

The most important decision you will make for a wine tasting party is what type of wine to serve. We decided to do a chardonnay tasting with wines from Notable Wines. We specifically selected Notable Wines as each of their wines has a distinct flavor profile. We thought this would make the wine tasting party a bit easier for us amateurs and give us some good talking points. Here are some suggestions on themes to pick:

  • A specific grape
  • A specific region
  • Blind test of expensive vs. inexpensive wines
  • A specific style, like big bold wines
  • A specific year

We suggest serving 2-5 wines. We chose just 2 since we only had one other couple over and didn’t want to open too many bottles that we may not drink. In general, we do recommend keeping the guest list small as a wine tasting party is more fun when it’s intimate.

If you are serving different varieties, try to go in this order:

Champagne –> Light whites –> Bold whites –> Rose –> Light reds –> Bold reds –> Dessert wines

We found Notable Wines in the Chardonnay section of our local grocery store.

2. Create a classy tablescape

I love a good tablescape. I think it really sets the mood for the party. We just had the party in our kitchen, since that’s where I’ve noticed our guests like to hang out. Since this was meant to be a relaxed party, I thought, “why not go with it!” I set up a very simple tablescape of red roses, grape leaves from our backyard, tall candles, and tea lights. I love the look of bringing the outdoors in with the grape leaves and the candles add a cozy and intimate vibe. I thought the pops of red went well with the classic and romantic vibe of the night.

Here are some other tablescape ideas:

  • Put old corks to good use and sprinkle them all across your tablescape
  • Cover the table with white or brown craft paper. Draw “place settings” for the glasses where each person will sit

3. Serve a simple menu

Professional wine tastings don’t serve much other than water crackers, so don’t feel like you have to serve a full spread. We kept our party limited to a cheese board and simple snacks like a veggie board, crackers, salami, and nuts. This helped to keep the focus on the wine and not distract anyone’s palates from what we were tasting. To make it a little more original, instead of doing a main cheese platter, we made mini ones for each couple. You can do this or create one large one for the whole party to share. If you would like to create mini ones, serve it on smaller platters and cut the cheese into smaller portions. We found mini brie to include on our platters.

Since wine tasting tends to get people a bit hungry, we served a little more food later on in the night. We kept these snacks simple as well, but heavy in carbs. We included mini pizzas and ricotta crostini. The crostini was easy to make, just bake slices of baguette until crispy, spread with ricotta cheese, drizzle with olive oil, and top with freshly ground pepper.

Finally, after the wine tasting was over, we served a dessert course. To keep with the “tasting” theme of the night, the dessert course was a chocolate tasting. We served three varieties of chocolates with distinct flavors on a small platter for each person to sample. The “surprise” tasting course was a big hit with our guests!

4. Set up the tasting

Setting up the wine tasting is really easy. Once you’ve selected your bottles, cover each one with a wine bag, foil, or wrapping paper and number each bottle. If you don’t have anything to cover the bottles with, you can also decant them and tie a number around each decanter. While this option looks really pretty, it’s not our favorite as it means the host/hostess will not be able to participate since they know which wine is which.

Make sure each person has a glass for each wine you will be serving. We like using mini glass and cheese board combos, but you can also use regular wine glasses. We like using glass safe markers to write each person’s name on the glasses so they don’t get mixed up.

Finally, pass out tasting notes so each person can take notes as they try the wines. You can create your own, just list:

  • Apperance
  • Taste: sweetness (dry, semi-sweet, etc)
  • Taste: Body (light, medium full)
  • Oak (none, some, plenty)
  • Structure/acidity (fruity, medium, acid sharp)
  • Tannin (low, medium, high)
  • On the nose (floral, spicy, fruity, mineraly, etc)

5. Lead the tasting

If your guests seem unsure what to do, lead the way. Start by picking up the glass and analyzing the color of the wine. Is it clear, medium, cloudy or hazy? Then swirl your glass to release the aromas and take a big sniff of the wine. Finally, take a sip like you’re sucking on a straw and let the wine linger on your tongue for a few seconds.

Discuss each of the points on your note card and have everyone take notes on what they’ve observed, smelled, and tasted. You can also guess which wine it is if you told your guests ahead of time what the wine choices are.

6. The reveal

Once everyone has tasted all the wines and jotted down their notes, uncover the wine bottles and reveal which wine was which! You can even give a prize to the couple who guessed most accurately. What we really love about Notable Wines is that each one has the notes listed right on the bottle. Wine tasting is a very personal experience and so there is no “right or wrong” answer, but it’s good to know if you’re on the right track. One of the Notable Wines chardonnay we tried was oaky and buttery with notes of butter, oak, and vanilla and the other one was fruity and crisp with notes of citrus, melon, and peach. It was really fun to see who was able to determine each of the flavor profiles most accurately. If you are not incorporating Notable Wines in your wine tasting, you should be able to look the notes and flavor profiles up on the manufacturers’ website.


Se videoen: Jdu na svatbu, co si mám vzít na sebe?


Kommentarer:

  1. Swayn

    Jeg er ked af, at jeg afbryder dig, der er et tilbud om at gå på anden måde.

  2. Waylon

    If I were you, I would not do that.



Skriv en besked