Showing posts with label networking event. Show all posts
Showing posts with label networking event. Show all posts

Saturday, January 25, 2025

Clipping Files: Party Planning

Loiter Galleries in Long Beach California "Food as a Social Construct," Salon

The trick? Hire a winery or mixologist to add a tasting with each course or have an open bar.

It gives each table something to discuss, and adding something interactive takes the focus off discussing work.

With the holiday party season starting to rev up, take cues from expert party planners, whether you’re throwing your fete or attending your company’s annual bash. 

I absolutely love glassware! However, the gallery decided to go with earthware for dinner instead.

Planning a party

If you’re the mastermind behind a big corporate shindig or an intimate gathering of friends, here are some tips from the pros to carry it off without a glitch.

Think location and space and build out of that. 

  • An invitation initially sets the tone for the event to come. “Everyone should send one, even for the annual holiday party. At the very least, you should design a charismatic email (or flyer) if you’re set on using electronic invites. Plain text emails don’t make anyone want to celebrate!” 
  • Quality food and good music are always the most important components of an event; Décor and atmosphere are next in line. 
  • Add the “WOW” factor by enlisting an unexpected entertainer to do an unforgettable giveaway or adding one element/interactive activity that engages the guest. 
  • Timing is everything. On weeknights, the guiding maxim is: “The earlier, the better.” On weekends, “definitely after 7:30 pm.” Sunday afternoons, 2pm - 5pm are good times for a Salon small intimate brunch.
  • Create an “experience,” not a theme. Have an activity woven throughout the event. Parties involving adults tend to be more upscale in direction and tone. 
  • Go all out. It’s increasingly popular for even more traditional corporations and associations to ‘buy out’ entire nightclubs and restaurants to host private company outings or momentous celebrations. Guests enjoy that VIP feeling when the boss closes down a Chicago venue. It leaves partygoers on a high that lingers well past the actual event.”  
  • Lastly, and most importantly- have fun planning it.

AS A GUEST:

While the party is intended for you, you must follow some rules, especially if you want to be invited back. 

Know what’s fashionably late. The rules depend on the event, but generally speaking, you should “arrive within an hour of the invitation’s start time. Longer than that is rude. At a strictly corporate event, however, there’s no such thing as fashionably late. You miss the opportunity to socially connect with your host if you arrive too late than the time specified on the invitation. Regardless of the theme and location, the event is still a business gathering and should be treated as such. 

Bring Something:

First, don’t forget your identification. You never know if you’ll need it. And if you’re going to a person’s home, whether it be the partner’s swank pad or a co-worker's condo, don’t go empty-handed. Bring a bottle of wine, candles, or some other consumable product. It’s a good idea to wrap it up for them to open later so they don’t feel pressured to serve it that night. 

Please keep it in check. 

“Business is business, after all.” Arrive on time, dress appropriately, and don’t drink too much. Nothing is worse than embarrassing yourself- you will hear about it long after the party season ends. People need to remember that corporate is not your birthday party! Have fun, but remember that your reputation with colleagues is more valuable than your dance solo on the lounge tables. 


I copied this article, ' Tis The Season to Party,’ by Danielle Tuffier, a writer at the TCW, in October. 
The River East Art Center recently hosted a sit-down dinner for 250 stakeholders. With that many business-minded folks in one room, the caterer took on the challenge of helping steer the conversation away from focusing solely on annual reports and bottom lines. In effect, they wanted to inject some fun.
Today's Chicago Woman (TCW) is a magazine for professional women in Chicago, Illinois. It was founded in 1982 and covers careers, finances, health, food, and wine. TCW also features profiles of notable Chicago women. 

Caryl Henry Alexander, Curator "Oasis in the Woods," Long Beach, CA.

Monday, March 25, 2019

Game Night Theme Taco Bar







Game Night Theme Taco Bar

Host: Chiquita Lewis is the owner of Yail's Garden






Here at the Phantom Gallery Chicago Loft, we must go all in to make it feel like "Family Game Night" while catering to a new audience of folks having a first-time experience at the gallery.  

The House DJ was the vintage radio cabinet that artist Roger Carter's converted into a sound system, speaker, and blue tooth adapter. Cool and made the perfect sound of a house DJ.

Games played were DOS, Phase 10, Name 5, Can You Name 5? It was a sound mixer, and Chiquita, who never gives herself a birthday party, was treated to Sugar Girl Infused Cookie Bits, which she said is very trendy and in with her guests.

Menu: Jerk Taco Bar & Toppings with a twist of the islands.

Appetizers Street style mini Jerk Tacos, Tortilla Chips & Salsa

Jerk Tacos Bar Topping:

Ground beef in jerk sauce, add seasoning to taste while cooking the ground beef, pour off excess grease.  Warm-up Refried Beans, thin with 1/4 cup of salsa, grill the flour or corn tortilla shells, and melt the cheese before adding the meat and or refried beans.

Condiments:

Grated cheese, Pickled jalapenos, Mild Salsa, Guacamole, Lemon Chile
Lemon and Lime wedges

PUNCH with a Punch 

Fruit Rum Punch: red oranges, pineapple, lemon wedges, lime wedges, red grapes, white grapes
Fruit Tequila Punch: oranges, pineapple, lemon wedges, lime wedges.
Sugar Girl Infused Cookie Bits























This is what you serve when you have young adults with a frugal budget and want the affair to seem like it has endless food. That's why we decided to do a taco bar, serve a refreshing drink that seemed to have unlimited pours without a bartender, or budtender, or catering service doing all the work. 


Sunday, January 31, 2016

"Shake, Shake, Shake"-COCKTAIL PARTY'S AWAYS A TIME TO SOCIALIZE




Alan Emerson Hicks, mixologist for the house bar with house specialties, and BYOB drinks. (Trisa Williams quilt hangs over the bar "Waterfall".)

 "Shake, Shake, Shake"- Cocktail parties are always away to invite friends over for conversation, to thank them for friendships, and to talk about projects they are working on in a nonformal setting. Make sure your list is balanced with artists, collectors, gallery owners, board members, and a few new friends from outside the normal circle, for the cocktail party to be a social engagement to bring new patrons into the gallery.

Yvonne Watson, and Letha from Holy Angels Church


I like to make something special, there is an art to mixing drinks, and it is to making food. I'm busy flipping cheese quesadillas. I provided a condiments bar. (jalapeno peppers, avocado, sour cream, salsa, onions, cilantro, and my own mixed salsa with extra garlic and spicy peppers). This was a winner!

BAL residents Bruce Gage, is the owner of  Mario UOMO, and Dinita is a writer. Jackie Moses plus one is Margret Lanterman watching Alan mix drinks.

Rick Baldwin
Mixing a little business with pleasure, a time to introduce new artwork and broker deals. Rick Baldwin, a collector purchased one of Alan's pieces the one in the background, right upper corner of the room.  Yvonne Watson, William Hill (gallery owner).



Alpha Bruton host of the Quesadilla Bar the trick is to make guest fill part of the experience.

Tuesday, January 20, 2015

JD Events Supper Club Inaugural Event Reviewed by Charm City Beautiful-


Reposted by Alpha Bruton, for Charm City Beautiful, all rights reserved.

Image photographed by Jade Nicole
A Supper Club is a fabulous event that mixes supper, social ; style! If you are looking for an amazing night out with new faces, delicious food and an opportunity to explore Baltimore's foodie scene, check it out. Jazmin, owner and lead planner of JD Events also adds a bit of a personal touch to the event by giving each guest for the evening a personal handwritten note. I don't know about you but little personal touches speak volumes in terms of detail.
Quote from Charmed City Pretty

Jade Nicole, Jazmin Bruton Davis of JD Events
The next Supper Club will be held on Sunday, February 15th at Ciao Bella located in Little Italy. If you missed this inaugural event, I highly recommend you make the second.


Supper Club Meet-up at the Olive Room 


A SINGLE GIRL'S GUIDE TO THE CITY. GIVING YOU THE BEST OF BALTIMORE THROUGH FOOD, FASHION & FUN...Charmed City Pretty is 


Sunday, January 27, 2013

2012 In the Mirror Looking Back on Sunday Dinners in Berlin

 
Berlin

Renata and  Alan in Berlin

Sunday Dinner at Susanne’s in Gierbstratbe 

Host: Susanne
Guest: Peter, Nicola, Alan, Renee, Ingle, Alpha, Ferret,
Main Course Eggplant Lasagna
Stuff Avacado & Shrimp 
Green Salad (apples, onions, bell pepper, tomatoes)
Red Wine, White Wines
Coffee and ice-cream, mixed berries
 
Susanne’s son Frett came over and helped layer this dish, it was so good, to see mother and son working in the kitchen together, lovely. Frett is a filmmaker; he did a residency in Kenya for the German government after graduation. Susanne is very proud of her son who is making a documentary is on his German-Turkish heritage.  
Dinner conversation, It was so funny; I thought that Peter actually swam daily in his wetsuit, so I say, “Peter swims in a lake every morning in his wetsuit". Renee thought I was talking about a scuba diver’s suit, like Voyage to the Bottom of the Sea. Susanne’s roommate ran and got a book that had the image everyone thought I was talking about it; it was so funny we all almost crocked from laughing so hard.
 


Stuff Avocados’ (Shrimp, Yogurt) Ingredients: Renee added shrimp and yogurt and we filled the avocado shells with the filling, this was served to quest as a pre-dinner snack.

 2 large Avocados (firm but ripe)
3 cloves of garlic (crushed and finely chopped)
1/2 large onion (finely chopped)
1/4 cup of fresh finely chopped parsley
2 tablespoons of Pimientos
2 tablespoons of bottled sweet red chili pepper sauce
1 green onion (finely chopped)
2 tablespoons of olive oil
Juice from 1/2 lemon
Salt and pepper to taste

Cut each Avocado in half, remove the pits, and carefully remove the meat from the shell with a spoon into a bowl. Set the shell halves aside. Using a fork, mash the avocado meat and pour the lemon juice in, stirring well so that ingredient is well incorporated. Now add the sweet chili sauce, green onion, and parsley and stir. Set aside.
 
Using a sauté pan, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and pimientos until onion is softened and translucent. This usually takes about 5 minutes. Remove from heat and allow cooling.

Once cooled, add sautéed mixture to the avocado, and mix thoroughly. Add a couple pinches of salt and pepper and taste for correct seasoning.
 
With a spoon, return the avocado mixture to the shells, cover tightly with plastic wrap, and refrigerate for about an hour. Serve 1/2 avocado per person along with chips and a spoon. You may just want to use the spoon alone. This recipe is absolutely delicious and works great as an appetizer or snack for the Sunday ball games. I think I finally made my first Guacamole - or at least my version of it.

Summer Eggplant Lasagna (try with German Products)
Ingredients
2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon freshly chopped thyme leaves
1 (15-ounce) container whole-milk ricotta cheese
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups  Marinara Sauce, recipe follows
 Preheat oven to 400 degrees F.
Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Sauté until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt, and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.
Marinara Sauce:
5 cloves garlic
Coarse salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes
Preheat the oven to 400 degrees F.
Peel 5 cloves of garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow cooling enough to touch and squeeze the garlic from the skins. Set aside.
Sauté onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangey color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once the sauce is ready carefully pour it into the food processor and puree until smooth.






Monday, January 10, 2011

Christmas Cookies a Tradition at Laurel Bobzien 2010


Laurel Bobzien Christmas Party on  December 19, 2010





Laurel used her mother’s antique cookie cutters, she had prepared at least six dozen cookies, all we had to do was spread the icing and decorate with sparkles, gold beads. This was a fun way to be creative and bring back some of the family traditions we often forget about during the Christmas season. Of course, we exchanged gifts, toasted great wines, and had tasty trays.
Buttery Sugar Cookies
Buttery sugar cookies are shaped then flattened with the bottom of a sugar-dipped glass.
Ingredients: •1 cup butter •2 cups granulated sugar •2 eggs, well beaten •2 tablespoons milk •1 teaspoon vanilla extract •3 cups flour •2 teaspoons baking powder •1/2 teaspoon salt •granulated sugar
Preparation: Cream butter; beat in sugar gradually. Add eggs, milk, and vanilla extract; stir to blend. Combine and sift flour, baking powder, and salt; add gradually to creamed mixture, mixing thoroughly. Cover and refrigerate for 4 hours or overnight. Shape dough into 3/4-inch balls. Place 2" apart on greased baking sheet. Flatten with bottom of glass that's been greased and dipped in granulated sugar. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to racks immediately to cool.
Makes about 3 dozen Christmas cookies.
 

Claire, an Urban Xplorer hosted Sunday Dinner December 12, 2010