Glorious Food. Fresh Ideas.
In a large pitcher, combine the wine, schnapps, and fruit. Place in the fridge to chill for at least 2 hours (or overnight) for flavors to develop.
Chill the seltzer separately.
Immediately before serving, stir in the seltzer. Serve and enjoy!
Every bride and groom want their wedding to be perfect. There are so many variables to consider when planning a wedding, but putting the focus on the food should be a priority. With the increase in food sensitivities, finding options to please every guest can be a challenge. We think less is more, and simple is tasteful.
Utilize Your Resources.
Oregon Bounty. There’s a reason why Oregon has become a dominant powerhouse of culinary innovation in the past decade. The region’s food practices are top notch, boasting sustainability, organic and locally sourced products. The accessibility to these resources is abundant, making it easy and practical for chefs, restaurants and caterers to make magic happen without drastic costs. When choosing your menu, be logical with your produce. If you’re having a summer wedding, really invite the notion of having the colors of those vibrant seasonal vegetables and fruits play into your wedding theme. You likely aren’t going to have a root vegetable succotash side dish at your July wedding. Plus, there are way fewer people who have aversions to produce than grains, dairy or meats.
Season Sensibly.
Keeping simplicity in mind, avoid entrees or salads that are thick with seasonings or additives that may cause issues with your guests. Again, if it’s summertime, your guests are likely not going to want a heavy sauce based entrée. Go light and fresh with citrus notes and simple herbs to enhance the taste. If you’ve got a complex entrée that has over a dozen ingredients and seasonings, of course it’ll taste great, but odds are someone in the crowd is going to have a food sensitivity with one of those ingredients that you aren’t aware of.
Eat With Your Eyes.
Looks aren’t deceiving. If it looks clean and fresh, it’s going to taste clean and fresh. People eat with their eyes. When’s the last time you heard somebody say, “Mmm, that mystery meat tastes amazing! What do you think it is?” If your wedding is decorated with a minimal aesthetic, clean and lean foods will enhance that visual. A heavy, heaping glob of sweet potatoes may just look ‘ew’. Grilled asparagus or a black bean and sweet corn salad with lime and cilantro both provide a pop of color and simple flavors that will look stunning on a simple buffet display, without compromising the taste or the budget.
Have you ever gone to a networking event and suddenly are cornered by that one guy who sloshes his drink around, chews with his mouth open and does not understand personal boundaries? It happens. And sometimes we can’t control those encounters. But, one thing you (or whoever plans your soirees) can rectify: stank food.
Yes, stank food. Food that possesses that pungent and lingering aroma, and makes those ‘trapped’ moments all the much worse. Why is it that in those panicked moments, there’s blue cheese, raw onion, possibly garlic or fish that’s wafting in that bubble? Here are some hors d’oeuvres to offer at your next event that won’t have you running away from your guest’s halitosis.
Fruits and Cheeses. Fruits are a wonderful palette cleanser, and offer a healthy option for guests. Fruits are gluten free, dairy free, and vegan/vegetarian friendly, and pair well with cheese. When selecting cheeses, you do want to find a variety of cheese that will complement your fruit well, but be sure to avoid abrasive choices. Maybe pass on the Limburger and opt for Mahon. In our case, we played with our food: we compressed watermelon squares and topped with a bit of goat cheese and black pepper.
Skewers. Simply preparing a skewer with a few items as garnish or marinades will not only look appealing, it will smell and taste appealing, without residual aftermath. Instead of a pesto chicken skewer try out lemon and rosemary chicken skewer wrapped with prosciutto. You’ve got flavor profiles pairing well, and it’s still a hearty bite to fill your guests.
Hot Hors d’Oeuvres. A very easy way to avoid some stank foods is to serve hot and prepared foods. Some of our biggest bad breath culprits are only bad news when they are raw or fresh. Garlic, onions and olives, for example. However, if you cook those off and serve an item like a beef empanada, you’ve got a delightful array of hot veggies and meat packed tightly in a crispy crust. They smell great, they taste great, and they don’t offend your senses or your guest’s nostrils.
Herbs & Bubbles. Garnishes on dishes do sometimes serve a purpose. The fresh parsley on my pasta dish makes it photograph beautifully for Instagram, but save that parsley til the end and you’ll notice is acts as a great breath neutralizer. Same goes for basil and mint, the latter being a terrific digestif. And, let’s not forget beverages. A great way to knock out coffee breath is carbonated water. You can also try green tea and ginger, all of which are great for digestion, to boot.
PORTLAND, ORE. FEBRUARY 09, 2016
VT Group, the company behind two of Portland’s largest and most successful catering businesses, today announced it is fully operational at its new location at 2010 SE 8th Avenue in Portland. The freshly renovated 43,000-square-foot facility is home to Food in Bloom Catering, Vibrant Table Catering & Events, Vibrant Flowers and the administrative portion of f&b cafe. It features a beautifully decorated client reception area and tasting rooms, a state-of-the-art kitchen, a floral and décor design area and ample space to house and stage the equipment allowing Food in Bloom and Vibrant Table to produce the unique culinary experiences for which they are known. There are also several areas throughout the building slated for event space.
“Over the past 15 years, our companies have enjoyed consistent growth year after year,” said Art Fortuna, president and owner of VT Group. “With more staff and more events happening simultaneously, we were simply running out of room. The new facility has given us the ability to be more efficient and effective and accommodate for future growth. It is located in a part of town emerging as a food and beverage industry hub and features several nearby breweries, distilleries, coffee roasters and even a cheese maker. We’ve only been here for a matter of weeks, but it already feels like home.”
Combined, Food in Bloom Catering and Vibrant Table Catering & Events produce more than 950 events per year ranging from small, intimate gatherings to large multisensory happenings. In 2015 they catered to 126,115 guests.
They are also exclusive or preferred catering and events partners at many of the best venues in town including the Portland Art Museum, The Exchange Ballroom, The Lan Su Chinese Garden, The Treasury Ballroom and Montgomery Park.
VT Group is the company encompassing two of the most successful, prestigious and award winning catering businesses in Portland, Oregon as well as several other culinary- and event-based ventures. The VT Group’s flagship brands include Vibrant Table, Food in Bloom, f&b cafe and catering and Vibrant Flowers. For more information on venues or to learn more about VT Group companies and services contact Karen Rich at krich(at)vtgrouppdx(dot)com or 503-680-3986.
