October 20, 2012
I really enjoyed creating this Enchanted Forest Event. I was not only challenged to create this Event with a $700 budget but it was going to be filmed by a Producer friend of mine. Had to start with Budget. One of the biggest challenges as a budget event planner and creative culinary artist. (cant say Chef, no training to earn that title) is the Budget. Keeping in mind of budget, wanted to create a feel of Enchantment that would be visual on film. I then decided that the Decor would to take most of the budget. I am a do it all yourselfer. (DIAY, an old acronym for me, haha ). I created the menu to be plentiful but cost efficient to create the ambiance of a Forest. My team and I, created trees out of butcher paper on the patio poles and stretched out paper to resemble branches and added tree branches with leaves the day of. We then hung butterflies, birds and flowers with fishing line to give the illusion that they were flying. Centerpieces are always important to me, the most visual to all guests ,as they sit in front of it, most of the event. Had to be amazing, but couldn't be a visual impairment to guests view across the table. We decided Manzanilla trees with butterflies and little enchanted forest creatures with living ferns and vines. We added the crystals that I had from another event, to up the level. I also added Willow wreaths to the ceiling as chandeliers, for a more cozy feel. In Southern California, fall starting around mid October, created a nice fall backdrop to the event.
Menu-- Challenge #2--It had to be awe dropping, but had to keep the budget in mind. I had 32 guests, and wanted to give them the royal treatment. We decided on a Chocolate and Coffee menu. I wanted it to be 3 courses. Therefore, we went with a entree, followed by three courses of chocolate tasters. Everything had to have chocolate in the ingredients.
Our Menu; had to be created and printed for all the guests to see and anticipate it. We decided to use sliced tree trunks to attach and sit on tables instead of the picture framed menus we have used in the past.
Started with Javatinis, (halfnhalf , espresso and chocolate powder, topped with a chocolate covered espresso bean, shook in a martini shaker and served in martini glass/
Strawberry, chocolate basalmic dressing Salad accompanied by Quinoa Cakes
Flan spoon shots, Oreo Cookie cheesecakes martini shot glasses, strawberry on top of dark chocolate drizzle.
Followed by Banana, peanut butter egg rolls served with chocolate shots & red velvet w/cream cheese frosting served in asian spoons topped off with whip cream and white chocolate shavings.
Gifts for guests; Salted Carmel poison apples dipped in White chocolate of course, served in her majesties pewter-like (plastic sprayed with a flat and shiny finish-$700 budget remember) with some spanish moss and we were almost complete.
Needless to say, the guests were in sugar and caffeine comas. Happy nonetheless.
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| Manzanilla Tree centerpiece --High Tea Menu |
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| Guest tables |
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| Red velvet and cream cheese cake shots served after lunch |
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| Banana and Peanut butter Egg Rolls with a shot of Chocolate for the dipping |
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| The expected fair maiden with her Cousin |
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| A triple chocolate bundt was specially made for the expecting Fair maiden |
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| Lunch- A Strawberry chocolate basalmic dressed salad with savory Quinoa cakes in a spicy aioli |
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| Gifts from the fair maiden; A Salted carmel dipped in white chocolate , in a pewter crown for the taking |
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| The fair maidens--Enchanted Table seating chart |
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| Javatini served in Martini glasses made to order as Guests arrive |
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| Diaper Raffle Table |
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Dessert is served
Carmel Flan spoon shots--Oreo cheesecake in mini martini--Strawberry on chocolate |
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| An Enchanted ceiling chandilier over the table |
