Refined Bride Q:  This is my wedding day, not an episode of Bridezilla.  I have already decided not to do the garter toss and we will not be smashing cake into each others’ faces.  What can I do to help make sure things don’t get out of hand on my perfect day?

A: Ah, a polite bride!  There are many things you can do to be sure your wedding day is an elegant affair.  First and foremost, you and your groom should spread the word among your friends of the type of event you envision.  This will help to set the expectations.  Talk to your cater to make sure you have enough food for the entire event.  Your wedding planner can also help make sure no one gets out of hand.

Next have a plan for the alcohol consumption.  Any drinks should be offered at the same time as food.  Having a non-alcoholic option such as a homemade tea and lemonade bar is a great option. You certainly can limit the choices during any cocktail hour.  For example, you can offer only passed wine rather than an open bar.  If you do have an open bar, consider your drink menu and discuss it specifically with your bartender and ask for no shots.  The open bar can be limited to only the cocktail hour, during the dinner have wait staff pouring wine for guests.

Work with your caterer and band so that there is dancing between each course allowing guests to digest before drinking again.  Lastly, speak with your band about watching the mood of the crowd.  If things are getting crazy, they should switch over to some slower dance music.  You can always have a late-night food option for those party guests that may have had too much to drink such as pizza or mini burgers.

-Gourmet Bay Catering

843-557-1257

www.gourmetbay.net

Baked Alaska with Chocolate Cake and Chocolate Ice Cream

• FOR THE CAKES:
• 2 cups sugar
• 1 1/3 cups all-purpose flour
• 1 cup unsweetened Dutch-process cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• Salt
• 1 cup vegetable oil
• 2/3 cup warm water (about 100 degrees)
• 2 teaspoons pure vanilla extract
• 6 large eggs, room temperature, separated
• FOR ASSEMBLING:
• Vegetable oil, cooking spray
• 6 cups chocolate ice cream (3 pints)
• FOR THE MERINGUE:
• 12 large egg whites, room temperature
• 3 cups sugar
• Pinch of cream of tartar

1. Preheat oven to 350 degrees. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.
2. Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.
3. In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.
4. Divide batter between two 12-by-17-inch parchment-lined rimmed baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.
5. Assemble the baked Alaska: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place one in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.
6. Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.
7. To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.
8. Preheat oven to 500 degrees. Make the meringue: Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.
9. Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until browned and caramelized.

Cook’s Note

Meringue-covered cakes can be frozen for up to 4 hours.

Frozen Chocolate Pie

A frozen chocolate pie recipe, made with pudding mix and vanilla ice cream, from our forum.

Ingredients:

• Crust:
• 1 cup graham cracker crumbs
• 3 tablespoons powered sugar
• 1/4 cup melted butter
• .
• Filling
• 1 pint (2 cups) vanilla ice cream
• 1 1/4 cups milk
• 2 packages (4 serving size) instant chocolate pudding
• whipped cream, chocolate curls

Combine crust ingredients; press into pie plate and chill for 15 to 20 minutes, while making filling.

Combine ice cream and milk; beat until well blended, then add pudding mix. Beat just long enough to combine thoroughly. Pour filling into chilled crust. Refrigerate until firm. Before serving spread a layer of Whipped Cream over the top and garnish with the chocolate curls.

Gourmet Bay Catering
www.gourmetbay.net
843.557.1257

Engagement Party Gifts

For some an engagement party is a great way to tell family and friends of their future plans to get married. Many times the announcement is done on Facebook or over email, but some couples still like to have a party and surprise their guests with the news.  Many times gifts won’t be given at an engagement party, but if guests already know the couple is engaged expect a few gifts.

Wedding Gifts

Wedding gifts can be brought to the wedding or sent out after receiving the invitation to the wedding. You may want to check and see if the couple has registered on a gift registry first. It is standard that you can give a couple a wedding gift for the 1^st year of their marriage. Talk to someone in the wedding party that knows what the couple could use and buy the wedding gift based on their personality. Sometimes sending a gift after the wedding is better because the couple isn’t expecting it!

Wedding Shower

Over the years the wedding showers have start to become a bride and groom affair. This is where the bridal shower gift can be very small and casual or big and elaborate. As before it depends on the invitation sent out as to how formal it is. Many wedding showers have a theme to them such as Gifts Based on Months, Colors, Picnic Shower, and Mad-Hatter Themed. We suggest buying something from the registry and also throwing in something that you know the bride will love.  Make the gift personal and it will be well received.

Rehearsal Dinner

Just before the wedding day the couple gets together with the bridesmaids and groomsmen for a rehearsal dinner. This is a perfect time to exchange gifts from the bride and groom to the bridesmaids and groomsmen. This is a thank you gift that the bride and groom should pick out for their wedding party. The gift should be from the heart and if possible personalized in some way this makes the gift more memorable to the bridal party for years to come.

Wedding Day Favors and Gifts

Many weddings now days the bride and groom have prepared a small gift or wedding favor for all their guests. This small gift is optional and is only for showing your appreciation of your guest and your way of saying thank you for coming to our wedding. Some wedding couples spend allot on this favor but many keep it affordable and within the budget. You can find many traditional wedding favors but this is a great time to try a new trend and go with a gift that is relative to your personalities and your guest will find memorable.  Check out Pinterest for DIY ideas for favors that are amazing and on budget!

-Gourmet Bay Catering

843-557-1257

Food Bars: Food bars are fun because you can set up a display or theme the same way you would with a sweets table. There are lots of ways to get creative with this option like a Mash & Mac Martini bar with toppings or a Spud bar decked out with mini potato bites.  The server can act like a bartender and help serve the guests!

You may even choose to have a cocktail reception and serve signature drinks and light hors d’oeuvres rather than a full meal.  If you’re going in this direction, mini food options are always fun too.

Being creative and fun with your wedding or special event menu will make everyone remember your big day for many years to come.

Gourmet  Bay Catering

-Compose and recite a poem or a few lines praising their influence in your life. You may also want to secretly invite your nearest and dearest to write poems and quotes about the important people in your life, which you then read aloud as part of the wedding ceremony.

-You can write a few words in the program thanking them in a more understated way.

-During the reception, stand and give a toast to your loved ones. Sharing the spotlight on your special day is a lovely way to honor those special someones.

-Once the music starts playing, grab the microphone and dedicate a song to your parents, or to whomever you want to honor.

-In lieu of wedding favors, for example, give donations to a charity that you know your friend or relative really cares about.

On your wedding day you’ll be the center of attention and all eyes will be on you. By shining some of your spotlight on those who matter most, you’re sending a beautiful message. Even if the gesture is small, giving your loved ones special recognition is a way of telling them how much they mean to you. For parents, siblings, best friends, or any other people who have seen you through the best and worst of life, an acknowledgement on your wedding day is a gift they can cherish forever.

Gourmet Bay Catering
www.gourmetbay.net
843.557.1257

• Can the venue hold the number of guests I invited?  Make the guest list first and then find the venues that can hold the appropriate number of guests.  Don’t make the mistake of falling in love with a venue that is too small.
• Is the venue available on my date?  Start looking at venues as soon as you are engaged and you have a wedding date in mind.  Book as soon as you can so your date isn’t taken by another eager bride.
• Can I book my own vendors or do I have to use the venue’s preferred vendors?  Some venues may have their own tables and chairs that you would have to use if you booked that venue.  Make sure you know if tables and chairs come with the booking or are extra.
• Are there any house rules we have to abide by for the reception?  Some places do not allow glasswear or open flames or even alcohol.  Find out the restrictions before you fall in love with a venue.
• How early can my coordinator set up the venue the day of the wedding?  Knowing whether a venue will let your coordinator in to set up all the chairs, tables, and décor in enough time will help to ease the pain of a rush on the big day.
• Will your wedding be the only wedding at that venue on your booked date?  Some venues have multiple wedding receptions taking place at the same time.  Ask yourself it this matters to you and your family and if it does check with the venue.
• Are there any addition fees for cleaning up after the party?  This is an easy question that is overlooked.  Additional charges can add up if you aren’t expecting them.
• Does the venue allow dance floors, do they provide them, is it included in the rental fee?  Find out everything that is included in the price of renting that venue.
• Does the venue have lighting, outlets, a kitchen?  Your photographers will want to know about the lighting, the dj will want to know about the outlets, and the caterers will want to know about the kitchen.  Be prepared to answer their questions.
• Ask if you can pay in full and receive a discount.  If you don’t ask about discounts no one will offer the information so ask!

Advice from Gourmet Bay Catering
Lowcountry Cuisine with a Wine Country Twist
sales@gourmetbay.net
843.557.1257

There’s a fine line between announcing news and giving your friends and followers a play-by-play on every wedding detail. Here, we tackle a few ways to use social media smartly so that people can share in your happiness without wanting to limit your status updates.

Should I announce my engagement online? Sure, after you call and tell your parents and your best friends there is no reason not to tell everyone else after your close friends and family are told.  Take a photo of you and the lucky guy/girl that you’ll be married to and of course that ring (everyone is dying to see it) and post away.  Your Facebook page will be most popular after an announcement like this!

Invites over social media? Big no no.  Think of how much junk you get a day over Facebook and Twitter.  Do you read it all?  Do you pay attention to all the invites?  I seriously doubt it.  Weddings and special events are special and should at least have an email invite (there are many to choose from) to your guests.  We still recommend sending the Save the Date and an invitation via snail mail because your guests are worth the time and it’s a great keepsake after the day is over.

Save the Dates electronically? Yes.  You can save a lot of money and time to have your Save the Dates send over email.  Remember who your guests are when determining if you’ll use only email (guests over a certain age may not use it frequently).

Will you be in my wedding party? No! Today everyone is a phone call away.  There is no reason to use text message or social media to ask your besties if they will participate in the most special day of your life.  If you can do it in person that friend will remember forever and be very special to them.

Complaining about wedding plans? Please don’t.  Everyone is stressed out during wedding planning.  With so many decisions to make and the amount of money everyone is spending some people may get stressed and act a bit differently.  Try to keep your frustration off Facebook because if you post it…it’s there forever.

Asking opinions of others? Depends.  If you’re asking a question like should I have beef or chicken YOU should probably speak with the chef and the person your marrying to make this decision not Facebook friends.  If you need help choosing some hotels or fun spots when you go out of town to get married social media really can help so ask away.

#Hashtag the day? Yes! This is when social media becomes fun and purposeful during a special event.  Create a #hashtag something like #ErinandPatsBigDay or #WeddingFunCharleston and make sure all your friends and family know about it.  Tell them to use the #hashtag when posting photos online so everyone can search for the photos later.

Here is a great recipe for fresh ramps:

2 cups of orrechiette
1 bunch of ramps
½ cup of toasted pepitas
flat leaf parsley
chives
parmesan
toasted breadcrumbs
butter
sea salt + cracked pepper

Preheat oven to 450 degrees.
Bring a pot of water to a boil.
Toss ramps with olive oil, season.
Roast ramps until lightly charred and tender 12-15 minutes.
Finely chop a handful of flat leaf parley and chives.
Lightly toast a half cup of pepitas.
Cook pasta in heavily salted water until tender.
Mix pasta with a dollop of butter, grated parmesan and fresh herbs.
Add roasted ramps, adjust seasoning if needed.
Top with crispy breadcrumbs and pepitas.

Enjoy!  Gourmet Bay Catering
www.gourmetbay.net
843.557.1257

Including fresh strawberries in your salads, as a garnish on your entrée, or accompanying your dessert will make your table scape look stunning and taste fresh.

Here are a few yummy ideas for your menu:

Balsamic Strawberries

• 1 (16-oz.) container fresh strawberries, quartered
• 1/4 cup sugar
• 4 teaspoons balsamic vinegar
• 8 round shortbread cookies
• 8 (3-oz.) vanilla ice-cream cups
• Garnishes: chocolate curls, fresh basil sprigs

1. 1. Combine first 3 ingredients in a medium bowl; let stand 1 to 2 hours at room temperature, stirring occasionally.
2. 2. Place shortbread cookies on individual servings plates. Remove ice cream from cups, and place on cookies. Spoon strawberry mixture over ice cream. Garnish, if desired. Serve immediately.

Ruby Port and Rhubarb Risotto with Sugared Strawberries

• 2 cups sliced strawberries
• 3/4 cup plus 1 tablespoon sugar, divided
• 2/3 cup ruby port
• 1 1/2 cups chopped rhubarb
• 3 1/2 cups water, divided
• 2 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• 2 tablespoons butter
• 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
• 1/2 teaspoon vanilla extract
• 1/4 cup (2 ounces) mascarpone cheese

1. 1. Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside.
2. 2. Combine port and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 minutes or until slightly thickened. Stir in rhubarb; cook 7 minutes.
3. 3. Bring 3 1/2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat. Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large Dutch oven. Add rice to pan; cook 1 minute, stirring constantly. Stir in 1 cup hot water; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining water, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 minutes total). Stir in vanilla; cook 1 minute. Remove from heat; stir in mascarpone until cheese melts. Place about 1/2 cup risotto in each of 8 bowls. Top each serving with 2 tablespoons port mixture and 1/4 cup strawberry mixture.

Strawberry, Pistachio, and Goat Cheese Pizza

• 1 (12-ounce) prebaked pizza crust (such as Mama Mary’s)
• 1/3 cup (3 ounces) crumbled goat cheese
• 1 cup sliced strawberries
• 1 cup trimmed watercress
• 1/2 teaspoon extra-virgin olive oil
• 1/2 teaspoon fresh lemon juice
• Dash of salt
• Dash of freshly ground black pepper
• 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
• 3 tablespoons shelled dry-roasted pistachios, chopped

1. 1. Preheat oven to 425°.
2. 2. Place crust on a baking sheet. Bake at 425° for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.
3. 3. Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.

No-Bake Fresh Strawberry Pie

• 25 chocolate wafers (such as Nabisco’s Famous Chocolate Wafers)
• 3 ounces bittersweet chocolate, finely chopped
• 2 teaspoons canola oil
• Cooking spray
• 6 ounces 1/3-less-fat cream cheese, softened
• 1/3 cup powdered sugar
• 3/4 teaspoon vanilla extract
• 2 cups frozen fat-free whipped topping, thawed
• 2 tablespoons seedless strawberry fruit spread
• 1 tablespoon Chambord (raspberry-flavored liqueur)
• 1/2 teaspoon fresh lemon juice
• 1 pound small strawberries, hulled and cut in half

1. 1. Place chocolate wafers in a food processor, and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds. Add melted chocolate and oil to processor; process until well combined. Gently press the mixture into bottom and up sides of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in freezer 15 minutes or until set.
2. 2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 10 seconds or until softened. Add Chambord and juice; stir with a whisk until smooth. Add berry halves; toss to combine. Arrange berry halves over pie. Chill for 30 minutes before serving.

Gourmet Bay Catering

www.gourmetbay.net

843.557.1257

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Gourmet Bay Catering has worked with Simply Eventful Charleston for many events over the last few years.  Words we’d use to describe Simply Eventful are dedicated, prompt, attention to detail, easy to work with, stunning décor, and affordable.  When we show up to an event Karen has taken the time to figure out the timeline which really helps out all the vendors.  Tables, linens, décor, flatware, glasses, bars, food tables, chairs, and flowers are all done by Simply Eventful and no one has to worry about them.  Simple Eventful is the first one at the venue and the last to leave to make sure everything goes as planned and there is no added stress.

For private dinners and weekend family trips Karen can make reservations at the best restaurants in town, book a sunset cruise, or set up a lovely intimate dinner party at your home.  Vacation should be relaxing and hiring Karen to make sure you have time to relax is worth more than gold.

Check out Simply Eventful Charleston’s website and see all the amazing décor in the gallery.