Mother’s Day Brunch Menu

May 1st, 2013

Enjoy world-class service and our extensive buffet this Mother’s Day at The Coronado Ballroom! Take a peek at our menu below, and join us this year for “Mother’s Day in Wonderland”. Call 314-367-4848 x107 to make your reservation today!

Mothers Day Brunch 2013 Menu

Big Sky Country Breakfast Station
Made –To- Order Omelet Station
Farm Fresh Eggs Your Way, Chopped Bacon, Diced Country Ham, Smoked Sausage, Shredded Cheddar, And Mozzarella, Missouri Goat Cheese, Baby Spinach, Red Onion, Tomato, Tri-Colored Bell Peppers, Sautéed Mushrooms, Scallions, Southwest Salsa
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Authentic Belgian Waffle Station
Whipped Cream, Berry Compote, Candied Walnuts, Assorted Seasonal Berries, Maple Syrup
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Crispy Applewood Smoked Bacon
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Smokehouse Sausage Patties
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Classic English Eggs Benedict
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Roasted Breakfast Potatoes
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Smoked Pacific Salmon Platter
Lemons, Capers, Egg White, Egg Yolk, Diced Red Onion, Parsley, Sliced Cucumber, Sliced Tomato
Cream Cheese, Flavored Cream Cheese and Sliced Mini New York Bagels
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Carved Watermelon Baskets Filled with
Fresh Seasonal Fruit and Assorted Berries

Lavish Seafood Display with Alice in Wonderland Ice Carving

Jumbo Gulf Shrimp, Oysters on the Half Shell, Steamed Mussels, Crab Claws
Lemon Wedges, Cocktail Sauce, Horseradish, Mignonette, Tabasco

The White Rabbit’s Garden

Bountiful Garden Display of Fresh Vegetables
Organic Mixed Greens, Baby Spinach, Romaine, Tomatoes, Cucumber, Slivered Red Onion, Dried Cranberries, Candied Walnuts, Herbed Croutons, Parmesan Cheese, Goat Cheese, Shredded Cheddar Cheese, Crumbled Bleu Cheese, Balsamic Dressing, Ranch, Apple Cider Vinaigrette, Caesar Dressing, Bleu Cheese Dressing
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Athenian Antipasto Display
Zucchini, Yellow Squash, Asparagus, Red Peppers, Artichoke Hearts, Marinated Olives
Fennel, Eggplant, Red Onion, Assorted Italian Meats and Cheeses from Italy and Greece’s Finest Regions
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International and Domestic Cheese Display
(Local Cheeses included)
Iberico, Beatje Farms Bleu, Drunken Goat Cheese, Wisconsin Cheddar, Swiss
Double Brie, Spiced Goat Cheese Logs, Dill Havarti, Gourmet Water Crackers, Dried Fruits, Assorted Dry Roasted Nuts, Honey, Preserves
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Assorted Hand Made Ethnic Breads with Middle Eastern Spreads
Roasted Red Pepper Hummus, Olive Tapenade, Baba Ghanoush, Grilled Naan, Toasted Pita, Lavosh
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Roman Caprese Pasta Salad
Garden Fresh Heirloom Tomatoes, Buffalo Mozzarella, Basil Pesto Balsamic Dressing
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Mississippi Blackened Watermelon Salad
Sugar Snap Peas, House-made Spiced Pecans, Crumbled Feta Cheese, Watermelon Vinaigrette
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Gazpacho Barcelona
Lemon Chive Cream Amore
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Israeli Quinoa Taboule

The Mad Hatter’s Station

Farmed Raised Pan Seared Chicken Breast
With Tropical Fruit Salsa
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Flame Broiled and Marinated Angus Flank Steak & Sugar Snap Peas
Tossed with Butter Herbed Pasta
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Wild Atlantic Cedar Plank Salmon
Spiced Dry Fruit Indian Chutney
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Southern Potato Gratin
Yukon Gold Potatoes Baked in Creamy Asiago and Gruyere
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Steamed Green & White Asparagus Jubilee
Sauteed Tomatoes

Create your own Italian Pasta Station

St. Louis Hill Gemelli and Penne Pasta
Bolognaise, Lemon Parmesan Cream, Tomato & Fresh Basil Sauce, Shaved Parmesan Cheese, Pesto, Pine nuts, Sautéed Mushrooms, Sundried Tomatoes

The Queen of Hearts Carving Station

Blackened Prime Rib
Rich Au Jus, Spicy Horseradish Cream
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Southern Missouri Brined Turkey
Cranberry Chutney, Turkey Gravy
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Sugar Dale Farms Honey Glazed Bone-in Ham
Whole Grain Mustard

Cheshire Cat Kid’s Corner

Hand Breaded Chicken Fingers
Diner French Fries
Kid’s Garden Veggies
New Jersey Boardwalk Fried Macaroni
Cardinal Ballpark Hot Dogs

Well Groomed…

April 24th, 2013

More and more couples today are sharing the cost of weddings. Let’s face it, many of us are not getting married to our high school sweetheart or counting on a wedding savings account to cover the costs. The world is full of couples meeting as working professionals and sharing the responsibilities, and costs, of the wedding celebration.
Traditionally, the responsibility of paying for the wedding was divided between the family of the bride and groom. For decades the groom was what I call a “silent partner”. He showed up and smiled at all the bride’s decisions. His major task, other than the ring purchase and rehearsal dinner, was arriving on the wedding day and paying for the honeymoon. An experience I am sure he looked forward to with glee.
In year’s past, the groom also paid for the marriage license, bride’s bouquet, wedding officiant fee, and the outfits for the groomsmen.
The most personalized event that the groom and family get to contribute to is the rehearsal dinner. This can be as informal as the family chooses and generally the meal is quite different than the wedding reception meal…and not intended to overshadow the reception dinner. This has always been a great time to introduce the groom’s culinary favorites and think out of the box. I have planned some amazing and fun rehearsal dinners that can work with any budget. And it is the ideal moment for those awkward toasts and speeches that bring up the experiences one tries to forget…such as pimples, pints and perms. All I can say is that it was the 80′s and everyone was doing it.
The modern couple share the decision making if they are the ones paying for the celebration. And if you are fortunate enough to have the traditional wedding responsibilities and all the trimmings, it is a beautiful thing to include the groom in many of the decisions such as the wedding tasting selection, décor and even the entertainment. Making him feel included, and his opinion valid, is just as important as being a well groomed gentleman. Although he may be a man of few words, he will know in his heart if he is included.

Rob Schaefer
Engaged, Well Groomed, and St. Louis Wedding Professional Hall of Fame Inaugural Inductee

Mother’s Day Brunch at The Coronado Ballroom

April 19th, 2013

This year the Coronado Ballroom will host its annual Mother’s Day Brunch on Sunday May 12th, from 10am-3pm, with seatings every half hour. Enjoy our “Mother’s Day in Wonderland” theme and give your mother the five-star treatment! The hot and cold buffet selections will include plentiful seafood, a meat carving station, made to order waffles and omelets, a special children’s buffet, homemade artisan breads and extravagant desserts.

The cost is $55 for adults and $19.95 for children ages 4-10, plus gratuity and tax. Children under 4 are free. Complimentary valet parking and a special “Mom”osa drink are included.

Call 314-367-4848 ext. 107 to make your reservation today!

Vendor Visual – Dress Code for Professionals

February 15th, 2013

Over the past 5 years I have seen a dramatic shift in the dress code standards for vendors in the wedding industry. What is unacceptable for a guest to wear should also be unacceptable for your wedding professionals (who are front and center on the day of your wedding). Millions of people work every day in professional clothing and shoes. It is not unheard of! Some people collect old clocks, antique stuffed toys, rare baseball cards, expensive wine…I like to dress well…and I do it for me, my staff and my clients. Basically, when I clean out my closet I end up in Narnia.
…And it isn’t just a matter of wedding day vendors only. It is all vendors you hire and their appearance in meetings and site visits. It is a sign of respect and appreciation for the people you hire to dress professionally. It says, “I value your business.” Even the chef or baker can put on a clean jacket or apron for your meeting.
Adapting to the nature of the event and the event setting is part of our job as vendors. I am not saying that vendors should be in a tie and jacket at a casual BBQ reception outside. My point to wedding vendors is that when going to a high end ballroom, hotel or country club, think about what the guests will be wearing and dress accordingly.
For example, I have seen quite a few formal weddings that have hired photographers who come in jeans or cargo pants with wrinkled shirts and loafers and parade through a room of suits and tuxedos. And basically nothing can be done to rectify this situation day of. Your vendor standing in the middle of the aisle with tight, high water polyester pants, basic black t-shirt and sockless black ballerina flats has all eyes on her when all eyes should be on the bride and beautifully dressed bridal party. Add to it the sweaty hair in the face and lack of makeup and you have a real vision. Men in tie-less dress shirts with baggy pants and tennis shoes also cheapen your event. Coming to me or the wedding planner and complaining about it in the moment serves no purpose as we can’t send that person home due to the time factor. I have had to insist that one male vendor put on a belt – who told me he lost it – and then had someone bring him one. I have had to intervene when a photographer wore flip flops to the wedding and removed them to stand barefoot during the ceremony. And I have had to ask, at the bride’s request, that a female vendor pull her hair back into a pony tail as it looked like she had been in a tornado or an old episode of Miami Vice.
There is no excuse for sloppy clothes and grooming. Vendors, gel your hair back and secure it, iron some proper fitting clothing, find a dress shirt that does not strangle you and wear a tie, buy some comfortable dress shoes that are designed for standing. Wear all black or gray and have a jacket for the moments you are front and center. If you think you are going to “sweat” though your clothes, then simply bring a fresh shirt or top with you and change.
When selecting wedding vendors, know that certain vendors will be in their work uniforms such as culinary, pastry, florists, linen vendors, etc. These individuals are often behind the scenes and work with products that make a mess or leave product or lint all over them…this is just the nature of their field. As long as these individuals have made the effort to be presentable, it is understood they are adapting to what they do.
It is not acceptable for catering staff, venue staff, wedding planners, band, DJ Professionals, photographers, videographers, photo booth staff or anyone directly in front of your guests to not blend in with the attire of the guests. As a client, you can insist on a dress standard for your vendors when you are getting married, or better still, allow your wedding planner to do it for you. My rule is that unless I see the vendor carrying some equipment, I should assume they are a low key guest…and so should you.
We are so fortunate in St. Louis to have St. Louis Wedding Vendors who are at the top of their game and look the part as industry leaders and professionals. Most of these individuals reflect taste and style and are a proud addition to any event. If you feel you have encountered someone “creative” who feels wardrobe and grooming suppresses their talent and they need to be “free and unrestrained”, perhaps you may want to rethink hiring them. It all comes down to price versus professional.

Rob Schaefer
Narnian and St. Louis Wedding Professional Hall of Fame Inaugural Inductee

Venue Quest – Finding the location for your holiday event!

November 9th, 2012

VENUE

There are two types of venues one needs to consider when planning an event – those that have their own furniture, equipment and food service, and those that don’t. Warehouses, museums and public lobbies can create fascinating event spaces, but can
cause you to spend a fortune in rental equipment. Most meeting facilities have their own chairs and standard banquet tables. Also remember that unless a facility offers on-site food service, flatware, glassware and china are not usually included. If the facility has an exclusive or preferred caterer, typically they will assist you with the appropriate place settings or disposables. Some facilities also have exclusive contracts with rental companies, so be sure to ask if you have the option of bringing in what you want from whomever you want. To understand the bare necessities, break the event down by its natural progression.

PARKING

Guests arrive. Where do they park? Is valet service included or do guests self-park? Does the facility own the lot or garage, does it rent the lot or is it public parking? Are you going to pre-pay for your guests’ parking validation or are guests expected to pay? Is parking far away or nearby? Is it cleared of ice and snow in the winter? Is there a parking attendant? What will you do if it pours down rain? Does the garage or lot provide visible signage with directions? Although most meetings have local attendees, individuals are often clueless when it comes to parking. If valet parking is available, are you pre-paying the tip or can guests tip as they please? Remember, most valet, coat check, door and washroom attendants depend upon tips to make their living. If your client does not want guests to tip, bring cash and take care of it on-site. There is no “we will take care of it later.” E-mail specific directions and include a map to eliminate late arrivals and the “I didn’t know where to go” syndrome. Use the terms left and right as often as possible and north, south, east and west as little as possible. Don’t let parking become an issue – it can sour the whole day!

COAT CHECK

Is a coat room provided? Are only racks and hangers provided, or is there an attendant as well? If your client wants a coat check attendant, can the facility provide staff for this job? Again, decide how this person will be tipped. Is the coat room adequate for the number of coats arriving? Will you need to pipe and drape a larger space for coat check? Who will rent the needed equipment and when can it be delivered? For evening functions, heavy jackets and furs take up much more room than usual. Count on needing more than one and a half the normal amount of coat space for a black-tie gala, or a social dinner on a cold winter night. And remember that traditional wire hangers will not support the weight of a heavy coat or fur. It’s like Joan Crawford was so fond of saying, “NO WIRE HANGERS EVER!”

SIGNAGE AND REGISTRATION

Does the facility have adequate signage from parking to the building? Will the staff post signs or set up easels listing what functions are going on in which rooms? If you have to create signs, does the facility have easels? Will you need to rent them? Are you allowed to post signs in hallways? Few facilities will allow you to tape anything to walls or doors – don’t look foolish and attempt it. Does the venue have a front desk, guest service attendant or lobby attendant to help direct guests? Are clothed registration tables included or do you need to rent them? Are there chairs for the staff at registration? Is the linen or skirting floor length on the tables so you can place boxes and needed items underneath? Make sure that your registration tables are not located in the path of cold drafts from open doors or next to glass windows in the hot sun. Also, don’t block stairs or fire exits.

BATHROOMS

Are there bathrooms? How close are they to your meeting space? Is there directional signage leading to them? Are they capable of handling the size of your crowd? Are there attendants or staff who check and restock them throughout the event? Are they clean? Check and see if they are stocked with liquid soap, paper towels and toilet paper. For high-end events, are you allowed to put mints and toiletries on the counter? Are flowers permitted on the vanity? One thing to avoid is putting anything organic or decorative on counters that can stain the countertop. Rose petals sound romantic slathered on the vanity at a wedding. However, water and rose petals can easily stain a porous counter-top and you will be responsible for repairing or replacing it. Any items you place in the bathroom should be functional and on a tray with an appropriately sized floral arrangement on the vanity. You do not want to deal with broken glass or an injured guest. If there is a washroom attendant, decide how the person will be tipped. Also, be sure to thank him or her at the end of the night, as it is often a thankless job. If you are planning an outside event, are there bathrooms located on the property? How far away are they? Are portable restrooms provided or do you need to rent them? Where are you allowed to put them? Who is going to stock them and monitor their cleanliness? What about hand washing? Do you need to rent a station? Can you use antibacterial hand wipes? What will these be placed on? Ask the property managers what vendors they have used before with successful results. Nothing is more of a turnoff than long lines and dirty restrooms with no toilet paper or hand towels! Dirty restrooms are a liability and a poor reflection upon you and your event.

TABLES, CHAIRS AND A/V

Simply, if you want to conserve money, use what the facility owns. By being creative, you can create a functional and attractive event for your guests. Ask yourself, “What are the bare necessities needed to make this event a success?” You will either be amazed at how well the standard basics fill the bill, or you will be horrified at how much you have to rent! Basic 6 or 8 foot tables can be used to create a variety of configurations. A simple overlay with a 10- to 12-inch drop will often be sufficient. What type of chairs does the venue have? Be sure to sit in them and make sure they are comfortable. Are there enough? If you have to rent or supplement furniture, are you responsible for placing the order or is the venue? Are linens, cloth napkins and skirting included? What size and color choices are there? If there is bar service, are paper cocktail napkins provided? If you rent equipment, when can it be delivered and picked up? Will the venue be open and will there be someone to sign for your rentals? How soon will your event be set up and when can you start bringing in your materials? Are there restrictions regarding candles and centerpieces? Where does the florist unload? Note that most facilities no longer allow glitter, confetti or loose rose petals to be used on tables as they damage the linens and carpet.

For audio-visual needs, my best advice is to develop a relationship with an A/V company and use it consistently. Know the staff by name, have their cell phone numbers on hand and get to the point of relying on their outstanding service. Be sure you are allowed to use the A/V company of your choice at the selected venue. Know which manager will be there during setup in case A/V staffers have questions. Find out if they need to break down immediately after the event or if can they strike the next day. If you have technical support during your event, plan on providing meals for the A/V staff.

If the facility owns its own equipment, give your point person a detailed list of everything you plan on doing and providing. If you are bringing in a speaker who claims to have his or her own equipment, make sure it is compatible with the venue – always do a test run! We live in a generation of personal computers. If you are using your own laptop, you must bring the right cables to plug in to the facility’s projector. Don’t expect the venue to have them on hand. Do you need a screen, microphone, podium, speakers, mixer, DVD player or projector? Is there an A/V cart or table for those items to sit on? Audio-visual can be very stressful for the amateur event planner – know your stuff.

FOOD AND BEVERAGE

NO ALCOHOL ON AN EMPTY TUMMY! There must be a balance between the two. Heavy Hunger + Light On Liquor = Responsible Guest. What type of food and beverage service will you need for your event – heavy hors d’oeuvres or 3-course plated meals? Does the facility have an on-site or exclusive caterer? Does it have a preferred caterer list? Does the facility require a percentage of food and beverage brought in? Is there a clean kitchen or prep area with a sink? Is there a refrigerator or ice machines, and what is the capacity? For in-house food service, be sure to discuss all of the menu options. For outside food and beverage service, be sure to find out where they unload and prep. Are there work tables for culinary preparation? Do food and beverages need to be in a separate area or in the same room as your meeting? Be sure to consider whether this will disrupt your event and become more inconvenient than convenient. Does the facility own china, flatware and glassware? If so, is there a fee for its use? Can your outside caterer take care of the rentals and simply add that to the bill? Does the company provide disposable serving ware? Is there an adequate number of trash cans? Where is trash disposed? Are there recycling bins? The entire staff of Steven Becker Fine Dining with our in-house catering department can be very helpful in making the appropriate culinary selections and setting up your food and beverage attractively. Allow our expertise to make your job a lot easier and make sure you have the items secured to have a stellar event!

Rob’s Do or Die Documentation

Make sure you obtain the following BEFORE your event (when applicable):
• Food Permit
• Liquor Permit
• Sound Permit
• Sanitation Permit
• Signed Security Agreement
• Signed Parking Agreement
• Signed Facility Rental Agreement
• Signed Catering Agreement

Rob Schaefer
Venue Guy and St. Louis Wedding Professional Hall of Fame Inaugural Inductee

The Beauty of Indian and Pakistani Wedding Customs…

October 2nd, 2012

It was my recent pleasure to host a Pakistani Wedding Reception here at the Coronado Ballroom. Our bride Rabia was stunning in a rich garnet red beaded sari which complimented the red, gold and ivory decor of the room. My friend Fatima from Weddings by Fatima was the planner and handled the decor. Dazzling is the only word which can be used to describe the finished look and I appreciate all that I learned from Fatima that evening.
There are many things I love about a Pakistan wedding…my favorite being it is a four day process. The Mendi celebration ranks among my favorites and is a celebration held on the second day. This is when the bride has her hands and feet stained with henna…in lovely, ornate patterns. I love the henna effect and often incorporate similar design on the wedding cake. You can see how beautiful this looks on our facebook page!
Rabia had several receptions to celebrate her marriage and mine was the more “Americanized” version of the group. However, traditional “Halal” meat was served duing the event. Halal meat has specifics of how the animal was raised, what the animal ate and how the animal was slaughtered. Islamic law forbids the consumption of any animal not slaughtered in the name of Allah, carnivorous animals or birds, pork products, alcohol and any thing from the water without scales. An experienced caterer can order Halal meat and prepare it under the neccessary guidelines. Although it does cost more, it is well worth the investment.
The “mandap” is the ceremonial structure which has special chairs and furniture underneath for the bride, groom and family. This is often the focus of the design concept and can be quite elaborate. Floral, garlands, bells and crystals are used to enhance the mandap. One very lovely part of the evening was when Rabia and Ali left the mandap, walked slowly through the room, shed a few tears with family, said goodbye and then left on a beautiful, high note. This very reserved and elegant touch to the night gave it a very special ending. I will remember their wedding reception always.
I welcome our St. Louis Hindu Wedding Community and look forward to the the beauty and diversity of your events.

Rob Schaefer
Lover of Paisley and St. Louis Wedding Professional Hall of Fame Inaugural Inductee

Let them eat cake…

August 31st, 2012

I am often amazed by wedding cake selections. Either the couple doesn’t seem very concerned with it or they are obsessed by it. For me, the wedding cake is such a beautiful tradition and one of the oldest wedding customs on earth. It dates back to pre-Roman times and was originally broken above the bride’s head! You have a lifetime of desserts and one day for your wedding cake…so make it special. And more importantly, make it relate to your event!
When you meet with the facility or bakery who is producing your wedding cake, you need to go prepared. Photos of cake styles you like should be brought to the consultation and well as a rough idea of how you want it to look. But be receptive to ideas the cake designer may have. He or she may be able to compliment your theme with new and innovative ideas or techniques. Sticker shock is another result I see when couples become seduced by design in Martha Stewart and Sylvia Weinstock. Fondant, gum paste and spun sugar detail work are very labor intensive and can easily run into a week of labor. If you notice the cakes in the designer books, they are very small and often sit on a small cake stand. If this is your vision and fondant work is something you want, just make sure you are prepared for the cost of such an endeavor.
I believe that the cake should relate to the culinary and decor theme that you are having. Many of our Coronado brides select the Pumpkin Spice wedding cake in the fall or the Gingerbread wedding cake at holiday time. Both are unexpected, unique to the season, and delicious. And the guests love it! Even for our St. Louis brides who can’t stray away from vanilla, there are ways to make it more seasonal such as a hazelnut filling or pairing a caramel sauce with it. BE BOLD not BORING!
When I look at wedding photos in magazines, I often see that no thought went into the linen or decor. The cake sits on a standard white stock linen with the foil covered board showing. GROSS! Cake plateaus, stands and mirrors are readily available and can be rented! It really adds so much to the look. Even if you are using in-house linens for your event, the cake table is one area that you need a specialty linen! Remember that a white or off white cake looks stunning against a darker table linen and even a simple design can become jaw dropping with high end floral enhancements. Jeweled monogram cake toppers are very popular with the Coronado Bride and then can be used as a Christmas tree topper or accent a wreath for their front door or home. These are easy to order online. The key is to make the cake a stellar accent to the event and not an after thought. We have all seen cake designs that we like but ask yourself if it relates to the event in any way. One of the worst weddings I ever witnessed featured men in kilts (Scottish groom), bridesmaids in black satin (day wedding), Asian style floral and a wedding cake with fondant butterflies going down the sides. If this wasn’t bad enough, the cake was siiting on a white stock table linen with the washing instruction tag showing. YEEK! All I can say is that I am glad I was a guest only.

If you know me, you know that I am facinated by Marie Antoinette. However if the roles were reversed and I had lived in Marie Antoinette’s time, I would have said, “Let them eat FABULOUS cake!”

Rob Schaefer
Wedding Cake Snob, former french royalty in a past life, and St. Louis Wedding Professional Hall of Fame Inaugural Inductee

Buffet 101

July 24th, 2012

I admit it. I am not a fan of buffets. I would much rather be waited on and served a multicourse meal that walk through a line and dish up my own dinner. But as a St. Louis caterer and event designer, I realize that they have an important place in our food service industry and they can be done very well. Buffets are not the most glamorous way to serve, but they are an efficient way to serve food to a large group of people. The assumption of many people is that the buffet line or food station is just like an army chow line…rush through it grabbing ridiculous amounts of unrelated food and gobble it down as quick as you can so you can run back for more. As a nation, have we lost all control when it comes to proportions and eating a balanced meal? And have we been seduced by all-you-can-eat? Please remember that buffets are a shared means to getting a meal. How you behave directly affects everyone else.
Rob’s Rule – There is one buffet line for every 50 guests! The only time there can be an exception to that rule is when the guest arrival is staggered…such as an open house. We have all been to events where the entire room is dismissed at once to go through the buffet and it is a nightmare. When buffets are the culinary style, soft openings that allow guests to mingle through gradually are your best bet. Save the speeches and introductions until the guests and noise have died down. And remember, guests are much more receptive to listening when they are not hungry. The only way that I have seen buffets work at weddings is to allow guests to begin upon arrival or dismiss tables.
Rob’s Rule – Allow two feet of space for every buffet item that you have and then when the buffet is laid out, then overlap the items and push your negative (empty) space to the ends. Visually try to create a feeling of abundance. When guests see just a few items in a pan or on a tray, they psychologically take more thinking there will be none if they come back. This results in shortage and waste.
Rob’s Rule – Every buffet utensil should have a small plate (Saucer Size) to rest on when not being used. Nothing is more unappealing than using a serving piece that is coated in sauce. Be respectful while going through the buffet line and after using, place the tong or spoon head on the accompanying plate. Remember that the entire room is going to be touching these items. If you have a cold or flu, please wear gloves or have someone fix you a plate. This is one of the easiest ways to pass on an illness to a large group of people.
Rob’s Rule – Plates are first and flatware is last! The first thing guests need is a plate. Match the plate size to the style of buffet you are having. You would never put a dinner plate on a dessert buffet or a dessert plate on a St. Louis BBQ Dinner Buffet. Cocktail buffets with hors d’oeuvre size items require a smaller plate or guests will take dinner size quantities. The eyes are often bigger than the stomach. No one wants to juggle their plate and knife and fork while going through the line. Ideally, these are in a napkin rollup at the end of the buffet or placed in small baskets.
Rob’s Rule – Keep hot food hot and cold food cold! The St. Louis heat is a challenge! Chafing dishes and hot plates are designed to keep food hot. I leave food on a buffet for no longer than two hours and even less if it is set up outside. In the summer heat, just because the food is in a chafing dish does not mean it can stay out in the heat. Always place buffets in the shade if possible and use smaller dishes that can be changed out more frequently. Sterno or the heat source cannot rest directly on the linens as it will burn them or leave a burn mark. Always rest sterno on a trivet or small plate. Bowls of Ice can keep items chilled and be very attractive. Just remember to order additional ice and be prepared for condensation.
Rob’s Rule – If the item requires a Chef in Attendance or Carver, it is not a buffet, it is a station. A buffet and a food station are two very different things. If the culinary item is made to order, it is a station with its own plates, décor, and serving pieces. Examples would be a made to order pasta station, carving station, crepe station or omelette station. You can have both buffets and stations at an event but don’t bog down the buffet line with items that need specific preparation…put it at its own station.
Rob’s Rules – Successful buffet design is based on the geometric shape of the triangle or pyramid. We stagger up the elements with the highest point or peak being the centerpiece. Realize that when you vary height, and add enhancement, it can take the presentation to a new level. Less is more with buffet design. By using table linens that enforce the theme, artwork or plants that add a dimensional or organic element and a few props for flavor, you can amp up the presentation significantly. But many times the success to a stellar buffet presentation is the coordination with the catering staff and client in choosing the right rentals and design elements. Culinary stations offer a greater opportunity for visual impact and can incorporate themed structures or tents, ice carvings and hanging items. The possibilities are endless.
Rob’s Rule – Right is Right. Guests will tend to veer right when approaching the buffet line so it you have a large round buffet, plates to left and guests will then travel counter clockwise through the buffet. Buffet signage is very effective in providing instruction without being intrusive. If the arrow points to the right, hopefully the guest will go right. If you list the buffet items, you won’t be asked all night if it is chicken or fish. “What kind of chicken?” “Is it free range chicken?” “Is it organic chicken?” “Is there spices on the chicken?” “Was it a happy chicken?”…
I am appalled at the lack of manners individuals use when going through a buffet. The buffet line is a means to get food. It is there for all guests and all guests share the utensils and culinary items. The following are pet peeves of mine concerning buffets.
*The buffet line goes in one direction. It starts at the end where the plates are and finishes at the opposite end. Guests look stupid when they go in the wrong direction or decide to skip some items and butt in front of guests to get another. In order for everyone to eat on a timely basis, keep your personal conversations at a minimum and don’t stop and chat while others are waiting behind you. It is perfectly acceptable to say, “It is so good to see you. Let me get through the buffet line and set this plate down and then we can catch up!”
*Never carry your drink through the buffet line. You have to set it down and personally it is poor hygiene to do so on a table where everyone gets their food items. GROSS! And it is inevitable that people will spill their coffee or drink in front of everyone. It really makes the individual look uncoordinated.
*Every food item has a utensil or serving spoon for you to pick up the food item. You use this utensil for that food item only. I have seen individuals use a spoon intended for one item and pick up another food item! Or use a spoon for mashed potatoes to drizzle on some gravy or sauce …yuck. Not only is that mixing culinary flavors, it is just plain unsafe with all the food allergies going on today. If you cannot be patient enough for the person in front of you to finish before grasping the next item, you should eat a small snack prior to coming to the event.
*Personal items such as your purse, notebook, briefcase or backpack are never to be placed on a buffet table or station. Even for a moment while you need to find a business card or heap your plate full. And used plates, flatware and napkins may NEVER be placed on the buffet table. It is the host’s responsibility to have servers clearing tables or have tray jacks for dirty items. Leave it your plate where it is if you don’t know what to do with it.
*You never eat from the food pans on the buffet with your fingers or nibble as you go through the buffet line. It is disgusting. I have had individuals argue with me that they are not hurting anyone by eating a cube of cheese or one item that they picked up out of a pan. I then point out that the same hand they just touched their mouth with is touching all the serving utensils down the buffet and they have successfully cross contaminated everything in the room. If you cannot control yourself enough to wait until you reach the table to eat, call Jenny Craig and get some counseling.
Rob Schaefer
Buffet Snob and St. Louis Wedding Professional Hall of Fame Inaugural Inductee

Gala Worthy?

March 8th, 2012

It seems that many people do not know the difference between a Gala and a Dinner. Tacking the term “Gala” to your event does not make it Gala worthy…and often leaves guests feeling short changed!
Gala worthy events start with a Gala worthy location and I am proud to say that we are one of them. People want to see beauty, creativity and style! Bland and Boring location + Bland and Boring Meal = Bland and Boring Event. Location is critical especially with a limited decor budget.
A Gala typically serves an upscale dinner menu and bar package that is comparable to the ticket price – and allows guests to feel that it was a social and recreational investment for the evening. Generally, there is some type of theme or design concept that is carried throughout the event which creates brand identity for the organization or cause. Memory recognition! And finally, guests leave the event feeling that they were pampered and proud to have contributed to the evening (generosity can be a powerful motivator).
I cannot say that all Galas are Gala worthy and I have attended events that left me hungry, insulted and less than generous. Providing a beautiful experience, a delicious meal, whimsical touches and enforcing the message of who you are helping, all aid in making me believe it was worth the steep ticket price.
I do not make a meal from cheese and crackers, chicken skewers, meatballs or toasted ravioli so if you are a fundraiser, you need to rethink the appetizer buffet if you have selected the term “Gala” for your event. And never have a cash bar at an event with an all inclusive ticket price. Be it beer/wine/soda or premium bar, I better not have to pull out my wallet unless I am making an auction purchase or donation. It just reads as CHEAP!
Successful Galas have committees that are receptive to feedback and members that have event planning and culinary knowledge. I have been very fortunate to work with three very successful gala events recently, The St. Louis Chapter of Wish upon a Wedding Blissful Wishes Ball, The Lydia’s House Gala, and the Asthma and Allergy Orchid Ball have earned the title of Coronado Ballroom Gala worthy! I had the pleasure to serve with many St. Louis industry professionals to create these special events and among them was the talented and charming Katie ‘Moro’ Saeger. Katie brought a clear vision to the table of how the evening was to flow and practical logistics that worked. Thank you! From the starscape ceiling to the wonderful meal, it was a lovely evening. We love working with our local and very talented vendors!
We live in a time when cost takes priority and making people feel special is secondary. I can tell you that I have grown many of my non-for-profits and seen them double in size as they made their evening an experience. Guests need to walk out the door knowing they want to attend next year…and fortunately mine have. Helping people is a great gift but it comes with great responsibility. Call me if you need a little inspiration. Wishing all of you a successful fundraising year!

Rob Schaefer
Gala worthy and St. Louis Wedding Professional Hall of Fame Inaugural Inductee

Same Sex Receptions for the St. Louis LGBT Community

February 7th, 2012

As an Event Designer and Caterer, I have seen countless vow exchanges over the past 27 years. And as a single man seeking my Prince Charming, I often think about my own wedding day celebration. The tradition of exchanging vows during a ceremony is an old and honored custom. A commitment ceremony with reception is becoming an increasingly popular choice among the LGBT community. It is our right to commit our lives to each other and allow those we love to witness and rejoice in that moment.

Planning an event can be overwhelming. The first step in the planning process is to determine the date, the budget and what type of celebration you want to host. As I always tell my clients, have the very best of whatever you can afford, work with the season and work within reason. If your budget only allows for a small ceremony followed by cake and lemonade, set an amazing table with the best cake and lemonade possible and be proud of it. If a fantastic buffet luncheon with centerpieces and a quartet fits the budget, go for it. Or if a glamorous evening function is the direction you are going in, provide an amazing sit-down meal and premium bar. Again, avoid debt and disappointment by having the best of what you can do comfortably. You have the rest of your life to throw other parties!

I think the biggest mistakes gay couples make when planning a reception is adopting heterosexual roles, cliche wedding stereotypes or trying to create a bar or club-like atmosphere. As a planner, I treat the event as two unique individuals uniting in faith and love yet try to retain some wedding traditions and etiquette. I find that alternating the bridesmaids/groomsmen during the wedding processional makes a beautiful statement and represents the couple equally. Partners can walk down the aisle together or one at a time with their parents. I like to create a double aisle for dramatic ceremonies and choreograph the wedding party members walking in union. A “Y” shaped aisle is also very effective and attractive. I avoid the cliche wedding songs but also find that many classic and modern music translate well for the ceremony. Whatever the level of celebration, keep in mind that this is a special and very sacred day! Have fun but show good taste.

When discussing the ceremony with your officiant, explain the points that matter most to you both and go over the verbage thoroughly. I have found that the most memorable and touching ceremonies are those with very personal messages and vows created by the couple. Traditional acts such as exchanging rings and the first kiss as partners continue to be important elements of the ceremony.

Working with an Event Planner and Facility Coordinator can help eliminate stress and expose you to a wealth of information and choices. Work with someone you trust and who shares your vision. Review their planning experience, photos of their work and check references. Be open to someone’s non-emotional point of view.

Finding a location for both the ceremony and reception and a caterer should be your first priority. Many reception sites and vendors book over a year in advance. Ask questions, review packages and menu options and make sure that their staff is both willing and comfortable hosting a same-sex celebration. Bands and entertainment also book quickly so determine the route you want to go (live music or disc jockey) and attend either public events they are playing at or listen to their compact discs.

The right photographer is critical in capturing the special day. Trust me…the day is over in the blink of an eye! Your photos and video will allow you to look back on the day accordingly and witness many of the special details that one can over look on their wedding day. Be clear about the type of photographic style you are looking for and have a list of photos you want taken. Just remember that a limited number of outstanding photos are better than several hundred mediocre ones. Invest wisely in your photographer and videographer.

Although we see many types of centerpieces, I believe there is no substitute for flowers. Male couples often question me about floral options and do not want to appear too feminine. My advice is to keep it simple, understated and elegant. Orchids, compact roses, calla lilies and long grasses all look masculine and appropriate. Clusters of potted flowers always look beautiful and make a great favor for guests to take home. Color choices can certainly go in any direction but all white flowers remain a tried and true classic. When it comes to apparel, avoid matching outfits but certainly wear complimentary colors and styles. An important rule to follow is to wear day and time appropriate outfits…such as a morning coat or suit for a day wedding and tuxedo for an after 5:00PM event. However, do not be seduced by the standard tuxedo rentals. Seersucker or linen suits in the summer, wools suits in the fall and winter, cottons and linens for a beach or grill party. Avoid fashion extremes on this important day. Whatever the theme…beach, backyard or ballroom, think timeless and tasteful.

As we redefine our role in society and continue to fight for equal rights and legal unions, the LGBT professionals of today want it all…commitment, marriage and family. The Coronado Ballroom is here for our LGBT community and we welcome celebrations of all kinds. I want to work with you and your partner to create the day of you have dreamed of and deserve. With proper planning, organization and vendor support, you can go from “I do” to “We did”.

Rob Schaefer
Single, Hopeful and Available…and St. Louis Wedding Professional Hall of Fame Inaugural Inductee