Saint Louis University Kappa Delta Sorority Etiquette Dinner by Rob Schaefer

March 24th, 2011

It was my extreme pleasure to teach an etiquette course to the Kappa Delta Sorority here at the Coronado Ballroom. The ladies enjoyed a delicious multi-course dinner and received instruction on how to sit, unfold their napkin, and how and when to use each piece of flatware and glassware. I don’t think I have ever enjoyed a group more as they were funny, charming and thoughtful. Standards of etiquette were created to make people FEEL COMFORTABLE, not UNCOMFORTABLE! They act as a guide and make you look professional and polished. The young ladies in attendance asked numerous questions and many of their concerns are still gray areas in the modern etiquette world. Hors d’ouevres today are more than pretty canapes, they are works of art. Unique presentations include shot glasses for soup, picks and demitasse spoons. The ladies asked that once the vessel is empty of food…what do you do with it? The one thing you never try to do is hand it back to the server who is presenting them…it is unsanitary and gross. So we learned how and what to do during the cocktail period.
Many brides, schools and companies are contacting me to teach etiquette courses. The current generation has been raised in a casual society. Many people have never been seated at a formal meal with more than one fork. Many people have no idea when it is appropriate to start eating or what side to pass items to…and the list goes on and on. In the super competitive job market today, luncheon interviews are more for observation than convenience. Seeing if you are courteous, calm, well-mannered and comfortable tells many employers what they need to know. If you slurp your soup, stab your lettuce and fail to pull out a chair for a lady, IT CLEARLY SAYS YOU WILL OFFER SLOPPY SERVICE TO THE COMPANY OR PRODUCT YOU REPRESENT. And I know many companies are basing their hiring decisions on the thank you note you write them. (Yes graduates, you need to do that instead of a text message!) It is a wise investment in your employees and children to learn the basics of St. Louis Modern Business and Social Etiquette. So stop flapping that napkin, extending the pinky finger, drinking your soup, asking for ketchup and call us today!

Rob Schaefer
Modern Etiquette Guru and St. Louis Wedding Professional Hall of Fame Inaugural Inductee

Join Us for Our Fabulous Easter Sunday Brunch!

March 23rd, 2011

The Coronado Ballroom will host its Annual Easter Sunday Brunch on Sunday April 24th, from 10:00am-3:00pm with reservations accepted every half hour. There is just nothing quite like it – our Easter Sunday Brunch is truly spectacular!

Multiple buffets offer an array of Coronado favorites you love – Made to Order Waffles and Omelets, Homemade Artisan Breads and Extravagant Desserts, Peel and Eat Shrimp, Sushi Rolls, Wild Mushroom Risotto Cakes, Roasted Vegetables, and Assorted Pastas. Also prepare for new items – Dry Rubbed Roasted Prime Rib, Pineapple Glazed Ham, Rosemary Scented Leg of Lamb, Lavender Honey Turkey Breast, and Old Country Strata.

And just for the kids – “The Bunny Patch” featuring Chicken Fingers and Fries, Mac and Cheese, Spaghetti, Mini Kids Crudités, Ants on a Log, and PB&J.

The cost is $48 per adult and $22 per child (ages 4-10) plus gratuity and tax. Complimentary valet parking and a mimosa drink are included.

Reserve your table today for one of the most decadent brunches in St. Louis by calling 314-367-4848 ext. 100!

The Coronado Ballroom is selected the BEST WEDDING VENUE IN ST. LOUIS!

March 9th, 2011

At the recent St. Louis Wedding Award’s Banquet, the Coronado Ballroom was selected as the Best Wedding Venue in St. Louis. St. Louis Bride Magazine created a magical night in the Grand Hall of St. Louis Union Station with vintage tables designed by some of the top florists in St. Louis. We were so fortunate to sit at a Spring inspired table with garden enhancements created by Rachel McCalla and Amanda Hill of Lucky You Productions. My favorite part of the table was little iron birds scattered on the table and candles floating in mason jars against a backdrop of beautiful silk linen! I love a mixture of elements.
Kathy, Jaci and I decided to wear black with garnet red enhancements and there is a great photo of us holding our award. It was at this same time last year that I was the Inaugural Inductee into the St. Louis Wedding Professional Hall of Fame. What an honor after 25 years! It made me so proud that my dear friend and fellow wedding vendor Robert George was inducted this year. Robert is a national award winning photographer and his work has been seen around the world. He is such a special and talented man. Congratulations Robert! We were also so happy to have our Food and Beverage Director John McGuire with us. In the short time that John has been with us, he has made an incredible contribution to our organization and I feel as if I have known him forever.
So many wonderful things are happening at Steven Becker Fine Dining right now. We are getting ready to open our new wine bar – Vino Nadoz at the Boulevard…across from Crate and Barrel. It is chic, sophisticated and unique for the St. Louis market. Brides will enjoy having their bridal shower in Vino Nadoz and we already have some on the books! Wedding season has kicked off with stellar looks and stellar clients.
So cheers to Spring and to all our (and your) new beginnings!

Rob Schaefer
St. Louis Wedding Professional Hall of Fame Inductee

Planning a St. Louis Winter Wedding

February 1st, 2011

Although May, June, September and October are the prime times of the year to get married, St. Louis brides realize that remarkable weddings can happen all year long! Winter weddings in St. Louis are some of the most beautiful of the year. There is no time like winter to have an event. The biggest mistake I see is that many brides do not embrace the elements of winter and then plunk a June wedding look into the month of January. Weddings look silly and the menu seems strange when the components are more suited for a warm weather month. If you have a St. Louis winter wedding, embrace it fully and use the weather to enhance your experience.
Candlelight and firelight are natural enhancements and add an incredible amount of character to your reception. Luxurious fabrics such as velvets, heavy damasks, tapestry and fur compliment a winter story and have a beautiful hand (feel) to the touch. Frosty tones or winter drabs look stunning with all white flowers, crystals, frosted branches and artificial snow. Teal, Iris, Black, Steel, Cocoa, Garnet, Eggplant and Vanilla are some of my favorite winter tones. Beaded touches to the tables, the chairs and the wedding accessories give a much needed sparkle due to the lack of natural light. Wedding cakes can have a sugar snow effect, snowflakes, bling and heavy white chocolate curls to make them seasonal appropriate. Remember that if your budget does not allow specialty linens on all the dining tables, splurge and rent something magical and luxurious for the cake table! This will help you solidify your winter look. Winter flowers are much more than just using evergreens. Winter flowers have a heavier look and often have a monochromatic color story. On trick I have learned is to use greenery and flowers that have a matte or velvety finish. These also can be paired with gilded fruit such as pommegranantes, grapes or pears. Crystal strands and picks as well as frosted white, metallic or black branches add so much drama to the arrangement and table. Pair these with chunky pillar candles in pure white or ivory or multiple hanging votives and you create instant magic.
Consider carefully your wedding apparel choices. It is a dead giveaway that you planned your event in June when the bridesmaids are shivering in satin strapless and your wedding dress was in the Summer issue of a bridal magazine. Beautiful wraps, stoles, scarves, sleeves (as in the dress has some) make everything look seasonal appropriate. Even the accessories such as jewelry and shoes can make such an important impact. Maybe you don’t want your bridesmaids in velvet but a velvet shoe or incredible choker or velvet wrap can give a simple dress some seasonal flaire. And since gloves are making a huge come back, a matte finished glove really adds glamour to a winter event.
Flavors of the season are so extensive and fun. I love peppermint martinis, hot buttered rum, mulled cidars and rum punches. Cinnamon, cloves, ginger and hazelnut are wonderful tastes. Wedding cakes can be richer and more decadent with exciting flavors such as gingerbread and rum cake. First course options such as warm soups and pasta courses are unique and interesting. Various glazes and sauces give an instant winter feel to the standard beef tenderloin. Popcorn, cocoa, dessert crepes and grilled cheeses stations are popular seaonal favorites. Be creative!
If you want to be a winter bride, you will find a wealth of dates, locations, vendors and amazing selections available to you. Embrace the season and you will have a fairy-tale St. Louis bride event!
Rob Schaefer
St. Louis Wedding Professional Hall of Fame Inductee

A Unique and Beautiful Fall Wedding Reception

January 27th, 2011

I love Fall weddings and I love fun brides, and I love when a fun bride selects the wedding colors I personally love in the Fall. On October 2nd, 2010, I got all of that when Kristen chose the Coronado Ballroom for her beautiful wedding reception.

Kristen attended Saint Louis University and fell in love with the architecture and history of the campus. St. Xavier Church only made sense to host her and Brad’s wedding ceremony. To add the perfect reception venue, the couple toured and fell in love with the neighboring Coronado Ballroom’s elegance and design.

Kristen chose the beautiful tones of plum and gold and added hints of feathers and sparkles to enhance her look. The gold and plum tones flowed throughout the evening: from the custom-made plum organza linens sprinkled with glitter appliqués made by Jeff Bair at Grimm and Gorly, gold chiavari chairs, the plum signature drink poured and chilled through the custom martini luge provided by Ice Visions, gold tones in the custom wedding cake design by Steven Becker Fine Dining, to the gold rimmed chargers; her signature colors were abundant, but not overdone.

The couple wanted their guests to be pampered all evening and no detail was left unnoticed. Guests were impressed by the large branches which seating assignments dangled from with gold and amber toned crystals, the ink guests used to create a leaf by pressing their thumbprint on a tree painting as a unique alternative to a guestbook, the “Mr. and Mrs.” Sashes tied to the Bride and Groom’s chairs, the vibrant and impressive centerpieces by Grimm and Gorly, and of course the delectable dinner by Steven Becker Fine Dining.

Galaxy Red rocked the house and had all of the guests on the dance floor – that is, when they were not enjoying the late night snack of mini cheeseburgers and French fries, the couple’s favorite. Of course, Chris Croy Photography was there every step of the way, capturing every moment and detail.

Posted by Jaci Burgess, Director of Sales for Steven Becker Fine Dining and the Coronado Ballroom

View pictures on our Facebook page

St. Louis Brides and St. Louis Engagement and Wedding Rings

January 5th, 2011

After 26 years of wedding planning, I have seen quite a few engagement rings. St. Louis Brides have amazing rings and a whole new crop has popped up this year. It always tickles me to see the newly engaged couples walking in the doors of the Coronado Ballroom beaming and flashing the ring. Many St. Louis Brides ask me what my favorite ring style is and I am not sure if I have an answer…I guess that if I had to pick one, I would pick a 2.5 square cut diamond set in platinum with a matching wedding band of channel set square cut white and chocolate brown diamonds. But if I find true love and a big rock isn’t an option, I will be happy to wear my great grandfather’s art deco wedding ring with it’s tiny but brilliant diamond. It is a classic.
Many St. Louis Brides know that I value our historical wedding traditions and find many of our wedding customs sacred…the wedding cake dates to pre-Roman times and has been around for thousands of years. The flowers you choose in your bouquet should have meaning, and the style of china you select should reflect how you plan on entertaining as a couple. Wedding rings are one of the oldest symbols of love and commitment and be it simple or extravagant, to me it tells a story. We derive the term tying the knot from ancient history…it was believed that a man could control the spirit of a woman by tying cords around her made of braided grass. This evolved from the wrists, ankles and waist to around one finger…thus born a ring. It is believed that the vein in the third finger on the left hand, VENA AMORIS, leads directly to the heart. Even the stones in the ring have meaning and it was once an art and a statement to select a ring that spoke of your passion and fine qualities. Diamonds are precious and grant courage. Sapphires represent purity and are the color of the ocean and heaven. Emeralds symbolize faithfulness, immortality and youth and rubies represent the sun. The red fire of rubies insure health and guard the home. The rings of today are vastly different from the braided grass rings of our ancestors but I am sure that the significance could be no more important. Every St. Louis Bride likes to look down at her ring and see the promise of a beautiful wedding…hopefully a beautiful Coronado Ballroom wedding…and a future of possibilities. Whatever the size or style of your ring or wedding, I hope you find meaning in all the choices you make.
“Now you will feel no rain,
for each of you will be shelter for the other.
Now each of you will feel no cold,
for each of you will be warmth for the other.
Now there is no loneliness;
now you are two persons but there is only
one life before you.”
-Apache Marriage Blessing

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

A little afternoon cheer…

December 10th, 2010

With so many companies trying to find cost effective ways to celebrate the holidays, it is a real treat to see our client’s reaction to the SBFD Cookie and Cocoa Station. Our delicious confection table is brimming over with handmade cookies like chunky chocolate chip, oatmeal raisin tumbles and chocolate sparkle fudge, gooey chocolate brownies, peanut buttery blondies, cool peppermint sticks, old-fashioned pound candy and topped off with rich chocolate cocoa and white chocolate cocoa. Yummy toppings like marshmallow snow drift cream, coconut jingles, chocolate shaving giggles and spicy cinnamon sprinkles puts the perk back into work! Our festive presentation includes two theme options – A Classic Christmas or Winter Wonderland, and includes holiday decor, disposable cups and napkins and festively attired staff. We can also substitute coffee instead of cocoa.

Rob’s TOP 10 Holiday Party Tips

November 9th, 2010

1) Establish a THEME or DESTINATION for your event.
Examples – A Traditional Holiday or Paris in Winter

2) Always consider the 5 human senses and appeal to each one…sight, sound, taste, touch and smell.
Examples:
*Potted Herb and Flowers Mixed with Ornaments or Fruits
*A Piano Player or Holiday CD Music
*A Focused Menu of Local or Seasonal Fare (Traditional, Local, Italian, Asian, Latin)
*Embellished Linens with a Mixture of Serving Pieces – Mix it Up!
*Floating Candles in Glass Cylinder Vases with Greenery

3) Focus on 2 to 3 KEY elements about your event and use them to create a strong impact.
Examples:
*Add Casual Tableware to Your
Formal China for Color and Impact
*Floral or Greenery to Suit the Mood
*A Signature Drink or Bar to Carry Your Theme
*An Amuse Bouche or Tidbit to Greet Guests
*Live Music

4) DO NOT DO EVERYTHING YOURSELF – assign duties or use a
Catering and Event Professional. Call Rob at 314-367-4848 x 108

5) Proper Lighting is Critical! It redefines space.
Lighting should be used to create a feeling of progression during
your party. Colored bulbs, beaded shades and candles make a
huge difference.

6) Try to use Flowers and Ingredients that are in season. This is when
they look and taste the best and cost the least!

7) Focus your menu – having a limited menu of really delicious
food, drink and sweets is ALWAYS better than a lot of average fare.

8) Always have supplies available to create an emergency centerpiece (clear glass
bowls, food coloring, cranberries and floating candles) and purchase at least 3 “on call” gifts for the
forgotten birthday/anniversary or the
unexpected guest. And take a small hostess gift when you go out!
One of my favorites is a candle from Smelly Things Candle Company.

9) Never place bars or food stations near doorways. You will create bottlenecks.
Place your bars “deep” inside the house or yard so guests will not stand near the
front door and create a jam. Passed drinks and hors d’oeuvres should be near the
front door. And remember that the kitchen is the hearth of the home – people are
drawn to it. If the Hostess spends a lot of time in the kitchen, so will the guests!

10) A great event has a beginning, middle (crest) and conclusion.
The Host and Hostess set the tone for the event. If you aren’t having fun…nobody else will.

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

Rob’s Fall Tips for Entertaining at Home…

October 14th, 2010

-Work with the Season.
Fall Flowers and Fruits and Vegetables are at their peak and most
inexpensive.
Red, Gold, Copper, Chocolate Brown and Black are fantastic color choices for this time of year.

-Think Upscale
Fall is more than Scarecrows and Corn Shucks. Sleek black vases filled with cattails, clear vases of berries with floating candles, massed out branches with hanging votive candles and outdoor tables strewn with golden leaves look amazing.

-Focus on Impact
Limit your menu and make every course or station an experience.
I have one client who is having cinnamon martinis and butternut soup squash shots while guests walk up the driveway flanked by copper lanterns. Roasted pork mini-sandwiches on tidbit plates with autumn vegetable risotto in martini glasses are featured inside with Fall Sangria and Mulled Ciders. The Backyard will focus on burlap wrapped cocktail tables with pumpkin damask overlays from Party Arts and a lavish chocolate S’more and Crepe station created from old wine barrels and wooden planks. Guests are taking home a fluffy, fleece throw as their parting gift which they can cuddle in all evening long.

-Create an Environment
Lighting – Fall means less light so choose tall scented candles, lanterns and a fire pit or bonfire to create the look. Change your light bulbs in the house to amber bulbs as well.
Music – I love a solo violinist or guitar to get a fall party started and then you can always merge into quality cd or IPOD as the evening progresses.

Live music is an amazing treat for your guests and helps to set the mood.
Decor – I love mixing linens and textures and using my client’s materials to create a great party. Grandma’s mason jars look great on a patio with candles burning in them. Mom’s copper pots and cake molds make great buffet decor and that old orange afghan Aunt Doris gave you makes a great table top linen.
Dad’s Wheel Barrel makes a great statement filled with Iced
Ciders or Sodas.

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

Planning a Holiday Party? Come to our Office Staff Holiday Luncheon!

October 14th, 2010

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