We especially love the nervous looks at :23, as the Groom waits to see his Bride on the wedding day…just perfect!

Catering: Plush Catering & Events
Coordination & Design: Chic Concepts
Photography:  Elizabeth Lloyd

The Happy Couple about to party the night away with their guests

We were lucky enough to meet Brad and Jana for a tasting a couple of months before their wedding.  They chose a sit down dinner and open bar for their guests -  with a wide assortment of delicious non-alcoholic “cocktails” for non-drinkers.  The evening after the ceremony was to be filled with music, dancing and celebration – punctuated by a mouth-watering late-night sweets buffet.

They selected Casa Serena in Conchas Chinas – which is a personal favorite of our Event Manager, Blaire.  Not only does the villa’s professional kitchen make catering a destination wedding run seamlessly but its enchanting decorative detail is matched only by the natural beauty of its location.  And on a practical level, the villa has private security and a wonderfully attentive full-time staff.

Casa Serena

Brad & Jana fell in love with a local band they heard playing at Puerto Vallarta night club and were lucky enough to talk the band into performing for their wedding.  With the dinner tables arranged to surround the stage Brad, Jana and their guests danced the night away!

Image courtesy of Elizabeth Lloyd

Just what does a lively wedding party like this enjoy for dinner?  Here’s a peek at their menu:

Hand-passed Hors D’oeuvres

Goat Cheese Crostini with salmon or peppers
Grilled Chicken and Beef Satays with Smokey Peanut Mole Sauce
Tuna Tartare with Avocado and Ginger on Asian Spoons
Tuscan Bruschetta with Roma Tomatoes, Roasted Peppers, Olives and Garlic

Tuna Tartare with Avocado and Ginger

Satays with Smokey Peanut Mole Sauce

Three Course Served Sit Down Dinner

Salad

Mixed Greens with Goat Cheese and Miso Dressing, Garnished with Caramel-Chili Pumpkin Seeds and Grapefruit Slices

Surf and Turf Entree
Grilled Beef Medallions and Mahi-Mahi
with Cilantro Rice, Sauteéd Brussel Sprouts and Asparagus

Dessert
Chocolate Temptation
and Key Lime Pie – to accommodate guests with dietary considerations – and also because it was just delicious!

Late Night Sweets Station*
Petite Fruit Tortes
Mini Key Lime Pies
Chocolate Brownies
Assortment of Crème Bruleé
* Presented with coffee and tea service.

Congratulations to Brad and Jana on your wedding – and on hosting the party of the summer!

_______

Contact Plush Catering & Events about your destination wedding

Wedding Planning: Plush Catering & Events
Catering: Plush Catering & Events
Photographer: KLK Photography
Flowers: Francisco Salazar

We’ve posted about Vanessa & Jason’s wedding before – but last time we didn’t yet have photos from Kristi Klemens over at KLK Photography.  Seeing her photos of this beautiful wedding got us all reminiscing and we wanted to share them here.  (Also, Kristi’s photos were featured this month in Destination: I Do Magazine!)

But first, a bit about the great couple behind the event: Hailing from Toronto, Canada Jason and Vanessa chose Puerto Vallarta for their destination wedding because Vanessa had grown up vacationing here and knew how much she loved it. (Read their post-wedding review “Planning the wedding in Mexico from Toronto was a breeze…”) After some initial convincing their 100 guests wound up having the vacation of their lives in the warm Vallartan sun.  We had a great time doing the wedding planning, design, and Catering and love how the event turned out.  Don’t take our word for it – see for yourself:

All images used courtesy of KLK Photography

Villa Garza Blanca: a fairytale setting...

________

Contact Plush Catering & Events about your destination wedding today.

Image used courtesy of Michael Amici Photography

Date: December 31st, 2011
Guests: 60

What better way to start a new year than to get married?   Laurie and Chris will be ringing in 2012 (pun not intended) with a small and festive gathering on New Year’s Eve.  Planning is in full swing and we’re so excited about how everything is falling into place.

The couple has selected a private villa, owned by Chris’ father as the location for both their ceremony and reception.  They wanted an intimate, elegant setting, which the villa provides perfectly.  Plus, the stunning panoramic views of Banderas Bay mean that there’s no need for decoration  – nature provides it all.  The ceremony, cocktail hour, and reception will all take place on the bottom floor of the villa — from which you couldn’t ask for a better view of the Bay or the famous Los Arcos Nature Preserve!  Live music and other *surprise* entertainment will wow the guests!

Los Arcos Nature Preserve

We met with the couple in July for a tasting and location walk-through to work out some of the logistics.  From the tasting they chose an elegant four course menu on a Mexican Theme — Chris grew up vacationing in Puerto Vallarta and is well-versed on Mexican food and traditions.  And for all the toasting needs that arise at a wedding (and a New Year’s Eve party, for that matter) guests will enjoy a custom open bar throughout the night, complete with signature drink choices that we will develop with the couple.

_____

Contact Plush Catering & Events

]]> http://plushcateringblog.com/blog/2011/09/20/upcoming-a-new-years-wedding/feed/ 0 http://plushcateringblog.com/blog/2011/09/12/destination-goes-vintage/ http://plushcateringblog.com/blog/2011/09/12/destination-goes-vintage/#comments Mon, 12 Sep 2011 08:04:43 +0000 Administrator http://plushcateringblog.com/blog/?p=1109

Villa Dos Cines Grand Staircase

Location: Villa Dos Cisnes, Conchas Chinas, Mexico
Guests: 42

Coordination: Carol Smith from VOWs
Photographer: Karla Benitez Photography
Wedding Cake: Charme Repostería
Catering: Plush Catering & Events

Lauren & Brian really embraced the “destination” part of their destination wedding by choosing the theme, “Vintage Travel”.  Accented with colors inspired by the Bird of Paradise flower, Lauren rocked a vintage lace wedding dress and their photos in the beautiful Villa Dos Cines captured an elegant aire of bygone days.

We designed two signature cocktails for the wedding (read more on custom drinks to compliment your color scheme): Peach & Mint Margarita and a Chili Mango Margarita (this second one was a HUGE HIT, especially!)  The wedding also featured 5 hours of open bar for the guests — let’s just say that everyone had a good time.

Lauren was extremely organized and met with us in advance for a tasting where we were able to easily work out the final menu.  We also planned a brunch for the day after the wedding, which included a buffet and (of course!) unlimited Bloody Mary’s and Mimosas.  Here’s are the final selections for the wedding menu:

Hand Passed Hors d’Oeuvres

Agave Glazed Shrimp with Gazpacho Shooter
Tuna Tartare with Avocado and Ginger on Asian Spoons
Chicken Skewers with Mole Salsa
Empanadas with Toasted Almonds and Dried Cherries served with salsa Mexicana
Goat Cheese Crostini with Fire Roasted Tomatoes, Sweet Basil, Serrano Chile, and Cilantro

First Course

Carrot Ginger Soup
Mixed Greens with Panela Cheese, Grapefruit and Orange Supremes, Miso Dressing and Cranberries
Iced Gazpacho with Tomatillos and Honeydew

Entreés

Red Snapper with Creamy Manchego Polenta, Sautéed Bok Choy and Tropical Fruit Chutney
Spicy Grilled Chicken with Fresh Pineapple Salsa, Sautéed Spinach and Cilantro Rice
Grilled Filet Mignon with Fire-Roasted Vegetables and Garlic Mashed Potatoes with Poblano Demi Glace

Cutting the Cake.

For their dessert the couple chose both the traditional wedding cake and single-serving guest desserts. (“Beyond Cake: 5 dessert ideas”)  Their 3 layer cake included a middle layer of Vanilla Cake with Cream Cheese & Strawberries, a top layer of Chocolate Cake with Amaretto Cream, and a false bottom layer to complete the tiered look.  In addition, guests could choose to have their own Mini Tres Leches Cake with Fresh Fruit.

Congratulations, Lauren & Brian!

~~~

Contact Plush Catering & Events about your event today!

Framed in arches

The perfect gift

Our Lady of Guadalupe Church, Puerto Vallarta, Mexico

Off comes the garter!

...and next the bouquet!

It was quite the fiesta!

Midnight fireworks on the beach

______

Contact Plush Catering & Events

Contact Michael Amici Photography

Coordination: Blaire Osborne from Plush Catering & Events
Photographer: Michael Amici Photography
Wedding Cake: Charme Repostería
Catering: Plush Catering & Events

Even Luchadores fall in love...

Daniza & Alberto’s wedding was all about family.  As family members helped with all aspects of the special day, the happy couple was veritably surrounded with love and well-tended details.  Their custom gold tablecloths were brought from the United States, and an especially talented cousin created the gorgeous flower arrangements for the church and reception.

Themed, “Romance” this wedding paid tribute to the couple’s loving families and friends and said “thank you” with quite the party!  The post-ceremony festivities ran until well after midnight and included a three-hour open bar, a mariachi band, and fireworks on the beach.  In the midst of the celebration guests enjoyed a beautiful 3-course sit down dinner.  The menu for the courses were selected by the bride & groom with the help of the bride’s parents during two pre-wedding tasting sessions.  Here is a peek at the menu they selected:

Salad Course
Mixed Greens with Panela Cheese, Caramel-Chile Pumpkin Seeds, Grapefruit Slices & Miso Dressing

Entree
Roasted Salmon Filet with Fresh Pineapple Salsa & Cilantro Rice
OR
Beef Medallions with Roasted Vegetables & Garlic Mashed Potatoes

Cutting the cake

Dessert

Walking the line between tradition and creativity, the couple chose to serve their guests a dessert of Chocolate Tamales with Fresh Raspberries, Caramelized Walnuts and Raspberry Sauce.  However, prior to the dessert service the traditional cake-cutting ceremony was held with a 3 tiered cake made of two facade layers topped with a real layer of coconut cake with cream cheese and pineapple.  The result was a series of beautiful cake-cutting photos of the Bride & Groom, and very happy guests.  (Read more on the latest dessert trends in our post Beyond Cake: 5 dessert ideas.)

For The Kids

And for the pickier little palates we served up Chicken Fingers with French Fried Potatoes and Apple Wedges.

______

Contact Plush Catering & Events

]]> http://plushcateringblog.com/blog/2011/08/29/daniza-alberto-part-i/feed/ 1 http://plushcateringblog.com/blog/2011/08/22/beyond-cake-5-dessert-ideas/ http://plushcateringblog.com/blog/2011/08/22/beyond-cake-5-dessert-ideas/#comments Mon, 22 Aug 2011 13:10:58 +0000 Administrator http://plushcateringblog.com/blog/?p=1045

image courtesy of Pink Posh Photography

Nowadays, many couples are choosing to establish their own “traditions” by building a wedding as individual as their relationship.  Lately, we at Plush Catering & Events have seen this trend moving into the dessert arena as more couples depart from the traditional tiered wedding cake, opting instead for fun desserts that not only taste divine, but are also entertaining!

Here are 5 of our favorite dessert-alternative innovations from recent events:

Churros
Crispy, light, and delicious, Churros are a deep-fried, airy pastry popular in Mexico as an after-meal treat or a late night snack.  Often sprinkled with cinnamon and sugar, we serve ours with an array of dipping sauces to please the palate.  At Renee and Matt’s wedding our chef started making churros just as the party started winding down – an event we like to call “Late Night Churro Madness!”  Guests gathered around to watch as the churros were made, then enjoyed eating them with two fantastic dipping sauces that Renee & Matt had picked out: Chocolate and Mexican Cajeta – a thick, rich caramel.

Mexican Crepes
Popular and versatile, Mexican crepes can be served as a meal (usually savory) or as a dessert.  For Marc and Jaime’s beach wedding in April we set up a crepe station after the dinner buffet where our pastry chef made crepes as the guests watched in delight.  After a piping hot crepe came off the griddle, guests could fill it with their choice of: fruit, nutella, kahlua, caramel, maple syrup, brown sugar, butter, whipped cream,and top it with vanilla bean ice cream.

Dessert Table
The most common request we are getting this season is for dessert tables.  A dessert table can be set up right after dinner or later in the evening when guests might want a sweet snack.  In January we put together a small dessert table for Ricky and Phi-Van’s wedding which included pieces of their wedding cake, mini kahlua and chocolate crème brulees, mini cheesecakes, mini fresh-fruit tartlets, tiramisu in martini glasses, fresh fruit skewers, and mini coconut flan.

The best part about dessert tables is that they’re completely customizable – making them a great choice for couples who want a wide variety.  A dessert table can be as big or small as you want and can include as many different items as you can dream up, plus our extremely talented pastry and dessert chef can create or replicate any dessert.  For Christina and Ezra’s wedding in March 2012 we are creating a custom dessert bar that will include several Mexican candies and Mexican wedding cookies in addition to an assortment of their favorite desserts.

Party Favor Desserts
Want to make an impression on your guests?  Desserts can also be packaged and given to guests as favors.  For Renee and Matt’s wedding our pastry chef baked over 200 Mexican wedding cookies, which we packaged in beautiful gift bags to match their wedding colors.  A bag of these delectables greeted each guest at their place-setting as a portable snack or take-home treat.

Or walk the line of tradition and innovation like Laurie and Chris, who have asked our baker to make a traditional three-tier cake for their New Years Eve wedding, which they will cut for traditional pictures.  But afterward guests will be served beautifully decorated individual frosted cakes in lieu of messy slices.   We did something similar at Lauren and Brian’s wedding at the end of May.  They wanted to serve guests a traditionally Mexican Tres Leches cake, which is very moist and impossible to make into tiers.  So, to compromise, our baker made 30 individual Tres Leches cakes – each garnished with fresh fruit – to serve alongside slices from the traditional tiered cake.

Interactive Desserts
Forget your grandmother’s advise to “not play with your food!”  We have designed several fun, interactive desserts that are sure to bring a smile to guests’ faces.  We already mentioned the churro bar, which awes guests of all ages as they watch the desserts being made by hand.  In addition we have new and exciting offerings for our dessert tables, including desserts served in shot glasses, and new dessert ‘action stations’ that will remind you of childhood camping trips!

_______

Feeling inspired?  Contact Plush Catering & Events

]]> http://plushcateringblog.com/blog/2011/08/22/beyond-cake-5-dessert-ideas/feed/ 1 http://plushcateringblog.com/blog/2011/07/25/unforgettable/ http://plushcateringblog.com/blog/2011/07/25/unforgettable/#comments Mon, 25 Jul 2011 08:16:49 +0000 Administrator http://plushcateringblog.com/blog/?p=1037

We love this snapshot that captured the beautiful, joyful energy at one of our recent events…

______

Contact Plush and let us help you plan your event

We love hearing from our clients — and to hear that the event we helped create exceeded their expectations — well, that’s music to our ears.

______

Contact Plush Catering & Events

]]> http://plushcateringblog.com/blog/2011/07/04/the-perfect-review/feed/ 1