The most effective way to set the tone for your wedding is through the table settings.  The table setting is how you convey the theme and overall vibe of your event.  Is your wedding an elegant, formal affair or a casual, outdoor party?  The tables’ linens, glassware, name cards, etc., are able to contribute to a wide variety of wedding looks, including three of our favorites; elegant/formal, shabby-chic/vintage and rustic/country.  Here are some inspiring pictures of each idea.

Shabby-chic/vintage:  This look makes me think of the local venue, “Gardens at Peacock Farms.”  Full of lace, flowers and unique, one-of-a-kind touches.

The table cloth and vintage glassware in this photo are to die for.

I love the eclectic plates in the above two pictures.

Rustic/Country:  San Luis Obispo county has so many gorgeous venues featuring big, beautiful barns.  The rustic/country look is especially beautiful when displayed in these barns or any lovely outdoor setting.

I love the idea of using long stalks of rosemary as a table runner.

Check out the wooden silverware and burlap-like napkin!

The wood charger and fern leaf is a simple way to exude the rustic vibe.

Elegant/formal: For formal,  classy affairs I have found that a simple and classic table settings work best.

The gold-rimmed plate is an elegant touch.

When your dishes are that gorgeous, you don’t need much else.

At the recent Bridal Fair at the Madonna Expo Center, Epic Weddings handed out goody bags to the brides who stopped by our booth.  These shabby chic bags were a huge hit and had attendees clamoring to grab them.  It did’t hurt that all 250 0f these adorable goody bags were filled with our signature rocky road fudge!

We decided to share the step-by-step process of making these bags so that you can make them for your next event.  These would be a great for bridal showers, birthday parties, or as a sweet way to say thank you!  They can be filled with anything imaginable from a yummy dessert or a lovely candle.

Here’s how we made them.

Step 1:  Use your decorative scissors to trim the edge of a standard brown paper bag.

Step 2: Fold over and punch two holes across the top.

Step 3: Insert your goodies.  We stuffed them with Rocky Road Fudge but anything will work.

Step 4: Make the tag to hang from bag.  We cut business card size rectangles out of thick paper and punched a hole at the top.  We stuck an Epic Weddings sticker on one side, and on the other side, wrote “I Do.”

Step 5:  Thread baker’s twine or ribbon through the holes in bag and attach the tag.  Tie in a bow and voila!

Mini Foods are in! Our couples are asking us for new ideas on what we foods we can prepare in bite size versions. A few mico creations that we have come up with include tomato bisque, butternut squash soup shots with mini grilled cheese sandwiches, petite French fries, mini hot dogs, hamburger sliders, barbeque pulled pork on tiny corn griddle cakes, bite side meatball, little lettuce roll ups and salad bites, bite size tacos and burritos to name a few savory snacks. If you are looking to cure your guests sweet tooth think outside of the oh so common petit fours and try cake or pie lollipops, mini crème brulees served in cute espresso cups, milk or hot chocolate shots accompanied by mini donuts, cookies or bite sized brownies.

There are endless possibilities for these tiny treats. Just remember great things can come in little packages!

With summer right around the corner, Epic Weddings wants to ensure that everyone enjoys the essential summertime celebration libation, white wine sangria.  Whether the occasion is a wedding or a Memorial Day backyard picnic, this refreshing beverage is sure to be a favorite.

Ingredients:

• 1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc)
• 2/3 cup white sugar
• 3 oranges (sliced) or may substitute 1 cup of orange juice)
• 1 pint strawberries sliced
• 1 lime (sliced)
• 2 oz. brandy (optional)
• 1/2 liter of seltzer water

Directions:

Pour wine into a pitcher and squeeze the juice from oranges and lime into the wine.  Add brandy if desired. Add sugar and mix well.  Chill overnight. Add ginger ale or club soda and garnish with strawberries, orange and lime slices just before serving.

Other fun add ins: sliced peaches, apples or mint sprigs.

Cheers!

Hors d’oeuvres are considered to be the opening act to the meal service that your wedding guests will experience. They can foreshadow what to expect and may dictate that ever so important “first impression”. This being said, your hors d’oeuvres, appetizers, starters, nibbles, bites, or whatever you choose to call them,should be something that not only tastes amazing but shows amazing as well.

The all too common question that dances around this fact is determining how in fact the hors d’oeuvres should be displayed.

There are two main ways to serve hors d’oeuvres; tray passed or by having them kept stationary.

The pros of having food offered to your guests by the serving staff include creating a fancier atmosphere more tailored to your guests needs. Your guests will not need to move or stand in a long line in order to eat. The cons to this type of service is that the may guests have to wait for the food to come to them. It’s important that you talk with your caterer to find out how many staff are being provided and consider paying to add on  additional if needed.

On the other-hand, stationary service is a great alternative to have your guests get their own food and choose the quantity that they desire. This could turn to be a negative if too many people take more than they should which may result in food running out quicker. C0nsider adding on adding on more servings to avoid this issue.

Epic Weddings recommends having a combination of both stationary and tray passed hors d’oeuvres to satisfy all of your guests needs that will provide a balanced and enjoyable cocktail hour for everyone.

For those of you who don’t know, Epic Weddings is owned and operated by a company that also manages a few different venues on the Central Coast. In Paso Robles we have the River Oaks Gazebo and Pavilion, in San Luis we have Fairways, located at Dairy Creek Golf Course and in Morro Bay, The View at Morro Bay Golf Course.

We had the honor to host our first wedding of the year at The View and it was spectacular. The weekend that was chosen could not have been better weather. The main attraction to that particular venue are the phenomenal views of the bay and notorious Morro Bay Rock.

Weddings at The View are typically intimate groups of around 50 people for ceremonies and groups of up to 120 for the receptions. Events at this property offer an affordable option for a memorable day.

Our couple had an early afternoon ceremony held on the front patio with a backdrop of our golf course and the fabulous bay. The couple had a wonderful group of guests that included several of their church family who helped with all of the details including creating the centerpieces, handling the music and taking photos of the special day.

Meal service was a late lunch that consisted of barbeque  tri tip and  chicken. Pesto, caprese and potato salad accompanied and rounded off the scrumptious lunch. The grand finale to the meal was the  Madonna Inn champagne cake and chocolate cake that didn’t really come from Madonna Inn and cost half the price of what it would be if you were to get it from there. (This is a local’s secret spot on where these cakes can be found!)

Being at our location was a great way to start the year off. Congratulations to our happy couple!

Now that the wetaher is warming up, we are so excited to see the beginning of our 2013 wedding season and are looking forward to all of the spring weddings!

We thought it would only be a appropriate to share an  idea on how you can incorporate this season into your special day.

Signature Drinks. Think fresh and light! Use lots of citrus fruits like lemons, limes, oranges and grapfruits. Don’t be afraid to incorporate other mouth watering items such as mango, pineapple and watermelon. If you top off a beverage with a garnish of cucumber, mint or an herb sprig you will leave your guest feeling light and refreshed! One of our favorite recipes:

1/2 cup Lillet Blanc

   1 ounce (2 tablespoons) gin

  2 tablespoons fresh orange juice

          1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish

       Splash of tonic water

       1 cucumber spear, for garnish

ENJOY!

Happy New Year! 2013 is in full swing and Epic Weddings is excited to get the wedding season started!

Over the past few months we have been holding menu tastings with some amazing couples who have shared incredible plans for their wedding receptions. We would like to share a few with you………….

Fun themes~

Our couples are thinking outside of the box and getting creative with their themes this year. Roaring 20′s, Viva Las Vegas, Asian, Sports, SteamPunk and Board Games are just a handful of new ideas that are being brought to the table. I’m sure we will get an eyeful of creativity at each of these weddings between the decor, food, fashion and fun that each will display.

Turn the champagne toast into a champagne bar~

Say goodbye to the traditional formal seated champagne toast. Couples are catching on to the fact that a champagne toast can result in a big waste of money. By the time the champagne is poured and the toasts get underway, the normally bubbly beverage ends up being flat and warm. Let you guests enjoy the libation! Have fun with it by setting up a station for them to add their own personal touch like seasonal fruits and herbs such as mint or lavender. Decorate the station with a variety of bottle shapes and sizes. This will prove to be a real crowd pleaser! Don’t forget to add a few bottles of sparkling water or cider for the underage guests.

Lastly, we have been seeing less of chicken on the menu and more of pork, the other white meat! Although our clients are mindful of their guest’s palates, they are also not afraid to have what they enjoy on the menu too. And who doesn’t enjoy a slice or two of bacon every now and then? Prosciutto wrapped fruit or vegetables, pancetta crisps in salad, or the traditional pork loin carving station with an assortment of chutneys and sauces; we are seeing pork being served in almost every form.

The year has just begun and the phones are still ringing with newly engaged couples ready to book our catering services and open our eyes to new ideas and we at Epic Weddings are thrilled to be part of the fun!

As the year is coming to an end, we at Epic Weddings have been looking back and rembering some of the most reoccurring foods that we catered at weddings and have noticed a pattern of certain styles of foods that have become a staple for wedding receptions. We thought we would share a few of these items with you.

Hors D’oeuvre Receptions

Who doesn’t love a good hors d’oeuvre reception? It’s the perfect time to pick and choose what you like without being forced to sit and manage through a meal that may not be what you have ordered if it were up to you. Hors D’oeuvres receptions are great as you can monitor the amount of food you intake and can mingle with guests at the same time. Walk around and help yourself to a display of fruit, vegetables and cheeses or have a variety of small bites passed by servers. When you offer a large amount of items, these small munchies can be substituted for a full meal.

International Cuisine.

Bring on the street tacos, pasta bar, sushi station even a fondue fountain! Couples have steered to incorporating their heritage into the menu or just want to provide something different for their guests. We have had the pleasure to create some of these items but have also see couples bring in food trucks for guests to order from.

Combo Plates

Surf n Turf has always been a popular choice in resteraunts.  Serving multiple proteins on a dish for your guests at a wedding has now become a huge hit as well for many reasons. First off, why make your guests choose just one option, let them try a little bit of everything. The presentation of an array of foods is so enticing! Most importantly this will alleviate the issue of getting everyone’s menu choices to the caterer. All you need to do is let them know if there is anyone who can’t have something that you are serving so we can prepare a special plate.

It has been fun seeing the changes and ways things evolve with catering and food trends this year and we are excited for what 2013 will bring!

Epic Weddings have catered several weddings this past year and noticed a new trend taking place……. dessert bar in lieu of a wedding cake. Each time these amazing tables of sweetness seem to steal the spotlight in the room with their colors, dimensions and most importantly, variety of goodies.

When it comes to putting a dessert bar together there are no real rules, just have fun! You could incorporate your favorite candies, pies and cookies, but don’t just stop at the food part though. Have the dessert bar go along with the color scheme and theme of your wedding. If you are having a vintage wedding use old wooden crates to display the food or antique platters can also do the job. A glass milk carafe would make the picture complete! A classy, elegant themed wedding can incorporate flowers and several glass jars.

A dessert bar is a fun way for you guests to interact with each other and also for you to possible save a little money. For you DIY weddings out there, have your friends and family prepare treats for the table. Make them feel even more special by having a sign or picture next to the item explaining who made this and what it means to you.

Whether you use a monogramed napkin, plate, mason jar or Chinese style to go box, don’t forget the plates or containers for your guests to put the food in!