Perfect Pasta

Pasta maybe the world's easiest food to make, but it is also an indication of a good cook. Pasta takes roughly seven minutes to cook (depending on pasta type and elevation). While pasta is the go to for large groups it must be enticing and imaginative. Have your caterer cook a pasta dish, even if you don't intend to serve pasta. You can gauge their creativity and ability to use flavors and colors this way. A drab soggy pasta is my worst nightmare, but time and time again I see lifeless pasta in the buffet line.

The choice of pasta speaks about the chef as well. Angel hair is delicate, but must be served promptly or it clumps. Rigatoni is playful and reminds me of the pasta necklaces I made when I was a kid. In my opinion Farfalle is the ultimate pasta. It’s elegant, it’s bow-tie pasta after all. It has attractive cut edges and a great surface-area to volume ratio. Go farfalle!

Reduce and Reuse: The New Wedding Mantra

Why is it that brides feel like everything has to be new? The typical wedding mantra is; something old, something new, something borrowed, something blue (and for those diehards a ten pence in your shoe). Shouldn't there be more of the borrowing and reusing of those old things at weddings. Since I specialize in shabby chic, vintage or rustic type events I find beauty in the old. I love reusing mason jars as vases, candle holders or as favors. How about reusing old wine boxes as for those centerpieces? Boxes with character! To give it even more character consider purchasing a custom branding iron and really leaving your mark. While we are reusing and reducing don't forget about the recycling part. Ask your vendors what they do to be more green. Does your site or caterer recycle?

Get your own branding iron: http://www.williams-sonoma.com/products/monogram-steak-brand-and-carving-board/?pkey=e|branding%2Biron|2|best|0|1|24||2&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

Sage or Kelp..Napkin Choice???

Out of all the questions you will ask yourself while planning your event, napkin color and cost seems to really bog people down. I follow the philosophy that if I can buy it for cheaper than I can rent then buy! Colby (my husband) hates this about me. I have an attic and garage filled with event goodies.

I was faced with this very decision and thought there was no way out except to rent expensive napkins that weren't even the right color. Then I found tablelinensforless.com with a variety of colors that were cheaper than I could rent them for. I found these beautiful "kelp" colored napkins. This was the natural decision for me since I actually received my Masters degree studying a type of algae known as kelp (specifically Pelagophycus porra).

Well, get ready for the sad part. I did what every bride does and I waited too long and it sold out. So if you find a color you love act quick or choose a different color. So I now own 180 sage colored napkins. Sage napkins for spring, Christmas, St. Patrick's Day and pretty much the rest of the year.

Find the great napkin deal: http://www.tablelinensforless.com/catalog/premium-cloth-napkins-p-6407.html?campID=4&gclid=CK6nv5H42akCFQo0QgodHxhRXA&kword=linen%20napkins

Find out about kelp: http://smbaykeeper.org/kelp.html

Eco Wine

I like to focus on green aspects of events. It’s the little things that add up. I searched for an affordable California wine, in ecoglass, with synthetic cork. It is seems silly, but the 12 cases of wine for one event here and another event there has a considerable footprint. By choosing a California wine I reduced transportation costs and ecological footprint.

Ecoglass reduces production cost and uses less materials. Synthetic cork seems cheap, but it’s what more and more European wines are doing now. Cork is harvested from the cork oak, Quercus suber, found mostly in Portugal and the Mediterranean. These trees live for about 150 years of life in them and can only be harvested every 9-12 years. Therefore it is hard for the trees to meet the demand of the growing wine industry. While natural cork is compostable, synthetic cork is recyclable!

Science Content Warning: Cambium cells, the inner portion of the bark, forms multiple layers. When the layer facing inward die it becomes woody. The layer of cambium facing out make new cells that fill with suberin. Suberin is an an oily compound that makes the cork waterproof, but also keeps the cork flexible.

Find out more about cork: http://www.uwsp.edu/cnr/cwes/forestree/treevia/facts2.htm

http://www.treehugger.com/files/2005/02/wip_organic_cor_1.php

How I Got Here

I have over 10 years of experience in planning, organizing and coordinating large and small scale events. I am the owner and operator of Smith & Co. Planning, primarily focusing on wedding planning, but enjoy all sorts of events. My blog maybe new and the company was officially established January 1st 2010, but I promise expertise. I have experience in all aspects of event planning. From budgeting, scheduling, procuring accommodations and selecting vendors to execution (crew management, on-site vendor management, client interaction, set-up and tear-down).

I also hold both a Master and a Bachelors of Science in marine biology. Many people are confused in how marine biology translated into event planning, but both are dynamic, fast paced, stimulating environments that allow you to travel. Both require you to think on your feet and work with a diverse group of people.

Smith and Co. Planning came to be during my own wedding planning when I realized that thinking analytically helps more than the bride/host get organized. I developed my particular planning style that combines both my creativity and my organizational skills. I have a proven system of success and if you can fill out a worksheet, I can plan your event. Happy planning hope to hear from you soon!

~Stacie Smith

SmithCoPlanning@gmail.com