as seen in the Junior League Designer Show House Party | April 25, 2005 The deluge hit just before the party started, an insistent curtain of rain that turned the white tent into a giant umbrella. Is there a better bonding agent than a wet night? Friday's gala opening of the Junior League's Designer Show House 2005 took place inside the Italian Renaissance mansion in Highland Park and on the lawn, where buffet tables stocked by The Fluted Mushroom (chicken roulades, salmon in puff pastry and a decadent chocolate fondue) alternated with bars along the edges. The jazz-funk band Ouve tried hard to get some of the 400 guests onto the dance floor after it sang "Happy Birthday" to show-house chair Kari Brumback, who laughed as gala co-chairs Elizabeth Winch and Michelle Koehler pushed her into the limelight. ***** Frick Art Museum Donor Party | February 21, 2005 The most generous donors to the Frick Art Museum were invited to attend an intimate dinner in the galleries Thursday evening in recognition of their contributions and ongoing support. Director Bill Bodine and board chair Betsy Watkins (with Chuck) were there to greet guests, along with development wiz Dede Acer. Cocktails and hors d'oeuvres in the rotunda preceded dinner catered by the Fluted Mushroom in the Gallery of French and Flemish Art. Enjoying the chicken and wild mushroom crepes were David and Wendy Barensfeld, Connie and Bruce Morrison, Dr. Bill and Cindy Swartz, Jeannette and Harvey Rosenberg, David and Anne Genter, Mark Joensen, Aaronel and Irv Gruber, Nancy Washington, Kate and Gordon MacVean, Bill Trueheart and Carol Word, Chris and Tom Gillespie Jr. and Kathy Kendra. ***** Bridal Guide | February 9, 2005 Bridal Guide: Tips on how to avoid costly mistakes on the big day He's popped the question. You've said yes. Within weeks, you've set a wedding date and booked the hall. But no matter how organized you try to be, chances are you'll overlook some detail or make a mistake when planning for the big day. Many a bride has ordered a cake, only to find out at the last minute there's an extra charge to have it delivered. Many a groom has said, "I do," wearing a snug tuxedo because he forgot the final fitting. So in the interest of saving you from wilting out-of-season flowers and tell-tale panty lines, we've talked to some of the people who make weddings happen to find out about the most common mistakess prospective brides and grooms make. Caterers We turned to Lee Deiseroth, owner of the Fluted Mushroom in the Strip, and Michaelle Buskey, his events manager, for some thoughts about finding a caterer and planning the meal. Foremost, Buskey says, is to look for someone who is not, in her words, "a catering Nazi." "A good caterer's role is to guide and make suggestions," Buskey said. Deiseroth agrees. "The most important thing is personality. Do your personalities mesh? You want someone you know is going to give you personal attention." Once you've found your caterer, be honest about your budget and work within it. As Buskey points out, it's silly to serve a cheap piece of beef, just so you can say you served beef. Instead, serve a quality dish such as roulade of chicken stuffed with red peppers and spinach. When working with a caterer, be sure to ask about any charges there may be in addition to the meal. "A lot of people are under the assumption that it's all-inclusive," Buskey said. "They don't consider the service cost." If the venue you've chosen doesn't provide tables, dinnerware or flatware, that will probably cost more money. Linens and cloth napkins, too, carry a price tag, as does flatware, glassware, chair covers and other items. Make sure you specify what you will be paying for and how much it will cost.
Be prepared to pay a reasonable deposit and ask if it's refundable or can be used as credit for a future event should the wedding be canceled. |
The best policy to follow, Buskey said, is to "break every single aspect down and ask if it's included or not."
