as seen in the

House Dressing | April 25, 2005

     She had been a proud Victorian belle in her 1910 heyday when Pittsburgh oil wildcatter Henry Stewart built the Italianate manse for his wife and two sons in the East End.

     Fast forward nearly 100 years of hard living and a subdivide into six apartments, and you wouldn't believer her fall from grace. Neither did Diane and Scott Dietrich a lawyer with Alcoa, who bought the brickpile last year and began stripping away years of neglect while restoring it to a single family home. Decorating, like love, can be a long-term commitment. But they knew Cinderella was in need of major cosmetic surgery.

     Enter the fairy godmothers of the Junior League of Pittsburgh and a team of designers for the wand-waving metamorphosis called Designers Show House that debuted Friday night (through May 15). To benefit JLP's long list of programs that enrich the quality of life for women, children and the elderly in our community…

     After a walkabout, 375 black-ties tiptoed through the raindrops to the party tent for cocktails, grazing by the Fluted Mushroom and dancing …

*****

Art of the Party | February 21, 2005

     You may recognize it as the gallery of French and Flemish Art at the Frick Art Museum in Point Breeze. For the first time in the Frick's history, director Bill Bodine and museum trustees entertained tippy-top donors in this sublime space midst its priceless masterpieces by the likes of Rubens, Reynolds and Guardi at Thursday's posh dinner party. Unheard of. But so is the generosity of these art lovers that has a fibrillating effect on the Frick…

     There was no diet section in Fluted Mushroom's menu: a tower of avocado and crab with a brunoise tomato and winter greens; chicken and wild mushroom crepes circled by haricot vert bundles, roasted baby beets, artichoke bottoms, vegetables and purple potatoes; and, my my, a sampling of three desserts…

     This is as good as it gets, folks.

*****

Q&A with Michelle Buskey | January 24, 2005

     As a bride, you may find yourself wondering: which would be better for your wedding -- a buffet or a sit-down meal? The hor’dourves and dinner are large parts of the reception. But how do you know if you are spending your money wisely? Michelle Buskey, Event Manager of the Fluted Mushroom on the South Side gives us some hints on the search for a catered affair.

When should a caterer be booked for a wedding?
      It depends on the time of year. January and October are busy months as far as weddings are concerned. If your wedding falls during those times, I suggest at least a year in advance. Otherwise about six months prior to your wedding date.

In your opinion, buffet or sit-down? Why?
      First of all, it is a question of budget. Buffet is much more inexpensive than a sit down. Sit-down meals tend to be more upscale and require more waitstaff. We find that many go with the buffet for their dinners and many even decide to go with a heavy hor’dourve for the dinner. Either way, buffet is much cheaper and can turn out to be better for you in the long run.

What are some things a bride should keep in mind during her search?
      First of all, she should look for a good rapport with the caterer. Also, you want to make sure the caterer won't control your meal. Caterers are here to guide people. You don’t want someone who will take over completely and not permit you to have any say. You want to have a good relationship with your caterer.

Is alcohol provided with the meal?
      It depends. Some caterers have liquor licenses, and they are usually from restaurants. They will provide you with liquor but will charge you an arm and a leg. Most caterers do not server liquor but can purchase liquor for the customer and charge them the cost of the alcohol, including sales tax.

Is there a set minimum of guests required in order for the wedding to be catered?
      Yes. All caterers are different in the minimum number of guests they will serve. We have a minimum of 20 guests. It’s not cost effective for us to cater any less than that.

     Many caterers won't cater to a small group because they essentially lose money. Like I said, it's not cost effective. You have to ask your caterer the minimum they require and make sure you know how many guests you are planning to invite.

If you would like to speak with Michelle about catering your wedding, contact the Fluted Mushroom at (412)381-1899 or stop in and see her on the South Side at 109 S. 12th Street.