In Bloom

Christopher’s Carnival Communion

Olympia — Fri, 18 May 2012 01:41:54 +0000

Communion season is upon us and last week we celebrated Christopher’s Communion. There are a limited number of non-sports themes for an event for a boy, but after going over the different options, Christopher decided to go with a carnival theme.

Once the theme was finalized, we selected blue as the main color and green as the accent color. The table linens were in royal blue with white stripes and polka dots accented bright green napkins draped down the table. We alternated the stipes and dots throughout the room to and, in keeping with the carnival theme, the centerpieces were balloons attached to a base that featured spiral lollipop favors.

As guests arrived, they were greeted with a green lemonade mocktail together with coconut crusted fresh fruit martinis. The brunch menu followed and inlcuded a Kid’s Carnival Station with hot dogs, sliders, crinkle cut fries and chicken fingers for the children.

For dessert, there was fresh popcorn and blue raspberry cotton candy made to order. The kids had tickets for hot dogs, cotton candy and for popcorn. The cake was a custom three-tiered stacked cake in white with blue and green fondant accents, including a tent topper.

It was an amazing event and the kids had a really great time!!

The Knot Best of Weddings 2012 Pick

admin — Thu, 12 Apr 2012 01:54:17 +0000

We are proud to announce that Majestic Gardens has once againg been rated by local brides and voted The Knot Best of Weddings 2012 Pick. We are very excited to be named as of the Best of Weddings pick for the second year in a row.

Thank you to all the couples who have left reviews on the Knot and for giving us such great ratings and feedback. We love catering weddings and working with couples to customize their reception. Our goal is to assure that the most memorable day in your life excees your expectations and we are very excited to be named Best of Weddings!!

March 2012 Bridal Expo

Olympia — Tue, 20 Mar 2012 20:41:41 +0000

Last Tuesday we hosted our second Bridal Expo for 2012. It was a beautiful day with temperatures in the 60’s. The daffodils were starting to bloom and there was a hint of spring in the air.

At this Expo, our featured colors were ivory, champagne and silver with pink and fuchsia accents. On display were two of the newest linens: sequin embroidered taffeta and ivory cutwork full length cloths.

Ivory Cutwork

Silver Sequin

In addition we featured swirl taffeta, pinched pinwheel, embroidered organza, pintuck and satin overlays. The ivory cutwork was displayed with champagne lamour covers and napkins folded to look like blooming flowers. The silver sequin embroidered cloth was coupled with ivory covers and a floating candle centerpiece with purple flowers. The swirl linen is perfect for the bride who wants to add a bit of texture and dimension to the guest tables. As people walked by the table, they would reach out and touch the linen. Keep in mind that all the linens featured at the expo are available in several colors.

At this Expo, we presented a new station: Frites and Fries. Everyone loves French Fries and the station features Sweet Potato Fries, Waffle Fries and Crunchy Fries with various dipping sauces and toppings. If you are a fan of the Smashed Potato Bar but are looking for something different, this is a station you should consider.

Frites and Fries

Our featured dessert presentation at this Expo was our newest dessert station: the Carnival Dessert Bar. This station features all of your carnival favorites including Cotton Candy Ice Cream, Caramel Corn, Funnel Cake Fries, Churros and Soft Pretzels.

Carnival Dessert Bar

This year we are seeing a return to the traditional white and ivory wedding cakes with beautiful designs and simple yet elegant touches. The featured wedding cake at the Expo was a four-tier stacked cake with round, square and hexagon tiers. In selecting your wedding cake, we urge you to look on-line and in magazines to find a wedding cake that reflects your taste and style. We just updated the wedding cakes on our Facebook page so be sure to tale a look. .

One of the most popular enhancements at Majestic Gardens are the glass-topped specialty drink tables. At the Expo, our featured drinks were the Platinum Bride displayed on a table covered in pink roses and crystals and the Blue Diamond which featured baseballs and clear crystals. Increasingly couples are incorporating his and her custom drink stations into their cocktail hour to customize their reception.

Martha in our Design and Décor division and our house florist James Cress had beautiful centerpieces on display to give our attendees ideas for their own reception. Vases with the floating candles continue to be a very popular centerpiece. If you love candles, then you should consider the silver candelabra. Imagine the ballroom lit by candlelight as your guests come in for the first time. If you are a trendsetter and want something different, you might elect to go with the chandelier trees or the tall crystal ball centerpieces.

If you have any questions about any of the displays or the vendors please call us at 631-744-9500 or email us at info@majesticgardens.com. For more Expo pictures, go to our Facebook page and look at the pictures posted in the Most Recent Bridal Expo photo album.

Our next Bridal Expo will be announced shortly so keep checking back on our Events page for more information OR Like Us on Facebook to get news on all our upcoming events, as well as the latest pictures and wedding trends.

2012 ACE AWARD EAST FINALIST

Olympia — Wed, 07 Mar 2012 20:04:06 +0000

GREAT NEWS….Majesitc Gardens has once again received national recognition as a finalist for the annual Catersource ACE Award. The ACE award recognizes companies that have shown noteworthy achievement in the catering industry through culinary, business, community and professional development. We have been nominated as one of the top five caterers in the East. It is a great achievenment for Majestic Gardens to be nominated once again and we will continue to strive for excellence.

Sweet Dreams Pastry Favor Buffet

Olympia — Tue, 03 Jan 2012 22:28:08 +0000

The tradition of giving sweet wedding favors started centuries ago when European nobility presented wedding guests with small boxes filled with sugar cubes to take home. During these times, sugar was very expensive and highly valued because it was believed to have medicinal benefits. From there, sugar coated almonds, which symbolize longevity, wealth, health and happiness, became the most common wedding favor.

Today, traditional wedding favors are small gifts given as a gesture of appreciation by the bride and groom to their guests. Favors have evolved and couples no longer feel that they are limited to trinkets and keepsakes as their only favor options. Edible favors continue to be among the most popular wedding favors. Some of the most popular edible favors are Godiva chocolates, hot cocoa packets, ground coffee and flavored teas, as well as honey, maple syrup and olive oil in decorative jars.

The candy buffet continues to be a popular favor but the newer trend is the pastry favor buffet which combines the idea of edible favors with the favor buffet. Rather than candy in your wedding colors, guests are presented with pastries and cookies, decorated in your colors, to box and take home. The small bakery boxes are personalized and you can add a framed note thanking your guests for sharing your wedding day with you. Imagine how guests feel the morning following the wedding reception as they are having coffee and their favorite pastries.

The Pastry Favor Buffet will be featured at our Bridal Expo scheduled for next Thursday January 12th at 6:30 PM.

Holiday Truffles

Olympia — Fri, 16 Dec 2011 22:24:49 +0000

If you have ever tasted a chocolate truffle then you know that truffles have a very smooth inside and are usually covered with a slightly harder chocolate shell. What you may not know is how easy it is to actually make your own truffles. The filling for the truffle is a combination of chocolate with cream and/or butter. Once you have the filling made and it has chilled, you simply roll the mix into round drops and then dip into melted chocolate or cocoa powder. Some recipes suggest refrigerating the filling and then using a spoon or melon ball spoon to shape the truffles.

You can also add liquer to the mix for additional flavor such as Kahlua, Bailey’s or Chambord. When you refrigerate the mix, the liquor may end up floating on top so before shaping your truffles, be sure to stir the mixture.

For the holidays, consider coating your truffles with chocolate and then adding some crushed candy cane topping. You can also roll the truffles in holiday sprinkles or drizzle melted chocolate on top.

The joy of baking website has an excellent truffle recipe which can be found at http://www.joyofbaking.com/ChocolateTruffles.html. If you love Oreos, then consider making Oreo truffles. Kraft foods has a very easy recipe for Oreo Truffles on their website: http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx. The trick with this recipe is in crushing the Oreos. We have found that running the cookies in a food processor works best. Also, rather than mixing all the crushed Oreos and the cream cheese at the same time, folding in small amounts of the crushed Oreos works better.

Pantone Color of the Year for 2012: Tangerine Tango

Olympia — Sat, 10 Dec 2011 21:59:58 +0000

Pantone's Tangerine Tango

Pantone has named the color of the year for 2012 and it is Tangerine Tango. The color trends from Pantone influence both fashion and design. The color of the year make its way into wedding linens, bridesmaids dresses, invitations and favors so we can look forward to seeing more of this cheerful color.

Accoridng to Pantone executive direction, Tangerine Tango was selected as the 2012 Cololor of the Year because it sends a message of encouragement and builds on the ideas of courage and action. The color is inspirational and encoursage actions rather than acceptance.

Apparently, tangerine hued garments were showcased for the Spring/Summer 2012 season. If you look for images of tangerine weddings in Google Images you will see tangerine colorboards with tiffany blue, green and bright pink accents. Images of cakes, invitations, centerpieces and attire are all available so if you are considering tangerine as a primary or accent color, Google Images may be a good starting point. Below are a couple of our favorite images.

For 2010 the color was turquoise and for 2011 it was honeysuckle. Both colors have been very popular this year so it will be interesting to see if Tangerine Tango or shades of tangerine become popular in event design.

Fall Bridal Expo 2011

Olympia — Sat, 19 Nov 2011 17:03:12 +0000

This past Wednesday we hosted our Fall Bridal Expo for 2011. For anyone planning a fall wedding, the Expo was a great opportunity to see fall linens, centerpieces and fall themed stations.

The linens featured at the Expo were in jewel tones such as burnt orange, red apple, plum and willow green. Additionally, tables decorated in black, ivory and silver were featured. The displayed linens included pintucks, satins, embroidered organza, flocking damask and pinched taffeta overlays as well as runners and chair sashes.

The centerpieces on display were also in the fall colors and coordinated with the linen selections.

Our chef prepared several fall selections including our Fall Harvest Station which features Pumpkin Ravioli, Butternut Squash Soup and Chicken Calvados (chicken breast smothered with apples and toasted almonds sautéed in Calvados Brandy). Additionally, sweet potatoes were included with the Smashed Potato Martini Bar.

Fall Harvest Station

For dessert, our Autumn Delight Dessert Bar featuring pumpkin waffles with an assortment of toppings, was on display. The toppings for the pumpkin waffles included apples sautéed tableside, creamy vanilla ice cream, warm caramel sauce, walnuts, raisins and chocolate chips.

Fall-Tini

Our Signature Drink Cocktail display included the Fall-Tini and the Caramel Apple-Tini. The Fall-Tini table featured a burnt orange organza swirl table linen and was decorated with mini pumpkins and gourds. The Caramel Apple Martini featured a rich gold linen with a glass topped table suspended on a bed of green apples. The Caramel Apple-Tini was a big hit. With the fall, you can incorporate fresh pears, apples and pumpkins into the display to keep with the season.

Our Event Design and Décor team had several centerpieces on display as well as custom seating cards and seating boards, coordinating table menus, petal cones and custom table numbers. Our Design and Décor team draped the ceiling over the dance floor in ivory organza and After Hours Entertainment lit the draping with their Starry Night Sky Lighting which looked amazing.

Below are additional pictures from the Bridal Expo. Be sure to like us on Facebook to keep up with the latest news and trends. Check back for more information on our upcoming Winter Wonderland Expo in Janaury.

Wishing all our readers a Happy Thanksgiving!!

Selecting Attendants

Olympia — Sun, 23 Oct 2011 02:22:36 +0000

One of the most difficult decisions a couple faces in their wedding planning is deciding who to ask to be their attendants. Attendants are usually close family members and friends who support the couple throughout the planning process, witness the exchange of vows and share in the joy of the wedding day.

The average number of attendants for a formal wedding is four to six bridesmaids and a corresponding number of ushers. Traditionally, the ushers seat the guest for the ceremony and it is customary to have one usher per fifty guests. Also, traditionally, you would have the same number of bridesmaids and ushers.

Today, many couples forego many of the traditions accociated wtih the attendants. For example, it is not uncommon to have an uneven number of male and female attendants or for the bride to have a male attendant and for the groom to have a female attenant. Moreover, more and more couples are electing to only have a maid/matron of honor and a best man and some couples ask their parents to serve as matron of honor/best man. Other breaks from tradition include having two best men and/or two maid of honors where selecting one would cause hurt feelings.

In determining who to have as attendants, each couple has differenet considerations and concens. Many couples find this to be one of the most stressful decisions because they do not want to hurt anyone’s feelings. Many times, a bride feels pressure because she has a large family and feels that she has to ask a friend who she was a bridesmaid for to be in her wedding party. Also, many couples feel they need to include the other’s siblinges in their wedding party, ie, the bride includes the groom’s sisters as bridesmaids and the groom includes the bride’s brothers as ushers. These are sticky situations and if you elect to have a small wedidng party or you decide not to include someone who is expecting to be asked, you should handle the situation in a tactful and diplomatic way. If you are having a small wedding party or have a large family and are precluded from asking a friend or close family, you should explain that to the person and ask them to take on another role of honor, such as doing a reading during the ceremony.

Another consideration is your budget and the finances of the propesed attendant. Obvioulsy, the larger the bridal party, the more expenses you will have since you have to provide flowers for your attendants and you have to buy them a gift. Additionally, if you are covering any other costs such as attire or lodgings that should be taken into consideration. You should also consider if asking a friend or family member to be in your wedding party will be a financial hardship on them.

Fall Wedding Ideas

Olympia — Sat, 08 Oct 2011 16:35:06 +0000

Over the past couple of years, Fall weddings have increased in popularity and the trend looks like it will continue for 2012 and 2013. Many couples select the fall for the cooler weather and the beautiful rich colors.

There are many ways to incorporate the fall season into your wedding. To set the tone immediatley, consider having your guests greeted with a seasonal beverage such as Autumn Apple Punch or a Pear Brandy Champagne Cocktail as they arrive. You can also incorporate a seasonal Signature cocktail such as a Fall-Tini, a Red Apple-Tini, Pumpike Spice Cocktal or a Pear Mojito to name a few.

For the seating card presentation, consider attaching the guest name and table number to a mini pumkin or placing the seating cards in floral picks planted in mums. Another great idea is to decorate the card table with pumpkins and other autumn inspired decor.

If you are having your ceremony on-site, you can incorporate the autumn colors into your receptin by scattering rose petals or leaves down the aisle. If your ceremony is in the evening, hurricaines filled with red, orange and burgundy rose petals and pillar candles are beautiful. Equally beautiful for an afternoon reception are fall colored flowers decorating the ceremony chairs and gazebo.

You can bring your colors into the reception and the ballroom through linens, lighting and centerpieces. A perrenial fall favorite is a floral arrangement placed on top of a pumpkin, a design idea featured by Martha Stewart a few years ago. Another great look created by our design division features candles, walnut and cranberries.

For linens, consider jewel tones such as gold, wine and plum which can either coordinate or contrast with your centerpieces. In the past, the custom was to match the linens to the colors of the wedding party but today many brides create the look they want in the ballroom by using colors that coordinate with the wedding party but are not necessarily the same.

In addition to cocktails and signature drinks, your menu selections can be reminiscent of the season. The most populare fall menu selections are pumpkin ravioli, butternut squash soup and warm apple pie.

For more fall wedding ideas, come to our next Bridal Expo on Wednesday November 16^th, where we will be featuring our Fall Harvest Station for cocktail hour, our Autumn Spirits Cocktail display and our Autumn Delight Dessert Bar.