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planning experiences for the client. Offering a wide range of services (i.e., floral, linen, rentals, etc.), we try to tailor to every need and budget of every client and potential client.
OUR VOICE: Because of the different cultural events you organize and based on your experienced, what are the do's and don'ts that you recommend to your clients about feeding their guests? Is there anything that must be done and are there certain spreads or types of food that just do not work?
SHOVANA: It all depends on what type of event my client is hosting. If the event is a wedding, I personally and professional don’t get involve with the clients preferred menu for various reasons. The client knows his/her guest better than anyone. So, there's no reason to advise them past their caterer, and the menu they decided on . But there has been some advice/and suggestion that I have shared with a client, or two, to not serve fried fish at a wedding. This type of food is what you want to stay clear of on your wedding.
OUR VOICE: Alcohol and wedding guests can sometimes be a bad combination; do you have any advice for how to keep people happy, safe, and sober?
SHOVANA: These days “sober” receptions are
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becoming more common. There are a broad variety of alternatives to alcohol. Here are some suggestions, and ideas, for keeping your reception refreshing:
-Water, whether bottled, plain, flavored, or mineral.
-Non-alcoholic beers and wines, such as the Sutter
Home Fre line of non-alcoholic wines.
A juice and smoothie bar, including all types of blended and non-blended fruit drinks and juices, such as apple cider, pink lemonade, smoothies, protein and ginseng drinks, and any other exotic juices available at your local grocer, health food store, or alternative market. Punch, made from fruits, juices, and other luscious liquids to create a variety of thirst-quenching concoctions. Sodas (a.k.a. "pop"), including the usual array of caffeinated and decaffeinated colas, root beers and "un-colas."
Sports drinks, like the kind that quenches your thirst after a nice long hike or… wedding ceremony.
Floats, malts and shakes, and any other blended or non-blended ice-cream drink you can dream up.
Exotic, non-alcoholic drinks, including the selection theselectionselectionegular and blended bar drinks that can be served as "virgin" concoctions, without alcohol. Favorites include piña coladas and bloody marys. Ask the catering or bar manager ahead of time to prepare some daring but delicious “Signature” drinks, to tease and titillate the taste buds of your guests. Don't forget to include Shirley Temples and Roy Rogers for kids of all ages, with lots of cherries and fruit slices on the side.
8 Our Voice / February, 2014