Winston Plans the Perfect Rehearsal Dinner - part one

When I hopefully find the peahen that I wish to spend the rest of my life with, (Are you listening Bill?  I’m counting on you, the ultimate matchmaker and connector to find me a hot, sexy peahen), and once we’ve picked the perfect day for the wedding, it’ll be my job to plan the rehearsal dinner for all of my peafowl friends from Coconut Grove…and of course our relatives flying in from distant spots around the world (I hope their wings aren’t too tired to party). 

I asked Bill to help me with the advance planning in hopes that it will remind him to help me meet the peahen of my dreams…It’s so lonely here most of the time……and I need companionship and someone to share my roost with.  Here’s what Bill told me….

A rehearsal dinner is typically an informal meal after a wedding rehearsal, which takes place the night before the actual wedding. It's a chance for the wedding party to get to know each other better, and most importantly, it's a chance for the bride and groom (the love birds in my case) to thank all the people who have helped us out with the wedding planning.

You don't have to have one, but there are very few reasons not to. You're going to need to eat on that night anyway, so why not eat with your fowl family and friends.  (fowl not foul).

Traditionally the groom’s parents pay but nowadays you'll often see couples include the cost in their overall wedding planning budget. Another scenario is for the parents of the couple to host it together.

Planning is traditionally the realm of the groom’s mom.  I flew over to visit my mom who flies around in South Miami now, and asked her if she’d help plan the dinner.  She agreed and got so excited she flew all up and Sunset Drive…then I told her that I don’t have a peahen yet…her mood immediately turned foul! 

Tune in next tweet for more on planning the perfect rehearsal dinner! 

Love, Winston

Winston Picks Popsy Cakes as the Perfect Pick-Me-Up

WOW….Bill Hansen has been talking up Popsy Cakes for over a year now, but I have not had a chance to try one. Today is my lucky day.  As Bill was getting out of his car with two Popsy Cakes in his briefcase, I was able to sneak one out without him noticing. (He found out later, but I had already holed up in my hideout in the neighbor’s yard…I heard him yelling, but by then I was resting comfortably, ready for some “sweet dreams”)

I got to tell you that I’m now a huge Popsy Cake fan…the one I stole was Red Velvet and it was absolutely over-the-top delicious.  I enjoyed it in the comfort of my Peacock Pad and hope that Bill gets his hands on some more of these soon. I am addicted!!!
 

www.PopsyCakes.com

They would be great for catered events…particularly for kids….I heard that a prominent NBA player had them for his kid’s birthday party...and came back for more.  Here’s the scoop on Popsy Cakes…

Jessica Cervantes decided to create an innovative cupcake on an edible stick when prompted to create a business with the help of The Network for Teaching Entrepreneurship (NFTE) in 2006 at the age of 16.

Ever since her grandmother taught her how to bake, Jessica has loved measuring and tasting different ingredients - and mixing them up to see how her culinary creations would turn out. But it wasn't until Jessica became a part of the International Business and Finance Academy at John A. Ferguson Senior High school, that baking and business came together in a brand new recipe for success.

The budding baker/entrepreneur competed against 25,000 business students across the country and won first place in the NFTE National business plan, a competition which was held on October 23, 2008 in New York City. Her innovative creation has caused a great buzz across the United States, as well as Mexico.

Jessica is now a student at the Honors College of Miami Dade College, managing both her business and studies. She is currently majoring in Biomedical Engineering, yet hopes to one day become a corporate lawyer.

What a story!!! Now all we need is a Popsy Cake made in the shape of a peacock with my name on it….

That’s all for now, I’m taking a much-deserved nap.

Sweet Dreams,

Winston The Picky Peacock

Winston, the Picky Peacock at Villa Woodbine Snoops Bill’s Computer Files for Latest Food Trends at Weddings

Here I am in Bill’s office and no one is here…Bill and his team of 60 staffers have left for Mansion nightclub to cater for 800 guests tonight with Pitbull being the featured entertainment. I’ve invited Rocky Raccoon, Izzy the Iguana and Squeaky the Squirrel up to Bills’ office and we’ve just cracked the computer and discovered Bill’s latest article for Catersource Magazine. In it Bill reveals insider tips from four top wedding planners…Here’s what we found in Bill’s computer once Rocky, Izzy and Squeaky settled down and stopped trying to break into the fridge. To quote:

Joyce Scardina Becker of Events of Distinction writes that although many things have changed, plated meals of filet mignon are still the number one choice in the San Francisco Bay Area. In 18 years she’s never done a buffet dinner. She also reports that the big rage is food trucks….lots of talk, but she does not know any planners that have secured one. 

Vanessa Ops of Karma Goddess Weddings in South Florida finds that many brides want to include elements from their backgrounds in their weddings…..things that are personal to them!! Cross cultural weddings might mix Cuban and Caribbean menu items either separately or with the creation of a fusion dish…..And other brides look for a menu that takes them back home….for example an Italian couple wants a traditional Italian menu or a Massachusetts couple insisting on whole lobsters. 

Ana Cruz, of Ana Cruz Events and Weddings, and a star of “Whose Wedding is it Anyway?”  reports that many of her brides ask for foods from their first date. For example, a couple who met at a fair wanted cotton candy. And like the others, her couples look for fusion foods, as well as their favorites foods…even pizza! So be sure to find out all you can before you starting menu planning. 

Bill Hansen has catered weddings where he brought in an ice cream cart full of frozen dessert bars like Snickers, Mars, Baby Ruth, etc. And I recall one wedding as I tried to neatly present frozen Dove bars for passing on a silver tray in a client’s kitchen, but was attacked before I could even start the process… the guests could have cared less about the tray or the fact that we would remove the paper….they wanted their Dove bars and they wanted them NOW! Sometimes simple is better…..

Leslie Rowe of One Moment in Time/Leslie Rowe Events in Miami has worked with brides who want late night snacks such as grilled cheese sandwiches and tomato soup shots and donuts to go! Others brides love overflowing candy jars and of course….mini cupcakes. Speaking of cupcakes, check out Red Velvet Lounge Cupcakes in NYC….where they serve cupcakes with booze in a lounge atmosphere. They do not have a web site but there are some blogs that you can access on Google. You heard it here first.

That’s it for tonight…..this darn raccoon won’t stop pulling on my feathers….I’m outta here and hiding out next door for the night.

Regards,

Winston The Picky Peacock at Villa Woodbine

Winston Shares Secret to Great Entertaining

I’ve hung out at Villa Woodbine and with Bill Hansen now for a number of years and if there’s one thing I’ve learned is the secret to a great party…and here it is:

Hosts should aim to delight, not to impress!

It’s as simple as that…hosts who try to impress their guests fail miserably…I remember one bride who wanted to impress her guests by serving Johnny Walker Blue Label and she requested that Bill’s staff carry the bottle around on a tray with glasses so that everyone could see it. In spite of the great food and service, the wedding left much to be desired since everyone was not delighted. Most people could care less whether they were drinking JW Blue or Black….they were there to have fun.

Sometimes it’s the simple things that delight guests. A warm donut and a bottle of water as they leave an event will delight. Or how about a peacock like me shaking my tail feathers on the dance floor? (Just kidding about that.  I save my strength for my new show, Dancing with the Peacocks…to soon premier on NBC…

 

My favorite station.  I’m sure you can see why.  By the way, as a bit of trivia in 1989 Villa Woodbine was renamed Villa Peacock for the night by the folks at Channel Six in Miami when they changed their affiliation from CBS to NBC. The Villa was the scene for their huge celebration.  I wish I could have been there but at that time I was only a glimmer in my great grandfather peacock’s eye.

Sorry to get off track…my point is when you entertain….aim to delight, not to impress….For example, when my caregiver Bill celebrated his 60th birthday in Miami, instead of hosting a staid, formal dinner with five star cuisine (which he most certainly could have done to impress his family and friends)…he hosted a bowling party at Strike Miami….100 guests were formed into bowling teams with names like The Desperate Houseballs, The Happy Hookers, etc. The food was fun food…pizza, wings, mac and cheese…mini sliders…and the party was a huge hit. No one scored a perfect game of 300, but it was a perfect party!

Sincerely,
Winston The Picky (And Very Lonely) Villa Woodbine Peacock

Winston Visits NYC

Greetings from Winston, the Picky Peacock at Villa Woodbine.  I want you to know that I could live near any caterer, but that Bill Hansen is the best!  Anyway, you know that I’ve struggled with finding a peahen to provide me with love and companionship....and since there’s no such thing as www.pdate.com for peacocks, I decided to wing up to the Big Apple for the weekend.

I overheard Bill talking about this new cupcake shop in Manhattan called the Red Velvet Lounge where they serve cupcakes laced with booze, as well as cupcake pairings with various types of alcoholic drinks.  That sounded like a great place to perch…..and it was.  The cupcakes were fab, but I oveindulged, and combining the sweets with the alcohol I must admit that I felt a little wobbly in the morning, and my flight time back to Miami took longer since I was carrying a couple of extra pounds from the cupcakes.

I did learn that the lower East Side of Manhattan is not the best place to look for available peahens, but I saw a couple of pigeons that acted a little interested.  They promised me they would write and visit next winter.

Oh, Bill did mention that if you’re interested in learning more about the Red Velvet Lounge go to this link…they do not have a web site as of yet.

http://www.nytimes.com/2010/04/25/fashion/25Boite.html

Winston to Appear on Plum TV, Still Looking For Love at Villa Woodbine

Yesterday, as the Plum TV reporter showed up for filming of historic Villa Woodbine and Bill Hansen’s catering operation, Winston, The Villa Woodbine peacock stole the show.  One of the most ostentatiously adorned creatures on Earth, peacocks uses their brilliant plumage to entice females. And Winston is no exception.  Strutting his stuff around the parking lot, Yvonne, the Plum TV reporter focused all of her attention on Winston, virtually ignoring the reason for her visit, to film Villa Woodbine, Bill Hansen and his catering team.  Winston stole the show, in hopes that the TV exposure will bring him love.

Winston, soon to appear on Plum TV is desperate for love.  Two peahens were spotted last week, cautiously staying away from Winston as they foraged around the outskirts of Villa Woodbine on South Bayshore Drive in Coconut Grove…No sparks as of yet, but there may be hope.

Stay tuned for more on Friday.

Selecting a Caterer for your Private Party, Wedding or Special Event

With over 30 years of experience in the field, Bill Hansen knows more than a thing or two that you should keep in mind when selecting a caterer.

His advice...

·       Communications is key.   Ask plenty of questions. Get the caterer to be specific on all the details. The caterer should be a good listener, offering and taking suggestions.

·       Is the caterer prompt in returning calls and e-mails?  Be wary if a menu is promised within 48 hours and delivered a week later.

·       The caterer should accurately identify all costs, and clearly explain them. Most fine caterers cook to order at the event site, which is worth the additional expense.

·       Caterer use contracts and will ask for a deposit once an agreement is reached. The amount will vary from caterer-to-caterer. Be wary of caterers who ask for unusually large deposits. This could be a sign of financial problems.

·       The caterer should be willing to offer ways to shave costs without sacrificing the overall quality of the event. If not, he or she should recommend someone else who can better meet your needs.

Remember to be realistic. Top quality products, superbly trained staff, top shelf beverages and high-end rentals can raise the tab in a hurry.