Gourmet Galley

Vendor Spotlight: Beth Chapman of The White Dress by the Shore, Clinton, Bridal Boutique, Clinton, CT

2011-10-12T11:24:00.000-04:00

We are switching things up a bit here, lovely readers. For all of you brides out there, this week we have a different type of vendor. We're showcasing Beth Chapman, owner of The White Dress by the Shore, a bridal boutique in Clinton, which offers WAY more than just a day of shopping, lace and frill.

Read below to learn about Beth's mission; how she got into fashion [and more specifically, bridal fashion]; and what White Dress is all about!

[GG]: How did you get into the wedding dress business? Did you always know you wanted to be involved in the fashion industry?

[Beth]: My history with fashion goes WAY back to my high school days. I have always worked in retail. I was hired by Ann Taylor’s corporate office in Manhattan out of college. I worked my way up in the company and by the time that I left, I was the Vice President of Merchandising for their Dresses, Suits, Career Separates and Special Occasion Division.

I have always loved fashion and have always had a special place in my heart for bridal. I do feel that I was destined to be a bridal boutique owner!

[GG]: How do you, at The White Dress by the Shore, create an experience (rather than just a day of shopping) for the bride?

[Beth]: At The White Dress by the shore, it is ALL about the experience. I situated my boutique in an antique house because I wanted my brides to feel at home here. The exposed beams, hardwood floors and stone fireplaces, all add to the enchanting ambiance. We are by appointment so that each bride and her guests have our undivided attention. Our brides have dedicated stylists who work with them to create the perfect look to match their vision. Our guests are served beverages and are seated in quaint, private seating areas – all to ensure an intimate experience.

[GG]: What differentiates your store from other bridal boutiques?

[Beth]: We take pride in the appearance of our store and the level of service that we provide our clients. We go above and beyond in every interaction with the bride- whether it is in person or on the phone- to ensure that they are receiving the highest level of service. We offer unique services, like a dressing service on the day of the wedding and White Carpet Appointments- where a bride and her guests are the only ones in the store and are treated to a photographer, catered treats and a bridal bouquet in the colors of their wedding- that help to differentiate us from our competitors.

Every single one of my employees- from my sales associates to my seamstresses- love what they do and love working with brides! I think that passion is reflected in how we treat our clients.

[GG]: What are some characteristics that help you determine a bride's style?

[Beth]: A stylist visits with the bride at the beginning of her appointment and inquires about the level of the formality of the wedding, the time of day and location of the reception so that we can be sure that the gown matches where and when she is getting married. We ask the bride about her vision for her day- what styles she has admired and the physical traits that she want to highlight. We also appreciate that our brides trust us to select styles that they might not have initially been attracted to on the hanger. Our trained stylist often immediately can identify the perfect dress for their client just by their initial conversation and getting to understand the personal style of the bride.

[GG]: Can you tell us your top five style tips for brides and their wedding parties?

[Beth]:

Select attire that reflects your own personal style. Your wedding day is not the time to make an over-the-top fashion statement!
Be sure to select the correct undergarments. The foundations that you select directly affect the fit of your dress. Side note: be sure to visit beneath the gown, a foundation boutique located within our store!
Be sure to accessorize your gown/bridesmaid dress. Great accessories are the icing on the cake!
If you are looking to add color to your attire, it does not have to come from the dress itself. It is fun to play with colorful accessories and highlight the accent color of your wedding in your attendants shoe or jewelry!
Be sure to select a gown that compliments your body shape. The days of having all of your maids wear the same silhouette (or color for that matter) are gone! If your party incorporates all shapes and sizes, allow your maids to select the dress that best compliments their silhouette.

[GG]: How do you actually choose a timeless wedding dress? Is there such a thing?

[Beth]: A timeless style is one that is classic and does not reflect the current trends. Generally an aline or ball skirt with classic details or lace are considered timeless. I also think a simple chapel length veil is oh so timeless and elegant!

[GG]: Trends that you're happy to see go?

[Beth]: I am happy to see pick-up skirts and colored sashes pass us by!

[GG]: Trends that you'd love to see return?

[Beth]: Sleeves! I love a gown with a sleeve! Sleeves are timeless and elegant.

I also adore gloves with gowns. It is such a lady-like look that I would love to make resurgence.

I would also love to see guests at weddings wearing hats and fascinators. Wearing a hat to a wedding is so feminine and proper...I would love to see that trend re-emerge!

[GG]: A more personal question: What was your wedding dress experience like when you got married? Did this experience help shape the way that you manage your store?

[Beth]: While working at Ann Taylor I became engaged and of course wanted to shop right away for my gown! My mother was living in Madison and I wanted to shop with her along the Connecticut shoreline, but there were no boutiques that mirrored my taste level. We shopped quite a bit in New York where I was living and I found my experience lack-luster. I found the gowns to be dirty, the associates to be rude and I of course being a merchandiser wanted to customize all of the gowns that I tried on, and that was frowned upon by the store that I visited. Ultimately, through my connections in the industry, was able to have a gown designed and fit for me by renowned designer Carmela Sutera. My experience with her was intimate, personal and memorable…everything that I dreamed my gown shopping experience to be.

That experience inspired me to create my own bridal boutique that provided brides with everything that I dreamed of when I shopped for a gown…8 years later, here we are!

To contact...

The White Dress by the Shore

104 East Main Street

Clinton, CT 06413

860.669.4596 by appointment

www.thewhitedressbytheshore.com

Facebook: https://www.facebook.com/#!/pages/The-White-Dress-by-the-Shore/130584475608

Twitter: www.twitter.com/thewhitedress

Vendor Spotlight: Joshua Behan Photography

2011-09-28T14:33:00.000-04:00

We talked with Josh Behan (and his wife Amanda), as part of our Vendor Spotlight series, this past week. So, we have some entertaining information to share with you, from a very special guy (he holds a special place in our heart after spending the day with us, shooting a 'day in the life' series last Fall).

Enjoy...

[GG]: Did you always know that you wanted to be a professional photographer?

[Josh]: No, I actually had a roommate in Hawaii who was into photography. A friend from work had given me a camera, and Hawaii seemed like as good a place to learn (and live) as any.

[Amanda]: Not at all. I was a studio art major in college (URI/University of Hawaii). After we got married, I started working with Josh on the business.

[GG]: How did you get into the business?

[Josh]: I shot my first wedding when friends (Lauren & Don) hired me to shoot theirs at a house on the beach in Watch Hill. Amanda & I rented the same house for our own wedding a few years later. Once I moved home from Hawaii for good, I started second shooting regularly for a studio in Massachusetts. Luckily, they let their shooters use the photos for our own portfolios, so I started my first website.

(photo by Amanda)

[GG]: Where do you draw inspiration from?

[Josh]: We really enjoy getting to know our couples, and seeing how much they love what we do. It’s a gratifying feeling. I’m (Josh) also inspired by any movie Wes Anderson makes, I think they’re interesting in every way possible.

(photo by Josh)

[GG]: What is your favorite spot to shoot in the area?

[Josh]: We honestly don’t have one. There are interesting photos to find everywhere. That being said, shooting outdoor events is fun, and we’re lucky to work quite a bit with some local vineyards (Jonathan Edwards and Saltwater Farm).

(photo by Josh)

[GG]: What's the most memorable wedding you've worked at and why?

[Josh]: For me, it was the wedding of our very good friends Stephanie & Colin in Colorado. Ten of us flew in from RI, rented an RV in Denver, and drove it 4 hours to the wedding. I photographed the wedding while Amanda was in the bridal party. We all spent fourth of July weekend together on the ranch where the wedding took place. Their engagement session in Nicaragua was memorable too.

[GG]: What's your favorite moment of a wedding to photograph? Favorite non-wedding thing to photograph?

[Amanda]: The moments right before the bride walks down the aisle.

(photo by Amanda)

[Josh]: I really like shooting any unexpected moments I see. I also think it’s nice to see grandparents holding hands at weddings. As for non-wedding, I love shooting travel and street photography, and our dog when she lets me.

(photo by Josh)

[GG]: What is one word you would use to BEST describe yourself?

[Amanda]: curious

[Josh]: even

[GG]: What's one of your favorite songs?

[Amanda]: Lately, anything by The Tallest Man on Earth, and most of what comes to the Zee Avi Pandora station.

[Josh]: I've been really into Neil Young's Live at Massey Hall album, and standup comedy stations on Pandora.

To contact Josh and Amanda...

Wedding Site: http://www.joshuabehanweddings.com

Blog: http://www.joshuabehanblog.com

Travel Site: http://www.behanimages.com

Facebook: http://www.facebook.com/pages/Joshua-Behan-Photography/ 45049297366

Vendor Spotlight: Hana Floral Design and Boutique, Mystic, CT

2011-09-14T12:25:00.000-04:00

Hey there, folks!

We're back with another FABULOUS spotlight. This time, on one of our favorite floral designers. And after reading her answers, we fell more in love! Some of the photos below illustrate weddings at which we've collaborated. Yumiko Fletcher, of Hana Floral Design, is always a pleasure to work with and we would recommend her work to anyone, anywhere.

Hope you enjoy her answers...(we sure did)!

[GG]: Did you always know that you wanted to be a professional florist?
[YF]: Nope! I started out aspiring to be an opera singer!!! I went to college for Vocal Performance at the Benjamin T Rome School of Music at Catholic U. (Washington DC)

[GG]: How did you get into the business?
[YF]: Actually, a tragedy caused me to switch gears in life. My mom passed away unexpectedly in early 2001 and it made me re-think of my goals in life. It really was the catalyst for change and got me back into a creative field. I took some time off and a few months later, took a job in a flower shop!

(Justin Marantz)

[GG]: How long have you been in business and how did your current venture start?
[YF]: Hana has been in business since 2004. Prior to that, I had worked for a short time with a partner under a different name, and two years of working at flower shops before that.

[GG]: What is your favorite type of couple and venue to work with?
[YF]: Well, I really love a bride who loves us! That’s the best. And that bride is usually detail oriented but still somewhat laid back and has a combo of “classic/vintage/modern” taste.   They are willing to trust us to create something fabulous for them!

As far as venue~ We love going to new places, we like to travel but we also adore our local venues, like Saltwater Farm, Eolia Mansion, J Edwards, and one of my personal faves is Elihu Island in Stonington.

(Anna Sawin Photography)

[GG]: What’s your favorite moment of a wedding to design florals for?
[YF]: Definitely the bridal bouquet and bouquets in general. Handing my bride her bouquet is the moment for me usually. The reaction says it all and makes my day.

(Anna Sawin Photography)

(Snap! Photography)

[GG]: Favorite Non-Wedding Floral Occasion/Arrangement?
[YF]: Here at Hana, we make gorgeous holiday wreaths! They are hand clamped, which means we mix the greens, not just use a pre-made wreath and decorate it. I love the holidays as far as florals go but it’s still second to weddings!

[GG]: How would you describe your creative process?

[YF]: I usually meet the bride personally and we go through the entire wedding so I can get as many details down as possible. I love to see the dress she picked as well as anything else involved ~ linens, maid’s dresses, any ideas that tell the whole story. Then I draw up a detailed proposal, maybe make a sample centerpiece and then I get going on ordering!

We try not to do anything exactly the same even if a bride loves something we’ve already done.

[GG]: What are the three flowers that you would say best describes yourself and your style?

[YF]: Oh coral charm peony for sure, possibly the phaleonopsis orchid for a little ‘exotic’ and I just love gardenias for their classic beauty and the most amazing scent.

(Justin Marantz)

(Iris Photography)

To contact Hana Floral...

Website/Blog: www.hanafloraldesign.com & www.hanafloraldesign.com/blog

Best way for Clients/Vendors to contact you: email really is best.

E-mail: yumiko@hanafloraldesign.com

Phone: 860.572.2929

Delicious [and Healthy] Food by Gourmet Galley and Healthy Addiction!

2011-08-25T15:25:00.001-04:00

After working through the winter months devising a healthy, energy-focused menu, we're proud to announce our recent partnership with Healthy Addiction! We'll be working with this wonderful wellness organization to prepare healthy meals, available at The Health Nut Market in East Lyme.

Currently, the introductory menu includes the following meals:

Pasta with Chicken and Fresh Vegetables
Grilled Poached Salmon on Field Greens
Turkey Meatloaf and Fresh Vegetables (Low Calorie/High Protein)
Grilled Chicken on Field Greens

Visit the Healthy Addiction Facebook page, here!

Let's Hear it for DIY Save the Dates!

2011-08-02T14:30:00.000-04:00

These may be some of the most creative {and WILDLY beautiful} Save The Dates

that we've seen to DATE!

Shannon and Dan, who will be TYING the KNOT on October 1st {as you can see from the photos below!} at Saltwater Farm Vineyard, created these innovative wooden cards, to provide their guests with the date of their special day. It's totally more than just a date reminder, though, if you as US!

It's a piece of ART!

A joint effort by the pair, Dan designed the wooden card in CAD and Shannon designed the envelopes, inserts and stickers! Talk about duo.

We can't wait to see what this pair has dreamed up for their wedding day.

Looking forward to October!

Outstanding in the Field: Traveling Farm to Table Dinners

2011-07-20T15:10:00.001-04:00

Jeanette (our wonderful Wedding Specialist) just passed along this website -

Outstanding in the Field. She suggested that I share it with all of you lovely readers.

And, I agreed!

It looks pretty darn amazing.

We've all heard of farm to table style dinners. But, this is

better. This organization travels. They're even coming to Connecticut this summer (August 20th)!

And they're traveling in THIS van.

I even went as far as saving it with the title, 'Awesome Truck!' on my desktop.

GORGEOUS table in amongst the fields.

I wouldn't mind dining here EVERY NIGHT.

And on to the food.

We're suckers for some good pulled pork, so this certainly strikes our fancy!

And here are a few others...that sparked our interest.

And dessert...

We may just have to plan a company outing with these folks.

I'm getting hungry.

Kristie and Sam's Saltwater Farm Vineyard Wedding

2011-07-13T16:08:00.000-04:00

It was a beautiful day in May. Kristie and Sam celebrated their wedding day at the rustic-modern Saltwater Farm Vineyard in Stonington, CT.

Our creative and super talented coordinator, Jessie, planned the affair!

And here are some TOTALLY GORGEOUS photos from the day.

(here's the ceremony and hydration station)

(A close up of the tables and the menu)

It was a pleasure working with the both of you. We're so happy we were able to share in your day!

(All photos courtesy of Raw Photo Design)

Sneak Peek: {We've Moved!}

2011-07-12T16:44:00.001-04:00

Why hello, there.

We're in the process [yes, not quite there yet, but trying very diligently] of moving!!!! to a [MUCH] bigger space. It will be awesome, but we're still building desks as of today.

We're not quite ready for a complete unveiling, but we're offering up a sneak peek!

Emily is sitting at her new desk. Have you met Emily, BTW? She's one of our coordinators.

She's pretty DARN awesome.

A little peek into the NEW kitchen...

And finally...our vintage gem!

We promise we'll be back with more. WAY more.

Hope you enjoyed the peek, though!

Summer Lunch at Cafe Flo, Florence Griswold Museum, Old Lyme!

2011-07-08T09:30:00.000-04:00

This summer we are serving up some delectable treats at the Florence Griswold Museum's Cafe Flo at the John and Dyanne Rafal Landscape Center. The Cafe is open Fridays & Saturdays from 11:30 - 3:00 and Sundays from 1:00 - 4:00.

Enjoy your lunch inside the cafe...

Or, outside by the river...

(the museum will even provide the blanket!)

So don't hesitate: Come on by and visit our team and the wonderful Florence Griswold Museum!! Here's a snapshot of the menu...

Season of Love.

2011-06-30T11:47:00.000-04:00

Wedding season is all about love, you know?

Well, this video about a Lucky New York Engagement, it represents L-O-V-E. And we are quite enamored.

LUCK - NYC Marriage Proposal from Aria Melody DJ on Vimeo.

Enjoy!

Lights, Camera, Verdant Floral!

2011-06-29T14:11:00.000-04:00

A year and two days ago, our now very dear friends, Alison and Carlos exchanged vows at a one of a kind Stonington Borough wedding.

Since the time of their wedding, Carlos has launched his own floral design company - Verdant Floral Studio - and business is booming! He just hosted the opening of his Stonington studio on June 10th, while he's been working in Tribeca (New York!) over the past year. With the two locations, his team is going to be able to service all sorts of couples with their unique styles.

Here's a sampling of Verdant's beautiful work.

If you happen to be an avid Good Morning America fan (I am! There's just something about that Sam Champion!), you would have seen that Carlos and Alison, along with their wedding planner, Danielle Elder of Classic Events were featured in a segment about the new wave in all things wedding - GROOMZILLAS!

Fortunately for Gourmet Galley, we've had all of our grooms be involved in the wedding plans, and haven't reared any type of 'zilla' head of any sort!

And for all of those out there wondering, I can tell you first hand that Carlos was the farthest thing from a groomzilla...They were such a fun couple to work with. So fun, that we still spend time together when they come to Stonington!

All of the photos that are shown in the piece were shot by the one and only Maggie Conley - see some more photos from that day on her blog here.

Dream Kitchen Envy

2011-06-28T12:29:00.001-04:00

We love to cook [and eat delicious food], so naturally, we spend a lot of time in our kitchens [both here at work and at our respective homes].

So what does this mean? Well, for me [Dena], it means that my kitchen exists in a world of ever-evolving decor. White walls, to gray walls. Wood cabinets to white cabinets. Cabinets to open shelving. And well, you get the point, right?

Here are just a few kitchens that make our eyes widen.

There's something about this farm table contrasted with the sleek countertops that makes my heart a little weak.

And this one. The modern appliances, with the overwhelmingly [but oh so wonderful] whiteness. Rustic meets modern in a wonderful way.

Next up: Talk about a Dinner Party! With this space, entertaining is easy!

And lastly, a unique modern gem. Concrete countertops and you have me sold!

So, the question is, what does your your DREAM kitchen look like?

{Coordinator Corner}: The Royal Norton Wedding

2011-06-15T14:04:00.001-04:00

{Jessie English}

Any bride could have found it intimidating to be married within one week of the Prince and Princess of England, but Jill and John Norton exchanged vows with equal grace at The Eolia Manson at Harkness Park in Waterford CT.

You can see more of their beautiful wedding luncheon at the Laos Fois Photography Blog.

{Coordinator Corner}: Stop Motion Videos.

2011-06-02T13:41:00.000-04:00

As a child, I was a big fan of making little flip books to entertain myself during math class, um, I mean, my free time. I have a particularly fond memory of making one in which a tree gets struck by lightening, and then strikes back. I'm sure that in real life it was not as amazing as it is in my memory, but I am certain that this art form is MOMA worthy.

This may perhaps be why I have such a strong affection for stop motion videos. If you aren't familiar with stop motion, or stop action, as it is also known, it is a technique where videos are made up of a series of still images in which an object is posed to create the illusion of movement. This technique has been around forever; it's how King Kong destroyed New York City in 1933!

A more modern expression of this technique uses photos of people taken in rapid succession and then pieced back together. "But Emily, people can move. What is the point?" you may be asking. Simply, because it looks really REALLY cool. Maybe you've seen one of "OK, Go!'s" music videos? Or, this amazing video by Oren Lavie.

This video has always made me smile, so, of course, when I saw the wedding video below, I was in L-O-V-E.

Have any of you done a stop motion video for your wedding? Anyone planning on doing one? Send it our way! We'd love to see it!

{Coordinator Corner}: Dozens of Dessert Ideas.

2011-05-18T11:58:00.000-04:00

Emily...

I like dessert.

A lot.

In fact, I have been known to offer a VERY compelling argument for why a banana split is a reasonable dinner option.

Wedding desserts, just like dresses, color pallets and songs, are subject to trends.

Gone are the days where every bride had the same wedding cake with white frosting and a miniature bride and groom happily posing on top. (Still a classic, in my book).

Cupcakes have been very popular the last several years. They make it easy to offer a plethora of flavors - there is no need for plates, people can just grab one and continue to dance, and they are just plain cute!

More recently, couples have been ditching the cake all together, or offering it as only part of their dessert options.

Prefer pie to cake? You got it!

Want that cake on a stick? No problem!

You would rather serve up a beautiful array of penny candy? You're the boss!

Recently, I had a client request a cake that will taste like an apple pie. It blew my mind. Brilliant! I love the fact that they are going for something new and unique that will be so "them!" Will this start a new trend? Who knows!

Trends I will be patiently awaiting? Desserts that include bacon, as well as this "little" gem:

Yes, there are pies IN that cake!

So to all you future brides and grooms out there, go with your gut! Make every part of your wedding your own, including your dessert!

{The Tuesday Taste}: Chili Chili Chili.

2011-05-17T15:04:00.000-04:00

Friday is just around the corner. And, Friday, well, Friday is a special day. It's time to EAT SOME CHILI, at the Rotary Springfest at Ocean Beach Park, New London.

So, any guesses on what we're tasting today?

Aren't you readers so smart. Of course. We're tasting CHILI.

Chili is one of those super versatile dishes (you can really make it HOWEVER you want). And Chef Jen is taking its versatility to a WHOLE NEW LEVEL this year. She has a secret weapon that may just start with 'short' and end with 'ribs'.

Don't let the rain scare you. Be there.

{Monday Mood}: Oysters on the Brain

2011-05-16T15:57:00.000-04:00

We've got OYSTERS on the brain.

Why, you ask? Because we are planning a grandiose raw bar for the Taste of the Sound, this Friday, at the Branford House. The event, to benefit The Long Island Sound Foundation's Education Programs, will have delectables from a number local restaurants and catering companies.

Come on by and support the organization!

{Coordinator Corner}: Handmade Invitation Creativity

2011-05-15T14:40:00.000-04:00

Jessie...

Gourmet Galley wedding season is now in full swing. We have so many crafty brides this year and we're so excited to share their ideas and inspirations with all of our future brides and dedicated readers. I am personally excited to show you all of the lovely ways our brides and grooms have found to share a piece of their hearts with the ones they love...on and leading up to their special day. Isn't that what a wedding is all about?

Take a look at Kelly and Keith's hand-drawn invitations:

We think these are just so darling. Have you designed a crafty DIY invitation? Send it to us!

Vendor Spotlight: Maggie Conley Photography

2011-05-10T15:51:00.000-04:00

So, we decided to share some secrets about some of the great vendors with which we work on a regular basis. Our first: Maggie Conley: Wedding Photographer Extraodin

The moment I laid eyes on Maggie {it was a blistering hot summer day as she was working her magic on a wedding} I just knew that she was someone that I needed know. She moved about so effortlessly {she was SEVEN months pregnant at the time with precious little girl, Marigold!} capturing love in each and every shot. And, she was always smiling – always.

Recently, I was able to chat with Maggie and I learned a little bit more about her business -- and what makes her tick. I always knew that she was fascinating – but my admiration expanded to new levels when hearing her stories. Read on to start your woman-crush on Ms. Conley…

[GG]: Did you always know that you wanted to be a professional photographer?

[MC]: I suppose I did.

I began making photographs when I was 12. My father gave me my first camera. My childhood heroine was Jane Goodall and I devoured National Geographic magazines and TV programs. In college I worked on humanitarian projects in rural Pennsylvania and during summer travel in Central and South America. This is when I settled on my documentary style of shooting in which I strive to make truthful and candid images about the lives people lead. This is a beautiful way to photograph a wedding, just as it is, with no need to stage anything. Focusing on the beauty and joy of life-- as it is, especially on a wedding day – and making images that reflect it, you can't help smiling inside and sharing in the emotion of the celebration.

[GG]: What do you draw inspiration from?

[MC]: People, their feelings and good light. It's that simple for me. There's a quote from Ansel Adams that, for me, is really on the mark:

“A great photograph is one that fully expresses what one feels, in the deepest sense, about what is being photographed.”

[GG]: What is your favorite spot to shoot in the area?

[MC]: I love the vineyards and Eolia Mansion. For engagement shoots, I head for pastures with giant haybales, to ivy-covered walls, to the shoreline and anywhere with fresh air and room to move.

[GG]: What’s your favorite moment of a wedding to photograph?

[MC]: I like the moments of anticipation which are different for every couple and family. When a bride or groom gets dressed, there is a lovely series of gestures, associations and expressions of shared experience. I remember a mother helping her daughter on with her heels and then saying to herself, 'I remember doing this when you were a wee one.' This is when the tears flow.

Another was when a mother zipped up her daughter's dress, hesitated just a second, and unzipped her so she could kiss the middle of her back. She didn't cry, but I did.

Once a groom and his brother left the cramped dressing room and went outside to play banjo and guitar. The joy in their faces-- this is what brings the smiling-inside kind of feeling I mentioned before. They were celebrating and I was helping to celebrate them with the images.

And then there are the vows, toasts and dances! The minute a couple realizes they're really married, it’s magical-- and you can see it in their eyes. They rest in each other and it's a glorious thing to behold.

[GG]: How would you describe your creative process?

[MC]: Hug the emotion.

[GG]: What word or words would you use to BEST describe yourself?

I see myself as loyal, earthy, and faithful. My husband describes me in contrasts: salty and sweet, feisty and soft. At weddings, people have said I have a calming and nurturing presence.

[GG]: What's one of your favorite songs?

[MC]: My husband and I love to sing; one of our favorites is “As Long as the Grass Shall Grow" by Johnny Cash and June Carter Cash. It's about the intention to keep love fresh and alive for a lifetime.

As you can see – Maggie is one of those lucky few who was born to do something that she’s passionate about for a living. Want to see more of Maggie’s work or contact her about shooting your wedding or family? Visit her website and blog!

www.maggieconleyphotography.com

http://maggieconleyphotography.wordpress.com/

Monday Mood{board}: French Inspiration

2011-05-10T15:24:00.000-04:00

{hello readers. I realized that this did not go up yesterday. It was supposed to. My greatest apologies!}

We have Paris on the mind. Because. Well, because we have planned a French-themed menu for Food Stroll this Spring [this Wednesday to be exact!].

We'll be serving CREPES [be sure to check us out at The Crocker House!]!

And, to help our inspiration along, we put together some eye candy.

{Coordinator Corner}: That's Ranunculus!

2011-05-04T13:01:00.002-04:00

I'm not sure if it is the recent warm weather we've been having, the daffodils popping up all over the place, or the unreasonable number of "whoppers eggs" I've been eating since Easter, but something has me thinking Spring. With these thoughts of Spring, of course, come thoughts of Spring Weddings. Oh, how we love these pretty events, all dressed in soft colors, kicking off a wonderful wedding season!

If you are planning a wedding, you know that it can cost a pretty penny to pull off the perfect shin-dig. One of the best pieces of advice I can give for putting together the perfect bash without spending unnecessarily, is to take advantage of what's commonly available during your wedding season.

Oh how I love the Ranunculus flower. Besides their wonderfully "punny" name, they are full, gorgeous, and come in a bevy of great colors.

A few of our other favorite Spring flowers are: Peonies, Dahlias, Irises, Poppies, Tulips, Cherry Blossoms, and Lily of the Valley.

Consider these flowers as a great way to save a few bucks, and to really highlight the season in your wedding.

{Emily}

Monday Mood{board}: Lovely Balloons.

2011-05-02T15:24:00.000-04:00

This photo is turning our MANIC Monday blues into smiles.

ALL SMILES.

Going Green in the Kitchen.

2011-04-22T11:30:00.000-04:00

Happy Earth Day, little earthlings!

It’s a gorgeous day [well, it was when I started this post], here in sunny New England. We hope you’re all enjoying the same.

On this fabulous day of Earth Celebrations, let’s talk VERDE.

Specifically, Going Green in the Kitchen.

There are many things that you can do to help improve the environment in your everyday life. From big to small, involved to automatic, expensive to free; we can all help our Earth in some way. So we’ve gathered up some tips that might help your efforts in the green movement:

There are so many benefits to composting. First off, it’s free fertilizer, it stops your garbage from smelling like rotten food. And, most importantly, no waste. The decomposed foods go back into the earth, to help grow more food! Gourmet Galley composts and let us tell you, our herb garden grows like no other.

Did you know that one load in the washer uses less water than an equal load washed by hand? Well, it does. Just make sure to set your washer at the lowest heat setting, so as not to waste extra energy.

When you go to grab an appliance, grab the smaller one first. It uses less energy. Put a lid on your pot to bring your water to a boil faster: the faster it boils, the less energy your stove need to produce.

Practice sustainability. Buy from local farms, an/or grow your own vegetables. It’s healthier, uses zero energy and it tastes better. Do this and you’re more than halfway there in terms of having a green kitchen – no joke.

Use recycled materials. Buy lightly used cabinetry, find recycled aluminum or glass countertops and backsplashes.

Follow these simple rules and we're on our way to a greener environment.

Cool and Effective Display

2011-04-13T18:02:00.000-04:00

We just want to share a little fabulous-ness with you all. Last week we participated in an event at the Coast Guard Academy Alumni Center: Business After Hours, where local professionals are able to meet and greet and mingle.

A few caterers provided some tasty bites. We offered up Grilled Swordfish and Scallops on Homemade Lemongrass Ginger Jalepeno Rice Cakes; and for dessert: Hibiscus Flower, with Lemon Cream Filling. The food was delicious and the display, designed by our very own, Jessie English, was an eye catcher.

Food Displays, on a Budget.

2011-04-07T13:17:00.000-04:00

So, you read wedding blogs and wedding magazines and maybe even wedding books. You have a big notebook full of ideas. And you have inspiration photos coming out your ears and bursting at the seams of your wedding binder.

The unfortunate part? there's a budget [who invented money, anyways?!?!?!!]

Don't break the bank. We have some ideas to save your day [and your wedding].

It's food related too [just how we like it]. So, here goes:

where/how can you [cost effectively] obtain food displays?

Where to buy?

Craigslist.

This is, of course, for those of you who don't mind a bit of an adventure; those of you who don't mind thrift shopping. But, it's literally as easy as typing 'wedding' or 'wedding display' into the search feature. And you'll get endless results. Like so...

8 light champagne satin overlays (72” square) - $20
1 gold crinkled satin overlay (90” square) - $3
10 round glass centerpieces/candle holders (5”H x 4”D”) - $10
12 Ivory flameless candle with AAA batteries included (6”H x 3”D) - $24
1 Welcome Basket - $2
1 Harvest decorative display - $2
2 faux bittersweet candle rings - $2
1 faux 6ft harvest leaf/grapevine - $2
1 ring bearer pillow, white with removable orange/raspberry ribbon (7” x 7”) - $5
7 cylinder shaped glass vases (7¼”H x 3½”D) - $7
4 black lanterns from IKEA - $15
1 Plant holder display (12 ½”H x 25”L, planters are 8”D) - $2
1 finger tip length veil with edge - $50
1 pair bridal earrings (never worn) - $3

Next up: The Marketplace at 100 Layer Cake

This is a gold mine, especially if you check back frequently. If you don't know about this, get familiar quickly. You can find anything from catering supplies (for those diy-ers), to crafting supplies to decor items to paper goods to favor supplies. The decor section includes some awesome platters and dishware. Here are some of our favorites:

Copper Passing Trays for just $4.00 each!

Damask dishes for various prices.

And this lovely cake stand [so charming!] for only $20.00!!

Lastly, one more place to check out: Discussion boards. So many brides don't know what to do with all of the decor left over from their weddings. So, be sure to check out the KVETCH forum on Indiebride.com. Real brides are offering up their REAL advice, for free!

And for all of you DIY, ambitious and crafty brides, if you plan your time wisely, you'll have more than enough hours to finish all of those projects. So, make your own food displays!

For inspiration and how-to instructions, check out some of these fave sites.

Martha Stewart [she is like the diy QUEEN]
DIY Bride [this site lends some great inspirational 'real weddings']
Ruffled [full of diy ideas - from favors to complete weddings]

So, don't forget, you can have beautiful displays on a budget; just be creative when searching for resources.

Boho Beach Wedding Inspiration

2011-03-28T15:40:00.000-04:00

We were having a conversation last week. With weddings on the brain at [just about] all times, this conversation naturally involved weddings; and our weddings [past or future], namely.

We discussed our visions and our mistakes and our dreams [and what we would have done differently - only natural, right?]. And Jessie, one of our coordinators, being the creative, unique soul that she is, talked about her vision: a casual, laid-back campout with family and good friends.

I couldn't help but think of you, Jessie, when I came across this photo shoot! The idea modified a bit, yes, this bohemian-chic table is JUST FABULOUS, nonetheless.

We're swooning. To see more photos from this shoot, visit 100 Layer Cake.

Amanda and Jake's Studious Engagement Shoot.

2011-03-21T14:30:00.000-04:00

This is so cute. Amanda, who is one of our favorite servers, and Jake had their engagement shoot at the library. The results: ADORABLE.

Here are some of our faves.

To see more photos, you can visit the Crista Acosta Photography blog, here.

Now we're even more excited for the wedding, set to take place in June, at Early New England Homes. Can't wait!

For Japan With Love.

2011-03-17T09:26:00.001-04:00

This Friday [tomorrow], we'll be forgoing all blog posts in support of the people of Japan.

We are very happy to take part in this Blogger's Day of Silence, orchestrated by Ever Ours. We hope you join us in our thoughts.

How to [deliciously] Enjoy St. Patrick's Day!

2011-03-16T14:45:00.001-04:00

We know. It's a day early, but we want you to be prepared, to cook the MOST fabulous Irish meal of your LIVES.

Last night, in partnership with the New London Rotary Foundation, we served a tasty meal of Corned Beef and Cabbage to the members of the Senior Center.

And today, we're bringing a recipe [for success] to you!

Corned Beef and Cabbage

Brine:

6 cups water
2 cups lager beer
11/2 cups coarse kosher salt
1 cup (packed) golden brown sugar
1/4 cup pickling spices
1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining

Corned beef and vegetables:

1 12-ounce bottle Guinness stout or other stout or porter
4 bay leaves
1 tablespoon coriander seeds
2 whole allspice
12 baby turnips
8 unpeeled potatoes
6 medium carrots, peeled
4 medium onions, peeled, halved through root ends
2 medium parsnips, peeled, cut into 2-inch lengths
1 2-pound head of cabbage, quartered

For brine:
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.

Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water. do ahead Can be made 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.

For corned beef and vegetables:

Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.

Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.

Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.

And for dessert...how about trying Guinness Milk Chocolate Ice Cream!

Guinness-Milk Chocolate Ice Cream
makes about one quart

7 ounces milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 teaspoon vanilla extract

Put the chocolate pieces in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Enjoy!

Happy Pi Day!

2011-03-14T16:31:00.000-04:00

I just heard through the grapevine that it's National Pi Day. Yes, I spelled it correctly, I promise. It's March 14th. Get it? 3.14. Like, as in the numerical value of Pi.

Well, we couldn't think of a better way to celebrate this, oh-so-mathematical holiday [so maybe it's not a holiday, but we think it should be!], than by eating [and talking about] pie. Yes, the pie you eat.

So, let's talk. What's your favorite kind of pie?

I'll start.

I heart blueberry. It's traditional. It's classic. It's sweet and it's simple.

It's L-O-V-E.

Food for Friday: Darling Dessert Displays

2011-03-11T14:43:00.003-05:00

A few dessert/cake displays that we just...

You've finished most of the planning [at least the big stuff anyways] and now you're on to the finer details. We STRONGLY advise you to take a long [and sure to be loving] look at these darling dessert displays.

This one, although not technically a DESSERT display, is such an adorable idea. Cupcakes in mason jars for favors!

Photograph by Hawes Photography, found at Style Me Pretty.

And how about this triple decker of a dessert?

Photo by Shannon Leahy, found at Style Me Pretty.

For the pretty, dainty kind of girl, this one's for you. These ruffle cakes are gorgeous!

Photo by Simply Bloom via 100 Layer Cake.

This display is absolutely so much fun! The pops of color really stand out and make it such a 'wow' factor.

Photo by Floataway Studio via Green Wedding Shoes.

These last images are a couple of my favorites, both shot by the lovely Justin and Mary, from weddings where we shared a hand...

Little Wedding Loves: Super Cute Save the Date

2011-03-09T16:04:00.000-05:00

Jen and Chris, getting married in September at Saltwater Farm Vineyard in Stonington, sent us this SUPER CUTE 'Save the Date'.

We can't wait for their wedding!

Tackling the Chore of Grocery Shopping: One Week in Food

2011-03-08T16:31:00.004-05:00

It's Sunday. You're headed to the grocery store. So, how do you shop?

If you're anything like me, you make a list with just the essentials and figure you'll decide on dinner items when you get there. It NEVER works. I end up with freezer-burned meats. And rotten veggies. I over-buy. Or, I under-buy. But I never quite get it right.

I took a poll in the office (unfortunately, there are only three of us here right now, though). Here are the results:

Peggy plans her meals ahead of time. She sees grocery shopping as a chance to look ahead at the week. She'll be home late Tuesday night: so perhaps a crock pot dinner. Thursday, the entire family is busy until 7:00 so maybe some pizza?

Jeanette is somewhere in the middle. Sometimes it works, sometimes it doesn't.

And me? Well, I'm a wing-it kind of gal and let me tell you: it does NOT work. I've set a goal, though: start setting the weekly menu AHEAD OF TIME.

Take a look at what we've got going this week. One suggestion: tie your meals together. Use components of each meal, multiple days during the week.

Sunday: One large pot of Tomato Sauce for Spaghetti and Meatballs.

Monday: Pot Roast. Before leaving for yoga, I sauteed onions, garlic and carrots, browned a pork roast and put it in the pot with chicken stock, a pureed chili pepper, a little tomato sauce from the night before, a bit of ground cumin, chili powder and salt and pepper. It slowly cooked from about 5:15 to 8:15 and I served it over brown rice. I did wing it, but I had a plan, to cook the roast.

Tuesday: We're keeping it light with this Mixed Sprout and Avocado Salad, topped with some grilled shrimp (I OBVIOUSLY have Spring on the mind)

Wednesday: Chicken Pot Pie. I'm predicting I'll feel ambitious on Wednesday (hopefully my prediction is correct!) and so I'm going to try out this tasty looking Chicken Sink Pot Pie with Light-Roux Gravy and Herbed Drop Biscuits from Burwell General Store.

Thursday: Leftover Meatball Sandwiches on toasted Ciabatta with Melted Asiago Cheese.

Friday: Pizza. I'll make the dough in the morning, let it rise. Use the tomato sauce from Sunday and we'll eat it with some homemade Caramel Milk Stout to celebrate the week's end.

Saturday: We're going out! However, I'm definitely going to spend some time baking. Take a look at these beautiful desserts...Blood Orange Crostatas.

So, we'll leave you with this one, tough question: how do you grocery shop? And, does it work well? Is it hugely efficient?

food for thought friday: banana ice cream

2011-03-04T16:10:00.000-05:00

A little happy friday food.

I'll be making some of THIS over the weekend.

Banana Ice Cream! See the full recipe here.

little wedding loves: it's in the spicy details.

2011-03-02T15:41:00.001-05:00

We stumbled across this Long Island wedding. And we are impressed. This NYC couple really spiced it up!

And yes, we mean 'spiced'.

They had a Hot Sauce Station (my heart melts, instantly). How cool is that?

We really didn't need to look any further. But we did. And we loved all that we saw.

The invite is super cute and we've really been loving this brown kraft paper lately.

Love the menu (and the centerpieces)!

And another of the hot sauce/pepper display. Couldn't help it. We just love it SO SO SO much.

And we adore the table signs.

We really enjoy the menu and the hot sauce display and all of the other details (that we couldn't focus on or this post would be really really long).

Great wedding, Gopi and Matt.

To see more fabulous photos by Karen Wise, visit the gallery on Style Me Pretty.

A Tasty little Sweet.

2011-03-01T14:49:00.001-05:00

We heart coffee. And I mean HEART.

Dessert. right there with coffee. Combination of the two: PARAMOUNT.

I was browsing the interweb, looking for a dessert to bring to a friend's house this evening. And, although I didn't quite find the right dessert for the occasion, this caught my eye, anyways.

Frozen Cappuccino Cups (from the Pioneer Woman). They also have Oreos on the bottom. Simple, but looks delicious. May just have to try these out, Ree. Thanks a bunch!

Wadsworth Wedding Show: The Pickle Bar!

2011-02-25T12:13:00.000-05:00

Hello, ladies and gents!

Hope you are all enjoying this rainy Friday.

So, last week we told you about how we were going to the Wadsworth Mansion Wedding Show. And we went. And now we have pictures to share!

For those of you who don't know what the show is: Wadsworth Mansion is a wedding venue in Middletown, CT. The annual wedding show is a way for local vendors to 'show off' (so to speak). This year, we scored the bar room. We were pretty excited to plan something fun and unexpected for this space.

So, what did we do?

We set up an Old Time Pickle Bar! The display included a variety of homemade pickled items in mason jars; everything from grapes to carrots to tomatillos.

Above, you can see the Pineapple and the Grapes (which seem to have been the fan favorite).

The tomatillos.

Another shot of the bar display.

And my personal favorite - the carrots.

Of course we spent most of the time at our pickle bar, but we were able to meander around and check out some of the other displays.

Here are some of our favorites...

A big shout out to Tony Palmieri and Datura - A Modern Garden! What a memorable display. The milk glass and smaller wired vases, combined with the height of the orchids. Beautiful!

Connecticut Rentals - such a grandiose display of candelabras. We thought you were pretty darn fabulous!

And of course, the Wadsorth Mansion, themselves, for adding the most personal touch: a bride from this past year there to talk with newcomers about her own personal experience. It doesn't get more informational than that!

Thanks again, to the wonderful Wadsworth ladies, Kristy and Debra, for letting us be a part of another great show!

Banana Bread Goodness.

2011-02-24T11:46:00.001-05:00

I sat at my desk this morning, gobbling up a [very] thick slice of the banana bread that I baked last night. Picking up the crumbs to savor every last POSSIBLE bite. I was sipping on a cup tasty cup of brew (and maybe I dipped a few bites in the coffee too).

As I savored the last morsel, I thought about you, our dedicated readers. And so, I've decided to share my recipe!

Ingredients:
1/4 cup butter
1/2 cup sugar
1 egg
2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. yogurt (I added a little more to make it just a tad bit moister)
3 ripe bananas

Directions:
Preheat oven to 350 degrees.
Mix the butter with the sugar and the egg. In a separate bowl, mix the dry ingredients. In another separate bowl, mix the yogurt and bananas. Add the dry mixture and the banana mixture to the shortening mix.

Although I didn't this time, get creative; add chocolate chunks, or walnuts or combination of the two!

Add the dough mixture to a buttered loaf pan and bake for one hour.

Enjoy!

little wedding loves: bouquet love.

2011-02-23T14:20:00.001-05:00

I guess you could say that I have soft spot in my heart for succulents. I love them! And they're all over my house. It may be, in part, because they're one of the only plants I can keep alive (but we don't have to go there, today).

Anywho, you can only imagine that I'm wildly crazy over this bride's succulent bouquet!

Had to share. Hope you enjoy!

DIY: How to Make Your Own Wedding Cake

2011-02-21T15:14:00.002-05:00

For all of you ambitious brides and grooms; all of you out there who are looking for a challenge; all of you who love DIY projects: this one's for you.

How to make your own wedding cake. And really, why make your own wedding cake. Faith Durand (a recent bride), featured in an article on The Kitchn, shares her tips for the 'how' and 'why' in making your own cake.

• Choose your favorite flavor - don't feel bound by the traditional white cake. For me this is chocolate and Meyer lemon. I realize I am rather disregarding seasonality; Meyer lemons are my one guilty splurge for this wedding!
• Find a recipe you're comfortable with - There's something meaningful to me in serving a cake that I often like to serve at home. Both recipes are also ones that I am very familiar with; there aren't a lot of surprises there.

• Spread out the work - Making cake for 150 sounds like a huge task, but that's only about 15 batches of a normal cake recipe. Do two each night for a week, or use larger baking pans, and you're done.

• Use your freezer - Many cakes actually improve with a little aging. Wrap your cakes in many layers of plastic, then foil, and freeze until the day of the wedding. Let defrost at room temperature. Be sure to do a test run with one cake before the wedding so you know exactly how long it will take for each layer to defrost. Both cakes I am planning on making will do well in the freezer for a couple weeks.

• Forget the frosting - Wedding cakes look so intimidating because they are usually swathed in fondant and artistic icing. If you dream of a sleek, fondant-draped cake with elaborate decorations, we can't help you. I'm all thumbs with a pastry bag, so I'm sticking with the rustic look I prefer anyway. Besides, that frosting and fondant hardly ever taste good! You could dust powdered sugar or cocoa over instead for a simple and more modern look.

• Whipped cream! - Even if you're ditching frosting you can still get that stacked look. We're planning on baking several sizes of each cake and stacking them with stiff whipped cream between the layers. This takes almost no skill - just slather on the whipped cream for a soft, rustic look. I'll make the whipped cream the night before and stabilize it with a little gelatin. Any reasonably experienced friend or relative can be delegated to stack and assemble. 1-2-3-done.

• Splurge on the decorations - A wedding cake with just whipped cream or powdered sugar can go over the top with just a few decorative touches. Check out Wendy Kromer's handmade confections for a treat to dress up your cake.

• Keep presentation simple - Unless you're just stacking layers simply by themselves or with whipped cream, forget the pillars and plates and expensive custom building materials. I would far rather buy a few pretty cake plates or stands and serve the layers separately.

• Think seasonally - fruit is your friend - And finally, I really think that all the fancy icing in the world will never be as pretty as an in-season strawberry. (Or apricot, or fig, or plum...) Consider topping your cake with fruit and a little powdered sugar. You're done!

There you have it. Easy of enough, right? Keep it simple and add a touch of you.

(Photo credits: Joshua Behan: to see more from this wedding, click here) Second photo by Maggie Conley.

Wadsworth Mansion Wedding Show

2011-02-15T11:42:00.001-05:00

Wedding season is quickly approaching. Our wheels are spinning with new ideas; we can't stop thinking about all of you beautiful brides (and handsome grooms, of course), all of those pretty flowers, and the cakes, and the first dance and of course our favorite: the food. We have some amazing menus this year.

So, to get the season off to the right start: Come see us at the Wadsworth Mansion Wedding Show! It's this Sunday, February 20th.

We'll be in the bar area, so stop by for a tasty treat and cocktail.

Can't wait to see you!

Sunday Brunch.

2011-01-25T12:41:00.001-05:00

With a recipe THIS good, we're totally planning five days in advance. You will too.

I know, I know...we gave you the impression that we were keeping it healthy for the new year and we seem to have abandoned ship just 25 days in, but this one is just too good to pass up [we can't imagine you'll disagree].

Pancetta & Cinnamon Ricotta Casserole

new year. new health?

2011-01-13T07:47:00.004-05:00

It's a new year. If you're like many [MANY] other Americans, you've decided to turn over a new leaf in the new year: eat healthy. exercise more. be healthier, in general. Yup, gyms are packed, yoga studios are overwhelmed and fad diets are making millions.

And we...well, we're inundated with a whole lotta healthy AND delicious recipes.

Take a look at some of our faves.

We've been talking a lot about eating healthy the past couple weeks. And you know what we talk about most frequently? Breakfast. It's the. most. important. meal-of-the-day. We take breakfast seriously.

And so does Shelby, apparently (of Bone, Mugs and Harmony). Her Apple Muesli recipe is making us salivate.

Recently a cousin of mine brought Amish Friendship bread to a family gathering. It's a soda bread styled loaf and it's quite delicious. So, I guess it was no surprise that this Oat Soda Bread caught my eye. Looks quite charming.

Try spicing up your salad, like Aran of Cannelle et Vanille, with some roasted beets, pistachios and chia seeds. Yes, it's as simple as that. Don't bore yourself, because that won't work!

And one more. This one, a side dish. Chili Almond Asparagus. Very pretty and very enticing.

So, what are you eating today?

Time to Reflect [and find ways to improve]

2011-01-03T15:32:00.001-05:00

The holidays came and went. Gosh, it's sad (and also relieving for some of you, I presume). Sad for me, as I love love love this time of year (yes, I'm a total sap).

Anyways, sad or happy, if you're like us at all, you're reflecting on all of your holiday entertaining. Were you prepared for your guests when they arrived? Were you running around at the last minute shoving your hairdryer away or folding blankets and puffing pillows? Did you run out of toilet paper or have a fridge that would NOT fit your uncle's special beer?

There's always last minute primping organizing, but take a quick look at these '10 Little Things To Do Before Company Arrives' and you'll be 10 little steps ahead of the game.

1. Place Extra Toilet Paper Where It Can Be Reached: Even if you have a small space, placing an extra roll on the floor next to the toilet is perfectly acceptable. No one wants to do the pants around the ankles dance around the bathroom to try to find it? Too much information, nah, you totally know what we mean!

2. Acquire Ice: If you have an ice machine this might entail dumping it into a separate container to make more or it could mean buying some, even if you need to use a cooler. A halfway warm drink is never fun, especially in a hot room full of people!

3. Adjust The Temperature: If you're planning on packing the house full and you've had your oven on all day, then open a window or turn down the heat. No one wants to sit in their own stew or likewise freeze because it's too cold. Have blankets on hand if you're place is always chilly or make sure the bar is fully stocked!
4. Dig In Your Sofa: Unless you're one of those folks who cleans between their sofa cushions everyday (we'd tell you we were... but that would just be a lie), there's bound to be something in there. Who knows how it got there... husband... kids... dog... it doesn't matter, but you don't want your guests to find that scrap of pizza or stray fork that didn't make it back to the kitchen before you do!

5. De-Personalize Your Bathroom: Although friends won't fault you for having shampoo in your shower, if you only have one bathroom in your space, making it a little less personal can be a good thing. It's easy to fill it with blow dryers and makeup, personal hygiene products and other items. Tuck away what you can, clean what sits out and if your toothbrush looks like it's been used on a Saber tooth tiger, don't hesitate to buy a new one!

6. Make Your Refrigerator Accessible: You might have guests that are digging for beer or trying to help you get the leftovers put away, but people don't want to organize their own refrigerators let alone someone else's or have to worry about random items falling on them. Pack it in, stack it up and make some room and accessibility.

7. Rotate Your Laundry: For anyone that has in home appliances, it's easy to keep laundry running while you're taking care of other things around the home. Once company arrives however, all recognition of this task goes out the window (for obvious reasons). Make sure your wash load is rotated through so it doesn't get musty, your dryer load has been put away and you're ready to take on table linens after your meal!

8. Assess Your Drugs: This isn't to say that every party will give you a headache, but being prepared just in case without having to take a bus to the closest CVS or Walgreens is a good thing. It doesn't hurt to have a pack of Bendryl on hand just in case anyone has an allergy at the party (to food or in general).

9. Log Out Of Your Computer: Some might have their computer password protected, but you don't want a friend picking up your iPad and posting to your Facebook wall for fun. It can get out of control fast, especially if there's alcohol involved!

10. Be Prepared For A Sleepover: Depending on how late your party goes, be prepared to have a friend crash on your sofa or in your guest room. Knowing that you have clean linens to throw over the cushions or that your extra pillow has a pillow case is a serious plus!

The Holidays have Arrived.

2010-12-23T12:58:00.001-05:00

The holidays have landed. They're here and we're not sure if we're ready just yet. There's so much to do. so much to wrap. so much to cook. so much to set (the dinner table, that is). And, truth be told, so much left to buy!!!!!

But, we won't digress to the endless lists of gifts still left to purchase. We'll focus on the food and the table settings.

First, the table. Do you set it a day (or two or three) early? I used to laugh when it was Christmas Eve Eve and my grandmother was hounding me to set the table, but now, with a few more years under my belt, I understand (and I do it, too!).

I still have some ideas floating around in my head. Simple or elegant? Rustic or fancy? Silver or gold? Gosh, so much to think about. But, here are just a few inspirations to get you started...

And dinner. At Christmas time, I love getting creative with the menu. Unlike Thanksgiving, my guests are not expecting just the turkey basics, so I can surprise them! which is super exciting.

Here are some menu ideas...

From Cannelle et Vanille...butternut squash soup, lobster, avocado and citrus salad, tenderloin, broccoli rabe, tortilla, panettone bread pudding, trifle and lots and lots of cookies.

Another inspiring menu we came across...To start: shrimp with remoulade dipping sauce, butternut squash soup. For the main course: filet mignon with blackberry sauce, orange and radish salad with cinnamon vinaigrette, rice with toasted sesame, asparagus and mushrooms. And for dessert: chocolate almond torte and roasted cinnamon ice cream.

And my menu - I thought about doing butternut squash soup as a first course, however, it seems a bit overkilled at this point, so I'll spare you those details. But, we're cooking up prime rib with hasselback potatoes and some roasted vegetables (which I've left up to my mother, so I'm in suspense on this one). Salad and dessert are still yet to be decided.

Suggestions?

Enjoy and have a fabulous holiday!

greatest meal EVER. part dos.

2010-12-21T14:48:00.000-05:00

Jeanette Holliday meets Cioppino.

I’ve eaten a lot of really great things in my life, and I can’t wait to eat much, much more. But a meal, well a meal is so much more than eating. It’s about the experience surrounding the act of eating.

The night that we had been invited over our friends house, who we fondly referred to as the ‘Neighbors’, clearly stands out in my mind as one of the greatest meals of my life. We arrived early in the chilly spring evening with a bottle of Jam Jar wine and a plate of shrimp cocktail (to butter up to our hosts, of course!) in hand, smiles affixed to our faces, and our bellies ready for what the Neighbors had cooked up for us. The house just smelt of everything warm and delicious. After inquiring, the Neighbors let us peak into the Le Creuset to see what was in store – Cioppino! Until that night, I had never even heard of, let alone tried. It’s a brilliant Italian style fish stew. You can find one of the better versions of the recipes here { http://www.epicurious.com/recipes/food/views/Cioppino-106263}.

A great meal doesn’t have to be something extravagant, expensive, or involved. A great meal must consist of a few simple things… In fact, my greatest meal ever consisted of just three things:

Bread. Oh! The bread. Crusty, crunchy and available to be smothered with Kate’s butter all we wanted. A soup-based meal is never fully complete until the bread comes into the picture. The Neighbors share my feelings towards bread and therefore, we were fully stocked with enough bread to soak up the entire pot of stew.

Simple, delicious, ingredients prepared together by someone who truly enjoys the art of cooking. The neighbors had been my gateway to the wide world of food and all that can be done with it for quite some time, and they were about to show me something new – again! Both of them took pleasure in the preparation and act of cooking and it always shows with each dish they set forth in front of their guests, and that night was no different. The stew consisted of some of the most basic pantry items, but after cooking for hours, it was one of the most hearty, well-balanced soups I had tried to that point.

Company. The Neighbors had invited some other friends over who we like to call D&T. The combination of the six of us (yes, I tagged along MY significant other who I just like to call Scooter), the soup, the bread, and some libations was truly the way to seal the envelope on making the evening enjoyable. We ate and laughed for hours upon hours.

As long as you have good bread, great ingredients, and some good company, every meal can be just as great as the next.

four-legged foodie.

2010-12-08T12:43:00.000-05:00

HA. love it.

It doesn't get any better than this. You're a foodie and your DOG (or cat) is too.

See the full post at Oh Joy Eats, here.

[long overdue] turkey post.

2010-11-30T15:29:00.003-05:00

Thanksgiving came and went. Very quickly. And, you know what we're most upset about? It's certainly not that we missed out on any kind of food. Because, well, that would be a sin, and a lie (I managed to fit plenty of food inside this 'ole stomach). We're most upset that we never wrote a blog post about THANKSGIVING FOOD! How awful. We feel like complete failures.

So, in honor of this tasty holiday that seems to pass so quickly, EVERY year, we're here with some Excellent Thanksgiving leftover recipes. We know, we know, your turkey-day leftovers are long-gone, but you can really just use umm, any turkey for these recipes. Promise.

Okay. Up first: Turkey Tamales with Guajillo-Cranberry Mole. Wowsers. We've been loving us some tamales as of late, so we know we will enjoy this recipe. Hope you do too!

Option Number Two. Keep it simple. With some classic, Chunky Turkey-Vegetable Soup!

And to spice things up a bit...Turkey-Poblano Tostadas.

Enjoy!

just too darn pretty.

2010-11-29T20:41:00.000-05:00

This might be too pretty to eat. Do you disagree?

Pear, Apple and Fennel Salad. YUM.

A Pinch of This, a Dash of That

2010-11-23T11:50:00.000-05:00

To execute the best wedding possible, you must follow some version of a recipe {sorry for the pun, but it works, so back off}. There are just a few simple ingredients that must be thrown in together to ensure that a wedding is gorgeous, memorable, and about the two people joining together as one.

On October 15th, 2010 we were part of one of the most amazing recipes of the year...

The Karey and Bryan Wedding

1 amazing venue {Saltwater Farm Vineyard}

2 amazing families {namely the mom's Dottie and Kris - We can't wait to see those ladies again!}
1 round of striking entertainment {Our dear friends Sunday Gravy were there to keep the crowd on their feet the entire evening}
2 of the nicest, most relaxed, and creative people {Karey, a civil engineer, and Bryan, a photographer and artist!} who just happen to be in a fairy tale romance with each other
2 photographers to capture each and every moment {See the proof of the evening all around us from Josh and Amanda}
1,857 High Fives {at least that was the last count}
Oh yeah, and a pretty great menu {Mashed Potato, Stir Fry and a big ole' carving Stations}

Get it all together, on a beautiful fall day, and have yourself a ball. We know we did.

Karey and Bryan - we can't say thank you enough for letting us be a part of your day and allowing us to become friends through it all! Can't wait to see what's next for you guys!

a day in the life [of Gourmet Galley]

2010-11-18T12:08:00.000-05:00

We are constantly drooling over wedding photography; we are constantly reading StyleMePretty and Ruffled (and 100LayerCake and so on and so forth); we LOVE every second of it. And our love affair with weddings and beautiful photos grows each and every second of each and every day (and we thought that couldn't happen!).

So, guess what we did...

We had a photo shoot (and felt like models), with the talented Joshua Behan. He spent a day with us; a day in the life of Gourmet Galley. It was lots 'o fun!

Take a looksee.

Welcome!

Impromptu morning meeting.

The whole gang.

And...the cutest for last. Our adorable mascot (and Josh's assistant for the day)!

Our dear friend Katie-Lynn is getting MARRIED!

2010-11-16T18:13:00.001-05:00

We are excited, to say the least. Our dear friend (and employee), Katie-Lynn Grohocki, is getting MARRIED!

Cheers, Philip and Katie-Lynn!!!

Jen and Dennis

2010-11-12T08:48:00.007-05:00

Photos Courtesy of our dear friend, Joshua Behan Weddings

While reading through the morning wedding blogs, I was pleasantly surprised to come across some engagement photos from our very own Jen and Dennis. Between Jen's killer smile and the twinkle in Dennis' eye, we know that this is truly a beautiful union. Their May 7th nuptials will definitely be one of the highlights of 2011.

Check out the rest of their session on Josh's blog. Can't wait for the wedding!

A cheese-lovers heaven.

2010-11-08T18:47:00.001-05:00

yum.

(photo courtesy of Marketplace, 'Cheese Guide! Favorite Fromageries, Coast to Coast')

best meals ever. EVER.

2010-11-02T15:20:00.003-04:00

Of course it's no secret that we all love food. But what may be a secret (and hopefully a great story) is what our favorite, most cherished and remembered meal EVER was. Now this doesn't necessarily mean, 'what meal do you LOVE to eat each week (which for me, personally, would be pizza, I must admit. I'm a sucker for pizza, thin crust, thick crust, greasy plain cheese or pizza covered in every topping you can imagine. I love it ALL.). Anyways, the meal we loved most. Maybe we were three years old, or maybe it was last week. Whatever it may be, we are here to share this meal. And what made it memorable. What it tasted like. Who we were with when we scarfed it down. What it looked like, and so on and so on.

(we stole this idea from the Saveur article, 25 Greatest Meals Ever, but it's a great idea and we couldn't pass it up)

Here goes.

Dena Poblete
My Grandmother's Pizza

I know. I know. It's simple and plain and perhaps sounds a bit boring. But it's really not boring at all. In fact, it's way better than any pizza I've ever tasted. Better than pizza I've tasted in Italy; and better than any pizza I've ever made. It's probably the way I remember my grandmother kneading the dough, adding more flour when more flour was needed or adding a pinch of salt when she was feeling sassy. Or maybe it was the sound of the crunch and the seep of oil that I can vividly remember as I excitedly bit into each slice (like it was my my first bite every time).

Anyways, the first bite I can remember was when I was about five years old. My parents were out of town and I was spending the weekend at Nana and Papa's. I woke up late that Saturday morning and had my usual fried egg and toasted scala bread (with LOTS of butter) for breakfast. My grandmother was in her usual spot in the living room, sitting in her chair, drinking her coffee and trying to 'wake up' (as she was never a morning person).Once she woke up, though, she would start her daily chores and begin cooking supper. And on this fine Saturday morning, we were making pizza dough.

The dough.

Flour, water and yeast. The magical ingredients. I mean, they must have been magic if they yielded such amazing results, right? This is what I thought as a meager five year old child. Well, it was either that or my grandmother was magic.

The assembly.

Butter is, of course, another one of the magical ingredient. Maybe this was her secret? Butter on the pan before the dough. Lots of butter. And then the dough and then the cheese and THEN the sauce. And olive oil. And yes, I'm going to say it, as cliche as it sounds, lots of love.

The first bite.

Crunchy. simple AND greasy.

You know, as simple as it may be, the memories are so vivid. And I can taste the flavors as I sit here at my desk, but I also remember kneading the dough and peeking under the dish towel as it rose to it's great puffy mound. And when the pizza was finished cooking, it didn't look perfect like it did at restaurants (as I thought it should at five). It was messy and mishapen. But the taste was perfection.

[food] photo love.

2010-10-28T12:45:00.000-04:00

Grilled Cheese: Just for GROWN-UPS!

2010-10-13T14:50:00.001-04:00

We love cheese. And Martha Stewart. And grilled cheese.

So, why wouldn't we love Martha's post on Grown-Up Grilled Cheese Sandwiches?

Here are some of our faves...

Gruyere, Prosciutto, Arugula and Tomato on White

Cheddar, Dijon Mustard, Bacon, Tomatoes, Avocado and Pepper on Sourdough

Cheddar, Jalapeno and Cilantro on White (love me some cilantro!)

Fontina, Harissa and Pear on Rye...

And last, but certainly not least, Cheddar, Cherry Preserves, and Basil on White...

Enjoy!

Erin and Dan: Just Eleven short days to go!!!

2010-10-12T12:52:00.000-04:00

We are totally stoked for Erin and Dan's wedding next Saturday, October 23rd. And while we are having a tough time containing this overwhelming excitement, these shots will hold us over for a little while (we hope). Here's a peak at their engagement shoot at Bishop's Orchard in Guilford, CT.

Erin and Dan: we can't wait to see your beautiful faces next week!

Anna Sawin: another job beautifully done! We can't wait to see what you come up with for the wedding shots! To see Anna's full blog post, look here!

all you need is love.

2010-10-07T11:41:00.001-04:00

We need love in our lives. And we're back, this week, with more things that we love. Read on!

For all you bloody mary lovers (and even those of you who don't know, just yet, that you're a bloody mary lover) out there, this one is for you!

This might be THE most amazing bloody mary we've ever laid eyes on. Wait, no 'might'. It definitely is! Look at it and just read the description (courtesy of Alexandra Cooks): 'A Bloody Mary teeming with pickled green beans, sprinkled with shredded basil and chives, and topped — completed — with a scotch quail egg that is.' WOW.

You know what else we love? This dessert display.

Well, it's more than just a dessert display, obviously. It's heaven (in the form of food and decor and an awesome farm table to boot!). Photo courtesy of Ruffled.

There's more. Apple Picking. And the APPLES, of course.

And one last item to share. Perhaps a bit out of season, but still irresistibly note-worthy. This to-die-for-looking PIZZA. I do think that this pizza could be used as inspiration for some savory sweet and salty style Autumn pizzas as well.

Again, courtesy of Alexandra Cooks. Gosh, we're all about that site, huh? Good stuff, though.

We would LOVE to hear about some things that you have gone goo-goo over this week.

Talk soon,

Your friends at Gourmet Galley

a little love.

2010-09-30T19:42:00.001-04:00

We are inspired every day. We see weddings we adore and recipes that make us salivate. We see dishware that makes us smile and linens that make us say WOW. But we're inspired by way more than just food and dishes and linens. In other words, our inspirations come from more than just the catering stuff (albeit tasty and beautiful and exciting). Our inspirations come from everything. And everyone. A little of this. And a little of that.

A little LOVE of so many wonderfulthingsthatwewanttosharewitheachandeveryoneofyou.

So, we're starting something new. Starting this week, we are going to have a weekly segment that showcases our inspirations - inspirations that we can, of course, use in our catering world - inspirations that help us to be even better at what we do!

What do we love this week? We are about to fill you in on some of our little loves.

Definitely digging this rustic wallpaper...they call it concrete, but we swear it looks a bit more like hardwood.

Punkin' Beer. 'nuff said.

Vintage luggage. or even art that displays vintage luggage, like so (Etsy find, here!)...

The thought of feasting on apple, gruyere and sage MUFFINS with leek soup!
(thanks for the recipe, Cannelle et Vanille!)

And, of course, we have mounds of love for Jenn's Oktoberfest Chowder!

What do YOU love this week?

What-a-Wedding!

2010-09-29T11:39:00.000-04:00

Yesterday morning we came across some killer photos (courtesy of Justin & Mary Photography) from a fabulous wedding. We 'oooohed' and 'aawwwwed' for a while; it was a pretty fantastic way to start the day. And then, we decided to share these photographs with you all, because this wedding is one that cannot be missed.

So here goes. Kerry and Andrew got hitched at one of our favorite venues, Saltwater Farm Vineyard. Coordinated by one of our dear friends, Sarah True, this wedding was a masterpiece! The colors, the paisley linens, the old windows with the seating chart! WOW. Love IT. And a special shout out to Jordan's Catering. We must say, the food looked absolutely delicious (and gorgeous, to boot!). We are totally digging the shots of beer with the sliders!

Now, with no further adieu, I present to you, the fantabulous wedding of Kerry and Andrew!

Gorgeous table setting...

Ummm, this 'I spy' game. We can't get over it. Too Cute.

Loving the mini shots of beer.

This detail, well, we can't get enough of it. I, personally, have an undying affinity for old windows. What an interesting medium for the seating cards/chart!

We'll leave you with one last photo: the GORGEOUS paisley linens. What a great pop of color it added to the patio.

Great wedding, Kerry and Andrew! To see even more great details, on the Justin & Mary blog, click here!

Just a little tease.....

2010-09-28T09:16:00.004-04:00

Just a little bit of a teaser from two of our weddings from this past weekend. Be on the look out for some more details.....

The Plant Group in Franklin, Ct

The Waveny House in New Canaan, Ct

Sarah and Zack: Vibrant Details on their Wedding Day

2010-09-23T13:04:00.002-04:00

Smile. That's what we do when we see the photographs from Sarah and Zack's wedding. The playful and vibrant colors. The candy! The SUPER-COOL vintage POSTCARDS (heart palpitations over these...) and VINTAGE LUGGAGE. The straws (oh, the straws). And, of course the beautiful bride and groom!

The details. It's a joy when our brides and grooms take pride in the details. The way we do. Sarah and Zack did just that and they have fabulous photos (as well as a fabulous day) to show for it.

Take a look-see (all photographs courtesy of Snap Weddings)...

We fell in love with these place cards!

Love the vintage luggage (and the note!).

These straws turn the cocktails into works of ART!

And...we have to share this. The sweet potato fries...we are so happy that Sarah and Zack loved this as much as we did!

Congrats again, Sarah and Zack!

The Pioneer Woman cooks. and we LIKE.

2010-09-17T16:40:00.002-04:00

We are totally digging the Pioneer Woman right now. There are a number of reasons. Here are just a few: first off, she seems like a pretty cool gal; next, she loves to cook; third, she lives on a working cattle ranch; and fourth (but not last because there are still many other reasons), she has a really cool Basset Hound named Charlie. Yeah, he's pretty cool too.

But back to the food part. Because that's what we like best!

We don't know about you, but our wheels are turning, getting ready for Fall and WINTER cooking. Chili and soup and lasagna and beef stew and, well, you get the point: comfort foods, here we come. And, there's something to be said about tried and true recipes, like this one that Ree (aka Pioneer Woman) showcased today. There are just two ingredients: BREAD AND BUTTER.

Yum. and YUMMM.

Happy Birthday Luc!

2010-09-14T09:33:00.003-04:00

Our dear friends JC & E are about to celebrate the 2 month birthday of their gorgeous son, Luc on the 19th of this month.

Talk about one of the BEST birthday presents a father could ever give his son...

luc's birthday from JCTetreault on Vimeo.

Diced Tomatoes, gone SKUNKED.

2010-09-08T15:54:00.001-04:00

There's a lot to be said about a can of diced tomatoes. It will come in handy. It doesn't get skunked, HOWEVER, it will help out in a crisis. A crisis, like say, when your DOG GETS SKUNKED! Last night, one of our little canine friends was skunked. And when all else failed (aka when the pantry shelves were empty of tomato juice and paste), a can of Progresso diced tomatoes saved the day. It may have clogged the bathtub drain in the process, but still, it saved the day (and really, it saved the house).

For other, cooking-related uses for diced tomatoes, click here.

TJ and Tara and their Magical Evening.

2010-09-02T12:08:00.000-04:00

Just look at the sky.

It's simply magical. TJ and Tara, married this past July at Jonathan Edwards Winery, shared a beautiful wedding day/night.

A ceremony amongst the vines, with fresh lemonade and iced tea for the guests; a yummy menu of grilled scallops and seared duck breast; and a lively reception underneath a beautiful tent (by Sperry Tents) complete with local band, Sugar. We enjoyed ourselves, and we are sure everyone else did too!

Congrats again, TJ and Tara!

Wedding L-O-V-E

2010-09-01T10:08:00.000-04:00

We love people who love planning weddings; who love all things food and decor and flowers and food, and...anyway, you get the point.

You must, then, know how much we love our dear friend (and current bride-to-be) Erin St. Thomas, whose blog, Sparkle & Hay, is becoming a quite the hit (we are so proud to work with all of these local celebrities, I must say!) all over the web. She was recently awarded an 'Editor's Pick' for bridal blogs through WeddingChannel.com and we just adore her and all of her ideas.

Erin's blog showcases her ideas for the rustic-chic wedding of her dreams. She is inventive and passionate and full of ideas and we just CAN NOT WAIT for her wedding, at Saltwater Farm, October 23rd!

The Wedding Trailer: Amanda & Carl

2010-08-31T11:36:00.000-04:00

We can't get enough of this wedding trailer! It may be because we feel like local celebrities (even though we know Amanda and Carl are the true celebrities), or it may be because the video is just simply FANTASTIC.

Either way, you should probably (well, definitely) take a look:

Full release to hit theaters SOON! In other words, check back for a full recap of this fabulous affair.

The Captain Stannard House Inn: A Unique Event Destination

2010-08-27T10:42:00.003-04:00

It's located in Westbrook, along the Connecticut shoreline (halfway between New York and Boston). It's quaint. It's cozy. It's filled with history and it's your home away from home (right here, in Southeastern Connecticut!). It's the perfect destination for any event; private retreat, wedding, small family function; you name it.

The setting is quiet and serene; walking distance to the beach but just a short drive to many local attractions. The grounds are more than welcoming and the innkeepers, Mary, Jim, Kathryn and Helen, will provide anything you need to make your stay (or event) nothing short of fabulous.

Here's what we imagine: see that porch on the right side of the above picture? Well, it's gorgeous AND it leads out to a sprawling lawn, impeccably kept and perfectly level for a large tent. Guests can relax with cocktails and hors d'oeuvres on the porch before heading into the tent for dinner and dancing.

There's a gazebo in the garden - perfect for an outdoor ceremony; a cozy dining room, complete with wood stove and all - perfect for the winter months. So book your event. And, on your way, contact Josh Chalmers, of Earth2 Events. He is your go-to man for planning a fabulous getaway at the Captain Stannard House.

Horchata de Coco (con Rum) Anyone?

2010-08-26T11:37:00.000-04:00

Autumn is just around the corner (perhaps grudgingly so) and with cooler weather, we don't know about you, but we think about comfort foods (well, and drinks, of course!).

So, this Autumn, what better way to spend your Saturday afternoon than sipping a glass of Horchata (spiked with rum), while watching the leaves change color.

We found this great recipe...

Ingredients

2 2/3 cups (19 ounces) uncooked rice, pulverized in a spice grinder
1 ounces crumbled true cinnamon bark, plus 4-inch pieces for garnish (optional)
4 cups hot water
15 blanched almonds, lightly toasted and finely ground
1 can (13 1/2 ounces) coconut milk
1 cup (8 ounces) sugar
1 cup (8 ounces) cold water
1 lime, zest cut into long, wide strips
Ice cubes
Light rum (optional)
6 to 8 fresh mint sprigs

Directions:

One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.

The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.
In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.
Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.

and sip.

Can YOU can?

2010-08-24T15:38:00.000-04:00

A few of us, here at Gourmet Galley, were lucky enough to finally have the space to plant our very first vegetable gardens this summer. Some of the veggies were very prosperous, others, not so much.

BUT, we all grew an abundance of tomatoes. And guess what, now we can CAN (well, learn to can).

According to a recent article in DailyCandy, 'You can’t can. But you can learn. Therefore, you can learn to can (isn’t logic astounding?).'

Well, we are going to learn to can this winter. And first on the list, TOMATOES.

So, we'll be enjoying the rewards of our newly greened thumbs, all year long!

Kora and Drew. Rustic. And Elegant.

2010-08-24T14:49:00.003-04:00

We were oh-so-lucky to attend (and cook lots of delicious food for!) the wedding of Kora and Drew at Webb Deane Stevens Barn in Wethersfield.

The setting was picturesque and the wedding a blast.

Congratulations, Kora and Drew!

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Gourmet Galley

Vendor Spotlight: Beth Chapman of The White Dress by the Shore, Clinton, Bridal Boutique, Clinton, CT

Vendor Spotlight: Joshua Behan Photography

Vendor Spotlight: Hana Floral Design and Boutique, Mystic, CT

Delicious [and Healthy] Food by Gourmet Galley and Healthy Addiction!

Let's Hear it for DIY Save the Dates!

Outstanding in the Field: Traveling Farm to Table Dinners

Kristie and Sam's Saltwater Farm Vineyard Wedding

Sneak Peek: {We've Moved!}

Summer Lunch at Cafe Flo, Florence Griswold Museum, Old Lyme!

Season of Love.

Lights, Camera, Verdant Floral!

Dream Kitchen Envy

{Coordinator Corner}: The Royal Norton Wedding

{Coordinator Corner}: Stop Motion Videos.

{Coordinator Corner}: Dozens of Dessert Ideas.

{The Tuesday Taste}: Chili Chili Chili.

{Monday Mood}: Oysters on the Brain

{Coordinator Corner}: Handmade Invitation Creativity

Vendor Spotlight: Maggie Conley Photography

Monday Mood{board}: French Inspiration

{Coordinator Corner}: That's Ranunculus!

Monday Mood{board}: Lovely Balloons.

Going Green in the Kitchen.

Cool and Effective Display

Food Displays, on a Budget.

Boho Beach Wedding Inspiration

Amanda and Jake's Studious Engagement Shoot.

For Japan With Love.

How to [deliciously] Enjoy St. Patrick's Day!

Happy Pi Day!

Food for Friday: Darling Dessert Displays

Little Wedding Loves: Super Cute Save the Date

Tackling the Chore of Grocery Shopping: One Week in Food

food for thought friday: banana ice cream

little wedding loves: it's in the spicy details.

A Tasty little Sweet.

Wadsworth Wedding Show: The Pickle Bar!

Banana Bread Goodness.

little wedding loves: bouquet love.

DIY: How to Make Your Own Wedding Cake

Wadsworth Mansion Wedding Show

Sunday Brunch.

new year. new health?

Time to Reflect [and find ways to improve]

The Holidays have Arrived.

greatest meal EVER. part dos.

four-legged foodie.

[long overdue] turkey post.

just too darn pretty.

A Pinch of This, a Dash of That

a day in the life [of Gourmet Galley]

Our dear friend Katie-Lynn is getting MARRIED!

Jen and Dennis

A cheese-lovers heaven.

best meals ever. EVER.

[food] photo love.

Grilled Cheese: Just for GROWN-UPS!

Erin and Dan: Just Eleven short days to go!!!

all you need is love.

a little love.

What-a-Wedding!

Just a little tease.....

Sarah and Zack: Vibrant Details on their Wedding Day

The Pioneer Woman cooks. and we LIKE.

Happy Birthday Luc!

Diced Tomatoes, gone SKUNKED.

TJ and Tara and their Magical Evening.

Wedding L-O-V-E

The Wedding Trailer: Amanda & Carl

The Captain Stannard House Inn: A Unique Event Destination

Horchata de Coco (con Rum) Anyone?

Can YOU can?

Kora and Drew. Rustic. And Elegant.

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