Tag Archives: Washington D.C. Wedding Catering
Create Personalized Menu Cards, Programs, or Fun Games to Add a Special Touch to Your Baltimore Special Event
Trying to decide how to add some final touches to your upcoming wedding without breaking the bank? One of the easiest and most cost effective ways is to make programs or menu cards by utilizing one of the many online programs that can help with this. Past clients have truly enjoyed adding a personal touch to their wedding by creating menu cards, ceremony programs, wedding mad libs, and even scavenger hunts to help guests celebrate. Websites like minted.com, zazzle.com, and weddingpaperdivas.com seem to be most popular among clients. Check them out and see what you can create to add a special touch to your event.
Upon getting engaged, there are a number of questions that brides often wonder. Questions like, “What is the next step?” or “When do I handle certain tasks for the wedding?” These are normal questions to ask, and we have answers to make wedding planning a little easier. Obviously, certain tasks can be done outside of this timeframe, but this is a great guideline to follow when considering all that needs to be done for a successful wedding.
12-16 Months Before:
- Choose your wedding date
- Decide on wedding budget
- Select wedding venue for ceremony and reception
- Hire Caterer
- Contract Photographer/videographer
8-10 months before:
- Select bridal party
- Secure wedding officiant
- Hire band or DJ
- Start compiling names and addresses for guest list
- Set up gift registry
- Start looking for wedding dress
- Engagement party
5-7 Months before:
- Finalize guest list
- Arrange accommodations
- Select wedding cake
- Begin preparations for honeymoon
- Book florist
- Shop for wedding bands
3 Months before:
- Send out invitations
- Select tuxedos
- Finalize menu items with caterer
- Arrange transportation
- Order wedding favors
2 Months before:
- Choose wedding music
- Select location for rehearsal dinner
- Schedule dress alterations
- Confirm order with florist
1 Month before:
- Design wedding programs
- Apply for marriage license
- Final gown fitting
- Finalize details with all vendors, including hair and makeup
1-2 Weeks before:
- Call any non-RSVP guests
- Give caterer finalized headcount
- Pick up marriage license
- Finalize song choices with DJ or band
- Confirm rehearsal plans
- Confirm vendor delivery times and dates
- Confirm arrival for guests
- Confirm honeymoon arrangements
- Confirm rehearsal plans
- Pick up formalwear
1 Day before:
- Ensure all final details are squared away
- Pack wedding-day emergency kit
- Get manicure and pedicure
- Put wedding attire and accessories together
- Give rings to best man or maid of honor
- Get a good night’s sleep!
- Eat something and get plenty of water
- Get hair and makeup done
- Have someone check reception site
- Get dressed
- Take pre-wedding photos
- Eat, drink, mingle and celebrate marriage
After the Honeymoon:
- Have wedding gown and flowers preserved
- Enjoy any leftover food given by caterer
- Write thank-you notes
- Change your name
Come see Zeffert and Gold Catering at the Maryland Bridal Show in Baltimore on September 22nd from 12-4 pm. Hosted at the Lord Baltimore Hotel, wedding planners, florists, makeup artists, DJ’s, and wedding cake bakers will all be able to talk to future brides and grooms. This will be a fun event with music and groom and bridal models. Tickets are only $12 online and $15 at the door. Don’t miss out!
For more information visit: http://www.marylandwpa.com/events/upcoming-bridal-shows/maryland-wedding-expo-at-baltimore-2013
Aly and Luke were such a fun couple to work with and we had a blast helping their wedding dreams come to life! The couple got married at Rockwood Manor in Potomac, Maryland. Set in the woods of Montgomery Park, this private venue has so much to offer. Guests can stay in their overnight lodging rooms, enjoy a bonfire, or explore their multiple outdoor areas. Aly and Luke chose a periwinkle and white color scheme which accented their stunning tented reception space nicely. The couple wed on the side lawn of the property under the beautiful gazebo, then had their reception in the back patio area. It was a great night to be apart of, and we wish Aly and Luke the warmest wishes! Thanks for letting Zeffert and Gold be apart of your special day!
Baltimore Caterers Zeffert and Gold: Hot Wedding Trends for Your Baltimore, Maryland or Washington D.C. Wedding
Hot Wedding Trend #1 – Dazzling Wedding Decorations
Tabletop is going eclectic, according to New York planner Marcy Blum. “We’re getting away from the plain silver or gold-beaded charger that’s been used ad nauseam. Instead, there’s colored glassware, knife and spoon rests and more interesting chargers.” A look Blum loves is a Rococo table set with three complementary patterns of china.
This is the year to light it up! “Everything is lit from above, within or under. With new lighting, your tables can change color with the courses of your meal,” says Sasha Souza of Sasha Souza Events in the Bay Area. Also hot? Individual chandeliers over tables. “Choose clear, red or black crystal.”
Look for bold, graphic prints to make a reception appearance, says Souza. “It’s very sixties mod. Don’t be afraid of patterns—everywhere from the invitation to the cake and the ribbon on the bouquet!”
This year, you can expect the bar to be a focal point, says Jung Lee of Fête in New York City. “We’re doing oversize bars, maybe 40 feet in length—and we’re doing them in different shapes.” Her favorite look for the year? A stunning white leather bar studded with polished-nickel nails.
What’s out? “The checkerboard dance floor,” says Souza. What’s in? “Seamless dance floors with any look you want—maybe a red floor, or a big monogram or filigree patterns at the corners.”
Want to declare your love to the world? “We’re putting a couple’s wedding pattern or monogram on bright fabric banners and hanging them from trees, tents and entrances,” says Souza.
Souza’s brides are projecting full-color patterns and movies against walls or the sides of tents. “You can do anything—a graphic of a forest, for example, so it feels as if you’re moving through trees. You could use climbing vines or a sari fabric print. Just make sure it’s in full color!”
Hot Wedding Trend #2 – Mood Altering Wedding Colors
- Sexy, eye-popping color is in. “There is no wrong way to do it,” says Sasha Souza. Her pick for the #1 hue in 2009? Yellow. “It started getting hot in late 2008, and it’s carrying over to the new year. Mix it with orange or coral.”
- New York wedding planner Karen Bussen agrees that color is key. “Couples are becoming savvy about changing and creating mood by using color. Maybe the ceremony is really serene, and the cocktail hour is hot and spicy. So you start with soft, creamy shades, and then allow the more raucous, festive hues to come in later on.”
- “Black is the new black,” Souza reports. “This year, it’s completely replaced brown. Pair it with turquoise, gray or white. Do it with flowers too—for example, anemones are black and white.”
Hot Wedding Trend #3 – Tasty Food & Drinks
The Ultrachic Cocktail Hour
- “Whether you call them southsides or mojitos, mint and lime ingredients are a hit,” says Peter Callahan of Callahan Catering. “Fresh-squeezed lime juice is key. Caipirinhas also depend on it. That’s one of the secrets to a dynamic specialty cocktail.”
- According to Callahan, custom trays are a trend for the cocktail hour. “Silver has its place in a gilded ballroom, but everywhere else the trays should reflect the setting—whitewashed wood for beachside and white acrylic for modern settings, maybe even a hot pink for the racy after-party.”
- “The ‘it’ alcohol is tequila,” says Callahan, who serves it up in fruit-flavored margaritas. And what is out? “Martini bars and martini glasses! They seem dated.”
- What’s always in for cocktail-hour bites? “Mini is still sizzling hot—mini hamburgers, fries, mini grilled cheese.” says Callahan.
- According to Olivier Cheng of Olivier Cheng, Catering and Events, the spotlight is on gorgeous ingredients presented simply. “It’s a bit of wagu beef on a skewer with fleur de sel. It’s the purity of the idea.”
Hot Wedding Trend #4 – Wines of the Times
Here’s what’s hot off the vine this year, according to caterer Peter Callahan.
Red: “St. Émilion is a nice light summer red, and bordeaux is always best in winter.
White: “Sancerre for summer is a favorite; it reminds me of outdoors in southern France. A dry white burgundy for winter is perfect.”
Champagne: “Serve it in magnums for a rich, regal look.”
The 2009 “It” Wine: “Rosé. It has that St. Tropez feeling that everyone loves!”
Hot Wedding Trend #5 – Forget-me-not Flowers
The In Blooms: This year’s flower will be the Mokara orchid, predicts Debi Lilly of A Perfect Event in Chicago. “It’s a lush, romantic, modern orchid.” And this variety comes in vibrant colors: sun-kissed orange, deep lavender, hot pink.”The other big flower trend? Everything seasonal, says Karen Bussen. “It’s more environmentally friendly and cost-effective.”
What are the out blooms? “Roses. No offense to roses—I love them,” says Lilly. “But they’re a little predictable. It’s fun to go in a different direction with something people haven’t seen before.” Blum adds, “Exotics are biting the dust.” So forget the ginger and birds-of-paradise.
The In Vase: “Very hot is colored glass—mango orange, apple green. We’re also putting silver leaf or gold leaf on glass. It’s a stunning touch, and easy enough to do yourself,” Lilly suggests.
The Height: You can go high or low for your centerpieces this year. Some planners are choosing low arrangements so that guests can talk over them for a more intimate feeling during the meal.
The Treatment: “There’s a simpler approach to floral design,” says Karen Bussen. “In the past, everyone wanted large, lush masses. Now we’re seeing one kind of bloom arranged in vases that are set all the way down the table. It’s much more about celebrating the particular flower than it is about trying to cram tons of blooms into the centerpieces.”
Says Lilly, “A really hot trend on bars is a collection of glass. I saw this at the George V in Paris. You have seven vases—hydrangea in one, calla lilies in another, a floating candle or floating flowers in yet another,” Lilly says. Collect inexpensive, different-size containers to reproduce this sophisticated look.”
The Greens: “I’m using fiddlehead ferns,” Bussen says. “They’re quirky and eye-catching, and they make a whimsical accent for many kinds of arrangements.”
Hot Wedding Trend #6 – Tempting Desserts & Cakes
Style: Make a statement with a tall, slender cake this year. “Cake is a piece of sculpture,” says cake designer Margaret Braun, so go for high-visibility, multitiered confections.
Bling: “I like shiny!” Braun is using sugar-pearl and gold accents this year for a retro-glam gleam.
Color: Just as in décor, bold color is back. Look for cakes in bright oranges with turquoise and gold. Outrageous color combos? Go for it, says Braun.
Decoration: Opulence is the word. Think intricate piping, sugar sculptures and Asian-inspired patterns. “I like my cakes to look like jewel boxes,” Braun says.
Flavors: Start with the best cacao chocolate, farm-fresh creams and butters; keep flavors simple to highlight the high-quality ingredients. Another sweet note: Peter Callahan says that dessert tables are definitely in. But keep them mini with caramel crab apples, quarter-size pies and fluffer nutters. “Then pass mini frozen items for the guests coming off the dance floor, like mini
Hot Wedding Trend #7 – Mood Music
- Get Personal. “Couples are treating music as one of the important ways to personalize their wedding, and getting bands to learn songs,” says Karen Bussen. “I just had a couple who had their first dance to a song from Natural Born Killers!”
- Get Sentimental. “Sometimes couples love music that’s not danceable,” says Jung Lee, who advises couples to play their favorite songs that aren’t right for dancing at the cocktail hour. “I have a couple that loves Coldplay. The cocktail party is
a good time for that.”
- Go International. “The cocktail hour is about having unusual ensembles,” Bussen states. “It’s not just a jazz trio. We’re seeing a lot of Latin music for cocktail hours: salsa, samba, bossa nova. We even had a marimba—that was exotic!”
- Get Extravagant. Couples want their favorite songs played just the way they like them. The solution? According to Bussen, couples are booking a wedding band to kick off
the night, and a DJ to up the tempo with hip-hop and dance music later.
- Get Real. And what about the emcee? “Announcements of any kind are out,” Marcy Blum reports. “Dead, dead, dead.” Lee agrees. “I hate when bandleaders say ‘Get up and dance!’ If you’re playing great music, they’ll dance!”
Top Four Favor Trends
- Wrap it Up: “It’s all about the packaging,” says Lilly. “You want to give your guests a colorful little package that corresponds to the wedding palette, and a little monogram or tag.”
- Down Home: “The hot trend in favors is something homemade,” Lilly reports. “One father of the bride made chocolate turtles for every single guest. We made a cellophane envelope and a label that said ‘Homemade by Dad.’ How many Dads get involved like that?”
- Get Sweet: “Treat them to candy bars,” Jung Lee advises. “We all kind of want to go back to being kids!”
- Give Back: More and more couples are giving donations to a favorite charity in their guests’ names. Go to Idofoundation.org to find out just how easy it is.
We had a minute to breath in between the tail end of wedding season and the beginning of holiday festivities so we made some foods to try!
Pumpkin S’mores on Ginger Snaps
Tuna Spoon on Asian Slaw with Avocado and Cucumber Wasabi
Acorn Squash Bruschetta on Garlic Crostini
Call us at 410-944-4481 to get starting designing your event!
Zeffert and Gold Catering at Laura and Dave’s Charmingly Decorated Wedding at Evergreen Museum’s Carriage House and Library in Baltimore Maryland
Laura and Dave, with the help of their parents, decorated the Evergreen Museum and Library in almost every way possible. They strung Italian café lighting in the stalls, chandeliers in the tent, hung custom made artwork on all the walls, set the entire upper garden with umbrellas and tables for cocktails, and even provided guests with a couch to relax on. The couch, with custom pillows, looked amazing, but guests were partying so hard they did not even have time to sit down and enjoy it. We are happy to have been able to be a part of your wedding day and wish you an amazing future together.
All photographs by Matt Gold of Zeffert and Gold Catering
Zeffert and Gold Catering New Menu Item: Mango Gazpacho The Perfect Summertime Treat For Those Hot Baltimore Summers!
This cool soup is the perfect culinary creation to help you cool down from the scorching summer heat. It blends traditional gazpacho with fresh mango and the perfect selection of seasonings. Topped off with a delicious basil creme fraiche making this soup perfect for your next event!
Call us to speak with one of our event designers: 410-944-4481
It’s all those pricey extras that slide in under the radar. We’ve asked the experts to clue us in on their insider secrets for avoiding those little-known financial pitfalls and sticking to your wedding budget.
1. Wedding Band Equipment
Why it’s hidden The cost of the wedding band includes fees for the musicians’ time and the minimum amount of equipment needed. If your reception space is extra-large, then additional speakers and microphones could possibly be required to project the best sound quality.
The cost Anywhere from several hundred to several thousand dollars
How to avoid it Before booking your wedding band or DJ, you need to clearly explain the layout of the space (or have them check it out, if they’re willing) so the vendors know exactly what they’re working with. If they want to add in extra equipment, you should have them explain why it’s necessary before you sign a contract or agree to pay for anything else.
2. Postage Stamps
Why it’s hidden Stationers don’t advertise the shipping costs; if they did, you might decide to go with simpler (read: cheaper) invites.
The cost Oversized, awkwardly shaped and bulky invitations will most often run you as much as $2 each to mail.
How to avoid it Skip the fancy boxed invitations and multilayer cards, which can bulk up quickly and cost a lot more than you bargained for.
3. Wedding Dress Alterations
Why it’s hidden Wedding dresses are pretty pricey and stores don’t want to scare away clients by listing alterations as part of the total cost.
The cost A simple hem can be less than $100, but completely rebuilding a bodice or moving zippers can send the price soaring.
How to avoid it Ask about what the store charges for every alteration you may need before you purchase the gown.
If it’s too much, don’t be afraid to take your dress to a less expensive seamstress to have alterations done.
4. Photo/Video Overtime
Why it’s hidden Your wedding photographers and videographers are booked for just a certain amount of time, so if your wedding runs a little longer than you expected, they’ll charge per hour.
The cost Starting at $250 per hour
How to avoid it When planning the day, factor in extra time for getting dressed and taking photos. You’ll get a realistic sense of how long everything should take. Refer to this itinerary when booking your photo/video vendors.
5. Welcome-Bag Delivery
Why it’s hidden Most hotels don’t factor in a welcome-bag delivery fee when you block rooms. And they may fail to mention the rate unless you ask — they’ll just add it to your final bill. Inquire within; they may even charge you a fee for holding the welcome bags if you drop them off before the guests arrive!
The cost Up to $7 per bag
How to avoid it During the booking process, ask about the hotel’s policy on receiving and delivering welcome bags to guests’ rooms. It may be free or cheaper if they hand the bags out at the counter as guests check in. If you don’t want the extra charge, you can distribute them at the rehearsal dinner.
6. Rental Transport
Why it’s hidden You’d assume that the rental companies would include these extra fees in the per-item costs (do they honestly think you’re going to fit 150 chivari chairs in your own car?), but surprisingly, they don’t.
The cost From $50 up to more than $500
How to avoid it Ask the rental company what their shipping and packaging fees are up front — if the cost is too high for your budget, shop around a bit. You just might find that you’ll actually save some money by renting items from a more expensive company that includes delivery costs at no extra charge.
Why it’s hidden Even though these aren’t exactly hidden — we all know that there are taxes on almost everything — most couples don’t think about how much they’ll end up owing during the planning process.
The cost This will depend on the total amount of money you’re spending as well as the location of the event (taxes vary in different areas).
How to avoid it There’s no getting around paying taxes, but paying the entire bill in one lump sum can help lower the overall price, especially in the winter when vendors have fewer weddings to cover their bills.
8. Cake-Cutting Fee
Why it’s hidden If you use the cake provided by your reception site, the charge is typically wrapped into the cost. Going with an outside baker can jack up the price. Why? Because your venue’s workers are responsible for slicing and serving each piece, then cleaning the dishes. This means more work for their staff!
The cost From $2 to $5 per guest
How to avoid it Choose Zeffert and Gold! Zeffert and Gold does not charge a cake cutting fee. Regardless of whether the cake is provided by the host or us, we do not charge to cut and serve your cake.
9. Coat Check
Why it’s hidden When you book your venue in the summer, it’s easy to forget just how cold it’ll be in winter months like December.
The cost The damage starts at around $200.
How to avoid it Union rules may dictate the number of people who are required to work the coat check (and the amount they get paid). Have a good approximation of your total guest count when you book the coat checkers.
Why it’s hidden Many couples often think that the “service charge” is a tip for the event staff when it’s actually an additional fee that the catering halls charge. For what? To cover their own cost for hiring servers.
The cost Typically 15 to 20 percent of the event’s total food and drink fee
How to avoid it Choose Zeffert and Gold. Zeffert and Gold does not charge any fees for service, gratuity, or even china, glassware, flatware and linen rental. All of these costs are included in your per person price. That is why we say that our price is all inclusive.
Adapted from Tia Albright of theknot.com