Bill's Dish

I Love the Shiny and the Pretty Stuff!!

2012-02-28T13:26:00.000-05:00

Hello!! The last couple of weeks have been hectic but good. I am working on both Weddings and Corporate events and am grateful to be busy and love what I do. Speaking of things I love, I have to tell you about one of my favorite places to take clients. If you are a lover of all things shiny and gorgeous then you must not walk, but RUN to Twinkle Twinkle at 40 Miracle Mile in Coral Gables and visit Alicia Balmelli.

For those of you who do not know me personally, I NEVER recommend a vendor unless they are great and there is NEVER anything in it for me. I do not accept commission from any vendors. With that said, I will tell you why I think Twinkle Twinkle is such an amazing shop. First, Alicia, the owner, has amazing taste. She knows exactly what to order and what Brides want. When I take my clients to visit vendors, I make sure Twinkle Twinkle is my last stop because once they walk in, it is difficult to get them out. From the minute you set foot into the shop, you are in sensory overload. If you're lucky, you will be greeted by the Twinkle Twinkle mascot, Josh. You will need to go in and meet him as words cannot describe him properly. Take your time and peruse the beautifully lit glass cases. Not only does Alicia pick out great high-end costume and silver jewelry but she has a gorgeous collection of handbags, cake accessories, gifts for the groomsmen, and more. I could go on for days!

Here is what you need to do. If you tell Alicia that "Ana Cruz Rocks!", you will get a special gift with purchase. Try on my faves, Alicia knows exactly what they are, headpieces, bracelets, handbags, all of it! It is important to look at yourself wearing these fab items in what I call the "mirror of death." This mirror is located at the rear of the store and has the power to compel you to buy everything you see yourself wearing. Hence, the mirror of death (to your bank account). Do not worry the jewelry is not as expensive as it looks. It is a great place to shop for quality accessories with out really killing your bank account. The service is phenomenal and every client gets the star treatment but the paparazzi are not allowed in the shop. Photos are prohibited in the kingdom of Twinkle Twinkle but the shiny and pretty stuff is abundant.

Ana M. Cruz

Ana Cruz Event Planning

www.anacruz.com

305.788.5540

Mother Nature Can Be a Very Mean Lady!

2012-02-24T16:25:00.000-05:00

As promised, I wanted to update you on the wedding I managed last weekend for my clients Hans and Soraya. They are the type of couple that everyone meets and loves, so every vendor involved with them truly wanted to do anything and everything to make their wedding day extra special. Mother Nature had other plans. With the dream wedding scheduled in the quaint private beach at La Siesta in Islamorada Florida, we needed to have amazing weather but had just the opposite. Think - 20 to 30 mile per hour winds and constant rain. Luckily the couple had an air-conditioned tent so the reception could be salvaged. The ceremony was on the hotel's dock where the designers at Landy's Flowers had created a beautiful bamboo arbor with tropical flowers to match the gorgeous centerpieces inside the tent. All was very beautiful, scenic, organic but unfortunately rainy. As the bands of bad weather blew in, we would get the occasional reprieve from the rain. I remembered how the bride and groom had told me that the ceremony was so important to them. They even hired former T.V. anchor and current radio host turned Officiant, Kelly Craig, to write a sentimental, and very personal ceremony just for them. The vision of the ceremony with the ocean as the backdrop was their dream.

As 5:00 p.m. approached the weather showed no improvement. I had to make the phone call that every planner dreads - "We are going to have use your plan B for the ceremony". The bride was disappointed but knew that although I could control just about everything the weather, was out of my hands. Just as the florist was starting to move flowers into the tent, there was a break in the weather. The bride was in route (did I tell you both she and the groom were arriving in separate boats? Not complicated at all!!). I decided at that very moment to take a shot and laugh in the face of Mother Nature. I thought, "Listen lady, you will not take my clients ceremony dream away". Five minutes after my risky decision the groom showed up with his Father and Groomsmen to Phil Collins, "In the Air Tonight" or whatever it is called, just think of a shout out to Miami Vice. The groom walked up the aisle and took his place at the altar next to his Best Man/Dad and his Officiant, Kelly Craig. He gave me the green light to keep the ceremony on that dock no matter what. Just then, the bride's cabin cruiser was in the distance. She and her bridesmaids would be docking in just moments. I felt a drop on my face and my heart sank. The guests were total troopers and sat quietly under their umbrellas. As the bride approached they cheered for her and it was such a warm moment. The groomsmen were waiting for their partners on the dock and I approached the bride's boat. I asked her if she was ready for an adventure and she smiled and said, "It is what it is". The rain was now coming down in bigger drops and their was no mistaking that this couple was getting married in the rain. There are many that say that it is good luck when it rains on your wedding day, but I know that that was probably invented many years ago by a very savvy planner in my same predicament.

Kelly Craig welcomed everyone to Hans and Soraya's Baptism! That definitely got a laugh from the crowd. The ceremony was beautiful and meaningful. The couple stood under a big colorful umbrella that was totally Florida Keys and a great photo-op. The ceremony ended and suddenly a beautiful and vivid rainbow appeared directly behind the "altar". I could not make this up, people. It really happened. The rain stopped and just when I though I had defeated Mother Nature the wind almost knocked me in the water. "Feets don't fail me now! Where is that lovely air-conditioned tent with the gorgeous draping and chandeliers? It was in the distance like a beacon with gorgeous lighting provided by Party Sparks. The rest of the night was dreamy and fun and at the end of the night I felt good that the couple got their dream ceremony albeit soggy. The bride and groom could not be happier.

Getting rained on, the waves of water in my non-functioning Blackberry's screen, the loss of my favorite Swarovski pen in the sand and the memory of the last time I ate which was the night before, could not take away my fabulous mood after a job well done and giving my clients exactly what they told me that they wanted the first time we met. Who said this job isn't glamorous?

Ana M. Cruz

Ana Cruz Event Planning

www.anacruz.com

305.788.5540

I Would Rather Have a Vendor with a Heart Than One with a Fancy Store

2012-02-22T11:02:00.000-05:00

A Good Planner Should Always Make Their Clients Own It

2012-02-20T13:41:00.000-05:00

From our good friend Ana Cruz

Those of you who have ever heard me speak know that I am big on people owning it. What does that mean when planning a wedding? Simple, the bride and groom should make their event unique to them in some way. It means that instead of letting a bridal magazine or T.V. show be their inspiration they should look no further than their own relationship for inspiration. One of my favorite weddings ever was that of Aaron and Eric. It was not just because they were incredibly fun people to be around but because they understood what "owning it" meant. They had a love for good music, good parties and good tattoos. Yes, I said tattoos. They had their close friend/tattoo artist ordained so he would perform their ceremony. The couple picked the National Hotel on South Beach as their venue. Although they wanted to have a rockin’ wedding, they also wanted something elegant and tasteful that everyone from Grandma to their young cousins could enjoy.

I began first with color scheme. The bride loved purple. We paired luxurious black linens from AB Cover Designers with a periwinkle meets blueberry cushion on a mahogany chivarri chair.

For the flowers, Vivian from Vivian's Petals brought buckets and buckets of orchids from solids to spotted with hints of Picasso calla lilies. Each table's floral design was different and each was truly a work of art in shades of purple against a silk black backdrop.

So far you are like cool, but how did you make them own it. Well, I asked their Officiant/Tattoo Artist to draw a picture of a bold but romantic tattoo design. Think of swirls and hearts meets a tribal tattoo. I gave the artwork to Sean McCourt from the Party Pros and he created a custom gobo. Picture pool side at The National Hotel with amazing swirls of light on the floor.

To say that the wedding was gorgeous would be an understatement. Grandma never knew the beautiful lighting designs were in fact tattoo designs. The couple knew it loved it and yes, they owned it.

For a finishing touch I add a sterling silver chain with Swarovski crystals to join the Bride & Groom chair. In the center point between the two chairs? A skull of course! I just could not resist. See this image on my website’s gallery, www.anacruz.com.

The moral of my story? If no two couples are like, then no two weddings should ever be alike.

Ana M. Cruz

Ana Cruz Event Planning
www.anacruz.com
305.788.5540

Cupcakes Will Never Be The Same!!

2012-01-18T13:56:00.000-05:00

Here's a little something I think all of us Starbucks lovers will appreciate. Starbucks Frappacinos. Cupcake Style. Enjoy the delicious flavor that Starbucks has to offer any time of the day. These make perfect brunch desserts and the best after dinner pick-me-ups. The recipe calls for real Starbucks coffee so the taste is authentic. If you prefer decaf - by all means - substitute at will. Enjoy!!

Click here for the full recipe

Decór On A Dime

2012-01-03T16:10:00.000-05:00

If we're talking about weddings, it's safe to say that the flowers are photographed second most, after the bridal couple. Whether it's bouquets, centerpieces, boutineers, or the flower girl's petals, the flowers are going to be admired.

At Bill Hansen Catering, it's also our job to make sure you have the best looking arrangements for your party. I bet you didn't know we have our own Design & Decor team. One of the places we like to use most is Berkeley's Florist Supply (http://www.berkeleyfloristsupply.com/). We've been using them for years… the reason being is they always have the fresh flowers we need, in the quantity that we need, at the price we like. They have THOUSANDS of fresh cut flowers. Best of all, you don't need to have a wholesaler's license to enjoy the savings. Whether you're buying a bouquet for your honey or you're a designer buying hundreds to arrange in a wedding, you'll always get the best selection at a good price at Berkeley's.

Lindsey DuRant, our in-house Design & Decor consultant has a few tips on how to make your flowers their best, especially for those designing on a budget.

1. Just as important as what's above the vase is what is inside the vase. If using a clear vase, mask scraggly stems by wrapping lily grass or large leaves around the inside of the vase. Doing so will not only add an element of professional design to your work, but will double the size of the arrangements, visually.

2. Oasis, Oasis, Oasis (Oasis is the specialty flower foam). Even when using long-stemmed florals and tall vases, Oasis allows for full control of height and shape. For only $2 more, you can accomplish that full, round shape popular amongst bridal centerpieces, and never fear that your florals will shift during delivery or transfer.

3. Diamonds and pearls and glitter, Oh My! Accent a standard floral arrangement or bouquet by tucking jeweled or pearl-studded pins in between the flowers. A box of pins can be picked up at your local floral supplier, Michael's Crafts, or wherever sewing supplies can be found. They also add a finishing touch to the stems of ribbon-wrapped bridal bouquets.

Give us a call today to see what we can do for you!

22 Clever Ideas to Make Life Easier

2011-12-22T11:19:00.001-05:00

With the holidays approaching fast, life can get pretty hectic trying to juggle your days with work, shopping, family and friends. Here are 22 clever ideas to make life easier. Many of these we use around the Bill Hansen Catering office to help keep us organized.

Hull strawberries easily using a straw.

Remove Crayon and other gunk from your TV and computer with WD-40

Stop cut apples from browning by securing the pieces with a rubber band

Overhaul your linen cupboard, store bed linen sets inside one of their own pillowcases and there will be no more hunting through piles for a match.

Re-use a wet-wipes container to store plastic bags.

Add this item to your beach bag. Baby powder gets sand off your skin easily, who knew?!

Attach a Velcro strip to the wall to store soft toys.

Use wire to make a space to store gift wrap rolls against the ceiling, rather than cluttering up the floor.

Find tiny lost items like earrings by putting a stocking over the vacuum hose.

Make an instant cupcake carrier by cutting crosses into a box lid.

For those who can’t stand the scrunching and bunching: how to perfectly fold a fitted sheet.

Forever losing your bathroom essentials? Use magnetic strips to store bobby pins, tweezers and clippers, behind a vanity door.

Store shoes inside shower caps to stop dirty soles rubbing on your clothes. And you can find them in just about every hotel.

A muffin pan becomes a craft caddy. Magnets hold the plastic cups down to make them tip resistant.

Bread tags make the perfect cord labels.

Bake cupcakes directly in ice-cream cones, so much more fun and easier for kids to eat.

Microwave your own popcorn in a plain brown paper bag. Much healthier and cheaper than the packet stuff.

Install a tension rod to hang your spray bottles.

Turn your muffin pan upside down, bake cookie-dough over the top and voila, you have cookie bowls for fruit or ice-cream.

Freeze Aloe Vera in ice-cube trays for soothing sunburn relief.

Create a window-box veggie patch using guttering.

Use egg cartons to separate and store your Christmas decorations.

Be sure to share these with your friends, they'll be glad you did!

Say Cheese!!

2011-12-20T12:00:00.001-05:00

A picture is worth a thousand words, but doesn't need to cost thousands of dollars. Sherry Cowan has been a long time friend to Bill Hansen. She's been taking photos at Bill's events for nearly 20 years now. She's been all over Miami - Vizcaya, Villa Woodbine, The Palms, The Spanish Monastery, The Deering Estate, Fairchild Tropical Gardens…. and she's especially well known around the Key Biscayne community.

Sherry is a "people person", which makes her very easy to work with and always makes her clients comfortable. She's just FUN! She loves to take photos, whether its a wedding, a corporate event, maternity, or a family portrait, Sherry delivers. Best of all, it won't cost you an arm and a leg. She'll work with what you have to work with.

We use a lot of her photos in around the Bill Hansen Catering office. It's always a pleasure knowing not a moment will be missed when Sherry's behind the camera.

Check out some of Sherry's work - www.SherryCowan.com | Sherry Cowan Photography on Facebook

There Is No "I" in "Team"

2011-12-19T13:08:00.000-05:00

As Bill Hansen always says, Bill Hansen Catering is a team. We have a top notch kitchen staff, professional and courteous servers, but not often do we get to mention some of the vendors we work so close and hand-to-hand with. It's these people that fully help us enhance your party experience. From our linen suppliers, to our food and beverage suppliers, even the night's entertainment…we all work together to bring you and your guests a first class experience. In the next week, we'd like to share with you just some of people that really have helped build Bill Hansen Catering into what you see today.

Winston's Holiday Party Ideas

2011-12-12T12:49:00.002-05:00

Sir Winston here, I’ve been on a little bit of a hiatus since Thanksgiving...I had to fly out of town, not only to spend some time with my pea-family, but I always get timid around Thanksgiving being fowl and all. You can’t be too careful around all that turkey eating if you know what I mean. Being the party peacock that I am, I have a few fun party ideas to entertain your guests.

This particular one was a stocking stuffer game I saw at one of Bill and Terry’s parties. It had everyone guessing. Terry had stuffed a Christmas stocking then closed off the top so you couldn’t see in. We all then had to feel the stocking and guess what the items were inside. I felt I was at a disadvantage since my talons were less tactile but I gave it my best shot. You’d never believe what she was hiding inside….

· An angel ornament

· Nail clippers

· Nail brush

· A rubber bouncy ball

· Some silly putty

· A toothbrush

· A pastry brush

· A spatula

· A toy car

· A candy cane

· A roll of Mentos

· A snow globe

· A pen

· A golf ball

· A slinky

· A dradle

How she was able to fit all that…I have no idea. Though I came nowhere close to guessing correctly, once again due to my clumsy peacock claws, it fun watching everyone try. What creative imaginations some people have…it was quite intriguing!! I didn’t care to stick around to see what the winning prize was…I was too busy over at the Egg Nog bowl chatting it up with the new peahen in town. We’ll see how that goes….

Pink Petals Ball

2011-11-11T11:24:00.003-05:00

Sir Winston here... As you know, my bird keeper Bill teaches Catering Management at FIU, and each semester he teaches he and his class produce a fundraiser so that his students can experience producing an actual catering event.

Here are the details for the Pink Petals Ball, this year’s event…and I, Sir Winston would appreciate your support of my bird keeper Bill and his students.

On Thursday, December 1, 2011, Bill Hansen’s Catering Management Class is producing a gala fundraising Cocktail Reception for “Pink Petals”, a subsidiary of The Helping Hands Foundation. The reception will be held at the Kovens Conference Center at the Biscayne Bay Campus in North Miami from 6 to 9 pm on December 1, 2011. Pink Petals was founded by Dr. Jaime Flores to provide breast reconstruction for underinsured and indigent women in Miami-Dade County. This event, produced exclusively by FIU students, not only will provide valuable industry experience for Bill Hansen’s students, but will raise support and awareness for this very worthy cause.

We invite you to advertise your business and demonstrate your support of The Healing Hands Foundation’s Pink Petals and FIU’s Hospitality and Tourism Management students in a variety of ways, including:

1. Financial Sponsorship of the Event—Tickets are $20 Each

2. Providing a Food Station to showcase your company’s cuisine

3. Donating prepared food to be served at the event

4. Donating food or beverage items to be prepared by the students

5. Donating the use of equipment, linens, supplies or other items for the event

6. Donating a Live or Silent Auction item

7. Making a donation directly to The Healing Hands Foundation

The Healing Hands Foundation is a 501(c)3 non-profit organization and all donations are tax-deductible in accordance with IRS rules and regulations. Pink Petals is dependent on your support to achieve its goal of providing medical support to breast cancer survivors. If you choose to make a donation through The Healing Hands Foundation website www.thhfoundation.org, please ensure that you indicate the purpose as FIU-Pink Petals.

You may also write a check payable to Healing Hands Foundation and mail it to:

Bill Hansen

2167 South Bayshore Drive,

Miami, Florida 33133.

We will be delighted to provide you with a VIP Table if your donation is valued at $1,000 or more. Sponsorships are available at many levels. Please call me directly at 305.338.1897 if you choose to be a major sponsor.

For silent auction and other donations other than money call students Sandra Schaeffer at 305.798.9937 or Meris Thomas at 954.495.1961 for more information.

Bill Hansen

Chaplin School of Hospitality and Tourism Management

305.338.1897

Hansen@leadingcaterers.com

First Comes Love, Then Comes Marriage...Then Comes the Agonizing Process of Changing Your Name…

2011-11-04T16:18:00.004-04:00

Greetings from Sir Winston of Villa Woodbine and Bill Hansen Catering. I recently learned that the average newlywed conducts 30 hours of research to locate and complete the forms for a legal name change. Two attorney’s Josh Gelb and Jake Wolff saw how complicated it was for their new wives to change their surnames….and they decided to do something about it. There was not one complete source that provides support and does the nitty-gritty work that most people find tedious and unpleasant.

Their answer is http://hitchswitch.com/ The cost is only $39.99 with a portion of the proceeds going to breast and ovarian cancer research. So far it’s helped over 1,000 couples and anticipates facilitating 15,000 name changes by next summer.

They prepare the packed of all the forms and all their clients do is sign the forms and mail them in….so easy even a cave girl can do it.

~ Sir Winston

Happy Birthday Terry!!

2011-10-18T09:50:00.000-04:00

Sir Winston here…Yesterday was Bill’s wife Terry’s birthday and as a special treat for her on her special day, I flew over to Joe’s to pick up some freshly caught stone crabs for her birthday. She deserves the best...having helped Bill launch the business in the 1980’s she’s now enjoying life with Bill in Weston, Fl.

Happy Birthday Terry from all of the Grove Peacocks! We Miss You!!

Sir Winston Discovers Bill's Secret Plan to Launch A New Web Site

2011-10-11T13:55:00.001-04:00

Sir Winston here….and guess that I just discovered! My caretaker, Bill Hansen of Bill Hansen Catering has just purchased the license to launch a local web site called PartySpace.com

PartySpace.com was founded in Philadelphia, Pennsylvania, where it is now the largest and most widely-used wedding and events site. 20,000 brides, corporate planners and individuals visit the Philadelphia site each month!!!!

Bill’s site for all of South Florida from the Keys to North Palm Beach county will soon be THE GO-TO Site for brides, corporate planners and those who struggle to find that perfect place for their party, rehearsal dinner, celebrations, banquets, Bar and Bat Mitzvahs. There is no site in South Florida that will have the complete, comprehensive listing of venues that he will have….each venue will have included in their listing:

A photo of the venue

An interactive calendar showing booked and available dates.

An online inquiry (e-mail) feature

Venue history, information and testimonials.

The site will be launched no later than December 1, 2011…..Interested venues who wish to be listed for free and who want to be first on the site should e-mail Bill at Hansen@leadingcaterers.com

That’s all for today. Sir Winston here, signing off and heading for cover. All this rain hampers my love life.

Sir Winston of Villa Woodbine and Bill Hansen Catering

Winston Shares Bill's New Vodka Drink Recipes

2011-10-07T15:25:00.000-04:00

Sir Winston here of Villa Woodbine. I just snuck out of Bill’s office with his new secret vodka drink recipes. Don’t tell anyone (it's OK, you can tell), but Bill is offering special prices on these welcome drinks for his corporate and bridal clients….

Vodka Apple Martini Welcome Drink

1 (1.5 fluid ounce) jigger best-quality vodka
1 (1.5 fluid ounce) jigger apple schnapps
1 (1.5 fluid ounce) jigger lemonade
1 (1.5 fluid ounce) jigger chilled lemon-lime soda
1 lime wedge

Bills’ Welcome Punch

1 1/2 cups orange juice
1 (6 ounce) can frozen lemonade concentrate
1 (6 ounce) can frozen limeade concentrate
2/3 cup vodka, or to taste
1 1/2 (6 ounce) cans water, or more as needed

Villa Woodbine Punch

1 fluid ounce lemon juice
2 fluid ounces vodka
4 fluid ounces cranberry juice
3 1/2 fluid ounces ginger ale

Sir Winston’s Special

1 (750 milliliter) bottle vodka
1 (46 fluid ounce) can grapefruit juice
1 (46 fluid ounce) can pineapple juice
1 (2 liter) bottle lemon-lime flavored carbonated beverage

Key Lime Delight

1/2 lime, cut into wedges
4 fluid ounces vodka
1 1/2 fluid ounces frozen limeade concentrate, thawed
1 teaspoon vanilla extract
2 twists lime zest, garnish

~ ENJOY!! ~

Winston Discovers New Flavored Vodkas

2011-10-07T14:40:00.002-04:00

Sir Winston here from Villa Woodbine and Bill Hansen Catering. Absolute introduced the first flavored vodka in 1986, and 25 years later things have gone too far: I just read in Time magazine about these vodkas. Can you believe this?....

Grilled Cheese Vodka
Whipped Cream Vodka
Peanut Butter Vodka
Cake Vodka
Smoked Salmon Vodka
Acai Berry Vodka

Go figure…who would drink this stuff?

But wait, there’s hope! My caretaker Bill just told me that he has some new special vodka welcome drinks that he will be offering to Villa Woodbine guests soon….and they are drink-drinks not food-drinks. If you know Bill, they are fabulous. Read more in my next blog!

A Portrait of Sir Winston

2011-10-03T12:08:00.001-04:00

Good friend and local artist Lisa Remeny has done outdone herself once again. Not only has she donated some of her art to The Woman's Club of Coconut Grove, she was recently commissioned by the most picky and peculiar of clients -- Sir Winston, The Peacock of Villa Woodbine. Because of the Play-Bird lifestyle Sir Winston lives, he's rarely ever seen out of his party attire. Lisa did a wonderful job capturing just that.

"Cheers Lisa!" - Sir Winston

Some Secrets For Cutting The Costs Of Your Wedding Reception

2011-09-13T15:20:00.001-04:00

Sir Winston here!!!!! ---tip number one…don’t do it! Just kidding! Even I, Sir Winston is married to Queen Beatrice, the peahen from Kennedy Park, across the street. For our wedding, of course, Bill Hansen Catering did an amazing job.

So much about me…… how about you? You are the bride who is looking to cut costs….look for unusual, exotic and exciting venues….beach side….many beaches are free! A park during off hours…. church halls work as do club like American Legion. Most of these venues are either free or very inexpensive.

For example, here in Miami, my owner Bill caterers at all types of venues from majestic, like Vizcaya, to the Woman’s Club in Coconut Grove that has amazingly inexpensive rentals fees…

Whatever your budget, there is a venue for you…and if you need some more tips, please e-mail Bill at Hansen@leadingcaterers.com He loves to help others!

Regards,
Sir Winston The Peacock of Villa Woodbine

American Justice

2011-09-11T12:07:00.000-04:00

Sir Winston here again…It’s Sunday, September 11, 2011 and after last night’s beautiful wedding at the Villa, and after the 100+ guests had left, I snuck into Bill’s Office to see if there was anything to eat….should have known….he never keeps food in the office…but I did find this poem on Bill’s desk that he wrote ten years ago after 9/11. I’m sure he would not mind if I share it with you.

American Justice

Written September 2001

The Eleventh of September

We’ll always remember

When our tears and our fears

Swelled in our eyes and our ears.

Planes used as missiles

Hit structures of power

Toppling them down

Death tolls rose by the hour.

The Eagle’s still crying

But our flags are still flying

Our country stands firm

Our resolve is confirmed

United we’re standing

One nation we’re banding

You demons wipe out

With America’s clout

You can run, but cannot hide

Because democracy is on our side

What you’ve done is unthinkable

To a nation—unsinkable

Our country is ready

We’re rock solid steady

You terrorists take note

And there’s no need to vote

Our God and our Country

Are what matters most

Our polls are all closed

And you terrorists are “toast”

A WW2 session

Should be a great lesson

June 6, forty-four

America at war

We charged up those beaches

In the very far reaches

And crushed out aggression

We remind you that lesson

But WE will not rest

‘Til YOU’RE laid to rest

So hail to our Chief

In these dark days of grief

May God Bless America

Ten years later we still cannot rest, and we’ll always be on alert…but at least America did something. We took down the Osama and some of his co-terrorists….but there’s still lots of work to do.

Regards,
Sir Winston of Villa Woodbine

P. S. Remember to tell at least one person, peahen or peacock today how much they mean to you…..

Winston of Villa Woodbine misses Kim K’s wedding in Santa Barbara and ends up in Yellowstone Park instead!

2011-08-31T11:10:00.000-04:00

Sir Winston here….what a week! A week ago Friday I started my flight out to the left coast for Kim K’s wedding….but then somewhere around Dallas I heard that my owner Bill was in Yellowstone, hiking with his son, Jim. You know what….family is family….and Kim has plenty of family…so rather than go out to Hollywood and star gaze, I headed northwest to Wyoming to gaze at the real stars with Bill and his son. The nighttime sky in Yellowstone is amazing for viewing the heavens….although the food there was not close to as good as home cooking by Bill at Villa Woodbine, or Wolfgang Puck’s, who catered Kim’s bash.

One of the highlights of my trip to Yellowstone, aside from spending quality time with my family, was to meet some of my very distant cousins, the bald eagles who ruled the park from the air. They were all over the place, but they can’t shake a tail feather like I can.

The flight back home, to Villa Woodbine, was much easier than flying out, with the jet stream at my back all the way. When I got home yesterday, I was enthralled by how good Villa Woodbine looks…….I am proud to live here……and perhaps if Kim’s wedding to Kris Humphries doesn’t work out, next time around she can have it with Bill and me in Coconut Grove. (I’ll be the Best Bird!)

Sir Winston of Villa Woodbine

Celebrate National Filet Mignon Day (today) with Bill Hansen Catering's recipe for the best beef you’ve ever eaten!!!!!

2011-08-13T15:59:00.000-04:00

Happy National Filet Mignon Day from Villa Woodbine in Coconut Grove, which of course has been known for its fabulous food and ambience since 1983. Today, we're going to share with you, Bill’s recipe for making the best Beef Tenderloin (the cut of meat that the filet comes from) with you, our loyal readers....

This recipe is so simple, even Winston the peacock can do it! And if you’re someone that thinks the word “vegan” comes from an ancient Navajo Indian word meaning “poor hunter”, then this recipe is for you.

If you want to have a fabulous main course for eight to ten guests do this.

Purchase a whole beef tenderloin which will weigh between five and seven pounds. It will cost somewhere around $60 or so.
Bring it home, trim off the fat and silver skin.
Marinate it in your favorite meat marinade for a minimum of 4 hours or overnight. We use crushed garlic, salt, pepper and olive oil as ours.
Brown the whole piece of meat on your grill outside or in a frying pan. This will take about 7 minutes or so. You do not need to cook it all the way through….that comes later. Let the meat rest. If for more than a couple hours, refrigerate.
30 to 45 minutes before serving time place the whole tenderloin in a preheated oven (375 degrees) and roast for about 25 to 30 minutes. We like it medium rare with an internal temp of 130 degrees or so. I know some folks like it well done, but it’s simply not as good and is very dry! In my opinion, well done is a great way to ruin and excellent piece of meat.
Let the meat rest for 5 to 10 minutes and then slice. The small end will be more well done, the center is the best part and the large end has the most flavor, but it has a firmer texture.

VOILA! A wonderful way to celebrate National Filet Mignon Day. Enjoy.

Jail Break!!

2011-08-08T15:45:00.002-04:00

I believe that this peacock who escaped from the Central Park Zoo is my cousin, Cedric of Central Park. We grew up together as pea chicks down here in Coconut Grove, at Villa Woodbine. One morning, after a big wedding, Cedric was nowhere to be found. I asked my caretaker, Bill Hansen what happened to Cedric and he said he believed that Cedric was napping in the back of the limo. Next thing he knew he was in the honeymoon suite at the Plaza Hotel in New York!! Bill thinks that the bridal couple thought that having a peacock on their honeymoon was good luck!!!

Soon there after Cedric moved into the Central Park Zoo by the request of New York's finest...The ASPCA. As soon as he could, Cedric escaped. You'd think the zoo would have caught wind of his plan...his favorite movie was The Great Escape starring Steve McQueen.

As much as Cedric loved the Big Apple, his escape means that he wants to return to the sunny South and Villa Woodbine. He never really was much of a Yankees' fan. Safe travels, Cedric! I really miss you! You are my Prodigal Peacock!!

Hope to see you soon,
Your Long Lost Cousin of Villa Woodbine

The New Gardener at Villa Woodbine is Interrupting My Rest

2011-08-04T14:20:00.000-04:00

Lately I’ve been losing sleep because Bill’s new staffer who maintains our gardens is blowing the leaves from driveway and front garden party area while I’m trying to sleep. The noise is awful, but I gotta admit that the Villa has never looked better. Leonilla , the gardener, does a great job keeping our Coconut Grove mansion neat, clean, well-groomed and immaculate.

For some reason, last week, the blowing and the noise stopped and I was able to resume my beauty naps without all the racket. It turns out that the blower was broken!!! Wow…great news for me, but bad news for Bill! For five days there was no blowing and lots of beauty naps for me. In the meantime, Leonilla is raking and bagging by hand. Suddenly, last Wednesday, the noise begins again and I’m back to staying up way past my nap times.

Being the nosy bird that I am, I had to find out what happened. Here’s what Bill told me……Firstly, Home Depot would not cover the repair on the blower, even though it was less than a year old. Leonilla, tried to get it fixed, but no luck there.

But superstar that she is, home at night, while on her own time, she researched the blower online and figured out how to fix it on her own. She used her own initiative to fix it, at no charge to Bill. I must admit that although I miss my naps, I’m really glad to living at a place where everyone really cares about what they do…and they go the extra mile to keep our mansion and catering business at the head of the pack.

I tip my feathers to Leonilla….Who Goes the Extra Mile!!!! And I know that Bill has rewarded her too for her great work ethic.

Well, I think she’s done blowing now, so I’ll head to the bushes for my nap…..Sweet Dreams!

Sir Winston of Villa Woodbine

National Milk Chocolate Day

2011-07-31T14:03:00.000-04:00

Well, I overdid it again…..Thursday (July 28th) was National Milk Chocolate Day and Bill and the Catering Gang at Villa Woodbine, where I reside, celebrated….and they invited me, and boy, did I overindulge in all the chocolate. There was chocolate all over the place. Bill Hansen, has three main rules about chocolate:

#1 - A balanced diet consists of equal amounts of dark and white chocolate.

#2 - The two basic food groups are fruit and chocolate. And if you insist on eating fruit, it must be dipped in melted chocolate.

#3 - Bill Hansen offers a 12 Step Program for Chocoholics...visitors to Villa Woodbine must never be more than 12 steps away from chocolate!!

So, with all those rules, I Sir Winston of Villa Woodbine confess that I am a Chocoholic! And although I’ve gained a few pounds, there is no way that I am going to give up chocolate.

By the way, here’s a quick quiz question….How many calories are there in a large piece of chocolate?

Answer....WHO CARES!!!!

Well, I’m off to the gym with my two female peahens to try to work off a pound or two before we fly back home to Villa Woodbine and caterer Bill to put those pounds right back on again.

Chocoholically Yours,

Sir Winston of Villa Woodbine

Winston Feels Down On His Luck

2011-07-27T14:50:00.000-04:00

Greetings from Sir Winston of Villa Woodbine….Well, it’s that time of year…mating season is over and I am depressed. All my beautiful tail feathers have fallen off and Bill is using them to decorate Villa Woodbine and is even using them a quill pens……Boy am I feeling down…And to make matters worse, lately, two other peacocks are beginning to move into my territory. I told Bill that I really wasn’t happy and was considering a move. Bill told me not to worry…my feathers will grow back and that as a tribute to me, he has engaged world-famous Coconut Grove artist, Lisa Remeny to create a lasting image of me to be used throughout the ages. She is busy at work now, and I can’t wait to see the outcome. This is great news, since even after I fly into peacock heaven, my image will live on in Coconut Grove!!!

Bill also has arranged for me to take my two peahen friends whom we have yet to name to the Peacock Garden Café in the Grove for lunch. This new restaurant is named after Charles Peacock, a famous Grove pioneer and who once owned the property on which Villa Woodbine now sits. (Court records show the Villa Woodbine property as once being owned by the Charles Peacock Estate). Anyway, I am going to the Peacock Garden Café today on a date with my two peahen friends….and I hear the Corvina there is amazing…Bill’s friend Lalo is the owner and he does an amazing job with the food….but never quite as good as Bill’s food.

More later……I’m starved!!!!!

Sir Winston of Villa Woodbine

Winston Visits Lake Tahoe

2011-07-20T19:38:00.000-04:00

Greetings from South Lake Tahoe….I’m perched right here on the state line between California and Nevada at Harvey’s Hotel on the south shore of one of the most beautiful lakes in the world, Lake Tahoe. I winged up here to catch the American Century Golf Championship. What a week? Chilly mornings, sunny all day, with the temps rising into the low to mid-seventies. And humidity? What humidity? This place is heaven!!!

Watching the likes of Michael Jordan, Tony Romo, Emmitt Smith, Aaron Rodgers, Ray Romano, Former VEEP Dan Quale and scores of other celebs golfing has been how I’ve filled my days for the past week. At night, the dining experience at Friday’s Station at the top of Harrah’s Hotel was a throwback to the good old days of my youth when I’d fly up here with my parents, Sir Winston III who used to live at Monty’s in the Grove, and my mom, Winnie. They still have the same waiters when I was here 25 years ago…and the food…amazing…..traditional, but consistent and served impeccably, just as Bill likes to do it at Bill Hansen Catering. I’ve eaten there twice already this week, and tonight will be my last visit before soaring back to the Grove on the jet stream. Too bad I don’t drink….(it’s bad for my feathers and I have to fly tomorrow) , but the wine list there is amazing. Aside from the fabulous 360 degree view, they specialize in a wide variety of Certified Angus and USDA Choice beef and ocean-fresh seafood specials. Tonight I’m ordering the seafood platter with diver scallops, prawns, oysters, mussels and king crab legs….yummy.

That’s all for now…almost dinner time.

All my best…Sir Winston of Villa Woodbine

Winston is Relieved -- Bill Returns!!

2011-07-07T12:08:00.000-04:00

Greetings from Sir Winston of Villa Woodbine…Whew, I can now sleep at night. I had no idea where Bill Hansen was….he didn’t leave me a note or send a message by carrier pigeon that he was ok. I spent three sleepless nights, tossing, turning, rolling over on my tail feathers and even rumpling them up (and that’s hard to do). Bill left without a word, or even a wayward glance in my direction that he’d be leaving...boy was I worried.

But guess what good readers of my blog...? Bill is back!!! Not one for keeping things status quo, Bill visited four catering firms in three days to see how other catering firms in other cities operate. Philly on Monday, Tampa on Tuesday and a double-headers visit to the two top firms in Orlando on Wednesday. Bill knows that you’re never too old and it’s never too late to learn new ways of doing things. I’m sure that his clients will appreciate some new twists that he plans on unveiling this upcoming catering season.

Bill, in the future though, I beg you to let me know when you’re leaving me…I do not like to be taken for granted.

Your Picky Peacock,
Sir Winston of Villa Woodbine

Where Has Bill Gone This Time???

2011-07-03T13:45:00.000-04:00

Sir Winston of Villa Woodbine here with the latest on caterer Bill Hansen…..I’m really worried…I have not seen my owner, Bill Hansen for three days….He usually scribbles me a note in the gravel next to the driveway to let me know he’ll be traveling. But I have not seen him now for three days…..This is really unlike Bill to disappear like that. I even flew up and over his home in Weston and his car was not there. If anyone has seen Bill, please send a carrier pigeon down here to Villa Woodbine and give me an update…..

Missing you Bill,
Winston

Winston's Ego: Bigger Than His Tailfeathers

2011-06-24T15:13:00.000-04:00

Sir Winston of Villa Woodbine was featured in last Sunday’s Miami Herald as the Peacock with plenty of pals who crashes parties at Villa Woodbine in Coconut Grove…

Here is the article:
http://www.miamiherald.com/2011/06/16/2271505/this-party-crasher-has-plenty.html

There’s only one error in the article…Krystal Caron is not “Hansen’s landlord’s client”, she is Bill’s client.

Follow us on Twitter (@BillHansenCater) and Facebook (Bill Hansen Catering) to find out the latest happenings with Sir Winston of Villa Woodbine…

What's Bill Been Up To Lately??

2011-06-13T11:19:00.000-04:00

Greetings from Winston, atop the oak tree at Villa Woodbine in Coconut Grove. Lately I’ve been very concerned about Bill and his long hours. My gosh, the guy is nearly 66 years old and he’s working harder than men half his age. He says business is great, and I believe him from all the traffic in and out of here. But that doesn’t account for his late nights and very early mornings when I peer in the office window and see him working at his laptop. What is going on? This guy needs to slow down. Why is he working so hard? I need to find out!

Well, as luck would have it, I snuck into Bill’s office when he wasn’t there. He must have gone out to one of his networking meetings and forgot to lock the door. Strewn all over his desk were notes dealing with managing a catering business. Why would Bill need notes to do that? He knows how to do that very well….for over 31 years he’s been at the helm of Bill Hansen Catering. Well, lo and behold, I peered at the computer screen and realized that he’s starting another book on catering, called the Perfect Fit to Go.

His first book is used in universities all over the country and is in its second edition. But why another book? Seems that Bill’s Perfect Fit program at the Catersource conference in Las Vegas this past March was such a hit, that he, and his co-speaker Chef Bill Pannoff have been asked to produce a series of books for caterers around the country who wish to build their businesses to the same level as Bill’s in Miami..

Good for you Bill. In the meantime, I think I’ll take a nap…writing this article has worn me out.

Best,

Winston

Villa Woodbine Featured in Weddings Illustrated

2011-06-10T17:46:00.000-04:00

Not too long ago, our very own Villa Woodbine, located across from Biscayne Bay in Coconut Grove, was in a featured article in Weddings Illustrated magazine. Titled Enchanted Evening, it describes the details of the night of Kristal and Ben's wedding ceremony, reception and dinner. After the couple exchanged vows by the Villa's fountain, guests enjoyed cocktails and hors o'deuvres by sounds of violin while the five course dinner was being prepared in the kitchen. The Villa's courtyard was lined with candles of Kristal's favor scent. "I think my favorite moment was walking towards my husband, smelling the amazing flow of yumminess," says Kristal. A truly enchanting evening it was. Thank you Kristal and Ben!

Kristal, as you may already know, was the lucky bride that gave Winston The Peacock his name, as she loved jewelry by Harry Winston, and came to love our resident peacock just as much!

We'd also like to thank Ambiance Studio for sharing their link with us. http://ambiancestudioinc.com/blog/2010/10/26/published-weddings-illustrated-magazine/

The Desperate Peacocks of Coconut Grove

2011-06-08T13:36:00.000-04:00

Winston the Villa Woodbine Peacock here! Please help me. I need love and affection and there are no peahens in sight, and I have no clue why!! It could be all the parties and weddings at Villa Woodbine that scare them away. It’s not me…I shower every day and keep my tail feathers shaking like the leaves on Bill’s oak trees in the breeze.

I have decided to take matters into my own wings and launch my new show, The Desperate Peacocks of Coconut Grove. Who says desperation is a female thing. It’s time that we males get our own show and get the attention that we deserve. With Father’s Day just around the corner, I want to be sure that I have a chance to become a Pea Dad before it’s too late. And for that, I need an attractive pea hen. She and I will make the feathers fly and make Pea Chicks that will be the envy of South Florida.

My new show will air on NBC... You don’t think I’d go on ABC or CBS when NBC already uses my image in their logo.

The first episode of The Desperate Peacocks of Coconut Grove will begin with a catered event at Villa Woodbine. I will of course be the center of attention, since that party will be held in my honor. All will be going along fine, with Bill serving his great food with amazing service when the party is abruptly crashed of jealous peacocks from the neighborhood. Feathers will fly…. stay tuned to see what happens next.

Winston

The Desperate Peacock of Coconut Grove at Villa Woodbine

National Rocky Road Ice Cream Day

2011-06-03T14:16:00.000-04:00

Greetings from Winston…..the Plump Peacock of Villa Woodbine. Boy am I unhappy!!! Yesterday (Thursday) Bill reminded me it was National Rocky Road Ice Cream Day. He told me when interested brides stopped by the Villa to tell them that planning a wedding here would not be a rocky road, but a magic carpet ride….and I did…However, the thought of that delicious frozen treat would not leave my mind, so I spoke to my fellow peacock Phil who lives nearby, across the street from Fresh Market down the street….and he said he’d pick me up one gallon of Rocky Road Ice Cream. Phil’s a good peacock…..Well, I had to eat the whole darn container, since Bill doesn’t let me in the kitchen or anywhere near the freezer….so only eating part of it was not an option. You’re bad, Bill!

Well, I woke up this morning with a terrible tummy ache…I felt so bad even my tail feathers ached…..and to make matters worse, I hopped on the receiving scale behind Bill’s kitchen and I gained two pounds……What a bummer…..Anyway, I’ve got to run now…literally run ( and fly) for the rest of the day to lose this blubber…and what would be even better would be if one of my pea hens would stop by later on and I could burn some extra calories with her…..if you know what I mean!!!!!!

Winston Reports on The Woman's Club of Coconut Grove and Mutiny Hotel's New Relationship

2011-05-25T17:30:00.000-04:00

The Mutiny Hotel and the Woman’s Club of Coconut Grove have just launched a symbiotic relationship that is beneficial to both entities. The Mutiny has plenty of rooms but not enough conference space to entice out-of-town corporate business. The Woman’s Club of Coconut Grove, located next door has the space, but nowhere to hold a wedding ceremony. So when a wedding is planned the reception is held at the Mutiny’s Tropical waterfall pool area and then guests walk next door for the reception. And when the mutiny has a corporate meeting, guests walk next door to its conference space. It has worked out well for both facilities.

Tanya Aldana, Marketing and Event Coordinator at the Mutiny Hotel says, “This relationship is an advantage for us since we can now accommodate larger groups and out of town corporate business since we offer conference space, Bill’s catering for their receptions, as well as rooms.”

Sara Tuttle, who held her wedding there, also has nothing but positive things to say about the arrangement. She says, “It was perfect. My guests stayed at the Mutiny so they didn’t have to drive anywhere. The ceremony was held poolside at the Mutiny and then we walked next door to the Woman’s Club for the reception. I got all positive feedback about my wedding.”

Bill says, “It has been fabulous for us when we hold weddings since the area in the Mutiny is so beautiful and convenient. And in these hard economic times, we have to form partnerships that make it easy for our clients.”

Your “Fan”

Winston the Picky Peacock of Villa Woodbine

A Sigh of Relief

2011-05-22T14:52:00.001-04:00

May 21 2011 -- I spent most of the day getting my bird house in order, getting ready for the end of the world at 6 PM tonight.. It was quiet around here today, with lots of activities planned for next week (I’m hopeful that aging preacher was wrong), and into the month of June….Bill says June will be a record month for his business…..Good for him…I hope he remembers me with fabulous tenderloin for dinner…medium rare…just the way I like it.

Bill and Terry attended the Marlins game tonight…they love the Beach Boys who performed after the game……Earlier in the week Bill was awarded Volunteer of the Year Award by the Network for Teaching Entrepreneurism. This group helps high school and some middle school studies develop an idea, passion, interest or hobby into a business plan. Students then compete at the school level, then at the regional level at UM and finally at the national finals in New York. Bill has helped Jessica Cervantes, the 2008 national winner bring her Popsy Cakes to market. Check them out at www.popsycakes.com

I’ve overhead Bills’ staff talk about the celebrities they’ve catered for over the years….and this year’s lineup includes Fat Joe, Foreigner, Queen Latifah, and Miami's very own Pitbull. In spite of the celebrity lineup, I know that Bill and his team treat everyone as a celebrity…even me!

Have a great weekend…. LET'S GO HEAT!

-Winston the Picky Peacock of Villa Woodbine

The Party Crasher Everyone Wants At Their Party

2011-05-18T11:32:00.000-04:00

COCONUT GROVE, FL—May 18, 2011—Party crashers are not welcome at events of any kind. But at Villa Woodbine, there is one that everyone hopes will show up at their party. It’s Winston the Peacock who lives at Villa Woodbine in Coconut Grove. When he arrives and spreads his feathers he outdoes everyone in the room. (No designer gown holds a candle to his splendor.)

Through the years he has dined on some of the best food catered by Bill Hansen, the exclusive caterer at the facility, and met some interesting people. In a way, he has become a mascot of Villa Woodbine, says Hansen. “Of all the caterers in town, I am thrilled that he chose me”, says Hansen.

To show his appreciation Hansen brought in two pea hens for Winston but so far he hasn’t shown any interest in any of them. Maybe it’s because they are not pretty enough for him. However time will tell. After all you can’t tell a book by its colorful feathers.

FYI: How Winston got his name. It came from my landlord’s client, Crystal Caron who was married at Villa Woodbine 14 months ago on New Year’s Day. She loved fine jewelry from Harry Winston…..hence the name.

Where is Winston's Invitation??

2011-05-13T16:07:00.003-04:00

Once again, Winston, Villa Woodbine's picky peacock, was seen rummaging through Bill's mail here at Villa Woodbine, finding nothing but bills, bills, and more bills. There was an issue of Catersource Magazine in the mix, but that's not what he was looking for. He was searching for Melissa's wedding invitation...the sweet bride-to-be whom he met a few months back. She planned on having her wedding ceremony underneath his oak tree in the up and coming month. He thought for sure she would invite him... Maybe the invitation was lost...was it addressed properly? Perhaps she needed some help? Thinking this was the case, he quickly scratched down a few invitation writing tips he once saw in a back issue of The Knot...

Wedding invitations (besides providing the basic who, where, and when) offer guests a sneak peek at what's to come. Make that vision something truly special to behold. Give this precious piece of paper your all!

When to Order
Aim to order your invitations when your wedding guest list is final (about three to four months before). How do you reach that point? Follow this game plan: Dream up your design concept about seven or eight months before, start to scout out stationers at the six-month mark, and nail down specifics during all subsequent visits.

Do Overcompensate
Don't order the exact number of invites you'll need -- get twenty or thirty extra. Or a better rule of thumb: get 25-percent extra. It's better to have leftovers than to have to reorder more later, which can get pricey. Also order extra envelopes to leave room for addressing errors. (If you're hiring a calligrapher, he or she may request a certain percentage of extras.) Note that you'll send one invitation per household (not per guest), but a child over eighteen living at home gets his or her own.

All in One
Think of your invitation as a tote-it-with-you tool for guests. So you'll want to provide them with the information they'll need. Translation: names of wedding hosts/sponsors (usually parents), names of bride and groom, day of the week, date, time, address of the ceremony and/or reception, and RSVP info (unless you're including response cards). A few words about enclosures: You're not expected to nclude any, though response cards tend to save trouble and map cards are an ultra-considerate touch. You have your pick of response cards, menu cards, reception cards, map cards (with directions), rain cards, and pew cards. Choose only what makes sense.

Go Formal
It is customary in a formal wedding invitation to spell out everything, including the date and time of the wedding. For example, the invite should read Five o'clock in the evening not 5:00 p.m.

Also, lightly mark (in pencil!) a number on an upper corner on the back of each response card. Keep a numbered list with corresponding names. When you can't read someone's handwriting, you can use your code to uncover the mystery attendee.

Considering Costs
Prices depend on the kind of invites you choose, where you order them, the ink, the typeface, the printing process, and, of course, how many you need. You'll spend anywhere from $1 to $50 (seriously). If you're hiring a calligrapher to handle envelope addressing, response cards, and more, account for that extra cost in your invitations budget.

Cutting Costs
Keep it simple. Top-of-the-line papers, color ink, and custom designing will jack up the price. So will decorative envelope linings and multiple enclosures. Try using response postcards instead of cards and mini-addressed envelopes, or set up a toll-free number for guests to call. If you're concerned about postage, stay away from oversize or bulky styles. Paper boutiques have beautiful wares, but working with a mainstream house or mail-order outlet will save you cash.

Be Careful, Not Carefree
Be sure to inquire about written errors. If your calligrapher/printer spells your Aunt Millie's name with a "y," will you have to pay for the correction or are re-dos done free of charge?

Get Proof
Give your calligrapher/printer a typed address list (handwritten lists, even if legible, may introduce errors). And be sure to check your list twice and make sure that someone else familiar with the names takes a careful look as well. Just before your invitations go to print, the stationer/designer should forward you a proof of the actual version for review. Sometimes you'll receive a copy via fax, where you'll check the text for spelling errors and confirm the accuracy of date, time, and other pertinent information. Sometimes you'll receive a true-to-life template where you'll be able to check colors, graphics alignment, resolution, etc. As you carefully review, double-check the date, just to be on the safe side! Always have a bridesmaid, mom, or someone else with hawk eyes take a look, too.

Team Work
When you order your invitations, see if you can take the envelopes home immediately -- or at least request that they be delivered ASAP if you're having a return address printed on them -- so that you can start addressing these (or having a calligrapher do so) while the invites are at the printer.

Keep it Neat
Ask the post office to hand cancel each one of your delicately crafted invites to keep it in tip-top shape. Running them through a stamping machine may cause smears or crinkle your design.

Scaled Down
Go to the post office and weigh a complete invitation so you know exactly how much postage to put on each one; your mailing costs might be relatively high if you have lots of inserts. Having your invites returned for insufficient postage can throw your wedding planning schedule for quite a loop!

Get Personal
Looking for "Love" stamps for your invites? Or perhaps the perfect beach scene for your seaside celebration. Don't waste time running from post office to post office. Just visit the U.S. Post Office online and browse through their entire inventory of stamps.

Saying Thanks!
Keep in mind that the thank-you note project begins way back when you gather your guests' names and addresses to send the invitations. Do yourself a big favor: Save that list! When you start opening presents, record each gift next to the giver's name and address.

The Name Change
Don't forget -- you're not married yet! Save your new monogram for the thank-you cards and opt for your initials (full initials or intertwining first letters, for example) for the invites.

Signed, Sealed, and Delivered
Ready to send? If you're having a destination wedding or marrying over the holidays, send out invites early (10 to 12 weeks before the wedding). For local affairs, the standard time frame is six to eight weeks before.

By the way -- Melissa decided to drop by and hand deliver Winston's invitation in person. She just couldn't resist a visit! How thoughtful!!

Winston Returns for Rave Reviews

2011-05-09T14:08:00.003-04:00

I know this is late, but Bill and his team have been very frustrated this past week with limited Internet
and e-mail service. Three AT&T technicians have yet to solve the issue. It looks like it’s time for Comcast at Villa Woodbine!!!!

I came back from London to learn that our April 23rd bride, Erika, loved her wedding and gave us all 10’s for Bill’s work…she loved it. By the way, Bill keeps a running average of all reviews from his clients and he’s currently at 9.6 out of 10, and trending upwards.

Bill calls this customer-focused management….he puts the customer first. He trains his own staff, many who are students and former students of his at Florida International University. Even Executive Consulting Chef Tim Andriola was a grad student of Bill’s at FIU. Bill only hires and trains those who will be 100% focused on guest satisfaction.

Sorry, but need to keep this short! Another AT&T tech just pulled up the driveway for another attempt to repair the DSL…ouch, he just ran over one of my feathers….shame on you, phone guy…

Regards, Winston

Winston Plans the Perfect Rehearsal Dinner - Part 2

2011-05-06T15:04:00.000-04:00

Greetings from Villa Woodbine in Coconut Grove! I've received lots of letters asking more about rehearsal dinners. I've seen and learned much from being perched high above in my oak tree. Here are some answers to the more commonly asked questions regarding rehearsal dinners....

What happens at a rehearsal dinner?

Along with eating, of course, the bride and groom offer up thanks and toast their families and the wedding party. There are often many other informal toasts. Sometimes this toasting becomes a roasting of the bride and groom – but it's all in good fun. You may also plan ice-breaking games or other activities including poker, pool, darts, a short funny home-movie, or backyard games. If you're not having a bridesmaid's luncheon, this is also an appropriate time to give bridesmaids and groomsmen gifts.

How do I invite my guests?

Typically, printed invitations are sent a few days after you send the wedding invitation. These don't need to be elegant and expensive – the easiest thing to do is to get the templates to print on your home computer.

Do I have to invite out-of-town guests?

Once upon a time, a rehearsal dinner was only for the wedding party and the immediate family of the bride and groom. Now, wedding magazines will tell you that you have to invite all of the out-of-town guests. Here's my opinion: it is a nice gesture, so that you don't leave them at loose ends in a strange town the night before the wedding. However, if you don't invite them, you can include a list of restaurants or things to do in the area on your wedding website. Also, you can hold the rehearsal dinner on the early side, and then include a note in your invitations saying "If you're in town the night before the wedding, we'd love to see you! We'll be at the East Side Pub after 9 pm – please join us if you can make it." A nice touch is to get the bar to provide pub snacks and appetizers to your guests, which will still be less expensive than providing them dinner.

What if I can't afford a rehearsal dinner?

First, reexamine your expectations – it doesn't have to be some grand formal thing at a restaurant or catering hall. Some of the best rehearsal dinners I've seen are relaxed backyard barbecues which allow people to really get to know each other. Set up volleyball net or get a game of touch football going. It can even be a potluck. But do have one – it's your opportunity to thank all the people who made your wedding day possible.

Feathers and Fanfare,

Winston

Winston Returns from William and Kate's Royal Wedding With A Surprise Recipe

2011-05-03T15:20:00.005-04:00

What a flight!! Battling those head winds across the Atlantic was rough, and boy I’m glad to be back home with Bill at Villa Woodbine. My wings are “fried”, but I can’t wait to get back to work, helping Bill and his business grow. On Saturday we have a huge wedding at Villa Woodbine with hip-hop star Fat Joe making a guest appearance...along with a surprise birthday party on Miami Beach...and another wedding down the street at the Coconut Grove Woman’s Club!! I just hung out all night long in my oak tree until the guests left and it was safe to come down at dinner time They had my favorite at Villa Woodbine, the Sliced Tenderloin of Beef.

Friday morning in London, my heart fluttered as I watched William and Kate share their kiss on Buckingham’s balcony and later on my stomach growled as I snuck into the Royal Bakeshop to sneak a peek at Prince William’s Biscuit Cake to be served at the wedding reception. And guess what? I found a copy of the cake recipe outside in the garbage!! I guess they forgot to shred it up, too much commotion I guess….so here it is:

For the cake
1 box graham crackers
¼ c. raisins
¼ c. nuts, chopped
5 oz. dark chocolate
5 oz. milk chocolate
1 stick butter, room temp.
1 14-oz. can condensed milk

For the topping
5 oz. dark chocolate
1 tsp. milk

1. In a large metal bowl, crumble graham crackers into bite-size pieces. Add raisins and nuts.

2. In a saucepan, melt chocolates, butter, and milk. Stir frequently so chocolate doesn’t burn.

3. Add melted mixture to crackers and stir until dispersed.

4. Line an 11-by-7-inch pan with waxed paper. Pour mixture into pan; spread evenly. Refrigerate for 2 hours.

5. For the topping, combine ingredients in a saucepan; stir until melted.

6. Remove cake from fridge and cover with topping. Cut into squares and serve.

Enjoy the cake and think of me and all the work I went through to get it for you. By the way, this Sunday is Mother’s Day. I’ll be celebrating with my mother Paulina the Peahen at the Charles Deering Estate where Bill Hansen Catering will be serving Brunch on the Bay. We hope to see you there...

Cheerio!

Winston the Picky Peacock

Winston Plans the Perfect Rehearsal Dinner - part one

2011-04-23T13:13:00.000-04:00

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

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

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

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

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

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

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

Love, Winston

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

2011-04-19T12:43:00.000-04:00

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

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

www.PopsyCakes.com

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

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

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

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

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

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

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

Sweet Dreams,

Winston The Picky Peacock

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

2011-04-15T14:35:00.000-04:00

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

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

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

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

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

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

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

Regards,

Winston The Picky Peacock at Villa Woodbine

Winston Shares Secret to Great Entertaining

2011-04-13T11:41:00.001-04:00

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

Hosts should aim to delight, not to impress!

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

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

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

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

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

Winston Visits NYC

2011-04-08T13:25:00.000-04:00

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

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

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

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

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

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

2011-04-05T14:35:00.000-04:00

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

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

Stay tuned for more on Friday.

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

2011-04-01T14:30:00.000-04:00

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

His advice...

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

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

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

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

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

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

Its Looking Good for Winston

2011-03-29T21:45:00.004-04:00

Saturday, March 26, 2011 - Another day foraging around Villa Woodbine. Today, I got a break. Bill’s party was a wonderful Bat Mitzvah during the day, so I could have an early dinner without having to hang out in the oak tree until midnight to eat.

One of Bill’s friends from his BNI Miami Beach chapter, held his granddaughter’s Bat Mitzvah at the villa. What a great party...pink table cloths, lots of fun foods for the kids like milkshakes served in lit martini glasses for the teens, even brunch for the adults….all served by Bill’s wonderful staff headed up by Steph Lim and Shaneil Sibblies. Henrik Lilleheim, formerly of Heavy Water Vodka fame, mixed up the non-alcoholic milkshakes, sans vodka of course. DJ Jody spun some of my favorite tunes, like Born This Way, and E. T. Spencer’s photo booth was a hit for the kids, and the tattoo artist also drew long lines. Bill even got a tattoo of a turtle. He always says that a turtle goes nowhere until it sticks it's neck out.

Ok…so it’s about six o’clock, dinner time for me, Winston the Peacock. I was strutting in the garden’s looking for french fries when I spotted two lovely peahens in the distance. They are not as colorful as I am…no Lady Gagas for sure. In the world of peacocks, we males are the colorful creatures, like Elton John and Cee Lo Green... Anyway, these two peahens look like possible companionship for lonely old me...but as I finally mustered up enough courage to say hello, they were spooked by all the South Bayshore Drive traffic from the tennis tournament and the two headed over the wall into the neighbor’s yard. Shucks…so close yet so far. Well, there’s always tomorrow!

I did check tomorrow’s schedule and there are no events at Villa Woodbine, but Bill and his team are catering a lavish wedding at Villa Vizcaya. Perhaps I’ll take a flight over there to see what’s up! Too bad Madonna and Sly are no longer living near Vizcaya…I know they’d help me find companionship. But I do have faith in Bill to help me…..

Still Waiting,
Winston

Rose Colored Glasses - The Secret to Marital Bliss

2011-03-29T21:18:00.001-04:00

Having been very happily married now for 27 years, I’ve always thought that marriage is about compromise. However, I read just today that it’s about more than that...according to Sandra Murray and her research team from the University of Buffalo (I was born in Buffalo in 1945), marriage is also about self-delusion. Her scientists followed 222 newlyweds through their first three years together. The ones who went into marriage idealizing their partners ended up happier together than those who went in with clearer eyes. “Why is it better to look at your flabby hubby and see Fabio?” According to Murray, it has to do with the vast powers of the human heart over the human brain. People can convince themselves that a spouse is better looking, smarter, kinder, and more virtuous that he/she actually is…at least for a few years. So my advice to bridal couples is: get married with rose-colored glasses and never take them off!!!

Winston, The Villa Woodbine Peacock

2011-03-22T13:20:00.002-04:00

Greetings, my name is Winston and I live at 2167 South Bayshore Drive in Coconut Grove at Villa Woodbine across from Kennedy Park….if you wish to contact me, you can write me at the above address ……the zip code is 33133….I do not have an e-mail address, but I’m sure you know I love to Tweet.

And I do accept fan mail when I show off like this….how about those fan feathers?

Anyway, I’ve been trying to hold back on this for many months, but it’s time to reveal the truth. I’m sure you all want to know to know how I came up with my name Winston….it actually came from my landlord’s client, Kristal Caron who was married at Villa Woodbine 14 months ago on New Year’s Day. She loved the food, the service and the ambiance…and she loved fine jewelry from Harry Winston…hence the name…..but she loved me most of all (I even was in her wedding as the ring bearer—just kidding). So she named me and thanks to her I’m now a protected species, forever a part of these magnificent catering grounds.

However, if you’re a peacock trying to live at this villa on South Bayshore Drive, it’s not like living on Easy Street. Certainly, as a forager, after the parties are over in the garden I can dine on scraps, but the hours are terrible….sitting way up in Bill’s oak tree until 11 PM when the guests leave. Until then I anxiously await dinner while the party-goers below frolic and dance the night away thirty feet below.

And those cars and delivery vehicles that scoot up and down Bill’s driveway intimidate me, but I can do my own intimidating by sauntering slowly, tempting them to run me over; but of course when 3,000 pounds of road kill makers get too close, I can then scurry away, occasionally losing only a feather or two.

I’m really hoping to find companionship in a peahen soon. Bill is a great matchmaker, but he’s yet to bring me the bird of my dreams……Pray for Me!!!!

Love, Winston

P. S. Don’t forget to write -- it gets lonely here sometimes.

3,000 Caterers Convene in Las Vegas, Miami Caterer Bill Hansen is featured speaker!!

2011-03-18T12:26:00.000-04:00

I’ve been back from Las Vegas one week now, and am still recovering from delivering eight 75 minutes presentations to caterers from all over the world at the annual Catersource Educational Conference. I did this with humility, since you never know it all, and it’s amazing what you can learn as your talk to your peers. My topics included, operations, buffets, seated-meals, finances, human resources, marketing, pricing and a wrap-up program called “Leaving Las Vegas”…. it’s always great to arrive there, but it’s also good to leave before your money is gone. Those casinos are built with our money...and if you’re like me, you go there once a year to visit your money.

Catersource has grown since the early 1980’s when the founder, Mike Roman entertained a handful of caterers from around the country in his kitchen at his catering commissary in Chicago. Now the conference and trade show attracts nearly 4,000 caterers, plus another 4,000 exhibitors wishing to sell to these eager-to-learn caterers. We all go to Las Vegas to build our businesses, and better serve our clients.

You might wonder if I was asked back….and the answer is “yes”….and over the summer I’ll be working on a new book entitled, The Perfect Fit To Go….named after my program directed at caterers who wish to grow their businesses. I love to speak publicly since it’s a great way to learn as you prepare.

You might also wonder how I can leave my own South Florida catering firm for over a week. I can since at Bill Hansen Catering we have amazing team of catering professionals to take care of each and every catering need…they call me “the maestro”…since it’s my job to keep everyone playing in tune and marching to the same beat.

I hope to see you soon in South Florida.

Your friend and caterer,
Bill Hansen

A Dash Of This And A Pinch Of That

2011-03-15T12:05:00.002-04:00

I recently introduced freshly grown herbs to my menu selection. Unlike other caterers, I grow them at our private mansion, Villa Woodbine, in Coconut Grove. Here you can find a variety of herbs (listed below) growing in a quaint, fenced-in little garden on the south side of the mansion, just outside the living room.

English Lavender, Creeping Thyme, Creeping Oregano, French Oregano,

French Lavender, Orange Mint, Celery, Cinnamon Basil, Lemon Grass,

Sage, Thai Basil, Italian Parsley, Lemon Balm, Fennel,

Sweet Basil, Arugula, Chocolate Mint, Nasturiums, Dill,

Italian Oregano, Mojito Mint, Soft Italian Oregano

Yes, this is expensive, and care is never ending, but in catering, it’s doing the little things better than the competition that creates memorable meals for clients.

National Chocolate Cookie Week

2011-03-11T14:45:00.002-05:00

Ruth Wakefield, owner of the Toll House Inn near Whitman, Mass., added chocolate chips to her butter cookies in 1930 and was so pleased with the result that she sent the recipe to the Nestle Co.
The company printed her recipe on the wrapper of their large semisweet chocolate bar, calling it the Toll House cookie. Everybody started making chocolate chip cookies like crazy, and Ruth Wakefield won a lifetime supply of Nestlé’s chocolate.

In 1997 the GENERAL LAWS OF MASSACHUSETTS made the chocolate chip cookie the official cookie of the commonwealth.

You don’t need to live in Massachusetts to enjoy these fab treats, but you do need to know where the best ones are to be found.

Check out Bart’s Cookies at www.bartscookies.com for cookies that are at least near the top of the best list. Read what one of Bart’s clients wrote:

"Bart, you almost broke up my marriage with your cookies! As I was sitting on the floor stuffing myself, my wife ran by, grabbed the bag you just mailed us and hid them. Thanks a lot, Bart. Now I only get one every now and then and only if I'm good. Send more! Here's a secret mailing address. May I make a suggestion: 'Stop screwing around with that Internet stuff! Start selling your cookies!' I've worked with a million-dollar cookie manufacturer before and I have to say, your cookies are better!" — Bill M., Reno, NV

Fool Proof Brunch Ideas

2011-03-04T19:02:00.000-05:00

Brunches are a great way to entertain...particularly on weekends after worship...or after sleeping in. By 11:00 AM appetites are primed and whetted for something substantial. Here are three simple ideas to incorporate into your next mid-day brunch party.

Real Canadian Bacon

We’re all used to the round kind sold in supermarkets, but check this out...I bet that most readers have never seen this before.

This is the real deal and will most definitely create some interesting conversations around the table. For more info visit http://www.realcanadianbacon.com/index.htm

Liqueur Up Your French Toast

Start with day old croissants in lieu of the usual breads, dip and grill as usual and then top with some Grand Marnier Liqueur and powdered sugar….Cheers!!!

The Best Hash Browns You’ll Ever Make
Everyone raves about the hash browns at Cracker Barrel restaurants. What’s their secret recipe? I have news for you: It’s no secret. Here's one, but with a little searching, you can find many.

Cracker Barrel Hash Brown Casserole

1 cup onion, diced

1/4 lb. (1 stick) butter, thinly sliced

1 (8 oz.) container sour cream or plain yogurt (optional)

1 (8 oz.) pkg. Kraft Cracker Barrel sharp cheese

1 can Cream of Chicken soup

1 (2 lb.) bag frozen hash brown potatoes, thawed

1/2 to 1 cup potato chips or corn flakes

Stir together well the diced onion, sour cream or yogurt, grated cheese, thinly sliced butter, and Cream of Chicken soup. Add the hash browns and mix well.

Spread this mixture evenly in a casserole dish and top with crushed chips or corn flakes.

Bake at 350°F 1 to 1 1/2 hours.

Makes 8 to 12 servings.

Enjoy your weekend entertaining family and friends with these three sure-fire brunch tips.

These Balls are HOT!!

2011-03-01T14:18:00.004-05:00

If you’re looking for an inexpensive, yet trendy way to entertain, take your clue from The Meatball Shop in Manhattan. This shop serves mainly meatballs along with different toppings, starches, greens...and for dessert -- ice cream sandwiches!

Offerings include everything from basic meatballs like mom used to make, along with other balls including spicy pork, chicken, veggie and a daily special…today, Tuesday, March 1, 2011 is Chile Relleno Pork. Tastey!! Pick from such sauces as tomato, spicy meat, mushroom gravy, parmesan cream (yummy) and pesto. Have your meatballs as a sandwich or with pasta, mashed potatoes or even risotto.

At Bill Hansen Catering, we’d be happy to create a customized menu for your next casual cocktail reception or buffet. All you have to do is ask...

Top Chefs Support NFTE Fundraiser at Villa Woodbine

2011-02-25T10:23:00.007-05:00

Thursday night, under the stars at Villa Woodbine in Coconut Grove...an amazing night of food, fun, and wine. Wolfe’s provided the wine, NFTE (National Foundation for Teaching Entrepreneurism) board members and others donated fine wines for the wine auction, Royal Caribbean donated two cruises, Bill Hansen Catering and Villa Woodbine provided the butlered hors d’oeuvres, the staff and the facility, while some of the area’s top chefs donated their time, food and talent.

Included in the parade of top chefs were:

Tim Andriola of Timo and Bill Hansen Catering

Timmon Baloo of Sugar Cane

Aaria Kagan of Food Networks Next Celebrity Chef

Howard Kleinberg of Bull Dog Barbecue in North Miami

Michael Gilligan from the W Hotel on Miami Beach

Vito de Salvo from Park Central Café on South Beach

Chef Steve and Jackie Mosley from S&J Catering in Miramar

Lindsey Richman from Por Fin

The Ng Family from Sushi Maki

Sean Brasel from The Meat Market on Lincoln Road

265 tickets were sold at $75 each…and guests left raving about their experience at Villa Woodbine. Oh what a night!!

February 22 is National Margarita Day

2011-02-22T11:09:00.000-05:00

February 22 is a day to celebrate margaritas which continually grow in popularity….But first let’s start with a recipe for a non-alcoholic one (unleaded if you will), which is what I’ll enjoy on Tuesday:

A 12 ounce can of frozen limeade
4 cups of sparkling water
A cup of ice cubes
Flavor extracts: Coconut, Banana, Mint, Vanilla, Orange, Lemon, Strawberry, Kiwi, Pineapple, Blueberry or Cherry
Sugar (optional)
Food coloring (optional)
Fruit slices (optional)
Sprinkles (optional)

Blend the limeade, sparkling water, ice and extracts in a blender…top with fruit and sprinkles.

For the real deal, the leaded variety try different ratios of tequila, triple sec and lemon or lime juice. Here’s a chart that I found online to help you.

2:1:1 = 50% tequila, 25% triple sec, 25% lime/lemon juice
3:2:1 = 50% tequila, 33% triple sec, 17% lime/lemon juice
3:1:1 = 60% tequila, 20% triple sec, 20% lime/lemon juice
6:3:1 = 60% tequila, 30% triple sec, 10% lime/lemon juice
1:1:1 = 33% tequila, 33% triple sec, 33% lime/lemon juice
7:4:3 = 50% tequila, 29% triple sec, 21% lime/lemon juice

For some color, add some Blue Curacao…also, try different fruit juices such as mango, banana, apple, strawberry, or raspberry in lieu of lemon or lime.

Enjoy responsibly. CHEERS!!!

Bill Hansen Catering's Beef Tenderloin

2011-02-18T15:17:00.001-05:00

Ok, I’m not a chef...I’ve always said, “I book it and our culinary team cooks it!” However, I love share some of our favorite recipes...this one courtesy of my best friend and late partner Bill Hendrich.

If you want to have a fabulous main course for eight to ten guests do this.

Purchase a whole beef tenderloin which will weigh between five and seven pounds. It will cost somewhere around $60.
Bring it home, trim off the fat and silver skin.
Marinate it in your favorite meat marinade for a minimum of 4 hours or overnight. We use crushed garlic, salt, pepper and olive oil as ours.
Brown the whole piece of meat on your grill outside or in a frying pan. This will take about 7 minutes or so. You do not need to cook it all the way through….that comes later. Let the meat rest. If for more than a couple hours, refrigerate.
30 to 45 minutes before serving time place the whole tenderloin in a preheated oven (375 degrees) and roast for about 25 to 30 minutes. We like it medium rare with an internal temp of 130 degrees or so. I know some folks like it well done, but it’s simply not as good and is very dry! In my opinion, well done is a great way to ruin and excellent piece of meat.
Let the meat rest for 5 to 10 minutes and then slice. The small end will be more well done, the center is the best part and the large end has the most flavor, but it has a firmer texture.

Serve and ENJOY!!

Bride’s Wedding Dress Stolen Three Hours Before Her Wedding Ceremony

2011-02-15T16:26:00.002-05:00

Ladies, picture this? It’s less than two hours before you are to walk down the aisle, your hair is picture perfect after leaving a downtown Miami beauty salon, you open your car door and your wedding dress, which you left there only a short hour ago is no where to be found!!!! It obviously was stolen……Panic sets in…

Meanwhile, back at the reception site, Villa Vizcaya on Biscayne Bay a mere two miles south of downtown Miami, my crew is putting the final touches on the ceremony and reception set-up. Out of the corner of my eye I see the bride’s wedding planner frantically dialing her cell phone, surrounded by her posse and some of the bride’s family. It was late Sunday afternoon and all of the Miracle Mile bridal salons had already closed, but the bride’s planner, a Miami legend Lois Beinhorn, had the home phone numbers of the owners of her favorite shops. In a manner of minutes one salon owner sped from her home to her salon, the bride was whisked to Coral Gables, fitted with a new dress (she was a perfect size 4) and arrived at Vizcaya only an hour late.

As the caterer, I quickly realized that the guests would be arriving before the bride, so my team jumped into action, opening the bars and passing hors d’oeuvres to keep the arriving, hungry and thirsty guests happy until the bride arrived for her ceremony. And they were quite happy when the bride arrived for her postponed ceremony.

The rest of the evening went off without a hitch….I in fact I still have a photo of the bride dancing contently with her father during the father daughter dance. I’ll never forget how happy she looked, her chin resting on her dad’s shoulder with a smile of contentment. However, the wedding guests were more than curious as to who stole the wedding dress. Rumors swirled throughout the party, but with no resolution. Everyone went home without knowing the answer….

Early the next day, the bride’s brothers arrived at my catering facility to pick up a few left-behind items, and I asked him, “Did you ever discover who stole the dress?” “Yes we did,” he angrily responded, “it was the GROOM’S FORMER GIRLFRIEND!” I never found out what happened to her, but the bride’s insurance covered the cost of the stolen dress, and the good news was that the one she bought at the last minute cost considerably less than the Vera Wang that was stolen….more money for the new home, the kids and college!!!!

This is a true story…one that hopefully should never happen again.

Catering for both the President and Pope on the Same Day!

2011-02-11T17:26:00.002-05:00

It was September of 1987 when Pope John Paul II and President and Mrs. Ronald Reagan met at Villa Vizcaya in Miami. At this historic meeting, the Reagan’s welcomed the Pope to our shores. Two weeks prior, my firm, Bills’ Catering (now Bill Hansen Catering) received the call from the powers-that-be that we were selected to provide the catering. What a thrill….a country boy from Holland, New York (Population 3,000 and declining), via Cornell and the U. S. Navy was now going to be preparing food for two of the most powerful men in the world.

After being cleared by the Secret Service we planned the menu…simple yet elegant. Crudities with Dips, Fresh Fruit Skewers, Finger Sandwiches and Canapés. These choices were not fancy or filling, since the meeting was late on a hot and humid South Florida afternoon, after lunch and before dinner.

We had prepared the same food for 200 others too, with the Secret Service, randomly selecting food from various trays, then isolating these platters inside Vizcaya, under top security, for the Reagans and the Pope.

The Reagan and Pope John Paul II met inside Villa Vizcaya, and were served by the President’s staff…These were Filipino stewards who regularly worked in the White House. (As a former Naval Officer serving at the Naval Postgraduate School in Monterey, California, I had worked with many stewards from the Philippines, and had, and still have nothing but the utmost respect for all they did.)

Later on, my staff and I were invited to Vizcaya’s Casino Mound, a couple hundred yards from the main mansion and witnessed the international press conference broadcast around the world. (This is a very special place for me personally, since this is where my son Jim married his bride Joette in 1999).

Prior to the conference, news anchor Sam Donaldson entertained the assembled press corps with some humorous stories as the correspondents sat sweating on bleachers in front of the podium. Standing a mere 60 feet or so from these two amazing men, goose bumps and emotions got the best of me. I was in total awe as these two men spoke…yes, my body ached from the very hard work during the 12 previous hours, having carried by hand over 20 cases of soda a quarter of mile from the nearest entry point on the south side of Vizcaya by Mercy Hospital.…but it was all worth it…and yes, we saw the Pope Mobile parked nearby. Somewhere I even have a picture of me standing next to it…of course, without the Pope in it.

President Reagan and Pope John Paul II stroll through Vizcaya’s gardens

Other than the wonderful memories of that day, I have amongst my mementos, a thank you letter signed by President Reagan on White House stationery, a set of Presidential cuff links, along with a split of Presidential champagne, and White House cocktail napkins….….and wow have times changed…..also I have a package of Presidential cigarettes and two packs of White House matches.

And the story continues into the 1990’s and 2000’s as I catered for both President Bushes…..George H. W. Bush twice!!!

Learn Secrets to Keeping Your Wedding Photography Costs Down Without Losing Quality

2011-02-08T15:01:00.000-05:00

One excellent way to save money on the cost of your wedding photography is to hire your photographer on an hourly basis. All images are turned over to you for printing. This will save you lots of money, although it will require more work on your part.

Also, consider leaving disposable cameras on each table for guests to take their own snapshots, and then of course, be sure someone collects and develops the film after the wedding.

Do It Yourself Weddings Web Site Offers This advice:

If you are lucky enough to know someone who is skilled with a camera, consider asking them to shoot your wedding photos for you. If it is a person who would have been invited to your wedding anyway it could be your wedding gift from them! This person doesn't have to be a professional photographer either, but make sure it is someone who would be comfortable in that role because you want them to have a good time too! If you are doing it this way, it is an even safer bet to ask two people to be in charge of taking photos, because it takes the pressure off. Also, especially during the reception, both of them could end up taking great candid shots from different areas of the celebration. Be sure too that they take photos of both sides of the family, not just yours.
Call a community college or University's art department and speak to one of the professors. Ask them if they have any students that would be interested in shooting a wedding, give them the date and then state your price. They'll ask around for you and likely hook you up with a student (or several) that is willing to accept the discounted price because they need to build their portfolio.
Newspapers (especially smaller newspapers or ones in small-medium towns) often employ several photographers at a time. A call to the local paper is a great way to find photographers that are skilled and talented but don't necessarily specialize in weddings. This means they'll be cheaper! Trust me, you tack the word "wedding" onto any service and you are guaranteed to pay more. A lot of photographers don't specialize in weddings because although the money is good, they don't want to be busy every weekend doing the same thing. However, a lot of them are more than willing to do a wedding for some extra cash every once in a while!
Yet another way to find an affordable wedding photographer is to put an ad on Craigslist.org or any other local community based board. Again, you are likely to find students or other photographers that are willing to work at a decent price to gain experience and portfolio material. Many of these boards have photographers that will post their services and state their price too! Get references.

Secrets to Saving $$$ on Champagne Toasts

2011-02-04T12:43:00.002-05:00

Picture This: There’s an hour to go at your wedding and you’ve invested $2,000 or more in Dom Perignon for your champagne toast, right before you cut the cake. The wait staff proudly pours your pricey bubbly, passes it around from guest to guest, your best man makes an awesome toast, your guests take a sip and leave most of your Dom in half-filled glasses on the tables!!!!!! Hundreds of dollar’s worth of fabulous vintage champagne from France warming in the glass...soon to swept away into the kitchen and poured down the drain. At least we hope so, but you can be assured that at some catering facilities the staff may enjoy a few quick chugs before the boss comes around (not my firm of course). In my opinion, this is a huge waste of money...and I’ve seen this happen more than once.

First of all, if you’re going to toast with Dom, do it early in your reception when guests are still in the mood to drink it. By the time the party winds down, most are thinking of DUI’s, their waist lines, the possibility of a hangover and what time they need to get up the next day. Of course, by serving the Dom early, you will need more of it for guests who wish refills...and they will...but if you can afford over $100 for a bottle of champagne to serve six guests, then what’s a few more bottles?

For more conservative brides who are saving money for their honeymoon or a home, simple sparkling wine will do. Many caterers include an inexpensive sparkler in their beverage service. There are some decent sparkling wines that are available that won’t break the bank. My advice, unless you have deep pockets, stick to cost-saving sparklers for your toast.

Or, if you’re lucky, perhaps your rich Uncle Louie will give you two cases of Dom as your wedding gift!!!! Salut!!!!

Let There Be Light

2011-02-01T14:07:00.000-05:00

Let there be light, and plenty of it. Many brides and caterers overlook the importance of lighting at events. Why go to the trouble of creating beautiful food displays, or fabulous over-the-top centerpieces that cannot be seen? I’ve seen this happen way too many times to count. As recently as last night at a SoBe wedding, it was obvious that there was not enough lighting so that the guests could see each other....and the food....this was not by plan, but because there were issues with the circuits in the building the bride had booked...so beautiful...for was barely recognizable. Too bad....where is the electrician when you need him?

Yes, lighting is not inexpensive, but without it, you will lose the ambiance that you wish to create. So what should you do?

First, plenty of candles create an awesome look....on dining tables they can create an intimate, and warm atmosphere. Floral centerpieces need to be lit with pin spots to get the greatest effect. Lastly, food stations and buffets need to be lit for effect, but also so that guests can see what they’re eating.

The key is to allow room in your budget for lighting...or insist that your event facility include lighting in rental agreement.

Save up to $1,000 - Negotiate Cake Cutting Fees Charged by Hotels

2011-01-28T13:44:00.000-05:00

Yesterday I spoke with the mother of a bride who refused to use a hotel to cater her daughter’s wedding simply because they refused to waive their cake cutting fee. The bride’s best friend was a fabulous professional baker and as a gift, was providing the cake. For four dollars a person, the hotel lost the bride’s business which would have easily been five figures.

Go figure….Why do hotels charge this fee in the first place for couples who wish to bring in their own cake from their favorite baker? It’s all about money…..if they allow outside cakes, they lose the revenue they would earn from either marking up the cake prepared from their in-house baker, or their mark-up from their preferred outside cake vendor. As a business man I understand that the hotel’s food and beverage department looks to maximize their revenue…..but is it worth losing a large wedding over such a small amount? I doubt it.

So what’s the bottom line here? Wedding couples, moms and dads listen carefully!!!…if you wish to bring in your own cake from an approved source you should be able to negotiate not having to pay the cake-cutting fee. How much does it cost the hotel to cut your cake? Maybe one broken plate and some dishwashing labor and handling along with the chemicals to clean the plates…the wait staff are already working. They can take out ten minutes or so to cut and serve the cake…come on!!!!

As an off-premise caterer, we welcome outside cakes from approved vendors, and we do not charge a cake-cutting fee….and we have the cost of renting or providing the plate and fork. A cake cutting fee is one charge that you should not have to pay, and for a wedding of 200 guests, this can reach close to $1,000 or even more.

Secrets to Successful Food Tastings

2011-01-25T10:50:00.001-05:00

Ok, I do hate to admit this, but for quite a few years, I hated to do food tastings…having catered thousands of weddings since the late 1960’s I’ve seen huge changes in the way weddings are planned. For many brides in my early years, their menu planning thoughts were, “Bill, whatever you think our guests would like…we trust your judgment and experience!” Fast forward four decades and things have changed…wedding couples are much more educated thanks to Martha Stewart, Colin Cowie, The Knot and myriad other wedding planning gurus on TV and in print.

This coming Wednesday, I am doing a food tasting for close to one hundred clients and friends. This is a great time for my team to exhibit what we do best, as well as find out more about what our clients like and even dislike.

Here are a few iron-clad tips for “food tasters” planning weddings and special events.

1.   Rely on your caterers suggestions as to what will work and what will not work. Remember, we’ve seen many more weddings than you have…the good, the bad and the ugly.

2.   Aim to please, not to impress…one bride for whom I catered tried to impress her guests by passing around bottles of Johnny Walker Blue with the bottles prominently displayed on silver trays…obviously trying to impress her guests…it didn’t work, and interestingly enough, many of her invited guests did not even show up.

3.     Just because you’re a vegan or some type of vegetarian, that does not mean that your guests will like what you eat and like. Remember, aim to please, not convert your guests into your way of eating….if you do, there will be a long line at the closest steakhouse once your wedding is concluded.

4.   Don’t be afraid to ask your caterer to prepare special dishes and recipes. Good caterers enjoy the challenge of using Aunt Millie’s recipe. Ask your caterer first to make a trial batch so that you can taste it and adjust if necessary.

5.     Don’t try to make a large batch of something for your wedding unless they have commercial cooking experience, and that your caterer will allow it. One disaster, a few years ago, occurred when the mother of the groom, made a large pot of special soup for 80 guests, and put it in a home style refrigerator overnight. When we were given then soup to heat up before service, the soup had spoiled since the small fridge was not powerful enough to cool it to a safe temp.

6. Lastly, it is your wedding and you should have the foods you want that will please your guests. Only use caterers who understand that idea.

Have Your Cake and Eat It Too

2011-01-21T13:04:00.001-05:00

Brides ask us all the time how much does it costs for a wedding cake. Just as houses come in all different price ranges, so do wedding cakes. Some supermarkets make pretty good wedding cakes at under $2 per slice. Over-the-top wedding cakes produced by Ana Paz and other high quality cake designers can cost five to ten times or more that price. Mid-range wedding cakes cost in the $3 to $4 per slice range.

I always recommend to my brides that they prioritize the importance of the various components of their wedding: venue, catering, music, flowers, cake, décor, photography, lighting, beverages, etc. Then list them from most to least important. If the wedding cake is at the top of your list, then spending more for a better looking and tasting cake may make sense. If the cake is simply something you want to have, merely as a formality, then why spend a fortune on the cake?

Over the years I’ve seen and cut thousands of cakes….I’ve tried to cut beautiful ones that are so dry inside they crumbled into an unrecognizable pile, ones that have fondant thick enough to require a chain saw to cut through, and ones that look great and taste way less than that. (By the way, just to set the record straight, Bill Hansen Catering does not make wedding cakes, and we only recommend bakers that we can trust not to let the above happen).

Most cakes not that memorable…a few are, such as the Crockenbush (Piece Monte), one made completely from Haagen-Dazs ice cream (boy, we had to move fast before it melted), cupcake tree cakes, groom’s cakes shaped like cigar boxes, and the list goes on… How about this one from the Internet?

Wedding Cake Topped with a Large Wheel of Cheese with a Greek Gyro Round on top of that, Topped with Whipped Cream and a Strawberry the size of Rhode Island.

Whatever your taste may be, there’s always a cake fit for your very special day….For more information on weddings cakes, as well as anything else having to do with weddings, please e-mail me at hansen@leadingcaterers.com

Tea Drinkers Are Often Treated as Second Class Citizens

2011-01-18T19:07:00.001-05:00

January is National Hot Tea Drinkers month....7% of the U.S. populace rate tea as their hot beverage of choice. But what happens at a typical catered event? The coffee and decaf drinkers get theirs, and if you’re lucky you will get your tea sometime before everyone leaves. Tea drinks at many banquet facilities, hotels and off-site catering venues are treated as second-class citizens. Some even bring their own knee pads so that they can kneel down next to their seat and beg for just a cup of hot water….they came prepared with their own tea bags and few with a lemon wedge or two tucked neatly away in their purse of jacket.

This is too bad…..I can remember 30 years ago when I first started catering we were lucky if we could get the coffee to brew before blowing a fuse or circuit breaker, much less consider serving tea….it was most definitely an after-thought. We would scramble for a clean pot to boil the water in, and then tried to find where someone hid the lemons and the actual tea bags…I’m sure basic Lipton!!!
Times have changed since the early 1980’s, and now Bill Hansen Catering is proud to serve hot tea drinkers before their Juan Valdez loving friends who love the cuppajoe……We proudly serve Mighty Leaf Tea…from a classic tea box…

Here’s how it works: Ladies and Gentlemen, we about to begin after dinner beverage service, but first, who would like tea?”

January is also National Eat Your Prunes for Breakfast month…we have no comment and plead the fifth…

Ten Fun Facts About Bill Hansen and Bill Hansen Catering

2011-01-14T17:14:00.000-05:00

In April 1998, Bill Hansen and his late partner, Bill Hendrich helped cater Tiger Woods’ cheeseburger, French fry and milk shake dinner at the Champions’ Feast at Augusta National Golf Club on the Tuesday night before the Masters. In attendance were Jack Nicklaus, Arnold Palmer, Gene Sarazen, Sam Snead, Byron Nelson and 20+ other winners of the tournament since 1935.

In the summer of 2007, Bill and Terry Hansen flew to Nicaragua to visit the homes of their key culinary team members, who have worked for Bill Hansen Catering since the mid-1980’s. They visited the homes where their staffers grew up, along with the jungles and beaches. The entourage also overnighted on a private island in the center of Lake Nicaragua in a private home with a private chef who rowed her way back on forth with fresh vittles.

In 1982, Bill Hansen ran in and completed the New York Marathon. He finished right behind the winner that year, Alberto Salazar!!!.......Two Hours Behind Him!!!!!

We’ve witnessed both dogs and ferrets as ring-bearers for the thousands of weddings that we have catered in the past 30 years.

Over the past 30 years, Bill Hansen estimates that he sliced over 10,000 whole beef tenderloins.

And speaking of 10,000, in 1995 Bill Hansen Catering was selected to cater for 10,000 French plumbers and their wives at Miami Seaquarium.

Senior event planner and sales manager Janet McDonald’s first professional job offer was to write the Playboy Advisor . Her mother told her “No Way!!!”

Executive Chef Tim Andriola owns Timo Restaurant in Sunny Isles, prior to holding the position of Executive Chef at Mark’s on South Beach, sous chef for Chef Allen, as well as holding down stints at world famous eateries Charlie Trotters in Chicago and Chez Panisse in Berkley.

Key staffers who plan events and help create amazing experiences, Lev Shanaidman, Shaneil Sibblies and Stephanie Lim are all former students of Bill’s at Florida International University. Along with other key staff members Bills’ staff can communicate in over ten different languages.

In 1997, Bill Hansen catered for Pope John Paul II and President and Mrs. Reagan at Villa Vizcaya. He was also selected to cater for both Presidents’ Bush.

Questions to Ask Your Caterer—Secrets to Entertaining Success

2011-01-11T10:25:00.002-05:00

The right answers to these questions will help guarantee an excellent working relationship with your caterer. If you want to create an affair that will generate rave reviews from those in attendance, these questions will help you begin the planning process.

Who is the contact person when planning the event?

Who is the contact person during the event?

What does the chef prepare best?

What are your portion sizes?

When will coffee be served?

Will wine be poured by the staff or placed on the tables?

Is the champagne just for the toast, or will it be served from the bar?

When do you suggest we do the champagne toast and cut the cake?

Will you provide a cake table for the wedding cake? Do you charge a cake cutting fee?

Where will the place cards and gifts be placed?

Will you assist with valet parking, music, flowers, photography, décor, event planning etc.?

Is there a curfew at the event site?

How many staff will be working the event?

How is your staff attired?

What are your substitution policies? Are vegetarian and special meals available?

Should we offer after dinner drinks on the bars?

Since all the guests are arriving at once, could you pass wine or champagne as they arrive?

How many bartenders will be serving drinks during the cocktail hour?

Will the bars be open during dinner?

Will cocktails be served by your wait staff, or will guests need to go to the bar?

Will you feed the band members, photographers and others working the event?

When can I expect your written proposal?

What is your policy regarding deposits and cancellations?

When is the final payment due?

Are there other charges for set-up, delivery, overtime, etc.?

Do you take credit cards? Do you take personal checks?

When must I give you my final guarantee?

What percentage is overset?

What is the sales tax, and what are you gratuity/service charge policies?

What time can we have access to decorate the room/area?

What are the smoking policies?

Will you provide table numbers?

What size tables do you offer?

What are the options for linen, chair covers, china, stemware, flatware, charger plates?

What decorations do you provide for tables, buffets, and food stations?

Are there facilities available at the site for handicapped?

Can you provide bathroom attendants?

Can you provide a podium, mike and overhead projector?

Bill Hansen

Bill Hansen Catering

Since 1980

www.billhansencatering.com

www.villa-woodbine.com

Founder and CEO

Leading Caterers of America

The Lastest on Safely Servicing Alcoholic Beverages

2010-11-09T06:11:00.000-05:00

In Rippe vs. Oregon Correctional Association, the association was found liable and ordered to pay plaintiff $300,000 in damages for injuries sustained in a car accident with an association member who become intoxicated while attending an association conference.
Here are some tips to make sure this does not happen at your event:
Before the event:
Be sure the host facility or caterer is licensed to sell liquor and request a copy of the license. Also, ask that you be named as additionally insured under the facility’s or caterer’s liquor liability insurance.

Specify in contracts with a caterer/hotel/restaurant that it has control of the sale and service of alcohol, and that if a problem arises, the supplier will be held responsible.
Stipulate in your contract with your facility or caterer that only personnel who have received alcohol-awareness training should serve or sell alcohol.
Coordinate with the facility on how much liquor is poured per drink (1 oz. per mixed drink, 5 oz. per glass of wine, 12 oz. per beer).
Limit alcohol distribution to trained servers -- DO NOT allow guests their own drinks -- and do not have your staff serve as bartenders.
Limit cocktail receptions before dinner to no more than one hour.
Arrange for a drive-home service.
Plan activities (dancing, raffles) so that guest do not concentrate solely on drinking.
Keep notes of the planning process.
Carry you own liquor liability insurance -- most general liability policies will cover general host liability which protects non-commercial servers of alcohol. However, agents suggest planners consider additional coverage when their event seems to encourage liquor consumption.
If you are planning a corporate or association event establish an alcohol awareness policy and disseminate it to your guests in advance.
Include in your agreement with your vendor stipulating that the vendor’s staff will not over-serve alcohol to guests or serve alcohol to minors. Also, know how you will handle someone who has overindulged.
Make sure the contract with the facility or caterer providing and serving the alcohol makes it clear that the facility or caterer will indemnify, defend, and hold harmless the event planner from and against all liability arising from alcohol-related incidents

At the event:
Do not allow the planner to drink alcohol during the event.
Do not allow minors to drink alcohol.
Serve food while alcoholic drinks are offered.
Serve passed hors d’oeuvres and encourage eating.
Ensure that only authorized persons have access to the bar or area where drinks are being served.
Do not have servers circulating around the event refilling glasses. People often accept drinks they do not really want.

Never raffle alcohol or hold contests that involve buying, drinking, or winning alcoholic drinks.

Provide non-alcoholic alternatives and encourage them.
Do not announce "Last Call."
Close the bar one hour before the end of the event, and begin service of non-alcoholic beverages including coffee.
Order--do not just offer-- an attendee a ride home if he or she is not staying on site and appears disoriented.

As The Event Planner Are You Personally Liable?

Typically, someone who plans an event isn't held liable for accidents that occur as the result of alcohol consumption at the event.

“Provided the meeting planner isn't pouring the drinks, the meeting planner normally would not be at much risk of being held personally liable if she or he is an employee of the association,” says Tyra Hilliard, Esq., associate professor in the Tourism and Convention Administration Department at the University of Nevada, Las Vegas. “When an employee is acting in the scope of their employment, liability usually rests with the employer, not the individual.”

Independent meeting planners or third-party meeting planners who are independent contractors and not employees are the exception to this rule. “In that case, the meeting planner could certainly be held liable along with the association, depending on the circumstances, because she or he is not an employee of the association,” Hilliard says. “Whether this would amount to personal liability would depend on the business entity type under which the independent meeting planner operates — sole proprietor, corporation, LLC, etc.”

Bill's Dish

2010-11-02T05:42:00.000-04:00

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

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

My advice...

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

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

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

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

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

Bill Hansen