12.16.10
Posted in Wedding catering, catering at 2:35 am by Sandyskitchen
Fit in your dream dress! So you have decided on your a pretty dress but you are worried that will you fit in that on day of wedding? Leave it to us – we can help you to do so.
Some of help will come from meals as summarized under. Start meals from www.mealchoices.net before 6 months. Come discuss with us and we will help you. If you decide to use wedding catering from Sandy’s Kitchen, MealChoices will give you discounted 4 weeks of bridal meals.
Breakfast Ideas
Oatmeal with a sprinkle of chopped walnuts and dash of cinnamon
Scrambled eggs (whole eggs, not egg whites) wrapped in a whole-grain wrap with a little low-fat cheese and salsa
Lunch Ideas
Healthy salads
Dinner Ideas
Low carb and low fat, tasty, and portioned dinners
Meal plans include these bloat-busting foods in your diet
Cucumber, watercress, artichoke, asparagus, and celery. Cucumber has caffeic acid which helps fight swelling. Celery helps balance your electrolytes, and watercress, artichoke, and asparagus are all natural diuretics.
Call Sandy’s Kitchen for free tasting and free sample of bridal meals. Or visit mealchoices.
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10.04.10
Posted in Dessert, Event management, Wedding catering, catering at 12:04 am by Sandyskitchen
So you are getting ready for reception. You are also getting ready to choose dessert. What is the trend? What is best and what is worst?
Let us talk about worst three:
1. Chocolate Fountain: If wedding was for adults only and everyone was in black or brown clothes, then it may work. But kids (and colic babies), expensive dresses, wedding gown – you either need insurance or you need to steer clear of this option. What a mess chocolate fountain makes? Chocolate drips, spilled chocolate and oily table.
2. Jello Bar: It jiggles, wriggles, and will inevitably prompt That Guy to do obnoxious impressions. Jell-o is the food of hospital and nursing homes, so unless your guests are primarily recovering from the stomach flu, stick to heartier varieties of puddings (e.g., chocolate bread and sticky toffee) that won’t move to the beat of your playlist.
3. Fruit Bar: It’s a wedding, not a healthy meals convention. Even if you’re getting hitched on a pineapple farm, serving only fruit at your reception is boring and lame. Serve fruits as tarts, mousse, pies, skewers and so on.
Most popular three – OK I like four:
Cake is of course a wedding necessity but it is not a dessert. Generally half of guests do not even eat it as it is not cut till end of wedding.
1. Crepes are on rise. Fillings, toppings, fruits and whatevery you want to serve – including jello, chocolate and so on. Warm crepe with cold fillings are filling and tasty. On site action station will help.
2 Wedding cupcake is still a strong contender. Rather than serving regular-sized cupcakes, though, most brides and grooms are choosing mini cupcakes so that guests can choose a variety of flavors. These flavors can be old-fashioned favorites, like chocolate, vanilla and red velvet or unusual and exotic like key lime, coconut and strawberry shortcake.
3. Wedding tartlet: With this year’s trend toward “backyard chic” and other more casual, down-home weddings, tartlets has become a popular wedding dessert. You can match colors to wedding. Chocolate or fruit or your imagination!
4. Wedding cookie bar: The trend toward more casual weddings and down-home weddings has also led to an explosion of the “Cookie Bar.” For the bride with more family than money, a cookie bar can be a great way to save a little money. You can create the same effect with beautifully decorated store-bought or catered cookies, as well. If small bags or boxes are provided, the cookie bar can serve double-duty as dessert and a favor. Guests can be encouraged to take a box or bag of treats home.
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09.28.10
Posted in Wedding catering, catering at 4:01 am by Sandyskitchen
Sandy had a recent interview with Bridal Gathering. The video can be found at YouTube under SandyskitchenLLC
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Posted in Wedding catering, catering at 3:53 am by Sandyskitchen
Crepe Station
Wadly Farm’s blog states “This August has been unseasonably cool for our Utah summers. This 10 degree difference has resulted in bigger brighter flowers, glossier greener lawns, and beautiful beaming brides (well all of our brides are beautiful 
You can never go wrong with black and white with one accent color. This is always a classy choice.”
It is so accurate to do wedding decor in white and black. With all the other utensils can be in stainless and white china. Eyecatching, classy, elegant and what elese?
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12.24.09
Posted in Wedding catering, catering at 11:01 pm by Sandyskitchen
Are you planning to get married in near future? Did you choose your caterer? If not then keep reading. Wedding catering is easy if you choose right caterer. So how do you do that?
How to select a caterer? The easiest way (may not be best) is to search on internet. Ask friends, family and colleagues if they have catered an event, and who they used. Personal recommendations can help but may not give you best caterer. Also, wedding fairs, consultants and party planners can make recommendations. If you are planning an event at a reception hall, the facility may offer catering services (many times restrict caterers), or be able to suggest a caterer. When you begin looking for a caterer, look specifically at those that offer the sorts of menus you envision for your event. Interview several caterers to select the one best suited for your wedding, party or reception. Visit their kitchen and request for tasting. Visting kitchen and tasting will help you to select right caterer. Compare prices and check pictures of past events. By then you will get good idea of a caterer who will work well with you.
For example Sandy’s Kitchen in Salt Lake City offers free tasting sessions. They also offer most economical cost and elegance. Call them to check and compare. Good starting point.
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11.29.09
Posted in Event management, Thanksgiving, Turkey, Wedding catering, catering at 2:05 pm by Sandyskitchen
Thanksgiving is over. Leftover turkey is also over or is given to guests. However, this month till Christmas, holiday dinners are generally around turkey and ham. What do you do with leftover turkeys? In this economy, it does not make sense to dispose in garbage. Some of webpages discussing these ideas are listed below.
http://allrecipes.com/Recipes/Meat-and-Poultry/Turkey/Leftovers/Main.aspx
Old ides include soup, enchiladas, sandwich, stock, curries, etc. Some new ideas are at this website.
http://www.bhg.com/holidays/holiday-slide-shows/thanksgiving/fresh-ideas-for-leftover-turkey/
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