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Planning Your Gatherings at Home With Every Detail to Prevent Covid SpreadOctober 27, 2021
Cassandra Rosas Adapting our way of living to the new normality after Covid-19 has been hectic for everyone, and learning to make things different has been a necessity since we all want to keep living our lives and having close contact with our beloved friends and family, we all need to start considering all the safety precautions required to prevent ourselves and our family members to get the virus. So we asked the experts for their advice to plan our events and gatherings at home with all the details to prevent the spread of the virus and still be able to enjoy a wonderful gathering, especially now that important holidays are coming, we should all take the precautions and safety measures to enjoy healthy encounters, keep reading to discover the amazing ideas, tips, and advice they gave us. Q: What is the best advice you can give us for safely hosting an event at home in covid times?A: Make your guests feel as safe and comfortable as possible while entertaining at home during Covid-19. This can involve something as simple as asking everyone to sanitize their hands upon arrival, or as complex as having to do it yourself at home rapid tests for each guest prior to entering the residence. Remember to be gracious, understanding, and flexible as each of your guests and you will have a different comfort level surrounding attending a gathering during these times. Be safe, keep things clean, well ventilated, and enjoyable during your holiday entertaining season. Chef Sean Andrade, Certified Master Chef at AWG Private Chefs Q: What are the best ideas you can give us for planning covid safe holiday parties?A: Our best tip is to make sure that no matter what you do, ensure interactivity. If you’re planning a COVID-friendly backyard party, plan activities that will get your guests mingling without breathing on each other, like team trivia or ring toss. If you’re planning a virtual event, make sure your group is playing games that get them in different breakout rooms and with hands-on activities, like making paper snowflake crafts or competing against each other to solve holiday jingle challenges. By Akila from Unexpected Atlanta Q: How do you adapt a social gathering considering covid 19 preventive measures?A: For our events, we equipe our event spaces with special UV lamps that can disinfect the entire area even with guests present and food. It has been commonly used in hospitals for many years and now or production companies area all equipped We invite all our guests to use vowdigitalhealth.com so that they can register their full-cycle of vaccination and add an antigen test so that all the guests feel very comfortable once they enter the reception they know they can be carefree, just in case we also have a few nurses performing antigen tests before entering in case they did not register with vow digitalhealth app. We make sure that the catering has separate food passing around that allows for safe practices and we prefer plated dinners as opposed to buffets for the time being. By Alejandra Poupel from Alejandra Poupel Events Q:What is the best way to serve food in an event with covid 19 preventive measures?A: Covid has created instability in the Hospitality industry affecting restaurants, bars, caterers and hoteliers. As we’ve all shifted operations to include additional safety measures we’ve found this works best for us as we cater weddings, special events and corporate lunches. Doorstep Diner Catering offers a contactless buffet. Staff is masked and gloved and we set up a sanitizing station at the head of our buffet line. We hold the plates back with us and as we serve down our buffet line we pass the plates on the back of the line from staff member to staff member. Guests simply follow along the front of the line and do not touch serving utensils or their plates until the very end where we hand them their plate. This offers a greater element of service to our guests and we have found the elderly, mobility challenged, and parents of small children really appreciate not having to juggle plates. By using a contactless buffet we are minimizing the number of hands that touch a plate. In addition we keep the line moving faster eliminating guests from standing in close proximity to one another or our staff. This has resonated well with our guests who feel that they are safer with the practices we’ve put in place. For our corporate clients we do offer individual packaged meals for convenience and the elimination of many hands touching serving utensils. These changes have allowed us to continue serving our guests during Covid so that they may celebrate milestones and achievements without sacrificing safety and health. Laurie Fraser from Doorstep Diner Catering Q: What are the best and safest ways to offer snacks at social gatherings in covid times?A: As Covid-19 restrictions lessen in some areas, people are making preparations to gather again and be in the company of others, whether it is for work or pleasure. Often with these gatherings, snacks and refreshments and the question of what to offer and how to offer it arise. While the CDC notes that there is no evidence of food, food containers, or food packaging being associated with transmission of Covid-19, it is possible that the virus that causes Covid-19 can live on surfaces or objects. To ensure that your snack table remains sanitary and to provide peace of mind for your guests, some precautions can be made. The easiest way to assure your guests that the snack table is hygienic and not open to contamination is to offer food and beverages in single serve, prepackaged portions and any serviceware in single use, disposable, and/or pre wrapped options, for example, disposable plates and pre wrapped utensils and straws. For lunchtime events, bagged or boxed breakfasts and lunches make it easy for the host and guests to be sure in the knowledge that there is minimal handling of the food. You needn’t feel limited to only continental breakfasts or a sandwich lunch. Many catering companies have expanded their repertoire and are offering individually packaged hot options to satisfy their clients’ needs. And in a business setting, grab and go options are always a good idea for the busy on the go individual. Another alternative is to utilize a staffed buffet. Having gloved servers for the buffet minimizes the number of people handling the serving utensils and buffet items and keeps the possibility of contamination low. And of course, it almost goes without saying and is a best practice even if Covid-19 wasn’t prevalent, it’s always a good idea to remind guest to wash their hands or offer hand sanitizer or sanitizing hand wipes to guests before they enter the buffet. By Donna M. Levy from Catering Works Q: What are the best ways to serve drinks at parties to prevent covid 19 spread?A: As 2021 nears an end we’re seeing a return to in-person holiday gatherings. Whether you’re hosting something small and intimate or a larger celebration it’s important to make the safety of your guests part of your plans. The first stop at any party for most guests is the bar, so here are a few ideas to keep the beverages festive, fun, and safe: At Catering by Seasons, we love individual, pre-poured cocktails in these drink pouches complete with straw. Mix, pour, garnish and refrigerate before your guests arrive – your guests will appreciate the care you’ve taken and you’ll appreciate the time you get to spend with family and friends instead of playing bartender. The pouches are available in a variety of sizes from Amazon. Think outside the bottle! Many companies are offering canned versions of traditional mixed drinks. You can get margaritas, gin and tonics, negronis, mimosas, mai tais and more in individual serving cans. So, grab a beverage tub, add ice and throw in cans of your favorite cocktail – no bartender needed! Make it personal …. It’s ok to ask guests to BYOB, but have personalized glassware for them when they arrive. Using washable glass paint and wine charms you can create fun glasses your guests will use all night long. By Glynis Keith from Catering by Seasons Q: What is your best suggestion to serve drinks and identify glasses at parties to avoid covid spread during the event?A: We have the perfect solution for identifying your drinks during a party. This has been one of my favorite party favors I always suggest our brides do, regardless of Covid. A blue ribbon with the bride’s name and groom and intertwined a color bead that should be different for everyone, as there are more guests than different colors, I suggest adding different kinds of beads at the same time that they are different colors. Guests will tie the ribbon to their wine glasses. If they are offering other drinks that need regular glasses, I suggest a small sticky tag, where guests can write or draw their own clue. Patricia Nevil from L’ezu Q:What are the best party favors to provide at your events in covid times?A: You can make your event memorable by giving out party favors that fit seamlessly into our COVID-centric lives. I recommend party favors that have immediate utility at the event. These party favors should help guests feel safer and impart a sense of celebration at the same time:
Q: What is the best way to set up a candy buffet at a social gathering at home to avoid Covid spread?A: I think there are a few things people can do:
Q: Which health behaviors should be promoted amongst guests to prevent virus spread during an event?A: With the proper precautions and logistics, organizers can create a fun, engaging, and safe event from the comfort of their own homes. Safety-wise, there are tons of precautions to think through. Here at GoCo, we had to think through all of the CDC guidelines and protocols, which we later compiled into a document that our attendees would be asked to sign and acknowledge. Here are some of the measures we took to comply with CDC recommendations:
We also recommend setting up hand sanitizing stations and sanitary wipe stations for constant cleaning at your home gathering. You could even take it a step further and hire a professional cleaning service for your home-gathering to clean as you go (or after!). Finally, we highly recommend limiting party attendance at your home holiday gathering. Check local guidance for maximum gathering sizes, and craft your guest list around this. If you have more guests in mind than the recommendations accommodate, consider skipping the in-person home gathering, or breaking it up into smaller events. By Aimie Ye form Go Co Q: Which measures should be taken to maintain a healthy environment throughout a whole social gathering?A: First and foremost, be straightforward with expectations. Communicate with guests clearly when extending an invitation that this will be a fully vaccinated affaire. Most guests will appreciate knowing you’re taking their health and safety seriously and will be more comfortable attending. Keep it intimate! Micro gatherings are a wonderful opportunity to splurge and spoil your guests. It also allows you to get creative with layout for your space to ensure safe distancing without making anyone feel it was intentional. Mix your décor and provide lounge areas for smaller groups amidst table seating setups. It’s a great way to elevate your space aesthetic while maximizing socializing in a safe way. Better yet! If you’re able to host your fabulous get-together outdoors, consider a tented affaire! There’s a myriad of stunning tent options that often add a magical touch to your guest experience. And being outdoors means good air flow, minimizing poor ventilation risks. Host a Mask-querade! An old theme favourite that’s the perfect way to get around hosting an event that allows for mingling and moving about. Otherwise, consider a more formal sit-down dinner where you can control how individually plated meals are served to limit cross-contamination and touch-points. If you do opt for a seated affaire, then may we suggest a show! Our city is bursting with incredibly talented musicians, dancers or even illusionists like Kevin Hamdan who will keep your guests entertained safely while in their seats, in the most spectacular ways By Andriana Avraam from Pink Media Q: Which sanitization measures should be taken before, during, and after an event at home?A: Sanitization is necessary to minimize the risk of germs and bacteria spreading. Here are some tips that you can do before, during, and after an event: Before an event: Sanitize surfaces so that there are no dirty surfaces for guests to come in contact with. This includes washing your sheets and bedding, vacuuming all upholstery and carpets, and using a surface cleaner on any hard surfaces. During an event: You should pre-wash any dishes that were used before they go in the dishwasher, disinfect any hard-surfaces that were touched during the event with a bleach solution of 1:30 (1 part bleach and 30 parts water), and clean up all spills. Alternatively, you may consider using disposable dishes and utensils so that there is less of a chance of cross contamination and spreading any germs. After an event: You should clean thoroughly and disinfect anything that may have come in contact with guests. Consider washing all dishes and utensils that were not used to with soap and hot water, wiping down floors with hot water and vinegar, vacuuming carpets and/or rugs, clean up any remaining residue like spilled food or drink with a mix of soap and hot water or an appropriate cleaning solution, and high contact areas like counters and tables before you start to use your home again. By Luciano Motta from Brilho Luxury Home Services Inc. As you can see, there are a few things that should be considered when planning a social event at home to make sure everyone stays safe and healthy, follow all the great tips the experts gave us and you’ll be able to enjoy fantastic celebrations at home and stay protected from virus spread. https://porch.com/advice/planning-gatherings-home-prevent-covid
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CEO Laurie Fraser nominated for the 2020 Inspire Awards!Excellence in Entrepreneurship
1. Laurie Ann Fraser - Door Step Diner Catering 2. Angela Garbacz - Goldenrod Pastries 3. Alison Rash - Artist 4. Susan Larson Rodenburg - SLR Communications 5. Linda Stephen - Unfolding Communications Laurie Fraser is a servant leader who has focused her energy and passion on teaching, nonprofit work, and providing employment for women as the owner of Doorstep Diner Catering, The Event Space at 5550, and, most recently, Country Sliced Ham & Café. Laurie has owned her own business since 1995. Her first dabble in entrepreneurship was forming a small marketing consulting firm and representing multiple clients as their publicist and sales/marketing strategist. In 2015, Laurie's true passion led her to create Doorstep Diner Catering, which has opened up many more doors along the way. Laurie works tirelessly to provide economic development and growth within her community and is proud to employ and take care of people’s families. For her, it's all about her employees and clients. When the pandemic hit, she was the first to remove herself from payroll to keep her staff employed. Laurie's spirit, resilience, and entrepreneur heart are what get her up each and every day. You can connect with Laurie by calling (866) 505-2456. Learn more about her businesses online at www.doorstepdiner.com / www.eventspaceat5550.com / www.countryslicedhamandcafe.com. A big shout out to Vincenzo's! After an amazing performance of Phantom of the Opera at the Lied Center we wandered down to the Haymarket and walked into Vincenzo's. I'll admit, it's been years since I've been there and now I have to wonder why.
We chose Calamari as the starter and it was amazing. The house made marinara was a perfect compliment. Being very picky we always order blue cheese on the side and I was incredibly impressed with the dressing. Chunky and full of flavor it was just as good as we make it and we licked the cups clean. Ok we didn't, but we thought about it! We both has the special which was a 12oz tenderloin, crab and Bearnaise. It was perfectly cooked and paired with asparagus, one of my favorite vegetables, and au gratin potatoes, which came out piping hot and delicious. It's always a treat when we get to eat food prepared by someone else and we were very impressed. High quality food, great service and we loved every bite! From our friends at Greenweddingshoes.com Hungry for details on the latest trend in wedding food? Forget cheese plates and passed Hors d’oeuvres—it’s all about the grazing table! Lucky for us, this trend is as gorgeous as it is genius. An epic abundance of food meant for just that—grazing. Tables are filled to the brim with a bounty of fresh fruits, veggies, breads, dips, sweets, even sushi! Grazing tables had their beginnings Australia, where good food and natural beauty reign supreme. Don’t be surprised if you start to see grazing tables popping up at everything from bridal showers to cocktail hours. Until then, we found the most epic, delicious, and unique grazing tables to bring you a little inspiration…and probably a few hunger pains. Go on—take a bite! check out our grazing tables! We have a Charcuterie and Crudite on steroids and you'll find others under our themed food bars.  ALL ABOUT HORS D’OEUVRES: THE WHERE, WHY & HOW MUCHThanks to our friends at Vibrant Table for this blog!
Hors d’oeuvres are to dinner what aperitifs are to wine: a little something before the main event; but can’t they be a meal on their own? Deciding if your event may or may not be the perfect Spotlight for hors d’oeuvres only- well we’ve got you covered. Some tips of the trade as to what’s what. * * * Hors d’oeuvres: “apart from the main work.”What’s important to know is: How many hors d’oeuvres will my guests eat? You don’t want to be the hostess sending guests home hungry, but you also do not want too much food. Goldilocks and the Three Bears had it right; it takes some trial and error before you really know the right number of pieces per person for different events. Luckily, we have done the work for you and have come up with best estimates, by event type and time:
Hors d’oeuvre parties can be fun and dynamic – just remember to consider time of day, right amounts, event style, and of course, the kitchen! Habibi is an Arabic word which literally means “my love,” sometimes also translated as “my dear,” “my darling,” or “beloved.” It is used primarily as a pet name which can be applied to friends, significant others, or family members.
I can't even say enough about Habibi.. I live in South Lincoln and Habibi is at 84th and Holdredge but I make the trek for this culinary delight. If I were to tell you I had a beef sandwich with onions, tomatoes, greens and sauce, you'd say yum! If I were to tell you I had Schwarma you might shy away. I adore the combo plate- it's perfect to share. You will walk away satisfied but not so full you have to unbutton your pants and take a nap! The combo plate comes with a chicken kabob (my favorite), beef kabob, beef and chicken schwarma (Shawarma, also shaurma and other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton, today's shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie.) Hummus, greens, onions, tomatoes, pickles, rice and bread! It's a lot of flavors packed on a plate.. grab the bread and rip and fill it with humus, vegetables and meat and eat.. you will not be disappointed! If Moe is there say hi! His family runs Habibi but he is there on a regular basis and loves to chat about Bagdad, his children and the food they serve. We send lots of love to Habibi and hope you will enjoy it as well.  journalstar.com/lifestyles/food-and-cooking/doorstep-diner-catering-trio-has-fun-while-clients-at-/article_be60ebee-522d-509e-9154-314800bc19ea.html
Doorstep Diner Catering trio emphasizes fun with clients
PHOTO BY LARRY L. KUBERT When one hires a caterer, there are usually a couple obvious reasons. It is for a special event. And because the event is special, an element of stress might be involved for those hosting the event. The conclusion might be that a caterer will be able to remove a good deal of that stress while organizing and servicing the event. That is where Doorstep Diner Catering walks in the door. They are an award-winning trio of professionals who also know how to have fun with an event and make their clients’ lives more enjoyable. Doorstep Diner Catering comprises Chef Jeff, executive chef; Laurie Fraser, chief executive officer; and Chad Klein, chief operations officer. The concept of Doorstep Diner Catering started back in 2015 with Chef Jeff and Laurie cooking up the idea of providing a dining service for busy individuals and seniors living alone – warm meals delivered from kitchen to doorstep. Working from a rented kitchen, the duo said that the concept worked well enough, but after four months they realized they were better suited to move to a full-time catering service. They decided to keep the Doorstep Diner name and add Catering, opening in their current location in November 2015. Chad joined the business in July 2017. Chef Jeff – who likes that title and says he is self-taught – admits that he was obsessed with the Food Network and decided that would be his vocation. Having worked in the kitchens of Two Twins and the Lincoln Country Club, the inspiration for many of his culinary creations are inspired from ideas gleaned from his large library of cookbooks. Laurie’s background is in marketing and advertising, evidenced by the business’s savvy promotion strategy. And having traveled quite a bit, she brings ethnic culture and culinary ideas to the group. Chad – who has managed a Red Lobster and other dining establishments – is comfortable developing team interaction and building teamwork from the ground up. They say that the different skills and strengths each possesses compliment their business unity. And, each of the three likes to have fun … fun as friends, fun in the business and creating fun experiences for their clients. Averaging some 24-30 events a week, Doorstep Diner Catering services include wedding and related events, corporate and political events, birthdays, retirements and more. Private chef dinners and cooking classes are also available for booking. The business has an event space available for rental at its home base suitable for gatherings of 50 or fewer guests. The room can be configured for a variety of different uses, from boardroom to wedding receptions. Doorstep Diner offers occasional thematic events such as British High Teas in the space and is planning a holiday two-hour Cocoa & Tea with Santa and Mrs. Claus for children and parents. For information on the High Teas and the holiday event, consult the business’s website. The catering business has garnered a healthy number of awards and recognition for its work, including the Junior League of Lincoln 2017 Dish It Up award, followed this year by Best of Show at the Lincoln Chamber of Commerce Savor the City, Enterprising Gambler award from LIBA, the Lincoln Journal Star People’s Choice award as Top Caterer, and recognition by the Internet-based ThreeBestRated. The caterers have worked such private themed affairs as Steam Punk and Great Gatsby events, with the trio going the distance to provide the food, color, music and more to accommodate their client’s vision. Universally, the goal of the Doorstep Diner staff is for clients and their guests to have a good time with fond memories of the event. Chad said that Doorstep Diner Catering has fed notables such as Governor Ricketts and Tom Osborne, as well as the Wisconsin football team, rockers Iron Maiden, attendees of the Vision Maker Film Festival award reception honoring Buffy Sainte-Marie, and Maroon 5 guitarist James Valentine when he performed with the Nebraska Jazz Orchestra. He also said that Doorstep Diner food is often served to the crew and passengers of private airplanes traversing the country. The most memorable catering events cited by Doorstep Diner were James Valentine, the Vision Maker event and a wedding reception that had a rockabilly theme in which Doorstep organized rockabilly music and decorations, with the menu featuring such items as tater tots, Chubby Checker sliders and Nat King Cole Slaw, and the servers all dressed in rockabilly costumes. With extensive menu options for a variety of events, it is best for individuals to explore the various offerings and pricing at the Doorstep Diner Catering website. A few examples of the choices available follow.The Signature menu for weddings includes five salad choices; 25 entrees (choice of one) from Italian Seasoned Chicken Caprese to Pepper Crusted Filet Mignon and Potato, Scallion and Goat Cheese Frittata; seven vegetables and 11 sides. The Simplistic menu for weddings offers one salad; eight entrees (choice of two), including Encrusted Herb Pork Tenderloin and Parmesan Crusted Tilapia; and nine sides (choice of two). The Pasta entrees number seven with green salad and artisanal bread with each. Other catering choices include an Appetizer menu that has 14 hot hors d’oeuvres and 25 cold hors d’oeuvres; a Daybreak menu with 11 choices from Breakfast Wraps to a Biscuit Bar or Savory Tarts; 20 different themed Food Bars (Taco, Bruschetta, Southern Decadence Savannah Style or Mediterranean); Corporate boxed lunches and brunches; Tailgates and Themed Dinners. According to the three, Doorstep Diner Catering has positioned itself as a mid-range caterer, providing the same quality of food as more expensive caterers. Food quality is a prime consideration with the business buying local and fresh. Chef Jeff said that they do not use anything frozen or pre-cooked. “We actually cook chicken in our kitchen … not reheat it.” Laurie lauds their loyal customer base. “We are honored and blessed to have clients that continue to come back and use us. They [clients] want to keep us a secret so we are always available for them.” “People have told us that they will leave messages with other caterers who never bother to return the calls,” Chef Jeff said. “Or, a caterer will cancel out on a client at the last minute for some reason. We are dependable.” Summing it all up, Chad says, “We take care of our customers. Always. Period.” One word. Lamb. Oh yeah... lamb!
New to lamb? It is also a lot firmer compared to a chicken along with a fatter, meatier and stronger flavor. Many would describe lamb as meat with a gamy flavor. The flavor of a lamb is indeed very noticeable and substantial. But, the flavor is pleasant and is combined with softness and juiciness of the meat. Growing up on Lamb I can't imagine Easter for family dinner without it. Mom would insert garlic into slits in the fatty top of the meat.. rub it with oil and herbs and slow cook it in the oven until the entire house was filled with the aroma of garlic and roasting meat. Our mouths would water until she set it at the table to slice off pieces for each one of us. Mom lives in San Francisco so I don't get lamb as often as I'd like so when I see it on a menu I always order it and I've found the best lamb in Lincoln at Chef Karim's Mediterranean Grill. Chef is from Morocco but classically trained in France and I'd describe his menu as "south France" or "provencial" featuring salmon, pasta, beef, and vegetarian dishes, but this girl gets the lamb. During the week he offers rack of lamb.. delectable little chops that are grilled and served with potatoes.. I always ask for rice instead as I'm a rice girl as well and Chef's saffron rice is simply amazing. On Fridays in addition to the regular menu he offers Moroccon night. For a set price you receive soup, salad, bastila (Chicken Bastilla is Morocco's famous chicken pie. A light, crispy warqa pastry shell conceals savory saffron chicken, slightly spicy stuffing of dates and nuts and a crunchy topping of fried almonds sweetened with orange flower water), your entree, cous cous with vegetables and tea and cookies for dessert. You will leave full, but prepare to be there for 1.5 to 2 hours... you will receive amazing service in a non-rushed atmosphere. Don't expect your server to interrupt you every 3 minutes, instead they let you chat and enjoy your food as your next course is being cooked. No premade food here at all! Chef makes a point to come out and greet every table. He is an amazing man with many talents and I highly recommend Chef Karim's for your next special night out. I've always wanted to start this blog but time kept me from committing to it... we'll see how long I keep it up (full disclosure lol).
At a long day of cooking for other people the last thing we want to do is cook, so we do eat out a lot. Serving others is what we do best but putting our feet up at the end of the evening and letting someone else serve us is absolute heaven and that's what inspired this blog. Today's featured restaurant is 9 South Chargrill. We love it. It's a standby for us when we are craving our favorite baked potato. Thursday night we took a relative and Jeff ordered first.. side salad with blue cheese, loaded potato with an extra side of chipotle aioli. My uncle closed his menu and said "bring me the same". Our server turned to me and I said, "Let's make it easy.. same here". The potato is large and perfectly cooked every single time. Choices for proteins include chicken, pork or steak.. we always get the steak and again, it's always cooked to perfection. The potato is hidden at the bottom of the page so you have to look to find it. Service..... A+ every single time. Even when they are swamped. Request the little four top in the corner.. the acoustics are the best and it gives a sense of privacy in an otherwise open space. Brett does something right with his team as staffing rarely turns over and you'll see familiar faces for years greeting you at the door- it's like coming home to family. Other items I highly recommend... the waffle fry nachos.. share the small with a friend for a meal or be prepared to take the leftovers home. Cookie/ice cream dessert.. I have no idea what they call it but it's amazing and huge! Again be prepared to share it. Sometimes we will go after a long night just to grab a beer and dessert and we always order the same thing. Everything is made in house and it shows in taste and quality. Keep up the good work Brett!!!!!  Chad Klein Joins Doorstep Diner Catering as Partner and COO Doorstep Diner Catering (www.doorstepdiner.com) is pleased to welcome Chad Klein as Partner and Chief Operating Officer. Klein has spent the past 17 years in the food/restaurant industry increasing guest counts and sales and building highly successful teams in fast-paced environments through training, coaching and motivating. As a key member of the Doorstep Diner leadership team, Klein assumes a leadership role in building, implementing, and overseeing all operational systems and procedures as well as providing leadership and vision to ensure the growth of the rapid expansion of Doorstep Diner Catering. In less than two years Doorstep Diner Catering has quickly become a hidden gem and leading caterer in Lincoln, Nebraska. With hard work and creative vision, founders Laurie Fraser and Executive Chef Jeff combine their originality and culinary expertise to produce high-caliber catering services at their very finest. “Watching Laurie and Jeff, I saw a drive to success and great business practices that made it an easy decision to join an already great team,” Klein expressed. “I’m ready to be a part of making Doorstep Diner Catering the top choice for catering locally and beyond.” Doorstep Diner Catering offers full service catering for all types of occasions, ranging from large events to intimate dining for two. Services are offered for weddings, graduation parties, open houses, company events, box lunches, intimate gatherings, and more. For more information, visit www.doorstepdiner.com. strictly-business.com/news/personnel/chad-klein-joins-doorstep-diner-catering-partner-coo/ {The Reception: Eat, Drink & Be Merry}For weddings, there’s quite an emphasis on entertaining your guests and making it a memorable event for all. The décor, the fare, the flowers, the music – all of these along with any other special touches you add will set the mood and make it magical.
While it’s common for special event venues to provide catering and bar services for those who book the space, others may not but will be able to present you with recommendations. Only once you’ve had the opportunity to discuss with your venue what is offered and/or allowed should you make your selection. It’s essential to understand the specifics of whether booking that venue means you are entering into an agreement to use their exclusive catering services or partners, or if you have your heart set on a specific company, that you are able to bring them in. Every venue is different, as is every caterer and wedding vendor for that matter, so it’s advised to meet in person and explore what is possible before making the final decision. Catering is an art and there is a lot of talent and diversity to be found here in the Lincoln area. As such, there are plenty of options out there to fit any taste and budget. When selecting a menu, the more you have to choose from at each price point, the greater chance you’ll have of arriving at a meal that matches both. As previously mentioned, when it comes time to establish a budget, catering is typically one of the first areas to work the numbers depending on whether it’s provided by your venue or not. Aside from price, which is important but certainly not the only thing that will ultimately factor into your decisions, working with someone who understands your vision is important. Each catering professional has his or her own approach to planning, but since it’s just as creative a process as the decor, the personal details definitely do matter. Laurie Fraser Doorstep Diner Catering “Here’s how I like to open the conversation with the bride: ‘Congratulations on our engagement! Now tell me how the two of you met?’” says Laurie Fraser with Doorstep Diner Catering. “After all, how can I plan the perfect menu if I don’t know them, what is important to them, how their romance blossomed, or what they envision for their day? My job is to take the stress out of choosing a caterer and we make it as easy as possible. From helping a bride select a menu where the cuisine is complementary to everything else about her special day as well as visually appealing, to letting her know how her day will proceed and what our role is, we do it all. Plating the head table is standard at Doorstep Diner Catering. After a long day of standing and smiling (and a few tears) we believe that it’s time for the bride and groom to relax and be served in elegance and style!” Keep in mind that good caterers book up fast, so reserving them early is key to lock in the date. I recommend first finding your style so you can communicate that when meeting with your options and see what ideas they have to offer. What is it about you that you want to project on your wedding day? Maybe it’s a Garden Tea Party reception or an elegant Late Night Gala with appetizer stations and bite-sized desserts. Before setting meetings, also ask for recommendations from friends, family, and coworkers. Then, narrow that list down to two or three caterers; any more than that and it’ll be overwhelming. At your initial meetings, ask questions about how your food will be sourced and cooked, the timing of the set up for the buffet or plated meal, if there is a service or delivery fee, and if staff will be onsite to assist in keeping your buffet line running smoothly or if you’ll have to enlist the help of Aunt Betty and the cousins. I highly recommend using a wedding planner to help with all of the details. Wedding planners know how to negotiate and often receive discounts from vendors, helping you save money! They will also know what caterer will fit within your budget and theme and make recommendations, saving you time and energy!” Fraser also offers a sampling of creative ideas and trends for those looking for inspiration. “If a unique surprise engagement affair is what you’re going for, how about an appetizer party? We love the interaction with the couple and hosting these is a blast! You choose the appetizers, we show up, and it’s audience participation time! Be prepared to get your hands dirty, drink a little wine or sip on a signature cocktail, and work with our executive chef to assist in creating elegant and gourmet appetizers, which you get to enjoy while we do all the cleanup! Then, in front of all of your friends, you drop to one knee and pop the question! Shy? Want something more intimate? We’ll create a menu just for two, plate and serve, or better yet, leave it there ready for you to serve it to your bride-to-be so the two of you can be lost in the moment. As for weddings and trends in catering, we’re seeing less family style plating and more upscale comfort food requests. Making it personal is key and dishes that represent the bride or groom’s heritage or upbringing are popular, as well as family favorites reinvented with a modern twist. Another trend is homegrown global flavor; infusing world cuisine with locally-sourced ingredients is the perfect choice for the foodie in you!”  We love working with Hilary at Elite Events Rental! Primary Contact: Hilary Keiser 402-489-7000 eliteeventsrental.com Hillary says " I enjoy helping people navigate the logistics side of planning an event and the satisfaction of a completed event." What is your favorite part about working with brides? I love the excitement brides have when planning. I also enjoy helping them solve problems and alleviate anxiety. What sets you apart from your competition? We are a smaller rental company and can provide very strong customer service. What is the number one service/good requested from you? Chairs are our most popular items. What trends do you see in your industry? We are seeing a return to elegant designs. What types of questions should a bride ask of someone in your industry? I always encourage brides to ask all their vendors as many logistics questions as they can. That way there are no surprises as you execute all you plans.  It's always a pleasure chatting with Alexis! Her smile and her passion for her work are amazing! It is our honor to feature Ashley & Alexis Photography as this weeks featured vendor! Primary Contact: Alexis 402-499-2799 or Email ashleyandalexisphotography@gmail.com Why we do what we do! We strive to giving quality memories to last a lifetime. Moments are gone in seconds, let us capture the best of them! I feel accomplished each time someone returns to me, or uses their pictures online, or refers someone to us. What makes you tick? I've always been a variety gal! One reason I love photography is the variety of jobs it includes! check out her galleries... the diversity of photography is amazing! I have a firm belief in being a real legal business. It is unfortunate that many photographers don't even know what that means. To make it, you have to be almost more business savvy than talented in picture taking. Without the business knowledge, you aren't really a business for long. What is your favorite part about working with brides? Love hearing how they fell in love, all the little romantic things that have happened along their journey! Have you done anything crazy in your business? I feel so lame, or maybe what I encounter just isnt crazy to me, lol. I've gotten to photograph a lot of interesting things and people with fun stuff. I've had couple include pigs, chickens, dogs, cats, cupcake fights, bounce houses and so much more! It's all part of what I love about my job! What wedding trends do you see? Last years was mason jars and burlap....I think this year couples are being a little more budget minded and doing less (the whole less is more thing). I also think people are moving away from traditional cakes and exploring other options like pies, doughnuts, candy bars, etc. Consider doing couple pictures on a different day other than your wedding day (or in addition to). The day goes by quickly and this seems to be the one thing I always wish I had more of! Couples want to be around family and friends the day of the wedding and are spending less and less time with their photographer in a one to one setting. Yet, these are likely the pictures you will put up in your home and give out to everyone. Any couple that I've had do an additional day in their wedding gear has totally loved the results! check out our video on our facebook page! There is a lot to ask and consider when picking out your photographer! Most important are contracts? what happens if your photographer gets sick or hurt? and to really see more than what they just put online for public (it's always their best stuff online) Ashley & Alexis Photography Website ~ www.ashleyandalexis.photography Facebook ~ https://www.facebook.com/ashleyandalexisphotography/?fref=ts Instagram ~ ashleyandalexisweddings  Moments in Time Images, we do wedding photography and videography Primary Contact: Lori Black Best way to reach you: lori@mitimages.com or 402-802-1649 My passion for photography was discovered late in life. I was doing wedding video with my brother when I decided we should add photography to our business. I had some photography background but basically taught myself. I really enjoy working with engaged couples and finding new ways to create art through photography. My goal is to provide them with images they will treasure for their lifetimes. What's your philosophy in life? Be positive, be persistent and always rely on your higher power. What makes you feel accomplished? When I complete a wedding and discover I have some tremendous images. Is what you're doing now what you always wanted to do growing up? No not at all. I was a journalist – a newspaper reporter. That is what I went to college for. While some photography was involved in journalism, my job was as a writer. I never in a million years would have thought I would become a wedding photographer. It’s funny how life changes. Do you believe in second chances? Yes of course. Me starting wedding photography was sort of a second chance at a new career. I believe anyone can improve and change for the better if they want to when given a second chance. What sets you apart from your competition? Well – I suppose one thing is that I’m completely open. Setting prices is a challenge for wedding photographers. I looked at other photographer’s wedding photos and prices and am amazed how many of them don’t discuss their prices on their webpage. I believe that couples should have this vital piece of information before they call you so they know what they are getting into. Also, the fact that we do both wedding photography and videography sets us apart. Many couples hire both a photographer and a videographer and choose two different companies. Then often the photographer and the videographer compete with each other for the best shot. Since our one company does both, our photographers and videographers work together, support each other and make sure we don’t get in each other’s way. If you could give your bride/client one piece of advice what would it be? What types of questions should a bride ask of someone in your industry? Ask to see photos from an entire wedding rather than simply just photos selected by the photographer to show. Ask about how long it will take to receive the photos and how much editing is done on the photos. The cost of a wedding can send you to the poor house! Done correctly there are areas you can skimp on that no one will miss.. really after all who has kept every wedding favor received? The cost of a buffet in town will start around $10.00 per person- a fine buffet will run upwards of $50.00. Unless you are very skilled and experienced, your cash costs for a self-catered event will start at abut half of what the same event would cost if locally catered. And it can go up from there. With poor planning you can do all the work and still pay what a fully catered buffet would cost!
1. Be realistic about your priorities. What are you really celebrating and who do you want to celebrate with? Asking the mother of the bride, aunt or friend to be responsible means it will completely take over their attention and they won't be able to celebrate with you.. they'll be working. 2. Menu matters!You can reduce costs by scheduling the start of your reception at a time that is not meal time. Consider brunch or afternoon tea or even a dessert bar! 3. Food and Safety Concerns! Law requires you to obtain a one day liability permit which protects you and the venue from food borne illness. The host of any event has legal liability for any bad result such as food poisoning. Successful food storage, consideration of dietary needs, handling of leftovers... all something you'll need to learn for a successful and safe event. 4. Turn it over to the experts. Caterers know how much to cook and have the right equipment to do it well. Caterers know how to safely transport and reheat food. Caterers know how long it will take to serve and how large/small portions should be to ensure all guests are served. And best of all.. caterers clean up the mess! Your day is about the marriage.. starting your life with someone special. Let us do the heavy lifting so you don't have to worry about warm potato salad and cold pulled pork! We consider our website just a place to start a conversation. Our favorite events are those which are themed and it was our pleasure to bid out a 1950's themed wedding just last week. Being creative with your caterer allows you to have the perfect wedding reception that is memorable and that your guests will love! Check out this blog from our friends at The Wedding Shop:  It was August and it was hot. Despite wanting to get married outside my wise mother pointed me to an airconditioned venue. It was so hot in the church we had to open windows to get a breeze which made the ficus trees fall over in the middle of my ceremony. I wanted to look glowing not sweaty and I'm not sure I pulled that off. Maybe a winter wedding would have made more sense, especially since I was living in California at the time.
My brother and his wife followed behind me and got married the following May up in Lake Tahoe. Expecting beautiful mountain weather we were not prepared for the sudden snow storm that snowed us in. What could have been a picture disaster resulted in the most stunning wedding photos I've ever seen. Braving the cold my Sister in Law walked out of the hotel to a small stream and wooden bridge to have her photos taken. They were elegant and amazing and worth every second of being outside in the frigid cold. I found this article on trends and thought I'd share it with you. fromringtoveil.com/2016/11/21/90-winter-wedding-trends  What's hot and what's not for 2017! First Look Photos are here to stay. We love David Tutera and we love First Looks! According to David, they are more personal and relational and we couldn't agree more. Cascading Flower Garlands Keeping 2016's trend of greenery, it'll move right into 2017 with lush garlands of blooms, cascading from the table to the floor. Marrying the themes of greenery and garden, it's a fresh spin on traditional flowers in vases. Barns and Vintage are here to stay- your vote counted! David Tutera's Pinterest Win a Wedding Contest resulted in the review of over 3,000 Pinterst Inspiration Wedding boards. Over 8,500 people votes to choose a winner and the results are in. Rustic barn weddings are here to stay for another year, as are Vintage themes. Incorporating nature, romance and nostalgia all into one magical night. Joining this Facebook group can help you save a lot of money. I frequently see rustic wedding items being sold so if you are planning on mason jar glasses, wooden boxes and frames, or burlap, this is the place to find it: Wedding Items in Lincoln Nebraska Pink! This year we saw two piece dresses come into fashion. Spring of 2017 predictions are that pink will reign supreme as the alternate color after traditional white and ivory. Not ready for color? That's ok as Blush Bridal here in Lincoln has an array of jewelry and shoes with a splash of color. Beauty Bar This is simply brilliant! After a long day of ceremony, dinner and dancing, hair and makeup begins to fade and frequent trips to the bathroom to try to restore our earlier look just doesn't work. Having hair and make up specialists on hand during your reception will keep your guests looking and feeling fresh as they enjoy touch-ups all night long. Traditional Sit Down Dinners are Out Long tables, family and friends and family style meals are making a comeback. For a more relaxed and personal meal that brings in that feeling of nostalgia, guests share and pass bowls and platters of food, inspiring conversation. Doorstep Diner is excited about this trend and can create the atmosphere that hearkens back to Sunday night dinners with the family. No more favors! Instead of giving your guests something to take home, give something they'll appreciate such as donating your favor budget money to a local charity, or seeds to plant in their garden. Colors With so many to choose from what do you do? Well, choose what you like :) Currently trending is orange. Little pops of color on your table, in your bouquet, on your grooms lapel. This years Pantone colors were Rose Quartz and Serenity. While the color has not been chosen for next year rumor has it that it'll be dark. Metallics have always been in the wedding color palette however we're seeing gold and silver make a bigger splash in fall of 2016 and predict it'll carry over into 2017.  I am a huge believer in bringing lunch from home. In fact each and every Sunday I'd make my trek to the local store and buy all my ingredients, making sure to shop the perimeters of the store, avoiding cookies and all the other tasty goodness found inside the magical aisles. I'd come home and unpack my treasures and start to cook and assemble healthy breakfasts and lunches. I was lucky if I was done by 3:30 pm; just in time to do dishes then start thinking about what to have for dinner. I benefited Monday through Friday with lunches that were ready to go, but it was awfully labor intensive. Now I won't lie to you, I am incredibly spoiled by Chef Jeff and I've not gone to the store, nor have I cooked my own lunches in quite some time, but really, what is the incentive? Spend all day cooking and cleaning up or order 5 meals and a breakfast frittata? Each week I eat what our clients order so sometimes it's Jambalaya or Chicken Divan.. this week it was Chicken Pot Pie and Pot Roast. Break the pb&j rut and order Singles from Doorstep Diner. All the nutrition is there listed and labeled. We take all the headache out of making lunches!
Kale is on it's way out! Yeah yeah you love Kale.. and you love kale chips and kale quinoa and kale hummus and everything else with kale.. but you have to admit you're tired of hearing about Kale. It's just like Malbec. Delicious but it's jumped the shark and it's time to jump on the next best thing in culinary delights.
I keep hearing locally sourced repeated over and over- it's hip and trendy and it's great for the local economy. I want to know where my food comes from and finding it local through a CSA or farmers market or co-op helps me get great produce, meat and dairy that is local to Lincoln and allows me to pass that along to my customers. So what's really hot for 2016? Well besides locally sourced food, ancient grains such as spelt and amaranth will be making an appearance on our plates in restaurants across the nations as well as African cuisine and Middle Eastern condiments. Spelt, a grain cultivated since 5000 BC was a staple in the bronze age has a rich nutty flavor, can be found at local co-ops here in town and is best enjoyed in bread, crackers and pastry. See the entire list here Tips for Hiring A Caterer What is your vision? Are you hosting a themed party or not sure what to do. Pinterest is a great place to start to get ideas. In fact we have our own Pinterest page where you can find pictures of parties we host.. but more importantly, what inspires us! Always on the lookout for creative ways to present, for trending food and party ideas we constantly research catering pages from across the country to get ideas to make your event special and unique. As Lincoln's newest caterers we are making our mark by offering you something different... the idea of turning your dream into reality. Sure you can order off a caterers page and pick two entrees and three sides and a salad and roll and it will be delicious, or you can call Chef Jeff at Doorstep Diner and say.. "I'm thinking of a party to celebrate my friends love of the movie Labyrinth, can you make this happen?" or "I'm hosting a special mini spa day to thank my team and I need upscale mini appetizers, what can you suggest?" and we take it from there.. we ask questions, and more importantly we listen, then we create the perfect menu for you. (egg whites, non-fat milk, modified corn starch, whey protein isolate, soybean oil, xanthan gum, black pepper extract, natural and artificial butter flavor (butter(cream, milk), partially hydrogenated soybean and cottonseed oil, soybean oil, lipolyzed butter oil, and natural and artificial flavors), annatto (color)), We've been really amazed at what constitutes food in this country. Years ago I learned to shop the outer edges of the grocery store for produce, meat and dairy, only ducking in for coffee, condiments, bread, peanut butter and cleaning supplies, and the occasional frozen pizza and ice cream. But I'm wondering where I would even find why protein isolate and why would I want to add it to nature's perfect food- the egg. Keeping costs low and elongating shelf life are key reasons why mass produced food is full of nonfood. Most of us grew up on Hungry Man dinners and pop tarts and they certainly were delicious, but we learned that we cannot survive on that long term. Our arteries clogged, diabetes raged and as a nation we gained weight. So it's back to real food and the stress that come with it. Meal planning, shopping, prepping, cooking and finally cleaning. When do we find the time between shuttling kids between soccer practice and making sure mom and dad have their prescription medications and bills paid? Slowing down and making time seem to be the obvious answer, yet it's 9:30 pm and I'm blogging. Then I have to go unload the dishwasher and put a load of laundry in. I'm thankful that my partner is a chef and he adores cooking for me and I get to enjoy the fruits of his labor. In fact it makes me incredibly happy when a client orders the jambalaya or chicken divan as those are my current favorites and I know he'll make extra just for me. I eat what our clients eat and I have peace of mind knowing that our ingredient list is comprised of actual food. No chemicals or preservatives. Actual real food. So next time you grab the lean cuisine check the ingredient list before you are swayed by the pretty picture and the marketing on the package. Then give us a try. I know we can do better for you than frozen or fast food. One of the many great accomplishments awarded to Julia Child was her ability to do food demonstrations on live television. 50 years later we still follow her recipe for success. Given a short time segment during the morning news Julia came prepared with her dishes in various stages of preparation, walking the host and viewers through the steps of making the dish to completion where she and the host would share a few bites of the finished product. Child's 1961 cookbook "Mastering the Art of French Cooking" became the New York Times #1 seller, 48 years after it was published.
We're certainly glad Julia chose to follow her stomach and her heart. Transforming the way America ate, supermarkets were forced to meet the demands of housewives suddenly demanding such exotic items as "escarole" and "olive oil". Changing the way women thought about cooking and taking the mystery out of the task of cooking, Julia inspired an entire generation to create wonderful meals for their families. We too are inspired by Julia and traveled to the Smithsonian in Washington DC to view her kitchen, own several tattered copies of her cookbooks, and follow her motto, "Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun" Julia Child. I learned to boil water at an early age, but for some reason I can't hard boil eggs.. I forget to set the timer and my eggs always have that green tinge around the yolks. I've convinced myself that this is normal and I enjoy my overcooked eggs. When my overcooked eggs are pointed out to me, usually by a well meaning co-worker or Jeff it reminds me of how we get set in our cooking ways. Jeff is a stickler for details in the kitchen.. the glaze must be perfect, the balance of flavors must tickle the taste buds. While I am an accomplished cook I am in charge of setting the table and plating the food, after all we eat with our eyes first so really I have the most important job of all. Take that Chef Jeff! As we plan for a birthday party tonight, the table is set, serving dishes are lined up ready to go spoons and forks poised for use in each one, the oven is preheating, and Jeff... well he is taking a quick nap. As for me, I am going to hard boil a few eggs for a garnish.
Perfect Hard boiled eggs: Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. |
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