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
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.
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.
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.
Take it easy out their folks! Avoid eating a heavy meal before shoveling and make sure you carry light loads. The snow is wet and heavy today. We recently learned that it's dangerous to eat before shoveling.. apparently eating before shoveling put extra weight on your heart. Think of shoveling snow as you would your daily workout... stretch and warm up, drink lots of fluids (and we don't mean hot chocolate and schnapps!) http://www.heart.org/HEARTORG/Affiliate/Shoveling-Snow-Health-Hazards_UCM_426562_Article.jsp#.VrEZz_krK71
Just the other day I was chatting with a friend who remarked that her family didn't eat meals together- they just ate when they got hungry, which meant her son ate a sandwich, her daughter snacked on cheese, her husband put a pizza in the oven and she.. well she just grabbed whatever she could find in the fridge.
Families gain social and nutritional benefits from sharing a meal. Sharing ones day, solving problems, taking turns.. all valuable skills for children to learn no matter what age. Eating while socializing slows down the process aiding in digestion and leaves you feeling fuller when you leave the table.
Doorstep Diner makes it easy for you.. make a salad and set the table and you are ready to go!
The Advantages of a Home Cooked Meal
I read this article in Shape magazine about a women who noticed that every time she ate out she noticed a spike in her weight. Just think about it. I know I make bad choices when I order. I think "it's just this one time, I'll order the fries instead of the cottage cheese," or "it's a special night, of course I'll have the naan and the pakoras." Even if you are trying to avoid obvious calories it's the ones in the restaurant kitchen that sneak up on you. Upscale restaurants are notorious for "finishing off" an entree by adding butter, oil, creme.. and if you are really lucky they'll add all three on for you! What about hidden bacon? Snuck into your salad, or your mashed potatoes it's there and adds a ton of flavor.. and calories. A local chef tells me the two things his restaurant goes through the quickest are salt and sugar. Salt and Sugar. For instance, the bbq sauce made in this restaurant contains over 5 cups of brown sugar and 3 cups of molasses to make 26 cups, leaving you with a sauce containing over 25% sugar. Even if you only eat 3 tbl... it's still 25% sugar.
Eating in lets you control exactly what goes into and on top of your food. Ordering from a reputable delivery service, such as Doorstep Diner gives you the same control with none of the work. Unless you are ordering the obvious calorie bomb lasagna (ours weighs in at 5lbs) we make sure not to hide calories. Order just as you would at your local restaurant knowing that you can avoid added sugar and fat in all of your meals.