Desserts in a Jar

I love these desserts in a jar I saw on the Gaia Restaurant website! I love the idea of the logo stickers too. How cute would these be for a wedding?

Most Amazing Pastries Spread Ever!

I know it's been a long time since i've last posted, but I promise you, this is a good one. I was recently lent a Japanese magazine filled with the most beautiful pastry spread i've ever seen. They included gorgeous shots of the heavenly pastries from the world's most famous patisseries in Paris, Brussels, etc. (Please excuse the quality of the pics as I took photos, as not to damage the magazine from scanning) Delicious versions of the choux pastry above.

I haven't seen macaroons this way!

Gorgeous variations of eclairs
The beautiful simplicity of Baumkuchen cake ("Queen of cakes")

Pottery Barn Party Ideas

If you're ever stuck for a party idea, visit Pottery Barn's brilliant "Entertain" section on their website. There are tons of helpful ideas like how to create extra seating. Here are some of my favourite ideas:
Wine Tasting Party

I love this "How to throw a clambake" article. I love the idea of each person getting a personal "clambake kit" with lemon, colanders and other tools.

These chalk covered pots are a great twist to the traditional printed place cards.

Catering Trends

With my own wedding menu submission deadline coming up, i've been trying to find new and innovative catering ideas. According to the writers at BFF Bridal.com, the top three trends in catering are: 1. Go Mini, 2. Go Global and 3. Go Organic. You can read more from their article here. In the mean time, i'm leaving you with some of the juciest, freshest food ideas i've seen lately! Simple watermelon cut into rounds with a savoury cheese topping by Abigail Kirsch (above). There are just too many good ideas on Taste Catering's website. Here are some of my favourites below: Taste Catering takes the trend of mini's to a whole new level!Paper cones are just such a quick and easy way to add polish to your presentation. I once created a snackbar by making paper cones and filling them with various easy to make items like spiced popcorn, gummies and chips. Savoury truffles by Abigail Kirsch.
I am so jealous of this bride & groom who had their wedding reception catered by Thomas Keller himself at Per Se! How many people can say they had their reception at a Michelin star restaurant! The bride has chronicled her journey online here. Above- she describes their hors d'oeuvres and advises couples to ask their caterers/venues to set aside hors d'oeuvres, since you will be busy greeting guests. Above- "Cornet of marinated salmon, Gruyere cheese Gougeres, Foie Gras, Roulade of Liberty Valley Peking Duck, and Lemon Arancini"
Above, Per Se's signature "coffee and donuts" a sugar donut with espresso semi-freddo. I love the idea of taking something otherwise ordinary and re-creating the idea with a polished presentation.