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DECEMBER 8, 2008
I personally loved working on this wedding because Laura and Andres were an absolute joy to work with. Most of my couples want a “party”, but they wanted to party! They were all about having fun and making sure their guests had fun. Some of my favorite highlights were: - Nicole Miller personally designed the brides dress and bridesmaids’ dresses! - I designed an 8 foot by 8 foot wall – something I had never done before… - There were four different forms of entertainment - And at the last minute the bride changed the design of the table arrangements We had a blast and I ask that you tune in and watch what is one of my favorite weddings thus far! Until next time – take care and be well Shawn DECEMBER 1, 2008 NEW PACKAGE PRICING FOR FLOWERS AND DECOR In recent weeks, the ever growing economic crunch has forced many of my current and prospective clients to turn to less expensive ways to decorate for their upcoming parties. Whether it's a Wedding, Bar Mitzvah or Holiday Party, most simply do not want to spend a lot on décor, yet they still want the fabulous arrangements they see on my website. Very often they tell me that they do not want the “standard arrangement full of ferns and roses” yet they want spend less. After thinking long and hard about how to best address my clients’ needs, I developed a program that I know will be a real win / win. Therefore, we now have “Package Pricing by Shawn Rabideau Events & Design” I can still do those fabulous arrangements for your upcoming Wedding or Holiday Party and, with a few clever changes, I can do it for less. To be honest – I did a great amount of research and found that most of my competitors are not willing to bring their prices down, or do any type of package pricing that will meet the needs of their clients. So if they are not willing to do it – I am! Now, keep in mind that in everything I do, I am willing to work with you. Whether it is a different color, a specific budget, or even mixing and combining the options, I will work with every client. After all, you deserve the party of your dreams, and who better to do it than me! So give me a call to talk about our packages. I look forward to making your next party look like a million bucks without breaking the bank. All the best, Shawn
NOVEMBER 18, 2008 Welcome to the Shawn Rabideau Events & Design Blog! This is the very first of what will be many entries on everything from flowers, and drinks to affordable resources and much more. I have always been anti-blog...and truth be told, I am not very good at computer related technology; in other words - I was scared. However, on the drive from NYC to Rochester, NY (my hometown) it hit me! What better way to get my thoughts, advice and knowledge of lifestyle entertaining out to all of you but through a blog. I quickly did my research on "blogging" and viola my blog is born. I will be updating the blog on a weekly basis with advice, tips, recipes and much more. This week is all about Holiday Entertaining on a budget. Let's face it the economic crunch in constantly burned into our brains every single day...Right now there are many people that want to entertain during the holidays, but they simply don't want to spend the money and they don’t want it to look like they went cheap! So my team and I developed a "recipe" of sorts on how to entertain for the holidays. The great thing about this is that this can be applied to Thanksgiving and Christmas! I have been fortunate enough to appear on the Rochester station 13WHAM on a regular basis. This coming Friday (November 21st) starting at 5am until 7am I will show viewers how to entertain during the holidays on a budget of $150 or less. The amazing part of this is it includes food, a specialty cocktail (my favorite part!) and decor.
The idea is that most people entertain for about 10 people give or take during the holidays. Included in this segment will be table decor that includes items from previous entertaining segments - so no money spent there - very minimal flowers - ask one of your guests to bring those if they are insistent on bringing something - and a main dish, three sides and a very easy dessert! Which by the way the entire menu takes about an hour and half from start to table! AMAZING - I know! The entire dinner for 10 - $125! I know it is too good to be true - but it is true! Now you may have noticed that I did not include wine - well, most guests usually bring the wine - so don't let that be any different for these occasions. Further, if you want to save even more Just as a side note if you are having more than 10 people you may want to consider doing a whole turkey. So there you have it! Dinner for 10 - the decor and meal all for $150 and less! For more about this please visit 13wham.com on Friday morning and go to "As seen on 13wham" you can view the segment via the computer and below you will find the recipes and photos of all dishes and the specialty drink. I hope you find this helpful and please visit me weekly for more fun tips on everyday entertaining! Enjoy! Shawn
Cocktail Harvest Martini On a plate mix together cinnamon, cloves, nutmeg & sanding sugar On a separate plate pour about 3 table spoons of Pear Nectar – enough to create a small “puddle” on the plate Carefully “dip” the martini glass into the pear nectar and shake off any excess juice, then carefully dip the glass into the spice/sugar mixture creating a “ring” of spice around the glass – set aside Pour liquid contents into a cocktail shaker with ice cubes Shake vigorously Pour contents into rimmed glass with “Autumn Seasonings” mixture Garnish with a cinnamon stick. Non-Alcoholic Version Autumn Pear Slush Steep and let tea cool – set aside In a large pitcher or blender pour in tea with Pear nectar. Add 1 cup of crushed ice and stir in nutmeg Mix well with a wand blender or in a shaker. Pour into Rocks glass and garnish with lemon zest and a cinnamon stick Sip and enjoy.
Bacon Wrapped Turkey “Filet Mignons” with Gravy 4 Turkey tenderloins (8-10 oz. each Cut each tenderloin crosswise into 4 steaks. Heat oil in a sauté pan over medium-high. Gravy Deglaze pan – Once filets have been removed pour in white wine. Stir vigorously to remove seasonings from pan bottom. Add in flour and continue stirring. Add salt, pepper and optional poultry seasoning and let simmer for 5 minutes. Watch closely so as not to boil. Once desired thickness has been achieved pour into your favorite gravy boat. Spiced Garlic Spinach / Red Swiss Chard 2 Tablespoons olive oil Heat oil in a large skillet over medium-high. Stir in garlic and pepper Flakes: sauté just until fragrant. Add spinach, tossing with tongs until wilted; season with salt. * can substitute stemmed mustard greens for spinach
Oven Roasted Butternut Squash 1 Large Butternut squash With a vegetable peeler – peel each squash. In the microwave melt butter and brown sugar; combine until a “caramel” mixture In a bowl toss squash and butter / sugar mixture and coat evenly Place on a greased rimmed baking sheet Bake until fork tender/ check at 30 minutes on 350 degress
The last 10 to 15 minutes turn the heat up to 450 and bake until golden brown and “fork done”
Wild Rice with Cranberries 2 Packages of Uncle Ben Wild Rice (Original recipe Cut celery into slices approximately ¼ inch and set aside. Prepare wild rice according to directions on the package. Boil water in sauce pan and add butter or margarine and the package seasonings. Once the seasonings are thoroughly blended in add the wild rice, onions, celery, mushrooms and the can of Whole Cranberry Sauce. Stir in completely and let cook with the lid off on medium heat until liquid is level with rice mixture. Cover the pot, turn the heat on low and let it continue to cook down. Apple-Pear Cobbler Fruit Filling: Place all in a sauce pan and bring to a boil. Cook over low heat for 10 minutes (once it comes to a boil). Remove from heat For Batter: Mix all together in a mixing bowl until well incorporated and smooth. Melt one stick butter and place in the bottom of a baking dish or cake pan (9x13) Pour batter in pan on top of melted margarine. Ladle fruit and all juices evenly into the batter. Just leave as is. Resist temptation to smooth everything out....that happens when it bakes Bake in a preheated 350 oven for 45 minutes. Cobbler should be browned and bubbly on top.
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“Team Rabideau” and I are pleased to announce that we will be appearing in the season finale of “Whose Wedding is it Anyway?” on the Style Network Tuesday, December 9, 2008 at 10pm EST.
money ask your guests to bring a specific side dish and you will further cut your budget down.
