Taste Magazine Have You Got TASTE?
Food | Fashion
Oh! Those Desserts!
Desserts
Frost Bake Shoppe Pie Town Euro Bakery Treat! Pallotta’s Italian Grill Crazy for Cupcakes
2012 Summer Bridal Spotlight Top Ten Wedding Trends of 2012 Habitually Haute Event Design’s: 6 Haute Tips To Help You Cut Reception Costs
Events Hands Across Texas Schuchardt Family Benefit Concert Wicked Corkscrew
In Every Issue Lunch With Taste Available Pets Coming Next Month Our Contributors Business Spotlight - Mom’s Secret Chef
Special Guest Writer – Rachel Quayle A Brits Take on Dining in The Woodlands
June 2012
Call F.I.T. Human Performance Today At: 832-813-8010 And Receive Your First Session
FREE!!! Tell Them You Saw Their Ad In Taste Magazine.
Taste Magazine
June 2012
Desserts Frost Bake Shoppe 8 Pie Town 17 Euro Bakery 27 Treat! 42 Pallotta’s Italian Grill 21 Crazy for Cupcakes 38
2012 Summer Bridal Spotlight Top Ten Wedding Trends of 2012 48 Habitually Haute Event Design’s: 58 6 Haute Tips To Help You Cut Reception Costs
Events Hands Across Texas - Schuchardt Family Benefit Concert 24 Wicked Corkscrew 14
In Every Issue Lunch With Taste 20 Available Pets 45 Coming Next Month 61 Our Contributors 5 Business Spotlight - Mom’s Secret Chef 34
Special Guest Writer – Rachel Quayle A Brits Take on Dining in The Woodlands 30
Letter from the Editor.. Taste Texas Magazine is the next great thing to find the best restaurants, wine bars, sports bars, night clubs and fashion boutiques in the area. Our first edition came out February 1, 2012. The magazine covers The Woodlands, Conroe, Magnolia, Spring, Tomball and the FM1960/Champions Forest area. We plan on adding a separate magazine for Sugarland and Katy later this year. Our digital magazine features great venues and boutiques for you to check out each month. The magazine also has information on great chefs, food related books and products, new trends, date night ideas and much more. Our fashion section highlights fashions of the season and great accessories. If you dine or shop at one of our featured businesses please let them know you saw them in Taste!!
http://tastepublications.com 832-620-6280 info@tastepublications.com We are hiring salespeople. Email or call me for more info!
Editor-in-Chief: Wendy Anderson For advertising info or if you would like to be featured in one of our issues please email us or call: 832-620-6280
Thanks,
Wendy
Cover photo by: http://johnwadephotography.net
Do It Yourself Displays On Sale!! North Houston Office Only
$60 for 2 day rental Must pick up and return to our office in The Woodlands, TX
Buzzards – Flamingos – Golf - Smile Faces - Cupcakes only! Must Mention Taste Magazine to receive discount!
http://www.flamingos2go.com
Taste Magazine Contributors Nick Rama Freelance Writer Nick was born in Hong Kong, BCC and moved to the Houston area in 1981 and to The Woodlands/Spring area in 1986. Currently Nick has a Foodie Website Dining Out With Nick – Houston and helps plan tasting events for the Woodlands/Spring, TX area Foodie Club on Facebook. Nick is all about helping the small business owner and supporting his community. He is the Chairman for the local Montgomery County charity group Hands Across Texas, dedicated to helping fellow Texans with unforeseen life changes and giving relief to those in need to help rebuild lives. Nick’s love of food and support of local restaurants make him a great addition to Taste Magazine as a featured writer.
John Wade Freelance Photographer John Wade Photography started in Austin, TX as a hobby. Friends of mine kept telling me that I had the eye for portraiture. So, I pursued photography and am still learning. Photography is very enjoyable to me as I get a sense of gratitude when my client sees their photo and loves it. That is very rewarding. Through the years, I have come to meet some very fine people that have encouraged and helped me with my dream. The success of John Wade Photography depends on my passion for fine photos and great clients like you. John is a featured photographer for events and articles in the magazine. Find out more at http://johnwadephotography.net
Carla Soriano Freelance Writer Carla Soriano is a freelance food writer based in The Woodlands, TX. Carla writes for the Houston Press’ Eating Our Words blog at: http://blogs.houstonpress.com/author.php?author_id=3460 , and has a food blog of her own: http://www.currentlyeating.com. When she’s not eating, writing, or drinking beer, she manages marketing communications and events for a local chain of three restaurants. You can find Carla on Twitter @currentlysavvy.
Rachel Quayle Freelance Writer I'm a happy girl about town from hardly ever sunny, but always delightful, England. I often travel across the pond to visit my parents in the Woodlands. My Mum catalysed my passion for all things delicious. Were it not for my weekly offering, hers would be the best roast dinner in the world! When I'm not cooking, eating or writing about it; you will find me and my bulldog sidekick Furkin causing trouble anywhere that sells tequila...
Jeneba M. Wint
Freelance Fashion Writer
A born planner and fashionista , hails from the East Coast, specifically P.G. County, Maryland, but now lovingly calls Houston, Texas home. She has a B.A. in political science from Delaware State University and an M.A. in City Planning from The Ohio State University. As the owner & creative director of Habitually Haute Event Design, she has a keen understanding of what makes an event special. Her style is vintage glam and old world chic. Follow her on twitter @hheventdesign and fan her page on Facebook at http://www.facebook.com/hheventdesign . Also, you can read all about her thoughts and musings on her blog Celebrating Life Instyle or even book her for your next event at http://habituallyhauteevents.com/design/
Taste Magazine is proud to announce the addition of: Andrea and TD Williams They will be heading up a new division of our magazine called:
The Williams On Wine! They will have feature articles and design and create some wonderful, unique events all centered around wine. So stay tuned for more details! “If food is the body of good living, wine is its soul." A fitting quote to describe Andrea and TD Williams. Together they share a love for food and wine that forms the cornerstone of a special relationship. By day Andrea is a Fitness Professional and TD is an IT Consultant (a geek). Their passion for food and wine started years ago and grew into a shared culinary journey. Often asked about success in marriage, they say that cooking and sharing wine together is key. With Andrea's Italian-Lebanese heritage and her nutritional background from the fitness profession, she has a special affinity for food. A fantastic cook, she constantly explores new dishes and flavors to pair with wine and share with family and friends. Drawing from his technical background, TD loves researching details of wine from the location and composition of vineyards to the endless steps of the winemaking process. A Level 1 Sommelier, he shares his love of wine just kicking back with friends or conducting tasting classes for local wine shops. Together Andrea and TD make a great culinary couple who love to share their passion for food and wine with friends old and new.
Frost Bake Shoppe Article by: Wendy Lee-Anderson I’ll be honest, Frost Bake Shoppe was originally scheduled to be in the first issue of Taste Magazine, but at the last minute I asked them if they could wait until our June issue when we would be featuring desserts. Thankfully, they were patient and waited until now to be featured. Frost Bake Shoppe is owned by Terese Yates. Their first location on Woodlands Parkway opened on April 13, 2010. Just recently, April 1, 2012 they opened their second location on The Waterway in The Woodlands. She decided to open her first location when looking for a great place to get cakes in the area and could not find any quality ones anywhere. She decided then and there to open the Bake Shoppe and have yummy cupcakes , cookies and cakes available to local residents in The Woodlands area. For those of you that follow the shows on Food Network, Frost Bake Shoppe was selected and chosen to be on the show Cupcake Wars. They competed head to head with three other teams on an episode where they had to make cupcakes for the Espy Awards. Talk about pressure, creativity, and just plain craziness. The episode reruns on The Food Network so look for it. Frost Bake Shoppe is no stranger to being featured by local magazines, and papers, so I felt challenged to learn things about their business that people may not know. Our meeting took place at the new location down on The Waterway. Talk about cute. This place is absolutely beautiful. Decorated to perfection. I sat down with Terese to learn more about her and her business.
One of my first questions was of course – what are your most popular cupcake flavors? Her answer with no hesitation, Strawberry and Red Velvet. I learned during the interview that Terese is born and raised in Texas. She is not only a fabulous female business owner but also a mom that is involved in the community. Frost Bake Shoppe participates in local charities, supports local schools and has been a part of the fundraisers In The Pink, The American Cancer Society, Bailey – Swing for Hope and many more. I asked her what makes Frost Bake Shoppe stand out from other cupcake shops and bakeries? She stated that because they are not a franchise they get to make their own rules. They make all their baked goods from scratch, they do not have to use a franchise companies recipes, they get to choose what flavors to offer, their hours, and what specials to run, What two things can you tell me about that people may not know about Frost?
First is that we do specialty cakes. We offer fondant cakes and butter cream frosting. The second thing is that we hold parties on location at our Waterway location. We do cupcake decorating parties, wedding and baby showers and of course birthday parties. We also learned that the Waterway location does curbside pickup and offer s free delivery throughout Waterway Square. Taste thinks that pictures are worth a million words. We want to tease you and get you to go try out Frost Bake Shoppe Soon. We had a great time at the shop and will be back very soon.
Frost Bake Shoppe 6777 Woodlands Pkwy #304 The Woodlands, TX 77382 Store Hours Monday – Saturday 9 am - 7 pm Closed Sunday Email: frostbakeshoppe@yahoo.com Phone: 281-298-7474
Our new location in the Woodlands on Waterway Ave next to Cinemark Theaters. Frost Bake Shoppe 25 Waterway Ave #150 The Woodlands, TX 77380 Store Hours Monday - Thursday 10 am - 8 pm Friday – Saturday 10 am - 8 pm Sunday 12 pm - 8 pm Email: frostbakeshoppe@yahoo.com Phone: 281-298-7375
Wicked Corkscrew Event on May 11th, 2012 Comfort Fusion Food – Korean meets - Texas BBQ meets - Vietnamese Taste Magazine was invited to an incredible dining event on May 11th put on by Wicked Whisk Catering and Corkscrew BBQ. The following is a list of what we consumed along with some wonderful photos and video. We were honored to be a part of such a great show of culinary skills, fabulous food and great new friends. Thank you for a wonderful evening.
Menu: Round 1 -Oak Smoked Pulled Pork Goi Cuon - Fresh Spring Roll / Confit Gulf Shrimp / Butter Lettuce / Rice Vermicelli / Carrot / Nuoc Cham
Round 2 -Kimchi Fried Chicken Drumette - Local Yardbird / Mochiko Crust / Dehydrated Kimchi Dust / Gochugaru / Chile Sauce / Radish Pickle
Round 3 -Smoked Salmon Wedge Baby Iceberg / Roasted Corn / Heirloom Tomato / Spiced Almond /Manchego Crisp / Lemon Vinaigrette
Round 4 -Mini Corkscrew Taco Oak Smoked Pulled Pork / Green Cabbage / Pico de Gallo / Green Chile-Buttermilk Dressing
Round 5 -Rare Waygu Beef Brisket Pho Rice Noodle / Mung Bean Sprout / Thai Basil / Sawtooth / Jalapeno / Lime / Anise Scented ConsommĂŠ
Round 6 -Mezzo: Lychee Sorbet Push Up
Round 7 -Yellowfin Crudo - Ramp Kimchi / Grilled Korean Pear / Black Sesame Oil / Smoked Sea Salt
Round 8 -Waygu Beef Brisket Slider - Low & Slow / Roasted Poblano / Habanero Jack / Avocado / Pickled Red Onion
Round 9 -Oak Smoked Pork Shank - Cast Iron Finished / Dehydrated Blackberry / Pasilla Negra / Local Honey / Tellicherry Black Pepper / Micro Cilantro
Round 10 -Peach Cobbler Ice Cream Nichole’s Cobbler + Space Age Technology + Thai Basil
Click on the link to watch the video of the preparation of this Fabulous dessert: http://www.facebook.com/photo.php?v=3902506763442
The Crew who pulled off this wonderful evening!
Left to right: Honey Stone, Nichole Buckman, Jay Stone, Jonathon James, Will Buckman
To view all the photos from this wonderful event please click on the link below:
http://www.tastepublications.com/#!EVENTS/c216y Check out Wicked Whisk at: http://wickedwhiskcatering.com/ Check out Corkscrew BBQ at: http://www.corkscrewbbq.com/
Photos courtesy of: http://johnwadephotography.net
Pie Town Café Article Written by: Wendy Lee-Anderson
I had a chance to sit down with Debra Loggins, the owner of Pie Town Café and talk about all the wonderful pies and how Pie Town Café came to be. Pie Town Café was opened in 2001. In October of this year they will celebrate their 11th anniversary. The first thing I noticed when I entered was that it took me back in time to a wonderful feeling of a soda shop. It had a homey feeling – made you want to sit down and enjoy some good homemade food. I asked Debra how she came up with the idea for Pie Town Café and she had a very interesting answer. At the time, she had 3 children under age 5 and her and her husband were driving by a new shopping center being built called Portofino in Shenandoah, TX. She remarked to her husband that they should open a business in the center like an old fashioned pie shop. Her husband agreed and they started their journey to restaurant ownership. After designing and decorating a beautiful, quaint new restaurant their next move was to find the right chef. Not just any chef, but a great chef. Again the couple struck gold, they found Carlos Reyes. Carlos had over twenty years experience in the business, with a background as a baker and dietician. Carlos developed the recipes for a delicious pies and has been on board for all 11 years.
I had a chance to ask Debra a few questions. What are your most popular pies? Our most popular pie is the coconut cream pie, followed by the caramel apple pecan and the chocolate cream. We normally carry about thirty pies each day. During October, November and December that number goes up to about forty. People start calling for our pumpkin pie only served during the holidays on a daily basis waiting for it to hit the shelf.
What makes your pies different from say a grocery store bought pie? All of our pies are made from scratch. We roll out our crusts by hand. We do not use commercial machines to roll out the different crusts. All of our puddings are homemade and we use fresh fruit for all our fruit pies fillings. Do you sell just pies? No, actually we have a full menu of homemade dishes. We are open for lunch and dinner six days a week and from 12:00 pm – 6:00 pm on Sundays. We serve homemade soups and sandwiches and we also have ice cream available as an excellent side to your slice of pie for dessert. We ask our guests to keep in mind that our food is not “fast food” everything is made to order. Everything is fresh. How does Pie Town help support the community? We are very involved in the community. We sponsor local school and churches. We have a teacher appreciation program and also do fundraisers for Non-profit organizations with a 50/50 split. If you are looking for a really neat place to have a great meal and awesome dessert go check out Pie Town Café. We saved the best for last----a variety of the pies they have available is on the next page. Don’t drool on your keyboard!
The fabulous pies at Pie Town Café
Pumpkin Cheese Pie
Peach Pie
Pecan Pie
Chocolate Pecan Pie
Cherry Pie
Apple Pie
Caramel Apple Pecan Pie
Oreo Crème Pie
Pie Town Café 19075 I-45, Suite 111D Shenandoah, TX 77385 Website: http://pietown.net Facebook: http://on.fb.me/MhkHU8
Coconut Crème Pie
Hours: Mon - Thu: 10:30 am - 8:30 pm Fri - Sat:10:30 am - 9:00 pm Sun: 12:00 pm - 6:00 pm
Taste Magazine Invites you to join:
Lunch with Taste is a bi-weekly lunch group that gets together for fun to eat at restaurants featured in Taste Magazine. We meet on different days of the week to try and have as many people to attend as possible. This is a free group. Join us on Facebook to keep up with all of our events.
http://www.facebook.com/groups/255905054504620/members/
Upcoming Events for June 2012 We are celebrating Burgers for our upcoming July issue. Wednesday – June 6th, 2012 1:00 PM 3B’s - Bills Burgers and Beer 466 Rayford Road Suite 107 Spring, TX 77386 Friday- June 22nd, 2012 1:00 PM Mel’s Country Café 24814 Stanolind Rd Tomball, TX 77385
The Best Dessert in The Woodlands and Surrounding Areas Article written by: Nick Rama http://diningoutwithnickhouston.com
The Dominic’s Mud, available only at Pallotta’s Italian Grill, is a dessert that is an ice cream, cookie and candy bar junkies dream. This dessert will satisfy your sweet tooth and make your taste buds say “Wow!” This dessert is probably illegal in 50 States, so I am glad to live in the great State of Texas where I can get this over the top frozen creation. I actually think long time Pallotta’s customers would riot in the streets of Oak Ridge if they ever decided to take it off the menu and I would lead the rebellion. I am surprised somebody has not written and dedicated a song to the Dominc’s Muds. Here is what Phil Nicosia Owner of Pallotta’s had to say about this sinful dessert.
Describe what is in the Dominic’s Muds? 4 layers of Mocha Almond Fudge ice cream, with chunks of Butterfinger candy bar in between each layer, hot fudge and hot peanut butter drizzled throughout each layer and on top, with a Nutter Butter and Oreo Cookie crust. How in the world did this creation of this decadent dessert come to life? Story goes that Dominic, George Pallotta's youngest son, would go in their home kitchen at night and make a bowl of ice cream with cut up Butterfingers, crumbled Nutter Butters, hot fudge, and peanut butter. George liked his creation so much that he created the Dominic's Muds.
I heard the Dominic’s Muds has a very intense process to make, will you explain the process? It starts with thirty-Six gallons of ice cream, which comes from a specialty ice cream vendor. We open hundreds of individual packages of Nutter Butter cookies and grind them down to a fine texture, we then grind down over 50 LBS of Oreo cookies. Next we unwrap and hand cut over 300 individual bars (over 8 cases) of Butterfinger candy bars to varied small pieces. Melt down large quantities of hot fudge and peanut butter, just to create our masterpiece! This dessert has a strong following; I know a couple that comes to Pallotta’s every year on their anniversary just to eat it. How long has it been on your menu and how long does it take to prepare? For almost 18 years, the Dominic's Muds has been sold as our signature dessert. We make 12 large containers at a time, which produces 180 portions. It takes 3 people over 4 hours to make these 12 containers. We make Muds typically every month. That's a lot of muds! I noticed that you now offer different sizes of the Muds, and I am glad you do, the original portion was just too much for date night. What are the new portions and how much are they? We now offer Dominic's Muds for 2 in a half size and have also offered Dominic's Muds as a mini treat on caterings and banquets. The Original Dominic's Muds...$10.99 (feeds 4-5 people) Dominic's Muds for 2...$6.59 (feeds 2-3 people) Mini Muds...$2.50 (offered for caterings and banquets) /
How would you describe Dominic’s Muds in 5 words? Insanely delicious, indulgent, untouchable, rewarding, satisfying, comforting, impressive, enough to share, worthwhile, chocolaty, peanut buttery, happy belly, homemade, unique, nothing like it, exciting, that damn good...5 words are just not enough to describe it!!!
Mini Muds
Pallotta’s Italian Grill LOCATION: 27606 I-45 North - Conroe TX 77385 (across the freeway from The Woodlands Mall in the Woodridge shopping center) 281.364.9555 HOURS: Sunday 10:57 am to 9:03 pm Monday-Saturday 10:57am to 10:03pm WEBSITE : http://www.pallottasitaliangrill.com
Taste Magazine is proud to help promote a great group of people that make up Hands Across Texas. The following, is information about Hands Across Texas and a very special event they are holding on June 10, 2012.
Hands Across Texas Schuchardt Family Benefit Concert Article written by: Nick Rama http://diningoutwithnickhouston.com Hands Across Texas (HAT) is an organization dedicated to helping our community and fellow Texans with unforeseen life changes. Our goal is to give relief to those that are in need and help rebuild lives. Started by Scott Thompson and joined by the board of directors, Nick Rama, Kendra Kinney Hartzo, Sandie Mathis-Sherman, Amy Lamb, Jennifer Headlee, Melony Moore Berryman, Melody Moore, Kevin Eaves and our latest addition Angie Gerstler. We are excited to be hosting a benefit for the Schuchardt family, the family that lost a mother, wife, daughter, and friend on April 17th, 2012. She was shot while trying to prevent her three-day old baby Keegan from being kidnapped. Hands Across Texas (HAT) and The Barnabas Society (TBS) a 501(c)3 non profit society invites you to come out and enjoy The New 93Q, some good Texas BBQ, live music on two stages, live & silent auctions, raffle & 50/50 drawings, kids activities, and so much more! The benefit will be on Sunday, June 10th at Papa’s Ice House. Their address is 314 Pruitt Road, Spring, TX, and will be held from 12:00 noon until 9:00 PM. On the menu that day we will be serving BBQ plates consisting of brisket, sausage, beans and potato salad for $10.00 per plate (includes one meat, two sides) or $15.00 per plate (includes two meat, two sides), and $5.00 sausage on a stick. We will also offer hot dogs and pizza. Kids packages will be offered for $10.00, which will include either a hot dog or a slice of pizza, a drink and three activities for them to enjoy. We will sell additional tickets for kids activities for $2.00 each or 3/ $5.00. The kids activities include: Moonwalks, Clowns, face painting, balloon popping game, dunking booth, popcorn, and snow cone machines.
The many generous sponsors for this event include: 93Q, AV Discounters of Houston, The Barnabas Society, Best Friends Vets, Big Texas Saloon, CC’s Café, Chili’s, Cisco Systems, Cisco’s Salsa Company, Comcast, Corkscrew BBQ, Corset Boutique, Churrascos, Cynthia Woods Mitchell Pavilion, Creative Memories, Disc Pro Printing, Donoho Jewelers, Elegant Beginnings, Esigns.com, Eyemasters (soon to be Visionworks)- Tomball, Dr. Tammie Hicks of Master Eye Associates Tomball, Flemings Steakhouse, Fuller's Vintage Guitar, Gigi’s Cupcakes, Grotto, Gun Dog Supply, Halo Promotions, Houston Grand Opera, Houston Symphony, John Wade Photography, Josie Drenner Photography, La Torreta Del Lago, Locatellis Pizza, Messinhof Winery, Nook Grill, Office Dynamics, Orvis, Pallotta’s Italian, Papa's Ice House, Pit Row BBQ, Rib Tickler, Rios Fence Company, Ron Carter Clear Lake, Sawdust Mountain, Schwann, Sembera Security Systems Inc., Sun Coast Resources, Taste Magazine Publications, The Exchange Club Of The Woodlands, Viva Iticate Bakery, Walmart-Tomball, Woodlands Resort & Conference Center, Westin La Canterra, Whistle Stop Tea Room, Wrights Printing. Please contact Nick Rama to donate silent auction items or with any additional questions or information by posting on the Hands Across Texas Facebook page or email him at: nickrama@sbcglobal.net The bands we have booked for this event are all donating their time. Where can you go to hear this much good live music anymore? We have booked the following musicians/bands: Buck Yeager Band, Placid Blue, Sundance Head, DunVille, Douglas Reid and the Hyred Guns, Presley Lewis, John Loring, Clayton Gardner, Andrew Wade Band, Steven Chase & The Lost Souls, Mandi Powell, Susan Hickman, Jeremy Bankhead, Dewey Wayne, Josh Fuller, Philip Griffin Band, Mark Jones & Twenty Paces, Jonathan Mitchell Band, Dallas Brading, Daniel Holmes, Kevin Calahan, Mike Amabile, Dusty Neuman, Heather Rayleen, Bryan Shayne, TreynWrek, Lone Star Hippie and Outlaw Lynn & Who's Drivin. If you have any questions, you can reach Scott on Facebook or email, which is: scott.thewoodlands@yahoo.com Please Like us on Facebook: Hands Across Texas http://www.facebook.com/pages/Hands-Across-Texas/134737216628426?ref=ts
Hands Across Texas 1481 Sawdust Road #920 The Woodlands, TX 77380 281-229-3571
Check out the video for this event at: http://bit.ly/NqapOf
EURO BAKERY & CAFÉ Article written by: Nick Rama http://diningoutwithnickhouston.com Owned and operated by New York transplants Amjad & Dimitra Khan, who moved to Texas from Queens, NY where Dimitra was born and raised, Euro Bakery & Café opened in December 2009, because Dimitra’s dream was to open a New York style “hole in the wall” bakery. Started mainly as a bakery with some sandwiches and soups. When customers found out Dimitra was of Greek decent they began asking for Greek Food. Dimitra and Amjad decided to start adding Greek fare like Pastitsio, Filet Mignon and Chicken Souvlaki and Moussaka, to go along with their famous Pita Chips and Tzatziki sauce. Since they already had the Tzatziki sauce, Gyros were a natural next menu item. The hardest decision you will have walking into Euro Bakery is contemplating which dessert you are going to have out of their three cases as you enter this quaint little restaurant/bakery. Here are some of the questions and answers from sitting down with the delightful couple:
Where did the inspiration for your recipes come from? The recipes we use are family recipes with Dimitra’s twist on them. Dimitra loves to cook and bake and is addicted to the Food Network cooking shows. We moved to Texas and all the baked goods we could find here in the area tasted very commercial and processed, like Costco, Sam’s and the super markets. We could not find the quality & ingredients that we were spoiled with by all the small New York bakeries we were used to visiting. Do you do special occasions cakes? Yes, we are known for all of our chocolate cakes, people say the Chocolate Decadence (Layers of our rich chocolate cake, filled with French chocolate buttercream, iced with chocolate ganache with the side dipped in chocolate sprinkles) is the best they have ever eaten. Our cakes start at $32.99 and can be customized for any occasion.
Since this issue is all about desserts and that is what made you all famous, my favorite dessert here is the Galaktoboureko, tell us what that is and also what are your best selling desserts? The Galaktoboureko is layers of phyllo filled with a creamy semolina pudding and soaked in honey syrup. We sold 239 whole ones Thanksgiving week; it is as authentic as you can get down here. We have excellent Baklava and traditional Greek Cookies like Kourambiedes (Greek Almond) Koulourakia (Greek Butter), Melomakarouna (Greek Honey Dipped). We also do many Italian Cookies like you will find in NY, Italian Rainbow Cookies, Butter Cookies, Jam Filled, Chocolate filled, Florentines and Italian Amaretti to name a few. We have a strong following on our Chocolate Decadence cake and our Apple Pie is made with a Shortbread cookie top. Napoleans (traditional, apricot and raspberry) and my famous lemon bars and fudge covered brownies to name a few best sellers. Euro Bakery has something called “Frozen Hot Chocolate�, describe what that it is exactly? It is an icy frothy drink made with lots of Belgian Chocolate shavings, ice, and a little milk, topped with whipped cream. We take a 15lb European chocolate bar and shave them off by hand, you will not find Hershey bars anywhere near this establishment. Available in four flavors: Euro (which is semi-sweet and dark chocolate mixed), Dark, White and Mocha. Our Frozen Hot Chocolate is truly like you are drinking a fine imported chocolate bar and is such a great summer dessert, it is out of this world!
I love mom and pop restaurants because the quality is usually better, seems you take pride in what you serve here, tell me more about that? Everything here is made from scratch with the highest quality ingredients we can find, eggs, butter, flour… only ”real food”. We eat everything here, our kids eat here and we tell our cooks/chefs if you are not comfortable feeding the food you are about to serve to your own family, don’t serve it to our guest. We even have vegetarian, vegan and gluten free options on our lunch menu. 5 words to describe Euro Bakery and Café? Homemade, delicious, family, unique and Greek!
EURO BAKERY & CAFE LOCATION: 5010 Louetta Rd. Spring, TX 77379 Phone: (281) 257-3023 HOURS: MON-SAT 10AM – 9PM WEBSITE : www.eurobakery-cafe.com/ FACEBOOK: http://on.fb.me/LQmxss
Photos courtesy of: http://johnwadephotography.net
TEX MEX AND THE CITY By: Rachel Quayle Approximately 5250 miles away from where you are sat, I am drinking a mug of tea. Penning my thoughts in a Union Jack notebook whilst my British bulldog snores on my lap. As far as clichés go, I’m not doing myself any favours. For five years now, this self-confessed food snob, has biannually made the 12-hour journey from my beloved England, to visit my parents in The Woodlands, TX. Each time I come with a mission: 1. To rope me a cowboy. 2. To eat as much red meat as humanly possible. 3. To properly educate you, my dear American cousins, on the universal inaccuracies surrounding your renaming of the humble ‘chip’ to ‘French fry’. More on that another time. When I first arrived, hungry and naïve. I was frankly disappointed. Looking back at my first trip five years ago, I shudder to think how narrow minded I was about the local cuisine. In fairness however, the appearance of chain after chain, a P.F Changs here, a Cheesecake Factory there, had dashed my expectations of cowboy cookouts. All adequate eating establishments, but nothing that reflected the true gourmet potential of your wonderful corner of Texas, and the passion for locally sourced produce that I know you residents have. Disheartened doesn’t begin to describe the way I felt. That is until we stumbled across Mel’s Country Café in Tomball. This ramshackle building in the middle of nowhere is a small slice of food heaven. From their famous ‘Mega Mel Burger’, (which basically consists of a whole cow slapped between a bun) to their humble home cooked catfish suppers. All their meals are fresh, local, simple, tasty Texas food for the soul. It was the ‘Monte Cristo’ however that truly inspired me.
http://www.melscountrycafe.com/
A triple layer sandwich with ham, turkey and Swiss cheese, battered and deep-fried. Served with powdered sugar and raspberry sauce’. This was the cardiac arrest on a plate I had been waiting for. As Mel’s food got to work clogging up my arteries, I also felt it giving my belly a hug from the inside out. This institution that has been in the Weirich family since 1977, is a great place to take visitors. May they be from across the pond like I, or just down the road in Spring. Just remind them to leave their belts at home.
I left Houston content and eager for more gastronomic treats. Let it be said now, that The Woodlands never fails to disappoint. My personal favourite establishment may shock you, fine reader, being as this carnivore of epic proportions is about to whole heartedly recommend Uni Sushi on Market street. I normally only gorge on a meal that has mooed, quacked or oinked its way into the frying pan. Personally, being the patriotic Brit that I am, I enjoy my fish, deep-fried with a side of mushy peas. Sushi is relatively new to the north of England, and is nowhere near as popular as my old friend the beer battered cod. Which is why visitors to the area, find the idea of raw fish, novel and delicious. This gem of a restaurant, offers the usual rolls, nigiri and sashimi, along with a whole host of fusion items that don’t fail to delight. The lobster Macaroni cheese is a triumph in culinary exploration! The crunchy panko crust hides creamy elbow pasta that has been delicately kissed with jalapeno, and staggeringly sweet chunks of lobster make their beds among the tasty tubes. My personal favourite item on the menu is the ‘spicy chopped scallop’ served with roe and thinly sliced scallions over ice. These pearls of flavour explode in your mouth like lightly spiced bombs. The only thing stopping me from picking up the bowl and pouring it down my throat in one, was my reduced hand eye coordination that I attribute to their phenomenal yet lethal ‘lychee and Saki martinis’. But ladies, leave the children at home. Uni is sexy and sumptuous, not family friendly. Besides, all parental respect is lost once your kid has witnessed you stab your partner with a chopstick for the last ‘tempura Oreo’... (foodgasm).
Burger from Mel’s Country Café
http://www.unisushiwoodlands.com
Honourable mentions go to my fellow Europeans setting up shop in and around The Woodlands. From the triumph in home cooked family style Italian dining you will find at Capri. (In my opinion, this small restaurant in Spring, offers the most authentic pasta dishes this side of the Mediterranean.) To the formidable fine dining experience at Chez Nous. The five star establishment is nestled between houses in the domestic suburb of Humble. Their rack of lamb with port jus haunts my dreams until I wake up salivating and disappointed.
The best little gem I found in The Woodlands is the Gourmet Bakery and Café on Woodlands Parkway. The breads and pastries made fresh daily usually sell out by 1 p.m. But it’s their palmiers that have me inventing reasons to venture into their neck of the woods at such ghastly hours of the morning. These crisp sugary buttery hearts are the most addictive food I have found. (apart from that special brownie at college, but we wont go into that.) Whenever I am stood at the check in desk at George Bush International, it is always with a lump in my throat and a tear in my eye. I well up at the thought of having to leave my lovely mum and dad yet again; but only do the tears cascade when I remember that there is no palmier substitute waiting for me back in Blighty, and it will be a whole six months before my sweet tooth is satisfied.
I cannot bear writing an article about food in The Woodlands without mentioning Corkscrew Barbecue. If you’ve not already been you must have been living under a rock. I am not going to say much, as this institution on Budde Road has to be tasted to be believed. Eating at the exemplar Texas BBQ is without shadow of a doubt my favourite way to lapse into a meat coma. You simply cannot call yourself a foodie until you have tried the pulled pork tacos, or the chicken, or the ribs, or the brisket or the cobbler. In fact just stop what you are doing and go there now or may the gastro gods smite you down and force you to eat under the golden arches of doom forevermore.
http://www.capri-pasta.com/
http://cheznousfrenchrestaurant.com
http://www.thewoodlandsgourmetbakery.com
http://www.corkscrewbbq.com
There are so many more places I’d like to mention. Kudos to Americas, Cru, the Tappas Bar [sic] and Becks Prime. However it’s four o’clock on a rare sunny Sunday here in England, and I haven’t been to the pub yet, which I’m sure is a crime.
But thank you to The Woodlands for teaching me some invaluable lessons. Most notably that if you ask a man if that’s a gun in his pocket or he’s just pleased to see you, it probably is a gun. But also, that BBQ should be treated like a religion, that dieting is not an option, and never to settle ever, for frozen microwaved genetically modified chain rubbish when there are so many better local family run and downright tastier alternatives that need our constant support. Use ‘em or lose ‘em guys! But I still have a lot more to gain from The Woodlands, I haven’t yet found the perfect Texas steak, (all suggestions welcome) nor have I found that elusive cowboy either (ditto). So it looks like I’ll be eating with y’all again soon!
Rachel Quayle enjoying A Lone Star beer.
Business Spotlight Mom’s Secret Chef Article by: Wendy Lee-Anderson
Mom’s Secret Chef is run by a brother and sister team of Julia and Eric Ward. They have been running the operation for six years. Opening Mom’s Secret Chef happened purely by chance. The business was originally owned by someone else and Julia had stopped by and learned that they were going to close down or sell. She spoke to her brother and they both agreed this was a great opportunity and decided to go for it. Julia started her career during the dot.com craze. She lived and worked in the San Jose, CA area. She planned many corporate events for the company she worked for and after the dot.com crash she relocated to Washington, DC where she ran several dessert stores. Her cookies and homemade desserts were a huge hit. Eric also has a background in the dot.com business but then followed his passion to cooking. He prepares most of the entrees while Julia focuses on the desserts.
Mom’s Secret Chef is the answer for the nightly question "What's for Dinner?" Their menu changes weekly so you can serve a wide variety of dishes with the ease of just heating them up. No messy kitchen, no dirty pots and pans. Best sellers include King Ranch Chicken, Creamy Chicken Enchiladas, Meatloaf, beefy Cheese Macaroni and Chicken Pot Pies Need a yummy dessert to finish off a great meal, they have you covered; from homemade brownies, to cake pops to cakes. pies and cobbler. The prices of the entrees average to about $4 - $6 per person. Mom’s Secret Chef is an excellent solution for work at home moms, stay at home moms with busy schedules, empty nesters and people that are homebound. They have many customers that come and pick up food for families that just had a baby, friend or family that have an illness or death, and people recovering from surgery. It is a great gift to help out a busy family, new mom, or family member that can’t get out or cook. When asked if they plan on expanding they said they made the decision to expand their business by adding delivery on Wednesdays. They offer a special meal for the delivery but feel free to add on extra entrees to stock up your freezer for quick meals for when you are on the go. They also do deliveries to businesses with orders of 20 large entrees or more. Mom’s Secret Chef uses the freshest of ingredients. They shop from local area markets and merchants and only use fresh produce. They only purchase as needed so they have very little waste. They can cater for small to large gatherings, company picnics, weddings and graduation and birthday parties. They ask that you call to discuss your event and minimums may apply.
Mom’s Secret Chef 5135 FM 1488 Rd. Magnolia, TX 77354 Hours: Monday-Thursday 10AM - 6PM Friday 10AM - 3PM Saturday By Appointment Sunday Closed Phone: 281-259-0040 Website: http://www.momssecretchef.com Facebook: http://on.fb.me/K40Oc7
Crazy for Cupcakes Written & Photographed by: Carla Soriano
T
hey’re
sweet.
They’re
small.
They’re
expensive. They come topped with colorful sprinkles, pieces of fruit, candies, assorted nuts, and slivers of chocolate, among other things. They’re a little tricky to eat. They are a little big phenomenon called cupcakes. While they’ve been in existence since the 18th century, the cupcake industry in the U.S. took off in 1996, with the opening of Magnolia Bakery in New York’s bustling Greenwich Village. The neighborhood bakery quickly made a name for itself with its mini vanilla cakes topped with pinkhued vanilla buttercream icing. So much so, that in 1999 the owners published a cupcake recipe book entitled The Magnolia Bakery Cookbook: OldFashioned Recipes from New York’s Sweetest Bakery.
Hubbell & Hudson
Shortly thereafter (beginning in 2005), the bakery made appearances in quintessential American TV shows Saturday Night Live and Sex in the City. In 2006, Magnolia Bakery appeared in the movie The Devil Wears Prada. In the summer of 2010, cupcakes were further cast into the spotlight via wildly popular reality television shows Cupcake Wars and DC Cupcakes . The celebrity queen of crafts and domesticity, Martha Stewart , also put out a cupcake cookbook in that same year. Pop culture may have instigated cupcakes’ rise in popularity but the sweet delicacies’ continued acclaim is most likely due to the fact that they’re highly likeable – and not just because they’re delicious.
Gigi’s Cupcakes
Frost Bake Shop
Gigi’s Cupcakes
To begin with, cupcakes’ small size makes them easy to eat – whether it’s on the go, at a party, or on the living room couch. There’s no fuss to eating them. Simply remove the disposable paper cup it comes in, take a couple of bites and voila! They’re gone, and you’re pleased and you’re done. Isn’t convenience king? Another one of cupcakes’ strong suits is that they’re apt for eating by one person just the same as they’re apt for feeding 100 people. If only one person is involved, the diner can choose the flavor of their liking without feeling obligated to ask the opinion of his or her dining companions in order to please everyone. And if there’s a group of 100 planning to eat cupcakes, everyone can pick their favorite flavor. Plus, no one will have to share, nothing will have to be sliced, and the resulting mess will be relatively small. The same cannot be said for other popular desserts like cakes and pies.
Enjoying a bite at Frost Bake Shop
Speaking of flavors, the extremely wide variety of flavors that cupcakes come in is almost uncanny. If you’ve thought of a cool flavor combination, chances are it already exists. From syrup filled cupcakes to edible flower-topped cupcakes to booze-infused cupcakes, the possibilities are pretty much endless. Definitely another factor that adds to their likeability. Last but not least, aren’t cupcakes oh-so-cute? If mere looks could take people to heaven, cupcakes would be the biggest culprit of sending people to heaven. Their colors, toppings, and intricate decorations are enough to consider cupcakes works of art. This is precisely why any occasion that includes cupcakes is instantly turned into a festive occasion. With so many reasons to love cupcakes, one thing is for sure: the cupcake craze is here to stay!
Enjoying another bite at Frost Bake Shop
Are you crazy for cupcakes? Here are some local spots where you can get your fix: The Cupcakery Market Street-The Woodlands 9595 Six Pines Drive, Suite 960 The Woodlands, Texas 77380 281.298.2889 www.thecupcakery.com
Frost Bake Shoppe (see article on page 8) 6777 Woodlands Pkwy #304 The Woodlands, TX 77382 281.298.7474 25 Waterway Ave #150 The Woodlands, TX 77380 281.298.7375 www.frostbakeshoppe.com
Gigi’s Cupcakes 4747 Research Forest Dr. #150 The Woodlands, TX 77382 281.651.5637 www.gigiscupcakesusa.com
Hubbell & Hudson Market The Woodlands Waterway 24 Waterway Ave. #125 The Woodlands, Texas 77380 281.203.5600 www.hubbellandhudson.com
Out of This World Cakes & Cupcakes 4711 Louetta Rd. #101 Spring, TX 77388 281.719.8871 www.outofthisworldcakes.com
Treat (see article on page 42) 126 Vintage Park Blvd. Houston, TX 77070 281.251.0016 www.treat-cupcakes.com Photo taken at: The Cupcakery
Treat! Cupcakes 窶天intage Park Article written by: Nick Rama http://diningoutwithnickhouston.com
Treat! is owned by Shar Ron Aaron and Shirley Sembritzky, both of whom have a background in both the food industry and customer service. Shar Ron and Shirley decided to open this delightful cupcake shop because they saw a line wrapped around a cupcake shop across town. They tried the cupcakes there and decided they could do much better. Treat! offers 18 flavors of cupcakes daily, made from scratch, not including the breakfast offerings available at 8am (Maple Bacon cupcakes, Blueberry Cream Cheese muffins and Jalapeno Cheddar scones). In addition to their cupcakes, they have Sugar Cookies, Cake Pops and Pup Cakes for your doggie (honey, molasses, peanut butter and carrot) perfectly blended into a gourmet treat for your four-legged friend. I sat down with Shar Ron and Shirley to learn how they built their dream business and here is what they had to say:
What sets you apart from all the other Cupcake businesses around town? We only use the finest ingredients available; we buy from businesses like Swiss Chalet. Only the top of the line goes into our cupcakes: European butter, Madagascar vanilla and European chocolates. We make fresh lemon and lime curd, fresh strawberry & raspberry jam, and even our marshmallow crﾃｨme are hand made in the mornings which takes hours to prepare. Treat! serves European style coffee which is brewed one cup at a time and only as ordered. We do this by having 13 full time employees.
What is your business philosophy for your shop? Shirley and Shar Ron came from working at Champions Golf Club. Their job was taking care of the customers needs and knowing what they wanted. We lived and worked with a famous golfer, Jack Burke, he told us to “Buy the best you can buy and try not to screw it up” and treat your business and customers like “Everyday is Grand Opening day”. We live those words everyday. Mr. Burke has really been an inspiration. When we opened, Vintage Park was 90% vacant, our friends and members of Champions Golf Club really paved the way to our success by their patronage. What are some of your best sellers? My favorite is the Rocky Road Cupcake? Key Lime, Chocolate Lovers, Tiramisu, 24KT (carrot cake)…we have so many repeat customers that have their favorites, that is the reason we have 18 flavors featured daily. Tell me about some of the special events/caterings you have done. We have done many weddings, birthday parties and special events; recently we did a special peanut butter and chocolate cupcake for the Vince Young Youth Charity. We did the Guess anniversary party at the Galleria and the unveiling of the new Porsche 911. We’ve also done events for Toys for Tots and 600 cupcakes for the Susan G. Komen kickoff party. Freshness seems to be something Treat! strives for, what happens when you bake too much? We bake everything fresh daily, at the end of the night we will donate to local charities, hospitals and fire stations. We would never sell a day old cupcake here!
You have a staff of 13, impressive for a small business, tell me about how this makes you successful? Jenny Black is our head Baker and Kitchen Manager; we also have two additional interesting bakers one from Venezuela and one from Trinidad who both ran bakeries in their homelands. We also have two more bakers that have extensive baking backgrounds in Houston. Gigi, who is usually up front, has a fan base of regular customers. Jordan is our youngest and is so dependable. Kaylin we hired because she has a great personality and she is tall and can reach all the shelves that we can’t (laughs)! We also have Ashley who is a Jack of all Trades and has been with Treat from the beginning. Everyone is like our family. 5 words to describe Treat! Cupcakes? Awesome, Quality, Family, Best and Home.
Treat! Cupcakes LOCATION: 126 Vintage Park Boulevard Houston, TX 77070 281.251.0016 HOURS: MON-WED 8AM – 8PM THUR-SAT 8AM – 9PM WEBSITE : www.treat-cupcakes.com/ Photos courtesy of: http://johnwadephotography.net
June’s Available Pets
Kitty Kat, ID: A171073 Female, Corgi/Basenji Mix, 45-50 lbs 9-10 months Intake: 09/07/11 INQUIRIES: EMAIL mcas_online_team@hotmail.com with ID ABOUT ME: Kitty Kat came to shelter in early Sept and was about 3 months old then. She has spent most of her childhood at the shelter. This girl has most likley never been in a home. She has grown up to be a bigger girl, about 45-50 lbs, and she really knows nothing but the shelter life. She is heart worm negative and has been spayed.
Maya, ID: A180148 (DIAMOND IN THE RUFF - reduced adoption fee) Female, Flat-Coated Retriever mix Intake: 2/20/2012 INQUIRIES: EMAIL mcas_online_team@hotmail.com with ID ABOUT ME: Maya is very calm. She knows basic commands and is an absolutely sweet dog. Really love this dog!
June’s Available Pets
Rambo, ID: A181456 (MCAS PURRL - reduced adoption fee) Male, Domestic Shorthair, 1 year old Intake: 2/18/2012 INQUIRIES: EMAIL mcas_online_team@hotmail.com with ID FEES: $80 for dogs, $70 for cats, $25 for long-term dogs (Diamonds in the Ruff) and cats (MCAS Purrls) at the shelter more than 60 days. INCLUDED: Costs for spay/neuter surgery, vaccinations, de-worming, and micro-chipping (microchip included with full-price adoptions only, available for $25 with discounted adoptions). Adult dogs have been tested for heartworms and cats have been given a feline leukemia test.
Lucky, ID: A178771 (MCAS PURRL - reduced adoption fee) Spayed female, Russian Blue mix, 3 years old Intake: 1/8/2012 INQUIRIES: EMAIL mcas_online_team@hotmail.com with ID Click here for my LOLz image: http://www.facebook.com/photo.ph p?fbid=371129162927066 MORE PHOTOS: All packed up and ready to go home! http://www.facebook.com/photo.ph p?fbid=362485037124812 ----> Visit our website for our latest ADOPTION SPECIALS: http://www.mcaspets.org/adoptionspecials.html
Summer 2012 Bridal Spotlight Taste Magazine’s Top Ten Wedding Trends of 2012 From décor to cakes to dresses and more And Habitually Haute Event Design’s 6 Haute Tips To Help You Cut Reception Costs
Taste Magazine’s Top Ten Wedding Trends of 2012
Number 1: Pink! All hues of pink are hot for summer 2012 weddings.
Photo Credit: Liz Banfield
Number 2: Outdoor Chandeliers Having an outdoor wedding? If so, add an outdoor chandelier for a spectacular touch of romance.
Photo Credit: Victor Sizemore Photography
Number 3: Illusion Neckline Gowns Gowns are much more modest this year. Following the trend of the Royal Wedding of Prince William and Catherine Middleton.
Top Left: Monique Lhuillier Spring 2012. Top Right: Manuel Moto 2012 Collection. Middle Right: Sassi Hollford 2012 Collection. Bottom Right: Rosa Clara Spring 2012 Collection. Bottom Left: ‘Bernadine’ by Maggie Sotter.
Number 4: Peonies Wedding Bouquets Peonies come in a wide varieties of colors. They make a gorgeous wedding bouquet of all different shades.
http://www.arome-flowers.com/wedding-flowers-gallery5.html
Number 5: Storyboard Wedding Invitations Looking for a new twist on wedding invitations? Try a storyboard invitation to surprise your guests.
http://www.irisartdesigns.com
Number 6: Eco-Friendly Favors Re-nu, Re-use and Recycle are in for 2012 These favors are a sure hit for the eco-friendly bridal couple.
http://www.goodthingsweddingfavors.com
Number 7: Photo Booths So much fun! Rent a photo booth complete with props for your guests and bridal party to make some great memories.
http://www.saycheeseforfun.com They have an office in the Houston area.
Number 8: Metallic and Colorful Wedding Cakes Silver and Gold and Bling! So pretty. Also wonderful pops of color are another way to show your style.
Images courtesy of: Kristi’s Cakery located in Spring, TX http://www.facebook.com/#!/kristiscakery
Number 9: Herbal Touches Herbs used in table decorations, centerpieces or just a touch here and there are popular for Summer 2012 weddings.
Photo courtesy of Project Wedding
http://heart-of-light.blogspot.com/2010/11/super-simple-printable-napkin-rings.html
Number 10: Local Food Sourcing and Wine Pairings Caterers are using local ingredients to make fresh and simple meals. Gourmet enthusiasts are pairing each course with a different wine.
Photo Credit: Annie McElwain
Habitually Haute Event Design’s 6 Haute Tips To Help You Cut Reception Costs Article by: Jeneba Wint of Habiltually Haute Event Design
•Yes, Your Event Needs A Theme! It will save you time and money and you will be less likely to spend money on things you don’t need! Choosing a theme will often help determine the venue for your event. A Rustic Chic Wedding Theme will be best showcased at a barn or a ranch, whereas a hotel ballroom is perfect for a Classic White Wedding. Choosing a theme, cuts down on decorating costs and unnecessary purchases by narrowing down options and creating structure. A theme allows you can build your event around the décor rather than molding a venue to the theme you've chosen. For example, find an elaborately decorated ethnic restaurant, and then provide the musicians and entertainers for a Mediterranean themed event. Your décor, menu, and aesthetics, are already taken care in one simple decision, which equals less headache! •No Frills? Skip the fancy linen vendor and instead use the house linens for tables at your event (Yeah, I know, but hear me out). Add some luxe and ornate details, such as, detailed fine china with beaded charger plates; statement gold or black flatwear; goblets; elaborate centerpieces with lush florals; statement runner; gorgeous napkins and DIY personalized napkin rings; and lots and lots of candle light (did I already mention candlelight is a must for any event) with added vintage glam candlestick holders !! Fabulously Haute & Effortless Gorgeous!!
•It’s All About The Season! Choose the date, day of the week, and season for your reception wisely. Certain times of the year in certain parts of the country will cost more than others. Also, if you are looking to stick to your budget, have your reception on a Friday or Sunday. It will save you a couple thousand dollars on your venue and with your vendors. Stay away from summer and fall months to avoid price hikes! Keep Those Florals To a Minimum And Buy In Season! Make the most of your flowers, RECYCLE !!! There is no reason that the flowers used at the ceremony can't be displayed at the reception. When deciding on flowers, ask your floral designer to create complimentary arrangements for both the ceremony and reception, so that blooms and arrangements can be interchanged as needed. Always check with your florists or floral designer to find out about in-season blooms that match your reception theme and color palette. Dress Fit For A Queen? It is your wedding day and you are supposed to look your absolute best, but that doesn’t mean you should break the bank! Today, there are so many options to keep you fabulous on your big day on a budget: Search the web for a sample sale in your area; Find a local bridal consignment boutique; or Borrow or rent a dress, Check out a site like Rent The Runway for haute rental bridal and evening wear. To DIY or Not To DIY? Yes, you should DIY for your wedding creating, custom and personalized favors, décor, or even centerpieces. Have a plan and recruit creative and crafty family members & friends. Remember, this is not the time to think you are a carpenter, audio visual professional, nor a caterer. Stick to what you know and feel confident doing! Your love and passion will shine through your fabulous home made goods and your guests will feel the love! Think photo collages , candles and holders, or table numbers.
Coming Next Month Burgers
For The Dogs
Nail Fashions
Business Spotlight: Trader Joes Opening June 15, 2012
Thank you for reading Taste Magazine North Houston.
See you in July! Taste Publications http://tastepublications.com