food stall

By: Michelle Nowak, Event Producer, Good Gracious! Events We can all dream about the perfect wedding: set in a countryside, surrounded by vineyards with the finest grapes, beautiful galloping horses in the pasture, a pond complete with black and white swans, and chandeliers hanging in mid air just below a sky of stars... For Bernadette and Ryan this was no dream, the happy couple had their fairytale wedding with no details spared! Guests arrived to lavender lemonade, cucumber water and Vanilla Bake Shop sweets to to wet the appetite before the proper ceremony near the main house. Following the ceremony, Seasonal Berry Sangria with a Church Estate 2007 Pinot Noir was served in the Fleur de Lis pink and purple colored glassware. Guests shared in the bride and grooms excitement and enjoyed hors d' oeuvres and rustic cheeses amongst the wines very own grape vines. GG! tray passed a mix of comfort with a twist... Mac & Cheese Cupcakes, Caprese Panini's and Smoked Chicken Par

Being an Englishman, I like to think I know one or two things about drinks�. From the age of 18 you are legally allowed to consume alcohol in the United Kingdom . So of course I saw fit to take advantage of the freedom which our wonderful government has granted 18 year olds, and taste vast styles of beverages and beers. And yes I may have tasted a few to many once or twice before� In England you have the pub. Pubs can come in various ways, you have the main pub, which is the busiest pub in the town, you have bars which have more of a theme to them, or you have my favorite� the Local Pub. My local is called the �Portskewett Inn� which is located in the tiny village of Portskewett , in Wales . May not be much, but it�s home. The Portskewett Inn This quality is hard to find in a pub, it is like finding the right partner in life; you have to get along with them, enjoy the company and know what each other really want. You want to find... The ONE. If you wish to continue readi

We love a challenge! So when Sunset magazine asked us to not only create a sit-down dinner for foodies, but also work with top-name chef during the magazine's very popular Celebration Weekend 2011 on its Palo Alto campus, we jumped at the chance. Our chefs worked with Sharri Belisle Events for months with in advance on the logistics of assembling ingredients and recipes for a variety of well-known chefs who would be appearing during the weekend and giving cooking demonstrations on everything from cupcakes and seasonal fare to Mexican and Vietnamese. Led by Good Gracious' Chef Joanne Purnell, our team -- myself, Laura Stevens, David Cho and Laurie Smith -- then traveled to the site to work with these chefs throughout the weekend. Two of the chefs on stage We assisted Rick Bayless , Frontera Grill, who demonstrated with the flavors of Mexico, Govind Armstrong from 8 oz Burger Bar who shared a market-driven menu, Traci des Jardins from Jardiniere who did a demo inspired by her