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Escort Card: The card on a table outside of the main dining room with the guests seating assignment.
Place Card: The card on the dining table where the guest will sit.

- Request your caterer or event coordinator give you a diagram of the room prior to sending cards to the printer. This will give you a better visual of the room and how many seats will be at each table, and you will be able to place your guests accordingly.
- Create a list of everyone’s name, including the invited guests, in alphabetical order and perhaps by table number. Give a copy to the person setting the table the day of the wedding. The list is a great way to double check the printer’s job and to make sure you didn’t leave anyone out. Also, it helps the caterer if there are any questions about seating arrangements.
- Be consistent with the wording on the cards, do not mix informal and formal wording. For example, make all cards Mr. and Mrs. Jackson Roberts or Martha and Jackson Roberts.
- To save money, you can have two names printed on the escort card for a couple or the invited guest and guest. The invited guest’s name is always first on the card, even if it is a man. To be clear, the invited guest is the guest’s guest.
- Have the printer put the table numbers on both cards for easy placement the day of.
- After receiving your cards from the printer, organize your escort cards in alphabetical order and the place cards by table numbers. Sometimes the printer will do this for an added fee. It’s almost better to do it yourself, so you can double check everything.

Don’t forget the possibilities are endless on the design of the escort and place cards. In fact, it does not have to be an actual card; it can be any object imaginable. No matter what you do, incorporate your theme and colors onto your cards to complete your look.

We Love Interns!

We had our intern appreciation dinner last night at Harry’s Pig Shop. They’re all about to start finals week, and they will certainly be missed! Thank you to Christine Trulock, Katharine Spratlin, Brooke Drinkard, Katie Williamson, and Marla Thomas. And of course the fabulous Abby Buss… we love you all! Thank you for all of your help.

Hooray Holiday!

Have I mentioned how incredible the Epting Floral design team is? Even if you need a little impromptu Christmas decorating in your office, they go to great lengths to create a fresh yet eclectic look. Yesterday, in no time they put together a little holiday tree in the front office of Epting Events and I love it! Every time someone walks in they say “Wow, I love that! I never would have thought to use that…” So when you’re coming in to eat at Harry’s Pig Shop, stop in and check out our little Christmas cheer.

Bring it Charlie Brown...

Happy Holidays

Photo shoot!

We had a fun time setting up and posing for the Southern Distinction photo shoot a few weeks ago out at Lee Epting’s property, better known as The Hill in Athens, GA. The Epting Floral design team, including Leigh Frazier and Bart Scott had to focus on the color green. The shoot was centered around an incredible vintage green car of Lee Epting’s. It was placed in front of a magnolia tree, and was accompanied by an array of green presents, vintage champagne saucers, a fruit and cheese tray and of course– champagne to celebrate the holidays! We’re eagerly awaiting to see what pictures will be in their article on holiday parties, but these are some taken by our very own Chris Helm. Enjoy!

We had so much fun…

Look Ahead 11.27.09

A fun holiday photo shoot with Southern Distinction Magazine…

Whether or not you have experienced the deliciousness we call Epting Events catering, you’ll be delighted to learn about some of our most famous recipes. These side dishes are the most requested and most popular among all types of clients. They are true southern comfort. Happy cooking!

GREEN BEAN CASSEROLE
(Yield: 12 servings)

30 oz. green beans
1 (16 oz.) can mushrooms, drained
1 lg. onion, chopped
½ c. butter, melted
¼ c. flour
1 c. milk
1 c. whipping cream
¾ lb. sharp cheddar cheese, grated
2 tsp. soy sauce
½ t. Worcestershire
½ t. pepper
1/8 Tabasco sauce
1 (8 oz.) can water chestnuts, drained & chopped
Butter-flavored crackers, crushed
Butter

Sautee mushrooms & onions in butter. Add flour, milk and cream. Stir in cheese, soy sauce, Worcestershire, pepper & Tabasco. Combine sauce with bean & water chestnuts. Turn into 2-qt casserole. Sprinkle with cracker crumbs; dot with butter. Bake at 350F for 30 minutes.

WALNUT-CHICKEN SALAD

4 cups cubed cooked chicken
1 1/3 cups chopped, toasted walnuts
½ cup finely chopped celery
¼ cup chopped green onions
¼ cup golden raisins
½ cup mayonnaise
¼ cup lemon juice
¼ cup chutney chopped
½ teaspoon salt

Combine first 5 ingredients in a large bowl. Combine ½ cup mayonnaise, lemon juice, chutney and salt. Stir well. Pour over chicken mixture and toss gently. Cover and chill for at least 2 hours.

Serve with sliced tomatoes and pineapple rings.

SWEET POTATO BISCUITS (my favorite)
(makes 100)

1 quart sweet potatoes
1 cup sugar
1 cup shortening
1/2 cup buttermilk
8 cups self-rising flour

Mash the potatoes. Put the mashed potatoes in a bowl. Mix in sugar and shortening. Add the buttermilk. Once well blended and smooth, add the flour and work into the potato mixture. Add additional flour as needed to make a good stiff dough.

Roll out onto floured surface. Cut the biscuits and bake them. Do not overwork the dough.

SOUTHERN STYLE TOMATO PUDDING
A Lee Epting favorite

1 # 10 can diced tomatoes
2 pounds shredded cheddar cheese
1 cup chopped green onion
1/4 cup sugar
2 French Baguettes torn into pieces
Salt & pepper to taste

Toss all ingredients together; pour into a lightly greased Pyrex baking dish.
Bake at 325 for 20-25 minutes, or until warm throughout.

We hope these inspire you to create one more dish during the holidays, you’ll be an instant family favorite!

If you don’t want to deal with the stress of cooking the big bird on Thanksgiving, DON’T WORRY! Call Harry’s Pig Shop 706.612.9219 and order your smoked turkey or ham. The Harry’s crew has been slaving in the kitchen perfecting their recipe, and have nailed it down to a delicious, mouth-watering juicy outcome. Make your life a little easier this holiday and spend less time in the kitchen and more time with your family…

Look Ahead: 11.20.09

NEVER DONE BEFORE!!!

Be sure to check back on Friday, when we’ll be posting some of Epting Events’ most famous recipes. These dishes are sought after for all types of events from weddings to birthdays to graduation to the holidays. Its going to be HUGE! Two words….tomato pudding. I hope your recipe cards are ready.

Whimsical Trays

A fun Friday post….Having a music themed party or event, or is the groom-to-be a huge music lover? Check out these pictures from a recent party of ours using old records on the passed hors d’oeuvres trays. Guests loved them, and it’s a nice change from your regular old passing tray.

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Who’s records would you use?

Hello Facebook!

Epting Events now has a Facebook page! Just search “epting events” and become a fan! We’re currently working on lots of photo albums to add to the page, so if you just don’t get enough from the blog&photos, be sure to check us on on Facebook to see more! It’s a work in progress…

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