Well, here I am! I have finally arrived in the world of cyber technology. It didn't happen without alot of whining. In fact, I haven't actually applied for a passport to this new world yet.... just in case I don't really care for the scenery.

I am hoping to keep you, my clients and friends ( and competitors) up on all the latest, greatest things in the world of event design....with just a little twist. If you are searching for normal "Martha" things, I can refer you to her website. But if you are looking for something a little different and a little unique, keep this blog on your favorites and I promise not to disappoint you.

Since my company is called Limelight, I have decided to name the "new ideas" section: "Fresh Produce". Feel free to browse, sniff and take of few of the things home with you.

June 10th: "Fresh Produce"
I have recently decided to train for a triathlon. Please don't laugh and spit out whatever you are drinking. I am serious! One of the hardest things for me to put my arms around is the Nutrition thing. I am pretty sure I have searched all the training books and websites and none of them include Hostess cupcakes and Pepsi. This obsession we have with food, brings me to the Fresh Produce for today.

There is a significant amount of time spent deciding on menus for the events that I design. And rightfully so! Most guests won't remember what the tablecloths looked like, but will always remember whether the food was too salty, too cold, etc., etc. Which is why I do tablecloths and flowers and refer the cooking to some of the fabulous chefs in the event business. I have had clients who need to work around special diets. Caterers really need to get creative for diets based on religious, ethics or health concerns. I present to you the case of "Dueling Diets". The bride couldn't eat gluton; the groom didn't eat meat or eggs. They didn't want separate meals prepared for themselves and wanted to please all of their guests. The result:

The Wedding Menu

Gazpacho Shots with Fresh cream

Butter lettuce with shaved parmesan cheese, fresh pears and balsamic Vinaigrette

Summer Squash Bisque

Roasted Vegetables with Cheddar mashed potatoes and Roasted Corn in a Phyllo cup. ( The Bride had hers served in a crystal ramekin)

Asparagus and Red Pepper Bundles

Tiered wedding cake

(Two tiers were eggless, and the third tier contained eggs but was gluton-free)

So the cake was nowhere close to a Hostess cupcake, but definitely met the needs of the bride.

Hope you have enjoyed my first blog! It wasn't as difficult as I expected....

Next week: Fresh Produce explores music