Arlie's Blog http://www.arliedavidsoncatering.com/blog Mon, 28 Jan 2008 19:39:10 +0000 http://wordpress.org/?v=2.5 en Birthday Party Booked June 24th http://www.arliedavidsoncatering.com/blog/2007/06/birthday-party-booked-june-24th/ http://www.arliedavidsoncatering.com/blog/2007/06/birthday-party-booked-june-24th/#comments Fri, 01 Jun 2007 20:57:23 +0000 Arlie http://www.arliedavidsoncatering.com/blog/?p=6 Happy 80th Birthday Mrs. Green. Michael Green has booked Arlie Davidson Catering for his mother’s 80th birthday party on June 24th from 1:30pm - 4:30pm.

The 5 course meal will consist of:

The mixed micro greens salad with  homemade balsamic vinaigrette, candied nuts and crumbled bleu cheese. Followed by a cup of Creamy Potato Leek Soup with buttered croutons.   After that, firecracker shrimp skewers with a cool cucumber yogurt puree.   As a palette cleanser I will serve a micro scoop of lemon sorbet.  Then for the main course a petit filet of beef, garlic mashed potato, seared spinach & port wine mushroom demi-glace.   For dessert, individual New York cheesecakes with fresh market strawberries.

We look forward to serving you and your mom Michael!  If this sounds delicious to anyone else, send us an email for a quote on your next special day.

]]> http://www.arliedavidsoncatering.com/blog/2007/06/birthday-party-booked-june-24th/feed/ Winter Party Ideas http://www.arliedavidsoncatering.com/blog/2007/06/5/ http://www.arliedavidsoncatering.com/blog/2007/06/5/#comments Fri, 01 Jun 2007 20:32:43 +0000 Arlie http://www.arliedavidsoncatering.com/blog/?p=5 Call us for any type of receptions and holiday parties.

]]> http://www.arliedavidsoncatering.com/blog/2007/06/5/feed/ Things to consider for planning an event or party http://www.arliedavidsoncatering.com/blog/2007/05/things-to-consider-for-planning-an-event-or-party/ http://www.arliedavidsoncatering.com/blog/2007/05/things-to-consider-for-planning-an-event-or-party/#comments Mon, 28 May 2007 13:23:44 +0000 admin http://www.arliedavidsoncatering.com/blog/?p=3 Arlie Davidson Catering is a detail oriented company “The passion is in the details”

Before you request a quote, please consider the following:

  • Your Budget
  • Guest List (Number of guests expected)
  • Location, there are a number of them. We can suggest one, or we can do it at your home
  • The Date and Time of event

    • Other important things to think about are:

    Seating

  • Formal Sit Down Dinner or Luncheon served by our wait staff. Great for speeches, presentations, and formal parties where you really would like to impress the guests.
  • A Standing Reception Good for limited space or a short event time conducive to mingling and networking.
  • Partial Seating A cross of the above two. Good for older guests and longer events. This would consistent of a few tables and a standing area.

    • Bar Setup Options

  • Dry Bar It will cut down on your costs to do away with alcohol. Consider a well crafted non-alcoholic beverage like some flavored Iced Teas or Ginger Beer and Ale.
  • Beer and Wine Cost effective, quick service, keeps the alcohol light but satisfies everyone
  • Full Bar For special occasions and impressive events. Our bartenders can prepare excellent mixed drinks. Ask about our Special Martini List.

    • Food Presentation Suggestions

  • Hand Passed Hor ‘Dourves good for any event, great for a cocktail hour, or it could be the sole service of the party. Easy to hold, nice variety. Hand passed by our staff.
  • Hors ‘Dourves Station Convenient for an open house, or walk throughs, receptions where guests are arriving at different times.
  • Buffet Very popular and familiar to everyone. This choice will eliminate the cost of waiters.
  • Formal Seated Meal Traditional French Table Service. We bring the restaurant to you! 3+ courses served by our well trained staff. We can also prepare certain courses from a serving cart right at the table and serve it to you there, such as Caesar Salad Steak Dianne or Bananas Foster. This is Arlie’s finest service. He can arrange this for a romantic dinner for two, and on up to 60 guests depending on the dishes chosen and type of event.

    • Beverage and Hors ‘Dourves suggested average quantities:

    Meal Hors Dourves Beverages
    Breakfast N/A 2/guest
    Lunch 1-4/guest 2/guest
    Dinner 4-8/guest 2-3/guest
    Hors ‘Dourves Only 6-12/guest 3-4/guest

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