One of my favorite parts of summer is lemon verbena – it loves the heat and humidity and grows like crazy in New York. There are many uses – ice cream, sorbet, custard, whipped cream, cocktails – but my favorite is (pictured above) – no-bake lemon verbena cheesecake. It’s a cross between a cheesecake, a semifreddo and a mousse. The texture is so light, yet the flavor is intense. I often serve it with stewed blueberries for a perfect taste of summer!
As Hurricane Irene blows through these last days of August, we here at Tip of the Tongue have taken advantage of a quiet weekend to reflect on what’s happened over the whirlwind of 2011 and what’s coming up in the traditional dash to the Holidays.
There were a record number of weddings and gala events packed into the Spring like tulip bulbs in a window box. We made the rounds at our favorite venues like the Foundry, Studio 450 and Ramscale with return visits to Midtown Loft and Gary’s Loft, plus made our North Shore debut at both the Chelsea Mansion and the Vaderbilt Mansion. While both weddings were “flavored” with a bit of spring rain, they both affirmed how much we love getting out of the city and how many truly unique and magical gems Long Island has to offer. And speaking of gems, we also had the pleasure of working at the Queens Botanical Garden where we used their own garden carts to feature an array of specialty drinks like Strawberry Watermelon Agua Fresca, and Cucumber Ginger Coolers spiked with gin.
Recent months saw the marriage of two of our nearest and dearest employees, Allison Cooper and Keshon Morrow. Allison has been one of our Wedding Coordinators and Event Managers for years while Kehson has been a mentor of mixology and a great man to have behind a bar. If you happen to be at one of our events with them be sure to join us in wishing them the best for their years ahead.
Their wedding at Gary’s Loft was part of what we called “May Mania”, but it also introduced a new service style we’ve since used a number of times since; at Ramscale-North Studio, Galapagos and coming up at Glass Houses. It’s a little treat we can Tapas-Mobile. We might play with that name a bit more but the concept is solid. Unlike our customary Tapas style, the Mobile version has no station. Instead large platters of assorted menu items are brought to where guests naturally congregate. With no fixed tables or assigned seating, guests are free to settle in wherever they naturally wish and within a few moments service staff bring the food to them to sample, share and enjoy without having to get up to go in search of where the food is. We’ve seen the concept work very well in those particular spaces where traditional dining areas and stations just don’t fit as well. If you’re trying to break the mold, maybe this is an idea that could work for you.
Finally, the Tip of the Tongue finally has expanded a little bit. We’re very proud to welcome our son, Jacob Max Charles Fagan, born April 10th. He’s a most wonderful addition. And we’re also very proud to say that after 15 years together, Tip of the Tongue Owner Scott Fagan and Pastry Chef Eric McIntyre were able to celebrate their own wedding on August 4. Our thanks go out to all who have worked hard to support Marriage Equality here in New York and around the country. It always amused us just how many gays and lesbians work to make dream weddings come true, yet are denied the right to marry themselves. Our application for a wedding license was captured on film actually in a story done by NY1 News.
So, as the summer gasps its last and the seriousness of September descends upon us, we hope you’ll join us in a congratulatory toast to the many achievements of the seasons just passed and then enjoy a fortifying draught as we press on into the unknown of the seasons ahead, wishing all of us the best.
The question I get asked the most when telling people we cater a lot of weddings is “do you always deal with Bridezillas?”
Thanks in large part to the reality shows all over cable, brides have been effectively mis-characterized as unreasonable, irrational, and indeed, irritating women. Simply by planning their weddings, they’re assumed to be impossible.
But our experience has been just the opposite. In fact, we have grown to love not just catering weddings, but the brides (and grooms) for whom we cater and plan. Our experience in helping our brides realize their vision for their big day has been one of the most rewarding parts of running our business. Our brides have consistently been reasonable, creative, mature and thoughtful women, interested in organizing an event for their family and friends with fantastic menus, creative signature cocktails, specialty desserts, fun music and a memorable atmosphere. Working with them has been fun, exciting – simply a pleasure.
I understand why the bride shows appeal to audiences. I get it. I understand the draw to reality television. The more irrational the participants = the more dramatic = the more appealing the show. In fact, I was on a reality competition show for pastry chefs, and I quickly began to realize what the producers and directors were looking for. Although I won the competition, and the experience was fun and rewarding overall, I quickly became aware during the taping that I didn’t make for good reality television. One of the directors became increasingly and clearly irritated when I was unwilling to bad mouth my fellow competitors, create drama (where there wasn’t drama), or lose my cool in the kitchen.
I suppose my brides, who keep their cool throughout the planning of their weddings, would not make for good reality television either. And they certainly wouldn’t qualify as Bridezillas….so, no, to answer the question, we don’t always deal with Bridezillas, or ever…..
