At the Drive In Movies

Written by Thursday, 14 July 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | July 14, 2016

Photo Courtesy of Chanel
"Cruisin'... on a Sunday Afternoon." 
For classic take on a 50's drive in movie picture or car show, pick up your guests in colorful vintage cars to transport them to the event. Once there, the cars provide a multi-hued backdrop for more photo ops. In addition, the cars can serve as a unique dining location complete with car hop wait staff.

Poppin' Fresh

Photo Courtesy of Daniel Gritzer
Nothing says drive-in movies or drive-in dining better than popcorn. Why serve traditional buttered popcorn when you can zest it up in a number of ways. Serious Eats offers 7 different exotic flavors to spice up your drive-in snack. Our favorite is the Brown Butter Maple Popcorn here that can be used as either an appetizer at your drive in themed event or a sweet finale. 
6 tablespoons unsalted butter
6 tablespoons pure maple syrup
2 cups pecans, lightly crushed
Kosher salt
1/2 cup popcorn kernels, popped (about 8 cups popped)

1. In a small saucepan, melt butter over medium-high heat, stirring and swirling, until foaming has subsided and milk solids have turned a chestnut-brown color, about 3 minutes.

2. Add maple syrup and stir to combine.

3. Add pecans and cook, stirring, until a caramel forms and thickens enough to briefly leave a trail when a spoon is scraped along the bottom of the saucepan, about 4 minutes. Season with salt.

4. Place popped popcorn in a large mixing bowl and drizzle caramel mixture and nuts all over, tossing as you go, until popcorn is evenly coated in caramel. Season with salt, if necessary. Refrigerate popcorn until caramel is set, about 10 minutes. Toss to break up any clumps and serve. Popcorn can be refrigerated in a zipper-lock bag overnight.

Milkshake with an Adult Twist

Photo Courtesy of Robyn Lee
Milkshakes are a quintessential summer drive in drink. Get your chocolate mint fix with this spiked Thin Mint Milkshake. 


3/4 cup whole milk

3 tablespoons unsweetened cocoa powder

2 cups chocolate ice cream (about 12 ounces / 4 medium scoops)

1/2 cup mint chip ice cream (about 3 ounces / 1 medium scoop)

1 ounces peppermint schnapps or ULLR Peppermint Cinnamon Schnapps

1 ounce blanco tequila

16 Thin Mint cookies, plus additional for garnish

Garnish: whipped cream and crumbled Thin Mints

  1. Add milk and cocoa powder to a blender and blend until well mixed.
  2. Add chocolate ice cream and mint chip ice cream, mint schnapps, tequila, and Thin Mints to blender. Purée until smooth. Divide between serving glasses. Garnish with whipped cream and crumbled Thin Mints.

Photo Courtesy of Sara Kerens
Make your classic car drive-in event complete with a Car-a-oke themed karaoke room. Keep it car themed by only playing car songs such as, "Baby you can Drive my Car" "Pink Cadillac" or "409." 
The possibilities for Greased Lightning Fun are endless.




Olympic Fever

Written by Thursday, 07 July 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | July 7, 2016
Go For the Gold (and Silver and Bronze)

Photo Courtesy of Brklynview Photography
The Summer Olympics are less than a month away and everyone is pulling out all the stops for a gold medal event. We opted for an Olympic themed event that highlights the a gold, silver, and bronze metals rather than the Olympic Rings. The gold leafs are stunning as a hanging centerpiece. The bronze and silver accents against the wall, as well as on the table make this a perfect 10.

Brazilian Flavor

Photo Courtesy of Lauren Sloss
Pao de Queijo or Brazilian Cheese Bread is found most anywhere from street vendors to fancy restaurants in Brazil. The egg ingredient makes it fluffy like a popover and fresh queso gives it an gooey cheese flavor.


1 large egg

2/3 cup milk

1/3 cup olive oil

1 1/2 cups tapioca flour

1/2 cup grated queso fresco

1 teaspoon table salt

  1. Preheat oven to 400°F. Grease two twelve-cup mini muffin tins.
  2. Put all ingredients in the bowl of a food processor. Pulse until smooth, about 7 seconds.
  3. Pour batter into cups, filling 2/3 full. Bake until puffed and golden brown, 15 to 20 minutes. Serve warm

Get in the Spirits

Photo Courtesy of Vicky Wasik
Get into the Olympic Spirit with the national drink of Brazil, a Caipirinha. The more rustic ingredient cachaca gives this daiquiri styled drink a smokier flavor. 


2 ounces cachaça

1/2 of a fresh lime, cut into quarters

1 to 2 teaspoon superfine sugar, to taste




Place the lime pieces and sugar in the cocktail shaker and crush with the muddler. 
Add cachaça and a handful of ice.
Shake well and pour, unstrained, into a rocks or old fashioned glass.


Virtual Reality Games

Photo Courtesy of Samsung
Get into the games with virtual reality. The Olympic Broadcasting service is filming some of the games in both Virtual Reality technology as well as Super-Hi Vision. These can then be viewed on the Oculus Rift and HTC Vive VR headsets. If you're creating an Olympic size event that you want to share with your followers that may not be able to attend, consider VR filming.




Larger than Life

Written by Thursday, 30 June 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | June 30, 2016
Billiards are Better Bigger

Photo Courtesy of George Pimentel
Incorporate some fun into your next event with larger than life elements, such as this life size pool table. The billiard balls are actually made up of soccer balls allowing you to step onto the table and "kick" your shots into the pockets.

Filled to the Brim

Photo Courtesy of Anita from Hungry Couple
Food is often presented larger than life. From towering cakes to all-you-can-eat buffets.

This "fruit bowl" not only feeds hundreds of guests, it also works as a beautiful decorative centerpiece. Colorful fruits such as grapes, sliced kiwi, and whole pineapple are beautifully arranged with tropical flowers. 

Punch that Packs a Punch

Photo Courtesy of Shell Tu
Sangria is the perfect punch for a large crowd. This beautiful starfruit sangria is sure to impress and is easy to make in big batches. 


12 ounces sauvignon blanc or dry riesling, chilled

6 ounces London dry gin, such as Tanqueray

8 ounces freshly squeezed lemon juice

6 ounces simple syrup

10 dashes orange bitters

1 starfruit


3 ounces chilled club soda or ginger beer


  1. In a large pitcher, stir wine, gin, lemon juice, simple syrup, and orange bitters together. Add 1 cup of ice and stir well.
  2. Slice starfruit into 1/4-inch thick slices. Fill serving glasses with ice and line sides with starfruit slices. Add club soda or ginger beer to wine mixture, stir gently to blend, and pour into serving glasses.
Life Size Karaoke

Photo Courtesy of Vntana
Have you ever done karaoke and imagined yourself on stage with your favorite star? Now you can with life size hologram karaoke by Vntana. Currently Rob Thomas from Matchbox 20 invites you to sing with him as a hologram. We imagine more stars will be on board soon.
Tip Courtesy of Billboard


Perfectly Paired Parties

Written by Thursday, 23 June 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | June 23, 2016
Peaches and Cream

Photo Courtesy of Anna Routh and Graham Terhune
Peaches and creamy colored flowers are perfectly paired along this farmer's table with simple and elegant white runner. This light and fragrant combination add a delicate summery touch. Peaches are combined with peach and cream colored roses, peach blossoms, and grapevines. The wooden floral bowls of fruit and flowers make for a lovely guest favor.
Peanut Butter and Jelly

Photo Courtesy of Anita from Hungry Couple
No matter how old we get, there's something comforting about the classic peanut butter and jelly pair. However, classic doesn't mean boring. This PBJ twist turns the classic into a flavorful dessert parfait.

4 All butter shortbread cookies
1/2 Cup jam (your favorite flavor)
1 Tablespoon water 
1/2 Cup peanut butter
2 oz. Cream cheese
1/2 Cup powdered sugar
1/4 Cup milk
2 Tablespoons peanut butter chips
2 Tablespoons salted peanuts, chopped (optional)
2 Mason jars (8 oz. each)
Large pinch of salt

Place the cookies in a plastic bag and crumble them with your hands or by using a rolling pin or even a can of beans.  The cookies can have a few chunks left.  In a small bowl, combine the jam with the water and warm very slightly in the microwave.  In a medium bowl, combine the cream cheese and powdered sugar, add the peanut butter and milk and whisk until completely smooth and combined.  Mix in a pinch of salt and taste to see if you'd like to add more.  Remember that the cookies and jam are very sweet so the peanut butter mixture should have a good bit of savory saltiness to it.

Layer the bottom of the jars with1/4 of the cookie mixture in each jar.  Spoon about 2 tablespoons of the jam into each jar and top with a quarter of the peanut butter chips in each.  Add about a quarter of the peanut butter mixture into each jar, top with the remaining cookies, jam, chips and peanut butter.  Sprinkle on the salted peanuts, if desired.
Gin and Tonic with a Twist

Photo Courtesy of Maryanne Cabrera
Two great pairs come together in this cocktail, Gin and Tonic and Cucumber and Mint.


1 oz lime juice

2 oz gin

1 oz mint syrup*

4 oz sparkling water

thinly sliced cucumber

sliced limes


In a serving glass, combine lime juice, gin, mint syrup and sparkling water. Garnish with sliced cucumber and sliced lime. Top glass with ice. Add additional mint syrup, according to taste if desired. Serve immediately.
*Mint syrup: Bring to a boil 1 cup water, 1 cup sugar, and a handful of torn mint leaves. Remove from heat, cover pot, and allow mint to steep for 30 minutes. Strain mint and store mint syrup in the fridge until ready to use.
Event Combo

Photo Courtesy of Event Combo
Even events can be paired with their perfect match thanks to EventCombo. This ticketing system allows event organizers to bundle tickets with other items attendees may be interested in. Dinner and a Show? Sports & Fitness? Meetings & Networking?

It's all here perfectly paired.


Summer and the Season of Festivals

Written by Thursday, 16 June 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | June 16, 2016
Festive Fiestas

Photo Courtesy of Loic Nicolas Photography
Summer and Festival Season has Arrived!!!
Forget boring white and bring color to your outdoor festivities with a brightly hued tent instead! These colorful tents are sure to be a conversation piece. 
Strategically placed tables and seating add to the allure of the tent during the day and dim lighting will make the colors glow in the evening.

Festival Food

Photo Courtesy of Taylor McIntyre
Food on a stick is a given during any festival so for your next event spice it up by presenting it in a beautiful and unique way.  Get creative by displaying culinary bites in a grassy "food" patch along with dipping sauces presented in edible dishes like this hollowed out pepper.

The food can be simple like the fried catfish shown here. It's the presentation that makes it fun.

Flavorful Fusion Feasts

Photo Courtesy of Heather Meldrom
Festival flavored drinks like margaritas and beer are staples during the summer. Why not fuse the two into a margarita shandy for a new flavor twist?


1 (12 ounce) can frozen limeade concentrate

8 ounces reposado tequila

12 ounces water

1 lime, thinly sliced

24 ounces lager or pilsner, chilled

Optional: kosher salt for rimming glasses

  1. In a large pitcher, combine limeade concentrate, tequila, and water. Stir until limeade is dissolved. Chill if desired, up to 6 hours, or proceed immediately to next step.
  2. Just prior to serving, fill pitcher with ice, lime slices, and beer. Serve in salt-rimmed glasses if desired.
Full Turn Photos

Photo Courtesy of Craig Barritt
Photo booths may seem overdone at festivals, so why not over do it a step more and get the full 360 degree shot like this 360 degree photo booth. Guests can get crazy at every angle and print either their best side or a panoramic selfie.



Sunrise, Sunset

Written by Thursday, 09 June 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | June 9, 2016
Soak up the Sunrise

Photo Courtesy of Stephanie Stiavetti
We're sharing everything sun related this week. 
When thinking about food or drink, we often think of tequila sunrises. We found this Tequila Sunrise Marmalade for an interesting twist on the popular drink. Use this as a complement for a sunrise breakfast event.

4 pounds navel oranges, scrubbed clean

1 1/2 cup freshly squeezed or store-bought pomegranate juice, strained of seeds

1 1/2 cups water

1/4 cup high quality tequila

4 cups sugar

1/2 teaspoon butter

1/4 teaspoon salt


  1. Place a small plate in the freezer so you can test the jam for proper thickness later. Make sure your jars and lids are sterilized and ready to go.
  2. Use a zester to remove the zest from the oranges. Add the zest to a large, deep, heavy-bottomed pot. Remove the remaining peels from the oranges. Wrap the peels in cheesecloth, secure with butcher's twine, and add to pot.
  3. Use a sharp knife to cut the oranges in between the pith into clean segments, making sure to work over a bowl to catch any escaping juice. Squeeze remaining pith and discard. (See video instructions here). Pulse the oranges in a food to chop the segments into coarse chunks that are about 1/2-inch across, 2 to 3 short pulses. Add the oranges to the pot with the zest and peels. Strain the juice you saved while segmenting the oranges and add it to the pot, along with the pomegranate juice.
  4. Add 1 1/2 cups of water to the pot and bring to a boil over medium heat. Once boiling, lower heat to low and simmer for 20 minutes. Remove from heat and allow to cool. Once cool, remove the bag of peels from the pot and gently squeeze the juice from the bag. Do not wring it completely, which will make the marmalade bitter--just release any loose, excess juice absorbed by the peels and then discard the bag.
  5. Add tequila, sugar, butter, and salt to the pot, stirring well to combine. Cook over medium heat, stirring frequently, until the fruit begins to bubble and spit. Cook for 30 minutes longer, stirring frequently to keep the fruit from burning.
  6. Begin testing the marmalade for doneness: Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you'd like thicker marmalade, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your marmalade.
  7. Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle marmalade into sterilized jars and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened marmalade should be refrigerated.
When the Sun Sets

Photo Courtesy of James Horan
While the northern hemisphere might be moving to longer days, the southern hemisphere is inching towards earlier sunsets. Australia is taking advantage of the extra darkness by lighting up area attractions. Transforming iconic attractions, walls, and even bridges and waterways into spectacular light displays creates infinite decor possibilities. This amazing display comes from the Taronga Zoo, who hopes to shed light on endangered species.

A Hazy Shade of Sunshine

Photo Courtesy of Elana Lepkowski
Opt for the opposite in sun related drinks. Instead of a tequila sunrise, choose the Hazy Sunset - A Pineapple/Rum Cocktail with Smoked Ice. Using the smoked ice gradually changes the flavor as it melts, just as a sunsets colors change as it melts into the horizon.


Smoked Ice: 

1 tray ice cubes

Wood chips for smoking

Pineapple Rum Cocktail:

1 1/2 ounces light rum, such as 10 Cane

1/2 ounce overproof rum, such as Lemon Hart Demerara

2 ounces pineapple juice

1/2 ounce freshly squeezed lime juice from 1 lime

1/4 ounce simple syrup (see note above)

2 dashes Angostura bitters

Smoked Ice Cubes

Fresh cherry, pineapple chunk, and mint sprig, for garnish

  1. For Smoked Ice: Place water in baking dish or pie plate. Following instructions of your smoker, heat wood chips until smoking. Set dish of water in smoker, cover, and smoke 10 to 20 minutes. Alternatively, line bottom of roasting pan with aluminum foil and arrange 1/2 cup wood chips on one side of pan. Using a butane torch or long-reach lighter, carefully burn wood chips until smoking but not in flames. Carefully set rack in roasting pan, set water on rack opposite the wood chips, cover, and smoke 10 to 20 minutes.
  2. Pour smoked water into ice-cube tray and freeze. 
  3. For the Cocktail: Add both rums, pineapple juice, lime juice, simple syrup, and bitters to a cocktail shaker and fill 2/3 full with non-smoked ice. Shake until well chilled, about 20 seconds. Add smoked ice cubes to a double rocks glass, and strain cocktail into glass. Garnish with a cherry, pineapple chunk, and mint sprig. Serve immediately.
Solar Selfies

Photo Courtesy of Fotofwd
The sun even comes into play with a solar powered on-site printing device for events. FotoFwd collects photos based on hashtags and guests can then use the device to print their favorite moments. We love that the stand alone printer is solar powered, meaning you can place it anywhere you want... how about the beach?


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