Breakfast in Bed

Written by Thursday, 22 September 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | September 22, 2016
Power Naps

Photo Courtesy of  Arthur Mola
We all love lounging in bed, why not host a breakfast in bed style event?
The Toronto International Film Festival offered festival goers nap pods this month. The blue carpet snooze fest event came complete with velvet ropes and luxurious mattresses for guests to relax and squeeze in a nap between movies. 
The Most Important Meal of the Day

Photo Courtesy of Taylor McIntyre
A cereal bar isn't just for breakfast anymore. Mix and match cereal recipes posted on this Kellogg's Cereal Bar offer ideas to take your cereal outside the box. Guests can follow the recipes or come up with their own. The cereal bar not only offers tasty treats but a focal point decor with the brightly colored boxes. 

Java Juice

Photo Courtesy of Liz Schumer
Part coffee, part dessert drink, the Dulce y Salado is a salty and sweet coffee sherry mix. 

  • Pinch ground coffee
  • Pinch salt
  • 1 ounce cream sherry such as Lustau East India Solera
  • 1 ounce Castries Peanut Rum Cream Liqueur, chilled
  • 1 ounce coffee, cooled
  1. Mix ground coffee and salt on a saucer. Wet half the rim edge of serving glass with water. Dip the wet half of the glass rim in the mixture to rim half the glass.
  2. Stir the sherry, peanut liqueur, and coffee together in a mixing glass without ice. Pour into rimmed serving glass and serve at room temperature.

Mood Lighting

Photo Courtesy of Elgato
Bring lighting tech to your next event with lights from Elgato Avea. These mood lighting pods offer warm and dynamic light moods. Plus, as the event goes on, you can change the lighting with a simple click on your smart phone. Go from Cozy Flames to Calm Provence for your Breakfast in bed event.



Are You Ready for Some Football?

Written by Thursday, 15 September 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | September 15, 2016
The 50-Yard Line

Photo Courtesy of  Mat Hayward
Whether you're a football fan or not, you cannot deny the fall fervor that flows this time of year amongst the sport's followers. 
Designing a football themed event, however, can go beyond the typical tailgate get-together and transform into an elegant celebration. Even if you don't have a major league stadium at your disposal, a college or high school stadium still serves as an impressive venue, especially when seated on the field. Decor is easy since your backdrop is the field and color scheme represents your favorite team.

Bowl Game

Photo Courtesy of Ethan Calabrese
Your typical football fare often includes hand held foods. If you're going for a more upscale event, consider this Burrito Bowl Soup that has all the flavor and warmth for the evening.
  • 2 tbsp. canola oil
  • 1 diced large onion
  • 2 minced garlic cloves
  • 1 tbsp. cumin
  • 15 oz. canned diced tomatoes
  • 15 oz. canned black beans
  • 2 c. frozen corn
  • 6 c. chicken broth
  • 15 oz. green chile sauce
  • 1 c. white rice
  • 2 c. mozzarella
  • kosher salt
  • Hot sauce, for serving
  • Chopped avocado, for serving
  • Sour cream, for serving
  • Crushed tortilla chips, for serving
  1. In a large pot, heat canola oil over medium heat. Add onion and garlic cloves and cook until golden, 6 to 8 minutes. Add cumin and cook, stirring, 1 minute. Add tomatoes, black beans, and frozen corn and stir until combined. Add chicken broth, green chile sauce, and white rice and bring to a boil.
  2. Reduce heat to a simmer and cook, covered, stirring regularly, until rice is tender, about 20 minutes. Stir in mozzarella until melted. Season with salt and top with hot sauce, avocado, sour cream, and tortilla chips.

Photo Courtesy of Heather Tyree
Drinks for the football crowd are as simple as beer. Serve a variety of local beers or jazz it up with a beer cocktail. The Stout Diplomat does double duty as a dessert beer with a rich dark flavor


2 tablespoons (1 ounce) mild dark rum, such as Diplomatico, chilled

1 tablespoon (1/2 ounce) Pedro Ximénez sherry, chilled

12 tablespoons (6 ounces) chocolate or regular stout, chilled

  1. In a small, 5-ounce Delmonico glass (the one that holds orange juice at diners), combine rum, sherry, and stout. Serve immediately.
Bartender's Note:
No shaking or ice needed if ingredients are chilled before mixing.

A Good Offense

Photo Courtesy of BKON
Google's open web discovery system changes how we share information at meetings. The beauty lies in the beacons or any item that utilizes Bluetooth technology. These beacons are a source of content using the pull communication, rather than push notification often found in app based technology. This gives users more of what they want and less annoying push messages of what we think they want. Overall this leads to a better impression of the brand utilizing the Physical Web.



Interactive Ideas for Interpersonal Fun

Written by Thursday, 08 September 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | September 8, 2016
A Collective Car Wash

Photo Courtesy of  Vero Image
Interactivity is the name of the game at most events. 
This year's Pandora Summer Crush event was no exception. Sponsors had a variety of interactive booths for guests to visit, and once complete, guests redeemed a custom live screened printed tote to take home. 
The hottest interaction at the event, Chevron's "Car" Wash where guest could refill water bottles and cool off under the misters.

Keep in Touch Tacos

Photo Courtesy of AJ Kenji Lopez
Food is meant to be interactive, and not always with a knife and fork. We love the idea of getting interactive with your food with a make your own taco bar. Guests can decide what goes in. 
And of course, tacos have to be eaten with your hands! This easy Mexican Chorizo recipe had plenty of serving options.
  • 2 teaspoons vegetable oil
  • 1 large white onion, finely diced (about 1 1/2 cups), divided
  • 1 poblano pepper, finely diced (about 1 cup)
  • 1 1/2 pounds fresh Mexican chorizo (see note above)
  • 1 chipotle chili in adobo sauce, minced (about 1 tablespoon)
  • To Serve (all suggestions optional except tortillas):
  • 24 warm corn tortillas
  • 1/4 cup chopped fresh cilantro leaves and fine stems
  • 1 recipe salsa verde (see note above)
  • 1 cup Mexican crema or sour cream
  • 2 limes, cut into 12 wedges each
  • 1/2 cup crumbled queso fresco
  • 12 radishes, scrubbed clean
  • 1 avocado, sliced
  1. Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes. Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chilies and remove from heat.
  2. Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges
Multiple Margaritas

Photo Courtesy of Kelly Slachman
A self-serve margarita bar is another way to get your guests to interact. Set out ingredients to mix their own with lime, orange, strawberry or grapefruit flavors. Or have punch dispensers with pre-mixed flavors that guests can drink or mix together. 
If you go the mix-it-yourself route, don't forget to include a basic recipe of 
2 ounces tequila 
1 ounce Cointreau and 
3 ounces juice.

Tapped In

Photo Courtesy of Tactify
Everyone has mobile app interactivity at events, and Tactify launched Tappcards to work with their app. Guests access content by tapping the card to an NFC enabled phone (similar to the likes of Smart Pay) The app brings them to information regarding an exhibit, digital brochures and more.



Labor Day Fun

Written by Thursday, 01 September 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | September 1, 2016
Celebrate Summer

Photo Courtesy of  Aimee Wimbush-Bourque
Labor Day weekend is upon us and marks the unofficial end to summer (except maybe here in Hawaii!) 
While commending all things labor related, this weekend is often celebrated with outdoor and BBQ parties. We love double duty this canoe serves here. While holding the array of grilled sandwiches and crudities, it makes for a wonderful and rustic decor item.

Grilled to Perfection

Photo Courtesy of Alton Brown
An outdoor end of summer celebration wouldn't be complete without something grilled. We took Alton Brown's recipe for his own private cheeseburger as the definitive burger to make.

3 ounces (86-88 grams) ground beef*

1 1/4 ounces (36-40 grams) grated cheddar cheese**

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1 hamburger bun or (soft) Kaiser roll

4-5 dill pickle slices or "chips"

Mayo and mustard

Oil shortening for frying...yeah what I said...frying***

Get a nice big dutch oven and add enough oil or shortening to be two inches deep. Install your fry/candy thermometer to the side of the pot and crank the heat to medium high. Your thermal destination is 320 degrees F.
Turn on your broiler and position rack in top position. This is a perfect time to use your toaster oven if you have one.
Meanwhile, weigh out the meat portions for however many burgers you want to make. Roll into balls and set aside. Do not refrigerate.
Grate the cheese. If you want 4 burgers, obviously you need 5 ounces total. Six would be 7 1/2, eight would be 10 ounces. Toss this cheese with the spices until all the powder has stuck to the cheese.
Place a thin layer of mayo on the bottom of the buns. Place half the cheese mixture on top of this. Spread mustard on bun tops and place the rest of the cheese on this. You should have half the cheese on the bottoms (on mayo) and half on the tops (on mustard). Place these under the broiler so that the cheese will melt as you cook the burgers.

When the oil hits 320 degrees F, place one of the meat balls on an upside-down sheet pan. Dip a wide metal grill spatula in the hot fat then use it to smash and spread the meat ball out into a 5 to 6-inch-wide disk. It will be irregular around the circumference and that's good as all those irregularities will become crunchy goodness. The meat will also shrink by a couple of inches.

Gently scrape the patty/wafer off the pan with the spatula and gently drop into the fat. Cook one minute, no more, no less. You can cook up to three patties at a time, but watch the oil temp and don't let it drop to under 300 degrees F.

Remove meat to a paper towel to drain briefly then place it on the bun bottom right away. Place the pickles on top, then the bun top. The goal: bread/mayo/cheese/meat/cheese/pickles/mustard/bread.

Consume or wrap in foil and hold for up to half an hour.

Quench Your Thirst

Photo Courtesy of Ethan Calabrese
Every summer picnic serves up watermelon. Why not serve it up as a sangria instead?


4 c. cubed watermelon

1 750-ml. bottle moscato

1 c. rum

Juice of 4 limes

Zest of 2 limes

1 tbsp. sugar

lime slices, for garnish


  1. In a blender combine watermelon, moscato, rum, lime juice and zest, and sugar and blend until smooth. Refrigerate until chilled.
  2. Garnish glasses with lime slices and serve.

Kayak Adventures

Photo Courtesy of Samsung
Virtual reality is everywhere, even in the outdoors. Samsung gave Olympic fans a chance to do a 4D Kayaking experience, testing out the brands Galaxy VR viewer. If you're not celebrating the great outdoors on the water, consider giving guests this on-land experiences.



Back to School Cool

Written by Thursday, 25 August 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | August 25, 2016
Catch the Bus

Photo Courtesy of  Michael Stewart
Back to school themed events don't have to be decorated with books and banners. Instead, use a school bus turned food truck to serve double duty at your event. The school bus with it's chalk board siding serves as a fun focal point in addition to serving up tasty back to school treats.

Trade up Your Lunch

Photo Courtesy of A Southern Fairy Tale
Say goodbye to boring PB&J for a school themed party and hello to the mixed up PB&A - That's Peanut Butter, Bacon and Apple. This sweet and salty twist on an old favorite can be cut up into triangles and served as an appetizer for your event. 


½ c. peanut butter
6 slice bacon
8 slice white bread
1 large red apple
1 tbsp. lemon juice

In small bowl, combine peanut butter and bacon; spread mixture on all bread slices. In a separate small bowl, toss apple slices with lemon juice. Top half the bread slices with apple slices; cover with remaining bread slices. Cut in half, if desired. (Alternatively, put some apple slices on all bread slices and serve sandwiches open-faced.)
Got Milkshake?

Photo Courtesy of Maggie Hoffman
Of course milk is the go-to good-for-you drink of school lunches. However, we like spicing things up by adding cayenne to this chocolate milkshake. The creamy chocolate is the perfect balance to the smoky spice.


1/2 cup whole milk

1/4 cup plus 1 tablespoon pumpkin puree

1/4 teaspoon ground cayenne pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3 cups chocolate ice cream (about 6 medium scoops)

Garnish: whipped cream and chocolate to grate on top

  1. Add milk, pumpkin, cayenne, cinnamon, ginger, and cloves to the jar of a blender. Add ice cream and pulse until smooth. Divide between serving glasses and garnish with whipped cream and grated chocolate if desired.

Tech Class

Photo Courtesy of Carl Timpone
Make STEM learning the theme of your back to school party with high tech demonstrations such as handmade, remote-controlled gloves to play digital versions of games. The gloves and robotic demonstrations provide a hands-on learning "tech class" for your guests. 



Team Events

Written by Thursday, 18 August 2016

GOURMET EVENTS HAWAII * 808 735 7788 * This email address is being protected from spambots. You need JavaScript enabled to view it. | August 18, 2016
Go Team

Photo Courtesy of  Go Game
Team building events are a fantastic way to bring your team together to have fun and create synergy amongst co-workers or friends. Décor ideas can be simple, and use the events as the backdrop themselves. Those not participating will get a kick of watching the scenery of these live action Zorb balls.

Team Snacks

Photo Courtesy of Marvin Gapultos
Teams and team building events often have finger food and snacks to support the teams throughout the day. But your team doesn't want just any old snack. We love this combination of peanuts with salt and vinegar flavoring to spice up your next team event


3/4 cup apple cider vinegar, plus 1 tablespoon, divided

1 pound raw shelled peanuts

1/2 cup peanut or canola oil

Fine sea salt or kosher salt

1 tablespoon chopped parsley



Combine the 3/4 cup vinegar with the peanuts in a medium bowl. Soak the peanuts for 1 hour, stirring occasionally. Drain the peanuts, then dry the peanuts by spreading them onto a sheet pan lined with paper towels.


Heat the oil in a large cast-iron pan over moderately high heat until shimmering. Add half of the peanuts to the pan and cook, stirring, until golden, 3 to 5 minutes. Using a slotted spoon, transfer the peanuts to another sheet pan lined with paper towels. Season with sea salt. Repeat with the remaining peanuts.


While still warm, transfer the fried peanuts to a large bowl, then drizzle in the remaining tablespoon of vinegar and the chopped parsley. Toss to combine. Season with additional sea salt and serve immediately.
Team Celebrations

Photo Courtesy of Real Simple
We're celebrating Team USA with this perfect, refreshing and red drink. This trendy drink is simple yet appealing after a team event.


1(750 ml.) bottle of dry rosé

10ounces fresh strawberries (about 2 cups, sliced), plus more for garnish (optional)

1 tablespoon granulated sugar

¼cup vodka

2 tablespoons grenadine

  1. Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight.
  2. Combine the strawberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices.
  3. Add the vodka, grenadine, and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries, if desired.
Selfie Team

Photo Courtesy of Tony Brown
Even though you might be doing a team building event, your team's selfies are a great way to keep the team spirit going. Working with SnapChat, Comcast was able to create custom filters for guest's during an Olympic viewing party. Creating a theme for your next team event not only engages your team, but spreads the word to their followers



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