February Open House

What a wonderful February Event! We appreciate all the great design ideas from Annie-O's Events. You can see more photos by viewing the Open House Gallery for February.

An Interview with Anne-Marie of Annie-O's Events

How did you get started in the event planning business?
Having lost my mom to cancer as a junior in college it was natural for me to do my Marketing Internship with The American Cancer Society. I learned quickly that events are marketing. My first event to work on was Making Strides for Cancer in Jacksonville, FL. Following that were golf tournaments, awards banquets, and donor events. It was there I learned I could turn my passion for hospitality and entertaining into a career.

What are your favorite types of events to plan? 
Themed events, hands down. I love to take one small idea and turn it into a brilliant event. I thrive off of creating the unexpected and using the most clever concepts to impress guests.

What advice would you give to anyone planning a party, large or small?
Be RELEVANT! Be sure your event has purpose and direction. Think it through - as you are planning, picture yourself as the guest and what you would want to experience. Visualize the minute they walk in to the party til the minute they leave. Think of conveniences, extra touches, how the party will flow. Have an over arching theme or design so the party is consistent and has continuity

How do you help your clients who are working on a small budget?
It's important to be realistic about how much the client has to spend and then back out priorities. What is most important? A great bar? Décor? Food? Entertainment? Start with what is most significant and take it from there. In this economy most everyone is on a budget. Keep in mind, color doesn't cost money. You can rent the same linen in hot pink as you can in white. Think creatively, think bold, think cleverly. You can still wow your guests on a dime. Not sure you can do it? Call Annie-O's.

An Interview with Jacquie Bol of Jacquie's Gourmet Catering

What trends have you seen, as far as menu selections?
I have seen, small plates, stations, and organics.

How do you work with your clients to prepare a creative menu, while maintaining their budget?
We help customers maintain their budget by becoming creative with less expensive cuts of meat.

What advice would you give to someone searching for a caterer?
Someone who really wants to sit down and talk about planning, visions and menus. Has great customer service!

Is there anything else we should know about Jacquie's Gourmet Catering?
We make everything from scratch to gourmet whether it's using local produce or the finest ingredients.  Our motto is to use the freshest and highest quality ingredients available used in unique creative ways whilst maintaining their natural flavor.