Carmel Magazine

Holiday 2017

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132 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 7 Ernie Morris, of Kurtz Culinary & Rooted in Grace Fine Wood Artistry, designs incredible table displays, which are on view at the shop on Carmel's Ocean Avenue. Morris shares decorating tips and offers catering services. warm cocktail or a mulled wine when they first come in from the cold." "Setting the mood as guests arrive really helps get people comfortable," says professional jazz flutist Kenny Stahl, who frequently plays private parties. "I try to put an energetic mood in the room," he says, "and when peo- ple arrive and hear live music, it seems to add a sense of excite- ment and anticipation that they're in for an ele- gant evening." Another idea for setting a fun and relaxed mood comes from Aubergine's Executive Chef, Justin Cogley. "Set up a make-your-own-cocktail station with some herbs and fruit purees for people to experiment. It helps break the ice, lit- erally," jokes Cogley, who shares recipes for his creative concoctions on his website. While the guests' mood is impor tant, so is yours. "Your job is to be a host," says Staveley, noting the impor tance of procuring all the sup- por t you need so you can enjoy yourself. That's where Sullivan and her crew come in—besides bar- tending talent, Pour Gir l Bar tending also provides portable bars and all the fixings needed to prepare an assort- ment of cocktails and "mocktails" of your choice, while handling all the setup and cleanup. Sullivan will also help craft your signature cock- A few of the area's most creative dining and event planning profes- sionals have graciously shared some insider secrets about how to prepare for your own festive fête. Photo: Kelli Uldall

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