atlanta caterers a legendary event

Creating a Party Menu to Fit Any Atlantan’s Diet

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Atlanta Event Caterers | Legendary EventsThe DJ commands the dance floor, guiding the rhythm of your guests’ every move, shake and shimmy. Give your guests the fuel they need to keep the moves going all night long with a party menu they’ll love. Don’t lose sleep wondering how to please the tastes of any Atlantan’s pallette. Read on for menu tips from your local Atlanta event caterers.
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Beat The Heat With A Legendary Drink!

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To beat the heat, A Legendary Event suggests serving a refreshing cocktail at your summer soiree! As one of Atlanta’s award-winning caterers, our “Legendary” mixologists have been concocting fabulous drinks for your special summer days and soirees. Tony’s Old Fashioned Favorite: In true, classy Conway fashion, Tony releases his recipe for an Old Southern favorite. 1 Splash Soda Water 1 Sugar Cube 2 dashes aromatic bitters 1 ½ oz Whiskey (Canadian Club) 1 Orange Slice 1 Cherry 1 Lemon Peel Twist Muddle soda water, sugar, and bitters in an old-fashioned glass. Add whiskey and ice. Garnish with an orange slice, cherries, and a lemon twist.

Hotlanta Now- Delta Sky Magazine Launch

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A Legendary Event kicked off a fabulous magazine launch and spread in the recent November Delta Sky magazine, which had a spectacular insert all about Atlanta! The kick-off event was held at the High Museum of Art and Atlanta Mayor Kasim Reed unveiled the profile issue with a focus on Atlanta. The city has never looked so good or so inviting with our very own Tony Conway, CEO and Owner of A Legendary Event as your expert guide to a dozen philanthropic events that make a difference in our great city.  Delta also featured Tony’s upcoming award honor for his dedication to A Meal To Remember befitting Senior Citizen Services of Atlanta.  This issue is filled with many positive articles written on how great the city of Atlanta is and where we are headed in the future.  Without question, Atlanta will be Delta’s travelers next destination after reading this exciting article and we’re very proud of Tony and A Legendary Event for the unending dedication to giving back.  Take a look at this page-turning spread to learn more about the wonderful city A Legendary Event calls our own, Atlanta!

Dave Lishness Named President of A Legendary Event

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Photo Courtesy of Nancy Jo McDaniel

Dave Lishness has been named President of A Legendary Event’s award‐winning company. Lishness previously led a successful career serving as an over twenty year veteran of business and food management industries, including twelve years in food product development, project management, quality assurance and marketing. A graduate at the top of his Executive MBA program at Georgia State University in 1998, he holds a Bachelor of Food Science Degree from The University of Maryland.

With an extensive background in operations overseeing a large construction management division with projects in 24 U.S. States, Lishness also directed the design and architectural sales at Florida’s largest stone importer and distributor closing over $20 million dollars of sales. He directed research and development and quality assurance programs for the food manufacturing division of a Fortune 50 company where sales grew from $6 million to $35 million per year during his tenure. Lishness also directed product development for Arby’s largest franchisee and led product introduction efforts with vendor partners. He has overseen a vast amount of hiring in his executive business roles with a wealth of experience directing employment decisions and focusing on talent development.

An active member of the Atlanta community, Lishness is involved with Leadership Atlanta’s Class of 2011 and volunteers for an array of community causes. Tony Conway, CEO and Owner of A Legendary Event said, “We are extremely honored to name Dave Lishness as President of A Legendary Event. As Chief Operating Office, Dave oversaw our management, operations and continues to be an outstanding addition to our company as we strive to provide our clients with a legendary experience.”

Atlanta Opera Ball

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We were very honored to create the stunning décor for the fabulous Opera Ball last month.  The Atlanta Opera Ball began its 31st Season  On October 2nd and opened its season with the  staple of romantic opera repertoire, La bohème. In snowy Paris, six young penniless artists are full of idealism and beauty, but they soon encoun­ter the harsh realities of life. Therefore, our fabulous event designer, Amy Saltzman, interpreted this years Ball into a Bohemian Parisian setting at the St. Regis.  Overall, the ballroom and stage looked magnificent (or should I say Magnifico in Italian!).  A Legendary Event was thrilled to support such a significant cultural event in our great city of Atlanta!!





**Photos Courtesy of Laura Stone at http://www.artstarphotography.com/

Holiday Party Advice from Tony Conway

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Dear Professor Bruce:

I own a small printing company, and for 10 years we have given a fabulous holiday party. Sales are down this year, but we still want to entertain, thank our clients and network for new business. How can we give a reasonable party and still get our brand out there? Our yearly party is something everyone has looked forward to in the past. We’re concerned that if we don’t do it this year, people will think we are not doing well or we don’t appreciate their business.

Answer:

Since you have entertained yearly and created such a special tradition at your company with this holiday party, I don’t recommend canceling the party this year. There are many ways to adjust the budget and give holiday parties and corporate events that keep your brand alive and well.
Tony Conway, Founder of A Legendary Event, has some good advice:
— Give a party that makes a difference. You can do an event on a smaller scale at your company. Change your party focus to giving to a worthwhile cause and keep it simple. Perhaps a customer or community member has been touched by illness or some other hardship. Ask everyone to bring a book for a children’s hospital, cans for a hunger drive or something else purposeful. Serve “just desserts” this year to sweeten the lives of others.
— Think quality vs. quantity. Review and scale down your guest list and focus on quality. There are probably many people on the list who have not referred to your business or people who should no longer be on the list. Reducing the numbers can help you better budget any event.
— Make it memorable. Add a theme to your party. Since you’re a printer, incorporate your overruns. Decorate the tables with all the printing samples you’ve done and celebrate your 10 years of printing. Proudly display your work and focus on what you’ve done for clients in a creative way. From table cards to table toppers, centerpieces and more, your printing pieces should be integrated into your decor. It will save money and promote what you do.
— Be creative. Instead of throwing a cocktail party this year, think about an afternoon picnic or something more casual. Picnics are popular and can even be indoors and are value-driven. We’re seeing parties that used to be sit-down dinners instead be light fare and appetizers. You don’t have to serve a feast. Your guests will feast their eyes on whatever you do, but keep your legend alive and party on!


Author/Byline: BRUCE FREEMAN , Scripps Howard News Service
(Bruce Freeman, The Small Business Professor, is president of ProLine Communications, a marketing and public relations firm in Livingston, N.J., and author of “Birthing the Elephant” (Ten Speed Press). E-mail questions to Bruce(at)SmallBusinessProf.com.)

Copyright (c) 2010 Scripps Howard News Service
“Professor Bruce”
Bruce Freeman, The Small Business Professor®
http://www.smallbusinessprofessor.com/
bruce@smallbusinessprofessor.com
973-716-9457

A Legendary Event Wins International Catering Association Awards!!!!

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Happy Spring!!! I wanted to let you in on some exciting news about our company!!
At an award ceremony on March 8th in Las Vegas, our team was presented with the following prestigious awards from the International Catering Association (ICA):
2010 Spotlight Award for Catering Company of the Year. Our company was chosen amongst many top US and International catering companies nominated for this award. The judging criteria included customer service, menu design and creativity, all aspects that we take great pride.
2010 Catersource ACE (Achievement in Catering Excellence) Award for the Best Catering Company in the South Region. This award recognizes companies that have shown noteworthy achievement in the catering industry through culinary, business, community and professional development. There is a winner for this award in four regions in the United States and Internationally.
2010 CATIE Award for Best Plated Menu for DIFFA’s Dining by Design. Each year, a group of the nation’s top designers are invited to create a unique table design to help raise funds for DIFFA (Design Industries Foundation Fighting AIDS). As the event’s caterer, we were to create and serve a menu for 400 seated guests that would be memorable and innovative.
2010 CATIE Award for Best Themed Menu and Presentation for the Julie & Julia Screening Party. On July 8th, we transformed the empty Niketown into a Moulin-Rouge-style affair for our annual “Ladies Night Out.” Four hundred of company owner Tony Conway’s closest female friends and clients were treated to cocktails and French cuisine prior to the exclusive screening of “Julie & Julia”―Sony picture’s film about Julia Child’s life in France.
Tony Conway, President and Owner of A Legendary Event said, “We’re so honored to be winners of these very extraordinary awards. I am so proud of my team’s hard work and determination this past year.” Thank you to all of our FANTASTIC Clients!!! Thank you for your continued loyalty and support!!!

For the Love of Coconut

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The coconut tree has been called the ‘tree of life’ because of its multifarious uses- the leaves for matting, weaving, and hatching; the fibrous husks for making rope; the oil for soap, shampoo, and cosmetics; and, of course, the edible part of the coconut for ingredients in countless sweet and savory recipes.

Health benefits of coconut have garnered much attention in recent press. Last year India, one of the top coconut producing countries, experienced a 130% increase in consumption of “tender coconut.” The coconut water found in tender coconut is gaining popularity because its fat free, naturally sweet and electrolyte-rich. In other words, it’s the perfect energy drink. In addition to the elixir-like coconut water-the fleshy, edible part of the coconut, also known as “coconut meat” is much healthier than other fruits. Coconut meat contains less sugar and more protein than popular fruits such as bananas, apples, and oranges. As well, the health benefits of coconut oil include stress relief, weight loss, increased immunity, relief from kidney problems, diabetes, and maintaining cholesterol levels to name a few (I can already hear lines forming at Whole Foods). The coconut, it seems, is quickly achieving, rock star status.

I appreciate all of coconut’s non-food uses and its healthy benefits but I love coconut for one reason, I love to cook with it. From Thai-styled Massaman curry with coconut sauce to a sprinkle on my cupcakes, coconut provides a subtle nutty sweetness that I adore. Below is a recipe that I especially like, popular in the Northern region of India called “Coconut Ladoo.” It’s a simple recipe that’s doesn’t require a lot of time. Translated literally, “Coconut Ladoo” means “balls of coconut.” Combined with condensed milk, and powdered sugar these melt-in-your-mouth treats are truly unique.



Photo courtesy of Philip Shone Photography

Coconut Laddoo Ingredients:
3 cups fresh dry coconut (shredded)*
¾ can condensed milk
1 cup powdered sugarHow to make Coconut Laddoo:
Boil ¾ can of condensed milk in a pan.
When it starts boiling, add 2 cups shredded coconut and mix well.
When the milk gets absorbed in coconut, add the powdered sugar.
Stir continuously on medium flame until mixture starts leaving the sides of the pan.
Remove and make small balls (about the size of a table tennis ball).
Roll the balls in the remaining coconut.
Refrigerate Coconut Laddoos for 30 minutes before serving.
*Depending on taste, add 1 level tsp of cardamom powder to shredded coconut.

Shredded coconut is also a wonderful garnish to any type of leafy green salad composed with fruit and nuts. Recently, we created a Toasted Coconut and Blood Orange Salad as the salad component to a four course Tapas platter for a poolside party. We dressed the salad with a Coconut Rum Vinaigrette. The salad was a perfect sweet and tangy blend and paired beautifully with the other courses.

Coconut black tea and coconut flour are two more wonderful coconut products. Blended with tropical coconut, coconut black tea is a hearty and tasty twist on classic black tea and is making its presence known among tea drinkers for its subtle sweetness. For extra nuttiness, coconut black tea can also be served with almond milk.

Another relatively new coconut-based product is coconut flour. Although not readily available in every supermarket, coconut flour is receiving growing acclaim. Prior to the availability of coconut flour, those with certain dietary restrictions were forced to forego many desserts and baked goods. Alas! Imagine the tragedy of a life lived devoid of chocolate chip cookies, blueberry muffins and German chocolate cake. Since coconut flour is 100% gluten free, those with wheat allergies are finding coconut flour to be the perfect substitute. As well, since coconut flour already has a mildly sweet taste from the naturally occurring sugar from the coconut meat, baked goods need less sugar added. Now that coconut flour has arrived on the market, it has become much more than a substitute for traditional flour; it’s become an essential dietary element for a growing number of health-conscious consumers.

SOUTHERN-INSPIRED DESSERT BY CHEF STEVENS AND CHEF BARRETT

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People are still talking about this Southern-inspired dessert of Bacon Molasses Ice Cream with Peanut Butter Foie Gras Mousse created by A Legendary Event’s Executive Chef Lincoln Stevens and Executive Pastry Chef Charles Barrett. This unique Georgia-born dessert was debuted last week at Project Open Hand’s Party in the Kitchen.

Photo by www.artstarphotography.com