frankly speaking

I cannot tell you how much I am loving my membership with CEC, and am thrilled I was invited to join (and accepted!)  This month’s meeting was at Spiaggia.  We got to see the newly renovated Private Dining Rooms.  I was lucky enough to get a preview of this about a month ago when I was selected amongst Chicago’s top Wedding Consultants to do a hardhat tour to see the space then about 75% complete. 

We enjoyed fellowship and networking with our members.  Passed HD’s were all done on spoons.  And what I loved, and Spiaggia never misses a step when it comes to service, was the wait staff waited while you enjoyed and took the spoon from you immediately.  One of my pet peeves whenever you have a vessel, spoon or pic/stick when you are at a cocktail reception.   

The decor  in the Private Dining Room was simple.  The tables were dressed in a simple platinum organza, and the contempo black chairs were used.  Centerpieces were simple blooming branching (spring is here!) and black columns holding large candles.. just perfect. 

As usual, with all the events I do at Spiaggia, and as a huge fan of the restaurant (we usually eat there once a season, to see what Chef Mauntuano has come up, as the menu changes with each season) the menu was amazing.  Hence why they continually get the rating they do.  Our Menu for CEC

Fegato-Chicken Liver Terrine with pickled sliced cherres, mache and crostini

Ravioletto Al Burro Fuso-Crescenza Cheese filled palsed with Parmgiano Reggiano, Brown Butter, Rosemary and Toasted Garlic

Filetto Di Manzo Con Cocd di Bue- Wood grilled Filet of beef with braised ox tails, purgatory beans, roasted red pearl onions, arugula and aged balsamic

Selezione di Formaggi- A selction of Fine Cheeses

Monte Blanco– Chestnut Mousse and chocolate tart with toasted Italian Meringue

Each course was paired with (in order)

2006 Chardonnay , Tormaresca, Puglia

2005 Rosso Toscano, Avignonsese, Toscana

2004 Rosso Riserva, Vignalta, Veneto

1978 Porto Kopke, Colherita

Kopke 20 Years Old Port

We enjoyed a presentation about Port as we enjoyed our last two courses.  We learned the difference between Tawny and Colheita, how it is aged, different style of port, and what foods go well with different types of port.  Then, we got to sample.  The 78 was so beyond smooth.  What a great way to end a wonderful evening. 

I celebrated my 20th Anniversary at Alize’ in the Palms Hotel in Las Vegas with my beloved last week.  We did the seven course tasting menu.  I wanted to share with you chef’s creations.. I was impressed!

Alaskan King Crab Salad–Avacado, Lime, Basil, Marinated Noples and Pomelo

Black Truffle and Spinach Salad–Warm Duck Confit, Toasted Brioche and Sunnyside Quail Egg

Pan Seared Foie Gras–Macadamia Nut Mousse,Candied Gooseberry and Arabica Froth

Smoked Columia River Sturgeon-Herbed Polenta, Creamed Leek and Yellow Corn Fondue, Chile Pepper Vierge

Grilled Rib Eye–Carmelized Parsely Root, baby Cauliflower, Twice Baked Bliss Potato, Celery Root Puree

Petite Livaort–Compressed Strawberry, Rhubarb Coulis, Baked Pastry Puff

Dessert Tasting –Carrot Cake with Ginger Brulee/Hazelnut Marquis and Chocolate Custard/Pineapple Fritter with Macadamia Nut Ice Cream

I also did the wine pairing, that was the perfect accompianment to a wonderful and interesting meal.

I highly suggest this eateie.. I’d go back! 

In case you missed my past appearances, I am on again March 20th.

I hosted the Association of Bridal Consultants Meeting on March 10th. I thought I would do “Frank’s Favorite Things” and share with other consultants some of my favorite vendors, ideas and sources. I chose one of my favorite Hotels in Chicago, The Drake. I have done dozens upon dozens of weddings here in my 16 years I have been planning weddings. This historic hotel has been host to Queen Elizabeth, Lady Di and countless Movie Stars and Political figures. It opened in 1920 and still has the grand feel it did back then. The Drake has gone thru a huge renovation, but keeping the prestigous feel it always had. I designed the whole event, from food, to decor, to the swag bag guests took as they left. I tried to pick things the consultants may have not seen before.

We started with cocktails in the French Room. Classic Party Rentals provided triangle shaped high boys, their cameleon and ice charari chairs. Informal modeling of great courture was done by The Bridal Mansion of Lisle and Elda de LaRosa. Our brides were complimented by tuxedos by Formally Modern Tuxedo. Passed Hors D’Oeuvres included Vietnamese Gazapacho Shooters, Minature Grecian Lamb Chops, and Pistachio and Bleu Cheese Truffles. Floral was done by Flowers with Feeling. We enjoyed the music of the Stu Hirsch Orchestra from Artists, Events and Entertainment. Guests got their seating assignments from a beautiful custom scroll by Baltic Studios.

We then moved into the Gold Coast Room. For those who have never been in the room, it’s a wow. I can remember the first wedding I did there about 12 years ago. I felt I had finally arrived. I have done some amazing weddings in this room, that have won many awards. From turning it into a garden with a meandering path for the ceremony aisle, to the Glam of Kelly Wearstler this is truly one of my favs. I also had the honor of doing the wedding of the original owner’s Granddaugther last year. What an amazing couple and family.
The ABC Logo was on the dance floor as guests entered to ooh’s and ahs. Each table was designed with different everything.. linen, chargers, chairs, centerpiece, and even the glassware and flatware. These were amazing and everyone took photos. Again, a team effort with BBJ Linens, The Anna Held Flower Shop, Frost Lighting and Halls Rentals. We enjoyed the music of Violin Road Trip, again brought to us by Artists, Events and Entertainment. Even the menu cards (Pioneer Custom Announcements) and Table Numbers (again, Baltic Studios) were customized to each table. God, I love designing Tabletop! Judy Alden, our ABC Illinois State Coordinator and I sat at the “head table” and hosted all new ABC members.

Dinner was great. The Drake and Chef Josh outdid themselves. We started with a Summer Salad of Mesclun Greens, Berries, Goat Cheese, Almonds and Pansies. yes, the pansies were edible. We cleansed our palettes with an intermezzo of a strawberry Shooter, “injected” with Love and Grand Manier. The Entree was amazing. It was served in an oversized bowl. Again, with my “out of the box” feel I am so well know for. The Roasted Chicken Breast was stuffed with green pea Mousee and served with a Goat Cheese Raviloi. Honestly, and I mean this, if I don’t say so myself, one of the best, if not the best chicken entrees I have ever had.

We ended with our 50/50 Raffle. We ended up with about $280, so the Illinois Scholarship rec’d half and the winner Mary Rothe of Artists Events and Entertainment won half.

No, I didn’t forget dessert. I like to make dessert an event. So, I created a dessert lounge. As the doors to the Drake Room opened, Michael O’Dea of O’Dea Entertainment played “All things just keep getting better” as guests moved up the stairs. They were delighted with Three Dessert Stations of cake, ice cream and candy all brought to us The Sweet Collective. We also enjoyed addtional entertainment from Record A Hit. Everyone got the chance to take fun photos in the photo booth, and make a DVD with Dance Heads. (your head on a professional dancers body while you lip sink to a great song. I did “Super Freak with Amanda Niemotka, my beloved intern, and Kris Malandrucculo of Elegant Videos by Kris. I don’t know why so many people were shocked I had fun with this.. there is another side of Frank, and I hope those who didnt know me, got to!) To complete the look, guests relaxed on lounge furniture from Cort Event Furnishings.

Everyone took home a swag bag filled with a ton of goodies. From Note Cards, mints, post it notes, lots of candy and cookies, I didnt want the bag filled with just advertising.

It was an amazing evening. You can see the photos at www.garbolabs.com and put in event code abc, all lower case. Thanks to my bud Cara Garbarino for shooting the event.

Not all of our ABC meetings are like this, but I love this organization. The education for those starting out is the best, and the networking is what I love. Our annual Conference will be in November and I am one of the keynote speakers. I am also the featured speaker at the Wisconsin State ABC Meeting in April. I have been a member for 16 years, and did Judy’s Role of State Coordinator from 96-02. For more info on ABC on a national level visit www.bridalassn.com or state level www.illinoisabc.com

After hitting the cut off date last week, I had to add on 20 35 more seats.  I am thrilled that so many members and non members are attending.  Look for a full report, and links to photos.  It will be a really exciting evening. I don’t want to give any details, not spoil any of the excitement.

You can catch me again on Lifetime’s Get Married on March 18th, in case you missed this episode in the past.  They are repeating the whole season, so I’ll post when I am on.  It appears at 630am here in Chicago, so check your local listing.

I had planned on 80, and hoped for 60.  We are at 115 attendees.  So anyone who did not get in, I am sorry.  The meeting will be amazing.  There will be photos posted afterwards for all to see. I have kept what I am doing a surprise, so I am going to keep it that way.  More to come.