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FYEP is an award winning, full time, Event Planning, Design, Consulting and Dessert/Candy Buffets boutique specializing in all types of social, special events, weddings and more. We are committed to unsurpassed customer service, attention to detail and through this process we bring a fresh, contemporary approach to planning events. We are young, innovative, creative, imaginative, classy, fun, modern, chic, unique, happy and sweet and are waiting to assist you on your next event. Get comfy, take a look around and if you have questions, please feel free to contact us or leave a comment. We'd love to hear from you!

Monday, October 20, 2008

The Perfect Pear!

To share my pear obsession, here's one of my wedding reception yummy signature cocktails: Ingredients:
750 ml extra-dry champagne
8 oz Pear Schnapps
8 oz Pear Nectar
2 Limes
350 ml Apple Seltzer
Pear Slices
Chill all ingredients. Combine schnapps and nectar in large bowl. Squeeze in juice from two limes and stir. Add seltzer and champagne just before serving. Garnish with pear slices...
and CHEERS!

Sunday, October 19, 2008

Bouquet Preservation

Make sure your wedding flowers never lose their beauty...preserve them!
If you're interested in preserving your bouquet, contact us, we can help.
What It is Bouquet preservation and why preserve it?
Your bridal bouquet would be dried via a professional service and displayed as a meaningful keepsake. Preserving your bouquet in preserving the moment that will stir the emotions in the years to come and will also be a decorative piece for your home.

There are a few methods to bouquet preservation: silica gel (quick-drying mode via immersion in a sand-like, silicon substance); pressing (press select blooms from the bouquet and flatten via a flower press and framed); and freeze-drying (pros spray the blooms with a starch to set the colors and then "bake" the bouquet in a freeze-dryer). All modes allow for beautiful presentation in frames, glass domes, etc. But freeze-drying is the only method that allows for "open arrangements" (they don't have protective covering), and yields the most true-to-life results in terms of flower shapes and colors.

Cost varies between $150-$450, depending on choice of preservation and presentation. i.e. A freeze-dried shadow box presentation might be $150-$200, a dome presentation (preserved via silica gel) can cost around $300-$450, while a partial bouquet pressed and framed against silk might price at $165-$200.

For best results, the bouquet should be dropped off at the preserving establishment as soon after the wedding as possible. Translation: the day after the wedding or the Monday following a Saturday reception. Many professional services will be unable to provide service if the blooms have been too badly dried out, bruised, or otherwise damaged. In these cases, blooms would have to be replaced at an additional charge. If you're simply dropping off or shipping your bouquet your bouquet, transport it in a Styrofoam cooler, with gel packs on the bottom. Loosely cover the packs with tissue paper or wax paper (so that the bouquet doesn't touch them directly) and then place the bouquet on top. Then, pack tissue paper around the bouquet to prevent it from moving and bumping.

Some tips: To cut down on the cost, think about preserving just a few select blooms instead of the full bouquet. Also, it's important for preservationists to receive the bouquet in prime condition. So get a tossing bouquet, and, at the reception, leave your actual bouquet in a safe place where it won't get bruised or crushed, have your coordinator handle this as a precaution and/or have your coordinator take charge of delivering/shipping it out to the preservation destination. Sometimes brides will immediately have the caterer store the blooms in the refrigerator, or, if it's a hand-tied bouquet, stick the stems in water.

Receiving the finished, fully preserved product should take 8-12 weeks with freeze-drying; 6-8 weeks with silica gel; 6-8 weeks with pressing. Formally preserved flowers can last indefinitely, maybe even up to 100 years. If humidity is avoided, along with direct sunlight and bright halogen lamps, you can expect their bouquets to last a lifetime.

Tuesday, October 14, 2008

Tipping Etiquette?

I have received numerous emails from my brides asking my advice on what is the appropriate amount to tip their wedding professionals. Although I believe there is no etiquette in tipping... tipping is just a gesture of appreciation for services rendered, I am posting this to help the brides who wonder about tipping etiquette and norm.
I believe tipping is more of a social custom, not a requirement, it has no set rules.

The following are suggestions in tipping are by frugal bride ;
All tips should be given in cash. If the person serving you is an employee of the company, their tip should be in a separate envelope. No one/single person should get more then $150.00.

i.e: Let’s say your limo bus is $2000.00. 10 or 15% of that total is 200 or 300 dollars, not necessary.
Tips should be given just before your vendor leaves. That way you can judge how much to give, according to the job they did for you.
All vendors would love a thank you card. It is a great reminder of happy clients and let's face it, it'll help them book future clients.

Altar boys or girls - $10-15.00 each
Limousine Drivers – 10-15% of the limousine bill, given at the end of the evening. See "i.e. Tip" above. Sometimes the tip has already been included in the contract. (For great service consider a small bonus tip)
Valet Parking Attendants - $.50 to $1.00 per car, prearrange this amount with the supervisor based on an estimate of how many cars will be arriving and a sign should be posted to guests that the gratuity has been taken care of.
Wait staff - If the tip is not on the contract already, 15% of the total catering bill is tipped.
Wait staff do the hardest physical labor on your wedding day.
Bartenders - 10% of the total liquor bill, presented to the head bartender or divided equally among the total number of bartenders who worked the full evening. Make sure that a tip hasn't been added to your contract already.
Restroom and/or Coatroom Attendants - $.50 to $1.00 per guest, prearranged again based on the number of guests.
Makeup artist or Hair Stylists - You don't have to tip them if they come to you. If you go to the salon, then you should tip them 15%.
Why? you ask, well the salon makes the money, not the individual. If you have received a good job, and you would tip normally, then go ahead.
DJ - If your DJ owns the company then the tip is optional but if the DJ is an employee $50-100.00. If you have 2 DJs (DJ & MC), give each person $50.00 in separate envelopes. When your guests rave about your reception later, it's the DJ that had everything to do with the fun.

Business Owners - You don’t have to tip the owner of a business, unless you feel that they have gone beyond the call of duty and you want to give them a token of your appreciation.
Ceremony or Reception Musicians - $20-30/per person, in one lump sum given to the person in charge.
Banquet or catering manager - doesn’t need to be tipped unless they’ve thrown in extras or saved you a few hundred dollars on your bill. The tip would be between $50-$100.
Photographer and Videographer - If these vendors own the company, then the tip is optional. If they are employees $50.00 goes to the main photographer and he/she can give a split to the assistant.
Officiant - To tip them is to trivialize their profession and extremely bad etiquette. Generally you pay your fee and that's it. If you wish to make a financial contribution to the church, you can do that separately. $50-$100
Florist - You don't need to tip the florist for making your arrangements but you can tip them an extra $5.00 per delivery location (3 locations=$15.00) or $10-20.00 per staff member in one lump sum, for set-up and delivery.
Delivery workers- $10 each if droppping items off, $15 if dropping items off and setting up
Wedding Cake Baker - You don't have to tip for the baking of the cake but if you or your coordinator are at your reception venue at time of delivery and set-up = $10.00 (If cake was baked off premises)
Wedding Coordinator or Room Manager- This is the person managing the reception venues staff and facility the night of your wedding = $50.00
Your Wedding Day Coordinator - If this vendor owns the company, then the tip is optional. If they are an employee = $50.00
Your Wedding Planner - This person has planned your wedding from start to finish. An appropriate tip would be 10% of their total commission or bill.

This should give you some guidelines on tipping etiquette. Tipping etiquette is different in different provinces, cities and towns. Please be sure to add this to your budget. The amounts above are only examples and are not written in stone.

Happy Planning!

Monday, October 13, 2008

Let's eat Cake!

My husband isn't fond of cakes but there is a few he will enjoy, of course a Grand Marnier and Chocolate Mousse filling sounds tempting . Vainilla cake, rolled fondant icing and a few hand-rolled chocolate cigars complete this delish.

Cake credit to Elisa's Pastry Shop @ 1900 Rt-70, Lakewood, NJ

Sunday, October 12, 2008

9.27.08 Happy Birthday Celebration Anthony!

I seem to have been procrastinating in the blogging thing recently, but one thing that I feel deserves a blog entry is my husband’s Birthday which we celebrated a la Havana Nights style a few weeks ago.Everything went off without a hitch, well...weather really threatened but we had plan A and plan B all figured out. The most important thing is that my husband really enjoyed the day and night, he loves birthdays and definitely when the party has a theme and is all about and for him!

Guests got to enjoy a Cigar rolling presentation by Tony Santana @ the Cigar Vault now the Santana Tabacalera. They also got to smoke all types of flavored cigars and by the end of the night the novice smokers were pros. Everyone including the kids received a goody bag with 3 to 5 flavored cigars, well the kids cigars were yummy chocolate...he he


Here's Tony working on one of my favorite cigars; the honey dipped.












My mom trying out the cigar, one of her many...puff puff

Thank you so much to everyone who came, especially to everyone that drove from far away and those who flew, it made the day very special for Anthony, to have all his close friends join his celebration. Here's a peek of the favor...a Sweets Rush for the ride home!

I have to give special thanks to a few people that made the planning a smooth transition and the day a success;

My mother in-law, who was our "caterer". Everything was absolutely delicious and everyone could not rave enough about the food...well, coming from mom's Italian kitchen, what is there to complain about? Thanks Mother!

My Mom and Dad, for traveling a couple of hundred miles to celebrate my husband's birthday. Also, mom thanks for helping with the decor (I guess I inherited the planner thing from her), and thanks dad for helping with the set up; tables, chairs, linens, centerpieces and so on...I love you and thank you.

My neighbors and friends Gail and Kelly, who the entire night helped host the event...can't thank you enough girls.

Last but not least to Tony @ The Cigar Vault, in Nutley, you did an amazing job. Your cigars were a hit! Thank you for your awesome presentation.

Elisa's bakery in Toms River ~ Thanks for the gorgeous cake and giant canoli, they were both delish! Everyone enjoyed it, I promise I will post pics!

The Tent man ~ for attending my needs setting up the tent asap although it was a short notice call.