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Spring 2013
MAGAZINETHE PARTY PLANNING RESOURCE GUIDE
Everything you need to know to plan your special event!
Publisher’s Letter
Hosted online (www.planitmagazine.com) with directhyperlinks to your business website.
You will also have direct access to Joe Cornell’s reach throughout Oakland and Washtenaw County, plus third party distributions, and our own clientele.
As an advertiser you’ll target an unparalleled audience of families in Southeast Michigan planning milestone celebrations at every stage.
Twice Yearly PublicationA PARTY PLANNING RESOURCE GUIDE
MAGAZINE
PUBLISHERSteve Jasgur
CREATIVE DIRECTORRebecca Schlussel
EDITORLynne Meredith Golodner
GRAPHIC DESIGNERBrian Yarbrough
CONTRIBUTORSAnnabel Cohen
Lynne Meredith GolodnerSteve JasgurMarcy Ribits
ADVERTISINGRebecca Schlussel
248-356-6000
PLAN IT! MAGAZINETHE PARTY PLANNING
RESOURCE GUIDE
Cover image provided by:Abby Rose Photography
MAGAZINETHE PARTY PLANNING RESOURCE GUIDE
Published biannually by:JOE CORNELL
ENTERTAINMENT
29623 Northwestern Hwy. Suite 1ASouthfield, MI 48034Phone: 248.356.6000
Fax: 248.356.6015
Abby, daughter of Dr. Neil & Stacy
Brickman
For information and rates:248.356.6000
As I write this, Spring is definitely NOT in the air. I am keeping my fingers crossed that by the time you read this the end of winter is near!
Regardless of the time of year, family celebrations and life cycle events continue to unfold. For this reason, Plan It Magazine has finally rolled out its first Spring edition. Our previous three years on the party scene had been reserved for Fall roll outs, only.
Timed to correspond with Joe Cornell Entertainment’s annual Event Planning Expo & Wedding Marketplace in West Bloomfield, Michigan, having Plan It Magazine in print and on the web was the perfect companion resource for an already incredible trade show. Advertisers and Exhibitors appreciated the extra exposure, and length of time on the “shelves”, Plan It Magazine afforded them.
In recognition that parties happen all the time, and people in the throws of party planning want access to relevant, trendy and creative ideas from our industry’s best and brightest, we bring you the first in our now Bi-Annual publication.
If you are a professional in the Social event industry, we invite you to join us as a contributing writer to this magazine. If you have creative ideas or keen insight into our industry that could benefit the party planning public, we want to hear from you!
Mark your calendars, and join us at the 11th Annual Event Planning Expo on October 6, 2013. More information is on the inside back cover of this issue. It should be getting cold, again, by then. Ugh.
Regards,
Steve JasgurSteve Jasgur Publisher, Plan It! Magazine
2 MAGAZINE • Spring 2013
CONTENTSINSIDE THIS ISSUE
FASHION FORWARD
MAGAZINETHE PARTY PLANNING RESOURCE GUIDE
4 8
12 17
EVENT TRENDS
PACK YOUR DANCE FLOOR
EATING ELEGANT & HEALTHY
FLORAL ARRANGEMENT
EVENT PLANNING EXPO
20Photo by Justin Munter Photography
23
www.planitmagazine.com 3
Justin Munter Photography
Robert Bruce Photography
Abby Rose Photography
Abby Rose PhotographyAbby Rose Photography
Classic Photography
Joe Cornell Entertainment
4 MAGAZINE • Spring 2013
event trends.By Lynne Meredith Golodner
Feathers. Food trucks. Bold color and more. There’s always something new when it comes to event planning, so take a look at these trend projections for 2013 and inject your
next occasion with a little something special.
SIGNITURE EVERYTHING.Pick a color scheme for your décor, and run with it – that includes creating signature cocktails that carry through on your theme. Whether they’re alcohol-based or “mock,” cocktails can offer bright, fun hues that correspond with your centerpieces, table linens and more. You could also offer signature snacks with printed menus explaining the stories behind your eats.
GO LOCAL.Buying local is not a new impulse, but it’s carrying through quite well into events. Consult your local cider mill for a different take on fermented drinks. Highlight a favorite bakery. Plan a Detroit-themed party at the Historical Museum’s cobblestone street with Motown music and coney dogs, or ask your caterer to include favorite foods from local vendors like Better Made, Garden Fresh, McClure’s and more. Gone are the days when the best event fare and fashion came from points elsewhere; Michigan is rich with its own tastes and styles. Immerse your event in everything local, and know that you’re supporting your neighbors!
FOOD TRUCK IT.Formal, sit-down meals are often a thing of the past at today’s events – and now it’s becoming even more mobile, with food trucks offering late night snacks after the wedding reception or creative carts channeling their inner truck. Invite the local ice creamery to set up shop or a local coffee provider to create their own barista with all the fixings at your party. You could even host a craft beer setup with portable taps providing your guests something different.
BIRDS.In an effort to bring nature into décor, event planners are looking for a veritable invasion of feathered friends this year – with bird designs in gowns, tablecloths and invitation design and feathers as accessories. Peacock feathers in particular are common in fashion and event décor, and you’ll see white feathers at weddings this year. Consider adding feathers to hand bouquets or table centerpieces, and even play with adding them to the decoration of a cake!
LANTERNS.Think light for your next event – the kind that comes from soft paper lanterns of all sizes. Inexpensive, attention-grabbing and unique, paper lanterns grab attention and set a tone of whimsy and approachable elegance – plus they’re fun.
A TASTE OF THIS, A TASTE OF THAT.Take your guests on a tasting journey to places unexpected by setting up a tasting theme to your next party – and anything edible is fair game: wine, olives, martinis and more. Gather your favorite foods, from cheese to chocolate, breads to bubbly, and invite your guests to explore the flavors together.
COLOR.Vintage colors like soft, romantic mint green rank high on event planners list of 2013 trends, evoking the ‘40s and ‘50s and an excuse for vintage style. According to the Pantone Fashion Color Report for Spring 2013, “grayed jade” is the tone to look for along with lemon zest, linen, dusk blue, emerald, African violet and more. These tropical tones evoke a sense of lingering by the pool with a colorful cocktail, creating an air of relaxation and ease whenever used. “This season, designers overwhelmingly address consumers’ desire for self-expression, balance and the need to re-energize,” the Pantone report says.
MORE QUICK TIPS.A few other quick trends to consider:• Prints. Delicate florals and bold graphic prints do have a place at events. Coordinate appropriately and you can use a pop of print as table runners, napkins or more.• Food Stations. DIY s’mores. Popcorn station. Mini-donuts. Mashed potato bar. Carnival food: snow cones, cotton candy and caramel apples. Get cre-ative. There’s even room for French fry or taco trucks, or late night BBQ.• Lighting. An easy way to make a BIG difference. Lighting creates the mood from the moment your guests arrive. Ceiling movement, under tables, hanging chandeliers, wall “wash” lights and custom gobo’s to name a few. The possibilities are endless!
www.planitmagazine.com 5
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If you’re the social type, it’s always THE season for party food. Whether it’s holiday gatherings, life-cycle celebrations, birthday congratulations or simple invitations to visit with friends, you’re bound to encounter food, and lots of it.
The greatest issue with event chow is that often the most delicious party fare is also the most caloric and unhealthy. Fried tidbits, pastry-wrapped morsels, gooey sweets, cheese… these are the greatest culprits.
How to arm yourself against the barrage of enticing food bombs? Here are some tips.
Let’s start with appetizers. Hors d’oeuvres literally mean “outside the main work.” In food terms, that means eats other than the main course, or appetizers. These are tough to resist, because besides being hungriest when you arrive at a party, appetizers are often the most enticing part of many meals – bite-sized, creative and interesting.
If you’re eating, say, six appetizers, at anywhere from 50-100 calories a bite, calories add up quick.
To eat healthy and still enjoy the party, choose appetizers that are most simply prepared. Raw or grilled vegetables, minus the gooey dipping sauces, are always a good, if not exciting, appetizer choice. Fish – smoked salmon, poached shrimp, chicken or beef (if not too sweet or breaded) are also good options. The worst – foods that have been fussed with or processed too much: avoid decadent coconut shrimp or fried egg rolls.
At dinner, buffets often offer the most healthy options (a sit-down dinner makes you a captive audience of the host’s whims). Nix choosing dishes that are obviously diet-busters: creamy pasta, breaded anything, cheese sauces.
Stick to proteins (skip sauces, unless they’re tomato or broth-based). Grilled fish, sliced beef tenderloin, chicken kebabs (again, no sauces). Opt for grilled over sautéed whenever possible and always avoid fried.
And, skip the dinner roll. Fill your plate with vegetables without heavy dressings – grilled veggies or salad with light vinaigrette – and add other options in smaller portions.
Desserts are almost always difficult to evade, mostly because we don’t want to – who can resist chocolate? If there is a fresh fruit option, choose it. Or take a few bites to taste a lovely dessert and then put your fork down. In the book, French Women Don’t Get Fat, the emphasis was on moderation and portion size – not on completely avoiding anything. An occasional slim slice of cake is fine – just don’t go back for seconds. (Even better – bite-sized or small desserts. Lovely decadence without a heavy helping.)
Regardless of what part of the meal it is, take your time – that aids in digestion! Chat with friends and colleagues, chew slowly, sip water or iced tea in between bites. You’ll feel full faster and thus consume less.
If you’re hosting an event, then you are architect of the menu – you can create healthier food options to suit all your guests. And remember – cooking with spices and herbs adds flavor without fat.
A few other tips to keep in mind:1. Don’t drink too much – beer and wine calories add up and they have no nutritional value.2. Choose simpler foods. The more elaborate the preparation, the more calories might be piled on.3. Truly taste your food. Savor the flavors.4. Keep your eye on portion size – nothing is bad in moderation.
Food is one of the great pleasures of life. Don’t avoid it – just be smart about it. Even the most
elegant events can include good food that’s good for you too. Happy eating!
Annabel Cohen is a food writer and caterer.
w
Eating Elegant& Healthy:They Can Go Together
By Annabel Cohen
8 MAGAZINE • Spring 2013
Justin Munter Photography
Justin Munter Photography
Abby Rose PhotographyClassic Photography
Classic Photography
www.planitmagazine.com 9
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The Detroit Jewish News has some great things planned for fall and winter 2012.
If you’re not getting the Jewish News then you’re missing out on some great information. Like parenting advice, an awesome gift guide to help shop for everyone on your Chanukah list and a great guide on all the latest camps for the little ones.
FAMILY FOCUS: Expanded Mazel Tov announcements, photo spreads, parenting columns and family tradition coverage.Published every third week of every month
GIFT GUIDE: Published just before Chanukah with stories and suggestions for the latest in gift giving for the holidays.Published on November 15
CAMP GUIDE 1: This section reaches readers that will be making decisions on camps for their youngsters to attend.Published on December 6
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It’s a common thread amongst party hosts. “I just want my guests to dance!” As owner of Joe Cornell Entertainment for 22 years, and an entertainer for nearly 30, I have
developed a checklist of tips to ensure your dance floor is bumping.
By Steve Jasgur
Put the “party people” up in front. Keep your elderly guests away from the perimeter of the dance floor. Sure you may want to make it easier for them to hear, and provide easy access to the floor, but a buffer of party people is a win / win for their ears, and your party. Put your DJ right next to the dance floor. In order to
do his job well, your DJ must be located in close proximity to the “action”. Walls, drapes, tables and other barriers may look pretty in the planning stages. When it comes to keeping your guests engaged on the floor, however, your DJ will need a direct line of sight to read cues from the crowd, and immediate access to dance floor activities.
Buy a Grand Prize that is visually appealing. Small prizes distributed on the dance floor throughout a party (gift cards, inexpensive gifts) help to keep a crowd on its toes. A larger more stunning item will keep guests’ “eyes on the prize”. Depending on the age of the crowd, consider pro sports team apparel, music headphones, huge stuffed animals, etc. One to two of these items should do the trick.
Keep the “Do Not Play” lists to a minimum. Certainly, you’re the boss, and a good DJ will respect your wishes. But some of the songs that you don’t want to hear may be the perfect songs to bring your crowd to its feet. Give your DJ the power to make magic.
Consider passing desserts! While an overflowing sweet table may look, sound, and smell enticing (and it does!), consider having the banquet staff pass small, casual desserts right on the dance floor! Imagine a freshly baked, goey, chocolate chip cookie with a shot glass of milk!
Keep your additional activities in the room. Photo booths, airbrush tattoos, and souvenirs of all types are best utilized when they are in the main room with your guests. Keeping your guests in the same room as the dancing at all times is important to keeping your dance floor buzzing. (This same tip applies to food stations and bars, as well.)
Get out on the dance floor and DANCE! I’ve saved the most important tip for last. Your friends and family want to be where YOU are. They want you to have a great time and will take their cues from you. If you are involved and genuinely enjoying yourself on the dance floor, your guests will be too.
Hire a Great DJ, and then TRUST them. Each party has its own personality. Some guests may pack the dance floor from the moment they enter the room, others may need a bit more coaxing and time. An experienced DJ will know what works best.
Utilize a smaller dance floor. Too big of a dance floor may feel empty – even if over half your party is on it. Smaller dance floors look full faster, creating a subconscious feeling of energy. You may wish to create an open area around the dance floor (free of tables) to allow for additional dancers if it becomes necessary.
Avoid additional / competing activities that require guests to stand in line. Nothing saps a guest’s energy like having to wait, especially if coming to the dance floor means losing your turn. Instead, consider using a ticketing/number system (ala the deli counter) where guests can check in (or better – SEE - from the dance floor).
Keep the “Must Play” lists to a minimum. Some of your favorites may not work well in a live party setting. Let the DJ create magic (see tip # 9).
Turn the lights down low. Your party lights and décor will “pop”, and your guests will flock. Keeping the lights to a minimum and you encourage dance floor participation from some otherwise apprehensive guests.
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12 MAGAZINE • Spring 2013
Steve Jasgur has performed at thousands of weddings, mitzvah celebrations, corporate events and more. He is the President of Joe Cornell Entertainment, which specializes in interactive
entertainment for parties of all sizes.
Robert Bruce Photography
Joe Cornell Entertainment
Joe Cornell Entertainment
Abby Rose Photography
Classic Photography
Classic Photography
www.planitmagazine.com 13
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We’ve enjoyed seeing vintage clothing and furniture become more and more popular over the past few years, and this season VINTAGE is the inspiration for weddings and events. Incorporate a touch of vintage by adding lace,
pearls, milk glass containers, unique buttons and crystal broaches to everything from invitations to centerpieces. Or fill vintage bottles with pretty flowers to make a cute favor, doubled as a place card.
Another floral style favorite is RUSTIC and natural. Pairing seasonal flowers with textured plants, succulents, bark, branches, river rock, grass or moss brings the beauty and elegance of the outdoors, inside. This look works especially well for a guy’s party. For a special touch, add some metallic paint to bark and branches.
Every event needs a little metallic and this season, all that glitters is GOLD! Used as an accent on glassware, candles, lighting or ribbon, gold is a great way to glam up any event. Gold pairs nicely with the season’s most popular colors: peach, soft pink, mint green, purple and cool blue.
If your party is a black tie affair, incorporating ombre is a must. OMBRE refers to when color gradually changes from light to dark or dark to light. Stick to one bold color and use different shades as accents. Ombre makes a statement on a large tiered cake or as a floral runner down the middle of a long, narrow guest table.
When in doubt, go with the classic, timeless and elegant combination of BLACK AND WHITE. Because this is a neutral color palette, you can easily incorporate different patterns and textures to make it interesting. Pair this combo with a bold pop of color in your flowers, like red, hot pink or bright yellow for a modern look, or use soft pink or green for a more romantic twist. Adding colors and trends that are popular right now keep your event current, but the most important thing we tell our clients when choosing the style of their event is to stick to what they like. You want to look back at your photos for years to come, and say you loved your event decor. That satisfaction never goes out of style.
FLORAL ARRANGEMENT
Co-Owner Marcy Ribits • Twig & Berries Event Design Commerce, MI
www.planitmagazine.com 17
At the Detroit Marriott Troy, enjoy the convenience of having a certified Marriott event planner to take care of all the details of your special day, including the traditions and cultural nuances that are important to you. They plan celebrations that leave friends and family raving for years to come.
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INDULGE YOUR SENSE OF TRADITION.
While kids like to slouch around in the day-to-day in casual clothes, when it comes to special occasions, it’s another story altogether. The only
problem is, kids today aren’t used to dressing up. So what to wear when it’s time to look spiffy? Lauren Slutsky, owner of Love Child kids clothing boutique in Franklin, says you can look nice without getting too uncomfortable – and without baring too much skin. Kids, especially girls, can go high-fashion, funky and sweet at the same time with beautiful dresses from Donna Karan-protégé, Aspen designer Bonnie Young. “Her dresses have tulle, laser-cut leather, really special touches that are gorgeous,” says Slutsky. Tween girls also seem to like Malibu Sugar fitted knits in purples and sequins, paired with a dressier top from Vintage Havana or Kiddo by Katie, says Slutsky. Some popular tops feature cut-out shoulders, just like today’s adu lt fashions, and Slutsky assures that tween and teen girls can dress beautifully without being too revealing. Like everything else forecasted for spring 2013, kids clothing looks to offer lots of bold color, says Slutsky. And as usual, there are many more fun options for girls than for boys – but boys don’t entirely miss the boat when it comes to special occasion fashion. In New York and L.A., boys are opting for clean-looking button-downs with fun colorations and patterns, says Slutsky, paired with a straight-leg, pleat-less pant. Colored denim, in greens and blues, might even work for a more casual event, she notes. Boys still love graphic everything – Japanese brand Bitz Kids with its casual, funky, not-over-the-top line of graphic clothing with cool details. Ultimately, kids need to respect the dress code of an event while still exhibiting their signature flair. You’re never too young to have a preferred style and shop with that in mind.
By Lynne Meredith Golodner
Classic Photography
Abby Rose Photography
FASHIONFORWARD
20 MAGAZINE • Spring 2013
Abby Rose Photography
Justin Munter Photography
Robert Bruce Photography
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