Roe was interviewed by Beth Cooney Fitzpatrick for Westport Weston & Wilton Magazine.
Pick up a copy in your local store pg. 44
LIGHT AND HEARTY it may sound like a culinary contradiction of buffet-size proportions, but the menus for many home-based quinoa. “It’s about variety and the experience,” says Roe Chlala of Festivities, an event planning service in Norwalk.Read More »
Thank you to everyone who voted!
We are so proud of Roe Chala for the third year in a row has won Best of the Gold Coast’s Best Wedding Planner. You can see her in many of Moffly’s publications. If you are looking for some wedding planning help you can contact her Rosinne.Chlala@FestivitiesEvents.comRead More »
Check out Festivities’ Mention in the Summer 2014 issue of New England Home page 42.
“…April 3, as New England Home Connecticut celebrated its spring issue and welcomed the newest multidealer antique and design center to the neighborhood. In addition to networking and snacking on delicious treats from Festivities, guests explored…”
Fairfield Antique and Design Center has been wonderful working with this winter. It’s artistic flavor is a wonderful back drop for any event be it Surprise 50th Birthday or Corporate Celebration!Read More »
“Real adventure is defined best as a journey from which you may not come back alive, and certainly not as the same person.”
― Yvon Chouinard, Let My People Go Surfing: The Education of a Reluctant Businessman
It’s a joke at the office that we do everything by the book. Our t’s are crossed our i’s are dotted we always have the right permits signed off from the right people. This probably makes more work, but it’s the right way to run a business. The ethic goes deeper than paperwork and its part of the reason Festivities is celebrating its 30th year in business. We know it’s not just what you do, but how you do it that matters.
In the past few years this has become a popular idea (and we’re so glad to see it catching on!). How we create an event, prepare our food, treat our employees and vendors matters. It creates exceptional final products and that matters to our clients, and ALWAYS has. Beef Bourguignon from a packet and crock pot is just not the same as beef braised in wine. We take special care in where we get our ingredients from. Here’s a video of one of our great adventures to find the best ingredients.
I don’t think we were ever in danger of not coming back alive, but we certainly did not come back the same people. Thank you Sun Noodle for sharing so much with us and Micheal Chlala for filming and editing.
Later this spring we participated in Great Chefs where we turned our adventure into a Food Experience for our guests.Read More »
A delicious dessert to carry in your hand!
Preparation Time:10 minutes
Total time:10 minutes
1 1/2 tbls constarch,
2 c fresh cherries, stemmed and pitted,
2/3 c dried cherries,
1/4 c granulated sugar,
1/4 c light brown sugar,
2 tsp vanilla extract,
1/8 tsp kosher salt,
1, 14-oz package all butter puff pastry ,
Flour for dusting,
1 large egg white,
1 1/2 tsps white sanding sugar.
1. Line a large rimmed baking sheet with parchment paper. Stir constartch and 1 1/2 tbls
cold water in a small bowl to blend. COmbine fresh cherries and next four ingredients in a large sacuepan.
Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch
mixture; bring to a boil, stirring often. Remove from heat and let cool to room Temperature, Sturring occasionally.
2. Roll out pastry on a lightly floured surface to an 18×15″ rectangle. Using a sharp knife or pizza cutter, cut
dough into nine 6×5″ rectangles. Whisk egg white and 1 tbls water in another small bowl for egg wash.
3. Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tbls
cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5×3″ packet. crimp edges
with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet;
repeat with remaining dough and filling.
3. Brush tops with egg wash, then sprinkle with raw sugar. chill for 30 minutes. Preheat oven to 375 degrees.
Bake pastries until tops and bottoms are golden brown, 20-25 minutes. Let cool and transfer to wire racks;
Can do this 1 day ahead.
Flash Freeze before baking…once frozen, wrap for use within 3 weeks.
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