Tuesday, February 23, 2010

Your Wedding at the Danforth

Your Wedding at The Danforth
Sunday March 21
1-3 PM
Brides, Parents, Attendants, Friends
Presenting an Opportunity for an intimate
interaction with vendors, all aimed at
making your wedding plans as stress free
as possible.
You will have an opportunity to speak with a photographer,
classical musician, floral designer, cake designer, event planner and officiant.
Delicious treats will be available courtesy of
Pomegranate Parties, the Exclusive
Caterer of the Danforth Inn.
Please RSVP to the Danforth Inn
by March 15
This event is free to all attendees

Wednesday, November 11, 2009

Holiday Party Planning

It's early but there has been a lot of hum-bugging going around. Employees given the task of planning their office parties are discouraged because of the small budgets they have been handed. Management is discouraged because they wish they didn't even have to set aside funds for Christmas Parties. Employees are discouraged for any number of reasons, many times because their spouse has lost their job in the last year.

Some companies are getting a little creative and finding new ways to breathe the breath of life back into a lean office party. We have a group that is using the night of their Holiday Party to host a fundraiser. This is a great way to have fun and help out a charity at the same time.

If you have not yet booked, or even started planning your Holiday event, give us a call. We are anxious to help you get creative and have a great night celebrating the people you work with without spending so much money that you all feel guilty the next day.

A catered event at our venue, the Danforth can be more reasonable than you may expect. Our space is stunning, our food is delicious, our staff is warm and accomodating. We can take all the work out of your event, so you truly can be a guest at your own party!

We can be reached at 207-879-8755

Tuesday, August 11, 2009

5 Reasons to Book your Holiday Party in August

With the hot sun, humidity, summer breezes and finally getting a little bit of a tan it may be hard to concentrate thoughts on Christmas plans, but here are five great reasons to reserve now.

1) More people are booking corporate parties early to avoid the crush of activity during the last two weeks before Christmas, and dates are going to fill quickly.

2) Many venues will offer a discount for early deposits.

3) Booking early takes a big task off the planner's plate, allowing time to think about the fun things in greater detail....like food and fun!

4) Booking early captures the attention of your event planner at a time when they have more free time to focus on your party in particular.

5) Booking your party early will give allow you to also book entertainment, photographers and other vendors will they still have open dates.

We at Pomegranate Parties are truly seeing a trend this year of early interest in securing dates for both personal and corporate Holiday parties. Don't get left out in the cold by waiting too long. The Danforth Inn will provide a beautiful backdrop for your Holiday entertaining needs. All of our menus are created specifically for your guest list. Please feel free to make an appointment for a tour of the Inn to see our newly renovated spaces.

Wednesday, April 15, 2009

Planning a Fabulous Wedding: From the Groom's Eyes

I came across a groom's review for creating a great wedding experience while reading a few personal wedding blogs and thought it was noteworthy for a couple of reasons. Normally wedding blogs are from the woman's point of view, and rarely are the guys speaking up. I loved that a groom took the time AFTER the wedding to talk about his thoughts on planning a great wedding.
The other interesting note is that the keys to success from a man's point of view, are the exact steps to create a wonderful experience that a planner would emphasis!

This is from the Wedding of Mitch and Molly, from Mitch's eyes.

Your friends and family want to help. I felt a little weird soliciting a friend to act as our officiant, but he was honored beyond measure to play such an important role in our marriage. We got him some nice gifts for his efforts and he truly seemed to feel like we didn’t owe him anything. Same thing happened with our musicians — they were just psyched to set up somewhere and play for someone they cared about. You wouldn’t get that with professionals. Don’t be afraid to reach out and see what people might want to do for you! You may be surprised.

Get creative when hiring vendors. We couldn’t have been happier with the services all of our vendors provided (Molly will go into detail about this in a later post). And all of them charged much less than the going rate. Why? Our photographer was superb, and has plenty of experience shooting weddings, but since she’s still a college student she charged us a low rate (we asked for less postproduction work than usual). The DJ was the host at a pub trivia host I attend each week. He’s a professional with plenty of experience, but since I went to him directly and not through a company, he gave me a good deal. And despite what the terrifying, monolithic floral industry would have you believe, you really can get great flowers from an independent florist working out of her home. With minimal effort, and some networking, you can save thousands of dollars on your vendors.

Take pictures before the ceremony. This was the smartest thing we did. I know some people have a superstition about the bride and groom seeing one another before the ceremony, but that’s nonsense. By getting the pictures out of the way early, we worked out most of our nerves. More important, we had much more time to spend with our guests. We even dropped in on the cocktail hour. I’d hate to have missed all that time to be taking pictures.

Put your own stamp on it. Every wedding does most of the same things, but that doesn’t mean you have to do those things the same way you’ve seen them done before. Plan your wedding in a way that reflects your personality! We had a few surprises throughout the evening: Molly’s dad handed me a fake dowry when he was giving her away. When we were introduced at the reception, Molly and I ran around the room high-fiving people. And we had an ice cream sundae bar in place of cake. I’m not saying you should do these things specifically. But look at what opportunities you have to put your own stamp on the event. That’ll make it memorable for you and your guests.

Pay as much up front as possible. I can’t overstate how good it feels not to have any debt hanging over us as we begin our marriage. We cut costs in every way we could, and we also made sure to pay however much we could at every step of the way. We didn’t have to, in most cases, but you don’t want all those bills coming due at the same time. Nor do you want to put stuff on the credit card and have it building up interest while you’re trying to enjoy your honeymoon. This is true not just for weddings, but for every major purchase in your life. (Here I should mention that we were fortunate to have some significant financial assistance from our families, which I know isn’t always the case for people.)

Have awesome friends and family. I guess this is luck of the draw more than anything. But it sure helps!

Sunday, April 12, 2009

It's Official: A Fabulous Venue for Pomegranate Parties

The grande dame of the historical Portland Maine Inn scene the Danforth Inn, located in the Olde Port district of Portland, is the most recent addition to the family of Bed and Breakfasts owned by Kimberly Swan of the Swan Agency, Bar Harbor, Maine. We are thrilled to offer Portland this beautiful venue for intimate, elegant and contemporary events.

Currently closed for renovations, we plan to open to the Public by May 15th.

An ongoing supply of updates will be available here, and also on the Danforth Inn Blog, and also via our page on Facebook entitled: Danforth Inn.

We look forward to carrying on the rich history of the Inn both as a Bed and Breakfast, and stunning backdrop for many of life's most celebratory occasions.

Monday, March 16, 2009

Lavish Weddings Still in Fashion

An article in Portland's Maine Sunday Telegram bears out what many wedding vendors have been seeing in their businesses in the last couple years.
Brides and Grooms aren't letting the recession get in the way of their once in a lifetime special day.
Being posh and and excessive may be out of vogue in every other area of life right now, but lavish, over the top weddings are still very much the norm.
Many brides, and many parents see the Wedding Day as an opportunity to share with family and friends and focus on all that life has brought them...not what the economy may have cost them. I think this is a wonderful reflection on the human spirit. A Wedding is a symbol of all that is new and full of hope. If there is any day in your life when you feel it is wrong to skimp, it is your wedding day. That being said there are still many practical steps you can take to remove the unnecessary expenses from your budget. That is where an accomplished wedding planner comes in. A good wedding planner is well versed in cutting out the unneeded items, and focusing on the important items that will truly capture all that the bride and groom want to share with their guests about who they are.

Sunday, March 1, 2009

Open That Bottle Night 2009 (At the Carriage House)

Our form of celebration of "Open that Bottle Night 2009"
was a subdued one.

My dining partner is well over a week into
a cold that just won't let go.

The challenge was not only to find a delightful bottle of wine to mark the evening, but a light wine to accompany a healthy, recovery producing meal. I decided on a butternut, white bean and kale soup with a fried goat cheese garnish. There is a surprising little twist in this recipe of an unexpected bite of tart and salt with the addition of kalamata olives. I love the contrast....I believe the jury is still out with Marc.

I love this pic....I hope the steam shows up when I post...hmmm, makes me want another bowl.

Oh yes...the wine....We enjoyed a bottle of Chateau St. Michele 2005 Reisling. The sweetness was a nice back note with the saltiness of the olives in the stew. Normally I think I would prefer a bold red with this particular stew.

Butternut, White Bean and Kale Stew
1/4 cup olive oil
1 large sweet onion, diced
3 gloves minced garlic
3-4 cups 1" chopped butternut squash
1 red bell pepper in 1" dice
1-1/2 cups vegetable broth
3 cups kale, thick stems removed, and sliced into thin slices
1 TBL dried rubbed sage
1 -15 oz can cannellini beans
3/4 cup kalamata olives, halved
freshly grated Romano cheese

Fried Goat Cheese:
one small log goat cheese
1 egg, beaten with small amount of water
1 cup flour
1 cup bread crumbs seasoned anyway you like
1/2 cup safflower oil

Saute onions for about 5 minutes in olive oil, then add garlic and peppers, sauteeing for 5-8 more minutes. Add in squash, stirring for 5 minutes. Add small amount of salt and pepper at this stage and half of sage. Pour in broth, to almost cover vegetables, cover and simmer for 15 minutes, remove cover and simmer for 10-15 more minutes until vegetables are tender. If you like a thicker stew, use a potato masher to rough mash some of the vegetables at this point. Add in kale and cook for 10 minutes or until kale is tender. Add beans, olives and sage, cooking for 5 more minutes. Check seasonings at this stage.

Goat Cheese:
Slice log of cheese into 1/4 " slices, using a wet knife. Re wet knife for each slice to get a nice clean piece of cheese. Let come to room temperature. Whisk egg and add a small amount of water. Dip cheese in flour, tap off excess, dip in egg and bread crumbs, and repeat the egg and bread crumb stage so you do a double dip. This is one time it is OK to double dip. Heat oil just until a drop of water skips around the pan and carefully add half the slices of cheese. Cooking time completely depends on how thick the slices are. Cook till golden, use two small offset spatulas to turn and then remove cheese to paper towel lined plate.

NOTE: Do not add fried cheese to stew until just time to serve. The breading immediately starts to soak up all the lucious broth in the stew.