April 2011 Newsletter

Greetings and Happy Mother’s Dayfrom Bill Hansen!

Mother’s Day Brunch

Sunday, May 8 is Mother’s Day.  Have You Made Your Plans Yet? Join us for a delightful Mother’s Day Brunch at the historic Charles Deering Estate from 10:30 am to 1:30 pm.



Tropical Fruit Salad

Assorted Bagels with Cream Cheese, Jams and Jellies

Freshly Baked Mini Danish Pastries to Include: Coconut, Apple, Cheese, Chocolate, Raspberry

Scrambled Eggs with Chives and Cheddar Cheese

Cinnamon and Grand Marnier Infused French Toast with Maple Syrup

Buttermilk Pancakes with Whipped Cream, Maple Syrup and Strawberry Compote

Smoked Bacon

Turkey Sausage Links

Bill’s Delicious Omelets

***Includes fresh eggs for Sunny side up, Scrambled, or only egg whites***

Made to Order with Choices of the Following:

Cheddar Cheese, Chives, Mushrooms, Ham (nitrate free), Onions, Peppers, Tomatoes, Spinach

Bill’s Famous Caesar salad

Pasta Primavera salad

Sliced Roast Beef

 Sliced Southwestern Turkey Breast

Sautéed Seasonal Vegetables

Roasted New Potatoes

Candy’s Rice

This Family Recipe Courtesy of Candy Wayne, My Son’s Mother in-Law Combines Rice, Mushrooms, Peppers, Celery, Beef Broth, Almonds and Golden Raisins


Lemon Bites, Pecan Squares, Chocolate Brownies,  Mini Deconstructed Tiramisu

Champagne and Mimosas

 International Espresso Cart

$70 for adults and $45 for children (ages 5-12); ages 4 and under free. Advance reservations are required. Purchase your tickets early for preferred seating!  Please Call the Deering Estate Ticket Office at 305-235-1668 ext. 233.

Villa Woodbine Happenings – Freshly Grown Herbs in Our Gardens

We recently introduced freshly grown herbs to our menu selections. Unlike other caterers, we grow our own at Villa Woodbine. Here are a few that grow in our quaint, fenced-in little garden on the south side of the mansion, just outside the living room:

English Lavender, Creeping Thyme, Creeping Oregano, French Lavender, Orange Mint, Cinnamon Basil, Lemon Grass, Sage, Thai Basil, Italian Parsley, Lemon Balm, Fennel, Sweet Basil, Arugula, Chocolate Mint, Nasturtiums, Dill, Italian Oregano, Mojito Mint, and Soft Italian Oregano.

Yes, this is expensive, and care is never ending, but in catering, it’s doing the little things better than the competition that creates memorable meals for clients.

Corporate Meetings in Coconut Grove

The Woman’s Club of Coconut Grove is not only a fabulous facility for a weddings, but it is also great for corporate meetings. We have now partnered with the Mutiny Hotel, right next door. Out-of-town corporate meeting groups can enjoy the wonderful ambiance of the Mutiny, along with the remarkable view of Biscayne Bay, and then conduct business and training right next door in the club space.

The Mutiny Hotel is Miami’s #2 Best Kept Secret among hotels by readers of the Miami Herald. Located in the village of Coconut Grove, it is an ideal for those looking for a deluxe intimate setting with personalized and intuitive service.

Hearts and Flowers Lunch at Villa Woodbine – Tuesday, May 3rd at 11:30am

A Garden Party at Villa Woodbine to Benefit the Florida Heart Research Institute

Just in time for Mother’s Day, celebrity florist Tenley Young of California, will give a flower arranging class to guests who attend a luncheon at Villa Woodbine, in Coconut Grove, on Tuesday May 3. The luncheon starts at 11:30 am, with cocktails and hors d’oeuvres, followed by a buffet lunch, and will benefit the Florida Heart Research Institute. Donation is $75 per person. While dining, Young will give her secret tips on flower decorations, then each guest will receive a box of supplies to make their very own arrangement, and they get to leave with the bouquet they have created.
The Mutiny Hotel is Miami’s #2 Best Kept Secret among hotels by readers of the Miami Herald. Located in the village of Coconut Grove, it is an ideal for those looking for a deluxe intimate setting with personalized and intuitive service.

To reserve your place, please call us (305) 858-6660 or emailBill@LeadingCaterers.com

Food Tasting Tips

Ok, I do hate to admit this, but for quite a few years, I hated to do food tastings…having catered thousands of weddings since the late 1960’s I’ve seen huge changes in the way weddings are planned. For many brides in my early years, their menu planning thoughts were, “Bill, whatever you think our guests would like…we trust your judgment and experience!” Fast forward four decades and things have changed…wedding couples are much more educated thanks to Martha Stewart, Colin Cowie, The Knot and myriad other wedding planning gurus on TV and in print.

Here are a few iron-clad tips for “food tasters” planning weddings and special events:

·     Rely on your caterers suggestions as to what will work and what will not work.  Remember, we’ve seen many more weddings than you have…the good, the bad and the ugly.

·    Aim to please, not to impress…one bride for whom I catered tried to impress her guests by passing around bottles of Johnny Walker Blue with the bottles prominently displayed  on silver trays…obviously trying to impress her guests…it didn’t work, and interestingly enough, many of her invited guests did not even show up.

·    Just because you’re a vegan or some type of vegetarian, that does not mean that your guests will like what you eat and like.  Remember, aim to please, not convert your guests into your way of eating….if you do, there will be a long line at the closest steakhouse once your wedding is concluded.

·    Don’t be afraid to ask your caterer to prepare special dishes and recipes.  Good caterers enjoy the challenge of using Aunt Millie’s recipe.  Ask your caterer first to make a trial batch so that you can taste it and adjust if necessary.

·    Don’t try to make a large batch of something for your wedding unless they have commercial cooking experience, and that your caterer will allow it.  One disaster, a few years ago, occurred when the mother of the groom, made a large pot of special soup for 80 guests, and put it in a home style refrigerator overnight.  When we were given then soup to heat up before service, the soup had spoiled since the small fridge was not powerful enough to cool it to a safe temp.

·    Lastly, it is your wedding and you should have the foods you want that will please your guests.  Only use caterers who understand that idea.

Until next month,

In This Issue
Come Find Us!
Corporate Meetings
Hearts and Flowers
Mother’s Day Brunch
Villa Woodbine Happenings
Food Tasting Tips

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