Three Chicks Catering

Fundraiser; Behind the Scenes

2010-07-13T12:11:00.000-07:00

There comes a point in time in all event planner's careers when they are called upon to organize a fundraiser. Fundraisers are definitely a different animal than your typical party/event. At the end of the day, there should be a purse of money set to go towards your cause. Here is a behind the scenes look at the recap from the Myron Family BBQ and Carnival Fundraiser.

Media:

· Paula Lowe – Amazing. Dedicated. Strict! Paula organized all press – We were published in over 20 newspapers and online media when Paula sent out all early Press Releases! Also, all 4 major news stations there and some went LIVE! Paula made sure that Sara was protected. She informed all media that “no questions will be asked about anything personal, except the carnival fundraiser!” She assigned Nems and Emily to answer any questions of the media. Paul made extensive and professional media analysis reports. Paula and her team met with Sara to help with her write her statement. Paula is a pro! I am so impressed with what she did and how she made it all happen. Thank you .

· Nems Scarim – Had trade money with Fisher Broadcasting and DONATED it to voice a commercial to air on KOMO / KVI several times a day, for 15 days before the event, during drive time!

· Emily Cook – Totally dedicated to this event. Helped everyday with media relations, printing of full color flyers DONATED

Recycling:

* Kim Combs – Wow! She helped daily to procure items….and she just had surgery! She emailed daily to ask what the “need” was for the day. We love you Kim and thank you for you “helping spirit.” Kim managed to have all of the recycling bins – delivered- DONATED – and picked up.

Food / BBQ:

* Three Chicks Catering & Café Pacific – We all know that when things happen….we must adapt and adjust to that change. Obviously, we did not have enough time to get competitors for the competition….so we went to “Plan B.” The health department worked with us (amazing) and told us what they would allow us to do. So, Café Pacific and Three Chicks Catering brought their BBQ rigs and fed everyone!

* Sysco – DONATED one case BBQ Pork, one case BBQ chicken, and one case hot dogs. The rest needed to be purchased.

* Three Chicks Catering – DONATED all hot dog buns, all sandwich buns, all condiments & staff

* Kristi Dohring – Costco – DONATED all plates, forks, napkins, hot dog wrappers, etc. Thank you Kristi!

Permits:

* Susan Aaron & Eddy Willingham - Special Occasion Alcohol sales permit - This was an interesting experience J Permits take 45 days to go through all of the proper channels. We didn’t have 45 days to work with. The alcohol permit was approved just a couple days before the event. Eddy and Susan worked their magic and got it done! Thank you for your persistence.

* Nems Scarim – Temporary Food Permit – Honestly, I really cant believe we pilled this off. I had to write a letter of special circumstances and explain why we needed this permit so fast. Rose at the Health Dept. pushed it through and charged us the minimum amount and waived all late charges!

Non –alch Beverage:

* Kristi Dohring – Kristi was relentless to get free stuff! She contacted Costco Fife Biz Center and Marty (biz rep) took $240 Costco gift card out of their marketing budget…..apparently this is really hard to get this much DONATED from Costco. We decided that this would be a great use to purchase the water. The water was on sale for $2.35 a case….so we purchased a whole flat.

* Kim Combs - Mountain Mist – DONATED and delivered – 10 cases!

* Jerry DeLay – Picked up and delivered all water. Thank you!

Beer / Wine Garden:

* Carol Davis – She was on it!....and that same week she retired from a 25 year teaching career! Congrats to you, Carol! Carol coordinated all wine discounts purchasing from her vendors. She took this position and ran with it. Thank you Carol….we are so glad you joined NACE!

* Adrielle Manke – She’s got the hook up! Her family owns The Clover Leaf and The Spar. They got discounted kegs and DONATED wine! Thank you for bartending all night…you were fab!

* Emily Cook – Convinced the Harmon Brewery to DONATE their new beer! Lots of bottles were donated! Thank you Emily for not being afraid to ask for anything!

Eventco / Party Outfitters:

* Eddy Willingham - Hmmmmmm……There really are no words for you Eddy! We could not have done this event without you! Eddy DONATED: Eventco Field, Table covers, mechanical bull, peddle cars, bounce houses, golf cart, tree slide, trapeze trampolines, nacho machine, popcorn machine, snow cones stand, power, water….etc…I could go on and on. Eddy…Thank you from the bottom of our hearts!

Espresso Cart:

* Suzi Justin – She always comes through for us last minute. She just simply packed up her espresso cart and showed up to DONATE all espresso drinks and Italian sodas. Suzi – you truly are the best! (She also helped me “schmooze” the health inspector on site J)

AAParty:

* Barb Kvapil – You and your crew are top notch. That humongous tent was amazing, all tables , chair, trash cans etc. ALL DONATED! Thank you for all you did for this event….and thank you for all you do for NACE. We love Barb & her crew!

American Party Place:

* Paul – Thank you for the last minute order for a couple tents and a stage. You really came through for us! All DONATED!

Sound:

* Ed Griffin – We can only imagine how HARD it is to provide proper sound for an outside event AND for the bands. You DONATED all of your equipment, time, and staff. You helped out the media and set up of all mics on the podium. Even when you had to adjust to the changes on the day of the event, you just made it happen… like always. You are a true professional. Thank you so much Ed!

Bands:

* David Sobie - Otis and the Raw Dogs! You guys rock!.....no, I mean literally! Thank you for gathering your awesome band and DONATING your time and talent.

* Dan Good – The Boys of Greenwood Glen We loved your bluegrass sound! Thank you so much for DONATING your ENTIRE band (including the fiddler) J We all enjoyed meeting all of you and we are so appreciative!

Emcee:

* Adam Tiegs – Not only did you EMCEE the entire event, but you helped with sound, and most importantly you were there from “day 1” of all of the planning. You took a bunch of different jobs and ran with them. Thank you for your complete dedication to NACE. Your efforts are so appreciated!

Lawn Murals:

* Stan Osborn – Congratulations!….you are the only one who made Sara cry! You have an incredible talent….something so unique and fun. It’s time for people to know you! It’s also time for you to join NACE and ABC, right? The NACE logo = awesome! The BBQ logo = awesome! Cake walk numbers, Parking lot lines….All DONATED However, the mural of Sara’s parents was truly touching. Thanks to Jerry DeLay for providing the ladder for all of us to gaze at these amazing murals. Stan….you’re the man!

Runner:

* Jerry DeLay – “Help, we need ice!”…no problem, “We need ABC flyer printed”….no problem, “Stan needs more paint!”…no problem………I could go on and on. Thank you so much for you and your Scooter J We really appreciate all of your help that day!

The ATM Guy:

* This was so convenient. Who knew? He DONATED the rig for us. Thank you so much ATM guy!

Signs:

* Sherri Murry – She managed ….somehow…to get ALL of the signage DONATED. She had the hook up and came through at the VERY last minute. Sherri makes things happen. We thank you so much for how much you care.

Parking Attendants:

* “Vinnie & Bruno” – Thank you Adam Tiegs for providing your cousins for the parking attendants. They did awesome and it was such a relief to not have to worry about the parking situation. Thank you cousins!

NACE / ABC Booth:

* Monica, Emily , Kim, Victoria and many more – To all who manned the ABC / NACE booth…thank you for making it so classy looking. You all made us look amazing. Special thanks to Monica for the “apples” and “oranges” tables.

Bathrooms:

* The VanVlecks – Royal Restrooms is the only way to go. They were so amazing and people were talking about them all night. Air Conditioned, clean, beautiful portable bathrooms!...Oh yeah…and don’t forget the mints. You guys are top notch. Thank you Adam Tiegs for making this DONATION happen!

Concessions:

* Cassina Cheers – She went above and beyond …immediately stepping up to help, promoting, researching, learning how to use the machines beforehand, and she even took the test and got her food handlers permit for this. Also, this is brilliant…she put an ad on Craig’s List asking for volunteers for this event and 7 showed up to DONATE their time! You ARE a true leader Cassina. Thank you!

Balloons:

* Adam Tiegs – Again…another last minute request that came through! Leah Noland from Balloon Masters DONATED the Balloon Arch and also decided to set balloons out on the street so people could find the field easier. Thank you Leah and also Adam for making this happen!

Website:

* Kerrie Malone – Who would of thought? Kerrie doesn’t even know anyone, however, she dedicated every day to creating our website, setting up payment systems, graphic art, creating the logo & flyer. She still continues to update the site today. All DONATED. I cannot thank you enough. You made our lives so much EASIER!

Graphics / logo /flyer:

* Chris Shockley – We started this whole idea with Chris. I called and asked if he would help create this concept and he didn’t even hesitate. I had the flyer, graphics, etc. in one day. He knew we needed to get started quickly and he made it happen.

Check – in & Ticket Sales:

* Nancy Skipton, Jill Hassing, Susan Aaron, Nellie Bell & crew – The check-in and ticket sale queens! It was a big job and it seemed flawless. Thank you for taking care of al of the money and check in procedures!

Pony Rides:

* Lang’s Horse and Pony Farm – They gave a us a HUGE discount. Umpquah Bank sponsored $250 for the ponies. They normally charge $600. I watched so many kids in “awe” of the ponies. I even heard one mom say “when I heard there would be pony rides, I knew I had to come and bring my daughter.” Another mom called beforehand just to make sure the ponies would be there. They had a ball. It was very heartwarming. Thank you Lang’s and Umpquah Bank branches

Cake Walk:

* Julia Miller & Carri Martin – Julia had a vision….a vision of a nostalgic cake walk! She took that idea and ran with it. Her and Carri procured approx 25 cakes….and all sold! They were absolutely beautiful including goodies by: Monica, Victoria, Odette, Debi Braulik, and many more. That was an awesome idea. Thank you for making it so classy with all of the décor you brought as well!

If you are looking to plan a fundraiser, please contact Three Chicks Catering and we will be happy to help you with the process.

Independence Day Dessert

2010-07-03T23:29:00.000-07:00

Are you looking for a classic dessert for your 4th of July festivities? How about a good old fashioned Pineapple Upside Down Cake? Here is what you will need;

One Cast Iron Skillet

One Box Yellow Cake Mix

One Can Pineapple Slices

1/4 cup Butter

2/3 cup Brown Sugar

1 jar Maraschino Cherries

Preheat oven to 350. Prepare cake batter as directed in a bowl and set to the side. Melt butter in skillet. Once it is melted, sprinkle in the brown sugar. Arrange Pineapple slices in the pan and place cherries in the centers. Pour cake batter over the top of the fruit. Place skillet in oven for 35-45 minutes or until baked all the way through. When done baking, place skillet on cooling rack for about 15 minutes. Put an upside down cake platter on top of the skillet containing the cake and carefully turn over. Leave pan on platter for a few minutes while the cake settles onto the platter. Gently lift the pan... and enjoy!

2010-07-02T14:12:00.000-07:00

Healthy Catering?

2010-06-25T23:56:00.000-07:00

The Myron Family BBQ Benefit & Carnival

2010-06-23T11:32:00.000-07:00

It was the perfect day. The sun was shining and Mt. Rainier was clearly visible from Eventco field in Fife. Friends and family from all over the Puget Sound gathered to show solidarity and support for Sara Myron and her family. Generous attendees gladly handed over their hard earned money in order to help ease the financial burden of this family facing unimaginable heartbreak. From pony rides to bungee jumping, The Myron Family BBQ Benefit & Carnival was a complete success with the sounds of children laughing and the smells of delicious food floating in the air. Sara made her first public address to the media from a small stage in the middle of the field. She took the time to thank everyone for their outpouring of love and identified the effort as the “language of God.” Later, that same stage was manned by The Boys of Greenwood Glen and Otis and The Raw Dawgz. The unmistakable energy of live music fueled the 5 hour gathering. Black Tie Espresso was onsite serving up everything from Italian sodas to delicious coffee concoctions while a group of audio visual professionals handled the entertainment. Representatives from the local ABC and NACE chapters greeted attendees and provided quick tours of the carnival grounds. The beer and wine garden was a popular destination for those over the age of 21 and Stan Osborn of STANSCAPES created a beautiful replica of a picture of Sara’s parents (Monty and Sue) on the field.

Hundreds of smiles, a few tears and a lot of love.

Photos courtesy of Menu International

10 Minutes to Market

2010-06-16T15:18:00.000-07:00

If you are looking to increase your search engine results in a short period of time without paying someone a whole lot of money to do it, this is the post for you. All it takes to give yourself a little bump in exposure is a little bit of internet savvy and about 10 minutes.

First do a search (Google, Bing, etc) for your personal name and your business name.
Take a look at the results.
Click on all of the links to see why they showed up. They may be good, bad or ugly. This is not the time to stick your head in the sand.
If you show up on sites like Yelp.com, InsiderPages.com, etc, go ahead and "claim" your listing. This will allow you a little bit of control over the page. Typically, registering as the owner will allow you to add pictures and a brief description as well as the ability to respond directly to reviews and inquiries about your business.
Once you have claimed all the listings you show up on, start searching your competition and seeing which sites they show up on. If it is free to list your business on the same site, do it

The goal is to get your business (and name) to show up at the top of the first page of search results. It doesn't matter which site it is on as long as your name is there. If someone finds you on Google Maps, for example, they will eventually end up at your website if they are interested in your products or services. The more sites you are listed on, the more opportunities there are for a search engine to find you.

Hopefully this helps get you started! We will be putting out more tips and tricks over the next couple of weeks.

Cheers!
The Chicks

Easy Artichoke Dip

2010-06-14T13:37:00.000-07:00

We have plenty to celebrate this month, regardless of whether the sun is shining or not. Father's Day is fast approaching (Sunday, June 20th) and Graduation is here for dedicated students all over the country. Our gift to you is a simple recipe that can be put together quickly for unexpected guests or planned events.

EASY ARTICHOKE DIP

* Equal Parts Mayonnaise & Parmesan Cheese (in the shaker can)
* Artichoke Hearts quartered or chopped to your preference
* Scallions (Adjust to your taste)

Preheat oven to 350 degrees.
Mix together Mayo and Cheese. Once mixed, add Artichokes and Scallions. Pour into glass Pyrex dish (or similar product.) Bake for 30 minutes.
Enjoy!

Cheers!
The Chicks

Why Blog?

2010-06-03T14:35:00.000-07:00

Whenever we talk to people about starting a blog, there are certain questions that always seem to come up.

What is a blog?
The term blog is short for weblog which was coined in the 1990’s to mean a diary or journal maintained on the internet. This doesn’t mean that it has to be personal. Blogs are maintained by everyone from individuals to corporations.

What is the point?
A blog can be used for a variety of reasons. Because it is basically a website that can be updated by anyone, no webmaster is needed! Blogs are a platform for everything from disseminating information, to interacting with an online community. In either case, maintaining a useful blog will foster relationships… and that’s the point, right?

What if I have nothing to say?
First of all, everyone has something to say. What seems like obvious information to you, might be exactly what someone searching the web needs to know. Posts don’t have to be the length of a dissertation. They can be as short as a joke or quote. If you make videos or find one that you like, you can post that as an entry as well. A picture can speak a thousand words, and can be posted for your blog subscribers to see and comment on.

How often do I post?
There is no right answer to this question. Just know that people stumbling upon your blog site will be more likely to subscribe if they see that you put time and effort into it. Twitter is called a microblog because each 140 character post is considered a blog entry. Some people post to Twitter every hour! The frequency with which you post is totally up to you and should be based on what your blog goals are.

Iron Chick

2010-06-02T22:18:00.001-07:00

2010-05-21T12:43:00.000-07:00

Iron Chick is a fun opportunity to Network with local professionals while enjoying heated competition based on the popular show "Iron Chef." Your $15 entrance fee covers food, drink and entertainment. Be sure to bring lots of business cards and an appetite! For more information, please contact OlRooster@ThreeChicksCatering.com or call Jim at 253-475-8333

BBQ Competition and Carnival

2010-05-19T19:26:00.000-07:00

Facebook Page

Couscous Gorgonzola

2010-05-16T14:37:00.000-07:00

This recipe is an adaptation of a Couscous dish originally created by Staci Gizzi;

Couscous is that perfect dish if you are looking for something fresh, light and healthy. You can add any ingredients you want in order to tailor the taste. Here is a combination that works very well with a Summer BBQ.

What you need;
1 cup dry Couscous
1 1/4 cup of water
Pinch of Salt
Cilantro to taste
1 Cucumber
2 oz Gorgonzola
1 Bell Pepper
Italian Dressing to taste

Boil water and salt then mix in bowl with dry Couscous. Cover bowl with a towel for approximately 5 minutes. Stir and fluff cooked Couscous. Add Gorgonzola, chopped Cilantro, chopped Cucumber, chopped Bell Pepper and Italian Dressing to taste. Can be served warm or cold.

Enjoy!

Facebook Facts

2010-05-13T09:29:00.000-07:00

[Source: Online PhD Programs for MashableMashable.com]

If you want to catch up with us on Facebook, click HERE

Promoting the 'write' way (4 practices to avoid)

2010-05-10T11:34:00.000-07:00

HEY EVERYONE!!!! ***READ THIS POST AND GET A FREE GLASS OF WATER!!!!

Did you find that sentence annoying? Did it feel "spammy" and suspect? Even if you saw that posted by a trusted friend, you might feel betrayed because this person was taking advantage of your relationship to sell you something... even if they weren't selling anything. That is because this is an old tactic used in marketing. Sure it gets your attention, but for all the wrong reasons. Here is a short list of things not to do when promoting a product or event on social media;

1. ALL CAPS, MULTIPLE COLORS, AND HUGE FONTS
"****WANT TO REDUCE YOUR MORTGAGE WITH NO CREDIT CHECK WHILE SIMULTANEOUSLY LOSING 50 LBS AND TRANSFERRING A LARGE INHERITANCE FROM AN UNCLE YOU NEVER KNEW IN NIGERIA ???? CALL US TODAY!!!"

2. Rude, judgmental public posts (keep your disagreements offline.)
Joe Blow: Man, I can't believe what (insert name here) did yesterday. What a typical (political affiliation here.)

3. Over-Posting; If you are promoting an event or product, space out your posts so that people don't hide, unfriend, or unlike you.
Joe Blow: Don't forget our GIANT SALE TODAY!!!
Joe Blow: Don't forget our GIANT SALE TODAY!!!
Joe Blow: Don't forget our GIANT SALE TODAY!!!
Joe Blow: Don't forget our GIANT SALE TODAY!!!

... We only wish we could forget ...

4. Inappropriate tagging in posts or photos; Be conservative when deciding whether or not to tag someone. If a photo or post could come off negative in any way, don't post/tag it.
Before you post anything with yourself (pictures, articles, etc) in it, you make sure it is flattering. As a good business practice, extend the same courtesy to your friends and clients. If a picture is taken from a bad angle, or an article contains a quote that was not well thought out, it is best to leave it out of your online campaign. When you make others look good, they will return the favor.

It's hard sometimes to tell the difference between getting attention and being effective. The old adage "Any publicity is good publicity" does not apply to social media. Negative publicity can quickly kill a company or relationship.

... and NOW THAT YOU HAVE FINISHED READING THIS POST, GRAB THAT FREE GLASS OF WATER WE PROMISED YOU!

CHEERS!

Three Chicks LOVES Dockyard Derby Dames

2010-05-05T14:33:00.000-07:00

Three Chicks Catering can be found at all of the Dockyard Derby Dames bouts selling fresh BBQ cooked on a Traeger grill right outside the door! From left to right; Dawn Veraldo, Jayme Arries, Mandy Pignolet and Nems Scarim.

Generational Sales

2010-04-23T23:47:00.000-07:00

You may have seen our iMAPS Chicks presentation on Generational Marketing where we break down the general differences in each age group's world views and attitudes. In this post, we are going to give you some tips for selling to different generations. Please remember that there are exceptions to every rule.

Mature Generation (Born between 1900-1944)
This generation is also known as the Traditionalist Generation. They prefer traditional methods of communication, just like the name suggests. Most of your clients in this generation will be very organized and prefer to deal with details face to face. Traditionalists do not want to leave a voicemail and may hang up if they do not get a "live" voice when they call your place of business. If this generation represents a large portion of your clientele, keep this in mind when you arrange your employee structure. Most Traditionalists prefer print outs or "hard copies" of contracts, proposals, etc

Baby Boomers (1945-1964)
The Baby Boomers are the most extravagant of the four generations featured in this post. They are accustomed to instant gratification and want results right away. While they would love to meet in person, their time is extremely valuable and you may have to work around their schedule with a phone call. Most Boomers have at least a limited knowledge of the internet even though they may not be totally comfortable with the technology. Return their phone calls right away as they will leave voice messages and expect a quick follow up. Most of your relationship will be formed over the phone.

Generation X (1965-1979)
Generation Xers are also referred to as "Digital Tourists" as they were not born into this highly technological world, but they have adjusted well. Gen X will use the phone for talking, but are much more likely to use it for email or Web/Social Media. This generation actually considers a phone call an intrusion, and will instantly go on the defense if a sales call was not initiated by them. The best way to open a conversation with a Gen Xer is by email.

Millenials (1980-1993)
While Gen Xers are called "Digital Tourists", Millenials are considered "Digital Citizens." The technology that drives the world today was developed during their childhood and they grew with it. If you think it is challenging to get a Generation Xer on the phone, don't even try with a Millenial. Your best bet for communication is by text or Social Media Platform. Email even seems archaic for this demographic.

Try to remember that no matter which level of technology you are comfortable with, you must adapt to your client's preferences in order to give good customer service. For more information on Generational Marketing, contact us!

USEless

2010-04-19T19:11:00.000-07:00

This word was plastered all over the Seattle Aquarium today. A campaign to make us all think before we purchase, consume and waste. Ironically, it was in the gift shop as well...

The idea is great, though, and I wonder if we all need to be reminded of these choices we make every time we go to dispose of something. We hosted an event 2 years ago when Three Chicks Catering was embracing it's metamorphosis to becoming a GREEN company. While arranging the trash receptacles around the room, we decided to designate one for recyclables and one for the "landfill." At the time, we wondered if this would be a 'downer' for our guests and gave it a second thought. Ultimately, we did end up leaving the realistic name tags on the bins. There was no backlash or negative feedback from the guests, and it felt like a small victory for our GREEN initiative. Baby steps, right?

Today, you get to make a choice... Recycle? Or Landfill?

Bakin' Bacon!

2010-04-12T10:08:00.000-07:00

In order to make the delicious Homemade Bacon pictured above, we used Apple Wood to smoke the bacon. Apple will give it a mild, mellow and slightly sweet subtle flavor. When done correctly, this homemade bacon can rival even the best gourmet and boutique deli bacon available.

Iron Chick Competition May 7th

2010-04-07T22:44:00.000-07:00

Cold Turkey

2010-03-31T14:30:00.000-07:00

5 Things I have learned from Social Media

2010-03-25T10:18:00.000-07:00

by Jayme Arries

These are just a few observations I have made over the past couple of years...

1. It really is a "Small World, After All"
Think twice before you call someone out on Facebook. The odds of them having a mutual friend are pretty high! Just last week, I saw someone post (on a public fan page) about their grandma's store. As it turns out, the previous owner of the store never received payment. Awkward situation to say the least.

2. People believe that "fanship" equals reality

The best part of this is that there are over 500 results for the search "I bet I can find 1 million..."

3. You can lead a horse to water, but you can't make them drink. Social Media is an unprecedented opportunity to engage in relationships. This can be individually or through your company's Fan Page. In either case, the best way to invalidate yourself is to use old school tactics to "market" to your audience. Spamming someone's profile or fan page with a sales pitch is a sure way to get yourself blocked, hidden or unfriended. Believe me, no one is going to read your post and suddenly realize they need some Pampered Chef Wares.

4. Go with your gut feeling. Social Media sites have a bug zapper-like attraction for viruses. If you get a message/email/post/chat request that seems "off"... it probably is. Don't click.

5. Finally, don't publish anything that you wouldn't want your Pastor/Mother/Spouse/Significant Other/Children to see. Once it is put out there... there is no going back. The TV show News Radio from the 90's was quoted in Groundswell "You can't take something off the Internet. That's like trying to take pee out of a swimming pool." Personally, I have been "unfriended" by two of my former Pastors... I am sure it wasn't because of my Vegas pics...

Catersource Tradeshow Las Vegas 2010

2010-03-23T23:59:00.000-07:00

While at The Catersource Tradeshow in Las Vegas, Chicks Nems & Jayme put together a little video for the Chefs back home. Enjoy your trip across the tradeshow floor!

Catersource 2010

2010-03-18T12:40:00.000-07:00

Networking Groups - Pierce County Professional Photographers Association

2010-03-14T23:31:00.000-07:00

(Written by Angie Guy)

For about a year now Pierce County Professional Photographers (PCPPA) has been meeting at The Venue by Three Chicks Catering. We have been so spoiled by their hospitality and attention to detail… and of course the FANTASTIC FOOD!!! The venue is a great location for us to hold our meetings as it allows us flexibility depending on the type of meeting we are having, be it a speaker or one of our bi-annual print competitions.

About us:
Looking for a professional photographer? PCPPA represents the majority of professional photographers in the South King and Pierce County area. PCPPA photographers offer great quality and service. PCPPA offers camaraderie, education, assistance, and networking. If you are a talented amateur or student ready to make the transition to professional photography there is information and encouragement available from our members. Experienced or retired professionals will enjoy sharing and teaching their hard won wisdom.

Our monthly meetings incorporate:
Programs on a wide range of topics (including photographic technique and marketing strategy)
Roundtable discussions on topics important to photographers. You can bring your photographic, marketing, or business concerns for group discussion. Print judging and critique from master photographers. Learn how to enhance and see your prints in a new way!
Fun fellowship while enjoying a tasty meal.
Monthly newsletter.
Use of our extensive CD/Video library.
Networking, referrals, and business leads.
Free listing on our web site.

Requirements to be a member: The desire to learn about professional photography, the desire to learn the business of photography, the willingness to share your knowledge and experience with others.If you would like to learn more, check out our website at www.pcppa.com

Angie Guy
Secretary
PCPPA

Networking Groups - Healthy Edge Coffee Club

2010-03-02T21:13:00.000-08:00

As busy people with busy lives, we cannot afford to ignore our health or the health of our families. The Healthy Edge is transforming lives all around the world with a simple and fun approach to living. Our motto is "Progress, Not Perfection" and we believe that everyone can live their abundant life! If you could have it all, would you take this journey?

The Healthy Edge Coffee club is for people with busy schedules, who are ready to get a grip on their life! The Healthy Edge supports and empowers people to release weight and get healthy! Weekly meetings are held from 7:30 am - 9:00 am with a Healthy Edge approved breakfast! These weekly support groups are an incredible way to stay on track, get your questions answered and stay focused each week as you form new habits and your new lifestyle. Participants get full 12 week access to the Healthy Edge website which includes over 125 online recipes, meal plans, eating guides, shopping guides and notes for each week! Coaches supports individuals through the course through weekly e-mails or phone calls.

Each week is an audio that you listen to before class. Then we watch the video together.

THE AUDIO TOPICS

The Truth Behind Why You Are The Way You Are

Discover the belief systems that are making your decisions for you! Get back your control!

What Is Truly Holding You Back Is Not What Or Who You Think

Spouse, children, work, lack of time, finances, knowledge…learn how none of these are the reason you don’t have the body or health you want!

Your Past Does Not Dictate Your Future

Discover how we allow past events to dictate our future and how to release the past for a different future.

The Unconscious Mind And What It Costs Us

Three destructive mindsets are discussed that can cost you your health, relationships, happiness and fulfillment. Discover where you are in these mindsets and how to overcome them.

What You Are Really Thinking

Real life stories that will open your heart and mind to what is possible.

Busting Through Belief Systems

The most common belief systems are discussed and further coaching on how to bust through these for lifelong results.

2—Healthy Edge Videos

The videos are entertaining, witty and give a down-to-earth view of what you and your family needs to know when it comes to shopping, cooking, eating out, exercising, reading food labels and so much more!
To preview a short sample of one of our classes, please click here.

Video Topics

Insulin Resistance

Belly fat? Why do you have the bulge around the middle, the sugar cravings, night time binges and mood swings? Discover the truth around your weight and how you can overcome it forever!

Eating out and Eating at the Workplace

Set yourself up to win at the workplace! Be able to make healthy decisions in every situation when eating out!

Exercise

How to get more bang for your buck! Work out smarter, not harder! Break free from the belief system that exercise has to look a certain way!

Reading food labels—Part 1

It’s more than calories and fat grams! Learn the truth about how and what to read on a food label! You will be shocked at what you will discover!

Reading food labels—Part 2

Know what is in your food and the effects of the 10 most common food additives. Most of these are in the diet foods that are being marketed for weight loss!

How to maximize your fat loss

Train your body to burn fat with the food choices you are making and your workouts. Eat more and burn more!

Where do we go from here?

Learn how to take this new healthy lifestyle and make it work in your busy lives. Apply the principles of The Healthy Edge to other aspects of your life!

For more information, please contact;
--
Amber Thiel
Co Founder of The Healthy Edge
Lifestyle Coach and Personal Trainer
cell: 419-306-1264
home: 253-859-1311
Facebook
Healthy Edge Website
http://athiel.usana.com
"Support To Live Your Abundant Life"

Monday, March 22nd at 6:30 pm at Sierra Sun Apartments 12415 172nd Street East in Puyallup (FREE HEALTHY EDGE FOOD INCLUDED)- Contact: Kim Stewart at kim_jo@comcast.net or 206-4313 (Space is Limited)

Thursday, March 25th at 7:30 AM at Three Chicks Catering in Tacoma, WA Contact: Randy Schroeder at randy@conceptstructures.com or 303-944-6080

Tuesday March 16 and/or 23rd at Wolf Chiropractic (1010 S. 336th Street, Suite 102 in Federal Way, WA 98003) at 7:00 pm Contact Wolf Chiropractic at: 253.838.7300 (Space is Limited)

Tuesday March 16 and/or March 23 @ 7:00 at DaVine's at 23839 222nd Pl SE STE in Maple Valley - Contact: Kim Stewart at kim_jo@comcast.net or 206-251-4313 (Space is Limited)

Thursday, March 18th @ 4:30 in Bonney Lake. Contact: Kim Stewart at kim_jo@comcast.net or 206-251-4313 (Space is Limited)

Networking Groups - Pierce County Hispanic Chamber of Commerce

2010-02-28T20:20:00.000-08:00

The Pierce County Hispanic Chamber of Commerce is an organization supporting today's rapidly growing and highly diversified Hispanic Business Community. With its network of businesses, professional associations, corporations and individuals, fosters a positive business environment, encourages job development and promotes business growth.

Economic development, prosperity, and community leadership are the primary goals of the chamber. We are commited to supporting programs that allow businesses to grow and thrive, encouraging government to fulfill its stewardship responsibilites, and promoting partnerships with other organizations.

The PCHCC meets monthly on the 3rd Thursday for a networking luncheon function at Three Chicks Catering on Union in Tacoma, WA.

For more information, please fill out the contact form

Networking Series - Men's Prayer Breakfast

2010-02-25T11:03:00.000-08:00

Here at Three Chicks Catering, we have a variety of networking groups that meet in our venue. For the next couple of posts, we will take a more in depth look at each one so that you can see if any of these would be beneficial to you. The first group we will be talking about is the Men’s prayer breakfast. In their own words;

“In 1971, John Hansler, Charles Blake, and Glenn Ash started a weekly non-denominational Christian Men’s Fellowship in a location on Pacific Avenue in Tacoma, Washington. The purpose was and is to have fellowship with one another across denominational lines; men encouraging one another in time of need and especially extending love and concern to the non-believing male. The group has always encouraged men of different racial backgrounds. A man is accepted just where he is at in his life.

The agenda has never changed; Welcome, announcements, singing, Bible Reading, sharing prayer need and answers to prayer. We are always blessed with a different speaker each week. The men meet every Wednesday morning from 6:45-8:00am at The VENUE.

Hundreds of prayer cards have been delivered to many different people who need help in some form. The card is personally signed by every man in attendance and the person requesting prayer will deliver the card either in person or by mail. We have received many, many letters from people who have been recipients of these cards. It is always encouraging to hear how God has provided an answer to someone’s need. The weekly Men’s Fellowship has been a great communication center with men coming from all backgrounds and various organizations. Thus, they are able to talk about coming events in Pierce County and witness to Christ’s working in their lives. Monies have been raised for people in need in our county and the men willingly respond in a positive manner.

The Men’s Fellowship has been a recruiting area for the Greater Tacoma Christian Laymen’s Outreach who are best remembered for their leadership in the two Billy Graham Crusades held in Tacoma and the annual Pierce County Prayer Breakfast which completed its 32nd consecutive year in February 25, 2010. These two groups of men share much history in Pierce County.

Satellite groups in Parkland, Washington & Yuma, Arizona continue to remain active as well.”

If you are interested in joining this group, please contact Jim Westergaard aka Ol’ Rooster for more details.

Who's the Third Chick?

2010-02-20T22:39:00.001-08:00

NACE Mardi Gras 2010

2010-02-17T18:52:00.001-08:00

The Rise of Allergies

2010-02-04T23:21:00.000-08:00

Whether you are in the food industry or not, you may have noticed an increase in food allergies. There are many theories as to why this may be happening, including the prominence of chemically altered food. Two days ago, we posted a poll on our facebook page asking what people are most concerned about when they go out to eat. The answers varied, but some of the most popular responses were; Gluten, Dairy, Sodium, Carbs and Saturated Fats. Restaurants and Caterers must take heed of these dietary needs or risk becoming irrelevant.

Here are some shocking statistics on the rise of food allergies;
• Peanut allergies in children literally doubled between the years 1997-2002
• An estimated 1 in 133 people are Gluten Intolerant
• One in every 17 children under the age of 3 has a food allergy
• Eight foods account for 90% of all reactions in the U.S.: milk, eggs, peanuts, tree nuts, wheat, soy, fish, and shellfish

There are online and regional groups dedicated to supporting families dealing with the challenges of a food allergy. A great resource in the Pacific Northwest (and growing) is The Healthy Edge. Here at Three Chicks Catering, we are sensitive to food allergies as well. Nems Scarim, Owner, was recently diagnosed with a variety of food allergies. She will be posting her testimony on this blog soon… well as soon as I can pin her down to do it! Is there a crueler joke than a Self Certified Foodie and Caterer with a variety of food allergies?

Stuff It Video

2010-02-02T12:30:00.001-08:00

Create your own video slideshow at animoto.com.

How do you measure a year?

2010-01-29T00:10:00.000-08:00

It is important to measure it well when planning a wedding. Here is a handy go-by that works for most of our brides here at Three Chicks Catering;

“I’m engaged… Now what?”

The first thing you want to do before you start planning details is to figure out a realistic budget. This will help you with ALL of your decisions here on out.

Next, pick a date! You may want to base this on your budget and how long it will take you to work all the overtime needed to afford the horse drawn carriage you simply must have.

Start buying the wedding magazines and researching online (if you haven’t already) for the style of dress you want for the ceremony.

Interview Caterers, Photographers, DJ’s, Florists, and Cake Designers. Enjoy the tastings! It’s even better than touring Costco when they are giving out samples!

Select your bridal party, and begin putting together your guest list. These girls will appreciate as much heads up as possible and your guest list is bound to go through a few revisions.

“… Only 8 months left!!!”

Finalize your guest list and get the “Save the date” cards in the mail/e-mail.

If you are going the traditional route, make sure you select your invitations around this time so that you can allow plenty of time for printing. If you are going green and e-mailing invitations you have a little more time to play with.

Get together with your bridal party and select the perfect dresses for your crew.

Make sure you hire or reserve your Wedding Officiant around this time. Some will require Pre-Marriage Counseling, so you will want to allow for some time for this.

Go out with your honey and get your gift registry going. Make sure to give your guests some upscale as well as some affordable options.

“The year is halfway over… what am I forgetting?”

At this point, you want to finalize floral selections with your florist. They will be able to steer you towards what will be in season when your wedding comes around if you are looking to be green/cost conscious.

… also, let your Cake Designer know what flavors and décor you have decided on. No turning back! There are usually extra costs involved with changes at the last minute.

Be cognizant of your out-of-town guests and make sure there is lodging available for them. This can be in the form of family and friend’s guest rooms or local hotels.

Make sure the Best Man and Maid of Honor have a handle on their timelines for “Bridal Showers” and Bachelor/Bachelorette Parties.

“The final countdown… Four months to go!”

Send out your carefully selected invitations.

Two words; Wedding Favors

Make a date to select wedding bands with your honey.

“Two months left”

Schedule hair and makeup with your favorite salon. You will want to do a trial run before the big day to make sure that you and the artist have the same vision.

Sit down with your DJ/Live Band and select songs that you want as well as those that you DO NOT want.

Plan rehearsal dinner and location.

“One month until wedding bells”

Make sure that you are paid and up to date with all of the vendors you are working with. No one wants to worry about payments on the day of the event.
Prepare your seating chart to avoid confusion the day of the wedding.

Get ready for final dress and tux fittings… then do not gain or lose weight (easier said than done.)
Apply for your marriage license. Be aware of your state’s waiting period.

“Buh-Bye single life! I’m getting married in a week”

Put together a Wedding Survival Kit;
• Gum/Mints
• Extra pantyhose
• Sewing kit
• Make up for freshening up
• Hairspray, bobby pins, etc

Arrange for your exit vehicle for after the wedding and reception

Pack for your honeymoon, and rest up for the big day!

Roller Derby!

2010-01-23T12:54:00.000-08:00

Three Chicks Catering has been a sponsor for the Dockyard Derby Dames for a while now. In fact, we love it so much, we are now sponsoring the Slaughter County Roller Vixens as well. It is so much fun to attend the bouts, and you are always welcome to join us. This Sunday (January 24th) there will be a special bout that benefits the Lakewood Police. Come out and show your support!
Here are some basic rules of the sport taken from Life123:

"Roller derby rules state that each of the two teams competing may have five players on the track at once. Three of these players are called blockers (or defense), one is a pivot (the last defender) and the fifth is called a jammer (the scorer). A spectator can differentiate between the players by their helmets. Blockers have no cover on their helmets while pivots wear a striped cover and jammers wear a helmet cover with two stars.

A jam in roller derby is a two-minute period when the pack of skaters (which includes blockers and pivots from both teams) skate around the track, attempting to stop the jammers from both teams (who are starting after the pack) from getting past the pack. During a jam, blockers and pivots must stay in the pack according to roller derby rules. If a blocker or pivot is separated from the pack, she may not attempt to stop an opposing jammer or help her own until she has returned to the pack.

After the jammer gets past the pack the first time, she scores one point for each opposing blocker or pivot that she passes. Blockers and pivots attempt to stop the opposing jammer from getting through the pack using their torsos, but not their heads, hands or forearms.

The roller derby rules requires that the first jammer to get through the pack becomes the lead jammer. The lead jammer can end the jam whenever she wants by placing her hands on her hips.

Positions can change mid-jam. A jammer may remove her helmet covering and pass it to a pivot, who then becomes the jammer. However, the lead jammer cannot transfer her power; if she hands off her helmet covering to a pivot, the position of lead jammer is lost.

Penalties are incurred if a skater blocks illegally, fights or violates another rule. Four minor penalties or one major penalty result in a player being sent to the penalty box. If a skater is sent to the penalty box, the opposing team’s jammer scores an extra point each time she passes the first opposing blocker or pivot in the pack."

Turn Here's take on Three Chicks Catering

2010-01-18T22:15:00.001-08:00

Translation Tool

2009-12-28T12:50:00.000-08:00

Christmas Time!

2009-12-21T14:08:00.000-08:00

The Holiday Season is typically very busy in the events industry. This year has been no exception for us here at Three Chicks Catering. The typical day for our Chefs starts at 3:30am and doesn’t end until after 9pm. We consider it a privilege to be part of your Christmas and Holiday plans. Just last weekend, we had the honor of teaming up with Julia’s Flowers to create a stunning dinner for some long time clients at Thornewood Castle. These are the moments that make up who we are as a company. Thanks again for celebrating another year with us!

Cold Weather, Warm Hearts

2009-12-10T14:54:00.000-08:00

These past couple of weeks have been emotional for the people of the Pacific Northwest. We have lost 5 police officers to acts of horrible violence. Along with the rest of the area, we at Three Chicks Catering have been wondering what we can do to help ease the pain. One of the most visually moving acts of support took place on Tuesday during the memorial processional of almost 2,000 police vehicles from McChord Airforce Base to the Tacoma Dome. The streets were lined with thousands of teary eyed citizens who braved the record low temperatures in order to show their support for the men and women behind the badge.

It was a moment where we were all able to stand together, regardless of our individual experiences and opinions, in agreement that we would not stand for this violence. These men and women in blue had given their lives in order to keep us safe, and for that they are forever heroes. Three Chicks Catering was honored to be able to help facilitate the meals for the visiting police force as well. Thank you, caring citizens of Tacoma and the surrounding area, for helping us fill their bellies as a statement of solidarity! May we heal, but never forget.

“Glad you’re still in business!”

2009-11-10T14:14:00.000-08:00

With the economy showing glimpses of improvement, people are starting to come out to play. The phone is ringing a little more, the inbox is filling up a little faster, and we are hearing a lot of comments like “Glad you’re still in business!” For the record, so are we! This is not to say that the challenging times are behind us, but it is a testament to the fact that we have made it this far.
It makes us wonder how many businesses are experiencing the same thing. We all put on our best “networking” faces and pound the pavement during tough times. It is only in the reflective times that we are honest with ourselves about what it takes to survive as a business right now. Studies have shown that companies that innovate in leaner times are miles ahead of the competition when the “milk and honey” is flowing again.
Surround yourselves with movers and shakers! Here at Three Chicks Catering, we are glad you’re still in business!

Kieranslist.com Tacoma Coffee Club

2009-10-31T20:26:00.000-07:00

Edutainment

2009-10-29T15:27:00.000-07:00

Edutainment is a trend that is rocking the events industry. Last weekend, we held an "Iron Chef" competition at our venue. People want an experience, great food, great people and to go home with a little more knowledge than they showed up with. Consider a similar event next time you are planning a birthday party, thank you gift or Mother/Father's Day present.

November 20th Gospel Night

2009-10-13T12:09:00.000-07:00

For Reservations & Info

Call:

Reverend Doctor Karla Potter (360) 492-5067

Too Busy to Blog!

2009-08-30T23:17:00.000-07:00

I read somewhere that the only acceptable excuse for not keeping up with your social media outlets is that you are too busy with work. That has certainly been the case around the Three Chicks Catering kitchen. Summer is always the busiest season for the events industry and 2009 is no exception. This is a double edged sword, however, because people are expecting more for less. Why shouldn’t they? Society has reached a point where they say “I want transparency, value, and quality.” At Three Chicks, we say “we can do that!” With pages on Facebook, Twitter, and Blogger, we respond to the demand for transparency. Get to know us! Love us! Friend us! Fan us! Follow us! The most exciting part of being transparent is the doors it opens up for new relationships with other like minded companies. Kieranslist.com, In House Communications, RE Bar Camp, Association of Bridal Consultants and National Association of Catering Executives to name a few. There is a supportive community of bloggers, tweeple and facebookers out there navigating online territory together.
Because of the pace we are keeping in the kitchen, the pace of our social media has slowed a bit. Isn’t that the whole point? If your social media campaigns produce so much return that you find yourself “behind” on your status updates… you are doing well! In fact, I am typing this post while taking a Sunday drive to Portland. Don’t worry, I am not driving.

Three Chicks Catering - Best of Western Washington 2009!

2009-08-25T21:42:00.000-07:00

Nems Flash

2009-08-03T14:31:00.000-07:00

What a difference a generation makes!

2009-07-10T11:08:00.000-07:00

While delving into the world of Social Media Marketing, we at Three Chicks Catering have discovered the very interesting subtopic of generational studies. At first glance, judging someone by their generation seems like stereotyping, however, once you spend a little more time in the subject you will discover some truths that will make relating to other generations so much easier. There are five major generations of the last century and four of these are active in the workplace. This contributes to opportunities of miscommunication all over the place. While some of the exact years are contested, this is a list of the traditionally recognized generations in the 20th century;

Born Between 1900-1924 GI Generation – This generation is comprised of our national treasures that fought in WWII. They have known nothing but hard work and sacrifice. My mom sings in retirement homes and these are the people who close their eyes and sing songs like the Battle Hymn of the Republic with tears streaming down their faces. Their memories are spotty, but they identify with the struggles and horror of war.

Born Between 1925-1944 The Veteran Generation – This generation is also a hard working bunch who were raised by the GI Generation. They believe in work before leisure time, traditional pyramid hierarchal structure, and very formal communication styles. Clients of this generation prefer to have menus/proposals mailed to them to look over. Everything is carefully calculated and decisions take time.

Born Between 1946-1964 The Baby Boomer Generation – This generation is one of the most outspoken of the last century. They rebelled against their parent’s way of life and cling to values such as making the world a better place through hard work and getting involved. People of this generation respect job titles, public praise and financial compensation for a job well done. Rather than the formal memos of the generation before them, Baby Boomers prefer to discuss important matters in person. Clients of this generation are appreciative of sitting down with our event coordinators to discuss details, pricing, etc.

Born Between 1965-1980 Generation X – This generation is the first to demand that a value be put on their personal and family life. Work is about the challenge, not necessarily the paycheck for Generation Xers. They want immediate feedback and constructive criticism whereas the generations before believe that “no news is good news.” Their communication style is based on instant response so they prefer the use of cell phones and other technologies. Clients of this generation are very happy planning events over the phone and typically have little need for formal meetings. Typically meetings are planned with the parents in mind.

Born Between 1981-2000 Generation Y or Millenials – This generation has never known a world without internet, cell phones, texting, etc. Everything moves at lightning speed and Millenials place a high value on their friends and family. Work should be challenging and a way to pay the bills. Achievements are based on personal growth and the opportunity to work with intelligent peers. Their communication style utilizes e-mail, text messages, social media, and voicemail. The use of the phone for actual vocal communication seems almost archaic. Clients from this generation are perfectly comfortable planning an event totally over email.

It is important to note the values of each generation because what will work for the client of one generation will be unacceptable for the client of another. When I am contacted by a client, I try to mirror whatever mode of communication they used to contact me because it is typically the form they are most comfortable with.

Nems Scarim (owner chick) has recently started a series in which she speaks about generational differences. In fact, she is sharing her insights with the Business and Professional Women’s group of Kent today. Knowing a little bit about your clients before you start is a great way to put them at ease.

Fundraising for Non-Profits

2009-06-23T11:50:00.000-07:00

Fundraising for Non-Profits might seem like a huge challenge in this economy but it doesn’t have to be impossible. Most organizations, especially charitable ones, have had to rethink their business plans. People are holding tight to their pocket books and it takes a little more to convince them to loosen their grip. The recurring theme that I keep hearing is that people are looking for value in their expenditures and donations. People want to feel valued and respected for their support and patronage.
As a catering company, we have clients in both the for-profit and non-profit sector and we have had to learn to evolve with the economy in order to successfully serve all of them. Gone are the days of lavish fundraising dinners, and here are the times of budget conscious pasta feeds and spaghetti dinners. To caterers, this makes a huge dent in the bottom line during a time when the bottom line is looking a little more feeble than it has in the past.
To further challenge fundraising efforts for non-profits, they need to foot the original bill for dinners, concerts, rentals, etc. The hope is that enough tickets to the event will be sold and they will come out on the other end with a surplus of money to put towards their cause. This scenario has the potential to fall short of expectations and even become a financial liability to the organization.
Earlier this year, we had the pleasure of teaming up with The Dana Harris Full Recovery Initiative in order to help raise money for Dana’s continued recovery. After a few months of discussions and plans for a fundraising dinner, we decided to put plans on hold for financial reasons. Being the innovative caterers that we are, we decided to think outside the box for solutions. Our solution was to combine our already successful cooking classes with The Dana Harris Full Recovery Initiative and designate a class to benefit their cause. The result is the potential for successful fundraising and no financial liability for the non-profit. In this particular situation, Three Chicks Catering will be able to cover its’ cost by taking that amount from the ticket sales. The remaining profit goes directly to The Dana Harris Full Recovery Initiative. Win-Win.
If you would like to know more about this event taking place on Sunday June 28th, please click here.

Let’s talk Pizza!

2009-06-18T13:42:00.000-07:00

About a week ago, Owner Chick Nems Scarim and I were sitting in the lounge area of The VENUE recoiling after a large event. For some reason, the topic of conversation turned to pizza. I can’t say it was the first time I have found myself obsessing about pizza at 1am… and it probably won’t be the last. Have you ever noticed that pizza “side dishes” are actually another form of pizza?

Customer; Hi, I would like to order a cheese pizza…
Pizza Parlor; Would you like cheesy bread with that?
Customer; What does that come with?
Pizza Parlor; A piece of bread, much like the crust of a pizza, that we put cheese on and then bake. It comes with a marinara dipping sauce.

Of COURSE we order the Cheesy bread. The side salad pushes us over the allotted budget for the night, but the cheesy bread is a “must-have.” The literal icing on the cake is the dessert pizza. But I digress…

Social Media Marketing Recap

2009-06-03T13:30:00.001-07:00

Ohhh… where to start? We are literally floating on cloud 9 after another successful Social Media Marketing class. It was our largest class ever with nearly 150 in attendance. It has brought to light just how hungry people are for this information. Every class is kicked off with the disclaimer that we are NOT experts… merely a group of “chicks” who want to market. In this economy, working capital translates to time rather than money. We are finding that the more we interact with the community, the less time we have to concentrate on our own media efforts… I guess that’s an unavoidable side effect. The win-win situation that is created is a strong local economy built on empowered small business owners, and loyal friends and peers for us at Three Chicks Catering, Inc.

There were a few notable connections made at The VENUE during this amazing event. The first was with Addy Tseng (@Addyt) from Word of Mouth™ Book Club. She is an amazing example of how Social Media brings us all together. Her group of contacts and friends is literally worldwide, and we are privileged to have connected with her!

Another fantastic connection that was made was with Kieran and Sherri Murry of www.Kieranslist.com Their company has a website that promotes local business and helps with tech support for those interested in focusing more on Social Media aspects of marketing. Kieran and Sherri are wonderful people and we are happy to call them “friends of The Chicks.”

Finally I have to give Gary Burkhart some credit. At the beginning of the presentation, Nems took a playful little jab at web optimization companies. Sitting at the front table, was Gary, whose company Dennison Business Solutions caters to your computer needs… including Search Engine Optimization. At the end of the presentation, he graciously gave away a YEAR of SEO service to a lucky raffle winner. Gary was a great sport and is now a good “friend of The Chicks.”

There are many more people and companies that we have developed relationships with through this class and I will mention them in future posts. For everyone who attended  Thank you!

Meeting IRL?

2009-05-16T09:54:00.000-07:00

For those of you not familiar with the acronym IRL, it means In Real Life. Yesterday, I had the pleasure of sitting down with Jim Thomsen, who is one of the night editors for the Kitsap Sun as well as a true crime novelist. As we sat down with our beverages (a smoothie & a chai latte) at local Bremerton coffee house Cornerstone Coffee, we discussed marketing. Sounds pretty run of the mill?

The testimony for Social Media in this story is the fact that Jim and I met on Twitter. After submitting an article to the Kitsap Sun, they began following my updates as @JmeLee. Because Jim is an employee of the paper, he took notice of my updates as well. Through the Direct Message (or DM) feature, we discussed marketing theory, social media, and how awesome Bremerton (Go Bremerton!) is. Shortly thereafter, I received a friend request from Jim on my facebook account.

That brings us up to yesterday when we decided to sit down and share ideas IRL. It was a very positive experience that reinforces my beliefs in the importance of social media. I frequently hear the argument that participating in online networking takes away from the face to face experience. I say that it cuts through the showy garbage and puts you in touch with the people you really want to know. @JimThomsen is someone who I would probably never “run into” at the grocery store as we live very different lives on different schedules, however, the asynchronous environment of social media is a perfect place to develop relationships.

Start following people you admire on Twitter. You never know when the opportunity for collaboration may arise. Thanks Jim!

This Little Chicky Wants To Market

2009-05-13T17:14:00.000-07:00

Are you wondering how you fit into the strange new world of
Social Media Marketing?

Let The Chicks guide you through an informative overview of the easiest and most effective ways to utilize Social Media Websites to drive sales, educate prospective clients on your product, interact with the public, and generally stimulate some buzz about your company.

It is true that the general public has an expectation for companies to be on the cutting edge of technology. Don’t be left out of this world changing movement.

For ONE TIME ONLY, we are offering this class for FREE
($65 Value)

Date: Wednesday, May 27, 2009
Time: 5:30pm - 8:00pm
Location: The VENUE
Street: 3822 S Union Ave
City/Town: Tacoma, WA

Phone: 2534758333
Email: Chicks@ThreeChicksCatering.com

Get Your Culinary Bling on!

2009-05-12T09:11:00.000-07:00

Bubbly, Flakey and Decadent Crusts!
Adding a little Culinary BLING

Come learn with The Chicks about how to create restaurant quality
“Bubbly, Flakey and Decadent Crusts!”

Individual Baked Brie wrapped in puffed pastry
Served with crackers

Homemade French Onion Soup

Asiago Cheese Tilapia with Tomato Beurre Blanc sauce
Grilled Veggie Skewer

Panko Dijon Chicken with Dijon Sauce
served with Garlic Mashed Potatoes

Pork Cutlet, egg washed and encrusted in thick bread smothered in Apple Demi Glace
accompanied by Honey Glazed Carrots

Crusty Burnt Crème

Offered at the reduced rate of $45 ($100 value)

Date: Saturday, May 23, 2009
Time: 4:30pm - 7:30pm
Location: The VENUE
Street: 3822 S Union Ave
City/Town: Tacoma, WA

RSVP: 253-475-8333 or Chicks@ThreeChicksCatering.com

Ever Stuffed a Salad?

2009-05-04T13:40:00.000-07:00

Our Stuff It! cooking class last Saturday was a great success. Big thanks to everyone who made it out through the crazy hail and rain to join us. One of the biggest show stoppers of the night is also the easiest to prepare. In fact, I made this dish last night for dinner guests. It never fails to impress.

Simply hollow out a large tomato
Cut Cucumbers, Avocado, Carrots, Bell Peppers into strips/sticks
Arrange the salad ingredients as if you are making a flower centerpiece
The best lettuce to use (for show) is a "spring mix" with all different colors and designs
Place the stuffed tomato on a small bed of mixed greens
Drizzle the top with this simple dressing; 2 parts mayo, 1 part sugar, 1 part vinegar (use red wine, or any flavor you like)

Stand back and get ready for the applause!

Cheers!

Swine Not?

2009-05-01T21:02:00.000-07:00

Do you think calling H1N1 Flu Swine Flu is like calling a Manatee a Sea Cow? I mean really, why do we need another animal description... especially one that makes you feel like a bloated farm animal. It also makes you feel very hyper-aware of any referance or sighting of the hoofed animals. Wednesday was our trip to America's Got Talent (not sure if we mentioned that yet) and of course the first act was a pig. People were more horrified of this creature than the following act where a man shoved a metal pipe into his mouth and out his nose!

The best protection from the flu is, of course, the same simple advice our mothers gave us while growing up. Simply, wash. your. hands. Obviously this is a challenge if you are out and about with no running water in sight. Carry a pocket cleanser with you and use it after touching anything public, especially non-porous smooth surfaces where germs thrive.

Because we have such a good relationship with Tacoma Based Business Lazer Trends, LLC, we found out about a very cool new promotional item that is both smart and timely. A customizable "Sani Spray" to give to your clients. They will think of you every time they DON'T become infected with a pandemic disease. You can kill two germs with one spray! Promote your biz and keeps your clients alive... just a thought. Check out the promo HERE if you like.

Remember, alcohol kills deadly germs... so drink up!

Cheers!

America's Got Talent!

2009-04-29T10:19:00.000-07:00

Today The Chicks will be found at the Tacoma filming of America's Got Talent!

Hippie Recipe

2009-04-22T11:12:00.000-07:00

One of my closest childhood friends (Becky La Terza) came to visit this week and she brought the best present possible for a foodie... a new simple, delicious, healthy recipe. Of course, I need to share this information with you in order to pay it forward. She calls this recipe Roasted Vegetables.
In her honor, I am calling it Terza Vegetables;

Chop the following into 1/2 to 1 inch bite sized pieces;
Yams
Potatoes
Carrots
Broccoli
Cauliflower

Toss in Olive Oil to get a nice even coating
Shake Italian Seasoning and Garlic Salt onto the mixture
Toss again

Place vegetable mixture in a glass casserole dish

Bake in oven at 360 for about an hour

Cheers!

Stuff it!

2009-04-16T10:20:00.001-07:00

Cooking with The Chicks!

What? An interactive cooking class that starts off with the basics and takes you where you want to go… from the Novice to the Veteran cook, this delicious journey will be a treat!

The Theme for this class is STUFF IT!

Stuffed Chicken
Stuffed Tenderloin
Stuffed Pasta

Stuffed Salad

Stuffed Appetizers

Trust us, you will leave Stuffed!

Where? Our commercial kitchen at 3822 S. Union Avenue Tacoma, WA 98409

When? Saturday May 2nd from 4:30pm-7:30pm

Why? Because Food is Fun!

Tickets are $45 ($100 value)

If you have any questions or would like to RSVP, please email us at chicks@threechickscatering.com or call us at 253-475-8333

The BOAB – Bride On A Budget (Saving some Green)

2009-04-14T13:23:00.000-07:00

It really doesn’t matter what the stock exchange is doing, Brides have always wanted to get the most for their money when it comes to their big day. Here is some food for thought on this subject straight from the Three Chicks Catering kitchen.

1. Research – Just like you found this blog, research every company involved in your wedding and reception. Google the company and the main people you will be consulting with in order to find out if it will be a good fit for you. You want to work with people and companies that are transparent about their business ethics, pricing and attitude about working with brides. Take a look at professional profiles on LinkedIn, Facebook, Twitter, etc. This will give you the big picture of who they are and what they stand for.

2. Pretty for Pennies - Catering does not necessarily mean that you have to hire servers. There are plenty of “drop off” options that my fit your needs. Most of the time, “drop off” means disposable chafers and plastic trays, but solving this dilemma can be as easy as hiring one server to simply wait until the event is over to gather the “real” platters and chafers. Most catering companies will work with you on this.

3. Going Green to save some Green – A nice (and cheaper) alternative to renting china for your big day, is to purchase compostable plate service for the reception. Normally, if you served your guests with disposable plates they would think you were cutting corners, however, “going green” makes an eco-conscious statement and is usually around the same price as your typical plastic plate service. Most catering companies carry this option. Our line is called Green Chicks© and it composts within 36 hours.

4. Collaboration – Your catering company should have relationships with other vendors so that you can have a “one stop” shopping experience. Ask your caterer who their preferred Florist, DJ, Audio/Visual, Venue, and Rental Company’s are. Sometimes you can even get a discount by going with a referral. Most Catering companies will put everything on one proposal/invoice and coordinate with the other vendors so that you don’t have to worry about all of the logistics. If you can rely on one event coordinator instead of organizing is yourself, your stress level will drop and you can enjoy your special day!

5. Menus for less Money – Talk to your caterer about what your budget is. This makes it easier to create a menu that will be tasty, beautiful and affordable. Typically pasta and chicken options are the least costly because, as a general rule, the food cost is lower and preparation is less labor intensive. Seafood is one of the most expensive entrees available, but if you mix it with pasta, it becomes more budget friendly.

6. Special Diets – Make sure that your catering company is familiar with your specific dietary needs. Do not try to make a square peg fit in a round hole. Let your vendor know if you need Vegan, Gluten Free, Kosher, Vegetarian, Low Glycemic Index, etc offerings so that they can work these dishes into the menu plan and your guests don’t feel left out because of their dietary needs.

7. The Reception – Most caterers will offer you cake cutting and Champagne toast services at no additional charge if you opt for a full service experience. It never hurts to ask!

8. Ask! – Ask for a deal. If you are open for ideas for your menu, ask your caterer what foods are in season/cheaper and see what they can put together for you at your desired price point.
Hopefully this post is helpful for you in your search for answers. If I can be of any further assistance, don’t hesitate to email me at chicks@threechickscatering.com or give me a call 253-475-8333. I am always happy to help!

Cheers!

Blog on Blogging

2009-04-07T22:39:00.000-07:00

Today I am Blogging on Blogging… which sounds akin to eating a “Hot Pocket© flavored Hot Pocket©” (Jim Gaffigan.) In our last few marketing classes, people keep asking what the point of blogging is. Why does writing out thoughts for everyone to read benefit you, your business, and the entire human race? I actually have an answer for this! If you have already heard my chicken bones story, feel free to skim over the rest of this post, however, if you haven’t, get ready to have your mind blown.

My dog is a giant Alaskan Malamute who literally devours every food scrap he can get his paws on. One evening after preparing delicious Chicken Enchiladas (from scratch) I discarded the bones, gristle, and remaining undesirable parts of the chicken. About an hour later, my dog (Atreyu) busted open the garbage can and ate EVERYTHING. Once I realized what happened, I started freaking out because everyone knows that you should never let your animals eat cooked bones due to the fact that they splinter and cause choking, internal bleeding, and many other horrific maladies. Of course, it was the middle of the night so I turned to the world wide web for answers before I rushed down to the Animal ER. I googled “dog ate chicken bones” and happened upon a blog run by a veterinarian. Her post told me exactly what to do, what to look for, and when to load up the 120 lb dog and head to the ER. I followed the instructions which said to feed the dog bread and other food products that would pad the stomach lining and hopefully prevent punctures, bleeding, etc. Don’t take my word for it… take hers! She’s the Doctor.

My point in all of this is that you never know who wants to know what you know. I am forever grateful to this faceless blogger for getting me through a very stressful night as a dog owner with a guilt trip. When you blog, keep your reader in mind. How can you help someone else solve a problem that you could navigate blind folded with your hands tied behind your back. It’s like giving your reader a reassuring hug through your blog… a Blug….

And on that note, I am signing off with a heartfelt CHEERS!

My favorite place to hear music: The Gorge

2009-03-26T17:35:00.001-07:00

The perfect place for music

The scenery is breathtaking! Even if you aren't feeling the music, the background is amazing! Last concert I saw there was OAR and Dave Matthews Band.

Twittering About

2009-03-26T15:49:00.001-07:00

Like anybody else, I have been trying to figure out ways to make this social networking trend work for me and my company. The rewards I have already experienced include fostering a closer relationship with the surrounding community by making myself available and approachable. Social Networking allows people to get to know people. In a time where people don’t trust corporations, they would much rather get to know the people that comprise a business then hear an advertisement created by some marketing guru.
I believe one of the reasons for this marketing shift is the fact that people are not interested in the “hard sell” anymore. People want something of value from you before they care about what you have to say. This value can be a feeling of camaraderie, expert advice, discounts, feelings of being important, or just respect in general for who they are and what they might need. People have unprecedented access to information and expect transparency from the companies they do business with. If I was able to bring one important concept with me, from the ten years I spent in healthcare, into the catering business, it is the fact that patients/clients come to the table informed and prepared. No longer do you get the benefit of the doubt just because you have letters behind your name.
That being said, I have had some very interesting experiences exploring the likes of facebook, twitter, and blogging.
Twitter has turned out to be the most challenging for me, and perhaps this is because it is the newest site I have decided to become active on. There are instructions scattered about the internet on how to “properly” use Twitter, but I am the sort of person who jumps right in and learns better by experience. One thing I have noticed is that there are a lot of marketing executives with Twitter accounts. Because there is so much media focus on social marketing, everyone is jumping on board, whether they know what they are doing or not. So many of these marketers are trying to bring the “old school” marketing tactics they have always used into this new world of Social Media Marketing. Some of the deceptive activity includes “following” as many people as they can in order to get them to reciprocate and “follow” them back. Afterwards, they will “un-follow” these same people in order to make it appear as if they have a huge following, thereby gaining Twitter clout and validation. This goes against everything that this new generation of marketing stands for. The world of business has changed because people don’t want deception and games anymore. People want transparency and trusting relationships with those that they purchase goods and services from.
On the flip side, I am encouraged by the entrepreneurial spirit that is thriving in these changing times. People are harnessing the power of the internet to drive people (willingly) to their websites by offering rewards and value. I believe the key difference between these two different types of marketing is the value and respect they place on their potential client. If you treat me like a number in your statistics, I want nothing to do with you. On the other hand, if you are interested in who I am and what I might need or even have to offer you, then I am open to a reciprocal relationship that could potentially benefit us both.
Twitter, and social marketing as a whole, is what you make of it. Take the time to learn the culture of the program and use it for its’ strengths. I have found that careful attention to the right people on Twitter keeps me on the cutting edge of what is happening in the world of technology, social media, economics, and society as a whole. Becoming an insider is well worth enduring the learning curve that comes along with exploring this strange new world of marketing and social media.

Image taken from http://ethicalmedia.com/

The Mobile Office

2009-03-14T16:17:00.000-07:00

Nems (Owner Chick) and I have been teaching classes on the explosion of social media marketing and low cost tips in utilizing today’s technology to the advantage of you and your company. No class is the same because our scope of knowledge changes with each passing day! I want to reiterate that we are NOT experts… just a couple of Chicks trying to make sense out of the vast amount of information that is out there. One of the trendiest finds we have noted is the total mobile office. This used to be the elusive dream of people everywhere. Only available to owners or top executives at large companies. Today’s technology allows people to work from home, vacation, or even on the road. Most companies can become web-based with ease. Phones are so much more than phones. In fact, during my last 10 day trip to California, I used my Blackberry to keep track of all of my emails, answer the “Chick” line and generally keep my life organized! It’s a blessing… and a curse! Some people find this to be an intrusion of their work life into their home life. In a way, it is an intrusion, but I think of it more as a blend. It benefits both employer and employee by allowing more family time (no commute time) and freeing up the employer’s financial assets that would be spent on maintaining a workspace for employees. Not every industry can benefit from this, but the ones that can, are! Business Week had a very good article on this workplace shift; http://blogs.zdnet.com/forrester/?p=165
It is well worth a read if you interested. This is one of MANY reports on the trend.

Besides embracing the inevitable change that comes with technology, these new advances are big wins for both quality of life and the environment.

Cheers!

Jayme

Wealth from Cold Cuts?

2009-02-24T15:10:00.000-08:00

Wealth from Cold Cuts?

Well sorta… but I am getting ahead of myself. Yesterday Nems Scarim (Owner) and Jacqueline Westergaard (Head Chef) won first place in a cold cuts deli platter contest that took place at a convention in Las Vegas. Contestants were given a limited selection of meats and vegetables, and 20 minutes on the clock.
I can’t help but draw a parallel between this scenario and my favorite definition of an Entrepenuer; One who creates wealth out of nothing. Right now, it seems as if there is “nothing” available for the small (or large) business owner. There are no available loans for working capital and it seems like everything we own has decreased in value. A true Entrepenuer, however, can look past the present situation into a brighter future filled with success and prosperity.
So, to bring this full circle back to the deli platter… We must make something “appetizing” out of a pile of “cold cuts.” This might look like “beefing” up customer service, or increasing community presence and taking “stock” in the people and businesses around you. And of course, what goes better than “cheese” with a “platter” full of social commentary? Hence, this blog entry!

A small disclaimer on the posted picture of the meat platter… Ones created in our kitchen in Tacoma look much tastier.

A Moroccan Meal

2009-02-17T19:53:00.000-08:00

When we were asked to put together a Moroccan themed spread for the Association of Bridal Consultants, I couldn’t help but flash on the Christmas episode of The Office. If you aren’t a fan of the show… there just might be something wrong with you, and you may not relate to parts of this blog post. In the episode, Phyllis, the head of the party planning committee, describes to one of her coworkers how to create and display pita triangles on a platter. The walls were draped with colorful swags of fabric, and people dressed in traditional Moroccan clothing. The evening’s festivities included one of the employees setting her hair on fire and eventually ending up in a rehabilitation clinic.
Fortunately, the evening we catered followed a different path. As you can see by the pictures, the décor was fabulous, and the spread was delicious. Our Chefs were given the theme and they created an amazing menu. Some of the Moroccan offerings included;
Baklava
Moroccan Spiced Salmon Cakes
Tzaziki
Couscous on a Romaine leaf
Chicken Skewers with Marrakesh Dipping Sauce
Dried Fruits
Olive Tampenade

Cupid goes to the Klondike

2009-02-09T11:01:00.001-08:00

Make a Smilebox slideshow

Tickling your Tastebuds

2009-02-06T09:33:00.000-08:00

Did I mention that I love my job?

Here is the menu that the Chefs created for our marketing class next week;

Appetizers;
Crab stuffed Mushroom Caps
Ahi Tuna in nest of Microgreens
Individual Caesar Salad (in a presentation that will BLOW YOUR MIND!)

Dinner;
Grilled Salmon Lemon Buerre Blanc
Rib Eye Steak with Blueberry Demi Glace

Garlic Buttered Petit Vegetables

Roasted Garlic Mashed Potatoes

Dessert;
Creme Brulee

Announcement!!!

2009-01-30T10:16:00.000-08:00

We are excited to invite you to an upcoming presentation we have developed on FREE and low cost marketing. It is based on our own experiences while adjusting to the changes in the economy. We would love to share our experiences with you! The evening will be complete with appetizers, beverages, and our famous "Chick" atmosphere.

"Tried & True Thrifty Technological Tips Taught on a Tuesday. Tasty Tapas included for a Tantalizing Throng!"

February 10, 2009
5:30-7:30 (or later)
Cost $30.00

Go ahead and email us if you would like more information;
chicks@threechickscatering.com

CHEERS!

Face to Facebook

2009-01-16T13:07:00.000-08:00

I just read an announcement that stated that Facebook has recently added its 150-millionth member. This social networking site has turned into an extremely influential part of our society! I remember, not too long ago, searching for a childhood friend on the internet. Most of the sites that promised a chance to reconnect charged some sort of fee for the information. These days, most everyone you have rubbed elbows with is available at the click of a mouse. Enter the social butterfly promised land of Facebook.
This begs the question “How does this relate to the business world?” I can only speak from my perspective, but Facebook has opened up another non threatening channel through which I can share what is going on in my life and what is important to me. Because work comprises most of our waking hours (unless you have a sleeping disorder) it is a huge part of our lives. The lines between professional and personal lives have continually gotten blurrier as we try to find the elusive harmonious balance between the two. I can simultaneously be the “Office Manager Chick” as well as just plain Jayme Arries. It gives me a chance to see what my friends are involved with, professionally speaking, and refer or use them accordingly. It gives whole new meaning to the term “word of mouth advertising.” This is more like endorsement by “friend-ing.” I have even created a group on Facebook to gather Three Chicks Catering “foodies” and disseminate the most recent news and updates. Everyone can update photos, and discuss events from the past, present and future. Best of all, this is done in the spirit of keeping in touch with one another, sharing experiences and deepening connections.
If you are interested in being a part of this social movement, go ahead and “friend” us, or join our group and help us keep the discussion of good food on the tip of everyone’s tongue!
Cheers!

A new year, a new you! Or something like that…

2009-01-04T20:30:00.000-08:00

We certainly put a lot of emphasis on the exact stroke of midnight December 31st. Nothing magical happens as we leave one year behind and embrace the next, but we do feel a sense of renewal and a chance to start fresh. No matter what happened in 2008, 2009 has the potential to be the best year yet. It is the feeling of hope and a clean slate that gives us the excuse to put on silly hats and party like teenagers!
This year, like a lot of people I know, we decided to stay in and have somewhat of a minimalist celebration. The one extravagance that was non-negotiable, however, was the food. We set out a spread of various hors d’oeuvres and a selection of champagne. We all gathered around the flat screen and played wii bowling until four in the morning only taking a five minute break at midnight to watch the ball drop in New York and the fireworks at the Space Needle. It felt good to be warm and well fed with those we cared about most while we said our official goodbye to the challenging year that was 2008. It was a physical reminder of what is important in life.

We, at Three Chicks Catering, send you our sincere wishes for a prosperous and happy new year…
CHEERS!

A very serious matter…

2008-12-08T10:52:00.001-08:00

I was celebrating the Holidays this past Friday at a gathering at The Venue with my friend (and coincidentally, my insurance agent) Kim Peters when the topic of discussion turned from the succulent nature of the carved roast, to the more pressing matter of why clowns are still in existence. I have been a lifelong proponent for the eradication of clowns but I have largely kept my opinion to myself because I wouldn’t want to “steal the joy” of clownery from the rest of the world. As it turns out… the rest of the world feels the same way I do.
It wasn’t so long ago that I read an online report on a research study that took place in England. 100% of the respondents responded negatively to the question “Do you think clowns are funny?” My college professors would be hugely disappointed in the fact that I don’t have a citation for this research article… but you are just going to have to believe that it exists. So, let’s take another look at the results of the study again. 100% of respondents did not think clowns were funny. This begs the question, were any of the respondents clowns themselves? If they are not funny, what is the point of the existence of clowns? In my humble opinion, clowns are only here to be the source of phobias and horror movie fodder.
After coming to this conclusion, I propose we shut down the clown colleges! We need to end the reign of clown terror that they have spread among us like marshmallow crème (extra creamy and evil.) In the event planning and catering industry we get many weird and wonderful requests (That’s a whole other blog) but I have never had a client ask for clowns. This is a good thing, because I actually don’t know any clowns. If I did, they would never know my real name or address.
It would only be fair if I were able to lie about my identity to a clown the same way they lie to me (and you) with each brushstroke of makeup they apply to their face. Each polka dot of deception on their oversized jumpsuits. Each bulbous red plastic nose glued to their heavily made up face. Every oversized shoe and honking horn accessory…
But I digress…
Let us pull together as a community and infiltrate these clown cells and bring them all back into a society where they can take up another occupation such as a produce manager in the local grocery store, or an alligator wrangler, or an automobile mechanic that only works on Volkswagens. As a society, we can tame this unnatural evil and make a better world for our children…
A world without clowns…

A new take on an old classic!

2008-12-04T14:13:00.000-08:00

Here’s a little known fact that I found on a website called allthingschristmas.com
Jingle Bells was originally named “One Horse Open Sleigh,” and it was written for Thanksgiving.
Here’s an even littler (???) known fact;
I rewrote the words…

Dashing through Tacoma
In a bright pink Chevrolet
38th Street exit we go
Laughing all the way
Hungry tummies rumble
All the way in to The Venue
What fun it is to laugh and sing
And eat a meal tonight

Oh, Cordon Bleu, Roast Beef a jus
Steamed Asparagus
Oh, what fun to fill my plate
With the Chicks gourmet buffet
Honey Ham, Rack of Lamb
Vegan options too!
Caprese Stacks, Stuffed Mushroom Caps
And Jackie’s Caviar Mousse

Now I can hardly move
I’ve tasted every dish
To live this night again
Is my only wish
My waistband’s getting tight
Won’t hold another pound,
So I’m going to loosen my pants
And go another round!

Oh, Cordon Bleu, Roast Beef a jus
Steamed Asparagus
Oh, what fun to fill my plate
With the Chicks gourmet buffet
Honey Ham, Rack of Lamb
Vegan options too!
Caprese Stacks, Stuffed Mushroom Caps
And Jackie’s Caviar Mousse

... I'm hungry...

Appetizers Anyone?

2008-11-25T10:01:00.000-08:00

Make a Smilebox slideshow

Vegan-Tastic

2008-11-20T12:04:00.001-08:00

When we scored our big Google account this past summer, we made some positive changes in our abilities and goals as a company. If you do any kind of search on what the big dot com companies feed their employees, you will find yourself searching their job postings to find out how you can get in on the five star cuisine action. Their requests are simple; Top Quality, Variety, Environmentally Friendly, and Vegan options. We had Top Quality in the bag. Our, well over, 50 menus tackled the variety request. Our newly implemented Green Chicks line of compostable plates and utensils satisfied the environmentally friendly requirement. But, we had only served Vegan meals once a year with the traditional Thanksgiving Tofurky.
In order to do this, and do it right, we brought in a Vegan Chef to teach us all about vegan philosophy and lifestyle. In a nutshell, the term vegan was created to describe people who avoid products made from or by animals. This includes anything from textiles to food. It became necessary to differentiate vegans from vegetarians because the term vegetarian had been interpreted, by some, to include dairy products.
While we were not intent on becoming solely a “vegan” caterer, we wanted to learn more about this demand in the community. The Seattle/Tacoma area is known for its diversity and there is a much higher vegan population here than in many other parts of the United States. According to Wikipedia, at least today, vegans in the United States are made up of between 0.2-1.3% of the population.
Numerous studies have shown veganism to be a healthy lifestyle which lowers many common health risk factors including high blood pressure, stroke, high cholesterol, and even forms of cancer. Veganism is also a major friend of the animal kingdom as subscribers to the philosophy believe that animals should not be used for human benefit. It is, however, a bit of a challenge to find restaurants and caterers that are familiar with vegan requirements. For this reason, we are happy to be a part of the solution for people looking to hold vegan events (weddings, parties, luncheons, dinners, etc.)
Our attitude towards any vegetable inspired challenge is this;
“Ve-Gan Do It!”

Veteran's Day with The Chicks

2008-11-11T09:55:00.001-08:00

It's Veteran's Day 2008. Just 10 minutes ago, I received a text from my former Navy Chief, Gary Spevak. Both of our Naval careers ended about the same time, and ever since January 2005 I have been a proud veteran of the United States Navy. Gary has even more to be proud of as he served an entire career in the military, whereas I served one tour of duty. Who would have thought that I would be a "party chick" 3 years later? It's pretty amazing where life takes you if you are open to it. My experience in the military, as a whole, was positive. I am very aware that it had everything to do with the leadership I was under. I have met quite a number of veterans and active duty military over the years who had experiences that were similar to mine. I have also met some that had nothing nice to say about their tour of duty. One thing that we all have in common though, is the pride that comes with serving our great country. There is an amazing brotherhood and sisterhood you join when you serve your country. My husband and I have shaken hands with Marines (once a Marine, always a Marine) who fought in World War II. The most amazing part was that they were as honored to meet us as we were to meet them! It is true that once you serve, you take on the legacy of those before you who gave up their very lives for our freedom. It is an amazing honor and a responsibility to carry it forward to the next generation.
Today, I am thinking about all of those I have stood side by side with as well as those I took orders from and gave orders to. I am grateful to those who picked up the baton after we passed it down. Happy Veteran's Day and thank you for your service!

Loyalty in a Lagging Economy

2008-11-04T12:39:00.000-08:00

I don't know about you, but I am tired of reading and hearing all the gloom and doom about the economy and the precarious future of our financial investments. It really is enough to make you double up on your meds and hide under your covers with the curtains closed. Virtually every media outlet is reporting increased amounts of stress in the workplace and interpersonal relationships due to the state of our economy. Even longstanding successful companies with proven business models are feeling the pressure to downsize in order to remain in existence through this storm. Employees are uncertain about their job stability and their productivity suffers as a result. This represents an "about face" from the job market as recent as a year ago. Employees had their pick of employers, because of the low unemployment percentage, and would constantly be on the lookout for better opportunities. Employers had to adapt to higher turnover in fields that were traditionally filled with devoted career oriented employees. As the economic landscape changes around us, business trends are following suit. We are forced to reevaluate what we need to do to survive. I want to share with you a positive aspect of "battening down the hatches" as a family, company and even as a country.
Your average employee (Joe the Plumber, if you will) has to decide where to place their loyalty. Hard times have a way of helping us all identify our priorities in life. How much do we need to get by? Can we accept a decrease in pay in order to keep our jobs? I once worked for a Physician who eloquently described this scenario as "bleed or amputate." We learn to depend on each other a little more in order to get through the hard times as a team... and in some cases, a family. In no other industry does this feel as literal as in the food industry. We spend an incredible amount of time together under extreme amounts of stress and pressure. On early mornings, we drink our first cup of coffee together. This carries on throughout the day, taking meal breaks to prepare food for each other, and sometimes ending the day with a fabulous dessert that will never be appreciated by anyone outside the walls of the Three Chicks Catering building.
We are learning, as many other businesses are, that success sometimes means getting through the rough times intact. There is no trophy at the end of the race, and you usually get a little dirty by the time the trial period is through. When all is said and done, you look around at the people who worked so hard along side you to make it happen, and know that you will always be a part of something bigger than yourself.
I just want to encourage everyone to see this time for what it is. These times are meant for reflection, team building, and strengthening your commitment to succeed. Grab on to those around you because they are your best allies in challenging times. Together, we will get through this and party on the other side!

No Kids Allowed!

2008-10-27T10:45:00.000-07:00

As the mom of a 3 year old I don't get out as much as I used to. That doesn't mean that I don't want to have a good time, it just means that my priorities are a bit different than those of a 21 year old. Last Friday I was invited to an event in Seattle that sounded marvelous! Good people, good food, good beverages, etc. I didn't have a baby sitter, so I figured I would forgo this particular party. As it turns out, the event was totally family friendly and my young daughter would have had a great time. By the time I found this out though, it was much too late.
This scene plays out many different ways all over the place. Parents are unsure if weddings, Christmas parties, Birthday parties, etc are going to be "kid friendly" or not, so they make their own decision without consulting with the host/hostess. While, on the other side of the invitation, the host/hostess is afraid to look tacky by announcing that children are not welcome. No bride wants to see her wedding reception reduced to a live reenactment of "Lord of the Flies." The real problem lies in the lack of communication. The host/hostess of an event has every right to restrict the guest count to adults only, and there are many ways of approaching this situation. In my experience, the best way is to spell it out for the guests. While there will occasionally be the guest who will ignore your request for adults only, most people will respect your decision and comply. On the other hand, we have seen a trend lately where the hosts provide childcare in a separate location (not too far from the main venue) in order to make it less stressful for the guests. Another option, if the concern is the mounting food bill, is to have a "kids buffet" made up of childhood favorites like macaroni & cheese, hot dogs, punch, cookies, and even pizza. Most caterers will take care of all of this for you.
We have all seen what happens when parents let their offspring go wild at someone else's expense. It's never pretty, and the fallout can include breakage of rentals, damage to the venue, and even the loss of friendship. The best thing to do is to clarify "the rules" before making plans to attend or not. We all deserve a great event!
Cheers!
Jayme

Oktoberfest!

2008-10-22T09:52:00.001-07:00

The month of October has always been special to me. The weather is changing. The air smells "fresher" somehow, and even though the sun spends less time shining down on us, the colors in the leaves make up for that with their bright reds, oranges, and yellows. It's like nature's mirror to the sun. It just feels cozy and festive. All of the really fun holidays are right around the corner (sorry Labor Day... I still love ya) and excitement is in the air.
One of the greatest Holidays (according to my extensive research) is Oktoberfest. Traditionally, this holiday is celebrated over 17 days in Munich, Bavaria Germany and it is characterized by the consumption of mass quantities of food and beer. There are certain beers that are considered "Oktoberfest" beers, however, Trader Joes has a beer named Oktoberfest if you want to play it safe when filling your cooler. According to tradition, the official suppliers of the Oktoberfest celebration in Munich are six breweries consisting of; Hofbrau, Paulaner, Lowenbrau, Augustiner, Spaten, and Hacker-Pschorr.
Now, since we are a catering company, I am going to focus a little bit on the traditional food that is served at Oktoberfest. Here is our custom Oktoberfest menu;

Beer Cooked Bratwurst
Served with french hoagies, sauerkraut with sauteed onions & German mustard

Jumbo All Beef or Polish Dogs
With all the fixin’s

German Meatballs
Tossed in Beef Caper Cream sauce

Warm German Potato Salad
Our version of this traditional German classic

Garden Patch Greens
Romaine, sliced cucumbers, shredded carrots, tomatoes, cabbage & croutons with house balsamic vinaigrette & bleu cheese dressing on the side

Fresh Baked Apple Strudle
Baked until golden

I honestly don't know how anyone functions after consuming copious amounts of beer (and I am not talking about Corona Light here...) and heavy food. Whenever I participate, it becomes Nap-toberfest. They actually have a term for this in Munich. The word is "Bierleichen," which means Beer Corpses... Come to think of it... I think I have my Halloween costume picked out!
Cheers!
Jayme

Keepin' it real

2008-10-07T12:50:00.000-07:00

I have been in a reflective mood ever since my birthday on Sunday October 5th. I am not sure that I want to announce my age to the world yet either, so lets just say it rhymes with shmirty shmears shmold.

There really isn't anything to be secretive about anymore. Nowadays a 30th birthday is cause for some of the biggest catered celebrations on our calendars. Life expectancies for both men and women are in the high 70's which means we have MUCH more time to get our acts together and decide whether marriage and kids are something we want to be a part of our lives. 30 has become what 21 used to be, a tangible passage into adulthood. My mom, the subversive hippie that she was, didn't have her first child (ahem... me) until she was 34. While in the 1970's that was "far out," it is much more common today. In essence, as a society, we have pushed back the hands of time to extend our childhood until our 30's. Humankind is pure genius!

Some great ideas for 30th birthdays are 70's themes (specifically the birth year), Memories and guest lists from childhood/high school/college/20's, and Vegas Baby! Which brings up a philosophical question... If you turn 30 in Vegas... does it stay in Vegas?

Cheers!

Jayme

The early Chick gets the worm

2008-10-01T10:16:00.000-07:00

This morning I dragged myself out of bed at 8:30. I awoke refreshed and renewed... and grateful. Yes, I got to stay cuddled up in my warm cozy bed this morning while my fellow chicks and "roosters" were up at the crack of dawn setting tables and making things pretty for a breakfast event this morning in Puyallup. Now, if you aren't from around here, don't even TRY to pronounce Puyallup... you will only embarass yourself...

There are some days when prepping, plating, serving, bussing, and cleaning the food, plates, etc sounds like a lot of fun, but there are many more when I am quite content to sit at my computer and perform business analysis, devise marketing strategies and crunch numbers... are you still awake? My point is that catering is not for the weak! It truly takes a special person to get out there and take on the challenge of crazy schedules, intensly hot kitchens, non stop hustling in order to meet deadlines, and doing it all with two large trays, three coffee carafes, and an overfilled water pitcher in their arms.

So, this morning I raise my steaming cup of joe, with two sugars and lots of cream, to the Three Chicks Catering wait staff. Your hard work is amazing and you make this company thrive!

Cheers!

Jayme

Lemonade from Lemons

2008-09-25T14:04:00.000-07:00

Whew!!

What an amazing event we had last night. The celebration was in honor of "Women of Influence" in the local region. We teamed up with Hardcastle Entertainment, Dana's Cakes, and Business Examiner to throw an incredible party for these women... of influence.

There were a few wrenches thrown into our plans when we found out (enter the LEMON), just a few days before the event was to happen, that alcohol would no longer be permitted at the event. What??? Our big challenge was to show everyone how to party without alcohol. We weren't exactly sure how we were going to attack this challenge until we realized that we could literally make LEMONADE out of the situation. Check out the beautiful lemonade bar we put together. It was an absolute HIT! The best part of the whole ordeal was that the spotlight would be on our delicious food rather than mixed drinks... blessing in disguise!

The event was a total success! Win, Win.... WIN!

A day in the life of The Chicks

2008-09-24T12:16:00.000-07:00

We have a huge event going on tonight that I will tell you about tomorrow. Last night was classic last minute craziness. You can never totally avoid it. It doesn't matter how OCD you are. Picture our kitchen full of Chefs doing last minute prep work, while the rest of the staff loads the "Chick" vans with decor, plexiglass risers, and bling for the food stations (I will have pics tomorrow!) I can't imagine a life where I am not constantly living in a state of being on a "scavenger hunt." We caterers love the challenge of making something ordinary into something unforgettable. As we were checking some of the equipment last night, we discovered some items in dire need of replacement... at 8pm. Off to Home Depot, Sears, and any other place that stays open late on weeknights for our convenience. I love the thrill of the hunt. Give me a good challenge and a latte and I am ready to go! It only took an hour of wandering around in an unfamiliar part of Tacoma to find what I was looking for...

Tonight we shall see how it goes.

Blog On!

2008-09-22T12:04:00.000-07:00

Three Chicks is joining the blogging revolution!

We have done so much research and development in the area of partying that it is time to share our vast knowledge with the world. Nems Scarim, the owner of the company, cut her partying teeth at WAZZU... which is now considered a dry campus. So much for that!

We love a good event and that is evidenced by our diverse clientele. We have served everyone from our next door neighbors to Google, and Microsoft. In order to avoid any confusion... these people were not all at the same event. That would have been akward...

Catering and Event Planning is a unique field because you have the opportunity to meet all kinds of people... and most of them are really happy because you are going to feed them. I was once told that you don't mess with three things; People's food, money, and home. For some reason that does not apply to Three Chicks because we go into people's homes, feed them... and yes in order to have a successful business, take their money.

Since this is my first post, I am going to save some knowledge for next time. In the mean time, if you need some help partying, look us up. http://www.ThreeChicksCatering.com

Cheers!

Jayme