Jetté Momant

Archive for August, 2010|Monthly archive page

Word of Mouth wedding tasting worthy of WOM

In Chew on this, Party Pulse, Uncategorized, Word of Mouth on August 26, 2010 at 1:57 pm

Desserts at Word of Mouth Catering Wedding TastingFloral Design by Leslie Moore

Duck Confit with Spicy honey BalsamicHerb & Sea Salt Encrusted Beef Cocktail SandwichesAlmond Crusted Salmon with Meyer Lemon AioliSpreads at Word of Mouth Catering Wedding TastingGin Fizz with Tito's Vodka and Grapefruit juiceDesign at WOM Catering Wedding TastingWord of Mouth Catering Wedding Tasting DessertsBuffett Tablescape by WOM Catering

Word of Mouth catering produced a wedding tasting last night at their studio off of South 1st that seriously wowed and tastefully complimented an estival day that had finally cooled to give us reprieve.

Word of Mouth has been in the business of stellar customer service and flavorful and beautiful food for over 20 years. Their attention to detail,  ability to nurture client relationships and deliver on their promises every time on time truly does speak volumes.  This is why they are one of the caterers I always refer to Decor Jette event and wedding clients.   WOM catered events are definitely worthy of some WOM and yestereve’s  succulent soiree was no exception.

I neglected to take pictures of the people but instead , after saying my polite “hello’s” to those with actual pulses I unabashedly chose to do my real hobnobbing with the sexy food and decor.

My heart beat for the sweet and savory sights my eyes beheld and my nose inhaled. It was love at first sight for this lover of abstract design and alluring food.

Guests were initially greeted by an elegant tablescape draped with silken silver, accompanies with black chivary chairs and accentuated with a bright floral arrangement designed by Word of Mouth’s multifaceted CEO, Leslie Moore.

Sautéed shrimp on green chili grit cakes, gazpacho soup sips with cucumber swizzle sticks and torn croutons, profiteroles with green olive butter, duck confit with spicy honey balsamic, asparagus and fontina panini with roasted garlic oil and crispy chickenon tiny buttermilk biscuits with peppered cream gravy paraded around the party as the passed hors d’oeuvres

Tito’s Vodka also made his grand entry with a Grapefruit Gin Vodka Fizz that made us all a little less weary from our long work days.

The ultimate life of the party was the pastry and dessert spread . I must admit that I mingled with them first because I’m a sucker for a good lookin’ petit four.

I was attracted to the sexy almond joys, milk chocolate caramel shortbread, burnt orange velvet baby cakes, almond raspberry petit fours, matcha tea & chocolate petit fours, peanut butter cups, cappuccino brownies, cornmeal lemon sugar cookies, chocolate tiramisu parfaits.

A selection of wedding cakes also graced us with their presence including sour cream with cream cheese and fresh berry filling, chocolate with bittersweet frosting & pastry cream filling and lemon chiffon with lime curd.

Nicole Patel of Delysia Chocolatier brought a small sampling of her to-die-for truffles. My favorite, of course, are the wine influenced bites made from harvests of local wineries.

Soon, the buffet flirted with me and was almost too bewitching to touch. But I found it hard to resist its sweet crystallized honeycomb. Nor could I stay away from my other favorites: triple cream brie and wedges of blue cheese with apricot-current. Once I pulled off the first layer of the spread, it was far too easy for me to delve deeper into the herb & salt encrusted beef cocktail sandwiches on potato rolls with horseradish cream and baby greens, dijon marinated chicken on a bed of fennel onion confit, sautéed green beans with radish chives and fig vinaigrette and hearts of romaine with ricotta salata, mixed olives, artichoke hearts and mushrooms, tossed in creamy cucumber dressing. But the item that left me wanting more was the almond crusted salmon with meyer lemon aioli. I lusted after the plates that still had their salmon; waiting to be devoured.

My evening thirst was quenched with a nightcap of hot Americano perfectly prepared by Kenneth Adkins, of Affogato, fine coffee, espresso & gelato.

I stayed long after all of the other guests – not wanting to end the conversations my lips and taste buds were having. But, alas. It was time to finally leave.

I drove back to my home feeling satiated and complete.

A foodiful night indeed worthy of WOM.


How a HOPA quits her job and taints her personal brand in one day

In Chat, personal branding, social media, Word of Mouth on August 11, 2010 at 5:41 pm

While reading a post on Chris Apollo Lynn’s (Republic of Austin ) Facebook wall, I learned about a young woman who dramatically quit her job.  What makes this everyday occurrence extraordinary is that she didn’t dump her job quietly. She quit  not by writing a two week notice and slipping in in HR’s inbox, not with the intention to leave relationships, reputation and decorum in tact for future referrals,  but rather she left in a viral explosion.

She left her mark not only the company she was ditching but she also marked the vast social media landscape.

She definitely had chutzpah, something I admire in a woman.  I too would take offense to someone I worked for calling me a HOPA (Hot Piece of Ass.)  And she definitely displayed excellent  resolve for transparency, which I admire in marketing .  But her transparent chutzpah left  me wondering, was it a smart personal branding move in this age of rapid word of mouth? My answer, of course,  is “no.”

The stunt was all a traffic-driving hoax orchestrated by humor site who cleverly timed it with the outrageously viral real story of JetBlue flight attendant, Steven Slater. His stunt didn’t just garner web hits and laughs, it actually landed him in jail for the night.

The fascination with Slater’s story was the perfect social media wave for to jump onto and ride.  I was impressed by their swift ingenuity. Mainstream mentions of the HOPA girl are estimated at 40 and blog mentions round up to over 4,000.   The tally is still out on the Twitter tweets and Facebook status updates.

Again, I go back to the question of: What if this young woman were looking for another job as a broker. Would  not her personal brand be too tainted because of the viral nature of her abdication from her previous job – or would future employers even be paying attention? I would wager that smart employers would be paying attention and Googling information on interviewees and would  more than likely be exceedingly hesitant to hire Ms. HOPA.

To most, I know the question and comments I pose seem like common sense, but I often find myself amazed by what people post online without thoughts of  the repercussions in the future.

Two quotes stick out to me about this subject:

Your personal brand is a promise to your clients… a promise of quality, consistency, competency, and reliability.”
Jason Hartman

“Regardless of age, regardless of position, regardless of the business we happen to be in, all of us need to understand the importance of branding. We are CEOs of our own companies: Me Inc. To be in business today, our most important job is to be head marketer for the brand called You.”
Tom Peters in Fast Company, 1997

Tasteful yellow polka dot bikinitini heats up summer cocktail parties

In Cheers to you on August 7, 2010 at 7:54 pm

The summer seems endless in this unforgiving Texas heat yet Austin is still ablaze with simmering summer cocktail parties that spring up nightly in people’s backyards, balconies and apartment living rooms.  As every savvy host knows,  haute cocktails parties MUST have a good cocktail or two..or three… and sometimes four – but who’s counting?

Flemings restaurant has created what can be likened to a summery sequel to last year’s perfect Cosmo: The Bikinitini. The part that will get gussied up carb conscious guests sipping  and mingling more freely? This refreshingly citrusy concoction weighs in at  just under 100 calories a glass.  An excellent way to cut the cocktail party calories without cutting out the fun.

Bikinitini Recipe
1.25 oz Svedka Clementine Vodka
.25 oz Lemon Juice
.75 oz Orange Juice
1 packet of Splenda
1 oz of Soda

Shake all ingredients on ice (shake vigorously  to dissolve all Splenda.)
Garnish: Three mini, white marshmallows on skewer. Allow for spaced between each marshmallow.

Note: Freeze the marshmallows so they are easier to skewer.