With years of experience and industry knowledge, Designer and Entertaining Expert, Mark Addison, shares his tricks of the trade with an exciting new party planning series, Entertain! While enjoying the party, guests are “schooled” on the makings of a successful event, from learning how to prepare the menu to step-by-step instructions on how to create inspired table decor. Mark will arm these ladies with pro party planning tools and tips to be prepared for any entertaining challenge.
Fairy Tales do come true. Mark will show you how to incorporate the age old fairy tales into an intimate gathering with your girlfriends. Using both “Happily Ever After” Fairy Tales and “Grimm” Fairy Tales, Mark will concoct the perfect party menu filled with tale-icious cocktails, a magical menu and an imaginary world of decor.
Click the links below for more of Mark’s Entertain U – A Fairy Tale in the Hamptons
Tale-icious Cocktails:
Poison Apple
Stroke of Midnight
Sleeping Potion
Magical Menu:
Princess and the Pea Soup
Beauty and the Beet Salad
Jack and the Bean Dip
Gingerbread Trifles with Sugared Candies
Lady Slippers
Sweet and Savory Nuts
How to set the table with:
Imaginary World of Decor
Click the link below to download Mark’s Entertain U Fairy Tale Recipe Cards!
Entertain U Fairy Tale Recipe Cards
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This entry was posted on Monday, July 9th, 2012 at 4:39 pm and is filed under Party Engineering ® and tagged with A Fairy Tale in the Hamptons, Beauty and the Beet Salad, Cocktails, Designer, dinner parties, Entertain U, Entertain!, entertaining, Entertaining Expert, Fairy Tales, Gingerbread Trifles with Sugared Candies, Grimm, Hamptons, Happily Ever After, Imaginary World of Decor, Jack and the Bean Dip, Lady Slippers, Magical Menu, Mark Addison, parties, Party, party planning, party planning series, Poison Apple, Princess and the Pea Soup, Recipe Cards, Sleeping Potion, step-by-step instructions, Stroke of Midnight, successful events, summer parties, Sweet and Savory Nuts, table decor, Tale-icious Cocktails, the menu. You can follow any responses to this entry through the RSS 2.0 feed.
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