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Friday, April 18,2008
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Parties Made Easy
Letting Shully’s do the work
Pulling off
the perfect party is truly a form of art. It requires foresight,
organization, diplomacy, creativity, style and stamina. There are those
of us who can lay claim to three or four of these traits—enough to
critique the host’s choice of centerpiece or color palette—but to be
able to unfurl each one of these skills in the execution of an
absolutely seamless event, you have to be kissed by Bacchus, the Prince
of Parties, himself.
Twenty-five years ago, Beth and Scott
Shully married in what could be considered both a romantic and
professional sense. To their business partnership, Scott brought the
culinary know-how he accumulated in cooking school, local and European
apprenticeships and various kitchens in Milwaukee’s fine-dining
restaurants; Beth brought hard-earned experience in catering, as well
as an artistic flair that had been groomed while obtaining degrees in
fine and graphic arts.
Carting an old pizza oven in their
rickety station wagon, the young couple began cooking small dinners for
parties held in people’s homes. Party numbers grew larger and soon the
Shullys were catering events with 600 guests. More than two decades
later, Shully’s Cuisine and Events caters corporate galas that boast a
guest list of 12,000 (yes, thousand) and require an entire year to plan.
As
a client of Shully’s Cuisine and Events, you decide how involved you
want the company to be. You can hire them to design, cook and serve the
meal, or you can direct them to arrange and implement the total
environment to reflect the mood you want to create. Managing multiple
vendors, each responsible for just one aspect of the event—the cake,
entertainment, flowers, lighting, tent, furniture, linens, china,
silver and glassware—can be utterly overwhelming. When you hire
Shully’s to plan a wedding, ball, party, gala, dinner, corporate event
or fund-raiser, you’re buying a pass to enjoy yourself at the event
without having to worry about the details.
When the company
was in its infancy, the Shullys made it a goal to serve food that
tasted like, and was presented as if, it came from the kitchen of a
fine-dining restaurant. Milwaukee’s intertwined social circles compel
the Shullys to keep their menus fresh, innovative and personalized.
Rather
than use a set menu, the Shullys help clients create one that suits
their tastes and their budgets. Raw ingredients are prepared at their
commercial kitchen in Thiensville and then transported to the event,
where the meals are cooked
on site using equipment that the Shullys have brought in, such as ovens
and saut stations. An event planner then coordinates with the kitchen
to ensure that the service is well timed. You don’t have to be invited
to a Shully’s-catered event to experience its renowned cuisine. From
January through March, the Shullys still prepare in-home, sit-down
dinner parties (sans rickety station wagon). They also operate a
private event facility in Thiensville that includes a private dining
room, a caf and a chef’s table in the kitchen, all of which are
available year round.
During the winter, the Shullys offer
four separate Euro-style dinners, each with seven courses and wine
pairings. For guests of the chef’s table in the kitchen, Chef Shully
prepares a full-course menu before their eyes. The kitchen is also
available for guest participation dinners, which are great for hands-on
entertainment or corporate team-building. From May through October, the
Shullys can expand the caf with a spacious and elegant garden tent
that accommodates up to 275 guests.
The Shullys have combined
their passion for eclectic, up-scale cuisine with their love for fun,
creative social gatherings. They have mastered the perfect party … so
you don’t have to.
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AP - The Army will substantially reduce use of the unpopular practice of holding troops beyond their enlistment dates and will pay $500 to those still forced to stay in the service, defense and congressional officials said Wednesday.
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(AP)
AP - The chief executive officer of failed insurance conglomerate AIG acknowledged Wednesday that the company's multimillion-dollar bonuses were "distasteful" to many and had provoked a firestorm of wrath. "I share that anger," Edward Liddy, chairman and CEO of the American International Group Inc., said in testimony prepared for Congress.
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(AP)
AP - For the first time since last fall's election, Democrats and the Obama administration are backpedaling furiously on an issue easily understood by financially strapped taxpayers: $165 million in bonuses paid out at bailed-out AIG.
Pence: Return AIG donations
(Politico)
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..Search Shepherd Express
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(AP)
AP - The chief executive officer of failed insurance conglomerate AIG acknowledged Wednesday that the company's multimillion-dollar bonuses were "distasteful" to many and had provoked a firestorm of wrath. "I share that anger," Edward Liddy, chairman and CEO of the American International Group Inc., said in testimony prepared for Congress.
Obama seeks greater rein on financial institutions
(AP)
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Consumer prices rise by largest amount in 7 months
(AP)
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Crude
