Tuesday, December 28, 2010
Wednesday, December 22, 2010
Thursday, December 2, 2010
You can review our entry profile on the Voting Site here. Please take some time to check out our profile, see what we have been creating and vote for us! Remember, you can only vote ONE TIME for each category.
The recipient of the Spotlight Award is selected by an industry wide voting process. The Voting Site will remain open through January 31, 2011. Recipients of the Spotlight Awards will be revealed at the Spotlight Awards Event on February 28, 2011 in Las Vegas. Your vote (and the votes of your friends) will help us be the winner in the Best Rental Company Category for 2011!
Please spread the word and vote for Fancy That
Thank you :)
Wednesday, November 17, 2010
who decided to serve "Elevenses" before their ceremony!
Below are just a couple of our favorite photos taken at the Commander's Mansion
by Lisa Rigby Photography. Be sure to see more gorgeous photos on LisaRigbyPhotography.com
Thursday, November 11, 2010
Friday, November 5, 2010
An ice cream fork is designed to make it easier to eat ice cream. Ice cream forks have the classic bowl shape of a spoon, topped with three to four tines to help consumers dig into their ice cream. The design of an ice cream fork is also known as a spork. The design of the ice cream fork has been around since at least the 1800s, with numerous patents for the design on file from around this period. While an ice cream fork was designed for eating ice cream it is very versatile.
The difference between an ice cream fork and a spork is usually one of quality and formality, given that the utensils are near-physically identical. Ice cream forks tend to be made from materials like silver, and their handles often have ornate patterns. This implies formality. The sporks tend to be more casual, and they are made from a variety of metals in addition to plastic and wood. Spork is also a term used when the utensil is functioning without eating ice cream.
It is perfectly acceptable to eat ice cream and other desserts with a spoon: the dessert spoon. However, setting out ice cream forks with an ice cream course can be fun, and will create quite a conversation around your table.
Thanks for the great question "Is there such thing as an ice cream fork?" Please feel free to send along your questions. We love sharing the finer things of life, and keeping the genteel life alive!
Wednesday, November 3, 2010
Thanks for your help, and in advance, for your vote! Again, you can vote here! Thanks again!
Friday, October 29, 2010
are soon to be offered by Fancy That!
When added to a table setting of five pieces, these bowls take the table to another level of genteel splendor. The soup bowls have a delicate curve (if they were straight in their flue, then they would be bouillon bowls, but more on that in another post!) with handles on either side. And when you see the wonderful under-plate that accompanies each bowl, you know the dinner is going to be “something else” :)
What soup to serve with this type of bowl? I have provided a couple ideas below.
Corn Soup is a find from the Victorian Era. Simple to make, this soup filled the emptiness of crème soup bowls and hungry stomachs from the ploughman’s lunch to the fine Afternoon Tea. The recipe is as follows:
Gather 12 ears of the sweetest corn (try using white corn) and husk completely.
Cut the corn from the cob, put one dozen cobs to a gallon of water, which will be reduced to three quarts by the time the soup is done and boil the cobs for at least an hour.
Then add the grains (the eatable corn) and boil until the corn is soft and thoroughly done.
Remove the cobs; then pour on a pint of fresh cream from the top of raw milk (or shake the new milk to mix the cream into the milk for a smoother texture)
Add two well-beaten eggs (temper the eggs so they do not “cook” as you add them to the soup – in a small bowl, beat your eggs, add a table spoon of hot liquid from the soup into the eggs, mixing, and repeat that five or six times…..) then add the egg and soup mixture to the main caldron of the soup)
Salt and pepper to your taste; continue the boiling a while longer, and stir in, to season and thicken it a little, a tablespoonful of good butter rubbed up with two tablespoonfuls of flour.
Or for a modern twist on Crème Soup, try this Crème Artichoke Soup from Elise and “Simply Recipes” and the New York Times, which can be found here.
Wednesday, October 27, 2010
Thursday, October 14, 2010
Some of you may know there was a little hiatus, but starting November 4, 2010, The Hallowed Herb Tea House will be open from 1PM – 5 PM on Thursdays, Fridays and Saturdays serving tea (the beverage) and scones. Reservations are not required. You can call the Hallowed Herb Tea House for more information at 617-479-2759.
And if you are wondering if the scones are yummy, know one thing: Here at A Cup Of Glee, it is all about GOOD TASTE! Yes, the scones are yummy indeed! Some of the flavours offered by Hallowed Herb Tea House are:
Chocolate Cranberry Walnut
Chip Maple Pecan
Brandy Infused Golden Raisin
Not doing anything on Saturday November 6th? Stop by Hallowed Herb Tea House at 25 High School Avenue in Quincy MA and enjoy a cup of tea and a scone!
Tuesday, October 12, 2010
Recently I saw an invitation that included the line: no furbelows.
As per the OED (Oxford English Dictionary): "A piece of stuff pleated and puckered on a gown or petticoat; a flounce..." Through use, it became a contemptuous term for unnecessary ornamentation, stuff and fluff.
If you advertised your formal dinner with “no furbelows” you would be in err since your formal dinner in itself, would be full of fluff and stuff: escort cards, menus, fine china, more forks than spoons (we’ll discuss this in another post in the future!), centerpieces, and on and on.
If you wanted to have a nice dinner party with no furbelows, you can abstain from the name cards. Instead, use a piece of ribbon with the guest’s name written in gold ink and tie it to the napkin. Place the napkin on the plate and there you have it! Your first exercise in no furbelows.
Try to think outside the box and to the wind, cast the idea of “no furbelows.” Add the frills and furbelows, and enjoy!
Saturday, October 9, 2010
Friday, October 8, 2010
Tuesday, September 21, 2010
Friday, September 10, 2010
Not long ago, porcelain was very expensive and only the richest of the rich were using the fragile items from which to eat. At dinner time, at almost every European castle throughout the Middle Ages, trenchers were used instead of plates.
Trenchers were a vital feature in medieval feasts. They were made from stale loaves of bread, cut out so as to hold soup, meat, stew. After the meal, the loaves were either eaten, flung to the dogs, or handed to the poor. Later, trenchers evolved into a small plate of metal of wood.
The porcelains from China arrived in Europe as the trade with Asia opened up around 1500. It still took another two centuries until hard porcelain was actually made in Europe. That happened around early 1700. It then took another two centuries to make the use of porcelain common and to ensure its place in every household and at every table.
Wednesday, September 1, 2010
Once we entered the quaint little town, we know we were in for a treat. The town brims with salt air, cooling the hot outside of the later summer day. Once inside, we were greeted warmly and quickly. Immediately to our left was a retail section that included wonderful petit fours shaped in hats, or shortbread cookies shaped in tea-themes.
It was then off to tea. As we had a wonderful Victorian tea, we noticed the brand of tea that All Things Tea serves up proudly: Tregothnan Tea.
From their web site: “The belief in doing things well has persevered at Tregothnan: the Estate has stayed within the same family since 1335. Seven years of trials have been undertaken to achieve these fine teas that really deserve the accolade ‘English Tea’! Tregothnan is putting the English into English tea. The search for the perfect tea was intensified when it was proven that high quality tea really thrives in certain places on the Tregothnan Estate in Cornwall. Translated from the Cornish language 'Tregothnan' means 'The House at the Head of the Valley' and the beating heart of the Estate is the Private Botanic Garden.”
Thanks for stopping by! Please do tell your friends about Tregothnan Tea, and that you can buy it from All Things Tea in Plymouth Massachusetts.
Tuesday, August 31, 2010
Offering rentals of fine china, vintage glassware and unique accessories for your special event, we now can offer you the pleasure of assisting in your wedding coordination and planning, afternoon tea planning, or just another ear to listen to your plans.
Friday, August 27, 2010
“Back waiters” or those who service the “back of the house” (we call it the kitchen! And frankly, the only reason my home HAS a kitchen is because it came with the house...viva la’ take-out and delivery service!) or kitchen area would bring the food to a service table next to the guests’ table. The food, if on a “Hotel-Silber” tray (called that from the German, heavy silver-plated trays that were used to carry the food from the kitchen) was then placed on a warming rechaud.
Many of the rechauds were hand made. Made mainly from brass and silver, the more elaborate were footed, sterling silver, or ornately decorated to match the theme of the rooms where they were used. At the time of closing, you could see the newest waiters snuggling up to the rechauds, working for hours getting the candle wax off the contraptions.
Mid Century Modern Rechaud
Modern inventions all but killed the rechaud. In the 1970s, the electric heating tray, often brown in color with arms that formed the legs, were being sold. You could find them everywhere. Cloth cords hung off the ends like a tail. Now, modern “rechauds” are electric, made of stainless steel or cast metal, and are easy to clean and maintain.
If food is to be kept warm at the side of a table, the front waiter will place the food in what we now know as chaffing dishes. Of course, there would be nothing wrong with affectionately calling the modern chaffing dish a rechaud…I am certain it would make the chaffing dish blush a little, and make the waiter wonder what other words in French you know.
Enjoy your next buffet!
Wednesday, August 18, 2010
Let’s give them a look.
Russian Service is when the experienced chef precuts the protein of the meal, and assembles them back together in the kitchen. What you, the diner sees, is a tray that looks like the whole goose even though it may only be a portion of the goose. Said to have originated during the time of the Czar, Russian service is perfect for the one-table banquet when all guests see the entrée brought out.
French Service is when the food is worked at the side of the table. Many times the food is precooked in the kitchen, and finished at table side along with the sauces and garnish. At times an entire fish could be filleted at your tableside. When you have the faming meal at your table, that is French Service.
British Service may be familiar to you as “family service.” Big platters and tureens are brought out from the kitchen and placed before the guests. The guests then happily help themselves. British Service is perfect to get the table’s talking and have a family atmosphere. British Service can be formal as well.
Then there is Butler Service. When a canapé is brought out and placed in the hands of the servers, this is called Butler Service. Often times, the servers then have pre-arranged sections of the room and ensure that each guest gets their opportunity to enjoy the wonderful delight.
Now that you are informed of the styles of service, let your mind wander to your next event. Imagine British Service for your Holiday Party! Enjoy! And while you are thinking of planning your next event, don't forget to include Fancy That! in your next plans. Thank you!
Friday, August 6, 2010
Mark your calendar for the Vendor/Craft fair on December 4th from 9 AM - 2 PM at the historic South Walpole United Methodist Church, where you can register for a chance to win a vintage cup and saucer, a gift certificate for a future rental order, and other items.
For more information about the fair, contact Sharon Gunn at firstname.lastname@example.org.
See you at the Holiday Mice Vendor/Craft Fair!