Your Dream Day Wedding Planning Podcast with Kathy Piech-Lukas
Your Dream Day Wedding Planning Podcast with Kathy Piech-Lukas
What Questions Should You Ask Your Wedding Caterer? Garnish Catering tells Kathy with Your Dream Day
Dive into the delicious world of wedding catering with this behind-the-scenes look at what makes truly memorable reception food and service. Meet the talented team from Garnish Catering and 3GLS Catering, located in Cincinnati, who reveal the secrets to curating a dining experience that tells your unique love story through food.
From the moment Kathy Piech-Lukas, wedding planner and content creator with Your Dream Day in Cincinnati, Ohio, sits down with these culinary experts, they serve up both wisdom and mouth-watering samples prepared by Chef Chris. You'll discover the meaningful difference between a custom menu that reflects your favorite date night spots and family recipes versus the convenience of turnkey catering packages that still deliver on flavor. The team shares candid advice about cocktail hour strategies, current bar trends (espresso martinis are still going strong!), and the real pros and cons of buffet versus plated service.
What makes this conversation particularly valuable is the practical insight you won't find in typical wedding planning guides. The wedding caterers reveal why some couples are now opting for private meals during cocktail hour, how their team handles complex dietary restrictions, and the impressive lengths they'll go to accommodate cultural food traditions. Their hilarious stories about "the twice-baked potato incident" and narrowly avoiding driving a golf cart into a lake offer a refreshing glimpse into the realities of event catering.
Whether you're weighing catering options for your upcoming wedding or simply fascinated by culinary event planning, this episode delivers substantial food for thought. You'll walk away understanding why professional full-service catering involves far more than just delivering delicious food—it's about creating seamless experiences where every detail from setup to cleanup is handled with expertise and care.
Ready to explore how custom wedding menus could elevate your celebration? Check out www.GarnishCincinnati.com to learn more about their personalized approach to wedding catering.
To listen to more episodes visit www.yourdreamday.com
We are making our own story as we go.
Speaker 2:Hi, welcome to your Dream Day Podcast. I'm your host, kathy Peach Lucas, and today we are on site at Garnish Catering and 3GLS Catering and we're going to learn a little bit more today about what that is and questions that you should be asking your caterer for your wedding planning. So thank you so much, ladies, for joining us. So tell me a little bit about Garnish Catering. Grab the mic. Tell me a little bit more.
Speaker 3:So Garnish is a boutique catering service that does fully custom catering for any of your event needs. We do weddings, we do corporate, we can do your baby shower in a few years.
Speaker 2:Oh, I ain't birthing. No babies.
Speaker 3:I've done a wedding and then done a baby shower.
Speaker 4:It's been pretty great. We actually just did it.
Speaker 3:So we kind of run the whole gamut. We do, like I said, custom menus, so we really want your menu to be another very personal facet of your day. So I have a meeting with you where we talk about places you like to go on, date nights, vacations you've been on family recipes and come up with something that feels really special to you.
Speaker 2:That's huge, because sometimes when you go to caterers that's not the experience you get.
Speaker 3:Yeah, we like to. I've never had two weddings with the same menu, which is a point of pride, wow. So, yes, like I said, we like to keep it very personal to you.
Speaker 2:Awesome. But the thing that's great about the other side of the business is it does address packages and whatnot. Tell us a little bit about that.
Speaker 1:Yeah, so 3GLS is a sister company to Garnish and we cater more towards set menus, sample, uh, you know set packages, um, and it's really more of a buffet style. You know, we come bring it to you and yeah, so it's, it's more so, yeah, a little less involved, but you don't have to think quite so much about it.
Speaker 2:Well, and I would think something like that would be great for micro weddings, smaller weddings, corporate events cause you would just drop off the food and then they would take it from there, right?
Speaker 1:Yeah, absolutely, and, like I said, the sample menus and packages that we have are really great for that. If you don't really want to put a lot of thought into the food at your event, I'm your girl.
Speaker 2:That's fantastic, I mean, I think it's great that couples have a one-stop where, if they want the elaborate custom menu, they go to garnish. If they want something quick, turnkey, easy out the door, they go to 3GLS. That's amazing, awesome. Well, you guys have a wedding show coming up we sure do, the Delhi event center March 30th. You want to tell us a little bit about what we can expect at that show?
Speaker 1:Yeah, so we're going to be calling it Perfect Day Wedding Showcase, because we want you to be able to plan your perfect day in one day, and so we're going to have some top vendors around the greater Cincinnati area. We will be providing the food, kathy will be there, and we're going to have some fun displays. I think we're going to have a florist who's doing like an interactive bouquet station. So, yeah, it's going to be a really great time.
Speaker 2:Cool, that's amazing. So let's talk a little bit about one. We have this delicious food in front of us, and then Chef Chris yeah, Chef Chris made this especially for us.
Speaker 4:Oh well, hello. Thank you for coming out to garnish today. I really appreciate it. I'm so excited. So today, just for some samplings, we have a house-made crab rangoon with Thai sweet chili sauce, and then we have our signature creamy wild mushroom crostade finished with a little bit of Parmesan. So please enjoy I will enjoy.
Speaker 1:Kathy? Do we eat and talk at the same time? What's the etiquette here?
Speaker 2:Let's get our bite in chew, and then we'll continue.
Speaker 1:And then give a critical review to Chef Chris, who's off camera.
Speaker 2:We've got to get our reactions about how amazing this is, because I'm drooling right now just looking at this and crab rangoons are like my favorite thing. Oh my gosh me too.
Speaker 1:I'm going to put the mic a little far away so it doesn't get our chewing sound.
Speaker 3:You can appreciate how crunchy our crab rangoons are.
Speaker 2:So this sweet chili sauce, that is like my favorite thing too. So you literally got all my favorite things on one cutting board. Do you mind a double bit? No, things on one on one cutting board. God, that's good, that is fantastic. So what do you recommend to couples who are planning for their cocktail hour? Because something like this would be around cocktail hour. What's the difference between served orders, past orders, plated orders?
Speaker 3:So past order. They come around on a board just like this. Some people refer to it as butler past. The servers kind of explain what it is. They list dietary restrictions so your guests know this has gluten in it, this has dairy in it. Um, I think right now is very helpful.
Speaker 2:I feel like we're dealing helpful.
Speaker 3:Yeah, we're dealing with that a lot more than we ever were. Um, these are definitely two popular options. I would say the mushroom tarts were probably like the garnish signature for a while, um, for 18 years, but we are um getting into having a little bit more fun. I think we've had crab rangoon on weddings a few times lately and it's always a big crowd. Pleaser Stationed appetizers great as well. We can do some really beautiful charcuteries crudités, I will say post-COVID. I think the world has changed a little bit and PAST goes over a little bit better.
Speaker 2:Well, I always recommend PAS, always recommend past, because there's always that one guest who's like Sophia Petrillo from the Golden Girls and she brings her purse and literally dumps all of the whatever that's on the table.
Speaker 3:We have something that happened Into her plate or her purse. We had what we called the twice-baked potato incident. That was very similar to that.
Speaker 1:I was taking the mic to tell the story.
Speaker 3:The twice baked potato incident. Oh boy, plates full of them. It was the craziest thing I've ever seen. So yes, past affords you a little bit more control. Yes, definitely.
Speaker 1:I will throw out there. I also am a captain or kind of a day of manager for our wait staff and so I do quite a bit of past apps. And just something that I see is sometimes couples have these very overcomplicated appetizers that I will take a full tray back to the kitchen because people are like I don't even know what that is. You take out a slider, just a hamburger slider. They go all day.
Speaker 2:Well, I mean, they want to know what it is they're eating. Well, there's people like my husband who he has me try it first and then he looks at me and goes well, I like that, and then about 90% of the time, I'm right. Every now and then I get one where I get the look which is and I adore my husband, but he does this. It's literally like this, like so dramatic, like what did you give me.
Speaker 3:People have very strong opinions on food Another reason I like doing the custom. I've had people that have told me if they see a raw tomato it will ruin their day. Oh, I can't eat raw tomatoes. I'm right there so, yeah, we like, we do the past apps often.
Speaker 2:We like them well, and you brought up another point earlier, which was talking about, um, dietary restrictions, and that's actually a really big deal. Oh, um. I had a wedding last year where the groom was allergic to dairy, the best man was allergic to nuts and the mother of the bride was celiac, and so we had to get custom meals for all of them so that they wouldn't have any issues.
Speaker 3:Do you see that a lot? Yes, we see that often. I think all kitchens really take allergies very seriously. I do feel like it's a little bit closer to our hearts because our pastry chef has a really bad shellfish allergy. So this is something that we're dealing with, often Very comfortable with making that happen for people.
Speaker 2:That's good. That's good, so let's move on to the dinner menu. Oh well, wait, you know what else happens during cocktail hour? They have cocktails. Oh true, the most important part of cocktail hour, exactly the cocktails. So how do you?
Speaker 3:work the bar as a caterer at a wedding. It kind of depends, allie, I think you do it more often than I do. If you want to speak on that.
Speaker 1:So I would say that our bartending services can be as customizable as our food, um, so it really just depends on the the venue, their requirements, but also what the couple likes. So, um, we have really nice pre-packaged bar boxes, so we're always prepared. If they are not, uh, you tend or sorry tools at the venue itself, um, we can do custom cocktails. We can make them pre-batched if, if that's what the client wants.
Speaker 3:Last year was a big espresso martini year.
Speaker 2:Yeah.
Speaker 1:Huge espresso martini year.
Speaker 2:What are? What are some other like signature drinks, Cause signature drinks have been popular for a few years now.
Speaker 3:I love doing the signature drink. I have so much fun making them up, when people tell me I get so excited about it.
Speaker 1:Um, is a bartender by trade.
Speaker 3:Bartender by trade. I would say if I could bartend like one night a month, it would be my dream. Any more than that, no, thank you.
Speaker 2:See, I just get the bartender app with all the recipes and then I'll be like, ooh, that sounds good, I'll make that.
Speaker 3:We're doing a spa water coming up for our wedding. That's going to be really good with, like a ginger, lime syrup and mint and um, soda water and either gin or vodka very good. Um, I'm getting a lot of tequila requests this year, which has been fun. Um, everyone loves spicy margs. I think those are kind of the big ones lately. Um, we had a time where we were using that purple empress gin a lot, which I was having a great time with that. Um, but yeah, all kind of all over the place. It's interesting to see where the trends go.
Speaker 1:Um, I think we're still kind of espresso martini strong right now I would say, as somebody who is kind of boots on the ground, I make a lot of old fashions just for, like, classic cocktails.
Speaker 1:Um, probably the dads and the grandpas love those, yeah, mules like a Kentucky mule is very popular Sangrias, yeah, so I don't know it just, and it's really fun to go in and being a bartender at a wedding because I feel like there's like a trend They'll see one person, I want that, and then everybody. I had one wedding where they were all drinking Dirty Shirley's, which was like so easy and so fun, wow. As opposed to Shirley Temples.
Speaker 2:Yeah.
Speaker 1:I mean, the kids saw it and they were like what is that?
Speaker 2:I was like I can make that for you without one ingredient, we're going to leave out one key ingredient for you. So then we proceed to dinner, and with dinner, there's two different ways that you can serve food buffet or sit down. What is the big difference between the two? And is there a price difference? Is there a service Difference?
Speaker 3:I would say the biggest difference is labor. As far as pricing, a plated dinner is a little bit more expensive. Where I really like it is when you get up into that $175 to $250 number and it gives you a lot more control over the timeline to have a plated meal. You don't have the twice baked potato incident, people standing in the buffet for 30 minutes loading up, which is fine. We want everyone to be fed and happy, but, um, it's nice to have some control over it. Um, I think with us also, um, we really care about a restaurant quality plate up and you just get a different experience with that plated meal. Um, buffets are fun and casual and we do beautiful displays for them as well. I do think it's a little bit more time consuming.
Speaker 2:Personally, so pros and cons to both. Yep, no. And one thing that is interesting is when the couple eats. When do they eat? Cause I've had, I've had it all over the board.
Speaker 3:We typically start with the head table. Okay, we have speaking of things that are trending.
Speaker 2:we've had a lot of private meals lately where the couple that's what I was about to say I had two couples last year that wanted to eat their actual meal during cocktail hour, so then that way during dinner they could go around and visit everybody which I think is kind of lovely, to have that private moment together during your ceremony, it's's just or during your reception Yep, when you're talking to so many people on this day, that's about the two of you Well and it was funny with this particular bride it was more necessity because her blood sugar would drop very quickly.
Speaker 2:Oh, so we had to schedule in feeding times for her, so to say that's good, but that was, that was the purposeful reason. But after that I brought it up to another couple who was trying to figure out how to shave some time off their schedule, and they're like we want to do that, and so after that, you know, it's just become something that a lot of my couples have been very interested in.
Speaker 3:So hopefully for our listeners, that could be a great idea for you. If you want to, you know, shave some time off of your schedule so you can at least see everybody.
Speaker 2:I feel like there are logistical and sentimental reasons that make that a really cool option. Yep, absolutely so. When dinner is finished, you guys are a full-service caterer and as a full-service caterer, you're responsible for cleaning up, which is a very, very big deal. So the reason why I bring this up for couples who are listening if you go to a restaurant and you get takeout food, guess who's cleaning it up? You may think your guests are going to throw the stuff out. They don't, they don't, they absolutely don't. Usually it falls on the wedding planner.
Speaker 1:And fancy um charger plates may go in the trash, yeah.
Speaker 2:Yeah, so yep and so. So what is the definition of a full service caterer? Um?
Speaker 3:so we I mean we are there at your event from start to finish, making sure that it goes as smoothly. Um, it's always great working with a planner as well. The whole team is there to make sure everything goes great, to make sure you don't get fined by your venue for leaving anything that you shouldn't have. We take care of. You know, we have a great pastry chef and we do desserts, but if you order something specific from somewhere else, we take care of setting that up, breaking that down Coffee, cleaning up trash when people are just setting their glasses on a table from the dance floor. It's a lot of stuff that you don't really think about when you're planning, but it's nice to have full service, I think.
Speaker 2:Oh it's huge. Oh it's, it's huge. Um, I know we actually put a clause in our contract and I know a lot of wedding planners are doing this where we're not licensed to handle food right. Even if we're busing and clearing it and throwing it away, we're still touching the food, we're touching the trash and you know, I'm like this is disgusting, like you need plastic gloves, it's. It's not a pleasant task. It's not really a pleasant task to ask of your guests either no or your family after.
Speaker 3:You want your family to be dancing and having fun and not focusing on clearing glassware.
Speaker 2:Or clearing boards, my food yeah, we've got another entree coming up.
Speaker 3:This is so pretty, Anything you come to do here. We feed people.
Speaker 1:And selfishly. If we get to eat, we're going to throw some food out there, Chris.
Speaker 2:what are we going to have?
Speaker 4:We are going to have the red bib lettuce salad with fresh strawberries, candied cashews and crispy fennel fronds with balsamic vinaigrette Crispy fennel fronds, I want to come play here more often.
Speaker 3:Just start booking tastings with us. Be like oh, yeah, I have a wedding coming up, yeah, I've got a tasting.
Speaker 2:I'll be out hanging out eating dinner. I'll wear my stretchy pants, everything will be fine. Oh, this is beautiful. Look at that. I'm going to actually try to show this to the camera. Isn't this amazing?
Speaker 1:I'll tell you.
Speaker 3:I was a pretty picky eater until I started working here. Thank you. All ingredients, pretty much, are good if you treat them right, right, right.
Speaker 2:Well, and I know, with your particular catering company. Um, you make everything from scratch, and there are what at least what I call costco caterers out there where they you can tell, because the price is less, but they're literally going to costco and buying food and heating it up and serving it at your wedding, yes, and which is fine. It's an affordable option.
Speaker 3:And it all comes down to your priorities, right. And I always ask couples that when I do a consultation, what are your priorities? Is it quantity? Is it, you know, a higher end protein? So we don't say no to a ton of people, but just figuring out the right way to use their dollar to get the experience that they want.
Speaker 1:That makes sense way to use their dollar to get the experience that they want. That makes sense. But then you have three jls where it is, you know, less fees, um, a little less involved, but the food is, I would say, just as delicious. It's coming from the same kitchen all right, here I go I'll do some chewing.
Speaker 2:I love the presentation of this.
Speaker 1:It's so pretty, yes very beautiful plates always oh yeah and um, we're trained as wait staff to um set the plates down a certain way to make it look as nice as possible.
Speaker 2:Yes, yes, yes. So do you offer a white glove service?
Speaker 3:I think all of ours is pretty much like love, yeah, so if we do a plated meal.
Speaker 2:So I guarantee you there are some listeners out there wondering what is a love service? We're going to learn something new today.
Speaker 3:I feel like I might be a little confused on everyone's definition. I guess I always look at it as full plated service, as in clearing and cleaning tables as you go, um, everything being placed down in front of your guests, basically like you're eating at a fine dining restaurant, but it's a wedding. Yep, yep.
Speaker 2:You know, with the white glove service I just recently learned about this Basically just the servers wear white gloves.
Speaker 3:Oh, ours wear black gloves. Okay, so you have a black glove service. Yes, a black glove service. Delicious salad, Chris Two thumbs up, Chris.
Speaker 2:this is divine.
Speaker 4:My pleasure.
Speaker 2:Yum, yum, yum.
Speaker 3:When I started working here, I'd just broken myself of saying my pleasure from a restaurant job.
Speaker 2:Oh my gosh, I do the same thing. Well, it's funny because I got it, because I used to work Marriott's so much, oh yeah, and it rubbed off on me. Well, turns out now Chick-fil-A. People say that, and people would always be like did you work at Chick-fil-A?
Speaker 3:Like no, it was Landry's. Same concept.
Speaker 2:Nope, I'm always like at your service. Let me know if I can help you.
Speaker 3:My pleasure, yep, the step back when someone goes to walk by you. I mean, there are a few things that really stick in your brain from hospitality, yeah.
Speaker 2:Yeah, no, hospitality. Yeah, yeah, I know my big one. I I never tell somebody no. I tell them, let me see what I can do before I tell them no. I mean, if I can't do something I will tell you and I will tell you why. Yes, I mean, if it's impossible, it's, I will tell you. It's impossible, um, but I try to make every effort I can to make it happen. So, but so what would you say is your most memorable wedding that you've ever had to work? We'll ask each of you that question.
Speaker 3:Well, Allie does the working them, so why don't you start?
Speaker 2:It can be anything. It can be funny. Memorable, it can be like oh my gosh, I can't believe that happened. Memorable.
Speaker 1:Hmm, gosh, I can't believe that happened. Memorable, hmm, I would say we were working a wedding at, um, I don't know if I should say the venue it was an outdoor venue and um, it was beautiful. I mean they, it was the most flowers I'd ever seen of any wedding I've ever worked. It was just everywhere. But there were birds in the tent and we were noticing they were doing some not so great things on the tables. Um, you know, they were like in the flowers, yeah, in the flowers, like they were hiding out, I think. I probably thought they were real flowers.
Speaker 1:Yeah, one stole a roll like it was a whole thing.
Speaker 3:We were battling wilderness outside weddings that we done. That has never been a problem before and it, it was just like.
Speaker 1:I don't know. I don't know why the birds were just rampant that day.
Speaker 2:That's so funny I think the craziest dinner story I ever had. It was also an outdoor venue and we lit the candles and they were in tea light votives, but for whatever reason, these flames just grew and they started burning the table numbers during the ceremony. So we literally said okay, executive decision, we are blowing all of these out for safety reasons. Oh my gosh.
Speaker 3:That's a wild one.
Speaker 2:Yeah.
Speaker 3:So was it a free for all when people were trying to find their tables?
Speaker 2:or did the numbers survive? No, the numbers survived. They just kind of looked a little burnt around the edges.
Speaker 3:Maybe they thought it was a stylistic choice.
Speaker 2:Yeah, what is?
Speaker 3:that.
Speaker 1:Bespoke.
Speaker 3:Very custom number cards.
Speaker 1:Yes.
Speaker 3:Made on the spot.
Speaker 2:Original one of a kind, literally.
Speaker 3:I think mine just speaks to the reason why I don't work events that much, which was me almost driving the client's golf cart into a small lake. I was hauling stuff, I was going up a hill. I don't know about driving golf carts.
Speaker 2:It couldn't make it up the hill it started to go backwards.
Speaker 3:I was grabbing my chest because I was stressed, but I hit the walkie-talkie so our whole staff heard me and two other people screaming um I do go on with the wedding as if everything was fine, as I'm screaming in their ear.
Speaker 1:I do feel like it is important to say that janna does not have a driver's license and she was driving the car, so we all why.
Speaker 3:I'm afraid to drive and it didn't help the situation.
Speaker 2:See, I use golf carts, especially at either properties that have a gator, where there's a lot of hills and there's just really no way to get people back and forth without a gator, um, or golf carts at golf courses. Yes, because a lot of times they'll include um a golf cart as part of the couple's package so that they could go out on the golf course and get pictures, um, but sometimes I've been on that and it's it's been fun I mean it was a huge spread out venue.
Speaker 3:The golf cart was clutch and this was the end of the night, so we had made it through mostly unharmed.
Speaker 2:Uh, oh, chris is coming back. What do we got here?
Speaker 4:So this is braised chicken thighs with a caramelized onion and mushroom sauce, roasted red potatoes with a little rosemary, and then brown butter, roasted brussel sprouts.
Speaker 2:Is your mouth watering? Because mine is.
Speaker 1:These are the only Brussels sprouts that I will eat.
Speaker 2:There we go. Thank you, hopefully you can see it. This looks delicious.
Speaker 3:I feel like we should tell a memorable one for, like a good reason.
Speaker 2:I have a memorable one. Oh, oh, chef Chris has a memorable one. Oh, would you like to join the? Chef Chris has a memorable one. Yes, take the mic. What's here?
Speaker 4:My most memorable one was doing a three-day Indian wedding in Dayton, packing the refrigerator truck one rack per service meal per day, so there were six racks in there and then at the end of the evening evening having people come up to me and ask me where my indian restaurant was that was a good one that was a great that's a huge compliment.
Speaker 3:I can personally vouch I ate that food all weekend.
Speaker 2:Yeah, and it was delicious and somebody from somebody who's done a lot of indian weddings. That is a huge compliment coming from the community because they um, they're very particular about what vendors they pick and usually they pick referrals from the person who did their friends or cousins or whatever's last wedding. So a lot of times at indian weddings you see a lot of the same vendors. For that reason, that's just their culture it was really fun.
Speaker 3:Um, I mean, we have, general in general, a very chef driven culture. Um, I love your reaction to this. I wish we could zoom in on the food. The food is good, but, um, and I almost feel like they all kind of like the challenge of doing. You know food that they don't do all the time, mm-hmm. In fact, we had a tasting for an Indian wedding a couple weeks ago and I took home the leftovers for dinner and it was incredible.
Speaker 1:Wow, I was going to say we have clients that they'll bring in the most obscure dish from like their culture. And our chefs are like, yeah, let us, you know, do a little research and we'll do it for you.
Speaker 2:Yep, and our chefs are like, yeah, let us you know, do a little research and we'll do it for you. Yep, have you had to deal with Greek weddings at all, with custom menus?
Speaker 3:Yeah, we do a lot of Mediterranean-esque food at weddings, but more just like by choice, not like a cultural Gotcha Gotcha.
Speaker 2:Well, that's a huge feat, because usually after an Indian wedding I sleep for two days because I'm just completely wiped out. Because it is, it's a three day event. They'll have the Sangeet, then they'll have the wedding day, and then they'll have some type of like morning after brunch, and in some, sometimes they'll actually they do a Mendi where they paint with the henna on their hands, yep, and so, depending on the family, sometimes they'll have 50, 60 people over for that.
Speaker 3:So it was a really lovely experience.
Speaker 3:That was like right when I started with the company and it was our first like big production wedding that I was here for and it made me feel good about working here and doing you know a new thing I hadn't worked for. I came from managing a restaurant, so it's been. It was great. That was a good memory of mine. Sometimes we incorporate family recipes and stuff like that and that, like, always holds a space in my heart. I think I love that moment when it like clicks for the family but they're like oh my God, this is my mom's meatball recipe. Like just really special.
Speaker 2:Wow.
Speaker 3:I'll have to give you y'all my uh mom's pierogi recipe.
Speaker 2:Okay, the dough is so finicky wonderful. So what would you say is your favorite meal that you guys have ever served?
Speaker 3:We do a skyline chili or a Cincinnati chili inspired short rib with a cheddar polenta cake and I personally think that's like the most fun thing ever to be able to have our Cincinnati roots on. Like a nice meal that feels very fine, dining elevated, the plating is beautiful and then they taste it and they're like wait a minute, this is skyline.
Speaker 2:Did you try that graders ice cream that they had for a whopping week or two? I?
Speaker 3:didn't, but our work group chat was popping off about it. There was a lot of talk. Do you tried it right?
Speaker 2:I heard about it. I just heard it was it had the spices of Skyline, I wouldn't have done it all for it.
Speaker 3:They should have put some cheese in it.
Speaker 2:Well, this is fantastic. So if people wanted to book a tasting or learn more about how they can retain you for their wedding, how do they find you?
Speaker 3:We have a website GarnishCincinnaticom. You can email me at Jana J-A-N-A at Garnish-Cateringcom, or Allie at Party at 3GL.
Speaker 1:It's Party at 3GLSCateringcom, and 3gls does have a separate website okay, perfect.
Speaker 2:I have to tell you guys, we have three different colors of uh microphone covers and we picked as a group, we picked orange to match your hair, ta-da. Yes, thank you, it did work out beautiful it is like the exact, exact, isn't it?
Speaker 1:It is you said blue.
Speaker 3:I was appalled.
Speaker 2:Wonderful Ladies. Thank you so much for joining us today. Thank you for tuning in and joining us for this wonderful meal that was created by Chef Chris of Garnish Catering and 3GLS Catering. Please visit their website and you can learn more in the comments. I've put a link to their website and you can learn more in the comments. I've put a link to their website and their facebook pages and whatnot. So enjoy your meals at your upcoming wedding. This is kathy peach lucas with your dream day happy planning.
