Fancy That now has a Certified Wedding Coordinator on staff

Fancy That is pleased to announce that we have a certified wedding coordinator and event planner now on staff. If you are in the midst of planning your wedding, your shower, or other fabulous event and just cannot seem to get the “ends tied”, think of Fancy That!

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.

If you rent items from Fancy That, there is no additional charge for any of the consultation services. If you do not rent from Fancy That, you have to ask yourself WHY? (grin) Take a look at our web site! Surely there is SOMETHING that fits your special affair!

Join us! Make an appointment to stop in, and let us hear about your plans for your next event! (Call toll free 1-888-323-2TEA (2832)). We look forward to having you join us in our showroom in Walpole.

The Rechaud

Beautiful to look at, but awful to clean. No wonder they all but disappeared in the 1960s and early 1970’s. No, I am not talking about bell bottom pants, or tie-dyed shirts.

I am talking about the rechaud.

Antique Rechaud

Good restaurants did not have plates in the kitchen. They stored the plates in warming cabinets that were usually located near the guests. Once the guests arrived, the proper quantity of plates was removed and placed on a heating rack called a rechaud. The rechaud had a candle or other heat source, and kept the plates warm and toasty.

“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!

Types of Service, Russian, British, Butler and French

Having been at a few weddings this season, and visiting friends at restaurants where the servers actually know what type of service they are offering, I thought it fun to review some of the normal styles of service. Imagine the look on your caterer’s face when, planning for your wedding, you ask for Butler Service as guests arrive, Russian Service for the entrée, and French Service for the dessert. Imagine the look on your groom’s face!

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!

Holiday Mice Vendor/Craft Fair December 4 at the SWUMC in South Walpole

Fancy That loves being part of the community, so we are pleased to say that we will be part of the South Walpole United Methodist Holiday Mice Vendor/Craft Fair this December! We'll have a display table showcasing some of our vintage rentals, and we'll also be selling some yummy tea-time treats!

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 sgunn01757@aol.com.

See you at the Holiday Mice Vendor/Craft Fair!