Culinary is the heart of Good Gracious! Events produced by a team passionate about food, memorable moments and sharing it with the world. Founder and CEO Pauline Parry along with her dynamic team have provided award-winning services in all areas of culinary, beverage, hospitality for the corporate, social and wedding markets. Our ultimate goal is to not just be exclusive but, to be the preferred for all your events. We listen, we create, we bring your vision to fruition with only the highest standards.
Ivo Peshev of Flair Project
This week we had the pleasure of interviewing one of our creative partners and the Founder and Beverage Director of Flair Project, Ivo Peshev. Flair Project is a full-service beverage company based in Southern California offering a variety of bar services for private events and offer cocktail catering consulting. Ivo and his team are dedicated to bringing events and bars to life with artisan cocktails and exceptional customer service. Each and every bartender from his team is hand-picked, has the experience, skills, and personality to serve your guests. Read our full interview with Ivo and see some of his recent
Culinary Diaries: Part 4
Click here to catch up on Parts 1, 2 and 3 of Pauline’s trip to Tuscany. TRUFFLE HUNTING We were in the middle of black truffle season and had a wonderfully unique opportunity to hunt for truffles with a hunting dog–what fun! I could not help but think what a beautiful job to have: a dog by your side as you stroll through the trees of an estate and watch as your dog seeks out truffles. We followed the dog as he put his nose to the ground. When he found the right spot, his master dug the earth with his
Tabletop Tips from Los Angeles Event Pro
Cindy’s Cool Corner: Tabletop Edition Thanks for coming back to Cindy’s Cool Corner where our Director of Business discusses all things new and noteworthy in the event industry and beyond. Wedding season is upon us, so it is time to share some tabletop tips from an award-winning Los Angeles event pro, like herself. Cindy here! It is so exciting to be planning weddings and events again, hosting tastings, and thinking about gathering together. With vaccinations steadily rolling out in California and counties loosening their event restrictions, I am excited to say that LOVE is officially in the air! All
We are Here to Please You: Creative Catering and Events
I wanted to take a moment to express how grateful we are for the opportunity to serve you through creative catering and events over the last year. We are proud to say Good Gracious! weathered the storm, and we are energized to be moving forward again by pleasing our dear guests. This quote might seem as if we do not want to impress you, but really, we focus on pleasing our guests first and impressing them second. With the intention of exceeding all your expectations, we take hospitality very seriously when producing your event. People ask me all the time,
Culinary Diaries: Part 3 Lucca
LUCCA LUCCA LUCCA Lucca is a medieval walled city that we toured as locals by wandering through the narrow streets, taking note of spectacular churches and the grand piazzas. It was here we all splurged on buying leather goods and plenty of this and that! All of the sudden, we noticed three hours passed without eating a bite of food! So, naturally, we headed straight for lunch at Trattoria Buralli where Chef Nilo, who is a well-known chef in town, served us typical Lucchesi cuisine. The meal was delightful thanks to our hosts Jason and Alessandra, who picked out
Valentine’s Musings From Pauline
Valentine’s Reflections and an Excerpt from “A Perfect Blend” For those of you who know me, you know I’m all about LOVE. So, I’m sharing my Valentine’s Day musings with you to celebrate this week. I love LOVE so much that when I write a blog, an email, a letter or a note, I always capitalize the word. And this month, I’m using the word more than usual. Although it’s a bit of a commercial holiday, Valentine’s Day is important because it makes us remember to reach out and embrace those we LOVE. For that reason–and the chocolate, of
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