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.

Latest posts

Casa Vertigo Re-Launch Highlight Film

We loved being part of the Casa Vertigo re-launch and providing our Asian inspired dishes such as ramen, deconstructed spicy tuna sushi and Sake tasting! Couldn’t make it? Thanks to Zelus Media and AI International Events, they captured it all on video! Click the link below to watch!

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Blooming Into Summer Dinner featured on Kara’s Party Ideas

  “Swooning for florals and beautiful, bright colors? Feast your eyes on this Floral Garden Dinner Party submitted by Good Gracious! Events, out of Los Angeles, CA, USA! From the breathtaking florals to the exquisite decor, this summer party will have you begging for more! Details I can?t get enough of from this lovely event, include: Marble Chargers Fruit-filled Floral Centerpieces Flower Petal Guest Table Runner Personalized Ombre Napkin Table Settings Ghost Chairs Flower-adorned Menus” – via Kara’s Party Ideas To see the full feature, click HERE.   ? ? ? Venue/Hots/Florals: XO Bloom | Coordination/Design: Cindy Celis | Catering:

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Food, Fun, Love Recipes: Drunken Tomatoes

If you did not know, Pauline, or Good Gracious wrote a book of recipes many years ago. Over the next several months we will share those recipes, chapter by chapter. Today, we’ll dive right in to Chapter 1: Drunken Tomatoes with Chili Salt and Zatar Spice! I have always been interested in the idea that the power of ancient spirits exists and that it can give us the energy and ability to create positive change in our lives and the lives of those around us. One day when wandering into a book store, a book of good spells caught my

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Creatives Who Inspire: Scarlette Bartending

Our next creative in our ?creatives that inspire? series, is Claudette of Scarlette Bartending! If you haven?t had the pleasure of tasting one of her custom cocktails do what you can to end that drought. Read below to learn more about her favorite cocktail and how she got started in mixology!  1. 5 things in your fridge at all times? ? Horseradish Lemons Limes Popsicles Bottle of really good Champagne and / or Ros? 2. What song can you not get out of your head? Currently it?s Colors by Beck…the kid and I love singing that one 3. What are

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Pauline’s Points: Budget

Be realistic with your vision when creating a budget! In this edition of Pauline’s Points, we are delving into the most important part of your event; Budget. As they say, money makes the world go round. One would argue that on a wedding day, love makes the world go round. As long as a strong balanced budget has been prepared, and followed, then on the big day, it will be all love. 1. Here is basic list of principal elements that you will want to consider; as every wedding is individual, yours may need other additional considerations. ? Invitations and

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Rrivre Davies Retirement Auction

Event design entrepreneur, Rrivre Davies, the founder and owner of Rrivre Works Inc. Design Innovation Laboratory, and rentals, announced his retirement from the event rental company. He leaves behind a legacy of innovation and design and will be widely celebrated by his past clients and the event community at large. Rrivre plans to commemorate his retirement and share his esteemed collection of rentals, and unique designs, through an exclusive auction on July 28 & 29. We are happy to be chosen to cater Rrivre?s final event serving a selection of local, fresh ingredients such as: raisin and oatmeal muffins, fresh

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Style Me Pretty : The Ultimate Wedding Blog

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We have smaller teams working in the kitchen so that everyone is adequately spaced 6 feet apart per WHO guidelines. We have also implemented temperature scanning upon arrival to our kitchen and encourage our staff to stay home and use company-paid sick hours if they are not feeling well.

Our team wears gloves and masks while on the premises. They wash hands hourly at minimum and sanitize the kitchen frequently throughout each day using EPA-approved disinfectant for the fight against COVID-19.  

Our food has always been prepared on-site daily to ensure freshness and upmost safety standards. Ordering and payment are done through our website so that our guests can enjoy contactless curbside pick-up. 

Our new packaging includes meal seals to ensure the food and drink items have not been opened or tampered with during the pick-up or delivery process. 

If you have any other questions regarding our health and safety measures, please don’t hesitate to call or email us. We look forward to serving you.