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

Pauline Parry Named to the 2019 #BizBash1000 List

It brings us great pleasure to share that our President and Founder, Pauline Parry has been named to the 2019 #BizBash1000 List!   “Chosen for their work on corporate events, associations, trade shows, event strategy, and more, these people represent the best of the meeting and event industry in the U.S. Introducing the BizBash 1,000, the people with the biggest impact on meetings and events across the United States. Last year, it was difficult to keep ourselves to just 500 people in our first edition of the list. So we decided to double the amount of people to celebrate. These

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Good Gracious! Events Nominated for 2019 WIPA Awards of Excellence

The end of 2019 is proving to be promising for the Good Gracious! Events team. We are thrilled to be nominated for the 2019 WIPA Awards of Excellence for Caterer of Excellence. The winners will be announced at the WIPA Awards of Excellence Gala on November 14th in beautiful New Orleans, Louisiana. To view the full list of successful candidates, click here!

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Gulls Way Blue and Ivory Wedding Featured on Wedding Chicks

This blue and ivory gulls way wedding was gorgeous from start to finish and we are thrilled it is now featured on Wedding Chicks!   “A luscious garden set against the blue Pacific was a memorable location for this quintessential California wedding in blue and ivory. Details Details brought this sophisticated design together with a mix of decor that includes blue & white porcelain, white blooms, and natural wood accents. Their romantic al fresco reception took place under the stars, and with sparkly chandeliers and pops of gold was as romantic as can be. Jana Williams Photography artfully captured all

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Halloween Inspired Dish Featured on BizBash

We are featured on BizBash for their Tricks & Treats article, where they highlighted, “28 Spooky Ideas to Inspire Your Next Halloween Event.” “Who says Halloween is just for kids? The holiday brings dramatic color palettes and tons of catering inspiration that works for events of all types. From a Halloween-theme escape room and a ?Bloody Carrie? cocktail to spooky projection mapping and Tim Burton-inspired wedding decor, steal these ideas for your next October bash. (And don?t forget the pumpkin spice!)” – via BizBash. To see the full feature, click here.  

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Chumash Casino Grand Opening Featured on PartySalte

We are spotlighted on PartySlate’s Ideas & Inspiration Newsletter for the grand opening of the Chumash Casino! “This casino’s grand re-opening party makes us feel like we’re floating ? and a private performance by Stevie Wonder only adds to the whimsy. Good Gracious! Events tapped into all five senses of event attendees, creating an immersive and entertaining evening. Visual catering displays ? from donuts to a mussel bar ? served as both food and d?cor, while large-scale branded installations offered picture-perfect photo ops. The never-before-seen cloud-filled lawn space was both creative and captivating ? a beautiful setting for guests to

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Food, Fun, Love: Short Ribs and Beef Tenderloin with Mushroom Demi Glaze

As summer comes to a close, it’s time to start thinking of cooler weather and heartier dishes! Our Short Ribs and Beef Tenderloin with Mushroom is first on our list. Give our recipe a try and be sure to let us know what you think! Beef short ribs 10 English cut, meaty, bone-in short ribs, rubbed with coarse salt 1 tablespoon coarse salt Freshly ground black pepper 3 sprigs fresh rosemary, broken in half 2 bay leaves 1/4 cup extra virgin olive oil 4 large yellow onions, sliced about 1/2-inch thick 2 cups carrots, chopped into 1/2-inch pieces 2 cups

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