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Name: Serena Bates

How long have you been working with ATTC? 2 years.

In one sentence, what do you do all day at your job? I am in charge of accounts payable & receivable, generating estimates and payroll.

Most memorable experience since working at ATTC? Painting a model for the Fusion event at the Velvet Mill.

Food you can’t live without? Pizza.

Favorite Restaurant? Margaritas.

What would you be doing if you weren’t working here? Sculpting my fingers to the bone and pursuing my art at Above Elite Studios in Westerly RI.

What do you like best about working at ATTC? Nice eclectic group of people with diverse backgrounds.


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Signature cocktails are all the rage! Custom designed drinks have become an exciting new way to celebrate with creativity and personalization. A specialty drink provides an incredible opportunity to share personal stories, wedding colors, family favorites or a sip of the season.

Customized drinks are also festive and fun! The choices are abundant and you do the choosing.  Adding a colorful concoction or a beverage with a reminiscent aromatic garnish is an unexpected surprise and who doesn’t love a surprise…especially a flavorful one!

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With spring and summer almost here, these mouth watering treats not only have the potential to “wow” and refresh your guests, they also create maximum impact as your guests enter the reception.

We love helping our clients personalize events and this year we have expanded our Signature Cocktail menu with some fun and exciting options. Here a few of our favorites:

Seaside Shandy  – This traditional favorite says,” coastal New England” in one sip! Although this drink is on the top 10 trend list of the year, It’s been one of our personal favorite for years.

Blushing Bride – This delicate and feminine beverage is a trendy and refreshing with just a dash of pink.

Classic Mojito  – Made with fresh mint leaves and local RIPE Mojito Mix, this traditional Cuban highball is a tropical  party elixir. One sip of this tangy libation says fiesta in the freshest way possible.

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We are excited to meet with you to discuss your upcoming wedding! We have a few quick questions we would hope you can answer that will help us better cater to what you enjoy.


Thank you very much for taking the time to fill out this questionnaire! We will use this information to help create your special event. See you soon!


For farm-to-table enthusiasts like us, we love hearing about and sharing information on this thriving movement. Whether hiring a caterer or dining out, farm-to-table is always worth traveling the extra distance for a fresher more flavorful experience. Enjoy this article by Epicurios!

The Top 10 Farm-to-Table Restaurants

The most dedicated locavore  eateries in the U.S.A. By Joanne Camas

Chef Brian Scheehser of Trellis

In case you haven’t heard: After years of  importing ingredients from all over the world, chefs are going back to basics  and staying local. The goal is to limit the human impact on the environment—less  flying, driving, and fuel consumption (all of which leaves a smaller  “eco-footprint”). Farm-fresh fare is also packed with nutrients, doesn’t have to  be sprayed with chemicals to protect it for the long haul to the restaurant, and  just plain tastes good. Everybody wins, from farmer to chef to diner.

Thinking globally and sourcing locally is not just politically correct; it’s  also personally rewarding for the farmer. Cynthia Sandberg, the owner of Love  Apple Farm, near Santa Cruz, California, supplies the fruit and vegetables for  Los Gatos’s Manresa restaurant. “It’s a very special feeling to see something on  a plate prepared by a world-famous chef and be able to recognize the exact  vegetable that I picked for him earlier that day,” she says.

Sourcing products from local purveyors is not exactly new, of course: Chefs  like Alice Waters (Chez Panisse), Peter Hoffman (Savoy), and Dan Barber (Blue  Hill) were all pioneers in the locavore movement. But the phenomenon is finally  national in scope and impact. Here follows a selection of some of the  lesser-known and more interesting farm-to-table restaurants around the country,  all of which promote locally grown or raised animals, vegetables, herbs, and  fruit.

Read More http://www.epicurious.com/articlesguides/diningtravel/restaurants/


Note: All restaurant information subject to change without notice. Please  contact the restaurant for the most current information. Pictured: Chef Brian  Scheehser of Trellis restaurant.


In the past several years, the concept of a wedding day “First Look” has really gained in popularity yet is still a somewhat new approach to wedding photography. What happens is the photographer arranges a private, intimate moment for the couple to see each other for the first time. Once the perfect spot is chosen, the Groom is positioned in such a way that he cannot see the bride who approaches him from behind (or occasionally, vice versa – every photographer has their own method of doing things) The Bride gets close, the Groom turns to see her for the first time—tears and kisses ensue, and the wonderful moment is captured by the photographer.


The history of the Groom not seeing the Bride until she walks the aisle is a tradition that dates back to (depending on what source you read) to as far as the 15th century. The concept being, that since the groom had not met or even seen his future wife before the ceremony, she’d be kept hidden to eliminate any disapproval by the groom. It was feared that once seeing her, he may have refused to proceed with the wedding or even make a run for it! The wearing of a veil over the face was one last step in keeping her hidden until the very last minute.

The First Look completely shatters that tradition in the fact that the couple now sees each other in this very orchestrated moment before the ceremony. Some choose to have their bridal party and family close by, while others prefer it just being the 2 of them. At first this was not an easy idea to convey, as couples would look at me like I was insane: “You want us to do WHAT?! No way!” I must admit that even for me, the idea was very strange at first. But after thinking it through, I really started to quickly see the value in it for both the couple as well as myself as it affords us a great deal more time.

Your wedding day zips by incredibly quickly; it’s over before you know it. As I say in my wedding consultations, “Once the Wedding Train leaves the station that day, there is no stopping it!” The decision to do a First Look can really allow you to take more time with your photos, engage in the cocktail hour to enjoy your food, and just generally let you unwind and enjoy the day. Photographs during cocktails, especially when the ceremony and reception are all at the same venue, can be a REAL time killer and are usually quite rushed, as you have only about 45 minutes to accomplish what you want due to all the distractions.

I cannot begin to tell you how much pressure this removes from the day, and how many of my couples thank me over and over afterwards for suggesting it. Not only does it let the couple slow down and really ‘take in’ everything, but it gives the photographer more time for getting creative and really capturing the day. So if you’re planning a wedding, consider giving this idea some thought. Read about it online or ask friends who have done it – you’ll slow down, have time to eat your delicious hors d’oeuvre’s, visit with loved ones and really enjoy your day!

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Name: Michelle Lafaille

How long have you been working with ATTC?. Three months

In one sentence, what do you do all day at your job? Answer the phones and direct calls; field inquires, phone & email; send introduction letter and sample menus; schedule client consultations; greet clients; type proposals, menus, estimates and contracts; track inquiries and proposals and follow up; email client satisfaction surveys, track and follow up; send client 1 year anniversary cards.

Most memorable experience since working at ATTC? Taking a client call from an elderly gentleman looking for authentic Austrian Wiener Schnitzel, he was a little hard of hearing.

Food you can’t live without? Sweets

What is your drink of choice?   Coffee

What would you be doing if you weren’t working here? Reading a book

What do you like best about working at ATTC?. The friendly atmosphere, the creative vibe, experiencing food in all it’s wonderful and tasty forms



We are thrilled to collaborate with  Ripe Juice Bar, a local company in Meriden, CT started in 2008 by childhood friends Michel Boissy and Ryan Guimond. The bartender and chef duo developed a dynamic line of ultra fresh juices and mixers which we are excited to offer. Ever tried a Fresh Basil Collins, Cucumber Gin Fizz or an Agave Margarita with Lunazul Tequila and Ripe Agave Margarita Bar Juice? We’re guessing once you do, you’ll never settle for that green bottle on the grocery store shelf again!


Click on the photo to see Ripe Fresh Juice Bar in action!






There are many benefits of having live music at an event. Music can add character, atmosphere and drama to any event. Live music provides something magical that you can’t get with prerecorded music. There’s something very special that happens when a guitarist, violinist, vocalist or other musician is performing.

When live music is included in a wedding ceremony it becomes part of the tapestry of the moment. The thread that runs throughout. It creates a colorful backdrop and can fill in the quietness and emptiness of a room. Music can add cohesiveness to the flow of things. It can also provide pacing and tempo, especially while the bride is making her way to the altar. A gentle piece of music can calm the nerves and slow things down. A joyous and triumphant song played right after the couple is announced as husband and wife is magnificent. It can be the perfect accompaniment as they begin to walk out and are welcomed for the first time as “newlyweds” by their family and friends.

When I’m playing at a wedding ceremony the music I choose can add different emotional elements to the proceedings. Music sets the stage for the important matters at hand without taking away from the real show, the bride and groom. Music is like the seasoning in a recipe. It can enhance a moment like nothing else. Music conjures happiness. It brings back fond memories or can make us remember special moments with loved ones.

It is lovely to have beautiful melodies filling the air while friends and family gather to celebrate. Music can reflect any type of emotion and there are many emotions at a wedding. People may have different ideas of what kind of music they want as the backdrop of their day. I have played all sorts of music during the different parts of weddings. Whether it be instrumental classical music by Beethoven or Bach in a grand church or Beatles songs for the prelude under the oak tree in the back yard. It could be Keith Urban’s “Without You” for the processional, because whenever it comes on the radio the “bride to be” thinks of her loved one. Or “How Great Though Art” for a grandmother during an interlude because it was played at her wedding many years ago. Possibly Pachelbel’s “Canon in D” because it is gorgeous and a more tradition feel is important. Music is part of all of our lives and becomes a part of our moments and memories. Live Music is the ultimate enhancement for any event.

Click here to listen to an audio sample of James music and for more information visit jamesharrisguitar.com.



This week is our cake tasting week and all the cake around here has us wondering about the origin of wedding cake…we found this in The Telegraph:



The ritual of the wedding cake in Britain can be traced back to medieval times, when it would have been made of wheat and, bizarrely, thrown at the bride as a symbol of fertility.

It also wasn’t just cake that was eaten after the ceremony. All the baked goods, which included scones and biscuits, were piled high (the higher the better) and the couple attempted to kiss over the mound. If they managed it without toppling the pile they were assured a lifetime of prosperity.

In the 1600s, a visiting French chef was quite appalled by the uncouth piling ritual and recommended a more stable stacking system instead, using sawn off broom handles. However this more elegant use of tiers didn’t catch on until later.

In the 17th century “bride pie” became popular, which varied from sweet breads to mince pies or even mutton pie. Within it was a glass ring which was used in a similar way to the bouquet today: whichever woman found it was meant to become the next bride. For those less affluent families, this pie might have formed the centrepiece.

The popularity of tiered wedding cakes came, legend has it, as a result of a baker’s apprentice in late 18th-century London. The story goes that William Rich set up as an apprentice in Ludgate hill and fell in love with his boss’s daughter. When he asked her to marry him he wanted to impress her with a large, beautiful cake and his inspiration came from the spire of St Bride’s church. However, there are no surviving records of this cake.

It was the marriage of Queen Victoria and Price Albert in 1840 that really set fashion for weddings – the dresses and cakes both became big and white as norm. Sugar was now cheaper and it became much easier for working class families to imitate the weddings of the rich.

But of course this affluence couldn’t last, and wartime rationing rather limited wedding cake options. During the Second World War there were strict rations so cakes were much smaller. The average person would have probably had some ingredients donated from friends and relations. Others used deceptive tricks so their cakes looked the part. Gravy browning made fruit cakes look richer or cardboard cakes were rented and the real, smaller cake was concealed inside.

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