This was definitely not the first time that I've ever attempted making an egg pie. The very first was way back in my college years, when I made one for a friend's birthday. Over a decade after, I regained my passion for baking. As you may know, I had not been into cooking and all that stuff for the longest time until I got here in Albany. My way of living, daily routines, environment, practically everything, had greatly changed since I moved here. Anyway, I wouldn't tackle that topic further.
I actually have two boxes of duck eggs in the pantry which have been kept seating there since last week.
I've heard quite a lot of renditions of this classic love song from various artists, both foreign and local, yet I still feel spellbound every time I listen to it. To me, this must be the best musical arrangement for a duet of all time. I love how the melody perfectly complements the lyrics.
Over the last few days, this song has once again captured my senses, through a single post on my Facebook feeds page. It was a music video linked to YouTube of a Korean ballad singer K.Will with Charice Pempengco, singing a duet of the song "Endless love". I am no Charice fan, though I've always admired her talent, but certainly, I loved how she beautifully sung the female parts of the song. She showcased her own style and did not try to mock another artist. As for the male part, his voice sounded like that of Brian McKnight on the first few stanzas which I find impressive.
The song has been around for decades since it was first released in August 1981, as original motion picture soundtrack from the movie of the same title, which starred Brooke Shields. Diana Ross and Lionel Richie were the first to record the song.
In 1993, Mariah Carey made a remake of the song with fellow soul singer Luther Vandross, that made her the most played musician on the radio towards the end of the year and in 1994.
In the recent year, promising singer and Philippines' pride Charice Pempengco gave a whole new approach to the song. I couldn't find a suitable code to embed the video here. Just click the link and prepare to be carried away by the music.
At long last, I've finally learned the trick of putting two images side by side in my blog. For sometime, it had been puzzling me. Tried every possible tutorials I could find on Google but didn't quite help. It took me hours and a lot of trial and error attempts. Somehow I was beginning to lose my patience with the html codes. But, I didn't stop until I figured it out myself. The photos above are the cakes I made for our Baby Charmelle's birthday held on Sunday, October 17.
Our inaanak, Baby Charmelle, has recently celebrated her first birthday last Saturday, October 16. And I thought of making this presentation as my way of saying how adorable and bubbly she is, through the help of another friend who is more knowledgeable than I am on stuff like this. Quite fortunately, I had managed to complete the project ahead of time after a few revisions on some transitions.
Voila! Here's the finished product. I have posted the same video on my Facebook account for her parents and our fellow god parents to see.
One of the many perks we got from Betterpan. Being a photo aficionada myself, I didn't want to miss out the fun of it, for the first time. Yes, it's a shame to admit but really, I never got the chance to experience it since I'd moved to Australia two years ago. And I knew without a doubt it was gonna be a hit at the reception party. I could imagine our guests coming back begging for more and more shots in the booth.
It wasn't until we were heading toward the last couple of weeks (prior the wedding) when the name Happy Snapper was brought up by Kelly. That time she was asking us to submit some photos that we would want to use for our personalized print outs. As expected, the first layout that was sent to us had to be revised. I had to specifically give them instructions on what theme font to use and the manner how I want our names and wedding date to be written on the tarp. They got it right on the first revision. Unfortunately, not for the case of print out layout. We needed to send it back three times before it was finalized the way we wanted it to appear on the paper. I commend them for doing what they had to do in such a short period of time, imagine we had less than 2 weeks left to do all those revisions.
On The Day - Without a doubt, our guests, both young and old, did enjoy it.
Supplier – Dr. Pad c/o Betterpan Catering Services
Rating –10.0
The bridal car service had been originally included into our agreed package with Betterpan. It was a classic white Benz C220 sedan, which I supposed then, was quite a decent one. We settled on that choice, purposely, just for a period of time, as I knew sooner than later, we could still get an alternative.
And I was right.
A few months prior the wedding, two of my best buddies had pledged to sponsor my bridal car. It was an offer too good to refuse, so without another thought I said yes. The next thing I knew, I was left utterly torn between 1947 Jaguar Mark V and 1930 Cadillac. Before I could even resolve my indecision, I needed to coordinate, firstly, with Betterpan and/or Kelly. Apparently, they did grant the upgrade from the classic Benz to a vintage Jaguar, however, it incurred an amount much more than I had expected. Kelly explained the procedure of having to hire it out from another party and then adding its cost on top of our package. Much to my delight they’d given us some percentage cut off the original rental fee for the car I had chosen – 1947 Jaguar Mark V.
On the day – It felt like, reflexively, my chin dropped and my mouth opened in astonishment when the sight of the ivory cream vintage car caught my eyes. I was then at the lobby of the Crowne Plaza while Rupert and Kenneth beckoned me for a few final, top view shots. Soon after, I was literally at a snail's pace, as I treaded my way down the flight of stairs heading to the door. As I got closer to the car, my amusement was even more overwhelming. For a moment, it felt like I was day dreaming…
On our way to the church, I had the chance to open up a conversation with the driver. Intentionally, I wanted to distract myself because I could feel my hands getting cold already. Somehow I felt a little disappointed that I didn’t get as much time to enjoy the travel, given that Christ the King was just within the vicinity.
We did have more than enough shots with the car at the CTK church compound right after the ceremony, except that, our coordinators had to cut it short because we were running out of time. The mass itself had consumed the remaining minutes intended for the pictorial. And the car had to leave at 12:15PM; otherwise, we had to pay additional Php2,500 for the succeeding 15 minutes. As a consequence, we opted not to have any more shots at the reception venue with the car. In fact, we had exceeded 10 minutes but the driver said it was all right. We invited him to join us and have lunch but he refused courteously. Little did I know that the same person who was driving the car was the same person who actually owns it, and his name was Dr. Pad.
Final Detailing – As previously posted, this was done at the venue, alongside with food tasting. Instead of the large 10-seater table, only a medium-sized one for eight was set up to give us a picture of how it will more likely be arranged on the day. I couldn’t quite imagine the size of the actual table, but I supposed it won’t be too crowded to fit in 10 people. I, for myself, loved the contrast of blue and orange ribbons that were tied alternately on each tiffany chairs. I wouldn't want my bridesmaids dresses to be masked by the same color as the chair's ribbon. The long vase centerpiece stood bare at the center without any flower arrangement. But Kelly had given her word to send me photos of lighted pillar samples and floral arrangements for guest tables that we could choose from.The table setting was nice, simple yet elegant. Somehow, I couldn't clearly picture out how the whole place would be like when decorated with our theme colors and flowers. The rest of the details remained something to ponder in my imagination.
On the Day – To be honest, Hubby and I were both awestruck upon seeing the transformation of a seemingly boring clubhouse to an impressive and nice-looking setting. The first thing that caught my attention was the lighted pillar. It looked so startling with combination of orange, white and peach fresh flowers; the lighting effect under the table gave a more dramatic glow to the orange-colored cloth with white overlay. Fresh floral centerpieces adorning the long tables for our principal sponsors were likewise beautiful, not to mention those loose petals which seemed to me like they had been dropped by some angels from above. Guest tables, on the other hand, were equally elegant unlike the first time I had seen one at the final detailing. Everywhere I looked, I could see fresh flowers and stimulating colors of blue and orange. It was a like a place in wonderland maybe that I had never bee before, just so perfect.
I was surprised to see the 3-tier fondant cake that my sister made placed side by side with our cake for cutting. I remembered having to ask them to lend us a cake stand just a couple days before because my sister so wanted her cake to be up there. Fortunately they allowed us, no deposit or rental fee at all. I had not given close attention to the details of the buffet table during the program, but I had seen some photos and to me it looked nice; elegant skirting, lighting and some ornaments of dried twigs in pots. What I loved most was how they setup the chocolate fountain table, in such a way that it would certainly seize the interest of anybody; all the dippers arranged attractively on a stand.
One of the many benefits we had gained in booking Betterpan was the privilege of creating our own set of menu without actually altering the cost per plate that we had initially agreed upon. Having been presented with a list of buffet menus to choose from, Hubby and I picked out the ones that we reckoned would suit our taste buds. Of course we had to consider what would satisfy our guests, since most of them are from Batangas and Bicol; places where home-cooked meals are mostly favored than catered. It was a tricky task, I would say. It was like the experience of dining in a restaurant for the first time where we order something we actually don’t know what it tastes like yet we still have to eat it. Quite unlikely to happen in an event such as ours, explained by Kelly, for they will be providing a food tasting once we’re in Manila prior the wedding.
Food Tasting – We did this on the 8th of July, a couple of weeks left before the big day. It was actually done simultaneously with the final detailing at our reception venue, Acropolis. Miss Lorna of Betterpan was there to assist us and so was our coordinator, Kelly. What they had brought at the site were only the ones we had chosen and therefore there was no way that we could have at least made any point of comparison with other selection. Miss Lorna apologetically gave explanation about having to substitute creamed dory over the steamed lapu-lapu that we had originally preferred. The reason was plain and simple, dory costs cheaper than lapu-lapu. Nonetheless, almost all of our choices, except for the baked creamy chicken that we had to change to teriyaki due to its slightly bitter after-taste, turned out all delectable. I personally loved the lengua con champignon. I just had a few comments about the leche flan, which to me looked saggy and somehow deficient in rich custard taste, if I were to compare it to my mother-in-law’s recipe.
On The Day – We didn't get to ask as much feedback as there had been said from everyone who was present at the reception party. But some of our immediate families had given compliments about how Betterpan did an excellent job. Well that made me feel relieved, I must say, after all I’ve been worrying about what they had to say.
On the whole, I would like to commend Betterpan for providing us and all our guests a sumptuous lunch buffet. The program started a bit late and in some way, I was beginning to be anxious that some of the guests might be starving already and we didn’t want that to happen. Salads were being served on the long table of principal sponsors and parents while we were doing the per table photo session. As soon as we had the last table, Hubby and I hopped on the gazebo. From where we were seated, I could see how our guests seemed to enjoy their meal. I glanced at my mom who was just seated next to our table, scrutinized her expression so I would know if she was pleased or not with what she was eating. And I could tell that indeed, she was. I personally have nothing to say about the food because I barely ate the huge serving they put on my plate, and so did Hubby. It wasn’t until we went back to the hotel and had some take away meals for dinner did we appreciate them.
As I had expected, the chocolate fountain was a blockbuster. The kids and even the kids-alike were absolutely delighted. We had brought over two canisters of wafer sticks and about 5 packs of heart-shaped marshmallows as additional to the dippers, but for some reasons; none of them was placed on the tray. I asked some of my nieces who were the first ones to try it, and they said they didn’t notice any. I remembered endorsing them to the coordination group but I became too busy attending to other stuff after the program that I had already forgotten about it.
I am giving them a rating of 9.0 for the food, based on the aspect of quality and quantity. We've had heard good comments from word of mouth and I guess it just shows how well they did. But from a point of view of someone who has a broad description of the word “taste”, it means a lot of difference. Having knowledge in food technology, the question of whether it is delicious or not, entails a lot of skills. We call it organoleptic or sensory evaluation. And if I were to apply all these principles, rest assured that I wouldn’t be able to give the same rating as I had given them. What I am trying to say is that different people have different preferences, especially with taste. We have our individual definition of what is tasty for us and what is not. In terms of quantity, most of our guests had confirmed that the serving was pretty generous. Some entrees were finished first like the creamed dory and chicken teriyaki, while a large quantity of carbonara had been left over and was given to us to take away. I’m not too sure though how desserts were served because we didn’t get to taste and even see them at the buffet table. I supposed there was not that many on tray.
We actually got their services through the help of a good friend and coordinator, Kelly. She was the one who brought up the name of the company, at the time we had started having discussions about where to hold our reception party. I believe she was/is, in one way or another, allied with the management. It was just amazing the favors she could get them to do for her and/or us.
We had been privileged to have availed of their “special-hassle-free” wedding package. A great deal, indeed. It likewise meant lesser responsibilities for us. At least, we were able to spare ourselves some time to relax without having to be troubled about the entire prep scheme.
Package Rate – our initial booking with them was for 150 people. Hubby and I deduced that we won’t even reach over 130 guests. Later on, as we were getting closer to making the second payment, we had come to a decision. We elevated our number of guests to 200, so as to accommodate additional attendants and the suppliers. The price per plate had gone up to Php1000, which by simple math meant, 200K. I had to make some trivial objection, the first time, for we felt it was a bit too much. Kelly’s convincing powers might have worked efficiently again, I presumed. The next day, she was pleased to inform us that they’ve generously taken 10K off the total. Two thumbs up for that!
Mode of Payment – 20K was all they asked us to shell out, as initial payment. So, as early as September of last year, even if we haven’t had food tasting yet, we booked them already. I know it sounds a bit ridiculous, but there were not that many other options accessible for us. Besides, the words of affirmation from Kelly were proof enough to set aside our uncertainties; and the rest had all remained bygones. Our last and final payment was meant to be settled a month before the event. However, we ended up clearing our balance just the week prior (the wedding). Despite the delay, they remained very considerate; never did they make any follow up email or SMS on the subject, which was good. We made sure though that Kelly knew everything in between.
Communication – if there was one aspect about our transaction with Betterpan which I can consider as inadequate all throughout, it would be the part where there should have been direct dialogue between us and them. As I’ve said earlier, they had been referred to us by our coordinator, long before we actually thought of hiring one. So, from the time we had started considering the proposal, up to the last minute demands/requests on the day itself, Kelly competently performed her job as intermediary; everything that we wanted to raise about, whether it was an urgent matter or not, had to be conveyed first to her. She then had to solely discuss whatever it was to the management, before she could significantly give us a response. And the answers had always been positive, apt and prompt. I believe though that as the client, it would have been proper if we had been introduced formally first to the owner or someone in-charge of the operation before being tossed to another. I have no idea if there was some sort of internal agreement between them and Kelly, for that matter, and I didn’t want to ask either. I just realized that maybe I was a bit too complacent about the whole thing that I seemed to have taken this for granted.
Black and white – most of our preliminary conversations, if not all of them, were documented on emails. Again, these were only between me and Kelly. I remembered she had to revise the package doc a couple of times due to some typo errors. I wouldn’t go any further into the details, for I don’t want to create a plot of some sort, regarding this. What I just want to point out here is the fact that, quite a few pertinent papers, relating to our business deal with Betterpan have not been handed over to us, until now. The whole time we were having meetings before the event, regularly discussing stuff to be accomplished; never had she mentioned anything about those. She did send one file, as far as I can recall, the contract from Acropolis Clubhouse, but nothing else other than that.
Amenities – the “special-hassle-free” package was perfectly jam-packed with cool perks. Here’s the list of the enclosure. I will post corresponding review on each entry to further assess each supplier.
So, why am I giving them a rating of 9.0 and not 10.0?
First of all, I'd like to clarify that none of my personal issues, which I've noted above, had anything to do with this rating. I've tried, as possibly as I could, to be reasonable here and did not let my subjective way of thinking get into the way. It wouldn't be fair for Betterpan's name to be involved in any way into something beyond their control.
Honestly, I could have given them a perfect 10 rating if only I were to rate how they carried out on the day itself, which to me was just remarkable. But this isn't limited to that alone , since the service they had provided us was more like a collection of other services. So, whatever lapses that might have been incurred by one of them, would in one way or the other affect the totality.
Kindly refer to my succeeding posts for a more elaborate evaluation on each item in the amenities section.
Supplier rating, according to Wikipedia, is basically a term used in the business industry to describe the process of measuring an organization's capabilities and performance. Over the years, this system has been merged into the world of weddings.
Successful wedding is collaboration with various chosen suppliers. Without them around, I don’t think weddings, which have now become a way to showcase creativity, art, style and fashion, will continue to progress. They don’t just carry out their services because we pay for them, they actually make our weddings such a dream-come-true, and that we would still want to look back at it, decades after decades.
Key points to better assess our suppliers.
Supplier – Company/Person name Contact Details -- mobile number, website and email address Category – whether they fall on Fashion & Beauty, Favors & Gifts, and so on.
Budget Percentage – cost/price over total funds incurred
Overall Rating – scale from 1 to 10 (10 being the highest), includes good and bad criticisms, in depth review on service, quality and schedule adherence.
My life revolves around what I call priceless treasures - my family, my job, my dreams, my passion for cakes and my penchant for photography. I get bundles of joy from petty details that each day brings. It makes a whole lot of difference when I get to learn a thing or two from matters that are often taken for granted.
