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Creative Mixer Recap!


At the beginning of the summer (I know, late post…), Rebecca from Bitsy and Boo and I, hosted a summer mixer for creatives in our area. We had lots of sips and treats with a pool cabana backdrop. We have some gorgeous photos from the event and a delicious recipe (the guests’ favorite appetizer) that we hope will inspire some of your own events.


First, we picked our venue and color palette. A poolside patio was the perfect place to decorate with graphic, black stripes and punches of bright fuschia, yellow and blue blooms arranged by Angela from Angela Marie Events. She’s a pro with floral arrangements, you guys and has a keen eye for event design – often pulling out all the stops on her custom designed events.


Metallics like gold and silver were brought in via gorgeous lantern lighting by Truly Haute around the pool. These ladies specialize in event candle rentals. From votives and pillars to mason jars and mercury glass, if you’re looking for stunning candlelight setting, these girls have you covered.

Let’s get to the food and beverages! Guests were asked to bring a bottle of wine that best described his or her creative field or personality which served as an engaging conversation starter. Our menu that was created and executed by Rebecca included light bites, a signature dip and a sweet dessert, but the crowd favorite was her bacon tomato tartlet that stole the show. If you don’t trust me, try her recipe here:


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Bacon Tomato Tartlets

Ingredients:

-1 (12 ounce) can flaky biscuits

-6 slices deli bacon, cooked, drained and crumbled

-1 medium tomatos, chopped

-3 ounces mozzarella cheese, grated

-1/2 cup mayonnaise

-1 teaspoon dried basil leaves

-1 teaspoon dried thyme

-3/4 teaspoon garlic salt

-1/2 teaspoon dried oregano

Directions:

Split the biscuits into 3 pieces (flaky biscuits pull apart easily into layers). 

Press split biscuits into mini muffin tins. You will not sue entire can of biscuits.

Mix remaining ingredients together and fill each of the pastries with mixture.

Bake at 350 degrees for 10 to 12 minutes.

These can be frozen and baked later. Makes 24 tartlets.


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Finally, I have to thank the talented guys behind the lenses for capturing our night so beautifully. Big thanks to Brian Pavlich and Beau Moss for their amazing photography skills.


If you’re in need of a vendor in any of these categories, I highly recommend checking out their respective websites: Paper Items: A Pinch of Lovely / Floral Design: Angela Marie Events / Food and Appetizers: Bitsy and Boo / Candles & Lighting: Truly Haute / Photos: Beau Moss and Brian Pavlich

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1 Comment

  • Reply Truly Haute

    Thanks so much for the shout out Krystal! We had so much fun! Let's do it again soon!

    September 19, 2013 at 1:47 pm
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