Monthly Archives: September 2014

Winemaker Chris Camarda

By hotsoup | September 18, 2014

Chris Camarda grew up in a large family in the Queen Ann neighborhood in Seattle where he attended Seattle Prep and the University of Washington. It was in his mother’s basement that he first began making wine in 1987. Two years later, he started Andrew Will Winery, naming the wine for his son Will and Read More

Like Comments Share

5 Wedding Bloopers You Should Know How to Avoid

By hotsoup | September 13, 2014

We all know how stressful the ‘big’ day can be … especially when the unexpected happens! There is no sure way to avoid bloopers but here is some tips to help prepare for the ‘unexpected’. Make your big day as perfect and stress-free as possible. 1. Have a Rain Plan Let’s face it; we live Read More

Like Comments Share

Featured Member of the Month: Richard Deacon

By hotsoup | September 12, 2014

RJD III Media Inc. , President and Founder, Richard Deacon is a TCC member, active volunteer and successful business entrepreneur across various fields from media sponsorship sales to investor education to high profile networking. What is RJD 3 Media? [RD] RJD III Media is a media sponsorship and sales consulting company that was born out Read More

Like Comments Share

Dessert as Décor

By hotsoup | September 10, 2014

Decorations and a wedding cake can cost over $3,000 at an average wedding. However with amazing pastry chefs and clever ideas combining the two can save you a few dollars! Dessert tables are a unique way to add a variety of desserts to your menu and color to the venue. Personalizing to what you and Read More

Like Comments Share

NEW! 1892 Bistro Dinner Menu

By hotsoup | September 9, 2014

Appetizers White Bean & Bacon Velouté $14 Salt Cod Beignets $14 oven dried roma tomato, fried sage Caesar Salad $14 parmesan cheese, crouton Salade Maison $14 cucumber, tomato, candied almond, raisin, goats cheese, roasted shallot vinaigrette Seared Foie Gras $24 mulled cherry, brioche Chef’s Selection of Charcuterie $18 mustard, pickle, baguette Mains Seared Prawns & Read More

Like Comments Share