T.E.A.M.

What's your definition of team? At Dawn Easter Events, we firmly believe T.E.A.M. means "Together Everyone Accomplishes More". Currently, we are looking to add 2 non-paid interns to our team. These openings will primarily focus on social media and public relations.

The ideal candidates must be proficient in FaceBook, Twitter, LinkedIn, and blogging. Excellent writing skills are a must! These positions will be virtual, meaning you can work from home on your own computer. Weekly team meetings will update you on the week's priorities and you will have a systematized approach to the items to be implemented. Hours may range from 5 per week on upward, depending on your skill level in these areas.

Candidates must be current university/college juniors and seniors majoring in applicable fields of study. We are willing to coordinate with your professors should the internship be applicable towards course-work credit. We respect our interns and ask for dedicated, loyal and ethical people to apply. Please send your letter of interest, resume with references and 3 writing samples to dee {at} dawn easter events {dot} com.

Will You Marry Me?

Happy Monday, dear readers! I hope everyone had a blissful weekend full of love, laughter and reflection. As engagement season (typically Thanksigiving thru Valentine's Day) approaches, I came across a very imaginative, quirky proposal on From "I Will" to "I Do". I'm sure hoping Sarah said yes...would you?

Food For Thought Thursdays: Sweet Potato Souffle

One of my favorite Fall foods is sweet potatoes. I love them baked, mashed, candied and of course in a pie. And let me just tell you that my mother makes the best sweet potato pie in all of the land! I wish I had her recipe to share with you but alas, my mother is strictly old school and cooks by taste and sight. But I've found something which I think will be equally good this Thanksgiving holiday, Sweet Potato Souffle courtesy of Patricia and John. Enjoy!

Sweet Potato Souffles from Sundays at Moosewood Restaurant

2 large sweet potatoes, peeled
1/4 cup brown sugar
3 Tbsp butter, melted
4 eggs, beaten
1/4 cup rum
1/4 tsp cinnamon

Preheat the oven to 350.
Cook the sweet potatoes. You can roast them in the oven, but I prefer boiling them since you’re going to mash them and roasting them could caramelize the outsides a bit too much.
Mash the sweet potatoes using a potato masher or stand mixer.
In the mixer, beat the sweet potatoes with the brown sugar, butter, eggs, rum, and cinnamon.
Transfer the batter in to a buttered 2 quart baking dish or into individual ramekins.
Bake for 45-50 minutes or until a knife inserted in the center comes out cleanly.
Cool slightly and serve warm or cold.

How to Tie A Tie

I found this great little website, Tie-a-Tie while browsing Stumble Upon and I just had to share. I've always wanted to learn to tie a tie but I always seem to make a mess of it. you'd think with a dad and two older brothers I'd have gotten the hang of it by now. The great thing about the site is the video tutorials which walk you thru each knot step by step. Great for the guy in your life or if you want to brush up on your skills. I'm off to practice my Half Windsor knot.

Studio Wed Fall Table Trends

Today we are featuring the stunning Fall Table Trends created by the incredibly talented vendor team at StudioWed Atlanta.
This table feaures rich fabrics and luxe floral and paper designs.
See more detailed pictures of the Fall Elegance design here. The vendor team: Photography - Liana Photography
Flowers - Shosho Designs (See our interview with the talented Shoshona here.)
Linens - I Do Linens
China - Owen Lawrence
Cake - Sugarplum Visions
Stationery - Luxe Expressions
Rentals - Event Rentals Unlimited
Table Design - Lemiga Events
The Indian Mod tablescape is vibrant and alive with color. My favorite touches are the lanterns and paisley designs on the stationery.

The vendor team:
Photography - Project Duo
Flowers - Chelsea Floral Designs
Linens - I Do Linens
China - Owen Lawrence
Cake - Sweet Sensations
Stationery - Ink & Paint
Rentals - Event Rentals Unlimited
Mini Cake Favors - Sweet Sensations
Table Design - Lemiga Events
The Barn Rustic table is so warm and inviting and really speaks to the season.
Favorite elements are the caramel apples and the patterned icing on the cake.
The vendor team:
Photography - Andrea Taylor Studio
Flowers - Tulip
Linens - I Do Linens
China - Owen Lawrence
Cake - Sugarplum Visions
Stationery - Ink & Paint
Rentals - Event Rentals Unlimited
Apple Favors - Dreamy Gelato & Chocolates
Table Design - Lemiga Events
Table Coordination & Set Up - Peachtree Weddings

Friday's Escape:

Happy Friday, dear readers! I hope you've had a wonderfully productive week and are ready for a little R&R. I was talking with one of my girlfriends last night and she announced we're taking a ski trip this winter. Now, let me explain, neither of us have ever been skiing but I must admit I am looking forward to it. I immediately started looking for fabulous ski resorts and came across Le Chabichou. While we may not make the trek to France this winter, this property has definitely been added to the dream list.

The famed Le Chabichou is a picturesque chalet hotel favored by royalty and the international jet set. Offering 42 blissfully comfy rooms with amazing mountain views. The chalet also boast a two-star Michelin restaurant. Did I mention there's a spa? Imagine unwinding after a day on the slopes, relaxing in the hotel’s sauna or jacuzzi.

Not sure how much skiing I'll be doing this winter but I can imagine lounging by the fireplace, sipping a gourmet hot chocolate and flirting with a cute ski instructor;)

Food For Thought Thursdays: Moroccan-Style Chickpeas with Preserved Lemons

Now for something a bit more exotic. I bet this is incredible with lamb. Enjoy!

MOROCCAN-STYLE CHICKPEAS WITH PRESERVED LEMONS

3 tablespoons olive oil
½ medium onion, diced small
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cayenne
2 cloves garlic, minced
1 14.5-ounce can small-diced tomatoes, with juice
2 15.5-ounce cans chick peas (garbanzo beans), drained and rinsed
1 ½ tablespoons minced preserved lemon peel
¼ cup raisins
¼ cup chopped parsley

Heat olive oil in a large sauté pan over medium high heat.

Add onion and spices and sauté for about five minutes.

Add garlic and sauté for about thirty seconds.

Add tomatoes with their juice, chick peas, preserved lemon peel, raisins, and a half cup of water. Stir. Lower heat until the stew is barely simmering. Cover and simmer for 45 minutes, stirring occasionally. Add more water if it starts to look dry.

When you’re ready to eat, sprinkle with parsley and serve.