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SXSWi Kick-off Party

 

SXSWi Beer Garten

Every March, SXSW takes over our home “town” with SXSW Music, Film and Interactive. Annually, Craven + Co produces an event for a well-rounded group of corporate clients, including Wells Fargo, American Express, DLA Piper, Key Travel Concierge, Radius, Holonis, and EY to kick off SXSWi.

slo-mo video booth

Slow-motion video booth

Our 2015 SXSWi theme was German Beer Garten complete with beer tastings, a slow-motion video booth, German girls and Nate the Great the balloon artist. The event took place right in the heart of downtown Austin at the W Hotel.

Balloon artistry

Who said balloons are for kids?

Nate the Great; Balloon Artist

Nate the Great with one of his wearable creations

 

 

DLA Key

The Key Travel Concierge team

Tiffany Craven

Tiffany Craven doing what she does best: making sure all the moving parts of the event are perfectly orchestrated.

 

In years past, the theme has ranged from a carnival with a mentalist, stilt-walkers and jugglers….

SwingBy_0409Swing by SX 2014

to a live graffiti wall which guests were able to tag once they received their new “street artist” name.

DSC_2140 tagging

Posted by Tiffany Craven
Posted in details, events, people

2015 Destination events

Camp Wapiyapi Fundraiser

Fundraiser for Camp Wapiyapi
Photo credit Elizabeth Kreutz

Many events last year took us to amazing U.S. destinations. We produced a fundraiser we do annually for Camp Wapiyapi, a non-profit based in Colorado. This annual event is hosted by Lance Armstrong and Anna Hansen in Aspen, Colorado. Attendees start with a bike ride with Lance Armstrong, George Hincapie and several other professional cyclists. The dinner, held at Lance and Anna’s home, featured a beer tasting and special, private whiskey from Blackberry Farm. This year, guests included tennis legend Chrissie Evert and professional skier Andy Mill. The live auction, featuring items from Lance, George, Chrissie, and race car drive Jimmie Johnson, helped Camp Wapiyapi raise over $250,000 to help children with cancer attend this amazing summer camp.
Oregon wedding

Rehearsal Dinner for Kate + James

We ventured further West for a rehearsal Dinner and wedding at Brasada Ranch in Bend, Oregon. It was the perfect weekend for the perfect pair.

A little closer to home, we produced a multi-company networking event at Caracol in Houston, Texas. This bi-annual event we call Scotch + Cigars features on-site cigar rolling and scotch tasting, which makes every attendee feel like a true connoisseur by the end of the night. This year, at the Houston event, we also had a sommelier pairing the most amazing wines with Caracol’s incredible food.

Posted by Tiffany Craven
Posted in details, events, people, travel + food

Happy 2016 from the Craven + Co team!

Craven + Co Event Production and Design

Craven + Co Portfolio

We hope 2016 finds you well, rested, and ready for the BEST. YEAR. EVER!! The Craven + Co Team had such an exciting and busy 2015, we haven’t had a chance to sit down and reflect on the amazing events and happenings of last year. What a whirlwind!

Our year was sprinkled with baby showers, wedding showers, pig roasts, art events, SXSW events, F1 events, surprise birthdays, milestone birthdays, corporate meetings + receptions, breakfasts, lunches and dinners…you name it. We will be highlighting an event each week to show you what we’ve been up to.

Here’s to another eventful year with our amazing clients and vendors!

 

 

Posted by Tiffany Craven
Posted in details, events

Home of Cowboy Chef Tim Love :: Cowtown

I’m a new “Texan” hailing from Boston (with Midwestern roots) and I’ve heard some locals say Austin isn’t really Texas. But what I found on a recent trip to Fort Worth is that if you want to know what quintessential Texas looks like, hit the Historic Stockyard area. Cowboys moseying hand in hand with their ladies, 10-gallon hats, aggressive silver buckles and the click clack of cowboy boots on cobblestone. The scene on a Saturday night felt like a movie set. Country music oozing out of honkey tonks, longneck bottles in everyone’s hand and the smell of barbecue and good country cooking permeating the cool winter Texas air.

The ultimate cowboy chef, Tim Love, who is often seen on Bravo’s Top Chef, and inside magazines like Food and Wine has a major presence in the historic Fort Worth stockyards. His flagship restaurant Lonesome Dove Western Bistro is worth the drive, calories and sitting amongst the kitschy cowboy décor.

If you find yourself there, be sure to order ALL of these dishes…

  • Rabbit, Rattlesnake Sausage
  • Wild Boar Ribs
  • Elk Sausage Sliders with Seared Foie Gras
  • Warm Hominy, Lamb Bacon, Swiss Chard, Muenster and Quail Egg
  • Roasted Garlic Stuffed Tenderloin (medium-rare of course) with a Syrah Demi-Glace
  • Truffled wild mushrooms
  • Lots and lots of hearty red wine to wash it all down

❤ Meghan

2406 North Main Street Fort Worth, Texas 76164

http://www.lonesomedovebistro.com/

Posted by admin
Posted in travel + food

Here Today, Gone Tamale

 

Gone are the days when I threw sexy parties like Boxers + Boots for single twenty-somethings. Now I host an annual Tamalada. Simply put, a Tamalada is a tamale making party. This tradition has come a long way from the days in my grandmother’s kitchen preparing dozens of these babies for our Christmas Eve dinner after Church. A few differences being: the men today participate, the women are fit + sassy, + the kids are lucky if I remember to serve them their Mexican Hot Chocolate. Darn Sangria!

The trick is to not tell your guests they are coming to a sweat-shop. Instead, I quote Alton Brown: “Food is a social thing. It likes company.”

First things first: What to drink + what nibbles to serve to fuel your tamalada? This year, we poured ice filled pint glasses with a spicy Sangria (recipe below). Since tamales provide your quota of rendered pig fat for the year, we served a healthful pot of chipotle black beans with wilted spinach + Mexican “gnocchi.” All was on track until Tiffany showed up with four orders of different quesos from Magnolia Cafe, an Austin institution whose slogan is “Sorry, we’re open.”

You need the following positions covered to have a successful tamale assembly line: a husk soaker, a masa maker, a masa spreader, a tamale filler and roller, and a tamale steamer.

Once your assembly line starts, you will quickly see people settle into their jobs, even if their job is to man the Sangria station. I always have a few long time friends that are champion masa spreaders that can teach the eager first-timers. They take the pliable leaves and spread a thin, even layer of masa two inches from the bottom of the hoja (the narrow part) to the top of the hoja (the wide part). This is then passed to the filler.

Filling and rolling the tamales is a good job for your more “focused” guests. They spread the filling down the middle of the masa layer + fold in both sides of the hoja around the filling. This part is important, because if it’s not done correctly, you end up with filling that has no masa around it. After folding the sides, you need to fold up the end (narrow part) that has no masa. From here it goes to the person assigned to steaming them, aka, the steamer.

The tamales steam for 45-60 minutes or until you can take one out, tug gently on the hoja, + the masa separate easily from the corn husk, leaving a delicious tamale inside.

The beauty is the finished product from this labor of love. The smell and taste of succulent chicken mole, classic red pork chili, or “everything but the kitchen sink” tamales are worth all the sweat. And you get a party favor: tamales to go!

SANGRIA RECIPE:

I have been making sangria for so many years that I don’t follow any particular recipe. I add whatever looks good in the liquor cabinet (spiced rum, brandy, whiskey) and it always tastes good, which tells you sangria leaves a lot of room for creativity. Sometimes I add Italian soda from Central Market like pear or pomegranate, and top it off with simple syrup. (sometimes I even add Cayenne    pepper to kick it up a notch) My conglomeration of things is like a trash-can punch- for adults!

 

If you would like to follow a precise recipe, here is great low-cal Tropical Sangria recipe:

SERVES 4 (SERVING SIZE: 12 OUNCES, 1 1/2 CUPS)

1 (750-ml) bottle red wine

1/4 cup orange liqueur, such as Triple Sec or Grand Marnier

1 orange (unpeeled), thinly sliced

1 lime (unpeeled), thinly sliced

1 (8- ounce) can pineapple chunks packed in 100% juice, with juice

2 cups naturally flavored lime or lemon-lime seltzer or club soda

Sliced citrus fruit, for garnish

1. Combine the wine, orange liqueur, orange and lime slices, and the entire can of pineapple, including the juice, in a large pitcher. Stir, and store in the refrigerator for at least 4 hours (or overnight).

2. To serve, strain out the soaked fruit if desired. Pour the chilled seltzer into the pitcher, and stir to combine with the wine.

3. Serve over ice, and garnish with fresh sliced fruit.

(Recipe courtesy of: www.cosmopolitan.com)

 

TAMALADA GROCERY LIST:

  • Hojas (on the baking aisle in the grocery store)
  • Dried Masa (same aisle)
  • Lard
  • Broth
  • Jaime’s Salsa (a local favorite for Austinites) or your favorite salsa

 

TAMALADA TO-DO LIST:

Before the day of the party:

1. Choose about 3 or 4 friends to make the fillings. Give them a meat or base ingredient and then let them run with it, if you trust them. This year, I assigned a chicken filling, a vegetarian filling etc.

2.  You’ll need a prep table that your assembly line can use as a home base. (Your dining room table works well)

Day of the Party:

  1. Soak the hojas (corn husks) in an ince chest or large pot filled with very hot water for a couple of hours. When your guests arrive, have them take out the hojas from the water and lay on towels to dry.
  2. Prepare your masa (or cheat…and buy fresh, ready to use masa from a Tortilleria, common in states such as Texas and Arizona)
  3. Set out large containers onto the home base table to hold the soaked husks. Set out your prepared masa and spoons for spreading. You will also need containers for the folded tamales that are ready to go to the steamer.
  4. Have to-go containers (even Ziploc bags will do) to send tamales home with your guests, or you’ll be stuck with more tamales than you can imagine.

❤ Nancy

Posted by admin
Posted in travel + food

Inspiration Board

At Craven and Co. we are planning a circus/burlesque/upscale fair themed event for DLA Piper, a local law firm here in Austin. They wanted to throw a party the Friday before SXSW, only one of the biggest nights of the year. The details are being talked about, but we created our inspiration board. Think, champagne with cotton candy, girls in stripes, and gourmet popcorn and bar food. (Maybe even a cool churro station?)

*image source of lots of pinning, searching, and creating.

❤ Avery

 

 

Posted by Tiffany Craven
Posted in details, events

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We're a group of women that has formed strong bonds through our shared love of refined design, beautiful food, wanderlust and great people. Lucky for us, our job lets us combine all four.