If you are in need of Corporate Catering, please look at the menu section of our site to see our new corporate catering menu, we look forward to providing our highest level of service & hospitality.

As of today, we will be featuring:
*Ed Witles, The Elegant DJ
*Tonya Evans, Occasional Flowers
*Mike Gaietto and DJ Kelleher, Capitol City Rental
*Pavaune Pearson, Invited Event Design
*Rodney Bailey, Rodney Bailey Photography
*Jillian Pham, A Thyme to Taste
*Crystal Hannon, Crystal Jo Makeup
*Lindsey Adkins, Washington Sports Club
We ask that you submit your RSVPs to info@basikneads.com or to lmuhtadi@basikneads.com.
We look forward to seeing you there!

A large white wedding overflowing with familiar flowers, a plated 3 course meal, and a towering cake might be a dream come true for the more traditional bride these days. Doesn’t sound quite like your type of party? Not a problem! The more modern bride is getting creative with the changing times. Exotic flowers flaunt brilliant accent colors. Sit down dinners are brushed aside for partial seating passed, heavy hors’ doeuvres. And the standard wedding cakeis slowly fading out for unique dessert ideas. In Spring and Summer 2009 receptions, Basikneads Catering has seen a booming trend replace entirely the traditional wedding cake. Whether to save a few bucks or just party outside the box a little bit more, countless couples are trading that tiered white cake for something a bit smaller: cupcakes!

Yes indeed, cupcakes are certainly IN right now for the wedding scene. While there are countless bakeries jumping on to the cupcake bandwagon, the three vendors that Basikneads recommends are as follows: A Thyme To Taste, Georgetown Cupcake, and Hello Cupcake. The contact information for these three bakeries can be found at the bottom of this article.

Although cupcakes are obviously not as visually demanding as a large cake, couples still achieve that grandiose tower affect with a tiered stand that can be either rented or purchased. Talk with your baker, caterer, or rental company about the options they can offer you. These little treats make any reception more interactive by allowing your guests to pick and chose the most scrumptious looking dessert. And kids just love them! Cupcakes bring the out the inner-child in everyone and make for a reception to be remembered!

Cupcakes, however, aren’t the only dessert trend this year. Pies are all the rage now, especially for informal receptions. These delights are no longer considered old fashioned and make an extremely popular conversation piece. How often have you seen pie in place of cake at a wedding reception?

Basikneads is a strong supporter of the current pie trend and highly recommends Mom’s Apple Pie Company (contact info to be found at the bottom of this article) for a melt-in-your-mouth pie experience. Their pies are all homemade with the most basic ingredients and baked to perfection. It certainly shows how much love and attention goes into each individual creation.
Although cupcakes and pies are the current trends resounding at numerous receptions, cakes are not too far off the table. No, not at all! Along with their cupcake or pie display, couples often incorporate a smaller, less lavish cake in with their unique dessert options. This cake is anything from a special family recipe, to a surprise groom’s cake, to miniature styled wedding cake. Want some advise from Basikneads? This is YOUR wedding and it should be a reflection of YOUR tastes. Not into fluffy cakes? Try out the current trend of cupcakes and pies. Are you a more traditional type of couple? Opt for the wedding cake that has been the popular choice for ages. Whatever your decision, be sure to conclude on something you both enjoy.

A Thyme To Taste
P: 703-203-3633
Email: sales@athymetotaste.com

Hello Cupcake
P: 202-861-2253
Email: info@hellocupcakeonline.com

Georgetown Cupcake
P: 202-333-8448
Email: info@georgetowncupcake.com

Mom’s Apple Pie Company
P: 703-771-8590
Email: orders@momsapplepieco.com

For weddings and private events, please send messages to Lena at: LENAbasikneads

For corporate events, please send messages to Danielle at: DANIbasikneads

We look forward to speaking with you!

basikneads catering

*Hours subject to change based on event/meeting schedules.

” We are looking forward to having a presence in the Corporate segment of the market, this is our initial step to achieving that goal”, says Chef Coulon.

Jillian creates beautiful works of art which include wedding cakes, birthday cakes, graduation cakes, and cakes for corporate events such as fundraiser galas. Her works are magnificent displays, matched with sensational flavors to delight a variety of palettes.

Jillian emigrated from Vietnam to Austria with 13 other members of her family. At the age of 13, Jillian and her sister discovered a cookbook, Betty Crocker’s, in a pile of books one of their neighbors was discarding. Although she knew how to cook basic fare, she discovered a love for baking and she has never looked back.

A Thyme To Taste currently serves the Washington, DC Metropolitan area with custom designed cakes, delectable desserts, beautiful pastries, and imaginative sugar art which will surly be delightful conversation pieces at any event.

Jillian has recently announced her focus on providing brides with visually breathtaking cakes that are always a flavorful sensation. Basikneads is proud is welcome A Thyme to Taste as one of our preferred cake vendors.

Chef Coulon is a native of New Orleans and, like most people from the Big Easy, grew up with food being an integral part of his soul. He has cooked for as long as he can remember, at first mainly by hanging onto his grandmother’s apron strings. Chef Coulon’s dream of becoming a chef was born during his summer vacations from high school. The Great Chefs series on PBS began to open Chef Coulon’s mind to his own culinary potential as he attempted to refine techniques learned on the show in his mother’s kitchen. He subsequently took a job in a local restaurant working as a busboy initially, but quickly (and happily) made the move to the kitchen.

After a brief interlude majoring in Biochemistry at LSU, Chef Coulon returned to his boyhood dream of becoming a chef and decided to attend the Culinary Arts Institute of Louisiana. While in school he worked with local chef Greggory Payne at the Country Club of Louisiana. After graduating, he continued to develop his culinary skills as a protégé of the renowned Emeril Lagasse at Emeril’s in New Orleans. He then spent the next few years traveling extensively throughout Alaska, Mexico, Texas, and South Florida, honing his unique style. Chef Coulon came to Washington DC in 2002 as the executive chef of Mendocino Grille in Georgetown. He was then invited to open the Dupont Grille restaurant at the Jury’s Doyle Hotel as their executive restaurant chef.

Chef Coulon continues to refine his trademark style here in Washington DC. A typical Chef Coulon entree blends culinary influences from around the globe such as Pan Asian, Mediterranean, and Central American, carefully assimilating them with a French flair. And, true to his Louisiana upbringing, Chef Coulon imbues each one of his creative entrees with Southern flavor and soul.(August 2008)