Picnics at Adventure Camp

Since 1995 Giuliano's Premier Party Rentals & Catering have provided a complete line of rental equipment & catering for any occasion large or small. It is our main goal to make your special event a success.

Tanisha Commodore, owner of Picnics and Pops, has been in the event industry for over five years. After graduating with a Masters in administration, she set out to put her keen organizational skills and passion for helping others navigate the event planning process in the Capital Region.

Having lived in Louisiana for 10 years, she has mastered the art of southern hospitality! She serves as a vendor curator, budget navigator, and has the know-how to handle anything an event day may throw at her!

Even before 2Shea Catering was formally established, two members of the Shea family were always running a business together. When one would step back, another would step in. It was never just one Shea. Older brother and younger brother to father and son, a Shea-duo was always in place.

From a small German restaurant in Albany to one of the most prestigious catering companies in the Capital Region, the Shea family knows what it means to evolve and grow. While holding onto their defining values, two Sheas have taken their business from $9.99 buffets to events with 200+ guests. The transformation has been vast, but the approach has remained the same: treat your guests as you would want to be treated.

Elegant touch catering & special events is proud to have served the Capital District and beyond for the last 40 years. As a locally owner operated business you can be sure that each event is given not only our staffs upmost attention but our owners as well. We pride ourselves on making each event a combination of our experience and your dreams.

At Smokey Bones, we specialize in three things: good food, good drinks, and good times. We are a bar and fire grill, but not necessarily in that order. We are grill masters who respect the power of the open flame. We like simple, yet flavorful recipes and believe marinating is not to be taken lightly. We know medium-rare isn’t the only way to cook a steak, but believe it should be. We believe pork should be slow smoked and pulled often. Slow, as in 11 hours over hickory logs every night, and often, as in every day at every restaurant. We are big fans of sports, loud music, and surprises. And we believe in laughing often, especially at ourselves.