Catering Service Bellevue WA

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Affairs By Sher
(425) 747-3157
3037 127th Pl SE APT H22 Bellevue
, WA
A Perfect Wedding
(425) 260-4635
2393 132nd Ave SE Bellevue
, WA
Reunions With Class Inc
(425) 644-1044
P.O. BOX 40527 Bellevue
, WA
No Stoppin Her
(425) 454-1662
1071 102nd Pl SE Bellevue
, WA
Meydenbauer Center
(425) 637-1020
11100 Ne 6th St Bellevue
, WA
Design Perfect Too
(425) 467-8129
12842 Ne 15th Pl Bellevue
, WA
Sweeneys Christn Facilitating
(425) 861-6643
4401 145th Ave Ne APT J8 Bellevue
, WA
Privat LLC
(425) 454-1783
8852 Ne 24th St Bellevue
, WA
Distinctive Weddings & Events
(206) 622-9400
228 152nd Pl SE Bellevue
, WA
Susan R Ketcham
(206) 232-8919
3208 73rd Ave SE Mercer Island
, WA

Catering event planning: Caterer Reveals What Clients Should Know

Perhaps you know exactly what kind of party you want to throw. On the other hand, you may need help with the planning. In either case, meeting with the caterer or restaurant manager and chef to discuss the food and other important details is crucial to the success of your event.

Jordan Schwartz, director of catering events and marketing for Big Daddy's; City Crab & Seafood Company, and Duke's in New York City, agrees. Caterers always do their best to ensure that every event is successful, and communicating your wishes to the caterer is essential. However, Schwartz points out, "there are some things that are important for a client to understand when working with a caterer," she says.

Following are some of her "Do's and Don'ts" to make working with a caterer smooth and easy:


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Trends in foods: Party food ideas for trendy events

Tasty & Trendy

We all know that party food isn't just about what tastes good any more. Nowadays, the food served at private affairs, cocktail parties, and ballroom-sized events has to be visually appealing as well. "It's all about appearance," says Larry Gentile, executive chef at Country Roads Catering in Amityville, New York. "When people are trying to impress others, they don't want to be serving what's common and what other people have done," says Gentile. "You want to wow people."

One way caterers are rising to that occasion is by changing the way people eat. According to Christopher Robbins, vice president of Robbins Wolfe Eventeurs, a top caterer in Manhattan, "the most interesting spin on food right now are tasting plates. A lot of people are getting away from the sit down or buffet dinners." Instead, portions that are larger than an appetizer yet smaller than an entrée are brought to the guests while they socialize.

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Exciting the senses

"It's the tapas mentality," says Gentile, referring to the small meals popular in Spain. "If you have tiny courses, your mouth, your palate, and your mind are continually being excited."

The food being served is also getting a new look. Here's a glimpse of what may be on the menu at the next social event you attend, o...

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