Catering Service Brazil IN

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Bearable Weddings
(812) 237-3775
1769 Apple Tree CT Terre Haute
, IN
(765) 344-0695
10408 E Cottonwood Dr Rockville
, IN
Brazil Coffee Company
(812) 446-5282
533 E National Ave
Brazil, IN
Sweets By Emily
(812) 514-8220
8015 E Sunset Ave
Terre Haute, IN
Rick Burchell
(812) 235-8335
3102 Wabash Ave
Terre Haute, IN
Weddings Etc
(812) 535-3577
P.O. BOX 257 West Terre Haute
, IN
Cottage Hill Banquet Center
(812) 448-9155
2340 W State Road 340
Brazil, IN
Hulman Co Clabber Girl
(812) 478-7223
PO Box 150
Terre Haute, IN
Kentucky Fried Chicken
(812) 466-0816
2000 Lafayette Ave
Terre Haute, IN
(812) 235-1445
1367 Wabash Ave
Terre Haute, IN

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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