Catering Service Eugene OR

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Original Joes Custom Catering
(541) 485-4820
21 W 6th Ave Eugene
, OR
A Sweet Celebration
(541) 345-6044
3548 Berkshire St Eugene
, OR
Barkelews Flowers
(541) 746-9685
1918 Marcola Rd Springfield
, OR
Ebridalfaircom LLC
(541) 338-8519
2490 Mcmillan St Ste 200 Eugene
, OR
All That and More
(541) 434-0209
2101 Bailey Hill Rd Eugene
, OR
Holy Cow Cafe & Catering
(541) 345-3639
1222 E. 13th St., EMU Student Union Bldg. University of Oregon Campus
Eugene, OR

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Willama Lane
(541) 736-4544
765 A St Springfield
, OR
Saragosa Old West Recrtl Pk
(541) 683-6619
83263 Territorial Hwy Eugene
, OR
Center for Meeting and Learning - LCC
(541) 463-3500
Lane Community College - 4000 E 30th Ave
Eugene, OR

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Weddings Extraordinaire
(541) 736-5040
38093 Camp Creek Rd Springfield
, OR
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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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