Catering Service Joliet IL

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Louies Chophouse
700 W Jefferson St Joliet
, IL
 
Tipperary Banquets Inc
(815) 723-2649
2805 S Chicago St Joliet
, IL
 
C A C Showcase Inc
(815) 372-1980
935 Harvard CT Romeoville
, IL
 
A/L Couples Lane Inc
(708) 349-7241
14234 S Bell Rd 123 Lockport
, IL
 
Contained Home
(815) 254-0757
7134 Townsend Blvd Plainfield
, IL
 
Adom Solutions
(815) 272-5989
3106 Tyler Dr Joliet
, IL
 
St Georges Social Hall
(815) 725-5502
310 Stryker Ave Joliet
, IL
 
Weddings & More
(815) 463-1812
1105 Somerset Acres New Lenox
, IL
 
A Passion For Weddings
(815) 485-8591
273 S Anderson Rd New Lenox
, IL
 
Hype Designs
(708) 478-4402
19528 Beechnut Dr Mokena
, IL
 

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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