Catering Service Kissimmee FL

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Henna Emporium By Millennium
(407) 396-4837
5405 W Irlo Bronson Meml Hwy Kissimmee
, FL
Roses Raining Productions Inc
(407) 854-3500
2438 Viscount Row Orlando
, FL
Gains German Restaurant
(407) 438-8997
5731 S Orange Blossom Trl Orlando
, FL
(407) 201-3974
1618 Pleasant Hill Rd.
Kissimmee, FL
Osceola Q
(407) 847-2677
904 Robinson Ave
Kissimmee, FL

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Little White Wedding Chapel
(407) 397-9055
P.O. BOX 422835 Kissimmee
, FL
Moon-Walker Sales LLC
(407) 891-8570
4050 Albritton Rd Saint Cloud
, FL
Royal Catering Co
(407) 396-0077
4510 W Vine St
Kissimmee, FL
Amanecer De Borinquen Bakery & Restaurant
(407) 847-4155
1620 Pleasant Hill Rd
Kissimmee, FL
Ann's Nut & Fruitcake
(407) 944-2253
1517 Damon Ave
Kissimmee, FL
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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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