Catering Service Westminster CO

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Cosmo Lounge
(303) 607-9270
1523 Market St Denver
, CO
 
RESERVE: Catering Service and Catering Companies
(303) 355-2436
6200 DAHLIA ST COMMERCE CITY
, CO
 
Brauns
(720) 932-0707
1055 Auraria Pkwy Denver
, CO
 
Fresh Organic Office Delivery
(303) 325-5276
2570 Newport St
Denver, CO

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Mesko Enterprizes Inc
(303) 665-8280
1641 Parkside Cir Lafayette
, CO
 
Mile High Turf Club
(303) 289-3464
6210 Dahlia St Commerce City
, CO
 
TIVOLI STUDENT UNION CNFRNC: Catering Service and Catering Companies
(303) 556-2755
900 AURARIA PKWY UNIT 325 DENVER
, CO
 
As You Wish Ceramics
(303) 744-1595
105 Broadway Denver
, CO
 
Gatehouse The
(303) 665-6525
1055 S 112th St Lafayette
, CO
 
Two Step Limousine Inc
(303) 307-8033
4860 Ironton St Denver
, CO
 
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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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