Special Events

GALAS: FRESH FETE FROM EPICUREAN CATERING

BY NATASHA GARBER

MOVING heaven and earth for a wedding client is not the sort of thing most event pros would consider out of the ordinary. Moving trees? Well, that's a...

FOOD FOR FETES: COST-EFFECTIVE CATERING DEPENDS ON A FEW GOOD MENUS

BY NATASHA GARBER

As one San Diego catering director puts it, Many times we have a client who wants to shoot for the moon, but can only afford an asteroid. Here, successful...

AWARD-WINNING CATERERS SAY IT'S A MATTER OF TASTE

BY NATASHA GARBER

THE flowers may be perfect, the wine divine, but in-demand caterers across the country concur: The recipe for a successful party is based on fabulous...

EAT TO THE BEAT GOES ALONG FOR THE RIDE ON THE AMGEN BIKE TOUR

BY LISA HURLEY

WINNING an elite bicycle race takes stamina, strategy and skill. The same can be said for managing a touring catering operation. British caterer Eat to...

FOOD FOR FETES: GOOD RECEPTIONS

BY KELLY WARDLE

JUST as with the other elements of today's totally customized weddings, reception menus reflect the bride and groom's personal style. From formal seated...

GUEST ROOM: DEBRA LYKKEMARK AND THE GOURMET OLYMPIC GAMES

BY LISA HURLEY

ALONG with athletes giving it their all at the Winter Olympic Games in February, a catering team was also striving to show off its best Culinary Capers...

TV SHOW MEANS LIGHTS, CAMERA, CATER!

BY LISA HURLEY

IF you were asked to televise one of your catered events to millions of viewers both preparation and final service, high points and missteps would you?...

FOOD FOR FETES: GROUP DYNAMIC

BY KELLY WARDLE

DELICIOUS dishes and superb service are hallmarks of successful events, and it's true for groups of 5,000 as well as 50. Here, three caterers discuss...

FOOD FOR FETES: SMART STARTERS

BY KELLY WARDLE

WHETHER they're designed to whet guests' appetites or make up the entire menu, eye-catching, mouth-watering hors d'oeuvre pack a culinary punch. From...

Eat up: Marriott predicts top F&B trends

Communal tables, creative cocktailing and hearty "heritage" food will be some of the top hotel food & beverage trends this year, according to a forecast from Marriott Hotels F&B executives Robin Uler, senior vice president of food & beverage, spas and retail services, and Brad Nelson, vice president of culinary and corporate chef for Washington-based Marriott International....