FROM tortillas to tapenade, ethnic food is everywhere these days. Bryan Nelson, general manager of the Seattle arm of Catering by McCormick & Schmick's, notices acceptance of other cultures' culinary offerings in what he calls “the bread...
IF it looks like a theme event and sounds like a theme event, then it must be a theme event. But if it tastes like a theme event, too, then it's a special event indeed. In this month's “Food for Fêtes,” off-premise caterers talk theme cuisine —...
IF it looks like a theme event and sounds like a theme event, then it must be a theme event. But if it tastes like a theme event, too, then it's a special event indeed. In this month's “Food for Fêtes,” off-premise caterers talk theme cuisine —...
CLEVER caterers know: One of the best ways to get event guests up and interacting is not to bring the food to them, but to bring them to the food. That's why the food and beverage experts at busy event properties are serving up stations...
AFTER 25 years managing private clubs in New York, Charles D. Dorn, CCM, has launched the Dorn Group, offering consulting services for hotels, clubs and restaurants. Here, he shares his insights on new event opportunities for clubs...
WITH sponsors to accommodate, A-list guests to please and a high-profile client to provide with a profitable party, the Lakers Youth Foundation Casino Night is one tall order. That's why Los Angeles-based Along Came Mary relied on its greatest...
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 catering pros offer their insights on keeping costs from soaring into the stratosphere...
A MASTER's degree in business administration, a background in data processing, no culinary training whatsoever — not exactly the makings of an award-winning chef and catering innovator. Except in the case of Jack Milan. The owner of Boston-based...
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 food. In this month's cover story, award-winning off-premise caterers share their insights into...
