FOOD STATIONS: THEY'RE festive, they're fast, and they allow guests to sample a variety of menu items. Add in an action station or two, and they can even be part of an event's entertainment. In this month's column, three top caterers describe the...
AFTER SEVERAL LEAN years, corporate clients are once again bringing their considerable heft to the table, catering managers say. “We're seeing business come back,” notes Judith Feldman, director of special events at the Luxe Hotel Sunset Boulevard...
WITH ITS NEWLY launched catering operation, Los Angeles-based Innovative Dining Group is well positioned as food & beverage provider for some of the city's swankest entertainment industry events. After all, says director of catering and special...
MENUS FOR BAR and bat mitzvahs pose a continuing challenge for caterers: how to please the palates of everyone at the celebrations, especially when the head count can approach 400 guests. Whether it's a kids-only cocktail room, a bountiful buffet...
IT WAS MUSIC to the ears of fine-dining fans when veteran restaurateur/caterer Joachim Splichal in October moved his acclaimed restaurant Patina from Hollywood to the gleaming new Disney Hall in downtown Los Angeles. The move signaled yet another...
FRESH AIR AND fresh food: Mix them together and you have a recipe for an elegant and memorable outdoor dining experience. Caterers know that creating a menu that will enhance an outdoor setting can present a number of challenges, but the result...
IF THE TERM “hors d'oeuvre” brings to mind unimaginative, reheated canapés, take heart: The days of the frozen crab cake are long gone. A mixture of inspired tastes and textures is taking today's hors d'oeuvre to a whole new level. Here, we look...
WHEN IT COMES to presenting food for large groups, stations provide a fun, interactive alternative to passed hors d'oeuvre and plated meals. In this month's column, we look at two hotel catering departments that are pulling out all the stops with...
