There’s nothing more exciting for a caterer than a client who trusts you and encourages you to flex your culinary muscles! The host of this dinner simply explained, “I want to treat my guests to something truly special. Food and wine that will surprise and excite them. Over the top, but not fussy. Familiar and appealing to all, but something they can’t get anywhere else.” They elaborated, “Assuming money is no object, what would you serve to your own VIP guests? That’s what I want.”
That was music to our ears!
Our mantra for the evening became “What would we want to experience?” Ultimately, we built the menu around our own favorites, and at every stage, we asked ourselves, “How could this be even better without getting any more complicated?” Eventually, when the answer was “It can’t,” we knew we had landed on the right balance.
This meal was a joy to plan, plate, and present. Every element was hand-picked to surprise and delight. Each course was calculated to feel familiar and inviting while, at the same time, sumptuous and exquisite. We avoided anything fussy. (Truth: we don’t love plating with tweezers.)
Perhaps our favorite element of the evening was the openness and intimacy we shared with our guests. We set the wood ovens, mesquite grills, pig rotisserie, and chef tables on the lawn, mere feet away from the dining tables. By removing any line between the back and front of the house, we invited guests to be immersed in every stage of the meal.
In the end, this was our favorite dinner of the year. More than any other, it embodied our brand style, our strengths, and our passion for sharing the joy of hospitality. It is a pleasure to give our best, to treat people with excellence, and to make not just meals, but memories.
20x winner Utah’s Best of State
16x Best of State Caterer
3x Best of the Best / Hospitality
1x Entrepreneur of the Year