Catering Rules from Geoffrey Zakarian

by stanfordsierra

08 14, 2014 | Posted in Dining, Special Events | 0 comments

I get regular emails from an online event website, Bizbash , and usually find some useful nuggets of information. A recent post included catering rules by top professional chef Geoffrey Zakarian. The article was my introduction to Geoffrey Zakarian, and now I’m a fan! I think his advice is great (plus he’s kind of cute). He has successful restaurants in NYC and is the recent Iron Chef winner, so I think he knows what he is talking about. He also has one cookbook and another available this fall, My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients Sounds great to me, I’m going to pre-order that book!

Here are a few of his catering rules and how to apply them to an event at Stanford Sierra:

Create a story from start to finish – Take advantage that your event is at a Camp in the mountains. Our events are spring or fall, so plan seasonal menus and use appropriate decor. Here are a couple photos from a fall wedding where the bride and her planner did a great job with the decor and Chef Dave created menus to complement the theme of the weekend

The rehearsal dinner was a casual BBQ theme on the dining room deck

The rehearsal dinner was a casual BBQ theme on the dining room deck

Decor for the reception dinner included burlap and live centerpieces in rustic wood planters

Decor for the reception dinner included burlap and live centerpieces in rustic wood planters

Chalkboard signs directed guests to weekend events

Chalkboard signs directed guests to weekend events

The cocktail hour should be no more than … one hour – Whether your guests spent the day in a meeting or out on the hiking trails, (hopefully at least a little bit of the latter!) I think the fresh mountain air makes people hungrier! So even more reason to keep the cocktail hour to an hour, then get your group up to the dining room. The best place for social hours at Stanford Sierra is in the Old Lodge and on the deck.

Christina setting the wine for a social hour in the Old Lodge

Christine setting the wine for a social hour in the Old Lodge

The Old Lodge deck overlooks Fallen Leaf Lake

The Old Lodge deck overlooks Fallen Leaf Lake

Dress up a buffet-style table Chef Dave and his staff will take care of this for you. Let us know if you have particular requests, otherwise, we’ll set our Stanford Sierra creative geniuses to work!

Smoked salmon set for a spring brunch with a creative shape and basil sprigs

Smoked salmon set for a spring brunch with a creative shape and basil sprigs

Take care of yourself, exercise and never forget that you need to be the seemingly smartest person in the room at all times I do my best to follow the first two, and for events at Stanford Sierra, I leave the third part to Chef Dave and our dining room manager Jess.

 Jess, dining room manager, and Chef Dave

Jess, dining room manager, and Chef Dave

Dave and his crew create wonderful meals, then Jess makes sure the serving is seamless. Jess has added many creative details to rooms sets for our recent events. Let us know your requests for your next event at Stanford Sierra and we’ll make it happen!

 

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