12 Questions You Need To Answer For Your Caterer

  Whether you are hiring a caterer for small birthday party or a corporate event with several hundred guests, there are 12 questions you need to answer before that first meeting.

  Answering the questions helps your caterer prepare thorough event pricing – and can begin to help define types of food and service best suited for your event.

  You should go into your first meeting with answers to these questions:

1. What is your planned budget for the event?

Be realistic. Clients often come to the table with the idea that for $7 a person everyone can be fed, served beverages, have appetizers passed and all the flatware and paper goods be provided. Professional caterers must also factor in labor costs, fuel and transportation charges, wear and tear on equipment – plus the physical needs of your event.

2. Where will the event be held?

Your location or a third party venue? The event’s location helps determine what power, heating or cooling needs the caterer must have, plus if there will be a need for additional tables or tents for outdoor venues.

3. What kind of event are you planning?

Needs for a garden wedding reception versus a reception held indoors are vastly different. A sales awards banquet is much more formal than a company picnic.

4. What is the date of your event?

Having a date pinned down alleviates just being “penciled in” on the caterer’s calendar. Catering companies are busier at some times of the year than others – you may be competing for a date!

5. How many people will be eating?

One way to control costs is to know EXACTLY how many people will be eating. Caterers typically add a small percentage of over production to accommodate last minute guests – but you want to avoid having high waste or, worse, running out of food!

6. What time will your visitors be arriving?

This key fact helps the caterer hit the timetable so hungry guests aren’t languishing or spending too much time at your bar! Caterers take this time and work backwards to build their entire production schedule.

7. When will the meal be served?

Again, this data helps plan better so hot food is hot, cold food is cold –and servers or food station staff are on their marks.

8. How long do you have for your guests to eat?

Part of your catering expense is cost of labor – driven by time on site. Help reduce your costs by defining the dining time – instead of leaving food service open for the entire event.

9. What type of meal are you planning?

Served, stations, buffet, box lunch – the type of meal you want determines types of foods that can be served, heating and cooling needs and labor and presentation costs.

10. What dietary restrictions and food allergies do your guests have?

More and more guests are faced with a variety of food allergies or dietary restrictions. Learning this information when arriving on site leaves no options for the caterer – they bring everything with them. By providing this information in advance, your guests’ special needs can be taken into account and usually accommodated!

11. What kind of drinks do you want?

Water, soda, juice, spirits, coffee, tea – This is another cost factor that can be determined at an initial meeting. Consider the variety of guests you will be serving and what their preferences may be for beverages. Bar service may require special permitting or use of a specialized bar caterer.

12. Are you going to want rental china, glassware, silverware or paper and plastic?

Hard goods have a cost beyond the rental fee – it takes more labor to move, set and wash china and flatware. And, disposable goods may be less hassle – but may not fit your event. For environmentally conscious clients, we also offer a line of disposable, single use bio-degradable or single-use goods made from sustainable materials.

Score a Trifecta With an Authentic Derby Day Menu

  The season for horse racing’s Triple Crown – Kentucky Derby, the Preakness, and the Belmont Stakes – is right around the corner. What better time to plan a themed party!

  The scene around the Preakness and the Belmont Stakes is nothing to scoff at – but the pageantry, history and all-around good time of the Kentucky Derby is what makes Churchill Downs so very special on the first Saturday in May.

Burgoo and cornbread -- authentic and delcious

  Ladies in flowery dresses and oversized hats are showstoppers alone, but the culinary legacy of the Kentucky Derby deseres some credit for making this the most happening weekend of the year in Lousiville. From beaten biscuits with country ham to the simple and crowd-pleasing beer cheese to finger-lickin’ good fried chicken – a Derby party offers plenty of options and plenty of great food.

  Top that off with the signature Derby beverage – the Mint Julep – and you’ll feel like you’ve picked a trifecta at the finish line.

The Hot Brown. (Photo and recipe
courtesy The Brown Hotel)

  Kentucky Derby party food can be simple an authentic – like burgoo and beer cheese – or simply elegant, like beaten biscuit with country ham or The Hot Brown.

  A Kentucky Derby party catered by Cape Creations was a combination of casual foods and fancier dishes – including smoked salmon profiteroles.

  We’re happy to help plan and prepare your party – we’ll be ready to serve before post time! However, if you want to have a DIY party, here are a couple of recipes to get you started:

Kentucky Burgoo

Just like Brunswick stew? Hardly! Many regions of the US have their own versions of these marvelous and rich one-pot stews. Burgoo got its start from neighborhood “burgoos” where each family brought canned goods from their grdens and threw meat in the pot – from chickens to pork to wild game like rabbits, squirrel and venison. A long, slow cook is required!

Ingredients

1 four- to five-pound hen

6 onions, finely chopped

1 pound beef stew meat

2 green peppers, finely chopped

1 pound (of another meat -- more beef, lamb, pork, chicken, game, etc.)

1 medium turnip, finely diced

4 quarts water

8 to 10 tomatoes, peeled and chopped (2 large cans)

2 cups shelled fresh butter beans (2 cans drained)

2 cups corn (2 cans drained)

One 10-ounce can tomato puree

2 cups thinly sliced celery

2 cups finely chopped cabbage

2 cups finely chopped carrots

1 red pepper pod

2 cups fresh okra, sliced

1/4 cup salt

1 Tablespoon each lemon juice, Worcestershire sauce, and sugar

1-1/2 teaspoons coarse black pepper

1/2 teaspoon cayenne

Method

If you make this in 2 parts, on successive days, it is not such a chore.

1. Put the meat, onions, peppers, turnips, water and tomatoes in a large pot; bring to a boil and simmer slowly, covered, for about 4 hours. Let cool and strain, setting aside meats.

2. Cut chicken and meat finely, removing all skin, bone, and gristle. Kitchen scissors are good for this job. Return to stock and refrigerate.

3. The following day, lift off half of the fat, add all the veggies. Cook another hour covered until until thick.

4. Add the additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching.

5. Cook, uncovered, at 300 degrees for about 2 hours until the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to ensure against scorching.

The Hot Brown

In the 1920's, Louisville, Ky’s., Brown Hotel drew more than 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. According to the hotel’s history of this dish, diners were growing bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new for his guests. His creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce – The Hot Brown.

Ingredients (Makes 2)

1 1/2 tablespoons salted butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups heavy cream  

1/4 cup Pecorino Romano cheese, plus extra for garnish

Pinch of ground nutmeg

Salt and pepper

14 oz. sliced roasted turkey breast, slice thick

4 slices of Texas toast (crusts trimmed)

4 slices of bacon

2 Roma tomatoes, sliced in half

Paprika

Parsley

Method

1. In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. 

2. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

3. For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. 

4. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.

All that sparkles is not always Champagne

Young Chardonnay grapes await ripening
at Iron Horse Vineyards.

For that important toast or prior to a reception, Champagne or sparkling wine is a tradition enjoyed by everyone.

But not all that a sparkle – or bubbles – is necessarily Champagne. For a bubbly wine to be called “Champagne,” it must hail form the Champagne region of France and meet that country’s requirements for labeling. Al other bubbles from around the world carry their own designation.

In America, bubbly wines are called “sparkling wines.” Italy has its own highly effervescent wines in “Prosecco,” and from Spain comes delicious and fizzy “Cava.”

And if you venture away from the Motherland of bubbles – France – you’re likely to find great tasting sparklers and much better values.

Our friend Tim Rutherford of Savannafoodie.com, has written about wine for more than decade and has a great bottom line thought on bubbles:

“I would much rather have an amazing bottle of Prosecco or Cava – or a superb American sparkling wine – than a bargain basement French Champagne.”

With that in mind, let’s take a look at each style – but first, let’s go in armed with some basic knowledge.

On Champagne in particular and other bubblies generally, there will be some indication on the label as to level of sweetness. You’re like to see these phrases – and here’s what it means:

Brut less than 15 gram of sugar per liter (dry, this is the typical style of Champagne with no sweetness) Extra-Dry 12-20 gram of sugar per liter (still dry with a hint of sweetness or slightly sweet)
Sec 17-35 gram of sugar per liter (medium sweet)
Demi-Sec 33-55 gram of sugar per liter (sweet)

The level you choose is up to you and your specific tastes. Brut is the most common Champagne chosen for a toast – but it is necessarily required that a toast Champagne be dry. Remember, it’s your special day – drink what you enjoy.

Sparkling wines are typically made from one of three grape varieties – or a blend of these varieties. Each grape has its role:

Pinot Noir adds body, structure, aroma, and a complexity of flavors.

Pinot Meunier contributes fruitiness, floral aromas, and character.

Chardonnay gives freshness, delicacy, elegance, and finesse. For this reason, many producers make a blanc de blancs (Chardonnay) Champagne.

American Sparkling Wines

Most grape growing regions of the US have winemakers who produce a sparkling wine. For those that are closest to French style look for producers who utilize “method champenoise.” This means the process used for fermenting, aging and bottling follows traditional French practices.

Some of our favorites include:

Iron Horse: Based in Sonoma County, California, Iron Horse is known for a long history of producing some of America’s most celebrated sparkling wines – including the sparkling wine that was used to toast the historic Reagan-Gorbachev Summit Meetings ending the Cold War. However, its “Wedding Cuvee” marks those special days – and anniversaries – more than any of its labels. This is Iron Horse's Blanc de Noirs, made from predominantly Pinot Noir.

Gruet: The Gruet family has made Champagne in France for decades – but with this property near Truth or Consequence, New Mexico, produces still wines and sparkling wines from the highest elevation vineyard in North America. A large variety of vintage and non-vintage sparklers are produced, including some made with other grapes. Our favorite is Gruet NV Demi Sec – subtle fruity aromas and the freshness of the Demi-Sec drives the character of this light bodied, semi-dry sparkling wine. The palate carries through with a creamy sensation and vivid flavor of green apples, ripe pears, pineapple and a hint of mineral.

Hand-racking is part of 'methode champenoise'
practiced at Wolf Mountain Vineyard.

Destination only bubbles: If a destination wedding is in your plans, explore having your wedding on-site at an area winery – most use this alternate revenue stream as a way to bolster their wine business. For example, in North Georgia, Wolf Mountain Vineyard has a stunning, mountainside wedding pavilion and makes a variety of sparkling wines sold on-site only. The family uses method champenoise for all of its bubbles.

Prosecco

Italian sparkling wines are the domain of a handful of producers from the country’s famed Veneto region. Prosecco is a white wine that is generally dry or extra dry wine. It is normally made from the Glera grape – although some producers refer to the grape as “Prosecco.”

Labels to look for include:

Bisol Vineyard land in Italy's Veneto.

Bisol: This prominent family has been making wine around Valdobbiadene for more than five centuries. They produce a wide range – and wide price range – of Prosecco. All are delicious and representative of the region.

Carpene: Carpenè Malvolti Prosecco di Conegliano Extra Dry won a Gold Medal at the International Wine & Spirit Competition 2012. This wine is the epitome of how fine Prosecco Spumante should be: Fresh, dry, lively and deliciously grape-scented.

Cava

Spain is recognized for the great wine values it is currently producing – and its Cava is no exception.

Most Cava is produced in Catalonia – it may be white (blanco) or rosé (rosado). Only wines produced method champenoise may be labelled cava, those produced by other processes may only be called "sparkling wines" (vinos espumosos).

Labels we’ve sampled include:

Vega Barcelona: This producer’s Cava Brut Reserve is made from three Spanish grape varieties; this stunning sparkler serves up aromas and flavors of red delicious apple, pear, citrus and crème brulee.

Vinos Libre: Ya Cuvee 23 Reserva Cava is a fresh, clean Cava with a great nose, solid minerality, elegant mouth feel and a soft fresh lemon finish with very persistent bubbles.

Cheers!

Regardless of your choice – Champagne, American Sparkling Wine, Prosecco or Cava – all should be served well-chilled in flutes to show off the beautiful bubbles that dance to the surface.

When ‘Eating In” Makes Perfect Sense

As a business owner, you’ve invested a significant part of your capital in bricks and mortar. Whether you own your space or lease, you’ve no doubt created a meeting space that’s impressive to customers, comfortable to use and welcoming on an everyday basis.

So when you have special office occasions – holiday parties, retirements, the celebration of an outstanding sales quarter – why go out to an impersonal restaurant when the restaurant can come to the place you’re the most at home – in your office meeting space.
Sure, you can do it yourself. That strategy seems to be the most relaxed and economical, but think about past office shindigs – does this sound familiar?
Hey, did somebody sign up to bring ice?
This cake looks great! Do you think we can cut it with a letter opener?
All of the crockpots tripped the breaker – all of the food is cold!
Keep your paper plates for dessert – we just have enough for everyone to have ONE!
A full-on office soiree or casual lunch is far more than just food. The event calls for paper goods, plates, utensils, condiments. Food has to be kept hot – or cold. In the end, it all has to clean up quickly and efficiently – time is money!
Here at Cape Creations Catering, delivering the office lunch is one of our specialties. From simple to more elaborate – we can meet your office meal needs in a variety of ways:
Box lunches: This style of office lunch allows us to be a little more flexible in the creation of a L”lunch box.” From deli sandwiches to pitas, roll-ups to kabobs – part of the fun in lunch boxes is popping open the top to find a surprisingly delicious lunch inside. Add a cup of soup, a pasta salad or cup of fruit for variety. Of course, every box needs a sweet treat – cookies, cake or mini pudding? Lunch boxes can be all-inclusive – food, utensils, condiments and a box that serves as a “plate.” Add beverage service and the work is done. Clean up is easy.
Self-serve trays: Disposable platters are easy to clean up and provide office diners the chance to assemble a plate of their choosing. Platters can be all cold, deli-style offerings or a combination of hot meats and cold sides. Again don’t forget the tray of cookies! We provide paper goods and disposable serving utensils.
Hot Line: Lunch is by far the most popular catered affair – but we do breakfast as well. Here’s where a hot line really brings a rib-sticking treat to your co-workers. Disposable service pans stay sealed and piping hot until you’re ready to eat and then open to reveal, eggs, breakfast meats, grits, roasted potatoes – you dream it, we can do it.. An inclusive breakfast casserole, biscuits and fresh fruit makes a popular breakfast self-serve line. Hot lunches can be as close as the conference room and may encompass a variety of menus – from simple soup and sandwich to more elaborate meat and three combinations.
And remember, catered lunches aren’t just a treat for your staff. Your best customers will feel like royalty when you treat their office staff to catered lunch. Show your appreciation for their business with a stress-free office breakfast or lunch.

Guests Won't Squawk When Served a Moist, Tender Recipe With Bone-in Chicken

Fish can be fragile. Beef can be expensive – and more and more people are eating less red meat. Pork runs afoul of personal lifestyles.

But chicken…chicken can rule the roost for your special event.

The obvious go-to for chicken is the boneless chicken breast. As popular as the choice may be, it’s not without its own problems when being prepared for a crowd.

First, some history.

The boneless breast came about, in part, because it was quick to prepare. Busy restaurant chefs could give the chicken pieces a quick sear on each side then finish in a hot oven in just a few minutes. When prepared properly, this is the ideal application.

But your party of 50 – or more – cannot be served made-to-order chicken breasts. For large parties, we must think about keeping food hot, keeping meat moist and tender and delivering lots of flavor plate after plate.

The boneless chicken breast is not at its best when prepared in quantity. It tends to dry out – even when held in sauce. Plus, bone-in chicken has much more flavor than boneless breast filets.

Choosing chicken to save money is the right idea. According to price statistics from the National Chicken Council, the retail price of chicken can be just one-third the price of a comparable cut of pork and a whopping 75 percent less than beef.

So what are your options to serve chicken, save money and get the best dish possible?

Work with your professional caterer on braised chicken dishes, chicken in sauces or stews and always choose bone-in pieces. Use dark meat – thighs and legs – when possible because these higher fat pieces bring even more flavor to the table. These cooking methods will keep the chicken at its best – and allow you to introduce some international flavors to your event.

Recipe ideas

Chicken Tagine: This savory dish can use all pieces of the chicken – dark and white meat. The traditional Middle Eastern preparation incorporates rich flavors of the Med – lemon, turmeric, cinnamon, ginger, parsley and cilantro. It’s a dish that is loaded with flavor and colorful variety.

Chicken Cacciatore: This rustic, Italian-inspired chicken dish can use all parts of the chicken and brings together flavors of Tuscany: Tomatoes, garlic, olive oil, oregano and basil. This dish offers an easy and affordable wine paring option – Sangiovese or Chianti work just fine and are great values right now.

Coq au Vin: This classic French dish is a crowd pleaser for both its simplicity and its flavors. Literally “chicken in wine,” the dish marries earthy ingredients like thyme, mushrooms and pearl onions with a rich wine sauce to produce chicken pieces that are moist, tender and delicious.

Braised Chicken with Wine and Oranges: The tangy oranges in this dish blend with the sweet Muscatel wine to create a Spanish sweet-and-sour chicken. Spain is also the source of some great wine values – and this dish pairs perfectly with the popular Spanish red wine grape Tempranillo.

Beer-Braised Chicken Stew with Fava Beans and Peas: This is a perfect foundation dish for parties where there are plenty of craft beer fans. Onions, mushrooms, herbs and spices ramp up the flavor in this hearty chicken stew – that can be make only with chicken thighs. Compliment the dish with beer like a Belgian-style ale.

A DIY Bar Can Be Fun

Handling kitchen duties can be overwhelming for the host of a special event. That’s where caterers come in – we work on-site or prepare off-site and deliver to your home or special event venue.

Tackling bartender duties isn’t so stressful and may be a way for you express yourself and save a few bucks at your next special event. Here are some ideas for your bar needs:

Explore discounts: Most wine shops and package stores offer case discounts on every 12 bottles – and some offer a discount on just six bottles. If it’s wine crowd and the party is going for three hours, plan on nearly one bottle per guest – that’s one drink an hour. Also, work in advance with your package or wine store operator and ask them to seek out any special deals for you. Lots of wine comes to market that never sees shelf time – and many of those are bargain bottles that are just right for a large crowd.

Ask guests to pitch in: Some wine and package shops have gift registries. Instead of getting overloaded with another toaster, create a wine and liquor gift registry and let your guests pick up the tab for your favorite beverages.

Mix in bulk: You don’t want to be tied to bar-tending duties any more than you want to slave over a hot stove. Some cocktails mix well in bulk and guests can self-serve from a container with a spigot. You don’t have to be an expert mixologist to put together these recipes. And, mixing in bulk allows you to use less expensive brands of liquor and mixers bought in bulk at warehouse or discount stores.

Some ideas include:

Manhattan (Serve over ice in small rocks glass, makes 38 oz)
750 ml rye whiskey
10 oz sweet vermouth
3 oz dry vermouth
Garnish with Luxardo cherries

Whiskey or Vodka Mule (Serve over ice in small rocks glass, make 85 oz)
1 liter Vodka OR bourbon
11 oz lime juice
40 dashes of Angostura bitters
40 oz ginger beer
Garnish with lime wheels

Don’t get hung up on labels: If you are serving champagne cocktails, don’t get all hung up on the label – after all, your bubbly is about to get diluted with juice or some other mixer. Set aside that special bottle to be shared by the bride and groom – or bridal party – and use the less expensive bubbles for mixers and guests. Consider the options of sparkling wines from the US, Cava from Spain or Prosecco from Italy – you may just get more bang for your buck with bubbles from outside of France!

Beer bliss: If you are among the growing number of craft beer enthusiasts you probably know a home brewer or two. Ask your favorite homebrewer to craft a special “wedding ale” for your event. It’s a way for the brewer to show off his skills and for you to have a remarkable and one-of-a-kind beer for your event.

Measure, monitor: While no one wants to get serious at a party – you are serving alcohol and by doing so assume the risk as host. To keep consumption – and expense – in check, use small glasses or cups, make plenty of ice available for cocktails and consider cutting off alcohol service an hour or so before the party ends. Offer coffee soft drinks and water. Lastly, don’t let guests who have had too much to drink get behind the wheel. Call a cab – or arrange to have drivers available to take home guests who have had too much to drink.

Eight Ways to Trim Your Wedding Budget

All of the pieces and parts of your wedding have one thing in common: Each has a price tag.

With a little imagination, plenty of planning and thought and confidence, you can trim the budget. A little here, a little there – and the next thing you know, you’ve saved potentially thousands of dollars.

Here are some ideas.

Use a wedding coordinator: A good coordinator or planner may seem like an additional expense. However, the expertise a good coordinator brings to the event should be focused around giving you the special day you want – while saving you money.

Coordinators have long-term relationships with lots of different vendors who will often extend special pricing – because they know a coordinator’s event will be stress free.

Spend a little to save a little.

Choose a professional caterer: Yeah, that sounds a bit self-serving. Just like a wedding coordinator, a professional caterer knows how to shave a bit here and there or offer other suggestions to help keep your entertaining budget in line. Rely on the expertise of others to relax the strain on your bank account!

Invitations: One of the most common suggestions for saving a huge amount of money up front is to use handmade or inexpensively printed invitations instead of engraved invitations.

Be honest, that engraved invitation that you paid $4 each for hits the trash can as soon as your guest puts the date on the calendar. Why not ask a graphic designer friend – or your talented self – to create a one-of-a-kind invitation that can be printed on a home printer or at a printing center?

Have fun, put your personalities into the invitation – that will be much more memorable to guests than a stereotypical, engraved invitation.

Avoid guest list bloat: Early on, define who will be invited – and stick to it. Simply, invite only those who are closest to you and your partner. Do you each have lots of college friends who still live in the same town? Coordinate with them and live stream your ceremony via Skype – while those friends celebrate at a party of their own. Sen a DVD to far-flung family members.

The tunes: No wedding reception is complete without music – and we all remember the fun scenes from “The Wedding Singer.” Still, a full band can run into the thousands of dollars – a DJ will likely be a few hundred bucks and can do just as much to entertain the crowd. For a smaller affair the couple’s favorite songs assembled into a playlist and pumped over a great sound system may be plenty. Still want live musicians? Check with local musical instrument stores – they may know of a “pick-up” duo or trio who will give you live music for a few less dollars. Remember though: Musicians are professionals just like chefs and wedding coordinators – and should be paid accordingly.

Booze by the numbers: If a full bar is in your plans, pay for alcohol service by the head – not by the drink. Even casual drinkers will belly up to a free bar. A per head fee will be much better on the budget versus per drink – which can reach $7.50 per drink or more. For an early afternoon wedding – consider keeping alcohol service limited to wine and beer.

Timing is everything: An afternoon wedding allows you to reign in bar costs with just wine or beer – see above. It also allows reception food to become light appetizers and cake instead of pricier heavy apps or dinner service. Maybe a very small private ceremony is your thing. Take the honeymoon – then come back and host a big backyard BBQ for you to celebrate with friends and extended family.

Network your worries away: I’m always amazed when I post an inquiry on social media sites. Wow, I often have resources that I didn’t know I had. Maybe you have a long lost cousin who is a professional photographer – and would love to “gift” you photography. Your aunt’s best friend is a newly opened florist who will swap flowers for a business card on every guest’s seat. Your nephew is a graphic design student who needs a project – invitations!

Ask, and you will likely receive!