“Simplicity is the ultimate sophistication.”  (Leonardo da Vinci, Italian Scientist and Sculptor, 1452 - 1519)

According to the most recent edition of Special Events “Eventline” publication, caterers are trying new tactics in order to keep cooking during the recession.  With corporate business showing the sharpest decline, some caterers are not only revamping the menus they offer for special events but also venturing into entirely new segments, particularly those which are simpler and more budget friendly.

Regardless of the state of the economy, one caterer who has always been mindful of the joy which can be found from those things which are less complicated is Jan Green, Executive Chef and Owner of Jan Unlimited Catering. 

Jan is a phenomenal chef and just an overall fun person.  She started her company in May of 1999 after a celebration that her mother organized for her father.  The trays of cold cuts and various cheeses ordered from a local smokehouse inspired Jan to put her passion and talents to work to prove that she could “do it better”.  With that, she called everyone she knew to tell them of her decision; and, within two weeks, she had fourteen orders.  A business was born!

Jan says that her favorite thing about catering is the people that she gets to meet and be with on some of the most special occassions of their lives…weddings, birthdays, baptisms, anniversaries, graduations, and even funerals. 

Again, Jan is not only an amazing chef but also one who can appreciate those things in life which are good and true and simple. 

And, as an example, she posted the following article to her “Party Lines” publication just a few weeks ago…

“It used to be that shopping for spaghetti was easy.  Now that pasta aisles of grocery stores are filled with so many choices it can give you a reason to pause.  ‘Made with whole grains’ is the new mantra on pasta packaging, so we decided to get reaquainted with the whole-grain pasta lineup.  After tasting a couple dozen, we were inspired by the variety of flavors, shapes, textures, and prices.  Where most refined-grained pastas (your basic ‘white’ variety) are similar in taste, today’s whole-grain pastas provide a range of flavor profiles.  We identified everything from nutty, buttery, and sweet notes to substantial, wheaty, and earthy components.  In short, whole-grain pastas have come a long way.  The ones you’ll see most often include:

Whole-Wheat Pasta:  Most are made from whole durum or enriched semolina flour, which is considered best for pasta making because of its higher protein and gluten content.  Pastas that are ‘100% whole wheat’ are hearty and offer the most health benefit.

Multi-Grain Pasta:  This is no necessarily an indicator of whole grains unless ome of the multiple grains used are labeled as ‘whole’.  Many multi-grain pastas are made from a mix of whole and refined grains.  Even in small doses, whole grains can reduce the risk of heart disease, some cancers, and diabetes.

Brown-Rice Pasta:  These whole-grain pastas are wheat- and gluten-free.  Most are mild in flavor and cook very quickly. 

Enriched with Omega-3:  Pastas with this claim usually include flaxseed for extra heart health. 

Oh, how I long for the days of my youth when I thought the only pastas were macaroni and spaghetti.  I didn’t even know the word ‘pasta’ existed.  The simple life…wasn’t it grand?!?!”

Yes, Jan…it was grand…and still is.  Thanks for helping us to remember.

“Don’t aim for success if you want it.  Just do what you love and believe in, and it will come naturally.”  (David Frost, Journalist, 1939 - )

Bleu appreciates and celebrates those who love what they do.  And, when we are really fortunate, we also get to work directly with them. 

In recognition, we’ve decided to feature a few of our very favorite partners in the next couple of posts.  Some of the articles are new, others are favorites that we will simply be revisiting.  Regardless, they are all contributions made by partners who are at the top of their game, admired and recognized in their respective fields for being the very best at what they do…people who are passionate about their work…and who have achieved success because of it.

One such person is Denise Goral of “Leave It To Us” (www.leaveittous.com), a full-service catering company specializing in extraordinary culinary creations.  Denise and her team are celebrated for being “distinctively different”.  With over 25 years in the industry, they are recognized for creating custom-designed menus to meet the needs of almost any event, be it social or corporate.  Whether it’s for a party of 50 or 5000, the food is always delicious and the service exceptional.

With such experience, Denise has encountered most every type of client…with most every type of request…most every type of need…as well as want…and wish…and desire…and, of course, demand.  And, all of that together makes her a logical choice to contribute an article on just that subject.

When asked for some interesting facts to add to her author bio, Denise quite fittingly offered “My Big Fat Greek Wedding” as her favorite movie.  And, just as appropriately, she selected “Eat, Pray, Love” as her favorite book.  Spoken like someone who devours life and has definitely chosen the right profession! 

And, along those same lines, when asked how one should choose a caterer, Denise had this to offer…

“It’s not all about the food, but great food is a product of experience, proper equipment, planning, and knowlege.  Customizing your menu, presentation, and service style will make it your own; so, the connection between you and your catering coordinator is imperative.  Tastings have become the “norm”; but, remember that most anyone can create something good for two or three people.  The questions is whether or not they can create it for hundreds and make it taste as good.  And, the food not only has to taste wonderful, but it also needs to be handled, prepared, and arranged according to your vision. 

Ask the caterer.  Find out from the company that you are considering how long their head chef has worked with them.  Being a chef is a stressful job; therefore, if the chef has been there several years, it probably means that this is an organized, well-run company and that the chef has the experience of creating fabulous food.  

Also ask them how long the catering coordinator has been in their current position.  What all do they usually do at the event?  Will they arrange and serve the food, as well as help with the flow of events?  Again, it is experience that makes the event go smoothly. 

Additionally, ask the potential caterer what types of food they typically offer their clients or what their specialties are.  If their answer is barbecue, and that is what you want at your event, then you’re on the right track.  If their answer includes items that are so trendy or “gourmet” that you can barely pronounce them, and you are still wanting something as “downhome” as barbecue, then they are probably not the right caterer for you. 

Also ask them how many staff persons will be working your event.  This should vary depending on the guest count, type of menu, and service style.  Ask them what the staff will be doing during the event.  Will they bus tables?  Replenish food and beverage?  Package up the leftovers?  Do the final clean up? 

Ask other vendors.  When you go to meet with the planner, venue, florist, photographer…ask them for referrals or recommendations as to who they have had a good experience in working with.  And remember, it doesn’t do any good to ask  a vendor for their opinion once you’ve already contracted with a caterer…they will generally just be polite. 

Communicate.  When it comes to selecting your caterer, as well as all of your vendors, keep it simple.  It is important to collect your thoughts, form them into questions, and then group them together into bulleted or numbered lists.  This will assist your potential vendors in answering each question in a detailed and thorough fashion.  It will also make it easier for you to refer back and compare the options.”