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... I'm aboard the excitement train. Not the caboose, either.
March 24th, 2009
excitedFebruary 3rd, 2009
In October I contacted several caterers for our Not-A-Wedding. We don't have a huge budget but we're not working with a tiny budget either, so I was concerned when most wouldn't even talk to me unless we were working with at least $15,000. I was given several "price indications" from $18,000-22,000 - no firm proposals were given and frankly, many of them didn't even return my calls. The $18,000 was 12 passed h'orderves ONLY, no meal and no booze. Pffffft!
Then we got excited because we found someone who said she could do amazing things within our budget, but she ended up blowing us off.
Next came David, a very nice man, who contacted us and arranged for a tasting immediately. The food was OK, nothing spectacular, but he offered several choices and seemed excited to work with us and came within the lower end of our budget. We figured the food doesn't have to be spectacular just needs to be decent and absorb the booze that'll be consumed. Besides, really, how often do you remember the food at an event? We mentioned him to the manager of our venue, she is very easy going and a pleasure to deal with, but after hearing who we chose as a caterer, her face contorted. She said he was very difficult to work with and while she has only banned one caterer from her venue she was considering banning him as well. That's pretty much all we needed to hear to drop him as our caterer.
It's difficult to explain to a caterer (who is most likely a chef) that food isn't the top priority but needs to be good. We're foodies but don't need foodie food served. We need good basic food served. Protein, vegetables, salad, starches/carb, h'orderves. It doesn't have to be fancy but good. Emphasis on good. Chefs want to talk about glazings, emulsions, reductions, leeks, seasonal organic edible flowers, free range goats milk cheeses, baby onions, etc.
After, two months of this, I became disappointed with the whole process and decided to put it off until the last couple of weeks. Planning this thing is not something I had intended to do, but with Jessica travelling, it's impossible for her to do. (Again, it should be noted that this is a very grand and romantic gesture!)
Now, that the economy has tanked. We are both fortunate to be working good jobs that should (knock wood) withstand this recession/depression. The caterers who could charge $20,000 for the last few years are severely affected by the economy. The "wedding industry" overall is hit pretty hard. There's a part of me that feels empathy for those who've lost jobs or lost their companies, but there's a part of me that knows food for 150 people should no way, no how, ever cost $20,000. Only maybe if you're serving prime rib, lobster, and blow jobs under the table - then I could understand.
Four months later, I've got caterers coming out of my ass. Slashing prices in half and meeting my budget requirements. Seems now, those who wouldn't go less than $80/per guest are now considering much much less. They're even including emulsions, reductions and desserts. Thing is my email box and cell is blowing up with their calls.
I think I'll have it down to three by next week. So far, the menus look pretty damn good and now it's time for the tastings. Tonight, Kawika and I are going to one of the better caterers in the city who gave a ginormous indication in October but now they're within our range. I guess there may be a gold lining in this recession for us… a kick ass party!
The End.
Then we got excited because we found someone who said she could do amazing things within our budget, but she ended up blowing us off.
Next came David, a very nice man, who contacted us and arranged for a tasting immediately. The food was OK, nothing spectacular, but he offered several choices and seemed excited to work with us and came within the lower end of our budget. We figured the food doesn't have to be spectacular just needs to be decent and absorb the booze that'll be consumed. Besides, really, how often do you remember the food at an event? We mentioned him to the manager of our venue, she is very easy going and a pleasure to deal with, but after hearing who we chose as a caterer, her face contorted. She said he was very difficult to work with and while she has only banned one caterer from her venue she was considering banning him as well. That's pretty much all we needed to hear to drop him as our caterer.
It's difficult to explain to a caterer (who is most likely a chef) that food isn't the top priority but needs to be good. We're foodies but don't need foodie food served. We need good basic food served. Protein, vegetables, salad, starches/carb, h'orderves. It doesn't have to be fancy but good. Emphasis on good. Chefs want to talk about glazings, emulsions, reductions, leeks, seasonal organic edible flowers, free range goats milk cheeses, baby onions, etc.
After, two months of this, I became disappointed with the whole process and decided to put it off until the last couple of weeks. Planning this thing is not something I had intended to do, but with Jessica travelling, it's impossible for her to do. (Again, it should be noted that this is a very grand and romantic gesture!)
Now, that the economy has tanked. We are both fortunate to be working good jobs that should (knock wood) withstand this recession/depression. The caterers who could charge $20,000 for the last few years are severely affected by the economy. The "wedding industry" overall is hit pretty hard. There's a part of me that feels empathy for those who've lost jobs or lost their companies, but there's a part of me that knows food for 150 people should no way, no how, ever cost $20,000. Only maybe if you're serving prime rib, lobster, and blow jobs under the table - then I could understand.
Four months later, I've got caterers coming out of my ass. Slashing prices in half and meeting my budget requirements. Seems now, those who wouldn't go less than $80/per guest are now considering much much less. They're even including emulsions, reductions and desserts. Thing is my email box and cell is blowing up with their calls.
I think I'll have it down to three by next week. So far, the menus look pretty damn good and now it's time for the tastings. Tonight, Kawika and I are going to one of the better caterers in the city who gave a ginormous indication in October but now they're within our range. I guess there may be a gold lining in this recession for us… a kick ass party!
The End.
January 29th, 2009
... who drink whiskey, bourbon, scotch or gin. I need your help.
Please drink up and give me your empty bottles. I will be happy to pick them up, or come over and help you finish a bottle(s). You are also invited to help drink mine empty. Currently, I have Woodford Reserve, Four Roses, and J.W. Somethingorother.
I need many bottles, I estimate in upwards of about 40-60. Clear bottles. Amber bottles. Brown bottles. Old bottles. New bottles. EMPTY BOTTLES!
I've hit up a few local bars and pubs and am hoping they'll hold some for me but most likely I'll be pilferring their trash bins. Ummmm, me in the trash... FOUL! and highly unusual, but it should be considered "romantic" for those in the know about such things.
So, next time you go to a party or are at a bar and I happen to come across your mind (I know it happens) just as someone is getting ready to toss a bottle... please.
Much thanks.
Also, call me before tossing any boas or feathery type items.
Please drink up and give me your empty bottles. I will be happy to pick them up, or come over and help you finish a bottle(s). You are also invited to help drink mine empty. Currently, I have Woodford Reserve, Four Roses, and J.W. Somethingorother.
I need many bottles, I estimate in upwards of about 40-60. Clear bottles. Amber bottles. Brown bottles. Old bottles. New bottles. EMPTY BOTTLES!
I've hit up a few local bars and pubs and am hoping they'll hold some for me but most likely I'll be pilferring their trash bins. Ummmm, me in the trash... FOUL! and highly unusual, but it should be considered "romantic" for those in the know about such things.
So, next time you go to a party or are at a bar and I happen to come across your mind (I know it happens) just as someone is getting ready to toss a bottle... please.
Much thanks.
Also, call me before tossing any boas or feathery type items.