5 Wedding Caterer Questions You Should Be Asking
Red Trolley Studios created an insightful video with Eco Caters Head Chef, Nick Brune. Nicks shares his knowledge by answering five questions everyone should know about their wedding caterer.
We are glad to announce that we partnered up with San Diego Events Company to create a project that will help brides and grooms when planning their wedding. We meet with San Diego’s best wedding vendors and ask them what are 5 the most important questions the couple should ask when hiring a particular wedding vendor.
This episode was created for you by San Diego Events Company and Red Trolley Studio.
Hello, my name is Nick Brune, I’m an executive chef at ECO Caters. We are in Los Angeles and San Diego and we focus on local organic cuisine. Today we are going to talk about 5 questions you should ask your caterer before you book them.
It is really important when you meet your caterer to make sure they are licensed and insured business, to protect liabilities as far as venue and guests are concerned. Another thing to look into is their liability insurance as far as the liqueur is concerned, to make sure that the bartenders can serve liqueur to your guests in a safe way and control beverage throughout the event.
We are in Los Angeles, San Diego and Washington, DC, so each of our companies source products within their areas. Each one of our menus is different. In San Diego, we love Maciel Family Farms, one of my favorite guys in Farmers’ Market. We really love Suzie’s Farm. When it comes to seafood, Catalina Offshore Products doing amazing things down here… The whole idea is, when you are talking with chefs or with guys who are giving you a tasting, to make sure they can name these farms, name a ranch where they are getting their pork, beef or seafood from. In these days, in the organic natural world often these things can’t be as local as you’d like, but at least if they can name that farm then it shows they’ve done their homework to really find out the best product for you. Making sure that you are getting the best product at your table is important.
One of our favorite things to do at ECO Caters is to customize menus, to change it up a bit to suit our customers’ needs. Whether it’s where you’re from, whether it’s how you’ve met, whether it’s a certain dessert you’ve had on one of your anniversaries means a lot to you, we love to hear that and we love customize things to fit your wedding, to make sure your wedding is really about you.
As far as budget is concerned, first and foremost, a lot of brides don’t quite know exactly what this costs when they get involved. This is probably the biggest event people would throw in their entire lives. So when it comes to budget we figure that out when you walk in with your caterer. Let them know what your budget is so we can customize things to suit your event, make sure that food is being served in a correct way, the quality of food is there, whether it needs to be a plated event or whether it needs to be a buffet with your budget. All these things your caterer can work with you on. Again, we really love to get organic food out to the masses; that’s one of our biggest goals here at ECO Caters, to make sure it becomes a main stream. We want to make sure that we show everybody that this is something that mid-level bride can afford, that this can be a part of everyday dining.
Right when you sit down with your caterer, a good question to ask them is what services do they provide besides catering. And if they only provide catering, that is not bad thing; it is great to focus only on food. However, there are lots of elements to your event and there are a lot of people that you need around to make sense and work for you. You need to know if your caterer can get rentals for you, if they are coordinator, if they can serve booze, if they can purchase booze. All of these things are very important for you to consider really early for your event. It is terrible to find out if you caterer can’t even buy you a liqueur two weeks before your event, so figure out these things early. Also, listen your caterer as well, and if they say you’ve got a plated event and they think you really need a planner or coordinator and if they don’t have that service, then that is something you should look into to make your event flow correctly.
When it comes to tastings, right when you first contact your caterer, once you exchange an invoice or two and get an idea what they cost and it makes sense to you, once you have your wedding booked, the first thing you should look for, is your tasting. I think all caterers should provide this to their clients, whether it is free or charged service, either way I suggest doing a tasting. It’s not only a very important part of the planning process, but it is also fun for you and your fiancé to get out and have a private tasting, it is like having your own private chef serving you a meal and you really are getting taken care of.
The read the original article please visit Red Trolley Studio: http://www.redtrolleyphotography.com/5-questions-to-ask-when-hiring-a-caterer-for-your-wedding-eco-caters/
A wonderful writeup on Eco Caters’ Executive Chef, Nick Brune:
The Social Tables Blog added Eco Caters as one of their 5 Can’t Miss Options for Los Angeles Catering!
As their name suggests, Eco Caters is a catering service dedicated to serving food that was produced in a sustainable and humane way. Emphasizing the benefits of organic farming methods and carrying a farm-to-table mentality, Eco Caters delivers satisfying meals with exceptional service. Holding great relationships with local farms and eco-friendly seafood vendors, Eco Caters is a great LA catering service for any event.
About The Author:
Laurel Mintz is the founder and CEO of Elevate My Brand, a successful event production and social media marketing agency. She works with prestigious restaurateurs and global brands including Public House, Bassett, iCoffee and Susan G. Komen, and sits on the boards of directors for the American Heart Association and the Fender Music Foundation. Laurel is also a mentor for The Women’s Global Leaders Initiative. Laurel received LA Business Journal’s 2014 Women Making a Difference Award, Comerica’s 2015 Women of Promise Award, and was nominated for Ernst and Young’s 2015 Entrepreneur of the Year Award. She also runs an exclusive networking group, “The Taste Salon.” Laurel received her B.A. from UCSB and J.D., M.B.A. from Rutgers University.
Eco Caters Head Chef Nick Brune is on the cover of March issue of Give Back magazine.
Giving Back Magazine seeks to spotlight the people and organizations of the region that are giving back to the community. We also share the positive impact that Hispanics have in the region. And finally, we seek to share with the reader all the fun and elegant things going on in our vibrant binational region. Giving Back Magazine is the only bilingual magazine catering to a high end demographic in the country, as well as the only Spanish language magazine in San Diego.
Since its grand opening on Thanksgiving day, 1927, The El Cortez Hotel has dazzled visitors with its beautiful Spanish Colonial architecture and it’s swank vibe. Eco Caters is proud to be a preferred vendor for the El Cortez and has catered countless weddings at this historic San Diego landmark. We look forward coordinating or catering your upcoming wedding and helping you book your celebration with the El Cortez Hotel.
In the summer of 1888 the Pacific Coast Steamship Wharf, a protected area of San Diego Bay, became the birthplace of the San Diego Rowing Club. Since then it has become a flagship for the community and a scenic spot for weddings and special events. The clubhouse has a beautiful contemporary design and the view of Mission Bay is even better.
Liz and Ben created a beautiful Los Angeles wedding by using some key vendors and one gorgeous wedding venue.
Millwick is an alluring event space just waiting to be played with. Once a forgotten warehouse, now a lush downtown Los Angels gem, with fun details hiding around every corner. Our Los Angeles wedding catering team is proud to be one of Millwick’s preferred vendors.
Marvimon has moved to Millwick! Originally built as a livery and then used as a cold-storage warehouse, Millwick has reinvented itself as a unique stand alone, super-loft open to private events, outdoor wedding ceremonies and receptions, exhibitions and productions. It now boasts a flowing 7,000 square foot floor plan (4,500 sq ft interior + 3,000 sq ft garden courtyard) melding both interior and exterior areas. Millwick is an excellent wedding site for up to 175 people for garden ceremonies and reception. Experienced, professional site management is provided. Located downtown Los Angeles in the heart of the Artist District, Millwick is convenient to many of the best new and historic hotels, restaurants and nightlife the city has to offer. For more information visit: Marvimon.com/Millwick
Our Los Angeles wedding catering team is passionate about serving great food. That’s why we us only the freshest local produce and always USDA Certified organic ingredients. It was important to Liz and Ben that they not only serve great tasting food to their guests, but to also support local farmers and sustainable seafood. Our Los Angeles wedding catering team helped the Liz and Ben put together a menu that fit their budget, and we also helped them create dishes around the fruits and vegetables that would be in season around the time of their wedding.
Los Angeles wedding coordinator, Danielle Silver, of Orange Blossom Special Events did an incredible job organizing and managing Liz and Ben’s wedding. She was fun to work with and made the day smooth. Our Los Angeles wedding caterers assisted Danielle in moving furniture and ensuring everything stayed true to her timeline.
The friendly, professional event experts at Orange Blossom will help make the wedding of your dreams a reality. Our incredible event planners will be responsible for event coordination, vendor management, project plan creation, and risk and issue management; all allowing you to relax as your wedding is executed flawlessly!
Danielle and everyone at Orange Blossom are fantastic. Please visit their website and check them out for your upcoming events.
You know that when you hire a married couple to take your wedding photos, they get it. They understand how important the day is, how meaningful it is to get the right shots, and to make sure there’s a little love behind every photo. That’s why married couple Adi and Cat of Next Exit Photography take such exceptional wedding photos. They’ve been there. They’re the perfect team to photograph your special day and it shines through in their work.
Our Los Angeles wedding caterers would like to thank Adi and Cat for allowing us to share their work with all of you, and we sincerely encourage you to visit their website and take a gander at all their work. They have such an eye for capturing moments. Their work speaks for itself: NextExitPhotography.com
Congratulations Liz and Ben, and thank you for choosing Eco Caters as your Los Angeles wedding caterers. Our team had a blast catering your special day and it means a lot to us that you value the care we put into creating our organic dishes.
Eco Caters Chef Robert Wood had a nice writeup in the Washington Post this week! For the past few years now he has created organic meals for the Washington Capitals hockey organization, giving the team an athletic edge.
Below is the article published in the Washington Post:
Before every practice, Alex Ovechkin is handed a “Tropical Creamsicle” smoothie, loaded with mango, pineapple, orange and coconut milk to make it tasty. But the most important ingredients are the ones Ovechkin doesn’t taste.
The Capitals’ team chef, Robert Wood, adds ginger and turmeric, both anti-inflammatories that are good for digestion and keep swelling down in joints. He makes sure to mix in Brazil nuts, a good source of selenium, which has antioxidant properties.
Ovechkin’s smoothie is tailored just for him based on the results of a blood analysis he and his teammates did before the season. Each blood sample went through a micro-nutrient test, a hormonal test and then an adrenal test, which allowed the Capitals to compile individualized supplement packs and make adjustments to diets.
The results led Nate Schmidt to eat bananas after games for more potassium. Jay Beagle eats half an avocado after practices for more quality fat. Braden Holtby added more olive oils and walnuts to his diet for more magnesium.
The Capitals hope that becoming more sports-science savvy can help them take another step forward.
“You know, salary cap, you can only spend so much, so how can you get an advantage?” Coach Barry Trotz said. “You can get your advantage scouting, coaching, development and giving your players the sports science of it, everything from nutrition to biomechanics. And that’s what you can use for your advantage.”
When it was his turn to provide a blood sample, Schmidt had Holtby with him, needing the support because of a fear of needles. Holtby helped distract him with a story while Schmidt tried to keep his squeamishness contained. He had undergone a similar blood analysis when he was in college, so after getting past the initial discomfort, Schmidt was happy to see his list of deficiencies was lower than the last time he had been tested.
“You’re a little more apt to believe somebody when they tell you something and then all of a sudden, they bust out your blood-work sheet and your levels are just through the roof in something and bottomed out in another,” Schmidt said. “Those numbers don’t lie.”
The Capitals felt comfortable because they saw the process work for a teammate last year. Troy Brouwer, now with the St. Louis Blues, had a blood analysis done, and learning he was deficient in certain areas explained why he occasionally felt worse than his teammates.
For several Washington players, that was the first time they saw that kind of testing in hockey, and Brouwer’s positive response to it intrigued them.
The micro-nutrient test reveals vitamin and mineral deficiencies. The hormonal test examines testosterone ratios. The adrenal one also involves hormones, but it determines whether cortisol levels and the like are up because that could impair performance. Based on the results, David LeMay, a physician the Capitals hired, then made recommendations for each player.
A team of strength and conditioning coach Mark Nemish, athletic trainer Greg Smith, nutritionist Sue Saunders and Wood then considered the best ways to improve certain areas for certain players. Sometimes, it was as simple as adding Brazil nuts to a smoothie or walnuts to a salad, but players also received pill cases with specific supplements and prescriptions.
The feedback has been that players feel better this season, “but then again, who knows? It could be just because we’re winning,” Smith said. Seeing the results of blood tests on a white piece of paper with certain columns and rows highlighted also caused players to be more mindful about what they eat away from the rink.
“It’s probably a good wake-up call for some guys, to be honest with you,” Brooks Orpik said. “They’re probably a little scared when they see the results. I think it’s good. Getting that information is probably something guys don’t have beforehand, so they probably have no idea what they’re high in or low in.”
The point is that stabilized micro-nutrient and hormonal levels will help the Capitals recover better after games during a lengthy season and potentially prevent injuries. Wood sneaks freshly ground spices, such as turmeric, into the made-from-scratch meals for the team because of the anti-inflammatory properties.
“Overall, they’re getting the amount that they need without having flavors they’re not comfortable with,” Wood said. “If I go overboard with one thing, they’re not going to eat it. . . . Food can be medicine, but it doesn’t have to taste like it.”
The Capitals started providing breakfast and lunch at the rink about six years ago, hoping to control two-thirds of a player’s everyday diet. Last year, Washington did blood analysis for a couple players experiencing fatigue, and the organization decided to do it for the whole team in early October. When the halfway point of the season arrives, there will be another round of blood analysis to examine the progress.
Smith said some teams take it further than the Capitals, with heart monitors and sleep monitors. Washington wanted to take incremental steps to see what would work and what wouldn’t before doing more next year.
“There’s going to be teams that do certain things better, but overall we want to be one of the teams that they go, ‘The Washington Capitals do it right,’ ” Trotz said. “That gets around to the players, too.”
Body weight is often measured after games to examine how much was lost, especially if an arena is warmer than usual. If there’s a big change, like a loss of 10 pounds over the course of a game, Trotz might cancel the next day’s practice and opt for a light workout instead.
He was hopeful the blood analysis could help explain some performance drop-offs. Nemish said a player hypothetically low on B vitamins and magnesium could recover more slowly, which then could negatively impact sleep. Or a lack of sleep could be the cause of certain deficiencies, like low testosterone.
“You wonder why a guy can’t play a back-to-back,” Trotz said. “You know, he had so much energy last night and he’s not even in the same area, his game has fallen off so far — is that mental, or is that physical? Sometimes it’s physical. Players’ bodies don’t metabolize carbohydrates as quickly and stuff like that, so how can you help that?”
Karl Alzner said he and a few other Capitals recently had a discussion about the new supplements they’re taking. Is it really working and making them feel better? He said his energy has been better, but could that also be because of a spread-out schedule to this point in the season? In the end, they shrugged and figured it definitely wasn’t hurting.
“The decision we came to is that even if it helps us 1 percent, it’s worth it,” Alzner said. “I’m going to go ahead and say it’s helping a little bit more than 1 percent.”
This article is from a Washinton Post link: https://www.washingtonpost.com/sports/capitals/capitals-embrace-new-dietary-supplements-to-improve-performance/2015/12/09/5c37398e-9e7e-11e5-a3c5-c77f2cc5a43c_story.html?postshare=6641449773749093&tid=ss_fb
Planning a wedding can be a challenge. As Elisabether and Sergio discovered, finding the right venue and vendors is key to the success of a smooth wedding. Here is the couples cheat sheet to a successful Los Angeles wedding.
“The 1909 is located in the heart of the Topanga National Park, hidden under the canopy of protected California oak trees, and nourished by the sacred waters of Topanga Creek.
Centrally located off Topanga Canyon Blvd. , The 1909 is an ideal location, only minutes away from Woodland Hills to the north, and Malibu to the south.
The 1909 was envisioned to provide a unique platform for a variety of social and business events, and designed with special attention to the needs of those desiring elements of calm and harmony in their gatherings.”
Jeanette Finley of Jeanette Finley Events was a pleasure to worth with. She has personally jumped in at the last minute and saved countless weddings and she is fantastic at sticking with her timeline and your budget. Jeanette was a great communicator with our Los Angeles wedding catering team and the other vendors attached to this wedding. She’s incredible.
Our Los Angeles wedding catering team prides itself on locally sourced ingredients, sustainable seafood and everything is USDA certified organic. The extra love we put into our food permeates throughout our company.
The day our your wedding, our staff will arrive early at the 1909 wedding venue to properly set up our kitchen and go over your tables to make sure that each and every glass is aligned and each fork is polished. While you and your guests are enjoying the ceremony and cocktail hour, our Los Angeles wedding catering team is working diligently behind the scenes to make sure every piece of your menu is prepared to the highest standard. Eco Caters makes sure that every appetizer dish and every plate is detailed and arranged to perfection. And, when your friends and family taste our all-organic food for the first time, they will be impressed with the fresh flavors we use to create them.
Once our Los Angeles caterer team has cleared every last plate, and found every last linin napkin, and after every guest has enjoyed their cup of coffee or tea, we will check in with you and make sure that everything was satisfactory. We’ll wish you off and quietly clean up behind us and make it so clean, it will look as if we were never there. It’s how we do each and every wedding.
Katie Pritchard is one of our favorite wedding photographers. She is good natured, honest and full of sunshine. Katie‘s not only fun to be around, she’s also extremely talented at what she does. That’s a deadly duo if you ask us. She charms her way into personal moments and captures the most intimate shots. Her use of after effects and post filters pull out vivid colors. Please, take a moment and visit her website. Tell her Eco Caters sent ya!
Eco Caters would like to give a special thanks to Snow and Will! Thank you for choosing us as their organic Los Angeles wedding caterers! Our team had a blast working with you and we wish you nothing but the best!
The South Coast Botanic Garden is one the best wedding venues for Los Angeles and San Diego. Our organic Los Angeles wedding catering team highly recommends the South Coast Botanic Garden for medium to smaller sized weddings.
The South Coast Botanic Garden, “The Jewel of the Peninsula”, is located on the beautiful Palos Verdes Peninsula, located 10 miles south of the Los Angeles Airport in California. Conveniently located to many South Bay communities, this 87-acre Botanic Garden has more than 2,500 different species of plants from as far away as Australia, the Mediterranean, and southern Africa. The Garden is situated in Sunset’s Zone 23, one of the most favored growing areas in the world. About 100 trees and shrubs are rare mature specimens, infrequently seen elsewhere. The wide variety of plant life provides food and shelter to an abundant wildlife and bird population, and over 200 species of birds are sighted annually. Popular features include a small lake, Mediterranean Garden, AARS Rose Garden, Water-Wise Garden, Garden for the Senses, Cactus Garden, Children’s Garden, Fuchsia Garden, Dahlia Garden, Herb Garden, and Japanese Garden. There is an attractive Wedding Lawn and two Gazebos, Events Meadow, and Frances Young Auditorium available for events. Source – SouthCoastBotanicGarden.org
The Events Boutique wedding coordinators are top notch. Covering Southern California, Las Vegas and Palm Springs locations, this fun team goes above and beyond to pull off exceptional events. Our Los Angeles wedding caterers enjoyed working with their crew and we look forward to our next endeavor. To find out more about the Event Boutique wedding coordinators please visit their website: TheEventsoutique.com
Jessica Hickerson is the sweetest. She married her high school sweetheart and happily lives with her two dogs in an old vintage house which she herself has renovated. Her big heart and romantic nature shines through in her photographer. You can see the love and passion in everyone of her shots.
Our Los Angeles wedding caterers would like to thank photographer Jessica Hickerson for allowing us to share her work with all of you. Jessica did an amazing job at this South Coast Botanic Garden Wedding. We encourage you to snoop around her website and take a look at all the great photography she’s taken over the years: JessicaHickerson.com