FOR EVERY OCCASION
GREAT MENUS ON A GRAND SCALE by Kristin Devoto
Planning a unique menu for a large group of guests can be tricky, but a little bit of research and creativity can go a long way. Say goodbye to yesterday’s rubber chicken. Today, innovative chefs can craft amazing, high quality dishes for crowds of 500, 1000, or more, as they deliver boutique style taste on a massive scale.
“When I think of boutique, I think of simple flavors, of being conscious of what quality you’re using,” said COBB GALLERIA CENTRE Executive Chef Nick Walker. “For us, a boutique meal is making each guest at a 1,000 person event feel like you care about what is served on each individual plate.” A meal is more than just food, it’s a shared experience -- and often a lasting memory, particularly at weddings. Boutique taste can be boiled down to this: quality and creativity. But that boutique dining experience shouldn’t be limited to a table for two. To make sure that your guests -- no matter how many -- have a fabulous meal, consider these tips for a crowd pleasing, boutique taste menu.
pICK A THEME
In the same way that your reception is rustic-barn-chic, consider serving a menu that refects the party decor and atmosphere. Communicate that vision to your caterer. “Initially, I take the ideas they give me and try to match the food to it,” explained Walker, who says he spends a significant amount of time researching the theme to make authentic menu suggestions.
LOOK FOR FLEXIBLE VENUES
A themed event will have limited success if you’re limited to a menu. Instead, search out venues with chefs that like to work outside the box. Every event “is a clean slate,” said Walker. “There’s no menu I have to go back to and look at, it’s all from my head.” At a recent carnival themed event, standout menu items Walker created were firecracker peppercorn steak and cotton candy flavored cupcakes!
SOURCE LOCAL AND REGIONAL FOODS SHOWN ABOVE Delectable desserts for the opening night party of the Southeastern Flower Show. The event was themed on music - Opera, Broadway, New Orleans Jazz, Memphis Blues and Detroit Rock City. Chef Walker designed his menu around this theme, including the opera-themed desserts. Images by Edward Zeltser Photography.
34 | THE MAGAZINE FOR CELEBRATING IN STYLE
For a farm-to-table experience, ensure that the venue and chef like to source local or regional products. Georgia and the Southeast offer a rich selection of local purveyors of everything from produce to grits to ice cream. Choosing a menu that’s regionally and seasonally selected not only tastes delicious, but it’s a great way for out of town guests to -- quite literally -- sample your city! Well-thought-out planning paired with the right chef in the kitchen, an event of any size can offer guests an unforgettable menu bursting with boutique taste.