Culinary Concepts #2 (another highly regarded catering company called Culinary Concepts, no relation to us, located in Philadelphia), seems to have a lot uncanny similarities to Culinary Concepts #1! This post is an ode to our sister company!
Jim Israel and his wife Janet Binswanger, founders of CC#2 have been operating the successful company for 22 years (we've been here for 20)
CC#2 has catered inaugural balls and galas in the Nation’s Capital for presidents Clinton (1992, 1996), Bush (2004) and Obama (2009)--WOW!! very impressive! CC#1 catered the 1998 World Seried Celebration for the Padres and Major League Baseball and the 1996 Republic National Convention Dinner for Bob Dole!
CC#1 and CC#2 seem to have very similar business practices and standards: Israel understands what homeowners are going through and prides himself on adapting to changing circumstances. It’s part of the business. “We’re a full-service caterer,” said Israel. “Our job is to listen carefully and, based on our clients’ budget, needs, tastes and so on, come up with a strategy that works for them.” The economic downturn has caused CC#2 (and CC#1 as well, of course!) to readjust and rethink its approach to social entertaining. Depending on the clients’ budget and needs and whether the affair is more formal or casual, the company can provide everything from one cook in the kitchen and a bartender on the floor to six or seven staffers working the event.
“The fun part of what I do,” Jim says, “is meeting with the clients, engaging them, building confidence in what we can do. Then I start to interpret what they want to help them make it happen. Then the right moment comes, when they smile and light up. That’s when you’ve found their their comfort zone. We don’t force anything on them. We give them what they want. The business is changing, and you have to be realistic, and work harder and smarter to maintain your business and its reputation.”
“All of the following,” he said, “are about two to three bites in size, easy to nosh and put on a small plate, but items that make a meal for those guests who have come for the night. All of them will make fun light small presentations. No heavy pasta, fresh sauces, something for everyone.” YUMMMMY! Time to trade recipes perhaps?
-
Mini mahogany-glazed ham in cranberry cornbread biscuits with pommerey sauce
-
Herb roasted filet with a porcini mayo topped with tarragon-scented wild mushroom and served on French baguette
-
Scallop and crab cakes with a pomegranate and mango salsa
-
Chicken crepes with artichoke hearts and roasted baby carrots
-
Watercress trifle in a votive cup topped by a homemade rosemary cracker
-
Winter salsa roasted zucchini, yellow squash and butternut squash served with flatbread crisps
-
Parmesan paté with sweet red pepper relish served with strawberries and crackers
Be the first to rate this post
- Currently 0/5 Stars.
- 1
- 2
- 3
- 4
- 5
Subscribe