North Bay Woman

F A L L 2 0 1 6 | NORTH BAY WOMAN 41 I f you think preparing a holiday dinner for family and friends is challenging, imagine the demands of being a caterer. Late November and December are always some of the busiest times of the year for caterers, followed only by the summer wedding season. We spoke with five caterers in Marin, San Francisco and the East Bay and found out that what's served is just the tip of the party iceberg. "We spend a lot more every year on people than we do on food," says Adam Dove, who with his wife, chef Carrie Dove, owns Carrie Dove Catering in Emeryville. "We spend almost as much money on equipment as well. Food is the third biggest factor. Clients and their guests see the end product. That's the good thing, because that's our product. But food is only a part of it." Beyond that gorgeous groaning board is lots of action behind the scenes. So think of entertaining as theater. Do you want to be the producer, director, stage manager or casting director? Or will you get help, and turn to a caterer to handle some of the logistics? Most companies will serve anything from the smallest party (think a dozen family and friends) to events with 400 or more guests. It depends on what you want, what you need, and your budget. If you need a caterer who will handle the hors d'oeuvres and desserts, some will do just that. Maybe you book someone just to provide support staff for serving, clearing up, and keeping the kitchen in order during the party. Or you can have them take care of the whole event. "Most people today are really busy," says Stephanie Hibbert, principal of Chef Stephanie Catering in San Francisco. "They want to host without all of the work involved. Booking a caterer enables people to relax into that host role without having to do anything else. We come in, set up, serve, take away, and people don't have to lift a finger. They love that." According to Angela Ginsburg, executive chef/owner of women-run A Forkful of Earth Catering in Fairfax, "I have found that with all the increasing education about sustainable foods, farm to table, and being more respectful of the earth, people are looking for more intimate and simplified experiences with food. Things that they can do themselves or that they can have a caterer prepare or help with. Instead of grand buffets and huge receptions, entertaining is becoming more classical and simplified. People want to sit around the table and want the food components to take longer. The food has become a focal point — especially with the smaller parties." Advice from the pros Here are some tips from top caterers on how to get the most out of your holiday entertaining: Ann Walker of Ann Walker Catering, San Anselmo, 40 years in business, annwalkercatering.com • "One of the best new trends is not offering the same kind of holiday food that everybody expects, such as a turkey or a ham. Consider dishes that are richly flavored and a little lighter. In Marin I see that many people have become more seafood centric. We always follow the Monterey Bay Aquarium guidelines on what seafood to serve." • Walker also suggests that as a guest, don't show up at someone else's party with flowers. "As nice a gesture as that is, it means your host has to find a vase, arrange them, etc. It's much nicer to come with a bottle of wine to put to the side or drink later. It doesn't take time away for your hosts to deal with other guests." Carrie Dove, 15 years in business, carriedovecatering.com: • "Plan ahead. That's key. If you are thinking of having a caterer for the holidays, now is the time to book. The more advance planning you can do, the better your event will be. • "If you are using a venue other than your home, know what is there and what you can tell the caterer about the site. If you don't have a great kitchen, don't worry. "We sometimes work out of places that don't have a kitchen at all. If there's a roof and power, that's a bonus." Anja Lee Wittels, San Francisco, anjaleecatering.com: • "One trend I'm noticing is that everyone says they need some sort of gluten-free, vegan or paleo dish. But they always need to have a comfort food also. Be sure to think about these things when you are working with a caterer. • "Be very clear about your budget. And clear about exactly what you want in terms of a meal. Do you want appetizers or not? Plated or buffet? Those are things that can help start a party planning off so easily." Chef Stephanie Hibbert, eight years in business, chef-stephanie.com: • "Instead of a big piece of meat as your centerpiece, think about dishes that are full of personality and are interesting. C ulinary masters serve up holiday entertaining tips Now is the time to hire a cater for the holidays, as shown a Chef Stephanie staff member serving hor d'oeuvres at a party. – Photo provided by Chef Stephanie

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