It's all about the FOOD!

Food is a big deal...probably the biggest deal of any event. No matter how nice everything else is, if the food isn't good, that is what people tend to talk about and remember. It's always the "but" at the end of the review of all the positives!

So much of the time, we just accept what we are presented with - I say ask for MORE! If you go to check out a venue for an event, they will likely give you their pre-set and pre-printed catering menu, with restrictions on outside catering as well as the items on the menu and some minimums and all that...but times are tough and its a buyers market - NEGOTIATE!

I would start with an idea of what food you WANT at your event. Is it Indian, Greek, Middle Eastern, is it from a particular restaurant or a particular dish? Then, try the following:

1. Do you allow outside catering?
   
2. Throw out there that you have people with "dietary restrictions" maybe they only eat Halal meat, or maybe they are vegetarian etc...
3. Mention that this might be a deal-breaker and you'd like to find out if an exception can be made, or if you can speak to the chef regarding dishes that are NOT on this catering menu!
4. Make sure if they are playing hard-ball that you find out if they have ever done outside catering or special recipe's in the past
5. Try and get another hotel to agree to it and use that as leverage - well, the Costa Mesa Westin is willing to make an exception for us...why can't you?

Once you get access to the chef, its allllllllllll good! Chef's love to COOK its their passion! They are SICK of the items on the catering menu and are excited for a challenge! When I got married in Cabo San Lucas, Mexico...I knew I had to have at least one event with Indian/Fusion food. Now, I know that a lot of ingredients that go into Mexican dishes also go into Indian (i.e. cilantro, onions, green chillis etc...) so I got creative...Hmmmm can we stuff this empenada with potatos, peas and masala?
After convincing the wedding coordinator at the hotel to allow me to set the menu, I had access to the chef. He and I got really creative and I spent the next few months sending recipes, and he worked on figuring out what ingredients I needed to bring him. I arrived 5 days early with an entire bag of Indian and Indonesian spices and sauces and herbs. Then, I insisted on a tasting...and I brought the major critiquer's of our family!!! We had so much feedback that the chef had to take notes....but, noone could stop talking about the food that night........sigh, it was all worth it!!
Here was our fusion menu:

Hord d’ Oeuvres:

• Turkey Kabobs
• Samosa (empanada with potatoes, spices, peas inside) Hot (served at cocktail)
• Chicken Satay with ginger peanut sauce
• Coconut Shrimp
• Peanut Masala: Salted peanuts, with lime juice, diced onions, cilantro y green chilli diced-cold
  
• Guacamole with chips

Menu: DINNER BUFFET MENU

• Grilled Eggplant Rounds With Ginger Curry Dressing
• Tandoori Tofu Cubes
• Grilled Lamb Chops With Mint Dressing
• Sautéed Shrimp With Bubu Bali Sauce
• Seasonal Fish Filet With Coconut Curry Sauce (Sea Bass)
• Steamed Rice
• Assorted Grilled Vegetables With Garlic Ginger And Shredded Coconut
• Sautéed Bell Peppers And Tofu With Yellow Curry
• Vindaloo Chicken

Sides:

• Wheat And Flour Tortillas
• Papadom (Provided Upon Arrival Nov 25^th)
• Baby Greens/Dressing
• Raita: Tomato Cucumber And Red Onion With Cumin Scented Yogurt Dressing