Last night, Four Seasons Catering held their Appreciation Night, celebrating the relationships we've created and cherished in the catering industry. We would like to thank our co-hosts, Stardom Events and Shine Entertainment, as well as Roberto of Noor, Pasadena, who helped us create a wonderful event in which our guests could both lounge around with their glasses and hors d'oeuvre and dance the night away. We caught up with some old friends and met some new ones, and we're delighted to end 2011 on such an effervescent note. See you again next year! :)
Friday, December 30, 2011
We're Celebrating... You!
Last night, Four Seasons Catering held their Appreciation Night, celebrating the relationships we've created and cherished in the catering industry. We would like to thank our co-hosts, Stardom Events and Shine Entertainment, as well as Roberto of Noor, Pasadena, who helped us create a wonderful event in which our guests could both lounge around with their glasses and hors d'oeuvre and dance the night away. We caught up with some old friends and met some new ones, and we're delighted to end 2011 on such an effervescent note. See you again next year! :)
Sunday, December 25, 2011
Samchully USA and Succulent Stations
December 1, 2011
Four Seasons Catering was delighted to cater Samchully USA's banquet dinner, celebrating the opening of their new office in southern California. About 70 guests attended to raise a glass to the company's expansion, and we were ready to fill their glasses, plates, and stomachs. Our most popular stations that night were the roast beef carving station and the sushi station, featuring unagi (freshwater eel), tamago (egg), ebi (shrimp), hamachi (yellowtail), and sake (salmon) nigiri. Fresh, delicious, and made-to-order! Congratulations, Samchully USA!
Four Seasons Catering was delighted to cater Samchully USA's banquet dinner, celebrating the opening of their new office in southern California. About 70 guests attended to raise a glass to the company's expansion, and we were ready to fill their glasses, plates, and stomachs. Our most popular stations that night were the roast beef carving station and the sushi station, featuring unagi (freshwater eel), tamago (egg), ebi (shrimp), hamachi (yellowtail), and sake (salmon) nigiri. Fresh, delicious, and made-to-order! Congratulations, Samchully USA!
Love (and Food) Can Brighten a Room
October 15, 2011
Four Seasons Catering spiced up this gorgeous purple and silver wedding with our bright and colorful dishes. Our charcoal/dark purple linens matched the venue's lavender backdrop and complemented the creams and blushes in the floral centerpieces, and our silver and ivory table settings perfectly mirrored the elegant Chiavari chairs. A dazzling array of Asian dishes illuminated the buffet tables and punctuated the duo-chromatic scenery with its vibrant colors. 250 guests, two gleaming lovebirds, and fresh, delectable food painted a brilliant picture of newlywed bliss.
Four Seasons Catering spiced up this gorgeous purple and silver wedding with our bright and colorful dishes. Our charcoal/dark purple linens matched the venue's lavender backdrop and complemented the creams and blushes in the floral centerpieces, and our silver and ivory table settings perfectly mirrored the elegant Chiavari chairs. A dazzling array of Asian dishes illuminated the buffet tables and punctuated the duo-chromatic scenery with its vibrant colors. 250 guests, two gleaming lovebirds, and fresh, delectable food painted a brilliant picture of newlywed bliss.
Thursday, December 1, 2011
Wednesday, November 30, 2011
Bring Your Own (BYO) Alcohol Guide & Tips
Alcohol is one of those often overlooked costs when determining your wedding budget. Because the cost of drinks is so high, it is important to make as accurate an estimate as possible. Here are a few simple steps, including online calculators, to help determine how much you need:
Step 1: Estimate the number of guests who will be attending your wedding as accurately as possible. Look at your guest list and estimate how many people will be drinking.
Step 2: Plan on roughly three drinks per person for a two-hour reception, which will give you a very generous base to start with. (This should not include champagne for toasts.) Know your crowd! If they’ve proven to be enthusiastic partygoers in the past, you may want to up the drink estimate accordingly.
Step 3: Make rough estimates of servings per bottle of alcohol. A standard wine bottle (750ml) will yield about four to six servings, depending on the class size. Beer is typically served by the pint (and kegs are the most cost-effective way to go). Click here for Evite's online drink calculator.
General Tips:
- Hire one bartender for every 50 guests
- Designate someone who can make emergency runs to restock liquor if you underestimate how much your guests will drink, or stock up ahead of time
- Ask and make sure the vendor will take back unopened bottles of alcohol
- Have the phone numbers of local taxicab companies ready in case any guest needs an alternative method of transportation
- Keep a variety of non-alcoholic drinks available, including water – drinkers and non-drinkers alike still need to rehydrate!
Frugal Tips:
- Create a "signature drink" that is uniquely you; this allows you to personalize your event and cuts back on the variety of items needed at the bar (such as types of alcohol, bar mixes, garnishes, etc.)
- Consider limiting the bar to beer and wine and allow your guests to toast with their drink of choice
- Limit the number of hours the bar is open (say, 2 hours instead of 4 for the typical reception)
Cheers! :)
Monday, November 28, 2011
Newlyweds and New to Our Menu!
November 26, 2011
Four Seasons Catering brought our chef to Glendale's First United Methodist Church for a wedding where the newlyweds weren't the only hot, new item on the menu! We introduced our new Japanese Udon dish, served hot as a thick wheat-flour noodle soup and sprinkled with tempura, seaweed, and other toppings, to 400 guests that night. What a delicious union! This dish is best served during the winter - because, baby, it's cold outside and there's nothing like indulging in a hot, savory soup to warm your hands and stomach!
Four Seasons Catering brought our chef to Glendale's First United Methodist Church for a wedding where the newlyweds weren't the only hot, new item on the menu! We introduced our new Japanese Udon dish, served hot as a thick wheat-flour noodle soup and sprinkled with tempura, seaweed, and other toppings, to 400 guests that night. What a delicious union! This dish is best served during the winter - because, baby, it's cold outside and there's nothing like indulging in a hot, savory soup to warm your hands and stomach!
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| Our charcoal linens create such a striking contrast against the silver chargers! |
Night at the Museum
November 19, 2011
Four Seasons Catering dined alongside dinosaurs for a wedding reception held at the Natural History Museum of Los Angeles County in Exposition Park. You might recognize this museum, which has been featured in the television shows Bones and How I Met Your Mother, as well as the film A Lot Like Love. There was a grand cocktail reception held in the stunning grand foyer, and dinners were held in the African Mammal Hall and the North American Mammal Hall. We counted 350 wedding guests and dozens of wild animals; it was a full house with a lot of hungry mouths!
Four Seasons Catering dined alongside dinosaurs for a wedding reception held at the Natural History Museum of Los Angeles County in Exposition Park. You might recognize this museum, which has been featured in the television shows Bones and How I Met Your Mother, as well as the film A Lot Like Love. There was a grand cocktail reception held in the stunning grand foyer, and dinners were held in the African Mammal Hall and the North American Mammal Hall. We counted 350 wedding guests and dozens of wild animals; it was a full house with a lot of hungry mouths!
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| Mingling with some hors d'oeuvre and dinosaurs! |
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| Keeping the buffet line moving fast is the key to keeping our guests from going extinct with hunger! |
Music to Our Ears and Mouths
November 12, 2011
Four Seasons Catering set the scene for a wedding at the Harlyne J. Norris Pavilion Performing Arts Center in Rolling Hills. This venue's dark cherrywood paneling, domed chandeliers, and high black ceiling served as a dramatic backdrop to our bright silver and ivory table settings. As Remy the rat in Disney's "Ratatouille" once said, "Good food is like music you can taste." With 200 guests and the lovely newlyweds as our audience, we gave a heartfelt performance!
Four Seasons Catering set the scene for a wedding at the Harlyne J. Norris Pavilion Performing Arts Center in Rolling Hills. This venue's dark cherrywood paneling, domed chandeliers, and high black ceiling served as a dramatic backdrop to our bright silver and ivory table settings. As Remy the rat in Disney's "Ratatouille" once said, "Good food is like music you can taste." With 200 guests and the lovely newlyweds as our audience, we gave a heartfelt performance!
Film Buffs and Finger Foods
November 2, 2011
Four Seasons Catering joined 200 other movie buffs for the screening of the film "The Front Line," directed by Jang Hun, at the CGV Cinema in Los Angeles' Korea Town. We provided hors d'oeuvre for the cocktail reception in the plaza. We were very impressed by Hun's film, which was selected as South Korea's selection for the 84th Academy Awards for Best Foreign Language Film, and we hope the guests enjoyed the food as much as the film!
Four Seasons Catering joined 200 other movie buffs for the screening of the film "The Front Line," directed by Jang Hun, at the CGV Cinema in Los Angeles' Korea Town. We provided hors d'oeuvre for the cocktail reception in the plaza. We were very impressed by Hun's film, which was selected as South Korea's selection for the 84th Academy Awards for Best Foreign Language Film, and we hope the guests enjoyed the food as much as the film!
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| Director Jang Hun |
Monday, August 8, 2011
Interview with the Caterer
Choosing the right caterer for your event is an important decision. On average, catering and reception costs add up to about 50% of your entire wedding budget. (That's a lot!) You'll want your meal to be presentable, delicious, and memorable - which means you'll need a top-notch professional who you trust, whose work you love, and whose food leave your taste buds happy!
There are a lot of factors to consider when selecting your caterer, so don't be afraid to ask questions! (After all, it's your day!) We've compiled a list of questions for you to start with after the jump (click: "Read more"). Happy caterer hunting!
There are a lot of factors to consider when selecting your caterer, so don't be afraid to ask questions! (After all, it's your day!) We've compiled a list of questions for you to start with after the jump (click: "Read more"). Happy caterer hunting!
Saturday, August 6, 2011
"Plate by Plate" and Bite After Bite!
Tonight, Four Seasons was at Project by Project LA's "Plate by Plate" event, hosted at the stunning venue of Vibiana. "Plate by Plate" is an exciting event that features fantastic restaurants, desserts, and beverages, as well as live entertainment, famous chefs, renowned bloggers, and celebrity appearances. This year, Project by Project LA, a national volunteer organization geared toward Asian American non-profits, has partnered with and is forwarding the proceeds to the Asian Youth Center, a community-based organization serving the social needs of youths and families, particularly Asian immigrants. SOURCE Helping others while helping yourself to some of the best culinary creations of Los Angeles? Now that's what I call a good deed (and good eats)!
Since we were invited to "Plate by Plate", we've been in the kitchen cooking and re-cooking this traditionally home-cooked meal until we thought it was absolutely fantastic. Several tries, and four very, very full food-tasters, later, we had it: our new spicy braised chicken and potatoes with kochujang (Korean spicy paste) sauce and our new kimchi and mozzarella crispy rice with masago mayo sauce! The crispiness of the rice adds texture to the tenderness of the stewed chicken and potatoes, the mozzarella hints at a familiar Western taste among the Korean flavors, and the spiciness of the kochujang is tempered by the savory-sweetness of the masago mayo. One guest even came back for his fourth helping!
Since we were invited to "Plate by Plate", we've been in the kitchen cooking and re-cooking this traditionally home-cooked meal until we thought it was absolutely fantastic. Several tries, and four very, very full food-tasters, later, we had it: our new spicy braised chicken and potatoes with kochujang (Korean spicy paste) sauce and our new kimchi and mozzarella crispy rice with masago mayo sauce! The crispiness of the rice adds texture to the tenderness of the stewed chicken and potatoes, the mozzarella hints at a familiar Western taste among the Korean flavors, and the spiciness of the kochujang is tempered by the savory-sweetness of the masago mayo. One guest even came back for his fourth helping!
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| We met Chef Suzanne Tracht, who brought a tasty chopped salad to Plate by Plate's table! |
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| Posing with some volunteers, whose collective force made the night a success! |
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| Over 500 people attended this event in the beautiful Vibiana cathedral! |
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| Our chef Don showcasing our dish |
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| Our spicy braised chicken, photo thanks to Kevin of kevineats.com :) |
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| Chef Don gets some camera-time in; he deserves it! |
Monday, July 25, 2011
Congratulations, Tim & Tricia!
Today, Four Seasons Catering helped Tim & Tricia celebrate their union with a monumental 900-guest reception! We provided menu cards, table linens, chair covers, chargers, plates, silverware, glassware, napkins, drinks, and decor for the buffet tables. We also catered the event with a large variety of Korean and Asian dishes, including our brand new pork belly buns. Serving such a large event required six food stations and four buffet lines - and boy, with such a big crowd, we made sure those lines moved fast! The combination of elegant table settings with the couple's personal decorative touches, that showcased their names, colors, and photographs, transformed the humble church's gym and fellowship hall into a wedding wonderland.
Congratulations, Tim & Tricia! :)
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| The handsome groom and his beautiful bride! |
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| A small snapshot of their huge venue! |
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| Our linens, chargers, silverware, glassware, and menu cards complemented the colors of the couple's floral centerpieces, table cards, and personalized "TT" cake pops! |
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| Four Seasons' own decorative pieces: who said buffet tables can't also be part art? |
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| Serving up bacon-wrapped asparagus, chicken alfredo, cocktail shrimp, and more! |
Thursday, July 21, 2011
There's no "I" in "team", but there's a "we" in "wedding"!
It's wedding season! Four Seasons Catering has been working hard this summer, catering and cooking up new ideas to make our clients' events extra special.
We know that, with the recent downturn of the economy, achieving your dream wedding seems less and less likely as costs get bigger and budgets get smaller. In order to help our clients stay wallet-friendly while still creating an affair that's both affordable and memorable, Four Seasons Catering is happy to announce our new wedding packages designed with your needs in mind! We are teaming up with the Kyoto Grand Hotel, DoubleTree Hotels, Sheraton Hotels, and Hilton Hotel, combining our catering services with the gorgeous venues of our Los Angeles hotel partners (see below) at a discounted rate. Fantastic views, flavorful food, and frugal to boot - what more could you ask for!
The hotel partners for our venue & catering packages are:
- Kyoto Grand Hotel
120 South Los Angeles Street, Los Angeles 90012
(213) 629 - 1200
kyotograndhotel.com - DoubleTree by Hilton
13111 Sycamore Drive, Norwalk 90650
(562) 863 - 5555
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5757 Telegraph Road, City of Commerce 90040
(323) 887 - 8100
doubletree.hilton.com - Sheraton Hotel
711 South Hope Street, Los Angeles 90017
(213) 488 - 3500
starwoodhotels.com/sheraton
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12725 Center Court Drive, Cerritos 90703
(562) 809 - 1500
sheratoncerritos.com - Hilton Hotel
100 West Glenoaks Boulevard, Glendale 91202
(818) 956 - 5466
hilton.com
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