Gourmet Caterers of Orange County, gets asked about 6 or 7 times a year to attend these Vendor Fairs, for our company these are a great way of advertising and meeting your future and past clients face to face. We love them, we love seeing our past clients who always come up to us and reminisce about their parties, or inform us that they will soon be calling us for their next event. We love repeat business, or should I say we thrive on it, as nothing speaks louder than a client using us two or three times for special family events. These Vendor Fairs usually take place at a Hotel, Synagogue or Church and their is usually at least 150 guests, sometimes 1000 who come through the doors. Some are Bridal shows, some just general party fairs and some synagogues promoting Bar and Bat mitzvahs. We always try and get a great position, mostly at the entrance where people come in, and get to them straight away when they walk in the door. Every Vendor Fair we do something different, sometimes Mediterranean, sometimes appetizers, sometimes only hot food and sometimes only cold. We have done Asian stir frys, brunch set ups etc…. Last week we did Deviled chicken lollipops served on Asian slaw in a Martini glass, with a little bit of Teriyaki sauce over it – delicious, mini phyllo cups with bean, and tangy avocado, mini Corn Cakes with Mango Chutney. Bite size pieces of moist brownies and lemon squares. We find these Vendor Fairs very exciting and usually pick up many new customers, its also a chance to see what the competition are doing, and meet new Vendors and just generally see whats new out there, from invitations to themes to entertainment. Hope to see you at a future Vendor Show.
November 22, 2009
VENDOR FAIR
July 5, 2009
Barmitzvah weekend in Orange County
Gourmet Caterers had a very successful weekend in Orange County with a Shabbos dinner for 100 guests and a Saturday kiddush lunch for 200.Friday night dinner was Garzpacho soup, served to the guests place, with a challah roll. A stuffed chicken breast with wine sauce and mushrooms. Turkish eggplant stew with onions and tomato, a spinach salad served to their place. Caramelized potatoes, baby grilled vegetables accompanied the meal. For dessert they had fruit strudelserved with parev cream, chocolate cup with mousse, and a chocolate Babke.Saturday Lunch- served on baugette slices - egg and tuna salad,smoked salmon and cream and cheddar cheese all beautifully garnished. Poached salmon served with tangy relish and dill cream. An assortment of salads, creamy potato, oriental cabbage, exciting green salad and others, assorted cold cuts and cut up roasted chickens. Chopped liver and melba toasts. For dessert it was a ice-cream cart with every topping available, and a selection of petite cakes and pastries..