I posted this over at Field and Table, but I thought that I should post it here for those who don’t make their way over to that blog.  It’s called “Stepping into Private Catering.”

Two weeks I received a phone call to see if I would be interested in catering a businesses open house.  I spent four years cooking in a professional kitchen as an assistant chef.  Two of those years I managed the kitchen operations for the catering requests the restaurant would receive.  I love to have cook for people and teach people how to cook.  But I was surprised to get this phone call because I’ve never done any private catering on my own before.  It’s one thing to prepare a meal for 8-10 people; it’s an entirely different thing to prepare hors-d’oeuvres for 75 people.

I’ve had the opportunity to cook for this business owner before, and I knew that they wouldn’t ask me if I was interested unless they were happy with my ability to cook.  This couple recently purchased a coffee and paper house and are having the open house to welcome back some of the locals that the previous owners scared away.  The new owners wanted to have some festive hors d’oeuvres and cookies to serve during the open house.  I told them that I would think of a few menu options and get back to them.

Two days later we settled on the menu:
-Spanakopita triangles (traditional spinach/feta as well as wild mushroom/blue cheese)
-Cranberry Cheddar meatballs
-Baked Brie
-Hummus and crispy pita chips
-A simple cheese platter
-Cookies (fresh ginger, espresso-chocolate shortbread, chocolate chip, and another variety I have yet to decide on)

I feel really good about the menu.  I wanted to have foods that people will be able to eat easily, without utensils, as they walk through the store and mingle.  I was also trying to offer a few special items- handmade spanakopita, meatballs with a holiday twist, a baked brie, and my favorite shortbread cookies.

This past Tuesday was the open house.  Lauren made up a business card design for me to have available on the tables.  I wasn’t really sure if I could handle doing many catering gigs like this on my own, but we decided that it couldn’t hurt to have my information available if people were interested.

The evening was a success for the new owners of Longs Peak Coffee and Paper House.  My guess is that they had well over 100 people in their shop during their two hour open house.  I received many sincere compliments on the food and in fact, a few people went out of their way to track me down and offer their appreciation.  Cooking for that environment reminded me how much I love to cook for people.  It reminded me of how much I enjoy preparing food for others to enjoy.  Here’s hoping I have another chance at it.

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