After each event, we meet with the client to debrief on all aspects of the project: the successes, the areas for improvement and the highlights.
We prepare for the debriefs by listing the ingredients to a great event.
Food has a starring role and plays an integral part in just about every event. Who is at your table is key, but what you serve on that table is just as important.
Enter tastings.
Yesterday we sampled some good old southern comfort food at Loretta’s Last Call in Boston. This tasting was significant because the event is a themed event which our guests are not all accustomed to, nor is it a popular cuisine here in the city. We asked the Chef to come up with a menu that showcased the venue’s flavors and that would appeal to the masses.
There were only two of us at this tasting so a wooden platter was presented with 4 different appetizer sized items for us to try. And of course we had to try the various moonshines to wash down all that fried yumminess.
Besides enjoying a fun afternoon with my client, we were able to make some educated decisions about what and how to serve both our food and beverage for this March event.
When doing your own tastings, make sure your menu is not only delicious but also is easy to consume (is it better passed, plated or buffet), presents or sets up well (how is it passed or will it hold up on a buffet), has enough of a variety and options for all (vegetarian items, gluten free items and/or options for any allergies etc.), represents your event theme and is pleasing to the attendees (is this something you would order yourself).
Good food is always a recipe to success.
Cheers!