Fancy Food Show
June 21, 2008
Here at Paradise Gourmet Catering, we believe in keeping up with trends, creating some of our own and always working to make things more creative and fun then they were yesterday. One essential way to do this is education! Pretty obvious, but I know very few caterers in Hawaii who actually invest in these opportunities. This year, Debra and I went to the Special Event Show in Atlanta and the Chef and I went to Catersource in Las Vegas. Now I am off next week to the Fancy Food Show.
What’s at the Show:
More than 2,300 domestic exhibitors from around the country and the world. Most exhibitors are entrepreneurs who developed the recipe and started the company, so you can learn about the products and do business with decision-makers.
International Pavilions presenting exotic new specialty foods from all over the world.
What’s New, What’s Hot! Showcases offer you a targeted area where you can find products that appeal to a certain segment of trade. Check out exciting products in these categories: What’s New?, Gift & Holiday, Natural & Organic Foods.
Seminars, Workshops, Tours, Tastings. The NASFT will present 30+ seminars, workshops, tours, tastings, cooking classes special events at this year’s Summer Fancy Food Show.
I hope this show can be an annual event like the others so our management team can continue to learn, have fun and challenge each other to be even better than they already are!
More about this after the show!
Scott
Huggo’s Sizzling Summer Specials
June 20, 2008
At Huggo’s this summer, fun things are happening! A special happy hour from 3-6 at Huggos and Huggo’s on the Rocks is sure to please. And if you are looking for lunch - dine on the ocean under the new super shady and spacious umbrellas. Wiggle your toes in the sand and watch the surf while you enjoy some delicious new lunch entrees. Don’t want the sand? OK, we have tables that aren’t on the sand too!
600 People and The Chef is Off!?
June 17, 2008
well not really but when I told him we just booked a new function for 600 people that’s what he said. He says that all the time but always changes his mind and gets to cookin’!
Is it Slow? Well Not Really…
June 13, 2008
Who ever thought a slow week would really end up with nothing to do? The office, of course continues to create new proposals for clients calling for next year, 2010 (yes 2010) and next month. Kathy is working on a really fun old Hawaii vintage interactive sort of party. Jean is adding more and more content and photos to the website. Nicole is working hard on the flurry of rentals and smaller events at our sister company, Grass Shack Parties and Rentals (click here).
Meanwhile, Freddy and Rocky are going crazy in the warehouse counting and inventorying all our great equipment. I am always happy to hear that we have more silver ware in stock than the last time we counted even though we did not order any!
And Chef Chris spent part of the week creating so many new and fun food stations (check them out) for our clients to enjoy. He also knows how to paint doors in the warehouse. We always thought he only knew how to paint beautiful plates (see what we mean).
As for me, I took an opportunity to volunteer with the Hawaii Island Humane Society a little bit. Anyone who donates $500.00 or more to help the animals of the big island gets their name on a special plaque at the shelter. I am the “plaque guy” so I am getting those organized now. If you want to help the animals of the big island - click here - and thanks!
Charlie’s Angels
June 2, 2008
If Chef Chris had not been born on Christmas day he might have been named Chef John or Chef Stan or even Chef Scott (the best choice). But if Cathy had named him Charlie instead of Chris then the ladies who work with him to create such astounding food would really live up to their name - angels!
The Boys or Da’ Boyz or Well..”They Rock!”
June 2, 2008
There are lots of things that happen behind the scenes at a function. Some we talk about and some we would rather just forget. But in our case, we service our guests so much better because of our guys behind the scenes. Besides loading, packing, unloading, packing again and keeping everything organized, they adapt and rise to whatever challenge comes their way. Like the wedding this weekend whose tent was just a little bit smaller than we would have liked. With the threat of rain and a buffet line outside the tent, our guys came to the rescue and put up a tent at the last minute to save the day (and the buffet). Without Freddy and his guys, believe me the wonderful food and fantastic service just would not happen nearly as easily. So Freddy, Rocky and the guys…MAHALO!
Salt and Pepper
June 2, 2008
When you are preparing world class cuisine at far away places like an open field or remote beach it’s important to organize and plan, check and double check and label your products. After all, you don’t want to be preparing seared scallops with sea salt in someone’s garage and end up with caramelized sugar instead! So our chef’s are very careful to lable everything!