Catering a special event to celebrate a great accomplishment is right up our alley.

Long, double-loaded buffet serves twice as many people.

We were honored to help them celebrate and reflect back on what it took to graduate.  The food had to be special too, right down to the delicious desserts.

This event was held at Club Tico in Fort Collins City Park.  If you are looking for an event venue, this one is quite charming and very comfortable.

As for the balance of desserts, there were light-as-air profiteroles filled with vanilla cream, and drizzled with rich chocolate ganache.  We made  special tiramisu cupcakes and luxurious red velvet cupcakes with cinnamon butter cream icing.  They were displayed on a cupcake tree which added height and interest to the buffet table.

It isn’t every day that your son or daughter graduates. Not every day.  So when it happens, it is one of those milestones in life.  It is so nice to be recognized for an accomplishment by everyone important to you.

VIEW OUR RECENT GRADUATION CAKES
That way of being “built up” is something that the honoree will take with them into the next phase of life.  It will be one of the important things that will be there, to help us to dig a little deeper, strive a little longer, and work a little harder to accomplish the next goal with flair, finesse and even a bit of sweat.
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Basil Pesto & Goat Cheese Tarts

Serving favorite foods on a pleasant evening, and being surrounded by family and friends is how this family chose to celebrate and honor their son.  The favorite foods included bubbling cheesy artichoke dip, bacon-wrapped brochettes, basil pesto and goat cheese tarts, glorious fresh fruit, “kebobbed.” The appetizers were topped off with cream puffs with butter caramel sauce and his favorite, Black Forest Cupcakes for dessert.

Festive Black Forest Cupcakes

Hospitality is the act of generously providing care and kindness to whoever is in need.

The catering industry is competitive, and this market is filled with many “wanna bes,” how will your clients pick a great caterer, or how do you set your company apart from the others?  I’ll share some insight into our experiences.

We have been in the catering industry for over 8 years, but professionally for over 4 years.  Every year we see a growing number of repeat customers, and every year, despite a challenging economy, we have witness double digit growth in our catering sales and services.  Why?  What are we doing right?  Here is a four step process.

1.  Prioritize.  Every catering job, no matter its size, scope or menu is our top priority.  We want that customer to be satisfied yes, but truly, we want more than that.  We align our staff, services and menu in such a way for our client to give them what they seek.  Sometimes, it is helping them recognize just exactly what that is.  Our clients come to us for our expertise, and we seek never to fail them.  So we look at every catering job as an opportunity to showcase our talents, to market our company.

2.  Plan.  We work within a budget.  Whether or not our customers admit it, they have a budget.  Whether or not they fully realize what that is, they eventually pinpoint it.  The bottom line on budget is our client will at some point evaluate what they spent and what they received in exchange.  Our “product” MUST be viewed as valuable.  Did our customer get his money’s worth?

Here’s the rub.  It is our job to identify their budget.  Sometimes a customer will come straight out with their budget in dollars.  A lot of times they won’t.  Regardless, we must have a realm to work within, or all is lost.  Either the extra expense comes off our profit, or the client overspends, and they are never happy if that is their lot.  Asking questions is the quickest and most efficient manner to determine a budget.  I like to clarify what is most important to our clients.  Do they desire ease and convenience?  Is the quality and deliciousness of the food most important?  Those two areas of service are the most important aspects of identifying their budget.  Keep in mind, just because a client “wants” something, it does not mean that they  “get” it.  Be honest with them about the expenses associated with the services, and let them be the boss when it comes to expanding their bottom line.

3. Perform.  Be on time.  Be prepared.  Look sharp. Give them EVERYTHING you promised and even a few sparkles more.  Because I guaranty that if they have worked with caterers before, this will be a new, and delightful difference.  Not only will they notice it in stark contrast, they will tell their inner circle.

4. Wash. Rinse. Repeat.

One final note.  Not everyone who wants your services gets to have you as their caterer.  Sometimes a client’s budget is not realistic.  Sometimes their demands are unreasonable.  Remember that sometimes the very best thing you can say to a potential client is, “No, sorry.”  We have all had the client that we wish we’d had the guts to be honest with, and said those very words.



Life’s special moments, the memories we hold on to, they are found in the heart of our celebrations.

The menu was chosen.  A site visit occurred.  The details were discussed and decided upon.  A very special party was going to take place in two weeks.  Oh, and shhhhhhhhhh, it’s going to be a surprise!

We arrived on time with our gear and finely prepared foods. Tonight we delivered and set up a wonderful spread of appetizers and a personalized two tiered, immediately stacked, specialty cake.  As we unloaded and set up, I checked with the hostess.  Checking about the arrival time of her husband and his best friend, and  inquiring if we should move the delivery vehicle from the driveway, we were told not too worry about it.  They weren’t exactly sure on the precise arrival time, but all the guests would venture out into the driveway to greet them as they drove up.

Meanwhile, the band in the backyard was tuning up.  The cake was in place on the dining room table, with plates, forks and napkins.  A two-tiered cake that was a blissful carrot cake with cream cheese icing, and dark buttermilk chocolate cake with fudgey buttercream. Two wonderful tastes, because it was too tought to decide on just one flavor.  A sentimental inscription had been piped on the outside of the cake in burgundy and forest green icing,  favorite colors of the man of the night.

Meanwhile…it the kitchen we completed plating the crispy potato cakes with creme fraiche and smoked salmon, and the house was rather quiet.   A few people came in from the backyard and commented on how “yummy” it smelled “in here.”   Thanking them, they were told that everyone else had made their way out to the front drive to await their arrival.  They moved-it-on-out, not wanting to miss the arrival.  All the food was now in place.  The marinated lamb chops with cherry port reduction sauce, the Alsatian onion tarts, the creamy chicken marsala with rustic bread, black olive and sweet tomato bruschetta,  and Italian sausage stuffed mushrooms, all had been served and awaited the hungry guests.

A few minutes later, we heard a thump, thump, thumping overhead.  Was that a helicopter?  It sounded like it was flying rather low….was it getting closer?  Was it going to land in the backyard? It sounded like it might.  What a surprise! Yes,  in fact, the helicopter was landing adjacent to the rented vinyl tent where the band made their final sound checks.  The crowd that had gathered in the driveway had witnessed the arrival of the helicopter and made their way toward it to greet the birthday man.  Everyone was surprised, everyone, except for this man’s best buddy who had orchestrated the cleverly sly helicopter ride.  A surprise for everyone, everyone, including this man’s wife who had planned and prepared for this party.

These are the times of our lives, the special life memories that we recall.  Those days and nights that define us and hold special places in our hearts.  Catering by Victoria has assisted and participated in many, many of these types of special events, all summer long.  It’s what we do.  We help people celebrate their lives.  If you haven’t had the opportunity lately, find an occasion, call us, and let the party begin!

Katelin Ray Cake

Rolled fondant covers this custom designed wedding cake.

Wedding & Specialty Cakes Menu

August has been a very busy wedding month.  In fact, we are witnessing our clients host “life-celebration” events.  This summer we have catered  a series of graduations, multiple weddings, special 50th, 60th and 90th birthdays, and a 20th wedding anniversary.  With many of these events, we have created special cakes specifically for the occasion.

Michaela MurphyTrot Cake 001

Classic elegance, a fresh berry wedding cake iced with delicious vanilla buttercream.

Perhaps it is because people see life as a thing to enjoy and celebrate, and despite the economic and political upheaval, they are looking to find joy and share it with those they hold dear.  We, at Catering by Victoria, are very grateful that they chose to contact us to assist them in creating something special and memorable.

Regardless of the crazy weather we have had this summer, it has been a very busy and enjoyable one.  We hope it has been the same for you.  And as we gear up for our very busy Fall and Holiday Season, we ask that you consider us for any of your catering needs or if you need a special cake to celebrate your life.  If would be a pleasure to serve you this way.

Wedding Cakes 012

Plate & pilar design for a Wine-themed Wedding

Stellar event!!  Here are the wines (in order served):

  • 2006 Domaine de l’Ecu Muscadet Sevre et Maine (with the scallop)
  • 2005 Domaine Vocoret & Fils Chablis Premier Cru (with the lobster bisque)
  • 2005 Louis Jadot Pouilly-Fuissé (with the Salade Nicoise)
  • 2005 Olivier Guyot Marsannay La Montagne (Red Burgundy) (with theHerb-Rubbed Duck with Tart Cherry and Sage Sauce).  Most people I talked to considered this to be the best pairing of the evening.
  • 2000 Barton & Guestier Chateau Magnol Haut-Mèdoc (Red Bordeaux) (with the Beef in Bernaise Sauce)
  • 2005 La Fleur d’Or Sauternes (with the desserts)

Food + Wine = ArtEvening of Food & Wine, May 15, 2009: “Haute Cuisine” France

Ready for another night of French food and wine? The May 15th Food + Wine = Art event explores the “sophisticated” wines and foods of France… we’re calling it “Haute Cuisine”.  The foods and wines of this event will reflect more of the offerings one would find in the cities.

Accordingly, we’ll dial up the service a bit: the food will be plated and served in courses as will the wine.  Rather than our typical up-front description of the foods and wines, we’ll discuss each course individually (and briefly!).

The menu for May 15 and other bits of info are detailed below but there are some things I want to highlight:

  • Payment must accompany an RSVP to reserve spots.
  • The cost is higher than normal due to the more elaborate menu and service.

Moving on, here are the details in which you’re surely interested….

When and Where

May 15, 2009, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu (in order of presentation)

  • Caviar  - Champagne
  • Boeuf Bearnaise (Beef in Bernaise Sauce) – Red Bordeaux
  • Bisque de Langoustine (Lobster Bisque) – Chablis
  • Salade Nicoise (seared tuna, black olives, greens, tomatoes) – White Burgundy
  • Canard au Goût Âpre de Cerise (Herb-Rubbed Duck with Tart Cherry and Sage Sauce) – Red Burgundy
  • Various desserts – Sauternes

Cost/Registration

$35/person. Note that this cost is for the food only.

To register, please send me an email (scott@foodpluswineequalsart.com) to RSVP (then I have your email address so I can assign your wine) and pay via the PayPal button below.
Pay Now

How Things Work

We always describe the foods and wines served at our events, providing details that we hope you find interesting.  Normally we do this at the beginning of the event; this time, however, we’ll discuss the food and wine in courses.  It’s going to be fun and different.

A couple more things:

  • Space is limited to 24 people.
  • I’ll “assign” wines to people as they RSVP – one bottle per couple. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone.

If you have any questions or comments, please contact me at scott@foodpluswineequalsart.com.

NOTE: you must be 21 years of age or older to participate.

So many people have asked us for recipes and cooking hints and wine hints (especially at our Food + Wine = Art events) that we decided this was a good way to share such things.

Who are “us” and “we”, you ask?  We are Catering by Victoria, an off-premises catering business located in the Fort Collins Colorado area.  We do all sorts of off-premises catering (off-premises: off of our premises and on yours) including weddings, private parties, wine-focused events as well as corporate events.  Our website has current news and images that we are quite proud of…. check it out at http://www.caffevictoria.com.

We have special expertise in food-and-wine pairing and have established a spin-off club that allows us to explore and share that expertise and passion. The club is here Food + Wine = Art but I expect to migrate that information to this site.

Lastly, we also serve breakfast on the weekends from our restaurant, Caffè Victoria.  Come have a tasty breakfast and great coffee!