ICA Newsletter

ica communicaterthe official newsletter of the international caterers association

march/april 2011

president’s letter…2 | bold proposal…3 | about the ica…7 | ica membership form…9

ica membership benefits…10 | chef profile…11 | notes from the field…14 | caterarts…16

bold proposals2011Did you miss these greatideas as featured in theonline issues of the ICACommuniCater in 2010?We propose that you revisitthem here; they were andstill are THAT good!

We also propose that youtake the time to revisit allthe issues online whichare archived on the ICAwebsite.

Clockwise from top: A boldproposal in the kitchen of EspritEvents, Page 3; A Zen weddingtable by A Joy Wallace CateringProduction and Design Team,Page 4; A true farm-to-tabledinner by Cooks Confab withWaters Fine Catering, Page 5;and a Vegetable Crescent byDansereau Traiteur, Page 6.

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president’sletter

Dear ICA Members:

Happy 30th Anniversary! Wow! Time does flywhen you are having a good time! It is on thismomentous occasion that I end my tenure asyour president.

I IS FOR INTIMACY

I began my ICA service in 2003. When I became yourpresident two years ago I did so with the intent ofputting the “I” back in ICA and that is Intimacy. Ibelieve we have accomplished that goal.

The past two years we have held Regional EducationDays in all parts of the country: Los Angeles, Denver,Sarasota, Chicago and Orlando. We’ve continuedwith our premier conference for chefs with CaterArtsin Louisville, and taken two amazing Culinary LearningJourneys with Mississippi Yearning and A Tale of theTwo Sicily’s. Those of you who have attended any ofthese programs will testify that the professional andpersonal relationships forged from participation areinvaluable.

I want to thank the past, present and future leader-ship of the ICA. I have been honored to have my lifetouched by each of you, including those who have leftus too soon – Chef David Keener and Chef DavidPeake. I speak for a lot of members when I say that ifit weren’t for the intimate time we have spent togetherat conferences, learning from each other, grabbing adrink together or breaking bread with one another, ourcompanies and lives would not be so enriched.

C IS FOR CHARACTER

I have many people to thank as no one does this jobalone. But, if I were to list everyone and their contribu-tions, not only would it fill our whole publication, Iwould surely forget someone. So I’ve decided toshare with you the characteristics of the people whoserve the ICA. They are:

Committed ~ ICA volunteers are deeply committedand passionate about our industry.

Capable ~ Without capable volunteers who offer uptheir talents, an effective ICA would not exist.

Candid ~ Candid conversations are required to main-tain the association as one that grows and thrives.

Courageous ~ When hard calls have to be made, ittakes courage to brave the implementation.

The incoming board for 2011 has all of the abovecharacteristics, but, it takes a lot more than thesetraits to serve the ICA. It requires huge time andfinancial commitments. Board members depend onthe support of their companies, their owners, theirmanagement and their staff teams. I thank each andeveryone who is helping support our board memberswith their service.

A IS FOR AMAZING

I know that I am leaving the presidency in greathands, especially under the leadership of your incom-ing president, Jen Delaye of The JDK Group. Jen isan amazing entrepreneur and businesswoman with agreat mind and excellent leadership skills. She hasbeen the wind beneath my wings and I am trulygrateful for her guidance and counseling the past twoyears.

And, the members have assembled an amazingBoard of Directors, each with their own uniquequalities to lead the ICA down an amazing path ofservice to our industry.

In closing, I want to give a very special thank you tomy own amazing business partner of 24 years, TeresaDay (left in the photo below). She has graciously

allowed me to directtime and financialresources from ourcompany to serve theICA over the past eightyears.

My very best wishes forhealth and prosperity toyou all!

Kendall Collier, CSEPMagic Moments EventsVenues & Decor andA Divine Event Catering

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The SetupMandy and Josh had flown into New York fromOklahoma City for a vacation. Unbeknownst toMandy, Josh had contacted Sarah Pease fromBrilliant Event Planning to set up a cooking class atwhich he would propose.

The ExecutionThe couple arrived at the pristine kitchens of EspritEvents where Executive Chef Guy Vaknin taught themhow to make sushi.

The StingAfter the class, Josh presented Mandy with a recipebox which contained the ingredients that made up theirtime together. He read from the cards that told of theirbest times together and at the end read the card thatsaid “Mix these all together and you get True Love.”

Now that’s what we call an event with a happy endingand one that this couple will remember forever.

Event Planner:Sarah Pease: Brilliant Event Planning

brillianteventplanning.com

Cooking Class:Executive Chef Guy Vaknin, Esprit Events

espritevents.com

Photographer:Mariann Szucs of Blue Daisybluedaisyweddings.com

Video:Ryan Rossman of Vivid Wedding Films

vividweddingfilms.com

the original bold proposal

Our inspiration for this issue and cover story came after new ICA member

Tali Katz from Esprit Events in New York sent us information and photos

from what we think was a proposal that was certainly bold in its creativity.

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we propose that you …

exhale!DESIGN THAT TAKES YOUR

BREATH AWAY

From the January/February issue


retreat!GET AWAY FROM IT ALL(BUT NOT EACH OTHER)

From the May/June issue

At the Toronto-based catering firm, Daniel et Daniel,the annual summer management retreat is all abouttrying new dishes, experimenting with décor ideasand in between courses, ironing out the finer points ofrunning the business.

“On the retreats we challenge ourselves to create alovely meal for research and development, but thatwill also bring our team closer together,” says KenMarshall, operations manager.

“Everyone pitches in and does décor and a course,”adds Russell Day, Vice President. “Everyone pullstogether on the day of and helps where needed (suchas hauling chairs, peeling potatoes or lighting can-dles). During the meal, whoever isn't cooking andserving the present course tops up wine or clears. It’sa great team-building exercise and we get to try outnew foods. We are actually the luckiest guinea pigsalive!”

As the exclusive wedding and events catering firm forKampong, a tropical botanical garden in CoconutGrove, Florida, A Joy Wallace Catering Productionand Design Team in Miami took full advantage of thevenue’s inspirational gardens with two breathtakingevent looks.

Featured on this issue’s cover is “A Zen Wedding”tabletop created in one area of the garden. The onebelow, “A Wedding on the Bay,” took place in an areaoverlooking the water. Both tables used chairs andlinen from Nuage Design in Florida. Floral and designby A Joy Wallace Catering’s team.

Pho

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inspire others!SALES IDEA: INSPIRATION BOARDS

From the November/December issue


go camping!CREATING A TRUE

FARM-TO-TABLE EXPERIENCE

From the November/December issue

Inspiration boards are not just for wedding plannersany longer. “Brides are inundated with these type ofboards on all the blogs they look at,“ says JodyWimer of JPC Event Group in Pittsburgh. ”Becausethey are already accustomed to it, it made sense tofor us to use this powerful tool in our sellingtechniques.”

“This tool really helps us to interpret our bride’svisions, as well as impart our ideas to our couples,”Wimer says. “We’ve seen a dramatic increase inspecialty linen purchases as a result of utilizing theboards, and we have been able to introduce new foodpresentation and display styles to our region that hasbeen a fairly traditional market.”

This was a weekend camping trip in which chefs,caterers and food lovers gathered on a farm to for-age, pick and eat a la minute. It truly defined the trendof farm-to-table cuisine.

The seed of this event was planted and sown overthe course of several years and many meals preparedby San Diego’s Cooks Confab. The Confab, started in2006, was co-founded by Andrew Spurgin, ExecutiveChef of Waters Fine Catering, and several restaurantand hotel chefs as a way for friendly competitors tohang out and cook together.

Of the group, Spurgin is the lone caterer and as suchhas the most experience in producing an event in themiddle of a farm. So in addition to teaching membersof the public about various food techniques, theweekend also became a learning experience for chefsin restaurants and hotels who don’t do this for a liv-ing. “The logistics of this were huge,” Spurgin says.“I must have spent some 50 hours a week towardsthe end of planning.”

The event had many moving parts, all of themfocused on education imparted in a relaxed, enjoyablemanner and all leading up to the main event – agourmet dinner in the farmer’s field.

This board was used to sell a location.

PhotobyMartiniMedia

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eat yourvegetables!NOT YOUR MOTHER’S VEGGIES

From the July/August issue


dine witha community!

From various issues

Yves Levesque, president of Dansereau Traiteur inMontreal and his head chef, Francois Fondrouge,shared four new vegetarian creations in an effort toelevate their vegetarian options. With an increasinginterest in eating like this from more guests, it’s fair tosay that these items will be crowd pleasers for yearsto come.


read!One Party After Another:50 Years of Cateringto the Rich, theFamous andthe Guy Next DoorMiles Theurich

Anecdotes andphilosophies from oneof the founders of theICA and an originalthinker in the cateringworld.

Daniel et Daniel inToronto created this dra-matic look for a clientholding a wine tasting.Communal seatingallowed for the easy flowof conversation so guestscould discuss the wineand food. The eventspace, the DistilleryHistoric District, is alarge, open venue. Tosoften the room’s cementwalls and floors, carpetswere added as werelarge mirrors and chan-deliers from Contemporary Furniture Rentals.

Scalloped Potatoes and Parsnip

Communal tablesbecame even morepopular last year spring-ing up everywhere fromthe West Coast of theU.S. to the East Coastof Canada. Here aretwo that make us wantto sit down and cheer.

Good Gracious! Eventsproduced this look at anafter-party during a con-ference in Los Angeles.The event, called Volt,was electrified with

good ideas. The menu on this table featured fingerfoods perfect for snacking and chatting such asDrunken Tomatoes and Cheese Sticks. This commu-nal table was provided by kool. Party Rentals, aswere the clear acrylic tabletop candelabra.

professionalism x networking x education

webinars x CaterArts x CATIE awards

ambassadors x inspiration x ideas x

recipes x trends x professionalism

networking x education x webinars

CaterArts x CATIE awards x ambassadors

inspiration x ideas x recipes x trends

professionalism x networking x education

webinars x CaterArts x CATIE awards

ambassadors x inspiration x ideas x

recipes x trends x professionalism

CaterArts x CATIE awards x ambassadors

inspiration x ideas x recipes x trends

about the

Inside:

How the ICA will benefit you

A membership form

Information on how the ICA really works

Professional RecognitionMembership with the ICA demonstrates to yourclients and business community your commitment toour industry. Attendance at our professional educationprograms and seminars show your dedication toraising the bar by continually learning the latesttechniques and making an investment in yourcompany’s future.

EducationThe ICA provides a multitude of opportunitiesthroughout the year such as…

Webinars: We offer free education withoutever having to leave your computer. ICA’s bi-monthly webinars offer information on a numberof topics vital to how we do business today.

CaterArts: Join hundreds of catering chefsfor a unique hands-on learning experienceoffered ONLY from the ICA. Members receivediscounts on registration and other members-only benefits at this very special conference forchefs and owners. An experience that willchange your business!

Regional Education Days: These veryspecial educational opportunities are hosted byICA’s board members in various parts of thecountry.

Ambassador ProgramNew this year! The ICA has created an AmbassadorProgram with our board and honorary members,who each serves as a potential resource for acatering company member. These are your “go to”people for any questions regarding ICA, or withinthe industry. To learn who your ambassador is,please call the ICA office at 877.422.4221.

I C A M EMB E R S H I P B E N E F I T S

CommunicationMembership entitles you to receive the onlineCommuniCater newsletter delivered right to yourcomputer! Newsletters, as well as a library of onlinearticles featuring marketing tips, recipes, and greatphotos provide inspiration from international cateringprofessionals. In addition, you will receive a variety ofe-blasts throughout the year that will keep youup-to-date on trends and happenings in the cateringworld.

NetworkingCatering professionals are available for interaction,to answer questions, brainstorm and problem solvetogether.

CATIE Awards“Catered Arts Through Innovative Excellence” areawards that bestow international recognition foroutstanding work in several categories. ICAmembers receive a discount on entry fees.

ICA Culinary Council MembershipYour chef will enjoy membership in the CulinaryCouncil which is comprised of a group of chefsunited to support, promote, and educate the culinaryaspect of the catering industry.

BE MORE THAN A MEMBER!Being part of the ICA isn’t just about taking

advantage of these great benefits, although that’s abig part of it of course! It’s also a chance toGET INVOLVED and make a difference

in your catering community.

To find out more, contact any of the ICA’scurrent board members at our events or via e-mail

(you can find the board and their e-mails atwww.internationalcaterers.org). Feel free to makesuggestions based on what your interests are, or,

better yet, join a committee so you can actually affectchange. To get started, please get in touch with LindaSample at A Thyme to Cook, [email protected].

MEMB E R S H I P A P P L I C AT I O N

Name �� Mr. �� Mrs. �� Ms. ______________________________________________________________________

Title____________________________________________________________________________________________

Company Name __________________________________________________________________________________

Address_________________________________________________________________________________________

City___________________________________________ State/Province_________ Zip/Postal Code_____________

Phone_________________________________________ Fax______________________________________________

E-mail_________________________________________ Website__________________________________________

Federal Tax ID No./Business No_________________________________________ Today’s Date________________

Type of Ownership (check all that apply):

�� Corporation�� Franchise�� Limited Co.�� Partnership�� Sole Proprietor

Other ______________

�� Off-Premise�� Social�� Corporate�� BBQ / Picnic

Other _____________

�� On-Premise�� Hotel�� Institution�� Club�� Private Venue

Other _____________

Type of Caterer (check all that apply):

�� Specialty�� Restaurant�� Kosher�� Military�� UniversityOther______________

Company Information:

Years in business______________ Number of Employees: Full-Time_______________ Part-Time______________

Gross Sales �� Under $250,000 �� $250,000-$1M �� $1M - $2.5M �� $2.5 - $5M �� Over $5M

Please enclose a copy of your current business license and health department/sanitation certificate.

Initial Annual Membership dues are $290 (U.S. Funds) A show special of $250 is offered for initial ICA memberships purchased at Catersource

Annual Renewals are $250 U.S. Funds. (*A $50 administration fee will apply to renewals more than six months in arrears).

Please make check or money order payable to: ICA (International Caterers Association).

OR

Credit Card payment: �� Visa �� MasterCard �� American Express

Card Number_____________________________________________________ Exp. Date_______________________

Signature_________________________________________________________________________________________

Would you like to become more involved with the ICA by serving on a committee? If so, please indicate your area of interest: ______________________________________________________________________________

Mail or fax application to: ICA, 1 Bishop LaneCamp Hill PA 17011Ph: 877.422.4221 Fax: 888.210.4634e-mail: [email protected]: www.internationalcaterers.org

The International Caterers Association is dedicated to providing educational opportunities for catering professionals worldwide.

For Internal Use Only: DBU WS PB PL EDLC MDP

the city deli finds inspiration,community and awareness with the ICAby jody wimer

Inspiration is a necessary ingredient to set trends andspur growth; it’s a commodity upon which caterersthrive, and a renewing motivator that Jim andElizabeth Calato, owners of The City Deli located inPittsburgh found in bountiful quantities when theyjoined the ICA.

The Calatos had opened The City Deli and CateringCompany in 1989 and in 2000 they relocated to theircurrent 170-seat space in a busy downtown area.They had begun to amass a healthy corporate catering clientelle but in 2008 and 2009 the dramaticdrop in corporate events forced the Calatos to findnew direction and inspiration.

Their search led them to Catersource in 2010 where,during the tradeshow, they found exactly what theywere looking for in the International CaterersAssociation, and promptly joined. They were blownaway by the wealth of information available to themand have been thrilled with the benefits of their membership.

Q: What was your attraction to the InternationalCaterers Association?A: We were in the process of remodeling our space,revamping menus, launching a website and doingnew marketing and needed inspiration with it all. Thenwe stopped at the ICA tradeshow booth for the firsttime, and here we are. In years past, we attended theNational Restaurant Association (NRA) show inChicago and would come away with few ideas asinspiring as what we have learned from the ICA andCatersource. Last year we learned more in our firstday than all the NRA shows combined.

Q: What benefits do you feel you have receivedfrom your membership with the InternationalCaterers Association?A: Where do we start? The training sessions andinteraction with industry leaders who are so willing toshare their ideas is proving invaluable. They havegiven us encouragement, new ideas and a network ofpeople whose passion for helping others has boostedour confidence and energized us. It has also confirmedthat we were on the right track with the new direc-tions we had started to undertake. It is the fine tuningthat we are receiving from events like CaterArts andthe Regional Education Days (RED) that inspire us toreach new goals.

These new goals include diversification of cateringmarkets, as well as opening a new café location. “Intoday’s economy, we can’t rely on a narrow businessfocus as we have in the past,” Jim says.

And the results? City Deli is starting to see businesscome back from sources that were not buying lastyear, especially as corporate budgets start to loosenup, and the Calatos become more proactive withmarketing. For them, as for many others, inspirationwas readily available within the network of talentedmembers of the International Caterers Association.

I C A M EMB E R S H I P B E N E F I T S

In one year, the Calatos have taken full

advantage of all the ICA has to offer. The

benefits of membership have been great for

them as they will be for you. What are you

waiting for? To join, simply fill out the form

on the other side. Changing your future is

that easy.

brent prockertall seasons cateringwinnipeg, canadaThere really are only two ways someone becomespart of the hospitality industry, which is without adoubt as demanding as it is rewarding. Either they fallinto it or they plan for it. Brent Prockert is in the lattergroup.

He had been in the foodservice industry in one way oranother all his professional career, first at hotels andrestaurants, then as a chef at a semi-private countryclub. “But from the get-go, my ultimate goal was tohave my own restaurant,” Prockert says. Then he metDaisy – who also shares his passion for the foodindustry – and it was actually she who was responsiblefor his becoming a catering, not a restaurant, chef.

“We’d never thought about catering until I catered herbridal shower,” Prockert recalls. ”Everyone loved it.We looked at each other and said Bingo!” As a thor-oughly committed couple (to each other and to food)they delayed buying a house and put the money intostarting All Seasons Catering. Married in 1999, theybegan the company in 2000 and have worked happilyever after together every day since.

In 2006 they joined ICA. “I know this sounds corny

but being a part of the ICA is one of the best busi-ness decisions we have made,” Prockert says. “Beingable to connect with the members via phone, e-mailand social media has been incredible. Our market isvery cutthroat and being able to have somewhere toshare ideas with and stay on top of trends whetherfood or décor or other issues has been amazing tosay the least.”

Although he is a big proponent and user of Twitterand Facebook, we actually picked up that dinosaur ofsocial media – the phone – to talk to Prockert andlearn more about All Seasons Catering.

As a catering chef, what have been the biggestchallenges you have faced? Definitely the biggestchallenge has to be staffing. In our market we have amajor staff shortage throughout all industries. This hasmade it a challenge to ensure consistency of qualityas well as service. Luckily I am well connected withthe various culinary schools and can draw on themfrom time to time.

What was the most complicated meal you’vehad to prepare for an event? It was my first yearworking at a semi private golf club. We had this oneclient who had a yearly fundraising golf tournament.The general manager wanted to impress him so Icame up with a dish I called “The Three Musicians.” Itwas veal tenderloin, pork tenderloin, and beef tender-loin each with its own sauce plus two vegetables, astarch and garnish. There were 10 steps to this dish;it was crazy! Of course we pulled it off and everyoneloved it.

What catering war story do you remember witha smile? I would have to say it was an event we didfor a client at a cabin three hours east of the city. Itwas a small group — only 15 people and six courses— so my wife and I thought we would be able to do itourselves. What we didn’t realize was the cabin was ahalf mile walk from the main road through the woods.(We were just starting out and had forgotten to askthis detail.) So we had to haul all our dishes andequipment by hand which wasn’t so bad until werealized that by the time the party was over it wouldbe dark (and for those of you that have never been

chefprofile

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camping I mean pitch black). Luckily the client lent usa couple of flash lights (insert mental picture trying tocarry equipment and shine a flash light at your feet tosee where you are going) and helped carry stuff to ourcar. Good times.

What web sites to you go to for ideas? I don’tuse specific websites as much as different socialmedia outlets (of which I will be talking about atCaterarts later this year). I follow hundreds of blogsthat I save and organize in Google reader. I’m also abig user of Twitter where I have been able to networkwith chefs all over the world. Facebook is also a greatresource for finding pictures for inspiration and there Iespecially like Cater Buzz.

What is your favorite kitchen gadget and why?I recently purchased a Bradley Smoker that hasbecome my new favorite toy. It has been amazingexperimenting. We now produce our own bacon andsausages and have started testing accompanimentssuch as smoked flour that we use in special breadsand pastas.

What is a unique food item that you have recent-ly begun using? Smoked oil. It has given a wholenew flavor and depth to our dressings, mayonnaiseand savory baked goods.

What food are you finding to be a trend in yourarea now? We are definitely seeing more “farm-totable.” We are currently working with dozens of farm-ers. We have been doing a lot of our own canning ofjams and pickled vegetables as well as bringing inwhole animals and butchering them ourselves. Wehave been able to meet with our produce farmer inthe spring and discuss which seeds they purchase forthe upcoming growing season. It has been amazingmeeting the farmers directly visiting their farms andseeing how they operate.

What item in your home refrigerator that youwould be embarrassed to have other chefsknow? I would have to say Kraft processed cheeseslices. It’s one of those items I have loved since I wasa kid.

Obviously, we’ve all had some challenges in thepast two years. What are some of the biggestchallenges you see your business facing in thecoming year or two? The single biggest challengefor us will definitely be staffing (We have seen restau-rants close because they can’t find enough staff). Wehave a big shortage in our area so finding and retain-ing staff is a constant challenge.

Roasted Duck and Risotto with Smoked Cherry Jam

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What are some of the challenges you feel thecatering industry and the events profession maysoon face? I think a continuation of the same chal-lenges will affect the industry for the near future.Although there is definitely some recovery happening,budgets will continue to be watched closely.

What are some of the accomplishments you’veachieved to date and what do you have yoursights on for the future? We currently have thefood service contract for our provincial legislature. Asa result we are frequently called upon to feed digni-taries from around the world that come to our city to

meet with our premier. Recently we were honored tofeed the Queen and her entourage. I have alsorecently been named to Culinary Team Manitobawhich will be going to Erfurt Germany in 2012 tocompete in the Culinary Olympics.

Brent will also be speaking at ICA’s CaterArts inLouisville, Kentucky, this year on social media in July.To reach him before then, e-mail him at

[email protected]

x

xxx

Seared Scallops with Roasted Corn Polenta

2 sea scallops (dry pack 10/12)2 tablespoons olive oil1 corn on cob1/4 cup julienne wild mushrooms 1/4 cup yellow corn meal1 cup organic chicken stock1 cup balsamic vinegar1/2 cup cane sugarassorted seasonal vegetables1. Peel and clean fresh corn. Brush corn lightly with oil and season with salt and pepper. Roast on a grill until the kernels are lightly charred. Cut the kernels from the coband set aside.

2. In a heavy-bottomed saucepan combine balsamic vinegar and sugar. Reduce by half or until it’s the consistency of syrup.

3. Heat chicken stock until simmering. Add cornmeal andmushrooms and cook, stirring constantly, until thick andcreamy.

4. Heat frying pan. Add oil and sear scallops until lightlybrowned on both sides.

5. Spoon polenta onto a plate, top with scallops, garnish with vegetables and balsamic vinegar syrup.

Roasted Duck and Risotto with Smoked Cherry Jam1 duck breast1 tablespoon ground star anise1/2 cup Arborio or Carnaroli rice1/8 cup diced white onion1 teaspoon chopped garlic4 tablespoons olive oil1-1/2 cups duck stock 1/2 cup smoked Bing cherries 1/2 cup cherry juice4 tablespoons cane sugarseasonal vegetables1. Lightly season duck breast with pepper and groundanise.

2. Combine cherries, cherry juice, remaining ground aniseand sugar in a saucepan. Bring to a simmer and reduceuntil thick.

3. Warm duck stock in a heavy-bottomed saucepan.

4. In another sauce pan sauté onions until translucent. Addgarlic and rice and sauté an additional minute. Add 1/3 ofthe stock and stir until the stock has been incorporated intothe rice then repeat 1/3 cup at a time until all stock is used.Taste and adjust seasoning. Cover pot and place off to side.

5. Score the duck skin then place the duck breast skin sidedown into a heated frying pan until lightly browned. Placeinto preheated 350 oven for 10 minutes. Remove fromoven and rest a few minutes.

6. Place risotto onto plate. Cut duck breast in half andplace on top of risotto. Spoon smoked cherry jam overduck. Garnish with seasonal vegetables.

“Coming together is a beginning, staying together is progress, and working together is success.” – Henry Ford

When you receive the call that you have been select-ed to service the Governor’s Inaugural Ball for 4,000guests and 1,000 VIP’s, you are at first elated, excited,even jubilant. Above all you are proud of your team forthe amazing proposal that landed the job. Then realitysets in that you actually have to pull this off.

Not a problem for Jennifer Delaye and her award-winning team at the JDK Group of Harrisburg,Pennsylvania. They rolled up their sleeves andattacked the planning process for the Corbett-Crawley 2011 Pennsylvania Governor’s Inaugural Ballwith precision. And then they called in their friendsfrom the International Caterers Association for someback-up.

Staffing needs for the Inaugural Ball were mapped outand coordinated by Deb Massot and Stephanie Grayof JDK. When they realized it would take 285 serviceand culinary staff they put out a social media call tothe catering community. Five ICA member companies

from across the East Coast signed on to contributemanpower and culinary prowess to JDK’s team ofprofessionals.

Chef Roxanne Barone-Torelli of Gourmet DelightsCatering, Inc. traveled from Sauga, Massachusetts, toassist with final preparations for the Ball. “I was fortunate enough to get to JDK three days prior to theBall and get a great overview of each part of thisevent,” she says. “JDK had every detail planned outperfectly. It was both educational and exhilarating tobe a part of their world for a few days. I love what wedo as caterers and to share that same excitementwith the JDK team, and the other ICA members whoalso assisted. Working hand in hand was like workingwith part of an extended family. It was one of the bestexperiences of my career.”

Elaborate plans were laid for a menu that had toincorporate numerous corporate donations of foodproducts and ingredients from companies such asStarbucks, Isaly’s, Sheetz, Hershey’s Chocolate andCooper’s Seafood. The preparations were efficiently

notes from the fieldthe pennsylvania inaugural ball: an associated effort

by jody wimer

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implemented by JDK’s Executive Chef Steve Dunlapand an army of students from local culinary schoolswho donated 1,000 hours of food preparation andevent service.

The event was laid out in five stations, each encom-passing a different regional flavor from geographicalareas within the Keystone state. From show-stoppingtorched meats hung on a central truss, to a luscious30-pound chocolate replica of the Harrisburg CapitalBuilding, the menu truly had something for everyone,and required four remote kitchens to facilitate.

Bella Sera Executive Chef Jason Capps arrived with ateam from Pittsburgh to contribute culinary efforts tothe “Southwestern Pennsylvania: Light My Fire”

station, and the “Central Pennsylvania: ReinventedTraditions” station. These regions featured Pittsburghfavorites like the homemade perogie bar and“Pittsburgh Salad-tinis” as well as deconstructed potpies and a comforting macaroni and cheese bar.

At the “Southeastern Pennsylvania: Red Hot History “station, Executive Chef Richard Wimer of JPC EventGroup and members of his staff, also based inPittsburgh, prepared savory sweet potato crispstopped with grilled apple, andouille sausage andboursin cheese, and flambéed wild mushrooms withshallots, marsala and cream served atop herbed crostini. Later in the evening when guests were cravinga sweet temptation, the station masters switched toflambéing classic Bananas Foster and CherriesJubilee. “This was a once in a lifetime experience,”Wimer said. “Being able to work side-by-side to assistour JDK friends, as well as expose our JPC staff toan event of this magnitude. What other organization

can boast such member support and loyalty like thatavailable from the International Caterers Association?”

Elegant Touch Catering Company of Altamonta, NewYork, was represented by chef and owner Kim Lauria,and service staff members led by Andrew Deppen,Event Manager of Feastivities Events in Philadelphia,traveled to assist as well. “I was overwhelmed by theamount of support JDK received from both the cater-ing and food and beverage industries. It was thelargest real communal effort I have seen to date,”Deppen says.

The event boasted staggering numbers – 16 enormouschandeliers, 175,000 square feet of carpeting, 187pounds of trout spread, 8,000 wine stems, 1,000 chiavari chairs, and four 27-foot-wide projectionscreens. Rentals were brought in from WashingtonD.C., Harrisburg, Philadelphia and Pittsburgh. It wasan enormous undertaking in a facility the size of threefootball fields, with stellar results born from a dedicatedteam of professionals led by JDK Event PlannersDavid Everett and Kimberly Zeller Koch, and backedby the friendship and loyalty of their ICA counterparts.

In the end, this was a true meshing of professional-ism, community and pride in the ICA. These are themember benefits hard to put into words, but so easyto put into action.

Jody Wimer is co-owner with her husband Rick ofJPC Event Group in Pittsburgh, Pennsylvania. She isa member of the ICA’s Board of Directors, a contribu-tor to the CommuniCater and a weekly contributor tothe Wedding Aces blog focusing on food and cateringtrends. She can be reached at [email protected]

JDK’s David Everett and Jen Delaye (middle),with the new Governer and his wife.

JULY 31 – AUGUST 3 SULLIVAN UNIVERSITY | LOUISVILLE, KENTUCKY

ReThink | ReInvent | ReJuvenateCaterArts 2011 is the perfect place to ReDiscover your innerflame, the passion that led you to get into this business!

Get inspired by other top catering chefs from all over theworld.

Team up for experiments in the kitchen with fun, educational hands-on opportunities.

Learn through demonstrations and presentations that giveyou cutting-edge information.

At the end, review what you learned and how you will put itto work the day you return to your own kitchen.

There really is nothing like CaterArts for the catering industry.

When it comes down to it …You Can’t Miss CaterArts 2011!

Discounts for ICA members. Find out more atwww.internationalcaterers.org

board of directorsPresidentKendall Collier [email protected]

President ElectJen [email protected]

TreasurerJen [email protected]

First Vice PresidentPauline [email protected]

Second Vice PresidentPat [email protected]

SecretaryKimberley Jones CPCE [email protected]

president’s council representativeFrank [email protected]

directorsOlive [email protected]

Richard [email protected]

Linda [email protected]

Kathy [email protected]

Susan [email protected]

Heidi [email protected]

Boniface [email protected]

Greg [email protected]

Warren [email protected]

Steph [email protected]

honorary directorsJack Milan, Education Committee Chair [email protected]

Joy [email protected]

Joann Roth [email protected]

Meryl [email protected]

Mara [email protected]

International Caterers Association877.422.4221www.internationalcaterers.org

Liese GardnerDirector of CommunicationsCommunicater [email protected]

Lisa King DesignCommunicater [email protected]

Copyright 2011. The CommuniCater is produced andpublished six times a year by the InternationalCaterers Association Educational Foundation and isdistributed to members of the ICA as an educationaltool. The ICA does not claim to be engaged in render-ing legal, accounting or other professional services.Any and all contents printed herein may not be repro-duced either in whole or in part without written per-mission from the ICA or the International CaterersAssociation Educational Foundation

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