Waters Fine Catering

Quality of Events
Compromise is something that many people face, but whether they choose to do so is just that, a choice. When it comes to quality in our catering operation, the operative words are "no compromise." We take that literally, "from soup to nuts," meaning quality and satisfaction no matter what. Our events are widely recognized as those by which the standard is set. Customer satisfaction is our prime directive.

Creativity and Innovation
Success in entertaining is to take an idea the client has and turn it into a reality to fulfill a dream. In order to do that one needs to listen, find out what is unique about the client, their corporation some element that will set their event apart from the rest. No one remembers a sunflower on each table, but put 300 in one giant vase in the middle of the room and they will.

The same is true with food. If it is unremarkable, so will the party follow. Entertaining is theater! In the instance of a client's 50th birthday this past summer, we created a supper club with pill box-hatted check-in girls and two 120-pound French Mastiffs on red velvet podiums at the entry way. The whole room was done in red from the ground up, including red glasses at the bar. Another idea is food designed around the service plates, for instance, seared foie gras napped with a Viognier buerre blanc with ten-hour cooked fennel and crisped kumquat brioche, all presented on a frosted white plate or roasted squab breast with a Yukon gold potato and parsnip gratin on a Victorian plate, you get the idea... theater!

Menu Design
At the vanguard of menu design is the idea that regional and seasonal are of utmost importance. After all, why eat a strawberry in December? Why not a pomegranate, fresh and ripe? This theory applies whether it is Nuevo Latino, Pan Asian, Mediterranean, The Comfortable Classics or food with folly!

Design should not confuse. It should please. Making sure the menu fits the client and their guests is paramount. Waters likes to de-construct classic dishes and re-construct them, e.g. a classic Niçoise salad tuna, egg, potato, green beans etc., revamped with modern ingredients a seared Hokkaido scallop, fingerling potato, haricots verts, quail egg, micro greens, crisped leeks, infused oils and new white corn. Most all of the menu development at Waters' is under a preference to create, not copy. "Honest food" would be a good way to describe our style - the finest ingredients, unique presentation and, naturally, wonderful to enjoy!

Food Presentation
This is where folly can enter into the equation... think of mixing it up a little bit. Use unique or unusual items in presentations. For instance piles of sea salt, potted wheat grass, loose river rocks, and other natural elements can be very affective in display. Using spices and herbs at kiosks can be amazing a serving table covered with whole anise warming in the sun looks fabulous and smells terrific! Minimalism can be a very dramatic, too. Taking a Zen-type of approach simple settings, monochromatic color schemes and natural elements can leave your guests truly amazed. Naturally, more traditional approaches can be arranged, as always it is the clients' party, not ours!