Napping, or at least settling down for a long catch-up on life, is the typical order of the day for our industry’s “Quiet Season” which lasts from Christmas to St. Patrick’s Day (aka “winter”). There are some exceptions like Winter Fashion Week or the odd dinner party, but for the most part, from the winter solstice to the vernal equinox, a caterer looks to reconnect with family, friends, maybe see a movie or take a vacation and to work on those 10 lbs. gained since Thanksgiving.
But not this year.
A call came in on December 30th for a wedding to be held just over a week later on January 10th and so our “long winter’s nap” was over before it even began. Not that we’re complaining. It’s a special point of pride to know that we can pull a wedding together from scratch in 5 business days. And between snowstorms we had tasting, after tasting, booking April 24th, June 12th, September 11th and October 23rd in rapid succession. After such a extreme 2009, it was a massive relief to think 2010 could swing the opposite way. Then of course we had another wedding on January 30th, followed by February 20th and another on February 28th.
Sure that 10 lbs. turned into 15 and friends haven’t called in weeks, but the dead of winter 2010 has been wonderfully alive and kicking (as opposed to the dead of winter 2009, which was not just dead, it was decomposed) and like the athletes racing down the mountains of Vancouver’s Winter Olympics, it’s been a thrilling ride.
Thankfully 3 out of 4 of these weddings took place at The Foundry, by now our unofficial second home, and with couples that were excited to try out new menu ideas and innovative layouts. The lone exception was at Ramscale Studio – another one of our favorites, where we had the distinction of being the first to plan an event in their newly renovated space. We’ve also been advising them on further renovations that will significantly reduce the cost of kitchen rentals.
What’s everyone been eating? Our signature Anise-Scented Braised Short Ribs with Root Vegetables have almost become a compulsory but with twists like Herbed Spaetzle or Lemon Quinoa giving the crowd an extra something to talk about. Seared Long Island Duck Breast has become the new poultry of choice for its deeper flavors and richer color, but even a few chicken dishes we’ve served have delighted fans by keeping the skin on (gasp!) and a wing bone in as the classic French “Supreme”. As for seafood, raw bars starring local Oyster Bay oysters and fresh Gulf shrimp, soups highlighting mussels and clams, and entrees featuring grilled halibut have diners doing more flips and spins than Shaun White in his Double McTwist 1260.
Maybe it’s been the frequent heavy snowstorms (starting on the winter solstice) or the collective excitement of the Winter Olympics, but whatever the source, there’s been an energy out there this winter that’s kept us happily on our feet. Maybe we’re all waking up from the numb slumber of 2009, refreshed and ready for better days to come. I know I’m ready. Besides, there’ll be time to nap in July.