It matters what kind of catering brand we choose. There are enough “can to pan” caterers around who will do a great job in presentation i.e. fancy looking displays. But the moment you take your first bite you realize that you have been fooled. You soon realize that the food that is in those fancy chafing dishes and bowls is below par. Often the chicken is dry, the meat tough and many appetizers are thawed items purchased from a cheap wholesaler. And please don’t get me started about the pesticide filled, gas ripened tomatoes from Mexico and greens from large industrial grow houses…

Don’t sell yourself short! You may decide to “splurge” for plated service and pay an extra $20/person. But if the plated food isn’t good, then that additional $20/person becomes a poor investment.  If the food isn’t excellent then no matter how fancy the buffet, action station, or family style platters – your event will just be another one of “those” events. The experience and probably the mood of everyone in the room will drop to that well known “same old wariness” we have all experienced too many times.

Here are some bullet points that identify what actually makes buffet service your best bet to get better food at a lower price;

• The food will be at the right temperature (unless the caterer you hired doesn’t care)
• The food will be in the portion size you decide
• The food will not run out (unless the caterer you hired doesn’t care)
• The food will be brought out fresh
• The service will be quicker
• The cost will be lower

Long story short, buffet style is awesome, and offers you delicious food and a palatable price. But it all depends on the quality of the food and the care of the caterer you choose.

Choose wisely.
Choose Main Course CA

The post Nobility of Food Service appeared first on Main Course California.

Robert Jacobi, President & Owner Main Course CA

Main Course California prides itself on making all our events a success.  It is our belief never to promise more than we can handle, but rather to deliver more than we promised.  It is on this maxim that a legendary reputation has been built and on which we have earned the trust of our community and clientele.

Over the years, Main Course California has been the preferred caterer for a variety of customers in helping make their event dreams a reality.  We have catered celebrity weddings, most recently a wedding by Bonnie Walker Events for Kevin Hart and his bride Eniko Parrish (now Hart) this summer. It was amazing!!

In 2011, MCC received our first big break into the corporate event world with daily services provided to the staff of lynda.com. Owners Lynda and Bruce requested gluten-free, no white starch, low sodium, locally sourced ingredients, no refined sugar, low-fat meals to serve their then 250-300 employees 5 days a week, for 2 years. Working around flavor and food profiles that require a certain amount of creative and out of the box cooking is what we do not shy away from. The fact that we were actually able to have many clients not even notice that their major comfort food ingredients (sugar, white starch, fat etc.) were “missing” was a challenge we took to heart. Proudly, our kitchen crew pulled it off without a hitch. This in my mind is the way to build long-term partner-based relationships. We walk the extra mile. We care.

Another example of how Main Course California is committed to creating a personal food experience is in the following example:  We have had the opportunity to serve Mercedes Benz International for several of their Southern California events. I think it is safe to say that one of the main reasons they went with Main Course CA was the fact that I personally translated their catering menus into German. Most of their employees are from Germany so our ability to provide the exceptional food and service for which we are known while also providing menus written in their first language helped in creating that long-term partnership. It was my personal pleasure to describe the various ingredients to the Mercedes staff while they were going through the buffet line. Many of the ingredients we use here in California are not very common in Germany. It was a mixture between California fresh and German comfort food. The Mercedes staff were happy. Happy mechanics=happy cars.

Main Course California’s strength lies in being able to adjust, improvise and accommodate our clients’ needs. Our talented staff, years of experience and range of capabilities make us the ideal partner for any person, business or social group looking for a great caterer that they’d like to continue working with for years to come.

Our goal for 2017 is to continue this commitment to service, and delicious authentic food which has become our legacy. We will continue our focus on local and corporate events while maintaining our fondness of catering weddings and social events.  New menus will be rolling out this next year from our Executive Chef Tony Sewell who is sure to keep recipes fresh and seasonal by working closely with our valued local purveyors.  With his and our COO Judy Taylor’s vast experience in making large and intricate events a success, Main Course California will continue on a path of outreach to the community and valued clientele. We are excited to streamline our product and service to incorporate new trends and a more competitive price point.

I am very happy to be at the helm of a business that has become a go-to caterer in the Tri-Counties and can work alongside such a talented and honorable crew.  All the people who work for or with Main Course California are truly professionals through and through and we look forward to what 2017 has to bring. We are ready!

The post 2017 Vision and Commitment to Legacy: A Word from Robert Jacobi, President & Owner appeared first on Main Course California.

Many corporate events are generally focused on team-building, and companies are choosing to continue this well into the holiday season for the  annual company holiday party.   The goal is to keep guests guessing, engaged and provide the “wow” factor at each step of the event – from invitation, to welcoming the first guests all the way through until the end of the event.

For the 2016 Holiday Season, it’s all about guest interaction and their experience. This “experience” is manifest in how food, beverage, activities as well as event layout and seating is arranged. Presentation is everything. How guests are served their appetizers and how their beverages are presented is what makes an event memorable. Innovative seating configurations for guests with long, high tables and tall stools pulled up to them encourage conversation and better interaction. Some favorite food/beverage and guest activity options for the holiday corporate event include:

• A Make-Your-Own- Holiday Punch Station with Instructions and Ingredients that encourage guest-interaction and some fun.

• Food Trends: Comfort Food, Grab-n-Go Food, Locally-Produced, Sustainable Menus

• Fun Photobooths

• Activity “Stations”: If the venue is large enough, each room can have a different theme: for those who want to dance, have a nightclub; for those who want to interact, have a giant chess board with life-sized pieces; in another area, have several tables with puzzles to assemble.

• Continuing the experience after the event: edible favors with a personal thank you from the executive team

No matter what you choose to do for your annual holiday party, Main Course California can help you find a venue, assist in creating an event plan, as well as provide a food and beverage experience that will help make this year the most memorable yet.

The post Corporate Holiday Trends appeared first on Main Course California.

“Our wedding itself was perfect.  The food was EVERYTHING and guests, family, friends, other vendors all raved about it as the best wedding or catered food they have ever had!” – Another Happy Bride

Modern Stone & Iron Entrance to the outdoor Plaza

Scrumptious Entrees – gourmet corporate awards dinner at the Museum of Ventura County

The Museum’s Indoor Pavilion is equipped with an 18′ wide projector screen with PowerPoint capability, wireless microphones and zone-adjustable sound system – perfect for recognition presentations & entertainment.

Winemaker’s Dinner at the Museum of Ventura County

Chef Carving Station on Dinner Buffet

The Pavilion accommodates up to 200 guests for a seated dinner, or 250 guests theater style. Adding a clear tent to the outdoor plaza will accommodate another 140 guests during the winter months and also offers a great place for cocktail and lounge seating.

To Book your Event at the Museum of Ventura County – 

Call us: 805-658-8900 

Email us: Events@VenturaMuseum.org

For a Complete Museum Events Rental Packet, click Here.

Below are more photos from fantastic events at the Museum of Ventura County. Scroll Down for our Featured Photographers and Decor/Rental Equipment Partners.

Dancing the Night Away at the Museum of Ventura County

Farm to Table Salad Trio from a Fundraising Gala at the Museum of Ventura County

Al Fresco Festivities in the Plaza

Salad Bar Action Station in the Plaza

Sweet Assortment of Desserts Brownies, Cookies and Fruit Tarts

We’d like to give a huge thanks to our Event Partners Featured in this Blog:

Alex Neumann Photography

Simon Bill Photography

Tom Juddah Photography

Ventura Rental Party Center

The post Host Your Event with Us – at the Museum of Ventura County appeared first on Main Course California.

Community leaders created Pier into the Future to establish a $1 million endowment fund to preserve and maintain the Ventura Pier for future generations to enjoy. Since reaching their goal in 2007, Pier into the Future has contributed over $400,000 to the City of Ventura to fund repairs and enhancements to the Ventura Pier.

Our pier has been a treasured part of our community for 144 years. While our pier looks beautiful from afar, the regular wear and tear that comes with age coupled with this winter’s epic El Nino waves gave cause to our event which raised funds to repair significant damage to our world-recognized landmark.

Main Course California was thrilled to be in collaboration with other fine partners to produce this festive dinner on the pier:  Ventura Rental Party Center created a beautiful nautical-inspired dining room. Guests were greeted with passed hors d’ oeuvres prepared by Beach House Fish, and Four Brix Winery poured their award-winning wines to pair with Main Course California’s family-style dinner. Guests enjoyed the live music by Joel Doswell and Kenny Walters, and Channel Islands Distillery created a custom “Ventura Sunset” cocktail to toast the event. We can’t thank the City of Ventura enough, who was a gracious partner, allowing Pier into the Future to create this first-ever dinner on the pier.

Here is a peek as you “Pier into the Dinner Menu” we created for this incredibly memorable and successful event:

Served Family Style:

Roasted Beet Salad

mixed local greens, roasted seasonal beets, sweet oranges, candied walnuts, goat’s cheese & crispy onions served with preserved lemon vinaigrette

Entrées

Cedar Plank Grilled Salmon

with fennel apple slaw

Slow Braised Boneless Beef Short Ribs

with red wine & cherry demi glace

Accompaniments

Roasted Seasonal Rio Gozo Farms Vegetables

lightly seasoned with balsamic reduction & fresh herbs

Smashed Sweet Potatoes

with frizzled rosemary & orange

Dessert

Berry Crumble Torte

with lemon curd cream & basil

For more information how you can support the Ventura County Pier through Pier Into the Future, visit their Website: www.pierintothefuture.org

The post Dinner on the Pier – with Pier into the Future appeared first on Main Course California.

Crossing paths since elementary school, Lindsay and Joshua said “I do” in the lovely garden at Lavender Inn with 70 guests this last September, one of the most beautiful times of year for weddings in Southern California.  From greeting their guests with pre-ceremony refreshments that included Water infused with Organic Lemon, Cucumber and Mint, and Rose Geranium Lemonade, to Lottery Scratch Cards for each guest in a homemade envelope, these two busy professionals (one advises the world’s leading philanthropists and the other is a flight software engineer for a space company) focused on what was most important to them:  restaurant quality, locally-sourced cuisine shared in a comfortable setting with those whom are near and dear to their hearts.

When we first meet with clients, we like to get to know them and what is important to them. This is what allows us to deliver a consistently unique, fresh event experience each time.  For Lindsay and Joshua, it was paramount that they have a farm-to-table meal that “celebrated Southern California’s fresh, locally sourced food.”   “Main Course prepared a perfectly tailored menu that took some of our favorite dishes to the next level and fully captured the sophisticated, but down-to-earth feel of our wedding,” said bride Lindsay.

Farm to TableMenu Highlights:

Salad:  Roasted Beet Salad – mixed local greens, roasted Rio Gozo beets, sweet oranges, candied Ojai walnuts, crumbled Drake Farm goat’s cheese & crispy onions with preserved lemon vinaigrette

Entrees:  Herb Crusted Beef Filet with roasted mushroom & red wine demiglace |Coffee & Brown Sugar Spice 

Roasted Salmon with roasted grape salsa | Sautéed Seasonal Rio Gozo Vegetables with fresh herbs | Kale & Butternut Squash Risotto with lemon zest & parmesan cheese |Gluten Free Kale & Mozzarella Ravioli with butternut squash, wilted local greens & parmesan cheese 

Special Touch Highlights: Lottery Scratch Cards with each guest’s name on a handmade envelope;  an excessively abundant dessert table with little paper bags for guests to fill and take with them at the end of the evening

Thank You to Our Event Partners:  Venue:  Lavender Inn |  Catering & Desserts:  Main Course California |  Rentals: Ventura Rental Party Center      |  Florist:  Emily Floral      |  Ceremony Music:  Subito Strings   |  Reception Music:  In the Mix Events  |   Officiant:  LA Wedding Woman    |   Coordinator: Beth at the Lavender Inn |  Photographer:  B&E Photography   |  Videographer: Riviera Productions   |   Hair/Makeup: La Rouge Artistry

The post Intimate Weddings: Lindsay & Joshua Say “I Do” at Ojai’s Lavender Inn appeared first on Main Course California.

Just this last June, we were were honored to produce the  Outstanding in the Field dinner at Casitas Valley Farm , a farm that creates a local food production system that is” economically, socially and ecologically viable”. We can always get behind this philosophy, because we feel that this is what makes the difference in the food experience while dining.

Below is the menu for this event:

PASSED HORS D’ OEUVRES:
Wood Fired Pacific Oysters (The Jolly Oyster Co) with garlic, butter & Coleman Farms French Sorrel-
–
Casitas Valley Farm Pied de Cochon on brioche with Sauce Gribiche
–
Petty Ranch Avocado & Grapefruit Tostada with Coleman Crispy Onion & Rio Gozo Citrus Basil

SEATED DINNER
Etxea Sour Dough Bread & Butter

COURSE 1
Casitas Valley Farms Smoked Ham & Farmhouse Cheddar Tart &
Salad of Coleman Farms Pea Tendrils, Radishes, Lettuces & Rio Gozo Farms Carrots
Dijon Vinaigrette

COURSE 2
Community Seafood Local Pescado Zarandeado Tacos-
Grilled Fresh Local Fish with Petty Ranch Avocado, Grilled Rio Gozo Onion, Coleman Farms Cilantro & Chiles with Warm Corn Tortillas

COURSE 3
Grilled Watkins Ranch Skirt Steak with Rio Gozo Carrot Chimichurri
–
Petty Ranch New Potatoes baked with Casitas Valley Farmhouse Cheddar, Coleman Green Onions & Sour Cream
–
Braised Coleman Farms Spigarello

COURSE 4
Chocolate & Petty Ranch Mandarin Mousse with Bent Penny Coffee Cream, Candied Petty Ranch Citrus & Coleman Farms Persian Mint

The post Outstanding in the Field Summer 2016 Event appeared first on Main Course California.

El Capitan Jaime and Donovan

El Capitan Canyon Wedding Ceremony on the Bluff

Cheese & Fruits

Brie with Petty Ranch Figs

El Capitan Guests enjoy Dinner

The Best Man’s Toast Was Amazing!

Love!

Rose Geranium Lemonade, Minted Tea & Citrus Infused Water

Whimsical Place Settings Inspired by Nature

Time to Cut the Pie!

Venue: El Capitan Canyon // Catering: Main Course California // Wedding Coordinator: Amazing Days Events // Photography: Josh Gruetzmacher // Rentals: Classic Party Rentals // Lighting: Bella Vista Designs // Florals: Ella & Louise // Design: Mother of the Bride

The Menu:

BEVERAGES

Rose Geranium Lemonade, Minted Tea, Spa Water with Cucumber, Citrus & Mint

BUFFET HORS D’OUEVRES

Artisan Cheeses, Fresh Late Summer Fruits & Spice Roasted Nuts served with a selection of breads & water crackers

BUFFET DINNER

Artisan Bread Rolls with Sweet Cream Butter

-California Caesar Salad ^{–gluten-free}

Crispy Romaine, Cherry Tomatoes, Parmesan, Basil, Croutons & Avocado Tossed in our light Caesar dressing

-Roasted Seasonal Local Vegetables ^{–gluten-free}

Zucchini, Bell Peppers, grilled Red Onions & Butternut Squash seasoned with fresh herbs & a hint of maple syrup

-Quinoa Cous Cous with Caramelized Onions, Kale & Cranberries ^{–gluten-free}

-Roasted Red Potatoes with Preserved Lemon & Rosemary ^{–gluten-free}

-Cedar Plank Roasted Brown Sugar Spice Rubbed Salmon ^{–gluten-free}  with Roasted Grape Salsa

DESSERT

Assorted Berry & Chocolate Pies from Simply Pies

with vanilla bean whipped cream

REGULAR COFFEE, TEA & HOT COCOA

with cream, sugars, lemon, marshmallows, whipped cream & hazelnut syrup

The post Real Wedding – El Capitan Canyon BBQ appeared first on Main Course California.

Buffet, Just Appetizers, Plated, Family Style, Action Stations – how you serve your guests is an important decision in planning your party

Just as parties come in all styles, sizes, and reasons for celebration, there are a variety of great ways to serve food at your event.

The most common are all appetizers, buffet service, plated service, family style service, and action stations.   Each format and style has its own benefits and reasons why it fits a particular client’s style and budget. Here is a description of the most popular styles of service and some of the pros and cons of each one. Read up, but don’t worry, we will help you determine which style is right for you. And remember, not matter what you choose, the food will be awesome (you’ve got Main Course California cooking for you!) and the service will be impeccable (there is a reason why everyone tells their friends about us!).

Appetizers Only (Heavy Hors d’ Oeuvres)– This works great for spaces that don’t lend themselves to sit down service (an open house, an art gallery, a yacht). It is also great when you want to create a more party-like atmosphere where the food is the star of the show, everyone is impressed with the beauty and flavor of the chef’s creations.

Trays of hors d’ oeuvres are continually passed throughout the duration of the party. The passed hors d’ oeuvres – all one to two bites at the most – may be supplemented with several stationary platters of heavier appetizers, such as artisanal charcuterie and cheese boards.

When on a budget, many clients think that they’ll save money by ”just” serving appetizers. However, this is usually one of the most expensive types of service, since each elegant appetizer is like an entire mini entree with each one needing to be cooked, assembled, garnished, sauced & plated. Add to this that you will need lots and lots of each beautiful hors d’ oeuvre.

Most appetizers only parties take place during meal time. Even though you’re not serving a main course, we still have to make enough small bites to fill your guests up (be a great host!). And, your cocktail party may very well last longer than a standard dinner would. So while a dinner service might start at 6 and be done by 7:30, people will have cocktail parties from 5:30-8:30pm or 7pm-11pm and expect food to be served the whole time. That means we have a lot of little bites to make! You need variety, and you need volume.

A standard measure is 1 1/2 to 2 pieces of each appetizer per person. So, if you are having 7 different appetizers, that means we have to make each guest 12-14 individual, composed pieces of food.  For a 75 person party that’s about 1,000 appetizers!

You will also need lots of hands in the kitchen plating up these delicious, flavor packed little beauties. If you’re on a budget, but have your heart set on an all appetizer party, try adjusting the hours. 8-11pm or 2-5pm. This basically tells guests to have lunch or dinner first and come for a bite after. Or shorten your even 6-8. or 7-9.  It is often less expensive to have a few appetizers and buffet dinner than 3-5 hours of appetizers! For those who have the budget, this is one heck of a great party!

Buffet Service – When a full, vibrant meal that is served beautifully and efficiently is called for, a well-planned and expertly prepared buffet is perfect!

Buffets are especially great for brunches and lunches. They are also perfect for dinners in which you want your event budget to include lots of décor, lighting, a full bar, entertainment – you know, when you need to spread the love!

This style consists of platters and chafing dishes of delicious foods artfully arranged on central tables – usually one or two identical buffets. You can have artisan breads a variety of salads, one, two, or many entrée selections, and several side dishes to make a hearty and crowd-pleasing dining experience. Guests usually move along the buffet line and serve themselves or an attendant will assist with the main courses if desired. Servers usually provide beverage service at tableside.

The pros/cons to this style of service is you have lower wait staff costs. However, your food cost may be higher than plated service, since you don’t know what the guests will select, and they control their portions and can come back for seconds. You will also have buffet equipment and décor to budget for, as that buffet sure is more exciting when you make it look amazing. And, you may have guests waiting in line for their dinner if some basic event protocols are not adhered to. The key to the success of buffet is to call tables one by one rather than having all 200 guests in line at once.

Another way to offset the waiting is to have the bread and first course, usually a salad, pre placed when guests arrive to their tables, so guests have something to eat/do while waiting for their turn at the buffet line.

Time and again, this style of service is the most cost-effective in serving delicious food for large and small events, especially when the buffet selections are curated to a traditional dinner variety such as bread, salad, one or two entrees and two sides. If you add on more selections, we probably don’t need to tell you that your budget will need to allow for that increase.

Sit Down-Plated Service – With a formal sit-down dinner, your guests sit at tables and the meal is served to them by professional, attentive wait staff. This is considered more formal than any other type of service. It looks elegant and stylish, and guests will eat the dish the way it was designed to be eaten, with the right amount of sauce and appropriate side items. Another big advantage of a sit-down dinner is that it gives you more control over the timing of your reception. You can plan the exact time for each element of your reception (from wedding couples with introductions, dances, and toasts to fundraising galas with speeches and live auctions).

Another compelling aspect of this service: your guests don’t have to wait in line to get their food.

Great news for your budget: you won’t need to budget for any buffet equipment or décor, and your food cost will often be just a wee tad less because the chefs can portion everything appropriately.

Ok – here is where your money goes: your staff costs will be much higher, as you will need at least 1 server per 1-2 tables (many more if you want synchronized service), plus one or more service captains, plus many more kitchen staff (compared to a buffet meal) to execute the plating in an efficient and timely manner. If your event is at a venue that does not have a full kitchen with warming boxes, you will also have additional equipment needed such as enough tables to hold all of the plated salads and warming boxes to ensure that each plate we use for dinner service is piping hot, thus keeping your entrees warm as they travel the often long distance from the kitchen to your dining table.

Family Style – We love this style of service. Popularized by our good friends at Outstanding in the Field, and close to our Executive Chef Rachel’s southern-girl heart, family-style service is perfect for a more informal event where the food needs to shine, but it takes equal place with conviviality at the dining table. Think a private farm dinner with Edison Bulbs strung among the avocado trees, long wood banquet tables in a rustic historic barn, or a wooden lazy susan laden with your family’s favorite meats and sides at your wedding. However, this “casual” style of service is…ready for it?….surprise!, the most expensive! 

First off, you need more food, since every platter needs to look plentiful when it’s placed on the table. And since everyone can serve themselves, including seconds, you have to have enough of each item for every person. Plus you need lots of wait staff to bring all the platters to each of the tables. You don’t want the risotto and grilled vegetables to get to the table and get the braised short ribs and cedar plank roasted salmon five or ten minutes later.  Lastly, the cost to rent all the platters and serving utensils needed for each of the menu items, for each of the tables, can be very high. And, that kitchen you need for plated service? You’re going to need more hot holding cabinets for family style.

With that said, if you’re looking for a relaxed, casual environment, where conversation is lively, the food shines and guests have more control over their meals, family style might just be perfect for you!

Chef Action Stations/Food Stations…The Food Is King! The Fun is Everywhere!

Similar to a buffet, except Chefs put the finishing touches on and serve foods at the buffet. Adding a couple of action stations to Buffet style of service can help alleviate the long lines at the main buffet, plus it adds a fun interactive element to the event and guests love the chance to interact with the chef. The food is as fresh as it can get because it is finished right in front of the guests, and guests can have the chefs make the food just the way they want it. Picky eaters and food fanatics at the same party? You want an action station!

Chef Action Station foods that lend themselves well to this style of service include stir fry/wok stations, traditional or fusion tacos and fajitas, pasta and risotto stations, carved grilled meats such as tri tip, rack of lamb, and New York steaks and tenderloin, salad stations, made-to-order sushi, oysters & ceviche raw bar, sgourmet burgers and sliders, griddled sweet potato or corn pancakes with a selection of pulled pork, bbq short ribs, or creole grilled shrimp and a variety of toppings… We get excited about food stations!

For brunch events, a gourmet omelet bar is such a great idea, and it is an excellent value. Crepe and waffle stations are fun for bridal and baby showers as well as birthday parties.

You can have stations without the action chefs, too. It is a great way to add lots of interest to your event but keep chef labor a little lower. Sometimes, all we need to do is to separate the “typical” buffet into two or three stations, adding a little more food variety (two or three salads instead of one, two or three meats instead of one, etc…) to round out the stations. Other foods that make a serv-yourself station fun: mashed potato bars, gourmet tacos, bbq slider stations with two or more meats and lots of customizable toppings like crispy onions, veggie slaws, and house made pickles, cold seafood bars, chips & salsa bars or a southern relish tray, pimento cheese & creole shrimp dip with crackers….did we mention we get excited about food stations?

Extra cost associated with these types of stations are one or more chefs for the station(depending on guest count), extra grills, stoves, pans and tools for cooking and plates & silverware at each station for each serving. You’ll still need that kitchen in the back that no one sees, but it might be a bit smaller. And you will need more buffet station tables and equipment. Your chef fees can double, triple, or more depending on the kinds of stations you choose. But hey, if the chefs are going to be at the party, why not make them part of the party?

The post Event Service Styles appeared first on Main Course California.