La Bonne Cuisine

La Bonne Cuisine Catering and Events is a full service wedding and corporate event catering company serving the San Francisco Bay area. 

2017 Catering and Event Trends

Chef Christophe Kubiak

Chef Christophe Kubiak

Being in the Bay area, we are lucky to be on the forefront of anything related to creativity, food and technology.  Ideas are born here all the time and later adopted in the rest of the country.  Chef Christophe Kubiak and our Head Designer, Sebastien Sanges share with us what they think will be the biggest trends in cateringand events for 2017.  So, take note, because this is what your clients will be demanding next year! 

Trend One:  Interactivity

Great-tasting food is no longer enough.  Guests now want to play with their food and be surprised.  Elements like: 

Shells that dissolve when a liquid is poured over it and revealing a main dish or a dessert

Chefs as performance artists that go beyond a chef demo and let guests get intimate with the process

Letting guests paint their plates with sauces as if it’s artwork

Will be the tendency in 2017 events, according to Chef Christophe.  

Trend Two: Marriage of technology and events

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Technology has always played a huge part of events, and 2017 will be no exception.  The biggest technology that we will be seeing more at events will be Virtual Reality.  The usage of this technology doesn’t have to be just for high-end events.  It is actually a technology that can be pretty inexpensive to implement. Viewers like Google Cardboard make this technology very affordable and easy.  Look out for venues using virtual reality tours of their spaces for planners that are not local and wedding photographers offering virtual reality filming to wedding clients.  According to Sebastien Sanges, other technology trends include using QR Codes to show nutritional information and recipes, as well as integrating smart lighting into the food experience.  

Trend Three: Community mindfulness

One of the positives coming out of the recent election is that it has awoken a new sense of responsibility towards ones own community, as well as a yearning to help others.  Event planners will demand that vendors use socially responsible practices at their events, such as donating leftover foods to shelters.  Fundraising events should have a surge and will probably have larger budgets this year, and we’ll see more partnerships between the private sector and non-profits at events to create awareness and synergy opportunities.  

Trend Four: Off-the-grid venues

Places like San Francisco have some impressive landmark event venues, but 2017 will see the rise of the “secret venue”.  Planners are looking for something different that their guests have not experienced before; a feeling of exclusivity and being in on a secret that others don’t know about.  Technology companies like Peerspace have taken large markets by storm offering access to venues that are not as well-known or accessible to the general public.  Companies like Peerspace also offer concierge services where they help planners plan their events from beginning to end, providing comfort and security in using these new spaces.  

Let us know what your thoughts are about these trends, and we’ll see next year whether Chef Christophe and Sebastien’s predictions actually came true!  

About La Bonne Cuisine Catering and Events:

La Bonne Cuisine is a catering company that has been serving the Bay area for over 20 years. In 2016 it was named the 20th largest LGBT-owned company in the Bay area by the San Francisco Business Times.  

 

Everything you need to know about wedding catering!

Brought to you by La Bonne Cuisine Catering and Events, Oakland, CA

Wedding design by La Bonne Cuisine Catering and Events 

Wedding design by La Bonne Cuisine Catering and Events 

You are engaged-who hoo!  And now, to the wedding planning!  Planning a wedding can be really fun and exciting, but sometimes it can also be overwhelming and stressful.  There is one vendor that can actually make your wedding planning a better experience: the caterer.  For the uninitiated, a caterer is the vendor that provides the food.  But did you know that your caterer can do so much more? 

It is key that when you are researching catering companies you understand the scope of services they provide and what is included in their proposal and what is not included. 

Here are some things a caterer can do for you that you may not be aware of: 

-A caterer can help you find the perfect event venue.  Caterers that have been around for a while have extensive knowledge of venues in your area, and can suggest places to meet your budget, style and vision.  They can even accompany you on site visits to make sure you get all the important information. 

-Many caterers can also serve as your wedding planner, including day of wedding coordination. Since they are already doing your catering, they will get to know you really well, and many times they will offer this service at a lower price, since most of their revenue comes from catering. 

-The best caterers, like La Bonne Cuisine,  have developed relationships with other wedding vendors and can use those relationships to get you better pricing on items like flowers, photography and rentals.  

-A lot of caterers also offer design services, so they will be able to take care of the overall design of your wedding, taking care of things like flowers, linens and decor.  One of La Bonne Cuisine's owners is also our Head Designer, so your decor is equally as important as your food.  

-The best caterers can create a custom menu for you.  Most caterers will provide you with a standard wedding menu, but if you had something different in mind, don't be shy and tell them!  A good caterer will be able to create the menu with your input, so you get exactly what you want.  

So now that you know what a caterer can do for you, here's a few things you need to know before you start your search: 

1. Establish a catering budget, and be realistic.  It is important for the caterer to know from the beginning what your budget is to establish whether you are a good fit with their company.  Cost varies a lot depending on where your wedding is, so it may be a good idea to ask a few friends how much they spent so you can get a good idea of what the market is where you live.  Don't go by wedding planning websites, since many times don't have localized information.  Also, don't go by restaurant prices, since it's a completely different thing!  Remember that many times a caterer pretty much has to set up a restaurant just for the day just for you.

La Bonne Cuisine food 

La Bonne Cuisine food 

2.  Tastings. The idea of having multiple tastings to decide on a caterer sounds fun-however, it doesn't work like that.  Many caterers now charge for tastings, although some of them with refund the cost if you book them.  Some of them won't even do a tasting until you book them, and the tasting is more to get your feedback on the dishes for your wedding. 

3.  Preferred Vendor Lists.  A lot of wedding venues have Preferred Vendor Lists, and for a reason-the caterers on the list have been vetted and the venue feels good about their food and service.  However, if feel strongly about a caterer that is not on the list, many times the venue will be flexible, but it is best to negotiate this before you book the venue, since they may have an incentive to say yes to get the business.

Now you have some tools to get out there and enjoy the fun journey that is wedding planning.  Have fun!   

About La Bonne Cuisine Catering and Events:

 

La Bonne Cuisine is a full-service catering company that has served the San Francisco Bay area for over 20 years.  It was called the "Cirque Du Soleil of the catering world" by The Examiner.  It is a green operated, minority owned company.   

 

La Bonne Cuisine Fusion Tamales

TAMALES

There are many varieties of tamales made throughout Mexico, as well across central and South America.  Generally a Tamale consists of a filling of meat, vegetables and/or cheese that is wrapped in a corn masa dough and a corn husk, and is then steamed.  Nobody knows who first invented the Tamale, but they have appeared in records, in the Americas, from long before Colombus discovered the New World. They are thought to have originated as a highly portable food that could be carried out into battle, and easily re-warmed on demand.  The word Tamale derives from the Nahuatl word "tamalii" meaning "wrapped food".   Nahuatl is a language which was spoken by the Aztecs, and is still spoken to this day by some of their descendants.

OUR TAMALES ARE GLUTEN FREE BUT DO CONTAIN DAIRY

 

MOLE

Our Mole is a sauce made with a plethora of diverse ingredients, most notably: chiles, nuts, and chocolate. The ingredients are cooked together for many hours until they form a delicious, thick, sweet and fragrant sauce.  Mole has a very disputed history with a number of different legends claiming its invention.  However, it can be unequivocally agreed that it originated in Mexico, with the word Mole coming from the Nahuatl word "milli" meaning sauce or concoction.  Our particular Mole is an old family recipe from our Chef De Cuisine, Eddie, so we can't tell you exactly what’s in it, but you can find any possible allergens below. What we can tell you is we use a premium Belgian Dark chocolate to elevate the traditional mole to new heights.

OUR MOLE CONTAINS: PEANUTS, PECANS, ALMONDS AND PUMPKIN SEEDS

OUR MOLE SAUCE IS DAIRY FREE BUT DOES CONTAIN GLUTEN

 

RECIPIE

BRAISED BEEF AND BRIE MINI TAMALES

Yeild 2 dozen mini tamales

 

1 1/3 cups masa

1 teaspoon baking powder

1/3 cup vegetable shortening

Salt and pepper to taste

1 1/3 cups warm water (for extra flavor you can use the braising liquid from your beef)

2/3 lb boneless beef shortribs

1 small onion

2 cloves garlic

Salt and Pepper to taste

Beer (enough to cover the meat in your chosen container)

About 2 dozen slices of Brie (about ¼ in thick)

About 2 dozen dried corn husks

 

TO MAKE THE MASA:

Combine masa, salt and pepper and baking powder.  Slowly stir in warm water until combined.  In a separate bowl beat the vegetable shortening until it becomes fluffy.  Thoroughly combine the masa mixture with the shortening.

TO MAKE THE FILLING:

Rub shortribs with salt and pepper.  Sear the meat in a large pot or Dutch Oven until lightly browned.  Fill the pot with beer until the meat is submerged and simmer. In our kitchen, we simmer it over low heat for 12 hours.  However, if you don’t have time to watch the stove for that long, you could also sear the meat on the stove and then transfer it to a crock pot to cook on low for 12 hours.  Once the meat is cooked, remove it from the liquid and shred it with a fork.

TO ASSEMBLE THE TAMALES:

Soak corn husks in warm water for 30 minutes.  Drain the corn husks, give them a quick rinse and pat them dry.  Take a corn husk and arrange it on a flat surface, with the smooth side up and the narrow end towards you.  Place about ½ a tablespoon of the masa mixture onto the corn husk and spread it into an even layer. Since these are mini tamales the filling won’t cover the entire corn husk.  You can trim/tear off the excess husk on the sides of the masa, leaving the narrow tail at the bottom.  Place ½ a tablespoon of the beef filling in the center.  Then place a slice of Brie cheese on top of the beef. Roll both sides together to form a tube. The sides of the masa layer should meet and form a seal around the filling.  Then fold the narrow end of the corn husk up along the seal.  Pinch the masa on the open end together.

Arrange the tamales, standing on end, with the open end up, in a steamer, over a pot of water.  Do not allow the water to touch the tamales. Place a damp cloth over the top of the tamales and cover them with a lid.  Steam them over a low boil for 1 - 1 1/2 hours.  If you are making more than 2 dozen mini tamales, increase the steaming time accordingly.  You will know the tamales are done when the filling pulls away from the corn husks.

Enjoy the playa without having to worry about food!

Have a camp you need to feed?  Been working tirelessly on your art project but have not given a thought to food?  La Bonne Cuisine has you covered at the playa.  Here's a sampling of what you and your camp could be enjoying during the week . Please call 510-549-3760 or email info@labonnecuisine.com for more information or to place your order.  

MENU

V Vegetarian VV Vegan
GF Gluten Free DF Dairy Free

INDIVIDUAL PORTION
Mushroom and Spinach Enchiladas (V) @ 9.95
Baked Spinach and Artichoke Pasta (v) @ 9.95
Curry Butternut squash Casserole (VV,GF) @9.95
Smoked Gouda Mac and Cheese with BBQ Pulled Pork (GF) @ 11.60 Homemade Pork Carnitas and Cheese Enchiladas with Salsa Roja @ 11.50
BBQ Pork Back Rib s and Red Mashed Potatoes@ 11.95
Grilled Chicken, Cheddar and Sriracha Mac and Cheese @ 10.95
Achiote Chicken with Mexican Rice (GF, DF) @ 10.95
Mozzarella and Red Pepper Stuffed Chicken with Black Lentil (GF) @9.95 Confit Lemon and Black Olive Chicken with Red Mashed Potatoes (GF) @10.95 Red Wine Braised Beef with Potatoes and Carrot (GF, DF)@ 11.95
Beef Handcrafted Meatballs with Small Pasta, Marinara Sauce (GF) @9.95 BULK PORTION
BBQ Chicken with Mini Red and Yellow Peppers@ 9.95
BBQ Steak with Baked Potatoes@ 10.95

Sales Taxes 9.5%
Dry Ice (based on last year record $700 or bring your own) 

Can't Miss Fall Events to get fresh ideas

What best way to get some inspiration for your event or wedding than to attend other events!  And being in the Bay area, there's no shortage of ideas.  Even if you don't see a connection right away, have your camera ready, because inspiration may pop out of where you least expect it.  Whether you are looking for ideas for catering or your decor, these events promise to be a source of inspiration.  

EATDRINKSF , August 25-28

We are super excited to see the Bay area's best chefs all under one roof offering a tasting of their best dishes.  Not only can you taste their latest creations, but you can get ideas of what types of dishes can work for your event, as well as see what the latest trends in catering and dining are.  

Sunset Magazine Bay Area Idea House , August-September  

Tucked into the Oakland Hills, this house has been decorated to the nines by the Bay area's best interior designers.  Not only can you get ideas for your home, but you may also get some decoration inspiration for your next event. 

Le Diner a San Francisco, September 9th 

The venue is a secret; the tickets are a hot commodity, and it sounds like a magical event.  This event, which started in France, has become an international hit.  Especially, everyone wears white and brings and sets up their own table, as well as their own food. And being in San Francisco, you know that everyone's creativity will be in full display, whether it's the food, table design and flowers.  

West Coast Craft, November 12-13

Taking place in the Fort Mason Center, this event gathers in one place a large collection of craftspeople, makers and artists who display their latest creations.  

San Francisco Fall Antiques Show, October 27-30

Not only for antiques fan, this is another great event to see inspired design from the best.  They will have special events, exhibits and talks.  And obviously, tons of ideas to borrow for your next event!