All the Pasta-bilities!

All the Pasta-bilities!

We are working tirelessly to make sure we are doing everything we can to ensure the safety of our couples, families and our staff as we work to re-open events during Phase 1. We worked with a team of amazing vendors in our state (too many to count!) to help create guidelines and safety measures for large events. The amount of creativity we see in our fellow vendors is inspiring!

 

We have all the Pasta-bilities to create your dream wedding and we are here to help!

Creativity Can Create Dream Weddings with so many Pasta-bilities!

Here’s some things to think about while planning your event!

Governor’s Guidelines

Reach out to your vendors and ask them how they are complying with the directives issued for Phase 1. 

Who is Responsible for What?

Your vendors will be responsible for some aspects of the guidelines. There are some details you will need to be responsible for as the host of the event. Ask questions. Know that we are all doing the best we can to give you the most current information.

Will There Be Changes to Catering?

The short answer, Yes! 

Our new guidelines are limiting our service options for events during Phase 1. Self-service buffets are currently not approved. Reach out to your caterer as soon as possible to discuss food service options!

What is Vibrant Occasions Catering Doing?

In addition to the guidelines from the Governor, Vibrant Occasions has created our own Standard Operating Procedures to work from during this time. These are above and beyond what is being asked of caterers, but we want to ensure the safety of our guests as well as our staff. 

We are looking at each event individually to go over every detail to make sure you know we are keeping your safety as a top priority.

      • We already wear gloves during our food service, but you will see our staff wearing masks as well. 
      • As much as we have grown to know and love our couples and other vendors we work with, we will also maintain proper social distancing during events. We will not be shaking hands, hugging or participating in any unnecessary physical contact.
      • We are also installing plexiglass shields for our staff-served buffets to limit contact with food.
Love Is In The Air, Too!

Love Is In The Air, Too!

Love is in the air, too!

We know couples are tasked with making difficult decisions right now about their wedding days. Those choosing to keep their original dates have some unique options to ensure their wedding day is memorable! We have worked with some couples to create some fun and delicious options to help you maintain your Social Distance while you celebrate with your closest family and friends. 

Couples are getting creative, we can help!

 

Individual Chef’s Boards

We can create smaller versions of our beautiful Chef’s Boards to serve with your champagne and cake. Your guests can nibble with limited contact with each other or utensils.

Plated Meals

Elevate your meal with Chef-Plated and served dinners. This is a great no contact option for your guests. There’s no concern with sharing utensils.

Action Stations and Chef-Served Buffets

Minimize contact with utensils with our Action Stations or a Staff-Served buffet. 

Individually Packaged Bites

We can package some delicious bites in an easy to grab and go container. 

Do you have questions about planning your wedding during Covid-19? Let us know!

12 + 7 =

We’re Here

We’re Here

We’re Here!

An update from the Vibrant Occasions Catering Team

We are answering emails and receiving calls daily about postponing weddings and events. These are not easy decisions for couples and companies to make, so we are here to assist you in the process of adjusting your date.

We are communicating with other vendors on a daily basis. We are making sure that the process of postponing and answering other event related questions is as seamless as possible.

We’re staying up to date with all of the local and federal guidelines to ensure the safety of our staff as well as our community! If you have any questions about the measures we are taking, we’d love to hear from you! 

For those couples that are just starting their planning process, we are here for you! We have options for virtual meetings and we’d love to “meet” you. It’s not too soon to start planning for 2021 and beyond, and we’re really excited to see what dreams you have for your day!

Chef Serge loves being creative with food, so we’re taking this time to try new recipes and see what we love! Who knows… we may be sharing some of the new items with you very soon! Do you have a suggestion for us?

We are giving back to our community. We are proud to be a small, locally owned business and we are doing our best to pay it forward every chance we get. We are thankful to be in a position to help in our own way.

Reach Us

Address

404A, Flower Street
San Fransisco, CA

Phone

+00 125 456 8754

Email

diviflowers@gmail.com

Get In Touch

What does it take to cater your own wedding? Why it’s a good idea to hire a wedding catering company!

What does it take to cater your own wedding? Why it’s a good idea to hire a wedding catering company!

We’ve outlined a few things to keep in mind if you’re considering catering your own wedding or big event. There are a lot of things to consider when deciding to hire a professional, or DIY some things. Keep in mind, there are NO wrong answers when making decisions for your day, so do what is best for you!

Do You Have Access to All Equipment and Supplies You’ll Need for Food Prep and for Presentation?

  • A professional caterer should be able to provide all equipment and supplies agreed in your contract to execute your event.

  • In our case, we can also provide dishware, real or disposable, among other items that we agree upon in our contract. That way you don’t have to worry about any of those details as your day approaches.

Have You Factored Food Prep Time Into Your Wedding Week Timeline?

  • You’ll have a lot to do in the days and weeks approaching your wedding. You need to think about the time it will take for your or your loved ones to create the food for your wedding.

  • Some food items can be made in advance, but others must be done on the day of, and you need to keep in mind how much time you’ll need to prepare those items

  • Once you prep the food for your event, you’ll have to make sure you have the right space to safely store the food until time to serve it!

Have You Thought About Who is Responsible for the Food and Beverages During the Event?

  • If you provide your own food for your wedding, you may have to ask your family and friends to help!

 

  • Sometimes it’s hard to ask your family and friends to help with such a task knowing that they are there to celebrate you.

 

Have You Considered How Much the Food and Equipment Will Cost?

  • Caterers can often get the best pricing on food since they order in bulk and have access to more options than you can sometimes find at your local grocery store
  • They can also help you create the best menu just for your event. 

  • You also need to keep in mind that you’ll have to so some research to know how much food to serve since it’s on a larger scale that most events.

 

Have You Checked With Your Venue’s Requirements For Vendors?

  • Keep in mind that some venues require you to have licensed professionals as vendors, and it’s important to check with them to see if you’re allowed to provide your own food

 

  • If you’re planning on serving alcohol, some venues require insured bartenders and sometimes even security staff to ensure that no underage guests are partaking in the libations, and that no one gets out of control as well.

 

 

How Will You Keep the Food Safe to Enjoy?

  • Food safety is a very important thing to keep in mind. You must be able to maintain the proper temperature of the food you’re serving, before, during and after the wedding.

  • How are you going to transport the food to the event?

Hiring a professional caterer may or may not be the best decision for you. If you’re not sure which is the best fit for you, reach out to someone to ask! We offer complimentary consutations for anyone who is interested in booking our services, that way we can ensure you are comfortable with what we can offer before you’re committed! 

Shakshuka

Shakshuka

Did you see Chef Serge on his recent appearance on KARK Channel 4?  He is continuing his culinary trip around the Mediterranean with this Shakshuka dish, a tomato and pepper stew with poached eggs is a great vegetarian option for breakfast.  Serve it on top of a toasted piece of bread for a quick, easy meal.  And, perhaps most importantly, it’s not only delicious it’s beautiful!

Shakshuka

  • 2 Tbls. extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 green peppers, chopped
  • 2 garlic cloves, peeled, minced
  • 1 tsp. salt
  • 1 tsp. ground coriander
  • 1 tsp. sweet paprika
  • ½ tsp. ground cumin
  • ½ tsp. Aleppo pepper or red pepper
  • ½ tsp. black pepper
  • Pinch of nutmeg
  • 1 6 oz. can tomato paste
  • 6 vine-ripe tomatoes, chopped
  • 2 Tbls. tomato paste
  • 5  large eggs
  • Fresh parsley and mint, garnish
  1. Heat 2 tbsp. olive oil in a large skillet.
  2. Add the onions and green peppers and saute for 4 to 5  minutes until soft.
  3. Add garlic and spices and saute for another 3 minutes.
  4. Add the tomato paste and diced tomatoes and simmer until the tomato mixture begins to reduce, about 10-12 minutes
  5. Taste and adjust seasoning.
  6. Gently crack the eggs into the mixture, keeping the egg yolks and whites together but not scrambled.. Cover and reduce heat until eggs look poached and are done to your preferred doneness, between two to three minutes.
  7. Garnish with chopped parsley and mint, if desired, and serve
Baked Cod with Chermula Sauce

Baked Cod with Chermula Sauce

Chef Serge recently appeared on KARK Channel 4 to demonstrate the cooking of a Baked Cod with Chermula Sauce.  This is part of Chef’s culinary trip around the world starting in the Mediterranean.  Chermula Sauce is very similar to the Latin American Chimichurrie Sauce, which is also made with cilantro and parsley.  This is a very easy, delicious Mediterranean recipe for a simple weeknight dinner, but it’s also fancy enough for when you have company coming over.

Baked Cod with Chermula Sauce

For the Sauce:

  • 1 cup Cilantro Leaves
  • 2 cups Flat-Leaf (Italian) Parsley
  • 1 Tbls. Fresh Mint
  • 4 Cloves Garlic
  • 1/2 tsp. Salt
  • 2 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 tsp. Smoked Paprika
  • 1/4 tsp. Red Pepper Flakes
  • Pinch of Saffron  (optional)
  • ⅓ cup Extra-Virgin Olive Oil
  • 1/4 cup Freshly-Squeezed Lemon Juice (about 1 large lemon)

For the Fish:

  • 4 6 oz Cod
  • 4 Slices of Fresh Lemon

Directions:

  1. Add all ingredients for the sauce into a food processor and pulse until it makes a thick paste.
  2. Refrigerate for 30 minutes.
  3. Preheat the oven to 350 degrees fahrenheit.
  4. Drizzle the fish on both sides with the Chermula Sauce.  Place one lemon slice over each piece of fish.
  5. Bake for 12-15 minutes, or until the fish is flaky and cooked to an internal temperature of 145 degrees.

What Pricing To Expect From Your Local Caterer

 

Local catering prices can fluctuate with the market, much like food you’ll find at the grocery store.  However, we strive to get our customers the lowest price for their food we can.

Don’t get overcharged for your catering!

  • Do Your Research – find them online! Websites, social media, reviews, all of this information is out there for you to use!
  • Ask questions: Catering is what we’re passionate about, so don’t be afraid to ask us questions! Be honest with your expectations.
  • Accurate Pricing Information: Websites often contain pricing information, you can contact a caterer to get more detailed information.
  • Don’t compare catering prices to grocery store or restaurant prices: For example, at a restaurant, you bring your family and sit down at a table and are served food prepared right there. Caterers have to bring all of their equipment, dishware, staff, etc. to a venue, serve the guests, and then pack everything up and travel back to their business location.
  • Be Honest About Budget: We know “budget” can sound like an ugly word, but in reality- it’s necessary! When we ask for a budget for your event, we are not looking to nickel and dime you. While we work on proposals, we keep your budget in mind. If it starts to reach your budget, we can have a conversation with you instead of sending number you weren’t expecting.

Each catering event is different. Some people want all of the bells and whistles we can dream of, and others just need simple options. There are no wrong answers!

  • Don’t get charged too much for your catering. Your caterer should be able to walk you through lots of detailed decisions that go into deciding what your needs are for your specific event.
  • What Should Your Pricing Include: We actually have checklists that we go by to determine what details to include in your proposals, and which ones you don’t need! That way you get exactly what you want and you’re not paying for unnecessary equipment, food or services that you really don’t need.

Choosing a local, experienced caterer should help walk you through the process of selecting your menu, making changes, and being clear on pricing from the start.

We always provide proposals that line item our services, food, equipment, etc, that way you can see exactly where each penny is going. It’s important to know what you’re getting for your money!

Do you have more questions about what goes into pricing for your catering? Let us know!

 

Orange Rosemary Brined Turkey Breast Recipe

Turkey is a very popular entree this time of the year, so we wanted to share one of our favorite recipes for this classic Orange Rosemary Brined Turkey Breast!

Ingredients:

  • 1 1/2 Cups Apple Juice
  • 1 Gallons Water
  • 2 Tbsp Rosemary, dried
  • 1 Tbsp garlic, minced
  • 3/4 cup salt
  • 1 cups sugar, brown
  • 1 ½ tbsp peppercorn, black
  • 3 bay leaves
  • 1 ½  peeled orange
  • 12-15 pounds turkey breast, boneless, raw 

Brining the Turkey

Combine apple juice, water, rosemary, garlic, salt, brown sugar, peppercorns, bay leaves and the peel of 3 oranges in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large container. Place uncooked turkey breast in brine solution, then refrigerate for 16 to 24 hours.

Roasting the Turkey

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.