Every off-premise location is different, and each will have its own difficulties and opportunities. While an off-premise event may lead to some of the most challenging situations event professionals may find themselves in, it can also provide benefits, such as fewer restrictions regarding arrival and set-up times, as well as more opportunities to be creative.
For many, the outdoor events of this summer will be the first time they’re reconnecting with friends and family in over a year. “They’re going to be so happy they’re getting together, why not experiment?” asks Edward Perotti, owner of Edward Perotti Events & Experiences, who’s created events for the likes of Ariana Grande and Nick Jonas.
Known for its sustainable seafood and Southern hospitality, Truluck’s in The Woodlands, Texas, transformed into a Winter Wonderland for this 75-guest holiday party on Dec. 6, 2019. The event is one of five nominees for Catered Event of the Year in the 2020 NACE One Awards (in the on-premise, budget $50,000-$100,000 category).
Centerplate hosted its 15th Super Bowl on Feb. 2 at Hard Rock Stadium. For Super Bowl LIV, the company employed more than 3,000, including 20 executive chefs, and utilized nine kitchens to serve concourse concessions as well the stadium’s luxury private suites and all-inclusive clubs.
Above All Catering celebrated its 25th anniversary with a Coachella-inspired event. Among the 20 vendors contributing to the event were Blueprint Studios (blueprintstudiossocal.com), Sunseri’s Bar & Beverage Catering (sunseris.com), Signature Party Rentals (signatureparty.com) and Invisible Touch Events (invisibletouchevents.com).
Cuisine from Butler’s Pantry was a shining star at the Contemporary Art Museum of St. Louis’ Dada Ball & Bash
Brûlée Catering by Chef Jean-Marie Lacroix created an inventive menu for the Free Library of Philadelphia’s annual fundraising gala.
The Pérez Art Museum Miami raised more than $1 million at this glittering gala By Sara Perez Webber CATERER: STARR
Andrew Spurgin delights his clients and their guests with imaginative, immersive Culinary Time Travel events By Sara Perez Webber Andrew
With dancing servers, 12 courses and food prep on a stage, this corporate event was anything but staid CATERER: D’Amico
