We met Russell and Rob in the middle of last year to discuss their wedding. They had set their hearts on Katy’s Palace Bar and after hearing their ideas we knew it would work perfectly! They had a few guidelines – it was very important to them both to be as traditional as possible, no gimmicks and most of all, no cheesiness!
The guys like a Ralph Lauren look – hence the stripes, black, white and gold. Russell gave us a mood board to work off and then we went for it. We worked together with Hire Society to find the pieces to make it extra special. Candles were important – lighting is playing a much bigger role in décor now. Kyla came up with the idea for the pineapples and we had so much fun with them that it wasn’t until we had a mock up of the table that we realised that there were no flowers! The ballon drop was another great idea – haven’t used that for ages and it really is so effective. We did it instead of throwing the garter (obviously there wasn’t one). Loads of huge black, white and gold balloons in a net were released from the ceiling during the first dance – stunning moment.
For the menu we met both sets of parents for a tasting and decided to serve food that everyone loves and not tortured “Cheffy food”. It was simple but tasty and beautiful – vegetable tarts, fillet with chips and a big dessert and cheese table for later.
Gold can be garish but we used a combo of black, white and gold candlesticks for that reason. All the candles were white. By using the gold tastefully we produced a really unique exceptional space for our couple. For other couples looking to incorporate gold please don’t go mad with too much gold! Less is definitely more with gold. Use small touches.
Russell and Rob were such a great couple to work with and we are so happy we could compliment them both. We are so looking forward to seeing them again!
Easter lunch is one of those very special family occasions. Most people have memories of Easter that revolve around the food and the feeling of family and home. This year we put our heads together and came up with some recipes to make your Easter lunch menu really stand out.
We’re starting with fresh figs wrapped in Parma ham with gorgonzola cream. There is nothing that compares to the unique flavour and texture of fresh figs. Being an autumn fruit the fig season is annoyingly short, which makes this starter that extra special. The sweet of the fruit and the saltiness of the ham and the cheese in this simple recipe combine to create a really special flavour sensation.
Recipe – Makes 4 portions
8 ripe fresh figs
8 slices Parma ham
Washed Rocket to garnish
Preheat the oven to 180°C
Make an X in the top of each fig, being careful not to cut them through the base
Wrap each fig in a slice of Parma ham
Bake for about 10 minutes, until Parma is a bit crispy and the figs are oozing
Gently melt the gorgonzola and cream together on a medium heat
To serve, put 2 figs per plate and pour a little sauce over them and garnish with rocket.
On Saturday we hosted a Mad Hatter’s themed event at Katy’s Palace Bar for 115 guests. We had a Mad Hatter inspired menu with a main course of fillet with purple mash, star butternut and “magic” mushrooms topped off with freshly poured gravy.
Thanks to Charles Johnstone for sending us some of the images that we could use for this post. And thanks to the team at Hire Society for the incredible decor.
Last night we catered a cocktail event for Rolls Royce at their Sandton branch for their clients. It was a very classy event surrounded by gorgeous cars and gorgeous people.
The decor was put together by the creative team at Hire Society. A selection of white flowers, white candles and black and white furniture ensured a classy feel.
The evening started off with freshly shucked oysters on ice with the usual condiments. This was followed by canapes served around which included mini bunny chows with Durban chicken curry and citrus lobster medallions served on white spoons with lemon hollandaise (both pictured below). The main course section was finished off with a selection of bowl food.
We quickly captured two ladies from the Fresh team before they started the registration process.
And we managed to capture one of our chefs at the beginning of the evening getting the oysters shucked and carefully placed on ice.
We received this lovely note of thanks today:
Just wanted to thank you so much for all your hard work yesterday and last night. The event was amazing, everyone was very complimentary with the food and décor. We were all super happy with the turn out.
Thank you for making my last event here that much more special.
On Saturday 28 June a lovely client celebrated her 40th birthday at Sir James van der Merwe in Kramerville with a Peacocks and Posers theme. Thanks to Liane Cowan for letting us tell this event’s story with her pictures…
Last week we created a little girl’s dream party to celebrate her 6th birthday. Naturally, The party had a princess theme and the colour pink was all you could see. The little girls particularly loved the pink cupcakes and the very special “hundreds and thousands” sandwiches.
Of course there was a special Princess Cake.
And a banquet spread fit for a birthday princess.
The mothers had a glorious time as well and were treated to some delicious snacks.
We received a lovely phone call after the birthday saying what an amazing party it was, and how the guests were exclaiming that it’s the best party they’ve been to. We say, job well done!
Last Saturday Natalie and Gray tied the knot with 165 smiling guests to witness this special occasion. The ceremony was held at Sir James van der Merwe and the reception at Katy’s Palace Bar.
The wedding menu was served by waiters to the guests. We started with canapés including beef fillet skewers with herbed béarnaise dipping sauce, prawn wontons with sweet chilli sauce, coconut crusted chicken lollipops, brie and fig spring rolls, smoked salmon blinis, and artichokes with lemon aioli.
Main course was next and the dishes were served in little bowls. This included mini chicken and leek pies, slow cooked lamb with parsley mash, and penne tossed in basil pesto and roast rosa tomatoes.
Dessert was arranged on the venue’s resident piano and was quite a feast for the eyes! Besides the sweets and cupcakes on display, there were also assorted mini Magnum ice-creams served on dry ice in large silver champagne coolers.
This past Tuesday night we catered a corporate gala dinner at Katy’s Palace Bar in Kramerville for 130 guests. Again we created a magical menu that tantalised our guests’ tastebuds while catering to dietary requirements.
For starters we served a baked potato cake topped with horseradish cream and smoked salmon trout and garnished with lemon wedges and dill.
The main course consisted of a 200 gram fillet prepared medium rare served with a herb béarnaise on the side accompanied with roasted plum tomatoes and buttered asparagus spears. Bowls of roasted new potatoes were served in bowls to the table.
Dessert was delightful “pezzicles” which are gelato wonderland on a stick.
We received this lovely thank you note from the client after the event. Another happy client. Another job well done.
I just wanted to say a huge thank you to you and your team. Fresh have been so helpful and we have received great service.
On the night the food was great, everything ran smoothly and the waitering and bar staff were fantastic.
Thank you so much.
I look forward to working with you again in the near future. Tarryn Samons
Another beautiful couple celebrated their wedding at Katy’s Palace Bar this past Saturday. Tinia and Dieter tied the knot in front of 75 guests.
The couple decided on a plated starter, a delightful lemon and mint sorbet as a palate cleanser, a plated main course, and a selection of cheese and desserts served on buffet. The starter was perfect for the summer season – parma ham with watermelon slices, a light gorgonzola sauce and garden rocket. The main course was a beef fillet served with a herb béarnaise sauce, crispy shoestring fries and thyme roasted plum tomatoes. The dessert and cheese buffet was setup on the resident piano. Guests’ tastebuds were enticed with wedges of brie, creamy gorgonzola, Emmenthaler and cheddar cheese served with fig preserve, fresh fruit, baguette and a selection of biscuits; slices of the couple’s wedding cake; as well as an assortment of sorbets and ice-creams like mixed berry and black pepper sorbet, and fig and honey sorbet.