How did you get into catering?
Romana and I were running a restaurant in a small historic town right outside of Prague in the late 90’s and we were asked to cater a party for about 300 guests at a really cool shop we liked called Le Patio right in the city center of Prague. There we met Lucie Pilipova who would become our future partner and eventually together we started Millennium Catering. We catered events in Prague Castle, in 16th century chateaus and even lunches at the World Bank/IMF meeting during street riots!
What are some different options for catering that you offer brides?
Our goal is to be as accommodating as possible so our Brides get exactly what they want on their wedding day. So we have done everything from plated seated dinners to family style French Service, BBQ buffets and smoking whole sides of salmon for hors d’oeuvre over a live oak fire at Bloomsbury Farm. Now that was fun, although challenging.
What are some new things you are working on for 2017?
Since the majority of what we use comes from Tennessee and is seasonal we are just getting more creative in how we cook and present the food. Right now we are working on a new canapé collection that will feature farm eggs and local cheeses in a crustless quiche, mini street tacos using local beef and charred vegetable “tartines” with fresh herbs. Plus some inventive new ways to present our Nashville Hot Chicken that’s been the surprise hit this season! And more empanadas for sure.
What are you seeing that is popular in catering in 2016?
Defiantly a lot of specialty cocktails featuring bourbon! I’m seeing a lot of doughnuts on Instagram. And late night snacks are popular, and I think its a great idea especially when there is bar involved.
What catering trends do you wish would die?
I would be happy to never hear about mashed potato bars again
Tell me why brides should choose South Fork Catering?
First and foremost our brides are not only our client, they are our guest. We work hard for everything to be perfect for the special day, and that starts by listening carefully to what their vision is. Then we can work with the planners to orchestrate a beautiful event that everyone remembers. It is our pleasure, let us cook for you.