Northern Arizona’s Mountain Living Magazine, April 2018
Written by Gail Collins
There are many reasons to hire a caterer for an event. For personal or professional gatherings, the benefits of leaving the prep to experts are as numerous as the guests. And the bottom line: Caterers work hard to produce an effortless event, so hosts and guests can simply enjoy it.
The first step is hiring the right caterer, so pick up the promotional cards of creative crews at successful parties. Food is the overall factor, and the type of gathering determines the method and measure. If it’s a boxed lunch, a couple of options work well. For a cocktail a party, plan on 10 to 15 appetizers per person. A sit-down dinner requires more staffing, but people eat less than at buffets, where lines develop and stations require constant attention.
Defining a party timeline keeps it lively and curbs costs. Consider a cocktail party with staffed stations for building tacos or beef sliders to circulate guests. Cut bar bills by showcasing a specialty drink and use one glass for all beverages to reduce rentals. Skip the filet mignon and focus on trends, like ethnic stews or braised meats. In the end, a capable caterer can make your event unique, memorable and affordable.
Bigfoot BBQ earned a reliable reputation with Kim Duncan of Kim Duncan Designs for their fresh take and no boundaries approach to catering. Despite their legendary smoked meat, “We had the courage and confidence to branch out,” said J. Carnes, who partnered with Bigfoot in 2008, and now, concentrates on catering. A mac ‘n cheese bar, baked potato bar and calabacitas enchiladas offered unexpected options at a wedding reception for a vegetarian family.
The rustic joint in the basement of Old Town Shops celebrated 15 years in 2017 and finds its strength in a partnership that also includes Colby Ramsey, kitchen operations manager, and John Van Landingham, the business guru. In a setting of reclaimed barn wood, checked tablecloths and downhome charm, Bigfoot has flourished. With South Carolina and Kansas style barbecue backgrounds, diners have it all—rubbed, sauced, pulled or sliced.