The Cutting Edge at Bird of Paradise Catering
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We concentrate our "free time" in
the off-season months of November-February. This year, in December, in honor of one of our
long-time employees, Oton Garcia, we celebrated his wedding in Oaxaca, Mexico with his
family, friends, (and entire village!). Taking the opportunity to visit the outdoor
markets that fill the city squares, we returned with textiles, metal, and ceramic serving
wares, and exotic flavorings to enhance the Bird of Paradise experience! |
| Attending the annual catering seminar (in Las
Vegas, this year) we took classes with such luminaries as The Hot Tamales and Charlie
Trotter, extended our knowledge of wines, and couldn't resist bringing home a selection of
lovely pewter serving pieces for our buffets. We also made our
yearly pilgrimage to the food center of the world - Paris! We enjoyed visiting the
exquisite food shops, dining at several world-class restaurants, and filled our luggage
with premium cookware. We also returned with fine mustards and, of course, truffles!
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Living in an area of concentrated agriculture
and productive wild lands allows us the opportunity to experience foods "from the
ground up". We recently enjoyed a marvelous all-day "mushrooming" class in
Carmel Valley. Our guide instructed us in th e techniques of responsible wild harvesting,
as well as pointing out many of the "lethal" varieties. At the end of the day,
we enjoyed a formal, multi-course mushroom tasting event, complete with fine wines. We work with a wide range of local wineries and international wine merchants,
participating often in tasting events in order to stay current with the latest trends. We
strive to keep ourselves on the "Cutting Edge". Bringing in fresh ideas from our
travels and new serving pieces from around the world.
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When we're not catering, we're gardening! We personally grow the
fancies & unusuals that set us apart from the rest!
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