Catering is hard work. Chefs like Gabrielle Hamilton earned their stripes doing large corporate catering events and if you read her memoir, "Blood, Bones, and Butter," you know doing the job of caterer is no joke. There are long hours, unpredictable circumstances, and anxious customers hell-bent on having everything absolutely perfect. Ever watch Restaurant Wars on Top Chef? Well, a caterer builds a pop-up each time they do a job. Which can be multiple times a week in the busy season. How does the magic happen? Welcome to my FANTASTIC conversation with someone well aware of catering's triumphs and possible pitfalls. Meet Gay Beery of A Pimento Catering, a Charlottesville institution. http://edacious.co/103
Catering is theater and her employees are culinary actors and performers. At times it can be a circus. Many plates have to spin literally and figuratively in order for the magic to happen. And it's not just events! Gay also hosts once-a-month wine dinners at her beautiful space within The Glass Building. Phew!
People sometimes complain about catering's cost. But imagine you take a group of folks to a restaurant. Now imagine that restaurant coming to you. Do the math. For an extra special event folks will remember, hiring a caterer beats plopping down a credit card at a restaurant hands-down. This is not, "Choose Beef, Chicken, Or Fish," catering. Gay and her team sit down with each customer, creating a unique menu from scratch based on the event itself, as well as their budget, wishes, and dietary needs. For those folks who can't tolerate gluten, Gail creates colorful, tasty dishes with vegetables, and REAL food folks can enjoy. No substitute flours or meats here people, because her beautiful vegetables and stunning crabcakes are something she's known for.
What are her thoughts on the new Charlottesville Women in Food group? How can we help the young women just starting out? We spend a great deal of time brainstorming how business owners can share experiences. As Gay says, there are many of us, "...who suffer in silence."
We enjoyed a nice rosé from Corsica during our conversation with some clementines and shortbread while the sunlight poured through her floor-to-ceiling glass windows. I could get used to this. Sure hope there's a second course sometime. Cheers! Stay edacious!
