Dive into the delicious world of wedding catering with this behind-the-scenes look at what makes truly memorable reception food and service. Meet the talented team from Garnish Catering and 3GLS Catering, located in Cincinnati, who reveal the secrets to curating a dining experience that tells your unique love story through food.
From the moment Kathy Piech-Lukas, wedding planner and content creator with Your Dream Day in Cincinnati, Ohio, sits down with these culinary experts, they serve up both wisdom and mouth-watering samples prepared by Chef Chris. You'll discover the meaningful difference between a custom menu that reflects your favorite date night spots and family recipes versus the convenience of turnkey catering packages that still deliver on flavor. The team shares candid advice about cocktail hour strategies, current bar trends (espresso martinis are still going strong!), and the real pros and cons of buffet versus plated service.
What makes this conversation particularly valuable is the practical insight you won't find in typical wedding planning guides. The wedding caterers reveal why some couples are now opting for private meals during cocktail hour, how their team handles complex dietary restrictions, and the impressive lengths they'll go to accommodate cultural food traditions. Their hilarious stories about "the twice-baked potato incident" and narrowly avoiding driving a golf cart into a lake offer a refreshing glimpse into the realities of event catering.
Whether you're weighing catering options for your upcoming wedding or simply fascinated by culinary event planning, this episode delivers substantial food for thought. You'll walk away understanding why professional full-service catering involves far more than just delivering delicious food—it's about creating seamless experiences where every detail from setup to cleanup is handled with expertise and care.
Ready to explore how custom wedding menus could elevate your celebration? Check out www.GarnishCincinnati.com to learn more about their personalized approach to wedding catering.
To listen to more episodes visit www.yourdreamday.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
We are making our own story as we go.
Speaker 2 (00:05):
Hi, welcome to your Dream Day Podcast.
I'm your host, kathy PeachLucas, and today we are on site
at Garnish Catering and 3GLSCatering and we're going to
learn a little bit more todayabout what that is and questions
that you should be asking yourcaterer for your wedding
planning.
So thank you so much, ladies,for joining us.
So tell me a little bit aboutGarnish Catering.
(00:29):
Grab the mic.
Tell me a little bit more.
Speaker 3 (00:33):
So Garnish is a boutique catering service that
does fully custom catering forany of your event needs.
We do weddings, we do corporate, we can do your baby shower in
a few years.
Speaker 2 (00:44):
Oh, I ain't birthing.
No babies.
Speaker 3 (00:48):
I've done a wedding and then done a baby shower.
Speaker 4 (00:50):
It's been pretty great.
We actually just did it.
Speaker 3 (00:54):
So we kind of run the whole gamut.
We do, like I said, custommenus, so we really want your
menu to be another very personalfacet of your day.
So I have a meeting with youwhere we talk about places you
like to go on, date nights,vacations you've been on family
recipes and come up withsomething that feels really
special to you.
Speaker 2 (01:15):
That's huge, because sometimes when you go to
caterers that's not theexperience you get.
Speaker 3 (01:20):
Yeah, we like to.
I've never had two weddingswith the same menu, which is a
point of pride, wow.
So, yes, like I said, we liketo keep it very personal to you.
Speaker 2 (01:29):
Awesome.
But the thing that's greatabout the other side of the
business is it does addresspackages and whatnot.
Tell us a little bit about that.
Speaker 1 (01:38):
Yeah, so 3GLS is a sister company to Garnish and we
cater more towards set menus,sample, uh, you know set
packages, um, and it's reallymore of a buffet style.
You know, we come bring it toyou and yeah, so it's, it's more
so, yeah, a little lessinvolved, but you don't have to
think quite so much about it.
Speaker 2 (01:59):
Well, and I would think something like that would
be great for micro weddings,smaller weddings, corporate
events cause you would just dropoff the food and then they
would take it from there, right?
Speaker 1 (02:08):
Yeah, absolutely, and , like I said, the sample menus
and packages that we have arereally great for that.
If you don't really want to puta lot of thought into the food
at your event, I'm your girl.
Speaker 2 (02:17):
That's fantastic, I mean, I think it's great that
couples have a one-stop where,if they want the elaborate
custom menu, they go to garnish.
If they want something quick,turnkey, easy out the door, they
go to 3GLS.
That's amazing, awesome.
Well, you guys have a weddingshow coming up we sure do, the
Delhi event center March 30th.
(02:38):
You want to tell us a littlebit about what we can expect at
that show?
Speaker 1 (02:41):
Yeah, so we're going to be calling it Perfect Day
Wedding Showcase, because wewant you to be able to plan your
perfect day in one day, and sowe're going to have some top
vendors around the greaterCincinnati area.
We will be providing the food,kathy will be there, and we're
going to have some fun displays.
I think we're going to have aflorist who's doing like an
(03:01):
interactive bouquet station.
So, yeah, it's going to be areally great time.
Speaker 2 (03:06):
Cool, that's amazing.
So let's talk a little bitabout one.
We have this delicious food infront of us, and then Chef Chris
yeah, Chef Chris made thisespecially for us.
Speaker 4 (03:21):
Oh well, hello.
Thank you for coming out togarnish today.
I really appreciate it.
I'm so excited.
So today, just for somesamplings, we have a house-made
crab rangoon with Thai sweetchili sauce, and then we have
our signature creamy wildmushroom crostade finished with
a little bit of Parmesan.
So please enjoy I will enjoy.
Speaker 1 (03:44):
Kathy?
Do we eat and talk at the sametime?
What's the etiquette here?
Speaker 2 (03:49):
Let's get our bite in chew, and then we'll continue.
Speaker 1 (03:54):
And then give a critical review to Chef Chris,
who's off camera.
Speaker 2 (03:57):
We've got to get our reactions about how amazing this
is, because I'm drooling rightnow just looking at this and
crab rangoons are like myfavorite thing.
Oh my gosh me too.
Speaker 1 (04:05):
I'm going to put the mic a little far away so it
doesn't get our chewing sound.
Speaker 3 (04:10):
You can appreciate how crunchy our crab rangoons
are.
Speaker 2 (04:14):
So this sweet chili sauce, that is like my favorite
thing too.
So you literally got all myfavorite things on one cutting
board.
Do you mind a double bit?
(04:38):
No, things on one on onecutting board.
God, that's good, that isfantastic.
So what do you recommend tocouples who are planning for
their cocktail hour?
Because something like thiswould be around cocktail hour.
What's the difference betweenserved orders, past orders,
plated orders?
Speaker 3 (04:49):
So past order.
They come around on a boardjust like this.
Some people refer to it asbutler past.
The servers kind of explainwhat it is.
They list dietary restrictionsso your guests know this has
gluten in it, this has dairy init.
Um, I think right now is veryhelpful.
Speaker 2 (05:06):
I feel like we're dealing helpful.
Speaker 3 (05:07):
Yeah, we're dealing with that a lot more than we
ever were.
Um, these are definitely twopopular options.
I would say the mushroom tartswere probably like the garnish
signature for a while, um, for18 years, but we are um getting
into having a little bit morefun.
I think we've had crab rangoonon weddings a few times lately
(05:28):
and it's always a big crowd.
Pleaser Stationed appetizersgreat as well.
We can do some really beautifulcharcuteries crudités, I will
say post-COVID.
I think the world has changed alittle bit and PAST goes over a
little bit better.
Speaker 2 (05:45):
Well, I always recommend PAS, always recommend
past, because there's alwaysthat one guest who's like Sophia
Petrillo from the Golden Girlsand she brings her purse and
literally dumps all of thewhatever that's on the table.
Speaker 3 (05:56):
We have something that happened Into her plate or
her purse.
We had what we called thetwice-baked potato incident.
That was very similar to that.
Speaker 1 (06:03):
I was taking the mic to tell the story.
Speaker 3 (06:06):
The twice baked potato incident.
Oh boy, plates full of them.
It was the craziest thing I'veever seen.
So yes, past affords you alittle bit more control.
Yes, definitely.
Speaker 1 (06:17):
I will throw out there.
I also am a captain or kind ofa day of manager for our wait
staff and so I do quite a bit ofpast apps.
And just something that I seeis sometimes couples have these
very overcomplicated appetizersthat I will take a full tray
back to the kitchen becausepeople are like I don't even
know what that is.
You take out a slider, just ahamburger slider.
(06:38):
They go all day.
Speaker 2 (06:41):
Well, I mean, they want to know what it is they're
eating.
Well, there's people like myhusband who he has me try it
first and then he looks at meand goes well, I like that, and
then about 90% of the time, I'mright.
Every now and then I get onewhere I get the look which is
and I adore my husband, but hedoes this.
(07:03):
It's literally like this, likeso dramatic, like what did you
give me.
Speaker 3 (07:10):
People have very strong opinions on food Another
reason I like doing the custom.
I've had people that have toldme if they see a raw tomato it
will ruin their day.
Oh, I can't eat raw tomatoes.
I'm right there so, yeah, welike, we do the past apps often.
Speaker 2 (07:29):
We like them well, and you brought up another point
earlier, which was talkingabout, um, dietary restrictions,
and that's actually a reallybig deal.
Oh, um.
I had a wedding last year wherethe groom was allergic to dairy
, the best man was allergic tonuts and the mother of the bride
(07:50):
was celiac, and so we had toget custom meals for all of them
so that they wouldn't have anyissues.
Speaker 3 (08:00):
Do you see that a lot ?
Yes, we see that often.
I think all kitchens reallytake allergies very seriously.
I do feel like it's a littlebit closer to our hearts because
our pastry chef has a reallybad shellfish allergy.
So this is something that we'redealing with, often Very
comfortable with making thathappen for people.
Speaker 2 (08:18):
That's good.
That's good, so let's move onto the dinner menu.
Oh well, wait, you know whatelse happens during cocktail
hour?
They have cocktails.
Oh true, the most importantpart of cocktail hour, exactly
the cocktails.
So how do you?
Speaker 3 (08:35):
work the bar as a caterer at a wedding.
It kind of depends, allie, Ithink you do it more often than
I do.
If you want to speak on that.
Speaker 1 (08:47):
So I would say that our bartending services can be
as customizable as our food, um,so it really just depends on
the the venue, theirrequirements, but also what the
couple likes.
So, um, we have really nicepre-packaged bar boxes, so we're
always prepared.
If they are not, uh, you tendor sorry tools at the venue
itself, um, we can do customcocktails.
We can make them pre-batched if, if that's what the client
wants.
Speaker 3 (09:07):
Last year was a big espresso martini year.
Speaker 2 (09:10):
Yeah.
Speaker 1 (09:10):
Huge espresso martini year.
Speaker 2 (09:12):
What are?
What are some other likesignature drinks, Cause
signature drinks have beenpopular for a few years now.
Speaker 3 (09:16):
I love doing the signature drink.
I have so much fun making themup, when people tell me I get so
excited about it.
Speaker 1 (09:21):
Um, is a bartender by trade.
Speaker 3 (09:24):
Bartender by trade.
I would say if I could bartendlike one night a month, it would
be my dream.
Any more than that, no, thankyou.
Speaker 2 (09:31):
See, I just get the bartender app with all the
recipes and then I'll be like,ooh, that sounds good, I'll make
that.
Speaker 3 (09:37):
We're doing a spa water coming up for our wedding.
That's going to be really goodwith, like a ginger, lime syrup
and mint and um, soda water andeither gin or vodka very good.
Um, I'm getting a lot oftequila requests this year,
which has been fun.
Um, everyone loves spicy margs.
I think those are kind of thebig ones lately.
Um, we had a time where we wereusing that purple empress gin a
(10:02):
lot, which I was having a greattime with that.
Um, but yeah, all kind of allover the place.
It's interesting to see wherethe trends go.
Speaker 1 (10:11):
Um, I think we're still kind of espresso martini
strong right now I would say, assomebody who is kind of boots
on the ground, I make a lot ofold fashions just for, like,
classic cocktails.
Um, probably the dads and thegrandpas love those, yeah, mules
like a Kentucky mule is verypopular Sangrias, yeah, so I
(10:32):
don't know it just, and it'sreally fun to go in and being a
bartender at a wedding because Ifeel like there's like a trend
They'll see one person, I wantthat, and then everybody.
I had one wedding where theywere all drinking Dirty
Shirley's, which was like soeasy and so fun, wow.
As opposed to Shirley Temples.
Speaker 2 (10:49):
Yeah.
Speaker 1 (10:50):
I mean, the kids saw it and they were like what is
that?
Speaker 2 (10:52):
I was like I can make that for you without one
ingredient, we're going to leaveout one key ingredient for you.
So then we proceed to dinner,and with dinner, there's two
different ways that you canserve food buffet or sit down.
What is the big differencebetween the two?
And is there a price difference?
Is there a service Difference?
Speaker 3 (11:14):
I would say the biggest difference is labor.
As far as pricing, a plateddinner is a little bit more
expensive.
Where I really like it is whenyou get up into that $175 to
$250 number and it gives you alot more control over the
timeline to have a plated meal.
You don't have the twice bakedpotato incident, people standing
(11:37):
in the buffet for 30 minutesloading up, which is fine.
We want everyone to be fed andhappy, but, um, it's nice to
have some control over it.
Um, I think with us also, um,we really care about a
restaurant quality plate up andyou just get a different
experience with that plated meal.
Um, buffets are fun and casualand we do beautiful displays for
(11:58):
them as well.
I do think it's a little bitmore time consuming.
Speaker 2 (12:01):
Personally, so pros and cons to both.
Yep, no.
And one thing that isinteresting is when the couple
eats.
When do they eat?
Cause I've had, I've had it allover the board.
Speaker 3 (12:13):
We typically start with the head table.
Okay, we have speaking ofthings that are trending.
Speaker 2 (12:18):
we've had a lot of private meals lately where the
couple that's what I was aboutto say I had two couples last
year that wanted to eat theiractual meal during cocktail hour
, so then that way during dinnerthey could go around and visit
everybody which I think is kindof lovely, to have that private
moment together during yourceremony, it's's just or during
your reception Yep, when you'retalking to so many people on
(12:41):
this day, that's about the twoof you Well and it was funny
with this particular bride itwas more necessity because her
blood sugar would drop veryquickly.
Oh, so we had to schedule infeeding times for her, so to say
that's good, but that was, thatwas the purposeful reason.
But after that I brought it upto another couple who was trying
(13:03):
to figure out how to shave sometime off their schedule, and
they're like we want to do that,and so after that, you know,
it's just become something thata lot of my couples have been
very interested in.
Speaker 3 (13:23):
So hopefully for our listeners, that could be a great
idea for you.
If you want to, you know, shavesome time off of your schedule
so you can at least seeeverybody.
Speaker 2 (13:25):
I feel like there are logistical and sentimental
reasons that make that a reallycool option.
Yep, absolutely so.
When dinner is finished, youguys are a full-service caterer
and as a full-service caterer,you're responsible for cleaning
up, which is a very, very bigdeal.
So the reason why I bring thisup for couples who are listening
if you go to a restaurant andyou get takeout food, guess
(13:46):
who's cleaning it up?
You may think your guests aregoing to throw the stuff out.
They don't, they don't, theyabsolutely don't.
Usually it falls on the weddingplanner.
Speaker 1 (13:54):
And fancy um charger plates may go in the trash, yeah
.
Speaker 2 (13:59):
Yeah, so yep and so.
So what is the definition of afull service caterer?
Um?
Speaker 3 (14:07):
so we I mean we are there at your event from start
to finish, making sure that itgoes as smoothly.
Um, it's always great workingwith a planner as well.
The whole team is there to makesure everything goes great, to
make sure you don't get fined byyour venue for leaving anything
that you shouldn't have.
We take care of.
(14:29):
You know, we have a greatpastry chef and we do desserts,
but if you order somethingspecific from somewhere else, we
take care of setting that up,breaking that down Coffee,
cleaning up trash when peopleare just setting their glasses
on a table from the dance floor.
It's a lot of stuff that youdon't really think about when
(14:49):
you're planning, but it's niceto have full service, I think.
Speaker 2 (14:54):
Oh it's huge.
Oh it's, it's huge.
Um, I know we actually put aclause in our contract and I
know a lot of wedding plannersare doing this where we're not
licensed to handle food right.
Even if we're busing andclearing it and throwing it away
, we're still touching the food,we're touching the trash and
you know, I'm like this isdisgusting, like you need
(15:14):
plastic gloves, it's.
It's not a pleasant task.
It's not really a pleasant taskto ask of your guests either no
or your family after.
Speaker 3 (15:23):
You want your family to be dancing and having fun and
not focusing on clearingglassware.
Speaker 2 (15:30):
Or clearing boards, my food yeah, we've got another
entree coming up.
Speaker 3 (15:38):
This is so pretty, Anything you come to do here.
We feed people.
Speaker 1 (15:44):
And selfishly.
If we get to eat, we're goingto throw some food out there,
Chris.
Speaker 2 (15:47):
what are we going to have?
Speaker 4 (15:49):
We are going to have the red bib lettuce salad with
fresh strawberries, candiedcashews and crispy fennel fronds
with balsamic vinaigretteCrispy fennel fronds, I want to
come play here more often.
Speaker 3 (16:05):
Just start booking tastings with us.
Be like oh, yeah, I have awedding coming up, yeah, I've
got a tasting.
Speaker 2 (16:10):
I'll be out hanging out eating dinner.
I'll wear my stretchy pants,everything will be fine.
Oh, this is beautiful.
Look at that.
I'm going to actually try toshow this to the camera.
Isn't this amazing?
Speaker 1 (16:27):
I'll tell you.
Speaker 3 (16:29):
I was a pretty picky eater until I started working
here.
Thank you.
All ingredients, pretty much,are good if you treat them right
, right, right.
Speaker 2 (16:40):
Well, and I know, with your particular catering
company.
Um, you make everything fromscratch, and there are what at
least what I call costcocaterers out there where they
you can tell, because the priceis less, but they're literally
going to costco and buying foodand heating it up and serving it
at your wedding, yes, and whichis fine.
It's an affordable option.
Speaker 3 (16:58):
And it all comes down to your priorities, right.
And I always ask couples thatwhen I do a consultation, what
are your priorities?
Is it quantity?
Is it, you know, a higher endprotein?
So we don't say no to a ton ofpeople, but just figuring out
the right way to use theirdollar to get the experience
that they want.
Speaker 1 (17:18):
That makes sense way to use their dollar to get the
experience that they want.
That makes sense.
But then you have three jlswhere it is, you know, less fees
, um, a little less involved,but the food is, I would say,
just as delicious.
It's coming from the samekitchen all right, here I go
I'll do some chewing.
Speaker 2 (17:36):
I love the presentation of this.
Speaker 1 (17:38):
It's so pretty, yes very beautiful plates always oh
yeah and um, we're trained aswait staff to um set the plates
down a certain way to make itlook as nice as possible.
Speaker 2 (17:49):
Yes, yes, yes.
So do you offer a white gloveservice?
Speaker 3 (17:57):
I think all of ours is pretty much like love, yeah,
so if we do a plated meal.
Speaker 2 (18:02):
So I guarantee you there are some listeners out
there wondering what is a loveservice?
We're going to learn somethingnew today.
Speaker 3 (18:14):
I feel like I might be a little confused on
everyone's definition.
I guess I always look at it asfull plated service, as in
clearing and cleaning tables asyou go, um, everything being
placed down in front of yourguests, basically like you're
eating at a fine diningrestaurant, but it's a wedding.
Yep, yep.
Speaker 2 (18:35):
You know, with the white glove service I just
recently learned about thisBasically just the servers wear
white gloves.
Speaker 3 (18:41):
Oh, ours wear black gloves.
Okay, so you have a black gloveservice.
Yes, a black glove service.
Delicious salad, Chris Twothumbs up, Chris.
Speaker 2 (18:55):
this is divine.
Speaker 4 (18:56):
My pleasure.
Speaker 2 (18:58):
Yum, yum, yum.
Speaker 3 (19:00):
When I started working here, I'd just broken
myself of saying my pleasurefrom a restaurant job.
Speaker 2 (19:04):
Oh my gosh, I do the same thing.
Well, it's funny because I gotit, because I used to work
Marriott's so much, oh yeah, andit rubbed off on me.
Well, turns out now Chick-fil-A.
People say that, and peoplewould always be like did you
work at Chick-fil-A?
Speaker 3 (19:18):
Like no, it was Landry's.
Same concept.
Speaker 2 (19:21):
Nope, I'm always like at your service.
Let me know if I can help you.
Speaker 3 (19:24):
My pleasure, yep, the step back when someone goes to
walk by you.
I mean, there are a few thingsthat really stick in your brain
from hospitality, yeah.
Speaker 2 (19:35):
Yeah, no, hospitality .
Yeah, yeah, I know my big one.
I I never tell somebody no.
I tell them, let me see what Ican do before I tell them no.
I mean, if I can't do somethingI will tell you and I will tell
you why.
Yes, I mean, if it's impossible, it's, I will tell you.
It's impossible, um, but I tryto make every effort I can to
make it happen.
(19:55):
So, but so what would you sayis your most memorable wedding
that you've ever had to work?
We'll ask each of you thatquestion.
Speaker 3 (20:04):
Well, Allie does the working them, so why don't you
start?
Speaker 2 (20:09):
It can be anything.
It can be funny.
Memorable, it can be like oh mygosh, I can't believe that
happened.
Memorable.
Speaker 1 (20:17):
Hmm, gosh, I can't believe that happened.
Memorable, hmm, I would say wewere working a wedding at, um, I
don't know if I should say thevenue it was an outdoor venue
and um, it was beautiful.
I mean they, it was the mostflowers I'd ever seen of any
wedding I've ever worked.
It was just everywhere.
But there were birds in thetent and we were noticing they
(20:42):
were doing some not so greatthings on the tables.
Um, you know, they were like inthe flowers, yeah, in the
flowers, like they were hidingout, I think.
I probably thought they werereal flowers.
Yeah, one stole a roll like itwas a whole thing.
Speaker 3 (20:59):
We were battling wilderness outside weddings that
we done.
That has never been a problembefore and it, it was just like.
Speaker 1 (21:08):
I don't know.
I don't know why the birds werejust rampant that day.
Speaker 2 (21:11):
That's so funny I think the craziest dinner story
I ever had.
It was also an outdoor venueand we lit the candles and they
were in tea light votives, butfor whatever reason, these
flames just grew and theystarted burning the table
numbers during the ceremony.
(21:32):
So we literally said okay,executive decision, we are
blowing all of these out forsafety reasons.
Oh my gosh.
Speaker 3 (21:40):
That's a wild one.
Speaker 2 (21:42):
Yeah.
Speaker 3 (21:43):
So was it a free for all when people were trying to
find their tables?
Speaker 2 (21:46):
or did the numbers survive?
No, the numbers survived.
They just kind of looked alittle burnt around the edges.
Speaker 3 (21:51):
Maybe they thought it was a stylistic choice.
Speaker 2 (21:53):
Yeah, what is?
Speaker 3 (21:53):
that.
Speaker 1 (21:54):
Bespoke.
Speaker 3 (21:56):
Very custom number cards.
Speaker 1 (21:58):
Yes.
Speaker 3 (21:58):
Made on the spot.
Speaker 2 (22:00):
Original one of a kind, literally.
Speaker 3 (22:04):
I think mine just speaks to the reason why I don't
work events that much, whichwas me almost driving the
client's golf cart into a smalllake.
I was hauling stuff, I wasgoing up a hill.
I don't know about driving golfcarts.
Speaker 2 (22:21):
It couldn't make it up the hill it started to go
backwards.
Speaker 3 (22:24):
I was grabbing my chest because I was stressed,
but I hit the walkie-talkie soour whole staff heard me and two
other people screaming um I dogo on with the wedding as if
everything was fine, as I'mscreaming in their ear.
Speaker 1 (22:38):
I do feel like it is important to say that janna does
not have a driver's license andshe was driving the car, so we
all why.
Speaker 3 (22:46):
I'm afraid to drive and it didn't help the situation
.
Speaker 2 (22:53):
See, I use golf carts , especially at either
properties that have a gator,where there's a lot of hills and
there's just really no way toget people back and forth
without a gator, um, or golfcarts at golf courses.
Yes, because a lot of timesthey'll include um a golf cart
(23:14):
as part of the couple's packageso that they could go out on the
golf course and get pictures,um, but sometimes I've been on
that and it's it's been fun Imean it was a huge spread out
venue.
Speaker 3 (23:25):
The golf cart was clutch and this was the end of
the night, so we had made itthrough mostly unharmed.
Speaker 2 (23:31):
Uh, oh, chris is coming back.
What do we got here?
Speaker 4 (23:34):
So this is braised chicken thighs with a
caramelized onion and mushroomsauce, roasted red potatoes with
a little rosemary, and thenbrown butter, roasted brussel
sprouts.
Speaker 2 (23:47):
Is your mouth watering?
Because mine is.
Speaker 1 (23:50):
These are the only Brussels sprouts that I will eat
.
Speaker 2 (23:54):
There we go.
Thank you, hopefully you cansee it.
This looks delicious.
Speaker 3 (24:01):
I feel like we should tell a memorable one for, like
a good reason.
Speaker 2 (24:05):
I have a memorable one.
Oh, oh, chef Chris has amemorable one.
Oh, would you like to join the?
Chef Chris has a memorable one.
Yes, take the mic.
What's here?
Speaker 4 (24:12):
My most memorable one was doing a three-day Indian
wedding in Dayton, packing therefrigerator truck one rack per
service meal per day, so therewere six racks in there and then
at the end of the eveningevening having people come up to
me and ask me where my indianrestaurant was that was a good
(24:33):
one that was a great that's ahuge compliment.
Speaker 3 (24:36):
I can personally vouch I ate that food all
weekend.
Speaker 2 (24:38):
Yeah, and it was delicious and somebody from
somebody who's done a lot ofindian weddings.
That is a huge complimentcoming from the community
because they um, they're veryparticular about what vendors
they pick and usually they pickreferrals from the person who
did their friends or cousins orwhatever's last wedding.
(24:59):
So a lot of times at indianweddings you see a lot of the
same vendors.
For that reason, that's justtheir culture it was really fun.
Speaker 3 (25:07):
Um, I mean, we have, general in general, a very chef
driven culture.
Um, I love your reaction tothis.
I wish we could zoom in on thefood.
The food is good, but, um, andI almost feel like they all kind
of like the challenge of doing.
You know food that they don'tdo all the time, mm-hmm.
(25:31):
In fact, we had a tasting foran Indian wedding a couple weeks
ago and I took home theleftovers for dinner and it was
incredible.
Speaker 1 (25:38):
Wow, I was going to say we have clients that they'll
bring in the most obscure dishfrom like their culture.
And our chefs are like, yeah,let us, you know, do a little
research and we'll do it for you.
Speaker 2 (25:47):
Yep, and our chefs are like, yeah, let us you know,
do a little research and we'lldo it for you.
Yep, have you had to deal withGreek weddings at all, with
custom menus?
Speaker 3 (25:54):
Yeah, we do a lot of Mediterranean-esque food at
weddings, but more just like bychoice, not like a cultural
Gotcha Gotcha.
Speaker 2 (26:03):
Well, that's a huge feat, because usually after an
Indian wedding I sleep for twodays because I'm just completely
wiped out.
Because it is, it's a three dayevent.
They'll have the Sangeet, thenthey'll have the wedding day,
and then they'll have some typeof like morning after brunch,
and in some, sometimes they'llactually they do a Mendi where
they paint with the henna ontheir hands, yep, and so,
(26:25):
depending on the family,sometimes they'll have 50, 60
people over for that.
Speaker 3 (26:30):
So it was a really lovely experience.
That was like right when Istarted with the company and it
was our first like bigproduction wedding that I was
here for and it made me feelgood about working here and
doing you know a new thing Ihadn't worked for.
I came from managing arestaurant, so it's been.
It was great.
(26:50):
That was a good memory of mine.
Sometimes we incorporate familyrecipes and stuff like that and
that, like, always holds aspace in my heart.
I think I love that moment whenit like clicks for the family
but they're like oh my God, thisis my mom's meatball recipe.
Like just really special.
Speaker 2 (27:06):
Wow.
Speaker 3 (27:11):
I'll have to give you y'all my uh mom's pierogi
recipe.
Speaker 2 (27:14):
Okay, the dough is so finicky wonderful.
So what would you say is yourfavorite meal that you guys have
ever served?
Speaker 3 (27:30):
We do a skyline chili or a Cincinnati chili inspired
short rib with a cheddar polentacake and I personally think
that's like the most fun thingever to be able to have our
Cincinnati roots on.
Like a nice meal that feelsvery fine, dining elevated, the
plating is beautiful and thenthey taste it and they're like
(27:51):
wait a minute, this is skyline.
Speaker 2 (27:54):
Did you try that graders ice cream that they had
for a whopping week or two?
I?
Speaker 3 (27:59):
didn't, but our work group chat was popping off about
it.
There was a lot of talk.
Do you tried it right?
Speaker 2 (28:07):
I heard about it.
I just heard it was it had thespices of Skyline, I wouldn't
have done it all for it.
Speaker 3 (28:15):
They should have put some cheese in it.
Speaker 2 (28:22):
Well, this is fantastic.
So if people wanted to book atasting or learn more about how
they can retain you for theirwedding, how do they find you?
Speaker 3 (28:32):
We have a website GarnishCincinnaticom.
You can email me at JanaJ-A-N-A at Garnish-Cateringcom,
or Allie at Party at 3GL.
Speaker 1 (28:45):
It's Party at 3GLSCateringcom, and 3gls does
have a separate website okay,perfect.
Speaker 2 (28:51):
I have to tell you guys, we have three different
colors of uh microphone coversand we picked as a group, we
picked orange to match your hair, ta-da.
Yes, thank you, it did work outbeautiful it is like the exact,
exact, isn't it?
Speaker 1 (29:08):
It is you said blue.
Speaker 3 (29:10):
I was appalled.
Speaker 2 (29:13):
Wonderful Ladies.
Thank you so much for joiningus today.
Thank you for tuning in andjoining us for this wonderful
meal that was created by ChefChris of Garnish Catering and
3GLS Catering.
Please visit their website andyou can learn more in the
comments.
I've put a link to theirwebsite and you can learn more
in the comments.
I've put a link to theirwebsite and their facebook pages
and whatnot.
So enjoy your meals at yourupcoming wedding.
(29:35):
This is kathy peach lucas withyour dream day happy planning.
We are making our own story as we go.
Speaker 2 (00:05):
Hi, welcome to your Dream Day Podcast.
I'm your host, kathy PeachLucas, and today we are on site
at Garnish Catering and 3GLSCatering and we're going to
learn a little bit more todayabout what that is and questions
that you should be asking yourcaterer for your wedding
planning.
So thank you so much, ladies,for joining us.
So tell me a little bit aboutGarnish Catering.
(00:29):
Grab the mic.
Tell me a little bit more.
Speaker 3 (00:33):
So Garnish is a boutique catering service that
does fully custom catering forany of your event needs.
We do weddings, we do corporate, we can do your baby shower in
a few years.
Speaker 2 (00:44):
Oh, I ain't birthing.
No babies.
Speaker 3 (00:48):
I've done a wedding and then done a baby shower.
Speaker 4 (00:50):
It's been pretty great.
We actually just did it.
Speaker 3 (00:54):
So we kind of run the whole gamut.
We do, like I said, custommenus, so we really want your
menu to be another very personalfacet of your day.
So I have a meeting with youwhere we talk about places you
like to go on, date nights,vacations you've been on family
recipes and come up withsomething that feels really
special to you.
Speaker 2 (01:15):
That's huge, because sometimes when you go to
caterers that's not theexperience you get.
Speaker 3 (01:20):
Yeah, we like to.
I've never had two weddingswith the same menu, which is a
point of pride, wow.
So, yes, like I said, we liketo keep it very personal to you.
Speaker 2 (01:29):
Awesome.
But the thing that's greatabout the other side of the
business is it does addresspackages and whatnot.
Tell us a little bit about that.
Speaker 1 (01:38):
Yeah, so 3GLS is a sister company to Garnish and we
cater more towards set menus,sample, uh, you know set
packages, um, and it's reallymore of a buffet style.
You know, we come bring it toyou and yeah, so it's, it's more
so, yeah, a little lessinvolved, but you don't have to
think quite so much about it.
Speaker 2 (01:59):
Well, and I would think something like that would
be great for micro weddings,smaller weddings, corporate
events cause you would just dropoff the food and then they
would take it from there, right?
Speaker 1 (02:08):
Yeah, absolutely, and , like I said, the sample menus
and packages that we have arereally great for that.
If you don't really want to puta lot of thought into the food
at your event, I'm your girl.
Speaker 2 (02:17):
That's fantastic, I mean, I think it's great that
couples have a one-stop where,if they want the elaborate
custom menu, they go to garnish.
If they want something quick,turnkey, easy out the door, they
go to 3GLS.
That's amazing, awesome.
Well, you guys have a weddingshow coming up we sure do, the
Delhi event center March 30th.
(02:38):
You want to tell us a littlebit about what we can expect at
that show?
Speaker 1 (02:41):
Yeah, so we're going to be calling it Perfect Day
Wedding Showcase, because wewant you to be able to plan your
perfect day in one day, and sowe're going to have some top
vendors around the greaterCincinnati area.
We will be providing the food,kathy will be there, and we're
going to have some fun displays.
I think we're going to have aflorist who's doing like an
(03:01):
interactive bouquet station.
So, yeah, it's going to be areally great time.
Speaker 2 (03:06):
Cool, that's amazing.
So let's talk a little bitabout one.
We have this delicious food infront of us, and then Chef Chris
yeah, Chef Chris made thisespecially for us.
Speaker 4 (03:21):
Oh well, hello.
Thank you for coming out togarnish today.
I really appreciate it.
I'm so excited.
So today, just for somesamplings, we have a house-made
crab rangoon with Thai sweetchili sauce, and then we have
our signature creamy wildmushroom crostade finished with
a little bit of Parmesan.
So please enjoy I will enjoy.
Speaker 1 (03:44):
Kathy?
Do we eat and talk at the sametime?
What's the etiquette here?
Speaker 2 (03:49):
Let's get our bite in chew, and then we'll continue.
Speaker 1 (03:54):
And then give a critical review to Chef Chris,
who's off camera.
Speaker 2 (03:57):
We've got to get our reactions about how amazing this
is, because I'm drooling rightnow just looking at this and
crab rangoons are like myfavorite thing.
Oh my gosh me too.
Speaker 1 (04:05):
I'm going to put the mic a little far away so it
doesn't get our chewing sound.
Speaker 3 (04:10):
You can appreciate how crunchy our crab rangoons
are.
Speaker 2 (04:14):
So this sweet chili sauce, that is like my favorite
thing too.
So you literally got all myfavorite things on one cutting
board.
Do you mind a double bit?
(04:38):
No, things on one on onecutting board.
God, that's good, that isfantastic.
So what do you recommend tocouples who are planning for
their cocktail hour?
Because something like thiswould be around cocktail hour.
What's the difference betweenserved orders, past orders,
plated orders?
Speaker 3 (04:49):
So past order.
They come around on a boardjust like this.
Some people refer to it asbutler past.
The servers kind of explainwhat it is.
They list dietary restrictionsso your guests know this has
gluten in it, this has dairy init.
Um, I think right now is veryhelpful.
Speaker 2 (05:06):
I feel like we're dealing helpful.
Speaker 3 (05:07):
Yeah, we're dealing with that a lot more than we
ever were.
Um, these are definitely twopopular options.
I would say the mushroom tartswere probably like the garnish
signature for a while, um, for18 years, but we are um getting
into having a little bit morefun.
I think we've had crab rangoonon weddings a few times lately
(05:28):
and it's always a big crowd.
Pleaser Stationed appetizersgreat as well.
We can do some really beautifulcharcuteries crudités, I will
say post-COVID.
I think the world has changed alittle bit and PAST goes over a
little bit better.
Speaker 2 (05:45):
Well, I always recommend PAS, always recommend
past, because there's alwaysthat one guest who's like Sophia
Petrillo from the Golden Girlsand she brings her purse and
literally dumps all of thewhatever that's on the table.
Speaker 3 (05:56):
We have something that happened Into her plate or
her purse.
We had what we called thetwice-baked potato incident.
That was very similar to that.
Speaker 1 (06:03):
I was taking the mic to tell the story.
Speaker 3 (06:06):
The twice baked potato incident.
Oh boy, plates full of them.
It was the craziest thing I'veever seen.
So yes, past affords you alittle bit more control.
Yes, definitely.
Speaker 1 (06:17):
I will throw out there.
I also am a captain or kind ofa day of manager for our wait
staff and so I do quite a bit ofpast apps.
And just something that I seeis sometimes couples have these
very overcomplicated appetizersthat I will take a full tray
back to the kitchen becausepeople are like I don't even
know what that is.
You take out a slider, just ahamburger slider.
(06:38):
They go all day.
Speaker 2 (06:41):
Well, I mean, they want to know what it is they're
eating.
Well, there's people like myhusband who he has me try it
first and then he looks at meand goes well, I like that, and
then about 90% of the time, I'mright.
Every now and then I get onewhere I get the look which is
and I adore my husband, but hedoes this.
(07:03):
It's literally like this, likeso dramatic, like what did you
give me.
Speaker 3 (07:10):
People have very strong opinions on food Another
reason I like doing the custom.
I've had people that have toldme if they see a raw tomato it
will ruin their day.
Oh, I can't eat raw tomatoes.
I'm right there so, yeah, welike, we do the past apps often.
Speaker 2 (07:29):
We like them well, and you brought up another point
earlier, which was talkingabout, um, dietary restrictions,
and that's actually a reallybig deal.
Oh, um.
I had a wedding last year wherethe groom was allergic to dairy
, the best man was allergic tonuts and the mother of the bride
(07:50):
was celiac, and so we had toget custom meals for all of them
so that they wouldn't have anyissues.
Speaker 3 (08:00):
Do you see that a lot ?
Yes, we see that often.
I think all kitchens reallytake allergies very seriously.
I do feel like it's a littlebit closer to our hearts because
our pastry chef has a reallybad shellfish allergy.
So this is something that we'redealing with, often Very
comfortable with making thathappen for people.
Speaker 2 (08:18):
That's good.
That's good, so let's move onto the dinner menu.
Oh well, wait, you know whatelse happens during cocktail
hour?
They have cocktails.
Oh true, the most importantpart of cocktail hour, exactly
the cocktails.
So how do you?
Speaker 3 (08:35):
work the bar as a caterer at a wedding.
It kind of depends, allie, Ithink you do it more often than
I do.
If you want to speak on that.
Speaker 1 (08:47):
So I would say that our bartending services can be
as customizable as our food, um,so it really just depends on
the the venue, theirrequirements, but also what the
couple likes.
So, um, we have really nicepre-packaged bar boxes, so we're
always prepared.
If they are not, uh, you tendor sorry tools at the venue
itself, um, we can do customcocktails.
We can make them pre-batched if, if that's what the client
wants.
Speaker 3 (09:07):
Last year was a big espresso martini year.
Speaker 2 (09:10):
Yeah.
Speaker 1 (09:10):
Huge espresso martini year.
Speaker 2 (09:12):
What are?
What are some other likesignature drinks, Cause
signature drinks have beenpopular for a few years now.
Speaker 3 (09:16):
I love doing the signature drink.
I have so much fun making themup, when people tell me I get so
excited about it.
Speaker 1 (09:21):
Um, is a bartender by trade.
Speaker 3 (09:24):
Bartender by trade.
I would say if I could bartendlike one night a month, it would
be my dream.
Any more than that, no, thankyou.
Speaker 2 (09:31):
See, I just get the bartender app with all the
recipes and then I'll be like,ooh, that sounds good, I'll make
that.
Speaker 3 (09:37):
We're doing a spa water coming up for our wedding.
That's going to be really goodwith, like a ginger, lime syrup
and mint and um, soda water andeither gin or vodka very good.
Um, I'm getting a lot oftequila requests this year,
which has been fun.
Um, everyone loves spicy margs.
I think those are kind of thebig ones lately.
Um, we had a time where we wereusing that purple empress gin a
(10:02):
lot, which I was having a greattime with that.
Um, but yeah, all kind of allover the place.
It's interesting to see wherethe trends go.
Speaker 1 (10:11):
Um, I think we're still kind of espresso martini
strong right now I would say, assomebody who is kind of boots
on the ground, I make a lot ofold fashions just for, like,
classic cocktails.
Um, probably the dads and thegrandpas love those, yeah, mules
like a Kentucky mule is verypopular Sangrias, yeah, so I
(10:32):
don't know it just, and it'sreally fun to go in and being a
bartender at a wedding because Ifeel like there's like a trend
They'll see one person, I wantthat, and then everybody.
I had one wedding where theywere all drinking Dirty
Shirley's, which was like soeasy and so fun, wow.
As opposed to Shirley Temples.
Speaker 2 (10:49):
Yeah.
Speaker 1 (10:50):
I mean, the kids saw it and they were like what is
that?
Speaker 2 (10:52):
I was like I can make that for you without one
ingredient, we're going to leaveout one key ingredient for you.
So then we proceed to dinner,and with dinner, there's two
different ways that you canserve food buffet or sit down.
What is the big differencebetween the two?
And is there a price difference?
Is there a service Difference?
Speaker 3 (11:14):
I would say the biggest difference is labor.
As far as pricing, a plateddinner is a little bit more
expensive.
Where I really like it is whenyou get up into that $175 to
$250 number and it gives you alot more control over the
timeline to have a plated meal.
You don't have the twice bakedpotato incident, people standing
(11:37):
in the buffet for 30 minutesloading up, which is fine.
We want everyone to be fed andhappy, but, um, it's nice to
have some control over it.
Um, I think with us also, um,we really care about a
restaurant quality plate up andyou just get a different
experience with that plated meal.
Um, buffets are fun and casualand we do beautiful displays for
(11:58):
them as well.
I do think it's a little bitmore time consuming.
Speaker 2 (12:01):
Personally, so pros and cons to both.
Yep, no.
And one thing that isinteresting is when the couple
eats.
When do they eat?
Cause I've had, I've had it allover the board.
Speaker 3 (12:13):
We typically start with the head table.
Okay, we have speaking ofthings that are trending.
Speaker 2 (12:18):
we've had a lot of private meals lately where the
couple that's what I was aboutto say I had two couples last
year that wanted to eat theiractual meal during cocktail hour
, so then that way during dinnerthey could go around and visit
everybody which I think is kindof lovely, to have that private
moment together during yourceremony, it's's just or during
your reception Yep, when you'retalking to so many people on
(12:41):
this day, that's about the twoof you Well and it was funny
with this particular bride itwas more necessity because her
blood sugar would drop veryquickly.
Oh, so we had to schedule infeeding times for her, so to say
that's good, but that was, thatwas the purposeful reason.
But after that I brought it upto another couple who was trying
(13:03):
to figure out how to shave sometime off their schedule, and
they're like we want to do that,and so after that, you know,
it's just become something thata lot of my couples have been
very interested in.
Speaker 3 (13:23):
So hopefully for our listeners, that could be a great
idea for you.
If you want to, you know, shavesome time off of your schedule
so you can at least seeeverybody.
Speaker 2 (13:25):
I feel like there are logistical and sentimental
reasons that make that a reallycool option.
Yep, absolutely so.
When dinner is finished, youguys are a full-service caterer
and as a full-service caterer,you're responsible for cleaning
up, which is a very, very bigdeal.
So the reason why I bring thisup for couples who are listening
if you go to a restaurant andyou get takeout food, guess
(13:46):
who's cleaning it up?
You may think your guests aregoing to throw the stuff out.
They don't, they don't, theyabsolutely don't.
Usually it falls on the weddingplanner.
Speaker 1 (13:54):
And fancy um charger plates may go in the trash, yeah
.
Speaker 2 (13:59):
Yeah, so yep and so.
So what is the definition of afull service caterer?
Um?
Speaker 3 (14:07):
so we I mean we are there at your event from start
to finish, making sure that itgoes as smoothly.
Um, it's always great workingwith a planner as well.
The whole team is there to makesure everything goes great, to
make sure you don't get fined byyour venue for leaving anything
that you shouldn't have.
We take care of.
(14:29):
You know, we have a greatpastry chef and we do desserts,
but if you order somethingspecific from somewhere else, we
take care of setting that up,breaking that down Coffee,
cleaning up trash when peopleare just setting their glasses
on a table from the dance floor.
It's a lot of stuff that youdon't really think about when
(14:49):
you're planning, but it's niceto have full service, I think.
Speaker 2 (14:54):
Oh it's huge.
Oh it's, it's huge.
Um, I know we actually put aclause in our contract and I
know a lot of wedding plannersare doing this where we're not
licensed to handle food right.
Even if we're busing andclearing it and throwing it away
, we're still touching the food,we're touching the trash and
you know, I'm like this isdisgusting, like you need
(15:14):
plastic gloves, it's.
It's not a pleasant task.
It's not really a pleasant taskto ask of your guests either no
or your family after.
Speaker 3 (15:23):
You want your family to be dancing and having fun and
not focusing on clearingglassware.
Speaker 2 (15:30):
Or clearing boards, my food yeah, we've got another
entree coming up.
Speaker 3 (15:38):
This is so pretty, Anything you come to do here.
We feed people.
Speaker 1 (15:44):
And selfishly.
If we get to eat, we're goingto throw some food out there,
Chris.
Speaker 2 (15:47):
what are we going to have?
Speaker 4 (15:49):
We are going to have the red bib lettuce salad with
fresh strawberries, candiedcashews and crispy fennel fronds
with balsamic vinaigretteCrispy fennel fronds, I want to
come play here more often.
Speaker 3 (16:05):
Just start booking tastings with us.
Be like oh, yeah, I have awedding coming up, yeah, I've
got a tasting.
Speaker 2 (16:10):
I'll be out hanging out eating dinner.
I'll wear my stretchy pants,everything will be fine.
Oh, this is beautiful.
Look at that.
I'm going to actually try toshow this to the camera.
Isn't this amazing?
Speaker 1 (16:27):
I'll tell you.
Speaker 3 (16:29):
I was a pretty picky eater until I started working
here.
Thank you.
All ingredients, pretty much,are good if you treat them right
, right, right.
Speaker 2 (16:40):
Well, and I know, with your particular catering
company.
Um, you make everything fromscratch, and there are what at
least what I call costcocaterers out there where they
you can tell, because the priceis less, but they're literally
going to costco and buying foodand heating it up and serving it
at your wedding, yes, and whichis fine.
It's an affordable option.
Speaker 3 (16:58):
And it all comes down to your priorities, right.
And I always ask couples thatwhen I do a consultation, what
are your priorities?
Is it quantity?
Is it, you know, a higher endprotein?
So we don't say no to a ton ofpeople, but just figuring out
the right way to use theirdollar to get the experience
that they want.
Speaker 1 (17:18):
That makes sense way to use their dollar to get the
experience that they want.
That makes sense.
But then you have three jlswhere it is, you know, less fees
, um, a little less involved,but the food is, I would say,
just as delicious.
It's coming from the samekitchen all right, here I go
I'll do some chewing.
Speaker 2 (17:36):
I love the presentation of this.
Speaker 1 (17:38):
It's so pretty, yes very beautiful plates always oh
yeah and um, we're trained aswait staff to um set the plates
down a certain way to make itlook as nice as possible.
Speaker 2 (17:49):
Yes, yes, yes.
So do you offer a white gloveservice?
Speaker 3 (17:57):
I think all of ours is pretty much like love, yeah,
so if we do a plated meal.
Speaker 2 (18:02):
So I guarantee you there are some listeners out
there wondering what is a loveservice?
We're going to learn somethingnew today.
Speaker 3 (18:14):
I feel like I might be a little confused on
everyone's definition.
I guess I always look at it asfull plated service, as in
clearing and cleaning tables asyou go, um, everything being
placed down in front of yourguests, basically like you're
eating at a fine diningrestaurant, but it's a wedding.
Yep, yep.
Speaker 2 (18:35):
You know, with the white glove service I just
recently learned about thisBasically just the servers wear
white gloves.
Speaker 3 (18:41):
Oh, ours wear black gloves.
Okay, so you have a black gloveservice.
Yes, a black glove service.
Delicious salad, Chris Twothumbs up, Chris.
Speaker 2 (18:55):
this is divine.
Speaker 4 (18:56):
My pleasure.
Speaker 2 (18:58):
Yum, yum, yum.
Speaker 3 (19:00):
When I started working here, I'd just broken
myself of saying my pleasurefrom a restaurant job.
Speaker 2 (19:04):
Oh my gosh, I do the same thing.
Well, it's funny because I gotit, because I used to work
Marriott's so much, oh yeah, andit rubbed off on me.
Well, turns out now Chick-fil-A.
People say that, and peoplewould always be like did you
work at Chick-fil-A?
Speaker 3 (19:18):
Like no, it was Landry's.
Same concept.
Speaker 2 (19:21):
Nope, I'm always like at your service.
Let me know if I can help you.
Speaker 3 (19:24):
My pleasure, yep, the step back when someone goes to
walk by you.
I mean, there are a few thingsthat really stick in your brain
from hospitality, yeah.
Speaker 2 (19:35):
Yeah, no, hospitality .
Yeah, yeah, I know my big one.
I I never tell somebody no.
I tell them, let me see what Ican do before I tell them no.
I mean, if I can't do somethingI will tell you and I will tell
you why.
Yes, I mean, if it's impossible, it's, I will tell you.
It's impossible, um, but I tryto make every effort I can to
make it happen.
(19:55):
So, but so what would you sayis your most memorable wedding
that you've ever had to work?
We'll ask each of you thatquestion.
Speaker 3 (20:04):
Well, Allie does the working them, so why don't you
start?
Speaker 2 (20:09):
It can be anything.
It can be funny.
Memorable, it can be like oh mygosh, I can't believe that
happened.
Memorable.
Speaker 1 (20:17):
Hmm, gosh, I can't believe that happened.
Memorable, hmm, I would say wewere working a wedding at, um, I
don't know if I should say thevenue it was an outdoor venue
and um, it was beautiful.
I mean they, it was the mostflowers I'd ever seen of any
wedding I've ever worked.
It was just everywhere.
But there were birds in thetent and we were noticing they
(20:42):
were doing some not so greatthings on the tables.
Um, you know, they were like inthe flowers, yeah, in the
flowers, like they were hidingout, I think.
I probably thought they werereal flowers.
Yeah, one stole a roll like itwas a whole thing.
Speaker 3 (20:59):
We were battling wilderness outside weddings that
we done.
That has never been a problembefore and it, it was just like.
Speaker 1 (21:08):
I don't know.
I don't know why the birds werejust rampant that day.
Speaker 2 (21:11):
That's so funny I think the craziest dinner story
I ever had.
It was also an outdoor venueand we lit the candles and they
were in tea light votives, butfor whatever reason, these
flames just grew and theystarted burning the table
numbers during the ceremony.
(21:32):
So we literally said okay,executive decision, we are
blowing all of these out forsafety reasons.
Oh my gosh.
Speaker 3 (21:40):
That's a wild one.
Speaker 2 (21:42):
Yeah.
Speaker 3 (21:43):
So was it a free for all when people were trying to
find their tables?
Speaker 2 (21:46):
or did the numbers survive?
No, the numbers survived.
They just kind of looked alittle burnt around the edges.
Speaker 3 (21:51):
Maybe they thought it was a stylistic choice.
Speaker 2 (21:53):
Yeah, what is?
Speaker 3 (21:53):
that.
Speaker 1 (21:54):
Bespoke.
Speaker 3 (21:56):
Very custom number cards.
Speaker 1 (21:58):
Yes.
Speaker 3 (21:58):
Made on the spot.
Speaker 2 (22:00):
Original one of a kind, literally.
Speaker 3 (22:04):
I think mine just speaks to the reason why I don't
work events that much, whichwas me almost driving the
client's golf cart into a smalllake.
I was hauling stuff, I wasgoing up a hill.
I don't know about driving golfcarts.
Speaker 2 (22:21):
It couldn't make it up the hill it started to go
backwards.
Speaker 3 (22:24):
I was grabbing my chest because I was stressed,
but I hit the walkie-talkie soour whole staff heard me and two
other people screaming um I dogo on with the wedding as if
everything was fine, as I'mscreaming in their ear.
Speaker 1 (22:38):
I do feel like it is important to say that janna does
not have a driver's license andshe was driving the car, so we
all why.
Speaker 3 (22:46):
I'm afraid to drive and it didn't help the situation
.
Speaker 2 (22:53):
See, I use golf carts , especially at either
properties that have a gator,where there's a lot of hills and
there's just really no way toget people back and forth
without a gator, um, or golfcarts at golf courses.
Yes, because a lot of timesthey'll include um a golf cart
(23:14):
as part of the couple's packageso that they could go out on the
golf course and get pictures,um, but sometimes I've been on
that and it's it's been fun Imean it was a huge spread out
venue.
Speaker 3 (23:25):
The golf cart was clutch and this was the end of
the night, so we had made itthrough mostly unharmed.
Speaker 2 (23:31):
Uh, oh, chris is coming back.
What do we got here?
Speaker 4 (23:34):
So this is braised chicken thighs with a
caramelized onion and mushroomsauce, roasted red potatoes with
a little rosemary, and thenbrown butter, roasted brussel
sprouts.
Speaker 2 (23:47):
Is your mouth watering?
Because mine is.
Speaker 1 (23:50):
These are the only Brussels sprouts that I will eat
.
Speaker 2 (23:54):
There we go.
Thank you, hopefully you cansee it.
This looks delicious.
Speaker 3 (24:01):
I feel like we should tell a memorable one for, like
a good reason.
Speaker 2 (24:05):
I have a memorable one.
Oh, oh, chef Chris has amemorable one.
Oh, would you like to join the?
Chef Chris has a memorable one.
Yes, take the mic.
What's here?
Speaker 4 (24:12):
My most memorable one was doing a three-day Indian
wedding in Dayton, packing therefrigerator truck one rack per
service meal per day, so therewere six racks in there and then
at the end of the eveningevening having people come up to
me and ask me where my indianrestaurant was that was a good
(24:33):
one that was a great that's ahuge compliment.
Speaker 3 (24:36):
I can personally vouch I ate that food all
weekend.
Speaker 2 (24:38):
Yeah, and it was delicious and somebody from
somebody who's done a lot ofindian weddings.
That is a huge complimentcoming from the community
because they um, they're veryparticular about what vendors
they pick and usually they pickreferrals from the person who
did their friends or cousins orwhatever's last wedding.
(24:59):
So a lot of times at indianweddings you see a lot of the
same vendors.
For that reason, that's justtheir culture it was really fun.
Speaker 3 (25:07):
Um, I mean, we have, general in general, a very chef
driven culture.
Um, I love your reaction tothis.
I wish we could zoom in on thefood.
The food is good, but, um, andI almost feel like they all kind
of like the challenge of doing.
You know food that they don'tdo all the time, mm-hmm.
(25:31):
In fact, we had a tasting foran Indian wedding a couple weeks
ago and I took home theleftovers for dinner and it was
incredible.
Speaker 1 (25:38):
Wow, I was going to say we have clients that they'll
bring in the most obscure dishfrom like their culture.
And our chefs are like, yeah,let us, you know, do a little
research and we'll do it for you.
Speaker 2 (25:47):
Yep, and our chefs are like, yeah, let us you know,
do a little research and we'lldo it for you.
Yep, have you had to deal withGreek weddings at all, with
custom menus?
Speaker 3 (25:54):
Yeah, we do a lot of Mediterranean-esque food at
weddings, but more just like bychoice, not like a cultural
Gotcha Gotcha.
Speaker 2 (26:03):
Well, that's a huge feat, because usually after an
Indian wedding I sleep for twodays because I'm just completely
wiped out.
Because it is, it's a three dayevent.
They'll have the Sangeet, thenthey'll have the wedding day,
and then they'll have some typeof like morning after brunch,
and in some, sometimes they'llactually they do a Mendi where
they paint with the henna ontheir hands, yep, and so,
(26:25):
depending on the family,sometimes they'll have 50, 60
people over for that.
Speaker 3 (26:30):
So it was a really lovely experience.
That was like right when Istarted with the company and it
was our first like bigproduction wedding that I was
here for and it made me feelgood about working here and
doing you know a new thing Ihadn't worked for.
I came from managing arestaurant, so it's been.
It was great.
(26:50):
That was a good memory of mine.
Sometimes we incorporate familyrecipes and stuff like that and
that, like, always holds aspace in my heart.
I think I love that moment whenit like clicks for the family
but they're like oh my God, thisis my mom's meatball recipe.
Like just really special.
Speaker 2 (27:06):
Wow.
Speaker 3 (27:11):
I'll have to give you y'all my uh mom's pierogi
recipe.
Speaker 2 (27:14):
Okay, the dough is so finicky wonderful.
So what would you say is yourfavorite meal that you guys have
ever served?
Speaker 3 (27:30):
We do a skyline chili or a Cincinnati chili inspired
short rib with a cheddar polentacake and I personally think
that's like the most fun thingever to be able to have our
Cincinnati roots on.
Like a nice meal that feelsvery fine, dining elevated, the
plating is beautiful and thenthey taste it and they're like
(27:51):
wait a minute, this is skyline.
Speaker 2 (27:54):
Did you try that graders ice cream that they had
for a whopping week or two?
I?
Speaker 3 (27:59):
didn't, but our work group chat was popping off about
it.
There was a lot of talk.
Do you tried it right?
Speaker 2 (28:07):
I heard about it.
I just heard it was it had thespices of Skyline, I wouldn't
have done it all for it.
Speaker 3 (28:15):
They should have put some cheese in it.
Speaker 2 (28:22):
Well, this is fantastic.
So if people wanted to book atasting or learn more about how
they can retain you for theirwedding, how do they find you?
Speaker 3 (28:32):
We have a website GarnishCincinnaticom.
You can email me at JanaJ-A-N-A at Garnish-Cateringcom,
or Allie at Party at 3GL.
Speaker 1 (28:45):
It's Party at 3GLSCateringcom, and 3gls does
have a separate website okay,perfect.
Speaker 2 (28:51):
I have to tell you guys, we have three different
colors of uh microphone coversand we picked as a group, we
picked orange to match your hair, ta-da.
Yes, thank you, it did work outbeautiful it is like the exact,
exact, isn't it?
Speaker 1 (29:08):
It is you said blue.
Speaker 3 (29:10):
I was appalled.
Speaker 2 (29:13):
Wonderful Ladies.
Thank you so much for joiningus today.
Thank you for tuning in andjoining us for this wonderful
meal that was created by ChefChris of Garnish Catering and
3GLS Catering.
Please visit their website andyou can learn more in the
comments.
I've put a link to theirwebsite and you can learn more
in the comments.
I've put a link to theirwebsite and their facebook pages
and whatnot.
So enjoy your meals at yourupcoming wedding.
(29:35):
This is kathy peach lucas withyour dream day happy planning.
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