News in Las Vegas

Cut And Taste - Las Vegas' Finest Catering

Cut and Taste is one of the premier catering companies in Las Vegas, Nevada. With a team of experienced and qualified chefs from a variety of different food backgrounds, Cut and Taste creates the most...

Masterpiece Cuisine- Las Vegas

Top-notch food, high-quality service and professional staff, what’s not to love? Masterpiece Cuisine is the best of the best, delivering outstanding, fresh modern catering to clients around the Las ...

Catering Companies in Las Vegas

3 Catering Companies in Las Vegas

Cut and Taste

Originating from several different food backgrounds, Cut and Taste brings over 25 y...

Las Vegas, United States

Art of Cooking LLC

Art of Cooking LLC is a Las Vegas-based catering company that specializes in sophisti...

Las Vegas, United States

Masterpiece Cuisine

Las Vegas Catering and so much more! Fresh quality menus and amazing service at a r...

Henderson, United States

Cut And Taste - Las Vegas' Finest Catering

Cut and Taste is one of the premier catering companies in Las Vegas, Nevada. With a team of experienced and qualified chefs from a variety of different food backgrounds, Cut and Taste creates the most unique menus tailored to each individual event. Their food, presentation and services are all equally excellent and professional. They also operate out of the World Market Center, one of the largest private convention spaces in Las Vegas. Cut and Taste is the best of the best and clients should expect nothing less than amazing food and services from this exceptional company. We talked to one of the chef partners of Cut Taste, Jeremy Jordan, to learn more.

Cutandtastefood2

What basic information do you need in order to customize and plan a menu for an event?

  • Number of guests
  • Event location
  • Kitchen accessibility
  • Type of event
  • Budget
  • Client’s favorite dishes or cuisines
  • Client's guest preferences (are they foodies or more simple eaters)
  • Event date

How far in advance should a customer contact your company in order to design a menu for their event?

A good time frame for a customer to reach out to us is 3 months before their event. Anything closer than that, they run the risk of not having the date available. It takes us 2 weeks in order to plan the menu, get approval and source the products.

What type of events does your company typically cater to?

We cater events of all types. Weddings, corporate events, leisure home events, cocktail receptions, etc. Our largest percentage in types of events would have to be corporate, however, we love that we do all different types of events. It keeps our creativity rolling and allows us to challenge ourselves with the different needs each type of event has.

Is there any sort of deposit fee that must be paid before the event to reserve the catering services?

We require a 25% deposit 4 months prior to the event. The deposit goes towards the final bill.

When is the full amount for the catering services due?

Our guests must pay in full 1 month prior to the event. If it is a short notice event, then the total amount must be paid prior to the event, even if that means in the morning on the day of the event.

Cutandtatsteworldmarketcenter2

Does your company provide catering staff for the event?

Yes, we provide all staff necessary to execute the event.

What is the process of receiving the food on the day of the event?

Unless otherwise determined, we deliver and work all of our events. Some clients ask us to just drop off the food at the event. However, we try to stay away from that option because it doesn't give our clients the same experience and the menu options are more limited due to the foods ability to be held hot or cold.

What is your most popular dish on your catering menu?

We actually try to create new dishes for all of our clients. We rarely repeat the same dish multiple times.

Working at events, you meet people for different industries. Are there menu preferences depending on the type of industry? (informal, elegant, etc.)

For us, it isn't so much the type of industry, but more the type of company. Companies that are always embracing change and trying their best to stay up to date in their industry are always looking for us to match their company vision and standards by providing new and exciting foods and flavor combinations. Companies that have been doing the same thing for years and are set in their ways usually want the standard catering services. Both are exciting for us though. The clients that are open to change and new ideas are obviously fun services. We get the opportunity to challenge ourselves by creating new items and pushing boundaries on what can be done in the catering world. The clients looking for basic catering are fun as well because we know that we can provide them with the most delicious version of a catering classic.

What is an example of your ideal menu for an event?

An example of an ideal menu would be one where the client just tells us a theme and price point and let us do what we think would work best in their event setting. This doesn't mean our ideal menus come from the clients that let us use the fanciest and most expensive ingredients, it’s just ideal when clients aren't afraid of unique foods. We are a team of culinary artists and we love when clients let us showcase what we are made of.

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What are three qualities that make your catering company successful?

  1. Our product quality
  2. Our thirst to be the best
  3. Our fearless ambition to try new things

What advice and tips do you have for our users when choosing a catering company for their event?

Look at the caterers’ presentation of themselves other than what you can see by meeting them. Look at their website and look at their social media accounts. These avenues are a great way to see what they are going to present you. A company that cares about these things will for sure care about the food and service they are providing you

What qualities set your company apart from other catering companies?

The quality that sets us most apart from other catering companies is our food. We have 7 chefs with diverse backgrounds. There isn't a food request we can't achieve. With our diverse backgrounds, we have the ability to create really unique food.

What is the most rewarding part of working in the catering/food industry?

The most rewarding part is watching a successful event come to an end. Catering is all about improvising and how you react to change. After a few curveballs, it feels great to see the event still came out perfectly.

Cutandtasteworldmarketcenterg

Silvia Olmo

Editor in Chief in neventum

www.neventum.com

Masterpiece Cuisine- Las Vegas

Top-notch food, high-quality service and professional staff, what’s not to love? Masterpiece Cuisine is the best of the best, delivering outstanding, fresh modern catering to clients around the Las Vegas area. Their versatile catering menu includes dishes perfect for weddings, corporate events, family reunions, and just about any other type of special occasion. Masterpiece Cuisine also goes above and beyond by providing exceptional customer service and building relationships with each client. We contacted Lynn Capehart, Director of Marketing & Special Projects to learn more about this amazing catering company.

Masterpiececuisinecaterer

What basic information do you need in order to customize and plan a menu for an event?

  • Day and date
  • Number of guests expected
  • Venue
  • Theme of event
  • Type of food desired
  • Type of presentation
  • Service indoors or outside
  • General age and demographics of guests
  • Whether a kitchen is on site
  • How the new client heard about us
  • Where are they contacting us from geographically

How far in advance should a customer contact your company in order to design a menu for their event?

We would prefer as much advance time as possible. Some people book a year out, but we can easily do last minute events, even with just 24 hours notice. The problem is that shorter time may mean fewer choices for the client.

Mpc Citrus Shrimp Skewer

What type of events does your company typically cater to?

Everything, anytime, anywhere!!! Weddings, corporate events, birthdays, picnics, reunions, anniversaries, bar & bat mitzvahs, barbeques, showers, client appreciation dinners, graduation parties, baby naming ceremonies, engagement parties, etc. Any festivity or special occasion that a client wants to celebrate, call us and we are there doing it better than any other caterer can.

Is there any sort of deposit or fee that must be paid before the event to reserve the catering services?

In order to hold a client’s reservation on our calendar, we require a 50% deposit at the time the service contract is signed, which is usually right after the menu proposal is agreed upon.

Mpc Salt Pepper Roasted Tri Tip With Merlot Jus

When is the full amount for the catering services due?

The balance of 50% is due two weeks prior to the event date.

Does your company provide catering staff for the event?

We do not provide staff only for any event. As long as our food and beverage are being served at the event, we will provide the necessary staff. Staff is free of charge when the client is purchasing a package deal. If the client is buying from the a la carte menu each staff member is charged for. The client can bring other food on their own, but our staff will not display the food nor will they serve client’s food.

Mpc Savory Cones With Spicy Tuna Tartare

What is the process of receiving the food on the day of the event? (pick up, delivery, etc.)

There is no pick up service. We have two options available: With our Gourmet Express option we will drop off the food, and set it up. This option can be staffed or not, depending on what the client wants. Otherwise, when a Staffed Event is booked, we will arrive at the venue two hours before the start time to set up the food and beverage stations. We break down after staffed events, clean up, and remove all items. To ensure that everything goes as planned, we also do a “walk-through” a few days before a staffed event where we visit the venue and do a timeline of when everything should happen. We also make decisions at that time as to where the food tables and chef bars will be placed. If a client isn’t sure about the layout, we will also do an initial walk-through at the time of the signing of the contract.

What is your most popular dish on your catering menu?

Hmmm. That’s a hard one since we have over 165 items currently on our various menus. A couple of our most often chosen dishes would be:

  1. Angus beef tenderloin with red wine jus, served with fresh ground horse radish aioli
  2. Loaded mac & cheese chef bar with lobster, chicken, or pork added
  3. Lemon basil salmon filet, tossed in a confetti of garden fresh vegetables.

Mpc Angus Sirloin Slider

Working at events, you meet people from different industries. Are there menu preferences depending on the kind of industry? (informal, elegant, etc.)

Not so much by industry. It depends more on the occasion they wish to celebrate than the industry they are in. For instance, someone paying $100,000 to cater a wedding reception often wants an elegant plated sit—down dinner, while someone else who is celebrating a high school graduation with a budget of $3,000 may want just a back yard barbeque, even though both clients may be in the same industry.

What is an example of your ideal menu for an event?

We do both high end and more modest menu proposals for clients, plus everything in between. Here is a sampling of three different menus:

A HIGH-END PROPOSAL WOULD BE THE FOLLOWING, WHICH COSTS OVER $50,000.00 FOR 300 GUESTS

TRAY PASSED APPETIZERS

Crisped Avocado: served with chorizo jam, lime zest, and cilantro infused olive oil

Black Mission Fig: served with gorgonzola mousse, arugula, and a port reduction

Watermelon Lollipops: served on a stick with feta cheese, lime zest, and a dusting of salt & sugar

Prosciutto Wrapped Asparagus: served with Neufchatel cheese and sea salt

Spicy Tuna Tartare Cone: served with wasabi mustard in a black sesame seed cone

Filet Mignon Carpaccio: served on a Yukon gold chip, with horseradish cream, pickled shallot & serrano chile

APPETIZER DISPLAYS

Charcuterie Plate: includes pate de Champagne, saucisson sec, jambon royal, duck prosciutto, pheasant terrine herbette, focaccia, grain mustard, and turmeric onion jam

Cheese Plate: includes cypress grove humbolt fog, cabot cloth-bound cheddar, rogue river blue, manchego, brie de meaux, honeycomb, apricot chutney, with artisan bread, and lavosh flatbread

APPETIZER CHEF BAR

Bahn Mi (Vietnamese sandwich): includes BBQ pork pate, micro cilantro, pickled carrot and daikon, onion, and preserved lemon aioli

Lamb Muerguez Meatballs: served with yogurt raita, golden raisins, arugula, and pita bread

CARVING STATION

Tarragon Roasted Chicken: served with herb roasted fingerling potatoes, roasted mushrooms and caramelized shallots

TOP SHELF OPEN BAR

Beer, wine, vodka, rum, gin, whiskey, and tequila, assorted sodas, club soda, tonic water, bottled water, cranberry, orange, pineapple, grapefruit, and lime juices, triple sec, sweet & sour mix, grenadine, fresh fruit garnishes

Mpc Proscuitto Wrapped Asparagus

HERE IS ANOTHER HIGH-END MENU FOR A MORE INTIMATE SIT-DOWN PLATED DINNER FOR 60 PEOPLE THAT COSTS $30,000.00 Note: This price included the cost of a classical flamenco guitarist who entertained the diners

AMUSE BOUCHE

Chopped avocado, tomato, and onion balls, panko breaded, deep fried, and nestled on a bed of chorizo jam with cilantro infused olive oil garnish

SOUP

Andalusian gazpacho garnished with finely chopped cucumber and toasted sourdough crumbles

SALAD

Italian leaf and herb salad, including romaine, Belgian endive, Kalamata olives, and parsley tossed in vinaigrette and dusted with shaved parmesan

ENTRÉE 1

Petite filet mignon, seared scallops, red potatoes, and asparagus

ENTRÉE 2

Chicken roulade stuffed with crimini mushrooms, sautéed spinach, sundried tomatoes and feta cheese, wrapped in prosciutto crudo de parma, served with celery root puree and vegetable couscous

PALATE CLEANSER

Four ounces of fresh pear and lime juices

DESSERT

Cherries jubilee flambé, served over a round of vanilla ice cream

FINAL BLEND

Brazilian coffee with coffee liqueur, and chocolate truffles on the side

Mpc Amuse Bouche

A MORE MODEST PROPOSAL WOULD BE THE FOLLOWING, WHICH COSTS LESS THAN $2,000 FOR 25 GUESTS

DISPLAY STYLE APPETIZERS

Artisan Cheese Display: includes domestic and imported cheeses, artisan breads, and herb crackers

Classic Fruit Display: a bounty of fresh seasonal and organic fruits and berries

Seasonal Crudité Display: fresh crunchy vegetables served with creamy ranch dressing

BUFFET STYLE APPETIZERS

Chesapeake Crab Crisps: lump crabmeat salad with red pepper and celery leaves on Old Bay potato chips

Pulled Pork Sliders: hickory smoked for 12 hours, served on fresh baked mini buns with bourbon barbecue sauce

Chicken & Waffle Skewers: with maple drizzle

BUFFET STYLE DESSERTS

Tiramisu cups & Blueberry cheesecake bites

Mpc Strawberry Walnut Salad

What are three qualities that make a catering company successful?

  1. Respond to every phone or email inquiry in less than 24 hours from first request
  2. Use the finest ingredients from around the world and pay strict attention to taste and presentation
  3. Make customer service and satisfaction a priority, doing whatever is necessary to make each event a success.

What advice and tips do you have for our users when choosing a catering company for their event?

Call Masterpiece Cuisine first. We’re the best. You won’t have any problems with us. We are always on time, our food is top notch, and our staff is dedicated to making each event a success.

Mpc Beef Tenderloin

What qualities set your company apart from other catering companies?

Our dedication to customer service, and making each client feel like they are the only one we have, plus our wow factor food creations and presentations.

What is the most rewarding part of working in the catering/food industry?

Seeing people happy and enjoying themselves with our food creations. And the free food isn’t so bad either. ☺

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