Renny Reynolds, author of The Art of the Party, wrote, “Color can emphasize the theme of a party and help create the mood. What would a Mexican party be without bright colors like hot pink, turquoise, orange, and purple? The same colors would be totally inappropriate for most weddings. We think of weddings as white or pale, pastel-colored events—soft and romantic.”
On a somber note, I’ve noticed that a bunch of people have been dying lately. This presents a great opportunity for caterers.
We should remember that funerals are for the living.
The most honored survivors walk slowly, with bowed heads, and mourn from a lectern. Grieving friends who are held in high esteem are invited to shoulder the casket, from out of doors to the indoors and then back out again.
Others simply sob.
All this heavy-duty emotion is sure to build a hearty appetite. Brunch for the bereaved is a niche market that is assured of growth as the population ages and as the inevitable becomes, well, unavoidable.
Composing a brunch for the bereaved menu must be appropriate to the occasion. Black is the best color to choose.
This means selecting: black (pumpernickel) bread, black olives, black beans, black garlic or squid ink pasta. Blackberries decorated with poppy seeds for dessert would be a nice touch along with a sip of black coffee and perhaps a tot or two of black sambuca for a pick-me-up?
Bruce Mattel is a Chef-Instructor at The Culinary Institute of America and author of Catering: A Guide to Managing a Successful Business Operation. He tells us: “A successful caterer must be able to marry the culinary talents of a chef with the business savvy of a CEO. For anyone who wants to be a caterer, a passion for cooking and entertaining is a prerequisite. However, that alone is not a recipe for success.”
Having a sensitive soul is definitely another requirement.