Call it holiday zen. Or a whimsical winter fairytale. However you spin it, the seasonal cocktail party buffet theme in our latest collaboration with long-time friendor Laurence Craig Catering suggests that the time has come to start devising new interpretations of our holiday classics. “I like a warm, inviting, organic-feeling holiday presentation,” Larry Craig, Principal of Laurence Craig Catering told us, while setting up a bountiful display of exquisitely-prepared tasting plates. “I’m not a big fan of a cold or cool color palette at this time of year.“
Born in Brooklyn but spending most of his childhood in Old Bridge, NJ, Larry’s early culinary exposure was initially toward very typical middle-class prepared foods. It wasn’t until he went to study at Johnson & Wales Culinary School that he learned about the finer points of dining. After receiving his degree in Culinary Arts, he went on to work for various hotels and caterers. “I was working in corporate food service when I started a healthy meal delivery service before it was popular. It morphed into people asking me to cater parties, and the rest is history.”
Since 1996, Larry and his team have been collectively working with event planners to create dynamic tablescape designs, incorporating menus with themes and decor. There is a certain glamour to their design aesthetic – and with their vast amount of props, any event space is a blank canvas with endless possibilities. “We recently created a lavish raw bar that was served from a real 12 foot boat – it was a showstopper,” Larry said. “Another favorite – the 36” round paella pans that are the size of tables! It’s very dramatic when these are carried out by 4 servers, piled high with food.”
At a recent holiday planner’s luncheon Larry hosted at his commissary in Maplewood, NJ, he unveiled two new looks with a natural narrative, leveraging tiered stands, tasting plates and festive holiday elements to make the most of function and style. “The initial inspiration came from the hand-carved Santa and the tiny evergreen trees.” During lunch Larry talked to us about his philosophies, his newly re-designed commissary and how the catering business has evolved since his start in the industry.
Look #1: ‘Modern Organic’ Inspired Holiday Tasting Buffet
Get This Look: Country Dining Table 60″ Square, Olive Rattan Runner, Loom Gold Lunch Plate 9″, Antique Copper Moroccan Bowls, Antique Copper Table Chef Covers, Antique Copper Hammered Griddle Covers, Antique Copper Rechaud Pan 12″, Vanderbilt Gold Dinner Forks, Resin Rectangle Tray 24″ x 4″ Copper, Resin Square Tray 15″ Copper, Wrought Iron 3 Tiered Plate Stand in Black with Morgan Dinner Plate 10.75″, Wrought Iron Lantern 17.5″, Wrought Iron Lantern 13.5″, Pillar Candle 3″ x 9″, Pillar Candle 3″ x 6″, Ecru Church Linen Dinner Napkins, Mini Ceramic App Plate Round 4.5″, Mini Ceramic Ribbed Ramekin 6 oz., Mini Ceramic Tiffin Bowl Square 5 oz., Mini Rika Nosh Bowl 6″, Mini Tiffin Plate Square 5″, Tasting Ceramic 3 Section Liner 10.5″ x 5″, Tasting Ceramic Cube 1.5″, Tasting Ceramic Oval Plate 2.75″, Tasting Ceramic Rectangular Plate 7.5″ x 2.75″, Tasting Ceramic Round Sauce Dish 2.75″, Tasting Ceramic Oval Bowl 4.25″
Tasting Menu: Lobster Shepherd’s Pie with a Cauliflower Mash Crust; Swiss Chard and Gorgonzola Strudel; Diver Scallops with Saffron and Chorizo; Beet Salad with Ricotta and Honey; Braised Short Rib with Sumac, Pomegranate and Parsley; Grilled Octopus Roll with Ginger Schiracha; Angel Hair Noodle Cake with Crème Fraiche and Caviar; Duck Confit with Kumquat Preserves, Pistachio and Wine Jelly
Look #2: ‘Woodland Berry’ Inspired Dessert Table
Get This Look: Round Table 60″, Cranberry Rattan Linen, Wrought Iron 4 Arm Tiered Stand, Halo Dinner Plates, Regency Clear Compote Glass 9 oz., Tasting Glass Bowl 2.5″, Venice Highball Glass 11 oz., Creme Brulee Dish Round 5″, Wrought Iron Square Stand 10″ x 10″ x 4″ ,Wrought Iron Square Stand 12″ x 12″ x 6″, Wrought Iron Square Stand 7″ x 7″ x 3″, Wrought Iron Square Stand 7″ x 7″ x 6″, Wrought Iron Square Stand 7″ x 7″ x 9″, Resin Square Tray 15″ Copper, Antique Copper Moroccan Bowls, Resin Rectangle Tray 24″ x 4″ Copper, Sedona Flatware Collection
Tasting Menu: Egg Nog Flan with Cardamom Meringue; Fig Frangipane Tarts; Berry Trifles with Chantilly Cream; Triple Chocolate Mousse, Pumpkin Seed Chocolate Bark; Bittersweet Chocolate Brownie Gratin
How has the catering world changed from when you started?
Many clients are certainly lower-key now then they were when I started. Just because they can spend does not mean that they will spend. Clients seem to be more conscious of how their spending is perceived. The other big difference is the amount of caterers now competing for the same jobs. And lastly, the advent of social media has given everyone entrée into everyone else’s business. There are no secrets anymore.
What is your philosophy on balancing food styling with event display?
Planners and end users hire us because we work seamlessly with their design teams. After taking a design directive from the event designer, we style the food displays to create a cohesive look. Many times clients think that the event designers did the display styling which is a compliment. It is something that we bring as a “value add” that some vendors do not.
Any favorite ingredients this time of year?
In terms of spices I love cardamom, ginger and hot pepper. My favorite cooking method in the winter is braising with tons of root vegetables, wine and herbs. The trick is letting the sauce naturally reduce ALL the way down and not to use any additional thickeners.
Are you seeing any food or buffet design trends this holiday season?
It seems that “interaction” is all the rage now. I think that it’s great for certain types of events but not appropriate for others.
What went into the re-design of the commissary?
We have been in this space for over 20 years so we knew how to best design the flow. I wanted the finishes to be industrial but not too cold. We created a tasting room that could be turned into additional kitchen space when needed. Our tasting tables raise and lower to different heights so that they can be used for working or dining.
How has moving from NYC to a rural setting influenced your menus and dynamic presentations?
It has certainly inspired a more organic aesthetic. I like combining natural materials with more modern “hard” elements. It creates a contemporary feel but warms up the look.
For more information on planning private events, weddings, galas, or corporate functions, visit Laurence Craig Catering, @laurencecraigcatering on Instagram or contact the team via email at info@laurencecraigcatering.com.