Q: How do I select an event dining format, such as sit down, food stations, family style, and buffet?
A: It depends on what your priorities are. We work with our clients to determine the format that suits their event best. We also often do hybrids or combinations of different styles, such as having two plated courses followed by dessert stations.
In general, the sit down format offers a restaurant-like experience where the food is plated and immediately served very fresh, at least at Componere where we cook food ala minute. Guests can relax and converse at their table and don’t need to get up to get their food. In family-style service, the food is served on platters and passed around the table, creating a more casual feel. Family-style is often popular for Wine Country events. Food stations involve guests going from station to station getting a variety of different, often smaller, plates of food and can create more of a cocktail party or supper club feel. For buffets, guest typically line up to fill dinner plates from a buffet line.
Q: What is the process for moving forward with Componere?
A: Following a consultation we create a custom menu and event proposal for you. After you review it we make any necessary changes and send you a revised proposal and contract outlining deposit terms. For larger events we provide tastings, site visit consultations and many other services.
Q: What are your prices?
A: It’s hard to give specific prices without details because there are so many variables involved in catering, ranging from the number of guests to where the event is being held to the number of menu options desired. We’re always happy to give people a ballpark range and help them determine if we’re a good fit after we get some initial information.
Q: Do you charge a corkage fee if we want to bring our own wine?
A: No.
Q: My event site doesn’t have a kitchen, can the food still be good?
A: Yes! As long as there is space for us to build a kitchen we can bring in everything including ovens, stoves, and whatever else is needed.
Q: I’m planning an event outside of Northern California. Will you cater it?
A: We can cater almost anywhere but travel expenses and lodging will be factored in.
Q: Do you grow most/all of your produce at your garden?
A: No. We have plans with Kunde to continue increasing the size of the garden but we are doing it in stages. Many things will never be practical, such as bananas, but we hope to eventually grow as much as we can. For example, at a recent outdoor event for 150 guests, the two welcome beverages were Minted Iced Tea with Lemon Verbena Syrup and Lemon Cucumber Water. The verbena and the sliced yellow lemon cucumbers for the ice water were both from our garden. Guests went on to sample Crispy Squash Blossoms with Ratatouille and Goat Cheese during the cocktail hour. The blossoms and zucchini, eggplant, peppers and tomato in the ratatouille filling were from our garden. Other hors d’oeuvres featured minor components from the garden as well. The first course of Heirloom Tomatoes with Housemade Burrata featured tomatoes and tiny leaves of fino verde basil from our garden. Finally, the Flamingo pink chard with the halibut entree also came from the garden.