Monday, August 9, 2010

Living in the Real World

Since graduating two months ago, whenever I get together with my friends the majority of our conversation is about our jobs. We talk about how they are going, how we like them, and how we are settling in and starting to get in the groove of our "big girl jobs." By the end of the night, I always end up hearing the same thing: "You have, like, the best job ever!" And I have to agree with them.

For my first job out in the real world, I was really lucky to find such a great company. This position has allowed me to make an easy transition from student life to career life. Only two months have gone by and I already feel like I have learned more than I did my last semester of college, although I would never admit that to my parents or professors. So what have I been learning that has made my job the envy of all my friends?

One event I was so fortunate to be able to attend was the ISES-NCC Gala. It was a wonderful way for me to meet a lot of people in the industry, as well as having exposure to other companies. The gala was held at Terra in San Francisco, and it looked absolutely beautiful. The theme was The Elements, so each section of the evening was decorated accordingly. We provided the desserts, which had the element of fire. With that as the theme, we presented a quartet of fire-inspired desserts, whether it was torched, flambeed, or spicy. My personal favorite was the "Fiery Chocolate Mousse," which is a chocolate mousse with a bit of cayenne pepper. It is a fantastic combination of creamy chocolate, with a spicy kick at the very end. It was such a crowd pleaser!

On a more professional note, I have been learning a lot about the sales process. I have been working with Elaine on learning how to go about contacting potential clients, as well as handling requests for information. In addition to the actual process itself, I've been working on our new promotional and marketing materials. It has been a great experience to put my marketing minor to work! I have made new photo books to keep in our salon for visiting clients, and we are currently working on new brochures. We have also started producing a newsletter. Our first edition was sent out in early July where we started to get people thinking about the holiday season. In addition to the information on planning a successful holiday event, we included a new holiday inspired turkey burger recipe that is wonderful for those late summer barbecues. If you would like to join our mailing list, please send your name and email address to

We will be updating our website with new photos and menus soon. Check back here for an update on the website and on the new recipes we are working on!


Friday, July 2, 2010


In France Bastille Day is celebrated as a national holiday - "Vive la France!" to mark the storming of the Bastille in Paris on July 14, 1789.

The historic people's revolt was the first step to establishing a republican government, wildly cheered by French commoners who claimed an historic first in France's long royal history.
Today, July 14 remains a great excuse to party, serve up street food, sing La Marseillaise and drink a lot of bubbles. Of course, as French Caterer, we will be serving the Official Bastille Day event, hosted by the French Consul at the Green Room.

Since I have been living more than 17 years in California, I know that Domaine Carneros will be filling up my outdoor fridge.

If you are lucky, and happen to be in Paris, don't miss the incredible opportunity to be at the Eiffel Tower:

As for me this year, I will be close to the Eiffel Tower, but the one in Las Vegas. I will make certain to stop by Mon Ami Gaby and have Moules Mariniers (Steamed Mussels and White Wine) and French Fries for the occasion.


A pound (lb) (450 g) of mussels is usually enough for one person.

Pour 1 or 2 cups of white wine or water into a large saucepan, add the mussels and cover the pan. Remember that not a lot of liquid is needed.

Cook on a high heat and bring the liquid to the boil.

When steam is released from the sides of the pan, reduce the heat and simmer the mussels until they begin to open. This should take about 5 minutes. During cooking, shake the bottom of the pan, so that the mussels are redistributed and cook evenly.

After several minutes, keep an eye on the mussels and try to remove each mussel as it opens.
When all the mussels have opened, they can be served in their shell, in a bowl, with the broth strained and then poured over them. Add some creme fraiche to the sauce to make it thicker. rectify seasonings.

We are still available for the Bastille Day Celebrations and will be happy to make you share our national day. In the mean time, have a wonderful July 4th, and have fun, bubbles and great Fireworks experience. Thank you for supporting La Bonne Cuisine Catering & Events.

Thursday, June 10, 2010

A summer update

The summer is here and it has been a while since we have updated!

First off, my name is Corinne and I am the newest addition to the La Bonne Cuisine team as the production coordinator. I have been here for about three weeks, and so far it has been a wonderful experience!

I started off with an evening at the MPI Annual Gala. It was quite the introduction! I was able to see all the elements and how everything works to create a successful event. It was also my first look at how a major event is put on outside of the college arena. The Gala was held at the San Francisco Design Center in the Galleria. The theme for this year was Glo, which allowed the decor to include elements of light.

The second and third floors were used to hold cocktail receptions, with the dinner and entertainment taking place on the main floor and stage. From the stilt walkers who greeted guests as they made their way upstairs to the reception, to the wonderful glow from the lighted tables, a whimsical feeling filled the room. The combination of glowing end tables and chic lounge furniture in the cocktail reception created a fun and trendy environment. The unique trays of passed hors d'oeuvres added a sense of elegance to the space. As the finishing touches were added to the illuminated dinner tables, guests started to find their seats and sat to enjoy their dinner.

[ Gene X. Hwang/Orange Photography ]

As the dinner began, the entertainment took to the sky with an aerial acrobatic act, followed by a drum duo. While the main course was being served, the guests were treated with a drag show, which was a big hit! The dessert course added an additional glow to the room with a beautiful trio including a flaming creme brulee. It was the first time that I had ever seen it served in person, and it was the perfect dramatic finish to a beautiful meal.

[ Gene X. Hwang/Orange Photography ]

This was truly a great introduction for me into the world of La Bonne Cuisine. I am starting to settle in to my new position here and have loved every moment of it! Be sure to check back soon, as I plan to contribute to our blog often!


Friday, March 12, 2010

Happy 2010

Happy 2010! We have been very busy this year with the newest division of La Bonne Cuisine, Swing Cuisine and Events. Late last year, our company, La Bonne Cuisine, was selected to be the exclusive catering and event planning company at Redwood City’s historic Emerald Hills Lodge and Golf Club. So fabulous!

“This is an opportunity for us to offer our creative menus and unique design to a greater span of San Francisco Bay Area clients. In collaboration with the Emerald Hills Lodge and Golf Club, Swing Cuisine and Events’ breadth of planning ranges from corporate event planning to wedding and life celebration event planning”, Christophe Kubiak, Executive Chef.

“We feel very fortunate to partner with the Emerald Hills Lodge and Golf Club. I love being part of the evolution of incredible facility! Emerald Hills Lodge and Golf Club is a gorgeous 30 acre multi-use facility, in the hills perched above Redwood City”, Elaine Herman, Director of Sales.

“The view is gorgeous! And, the venue versatility is attractive. A client can plan an event from an intimate gathering of 20 to an outside tented event of 5000”, Sebastien Sanges, Event Design.

Visit the Swing Cuisine and Events’ website, for venue information and pricing.