With the busy season upon us, we find great deals of our associates are asking us how we keep up with events that demand a large number of staff. While we are lucky to have amazing and talented staffers on our team, we only have so many of them!

Our Solution: Freelancers or Volunteers.

We recommend this solution to not only those planners who need additional help, but to those who are looking to learn a little more about the industry. What better way to learn about catering an event than to be “behind the scenes”, helping the process go from start to finish? Today, we’d like to focus on some tips for those looking for help and those looking to help out.

When meeting/interviewing people for the first time, always be as professional as possible, and expect the same in return. Always ask for a resume and references, but trust your judgment of the person in front of you as well. Would you really want this person representing your company, even if only for a few hours? Conversely, does this look like a company that would treat you fairly?

As the interviewee, you should come prepared with a list of questions to help you determine if this role is the right fit for you. You should also come ready to list past experiences that showcase the assets that would be desirable to the company you are interviewing with. Coming in 1^st place in the State Science Fair in the 10^th grade is certainly an accomplishment, but probably not relevant to a caterer who has to staff a party for 400 guests.

As the interviewer, if red flags arise based on inconsistency, lack of knowledge, or inappropriate questions or behavior, take it as a sign that this is someone you do not want to hire. Ideally, potential freelancers should present their best to you, and if that is not what you are seeing (or even worse, if that is the best he or she may have to offer) then this is someone you would not want to hire to represent you.

Once you have build up a database of strong freelancers, create your pecking order of those who work hardest, are prompt, and take direction well. Also, feel free to ask people for referrals, as freelancers with great work ethic often know others with great work ethic.

Good-to-know Ingredient Substitutions

Everyone has that friend or family member who always has a new dietary restriction at every gathering. Just anticipating the possible desires of this guest can have you spending much more time in your kitchen than necessary. No need to get frustrated, though. Indiana has some tips that can help make catering to the needs of vegans, vegetarians, the lactose intolerant and the super health conscious not as difficult as many are led to believe. Below are some important ingredient conversions so that you rarely will feel limited in your cooking endeavors…and your guests will love you for it!

Indiana has some techniques of our own to accommodate all of our different guests with different dietary restrictions.

Ingredient Conversion Chart

To start, most soups with a chicken or meat stock can be made vegetarian or vegan with a vegetable stock, such as a delicious onion soup. To round the whole meal out, Indiana likes to serve it in a mini brioche bowl.

Another trick we use is to simply substitute yogurt for cream in our coveted spinach pie with whole-grain mustard sauce. The flavor still bursts!

Lastly, sorbets are always a great and healthful alternative to ice creams. Pick your favorite fruits and have a ball!

While many flock to the suburbs to get away from the constant buzz of New York City, the numerous parks throughout the five boroughs (and the suburbs) serve as wonderful respites in and of themselves. Instead of traveling the distance to find some peace, local parks have become the seasonal hot spots for all to enjoy.

What’s a day activity in the park without food though? That’s where things may get sticky (and no, not just from the sun’s heat). Although having a picnic in the park most certainly makes for some summer fun, such fun can quickly melt if you pack the wrong foods.

First off, invest in a small and lightweight cooler. You won’t regret it. From there, you can opt to prepare foods at home, such as classic chicken and potato salads, or you can bring foods to prepare at the park, such as breads with meats and cheeses.

Most importantly, be smart about what you’ll be in the mood to eat while sitting under the hot sun. Trust us, you probably won’t want macaroni and cheese or that leftover heavy stew from last week that’s still in your refrigerator. When in doubt, grab something with fresh basil. Even though we are beginning the transition into a new season, just smelling the herb will conjure up the image of summer!

This summer at Indiana, we’re finding new ways to incorporate basil into our menu. Our Basil Spiked Lemonade, for example, is a refreshing and fun drink for day or night.

Now your only concern should be avoiding getting any of that sun screen or bug spray in your food!

Bon Appétit!

We hope that by now you’ve gotten rid of the dust from that barbeque grill, but aren’t yet ready to stow it away either. Summer isn’t over just yet, which means it’s still grilling season.

The versatility of grilling is one of its greatest features. While you can always opt for a classic, homemade actual grilled cheese (we recommend getting creative with your cheese selections), feel free to also spice up your dishes. In the mood for Asian flavors? Mix together peanut butter, soy sauce, and some chili sauce to top anything from chicken kabobs to pineapple. If you’re longing for the bites served in the vineyards of northern Italy, brush some pesto on grilled chicken and accompany it with ripe tomatoes, mozzarella, and basil.

Don’t despair if you feel you’ve had your fair share of hot dogs, hamburgers, and the like; there’s plenty else to grill, from appetizers to desserts! Grilled fruit serves as a delicious appetizer, side dish, and dessert. For example, wouldn’t you like some of Indiana’s grilled apricots and figs that are stuffed with gorgonzola mousse and spiced pecans?

Yeah…that’s what we thought.

Remember when you were younger and your parents tried to get you to try a new dish? They swore it was delicious, but you shrieked and locked yourself in a closet because it looked akin to a lagoon monster.

That might be a bit of an exaggeration, but it still holds true when you’re entertaining guests. Imagine the feeling of spending money on something that you know is delicious, only to have your guests shy away from it because it looks unappetizing.

When serving food at an event, the appearance of the dish is just as important as the taste. We’re constantly thinking of new ways to present our food…we’ve gotten so good at it that we can’t re-fill fast enough! Below, check out some of our aesthetic and palate pleasing treats!

A delicious White Bean, Salmon and Caviar Canape.

Popcorn Soup. You read that right…Popcorn Soup!

Something as simple as an Art Deco tray gives these Mussels a little more pazazz.

Something as simple as a spoon not only looks more elegant than a toothpick, but allows a little more freedom with the food (For example, the Basil infused Oil you see at the bottom)

When guests arrive to your event, the first thing that crosses their mind should not be “I hope this doesn’t last long”. Instead, you want them to think how perfect the venue is. However, finding this ideal space is not always easy. If you think picking a venue yourself is too difficult, read on to discover some tips to make it a little easier. We understand that there are important aspects to the perfect venue, and would like to share with you some of our favorite locations where we’ve had the pleasure of catering.

· ACCESSIBILITY

o A good venue is easily accessible for your guests. Your guests should not have to travel 5 hours to make it to your 2 hour event. It should be in close proximity to where your guests live or work. It is also important for the guests to be able to find parking close to the event. If parking is not available, the venue should be in a short distance of public transportation. The Altman Building is located by 6 parking lots and accessible by various trains with little walking distance.

The Altman Building

· SIZE

o Size definitely matters when it comes to events! If a space is too large, your event can end up looking empty and feeling dull. Conversely, if your space is too small, your guest can feel cramped and annoyed. Estimate a REALISTIC number of guests that will be attending before you pick your venue.

o 101 Riverviews has rooms that can be used for large scale events, such as the Grand Room…

o …And rooms that can be used for smaller events, like The Terrace Room.

· AGENDA

o It is a must that you know what types of activities you will be hosting at your event before you pick a space. For example, if part of your event includes your guests stepping outside, it’s best to have a venue that has easy access to outside. You don’t want your guest having to crowd on to an elevator or march up stairs. The Terrace at 101 Riverviews has an outside are that over looks the SoHo area.

If you keep these points in mind, you’re guaranteed to have not only the perfect venue, but the perfect party!

Need some ideas to pull off this summer trend at your next gathering? Below, you can find some of the tasty little bites we offer on our catering menus to get the party planner in you inspired. Re-create or re-invent one of our dishes and it’s an absolute hit at your party? Drop us a line and send us a picture…we’d love to hear about it and feature it on our blog!

-Smoked Salmon Rosettes in a Crispy Savory Cone

-Cherry Tomatoes filled with a Scallop Ceviche and Avocado Puree

-Miniature Tea Sandwiches of Roasted Vegetables with Fresh Mozzarella and Pesto on Focaccia

-Coconut Crusted Chicken with Passion-Fruit Guava dipping sauce

-Chilled Watercress Soup, served in shot glasses and garnished with slow-roasted Vidalia onions

-Lobster “Rolls” with Tarragon Mayo, served on Buttery Brioche Crisps

-Pork Brisket Po Boys

*Host your event outdoors for the best natural lighting there is! “What about at night?” We hear you cry; Invest or Rent an eco-friendly Tiki torch for a larger party or candles for a smaller one. Martha Stewart has a great idea for re-using eggshells as dainty candle holders. You can find the steps for that craft here: http://www.marthastewart.com/good-things/eggshell-votives

*Really reap the benefits of your hard work! Don’t know what harsh pesticides might be used on your produce? Nothing tastes better than drinks and dishes prepared using herbs and produce you grew yourself. One of the members of our Indiana family is currently growing her own herb garden, and already has plans to use them during her summer entertaining. Of course, she has to bring in some fresh mint for us to taste test with our specialty cocktails!

*Plan a picnic with a Green friendly twist. You can turn an old, abused sheet into a fun activity for friends and family! Have the whole crew pitch in (or hog the fun for yourself!) and tye-dye, finger paint or creatively patch up minor tears or stains on that old sheet for a beautiful place for guests to sit. Don’t forget to bring reusable plates. Don’t have enough plates for all your guests? Ask guests to bring their own non-disposable plate and offer a reward for the best one! We’ll let you be the judge of what makes it the best.

Happy July 4th Weekend to all! All of us here at Indiana hope you have an exciting holiday.

Simple party fare need not be boring or unsophisticated.

The next time you’re planning a cocktail party, consider whipping up one of our all-time favorite crowd pleasers. You’ll be surprised how quick and easy it is to prepare, which will leave you with more time to spend with your guests – the reason you planned the party in the first place!

Classic, pared-down flavors straight out of Sardinia shine through our homemade Artichoke and Roasted Pepper Crostini with a Basil Aioli:

Ingredients:

One Ficelle

Olive oil and salt to taste

8 small roasted artichoke hearts (bottled is fine)

¼ pint roasted red peppers (bottled is fine)

8 basil leaves

½ cup high-quality mayonnaise

½ clove of fresh garlic

Salt and pepper to taste

Method:

For the crostini:

Preheat oven to 350 degrees.

Slice a Ficelle crosswise to desired thickness (we usually aim for about ¼ of an inch), brush with olive oil and sprinkle with Kosher salt.

Place the slices of Ficelle on a baking sheet lined with parchment paper. Put in the oven and cook until the first side is slightly toasted, flip and toast the second side.

Remove from the oven and set aside until ready for use.

Cut 8 small roasted artichoke hearts into quarters

¼ pint roasted red pepper, sliced into thin strips

For the basil aioli:

In a food processer, blend 8 cleaned basil leaves, ½ clove of minced garlic and ½ cup of high-quality mayonnaise. Taste and adjust seasoning with salt and pepper.

To assemble:

Spread a layer of the basil aioli on the crostini and garnish with a ¼ of an artichoke heart and a thin slice of red pepper.

Serve and enjoy!

When it comes to hiring a “bargain” caterer and event planner you run a significant risk of getting exactly what you paid for. And in the end, who cares how much of a deal you scored if the food isn’t properly prepared or beautifully presented, the décor is unimaginative or tacky, the serving equipment is unsightly or the service is inexperienced and mismanaged? Memories of your cocktail reception, gallery opening, wedding or bat mitzvah will be irretrievably marred by the shoddy package your wonderful day was wrapped in. As we all have learned the hard way, sometimes the cheapest things we purchase end up being the most costly.

That’s why at Indiana Market & Catering, we focus on providing our clients with fantastic value – dependability, integrity, quality and service, at a reasonable price. While we are always talking to our vendors and staff to figure out ways in which we can trim costs, we never cut essential elements of our overall package to save a few bucks for ourselves or our clients. We know that this economic climate is tough for everyone – please let us know if Indiana Market & Catering ever fails to offer you the value we pride ourselves in giving to our clients with every event we produce.