Take A Peek At What We Really Do!

In today’s world, it seems like every foodservice outlet offers “catering”. I’ve seen advertisements from Chipotle to Olive Garden to Costco asking if they can “cater” your next event. At its most simple definition to “cater” means to supply provisions, basically food and drinks. So technically they are correct. A clerk takes the order from their set menu, another employee arranges the order on black plastic, or in disposable aluminum chafing dishes, either you pick the order up or a driver delivers it ready for you to re-heat, set up, serve, clean up, and take out the trash. 

Brian Beal Moore Catering does not do that. 

No, we are a full service, off-site, concern employing skilled chefs, knowledgeable bartenders, professional waitstaff, all sorts of tables, chairs, linens, china, flatware, glassware, as well as gorgeous flowers, appropriate music, swift valets, dramatic lighting, and just about anything else you desire. We have produced handsome invitations, kept track of RSVPs, and have made arrangements for lodging and travel.

Brian Beal Moore Catering is obsessed with details so that your gathering is a reflection of your taste and your style. 

After an initial meeting with you and learning what type of event you are envisioning, we craft a proposal that includes a customized menu that reflects your likes and needs. We also interpret the overall feeling of the event and create an experience to be fondly recalled by your guests. We have all sorts of aesthetic ideas from “laid back cool and casual” to “formal and elegant” or a “chic bohemian” in between.   

Our fare ranges from old-world European, contemporary pan-Asian, tasty Latin American, as well as many regional tastes from across the United States. We have even crafted historically influenced menus for events at many of the centuries-old estates Washington DC is blessed with. Start with a tipple of Cherry Smash served with canapé of Venison Sausage on an Itty-Bitty Hoecake is a delight and with an entree of Chicken Fried Duck Confit on a pillow of Creamy Stone Ground Grits makes the dinner truly outstanding! 

But, then again, so is our USDA Prime Grass-Fed Filet Mignon with a Malbec Reduction atop Crème Fra?che Whipped Potatoes alongside Butter Poached Emerald Asparagus Arrows. And, of course, there are our fillets of Wild Atlantic Salmon Picatta with Celeriac Pureè and crisp-tender Baby Green Beans with Shallot Vinaigrette, and our Tarragon and Dijon Chicken Paillard is… well...heaven!

Our ingredients are of the finest quality and always impeccably fresh. 

We’ve got a marvelous butcher, a knowledgeable fishmonger, a top-notch baker, and an exquisite Belgian chocolatier. We source the best of whatever we can find locally from culinary artisans and independent vendors. 

We incorporate beverage services into the proposal. Is it a full bar? Perhaps a unique personalized cocktail? Is there a wine service tableside? Is there an aperitif and/or digestif? Will the evening end with coffee and brandy? 

The proposal also includes not only the descriptions of the menu and the “look” of the evening but also the financial estimates for the needed equipment, staffing, and other vendors as requested. 

Often the client comes to our showroom to go over all of the details, tour our immaculate commercial kitchen, and see our displays of china, glasses, silver, and table linens. Such items have various price points and affect the bottom line.  

Upon agreement, walkthroughs are scheduled at the venue as needed to ensure that nothing has been overlooked.

On the day of the event, we arrive at the venue at least two hours to the start time to set up the tables, chairs, bars, everything it takes, including an on-site pantry with all of the necessary equipment to execute a meal that rivals and surpasses many restaurants. 

Each event is unique, however, they generally begin with a cocktail hour where drinks are served and our handsome staff tray-passes delectable canapés which can be as whimsical as Lilliputian Corndogs, delectable as Maryland Blue Crab Beignets, to as downright delicious as Angels Riding Horseback (just shucked Chesapeake Oysters wrapped and broiled in Bacon and served on the half-shell!).

At the correct time, chimes indicate that dinner is served. It can be either plated in courses, a buffet, or a combination of both. There are many ways of dinner service and we are adept at being as flexible as we can for the wants of the client. 

We have many clients who entertain several times a year in their homes. They enjoy an interesting selection at the bar and an array of unique tray-passed items, say up to ten different one or two-bite things, followed by a selection of sweets which we call “splurge worthies”. This frees up the need for a typical buffet and the need for plates and forks. It also keeps the party interesting for the guests as they are always curious as to what will arrive next and keeps the conversations lively. By the end of the gathering, they feel as though they are well fed and have been well taken care of. 

After your guests have left, the staff packs everything up and loads it onto our trucks, and sweeps and mops the floors. We remove all the recyclables and refuse from the event.

Basically, it looks like we were never there. 

Now the bottom line. Pricing varies from menu and equipment selection, staffing needs, length of the event and other unique factors that may be required by the venue.

So that is what Brian Beal Moore Catering does. Every event is unique unto itself. 

Do visit the Brian Beal Moore Catering website and enjoy our creative menus, event photographs, client accolades, and then imagine what we can do for YOU!