Catering

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Regional & Local res­i­dents have long asso­ci­ated Hol­brooke Clas­sic Cater­ing with spe­cial din­ing expe­ri­ences for events such as wed­ding recep­tions, club meet­ings, class reunions, hol­i­day par­ties, and ban­quets. Now Hol­brooke Clas­sic Cater­ing can bring that same leg­endary din­ing to any loca­tion in West­ern Nevada County and beyond, includ­ing Grass Val­ley, Nevada City, Col­fax, Yuba City, Marysville, Auburn, Rock­lin, and Roseville California.

When you choose any of the many venues for your event in the Grass Val­ley and Nevada City area, we’ll bring our Clas­sic Cater­ing ser­vice to you. Whether it’s at the Min­ers’ Foundry in Nevada City, the Veteran’s Hall in Grass Val­ley, the Love Build­ing in Grass Valley’s Con­don Park; or one of many favorite local out­door sites such as the Empire Mine, Har­mony Ridge Lodge, or the Schramm Estate.

Wher­ever you choose to cel­e­brate we will bring an ele­gant plated din­ner, buf­fet or fan­tas­tic Bar-B-Que the gold min­ers could only dream about.

Clas­sic Cater­ing by the Hol­brooke includes turn-key sup­port for all the equip­ment and ven­dor needs you’ll want for your spe­cial event.

Quote from a local realtor:

You do such an awe­some job. I had some guests from the Bay Area, and they said your chef’s baked brie was com­pa­ra­ble to any­thing they’d ever had there. Thank you!”

~ Brenda Hor­ton — Net­work Real Estate

What Makes Us Exclu­sive & Different?

  • Source Appe­tiz­ers found at our white table­cloth restau­rant and catered events are now avail­able to you
  • Fresh­ness Guar­an­teed Every­thing is pre­pared by our peo­ple just for you
  • Out­stand­ing Cus­tomer Ser­vice We are locally owned and oper­ated and have been for over 100 years. Our rep­u­ta­tion is deliv­ered to you
  • Qual­ity The most deli­cious, finest, fresh­est ingre­di­ents art­fully deliv­ered to you hot and ready to eat
  • Cus­tom Menus From your mind to our Chef’s genius to your party
  • Food, bev­er­ages, flow­ers, ice carv­ings or enter­tain­ment we can deliver!

FAQ

Q: I am plan­ning a party of 30. How many appe­tiz­ers should I serve per person?

A: The rule of thumb is 5 to 7 appe­tiz­ers per per­son. That’s about 200 to 240 appe­tiz­ers. If you’re just serv­ing appe­tiz­ers with­out a main course then count on 7 to 8 appe­tiz­ers per person.

Q: Should I serve all one type of appe­tizer or mix it up?

A: Vari­ety, vari­ety, vari­ety! Mix and match and please every­one. What if you have a veg­e­tar­ian and a car­ni­vore? Your best bet is to serve at least 3 to 4 dif­fer­ent vari­eties of appe­tiz­ers for larger par­ties. If you only have 10 guests, then try for 2 dif­fer­ent choices.

Q: How much food should I serve?

A: This ques­tion is tough to answer, but asked of us all of the time. The answer depends on how many side dishes you are serv­ing, entrees, and how extrav­a­gant your cock­tail recep­tion is. The rule of thumb is 1/2 lb. of uncooked meat per per­son, 1/4 lb. of side dishes per per­son (2–3) dishes and 1–2 desserts.

Q: I have a small enter­tain­ment area, any ideas?

A: What you want to avoid is con­ges­tion. Try break­ing up your food pre­sen­ta­tion into small sta­tions located strate­gi­cally through­out your home.. You want peo­ple to flow through your space and to min­gle. Since cock­tails are the first thing peo­ple grav­i­tate to, try putting the bar in the back of the room. Then look for dead space to set-up food sta­tions. You can always pass around the appe­tiz­ers if you have help. If not, cre­ate an hors d’oeuvres buf­fet table! If you want to hide some of the clut­ter and save room, put a table­cloth on the buf­fet table and store extra bot­tles, ice, nap­kins, etc. under­neath the table, for easy access dur­ing the party.

For more infor­ma­tion con­tact our Cater­ing Direc­tor Kari Strat­ton, at 530–273-1353 or send an email to Frontdesk@holbrooke.com and arrange a tour. Would you like us to call you? Begin your Clas­sic Cater­ing by the Hol­brooke expe­ri­ence by send­ing us an online Event Form. You’ll be con­tacted immediately.

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