Meet Le's Kitchen Catering

{Photo from Le's Kitchen Catering}

My friend, Patrina, introduced me to Ava Le of Le's Kitchen Catering a couple years ago and ever since, I've been a fan and have even hired her for a couple events. If you're looking for contemporary Asian cuisine, look no further. [By the way, the banh mi, or Petite Asian Chicken Baguettes (see above; sliced and marinated chicken in five spices served with pickled cucumbers, carrots and daikon radish over buttered French baguette) are amazing!]

Here's my interview with Ava:

1.  Why did you decide to go into catering? What are you passionate about?

I was very fortunate to grow up in a large family where the culture of food was a staple in and of itself. My mother has been a chef ever since I can remember, so growing up, I consistently found myself in the family kitchen or at my mother's restaurant watching her create delicious meals that brought so many people together.  Even after graduating from college with a degree in business and economics, culinary arts continued to play a large role in my everyday life.  So it was natural that I ended up back where it all began for me and ventured into business with my mother.  With my business and management background, and her culinary excellence, we created Le’s Kitchen (she is the Le of Le’s Kitchen!); a boutique family-run catering company with a passion for bringing together the very best flavors from my childhood memories and her rich history.  In my experience, nothing brings people closer together than warm and inviting meals, whether you are creating them, or simply enjoying them together.

 

2.  How would you describe your style? What do you think sets you apart from other caterers?

Traditional yet Elegant and Simple.  I believe Le’s Kitchen has been successful because we have been able to bridge together the gap between today’s chic generation of Asian Americans with that of our parents and ancestors.  We are one of the very few offsite Asian wedding caterers, and we are able to take the traditional Asian wedding banquet out of the restaurant and bring it into our couple’s beautiful venue of choice, whether it is a winery, grand ballroom, art gallery, museum, or even their  backyard. It’s a win-win situation for everyone.  We allow our couples to honor their families with a traditional banquet, and at the same time, the couple can bring in their own contemporary style and sophistication.

3.  What is your favorite part of a wedding?

For me it would have to be the dancing portion.  When all the “I do’s” are said, people are fed, drinks are served, and cake is cut, it’s time for people to let loose and just relax.  By this time of the evening, the bride and groom are fully relaxed with most of the day's activities behind them.  Everyone just gets on the dance floor and you can feel the energy, love, and relief of pressure exuding from the dance floor. 

4.  What has been your favorite wedding so far? What made it so special?

I don’t know if I can pick a favorite wedding, but I definitely have favorite moments from the weddings we’ve catered over the years. I catered a wedding where the couple was probably the most reserved people you’ll ever meet.  But when the day came, they surprised their guests with a live serenade while both playing the guitar. Both had been taking lessons! All the guests were shocked and amazed when they took the stage.  It was a great gift from such an unlikely couple!

5.  What would be your dream wedding to cater?

Over the years we have catered for so many wonderful clients and in many beautiful venues.  But I would have to say any destination wedding would be lovely.

Inspiration #35: Street Food Chic

Did you receive the latest issue of Utterly Engaged? I have been chatting with some friends on alternative food options for our weddings -- the San Francisco Bay Area is teeming with street food trends, with the Street Food Fest last weekend and the Eat Real Fest this weekend in Oakland, CA. Gourmet "taco" trucks are the hottest thing right now.

I'm swooning over how d*lish design and Grey Likes Weddings brought this trend to life, here's a sampling. Visit their online issue for more eye candy.

{Photos by Bonnie Tsang Photography}

Wedding Catering on a Shoestring

I'm on an event committee for a nonprofit and the issue of catering costs came up and spurred a lot of debate. In these tough economic times, I understand that spending $10 per person may be a lot but I have to admit, I balked at the thought of using the local bakery's sandwiches and crudite for this signature event. Like it or not, the quality of taste and presentation of food you provide at a special event sticks in your guest's memory and sets the tone of the occasion! But you don't have to spend $30,000 on catering or serve foie gras, caviar, etc to make it "rich." Taking Anthony Bourdain's great wisdom, "The engine of gastronomy is poverty" and therefore, it's okay to throw a wedding reception on a budget as long as you embrace the spirit of creativity!

Here are some ways I addressed this issue for my own wedding:

1. Find a venue that will allow you to bring-your-own (BYO) caterer. This will be challenging and requires compromise because a majority of venues have preferred caterers, who can be quite costly. If you bring your own caterer, you can find someone on Craigslist who might be willing to do it within your budget. We were able to find a lovely historic hall and garden in Sausalito for only $1,800, with only a $500 deposit. The venue has tables, chairs, state of the art kitchen, and allows me to bring in my own chef!

2. Consider the style of service. Buffet or appetizer stations are extremely cost effective because they cut down in terms of labor and service. Reach out to friends of yours and see if there's someone in your network, such as friend or colleague's nephew who's in culinary school, and can do a seated dinner at cost or as a wedding present.

3. Consider the season. If you like asparagus wrapped in prosciutto, don't expect to have it in the fall -- I mean, you can, but the quality won't be so great and the cost will be a lot more! Check out CUESA's season chart here>>

4. List your priorities. Do you want to splurge on meat or fish? Would you like variety of options, so that appetizers would make sense vs. a sit down meal? Do you really want 200 people at your wedding, or do you want your 90 or less closest friends?