andrea

The Vox Theatre

July 19, 2017 by andrea

As soon as you pull up to the front of the building, you are immediately transported to the days of grandeur from when the building was constructed in 1922. The history of the building comes to life as soon as you walk through the doors; you can almost see the guests piling in to see the latest in cinematic art from the days when the space hosted a silent movie theater. The original stage still stands and today hosts a different kind of show for the many events that come through the doors, adding a sense of drama and romance to wedding ceremonies, gala speeches and social celebrations. Paying homage to it’s days as a ductwork manufacturer and later an automotive workshop, the renovated front garage doors create an entrance unlike any other for guests to set the tone for any event. The dramatic 20’ ceiling has been preserved with the original tin adds a sense of timelessness and majesty to this amazing event venue.

Whether it be watching a couple’s first dance on the striking hardwood dancefloor or congratulating the latest company retirees on the beautifully draped stage, you can trust that everyone can be a part of the action thanks to the wide open views provided by the venue. This expansive, unobstructed space also lends itself well to whatever layout you may have in mind for your event, giving you the flexibility to make your vision come to life without having to work around pre-existing elements.

The Vox even provides a beautiful green space area for guests to enjoy in the middle of the urban neighborhood. Walking through the glass patio doors, you will be greeted by a privately enclosed patio and lush yard adorned with globe lights that is yours for the transforming.

No matter the type of event you have in mind you can feel confident in your decision to work with the accommodating staff at The Vox Theatre. Event Manager Bailey Eichler works tirelessly to make sure your event expectations are exceeded and the details are accomplished to perfection, ensuring that your entire experience, from planning to execution, will be positive and your guests will be left with an experience they won’t soon forget.

Eighteen Ninety

March 17, 2017 by andrea

Eighteen Ninety Event Space

VENUE SPOTLIGHT

The grounds are something out of a Nicholas Sparks novel, recalling a time of simple elegance and whimsy. The rolling green landscape is gracefully appointed with mature trees that provide the perfect shade on a summer day; the pops of color carefully placed around the property with plants and flowers enhance the overall design of the outdoor spaces. The on-site arbor and green space provides the perfect backdrop for couples to share their outdoor ceremony with their guests.

What started out as a concrete slab for tented events has grown into one of the premier wedding venues in the Kansas City area. It’s easy to see why when you step inside the custom-built ballroom that was designed taking into consideration every detail imaginable. When you walk into the space, your eyes are immediately drawn up with the beautiful crystal chandeliers that adorn the space. Partnered with the wood beamed vaulted ceiling the entire space gives a sense of intimacy while still being open and comfortable for large or small parties. The venue offers access to beautiful chiavari chairs, chargers and votives to enhance the décor you bring into the space. The large open patio is a great space for guests to mingle during your cocktail hour before dinner is served.

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Also on location is the 1890 house. A timeless space that is often used as bridal suites for couples and their bridal party to get ready for ceremonies taking place on the grounds. Additionally, it provides the perfect space for couples to do their first looks in a place that is meant for just them to enjoy the moment with each other. The large front porch has also been used to host pre-dinner cocktails.

One of our favorite areas on the property is the catering kitchen. Complete with high-end, commercial grade equipment, this space allows us to prepare fresh and delicious meals on-site with ease. No matter if guests are looking to serve a traditional buffet meal or an elegantly plated menu, the facilities provided by Eighteen Ninety allow us the freedom to create products that deliver the level of quality and presentation we expect to provide our clients and their guests.

Offering year-round spaces for your special day, no matter when you choose to take the plunge you can rest assured that your decision to incorporate this venue into your wedding day is one of the best you will make. While the charm and elegance provided by the scenery will only enhance your wedding day experience, the level of service and accommodation you will receive from Joanne Elling, event coordinator, is second to none. Your guests will be treated with all that Weston has to offer, with unique boutique hotels and shops. Partnered with area attractions, it will be the perfect weekend getaway for your guests.

Fresh from the garden… Ideas for your summer tomatoes!

August 26, 2015 by andrea

As summer comes to a close and kids head back to school, I can’t help but reminisce about my own childhood summers in Wichita. My siblings and I filled our summers with sports, swimming, biking, jumping on the trampoline, and, of course, hide and seek. It was usually during the hiding that I would find myself crouched behind one of the many planters in my parents’ garden; noshing on barely-ripened cherry tomatoes. It’s these memories of sun warmed tomatoes, right off the vine, that get me geared up to incorporate this juicy summertime fruit into almost any dish that I can rationalize them being in.

When our culinary team develops new items and menus, we strive to keep up with the ever changing culinary industry. We often search for new ways to manipulate our ingredients and present items in a way our customers have never experienced. We use new found inspiration from literature, dining experiences, and even consultation from our industry peers. However, some of our favorite items at Brancato’s Catering have come from the collaboration of our childhood memories in the kitchen that honor the integrity of the ingredients and let the quality speak for itself.

Small bites are some of my favorite items to create. I love mixing a mélange of flavors into the ‘perfect bite’. Each ingredient stands on its own, but they all come together to complement each other in the end. A few of our summertime favorites have been our traditional Caprese Bruschetta and our ‘classic with a twist’ Pork Belly BLT. Fresh heirloom cherry tomatoes pop with color from behind the balsamic glaze and extra virgin olive oil on this signature Italian favorite.

Oven-roasted roma tomatoes lend a slight sweetness to our BLT appetizer to balance the salty pork belly and toasted brioche.

During the chilly holiday season, we take advantage of the sweet tomatoes that were picked in their peak season, blanched and canned to preserve a great tasting product. We turned a childhood favorite on its side with our Grilled Cheese and Roasted Tomato Soup Shooters. This combination works well as a passed appetizer during a cocktail party or as a late night snack station.

A simple roasted red pepper-tomato coulis finishes off one of our gluten –free favorites. Our Cannellini, Kale, and Yukon Gold Potato Cake is also vegan, but we’ve caught a couple of our carnivore cooks enjoying this hearty dish. Fresh haricot verts add that tiny pop of color to round out this simple, yet elegant plated dinner.

Event Recap: KU Medical Center

June 17, 2015 by andrea

Whenever you are throwing a party honoring a person for professional accomplishments, it is always a challenge to honor who that person is and the contributions they have made. We were tasked with creating a fitting tribute to the honoree that would be upscale and dignified while still being casual and comfortable to fit their personality.

Planning started six weeks out with an initial meeting to discuss plans at which point our team was given the freedom to really create the look and feel of the event. Special considerations were made in the meal as BBQ was a special request, but we also had to fit in items that were nutritious and health conscious. BBQ and healthy are not exactly terms that marry well, but our culinary development team managed to pull it off through fresh seasonal selections in fruits, vegetables and proteins while offering smaller, portable portion sizes for the mingling crowd. Everyone raved about the bright flavors and unique flavor combinations brought to the table, and were especially impressed with the specially selected beer pairings that fit with each station.

Bite Size Pigs in a Blanket- Bite-Sized Smokies | Flaky Crust | Mustard | Ketchup

Caesar Baskets

S’More Tartlets

Boulevard Tank 7 in mini mugs

Station 2:

Grilled Shrimp & Sweet Pineapple Skewers

Grilled Peaches- Honey Balsamic Glaze

Boulevard Pale Ale in mini mugs

Station 3:

Cheese Corn Bake Bowls- Brancato’s BBQ Burnt Ends | Cheesy Corn & Ham Bake | Crispy Onions

Jalapeno Stuffed Mac & Cheese Bites- Sriracha Ranch

Cherry Cheesecake Shooters- Classic Cheesecake | Cherry Filling | Crumbled Graham Crackers

Boulevard Wheat in mini mugs

On the rentals side we were tasked with taking the blank slate of the open-air courtyard and transform it into an event venue to fit the upscale but casual BBQ theme carried over with the food. We knew we had to provide seating with shade as there was not much provided naturally in the courtyard. We were able to provide ample seating with shade through the use of our umbrella tables, giving guests the freedom to have a seat, enjoy food but still get up a move around if they wanted.

Speaking of shelter we had to provide shade and structure for the food and the 3-piece zygot band hired by the client. We accommodated this through 20×20 Frame and a 20×40 Frame tents. We also had to provide some sort of flooring under these tents to protect the landscape of the courtyard taking into account the recent onslaught of rain to the area and the amount of foot traffic those locations would experience. To accomplish this we provided a stage for the band and custom-made covered flooring for the food tent.

We were able to carry that BBQ theme through the space with bright pops of color through the use of red and white gingham patterns, bandanas and solid red table coverings on the bar high tables and accents we provided. We were also able to add a bit of fun with the metal troughs and buckets to provide grab and go waters for guests on the warm July afternoon.

Whenever you are planning an outdoor event, there are always challenges to overcome, with this specific event we were challenged with very specific load-in/out times, uncertain weather conditions and temperatures as well as a tight event timeline to stay on-track. We are very proud of how our on-site and office staff handled these opportunities and provided a fun and dignified event to honor a very special person.

Ingram’s 40 Under Forty

May 5, 2015 by andrea

“Business isn’t just business for Andrew Brancato- it’s personal. The president of Brancato’s Catering runs not only that operating unit, but is part of an executive team of three other thriving divisions, and the common denominator for all is family. ‘Growing up in a family-owned business not only instilled the values of hard work, dedication and loyalty, but also galvanized my commitment to family, faith and community,’ Brancato says.”

We are proud to congratulate our President, Andrew Brancato on being selected as one of Ingram’s magazine’s 40 Under Forty Class of 2015. We are honored to have him represent our team among the 39 other talented and successful professionals in this year’s class. To be qualified for this honor, Andrew had to demonstrate innovation in his field, commitment to his team and dedication to his community. With this recognition, Andrew is joining an elite group of leaders who bring so much to the professional and civic communities of Kansas City.

On behalf of everyone at Brancato’s Catering, we are thankful to have Andrew as a leader of our team and look forward to seeing how your vision for this company shapes our future!

It looks good enough to eat!

April 13, 2015 by andrea

Have you ever been to an event and felt like you couldn’t tell where the decor stopped and the food line started? Food service has come a long way from the days of simple, straight and standard buffet lines, we can now build elaborate, engaging and edible works of art that are appealing to your eyes as well as your taste buds.

There are several factors to consider when deciding how you want your food to be displayed. One of the biggest is theme. Does an elaborate sprawling display fit into your overall event theme or would a sleek modern look be better suited? If you are going for the grandiose, you would want the big display to highlight that, however if your look is more subdued, you would want to convey that in clean lines and simple structures.

Another factor that plays into theme is decor. What textures, materials and colors are already present that can be incorporated into your concept?

Considering what exists can be useful to create a seamless, cohesive look to your display. It also would not make sense to have a soft floral display at an event that is highlighting raw materials and hard edges.

From an execution stand-point, space is one of the biggest factors your caterer will consider.

Do we need to go up or out when building your display? We want to make sure we can fit what we want to do where it needs to go. Your display wouldn’t have the impact you want if it is dwarfed by the venue; it also would run the risk of becoming overbearing if it is too large in the space you are utilizing.

Will your venue be indoors or out? We would want to think very carefully about incorporating a tall display that has a chance of toppling over when a gust of wind comes through at your outdoor event.

We also need to consider temperature of the product with regard to location. For example, we can create beautiful and elegant food displays on marble slabs however those slabs hold temperature very well. We would want to plan accordingly to cool or warm the marble to accommodate the product it will hold.

Finally, another element to consider would be accessibility. Obviously, your guests have to be able to get to the food in order to enjoy it while your caterers will need to be able to easily access the display to replenish the items.

If executed correctly, food displays can not only enhance an event but can also be a showpiece that makes your event the talk of the town. If you are looking to add the impact of a custom designed food display to your next event, we have just the team to help with the planning and implementation to ensure flawless execution. Just give us a call and we can help your vision come to life!

Playing into the baseball theme of the event, we turned a standard ice cream bar into a concession stand to feel more like a stadium environment.

Taking inspiration from the airline hangar venue, our seafood display incorporates a beautiful propeller ice sculpture to keep our seafood bar at the appropriate food safe temperature.

Reaching new heights! Here we utilized various stands and blocks to create different heights for the products.

Food displays can be enhanced by individual food containers. Check out the interesting set-up we did to portion a Chinese Chicken Salad.

Don’t these soft pretzel rolls look like baseballs coming out of a mitt?! Perfect for the baseball theme of the event.

Brancato’s Catering on Kansas City Live!

March 5, 2015 by andrea

We are always looking for ways to share our work with new audiences and were very excited about the opportunity to do so recently on Kansas City Live’s daily televised show. We were given the chance to join their cast and crew to showcase one of our popular menu items, the KC Classic. We were joined by hosts, Joel Nichols and Michelle Davidson who assisted in showing their viewers how we prepare the ingredients for this great sandwich.

Using this medium to spread our message was great because we got to not only share a delicious and popular recipe with a new audience, but the viewers also had the opportunity to watch us in action and learn new techniques to use in their own recipes.

We welcome you to try your hand at creating this delicious sandwich and hope you enjoy it as much as our clients do!

In case you missed it you can see the segment here: http://www.kshb.com/entertainment/kcl/brancatos-creates-their-most-popular-sandwich

The KC Classic: 4 servings

8 pieces- Jalapeno Cornbread

12 pieces- Smoked Brisket

40 pieces- Crispy Fried Onions

1 thinly sliced Red Onion

2 cups seasoned All-Purpose Flour

8 cups Frying Oil

24 pieces- Candied Jalapenos

1 cup jarred Jalapenos or fresh-cut Jalapenos

1 cup Sugar

1/4 cup Water

1/4 cup Apple Cider Vinegar

2 oz- Cream Cheese

2 oz- Brancato’s own BBQ Sauce

For each Sandwich- Combine the BBQ Sauce and Cream Cheese to a creamy spread; top the 2 slices of Jalapeno Cornbread with the BBQ Cream Cheese mixture.

Crispy Fried Onions- Heat frying oil. Dredge sliced onion in seasoned flour. Fry onions until crispy, allow to drain/cool prior to topping sandwich

Candied Jalapenos- Heat water, sugar and jalapenos over medium heat until water is reduced. Stir occasionally.

Top BBQ Cream Cheese with the BBQ Brisket, Candied Jalapenos and Crispy Fried Onions. Place on a heated Panini press and press sandwich until bread is toasted and cream cheese in melted.

Spring Bites

February 18, 2015 by andrea

Spring is a wonderful time of year in the culinary world! As each new year begins and the temperatures start to rise, we look forward to the beautiful new ingredients that we get to incorporate into our spring and summer menus. Warmer temperatures also mean lighter food-fare, so this gives us a chance to highlight vibrant greens like asparagus and cucumber, the earthy flavors of mushrooms and cauliflower, and the naturally sweet freshness of berries and melon coming in to season. Fresh cilantro, basil, dill, mint, and other herbs are more readily available during these warmer growing seasons and are a great way to add another dimension of flavor to any menu.

Our Culinary Development Team at Brancato’s has been ramping up for warmer weather with some new bites. Here are a few of our favorites this spring!

Our Roasted Crimini Crostini pairs a hearty mushroom with tangy goat cheese and artichokes. The whole bite is finished with shaved Asiago and balsamic glaze.

Avocados add a creaminess to traditional gazpacho and balance well with the clean cucumber, cilantro and tomato flavors. We like to add lump crab to our Avocado Gazpacho for a little something extra!

Pears are at their peak during the fall and winter but some varieties still have a small growing season in the spring. We’ve recently wowed some customers with a rich, yet light, dessert consisting of red wine poached pears and vanilla bean mascarpone. The pears poach just long enough to soak up the cinnamon and clove spices. Blueberry compote and crushed pistachios garnish the plate.

The Knot Best of Weddings 2015

November 25, 2014 by andrea

It is with great excitement that I share with you that we have been chosen The Best of the Knot 2015. Thanks in great part to you, our customers. Standing out among the best in the business is a true honor and to get recognized with an award is an even greater accomplishment for us. We can’t thank our brides & grooms enough for the continuous rave reviews and referrals to their friends and family. We strive to exceed your expectations and realize how important of a day this is for you. The feedback and reviews we receive following your event are what make us who we are…a leader in the industry. Thanks again to all of our customers!!

Themed Events

October 3, 2014 by andrea

Themes and interactive stations are a popular choice among many of our clients. It’s a great way to provide more than just appetizers without having a full buffet. It provides options for your guests and allows them to mingle throughout the room while exploring all the different food options. This alternative is more labor intensive and come sometimes be a more expensive option but it worth every penny because much of the food is prepared directly in front of your guests guaranteeing fresh hot food in addition to seeing your guests having an entertaining time with the food. This option can also help to break up a room or even fill a larger room.

We recently had a corporate event at Union Station Kansas City where our client was bringing in guests from all around the country. They requested Kansas City inspired food stations. Each station represented a different area of Kansas City and featured décor to enhance the theme of the area it was inspired by. We featured a veggie station to represent the farmers market at City Market, a pasta Station for Columbus Park in the Italian District, we did a Kansas City BBQ station for the 18^th & Vine Jazz District, a fajita station for Southwest Blvd area, and a dessert station for the Country Club Plaza.

Here is the Full Menu:

Veggie Station: Farmers Market at City Market

Green Dirt Farms Artisanal Cheeses

An assortment of local varieties including: Bossa (washed rind), Wooly Rind & Dirt Lover (bloomy rind), and Garlic & Peppercorn Goat’s Cheese. Accented with fresh seasonal berries and served with baguette, crackers and lahvosh.

Oaxacan Goat Cheese Salad

Baby Arugula & Field Greens, Chopped Pignoli, Roasted Red Peppers & Diced Cucumber. Garnished with a crispy goat cheese croquette. Gently tossed in Dijon Vinaigrette & Drizzled with Creamy Ancho-Ranch.

Pesto Rubbed & Grilled Vegetable Display

Colorful, seasonal vegetables, rubbed with fresh pesto and grilled. Served chilled.

Pasta Station: Columbus Park/Italian District

Butternut Squash Ravioli in Brown Butter Sage Sauce

Tortellini With Basil Pesto Sauce

Chicken Spedini

Herb Crusted Chicken Breast Stuffed with Italian Cheese & Ham, Skewered and Baked to a Golden Brown

Fresh Baked Garlic Bread

Kansas City Barbecue Station: 18th & Vine/Jazz District

Beef Burnt Ends

Slow smoked and smothered in Brancato’s own BBQ sauce.

Carved Crown Beef Ribs

A real showstopper! Served with an assortment of local KC BBQ sauces on the side.

Slow Smoked Pulled Pork Sliders topped with spicy slaw and crispy onions

BBQ Baked Beans

Cheesy Corn Bake

Creamy Coleslaw

Assorted Deli Breads

An Assortment of Local Barbecue Sauces

Fajita Station: Southwest Blvd

Fajita Marinated Grilled Beef

Petite Shrimp

Lightly tossed in Panko breadcrumbs then garnished with a squeeze of lime juice and cojita cheese.

Sautéed Peppers and Onions

Flour Tortilla

Tortillas, Corn

Shredded Cheddar Cheese

Fiesta Corn with Peppers and Onions

Pico de Gallo

Sour Cream

Fresh Guacamole

Picante Sauce

Sliced Jalapenos

Refried Beans

Spanish Rice

Southwest Flatbread

spread with refried black beans, roasted corn, pulled smoked chicken, fresh cilantro, queso fresco and a lime jalapeno crema drizzle

Dessert Station: Country Club Plaza

Rootbeer Floats

Shatto Dairy vanilla ice cream, with A&W Rootbeer – served with a festive paper straw in a mini collins glass

Miniature Strawberry-Pretzel Shortcakes

Macerated Strawberries & Whipped Cream stuffed inside soft short-bread & sprinkled with crushed pretzels

Cherry Cheesecake Shooters

Tall shooter glass filled with Classic Cheesecake, Cherry Filling & Crumbled Graham Crackers

Mini Butter-Pecan Blondie Trifle

Artfully stacked in a Martini glass with Vanilla Bean Marscapone, Salted Caramel & Abstract Sugar Sculpture Garnish

Christopher Elbow Ice Cream

Strawberry Ricotta & Chocolate Bourbon Cherry – or other seasonal selections

Assorted Christopher Elbow Chocolates

Below are some pictures from the event. Enjoy!

Ingram’s Best of Business

September 3, 2014 by andrea

We are so excited to announce that we were named one of Kansas City’s best caterer again this year by Ingram’s magazine readers. We would like to thank all of our clients who continue to use our business, refer us and vote for us. We value all of our client relationships and understand the importance of the word of mouth referrals. Thank you so much Kansas City!!

In case you missed it here is the clip from Ingram’s Magazine:

BEST CATERER

Brancato’s Catering, our Silver winner, will grace your table with menus tailored to the event, whether it’s a wedding or a corporate event that commands barbecue fare, buffet-style dinner or ethnic selections.

Summer in Kansas City

June 10, 2014 by andrea

Kansas City hosts several events throughout the year with many of them starting Memorial Day weekend and continuing throughout the summer. We believe that we can enhance these events and help them become more successful by contributing with great food, drinks and service. Over the past few years Brancato’s has worked to expand the concession portion of our business. We create extensive proposals and layouts in hopes to become a part of these great events. In addition to our bids we house top industry equipment and expert coordinators to execute these events to their fullest.

Over the past couple of weeks we have been fortunate to be a part of 3 major area events…

The first one being the NHRA Drag Races at Heartland Park Topeka. This 3 day event brings in thousands of spectators to witness these top speed races. We utilize all kinds of equipment to carry out this event including several tents, refrigerated trailers, storage containers, mobile kitchen equipment and our recent addition of our mobile production kitchens.

Other logistics coinciding with most of these concession events include coordinating inventory, vendors, labor (staffing upwards of 300 employees), transportation and lodging. I personally assist with the staffing on several of these events and it is important to build the correct amount of points of sale and back of house help to make sure we are putting out great product, keeping concession lines down and maintaining overall low labor costs to uphold our bottom line.

The 2^nd event was Celebration at the Station by the Kansas City Symphony, which is the largest free Memorial Day weekend event in the Midwest. We supply concession drinks for this event and coordinate many local food trucks to come and set up around Union Station to offer their food.

The third event was Rockfest at Liberty Memorial. This event is the largest one-day rock music festival in the United States. We set up our concessions and sell liquor, soda and bottled water for this event. The event draws 55,000 rock music fans that consume over 75,000 cans of beer.

The next event we will be a part of is Symphony in the Flint Hills, Saturday June 14th!

We hope to see you there!

This picture is all of the lunch suite parties we do in 1 day at Heartland Park Topeka!

What Happens in Vegas Doesn’t Stay in Vegas

April 18, 2014 by andrea

Each year our owners pick a team from our staff to head to Vegas to attend the Catersource and Event Solutions conference and trade show. It is a great educational opportunity for our staff and we can walk away with winning strategies, tools, new ideas and techniques and the latest trends in the industry. The information we obtain from this conference allows us to provide our clients with top service in the industry.

The conference offers interactive experience stages where demonstrations by top chefs in the country show us the newest in culinary techniques and food ideas. In addition to the classes offered the conference also includes a tradeshow with hundreds of exhibitors ready to show us the latest in event ideas, products and services for the industry. It gives us an opportunity to meet with vendors face to face to discover new suppliers and equipment to better our business.

From business to operations to sales and marketing the ideas, skills & connections acquired from this conference have a positive impact throughout the year. We look forward to showing you what we have learned by making your event and experience with our company one that is truly memorable!

Keep Calm & Market On

April 16, 2014 by andrea

Hello! My name is Mollie Hammond, Marketing Director of Brancato’s Catering & All Seasons Event Rental. I began my career with Brancato’s and All Seasons immediately following my college graduation in May of 2008. I achieved a degree in public relations with a minor in marketing from Marshall University in Huntington, W.V. I have always had a strong passion for marketing and communication which has transferred into my dedication to increasing sales and building the reputation of the amazing companies I work for. Being involved in a business that has two really strong brands keeps me on my toes. I am constantly busy keeping up with all the various marketing channels we utilize in our advertising campaigns. Some of the most successful and enjoyable means of advertising we utilize are radio, magazine ads, email marketing & Facebook. We also utilize Instagram, Pinterest, and Twitter, so make sure to start following our delicious food and event pictures! Our Instagram user name is BrancatosCatering. I look forward to sharing with you more about the things we are doing and the latest trends in the industry!

andrea

Eighteen Ninety Event Space

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