Culinary Features

Listening to attendees at the 2006 CaterSource Conference enthuse about the Lava Lamp Martini, the dramatic honey application that Chef Andrew Snow, the president and executive chef of Feastivities Events, had demonstrated to a packed crowd of catering colleagues, the Honey Board staff followed the buzz to the source.  Tracking down Chef Snow at his Philadelphia-area headquarters, we learned the secret to the show stopping presentation:  paste food coloring that’s been softened and sweetened with honey, then sensuously drizzled into a waiting martini glass.  The Feastivities team then fills the glass with a flavored martini mixture and serves it up to a dazzled guest.

The spectacular Lava Lamp Martini is just one example of the Snow’s philosophy of successful event planning. Andrew and Meryl Snow, Andrew’s wife and business partner, have built their business and their reputation based on creative and well-executed menus, outstanding service, dramatic presentation, and attention to detail.  Their efforts have paid off in the form of an annual 28% growth rate and 86% word of mouth referral rate.

Chef Andrew Snow and Feastivities Events’ accomplishments have also been recognized by the catering industry’s professional organizations and publications, including 2005 “Catering Company of the Year” award from Event Solutions Magazine, first “Chef of the Year” named by the International Caterers Association, and, in 2006, four CATIE awards (Catered Arts Through Innovative Excellence) from the same group.

When queried about other honey menu applications in their repertoire, Meryl Snow mentioned several honey sauces and glazes.  For our part, we hope to learn more Feastivities honey recipes and tricks of the trade at Chef Snow’s CaterSource workshop in January 2007.

Feast your eyes on Chef Snow’s creative vision and innovative presentations at feastivitiescatering.com.

 

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