See below for our Q&A with Jeff Thomas, owner of Jeff Thomas Catering!
Background:
Q: How long have you been in business?
A: My business will be 27 years old in July. Ironically, one of my very first events was my sister's wedding. It was in the atrium outside "The Center" in 1985. But the irony continues as my niece will be married at The Center on Saturday, November 3rd and they will share their future anniversaries with Dad and Mom... (My brother and sister-in-law.)
Q: Where are you located and what areas do you serve?
A: We're located at 815 Oak Street in Ludlow, KY. We serve the tri-state region, but happily we go outside of the region. The only additional expense is driving time for staff.
Q: What types of events do you cater?
A: Weddings are a huge part of our market, but we also cater corporate events, special parties like bar and bat mitzvahs, major birthdays, not-for profit fundraiser's and intimate home gatherings. Most tend to be upscale in nature wehn clients need not only a high quality of cuisine, but also a high quality of service. Events range from seated affairs to buffets, stations and appetizer gatherings.
Q: How does the process of creating a custom menu work for clients?
A: As the owner of the company, I personally meet the client at the venue for the first encounter. At that meeting, I set the stage. We discuss floor plans, theater of the evening, what end result the client is looking to achieve and plan the menu. My background is an MBA in marketing which comes in handy for arriving at the clients needs. All proposals are e-mailed within 48 hours. The service from our office staff is stellar and a very important part of dotting i's and crossing t's which keeps bad "theater" from happening the night of the very important occasion.
Work in The Center:
Q: What do you like about the venue?
A: First, it's kinda where I grew up!! I have very fond memories when it was the former Contemporary Arts Center. Past that, the space is so user friendly. With the variety of room sizes the flexibility is amazing. For corporate events, the various room sizes make it user friendly for break-out sessions, yet [there is also] a room large enough for 300 for general assembly or dining. For social affairs, it's nice having the separate reception area with the very cool fiber-optic lighting before entering teh main dining room. Also, the main dining room can be closed off to save the "wow" factor when entering. For weddings, the ceremony can happen in the main dining room and then guests are ushered into the reception area while the room is transformed with the dining tables. The other great feature is the view of Fountain Square. It keeps the pulse of the city within reach. The staff at the facility are very accommodating and friendly. They react quickly to interested parties and schedule appointments in a very timely manner. This is a real plus and assurance that they will be attending to every detail. Finally, the fact that The Center is undecorated leaves the options endless. So many center's are so very restricting that way!!
Q: If you could throw any event at The Center, what menu would you create?
A: If I was creating a menu for my own party at The Center, it would probably be my new stations menu where everything is served in a martini glass. My staff does the plate up; the starch, vegetable and protein are all in the glass. Guests casually pick them up at their leisure. There's no wait and guests spend more time having fun than standing in lines.
Menu
Passed Hors d'oeuvres - Choose 3 of 8
Cheeseburger Wontons with Carmelized Onion and 3 Pepper Ketchup
Crab and St. Andre Grilled Cheese
Feta Artichoke Puffs with Tomato Pepper Jam
Goat Cheese Wontons with Apricot Red Chili Sauce
Pesto Pizza with Brie and Sundried Tomato
Shot Glasses of Cantaloupe Gazpacho
Shot Glasses of Italian Wedding Soup
Tuna Tartare on Guacamole Toast
Salad Station: Choose 4 of the Following
Chopped Caprese Salad with Pesto
White Corn and Bluberries with Honey Lime and Cumin
Sugar Snap Peas with Peaches in Apricot REd Chili Dressing
Chopped Romaine with Mandarin Orange, Tomato and Hearts of Palm with Sesame Ginger Dressing
Mixed Greens with Strawberry, Avocado, Grapefruit, Feta and Toastad Almonds with Balsamic Vinagrette
Mixed Greens with Gilled Pears, Sun-dried Cranberries, Toasted Walnuts and Feta with Balsamic Vinagrette
Baby Arugla with Grilled Asparagus, Beets Toasted Walnuts and Blue Cheese with Balsamic Vinagrette
Classic Caesar Salad
Classic Greek Salad
Asian Slaw
Choose 2 of the Following
(All Served with stem-less martini glasses)
Mexican Station I
Shredded Chicken Mole on White Cheddar Green Chilli Macaroni Chees with Kitchen Fried Tortilla
French Station II
Red Wine and Braised Short Ribs on Aligot Potatoes with Grilled Asparagus Garnish
Asian Station III
(Choose 2 of 4)
Pad Thai
Vegetable, Shrimp, Chicken or Beef
Indian Station IV
(Choose 2 of 3)
Spinach Masala, Chicken Makhani or Lamb Curry
On Basmati Rice with Currants and Edamame Garnish with Grilled Nan Bread
Italian Station V
Cheese Totellini in Pesto Marinara with Calamata Olives, Roasted Peppers, Hearts of Palm and Choice of Grilled Chicken Strips or Meatballs
Garnished with Garlic Bread Stick
Station VI
Lamb or Chicken Tajine on
7 Vegetable Couscous with Charmoula Sauce
