This week’s vendor spotlight features a Boca Raton company that is very close to my heart. Silver Sac Catering was founded by Karin & Craig Larson in 1987. Their original gourmet lunch locale has morphed into a restaurant and catering empire in South Florida.
Karin & Craig met in college and knew that they wanted to go into business together. They began by opening a small sandwich and salad shop in Boca Raton, “Silver Sac,” which served lunches mostly for local businesses. After one customer requested a dinner party, they launched their catering commissary and haven’t looked back. Today Silver Sac is a premier caterer in South Florida, providing delicious cuisine for social and corporate events both large and small.
These days, Silver Sac Catering works with customers to create the party of their dreams. According to Karin, she stays inspired and cutting edge because of her incredible clients. Silver Sac is able to work with people willing to give them the opportunity to experiment and create new menus. Karin also keeps the company current in the food world by reading lots of blogs and magazines.
I am lucky enough to have attended many Silver Sac events during my lifetime. My family and I have shared endless celebrations with Karin and her Silver Sac crew: baby namings, Bar and Bat Mitzvot, a wedding shower, a rehearsal dinner, and countless NCAA parties. I can personally attest to the quality and attention to detail that Silver Sac pays at each and every event. Most importantly, the food has always been outrageously delicious!
In my opinion, at the heart of every great party is fabulous food. In other words, the way to your guests’ hearts is through their stomachs. Finding the perfect caterer can be challenging, so I asked Karin a few questions that I hope will enlighten you.
Q: What would you say are the latest trends in the world of catering?
A: Customers seem to be getting away from sit-down plated dinners, even buffet style, and have become more inclined towards heavy appetizers and cocktails. Small plates are not a new concept but are increasingly popular. “Dinner by the bite” is more cost effective in the sense that there are not as many rentals, such as dishes, tables and chairs. It also allows for more flexibility with the weather, since this style party does not necessitate large round tables, and can therefore be easily moved inside. Another major trend is the rise of “occasions.” We are seeing more and more birthdays, baby showers, and wedding showers. Customers are finding reasons to celebrate meaningful events.
Q: What is trendy in the realm of drinks?
A: We always try to come up with a specialty cocktail to match the event. These are great for the initial arrival of guests, as they kick off the party at the front door. A few of the past favorites have been” “mistletoe martinis” for a Christmas party, equipped with a green sugared rim; and “blue martinis” at a recent baby shower for a boy, which were served with tiny rubber duckies!
Q: Any tips for cutting expenses without sacrificing quality?
A: My advice would be to try save in the way of rentals, staff and food. The cocktail party idea is really a wonderful way to do just this, because it requires less rentals, staff and food than a seated dinner.
Q: What do you think accounts for your longevity in the catering industry?
A: I love personally being involved in each event, and the fact that our staff goes out and reflects what we want them do at every job. We rely so heavily on our incredible staff. I also believe that we give our customers what they want and ensure the events go smoothly without overextending ourselves. I’m honored that our customers trust us to manage such important events, and create innovative and gourmet menus year after year. Of course there’s always a little bit of luck!
Q: What do you think is important to look for when selecting a caterer?
A: If I were looking for a caterer I would absolutely go on word of mouth, and the reputation of the caterer I was selecting. I would also like to know that I would have the ability to custom design a menu, as opposed to pre-set ideas.
Karin was kind enough to share with us two of Silver Sac’s divine drink recipes.
Bonzai Pipline Martini
1 oz vodka
1 oz amaretto
1 oz grand marnier
Shake with ice, top with pineapple juice, a wedge of pineapple and a cherry.
“Baby Blue” Martini
2 oz vodka
2 oz 7-Up
Splash of blue caracao
And now, for my all-time favorite Silver Sac recipe ever… (just trust me, once you taste this you will think you have gone to heaven!)
Spinach & Artichoke Souffle
2 cups Hellman’s Mayonnaise
2 cups Parmesan Cheese – good quality
2 cups Artichoke Hearts – squeezed dry and packed
1 cup Sauteed Fresh Spinach – cooked until dry or 1 cup frozen spinach, thawed and squeezed dry
8 oz Cream Cheese – cut into small cubes
In a mixer, blend mayonnaise, parmesan and artichoke hearts until combined well.
By hand, fold in spinach and cream cheese.
Place mixture in an oven-proof baking dish (we use a round, fluted edge crock that is about 2.5 inches deep).
Be sure not to fill too high as the dip rises slightly and is not fun to clean off the bottom of the oven. You may want to put a cookie sheet underneath to be safe.
Bake at 375′ F for about 25 minutes, OR until golden brown.
To contact Silver Sac for your next event, call them at 561-392-6630.
Thanks for Karin for her insights, inspirations and recipes. Bon appetit!