Top meeting professionals gathered for education, inspiration and networking at Smart Meetings Epicurean Experience held at Silverado Resort & Spa in Napa, California. Over three days, attendees were treated to elevated encounters that engaged all their senses, woven into the very fabric of the Golden State’s iconic Wine Country.
Eric Kline, senior vice president of culinary at Wolfgang Puck Catering, and Pamela Brunson, president of Wolfgang Puck Catering, charmed the attendees during a fireside chat about the essential principles of hospitality that go into catering events large and small. Kline oversees more than 200 chefs each year, serving 25,000 dishes at the annual Governor’s Ball that takes place after all the statuettes have been handed out at the Oscars. It’s the A-list of all A-lists, and the team has been asked to feed these guests for 30 years.
It’s Always About the Hospitality
“We always start with the ‘why?’ Why are we doing this?” Kline said. “We are a mix of a restaurant and catering company. We never forget the hospitality and the service that goes into feeding people. We’re always trying to push boundaries while also continuing culinary traditions.”
“We get all sorts of notes about dietary requests,” he continued. “Maybe someone is vegan or on a special diet. We honor those, of course, but once the ball starts, the guests come in and eat absolutely everything. It’s nice to see friendly faces enjoying good food.”
Brunson highlighted the special skills the catering teams need. “Running a catering business puts our team in places where we have to expect the unexpected. We need people who can think on their feet and react to any situation.”
End with Gratitude
Lamar Engel, founder of experiential event planning company The Wine Militia, is a legitimate rock n roll musician (he toured with Alanis Morrisette) and an advanced sommelier. During the opening reception and dinner, his team created a series of experiences to engage attendees, including a blind vintage wine tasting where participants tried to determine younger versus older wines; an aroma challenge, where people attempted to identify unique ingredients via smell; and a sommelier service challenge, where attendees tried to pour wines brigade style.
“Let your guests be exploratory,” he said from the stage the next day. “It honors their curiosity and allows them to build deeper connections that they walk away remembering.”
“And always end on gratitude. When you actually see your guests and meet their needs, your gratitude for their presence creates a sense of belonging that they, in turn, will reflect to others.”
Surprise and Delight
After the first morning of appointments, where planners and suppliers met to strengthen existing relationships and begin building new ones, attendees were invited to an exclusive tour of Beaulieu Garden in the Rutherford region of Napa County.
The garden is a private, family-owned estate created by legendary winemaker George de Latour to impress his wife when he first showed her the property he had purchased in 1899 to start growing wine grapes. The space is available to rent for elevated experiences catered by the Paula LeDuc Fine Catering and Events team, who have created epicurean experiences for celebrities (Oprah!), dignitaries and royalty.
Guests enjoyed multiple outdoor kitchens and bars, where chefs served up carefully crafted garden party food, such as lamb kofta and potatoes, butternut squash saltimbacco, delicate mushroom handrolls and custom cocktails and mocktails.
As one planner said, “That was completely unexpected and just next-level!”
