Jacquie’s Gourmet Catering team has been told that we ask a lot of questions of our clients. We do that to make sure we understand exactly what you want your event to express.

You see where we are going here. Our experience with hundreds of parties with every conceivable option sets us apart from many other caterers and event planners. We build each and every event around your ideas, the tone you want to set, and the lasting impression you want to make.  

Our team’s questions are great conversation starters and set up to make sure we get where you are coming from. At Jacquie’s Gourmet Catering, we are good listeners – and happy to provide answers to your questions as well.

 

 

 

 

 

Sure, we are a catering company. But that general term is deceiving.

As our repeat clients know, we do soooo much more than “plan, prepare and serve.”

We truly are event planners, which means the earlier you contact us in your planning process, the more we can help you with the kind of experience and due diligence 20 years in the business has provided us. We can provide all kinds of ideas for your upcoming event you may not have thought of.

And -- we can also help steer you away from making costly mistakes.

That’s because, by providing food and resources for well over 6,000 parties in our 20 years in Indy, we know things like:

We are more than happy to help first timers and experienced corporate event planners pull together truly memorable events, from the first “save the date” to clean up at the end of a terrific party.

Let’s work together to get the ball rolling in the right direction for your 2024 event!

 

 

The Conservatory at Evergreen was the place to be last week as The 500 Festival committee honored a group of just under a hundred patrons with an unforgettable banquet.

The views at The Conservatory are stellar, owing largely to its location -- a stone’s throw from Eagle Creek -- surrounded by woods and views of the water. So, this afternoon-into-evening banquet was every bit a feast for the eyes as it was for the tastebuds.

Since the 500 Festival Corporation is a nonprofit organization producing almost 50 events and programs annually, it depends on the hard work of a lot of individuals. And that’s precisely why the 500 Festival folks pulled together this fabulous banquet with food and drinks courtesy of Jacquie’s Gourmet Catering.

What better place to begin a fabulous banquet than with butler-served hors d’ouevres? Jacquie’s Gourmet team passed:

This was followed by the first course:

Guest’s choice of two Entrees included:

Entrees were served with locally grown miniature Root vegetables, Jacquie’s own Fleure de Sel, and micro flowers. Everyone’s favorite, Amelia’s breads were also served with European butter.

Towards the end of the evening, our Dessert Station made its appearance, starring Flaming Long’s Donut Holes served with Hotel Tango Rum, Kahlua and LICK vanilla bean Ice Cream. Even our Coffee Station joined in the fun by offering Spanish Flaming Coffee!

The event was a delicious tribute to all those folks keeping the wheels spinning behind the scenes of The Indianapolis 500 Festival.

 

What if I told you that you could host the perfect party (corporate event or private) without blowing your budget? Well, you can, and no one has to know how little you spent.

How? By serving up lots of appetizers, hot and cold, set out in various stations around your venue. Because Jacquie’s Gourmet Catering team is so good at both preparing and pairing appetizers, your guests will love the variety of options.

Another great thing about having appetizers-only at your gathering? You can please just about any appetite, from those looking for a full meal to those with smaller appetites. By offering both hot and cold appetizers, seafood and/or beef and chicken, plus inviting veggie options, you’ve got everybody covered!

Here’s a sampling of trendy appetizers we served just last week:

At another recent gathering, guests loved:

You can also easily add a few small salads:

Want to add an assortment of mini desserts?

Appetizers from Jacquie’s Gourmet Catering make everybody happy, as guests can choose what they want and how much. We’ve got lots of ideas on how and what to serve – plus – we can help you gauge how much to order.

 

 

From the chef-made crème fraiche on the hors d’oeuvres to the imported chocolate truffles at each place setting, the private Zionsville estate wedding we catered recently for 185 guests was nothing short of magnificent.

The fairytale event began with the setting -- an amazing private estate nestled into a hilly countryside in Zionsville. Guests began arriving at 4 for the 4:30 PM wedding outside.

Afterwards, guests convened inside a beautifully appointed high-beamed event barn while the 13-piece band began to play. Fine wines flowed in addition to domestic, craft, and imported beers. Premium brand cocktails were also available including champagne or the signature wedding drink, Kir Royal with fresh raspberries or Amaretto sours.

The décor was perfectly suited to the semi-open structure, with billowing white drapery cascading down from the chandelier at the center of the barn. Tables were set in white linen, with crystal glassware, silverware, and fine china settings.

The reception began with butlered hors d’oeuvres:

Dinner was served about 45 minutes later with an Amuse Bouche of Indiana Tomato Gazpacho Shooter with Basil Oil and Microgreens. We followed with a Salad, featuring locally farmed Butter Lettuce Wedges with Fresh Chives, Roasted Almonds and Champagne Dressing.

Both were served alongside Indiana Jumbo Asparagus with Gremolata Butter Amelia’s Crusty Breads topped with Herb Butter.

The Vegan dinner was Stuffed Portabello Mushroom with Spinach, Layers of Zucchinii and Squash on a bed of Tomato Coulis.

Of course, a fabulous 3-layer wedding cake took center stage, but guests could also choose a lovely French Raspberry Coulis.

As guests chatted, danced, and talked the evening into night with the lovely couple, there were Chocolate Truffles placed at each place setting, as well as snacks on each table.

It was indeed a beautiful evening at a lovely setting with simply amazing food, courtesy of Jacquie’s Gourmet Catering team.

 

 

 

 

 

 

 

 

What’s better than a relaxed outside event with great catered food paired with highly sip-able wine? (Uhh… nothing we can think of!) We think that combination is pretty tough to beat, which is why Jacquie’s Gourmet Catering team enjoys recommending Mallow Run Winery for summer and fall outdoor parties.

Mallow Run Winery, 20 minutes south of downtown Indy (located on West Whiteland Road in Bargersville, Indiana), is a great place to taste award-winning wines or see a summer concert – but it’s also a fantastic venue in which to host your next event. We know this well, having been one of Mallow Run’s preferred caterers since it opened.

The Sycamore event barn is just west of the winery. There are three event spaces inside, each one rustic, romantic, and airy, with room for well over 200 – including plenty of space for parking. The barn includes a catering kitchen, bridal suite, outdoor deck, and of course, access to the historic Mallow Run tasting room. Mallow Run also functions well for holiday parties, corporate events and fundraisers. Jacquie’s Catering team finds the Sycamore kitchens top notch – and is happy to serve your event inside or out – or both.

Of course, it adds to any party to incorporate the fabulous wines available at Mallow Run into your event! Jacquie’s team happily pours Mallow Run wines from zesty Zinfandels to red blends, estate rose’ and blush, heck, even rhubard wine – a popular summer favorite. Mallow Run Winery is also known for its sparkling wines, classic whites, and hard ciders.

Warm weather is ideal for hosting a party at Mallow Run. For more details, find The Sycamore at Mallow Run on our Event page, visit to https://mallowrun.com, or call (317) 422-1556.

 

 

 

 

There are lots of ways to host an elegant and memorable engagement party. Jacquie’s Gourmet Catering planners can help you with everything from place settings and décor to menu additions and desserts.

That said, there’s nothing better than showcasing a great example, which is why we are sharing the evening menu and gorgeous palette of this recent evening engagement party for 100, hosted in the home of the parents of the bride-to-be.

Ten musicians serenaded the guests and set a romantic tone for the evening as friends and family arrived about 6:30 and were greeted by the hosts.

An elegant engraved initialed ice sculpture paid tribute to the bride and groom, and also served as a chilled base for Jumbo Shrimp appetizers, offered with Jacquie’s special Horseradish Cocktail sauce.

Guests were also treated to a premium-brand open bar and encouraged to select from mini Veuvre Cliquot and mini Rose Champagnes, to toast the happy couple.

Guests mingled outside under a tent and connected over exceptionally prepared Hors d’oeuvres (that included two of Jacquie Bols’ favorites):

Dinner began at 7:30, with three linen-draped contemporary stations set up to accommodate a variety of tastes.

The Poke Station consisted of fresh Salmon, Tuna, and Shrimp. Guests added their favorite ‘bowl’ ingredients, including Rice, Seaweed, Edaname, Scallions, Shredded Carrots, Sesame Seeds, Jalepeno Soy Sauce, Siracho Aioli, Ginger, Wasabi, and Ponzu

The Cacio Pepe Station (a beloved dish originating from Rome), was served by our chef. There, guests were served chef-made Italian Pasta with fresh-grated Pepper and Parmesan Cheese cut from a rather impressive 4 pound wheel of Imported Parmesan.

Jacquie’s Gourmet Catering Burrata Station was frequently re-visited by our guests, who chose Fresh Burrata Balls served in a glass sphere bowl, adding Roasted Beets, Marinated Olives, Tomatoes with Basil, and Roasted Grapes to their liking. Fig and Pinenut Salsa, Procuitto Chips, or Amelia’s fresh-made baguettes completed the ensemble.

A Small Plate Station included artfully arranged plates of King Ora Salmon with Mango and Papaya Salsa and multi-colored Fingerling Potatoes; or Beef Tenderloin with Salsa Verde and Whipped Yukon Gold Potatoes. Locally sourced Spring Pea Risotto paired well with either small plate entrée.

Of course, a selection of Mini Desserts completed the evening on a sweet note. It was a very inviting and fashionable dinner, and lovely evening, striking just the right note for guests and the happy couple. Well done!

 

June used to be the month for weddings, but these days, spring is getting some stiff competition from fall.

Fall is gaining lots of traction as the most popular season to get married – and we can most certainly see why! The weather is cooler and more predictable. Plus nature provides a breathtaking palette of color – a fantastic backdrop for wedding and reception photos – as well as inspiration for your wedding party theme.

If you’re considering getting married this fall, here are Jacquie Bols’ awesome fall tips for planning your reception.

Plan your day to reflect the season. It’s easy to incorporate the rich colors of the season in your florals and overall decor. We love deep jewel tones and shades of red, purple, green, and gold – especially for linens and bridesmaid dresses.

The changing colors of the season aren’t the only glorious colors of fall. The sunset provides an abundance of rich color as well. Make sure your photographer uses the sunset as a backdrop for wedding party photos as well as stunning photos of the bride and groom. Plan out your first looks, post-ceremony portraits and group photos around when the sun is setting.

Fall flowers are completely different than spring and summer, so why not choose in-season blooms (including dried flowers, leaves and stems) and save money in the process? Some of the most popular fall flowers are sunflowers, chrysanthemums, dried grasses and wheat, dahlias, amaranth and Drum stick flowers (craspedia) for bouquets and floral centerpieces.

Know your local weather changes. Depending on where your wedding is located, fall temperature fluctuations can be gradual or not. It’s not uncommon for days to be hot and humid and evenings to get chilly.

If you are planning an outside celebration, make sure you have a tent (with side walls) for your guests, and patio heaters on hold in case it gets cold.

As cooler temps ease in, fall meals get more flavorful and more intense. We see more emphasis on meats, cheeses and breads, and food options with gravy and sauces.

Beverages get colorful and flavorful, too. We serve more red wines and fewer whites. More bourbons and less vodka and gin, as well. You might even consider offering warm after-dinner drink. They are popular!

Jacquie’s team enjoys working with your ideas and offering some of our own recommendations as well – if you wish. We thoroughly enjoy fall weddings and receptions, whether they are held inside or out. (P.S. We have ideas on venues, too! Just ask us.)

 

 

 

 

 

What’s the purpose of this “party before the party?” Who should you invite? And who should pay?

Traditionally, the rehearsal dinner is the first event of your wedding and has three primary purposes:

In short, having a rehearsal dinner helps everyone get to know each other better and establish new ties ahead of the wedding.

So, who pays?

Let’s get this tricky question addressed right off the bat. Traditionally, one family pays for the wedding and the other family (generally the groom’s) hosts/pays for the rehearsal dinner. However, couples are more independent these days (and a little older) and as a result, are opting to foot the bill themselves -- or pool money from both sets of parents. It really is up to you, depending on your circumstance and preference. (Quick aside: Whomever pays gets the final say on who is invited and host of the evening so be sure to factor that in!)

What’s expected?

Traditions are not “must-do’s” anymore. So do what you want. That said, here are some activities we’ve noticed are often included:

You can ask others to come up and do a toast (prepared or off the cuff). Often best friends of the bride and groom each give one. You can also do an “open mic” of sorts.

It’s a good idea to have bottles of champagne or sparkling wine available for toasting. (We can help you figure out how many to have based on how many people you invite.)

Some couples incorporate some sort of slide show to highlight their travel, how they met, became engaged, or their different childhoods.

Sample timeline

We’ve seen rehearsal dinners that dragged on, and those that were perfectly paced. Here’s what Jacquie Bols have noticed works best:

We love to cater rehearsal dinners because they can be so much fun!

How can we help you plan? If you have questions, we have answers!

It doesn’t take rocket science to prepare a chicken dinner for 200 people. Don’t get us wrong, it certainly takes patience and practice to get the timing, seasoning, and serving temperature just right. But assuming you are an experienced caterer, you can probably pull something like this together without a lot of trouble.

What really showcases a caterer’s expertise is pulling off huge events without a hitch – getting everything perfectly prepared, and served at the right temperature. Here at Jacquie’s Gourmet Catering, we consistently get high marks for that.

You know what else puts us above the bar? Special orders for uncommon foods. Not just sourcing them, but understanding how they should be prepared and served.

Not long ago a customer requested Kobe beef (the real thing, from Japan). They wanted it expertly seared and seasoned, and served with appropriate side dishes for 70 people. Since some of those invited to the dinner were from Japan, we knew we had our work cut out for us. After a few overseas phone calls, we located the best Kobe beef Japan offered, and arranged for it to be flown in. Then we went to work tracking down the right sides, and tried several variations in our kitchens before the big night. The result was delicious.

Another request we happily accommodated was Cured Fish from New York City. We found a perfect place in NYC that was known for its fermentation, pickling and smoking. Again, presenting the dish appropriately and with the right sides was part of the request. According to our happy host, we “nailed it!”

How about a dinner that centered around Dover Sole from the UK? Since Jacquie Bols has experience as a sous chef in London, this one was easier for us. Jacquie knew that Dover sole is famous for its delicate taste and firm texture – and expertly prepared Sole Meuniere, one of her favorite dishes, for a group of world-savvy travelers. They were impressed.

So, yes, Jacquie’s Gourmet Catering is happy to prepare specialty dishes and particular requests.

We’re well known for our “gourmet” food, of course, especially since it’s quite literally our middle name!

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