Because we are known for our gourmet foods, folks often assume we don’t cater anything other than upscale corporate affairs and large, lavish receptions.
We’d like to set the record straight on that.
We most certainly can do the extravagant parties and large-scale events, but you might be surprised that we do many, many other types of gatherings, some of them surprisingly small and simple.
The common factor for all these events -- large and small, very simple to extravagant, is – absolutely fantastic food. We don’t compromise on that. In fact, we can even make tacos and hotdogs taste great by starting with healthy organic meat and proper preparation.
So – whatever you are celebrating, large or small, we hope you’ll invite us to be a part of your special day.
We knew Indy’s catering scene was already well represented but -- we didn’t see anyone else talking about sustainably-sourced, Indiana-grown, and ethically-raised free-range meats, and organically grown greens.
Plus – we put that very important word “Gourmet” right in our name. We believed we could prepare and serve gourmet meals that taste every bit as good as they present – and be responsibly and locally grown.
Our meals come out looking beautiful, served at just the right temperature, and tasting delicious. Every time. Because our reputation depends on that.
This year’s party had particularly festive décor, and a great mix of guests. We love doing holiday parties, working with our return (and first time) clients to create the right vibe – and the ideal foods and drink to suit the occasion!
Here’s what expert party planner David Jackson prepared for the evening:
The bar was well-stocked with favorites, such as
Perrier Lauren Rose Champagne, Sauvignon Blanc, Rombauer Chardonnay, Pinot Noir Willimette Valley, French Rose, and Cognac.
David Jackson also prepared a special (very popular!) holiday cocktail. Our Christmas Poinsetta was a merry mix of Champagne, Cranberry juice, and Grand Marnier, served with Cranberries and Fresh Rosemary in these gorgeous glasses!
As guests progressed to a seated Main Course, we served
Caviar Cake with Melba Toasts, Imported Cheese Trays,
Dauphinnoise Potatoes with Shaved Black Truffles,
Multi Colored Baby Carrots Steamed with European Butter, Sea Salt Jumbo Asparagus with Wasabi Mayonnnaise
and Individual Brussel Sprout, Kale, Orange and Pomegranate Salad
No holiday party is complete without our famous Holiday Yule Log for dessert. We also offered Lemon Curd or Chocolate Tarts, Forest Gateau Raspberry Shooters, Mini Chocolate Cups with Raspberry Mousse, and Mini Fresh Fruit Tarts.
Suffice it to say, every one left with a full stomach (yumm!) and lots of holiday spirit! Thank you, David!
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.
Talk about a great location to host a party! The Bullseye Event Center (https://bullseyeeventgroup.com/bullseye-event-center/) is located directly across the street from Lucas Oil Stadium, offering amazing views of the stadium as well as the downtown Indy skyline.
Bullseye Event Center, one of Jacquie’s Gourmet Catering’s newer event centers, has the ability to open its 2 glass overhead doors to open the walls of the pavilion, making it an open air venue, weather permitting. Building capacity ranges from 750-1000 people depending on set up and use of outdoor spaces. Although its occupancy is up to 1000, the space is climate-controlled and extremely flexible, offering perfect sized areas for smaller capacity event sizes, as well.
Inside Bullseye Event Center (BEC), the 9,500 square foot aesthetic is distinctly warehouse in feel with a stainless steel air duct system above a flat black ceiling. The floors are polished acid-washed concrete. However, the amenities are very upscale including:
The BEC Indoor/Outdoor Pavilion is equipped with Hampstead retractable windows and doors creating amazing indoor and outdoor space. With a click of a button, the retractable 16 foot by 16 foot windows open up creating open air space. Cold and rainy? Another click retracts the state-of-the-art windows.
Whether it’s a big wedding, trade show, sporting event, corporate gathering, social event, or a non-proﬁt charity event, the next level of hospitality in Indianapolis is with Jacquie’s Gourmet Catering at The Bullseye Event Center.
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.
This was followed by the first course:
Guest’s choice of two Entrees included:
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.
We are happy to work with a smaller budget – in fact, we do this quite often. We’ve found that tight budgets don't necessarily mean a muted celebration. It just brings out the creativity in brides …and our helpful party planners!
There are tons of unique ways to work with a smaller budget when planning your ceremony and reception details. Lucky for you, Jacquie Bols has lots of ideas and lots of experience in this area.
When it comes to food planning, we can help you cut corners without short-changing on taste and quality.
A new trend we love is destination-specific cuisine – centering the food and drinks at your event around a specific country, region or place. Because destination-specific events are immersive, the more aspects of your theme that align, the better. Ideally, that means food and drinks that reflect your ‘destination’ -- as well as décor, music, color scheme, even lighting. When a destination-specific event is well-thought out, it creates an engaging evening.
Here's what Jacquie’s Gourmet Catering team recommends as you plan:
No matter the setting, it’s always a good idea to offer healthy food options. Plan your menu around high-protein, low-fat sustainably sourced meats and fish and whole grain, non-processed side dishes. (That’s our favorite food to serve!) Make sure to have grab and go options, too. Dessert stations are ideal for this.
Truly immersive, well-planned events are about engaging with people through all five senses—taste included. That’s why we love destination-specific themed parties!
Need ideas to get you started? We’ve got lots! Just ask our seasoned event planners!
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.
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!
Jacquie’s team was positively inspired to host a stunningly elegant mid-day bridal shower at the Westfield home of the mother of the bride. Tables were carefully set with patterned family china and draped in soft coordinating colors, and silverware laid out by Jacquie's team.
After all guests had arrived and mingled, lunch was served at 12:30, paired with a choice of Chablis or Pinot Noir.
The first course began with a farm-fresh salad of Field Greens, Shaved Asparagus, Slivered Rainbow Radish, Edible Flowers, and Poached Organic Farm Eggs, served with a Champagne Vinegrette.
The second course included a choice of:
Pan Roasted Organic Chicken Breast with Foraged Morels, Tarragon Baby Steamed Spring Potatoes and Haricot Vert Bundle
Pan Seared King Ora Salmon with Baby Steamed Spring Potatoes and Haricot Vert Bundle.
And finally, a beautiful and mouth-watering dessert:
Valrhonna Pot de Creme with Homemade Shortbread Cookie – which happens to be one of Jacquie Bols’ favorites. (We probably don’t have to tell you it was very well received!)
It was a positively exquisite celebratory brunch, from its sparkling (rose’) start to its decadent chocolatey finish! It’s such a treat to go formal! Our best wishes to the soon to be married couple!