food stories
One of the best ways to get to know someone is to hear their stories. Here are a few of the events we've created over the years.
Client Appreciation Soireé
Chef Mark put together a collaboration with three of Orange County, California's premier event specialists in order to thank their collective clients. Hosted at Rogers Gardens with food created by Chef Mark and his team, 300 guests enjoyed an eclectic array of organic and custom foods, sampled from the absinthe bar and sipped artisan cocktails, and enjoyed themed, interactive entertainment.
A Night at The Mission
For many years, Mark was one of the few select professionals permitted to work on the grounds of the nationally-protected historic Mission at San Juan Capistrano, which was a difficult venue in terms of logistics, but also one of the most spectacular to see.
On this particular evening, a repeat client requested Mark to create an experience for 600 guests. Preparing a 3-course sit-down gourmet dinner, essentially in the middle of a field, is an immense logistical challenge, and the client were, again, thrilled with the result.
On another evening, one of the world's largest direct-selling organizations wanted to thank their top 72 producers, they asked Chef Mark to create the ultimate dinner. Held at one of Orange County's most beautiful venues, the historic Mission at San Juan Capistrano, the client's mandate was to create a cultural experience. Chef Mark developed a menu with 7 different food stations, each featuring the cuisine of a different country, and each with about 7 different dishes per station. Guests sampled foods from Mexico, China, USA, and more while a flamenco band played through the night.
Children's Charity Event at Crystal Cove
CHOC Hospital was hosting a key fundraiser, and needed to entertain Orange County's finest at the home of a community-respected philanthropist. With 200 attendees in a private home and a goal to raise 7-figures, quality was paramount.
From the Kitchen....
Many days were spent in the kitchen preparing for tasting and upcoming events. We documented some of the work that went into the food design ultimately found on your plate.
