I hired Kirk to cater my wedding, and the food was amazing. Kirk does not normally do weddings…read morebecause he gears his catering business more toward small get togethers and "foodie" audiences. His largest group is between 60 and 100. I think one of the more popular of his services is coming to people's homes and cooking a gourmet meal for a small group of family and friends.
Wedding's tend to me super stressful, and the people planning it can be hyper active, irrational, controlling, etc. There is absolutely no need to be this way with Kirk. My whole philosophy during the planning of the wedding was to let the good professionals do their job while I had a good time.
I chose Kirk because I was terrified of serving "bad wedding food". I started searching for caterers online and found a mountain of results. I had no idea how to winnow down to a good, wine friendly caterer. After contemplating the problem for a while, I emailed Catherine Neville, editor and creator of Sauce Magazine. She emailed me back with three or four names. I hit the jackpot! I went with Kirk because of my love of King Louie's restaurant, which is sadly, no longer; he was a chef there a few years back. I also chose him because he was confident, laid back, and capable of providing the most services. He was willing to be a go-between for the tables, chairs, china and what not. He also understands wine--which is what we served our guests, instead of an open bar.
Kirk sent me some sample menus, some pricing. I consulted with my father, who was going to find the wine. We okayed a menu and that was the end of it until the wedding.
The food was gorgeous and, according to my guests, sooooo good. I was, of course, too wound up to eat. And I knew I would be. It was buffet style. I didn't want to deal with telling my guests where to sit, or having to choose between chicken or beef. So, there was fingerling potatoes, asparagus, crusty breads, chunky salads with goat cheese, cherry tomatoes, little bites of toasts with salmon and some kind of spread, dates with cheese--and much much more.
So, with Kirk, his menus tend to use the most obscure name for things--which required constant Google searching while reviewing the sample menus. The only other "tip" I have is if you are working on a wedding, make sure to ask for a separate plate for the bride (for after the wedding), and make sure you get all the leftovers. I think there was some food we paid for, but didn't get to take home. I could be mistaken--but I find it improbable that my guests ate all the petite fours!
After the wedding, one of my guests told me that her cousin had hired Kirk to come to her home and make a dinner for her and friends, and that it was so much fun, and so good. I didn't doubt it.
I highly recommend working with Kirk for any event. You will not be disappointed, especially if food quality is important to you.
