McCalls is always excited to unite with novel and unique sites on special events. Ringing in 2014, we are thrilled to showcase The Wattis Room as one of our newest venue partners.
Located in the cultural hub of San Francisco’ performing arts district, The Wattis Room is an intimate, exclusive locale nestled in the heart of the celebrated Davies Symphony Hall. Designed by distinguished architect Andrew Skurman, the room features deep crimson red walls, a beautiful existing U-shaped marble bar and three spectacular paintings on loan from SFMOMA.
The room’s cozy and inviting surroundings are perfect for anything from a corporate dinner or business reception, to a rehearsal dinner, wedding or birthday celebration. This exceptional venue can accommodate up to 80 guests for a seated dinner and 200 guests for cocktail receptions.
So if you are looking for an intimate yet vibrant space to host your next event or gathering, The Wattis Room may be the perfect fit.
To inquire about catering packages or to schedule a site visit, please contact Trisha Heigl at 415.503.5333 or email@example.com .
The Galas 1930s glamour was exquisitely portrayed in the Jazz Modern: Art Deco and the Avant-Garde theme. Guests were immediately greeted by towering urns designed by Andrew Skurman that transported them to a bygone era. In line with the Avant-Garde theme, the cuisine mirrored the American Industrial and European-influenced era with wondrous displays of caviar, fine assortments of cheeses, and decadent desserts.
Students from the Enterprise Program helped pass hors doeuvres while guests perused the selection of fabulous antiques. Attendants indulged in chilled Blue Angel Vodka paired with American Sturgeon caviar sprinkled with lemon on homemade potato chips and topped with a touch of sour cream. Guests continued to enjoy the Lamb Karsky on a bed of Potatoes au Gratin with an Apple Mint Relish.
As a grand finale, dessert-lovers satisfied their sweet tooth with an array of sweets: from Espresso Crème Brûlée to Raspberries with Crème
de Cassis and Kirsch-Soaked Cherries with Chantilly Cream.
The successful gala raised funds for an excellent cause and provided an enjoyable experience to all involved. We look forward to seeing what next years show will bring.
To find out more about EHSS mission and its programs visit their website at: http://www.ehss.org/index.html
This year’s opening night gala for the San Francisco Opera’s 91st Season was a Bay Area cultural soiree for the books. Internationally-renowned event designer, Colin Cowie, was selected by the Opera Guild to visually bring to life The Opera Ball 2013: The Garden of Good and Evil with his acclaimed eye for design.
As stilt walkers clad in greenery and leaves meandered among guests outfitted in ball gowns and tuxedos, audible bird chirping and ambient green lighting completed the experience for City Hall’s nighttime “garden party.” Cowie’s design featured whimsically eerie, yet mysteriously beautiful, crystal-draped and black feather-topped chandelier centerpieces that towered over the green velvet and copper sequin dinner tables. Attendees enjoyed dishes of Chilled Three Green Pea Soup with Apple and Smoked Trout and Grilled Grass-Fed Lamb Chops with Monterey Fog Artichoke-Potato Gratin and Late Summer Squash. Rounding out the banquet, White and Dark Chocolate Skulls filled with a Berry Parfait and Madagascar Vanilla Anglaise pleased both the good and the slightly evil alike at this enigmatic garden fete. After dinner, guests enjoyed a glittering opening night performance of Arrigo Boito’s Mephistopheles conducted by Music Director Nicola Luisotti. After the performance, the opera-goers followed fire dancers back to City Hall for the slightly more sinister after-party, where we tempted guests with bountiful savory stations, decadent hand-rolled chocolate truffles and cocktails as guests danced the night away.
While the grandness of the Opera’s opening night ball is always impressive, it is most important to note the driving cause: the Opera Guild takes all proceeds from ticket sales and funnels them into arts education for Northern California students in over 230 schools. Between this great mission and the added benefit of a great party, it is no wonder the Opera Ball sells out so fast!
Prior to the gala, The Avant Gardist, a fashion blog based out of San Francisco, got some inside information from the Opera Guild and the design skinny from Mr. Cowie himself. The article also referenced McCalls for our impending catering services. To learn what Mr. Cowie had to say about the then-upcoming Opera Ball and to see our mention, check out the article by Cynthia Riddell here: http://theavant-gardist.com/stay-tuned-with-colin-cowie/
To see photos and to read more about the Opera Ball, take a look at this article from SFGate: http://www.sfgate.com/performance/article/Opera-gala-s-glittering-Garden-of-Good-and-Evil-4797318.php
To find out more about the Opera, its performances and its programs, please visit their website:
Be sure to check out our Facebook page next week to see some behind the scenes photos of the Opera Ball as well as the Symphony Gala!
On June 26, San Franciscos Asian Art Museum put on a lovely dinner and cocktail reception in honor of the debut of their latest exhibit, In the Moment: Japanese Art from the Larry Ellison Collection.
Inspired by the collection, the menu focused on Japanese cuisine with our own California twist. Sake was paired with bites of Seared Loin of Lamb with Japanese Eggplant Puree on Rice Chips as well as Sushi Balls of Maguro, Hamachi and Avocado. Guests continued to dine on a salad of Smoked Duck Breast, Cherries, Hearts of Palm, Petite Lettuce, Tatsoi Spinach, Pickled Daikon drizzled with a Yuzu Basil Vinaigrette followed by a Seared Wild Northern Halibut accompanied by Bamboo Rice Risotto, Tokyo Turnips, Wilted Japanese Spinach and a Shoyu Shallot Butter Sauce. Under the warmth of the sunset flooding Samsung Hall, attendees enjoyed their meal at intimate wooden farm tables adorned with cascading white orchids, succulents and bamboo the perfect floral touch to evoke the spirit of the Japanese Art.
collection of Japanese art, highlighting both the immediate beauty of
the works themselves as well as the dynamic relationship between collector and the collected. Make sure to head over to the Asian Art this summer to catch this exhibit before it ends on September 22.
To learn more about this exhibit, please visit: http://www.asianart.org/exhibitions_index/in-the-moment
To see more photos from the opening night event, please visit our Facebook page: https://www.facebook.com/McCallsCatering
It must be summertime! San Francisco’s annual Stern Grove Festival kicked off its 76th season yesterday afternoon with “The Big Picnic” – a celebratory benefit concert and luncheon supporting the Stern Grove Festival Association. Overjoyed to be a part of the outdoor music-filled event, we served up summer-ready dishes to over 400 guests such as our house-made Sun Dried Tomato and Goat Cheese Deep Dish Quiches, Poached Salmon with “Dill Mousseline” and Blueberry Caulfoutti with Vanilla Bean Ice Cream. The sun was shining as Michael McDonald and Boz Scaggs headlined the event in support of Stern Grove’s mission of providing admission-free performing art shows throughout the Bay Area.
With many great artists on the Stern Grove’s 2013 line up – including Ramsey Lewis and Dee Dee Bridgewater, the San Francisco Symphony and Pink Martini, to name just a few – don’t let the summer pass you by without checking out a concert. The Stern Grove Festival takes place every Sunday through August 18 at 2:00pm, but be sure to get there early to snag yourself a good seat!
To learn more about the Stern Grove Festival Association and to find out who else will be featured on the 2013 lineup, please visit the Stern Grove Festival website at: http://www.sterngrove.org/
The McCalls team is overjoyed to be featured in Special Events magazines May-June cover story on 25 Great, Big Caterers, and we are honored to be the only representative from Northern California!
Featuring fun tidbits of information on the selected 25 biggest caterers worldwide, the article shares some of each companys strategies for success in this recovering economy while also highlighting their standout traits. Special Events gives us accolades for our long-standing tradition of impeccable service thanks to our knowledgeable and dedicated wait-staff, many of whom have been with us for a decade or more. While we are a catering company built on a history of excellent service, the magazine also gives a nod to our drive to keep the industry on its toes with our trendsetting food and beverage programs.
With over 700 events on our calendar this year, we are absolutely thrilled to be ranked with these 25 top international companies all working to propel the catering industry into the future!
To read more on our listing and
learn more about the other international caterers that were listed, please visit Special Events digital magazine issue at: http://viewer.zmags.com/publication/3c8312e3
A typical Thursday night at the California Academy of Sciences finds the Academy bustling with its very popular, hip and successful NightLife program. However last Thursday, April 18, was not your average Thursday night: instead, the museum was packed with party-goers enjoying the Academy’s biggest night of the year, Big Bang: Party After Dark! in conjunction with the annual Big Bang Gala.
As guests streamed into the Academy for Party After Dark! they were welcomed by vibrant, colorfully decorated human butterflies, gracefully towering above on stilts. Attendees were first received in the Piazza, specially adorned with graphic black and silver lounge furniture, delicate orange flowers and bold black bars. Music piped through the building as bartenders started whipping up cocktails and pouring wine. The evening’s specialty drink, our very own Spa Collins, was a hit: a zesty and refreshing concoction of vodka, lemon and lime juices, simple syrup, pickled ginger, mint leaves and cucumber slices. Buffets of scrumptious finger foods were open to those hungry for Chicken Siu Mai, Fried Chicken Sliders and Crispy Purses of Swiss Chard, Preserved Lemon and Feta – to name a few edible delights. Bars and buffets continued outside in the East Garden, where the Del Popolo pizza truck was also stationed, dishing up pizzas to guests checking out Rock the Bike featuring DJ Izzy Wise.
Towards the end of the night, DJ Mayer Hawthorne threw down on the turntables in the Piazza, where guests danced up a storm. As guests left the event, they were tempted by abundant candy buffets offering up a wide array of treats to satisfy any sweet tooth.
The gala dinner, which took place for a smaller group prior to Party After Dark! was also a tremendous success. Gala diners were invited first to participate in one of two lectures in either African Hall or the Planetarium by two of the world’s leading natural scientists in the field of biodiversity: James Balog and William McDonough.
Upon the conclusion of these illuminating discourses, attendees were lead into a tent impressively designed by Blueprint Studios, who drew design inspiration from the natural world that the Academy helps to protect. Decorative green and brown walls enclosed diners in an intimate setting, topped off with multi-shaped geometric chandeliers – hanging like stars against the clear-top tent. Succulents and vibrant floral arrangements in stone containers ornamented the tables, alongside candles floating in vases of water.
In this atmosphere of natural wonder and beauty, guests supped on fresh antipasto until the service of the first course, a Monterey Artichoke Salad with Shaved Fennel, Butter Lettuce, Chiogga Beets, Spring Peas, Artichoke and Chenel Cheese. Seared Halibut followed replete with Potato Turnip Puree, Fava Beans, Romanesco Broccoli, Carrots Vichy, Cipollini Onion and a Lemon Dill Beurre Blanc. A delectable dessert course of Raspberry Sorbet with Santa Cruz Berries in a Nougat Basket followed for those who saved room for dessert.
Revelers at both the Big Bang Gala and Party After Dark! not only enjoyed a rollicking grand time, they also helped to raise money for the sustainability and conservation programs for the Academy of Sciences. We are already looking forward to supporting these great initiatives with next year’s Big Bang!
To find out more information about the California Academy of Sciences and its programs, please visit their website at: http://www.calacademy.org/
The Exploratorium, one of San Franciscos most beloved and interactive museums, has found a new home in Pier 15 and on Friday, April 12, we got a sneak peak at the cutting-edge space during the Opening Gala reception. It goes without saying that we were blown away.
Full of wonderful, thought provoking exhibits for both the young and old alike the Exploratorium is one of the leading museums where science is presented as an interactive activity and where all are encouraged to dive in to discover, or rediscover, ones love of learning. When the new Exploratorium opens to the public in just a two days, a quarter of the 600 exhibits will be brand new, taking inspiration from its new location on the Embarcadero and highlighting the Museums dedication to implementing green technologies. From top to bottom, the entire building is an architectural testament to green reforms: the roof is the second largest solar roof in the City and the pipes in the floor use water from the bay every hour to heat and cool the building.
Nestled among all the fascinating scientific displays, the Opening Gala proved as fun, creative and diverse as the exhibits themselves. The VIP reception was hosted in the East Gallery which was sprinkled with a wide variety of lounge furniture vignettes, from a 1970s VW bug camp set-up complete with tie-dye and bean bags, to
a charming antique, Shabby-Chic arrangement. Mingling among these vignettes, guests took in
the breath-taking view of the Bay Bridge and tasted passed hors doeuvres such as Grilled Prawns with Tamarind and Powdered Lime, Long Braised Pork Cilantro Empanadas with Avocado Crème, as well as Spring Peas and Mint Chilled Soup Shots served in test tubes.
As the sun set over the Bay, VIP diners headed up to the Observatory for dinner. Sleek minimalist
glass tables, adorned with silver branch-like placemats and illuminated O centerpieces a trademark of the Exploratorium complemented the stunning view of the San Francisco Bay. Here, invitees were treated to a delectable three course meal starting off with
Maine Lobster, Gem Lettuce, Oranges, Chioggia Beets, Baby Arugula and Hearts of Palm, followed bya hearty entrée of Grilled Grass-Fed Mignon of Beef, Braised Onion and Mustard Seeds, Smoked Potato Gratin, Colossal Asparagus, and Pommery Mustard Sauce. A trio of small desserts rounded off the meal with an Almond Tuile with Fresh Raspberries, a Chocolate Mousse with Bacetti Gelato and a Financier Pyramid.
The excitement and exploration did not stop after dinner. More guests poured in to enjoy an energetic after party where they
reveled in mouth-watering desserts, a full bar and live entertainment by Reggie Watts, Tainted Love
and Capital Cities.
The doors of the revamped Exploratorium officially open on the morning of April 17th, but if you are not able to make it
during business hours, be sure to stroll by Pier 15 after work on April 17th or 18th so you can catch a glimpse of a striking video installation by Obscura Digital. Whatever your schedule, definitely find a time to pay a visit to the Exploratorium to enjoy this beautiful new space andto immerse yourself in a realm of marvel and curiosity.
To find out more about the Exploratorium, please visit their website at: http://www.exploratorium.edu/.
At McCalls, we strive to keep up with constantly changing trends while also thinking ahead of the curve with experimental and progressive programs. This couldn’t be more true when it comes to our bar initiatives.
Last fall, we sent 15 of our most skilled bartenders to one of the most prestigious and cutting edge mixology academies, The Beverage Academy at Bourbon & Branch in San Francisco. There, over the course of several weeks, our team refined their technical craft and explored the world of small batch spirits with some of the industry’s expert mixologists. Using tintures and herbs, they were trained to devise innovative cocktail creations and to realize the significance of fresh ingredients.
With this education and training, and an inevitable burst of reinvigorated confidence, our bartenders turned mixologists are charismatic, well spoken, and knowledgeable, keeping up to date with the ebb and flow of spirits and cocktail evolution. As such, the McCalls bar program promotes the utilization of fresh organic seasonal produce and herbs in conceiving unique cocktail concoctions that look to the future by infusing the old favorites of the past with the new inclinations of the present, but always including a twist, or spank, of our own.
Feel like whipping up your own cocktail at home? Try these two original recipes from our Beverage Manager, Roberto Franco.
In a pint glass, mix with ice:
- 1 oz. Hendricks Gin
- 1 oz. Amoro Nonino
- 1 oz. Cocchi Americano
- ¾ oz. Fresh lemon juice
- 1 healthy dash of celery bitters and a pinch of basil leaves muddled together
- Spoonful of honey
- Shake well and strain over a martini glass
- Garnish with a spank of basil (slap the leaves on the back of your hand to release the aromas)
The Nutty Ginger
In a pint glass, mix with ice:
- 1 oz. Aperol
- 1 oz. Nocino Walnut Liqueur
- 1 oz. Fresh lemon juice
- Spoonful of ginger syrup
- 2 healthy dashes of Peychauds bitters
- Shake well and strain over fresh ice in a rocks glass
- Garnish with fresh pickled ginger
This past Thursday, January 24th, the San Francisco Ballet celebrated its 80th season with a black tie gala that gave nod to the global diversity of this prominent artistic institution as well as the City it calls home. Swathed in colorful modernity and eclecticism, with a delicious menu and vividly graphic design, the San Francisco Ballet sent a clear message about the transcendental power of dance a language that remains universal in this international modern age.
Blueprint Studios choreographed the bold design aesthetic in City Hall, where pops of bright colors and graphic details were abundant. South Light Court was scene to a lively cocktail reception decked out in decorative blue shelving towers, yellow flowers and framed panel images of compasses. Guests enjoyed cocktails crafted behind gold bars and nibbled on delectable bites of Curried Quail Egg on Brioche Toast, Duck Confit Cigars with Red Currant Confiture, as well as Short Rib Grilled Cheese Morsels with Gruyere and Fig Marmalade sandwiched between Cinnamon Raisin Pullman bread.
Dinners in the Rotunda and North Light Court were just as effervescent as the reception. In the Rotunda, softly illuminated floral-like chandeliers danced overhead a sea of reclaimed wood dining tables adorned with
canary yellow glass candelabras, orange flowers and retro chartreuse suede chairs. The Rotunda staircase, a grand statement in itself, was embellished with a blue, yellow and orange color blocked carpet. Equally as impressive as the Rotunda, the chartreuse draped North Light Court was not to be outdone. Shocks of red and blue punctuated the room and metal globe-like centerpieces gently rotated over the dinner tables eliciting thoughts of travel and the passage of time.
Against this colorful background, attractively dressed attendees were served a three course meal by our chefs that commenced with Veloute of Wild Mushroom Soup served over a Shiitake Mushroom and Gruyere Bread Pudding, followed by the main course of Chicken Merguez Sausage & Leek Stuffed Guinea Hen accompanied with Herbed Cheese Grits, Romesco Broccoli, Petite Zucchini, Parsnips, Carrots and completed with a Shallot Marsala Sauce. Lambrusco Poached Pears topped with Mascarpone Crème, Biscotti
Crumbles, Zabaglione-Mocha Gelato and Caramel Brittle was served for dessert, a sweet note to end the dinner portion of the evening as guests made their way to the
After this impressive and beautiful show, an after party at City Hall awaited the crowd where DJ Chris Clouse, DJ Sebastian Concha, Freddy Clarke and Wobbly World moved guests to show off their own dance techniques into the wee hours of the night. The supping wasnt over either, with a plethora of savory and sweet bites available to satiate dancing induced hunger including: Sandwiches of Prosciutto, Fresh Ricotta and Braised Rapini, Lemongrass and Coriander Vichyssoise, House-Made Dim Sum, a wide assortment of Maki and Nigiri Sushi, Chocolate Brioche Bread Pudding with Whiskey Sauce and Petite Fortune Cookie Cones with Espresso Mousse.
Bravo, bravo to the San Francisco Ballet on another stunning and energetic opening night gala! At 80 years young, we are exited to see where you will chasse next in the wonderfully diverse world of dance.
To learn more about the San Francisco Ballet and its 2013 season, please visit: http://www.sfballet.org/