From the Other Side

by Elyse Moore

I’ve had this growing notion floating in my busy brain throughout my first year with FIG Catering. I was pretty confident in the business when I signed on last April. After all, FIG has made it through six growing years of business in one of the worst economies since the Depression. I’d also had a business crush on them due to their cool-kid connections with local farmers’ markets, where I was working when I first met FIG. I’ve been thinking, I might be working with the best catering company in Chicago.

Almost a year later, with dozens of FIG weddings, house parties, and other intimate gatherings under my belt (I’ve got quite a few FIG Family Lunches under my belt also), I become daily, ever-so-more certain of the awesomeness that is FIG. And now, readers, so that you may be certain of my brownnosing, I must affirm that as of Saturday, March 26 2011, I know—I do work with the best catering company in Chicago.

On March 26th, FIG catered the wedding of my best friends, Shelley & Ian, which I attended in a black velvet a-line mini, instead of my usual “black bistro” uniform—which is to say I had the honor of being a guest, rather than working, at an event catered by FIG.

Photo by Christina Noel

Shelley & Ian were married (and partied) at one of my favorite venues in Chicago, Salvage One, which definitely got everything off to a great start. Salvage One has the distinguished opportunity to offer their entire stock of unique salvaged and refurbished tables, chairs, and lounge furniture to outfit an expansive two-story brick and hardwood warehouse and showroom. The walls are swathed in all directions with huge paned windows, letting in the variable light landscapes of the Chicago city sky.

The only thing greater than or equal to such an awesome venue, is phenomenal food and service, which FIG delivered. All of our friends were raving about the crab cakes (I lost count how many I ate, more than 5?), various sliders (duck, ribeye, black bean, & quinoa-mushroom), bacon wrapped FIGs, and house cured salmon a corn scallion waffle. These items have been regular guests in my culinary lexicon at FIG since working daily here on menu proposals, contracts and events. But being able to sit back, relax, and eat FIG’s food hot and fresh (as opposed to end-of-the-night leftovers) gave me such an appreciation for Justin’s magical kitchen talents, and Molly’s skill at timing, coordination and presentation of an event. The bartenders made a French 75 just how I like it (I might have given some instruction) and the room always felt warm and intimate as the event timeline luxuriously tick-tocked away. Despite how much work I put into the event beforehand, as I guest I had nothing to worry about because our team worked flawlessly together. It was an honor to experience.

As a full time employee in the food and service industry, it’s a rare treat to have the time and privilege to enjoy such an elaborate fete, like those that I’m used to putting on regularly for our clients. Now that I’ve been spoiled once as a guest at a FIG wedding, I’m hoping to get some of my other friends to agree to matrimonial bliss so we can keep this party going. Maybe my parents will renew their vows? Mostly though, just to be gifted with the intimate knowledge that I get to work with the best catering company in Chicago is pretty rich for me. And to see my best friends enjoy one of the most special evenings of their life together-- that’s priceless.