Tuesday, December 08

BB cake

As caterers, we love to collaborate with planners on every detail of an event, especially when the planner is as talented as Lindsey Dienstbach, Owner of Bello & Blue Events (http://www.belloandblueevents.com). Lindsey draws inspiration from her environment, and as the B&B philosophy states, "every celebration should be one-of-a-kind… there is no design authority, the sky's the limit!". Catering by Design’s Event Designer, Jeff, had the opportunity to work with Lindsey this fall on an absolutely stunning  50th Birthday Bash held at the client’s downtown loft overlooking the Denver skyline. Curious about her process, we sat down to chat with Lindsey on this event’s inspiration!


What was your inspiration behind the overall table design?


We love to take inspiration from the surroundings. In this case, a contemporary Denver loft, with clean lines, and a giant beautiful painting at the head of an oversized dining table which featured this bold, primary color palette. With all the bright colors, a black satin tablecloth with an embellished overlay (which mimicked the envelope liner for the custom invitations) was the perfect anchor for the table, and allowed the flowers and the food to be highlighted. By embracing the existing design, the table composition looked impressive in the space, and everything integrated seamlessly, working together to enhance the overall guest experience.  


How do you go about sourcing and designing seasonal florals?


Luckily growers are so wonderful these days, we can get pretty much any bloom year round!  We wanted to make a statement with a modern, fresh design for this event, so we primarily selected blossoms that were high in texture and structure, and could work with a segmented design mixing a variety of arrangements in square and rectangle vases down the center of the table. While the exotic and structural flowers (orchids, proteas, calla lillies) made a statement, they were complemented by some more feminine faves like ranunculus, and the classically beautiful, red rose.  With touches of gold wire, these lovely flowers were not only a feast for the eyes, but a conversation starter as well!  


What special touches did you include to make this event truly special?

Name Card 

Custom designed invitations set the tone for the soiree with gold foil envelope liners, a custom postage stamp featuring a vintage picture of the birthday boy, black envelopes with white calligraphy, all perfectly packaged and finished with a gold monogramed wax seal. To highlight this milestone birthday, we had vintage black and white photos of the guest of honor in gold frames throughout the space, including a large welcome sign accented with gold ribbon and confetti as a festive greeting for guests. At each place setting, wood laser-cut name cards (hand painted gold) complement the event decor, while acting as a fun takeaway/favor for guests.


When determining the menu, do you dictate the client’s “wants” or do you give creative freedoms to the Chef?

Bello Blue 50th Bday - 14 of 18

Bello Blue 50th Bday - 16 of 18

Bello Blue 50th Bday - 18 of 18

I like to think it's a combination of both. It's important to ensure the event menu is a reflection of the client, and something they can be proud to host, but I love working with talented Chefs and letting them do what they do best. I think by giving them creative freedom, they are able to feel inspired to come up with something unique and amazing! This event was no different. With little direction, we were so impressed with the flair, concept, and interactive elements of this menu design. It was everything we were looking for, special, unique, fun & interactive, and it created a memorable dining experience for the hosts and their guests.  


This event included a renowned sommelier, what are some quick pairing tips for events without a professional?

Above Table

An essential element to any great meal is creating the perfect partnership between the food & wine.  A wine expert is a great touch for that interactive element - guests loved hearing the back stories about each wine, and why it was selected to pair with each course at this birthday celebration. For events without a sommelier, we stick to general rules. Red meat traditionally pairs well with red wine, and fish traditionally pairs well with white, while chicken is more of a neutral protein. It is important to consider the sauce, however- often matching the drinking wine with the wine featured in the sauce is a safe route. For example, Coq Au Vin is typically made with a dry Burgundy, which is a made from Pinot Noir grapes, so a dry Burgundy or Pinot Noir would be a great red to serve with this dish.  


What was your favorite detail/moment of this event?


Everything came together so perfectly for this celebration! We treated the guests to a special evening and created a feast for the senses. Everything looked beautiful, smelled delicious, and tasted even better. Each course had it's own personality, and the wines were artfully selected to enhance each flavor. It's difficult to pick, but my favorite detail/moment was the champagne toast to kick off the party. I always love bubbly, and a great toast, but this one was extra special as the Sommelier performed a sabrage (the technique for opening a champagne bottle with a saber used for ceremonial occasions). It created a wow factor, something we hope to achieve at every event.  


The Menu Inspiration:

The menu for this special event was written by our Chef of Creative Development, Jesse Albertini, with only the following key words as a guide: Fire, Ice, Fun and Wow! We included each of those elements into the following three-course interactive experience.

The Concept:

As guests entered the loft and took their seats, they were greeted by the sweet aroma of a prepared duck consommé simmering in individual miniature cauldrons on the table. Tiny vessels containing different ingredients were also perfectly placed at the top of each place setting. As the dinner progressed, the guests were instructed by Chef Jesse to add specific ingredients to the consommé, which would be incorporated into the finale course.

The Courses:

The amuse bouche course featured house-made forest mushroom soup dumplings served in tiny bamboo dim sum baskets with matching chopsticks. As guests enjoyed this course, they added a variety of foraged mushrooms to their consommé. 

The salad course was a deconstructed Caesar salad featuring torched baby romaine, tableside salt block cured anchovies, powdered olive oil, soft poached egg yolk, parmesan cream filled croutons, and tangerine zest. Guests were instructed to mix their egg yolk and croutons with the powdered olive oil to create a creamy Caesar dressing. While guests were making their dressing, Chef Jesse made balsamic caviar which was combined with iced extra virgin olive oil and served with fresh baked focaccia bread. To complete this course, a pinch of tangerine zest was added to each salad, as well as the increasingly fragrant pots of duck consommé.


For the main course, guests were served a dual entrée of perfectly seared giant sea scallops and herb roasted duck breast accompanied by king trumpet mushrooms, twice backed sweet potato roulade, and fennel confit. As guests were pouring their now-completed duck broth over their plate, Chef Jesse added edible flowers and fresh herbs into liquid nitrogen for a unique online casino and frozen garnish. A classic mortar and pestle was used to grind the flowers and herbs into the fine dust she sprinkled onto each plate.

Fire, Ice, Fun and Wow – indeed! Complete menu below...



TENDERLOIN BITE / truffled potato cake, shallot demi, micro arugula

AHI CUBE / seared ahi, soy lacquer, wasabi sesame seeds



AMUSE BOUCHE / forest mushroom soup dumplings



DECONSTRUCTED CAESAR SALAD / torched baby romaine, salt block cured anchovies, powdered olive oil, soft poached egg yolk, parmesan cream croutons, tangerine zest

FRESH BAKED FOCACCIA / iced olive oil, balsamic gelee



DUCK & SCALLOP / seared maple leaf farms duck breast, scallop, king trumpet mushrooms, twice-baked sweet potato, fennel confit, duck consommé, liquid nitrogen-frozen flower + herb garnish




Friday, October 23

Cranberry Salsa

Cranberry Salsa:

Yield: 3 cups  |  Portion: .25cup



•  3 cups fresh cranberries

•  .25 oz green onion

•  2 ea jalapeno pepper

•  ½ cup granulated sugar

•  ½ oz cilantro

•  2 tbl lemon juice

•  1 tbl ginger fresh



1. Gather all ingredients

2. Rinse produce and pat dry

3. Remove the root end of the green onion 

4. Rough chop cranberries, green onions and cilantro

5. Remove stem and seeds of jalapeno

6. Dice jalapeno, small

7. Discard skin of ginger and grate 

8. Combine and Season to taste


Serve with whipped goat cheese and biscuits or crackers

 DSC5211 sm

Tuesday, August 04


As most people know, the 2015 Wedding Season is starting to wind-down, and we just wanted to share a couple photos (taken by Rachel Havel Photography) at Blanc, this past June. Here at Catering by Design we absolutly LOVE our vendor partners, and love working with them!  There is so much talent in the Colorado Event Industry and love to share the inspirations, and out-comes when great minds collaborate!


Catering: Catering by Design (http://cateringbd.com)

Venue: Blanc (http://blancdenver.com)

Photographer: Rachel Havel (http://rachelhavel.com)

Planner: We Tie the Knots (http://wetietheknots.com)

Florist: Lale Floral Design (http://laleflorals.com)

Chair Rental: Charming Chairs (http://www.charmingchairs.com)






SZECHUAN ROLL / chilled marinated beef, grilled asparagus



AHI CUBE / seared ahi, soy lacquer, wasabi sesame seeds, bamboo pick



BAKED BRIE CROSTINI / raspberry coulis, fresh raspberry



LEMON RICOTTA FLATBREAD / maple caramelized garlic, sautéed baby kale



DUAL ENTREE: HERB-RUBBED GRILLED BEEF TENDERLOIN & GRILLED ATLANTIC SALMON / forest mushroom cream sauce, roasted garlic mashed potatoes, broccolini



Catering by Design Dessert Bar / a display featuring a variety of fresh baked "pies" & cookies served with housemade vanilla ice cream



Late night snacks that we designed based on the Bride & Grooms hometowns: 

THE MINI CONEY / mini dog bun, chili con carne, chopped onions, yellow mustard, yukon gold potato chips presented in mini fry baskets

THE MINI PHILLY / mini amoroso roll, shaved roast beef, grilled peppers and onions, wild mushrooms, melted provalone cheese, yukon gold potato chips


Thursday, June 25


New Venue, that we absoultly love! Cottonwood Glen at Kiowa Creek


We are proud to be partnering with this new outdoor event space, @Cottonwood Glen at Kiowa Creek! 

Designed with events in mind, Cottonwood Glen is located within the 740 acres of the exclusive Kiowa Creek Sporting Club. This versatile venue is inspired by Colorado’s natural beauty and designed with elements from the state and region. Event areas and accents include a grand outdoor hearth, pergola covered finished patio, an events lawn, two amphitheaters, cottonwood lined ceremony meadow, private clubhouse, water features, entertainment vignettes and more!


distance from the Denver Tech Center

25 miles


Cottonwood Glen Garden Area


Cottonwood Glen Venue

Cottonwood Glen Venue Outdoor Area

Cottonwood Glen Venue Seating Area

An Events Lawn At Cottonwood Glen Venue


Lunch At Cottonwood Glen Venue

Horse And Buggy At Cottonwood Glen Venue

Thursday, June 25


Wings Over the Rockies - Hanger Dance

Catering by Design was invited to join one unforgettable evening as we helped turn back time and rock around the clock in the Wings Over the Rockies historic Air Force hangar.

We provided food (along with 7 other local caterers) for the retro-dressed guests! Staying with in the theme of the 50's and 60's, we decided to prepair Pecan Smoked Salmon, Petite Chocolate Dipped Cream Puffs, and Old-Fashioned Milk Shakes.

This was a fun night for all! Guests were able to participate in activities like the bubble gum blowing contest, limbo contest, “drag races” with our pedal planes, tie dye t-shirt creation and costume contests for the ’50s and ’60s. Learn how to do dance moves like the Twist, the Jerk, the Hand Jive, and much more. And, to top it all off, capture the moments of this night in our photo booth.

Air Force Hangar

Menu At Air Force Hangar

Car Drag Race At Air Force Hangar


Pecan Smoked Salmon

Dance At Air Force Hangar

Meal At Air Force Hanger


Chocklate Dipped Cream Puff

Pecan Praline

Milk Shake

Thursday, June 11


Jerk Shrimp Tacos with Pineapple Salsa, slaw and Pina Colada Crema 

Spicy grilled jerk shrimp tacos with grilled pineapple salsa, slaw and cool and creamy (and rummy) pina colada crema.

Thanks for this delicious Recipe http://www.closetcooking.com

Jerk Shrimp Tacos with Pineapple Salsa Slaw and Pina Colada Crema 500w 7627



  • 1 pound (16-20) shrimp, peeled and deveined

  • ½ cup jerk marinade

  • 2 cups cabbage, sliced

  • ½ cup pina colada crema (see below)

  • 12 small corn tortillas, warmed

  • 2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)


  1. Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.
  2. Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
  3. Toss the cabbage in half of the crema.
  4. Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.



Pina Colada Crema

All of the flavours of pina colada in a crema that is perfect for jerk tacos and other Caribbean inspired dishes!

Pina Colada Crema 500w 8377


  • ½ cup sour cream (or Greek yogurt)

  • 3 tablespoons pineapple

  • 2 tablespoons coconut cream

  • 1 tablespoon rum (or 1 teaspoon rum extract) (optional)



  1. Puree everything in a food processor and enjoy!


Wednesday, April 22


Carmen W. Gallery


We are proud to be partnering with this new contemporary art & event space, @Carmen Wiedenhoeft Gallery! Book your event by 5/1/15 & receive complimentary beverages!! * (some restrictions apply) #CarmenWGallery #CarmenWGalleryEvents #CarmenW


The Carmen W. Gallery is ideally suited to hosting parties, fundraisers, meetings, smaller weddings, and many other activities. The gallery features unique original art on a rotating basis, and a modern interior with a large front and back room for your event.


distance from the colorado convention center/downtown

2.4 miles




Friday, April 10


Fleur·ish - Seasonal Client Dinner


We had the privilege of hosting a Spring Inspired event for our Clients on Tuesday night, at the Space Gallery.

Our guests were invited to enjoy inspired cocktails & Chef Cade's seasonal dinner creations to welcome the arrival of Spring!

We are a creative catering company, so naturally this party was a fun night for us to plan, and execute! We were able to serve what we wanted, highlight decor items that we love and invite some of our clients to let them know they are appreciated!

One of the most creative things of the night was the way Chef incorporated three flavored salts into the menu. These salts were handed out at the end of the night as a take-away for our guests to bring home and enjoy. Below are some photos from the night.


Menu At Fleur·ish

Table Presentation At Fleur·ish Event

Beer Table

Maple Pork Belly

Spring Lamb Dish



Square Pie Dish

Fleur·ish Event Celebration

Full Menu At Event Fleur·ish

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  • Tuesday, April 08

    Streets of Paris


    It's your event, and it is special to us! This little spot is set aside for those events that we think are unique and hopefully inspiring.


    JAN Photo setup