4: TEA TIME /April 9, 2017 by Eric Monteiro

Here's What We Bring to YOUR Table While You Sit Back And Relax!

Featuring Our Salad a la Minute Station
Three of our Signature Tea Sandwiches
A lush Cheese & Crudités display
Three of our Signature Mini Desserts
Assorted Teas, Juices, & Coffee
Our Friendly Service Staff and Culinary Team
All Necessary Culinary Equipment & Service Ware

$65 per person - Based on 50 guests and a four hour celebration

Let us handle the booze too:

+$15 per person - Beer & Wine Bar

+$20 per person - Open Bar

*Last day to order Spring/Summer packages is October 1st, 2017*

THE CHOPPED SALAD

CHEESE & CRUDITÉS DISPLAY

TEA SANDWICHES (Please select 3)

MINI DESSERTS (Please select 3)

BEVERAGES

Assorted Sodas; Mineral & Perrier Water; Orange & Cranberry Juice; Lemon; Lime; Stitters; Cocktail Napkins; Ice & Ice Coolers

RENTALS

Kitchen Equipment & Staging; Classic China; Flatware; Glassware; Barware

STAFF

Pick Your Uniform:

A: Plain White Oxford Shirt; Black Pants; Black Shoes; Black Socks; Black Belt

B: Plain Black Oxford Shirt; Black Pants; Black Shoes; Black Socks; Black Belt

CONTACT

THIERRY ISAMBERT'S SOCIAL TEAM

Catherine@thierryisambert.com

305-635-6626

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Apr 5, 2016 Weddings, Afternoon tea, Maps Backlot, Lexus, Big Boi DJ, Lacoste, Pandora Eric Monteiro Comment

Recent Events

A week full of fun and creativity; we work hard, but love the challenge, the friends that are made along the way and the many beautiful moments, particularly at special celebrations such as important birthday milestones and baby or wedding showers.

Why not throw a decadent afternoon tea party to celebrate your birthday with 20 girlfriends? We love the idea, and the spread at this beautiful Miami Beach private residence was fabulous. We laid out Petit Fours, little sandwiches, mini quiches, macarons and pastries. This particular tea involved copious amounts of champagne too, and I can definitely relate to that! As Coco Chanel once said: "I only drink champagne on two occasions. When I am in love and when I am not," cheers I say!

Apr 4, 2016 desserts, sweets, cakes, chocolates, chef, executive sous chef, Bruno Legros Eric Monteiro Comment

Catering Miami - The Team Behind The Scenes - Chef Pâtissier Bruno Legros

Desserts, Petit Fours, Chocolates, Pastries, Cakes and Pièces Montées, ohmygosh, the delectable fragrance of these sweet treats baking in our kitchen brings back the best of childhood memories, like coming home from school to my mom’s freshly baked cookies, or spending Saturday afternoon making cakes with my grandmother. However, sorry mom and grandma, as wonderful as your baking was, French Chef Pâtissier, Bruno Legros, is in another league!

Mar 24, 2016 Weddings, Culture, Dayme Arocena, Miami Light Project, private jet, Tequila, Romance Eric Monteiro Comment

Recent Event Highlights: Weddings Galore & More!

There is never a dull day for caterers and event planners! A few weeks ago, large corporate events were keeping us very busy. Well, this week has seen a revival of romance with an array of fabulous weddings. There have been destination weddings for couples and their guests escaping the chilly northern states for a few days of sun, fun and love in our beautiful city, as well as stunning celebrations for local lovebirds.

Besides the weddings, there was a VIP breakfast at an Opa Locka airport hangar for potential buyers of a $22 million private jet. Last year they went to ...

Mar 21, 2016 Chef, Executive Chef, Vincent Gourmet, Behind The Scenes, Our Team Eric Monteiro Comment

Catering Miami - The Team Behind The Scenes - Executive Chef Vincent Gourmet

Executive Chef, Vincent Gourmet, hails from Belgium, and with Gourmet as his last name, he clearly descends from a family with a history in the culinary arts. In fact, Vincent’s grandfather was a pastry chef with his own bakery in Belgium, and being raised in this environment was definitely a formative experience for him.

Vincent is passionate about culinary innovation and creativity, contributing original combinations, and cutting-edge culinary trends to menus for all occasions. He likes to push the boundaries of taste and creativity, which results in delicious and unique taste experiences for any event. From the careful addition of flavorful edible flowers, to molecular gastronomy and the use of liquid nitrogen, Vincent likes to surprise the diner and there are few limits to his quest for subtle and intriguing flavors.