Nathaniel’s mom says it best: “When Nathaniel was turning three, I asked him what he wanted for his third birthday. He said, ‘Quiche.’” Ever since, Nathaniel’s love for food has never been far from reach. With his presence, Contemporary Catering quickly became a major contender in the Los Angeles catering industry. From overseeing production to designing a nine-course tasting menu with five-star service, Nathaniel’s dedication to his clients and his company is unparalleled.
We believe fruit is a must for every meal, but what we don't believe in are fruit carving displays circa 1982. Fruit deserves to be to be served up in a much more appetizing and fresh way, and not just limited to cheesy buffets and sugary-sweet desserts. There's no reason fruit shouldn't be used in every course at your wedding, from chef-driven cocktails infused with exotic fruits to fruit in salads to fruit-adorned appetizers, like seared scallops with mango-melon salsa, and even savory main courses, like slow cooked lamb with a pomegranate orange sauce.
Cocktails:
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Appetizers & Main Courses:
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And we can't forget dessert! At a wedding, guests expects fruit-filled pies, fruit flavored cakes or fruit tarts, but fruit can be unexpected, too. Imagine — avocado mousse! Buttery avocado made into a creamy mousse with just a hint of sweetness. Now that will pleasantly surprise your guests.
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Photo Credit: Wilson Studios
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It's time we stop underestimating fruit and embrace the fact that it has more to offer. From meats to vegetables to starches, there's nothing sweet or savory that we can't perfectly pair with fruit.
—Nathaniel Neubauer
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