sweetywedding Playing second fiddle to the anticipated union between two love-struck souls, there is another critical wedding theme that connects each and every event leading up to the ceremony itself: food. Be it a shower, luncheon, rehearsal dinner or reception, your guests are certain to arrive hungry and expecting to eat. Luckily for those looking to quiet these hunger pangs, La Scala Ristorante Italiano makes the hunt for a top-tier caterer both painless and delicious. Co-owners Anthony Barba and Kenny Tribble purchased the highly revered restaurant from Anthony’s father, Piero Barba, in 2010, and after doing, the two agreed to focus on further diversifying their menu while, of course, keeping this staple of Rome fine dining rich with the Mediterranean heritage first instituted by the elder Barba. The resulting impact of this diversification agenda was immediately identifiable, too, and quickly bled over into more and more catering jobs upon request. Both owners already brought with them years of catering experience, but the unbelievable number of jobs solicited that first year—wedding season, in particular—would prompt them to invest in all the tools necessary to pull off any future request imaginable. “When Kenny and I decided to really push our catering services,” the junior Barba explains, “the first step we wanted to take was to let people know that La Scala offers much more than the traditional ltalian cuisine we are best known for. We want our clients to feel comfortable steering the menu. lf they want it, we have the tools and experience to provide it." From roasting a ginormous, luau- style pig to breezing through the motions of a themed, five-course, black-tie event without a single slip, the La Scala team can deliver whatever a client dares to dream. The process, Barba explains, begins with a free consultation. “We like to start by asking a client’s approximate catering budget. If we know what they are looking to spend, we can find the right combination of dishes to please their palates and their wallets.” Once the consultation is complete and the trial menu decided upon, clients are treated to a “tasting dinner” where they apply their taste buds directly to La Scala’s first draft. Reviews are then compiled, adjustments noted, and ultimately, a final cut is made. Ninety-nine percent of the time, Barba says, the end result is a customer on cloud nine. “We take great pride in producing quality dishes for our catering customers," Tribble adds, “and we make sure the food is spot on, regardless of the number of guests. If we are cooking a steak for one person or 200, you are going to get a consistent filet each and every time.” This scrutinous attention to detail is a labor of love for Barba and Tribble. “We focus on flavor, presentation and service,” says the former. “We refuse to put out a bland dish, and our setup is as extravagant or as down- home as the client requests. When you couple that with our elite service staff, you have a winning combination.”
Posted on: Fri, 07 Jun 2013 19:38:25 +0000
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