VENDOR SPOTLIGHT: BIANCA OF TAILOR MADE CUSTOM CATERING
Updated: Oct 20, 2022
We’ve had the pleasure of working with Tailor Made Custom Catering (TMCC) on a few occasions and were thrilled when they asked us to join their project and help style this shoot. The focus of the shoot was of course, TMCC, Bianca, her wife, and their LGBTQ+, woman, Chef owned and operated catering! As another LGBTQ+ woman owned business, we were definitely feeling the synergy; this collaboration was meant to be.
The food for this shoot was just as delicious as it was beautiful, looking back on these photos starting to write this and my mouth is watering thinking about it all.
We were welcomed with Black Berry Bubbly drinks garnished with Blood Orange slices. A refreshing treat for the warm North Shore afternoon at Loulu Palm. The pupus in this spread included Garlic Chili Shrimp, Prosciutto Lilikoi Brie Crostini with Wild Arugula, and Garlic Salami Grazing Cones filled with Manchego, Garlic Salami, Strawberries, Herbed Pretzels, Jack & Cornichons. The shrimp was tasty, plump, and perfectly cooked while the crostini was a delightful blend of sweet from the lilikoi, salty from the prosciutto, buttery and creamy from the brie and a light peppery bite from the arugula. The Grazing Cones brought all the fun of a full charcuterie board to perfect individual (covid friendly) portions. At this point I was already full from this cocktail hour, but could smell the main course being finished and couldn’t wait to sit down to eat.
For the main course we had an Organic Mixed Baby Green Salad topped with Tomatoes, Cucumbers, Spiralized Carrots, Green Onion, and a Lilikoi Vinaigrette, Chicken Roulade & Pan Jus, and Red Rose Mashed Potatoes. The salad was a nice way to start the meal, a very traditional salad topped with a fun vinaigrette dressing with a tropical twist. The juicy chicken was stuffed with spinach, roasted red pepper, and a rich creamy gruyere and paired with some of the best mashed potatoes I’ve had. So fluffy and creamy. As a potato lover the mash was a superb side dish that stole my heart.
At this point how could I possibly indulge in any more food… Well, there’s ALWAYS room for dessert. Especially when the dessert menu includes POG Cake Push-Pops, Cream Cheese Lemon Cakesicles, Chocolate Chantilly Cake with Macnuts, Peanut Butter Cup and Toasted Coconut Cupcakes! There was truly something for every dessert lover out there. I had to sample everything. Each cake was moist and so flavorful. It was so fun to see each cake done playfully in a different way, especially the cake push-pops!
After this meal I was so excited to talk to Bianca and learn a little more about her. Bianca is a mother, wife, and classically trained chef who graduated with honors from The Art Institute Of California Los Angeles with a degree in Culinary Arts/Management. She grew up in the kitchen alongside her father who was an amazing cook and a grandma and great grandma who were both Chefs. With a family so into cooking it’s no wonder she developed such a passion for food from a young age. “My inspiration for menus and food comes from my passion for food, local flavors, my best memories of food & my clients. I enjoy making a difference, I enjoy helping families and I love being a part of my clients most memorable events.” And after experiencing this meal and talking with Bianca, I could really feel that love and passion she has for her family, food, clients, weddings and CAKE.
When we talked about weddings Bianca mentioned she feels for her clients who have had to reschedule due to covid and is so excited for them to finally have their day in 2022. She’s looking forward to a happy and healthy new year. Bianca is as passionate, talented, and kind as she is humble. When asked about her favorite part of her journey so far as a wāhine owned small business, she said it’s “...the opportunity to "create". As a creative, I am very fortunate to have the ability to create my business, menus and help create my clients vision all through food. Early on, while I worked in the hospitality industry it was very male dominated. I had to work really hard to be seen and now to have a women owned business, it's empowering & a huge accomplishment to come full circle.” It truly is full circle and I’m sure the best is yet to come.
One of the things Bianca said that struck me (and I’d love to leave you with) was “I believe food is our commonality & we all can be united through food.” It’s such a sweet sentiment and I totally agree.
Although we are featuring Bianca in this blog, there were many hands and vendors that made this styled shoot possible! Here is a list of them:
Venue: Loulu Palm Styling: The Gay Agenda Collective Decor: Wedcycle Hawai’i Photography: Jeanne Marie Photography
Did this vendor spotlight make your mouth water? If you are interested in the services provided by Tailor Made Custom Catering, contact them by clicking this link here: