Q: How does food set the mood?
Britt Robles, chef and co-owner with husband Colon, of Mouthfeel, a luxury catering company, turns the tables on traditional catering. She is very clear about what sets them apart.
“Food sets the mood at our events. Every menu we create helps us tell a story. As you taste, you have an experience.
What is the purpose of the event? Is it a celebration? A garden party? A luxurious gala? Or a corporate event? It is our job at Mouthfeel to provide the perfect bite that compliments the atmosphere. We are two chefs, working in sync, planning every item on the menu down to the tiniest details.
“Food sets the mood at our events. Every bite we create helps us tell a story. As you taste, you have an experience.”
“We create grazing tables of artfully arranged culinary masterpieces—all of them bite-sized. Why? We want people to engage with one another, to walk and to talk. Our “bites” give the event better flow, better pacing. Our events are more like social cocktail parties where the food just happens to be the star. I like to say that we are culinary conductors, using our skills to bring people and food together in a delicious crescendo. Our primary focus is to provide an experience like no other.
“I especially like how what we do makes people feel so special. We recently catered a bridal shower and afterwards, the bride-to-be was beaming, and she immediately hugged me. The joy on her face is why we do what we do. And that makes me happy!”
Q: What makes Mouthfeel a unique catering company?
Colon Robles, chef and co-owner of Mouthfeel with wife Britt, describes their luxury catering company as a catering industry disrupter.
“First of all, we don’t do buffets. We focus on the social aspects. Everything is bite-sized for a reason. We’re going for “mouthfeel” and not mouthful. Our food is always fresh; never anything frozen, fried, or pre-packaged. When you think of it, that eliminates 90% of our competition right there. So, yeah, we are disrupting the catering business. That’s what Britt and I wanted to do when we started Mouthfeel. That’s what we do now.
“We bring the experience of two chefs’ creativity, and expertise to every event we cater, large or small. I mean, the power behind that professionalism is tremendous. As chefs, we focus on every minute detail from curation to presentation to flavor. How we fold the meats, cut the cheeses, arrange our food presentations on our locally sourced, cedar grazing tables—it all matters. We make a layout and design of every table beforehand until it works seamlessly. Anything depends on everything.
“What we create becomes a showpiece at every event. It’s edible entertainment. Our guests sometimes tell us that they don’t want to disturb the beautiful display, but we say, “Please. Enjoy It!” Our Snickerdoodle cheesecake bombs and Vietnamese shrimp cocktails are to die for.”
