Food is ever more one of the most celebrated aspects there is to an event. From artistically crafted hors d'oeuvres to delectable entrées, food adds to the experience of any occasion. This week we are featuring Common Roots Catering, one of our favorite partners! Common Roots Catering is a full-service Twin Cities caterer. The food is all made from scratch using organic, locally-grown and fair-trade ingredients. With strong environmental values, Common Roots provides eco-friendly catering using reusable or compostable service-ware and serving sustainable wines. After having the privilege of using them for the Style-Architects launch party, we had the opportunity to gain exclusive insight from one of the nicest people in the industry, Missy Smith, Common Roots Catering Director.
How would you describe your menu?
Our menu is a mixture of many different types of food - with all local, organic and made-from-scratch ingredients. We offer full boxed lunch/family-style lunch programs, many different types of hors d'oeuvres and desserts, and buffet-style, family-style and plated dinner options. We work with seasonal ingredients and are happy to help customize a menu for our clients.
What kind of events do you cater?
We cater all different types of events, from simple sandwich and salad to-go orders, to hors d'oeuvres receptions, to full-service weddings and corporate events. We have catered events for 5 to 500 guests and our client base is constantly expanding. We also offer full bar service through our liquor catering license.
Your menu expresses a lot of creativity. Where does this come from?
Our menu-planning process is a collaborative effort. Planners and I work with our kitchen manager/chef and catering chefs to come up with the best types of offerings for our catering menus and each individual event. The menu is constantly changing, based on client feedback, fresh ideas from our planners, staff and kitchen team, and keeping an eye open to what the current trends might be in the catering/event market.
What do you enjoy most in working with clients?
We have some of the best clients in town, who really care about local and organic ingredients and the environment as a whole. We enjoy the menu-planning process, working with our clients from beginning to end, and watching their event finally happen after weeks & months of planning.
Also, we are lucky enough to have the ability to be in many venues around town and therefore our client base is always unique - no two events are ever the same!
What are your favorite items on the menu?
My favorite things (that I am most likely to grab when walking by the prep area): roasted potato cups with creamy leeks and mushrooms, chipotle shrimp skewers, house-made anise seed crackers, roasted garlic risotto cakes, smoked trout endive cups, salted caramel cheesecake bites, and salted chocolate chip cookies.