Here at Hannibal's Catering & Events, we are like family. What does family do? Well, depending on the family, they rave about each other to others. We want to introduce our amazing staff to you and give you a little insight into their personalities and style through a quick interview.
This week we are introducing Catherine, a member of our Sales & Event Coordinator staff. Catherine regularly works with brides and grooms to plan the perfect menu for their dream wedding day as well as assisting customers in planning custom menus and design for corporate and social events.
In addition to being an instrumental part of the Hannibal's Catering & Events team, Catherine is getting ready to "cater" to her own little bundle of joy, expected in a few months. Congratulations Catherine!
Leave a note to say "Hi" to Catherine or share with us your personal experience working with her on your custom event.
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Are you normally the organizer for family events? I always manage to coordinate the food, but they are not allowing me to make any of my baby shower food, I am totally disappointed!
When you go to dinner at a friend’s house, what do you bring? Salads, Something to BBQ, and up until 8 months ago (when finding out I was pregnant) some type of fun cocktail mix.
What is your favorite Hannibal’s Catering menu item to suggest for events? Our Cheese Display, it works for everything and goes well with wine and beer. The display is always impressive with a great variety of domestic and imported cheese, an assortment of crackers and garnished with fresh fruit.
What has been your favorite event to coordinate with Hannibal's so far? I would say The Peck and Rodda Wedding. They were married this spring at Fairytale Town, Sacramento, such a unique venue with a great theme of trees, outdoor lighting, a well balanced menu, and beautiful colors of light yellow and ivory. Their custom menu consisted of appetizers including Gorgonzola and Toasted Walnut Canapes, Coconut Shrimp with a Thai Sweet Chili Sauce followed by a delicious dinner serving Citrus-Rosemary Chicken, Stuffed Bell Peppers, Roasted Red Potatoes and a Tuscan Salad with fresh Gorgonzola crumbles and a basil vinaigrette.
The best piece of advice you would give to someone planning a corporate or social event, including weddings. Never feel shy about expressing your exact wants and vision of event, let our team know every little detail you have in mind!
What is Hannibal’s most popular hors d’ oeuvres item that your clients order? Cheese Display and Skewered Items are always a hit! People love items with grand displays to choose from and skewers
Your favorite part about being a sales/event coordinator with Hannibal’s Catering & Events. I love being able to help couples make the big decision of hiring a caterer easy and fun. There are so many elements about planning a wedding or event that can be stressful and I like being able to put our clients at ease with our food presentation, flavor, style and professional handling of all events. I love hearing how all of their guests had a wonderful time and would not stop talking about the food/décor!
Here are a few of the many rave reviews we have received from clients who were grateful for Catherine's stellar service and events well executed:
"Catherine, I want to personally thank you and commend you for your professionalism and promptness to my requests during the planning stages for our event. It is evident by your customer service to see why Hannibal's is consistently voted "best caterer" year after year. I would also like to mention the high recommendation that Hannibal's has in the community. I have and will continue to recommend Hannibal's to others for future events. I appreciate your time and keep up the great work!" – Nancy
"The planner Catherine was a pleasure to work with. She was thorough and efficient during the whole planning of my wedding. The 3 staff members that worked my wedding May 22, 2010 were SPECTACULAR. When our outdoor wedding was overrun with rain and hail, the staff not only moved all of the service tables, but made sure that the presentation and decor was not compromised. Thanks to the entire staff for helping me to have my dream wedding- without the hail of course! Thanks Hannibals!" - Brenna
EASY COMPLETE DINNER. JUST HEAT 'N' SERVE! GOURMET THANKSGIVING DINNER WITH FREE DELIVERY TO YOUR DOOR STEP!
Sacramento's finest caterer has created a gourmet dinner for you. A full heat 'n serve holiday meal. You heard it right! Pre-heat the oven and pop in the items to prepare your family feast.
Let Hannibal’s Catering help you celebrate this year with a Gourmet “Just HEAT and SERVE” Thanksgiving meal.
Packages include all the traditional trimmings. We do all the cooking and it’ll be a stress free Holiday for you!
ORDER AHEAD AND GET A FREE DELIVERY*
Preorder and we’ll have your complete gourmet dinner deliver to your home/Office FREE! Free delivery schedule start from Nov 23nd – 25rd only. Deliveries are limited and delivery times will fill up fast! Place your Order TODAY! Call 916.638-4363.
Traditional Turkey Dinner
Savory Home Style Stuffing with Sage, Rosemary
Garlic Mashed Potatoes, Turkey Gravy, Candied
Yams, Cranberry Relish, Dinner Rolls & Butter,
Complimentary Pumpkin Pie. 10-14 lb Turkey (Serves
8-10) $99.00 20-24 lb Turkey (Serves 16-20)
$190.00
Hickory Smoked Turkey Dinner
Savory Home Style Stuffing with Sage, Rosemary
Garlic Mashed Potatoes, Turkey Gravy, Candied
Yams, Cranberry Relish, Dinner Rolls & Butter,
Complimentary Pumpkin Pie. 10-14 lb Turkey (Serves
8-10) $139.00 20-24 lb Turkey (Serves 16-20)
$210.00
Honey Dijon Mustard Spiral Glazed Ham
Rosemary Garlic Mashed Potatoes, Green Beans with
Bacon & Shallots, Candied Yams, Cranberry Relish,
Complimentary Pumpkin Pie. Dinner Rolls & Butter.
7-9 lb Ham (Serves 12-15) $149.00
Traditional Half Turkey Dinner
Savory Home Style Stuffing with Sage,
Rosemary Garlic Mashed Potatoes,
Turkey Gravy, Candied Yams, Cranberry
Relish, Complimentary Pumpkin Pie.
Dinner Rolls & Butter. 5-7 lb Turkey
(Serves 3-5) $69.00
Choice Prime Ribs Dinner
Rosemary Garlic Mashed Potatoes,
Green Beans with Bacon & Shallots,
Candied Yams, Cranberry Relish,
Horseradish Cream, Dinner Rolls &
Butter, Complimentary Pumpkin Pie. 10-
13lb Prime Ribs (Serves 22-26)
$295.00
Order by Phone,Online or Pickup
Order by Phone: (916)638-4363 Order
Online:Hannibalscatering.com *Free
delivery area cover within 15 miles from
our location or a delivery fee may apply.
HANNIBAL'S CATERING O R D E R O N L I N E : H A N N I B A L S C A T E R I N G . C O M
P H O N E : ( 9 1 6 ) 6 3 8 – 4 3 6 3 P I C K U P : 8 1 4 1 3 7 T H
A V E , S A C R A M E N T O , C A 9 5 8 1 4
We here at Hannibal's Catering are so excited to offer something new to our clientele. We now have a sub-division within Hannibal's called Cakes and Specialties. We are now offering all size cakes and cupcakes to our clients when they place a food catering order. Most cakes will start about $2.95 per slice. Have something special in mind? Maybe a picture of what you want? Send to it our wedding coordinator at weddings@hannibalscatering.com. We look forward to making your social, corporate or government event a truly YUMMY experience.
Amy Salvage
Executive Chef
Hannibal’s Catering is always cooking up something delicious, creative and fresh! At the same time, maintaining quality food our guests expect from us. With the lean times, Hannibal’s Catering has created its first ever weekly special with your budget in mind. Featuring four weekly hot specials at $8.50 per guest including salad, dessert and beverages.
This exciting value menu is from our new Executive Chef, Amy Salvage. She learned to create comfort food using the freshest ingredients while cooking at her mother’s side and continues to use only fresh, locally grown vegetables and fruits on all her menus. She brought with her 12 years of professional culinary experience throughout the Sacramento area creating fresh and innovative menu ideas. Amy graduated as a top honor student from The California Culinary Academy and have held positions from pantry chef to head chef in top local restaurants.
As a certified sustainable business in Sacramento, Hannibal’s Catering is actively finding ways to be more efficient in saving our environment and cost savings by recycling and reducing waste in our commercial kitchen. More than half of our daily kitchen waste came from vegetables trims and fruits rinds. In the summer months, during the peak of the fruit season, our kitchen would generate more than a hundred gallon of leftover vegetables and fruit rinds on a daily basis.
As part of a solution, Hannibal’s Catering is turning to “Garbage Enzyme” to make lemonade out of lemons. It’s even easy to make than lemonade. Discover the endless benefits for use in your restaurant /catering kitchen of this Earth-saving enzyme. Garbage Enzyme is the solution to recover the ozone layer that is depleting and help is lower global warming.
Garbage Enzyme is a complex solution produced by fermentation of fresh kitchen waste (fruits and vegetables), sugar (brown sugar, jiggery or molasses sugar) and water. It is dark brown and has a strong sweet sour fermented scent. Garbage enzyme is a multipurpose liquid and its applications covers household, agriculture, industrial etc.
Cost Efficient: Turn your kitchen waste to natural and organic household and environmentally safe cleaners. Use them in your kitchen as a floor cleaner, sanitizer for your restroom floor, soap of hand washing, etc.
Multiple Usages: Natural household cleaner; air purifier; deodorizer; insecticide; detergent; body care; car care; organic fertilizer, etc
Reduce Pollution: Methane gas released from disposed garbage can trap 21 times more heat than CO2, worsen the global warming condition.
Purify Air: Remove odor. Dissolve toxic air released from smoking, car exhaust, chemical residues from household products, etc.
Purify Underground Water: Enzyme that flow underground will eventually purify the river and the sea.
Natural Pesticides: Reduce mosquitoes, flies, rats or cockroaches, etc
Anti-bacterial and Virus: Natural antiseptic for your home or business
Prevent Drainpipe Blockage: Release residues accumulated in the pipe of basins or toilet bowls.
Preparation Recipe
1. Air tight plastic container.
2. Water
3. Fruit and vegetable dregs
4. Sugar – (brown sugar or molasses sugar)
Step 1:
3 Parts kitchen waste (Fill up 30% full of discarded fruit rinds in container)
Steps 2:
10 Parts water (Fill up 60% of container) & 1 Part brown sugar (=10% water content)
Steps 3:
Close tight – Keep for 3 months (Open occasional to release gases for the first month)
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Here's how:
1. Use an air-tight plastic container.
2. Dilute sugar in water; follow by adding vegetable and fruit dregs.
3. Leave some space in the container for fermentation.
4. Close it tight.
5. During the first month, gases will be released during fermentation process. Release the pressure built up in the container to avoid rupturing.
6. Push the floating garbage downward after the first month and reseal.
7. Place at cool, dry and well ventilated area. Avoid direct sunlight Let ferment for at least 3 months before use.
Take notes:
1. Do not use glass or metal containers that cannot expand.
2. Garbage for making enzyme should not include any protein, paper, plastic, metal or glass materials. Use only vegetables and fruit dregs.
3. The ideal color of garbage enzyme is dark brown. If it turned black, add in same amount of sugar to start fermentation process again.
5. It may have a white, black or brown layer on top of the enzyme, ignore it. If you encounter flies and worms in the container, leave it and the chemical reaction of enzyme will resolve them naturally. Close and seal the cover tightly.
6. Make full use of garbage enzyme residue:
>> Reuse for next production by adding fresh garbage.
>> Use as fertilizer by drying the residue, blend it and bury in the ground
7. If you have not gathered enough kitchen waste, you may fill up the container gradually. The 3 month fermentation period start from the day you place your last batch of kitchen waste.
8. Garbage enzyme is at its best after 6 months of fermentation. The longer it takes, the better it gets. Garbage enzyme will never expire. Do not store in the refrigerator.
9. Help protect our ozone layer, if every household utilized their garbage to produce garbage enzyme. It can stop kitchen waste from polluting our land and meanwhile generate enough ozone gas to ease global warming. You can help change the climate!
to water tank to reduce car temperature.
***Text and Images Courtesy of
http://www.o3enzyme.com/enzymeusage.htm
http://www.themostnatural.com.my/changeclimate/pages/WhatisGarbageenzyme.html
http://www. justlifeshop.com/changeclimate
Credits also goes to Dr. Rosukon and Dr.(H) Joean Onn
Hello Nancy,Well you and Hannibal’s certainly have a new fan on the East Coast! I can’t say enough about all you did to make our Grand Opening a success! Quite honestly, you exceeded my expectations- which is a great thing.
So often when I am planning an event, large or small, it is a challenge to really get the attention of the caterer, or other provider until very close to the event – which often causes me a few extra gray hairs. I was so impressed in March when you were ready to roll and get the details moving – and I continued to be impressed with your professionalism, your good counsel and your flexibility. And, your end product, with the excellent food so creatively and beautifully presented, perfectly staged tent and professional staff, it was all a delight. (I have a special affection for the bar staff, who made sure I had an extra big glass of champagne at the end of it all!)
I am not a fan of big events – because they seem like great big buffets to me, so impersonal and seeming thrown together – but this “big” event seemed like an intimate gathering, so well prepared and thought out, with attention to detail. It is a talent to set this tone and to create a sense of specialness for the day.
Thank you so much, Nancy. I hope that we have the opportunity to work together in the future.
Renee
We’re pleased to announce that Hannibal’s Catering has expanded and moved into our new 15,000 sq ft facility located at 8141 37th Ave, Sacramento. Our new location will not effect your existing deliveries, in fact we’re now more centrally located and it will shorten delivery time to most of our clients. Our clients will also benefit from our expanded delivery fleet, which covers a wider area than before. You can continue to count on us with on-time deliveries for all your catering orders and any last minute catering orders.
Our new larger commercial catering kitchen has the state of the art equipments and is designed to prepare meals for up to 10,000 guests each day. Also includes an acre of parking lot for our delivery vehicles, eight offices and a beautiful tasting room.
