Festival Fun

Above All Catering celebrated its 25th anniversary with a Coachella-inspired event

By Sara Perez Webber

CATERER: Above All Catering, Anaheim, Calif.
• aboveallcatering.com

VENUE: Fete the Venue, Costa Mesa, Calif.
• fetethevenue.com

VENDOR SPONSORS: Among the 20 vendors contributing to the event were Blueprint Studios (blueprintstudiossocal.com), Sunseri’s Bar & Beverage Catering (sunseris.com), Signature Party Rentals (signatureparty.com) and Invisible Touch Events (invisibletouchevents.com).

EVENT DETAILS: More than 600 guests—including past clients, event industry professionals, event vendors, food influencers, and family and friends—attended Above All Catering’s 25th anniversary event in June.

HIGHLIGHTS: Inspired by music festivals such as Coachella, Above All Catering worked with industry partners to create “Instagram-worthy moments everywhere,” says Kendall Senko, director of marketing. Outside, guests could ride the event’s version of the Coachella Ferris wheel; chill out by the firepit; take photos in front of a butterfly chalk wall and huge gummy bears; order “The Above All” signature drink from the cocktail bar; and visit the cold brew and s’more stations, and the oyster-shucking bar.

Inside, a life-size tree made by Blueprint Studios served as the centerpiece to food stations serving ceviche, flatbread and fried chicken po’boys. A charcuterie board hung from a swing surrounded by a desert-inspired lounge area, while the pretzel wall featured a variety of dips and The Ice Cream Peddler served hand-dipped ice cream from a cart. Décor included a whimsical area with a teepee, dream catchers and plush pillows, created by Allure Home & Event Staging; a sunset wall; a huge “Cheers to 25” sign by My Marquee SD; palm trees from Creative Plant Rentals; and florals by Los Angeles Floral Couture. DJs from Invisible Touch Events entertained from the two DJ stages.

THE BEST-LAID PLANS: After a food supplier delivered the wrong rolls for the po’boys, Above All Catering’s business manager visited a local bakery at 5 a.m. the day of the event, working with them to order and produce 500 freshly made rolls. “No one would have known the extra work it took to ensure that we not only had enough food for our guests, but that the quality of the food was kept up to our standards,” says Senko.

Photo by Sarah Mack Photo

Photo by Sarah Mack Photo

Photo by Sarah Mack Photo

Photo by Sarah Mack Photo