It’s all about immersive experiences these days in the business events universe, and while having great F&B has become the expectation, the best meetings strive to provide that “surprise and delight” that will have attendees buzzing long after the dessert course plates are bussed from the table.
An events catering innovator from its inception, Wolfgang Puck Catering (WPC) has once again reset the bar by launching a “10-Minute Restaurant” concept that brings all the excitement of high-end food prep right in front of small groups of diners, and led by chefs who become the stars of the show.
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“The idea for the 10-Minute Restaurant came from a desire to create something unexpected; an experience that captures the magic of dining out, but in an immersive format,” said Connor Shanahan, regional executive chef, WPC. “At Wolfgang Puck Catering, we're always exploring new ways to deliver memorable, restaurant-style moments, even within larger events. This concept allowed us to take the ‘event within an event’ energy and deliver a dining experience within a 10-minute window.
What Is the 10-Minute Restaurant?
Designed by WPC’s chef team, the 10-Minute Restaurant experience is a high-end 10-minute showcase for small groups of up to 20 that engages the senses in an “event within an event,” featuring a miced-up executive chef who walks guests through the concept while revealing details of the menu. Aerial cameras above the open kitchen line immerse guests further in the action as their meal is being prepared and the dishes are plated.
The experience can be staggered in intervals so additional groups of 20 can be immersed.
Menu highlights could include the following:
- Signature cocktail: Such as a “Show Me Love” martini with St. Germain elderflower liquor, vodka, lychee syrup, dry vermouth and lemon
- Appetizer: Mini-Maryland-style crab cake with basil aioli
- Entrée: Pan-roasted New York steak, Yukon gold potato puree, Argentinian chimichurri
- Dessert: Banana crème brulee pie
[Related Podcast: Cuisine Icon Wolfgang Puck on Event Food and Beverage Trends, the 25th Anniversary of Wolfgang Puck Catering and His Legacy]
Standard layouts can include:
- A waiting area with pipe and drape, an acrylic podium, lounger furniture, highboys and flower walls
- A standard 28-foot dining table with tabletop lamps, place settings, floral arrangements, plants and chairs
- A chefs table with wood-top prep tables, a live feed and viewing screen
The 10-Minute Restaurant is just one more innovative, ahead-of-the-curve F&B activation one comes to expect from WPC.
“It was a natural evolution for us. Our chef team wanted to bring a bit of the restaurant world into the catering space, where guests could be transported, even if just for a few minutes, into something that felt intimate and curated,” Shanahan said. “It’s all about surprise and delight, and making people feel something they didn’t expect to feel at an event. That’s the kind of innovation we love to lead with.”
For more information: Wolfgang Puck Catering
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