We have been perfecting the art of the culinary experience for our clients since our company’s inception in 2002, when we first began catering at “other” beautiful venues and private homes in the Monterey and Carmel area, and now we are catering solely for our own venues, The Perry House, The Barns at Cooper Molera, and the Monterey Beach House. This transition to focusing primarily on our own venues has allowed us to further enhance “Great Food, Great Service, Every Time!” motto.
We strongly believe the food and service are the most important elements in defining the perfect event – it brings people together. To quote James Beard*, “Food is our common ground, our universal experience.” So, while there are many parts that tie an event all together, we take our motto very seriously, and you can rest assured our team will prepare your selected menu with great care and serve it with the utmost professionalism.
Our menus are all created especially for you to your style, tastes, venue choice, and dietary needs by our Culinary Director/Co-owner, Dean Young and Executive Chef Enrique Javier. Having been in the food industry for a combined 50 years, they take great pride in creating intriguing dishes that will entice the eye as well as the palate. Almost everything is prepared from scratch. The enthusiasm for quality and freshness is ever present in our kitchens, and all our menus reflect their strong belief in using the freshest ingredients and the most seasonal fruits, meats and vegetables.
Dean and Enrique’s uncompromising integrity allows only the best for our guests. They have a true passion for cuisine and work with the same degree of enthusiasm for every event, from the simple charm of a casual dinner to the captivating splendor of a formal gala; your guests will be dazzled with delectable cuisine that will not soon be forgotten.
The credits don’t end there, however. The Events by Classic Group also boasts a full complement of wait staff and catering professionals. “Excellent food should be a given,” says Debbie Young, Co-owner/Director of Hospitality. “Our job is to go above and beyond our client’s expectations. Our entire team is invested in the success of each event.”
* JAMES BEARD: Anointed the “Dean of American Cookery” by the New York Times in 1954, James Beard laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946.