redwood b2b CATERING
REDWOOD CATERING SERVICES FOR YOUR BUSINESS
From our kitchen to your venue. Any style of menu any type of cooking. We do it.
At Redwood, we understand the importance of catering for your business events. That's why we specialize in B2B catering, providing exceptional service and delicious food for your hosted business events. Our team of expert culinary staff will work with you to prepare a menu that perfectly fits your needs and preferences. Whether you have a specific theme in mind or need a customized menu, we've got you covered. We can utilize your venue's kitchen or bring our own mobile food kitchens to prepare any style of menu. With Redwood as your partner, you can rest assured that your event will be a success. Contact us today to learn more about our B2B catering services. Call Chef Luis Fernandes
SEE US in action
At Redwood we take pride in our ability to create the perfect event menu for any occasion. Whether you're planning a rehearsal dinner, business lunch, cocktail party, business meeting, or a wedding reception, we have the expertise to make your event a success. Our team of experienced chefs and event coordinators will work with you to understand your vision and craft a menu that exceeds your expectations. With a focus on quality ingredients and impeccable service, you can trust Redwood Custom Catering to make your event unforgettable. Contact us today to start planning your next event.
View videos in action below. Click on video and expand to enlarge view.
View videos in action below. Click on video and expand to enlarge view.
|
Live Action Cooking |
Buffet Table |
Strolling Event |
EXPAND TO VIEW ADDITIONAL VIDEOS
|
Custom Brewed |
Catering Video |
Catering Video |
|
Sushi |
Event |
Catering |
|
Display Table |
Display Table |
Brunch |
|
Sushi |
Catering |
Catering |
|
Catering |
Catering |
Catering |
|
Catering |
Catering |
Catering |
GLOBAL MENUS
We are excited to announce our latest offering of cooking styles and menus from around the world. Our team has carefully curated a selection of dishes that represent the diverse cultures and cuisines found across the globe. Our extensive menus creations offer a unique culinary experience that is sure to impress. Our skilled chefs are ready to guide you through each step of the preparation process, ensuring that you are able to recreate these amazing dishes in your own kitchen. Join us as we explore the world through food and discover the rich culinary traditions that make each culture so unique.
|
|
|
behind the MENUS
Chef Luis Fernandes
|
I was born in 1959 in the former Portuguese colony of Macao. It is a ten ½-square-mile area across the Pearl River Delta from Hong Kong. My Dad's father moved his family from Portugal in 1902 when my grandfather was appointed counsel-general.
My late mother, Juliana Isabel Dacosta, was Macanese – half Chinese and half Portuguese. She was born in Shanghai. She was secretary to Stanley Ho, who is still the power behind gaming in Macao. My father was an electrical engineer who also was the colony's treasurer for many years. My mother was a great cook who embraced the Macanese style of cooking – part Chinese and part European. I learned how you could combine olive oil and soy sauce and make it work. On most weekends, the families of two of her friends from Shanghai came to our house. There would be other kids my age. We either would sit down to a big potluck dinner, or the women would cook, and then we would eat. We could fit 22 adults around our dinner table. I sometimes would be called on to do prep work for these meals. It was a great environment to grow up, both culturally and because of the great family atmosphere, or shall I say extended family. My mother was determined to send me to the United States for my culinary training. I probably would not be coming back to Macau. Macanese people's opportunities were already limited and the situation only would worsen as the Portuguese influence faded and more Chinese moved in. |
Before leaving, I went to work as an apprentice in the Hilton hotel's kitchen. I stuck out because all the cooks were Chinese. They knew I got the job because of my family, but I didn't get any special favors. I spent seven months washing dishes. I wanted to quit after two weeks, but my Dad wouldn't hear of it. The hotel had nine restaurants serving all kinds of cuisine. One was French, and it turned out to be terrific exposure. The time came when they put me in charge of making up to 30 different soups a day. At the Hilton, there was no systematic teaching. You had your tasks, but you had to keep one eye on what everyone else was doing if you were going to learn how to do things.
After I turned 21, my parents decided to send me to America to enroll in the hospitality program at Michigan State University in East Lansing. I enjoyed it, eventually becoming a teaching assistant to chef/instructor Robert Nelson. We clashed at times because, ironically, I was the one who thought everything should be made from scratch. That is what we did at the Hilton, where the chefs in charge were European. Like them, Chef Nelson was classically trained but knew the realities of the commercial kitchen. I didn't have a work visa to take jobs off-campus, so I was limited to cooking for minimum wage at the University Club. That was all right, though; I was free to blend my Macau recipes with the recipes I was given here.
I got my degree and went to work in Chicago for a restaurant group owned by Taiwanese immigrants. There were seven restaurants in the group. All were Chinese except one, which was pan-Asian. I was a food and beverage controller. Eventually, I got to work in the kitchen of the fusion place. While working in the fusion restaurant, we brought in American influences to Cajun and Creole recipes. I was allowed to experiment, and it was a lot of fun. Chicago was becoming a great restaurant city, and the great Jean Banchet was doing beautiful things at Le Francais out in Wheeling. He made a fillet into a work of art. I stayed in Chicago for three years.
I grew to like Michigan while I was at Michigan State and had friends there. So, when an offer came to be the chef at a new restaurant in Fenton, Michigan Bean Co., I accepted. I later worked at Bosley's in Flushing before opening my first restaurant, with my wife, Theresa, in Linden, a small town about 20 miles south of Flint. That was in 1990. It took us about two years to establish ourselves at Broadstreet. I had gained enough confidence to start calling on all the different elements of cooking I had learned.
I put a dish on the menu called Asian bouillabaisse. It was served with Chinese noodles and lemongrass in a ginger-clam broth. Diners raved about it and most of the other fusion dishes I made, so I knew I was on the right track.
Theresa and I closed Broadstreet in 2000. We were successful, but the building was old and crumbling, and we could not justify borrowing the large sum required to make it adequate for the long term. We relocated to Flushing and operated there until 2004. I became involved in several other enterprises before becoming the Blue Collar Restaurant Group's corporate chef in 2007. By 2010, I was executive chef/general manager of Redwood Steakhouse and Brewery.
Today, I am the Executive Chef and Managing Partner of Redwood Steakhouse and Brewery.
EXPAND TO VIEW ADDITIONAL IMAGES
Please CLICK HERE to fill out our contact form or call us at 810.233.8000 Ext. #2 for event planning and menu pricing.
PREFERRED VENDORS
|
FLINT INSTITUTE OF ARTS
SLOAN LONGWAY THE PINE TREE BARN THE OAKLEY |
FACTORY ONE STAY
GERYCH'S GREENHOUSE FLINT FARMER'S MARKET INDIAN SPRINGS METRO PARK |
CAPITOL THEATER
FLINT INSTITUTE OF MUSIC STONE HOUSE FARMS ST. GEORGE ORTHODOX CHURCH |
|
|
|
|
|
Catering Contacts
Operating Partner / Executive Chef Luis Fernandes • [email protected] Kitchen Manager Kyle Fitch • [email protected] Brewer Rockne Van Meter • [email protected] Banquet Manager Joan Ruhl • [email protected] Restaurant Manager Sydney • [email protected] |