FOOD & BEVERAGE
There are three minds behind newly launched W&W Catering: the
chef, Sameh Wadi, and the host, Saed Wadi, both of the lauded
World Street Kitchen and Saffron Restaurant and Lounge, and the
designer, Geri Wolf. We chatted with Wolf to find out about the
trios latest venture and the catering world.
1. WHAT IS W&W CATERING & EVENTS?
HOW IS IT DIFFERENT FROM OTHER
LOCAL CATERING OR EVENT COMPANIES?
While the Twin Cities already has great catering options, we know that dining really is
about stimulating more than just the sense of
taste. Our philosophy is people eat with their
eyes before they eat with their mouths, so we
better focus on all of the senses.
2. WHY BLEND CUISINE, DESIGN AND HOSPITALITY? HOW DO YOU EXECUTE THAT?
The world has become so visually and experience oriented that being innovative with
flavors and presentation is essential in catering. While innovating, we kept our eye on
hospitality and keeping the guest in mind with
everything we do. For example, crudités are
a mainstay in events. We asked ourselves,
‘how can we be innovative in what vegetables
are offered and the method in which they are
presented?’ Our “Into the Garden…” savory
station presents a wide variety of vegetables
buried in edible dirt. It’s beautiful, it’s tasty
and guests love to interact with the station.
3. HOW WOULD YOU RESPOND TO EVENT
PLANNERS OR CLIENTS WHO THINK OF
FOOD AS A SEPARATE ENTITY, NOT AN
INTEGRATED PART OF THE EVENT?
Food tends to be the center of almost every
event because it’s a universal common connection that all the guests have to each other.
We all eat. When we meet with planners and
clients, the first thing we ask about is what is
their objective for the event? We want to part-
ner with them to execute a seamless event
and that means taking into consideration how
the menu and presentation of the food fits
with what they are planning. We are all in the
event together—the planner or client, all the
vendors—we look at it as being a co-host of
the event. The only way to achieve that is mak-
ing sure everyone has the same objectives for
4. IF A CLIENT HAS NO IDEA WHAT TYPE
OF FOOD THEY WANT, HOW WOULD YOU
HELP STEER THEM?
We ask a lot of questions. Tell us about your
guests? What are your favorite restaurants? Is
there a type of cuisine you gravitate toward?
Are you planning on anything with the event
that we should take into consideration when
developing the event’s menu? Most clients
know what they want; however, they might
not necessarily know the terminology to
express it. It is why we ask a lot of questions.
5. WHAT’S TRENDING IN THE CATERING
WORLD RIGHT NOW?
Presentation of the food is important. Think
of the popularity of Instagram and Pinterest.
People want to share photos of beautiful things,
so you better make sure the food at your event
is beautiful. Corporate and non-profit events
are asking for more interactive dining as they
continue to build on experiential events.
5 QUESTIONS WITH W&W CATERING
connecting more than just people
Another reason to host your
event at Saint Paul RiverCentre.