By Sarah Bamford
In 2009 I met Nadia Ramsey, the Executive Chef at Meli-Melo Catering. Today, Chef Ramsey still runs the events division of the beloved Meli-Melo brand on Greenwich Avenue owned by local restaurateur, Marc Penvenne. Since that day, Chef Ramsey has continuously grown the division while maintaining a cheerful and bright attitude that appropriately reflects her endearing moniker, the “Happy Belgian”.
Meli-Melo’s popular creperie opened in 1994 and expanded into the next-door space in 2010. The eatery serves sweet and savory crepes and also has a raw juice bar, currently partnered with Club Sweat in Riverside. In addition, the menu includes soups (made daily), sandwiches, salads, and pre-packaged items to-go like yogurt, granola, fruit jam, salad dressing, coconuts, local honey, wheatgrass shots, ratatouille, and dulce de leche to name a few. The restaurant is also known for all-natural ice cream, sorbet, and waffle cones that are all made in-house. Ice cream is also sold by the gallon for special events along with a variety of sandwich and salad platters.
Since many of us will be hosting events as the holiday season approaches, I spoke with Chef Ramsey to better guide us through the process of hiring the right caterer for special events and corporate meetings. We talked about her passion for food, catering events over the years, and her hosting advice. I hope you find the information helpful and that your holiday season is filled with delicious foods.
Q: Why did you choose a career in the culinary industry?
A: I grew up in the kitchen helping my grandmother. We lived in Belgium and the food that we cooked together was fresh, organic, rich, and nutritious. We cooked on a coal stove and everything was made from scratch. On Sundays, we had large family dinners where my aunt would come and help us cook. I’ve always had a passion for healthy fresh foods and enjoyed the benefits of cooking and eating well with family and friends. Once I moved to the area I started catering events, my former husband was the General Manager for five restaurants across Connecticut, New York, and Florida and the different menus inspired me to learn new dishes. I enjoyed the challenge of expanding my skill set with food in the kitchen.
Q: What were some of your most memorable catering experiences?
A: Before I started working with Marc at Meli-Melo I catered an amazing Roaring ‘20s party for about 30 people where the menus were inspired by the famous mobsters of that era. I prepared hors d’oeuvre and stationary platters that were mixed into a program that was created by the hosts. I designed the menus to fit the event timeline and special theatrical details which is really important. Hosts should always make sure the food is timed well so that it tastes great and flavors flow nicely throughout. Our teamwork paid off and it was an incredible success. All of the guests really enjoyed the multi-sensory experience. Once I started working with Meli-Melo we catered an event in Westport for 200 people. I organized a lot of details for this one, it was a crepe party and we used everything from bartenders to waitstaff and specialized chefs. For us, it is mandatory to hire and work with professionals when hosting an event of this size. So many little details can be overlooked if not, we only work with event professionals to ensure a successful experience for everyone.
Q: If hosting a small or larger event, what are some of the things to know before hiring a caterer?
A: I would say the most important detail is to know your guest list and approximately how much you want to spend per person. Once I have the details this information makes it easier for me to design a custom menu. Most caterers also have menu examples for clients to review. Taking a look at these before you hire the caterer is important. Meli-Melo has menus online but mostly I use these as a reference to create something unique for each event or corporate meeting. It’s important to note that some foods are more time intensive and require assembly onsite and others don’t so when trying to save money a custom menu would help. Also, regarding budget, some event organizers can save by ordering platters, these are great for Open House events and corporate meetings. We make it easy by delivering these with our catering truck within a local radius.
Q: As a caterer, what are ways you help your clients plan and manage their events or meetings?
A: First I collect all of the details, and I ask a lot of questions about the guests to try and present the best menu ideas. I’m very familiar with international cuisines and enjoy working with so many ethnic flavors. I also ask for details about the occasion and event timeline or activities to best time the food and staff throughout the event. This is also important for placing rental orders and managing the event setup and breakdown process. We have a five-hour minimum and that is something to keep in mind when hiring a professional caterer.
Q: What events are you working on this holiday season?
A: This season we are getting booked for cocktail parties and sit-down dinners at private homes. An average cocktail party is for about 25 people and will include a mix of passed appetizers and stationary platters. I recommend 6-8 pieces per person and a variety of protein, vegetables, and seafood. Sitdown dinners typically range anywhere from 12 to 24 people and normally include four courses. A client might also want passed appetizers depending on the occasion. We partner with an expert to pair the food with our client’s wine preference and I’m always up for the challenge of making a client’s favorite dish. My favorite is working with Asian-inspired menus. Also, we normally stay within 30 minutes of the catering kitchen for these types of events.
