10/21/2026
What if the party felt like the end of a great ski day?
For one client's après-ski celebration, we built the menu around famous peaks. Guests made their own raclette plates at Chamonix, customized pasta in the Dolomites, picked up tostadas in the Sierra Madre and chose traditional or vegan risotto in the Swiss Alps. Passed steak frites, duck gougères and hamachi tostadas kept things moving, and passed s'mores bars closed out the night.
Have a theme in mind for this year? Let's build the menu around it.