For our wedding in April, we had some really yummy food catered by D’Vine Cuisine. I had shot a wedding that they catered and always remembered their shrimp and grits served in a cocktail glass. We were truly impressed with Hope, the owner, as a our caterer and wanted to share her with other brides looking for a great person to take care of the food at their wedding. We’ve interviewed her below and at the end, she’s also offering a special something exclusively for Scarlett & Stephen brides!
1.How did you get started?
Cooking and entertaining has been my passion since I was about 12 years old.
I am a second career person with my first career in insurance. My insurance background had provided a strong business knowledge along with sales and marketing. When I decided I needed a change, I worked for our church for 4 years doing the events and running the Christian Education program. I attended culinary school at that time. I had one of the best instructors…Chef Robbert Bouman from Holland…and French trained. He encouraged me to seek out catering so I worked for many of the best caterers in Jacksonville before opening my own shop. I shared kitchens at first but 3 years ago I was able to build out my own kitchen. Less than a year ago, I moved my office to Riverside in an old craftsman home. I came up with the name d’Vine cuisine as I wanted a name that reflected my church background …my grandfather was a minister…along with my name Hope. Mom is Faith and a sister named Joy.
2.What exactly do you offer brides?
I love catering weddings and rehearsal dinners. I met many great people in culinary school that now work for me. We have dishes, utensils and glassware for up to 300 people. This saves a bride and groom in rental costs. We can offer food from down home Southern cooking to formal classic French cuisine. The wedding/rehearsal dinner can be heavy appetizers, buffet, food stations, formal plated, french service, etc. If they can think it, we can do it.
3. Are there any creative trends you see in food for the upcoming Fall & Spring weddings?
For rehearsal dinners, we are offering themed dinner such as “Retro Fondue”, Pic Nic style with old fashioned mason jars, Gourmet Hot dogs (baseball fans), Backyard BBQ, Wine Tastings, etc. We are seeing a shift from buffets to formal plated dinners or a combination of both. We are doing more plated salads with food stations. Family style is increasing in popularity with the food being served at each table. Mini-dessert bars, Milk and Cookies, Circus Snacks (nuts, pretzels, raisins, etc) with paper cones, Candy bars are all interesting ways to end a wedding reception. We have even done a special ice cream in martini glasses when the cake was served. I think we are going to see more interesting slider bars, gourmet hot dogs and any type of food served in “paper cones”. Elaborate coffee bars and hot chocolate are a must! Don’t forget the cookies and marshmallows. Many brides are going natural with tree discs and branches every where.
4. What are key elements brides need to have in the perfect catering experience on their wedding day?
Great detailed planning a head of time and leave it up to the vendors you have hired on the big day. Brides need to relax and enjoy the day, it goes by so fast.
5. What’s the most extravagant event you’ve ever done?
Of course, it would be Scarlett and Stephen’s wedding. Flowers were everywhere. So many brides have cut out the expense of flowers but I still think they make the wedding. They had a wonderful meaningful ceremony in Scarlett’s mom’s backyard with a “Scarlett-tini” hand squeezed pink lemonade served with wonderful passed appetizers. I loved the separate area outside for the food buffet. It was decorated so lovely.
Also, we recently did one that was all “Silver”. Custom made table linens with rose fabric and different sized tables from round, to long banquet to large square…just lovely with an elaborate dessert station.
6. What are the benefits of hiring a catering staff?
My catering staff wants to be at the events. They have a passion for food and service. Restaurants and club staff are usually not career people in that field. It is their job while they work through college. Most of my staff is second career with culinary degrees.
If a bride and groom of S&S books with d’Vine cuisine, we’ll offer a FREE passed appetizer for groups less than 50 and two passed appetizers for groups 100 and over. During the cooler months, we would love to offer hot chocolate and coffee bar!
