When Food Meets Design

Thursday, February 11, 2010

Six years ago, Componere Fine Catering was one of the best kept secrets in the San Francisco Bay Area. As we all know though, good things travel fast, and today, they are recognized as one of the premiere caterers in Northern California. Anyone who has experienced an event catered by Componere will tell you that their culinary creations are extraordinary. Anyone who has worked with Ethan Mantle, the Owner and Chef of Componere, will tell you that they fell in love with his charming, down to earth personality.

Prior to founding Componere Fine Catering, Ethan worked in several of the world’s top restaurant kitchens and graduated from the Culinary Institute of America in New York, where he received the Wine Spectator's Award for Excellence, the Williams-Sonoma Award and was the class graduation speaker. Following graduation he worked as a stagiare at the world renowned restaurant Georges Blanc in France and then at the French Laundry in Yountville. After that he went on to Fleur de Lys, when it was the top rated restaurant in San Francisco, and also worked at Farallon restaurant and the five star Erna’s Elderberry House at the Chateua du Sureau.

We are honored to have Ethan as one of our speakers at The Academy! The topics that he will teach on includes:

*Selecting a world class caterer
*Successful collaboration on event theme development
*How food presentation can compliment event design
*The art of food and wine pairing
*Trends that will shape catering in the next decade (with edible samples!).

Componere has been a leader in developing an organic vegetable garden that grows produce for their events and has been featured in many print publications and blogs. San Francisco magazine said Componere is “on the cutting edge...ahead of the culinary curve” and highlighted their “beautiful cuisine made from sustainably grown ingredients.”


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