- Eat & Drink
- News & Features
- City Life
- The Hamptons
- Las Vegas
- Los Angeles
- New York
- Orange County
- Palm Beach
- San Diego
- San Francisco
- Silicon Valley
- Washington, D.C.
Say Goodbye to Off-the-Rack Catering
Carolyn Jung | Photo: Courtesy Componere Fine Catering | October 11, 2017
Componere Fine Catering compares to the best restaurants in the Bay Area.
For special occasions and the upcoming holiday season, why settle for off-the-rack when bespoke beckons? Not with your apparel. But with your caterer.
Componere Fine Catering is unlike most others in the industry because it is run completely by former fine-dining chefs. Chef-owner Ethan Mantle is a veteran of Michelin three-starred Georges Blanc in France. His cooks hail from the likes of The French Laundry in Yountville, Esca in New York, Tilth in Seattle, Chez Panisse in Berkeley and Benu in San Francisco.
“We don’t compare ourselves to other catering companies, but benchmark ourselves against the best restaurants,” says Mantle. The firm eschews traditional chafing dish-loaded buffets for individually composed plates cooked in front of guests.
It has put its stamp on everything from Silicon Valley tech conferences; to a Hollywood celebrity’s glamorous four-course wedding dinner in a Sonoma vineyard; to The Quail, A Motorsports Gathering in Carmel, a rare automobile showcase that attracts more than 5,000 people.
Componere incorporates honey, eggs and specialty produce into its dishes from the Novato farm run by Mantle’s wife, Tisa, where the couple also lives. After all, when it comes to tailoring an event, Mantle says he fully believes in a custom fit all the way.
Originally published in the September/October issue of Silicon Valley