Are you curious who is cooking dinner at your wedding or event? Your Chef for the evening at Deity Events, is the great Chef James Neal. Unlike a typical catering Chef, Chef James Neal has learned from the city’s most acclaimed Chefs such as John Fraser at the Edition Hotel, Dan Barber at the Michelin rated Blue Hill, and David Bouley at Bouley. We are lucky to have him serving delicious and elevated dishes at Deity Events. Something we’ve loved Chef James Neal, is that he is always working to improve the experience for guests. Whether it’s always being on the lookout for the freshest meats and produce, improving presentation or incorporating a new genre of flavors into a seasonal menu. Every event is better than the last. I hope you get to come in to Deity Events soon and experience the flavorful menu of Chef James Neal.
Chef James Style and the Deity Catering Menu
Chef James highlights his creative catering style as “eclectic and collaborative.” Chef James and his team has created a menu with stand out flavors from all over the world. Whether that’s fresh Asian dishes or warm bbq from the deep south that’s what creates the depth of flavor that’s unique in the Deity Catering Menu. Deity catering is far from the typical Italian or French catering menus. It is a culmination of everything that leaves a lasting impression on your tastebuds.
Collaboration is key to developing a memorable feast. At Deity Brooklyn, the sum is greater than it’s parts. “Our team is what makes our food great. We take our team to different restaurants to get inspired, so they can also see and taste what I am thinking when working on the menu. In addition, I want them to taste everything: is it salty enough, acidic enough, fatty enough- I want them to contribute all parts of the dish or the menu come together in a way that make people exclaim, ‘Wow, that’s good!’
It’s often tricky to scale a fine dining menu. Chef James knows well of it’s challenges, but has found the solution in consistency. “The thing about catering is it has to be for the masses. Everything has to be delicious. It can’t all be catered to one person’s taste. That idea is transferrable from the kitchen to the dining tables upstairs. Our team has to be on the same page with the tasting too because consistency is what enables us to serve restaurant quality food in a larger catering setting.”
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