https://croftandquay.com/home daily 1.0 2022-06-26 https://images.squarespace-cdn.com/content/v1/6153914c6c1f4079c17198b7/9354e8fb-7660-44cf-bc1c-3c6695e68034/59E25BF7-BA44-452F-A316-914F0FC23E2A.jpg HOME - Meet chef austin sper Growing up in my grandparent’s popular LA-based restaurant chain, my love for all things food started early. Since graduating from The Culinary Institute of America in Hyde Park, New York, I’ve experienced every side of the industry—from banquet captain to menu consultant and server to executive yacht chef. https://images.squarespace-cdn.com/content/v1/6153914c6c1f4079c17198b7/1655405110857-EB103UPGP416I6MRL4BO/_DSC7175.jpg HOME https://images.squarespace-cdn.com/content/v1/6153914c6c1f4079c17198b7/1655405462913-5O73S8WZO4NFO1WSUXWN/_DSC7436.jpg HOME https://images.squarespace-cdn.com/content/v1/6153914c6c1f4079c17198b7/1655405649431-U0CVIY01XAGQ846V88MN/Appetizers_.jpg HOME https://croftandquay.com/story daily 0.75 2022-06-26 https://images.squarespace-cdn.com/content/v1/6153914c6c1f4079c17198b7/92057cf2-ff85-46d9-8a92-e84bfa28a630/IMG_6384.JPG STORY - bio I fell in love with the food industry at a very young age. When I was a kid, my grandparents owned a few restaurants in Los Angeles. I remember walking into the kitchen and seeing the fire, the knives, smelling the delicious aromas coming from large stockpots and searing meats—I was hooked. My parents encouraged me to experiment with food and flavors. I learned the basics by watching my mom, aunt and Oma. By grade seven, I knew without a doubt what I wanted to do with my life, and that was cook. I quickly realized I didn’t need a diploma to go to the school of my dreams, just a GED and two years of work experience. So, after my junior year, I dropped out, got my GED and worked full time at a local restaurant. This got me in to The Culinary Institute of America (CIA) in Hyde Park, New York. At age nineteen, I moved across the country and spent four years at the CIA attaining an associate degree in culinary arts and a bachelor’s degree in professional studies and restaurant management. During my time there, I worked at local restaurants, completed a six-month externship at Stein Ericson’s Lodge in Park City, Utah and went on a life-changing food, wine and agricultural trip to China. Since then, I’ve experienced every side of the industry—from banquet captain to menu consultant and server to executive yacht chef. After the pandemic hit, I started to hone in on what I’ve always done in the background throughout my culinary career: catering and private parties, but on a smaller, more intimate scale. Over the last couple years, I’ve taken my classical training in cooking and experience (both front-of-house and back-of-house) in various fine dining restaurants, and I’ve poured it into Croft & Quay. My goal is to bring upscale cuisine into people’s homes, parties, gatherings and events… in the most approachable and non-pretentious way. I’m excited to cook for you and share my absolute love of food and beverage, ocean-to-table and farm-to-table fare, as well as local, sustainable and highly delicious ingredients. You set the date. I’ll bring the food. https://croftandquay.com/services daily 0.75 2022-06-24 https://images.squarespace-cdn.com/content/v1/6153914c6c1f4079c17198b7/359c8d55-c1ef-471d-8a97-3fd2ab9a57c1/_DSC7474.jpg SERVICES - Plated & Coursed Your choice of 4 to 8 courses, each dish is designed to flow from one to the next. This party format works best for 2 to 20 people and is completely customizable—we design the menu together. Want less to think about? We can send you a sample menu based on your preferences in the initial consultation, and you can make changes from there. Beverage pairings available. Please inquire for pricing. https://images.squarespace-cdn.com/content/v1/6153914c6c1f4079c17198b7/00f6dc8b-3f67-42ec-b985-70e071c875e0/_DSC7436.jpg SERVICES - Family Style A shared and slightly more casual dining experience, our family-style meals can be served in 2 to 3 parts (similar to a plated experience), but everything is placed in the center of the table for guests to pass around and serve themselves. This format is best suited for groups of 6 to 30. Beverage pairings available. Please inquire for pricing. https://images.squarespace-cdn.com/content/v1/6153914c6c1f4079c17198b7/e064f5e9-09a9-4e69-a8d5-d1b20a550df4/IMG_0893%2B2.jpg SERVICES - Cocktail Party Your choice of 4 to 8 different hors d'oeuvres (small bites) passed to guests by servers or presented in a central location on boards or platters. Large charcuterie boards are also an option. This format is best suited for larger parties (20 to 50), formal or informal. We typically only provide food, but for cocktail parties we can sometimes supply boards, platters, trays or any serving vessels required. Beverage services available. Please inquire for pricing. https://croftandquay.com/faqs daily 0.75 2022-06-26 https://croftandquay.com/contact daily 0.75 2022-06-24