Calluna Community : Cocktails with Occasions Catering

Calluna Community

Friday, September 14

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Here at Calluna we are always looking for new ways to highlight and honor some of the amazing creative partners we get to work with. We feel incredibly fortunate to work with some seriously talented vendors in the industry, and we want to show them off to you in our new Calluna Community Series! We will sit down with some of the fabulous vendors of Colorado and get to know about them, their business and what life is like behind the scenes. Stay tuned for more!

This week for Calluna Community we caught up with Krista of Occasions Catering!

Cheers! Xo, Calluna

Describe what you do! “I’m the marketing manager for Occasions Catering. So I handle all graphic design needs (like menu designs, print ads, e-newsletters), coordinate photography and imagery, social media management, and marketing/industry event planning.”

What is your idea of a dream project? “Planning and branding a custom event from start to finish. Since we’re a caterer, we typically just get to focus on the food and service at our client’s events or weddings. But when we get to come up with entire events ourselves, it opens up a whole new world of possibilities that’s exciting to play in for me. I like the challenge of event planning and the opportunity to conceptualize the occasion with our team of event designers and chefs. Just as our company has a distinct brand, for example, our events do too – it’s so fun to watch them all come together with our talented vendor partners and team.”

What has been your favorite wedding that you have worked, or attended? “Katie and Kyle McEvoy tied the knot last summer (7.28.17) at Spruce Mountain. They were truly such a sweet couple and I had the privilege of working with them, alongside Occasions Event Designer Katie Quinn, and Project Floral. The wedding included a lot of custom touches – including handmade signage and chalkboards by Occasions, and the killer menu, featuring our popular Signature Rub Sirloin Carvery and Chicken Breast with Artichoke Boursin Stuffing as part of the main entrées. Overall, though, it was ironically my favorite because things did not go as planned. The Colorado weather was not cooperating in the least and a huge hail and rain storm hit Larkspur right before the scheduled outdoor ceremony time. Luckily all the vendor partners involved were such pros and quickly went into “all-hands-on-deck mode” to help our staff flip Albert’s Lodge at the last minute for both the ceremony and reception. It was a moment of “no questions asked, we’ve got to make this wedding perfect for the couple,” and that was amazing to see and be a part of. We were all so grateful for Project Floral and Spruce Mountain for stepping in right away with our team, and that the couple was as kind and flexible as they were. You could truly feel the love in the room everyone had for Kyle and Katie, as well as their friends and family. That obvious, evident love creates an entire mood and experience for all involved with the day and that feeling is irreplaceable. You can check out more details and photos of the day on our blog.”

What does your morning routine look like? “Coffee. Always. Sometimes two outfit changes, sometimes two cups of coffee. Then usually off to the office in South Denver or an off-site meeting. Spice of life, if you will ;)”

What are some of your favorite trends that you are seeing? “I love the mix of industrial elements with a more romantic, bohemian look. Geometric-shaped metals like bronze and gold, paired with loose, organic floral arrangements always stop me dead in my tracks. I also love that creative food stations and interesting displays are becoming more popular to tie the whole event together. At Occasions, we have a selection of décor and interactive displays like our gueridon trolley, cone cart, and snack wall. It’s always cool to see guests enjoying these displays and not just the food they hold.”

What advice would you give to a younger you? “Don’t bother listening to people who only think of career building in a linear path. When I was younger, I realized there was such a stigma around pursuing a creative career, for example. A lot of people were scared of the words “art major” or “creative,” and I think it kind of lit a fire in me to prove them wrong. I love that all my “side jobs” and hobbies have landed me a full-time job within the events industry, for example, where I get to work with a variety of like-minded, but unique vendor partners: planners, chefs, designers, etc. Every twist and turn eventually landed me where I wanted to be, but I had to work hard and learn to embrace the ride at all its highs and lows. I feel like the sooner we realize our life and careers are very much our own to live out, though, the more successful and happy we’ll be.”

What makes you excited to go to work in the morning? “Every day is different and I don’t work with jerks. I am often tackling 20+ projects in one day and it never gets boring with the range of work I get to do, and with the genuinely nice people I get to do it with.”

What is your favorite cocktail, or what are you drinking tonight?  “We have an amazing signature summer drink – The Cucumber Mint Cooler. I normally don’t like vodka, but this drink does it oh so right: vodka, muddled cucumber, organic mint, lime, and soda water. That’s my current favorite this season.”

Follow Occasions Catering on Instagram!

Photo | Cassie Rosch

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