Linda Pilcher of Something Elegant Catering

Coffee Talk with Linda Pilcher of Something Elegant Catering

WC: How did you get started in the catering business?

LP: In 1983, I was a therapist specializing in the treatment of eating and body image issues and I was not completely happy with my career choice. I had a friend who inherited some money and decided to do what she always dreamed of doing, so she opened a mystery bookstore in Cambridge, MA. When I thought about what I would enjoy doing and be able to make a living from, I decided on cooking. My first job was a fund-raiser for Harriette Woods for 200 people. My partner and I got our friends to serve. The party was a success and we even made some money! I found that not only did I love to cook, but I enjoyed planning events. I hadn't a clue about running a business, but I continue to learn every day.

WC: How would you describe the style of food Something Elegant Catering prepares and why did you decide on this style?

LP: We have an eclectic style because I like many kinds of food and because I never wanted to have a set menu. We have always distinguished ourselves with personalized menus for our clients. Our food stands out because of the high quality of ingredients, the preparation, the presentation, and the taste. We use organic and local products whenever possible. I love intense, complex flavors. I love color and the eye-appeal of dishes. The bottom line is that I cook for others the way I would want to eat myself. I could not put out a product that I was not 100% proud to serve.

WC: What do you think are the most common questions planning couples have regarding hiring a caterer for their wedding?

LP: Most couples have some specific ideas about what they want in terms of types of foods, theme, colors, kind of a vision of their wedding. Often they don't know what questions to ask, so I ask them questions. I want to be able to give them the most complete bid for services that I can. Most people want to know as many of the costs as possible. They want to know the cost differences among seated dinners, buffets, cocktail/hors d'oeuvre receptions. They want to know what is trendy -- what others couples are doing.

WC:Do you have some advice for planning couples who are considering having their wedding catered?

LP: I recommend that couples or parents hire a wedding/event planner. The weddings I have done that had a wedding planner went very smoothly. These professionals make the families feel less anxious, they can trouble-shoot, and they keep the party on track. They can coordinate all the parts of the event -- flowers, rentals, caterer, beverages, valet parking, etc. I think the hardest and one of the most important tasks for couples is to create an event that reflects them and takes care of the other important people in their lives.

WC: Out of all the reception venues Something Elegant Catering works with, which are some of your favorites?

LP: I think Mad Art is a great, quirky venue and is perfect for the non-traditional couple. The Lodge at Des Peres is a new venue, so it is well-taken-care-of and is like a blank palette. They are eager to please clients so they are easy to work with and open. The Fleur de Lys Mansion is great for intimate weddings and has a fabulous bed and breakfast to accommodate out of town guests. Some of the loveliest weddings we have done have been in clients' back yards, under tents with candlelight, music, and that perfect ambiance that only those settings can engender.

WC: Do you service areas outside of St. Louis?

LP: We go anywhere we think we can do an excellent job. Last summer, we catered a wedding in a home at the Lake of the Ozarks for 125 guests. That is as far away as I have catered and it was a great experience.

Read other interviews at the Club Cafe.