GB Culinary | Grant Buchanan | Colorado Wedding Catering
Earlier this year I published a rundown of some of my favorite Colorado Wedding Vendors. But in case the preview left you wanting to know more about these amazing people, I’m taking the time to do some more in depth introductions to these talents.
Grant Buchanan | GB Culinary
You can follow GB Culinary on IG here.
Or check out their work on their site here.
How long have you been in business?
We started the business in 2013 and bought the farm in 2014.
We started the business in 2013 and bought the farm in 2014.
What made you start GB Culinary?
To be honest I was burned out on operating kitchens in restaurants and felt like I really needed an avenue to expand my creativity. Once we decided what we were going to do we felt that owning our own farm was the only way to do our version of catering correctly.
To be honest I was burned out on operating kitchens in restaurants and felt like I really needed an avenue to expand my creativity. Once we decided what we were going to do we felt that owning our own farm was the only way to do our version of catering correctly.
What makes you different from other catering companies?
For me that is a two part answer. First is our passion to grow or raise as much as possible ourselves. We supply most of what the company uses and source what remaining needs there are from other small farmers on our street and in our local community. We allow the seasons to write our menus far beyond the trend of being “farm to table”. Secondly, we approach the execution side of our service and food more like the environment of the high end restaurants that I learned this craft in.
For me that is a two part answer. First is our passion to grow or raise as much as possible ourselves. We supply most of what the company uses and source what remaining needs there are from other small farmers on our street and in our local community. We allow the seasons to write our menus far beyond the trend of being “farm to table”. Secondly, we approach the execution side of our service and food more like the environment of the high end restaurants that I learned this craft in.
What is your favorite part of owning your own business?
Being a part of everything. Every seed packet, every table, every financial report. It excites me and drives me to know I built something from nothing.
Being a part of everything. Every seed packet, every table, every financial report. It excites me and drives me to know I built something from nothing.
Who or what inspires you in your cooking?
Rather than a specific person or genre it is my experiences growing up in the south, training abroad, and my home in Colorado that mold what has become our food. It wasn’t until I combined all three very different experiences did I really find my style.
Rather than a specific person or genre it is my experiences growing up in the south, training abroad, and my home in Colorado that mold what has become our food. It wasn’t until I combined all three very different experiences did I really find my style.
Describe the process of working with you. How would a couple interact with you from start to finish?
We are very communication oriented. It starts with learning about the couple as opposed to telling them about us. We learn what THEY want to eat not give them options to choose from. From there we provide them with a proposal that shows examples of different pricing structures, dishes, etc. Once we understand who they are and they understand who we are, a tasting follows. We create dishes around items they enjoy (based on the current season as of the tasting date) so that they can match the way we describe food on the page with the way we create food on the plate. After the tasting we hash out any details around the day aside from the menu so that they feel totally comfortable with all aspects of the tables, rentals, bar service, etc. 5-6 weeks prior to their big day we start the final phase of the menu process which is matching the flavors and ingredients they love with what is growing at that time. As the year progresses all things change flavor and the carrot you eat in July doesn’t taste the same as the carrot you eat in October. We push to create the menu with the current farm offerings as opposed to creating it a year out when things can change on the farm, with the couples preferences, with the growing season. It finishes with a very curated experience that has been well planned, organized, grown, and executed for the one of the biggest days of their lives.
We are very communication oriented. It starts with learning about the couple as opposed to telling them about us. We learn what THEY want to eat not give them options to choose from. From there we provide them with a proposal that shows examples of different pricing structures, dishes, etc. Once we understand who they are and they understand who we are, a tasting follows. We create dishes around items they enjoy (based on the current season as of the tasting date) so that they can match the way we describe food on the page with the way we create food on the plate. After the tasting we hash out any details around the day aside from the menu so that they feel totally comfortable with all aspects of the tables, rentals, bar service, etc. 5-6 weeks prior to their big day we start the final phase of the menu process which is matching the flavors and ingredients they love with what is growing at that time. As the year progresses all things change flavor and the carrot you eat in July doesn’t taste the same as the carrot you eat in October. We push to create the menu with the current farm offerings as opposed to creating it a year out when things can change on the farm, with the couples preferences, with the growing season. It finishes with a very curated experience that has been well planned, organized, grown, and executed for the one of the biggest days of their lives.
What was your favorite dish you created this season?
As we are constantly evolving our cuisine and our menus it is hard to say what was the favorite. However, we were fortunate enough to take part in an elopement where they requested I tie my food and flavors into their Indian heritage and it made for some of the most fun cooking I got to do all year.
As we are constantly evolving our cuisine and our menus it is hard to say what was the favorite. However, we were fortunate enough to take part in an elopement where they requested I tie my food and flavors into their Indian heritage and it made for some of the most fun cooking I got to do all year.
And for fun!
What is your favorite flavor of ice cream?
Out at a good restaurant…a really good smooth vanilla bean. At home on the couch…salted caramel with as much chunks of stuff I can put into it.
Out at a good restaurant…a really good smooth vanilla bean. At home on the couch…salted caramel with as much chunks of stuff I can put into it.
Where would you most like to travel?
All of Asia. The food from country to country is so unique and different from the last that I would like to spend 6-8 weeks just traveling and eating all over Asia.
All of Asia. The food from country to country is so unique and different from the last that I would like to spend 6-8 weeks just traveling and eating all over Asia.
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I had the pleasure of eating Grant’s food at a farm dinner at the Lyons Farmette last fall (one of my favorite venues!) and I was instantly hooked. Their business practices, their philosophy, and the yummy food that I devoured that night stay with me today.
I’d love to see them be a part of your wedding day experience!
