Planning a successful event requires attention to detail in all aspects of presentation and execution, but, most particularly, with the menu.
As with any special occasion, the food should reflect the taste and preferences of the hosts. Our catering staff is happy to create new and unique menus for special occasions and welcomes the suggestions and requests of our clients.
Executive chef Patrick Crump hails from the prestigious Culinary Institute of America and has worked in such nationally renowned establishments as The Homestead, Jimmy Sneed’s The Frog and the Redneck, Patrick O’Connell’s The Inn at Little Washington, and The Ashby Inn. Before heading the kitchen at the Ballroom, Chef Crump had most recently been running his own catering company, Salt and Pepper Catering, Inc.
Chef Crump and his skilled staff bring restaurant quality standards to large scale event dining.
The staff at the Clarendon Ballroom knows that each occasion is different, each client is unique, and every situation has its nuances. We work closely with clients to understand their needs and use our experience and creativity to realize their wishes and exceed their expectations - no matter what the occasion.