Big Tree Catering
Chef Adrian Arvizu
The 2024 Supper Club season kicked off with a perfect, snow globe evening featuring the Big Tree Catering team. Guests enjoyed skating in the forest grove while sampling hors d’oeuvres such as grilled oysters, brown butter lobster rolls, and assorted freshly grilled skewers. To warm up, guests enjoyed yuzu hot toddies and a “winter fizz”, with pomegranate, thyme, and cardamom.
For dinner, Chef Arvizu treated guests to an evening inspired by the concept of “Mexican Dim Sum”. An abundance of courses ranged from a decadent lobster pozole soup, served table side, to flavor-filled steamer baskets of tamales, assorted baos, and mini sopes. The evening concluded on the sweetest of notes, with a caramel-chocolate flan dessert.
We count ourselves lucky to collaborate so frequently with Big Tree Catering for our private event and wedding clients, and it never ceases to amaze us to witness the incredible talent of their team in action.
Chef Adrian Arvizu is the Executive Chef of Big Tree Catering, the James Beard award winning team behind Eventide Oyster Co. and The Honey Paw. Arvizu has been with Big Tree Hospitality for 8 years. Hailing from Mexico, Chef Adrian is always looking for ways to infuse these influences into the unique flavor profile that the Big Tree Hospitality group has cultivated.
Collaborators: Hitched Willie, Timber & Moss Florals, One Stop Event Rentals, Roaming Speakeasy, Griffin & Griffin Lighting
