The Cantering Caterer Steps Out of the Gate
By Carol King cking@bcnnew.com
As a full-service caterer, Christian O'Dowd focuses on exceeding his clients' wishes. As a human being, he's "a gentleman and a gem of a guy."
O'Dowd, owner of The Cantering Caterer, received the kudos from Susan Weinberg, who was chairman of the Westport Historical Society's (WHS) recent Holiday House Tour post-reception. According to Weinberg, O'Dowd's generosity and expertise was integral in making the fund-raiser a success.
"I cannot rave enough about Christian," said Weinberg. "He generously donated some wonderful desserts and a silent auction package to the WHS fund-raiser. When he arrived at the party to drop them off, he immediately recognized that our volunteers were having a hard time organizing the kitchen and getting the food out."
O'Dowd gallantly stepped in and saved the day, according to Weinberg. "He took over the kitchen and helped everyone get situated," she said. "He was supposed to attend the party as a guest, but instead he spent the entire time in the kitchen. He really helped to make our event a success. We would not have been able to pull it off without him."
Satisfying clients' needs is the backbone of his business, O'Dowd noted. "Our ability to work well with our customers really separates us from the competition," he told the Westport News. "We put a lot into our customer service. Once we sign on with a client, we will offer unlimited consultations and site visits, as well as tastings of foods and samplings of wines. We are more than willing to hold the client's hand and provide guidance from the minute we meet."
His clients' wish lists come in all sizes. The Cantering Caterer will create events ranging from intimate cocktail parties to weddings, fund-raisers and other full-blown special events. "We do it all," O'Dowd said. "From the board room to the back room, we will work as an event-planning specialist, a party planner and a corporate catering partner. We are prepared to handle all of the special events of life."
The Cantering Cater has produced events at such venues as The Waveny House in New Canaan, Penfield Pavilion and The Burr Homestead in Fairfield, The Lounsbury House in Ridgefield, The Meadowlands in Darien and the Harold Pratt House in Manhattan. During a recent Christmas dinner at a private residence, the business presented a Charles Dickens-themed meal, complete with a roast suckling pig, for a group of 45.
"We have also put together some fantastic tent weddings in Cape Code, Block Island, Martha's Vineyard, Newport and the Hamptons," O'Dowd said. "Whether our clients want a casual picnic, a formal cocktail party or an elegant wedding, we exceed their expectations every time."
While the business is new to Westport, The Cantering Caterer officially launched three years ago in New Haven. After spending 18 years working in the food-service industry, O'Dowd hung his own shingle. His first solo project was a house party with 40 guests.
"We've grown since then. To date we've handled events with 1,000 guests," O'Dowd said. His business, located at 971 Post Road E., Westport, operates in 2,500 square feet of work space that houses a well-equipped, state-of-the-art kitchen.
As far as his menu goes, O'Dowd says he is not known for serving any specific specialty items nor does he want to be. "We aim to be cutting edge, not cookie cutter," he explained. "Our strength is that we provide the clients with what they want. To achieve this, we actively follow trends and do tons of research and tasting to nail a recipe," he said.
"However," he added, smiling, "We are known for serving some fantastic hors d'oeuvres."
He credits his executive chef and fellow "food junkie," Cristine Johnson, with helping to make the business a success. "Cristine is just the best," he said. "She's a registered dietician who attended Johnson & Wales in Rhode Island. Christine is dynamic, she is artistic and she really enjoys the challenge of trying new and different things."
The Cantering Caterer Express, a new dimension of the business, recently was unveiled. The operation, aimed at corporate clients, delivers pre-ordered selections of breakfast items, salads, soups, sandwiches, wraps, hot and cold entrees, beverages or desserts to groups of 20 or more.
