Contemporary Catering and Event Production

Classically trained chefs, wildly creative cuisine, a commitment to service, and charisma—that’s how folks characterize Contemporary Catering. From gala fundraiser dinners for over 1,000 to an intimate proposal dinner for two on a sunset beach (romance-inducing dishes like raw oysters, truffles, chocolate and champagne were on the menu), they know just how to individualize every event to suit the client’s expectations. Contemporary Catering’s team of professionals are experts in buying, preparing and serving the freshest ingredients. They are specialists in food, from the farm to the table and everything in between.

Since he came onto the scene, owner Nathaniel Neubauer has become a major contender in the Los Angeles catering industry. From overseeing production and operations management to designing a nine-course tasting menu with five-star service, Nathaniel’s dedication to his clients and his company is unparalleled. Yet he still manages to be a down-to-earth, personable guy. “We loved just hanging out with him,” said one groom. “Seeing my dad or grandma chatting away with Nathaniel—and him even making time to listen to their concerns—was a true bonus.”

Neubauer and his team know how to deliver the best while respecting their clients’ budgets. The variety and volume of business they do make it possible to get incredible prices and treatment from their many suppliers, which ultimately benefits the client’s pocketbook. “They bring exciting and fresh ideas to their clients,” reports an associate. “And they also have a willingness and ability to provide several visions for a party—Nathaniel and his staff are as smooth with buffet as they are with sit-down.” Another vendor adds, “Nathaniel’s very helpful and offers expert information in spite of the fact that we are competitors. He really knows his stuff.”

This knowledge, plus a reputation for excellent food and outstanding presentation, has contributed to the company’s popularity with a wide range of clients. They do everything from record release parties to corporate luncheons, and from $100/person cocktail receptions to the $8/person barbecue in the park. A typical weekend of events for Contemporary Catering proceeds in an atypical fashion: On Saturday they might be serving a high-end seafood extravaganza with dishes like lobster grilled with saffron butter; a caviar bar with beluga, osetra and wasabi tobiko caviar; oysters on a half-shell; crab legs and scallop cakes. Sunday might be a multicultural affair with Latin and Asian buffets consisting of fried plantains, coconut rice and a sumptuous beef, garlic and ancho chili combination known as ropa vieja, as well as dishes like ahi and wasabi tartar on wonton crisps, roasted scallops marinated in rice wine and sesame and Asian lobster salad with a soy vinaigrette served in a shot glass with a demitasse spoon.

At Contemporary Catering they won’t settle for less than the best. They get the job done, and they know how to get creative when dollars are short. Take the word of a client who says, “They didn’t make me feel ‘less-than,’ just because my budget was limited,” or the bride who confesses, “I was not an easy client. I had numerous questions and made lots of last-minute changes, but Contemporary Catering accommodated me. I didn’t have to worry about a thing. They are simply superb.”