Adding salt to your simcha – Simchas Live 2017

Adding salt to your simcha – Simchas Live 2017

If caviar, sushi or five-spiced chicken fit your function menu, there’s a caterer you must meet

Brigit Grant is the Jewish News Supplements Editor

You can’t miss Stephanie Cramer. Hostess with the mostess doesn’t even begin to describe the sparkling South African owner of Salt Caterers, who is a double for Kat Slater and an essential part of any simcha.

Stephanie puts the fun into function while dealing effortlesslywith the formalities that go with staging a big event.

Since entering the catering market, Stephanie has redefined kosher catering, taking inspiration from global food trends and coming up with original additions such as Salts’ kosher caviar and vodka bar, desserts served by roaming waiting staff and barmen who flair making cocktails.

“We never stop developing our menus and continue to push the boundaries of kosher food,” says Stephanie, who only uses the finest, freshest ingredients from local suppliers. “We want our clients to have the occasion of their dreams.”

Stephanie Cramer
Stephanie Cramer

How do people know they have been catered by SALT?

At the core of everything we do it is our attention to detail and service.

Clients choose Salt for our style, fun, creative dining and I now have  repeat business.In one year I catered three weddings for the same family.

What do you insist on when providing food for a function?

For weddings, I often insist we provide a food station during reception as guests are starving after the chuppah, usually a salt beef bar with viennas and latkes goes down very well while circulating with canapes.

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Have you changed your menu much in the past five years? 

Things are pretty much the same, but I’m always looking for different ways to serve and present dishes. Sometimes people eliminate a starter as there is so much food at reception, which is the best part of any event. Street food is very new and we are creating interactive food stalls as buffets.

Can you recommend a Salt three-course meal from your menu?

Starter: Roast shredded duck and watermelon salad.

Main: Five spiced chicken, potato stack with heritage carrots .

Dessert: Deconstructed Eton mess.

How much does your South African background impact on your menu selection?

The South African influence comes in when it’s the summer and we do traditional “braai” or, as we call it here, barbeque – we were inundated in the summer with celebration barbeques. 07891 781 606

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