Erickson Tribune

Fox Run

UPDATED: Monday, December 03, 2007

No party too small for this catering crew

Posted on Saturday, December 01, 2007
 

By Laura Hipshire
THE ERICKSON TRIBUNE

There’s so much to do during the holidays—visiting with family and friends, shopping for that perfect gift, decorating the tree—it’s a long list to tackle on a limited time schedule.

Many people are busy planning holiday parties, too, which means slaving over a hot stove, shopping, and cleaning up afterward. Wouldn’t it be nice if you had your own personal catering crew to take care of all the details from setting the table to roasting the turkey?

That’s just what the residents at Fox Run, in Novi, have at their disposal this holiday season.

Tea for two or 200
Catering Events Coordinator Barb McEwan says she’s catered parties as small as four people all the way up to 300.

“We take care of the cooking, baking, decorating, serving, and cleanup,” McEwan says.

Holiday parties can be held in a variety of locations at Fox Run, from a resident’s apartment home to a private dining room to the Signatures Restaurant, which holds 250 people. McEwan and her culinary colleagues have been quite busy lately—in September alone they served 550 people at various events.

Partying year-round
Bobbie Chirio, who moved from Detroit with her husband, Mike, was so pleased with the catering services at Fox Run that she threw not one but three dinner parties last year and is planning more for this year.

“We had a fundraiser for my church in the music room,” Chirio says. “They served a hot spinach salad; the aroma was out of this world.”

For a special tea, Chirio says the catering staff served sandwiches and fancy pastries.

Satisfying special requests
McEwan’s been known to go out of her way if a resident has a special request.


Catering Crew

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Recently, Bill Barrows decided to throw himself an 82nd birthday party. Barrows recalled when he was younger, his parents always served him lobster from Maine as an extra special treat on his birthday. This year, he wondered if it might be possible to have the same treat.

McEwan took on the challenge and arranged for fresh lobster, flown in from Maine, to be served at Barrows’ birthday dinner for four.

“Our prices are extremely competitive, too,” McEwan adds. This year,  McEwan and her crew will be offering custom-made platters, featuring items like vegetables, cheese, fruit, antipasto, shrimp, and deli sandwiches.



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