film-production · culver-city
A Premiere Gala for Six Hundred
A film premiere after-party where the menu had to carry a North African storyline written into the film itself.
The brief
Six hundred guests arriving in one wave at 10pm, press on the floor, and a creative brief that asked the food to echo the film’s setting without a single cliché.
Our approach
Eight chef-attended stations arranged as a souk of light — charred citrus lamb, saffron arancini with cotija and macha, pomegranate-glazed duck — each station plated to camera-readiness.
On the day
The wave hit at 10:04pm. Stations refreshed on eight-minute cycles for three hours; the test-kitchen arancini ran out twice and was re-fired from the support truck both times without a visible gap.
The outcome
The studio’s events team booked us for three more premieres before the night ended.
“The most precise catering operation I have worked with in fifteen years of producing premieres. They run a kitchen like a film set.”
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