At Oasis, quality of service starts with a commitment to our staff that is unheard-of in event management. All staff are trained by us and Serv-Save certified at approved training facilities. Regular caterers pay low wages for service temps, and many make minimum wage. Every event has different staff, and there's no commitment - no teamwork. Not at Oasis. We pay well to attract loyal, presentable, culturally diverse, seasoned service professionals.  All our full-time employees have health care. Also, our company is fully bonded and insured for all services.

When we design a menu for a client, we start with what you like, what your event scenario suggests, and build your dream menu.  Usually, caterers will try to sell you a menu built around the aging contents of their freezers.  At Oasis, we custom-order the foods that our clients have told us to buy.  We buy often, and we buy fresh.  It's a more costly way to run a kitchen, but the result speaks for itself.

Therefore, we use naturally raised, range-fed, antibiotic-free meats, and wild-raised game. We buy locally grown organic produce and dairy products whenever possible (clearly in Winter there are certain limitations).   We use only the finest olive oils, at three times the cost of the standard stuff. We choose different oils for different recipes with the same care as our wine pairings. We always cook fresh for service, and the mise-en-place for your event is fresh - no week-old chopped shallots from a walk-in. If the site resources don't meet our strict standards for fresh service of a particular dish, we will not offer it. We use fresh lemongrass, galangal root, kaffir lime leaves, curry leaves, birds-eye chilis, tamarind, vanilla beans, and other fresh exotics. We toast and grind spices fresh for each preparation. When the menu calls for the use of wines or liqueurs for cooking, we use table-quality wines and top-shelf spirits. That means Spanish Amontillado sherry in your sauteed lobster, not the nitrite juice they call “cooking sherry” that you find in most kitchens. That means Grand Marnier or Cointreau in your raspberry reduction sauce, not orange extract. These choices definitely affect food cost and prep time, and yes, you will see that reflected in the cost of our services. But when you hear your guests say “Wow!”,  you'll be glad you made the choice.  And after all, you and your guests deserve the best .

Bon Appetit,

Chef/Owner Chris Beuscher