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La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET

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La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET PRIVATE DINING, CATERING & EVENTS La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET LOCATION 6518 Washington Street Yountville, CA 94599 ABOUT La Calenda is located in the heart of Yountville and takes its name from a Oaxa- can parade that traditionally kicks of weddings, graduations and other community celebrations. True to its festive inspiration, the restaurant is meant to be a cheerful gathering place that fosters a spirit of togetherness. DESIGN With vibrant color and whimsy, the spirit of “Calendas” extends to the restaurant’s interior design. Dallas-based Event Designer Todd Fiscus and his team produced the décor, sourcing textiles, furniture and tiles throughout Mexico with reverence to the textures, colors and the country’s history. The dishware is sourced from various Mexican artisans, including colorful hand-blown recycled glassware from Oaxacan studio Xaquixe, and Guamchil wooden plates made by Salvador Cabaas Avilés in the state of Guerrero. FOOD & BEVERAGE With a culinary program led by Chef de Cuisine Kaelin Ulrich Trilling, La Calenda combines traditional Mexican food and fixtures in a family friendly environment. Drawing on the freshest and highest quality ingredients available, and employ- ing traditional cooking methods, the restaurant features dishes from Chef Kaelin’s native Oaxaca while casting a glance across a range of Mexican regional cuisines. La Calenda also features a full-service bar specializing in tequilas, mezcals, and beer, as well as a finely curated list of local and Mexican wines. PROPRIETOR Thomas Keller CHEF DE CUISINE Kaelin Ulrich Trilling GENERAL MANAGER Eric Jeferson EVENTS The La Calenda team will work with you to customize an event that is memorable for you and your guests, including birthday celebrations, rehearsal dinners, casual happy hours, wine dinners, corporate events, and luncheons. SEMI-PRIVATE La Calenda has two private dining options depending on size and preferred DINING surroundings for your event. The Vino Bulevar With views of the open kitchen, the Main Dining Room, and our wine cellar, the Vino Bulevar is a our long communal table for 12 – 18 guests in the main dining room. Private Dining Room Located right of of the Main Dining Room, the Private Dining Room is available for semi-private dining for groups of 12–22 guests, who would also share the space with other guests. PRIVATE DINING The Private Dining Room With dusty pink walls and traditional chairs from Oaxaca, the Private Dining Room is an extension of the main dining room, with the same festive ambiance that incites celebration. Doors are closed of to the main dining room for a private immersive experience with floor-to-ceiling windows to the back patio, which keep the room light and airy. The Private Dining Room can accommodate up to 50 guests for a seated meal, or up to 65 for a standing reception with passed appetizers and beverages. This room also has a television available for showcasing sporting events, corporate presentations, and movie screenings. FOOD & BEVERAGE We ofer custom beverage packages to fit your event, including pitcher service, MINIMUMS signature cocktails, and wine pairings. Please view sample menus or inquire with our private events team for pricing. FULL RESTAURANT Semi-private and private dining minimum spend varies based on individual needs. BUYOUT Please inquire about pricing and availability with our private events team. The entire restaurant can be fully reserved with exclusive use of the Bar, Patio, Main Dining Room, and the Private Dining Room, and provides versatile settings for larger social or corporate gatherings, with a wide range of table and seating arrangements as well as complete use of the restaurant’s amenities. A full buyout of the restau- rant has the ability to host up to 100 guests for a seated dinner, and up to 150 guests for a standing reception. OFF-SITE La Calenda will bring the restaurant to you, at any occasion, fully curated to accom- modate a seated event or cocktail reception. FLORAL AND DÉCOR To customize any event to meet your needs, La Calenda is happy to partner with your vendors or make an introduction to those with whom we have a strong working relationship. GUEST EXTRAS To enhance any private dining experience, welcome or parting gifts are available, including La Calenda salsas and sauces, our signature t-shirts and hats, signed copies of Chef Keller’s best-selling cookbooks, or treats from Chef Keller’s Bouchon Bakery. WEBSITE www.lacalendamex.com CONTACT [email protected] PRICING Menus are served family-style and include dessert Dinner menu starting at $55 per person Canapés for receptions or standing events: Selection of 4 from $25 per person Selection of 8 from $45 per person ABOUT THE CHEFS KAELIN ULRICH TRILLING THOMAS KELLER As Chef de Cuisine, Kaelin Ulrich Trilling leads the culinary team at La Calenda. Thomas Keller is renowned for his culinary skills and high standards. He has Raised in Oaxaca, Kaelin grew up in a family that was constantly cooking, eat- established a collection of restaurants that sets a new paradigm within the ing, and teaching him about Mexico’s cuisine and cultural traditions. Kaelin spent hospitality profession. He is the first and only American-born chef to hold his youth with his mother, Susana Trilling, at her cooking school, where he first multiple three-star ratings from the prestigious Michelin Guide, and he has developed his deep appreciation for food. Watching his mother’s work and her received countless accolades, including The Culinary Institute of America’s commitment to authenticity, he was able to see the impact cooking can have “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” on people. Beginning his culinary career in 2010 as a line cook at the Omni La and “Outstanding Restaurateur” Awards. In 1994, Keller took ownership of The Mansion del Rio in San Antonio, TX, he then moved to Omni’s Mokara Hotel French Laundry in Yountville, CA quickly garnering nationwide acclaim. In and Spa to become lead line cook in 2012. In 2013, Kaelin became sous chef for addition to The French Laundry, Keller’s restaurants include Bouchon Bistro, Hugo’s, a highly regarded Mexican restaurant in Houston, TX. He then became with locations in Yountville and Las Vegas; Per Se and TAK Room in New York sous chef at Caracol, a Hugo’s restaurant with a focus on Mexican coastal City; Ad Hoc + Addendum and La Calenda in Yountville; The Surf Club Restaurant cuisine also in Houston. In 2015, Kaelin became the executive chef at Jonathan in Surfside, FL; and Bouchon Bakeries in Yountville, New York and Las Vegas. Waxman’s Bajo Sexto Taco in Nashville, TN. In 2017, Kaelin left Bajo Sexto Taco Keller is the author of five cookbooks, of which more than 1.3 million copies are to stage at Blue Hill at Stone Barns, Eleven Madison Park, and Noma’s pop-up in print. His award-winning “The French Laundry” cookbook debuted in 1999, restaurant in Tulum, MX. Most recently, he was a Chef Consultant for Michelin followed by “Bouchon” and “Under Pressure.” He also authored “Ad Hoc at star Oxomoco, a new wood burning Mexican Restaurant in Brooklyn, NY. He is Home,” which received awards from IACP and the James Beard Foundation, in honored to be on a team that encourages development, curiosity, mentorship, addition to appearing on The New York Times Best Sellers list for six weeks. His and true appreciation for food and ingredients. most recent cookbook is “Bouchon Bakery.” In January 2017, Keller, along with Chef Daniel Boulud, led Team USA to win gold in the Bocuse d’Or, the elite world- wide cooking competition started by legendary French Chef Paul Bocuse. .
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