Masterpiece Cuisine Says "Thanks" With Client Appreciation Dinner

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Top Las Vegas catering company hosts 12 of the city's top event support people to say thanks for your business.

“You can go further in business if you remember to thank those responsible for helping you along your path to success.”

Twelve of Las Vegas’ top catering and event support industry professionals got together to enjoy a fine dining experience hosted by Masterpiece Cuisine at its kitchen in Henderson on May 14, 2015. Masterpiece Cuisine, which has been in business since 2007, and has been voted Best Caterer by The Knot for the past six years, hosted this Appreciation Dinner to thank some of its best clients. Scott Mahan, co-owner and CEO, said, “These are the people who have helped make us one of Las Vegas’ most sought after caterers and we wanted to thank them for their unwavering support.” Las Vegas companies represented at the intimate dinner included Scheme Events, Mob Museum, UNLV Event Services, Current Events, MEET Las Vegas, and Opportunity Village.

Three chefs prepared five courses plus a “final blend” of Brazilian coffee with Italian coffee liqueur, and Swiss truffles, in keeping with the “International” theme of the dinner, where each course highlighted a specific country, including Spanish soup, Italian salad, American entrée, Mediterranean entrée, Japanese palate cleanser of pear and lime juice, and French dessert. The three-hour dinner started with an inventive Amuse Bouche to whet the appetite. Each course was enhanced with a wine from the highlighted country.

Masterpiece Cuisine worked hard to make it a memorable evening for the guests, who were entertained by classical flamenco guitarist Ricardo Griego. Instead of name cards to mark each place at the table, Masterpiece Cuisine used the gift of a monogrammed pen and case. Guests were greeted with a choice of signature cocktails, while an imaginative Amuse Bouche started the courses.

Welc and Mahan began Masterpiece Cuisine out of Welc’s home kitchen and garage, eight years ago, with a dream of making it Las Vegas’ number one caterer. They followed their business model of putting employee welfare first, calculating that happy employees would lead to happy clients, word of mouth, and repeat business. That philosophy has worked and the men decided it was time for a little payback to their most loyal trade supporters.

The dinner, which was the idea of Marketing Director, Lynn Capehart, ended with a champagne toast and Mahan’s announcement that the company was moving in the Fall to a new 7,000 sq. ft. facility and would be greatly expanding its catering operations. Capehart said about the dinner, “You can go further in business if you remember to thank those responsible for helping you along your path to success.”

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lynn capehart
masterpiece cuisine
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