THE BILLE CARTE IS SHARON’S LATEST ADDITION TO HER CATERING COMPANY. PICS: SAMMY JONES PHOTOGRAPHY
in the grazing style that has surged in popularity across events. But as Sharon has observed, the way people are catering events is evolving. “I have had so many people contact me and ask for canapes, a graze, maybe a few other little things… that’s the way people are leaning towards now,” she says. “Or they’ll get a graze and they’ll have another caterer come in and do a sit down.” Cost and flexibility are both factors, particularly in the wedding space, where traditional formats are increasingly being replaced by more relaxed, adaptable options. And it’s this shift that has led to Sharon’s latest addition – the Bille Carte. At its simplest, it’s a mobile catering cart serving charcuterie cones filled with cheese, cured meats, antipasto and crackers. But the thinking behind it is more considered, designed to meet the needs of modern events where movement, simplicity and presentation all matter. “For corporate functions, people can walk in, just grab a cone and walk away, grab a drink… it’s just easier than having to go over and chop a piece of cheese or something like that,” she says.
“It is a simple idea, but it looks great, and it will still be really visually creative for functions, people can still look at it and be impressed.” The concept builds on her existing grazing offering but introduces a new level of functionality. The cart is refrigerated, mobile and capable of supporting additional service elements, making it adaptable across a range of events from corporate functions to weddings and private parties. “Some people find what they’re meant to do younger. I kind of found my way at 50.” - Sharon Stegman “It’s refrigerated, so I can also run it on ice… you can run smaller platters off it as well. I really feel the possibilities are endless, especially for weddings.” While the idea itself may be simple, the response has been anything but. An early trial at Derwent Distillery, run by her team while she was away, confirmed the concept’s potential. Importantly, the Bille Carte doesn’t replace what Sharon has built
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Tasmanian Hospitality Review April/May Edition
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