Wedding Belles Magazine Volume I Issue 1 | Page 40

F E AT U R E D A D V E R T I S E M E N T L BY KELSEY WILHOITE ocal Joe’s Catering takes the pressure off so you can enjoy your wedding day. “When a family entrusts us with their catering, they become family to us,” explains Karen Stanfield of Local Joe’s. Karen and her husband, Jodie, own Local Joe’s BBQ, with locations in Alexandria, Albertville, Rainbow City, and a Southside location opening this year. In addition, Chef Jamie Hughes and her husband Bubba opened their own Local Joe’s Restaurant in Cave Springs, GA. Local Joe’s chefs and catering teams cater more than 100 weddings a year. “All of our team members consider it an honor to be allowed to be a part of the special times in people’s lives,” Karen says. “We give a tremendous amount of time and detail to each and every request of our clients.” Local Joe’s has experience with wedding receptions for as few as 50 to as many as 500 guests. No job is too big or too small. “We stay up-to-date with current trends of decor styles and continually invest in decor and catering supplies,” Karen explains. “If a bride wants a rustic picnic, a 50’s diner themed dinner, or hors d’oeuvres passed and a plated dinner with elegant crystal and china, we are able to acquiesce. The bigger the challenge, the better.” “At Local Joe’s, we all embrace the vision the couple has for their special 38 | Wedding belles day and we make their dreams come true stress free,” Karen continues. “We make notes, we save photos, we use checklists and make sure everything is taken care of.” Last minute requests are no problem for Local Joe’s catering team. Karen says, “We stay in touch throughout the entire process, making sure we know all the details that are important to them and any last minutes requests that they have.” As a thank you to brides and grooms who choose Local Joe’s, Karen says the team gifts the couple a personalized cutting board. “We also partner with David Parker a local businessman/woodworker, and we provide a personalized cutting board at each reception that has the names of the bride and groom, and the wedding date. It is just a little something we provide to offer our thanks for allowing us to be a part of their day.” When it comes to the menu, Local Joe’s is not limited to BBQ plates and baked beans. “Local Joe’s is blessed to offer a wide variety of food choices ranging from our staple products of smoked meats and accompanying sides, to gourmet cuisine.” “The culinary background of these chefs is from around the country,” Karen praises. “It is not uncommon for Local Joe’s to advertise that one of our chefs will be hosting a TAPAS dinner, an authentic Farm to Table Dinner, a Chef’s Supper Club featuring various regions of the world… Brides and Grooms are extremely excited to hear about these offerings when they sit down for a consultation with our catering manager.” Appetizer options ranging from pimento cheese pinwheels to bacon wrapped shrimp, entrées from Chicken Cordon Bleu to Prime Rib, and dozens of side options will impress any bride piecing together her ideal wedding meal. To discover the perfect dinner combination for your wedding reception, visit mylocaljoes.com or contact Karen at [email protected]. ❤ VOLUME I • ISSUE 1