Fête Catering to Feed 300 Athletes During the 2017 World Rowing Championship

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Fête Catering at the Polo Grill and Bar prepares to feed nearly 300 athletes during 2017 World Rowing Championships

Fête Catering (caterfete.com), the catering company of the Polo Grill and Bar, a new breed of American eatery serving American cuisine with a global soul, is preparing for its largest event to date after having been awarded a contract to cater the 2017 World Rowing Championships.

The Lakewood Ranch-based catering company, owned by renowned restaurateurs Jaymie and Tommy Klauber, was one of four selected to feed the world-class athletes during the championships, which run from Sept. 24 through Oct. 1, at Nathan Benderson Park in Sarasota.

Beginning Sept. 13, when its first set of athletes is scheduled to arrive in Sarasota, Fête Catering will feed nearly 300 athletes with breakfast, lunch and dinner at five area hotels.

“This is the biggest contract we’ve ever gotten,” says Jaymie Klauber. “We love to be in the center of everything going on in the community. We are just so excited to be a part of it and are looking forward to getting to cater for and spend a little time with such a diverse group of athletes from all over the world.”

Nearly three years ago, the Klaubers learned they had been awarded the contract for the competition by the World Rowing Federation, FISA.  

“It was very validating to have received this contract,” says Jaymie Klauber. “We have the resources to be able to handle something of this magnitude seamlessly.”

Since then, they’ve been busy preparing to bring a taste of the Polo Grill and Bar to athletes from Lithuania, Germany, Austria, Canada and Ireland while still meeting the cultural and dietary concerns of the athletes.

Fête Catering will be serving the athletes 6,000 calories a day, which essentially doubles the amount of food that they would normally put out for a single person.

The basic menu will consist of a wide variety of whole grain carbohydrates, including bread, pasta, rice, potatoes and hot and cold cereals, sliced deli-style meats at every meal and hot entrees consisting of mostly lean proteins such as fish and chicken. However, the Klaubers don’t plan to compromise on quality or taste.

In addition to preparing for the sheer number of calories that will be consumed by the athletes on a daily basis, Fête Catering has had to adjust some of the challenges involving kitchen and dining spaces at a few of the hotels. They plan to provide all of the eco-friendly dishes, flatware and glassware per FISA requirements while still maintaining its standards that all of the food will cooked on site and served fresh.

“A big part of catering is providing solutions,” says Jaymie Klauber. “Although we have come across numerous challenges while planning this event, we have been able to come up with efficient, and sometimes creative, solutions. We’ve addressed them and figured out ways to make it work the best for everyone.”