Chef's Choice: Delicious Style



Amuse-Bouche
Starting with expertly sourced food, Marisa Roberts, who attended the Johnson County Community College’s acclaimed culinary program and worked side-by-side with one of Kansas City’s great chefs and restaurateurs — Steve Cole of the former Café Allegro on 39th Street — lavishes attention on every element of an Olives Event experience. Roberts’ simple mission: helping clients share the fullness and richness of life with friends and family through food.

Menu Planner
Roberts thrives on her diverse client list, which includes parties on-site or off-site for up to 400. She’s in tune with food trends and prepares lots of comfort dishes with seasonal twists. Take note: whatever comes out of the Olive Events kitchen is from scratch, guaranteed. Petite lobster potpies, roast pork with chipotle-glazed apples, pumpkin risotto — signature menu items that tempt and resonate with partygoers.

Party Central
Olive Events chef/owner Marisa Roberts knows the ingredients for a memorable celebration — great food, style and a locale dripping with ambience. Her combined venue/commissary off Leavenworth Road in Kansas City, Kan., is nestled in a stand of trees along with a small lake, rustic bridge and an irresistible, mingle-worthy patio that begs for sunset watching while nibbling custom canapés. Since 1999 Roberts has catered her signature panache for intimate weddings, birthday soirees, social fundraisers, candlelit anniversary dinners for two and just-because get-togethers at the nature-inspired space that accommodates up to 100 guests.

Event Architects
Roberts, chief creative officer Anne Hogan and event planner Nicole Hogan are experts at executing party blueprints. Team Olive Events builds parties around a central theme or even a vintage heirloom a client cherishes. “It’s about listening, paying attention to detail and taking a vision from paper to reality,” says Roberts.

Cuisine Scene
One of the hottest parties Roberts and company is currently designing for clients is the wine party. A dash of do-it-yourself — guests can be in the kitchen and chop, stir and dice, like an interactive cooking class — Roberts also incorporates a sommelier into the evening to dispense knowledge about wines being poured. “Everyone always ends up in the kitchen during a party anyway, sipping wine and chatting with friends,” says Roberts. “We figured why not structure socializing around what happens there?”

photo: Brooke Vandever