With his refined skills as an executive chef and genuine love for his craft, Brian DePaulis – owner of Elevated Catering Company – is overjoyed to be bringing his personal culinary journey full circle.
A Winston-Salem native, Brian had been longing to translate what he’d learned while working at several upscale restaurants in Raleigh back to his hometown. When he returned to Winston-Salem and married his wife, Jennifer, he knew the next life goal was to create his own business – fueled by an eagerness to create amazing dishes that inspire community connection. He’s introduced a new, fine dining catering model that’s receiving rave reviews from clients.
“My dream is to build the ultimate connection between clients, their catering professionals and the event space, where every detail contributes to the overall dining experience,” shares Brian. “We want you to appreciate not just the food, but also the attention of our staff and the ambiance we’ve created.”
Here’s where the name says it all – as Brian and his dedicated team bring new meaning to the word elevated. As part of that authentic branding, the Elevated Supper Club was born. Think intimate table settings bathed in candlelight, a thoughtful, refined menu and sweet memories about to be created and shared.
“At every Elevated Supper Club event, we hope you’ll make new friends, create your own intentional community and, next time, you’ll all come to dinner together!” he adds.
Hospitality will always be at the heart of these community experiences, along with a promise of fine food and even finer service. This past February 13th, Brian and his team greeted 40 guests for the first Elevated Supper Club at The Edison – a classic, cozy event space adjacent to Bar Nola in Winston-Salem’s stylish West End.
A setting marked by chandeliers, a striking wood interior and gathering vases of romantic roses soon became a treat for all the senses! Throughout each carefully curated course, Brian offered a bit of his back story, including childhood memories of cooking alongside his grandmother. With emotion and intention, he offered guests a glimpse of how each course came together.
“As always, we strive to feature as many North Carolina farmers as possible on every plate – and this early Valentine’s Day menu was no exception,” he shares.
The menu featured a salad of frisée, Cara Cara orange, toasted hazelnuts and shaved aged Manchego, topped with three-citrus champagne vinaigrette. An incredible gnocchi with brown butter, sage, roasted squash-ricotta purée, red wine reduction and toasted brioche crumbs followed – which Brian dubbed “gnocchi with a southern Italian twist!” The much-anticipated main course – Five Spiced Short Ribs – was from a nearby farm in Concord, NC and was served with roasted parsnip purée and charred broccolini. With flavors that finished the meal to perfection, dessert was olive oil cake with blood orange essence and three-citrus mascarpone, sprinkled with cacao nibs. Throughout each course, delightfully paired wines included Bodegas Vionta, Rías Baixas Albariño from the Galicia, Spain region from Browne Family Vineyards, Forest Project Pinot Noir Oregon (2022) and Domaine La Croix Des Vainqueurs, Vouvray Chenin Sec (2023) from the Loire Valley in France.
At any Elevated Catering Company event, you’ll find quality and flavor that speaks for itself.
“If you have a good relationship with the food you’re serving and with your resources, you only have to do your job – and you’ll find success!” Brian shares.
A full-service, fine dining caterer, Brian designed Elevated Catering Company to bring restaurant quality cuisine to any event – no matter the setting or style. It’s their dedication to a hands-on approach that he feels sets Elevated Catering Company apart. By communicating with every client and embracing their vision and specific needs, the team creates custom menus for everything from weddings and private parties to corporate events and community celebrations. From start to finish, they deliver an experience that leaves clients free to fully enjoy themselves and their guests delighted with every taste!
Brian will bring farm-to-table goodness to two additional Elevated Supper Club gatherings this year, including an April 20th event at The Brewer’s Kettle in Kernersville, NC, offering THC infused dishes, and a September dinner, also at The Edison, which he describes as an “end of harvest” celebration. Follow them on Instagram @elevatedsupperclub_ws and @elevated_catering_company for updates and ticket information for upcoming dinners.
To contact Chef Brian DePaulis, call 919.500.2547 or email [email protected]. Visit elevatedcateringcompany.com to book a catering consultation and view some of their amazing signature dishes!
