In this week's episode, Karey and Justin talk with Feast and Merriment owner and chef Ashley Odom about running a catering and events company, finding new food flavors to keep things interesting and some of her past experiences, such as taking a dog sled to go grocery shopping.
Ashley Odom, founder of Feast & Merriment in Johnson City, Texas, is a self-taught chef that began in the restaurant industry at age 15. She began working front of house as a hostess, then upgraded to serving and cocktail waitressing and eventually preferring bartending through college. She moved in to a more permanent role of event planning in Austin, TX after graduating from UT and working for high-end catering companies in the area for 8 years before moving to Crested Butte, CO to start her own company. Her love for cooking stemmed from her grandmothers’ influence. They were both restaurant owners in rural Louisiana, and their kitchens were always alive and kickin'.
Ashley owned her own business in Colorado for 9 years, specializing in off-the-grid catering on mountain tops, secluded yurts accessible only by skis or snow shoe, exclusive fishing camps and river valleys throughout the Rocky Mountains.
After deciding to raise her daughter back in the Lone Star State, she bought land in Texas and relocated in 2015 to build her commercial kitchen and event space under the Big Texas Sky. Feast & Merriment now cater out of house for weddings, corporate and private events, and hold supper clubs and intimate gatherings at my event space over-looking rolling hills and grape vines. “Best decision I've ever made.”
Ashley had a baby, got divorced, and started her own business all in one year. It was stressful and challenging in the sense of juggling a new family life and trying to grow a business, as well as transition from front of house to back of house and allow time for menu creation and testing. She wanted financial freedom and a schedule that allowed her to bring her daughter with her. As well as manage her time accordingly between home and work. “I was so fortunate to raise her up to age five in a one of the most beautiful natural playgrounds in the world.”
“I also took on a role contracting as a head chef for a multimillion dollar luxury/adventure based company, Eleven, while also trying to grow my business name Feast and Merriment. My clients ranged from Bentley and Aston Martin to CEO's of Fortune 500 companies. It was an amazing experience and I was given creative freedom to customize my food to fit each specific clients need. I always enjoyed introducing Colorado wild game to the table for my east coast high rollers to enhance their Colorado vacation experience.”
“I've always been interested in the arts and being creative. I am a jewelry designer and learned silver smithing in college and started my jewelry company, Modo Designs, in 1998. I love working with my hands, so cooking was a natural fit and I was always very comfortable in the kitchen. “
Feast and Merriment was created based on providing a unique experience that entices all of the senses, intertwining the culinary aspect with a corresponding overall theme or feeling. It's giving it’s clients an experience that will hopefully be memorable of a specific time and place. It's about sharing time and a meal with new and old friends, and the commonality that can be enjoyed around good food, drink and atmosphere.
These events can vary anywhere from an intimate wedding to one of our monthly supper clubs like our Oaxacan inspired Dia de Los Muertos dinner with sugar skull adorned wait staff, an elaborate ofren
Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.
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