Meet Timothy Seeberg
How did you get into event planning?I actually started in the kitchen! In fact, my passion for cooking and entertaining took me to Le Cordon Bleu, where I studied culinary arts. But I must tell you, although adding my personal touch to dishes is fun, what I love even more is working with the personality, dreams and styles of clients. I missed the interaction with them—being at the ground roots of their event vision. That’s why now you’ll find me at the front as an event planner.
Why do you love planning corporate events?Boston corporate events are my chance to make clients look like rock stars. I get great satisfaction from bringing an initial thought or concept into an exceptional event. Corporate clients tend to have big expectations, and the thrill of surpassing those never gets old.
What are some of the unique details that you like to incorporate into a corporate event?Raw bars! There is nothing more “Boston” than a selection of East Coast oysters. But any time I get to use familiar ingredients in unique and innovative ways is a real treat. For example, we put a fun twist on the classic caprese salad by using roasted butternut squash instead of tomatoes, smoking the cheese in a chamber and then letting guests choose from a variety of seasonal toppings.
What are your favorite Boston event trends?I am finding that recent top events are the result of creative minds that think modern and simple while knowing they can customize and think outside of the box to match any style. For example, petite mini vegetables can replace traditional floral centerpieces and also serve as an amuse bouche. Who would have thought that something as simple as seasonal ingredients could help create a beautiful Boston event?
What are your favorite menu items for a corporate event?Because they are cost-effective and bursting with flavor, I love to incorporate seasonal ingredients and trends into custom menus. I like to prove that Boston catering prices within your budget can deliver more than you might have thought! One of the best examples of this comes in the form of short plate bars. These tapas-style small plates allow guests to try many of my favorite dishes, like:
- Beef au poivre: rosemary pomme purée
- Chicken paillard: lemon arugula salad
- Lobster and mascarpone arancini: roasted red pepper sauce
- Truffle and porcini flan: mushroom ragu parmesan cheese
- Orecchiette pasta: cherry tomatoes, mozzarella, basil, garlic lemon sauce