let’s (dinner) party
From themed dinners to cocktail parties, we craft one-of-a-kind experiences to showcase your brand to influencers, media, and your biggest fans. As an all-in-one service, we handle every element—planning, production, and even the analytics—so you can focus on getting to know who’s at the table.
Dreaming of an event that’ll get people talking about your brand? No matter where you are in your event planning process, we’d love to talk.
In everything we do, we strive to be:
CREATIVE · INCLUSIVE · COLLABORATIVE · FUN · POSITIVE
food events by food people
We’re the only experiential events studio dedicated to supporting the best food brands.
Crafting an event around your product requires a team who knows food: how to prepare it, style it, and imagine new ways to use it. That’s us. Our team of chefs, mixologists, and event producers know how to bring your product to life.
We also get the right people in the room. We’ve built genuine relationships with influencers and media in food, health, lifestyle, and more. Based on your target audience, we can recommend and invite guests who are the best fit for your event and brand.
We’re proud to have worked with these great brands:
A Note From Our Founder
Growing up in a Persian household in Seattle, I was always surrounded by home-cooked food. My parents cooked dinner every night, whether it was a simple stew or my Dad’s famous taco bar. The only exception was Friday night, which was reserved for pizza and TGIF shows.
We hosted dinner parties for Thanksgiving, Persian New Year, or just because. Platters upon platters of saffron rice, grilled kabobs, and hearty stews graced the dining table on a regular basis. My Mom was an expert hostess, and as her right-hand helper, I could set the table with my eyes closed. It wasn’t until recently that I truly understood why my parents put in all the effort for these parties. It was never just about the food. More importantly, it was about the people the food brought together. Fellow Iranian immigrants, for one, desired to connect with their culture and each other.
After graduating college, I moved around for work and grad school. I lived in Connecticut, Paris, Boston, Seattle, and eventually my current home, San Francisco. No matter where I travelled, it was universal that food culture was taking off and becoming cool. Really cool. Chefs were recognized as celebrities, and celebrities were penning cookbooks. Food porn was taking over Instagram and all of a sudden there were these people who called themselves “foodies”.
However, as popular as cooking has become, it failed to become a part of my everyday adult life. Some nights, I’d stay late at the office and order take-out. Or, I’d meet up with friends to catch up over a light bite and wine. And sometimes, I’d just fry an egg and call it good. When you only have to feed yourself, versus a large family, you think about cooking in a very different way.
With so many cheaper and more convenient alternatives, cooking was no longer the only option. Yet, that didn’t mean cooking had completely disappeared from my life. I cooked when I wanted to, and it usually involved my friends.
During business school, we’d host potlucks filled with food from all over the world, thanks to my international classmates. In San Francisco, a group of us would host a rotating monthly “family dinner”. I loved cooking for my closest friends and inviting them to my tiny apartment…even though I didn’t have a dining table. There was something magical about eating with friends in a private setting. A home-cooked dinner set the stage for a night of candid and interesting conversations. Cooking was worth the effort when you shared it with friends.
One problem though: Despite my childhood training, I found it challenging to pull off a casual dinner party without hours of researching recipes, grocery shopping, and often breaking the bank. I didn’t have the trusty go-to recipes my Mom had in her back pocket, as she had practiced them over the years. While I wrote a food blog for fun, I hadn’t cooked enough on a regular basis to have full confidence in what I was making. Yet I really wanted to impress my friends and cook something special.
And I wasn’t the only one.
My friends, many of them inexperienced cooks, aspired to do the same. They’d regularly text me for dinner party recipe suggestions and menu ideas. “What’s a healthy salad that’ll go with salmon?” “What’s an easy chicken recipe for a work potluck?” That’s when it clicked: cooking was becoming increasingly social for a generation that didn’t know their way around the kitchen.
This realization inspired me to build the ultimate resource for our generation’s favorite reason to cook: bringing our friends – old and new – together.
Even in San Francisco, the mecca of on-demand anything, there are some things you can’t get delivered with one tap. In a time when real connection in the offline world is more important than ever, I can’t wait to help you set the table.
Founder, Confetti Kitchen