For Many of Hollywood’s Biggest Events, South Bay-based Bites & Bashes Keeps the Party Going

“Food and entertaining were always at the center of our home,” remembers Crystal. “Ours was the house where there was always something simmering on the stove. Dinner parties ended with a trio of soufflés, and my mom was constantly helping nonprofits with their big events.”

“Each event is different, but what drives us is creating moments people never forget.”

At age 15, Crystal suggested a catering business, combining her mom’s extraordinary culinary skills and her burgeoning interest in hospitality and business. That first company catered charitable galas, alumni receptions and even Crystal’s AP English teacher’s 300-guest wedding on the Chadwick School campus.

Crystal went on to study at Harvard, managing the university’s restaurant and pub and writing for the school magazine as a restaurant critic. Her early career moves included brand strategy at a celebrity experiential marketing agency, producing events at Coachella, Comic-Con and SXSW, and a stint as associate editor of Eater LA. But she was hungry to get back into hospitality.

In 2015 she asked her mom if she would be willing to do it all over again, and Bites & Bashes catering and events company was born. They opened a café three years later and added Bar Bijoux to the mix in 2021. But they’re sticking to their roots and catering big events—from staffing and rentals to food and décor—including gigs like Los Angeles’ largest Super Bowl party, movie premieres and Vanity Fair’s Golden Globes party.

Bites & Bashes catered a fundraiser for Hillary Clinton at Seth MacFarlane’s home in Bel Air—a favorite event for Crystal. “Two nights before the event, my mom and I were prepping late into the evening with the news on in the background, when the anchor announced that Secretary Clinton was canceling the West Coast leg of her fundraising tour due to illness,” she recalls. “We both froze mid-chop, realizing what that might mean for our event.”

The next day, they learned the event was still on, but with President Bill Clinton speaking in her stead. The only catch? He’s basically vegan.

“Overnight we reworked the menu to honor his dietary needs,” Crystal says. “President Clinton walked to our makeshift catering kitchen to thank my mom for the food and ask for a to-go bag. Each event is different, but what drives us is creating moments people never forget.”

CRYSTAL’S TIPS FOR THROWING A SUCCESSFUL PARTY

Write it all down. Start with a detailed checklist of tasks, timelines and must-haves. It is impossible to think clearly and plan efficiently with ideas floating in your head. By putting everything on paper, you can make a game plan and schedule as much prep work in advance as possible. Without proper planning, you end up working through the very moments you designed to celebrate.

Be strategic with menu planning. Don’t overburden yourself with complicated recipes that must be prepared à la minute. Create sanity by selecting desserts and entrées that can be baked and braised a day in advance and leave day-of cooking to simpler assembly.

When all else fails, alcohol! When guests arrive and there’s a last-minute scramble, you can buy yourself time by having a prebatched cocktail and festive garnish ready to go. 

Don’t be afraid of shortcuts. Hosting is about the experience, not proving you made everything from scratch. A few smart deliveries paired with your personal touches can make entertaining effortless, and your guests will never know what was homemade and what was stealthily delivered by your local hosting helper.