Dinner Parties

Extraordinary Dinner Parties and House Parties21890003

When you’re hosting a small party, you want a caterer who will reflect your taste and your style – someone who can help you create an affair that you will enjoy as much as your guests. Fred Martin Events has been planning and catering private parties throughout the San Francisco Bay Area for more than 30 years. From intimate black tie dinners for 10, to house parties for more than 400, Fred and Jennifer Martin and their team can perfectly orchestrate every detail of your special gathering.

Personal Chef, Personal Service

Whether you’re serving passed hors d’oeuvres or a perfectly timed ten course dinner, chef Jennifer Martin will create a menu that matches your taste, budget and special dietary needs . (Menus)

Jennifer selects the freshest ingredients from the farmers market or buys straight from growers, whenever possible. And when the party is over, the staff cleans up and puts everything away, leaving you to relax and enjoy the rest of your evening.

Fred Martin Events understandably takes pride in the quality of our service. Our wait staff is made up of seasoned professionals. We provide the same high level of attentive, personal service you would expect to receive from the finest San Francisco restaurants.

A few comments:

Dear Jennifer and Fred,

Thank you for providing such a delicious dinner last night. And the service was impeccable!

NCSan Francisco


Hi Jennifer,

John and Paula wanted to express their thanks to you and Daniel for the “Kitchen Magic.”
Thanks for all the work you did that night – it was a great party.

J & PG Tiburon


A six-course meal prepared by Fred Martin Events tickled the taste buds of everyone in attendance. The meal featured a first course of salmon medallion in mustard crust served with Meyer lemon. Golden raisin relish and pea shoots. Wild mushroom and spring onion ravioli followed, with a third course of a delectable rack of lamb. Medallion of venison served with a parsnip and celery root gratin closed out the savory portion of the meal. Chilled pear in cucumber jus with mint was followed by a citrus berry tart to cap off the fine dining.

NCGA Foundation, Pebble Beach