Chef Robby melvin wants to know what you like. It’s the first thing he’ll ask you before planning any party or dinner. Whether it’s an intimate luncheon or a wedding reception for 250, Robby listens to your tastebuds. “I like to get a real feel for the clients likes, dislikes, and preferred style and type of cuisine, ” Robby says. “After that I can begin to marry my style and menu ideas with what they are interested in and the end result is a menu that fits everyone.”
“When I had the idea for Salt, I knew I wanted it to fill a culinary need in Birmingham, ” Robby says. “We have many fine chefs who own great restaurants, all of which have carved their niche in the food scene. I saw a unfulfilled need. That of bringing a high quality “restaurant” experience to the home, which is exactly what Salt does. I saw catering in the home as an opportunity to create and fill a void in our food scene.
Kitchen Design: Adams Gerndt Architecture and Tammy Connor Interior Design
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On this day, Robby caters to a surprise birthday party. He’s arrived with his team along with fresh herbs and pre-cut and measured ingredients. The hostess and friends have the dining room and keeping room decked out with tables layered in fine china (a mix and match borrowed from friends), white linens, and flower arrangements of a yard and grower mix. Robby’s menu is light, local fare—a 5-course luncheon that encourges guests to linger over the lovely setting and take in the friendships.
Salt Fine Catering
Photography by Major Adam Colbert