Looking for a classy spot to host a gathering this holiday season and beyond? Whether it’s a company holiday party, a wedding, or any sizable get-together, Chandelier Event Venue in Cary can deliver a memorable next-level experience.
“We are a unique one-stop shop for any type of special event,” said Natasha Cupeles Ford, co-proprietor and creative director, who owns and operates the business with John Ford, her husband and the venue’s executive chef. “What sets us apart is that we provide modern elegance, and we have a full commercial kitchen onsite.”
The Fords, who have been married for eight years, met in Cary and enjoyed their first date at Caribou Coffee. The couple owns two dogs, fittingly named Basil and Cannoli.
Back in 2017, the duo started Fluent N’ Food Catering Company, a boutique wedding and special events enterprise. Ultimately, the Fords decided to step out in faith and open a nearly 10,000-square-foot space in Preston Walk where they could provide catering and events all under the same roof.
Just a few months after opening Chandelier in October 2019, the COVID-19 pandemic hit. Large gatherings in 2020 were either nonexistent or considerably limited due to government restrictions.
Owners Natasha Cupeles Ford and John Ford.
“It was a miserable time for us, but miraculously we managed to get through it,” said Natasha, a California native with a background in marketing and communications.
The Fords used the turbulent time to overhaul the property, which previously operated as an Asian restaurant. Major revisions involved transformational changes like knocking down walls, adding new light fixtures throughout the building, and creating a vibrant outdoor garden area.
Now that live events have fully resumed, the couple stays busy hosting everything from weddings and anniversary parties to graduation celebrations and other private functions.
“We cater to all types of groups and nationalities,” Natasha said. “We do quinceañeras, bar mitzvahs, milestone birthday parties, you name it.”
The venue accommodates approximately 150 guests for sit-down occasions. An exquisite indoor space features high ceilings, diamond chandelier fixtures, and striking Chiavari chairs. In addition, a covered terrace and intimate garden courtyard provide enchanting possibilities for al fresco celebrations.
John Ford’s extensive culinary training and experience in various restaurant kitchens gives Chandelier a considerable advantage when it comes to feeding guests. After earning an International Culinary Arts degree in 2008, John honed his skills at Pop’s Trattoria in Durham, the esteemed Print Works Bistro in Greensboro, and Cameron Bar and Grill in Raleigh.
“Chandelier is not your typical venue because our menus are completely customizable,” the New Jersey-bred chef said. “Also, I personally get bored with traditional preparations of chicken and beef, so it’s great to use my creativity in the kitchen.”
Hors d’oeuvre
Crab-stuffed mushrooms with Carolina crab meat, parmesan, prosciutto, bell peppers, and balsamic reduction
Entrees
Cranberry-bourbon bone-in pork chop with harvest roasted root vegetables and lemon-rosemary roasted Yukon gold potatoes
Rosemary-crusted filet mignon with parmesan fried shrimp, parsnip mashed potatoes, and braised Brussels sprouts served atop a roasted pepper cream sauce
Dessert
Christmas cannoli bread pudding with vanilla sugar ice cream and pistachio dust
You’d be hard-pressed to find anywhere with more diverse menu options. Consider the tantalizing alternatives: Southern inspired, Caribbean, Latin fusion, Italian, Indo-Chinese and vegetarian/vegan.
“Our approach involves tapping into different styles to be culturally and culinarily competent,” John said.
In addition, Chandelier offers “Chef Action Stations” that feature crowd-pleasing choices.
“These are interactive and consist of us cooking in front of the guests,” John explained. “We create slider stations, pasta bars, omelet stations, and more. Our goal is to provide an elevated experience and for the presentation to shine through as much as the flavors of the food.”
On the day the Cary Magazine team visited, chef John prepared a delectable full-course meal fit for royalty (see sidebar). Ingredients are sourced from local farms and other trusted purveyors.
Natasha said her personal menu favorites include the cabernet-simmered Southern short rib and grits and the basil-infused spinach lasagna with house-made pasta.
“The garlic chicken is also phenomenal,” she said. “It features slowly braised chicken thighs that marinate in a scratch-made garlic sauce for 48 hours.”
“We like to have fun and put our own spin on things,” John added.
Chandelier is ABC licensed and offers creative bar packages designed to fit any budget.
For more details about booking an event, visit the Chandelier website, call by phone, or send an email to chandeliervenue@gmail.com.
Chandelier Event Venue
1077 Darrington Drive, Preston Walk, Cary
(919) 533-8398
chandeliereventvenue.com
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