Caterer The
ma R k b ORO wit Z RinCon BeACh CluB & CAteRing
In a highly competitive marketplace, Rincon Beach Club and Catering stands out based on their reliability, service
and quality. Whether handling all of the details for an event at his beachside facility, or bringing the party to the client’s location, Marc Borowitz and his team are committed to creating memorable events. “We recently did a job for a team-building company out of Canada,” says Borowitz. “It lasted for five weeks, which meant we did breakfast, lunch, and dinner—serving about 800 meals a day at an off-property location.” His largest party was a reception for 1,400 people. A recent party in Carpinteria involved flooring, tenting, lighting,
décor, valets and catering. As his clients’ lives become busier, Borowitz offers packages; providing all-inclusive service helps to take the burden off the host or hostess, allowing them to enjoy the event. Originally from Pacoima, Borowitz has been a local since moving to attend uCSB in 1980. Creating fine food began early, as his mother made sure everyone participated in making the family dinner one evening a week. Borowitz’s restaurant career began as a cook for Bob’s Big Boy Drive-In in Canoga Park. His brother had been working
in restaurants through school and told him you get to eat a lot. “When I left home my focus was on getting a restaurant job, so I could eat a lot too!” Borowitz laughingly recalls. Now finding himself working nearly 4,000 hours a year, it is surprising he finds any time to eat. Borowitz loves theme parties and particularly enjoyed last year’s Zoofari Ball—Pirates of the Channel Islands. And
what is the theme he is longing to do? “I would love to do a multi-million dollar wedding in a castle in Italy with an unlimited budget so I could be creative without having to worry about the cost. A destination in the tropics wouldn’t be bad either,” Borowitz answers. Hopefully, either of those options means realizing his original goal of getting a lot to eat.
36 CARPINTERIAMAGAZINE
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