A Social Affair

Cuisine that thrills the taste buds, a presentation that indulges the eyes and service that eases the mind.
                  For over 30 years,  A Social Affair has been impressing clients and wowing guests with our unparalleled food presentation, our seasoned service staff, and our unforgettable dishes and
chef d’ oeuvres; thus, becoming an undeniable force in the world of event planning.
                 At the core of our success is an obsessive commitment to the tiny details. At A Social Affair we recognized early on that the business was only as successful as our last event and with this focus as a cornerstone, our team works in unison daily to provide extraordinary guest experiences. We work with all of our clients to custom develop menus that come from the heart.
               An important factor at A Social Affair is supporting our local community. We are committed to locally sourced ingredients and whenever possible we buy from local farmers and support privately owned small businesses. A Social Affair’s outreach program includes supporting Magic City Harvest; Birmingham’s  food rescue program,  which provides free distribution of donated foods to non-profit feeding agencies.

Staff Bios

Jim Cobb

Owner of A Social Affair and
Operator of Oscar’s Restaurant at the Museum

Jim Cobb has worked in the food and beverage industry all of his life; opening his first restaurant, Diamond Jim’s, at the ripe age of 22.  Jim soon spread that knack for creating a unique culinary experience to his hometown with Trinity’s of Mobile, a restaurant and jazz club, in the historic downtown location. He brings to the business a discriminating palate, an eye for detail, an awareness of the latest trends in foods and entertaining, and a huge talent for preparing fresh, innovative dishes.
Several restaurants, a catering company, and a gourmet take home business later – Jim’s decades of experience have brought him to the Birmingham Museum of Art as the exclusive caterer for the museum as well as the operator of Oscar’s Restaurant.

Peter Egli

Executive Chef
Pepper place 008

Peter Egli received his formal culinary training from his home country, Switzerland. He brings an understanding of classic “old school” cooking and is committed to maintaining the integrity of each ingredient, whether preparing haute cuisine or the humblest casserole. He has been creating amazing dishes for many years and as a true lover of good and pure food, nothing leaves his kitchen unless he is personally proud of it.

Our Incredible Event Planners

Diane Hightower has been an event planner with A Social Affair for 26 years!  After she graduated from Auburn University with a degree in Public Relations, she happened upon the small café and fairly new catering business (A Social Affair) in Crestline Village.  She and Jim Cobb developed a business that has sustained the test of time,  which is a rarity in the catering business. She is now a seasoned foodie and absolutely loves planning parties.

Tarell 1

Tarell Chavis worked the first event A Social Affair ever catered!

He has held every position the business has to offer.  He is a true gentleman and kindly helps our clients plan the kind of party they want to have.  You can trust him with your special event with no worries.

In an industry where the majority of the personnel are hired on a free- lance basis, it is vital to hold the center strong with a core of devoted, talented, hard-working and joyful individuals. Such are the heart of A Social Affair. Randy Weaver and Bruce Stewart have catered in hundreds of homes in Birmingham and helped many a client relax and enjoy their event knowing the details will be handled.

Lorrin Rames

 

 

Executive Chef  at Oscar’s at the Museum

Lorrin Rames, a native of Kauai, Hawaii, learned to cook from the masters, beginning with his mother when he was just eight years old. His culinary excellence led him to some of the finest hotel kitchens in the country before ultimately joining the team at Oscar’s.

Says Lorrin, “I’m excited about being hooked up with the local farmers down here. As a chef, I won’t accept anything but fresh, quality, good products.”

Christopher Cobb

Chef de Cuisine

Krystal Cobb

Oscar’s at the Museum

Pepper place 015

Krystal joined her husband, Jim, at Oscar’s, as the General Manager. Watching Krystal tidy up before and after a busy day, arranging tables and chairs, consulting with BMA staff as well as Oscar’s team members, it’s obvious that Krystal takes ownership of her new venture.

“It would be hard to find a better locale for dining than the Museum provides.  Every day you come into a beautiful setting. It just lifts my spirits,” she says.

Krystal and Jim are a great team. They continuously bounce ideas off of each other and consider the other their greatest resource. “It’s fun. I learn a lot from him,” she says. “He knows his business. And he’s very creative.”

The Art of Catering