Nov 9, 2009

From the tree to the table…cookies plucked fresh from the garden!

Sometimes trying to eat locally grown and seasonal ingredients requires a little extra creativity!  I recently teamed up with Christine Dionese, author and integrative health professional to 'experiment' in the kitchen.  Using some ingredients that we found growing literally all around us–pomegranates from Kathy's orchard, figs from Laura and Christine's yard, and persimmons and pears ...read more



Aug 17, 2009

Is it time for our cheese plate? It’s got to be 5:00 o’clock somewhere!

Just an ode to everyone's favorite dairy product.  We found a cool resource, pretty much THE enclyclopedia of cheese:  www.cheese.com.   Cheeses that you didn't even know existed!  You can sort by Country of Origin, Texture, Name, etc….Crack open a bottle of your favorite wine and get to cheese tasting!



Aug 6, 2009

Let them know whose steak it is!

This is the best idea we've heard all week!  Brand your steaks for your wedding with your mongram, or for your corporate event with your logo!  It's a great, cheap way to personalize your event even further, and add a "wow" moment when the entree is served!  Branding irons can be personalized for a reasonable ...read more



Jul 21, 2009

AUGUST’S Monthly Specials. ALL $11.95 per person. ALL DELICIOUS!

WHO YOU CALLIN' SHORT?!  Wine-Braised, SLOW Cooked Boneless Beef Short Ribs (completely fork-tender, but we'll still bring you knives!), served with Creamy Bleu Cheese Yukon Gold Mashed Potatoes, garnished with Chopped Chives.  WITH: A Mixed Greens Salad with Diced Tomatoes, Cucumbers, and your choice of Dressing, assorted Artisan Rolls and Butter, and Chocolate Mousse Cake!  ...read more



May 19, 2009

Can you super-size that?

Just read an interesting article about how much portion sizes have grown in the past few years. Read more here.   As caterers, we know that an average dinner (including Appetizers, Salad, Bread & Butter, Entree, 2 Sides and Dessert) comes to about 25-30 oz per person.  That won't put you over the edge, but ...read more