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Why I Cater

My career path started out on a slightly different track.  Originally, I wanted to be a physical therapist.  Sometime during my junior year of high school that all changed.  I decided I wanted to be in restaurants.  My focus was to be a front of the house manager and eventually open my own restaurant.  With that goal in front of me, I went to culinary school in Pittsburgh.  Why culinary school if I had no true desire to be in the kitchen?  There were a couple of reasons.  The main being I wanted an education to fast track my path to upper restaurant management.  I looked into schools and found Pennsylvania Culinary had a restaurant management program.  The second reason I didn’t realize until looking at schools.  Part of the program to have the management majors start in the culinary program.  For the first 8 months of the program, I was in the kitchens and classrooms with those that would go on to be chefs.  I didn’t realize how important and valuable this part of my education was until later down the road.  I learned basic knife skills (I didn’t lose any fingers either), cooking techniques and strangely enough, I make great Kool-Aid.  We made our own beverages in the kitchen each day.  Somehow we got hooked on Kool-Aid.  Everyone had a chance to make it.  You would be amazed how many talented chefs cannot make Kool-Aid.  I had a skill for it so I was the designated beverage girl for about 6 months.

Anyway – that time in Pittsburgh taught me about foods I had never seen before.  I have my favorites as well as some that I hope to never see again – MONKFISH.  I learned to season using something other than salt and pepper.  After the culinary portion was complete, the groups of students separated in to advance culinary kitchens and restaurant management.  No more chef coats and comfy pants.  Now it was button downs, dress pants and silly bow ties.  We opened and ran the student restaurant, learned table-side Caesar Salad and Bananas Foster, overall operations of a 60 seat limited menu restaurant.  It was educational to say the least.

Then came extern season.  Every student was required to find an externship to graduate.  I was lucky at the beginning as I was set for St. John and a resort externship.  Then Hurricane Melissa decided that the resort needed a makeover.  The search was on again.  I was lucky a second time and headed to the Ritz Carlton in Buckhead, Atlanta. A program was designed for me that moved me through the Food & Beverage Department – Stewarding, Room Service, Café and Banquets.  I also assisted in Restaurant Reservations and Honor Bar.  During my time in each department, I was exposed to even more.  Through Stewarding and cleaning bake shop, I learned about making pastries and chocolate sculpture.  I am not a baker or sculptor, but I have enormous respect for those who do.  I learned about mass plating for banquets while maintaining the presentation standard.  I even challenged a chef regarding poached eggs.  I won that in the end. In the end, I was hired on to be the Honor Bar manager.  I was definitely the youngest supervisor.  I also helped out in the other departments.  I learned as much as I could.   It wasn’t a glamorous high paying job, but it is still nice to say I worked for the Ritz Carlton.  I left there to go to Wyndham hotels for the Olympics.  I was hired as a front desk agent, but true to form, I worked in all the Food & Beverage departments.  It is nice to be versatile and hungry to learn.

I won’t bore you with my entire resume.  Suffice to say, I have worked in many establishments over the years.  I got out of restaurants because the love I had for it had been taken away from me years before.  Someone in my past made me feel like I had no business being in a restaurant, had no talent for it and should rethink my career choice.  It was not an employer, but someone whose opinion I valued at the time.  That person is no longer in my life and has not been for a long time.  When I did finally leave restaurants, I took an office position. It enabled me to learn other careers and develop a new passion - coordinate events.  I was planning and coordinating events for a large office building.  I was out of the restaurant but still using my managerial abilities in other ways.  I found I was pretty good with planning and coordinating events.  I liked the problem solving and organization of events.  The unpredictability makes me crazy, but it has taught me to plan for anything. 

I started my own event planning business in 2013.  Even now, I still plan and coordinate events.  During the first year, I moved into small event catering.  Not my intention, but things happen.  When we opened our deli in 2014, it became clear that this is where I was heading.  People started off asking for deli trays.  Now I will make them, but I do not recommend them.  Ask me sometime to explain that.  As people started asking for recommendations or talking about their parties, I started getting more and more comfortable in the kitchen.  I expanded our offerings and starting delivering.  That deli has been sold.  While I have no desire to open another restaurant or compete in cooking contests, I am content back in the kitchen.  Making good food the right way.  I don’t even prep things more than one day in advance unless called for.  I believe everything should be cooked as close to service as possible and not reheated.  I like to use local products/vendors whenever possible.  I cannot seem to get locally grown pineapples in Ohio.  So disappointing.  I take normal recipes and make them my own.  I have a love/hate relationship with Pinterest.  I still hate Monkfish. 

I cater because I love to be part of my client’s big day without being in the spotlight.  One of my customers said it best – Food is love!  I show people how much I care by the dishes I make/create.  From the silly deli sliders to the roast beef with Au jus.  I like to look at these orders as feeding my friends and their families not just as clients. 

I cater because I get to be in the kitchen playing mad scientist and then I get to see how it plays out with the client’s event.  When you add something to the menu and then get to see their reaction to the dish, which is an amazing feeling.  Even the bad dishes.  I look at every experience as a learning experience.  I either learned what to do or what not to do.  If you have been one of the lucky/unlucky taste testers of mine through the years, I thank you.  Your feedback has made me a better caterer. 

I cater because of the people who follow us on Facebook, Twitter and Instagram.   Those people who are looking for something less commercial and a little different.  While I can make the traditional catered fare, why should I?  I can have fun with my clients and come up with creative menus that people will talk about.

Keep following the blog as new things are coming.  I am keeping all of you one your toes like my clients do to me.

Thank you for reading our blog.  I hope you enjoy it.

Menu Starter Ideas

Below you will find information about some of the items that we create for our clients.  This is just a start.  If you don't see something you are wanting, please ask.  

We love to create custom menus.

Breakfast

Breakfast Sampler Tray

Danish, Mini Cinnamon Rolls, Mini Blueberry Muffins, and Mini Crumb Cakes

Bagels and Cream Cheese Tray

Assorted Bagels with Philadelphia Cream Cheese

Cinnamon French Toast Sticks

Cinnamon French Toast Sticks with Maple Syrup & Butter

Breakfast Casserole

Fresh Baked Casserole containing Sausage, Eggs, Onions, Green Peppers, Hash Browns, and Cheese

Seasonal Fruit Salad

Seasonal Fresh Fruit Salad served with Honey Cinnamon Greek Yogurt Dip

Breakfast Buffet

Choice of Breakfast Casserole or Cinnamon French Toast Sticks; Choice of Sausage Patties or Crispy Bacon and Seasonal Fruit Salad

Yogurt Bar

Greek Yogurt, Granola, Fresh Fruit & Chocolate Chips

Boxed Lunches

Classic Box       $7.00 per      Choice of Sandwich or Wrap, Chips, Pickle Spear and Cookie

Deluxe Box       $8.50 per      Choice of Sandwich or Wrap, Chips, Small Side, Potato Chips, Pickle Spear and Cookie

Petite Box         $5.00 per      Choice of ½ Sandwich, Potato Chips, Pickle Spear and Cookie

Sprout Box       $9.00 per      Choice of Salad, Potato Chips, Pickle Spear and Cookie

Sandwiches/Wraps

Ham & Swiss – Served with Lettuce and Roma Tomatoes on White Roll or Wheat Wrap with side of Dijon Mustard and Mayo

Turkey & Swiss - Served with Lettuce and Roma Tomatoes on Multigrain Roll or Wheat Wrap with side of Dijon Mustard and Mayo

Roast Beef & Cheddar - Served with Lettuce and Red Onion on Onionl Roll or Wheat Wrap with side of Dijon Mustard and Mayo

Vegetarian - Served with Lettuce, Tomato, Red Onion, Green Pepper, Cucumber and Banana Peppers on Multigrain Roll or Spinach Wrap with side of Roasted Red Pepper Hummus

Chicken, Tuna or Egg Salad - Served with Lettuce and Roma Tomato on Croissant or Spinach Wrap

Sides

Grandma’s Coleslaw - Grandma's special recipe with fresh cabbage & carrots

Grandma’s Potato Salad with Egg - Fresh cooked potatoes, diced eggs, garden-fresh celery, onions and red peppers in Grandma's special dressing

Grandma’s Macaroni Salad - Macaroni, diced celery and shredded carrots in Grandma's secret dressing

Rotelli Pasta Salad - Tri-colored rotini tossed with sliced black olives, red peppers and carrots in an Italian dressing

Salads

Garden Salad – Mixed Greens, Tomato, Cucumber, Carrots and Colby Jack Cheese                                                                      

Greek Nut Salad – Mixed Greens, Walnuts, Dried Cranberries and Feta Cheese                                                                                                                                                                                                                                                                                                           

Seasonal Salad – A blend of seasonal greens, fruits, vegetables and cheese with a special house-made vinaigrette dressing

Caesar Salad – Romaine Lettuce, Parmesan Cheese, House-made Croutons with Caesar Dressing

Chef Salad – Mixed Greens, Tomato, Cucumber, Onion, Green Pepper and Colby Jack Cheese then topped with Ham, Turkey and Bacon

Italian Chef Salad – Mixed Greens, Tomato, Black Olives, Red Onions, Cucumber, Banana Pepper and Mozzarella Cheese then topped with Pepperoni and Salami.  Served with House-made Balsamic Vinaigrette Dressing

Dressings

Ranch, Italian, French, Balsamic Vinaigrette and Honey Mustard

Party Trays

Sandwich Tray

Assorted Ham & Swiss, Turkey & Swiss, Roast Beef & Cheddar and Vegetarian on Assorted Rolls

Salad Sandwich Tray

Assorted Chicken Salad, Tuna Salad and Egg Salad on Croissants

Wrap Tray

Assorted Ham & Swiss, Turkey & Swiss, Roast Beef & Cheddar and Vegetarian on Wheat & Spinach Wraps

Salad Wrap Tray

Assorted Chicken Salad, Tuna Salad and Egg Salad on Wheat & Spinach Wraps

Mini Deli Sliders

Assorted deli meats or salad spreads on fresh baked slider rolls with mixed greens

Choose up to 3:

Ham, Turkey, Roast Beef, Vegetarian, Chicken Salad, Tuna Salad, or Egg Salad

Vegetable Tray

Broccoli & Cauliflower Florets, Baby Carrots and Celery Sticks with Ranch Veggie Dip or Hummus

Seasonal Fruit Tray

Fresh Seasonal Melons, Pineapple, Grapes & Seasonal Berries with Honey Greek Yogurt Dip

Cheese Nibbler

Cubed Colby, Swiss, Cheddar and Monterey Jack Cheeses with Grapes

Cheese & Cracker Nibbler

Sharp Cheddar, Swiss, Colby Jack and Pepper Jack Cheeses with Assorted Party Crackers

Swiss & Trail Bologna Nibbler

Swiss Cheese and Trail Bologna with Grapes

Specialty Bars

Bruschetta Bar

Fresh Tomato Basil Bruschetta, Basil Pesto, Sun-Dried Tomato Pesto and Spinach Artichoke Dip with Asiago Parmesan Crostini

Hot Dog Bar

All Beef Hot Dogs, Buns, Ketchup, Mustard, Relish, Onions, Bacon Bits & Cheese

Add Chili and Jalapenos

Hummus Bar

Pita Chips with choice 4 of the following: Classic, Roasted Red Pepper, Roasted Garlic, Supremely Spicy, Roasted Pine Nut, or Spinach Artichoke

Meatball Sandwich Bar

Marinara Meatballs, Bourbon Meatballs, Buns, Mozzarella Cheese and Colby Jack Cheese

Pasta Bar

Penne & Fettuccine Pastas; Marinara, Meat & Alfredo Sauces; Grilled Chicken & Meatballs; Garlic Bread Sticks

Potato Bar

White or Sweet Potatoes

Baked or Mashed Includes Bacon, Cheese, Chives, Broccoli Florets, Butter, Sour Cream and Ranch

Salad Bar

Mixed Greens, Carrots, Bacon Bits, Onions, Green Peppers, Banana Peppers, Black Olives, Cheese, Tomatoes, Grilled Chicken

Taco Bar

Seasoned Ground Beef and/or Seasoned Shredded Chicken, Corn & Black Bean Chutney, Lettuce, Cheese, Black Olives, Jalapenos, Tomatoes, Sour Cream, Hard & Soft Shells, Mild Salsa with Chips & Guacamole 

Salads

Garden Salad

Mixed Greens, Tomato, Cucumber, Carrots and Colby Jack Cheese

Garden Salad with Grilled Chicken

Greek Nut Salad

Mixed Greens, Walnuts, Dried Cranberries and Feta Cheese

Greek Nut Salad with Grilled Chicken

Seasonal Salad

A blend of seasonal greens, fruits, vegetables and cheese with a special house-made vinaigrette dressing

Seasonal Salad with Grilled Chicken

Caesar Salad

Romaine Lettuce, Parmesan Cheese, House-made Croutons with Caesar Dressing

Caesar Salad with Grilled Chicken Salad

Chef Salad

Mixed Greens, Tomato, Cucumber, Onion, Green Pepper and Colby Jack Cheese then topped with Ham, Turkey and Bacon

Italian Chef Salad

Mixed Greens, Tomato, Black Olives, Red Onions, Cucumber, Banana Pepper and Mozzarella Cheese then topped with Pepperoni and Salami.  Served with House-made Balsamic Vinaigrette Dressing

Dressings

Ranch, Italian, French, Balsamic Vinaigrette and Honey Mustard

Hors d’oeuvres - Cold

Antipasto Skewers

Grape Tomatoes, 3 Cheese Tortellini, Pepperoni, Salami, and Spinach drizzle with House-made Balsamic Vinaigrette

Bruschetta

Fresh Tomato Basil Bruschetta with Asiago Parmesan Crostini

Cucumber Hummus Bites

Cucumber slices topped with Garlic Hummus, Roasted Red Pepper Slices and shredded Parmesan Cheese

Cucumber Tea Sandwiches

Sliced Party Rye topped with fresh cucumber slices and house-made garlic & dill cream cheese spread then garnished with fresh dill sprigs

Fruit Skewers

Fresh Seasonal Fruit skewed & served with a Honey Greek Yogurt Dip

Pesto Tortellini Skewers

3 Cheese Tortellini & Grape Tomatoes Skewed Drizzled with Basil Pesto

Salsa, Guacamole & Tortilla Chips

Mild Gluten Free Salsa, Guacamole made from ripe Hass avocados blend of seasonings and served with tortilla chips

Shrimp Cocktail Shooters

Tail on Farm-raised, black tiger shrimp served with Bloody Mary Cocktail Sauce and a Lime Wedge (optional) in shot glasses

Tortellini Pasta Salad Skewers

Three Cheese Tortellini, Spinach, Grape Tomato, Sweet Peppers Skewed then drizzled with Balsamic Vinaigrette

Vegetable Pizza 

Flaky crust with house-made garlic & dill cream cheese spread then topped with fresh vegetables

Hors d’oeuvres - Hot

Baked Chicken Wings/Tenders

Bone-In, Breaded Boneless or Chicken Tenders with choice of sauces as well as Ranch or Bleu Cheese on the side  

Sauces:  Hot, BBQ, Honey Mustard, Garlic Parmesan, Teriyaki, Bourbon Chili BBQ, Honey BBQ

Bourbon Cocktail Sausages

Cocktail Sausages slow cooked in our own Sweet Bourbon Chili Sauce

BBQ Pulled Pork Sliders

Pork shoulder cooked over hardwood coals in a sauce with hints of sweet brown sugar, hickory onion, garlic, mustard, and paprika and served on slider rolls

Bourbon Meatballs

Seasoned meatballs slow cooked in our own Sweet Bourbon Chili Sauce

Breaded Butterfly Shrimp

Plump, juicy shrimp in signature crispy breading served with our spicy Bloody Mary Cocktail Sauce

Buffalo Chicken Dip

This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Served with tortilla chips

Cheese Stuffed Mushrooms

Blend of cream cheese and goat cheese with onion and garlic stuffed into mushroom caps

Egg Rolls

Chicken or Pork Egg Rolls with Sweet Chili Sauce

Breaded Four Cheese Ravioli

Lightly breaded Four Cheese ravioli fried until crispy and served with Tomato Romano sauce

Spinach Artichoke Dip

A creamy dip of artichoke and spinach mixed with cream cheese and garlic then served with Parmesan Asiago Crostini

Potstickers

Lightly seasoned chicken or pork and fresh-cut vegetables nestled in delicate, pleated wrappers

Rosemary Brie Mashed Potato Bites

Creamy Mashed Potatoes blended with Brie, Parmesan Cheese and Fresh Rosemary then baked into mini fillo shells

Sausage Stuffed Mushrooms

Blended Italian Sausage and Parmesan cheese stuffed into mushroom caps

Spring Rolls

Vegetable Spring Rolls with Sweet Chili Sauce 

Swedish Meatballs

Meatballs with beef, minced onions and spices simmered in a Swedish-style cream sauce

Sweet Potato Sausage Skewers

Skewered cubes of baked sweet potato and pieces of smoked sausage marinated in olive oil, garlic and black pepper

Soups

Soup is sold by the gallon

Broccoli Cheese

Blend of Cheddar cheese, chunky broccoli and select seasonings

Chili

Hot, Mild or Gluten Free

Blend of Turkey & Italian Sausage with Chili Seasonings, Kidney Beans & Tomatoes

Classic Chicken Noodle

Medley of chicken breast chunks, vegetables, noodles and select seasonings

Italian Sausage and Tortellini

3 Cheese Tortellini and Mild Italian Sausage in an Italian seasoned beef broth

Italian Wedding

Mini meatballs, orzo pasta and escarole simmer in a deliciously seasoned broth

Overstuffed Green Pepper

Blend of Turkey & Italian Sausage with White or Brown Rice, Tomatoes, & Italian Seasonings

Entrees

Baked Lemon Chicken

Baked Chicken Breast Seasoned with garlic, butter, lemon and fresh thyme

Grilled Chicken Alfredo

Grilled chicken tossed with rich and creamy Fettuccine Alfredo

Oven Fried Chicken

Southern Style Breaded mix of breasts, drums, thighs, and wings baked crispy

Oven Roasted Turkey Breast

Herb Seasoned Oven Roasted Boneless Turkey Breast

Meat Lasagna

Ruffled pasta layered with creamy cottage cheese, mozzarella, and a hearty, herb seasoned meat sauce then topped with mozzarella cheese

Vegetable Lasagna

Fresh spinach, broccoli, carrots, zucchini, mushrooms, and onions cooked in a creamy sauce then layered between lasagna noodles with ricotta, mozzarella, and Parmesan cheeses

Salisbury Steak

Oven-roasted beef patties celery, green bell peppers, and spices topped with savory onion gravy

Italian Meatloaf

Blend of Italian Sausage and Ground Turkey, mixed with Italian Herbs, Garlic, Onions and Marinara Sauce

Stuffed Green Peppers

Blend of Turkey & Italian Sausage with Rice, Tomatoes, & Italian Seasonings

Bar-B-Que Ribs

Pork Spareribs in BBQ Sauce

Herb Crusted Pork Tenderloin

Roasted Pork Loin with Herb Crust containing garlic, thyme, basil & rosemary

Italian Sausage with Onions & Green Peppers

Mild Italian Pork Sausage sautéed Onions & Green Peppers

Baked Breaded Flounder

Delicate, flaky Alaska flounder fillets are lightly coated with handcrafted breading

Panko Breaded Wild Cod

Tender, flaky Wild Atlantic Cod fillets coated with crunchy Panko breadcrumbs

Parmesan Crusted Tilapia

Tilapia encrusted with crunchy Parmesan breading

Vegan & Gluten Free Entrees

Lentil Rice & Veggie Bake

White Rice, Red Lentils, Onion, Garlic, Tomato, Celery, Carrots, Zucchini & Italian Seasonings baked until bubbly

Ratatouille Spaghetti

Gluten-Free spaghetti noodles topped with a blended sauce made of zucchini, eggplant, red pepper & tomatoes

Spanish Quinoa Stuffed Peppers

Quinoa, salsa, black beans, corn and a blend of Spanish seasonings baked into tri-colored bell peppers then topped with fresh cilantro & red onion

Zucchini Sauté

Zucchini, Mushrooms, Tomato with garlic & Italian seasonings sautéed in olive oil

Zucchini Tomato Bake

Zucchini and Tomatoes backed with garlic & black pepper and garnished with fresh basil

Accompaniments

Au Gratin Potatoes

Sliced potatoes with aged club and cheddar cheeses, real cream, and topped with natural sharp cheddar

Baked Artisan Macaroni & Cheese

Cavatappi pasta with a creamy, aged white cheddar cheese sauce then topped with golden brown breadcrumbs, parsley, and fresh Romano and Parmesan cheeses

Baked Potatoes

Seasoned, Oven Baked Russet Potatoes

Baked Sweet Potatoes

Seasoned, Oven Baked Sweet Potatoes

Broccoli Salad

Fresh Broccoli Florets mixed with cheddar cheese, bacon crumbles, onion and house-made dressing

Cheesy Potato Casserole

Cubed hash brown potatoes with sour cream, chicken soup and cheddar cheese baked until bubbly

Green Beans and Bacon

Cut Green Beans slow cooked with bacon and chopped red onions

Homestyle Baked Beans

Slow cooked navy beans in a delicious sauce with extra brown sugar and hickory-smoked country bacon

Homestyle Mashed Potatoes

A blend of real russet potatoes, real milk, butter, and sea salt

Loaded Red-Skinned Potato Salad

Sliced potatoes with aged club and cheddar cheeses, real cream, and topped with natural sharp cheddar

Mashed Sweet Potatoes

Mashed sweet potatoes topped with pecans, walnuts, and a brown-sugar topping

Parmesan and White Wine Risotto

Arborio rice blended with the rich flavor of Parmesan cheese, with a hint of wine

Three Cheese Tortellini Pasta Salad

Tortellini, Spinach, Grape Tomato, Sweet Peppers & Balsamic Vinaigrette

Traditional Green Bean Casserole

Made with French-cut green beans, tossed with a cream of mushroom sauce, and topped with fried onions

Desserts

Candy Bar

Choice of Candies and Take-Away Containers

Cannoli Dip with Waffle Cone Chips

Ricotta and Cream Cheeses mixed with delicious mini chocolate chips and served with broken waffle cones for dipping

French Silk Pie

Velvety smooth chocolate silk covered with real whipped cream inside a chocolate cookie crust

Fruit Bruschetta

Chopped Seasonal Fruit with Sweet Honey Cream Cheese Spread and Multigrain Crostini

Fruit Pizzas – Mini or Full Size

Strawberry, Kiwi, Blueberry & Vanilla Cream Cheese Spread on Sugar Cookies

or

Pineapple, Mandarin Oranges, Maraschino Cherries & Vanilla Cream Cheese Spread on Sugar Cookies

Strawberry Brownie Kabobs

Fresh Strawberries & Brownie Skewed and drizzled with White Chocolate

Strawberry Shortcake Kabobs

Fresh Strawberries & Pound Cake skewed and drizzled with Milk Chocolate

Custom Designed Cakes, Cupcakes, Cookies & Brownies by

Jamie Lane Sweets

Beverages

Canned Pop - Assorted Coke or Pepsi Products

Bottled Juice – Welch’s Fruit Punch, Orange Pineapple & Grape

Bottled Water

The following are sold by the gallon:

Apple Juice, Lemonade, Orange Juice, Fruit Punch, Coffee, Iced Tea

We also have several fresh made punches to add something special to your party.  Ask about available flavors.