Catering for the Masses
I did a party this weekend, it was supposed to be for 70 people, then 50, final head count….38. That’s just how it goes, I suppose. Luckily we don’t order product until we have a firm headcount. The...
View ArticleAh, the holidays
Sorry I’ve been gone so long, the holidays aren’t easy around here, what with the business, the family, football, well, you get the idea… As for the food, well, that’s why we’re here, no? We’ll dive...
View ArticleCharcuterie, my new favorite word
Recently I have been reading ‘Charcuterie‘ by Brian Polcyn and Micheal Ruhlman, and I find myself mesmorized by the contents… I’ve done Duck Breast Prosciutto and Duck Confit. Both turned out well for...
View ArticleBirthday Parties and Food
I catered a 40th birthday party this weekend, wonderful host and hostess, wonderful attendees, beautiful home…The only problem, as with ALL in-home parties, the crowd tends to linger in the kitchen…The...
View ArticleCatering in sub-zero weather…BRRRR….
As is most of the country, here in Denver we are in the midst of a stretch of brutally cold weather. Yesterday’s high was -2, seriously. But, alas, the people need to eat, so we had to fire up the...
View ArticleCharcuterie follow up
Well, the time has come to taste the Pancetta and the Guanciale (pig cheek). Drum roll please….the Guanciale is AWESOME! Salty, but not overwhelming, meaty, minerally, wonderful. There were three...
View ArticleCatering on a sheet of ice
Last Friday I catered a lunch for an ice driving class on a frozen lake in the mountains. Simple food, lasagne and a salad, but an adventure none the less. As I was pulling into the parking lot, what...
View ArticleWedding Catering
I’m back at it with the blogging, sorry about the huge lay-off. So we did a wedding yesterday, good food, good times, lousy planning on the part of the planners.. We did BBQ pulled pork sandwiches,...
View ArticleStranahan’s Whiskey Cocktails & Slow-Smoked Barbecue
Although Steiner does not have a firm date for completion of the new space, once finished — sometime later this summer — the lounge will be open from 11 a.m. to 8 p.m. from Thursday to Saturday; food,...
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