In the realm of fine dining, there are very few things chef Daniel Boulud doesn't do, and do very well. After training in his native France under renowned chefs including Roger Vergé, Boulud made his way to New York and in 1986 took the post of...
According to Key Winstead, head of New York-based Winstead Group Caterers, news-making menuing at New York parties is a heady mix of Pan-Asian, Moroccan and Indian cuisine, offset by the soothing comfort of American basics...
The outdoor event season is upon us, and with it the need for practical, portable cooking and serving equipment. In this month's Tools of the Trade, manufacturers talk about their top products — and new upgrades — for the on-the-go catering pro...
SportsMark Management Group, a strategic event management and corporate hospitality agency based in the San Francisco Bay area, announced today that it has opened an office in London to further service its clientele for the 2004 and 2006 Olympic...
In difficult times, comfort is key. And in the realm of events, that comfort comes in large part from the caterer's kitchen. In our May cover story, leading off-premise caterers talk about a continuing call for warm service and fresh flavors, as...