IF THE TERM “hors d'oeuvre” brings to mind unimaginative, reheated canapés, take heart: The days of the frozen crab cake are long gone. A mixture of inspired tastes and textures is taking today's hors d'oeuvre to a whole new level. Here, we look...
WHEN IT COMES to presenting food for large groups, stations provide a fun, interactive alternative to passed hors d'oeuvre and plated meals. In this month's column, we look at two hotel catering departments that are pulling out all the stops with...
WITH THEIR INFINITE presentation possibilities and undeniable special occasion associations, desserts are as popular as ever at today's special events. And if you're thinking that decadence may be on a downward slide in today's fitness-minded...
CATERERS AND THEIR clients concur: The holidays are no time for dwelling on diets. In line with the ongoing trend, this season will see a bounty of traditional comfort foods, rich sweets and festive cocktails on party menus. But keeping up with...
WHEN GARY ARABIA set out to find space to prep food for BMG's Grammy Awards party at New York's cool-but-kitchen-less Gotham Hall, little did he know he would discover a life-changing relationship. But, says the owner of Los Angeles-based Global ...
PAULA LeDUC SAYS it's a willingness to work behind the scenes that makes her operation a good bet for partnering with celebrity chefs. “We're coaches for them,” explains the owner of Emeryville, Calif.-based Paula LeDuc Fine Catering. “We don't...
