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Thoughts of Thanksgiving

By Dan Smith With the passing of summer (and it hurts me to type those words) I’ve started to plan the restaurant’s fall menus and I’ve also been giving thought to overhauling catering’s Thanksgiving...

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Bring Out the Best: Mayonnaise

By Dan Smith Mayonnaise. A lot us despise it. It’s in egg salads and tuna salads and potato salads, and if you leave it out on a hot day for too long, it’ll make you sick. The French love it. Salted,...

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The Polenta Beach: A Catering No-No

by Steve McDonagh One of the biggest struggles of a growing business is maintaining consistency. For my catering business, this issue cuts across all aspects from invoicing to the server’s footwear....

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A Little More Zen

By Steve McDonagh So classic, huh? In the late 60’s my dad (my family were all fairly light drinkers) would sometimes treat himself with a Schlitz out in the backyard in these wonderful tall pilsners...

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A Gift for the Host

By Steve McDonagh How about this hostess gift? I got the best host gift the other night. Mom always taught us never to turn up to someone’s house empty handed and I know I heed that advice.  I’d love...

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Hearty Boys 2013 Culinary Cruise!

 

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Deviled Ham Pot

Deviled Ham Pot With mustard molasses pickles & caraway flatbread     2 pounds deli ham 1 large shallot 2 teaspoons capers ¾ cup mayonnaise 2 teaspoons anchovy paste 2 teaspoons hot sauce 2...

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France Recap

Stop what you’re doing. Take a marker and tick off September 6th 2014.  You’ve missed the French River Cruise and you can’t make that mistake again.   150 guests on a beautiful river boat, well...

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Florentines

Festival des Pains in Bonne…oh my goodness. One of those little bakeries whose windows stop you dead in your tracks.  We’re greeted inside by a woman far too thin to be working in a bakery who we...

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What’s new in Catering? Macarons!

They say three times is a trend, no? Looks like Macarons are trending!  And that is fine with us.  We love the little meringue based almond cookies so much that we had them at our own wedding.   When...

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