Tuesday, March 10, 2009

Spot-On: For Appearances' Sake

Because the catering I do is for small special events, there's more room to stretch and experiment in the menus, which I like. Also, I get to be on hand when the meals are eaten and so get to observe the reactions to the food. It's hard to beat standing in the kitchen and listen to "oohs" and "ahs" from the dining room. But perhaps most enjoyable is that when I cater an anniversary or birthday party I get to do "plating."

Read the complete article at Spot-On.

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4 Comments:

Blogger Jennifer McGavin said...

Hey Kevin, I'm laughing at your cauliflower puree with Parmesan. We had the same last night, but made with Velveeta! It wasn't half bad, considering cauliflower is not one of my favorite veggies.

Do you use those bagged, "baby carrots" which aren't, or do you have a market which sells real ones?
Jennifer

3/12/2009 02:31:00 PM  
Blogger Kevin said...

Jennifer,
There are a couple of stores nearby where I can sometimes find real baby carrots - which aren't really babbies either, just a small cultivar.

3/12/2009 02:38:00 PM  
Blogger CJ said...

I read your post with great interest. Isn't it amazing how your skills in learning photography translate into a higher level of food presentation? It's all good.

And your menu for your mother sound marvelous. It is special indeed.

Sending birthday greetings and a wish for wonderful time to your mother. Happy Birthday Mrs. Weeks.

3/12/2009 02:42:00 PM  
Blogger Kevin said...

CJ,
Thanks!

3/12/2009 02:50:00 PM  

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