food stall

CHEERS TO WILLIAM AND CATHERINE By Pauline Parry In Britain, a Royal Wedding is reason to celebrate! And perhaps it's even more important to those of us Brits living here in the United States. It makes us feel connected to our friends and family back home plus it gives us a chance to share our culture with friends and family here. And really, how often does one get to watch TV in their pajamas and a tiara? At 1 a.m. my guests, brave souls that they are, began to arrive. The evening (or morning?) started with hors d'oeuvres and champagne with hibiscus blossoms (see first photo). Dan Smith, our resident mixologist at Good Gracious (and creative director) had created this drink plus a fabulous Blonde Tomato Vodka Martini that we'd have later with breakfast. Our chef de cuisine, Joanne Purnell had created a menu that was English at heart but with a California spin, as you will see! Here is the appetizer menu... And at 3 a.m. as Catherine and William were entering Westminster A...

By Pauline Parry Catering chefs are truly the unsung heroes of the culinary world. They can create eight-course gourmet meals in a closet. They are just as comfortable with Sterno as a heat source as they are a Wolf oven. They have been known to carry food into exotic locales on foot, cook a memorable romantic meal for two, then pack it back out. And they do it all happily, for the food, the fun and the love of it! An Example of Catered Food Art: Yellow Beet Basil Stack Created by Chef Joanne Purnell Every year many of the world's top catering chefs come together at CaterArts , a conference produced by the International Caterers Association (ICA). From August 8 to 11 they'll be at Sullivan University (a large culinary institution) in Louisville, Kentucky, and will attend classes taught by the best in the business. They will get demonstrations of new techniques, get hands-on experience working side by side and most important, continue to elevate the profession as they forge new...