Posts by saffron

I am doing a catering event with hors d'oeuvres, seated dinner, and dessert. High profile client wants caviar on potato cones. I have manufactured already a chic tiered lucite holder for cones (which I use for mini ice cream cones and...

B-Bally-Brilliance!!! Loved your strategy and the brilliance of keeping the competition busy while I continue to attract the clientele I want. Wished you posted last week when I got a call from a production company to function as pvt...

Sounds like you are very creative. What about a mini dessert trio. Love the chocolate mousse in florentine cup with tuile. No chips. When eating a mousse the smooth texture is the seduction...don't mess with that. Now what about a...

Hey Sarada~ Generous and Lavish is fine if your customer is paying for the food + staff + profit margin. Otherwise, a good business sense is crucial to staying in business over the long haul. There are a few ways to answer several...

I have been reading several posts over the years and the continuous frustrations that caterers have with the low bidding projects, fundraisers for the well heeled and compromising values of the very things that make us thrilled to be in...

I'll offer a contract for the Stuffed Salmon with marscapone spinach. My contract like shroomgirl's is 50% non-refundable deposit which is required to secure the date with 25% due 30 days prior to event and final payment due 2 weeks...

I have previously had the same dilemma. What I have found personally is that when you oblige this audience with the low price point (not to mention that they usually want exemption for tax, understandable but also gratuties), then the PR...

Great ideas....I was thinking of a truffle cake shaped as a cigar with a tuile coming up as the smoke. Maybe presented in crystal ashtrays which would also serve as a guest favor. (upselling an ala carte VIP service). Love to incorporate...

I'm a big fan of your poached salmon idea with an arresting display of thinly sliced cucumbers decorated with overlap to resemble scales. Then either carve from daikon seaweed vertical shapes or sea creature cut outs for garnishes....

There was an article in chefswarehouse of Chef Francois Kwaku-Dongo from South Africa who worked for Wolfgang Puck for years and is now with L'Escale in Greenwich CT. He featured a beef carpaccio kicked up with cayenne & honey with a...