*********** Event of the Season Catering ***********

Reviews

"You did it once again. Everyone had nothing but raves. Looking forward to working with you again."
.... Robbi Ernst, wedding planner and president of June Wedding, Inc.

"We were told by Robbi Ernst that you were a magician. Now we believe it. It was a magical evening."
.... Linda Aromas, bride

"An inspired fusion of Mediterranean, Asian and California cuisines"
.... Johanna Kaestner,
author of By Recommendation Only

"Vernon - It was terrific!!! The food was as beautiful as it was yummy"
...Diane Galea, bride and former director of catering at Campton Place, San Francisco

"I didn't believe it was possible, but even my father was impressed. Thank you, thank you, thank you."
....Roberta Domandi, bride

***

Review from By Recommendation Only

"After working for other caterers, Vernon started his own catering company over 10 years ago. He specializes in imaginative, full-flavored food with fewer calories, made only from the freshest ingredients. he consults extensively with his clients and translates their their wishes ito food and design. he is also well acquainted with many event locations in the Bay Area and can create magincal menus no matter what kind of kitchen facilities the site may have.

Besides catering weddings throughout the Greater Bay Area and Wine Country, the company does numerous corporate events including breakfasts and luncheons, as well as special parties. One such party I attended was a food a wine pairing. The appetizers accompanying the champagne were petitie pastry puffs filled with crab Thermidor. They tasted delicious and were so small you could eat them in one bite. The white wines were matched with dolmas with a fresh mintand yogurt sauce, cheese quesadillas, Norwegian smoked salmon with cream cheese, thinly sliced cucumbers, onions and capers, grilled spicy Thai prawns and a tropical fruit platter. Accompanying the red wines were cheese tortellini wtih low-caloric sauces; triangles of focaccia with tomatoes, basil, French chevre and mozzarella cheeses; Brie baked in phyllo; petite open face sandwiches with Chateaubriand and sauce Bearnaise and assorted grilled Sonoma sausages with different mustards. Strawberries dipped in dark chocolate topped off the feast.

One of the wine experts knew Vernon from other wine and food dinners and raved about his extraordinary menus and organizational skills."

*********************************************