Buffet brunch for fifty, elegant Hor's D'oeuvres for after a classical music recital, a wine and cheese evening and much more.
As well, I prepared, transported and served a a five course fine dining experience for twelve in the comfort of their own home.
I cannot accomodate large groups (wedding receptions for example) at this time, as I am a one-woman team, but I would be happy enhance your evening with that little something extra. From freshly made, hand dipped chocolates, to a decadent dessert table my creations are not production made, artifically coloured/flavoured/stabilized or sicky-sweet. I pride myself on creating foods that I am proud of, and that I know you will be pround to present to your guests.
I bake with real cream, butter, quality chocolates, fresh whole eggs, real flavours and real liqueurs
Almost all of my foods are made from scratch and I use local suppliers when ever possible.
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I have seen many boring vegetable trays, uninspiring cheese boards and blah buffets over the years.
Why not have a funky multi-level veggie tower? or Deviled Quails eggs instead of the normal chicken eggs? (they taste the same, but Quail eggs are bite size!) Just little extras make so much difference.
I am constantly adding to my collection of service pieces. From antique silver trays to curved glass platters, wicker baskets and fine china, I find food looks so much better with the proper 'frame'. I also love to decorate with flowers, candles and even a three tiered water fountian!
Quail eggs taste exactly like Chicken eggs, and are sure to be a eye catcher!
My clients enjoy experiencing cheeses they don't see in the local grocery store.
From mild to wild, variety is the key.
Please contact me for current price lists
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Spinach and Feta Phyllo Triangles~Spanikopita