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Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then bring it to the site and warm it in a way that makes it taste just-cooked.

David Castle

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David Castle
Way
Tough
Cooked
Make
Taste
Environments
Environment
Foods
Bring
Expertise
Happen
Site
Stuff
Preparing
Grill
Makes
Kitchen
Smelly
Happens
Warm
Roast

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Playfulness. We've baked Mallomars and Rice Krispies treats, made milkshakes, and even built a macaron cake in the shape of a Christmas tree. These items remind people of their childhood we just re-create them with adult flavors.
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We take it into account from the very beginning and try to steer couples toward items that lend themselves to those circumstances. Sometimes we have to steer a little more forcefully - you can't fry French fries in the New York Public Library.
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If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.
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