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No Ordinary Sandwich
By Chef Doug Kieley I like this story because it’s a perfect example of how when something is good — really good — two things always seem to happen: customers love it and ask for it; they won’t let...
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Our Paninis Pack a Punch
We’re proud of our CulinAero sandwiches. Sandwiches are popular lunch items, and no one at the GICC will ever get a humdrum combination of meat and bread. CulinAero Paninis are proof! Our Panini...
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Nourishing Creativity:Organic Chocolate and Beet Bread Pudding
This week we’ll have Georgia Organics in the house for their annual conference. It’s an exciting and busy time for us. The culminating event of the gathering will be the Farmers Feast on Saturday...
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Make a Meal of Cornbread
This is one of my favorite breakfasts. It’s easy to make and very tasty. 2 tbs unsalted butter 1 1/2 cups cooked corn 1 bunch scallions, sliced (white and green parts) 6 oz. ham, diced (about 11⁄4...
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Become the Toast Master
We’ve been writing about breakfast items, and I had a thought I wanted to share about the second most famous breakfast item of all — toast! Ah, yes, toast! (I suspect eggs are the most famous.)...
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You Might Not Know the Name, But You Know the Flavor
We don’t normally plug products or brands here, but I’ll make an exception here in the spirit of flavor and ease, two of my favorite things in the kitchen! Potato rolls are very popular for their...
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How Much Food Do I Need for my Event?
For many guests, food is the most important (and memorable) aspect of an event. As a planner, it’s not just about food quality but quantity as well. It’s vital to find a balance between too much and...
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How to Create a Simple Menu that Impresses
Food can leave an impression on attendees, but this doesn’t mean your spread must be extravagant or plentiful in a variety of options. You can create a simple menu that impresses without going...
View ArticleIs Your Catering Sustainable?
In providing food and services to a large group of people, we have some responsibility to maintain a level of sustainability in all provisions. When developing your catering menu, consider the items...
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