Best of Brandon in Catering for nine consecutive years
Impress your love ones by making excellent appetizers
We just don’t teach recipes. The Tips and Techniques makes the recipes memorable!
One of the greatest compliments is “Let’s Do It Again!”
The McCarty’s had me back to prepare dinner for close friends that were in town for a visit. They wanted somethomg special so we decided on Paella For the entree’. The appetizers were Crabcakes w/my signature Remoukase Sauce and my MeatChEtta. And Banana Foster for dessert!
Amanda wanted HOTD to provide Personal Chef Services for her and her Vegan Hubby, Jorge’s Anniversary. She wanted it for the two of them. I was thrilled because she wanted the menu entirely Vegan. I love to prepare Vegan menus.
There are so many choices. It was to be a surprise for Jorge. She selected my
They really enjoyed it. We’re currently discussing another event around the holidays.
This was my 3rd Cook - Eat - Mingle Group Cooking Class at The Luxurious Vantage Apartments in Downtown St. Petersburg, FL. They really enjoy learning the dishes each time. And the residence stay and mingle after the class each time. Good Times!
Menu - Crab Cakes w/Remolaude Sauce, Baby Spinach Salad, Herb Crusted Ribeye Steak served w/4 x 4 Asparagus and Roasted Potatoes and Pan Seared Salmon W/Asian Stir- Fry. Hot Fudge Sundaes My Way for dessert.
Anthony, thanks so much for a wonderful dinner! Food was delicious! We will definitely have you cook your yummy food for us again! Thank You!
Check out this great video
It’s always a privilege and honor to cater for our military. I was delighted to get a call to cater Colonel Carlin’s retirement reception this past November 2020. It was a light healthy menu created with the help of Mitzi Carlin (The Col.’s wife a phenomenal health coach).
I served a Zucchini Pasta Salad with a Roasted
What’s a “Mock Cruise Dinner”, you ask?
Well it’s when 10 or so dear friends plan a spectacular Caribbean Cruise in November of 2020 and a Pandemic stops them from going. So the Johnson’s (No relation but I feel like they’re family) asked me to prepare a dinner that was good enough to be on a cruise.
I served Crabcakes, Baby Spinach Salad, Mussel Chowder and Paella and Deconstructed Apple Pie Ala Mode. It was so much fun to cater for them again.
So what does a chef do when the client is ill on the day of the event and has to postpone?
He cooks Homemade Chicken Noodle Soup and delivers it to the client.
It was Mrs. Whiting’s birthday and her husband had hired me to cater their dinner for 6. Mike called me the morning of the event and told me she wasn’t up to it. He was prepared to loose the fee he had already paid. I told him not to worry, we’ll work out a future date to have her dinner. He was happy about that. (I guess it was my 20+ years of customer service experience at a certain major insurance company that kicked in).
So I have all this time on my hands now and nothing to do. So why not make some Chicken Noodle Soup and deliver it with Ginger Ale and Crackers. You might say this was my “Immediate Response” to react in this way. (My former coworkers will get this.)