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 below to make your meeting’s impact on our planet a little better. Source Local + Seasonal Ingredients When you bring your meeting to […]

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 overboard. Sometimes less is more, which can be the case when you’re working with a budget. Read on for our menu simplification […]

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 just enough food. You may be asking yourself, “How much food do I need for my event?” First, […]

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 sweet flavor most people associate with fresh, homemade bread. If you’ve been to a restaurant where they provide […]

Become the Toast Master

July 10, 2013

  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.)   Usually everyone likes toast. We like the way it tastes. See, the heat in the toasting process […]

Make a Meal of Cornbread

June 24, 2013

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 cups) 1 clove garlic, chopped 1/2 tsp chili powder 3 large eggs 2 cups half-and-half 4 […]

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 evening, for which several celebrated chefs and restaurants are contributing their talents and food. We will prepare a special dessert: organic […]

Our Paninis Pack a Punch

October 16, 2012

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 sandwiches start with a baguette, a long, thin loaf of French bread, that’s so tasty it could be a meal by […]

No Ordinary Sandwich

July 17, 2012

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 it get away. And second, chefs and menu planners, like me, are often inspired by […]