Dish

Contributor

Contributor

In Short – Lisa Debs and Peg Sulek do every style of catering, from home parties to corporate events. All hors d'oeuvres are hand-made, from fillings to rolling them out. Examples are leek and onion tartlet, crab cakes, tartlets with mushrooms and Frangelico, puff pastries with asparagus and smoked Gouda, bias-cut baguettes with tenderloin and gorgonzola or smoked salmon and caper cream. Entrees for sit-down dinners include quiches, tenderloin with demi-glace and asparagus, sweet potato-encrusted salmon.