February
Last year’s food trends included fried chicken, grits and just about any dish with an egg on it. This year, people are craving comforting, “home-cooked” foods not only at home, but in restaurants as well.
Read more...February
Meet Javier Gomez! Click here for more details! Gallery at Interlachen venue information: 1200 square feet of meeting space Complimentary parking On-site audio/visual equipped Optional food and beverage packages The Gallery at Interlachen is exclusively
Read more...February
With more than 25 years of experience in special event planning, Connie Clark is Cuisiniers’ own Wedding Professional. Dedicated to turning your wedding into the day of your dreams, Connie takes your vision to reality
Read more...January
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events Spanish Paella 1/2 cup olive oil 8 mild Italian sausages, roughly chopped into 1-inch rounds 1 pound chorizo, roughly chopped 7 chicken thighs, seasoned to
Read more...January
Dinner Buffet Margarita Shrimp Tequila steamed and served with a Key Lime Mustard Sauce Pigs in a Blanket Served with a Coney Island Dipping Sauce Cobb Salad Spring Rolls Ten Spice Fried Chicken Hoagies With
Read more...January
Believe it or not, another football season is nearing its end. The Super Bowl is around the corner it’s a good idea to start planning your party for the big game! Most will agree that
Read more...January
The following is a sauce recipe you are sure to see a lot of in 2010. Enjoy! Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (Makes approximately 2 cups) Cuisiniers’ Salted Caramel Sauce:
Read more...January
Wow, what a roller coaster ride the past decade has been! So hello 2010; we welcome you with open arms and hungry bellies. As exciting and challenging as the last 10 years were, I look
Read more...
Recent Comments