Epit-of-Eves makes throwing a party easier through its catering and chef services. Instead of slaving over a hot stove or whittling a toothpick than can perfectly spear a mini meatball, hosts can leave the food prep to the professionals. Catered dinner services provide meals that are customized for each guest, with fresh ingredients grown locally and no preservatives or additives. And personal chefs can cook meals in homes, with customers choosing from a variety of cuisines or requesting a specific meal.
Although homemade prepared meals are the main business at Vignola Gourmet, the chefs also roll out Italian arancini rice balls stuffed with cheese and peas, stack hearty sub sandwiches, and twirl pasta with tomato sauce and parmesan cheese. The hand-lettered chalkboard sign keeps track of the kitchen's other recipes, such as classic caprese subs with mozzarella and tomato, as well as tortellini salad and meatballs served à la carte.
The Jerk Pit’s white wood siding and covered porch might lead folks to think they’re stepping into owner Lisa Waddell Rose’s own house—and that’s likely what she intended. The chefs apply spicy blends of seasonings to transform morsels of chicken, pork, fish, and tofu into traditional Jamaican jerk dishes, served alongside other staples such as curried goat and ackee with saltfish. While sipping on Jamaican soda or sweet iced tea, patrons can utilize the Pit’s free WiFi to download sounds of crashing waves or pictures of the Caribbean's blueberry-flavored waters.
If your event is in the morning, The Bean Bag offers a breakfast and brunch catering solution. Packages range from $4.49 per person for the bagel platter to $15.95 per person for the complete breakfast buffet. Or you can spoil partygoers with cappuccino and smoothie service, complete with a server and a variety of choices for up to 300 people and beyond. Provide lunch or dinner featuring sandwiches or one giant 5-foot ultimate sub ($99.95) that will drop jaws and fill them with layers of bread, deli meat, and fixins. Check the catering section on The Bean Bag's site for more of its established offerings, though these ever-accommodating caterers are always happy to discuss customized solutions.
Chef Moses has a surefire way to ensure everything he cooks brims with the best ingredients and flavors—he imagines it's for his mother. The veteran chef cooked his first meal, which was a steak dinner, for his mom at the age of 10 before eventually going on to train at the Culinary Institute of New Orleans. The burgeoning cook then honed his skills by working under renowned chefs Emeril Laggasse and Paul Prudhomme at their respective restaurants.
Today, the now-seasoned chef creates his own signature dishes—such as a crawfish bisque and pasta jambalaya—that blend old family recipes with his own unique additions, earning himself features in Louisiana Cooking Magazine and on WWL-TV News. All the while, he cooks with a firm grasp on the differences between Cajun and Creole cooking, which mostly come down to the spice level, origin, and astrological sign of Cajun and Creole shrimp. In addition to using catering trays as his canvases, he showcases his culinary talents during classes that teach novice chefs how to prepare their own restaurant-quality meals.
My Kitchen's seasoned instructors set aside their professional-catering duties to demystify culinary secrets during hands-on cooking classes for adults and children. Grown-ups can delve into the gustatory traditions of the Mediterranean with an Easy Italian Gourmet course that spends three hours teaching the basics of whisking together such Italian classics as chicken marsala with linguine, tiramisu, and edible frescoes. Three-hour Introduction to Cake Decorating sessions flood senses with confectionery delights and teach attendees valuable pastry skills, including how to properly shellac buttercream icing, how to adorn desserts with palate-pleasing décor, and how to level a cake without a wrecking ball. Classes for children teach burgeoning sous-chefs how to handcraft fresh meals that don't include fruit-roll-up hors d'oeuvres or Play-Doh aperitifs, with sessions that occasionally focus on world cuisines from locales such as West Africa and Italy.