Catering allows hosts to worry about real party-planning problems, such as tinkering with the smoke machine or deciding how many cans of soda to stuff into the piñata. Focus on the fun with this Groupon.
Choose Between Two Options
- $50 for $100 worth of upscale catered cuisine and party trays
- $99 for $200 worth of upscale catered cuisine and party trays
Hors d'oeuvres, doled out in servings for approximately 30 or 60 people, include smoked salmon ($155 for a small; $160 for a large) and vegetable crudités ($110 for a small; $135 for a large). Party trays enhance festivities with selections such as turkey, beef, or chicken sliders ($55+ for 25) and fresh-fruit skewers ($110+ for a small tray). Entree selections include dinnertime chicken milanese ($24/person), steak au poivre ($34/person), and pasta carbonara ($22/person). See the à la carte and buffet-style menus.
Noshes and Nibbles
As a girl, April Gabriel watched her mother and grandmother spend countless hours cooking and entertaining. Her fascination with their activities sparked her desire to delve into the culinary world. After earning her chops in positions including server and prep chef for an Italian restaurant in northern Pennsylvania, she took the leap in 2010 and opened her own catering company, Noshes and Nibbles. Bringing more than 15 years of experience in the restaurant industry with her, April laid the foundation of her company with her passion for crafting artistic, elegant dishes from scratch. Together with a team of skilled chefs, she forms edible masterpieces for events such as business luncheons, dinner parties, and anniversaries of the first time a spouse forgot an anniversary, tailoring menus to fit individual tastes and vegetarian diets.
The menus span the daily triumvirate of meals, with breakfast options ranging from a classic continental spread of juice and muffins to savory buffets. At lunch, Noshes and Nibbles serves up sandwiches stuffed with veggies and hummus or roast beef to complement mounds of homemade potato salad. April and her staff really flaunt their culinary prowess in the evening, when dinnertime hors d'oeuvres such as poached salmon and eggplant tartines marshal a gustatory parade of entrees including Tennessee whiskey-braised ribs, chicken milanese, and halibut. Dinner entrees, which come à la carte or buffet-style, can be purchased over the phone or via singing telegram.