The Clean Plate Club Atl

What fills your fridge? Here’s a peak at what’s in our clients’ fridges: Grab n Go meals. Everything they are craving (blackened salmon quinoa bowls for lunch, and lobster pasta a la Joe Beef) and nothing that they are not (no onions!). The freshest, in-season produce (so sad to say goodbye to citrus season, but bring on the peaches!).

How the day began >>> How the day ended. Preparations started in the wee early morning hours before the farmers market opens with homemade smoked chicken stock (for minestrone), herbed farro (for harvest grain bowls) and lime scented jasmine rice (to go with red curry meatballs in penang sauce). Moved on to some fig glazed pork tenderloin, roast chicken, etc before delivering everything porchside.

Holiday party season is in full swing! So much cheese…

Did someone say crudite? Fresh veggies and dips, and one fabulous cheese board, delivered for snacking before a vegetarian birthday party dinner. How can we help make your party a success?

Beyond thrilled to put together this table for a friend’s 50 birthday celebration last weekend. She said ‘cheese board and light bites’…

Thrilled to be able to put together this spread for a friend’s 50th birthday celebration! She said ‘cheese board and light bites’ for a Sunday afternoon gathering…

Wedding Weekend! Loved catering this weekend’s events - love, friendship and family came together for a truly wonderful couple. Opened the festivities with an Open House and closed it out with Sunday Brunch.

Merry Gluten-free Christmas!! Client request for a gluten free dessert for Christmas Eve. Chocolate bundt cake and white chocolate holiday bark. Rich, special, beautiful.

We recently catered a 70th birthday/40th anniversary dinner party. Grandkids, adult children, friends and family had gathered from near and far to celebrate. We take these celebrations seriously-they come once in a lifetime.

The season has begun! I don’t often bake; in fact I feel like pie crust is my nemesis. But with a client request in hand, I dug out an old favorite recipe and consulted some friends about the crust. One batch of burnt butterscotch later, this beauty emerged from the oven. Butterscotch Pumpkin Pie! Maybe this was just the challenge I needed to turn me back onto baking…

Party season is on! Grazing tables with sliders are apparently the thing this year. Lots of surprises on these tables - perfectly paired charcuterie, cheese and accouterments - herb roasted turkey sliders with hot pepper bacon jam - Nashville hot chicken sliders - beef tenderloin on ciabatta with house-made blue cheese dressing - and so much more.

Countdown to dining hall dorm food begins… Day 1- Filet with Gorgonzola Butter, Honey Roasted Carrots and Smashed Potatoes. Day 2- Lobster Rolls, Vinegar Cole Slaw and Grilled Corn. # eatarainbow