Chef, Paul Baker teams up with his wife and catering coordinator, Julie Vinette, to develop artfully designed functions for 25-150 guests. From preparing delicious hors d'oeurves platters to-go to creating imaginative four-course meals, Paul and Julie have the experience to impress both you and your guests. Rest assured, they will collaborate with you to ensure that your special event goes off without a hitch!

See Foodie's Feast 2007/2008 Catering Menu for some delicious ideas! download pdf now

Sample menu from a recent 100-guest wedding in marblehead:

• Roasted red-pepper and plum tomato bruschetta
• Lobster-stuffed profiteroles
• Sausage rolls with chutney dipping sauce
• Herb-crusted beef tenderloin with watercress and creamy horseradish sauce
• Roasted fresh salmon fillet with herbes de Provence and Mediterranean salsa
• Herb-roasted baby red potatoes
• Tri-color fussilli with lemon, garlic, red pepper and artichoke sauce
• Steamed asparagus with shallot butter
• Gorgonzola and pear stuffed Portobello mushroom

For more information and availability, call Paul at 781/639.1104