Hors D'oeuvres - A lot of my clients request for me to do Cocktail Parties or just like to enjoy some finger Appetizers while visiting with their guests and drinking a glass of wine  before their sit down meal. Depending on the size of the cocktail party or the amount of food and courses I am preparing, I usually outsource my finger foods to 2 high end gourmet Specialty Hors D'oeuvres companies. Items like this require a great deal of time and effort and are usually more economical for the client if I buy these from one of those 2 companies instead of preparing them myself. I have been using these companies for 4 years now and they both offer a variety of very tasty and elegant hors d'oeuvres. Most of these items have to be purchased in quantities of either 100 or 200 pieces.

Stocks/Sauces - Most of my sauces are made from scratch using only the finest ingredients available. Since my business is a small operation and I don't have a large industrial kitchen to make home made stocks, broths, and glaces, I have to purchase these and other base ingredients to create my sauces. I use a company called “Culinarte Boneworks” out of Green Bay, Wisconsin. They offer glace products which is a reduced concentrated natural stock that has a clean flavorful base to use for my sauces and soups in Lobster, Veal, Blanched Chicken, Roasted Chicken, Lamb, Fish, Duck, Pork, and Vegetable. They also offer Demi Glaces in Veal, Chicken, and Asian Vegetable, which is a finishing sauce that can be enhanced with fresh herbs or flavored liquors. Using these products for bases in my sauces and some soups allows my clients to experience a true genuine taste of items I use them in such as my Lobster Bisque, Brown Meuniere Sauce, or Wild Mushroom & French Onion Soup, instead of using a concentrated artificially flavored paste or base that are usually full of salt and additives.

Salad Dressings - all my Salad Dressings and Vinaigrettes used in my salads are house made recipes made from scratch using pure quality ingredients with a purpose to compliment the greens or lettuce they are dressing.

Marinades - I am not a big fan of marinating most of my meats especially steaks and chops. Some proteins and meats do benefit when marinated for certain uses like skirt steak for fajitas, chicken for fajitas and other Mexican dishes, and pork tenderloins for various related dishes. I use Stubbs out of Austin. TX for marinates. There marinates offer a balance of seasonings and acidics to penetrate flavor and help tenderize the meats.

Breads - Artisan Breads are included in the meal for all sit down dinners I prepare for clients. They usually come from local stores and include: Roasted Garlic, Potato & Rosemary, Asiago, Kalamata Olive, and Foccocia. Depending on the bread, I usually compliment it with butter, a compound butter with herbs or garlic, or an extra virgin olive oil, herb, and Balsamic Vinegar mixture. If a higher quality bread or specialty bread is desired or requested by a client, I would use a gourmet bakery or a local pastry chef to make it fresh for the event, and usually costs more than the above listed.