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“Mom has the Touch. She knows what flowers go with what occasions, what hors d'oeuvres work with what people. She believes passionately in the power of food to heal, restore, and stimulate relationships, and she has built a following of loyal customers who really hope she's right. If she's wrong, says Sonia, no one wants to know.”
― Joan Bauer, Thwonk

“Business was doing well, because all the locals knew that dishes made from the flowers that grew around the apple tree in the Waverley garden could affect the eater in curious ways. The biscuits with lilac jelly, the lavender tea cookies, and the tea cakes made with nasturtium mayonnaise the Ladies Aid ordered for their meetings once a month gave them the ability to keep secrets. The fried dandelion buds over marigold-petal rice, stuffed pumpkin blossoms, and rose-hip soup ensured that your company would notice only the beauty of your home and never the flaws. Anise hyssop honey butter on toast, angelica candy, and cupcakes with crystallized pansies made children thoughtful. Honeysuckle wine served on the Fourth of July gave you the ability to see in the dark. The nutty flavor of the dip made from hyacinth bulbs made you feel moody and think of the past, and the salads made with chicory and mint had you believing that something good was about to happen, whether it was true or not.”
― Sarah Addison Allen, Garden Spells

“When a church caters to the masses they become a body of feel-good, hell-bound worshipers of false gods and not a people of the narrow way”
― John M Sheehan

“If baking at Zomick's bakery is any labor at all, it's a labor of love. A love that gets passed from one Zomick's generation to the next one.”
― Zomick's Bakery, Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery

“What Claire could do with the edible flowers that grew around the cranky apple tree in the backyard was the stuff of legend. Everyone knew that if you got Claire to cater your anniversary party, she would make aioli sauce with nasturtiums and tulip cups filled with orange salad, and everyone would leave the party feeling both jealous and aroused. And if you got her to cater your child's birthday party, she would serve tiny strawberry cupcakes and candied violets and the children would all be well behaved and would take long afternoon naps. Claire had a true magic to her cooking when she used her flowers.”
― Sarah Addison Allen, First Frost

“We knew well how much these people were paying for cocaine - and that the more coke cost, the more people wanted it. We applied the same market plan to our budding catering operation, along with a similar pricing structure, and business was suddenly very, very, good.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

“Conversations were struck up between strangers, regular diners as well as infrequent customers, as if united by a sense of gratitude at the sheer unlikeliness of it all - a high achievement of industrial civilisation that deserved to remain for everyone, but which has now gone the way of the airship and the ocean liner. Much of the nostalgia concerning railways is partial, even false; not this.
[On British railway dining cars]”
― Simon Bradley, The Railways: Nation, Network and People

“Food Truck catering is Tampa hottest and the most excellent food truck, offering a genuine food lover food with a street food twist.”
― tampabayfoodtrucks

“If you are planning a corporate event, a wedding or a party and if you need a food truck to cater to the hunger needs of all the people, then we can help you order food from best food truck catering in Tampa.”
― tampabayfoodtrucks

“If you want to hire a food truck for our next party get in touch with Tampa bay food trucks. If you live in Tampa. you will be well aware of the food truck catering trend that has been around for many years in the city.”
― tampabayfoodtrucks

“Looking for the best deal on your next food truck? Tampabayfoodtruckrally catering lists trucks carts, and allowance preview from highly-motivated sellers located across the Tampa. Our vetting process ensures that only legit listings are published on our website, but we still recommend examining a truck in person prior to making any type of purchase decision and getting the vehicle evaluated by a professional.”
― tampabayfoodtrucks

“When someone tells me that they want to quit their job and open a catering company because they love to entertain, I give them a little test. I ask them to imagine how it would feel to throw a party almost every day for an entire year. Now imagine throwing multiple parties on the same day. Next, I ask them how they feel about physical and mental exhaustion (often at the same time) and guests with endless complicated food allergies. Finally, ask if, keeping all this in mind, they’re prone to panic attacks.”
― Mary Giuliani, Tiny Hot Dogs: A Memoir in Small Bites

“When Soyer said of pies that they are 'one of our best companions du voyage through life', he was referring consumers, but he might just as well been referring to his professional colleagues, for pies have always been enormously useful to caterers and cooks, particularly at events where a large number must be fed efficiently. In modern times this is usually at sporting events such as football games, but the original experts in mass catering were the military.”
― Janet Clarkson, Pie: A Global History

“I have clients that feel like family, I make far more money than I've got a right to, considering the workload, and I have amazing benefits. What could be bad?"
"I suppose I meant if you are satisfied creatively."
I'd never really thought about that. The Farbers give me free rein, but they have a repertoire of my dishes that they love and want to have regularly in the rotation, and everything has to be kid friendly; even if we are talking about kids with precocious tastes, they are still kids. Lawrence is easy: breakfasts, lunches, and healthy snacks for his days; he eats most dinners out with friends, or stays home with red wine and popcorn, swearing that Olivia Pope stole the idea from him. And I'm also in charge of home-cooked meals for Philippe and Liagre, his corgis, who like ground chicken and rice with carrots, and home-baked peanut butter dog biscuits. Simca was a gift from him, four years ago. She was a post-Christmas rescue puppy, one of those gifts that a family was unprepared for, who got left at a local shelter where Lawrence volunteers. He couldn't resist her, but knew that Philippe and Liagre barely tolerate each other, and he couldn't imagine bringing a female of any species into their manly abode. Luckiest thing that ever happened to me, frankly. She's the best pup ever. I named her Simca because it was Julia Child's nickname for her coauthor Simone Beck. She is, as the other Eloise, my own namesake, would say, my mostly companion. Lawrence's dinner parties are fun to do- he always has a cool group of interesting people, occasionally famous ones- but he is pretty old-school, so there isn't a ton of creativity in those menus, lots of chateaubriand and poached salmon with the usual canapés and accompaniments.”
― Stacey Ballis, How to Change a Life

“We sit through endless tastings where people with Naugahyde for palates pick apart our dishes and offer suggestions and changes that we? HAVE TO MAKE. I happen to love a braised pork cheek garnished with crispy bits of fried pig ear, or a smoked bison tongue salad. But I have yet to meet a client who wants me to make that for their daughter's sweet sixteen.
And at the end of the day, if I can bring integrity to one more chicken breast dinner, to the "trio of salads" ladies' luncheon, to the surprise hot dog cart at the end of the wedding, perfectly snappy grilled Vienna Beef beauties with homemade steamed buns and all seven of the classic Chicago Dog toppings, then I have done my job and might get another.”
― Stacey Ballis, Out to Lunch