We couldn’t have asked for a better caterer for our event.  You are the ultimate professional, extremely gracious, and an invaluable resource.  You offered us one of a kind personalized service.  When we heard our site had changed (two weeks before the wedding!), we were frantic, but you calmly guided us through it.  Then, on the day of the wedding when it hailed (!), you and your staff worked tirelessly to make our wedding seemless.  We probably don’t know half of what you and your staff had to go through, but we heard it involved digging a trench - well out of the scope of your contract!  We can not say enough about how much we appreciate all you did for us… and, on top of it all, the food was amazing! 

Megan and Jeremy Ogrady                                

Our first catered wedding of the season was Saturday May 10th.  We woke up to 6 inches of heavy spring snow.  It was an outdoor ceremony and we were hoping it would stop snowing, long enough for our couple to get married.

The wedding was held at the Lost Creek Ranch north of Silverthorne.  It has the most amazing views of the Gore Range. 

The reception menu was a combination of appetizers, both passed and stationed.  We made a lot of friends with Richs Maryland Crab cakes.

It was a beautiful day and everyone went home happy and full!! 

We pride ourselves on providing personalized and professional service.  We anticipate your needs before you know you have them.

Lobster tails (2-4)

3 Tbs Chili sauce

3 shallots finely diced

5 roasted garlic cloves

2 cups cleaned and pickled basil leaves

2-4 cups orange juice

Process everything except lobster and orange juice in a food processor.  Split and pull meat from the lobster tail.  Grill or broil lobster, basting with 1 cup of orange juice.  Serve hot or cold, with a small amount of sauce on the side.

Rack of Lamb

Salt to taste

Pepper to taste

Thyme to taste

Rosemary to taste

2 cloves of garlic

1 pt veal stock

Prepare lamb for roasting, by placing on a rack inside the roasting pan.  Place meat fat side up on top of rack.  Seasons with salt and pepper, rosemary and thyme. Cook at 450 degrees for 30 minutes.  Remove lamb from roasting pan and place the pan over moderate heat to caramelize the remaining juices.  Add garlic to the juices, add stock and reduce by half.  Place lamb in roasting pan and roast until tender.