Monday, July 17, 2017

Mangia Monday: Providing Catering Variety!

We've all been to weddings where your dinner was a chicken breast, some kind of veggie, and some kind of rice. Why not shake things up a bit? You can still have the chicken option but you can also offer some kind of adventurous option. This roasted duck confit with a reserve sherry pomegranate glaze and stone mustard jus atop a bed of sauteed spinach and mashed potatoes from Culinary Concepts has our mouths watering! You can provide a menu check box on your RSVP cards so guests can choose but we'd definitely pick the duck!