Last weekend we catered an elegant rehearsal dinner at the Buckhead Theater.

The refined purple and mint decor featured mason jars of ice and pitchers of sweet tea on each table.

Hors d'ouevres included tuna tartar with apple mustard vinaigrette and Asian pears on a wonton crisp...

...and grilled chicken and bell pepper skewers accompanied by a gorgeous sunflower!

Dinner began with a garden salad wrapped in cucumber ribbons.

This weekend we had a beautiful Tiffany blue party with a South Beach theme.

The ice-blue bar cast a cool glow.

Marshmallow vodka shots were served from a mobile table featuring our marshmallow model.

Turkey cuban appetizers with assorted chips and fresh-made dips.

Carving grilled flank steak at our South American churrasco station.

Dessert table featuring s'mores, home-made blue marshmallows, and blue-and-white cookies.

Welcome New Staff!

We would like to welcome two new staff members this week. Stacy, our intern, will be helping out both in the kitchen and the office, and Melissa will be joining Heather and Kate as a catering coordinator. Melissa has worked in the industry for many years and Stacy loves to cook. We will enjoy having them around!

Cooking Class

Last week we held a French-themed cooking class here in the Added Touch kitchen. On the menu were the following delicious dishes:

• Arugula salad with fennel, orange, and radish in a light citrus vinaigrette.
2010 Nopa Alvarinho, Vinho Verde

• Butternut squash ravioli in a brown butter and sage sauce.
2007 Trimbach Pinot Gris, Alsace

• Lightly blackened tilapia.


• For dessert, chocolate orange creme brulee.
Noval 10-year Tawny Port, Douro

Heather explains her wine pairings.

Chef Emily introduces the dishes to the eager students.

Students prepare their own ravioli!

Everyone enjoys their homemade meal!