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!

Holiday Nostalgia

It's almost February, but we are still having flashbacks from a fantastic holiday season. Here are highlights from some 2011 Christmas and Holiday events. Think of it as inspiration for next year!

This tent held one of our bars, coffee and hot chocolate station, and an amazing 18foot dessert station!

View of one side of the lengthy dessert station, guests enjoyed pick-up sweets like themed cookies and creme brulee and whole desserts like baked Alaska and bread pudding.

Cake pops and coconut cakes

Chef Carlien Replenishing fruit platters on the buffet

Signature smoked salmon and avocado terrine, served with lavash and crackers. This item is a very popular appetizer in any season.

We never forget about our kids during the Holiday season. Here are some images of an elaborate kid's holiday buffet, serving among other things, healthy treats like salad dippers and fresh fruit.

Front view of the kid's salad station, with self-contained salad dippers. Each plastic cup had a fresh lettuce stack with a bread stick and creamy ranch dressing at the bottom.

We served a festive S'mores Station, where in guests could roast their very own s'mores, under close Added Touch supervision of course.

One of our younger guests enjoying his very own roasted marsh-mellow

We like to maintain the holiday spirit all year round!

Added Touch Featured in Atlanta Occasions Magazine!

Added Touch is featured in the latest Summer/Fall 2010 issue of Atlanta Occasions Magazine. The article featured a Bat-Mitzvah Party we catered earlier this year. The entire event was designed in natural hues of orange and green “with a dash of Anthropology style thrown in.”

Here are a few things they had to say about us:

“…Guests chose from a wide range of unique orange libations, including international sodas, juices and smoothies. The stand out was an orange ‘mocktail’ served in mason jars featuring the peony logo.”

“The dessert table, created by Added Touch Catering, was a huge hit with children and adults alike and featured mini crème brulee, pumpkin and chocolate mousse, cheesecake pops, miniature peach pies, brownies, and more. ‘They loved the desserts,’ raved Weinstein. ‘It was a huge dessert display. They arranged all of it on wire cake stands with twigs and branches to appear in the center of trees.

“Olivia…offered her guests fresh chocolate chip cookies packaged in a brown paper bag sealed with a peony sticker, and had ice cold milk waiting, a perfect way to end the fabulous evening on a sweet note.”

We could not agree more.

Pick up a copy of Occasions magazine to read the full story!

Happy Holidays From Added Touch!

We know it is a bit early to be celebrating the Holidays, but we have just catered our first Holiday event of the Season.
A beautiful buffet of Durban Beef, Blackened Salmon, Salads, Potato Latkes, and Desserts, what more could you ask for?

Dessert Buffet
Mini Crème Brulee Pots with Fresh Berries