Trends in Catering
As brides’ budgets get bigger, they are looking for higher end tapas such as salmon pate, tenderloin medallions and prosciutto wrapped asparagus according to Jeff Paine of E & P Catering. “We are also seeing a return to family style service,” he says. “We deliver on platter and plate the serving to insure people get the right proportions.”
Photography: Anthony Rathbun or compliments the Galvez