Featured In: Washingtonian Mom

Washingtonian’s new publication Washingtonian Mom debuted this Fall. Retail spa- BlueMercury’s owner invited us into her home for a Thanksgiving meal captured by Cade Martin.

Your Thanksgiving meal can look this glamorous when you call Windows Catering Company!

Washingtonian Mom 2013

Real Wedding: Washingtonian Bride&Groom

It’s lovely to see Jessica and Nicholas’ wedding featured in Washingtonian Bride&Groom. Their wedding took place on a beautiful day in May at Glenview Mansion. Windows event coordinator Nicole Buchanan worked closely with Jessica Brown of Simply Chic Events to create a causal yet elegant affair. From a unique Arnold Palmer station at cocktail hour to a bountiful dessert buffet the details that went into Jessica’s and Nicholas’ wedding are all captured by Terra Dawn Photography.

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Featured In: Catersource Magazine

What is That NEW Flavor I’m Tasting?  Chef David Spychalski shares a special touch he’s adding to Windows Catering Company dishes!

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Featured On The Cover Of: Special Events Magazine

Windows Catering Company is featured on the May/June 2013 cover of Special Events Magazine. Pictured is our flourless chocolate cake with almond nougatine, condensed cocoa glaze and edible spring blossoms!

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25 Great Big Caterers

For many years Windows Catering Company has been named one of the Top 25 GREAT Big Caterers by Special Events Magazine. Each year is a reminder of how many special events we put on and how we are thankful for all of our industry friends and clients.


As Featured In: BizBash Magazine

In the latest issue of BizBash Magazine we talk catering ideas for company picnics . We featured our grilled corn on the cob with assorted toppings; roasted potato salad on chive sticks; watermelon cubes with feta and spinach; hot dog and hamburger macaroons and applie pie and smores parfaits.

You can read an online version of the feature here.


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In the latest issue of Special Events Magazine we talk Wedding Receptions . The feature focuses on fusing many different cuisines, special requests, service style and wedding cakes. You can read an online version of the feature here.

Here are some quotes from Windows:

“As caterers, we welcome creating a menu that showcases the clients’ backgrounds, heritage, ethnicities, traditions and foods from hometowns,” says Brianna Alcorn, marketing director of Windows Catering, based in Alexandria, Va. “It’s their day—the food should be representative of the couple.”

“Fusion cuisines are still trending, with Latin American and Asian flavors being a popular combination,” Alcorn says. A recent wedding for a Malaysian couple combined Asian and Spanish influences, with dishes such as citrus ceviche in mini cones, potato-apple pancakes with Manchego cheese, and deep-fried pork Malaysian egg rolls rounding out the menu.”


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Featured In: Enaged! Magazine

In the latest issue of Engaged! Magazine Executive Pastry Chef Laurent Lhuillier is featured in the editorial spread – “Wedding Cakes and The Bakers Who Bake Them” Photo Courtesy of Engaged! Magazine, photo by: Greg Powers

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Featured In Southern Living Weddings

We are thrilled for Jen & Jay that their wedding was featured in Southern Living Weddings. We worked with an amazing team of vendors including Event Planners and Designers Karson Butler Events. Photographer Abby Jiu captured their wonderful day and especially our cheesecake lollipops! Thanks to everyone we worked with on creating such a special day!

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Featured in SmartCeo

Windows Catering Company’s CEO Andrew Gerstel was featured in the December issue of SmartCeo. In an article titled “The A Team” local business executives talk about building their teams and what they learned in the process.

Time for Teamwork: As the company has grown, we had a good management team in place but looked internally for highly motivated, loyal employees with a passion for the catering industry and tried to match their skill set with leadership positions. By having a cohesive team, with all of us understanding division and focusing on customer service, providing a quality product and developing strong relationships with everyone from food purveyors to vendor partners and our customers, we are able to see growth.

Lessons learned: Good communicators are important. We have a lot of detail and we manage a lot of minutia, so we like people who are detail oriented and have good strategic minds. We try to expose new managers to every facet of our business so they understand their colleagues’ roles. Some cross-training is done in case they need to fill a secondary role. Each department is so dependent upon another that it’s important that they’re a cohesive team with a common vision.

SmartCEO Andrew Feature2012