Grilled Corn on The Cob with the following toppings
~ Old bay Crab
~Parmesan, sundried tomato and prosciutto
~Guacamole and Lime
~Hummus and Roasted Peppers

Grilled London Broil Lollipops with dipping sauces
*Chipolte aioli
*Chimichurri
*Horseradish lemon
*Gorgonzola Cheese

Spinach Salad in a  Bacon Cup

Watermelon Cubes with Feta and Spinach Twist

Roasted Potato Salad on a chive stick

Hot Dog and Hamburger Macaroons

Apple Pie Parfait & S’mores Temptation

all photos by: Erika Rydberg

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.”

Photos by: JC Martins

This family style reception began with a plated salad of Artisanal Baby Lettuces with  farm fresh micro greens in a cucumber vase with Red Hawk Point Reyes triple cream cheese, a roasted tomato vinaigrette and toasted date nut bread. Served family style was Grilled Filet of Beef with an English Horseradish Crust, Sea Bass Florentine with a lemon-chive sauce, Artichoke Risotto and Tuscany Grilled Vegetables. Below are some great photos from the evening.

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.