Blog

Perennial edibles in New England and Earth Day menu for HDS

HDS Earth Day Lunch Perennial food ecosystem in New England. Do you know ramps, fiddleheads, and rhubarb?     EARTH DAY MENU at HARVARD DIVINITY SCHOOL TUESDAY APRIL 22, 2014 AT NOON STARTERS: SUNCHOKE AND FENNEL SOUP KALE, ESCAROLE,  RADICCHIO  AND HAZELNUT...

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Delectably edible baseballs and gloves

Jules Catering celebrates Red Sox Opening Day at Fenway As always when exploring Jules Catering's kitchen, we felt a powerful pull toward the bakery, where, on the eve of the Red Sox 2014 home opener, something really special was going on: Shortbread cookies baked and...

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Jules delivers!

Let it snow, let it snow, let it snow... When we popped by Jules Catering on a recent snowy day to chat with Expeditor Oscar Ortiz, we didn't find him at his usual spot by the phone near the door with a clipboard in hand. Instead, he was hands-on "expediting"...

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Classic food-wine pairings

Designing food presentation/display to fit the space Anita, Mimi said you checked out the Revere space in advance and, in planning menu. Anita, "One challenge was limited table space for food--most was devoted to wine, which is fitting, so we thought vertically. and...

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Jules welcomes Bobby and Brooke

Not long into our conversation with Jules Catering's newly hired Event Managers, Brooke de Moraes and Bobby Spano, we experienced a moment of cognitive dissonance: Did the numbers add up? Could these fresh faces really and truly have (in sum) clocked 30 years in the...

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French Chef Jean-Claude Banderier

Always eager to explore the depths of Jules' talent pool, we caught up with Jean-Claude Banderier, an expert and influential presence in Jules' kitchen for nearly eight years, and a chef for nearly 50. Because Jean-Claude has cooked in fine restaurants and hotels in...

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The ‘anatomy’ of Jules-catered parties

How does Jules cater parties? With the help of Jules' Director of Business Development, Jenny Willig, we began to count the many ways. "I'm glad you asked about this," said Jen, "because my sense is that some of our clients so strongly associate us with one particular...

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New England cheese and crackers

When Jules plans and prepares a bread and cracker and cheese platter, diversity of appearance taste [Q: SCENT?/FRAGRANCE?] and texture is key. While cheese from many countries is often part of the mix, our focus today is on fine artisanal New England cheese purveyed...

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