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...
read moreDelectably 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...
read moreJules 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"...
read moreClassic 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...
read moreHelping neighbors build communities–Jules celebrates Boston LISC and Mayor Menino
When the Greater Boston Local Initiatives Support Corporation (LISC) contacted Jules Catering's Mimi Deignan and asked if Jules could pull together a high-profile fundraiser for 450 guests, most of whom would be arriving hungry and thirsty directly from work and...
read moreJules 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...
read moreFrench 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...
read moreThe ‘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...
read moreNew 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...
read moreJules provides ingredients for corporate kids’ CookieFest and holiday family fun
When, a few days ago, we crossed paths with Jules Catering's Assistant Pastry Chef Wilmar Aristizabal outside Jules' fragrant kitchen, a flurry of questions rushed to mind: Where is your chef's jacket? Why aren't you rolling out cookie dough? Why don't we hear the...
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