by julescatering | Sep 12, 2012 | Events, Menus, Our Favorite Things, Products, Restaurants, Service, Team
What better way to start the new school year than by breakfasting on steel-cut oatmeal, Greek yogurt with honey and walnuts–or by nibbling on a fresh-baked muffin, a French-toast croissant, or a hot frittata? All this while enjoying a cup of Red Barn Coffee, a...
by julescatering | Aug 8, 2012 | Entertaining, Menus, Our Favorite Things, Products, Vendors
…O-Bento Sushi, that is, from John Kim’s shop in Waltham, MA. “Jules’ food is all about taste, color, texture, balance, and freshness,” explained Jules Catering’s Owner-Chef Anita Baglaneas, when we explored the topic of sushi after...
by julescatering | Jul 17, 2012 | Our Favorite Things, Products, Recipes
…and the people who grow them. Now that Massachusetts’ farmers’ markets are once again in full swing we welcome the return of award-winning heirloom tomatoes grown by Carl and Marie Hills of Kimball Fruit Farm, in Pepperell, MA. A third-generation family...
by julescatering | Jul 10, 2012 | Cookbooks, Food In Literature, Our Favorite Things
Because we are huge fans of the formidable French novelist Marcel Proust (1871-1922), and because today marks his 141st birthday, we honor this writer with a post of his own because he was a master at exploring human sensation and is renowned for his ability to write...
by julescatering | Jul 3, 2012 | Menus, Our Favorite Things, Products, Recipes, Team
As is so often the case when we drop by Jules Catering’s always-sizzling kitchen, it was the rapid-fire handiwork of Chef Grand Manger Norbey Restrepo that immediately caught our eye. On this occasion, Norbey was just starting to assemble Jules Catering’s...
by julescatering | Jun 14, 2012 | Entertaining, Food History, Our Favorite Things, Recipes
“The fool looks for figs in winter,” said the 2nd-century Roman Emperor Marcus Aurelius. But today, less than a week from the summer solstice, it’s not too soon to set our sights on figs. California produces 98 percent of figs grown in the U.S., and...
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