Chef Paul Mattison – Perspectives – REAL Delicacies
Chef Paul Mattison’s Asparagus Velouté Cappuccino With Truffle Froth When it comes to a catered affair, my goal is to create the same experience that the guests would have in one of my restaurants. This means we cook and/or finish all food at the venue where the event is taking place. We psychically build a mobile kitchen at the site and work as if we were in a restaurant kitchen. Any type of event of any size is our specialty…from weddings to corporate affairs to black-tie galas, we take great pride in making every experience the best it can be. […]
Sunday, April 24, 2016
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