| Randy's Corner:
We Recently hosted a fabulous affair at Babs in Midtown.. here is a sample Menu
EVENT: "IsoTis Board Farewell Dinner”
Perrier-Jouet English Cuvee/Trimbach Riesling 04
Samosas: A traditional curried vegetarian Indian treat.
Potstickers: A Chinese style dumpling is filled with montage of flavors and spices. Served with a selection of dipping sauces.
Artichoke Pirosky: A flaky pastry skin is bursting with artichoke.
Crab Cakes: Fresh lump meat crab is seasoned to perfection and served with a selection of condiments.
Pesto Cheesecake & Tuscan White Bean Spread Cranberry Glazed Brie Baskets of Rolls, Bread Sticks, with crocks of Sweet Butter.
Course I. De Wetshof Lesca Chardonnay, S. Africa ‘06
Roasted Butter Nut Squash Soup: Sundried Tomato Crème Fresh.
Course II. Zind Humbrecht Pinot Gris Rotenberg, Alsace FR ‘03
Salad Fresca: Organic & domestic greens. Garnished with an array of grilled petite vegetables. Balsamic glazed portobello mushrooms, jicama, cherry ball mozzarella. Dusted with candied almonds. Tomato/Basil Vinaigrette.
Course III. Bouchard PereFils Meursault Genevrieres, Burgundy ‘05 Lentil Toss with Charred Seafood A warm base of lentils has been drizzled with white balsamic/shallot infusion dressing. Tossed with a sparkle of organic goat cheese. Topped with fresh jewels of the sea. Charred in a lemon, garlic and caper reduction.
Course IV. Brancaia Il Blu, ‘03 Tuscany Italy Tenderloin Roma: Twin medallions of beef are infused with with an array of Tuscan herbs and spices. Cooked to a perfect pink, lightly nape with a wild mushroom demi-glace. Fresh herb garniture. Yukon Gold Whipped Potatoes Stirfry of Haricot Verte with Finger Carrots.
Course V. Chateau de Sales Pomerol Bordeaux FR ‘98 Sandeman 20yr Tawny Port Petite Cheese Selections of Domestic & Imported Cheeses with Fruit. Course VI. Inniskillin Icewine Vidal 375ml Dessert: Chef’s Inspiration of the Day…. Italian Roasted Coffee with condiments.
Prepared at Babs Restaurant Atlanta/December 8, 2007
We Listen To Our Customer's Needs
We encourage personal meetings with our customers to learn first hand about them. We have discovered that this eliminates communication barriers and strengthens the client relationship. Our clients’ trust level is higher as a result of these meetings and subsequent phone conversations revolving around their catered affair. They know they can depend on us fully to achieve the high standards of quality that they feel they deserve. Quite often they even exclaim at the conclusion of their event: “You exceeded my expectations!”
We keep files on each of our customers, noting everything from special dietary needs to colors of rooms and favorite foods. This reduces any redundancy in future orders and it makes our client feel like a personal friend. Our clients especially enjoy this nurturing technique, as it alleviates undue concern on their behalf. We make it our business to ask all the necessary questions regarding their function to facilitate it running smoothly. We cover areas that they might overlook, i.e., is smoking allowed in the home, food allergies, furniture they may or may not use. All of this attention to detail shows our clients that we really care.
FOR THAT PERFECT EVENT..Give us a Call!!
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Pookie Enterprises, Inc.
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