More and more companiess are celebrating their year end in January now and considering the decrease in catering activity early in the year it is a wise decision. Not only are most dates available but there is more room for negotiation .

Does that seem like an oxymoron? In a sense it is because fried foods are, by definition, immersed in fat to cook. Today I tried out a table top deep fat fryer that spun the basket after cooking and the result was pretty good – definitely not a soggy product, nice and crisp and dry on the outside but moist on the inside  - well worth looking at!

The planning season is well under way and ’save the date’ cards are starting to appear. The reception is probably the single largest expense and the caterer a big part of that. Make sure that you compare apples with apples when shopping. Beware of the all inclusive price per person, do you really know what is included and what isn’t. Rentals, taxes and gratuities can inflate the price tremendously.

Good luck!