This is a labor of love. There is definitely an element of "feast or famine" which can play havoc with your emotions (and finances). Ultimately, we do it because we truly love to feed people. I spend hours and hours pouring over cookbooks and recipe blogs, then test them, tweak them and make them my own. I find enormous pride in creating just the right meal for a wedding in an early 1900's barn or an important 30 person board meeting. I try to hit as many of Portland'sfarmer's markets as possible to keep up to the second with what fruits and vegetables are at their peak. There is also more time spent menu writing, costing, consulting and contracting then actually cooking. I really enjoy the flexible schedule that allows me to be with my child in these beautiful and important first years. Like most careers, it's a calling with it's inevitable ups and downs but I am blessed to say "This Is Mine".
This past weekend, we catered a beautiful wedding for an amazing couple. The outdoor venue was stunning (Clackamas River Farm). The buffet was complete with an array of fruit, cheese, seasonal salad, grilled vegetables, steak and salmon. However, the surprising highlight was the french style potato salad. People kept coming back for more and more. This news was heart warming and appreciated. Try it out yourself (see recipe page) and let me know what you think. It is a great alternative for outdoor events, since there is no mayo.