Move over charcuterie, there’s a new kid in town – the seacuterie boards. While this may be a new concept to some, the first seacuterie was served by Brooklyn Chef David Burke in 1988. It featured gravadlax – that cured salmon that’s been a Scandinavian staple for centuries – with a distinctly American twist. Burke’s
Well, except for the bride, of course. At any wedding or event, incredible food makes for lasting memories. By putting menu items and their presentation front and center, you can craft an overall experience that will linger long after guests depart. In New Orleans, food has stolen the spotlight for centuries. Today’s catering trends call
Self-proclaimed foodies all agree – bowl food is in! It’s hot (and cold), trendy, and so the thing to do at special events. Even the Royals are in on bowl food. What food? Bowl what, you ask? Don’t worry, Messina’s Catering and Events gives you the scoop on the ins and outs of bowl food.
Have you heard? The lunch party is the new dinner party. You heard that right. Lunches are the fun, less casual way to have a social event, whether it’s to spend time with family and friends or to celebrate an occasion such as a birthday, anniversary, bridal or baby shower. And “doing lunch” has always