With warm weather, comes lots of parties. Save yourself some of the stress of cooking and look into some great catering. Ridgewells Catering recently hired a fantastic new chef Robert Gadsby that wowed us with a taste of their spring menu. Jill Collins did a fabulous job planning the event.
Photos by Emily Clack
Torched Yellow Tail
I loved the Sweet Corn Agnolotti with shaved American Truffles.
Chef Gadsby showed his playful creativity with A Study of Hudson Valley Foie Gras.
I was delighted to see Poached Arctic Char with langoustines, shimeji mushrooms and pain perdu on the menu. The flavors brought back all of the delicious memories from my trip to Iceland.
The Wagyu Sirloin was so tender. The meat melts in your mouth. I loved how the cheese flight had fruit pairings with each cheese.
The Night at the Movies Dessert demonstrated more playfulness with the chocolate pudding cake, popcorn ice cream, roasted peanut caramel and rood beer gelee.
So for your next party, impress your guests and give Ridgewells a call. I was delighted to get a taste.
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