Taste Test: To Have and to Hold
Perfect-sized, scrumptious finger food is the ultimate wedding-catering challenge. We sampled the goods from six top providers.
By Brittney Blair, Beth Marino, and Jennifer Tanaka
(page 2 of 7)
Calihan Catering
833 W. Haines St.; 312-587-3553, calihancatering.comTHE PITCH A high-end boutique caterer, Calihan is the choice for couples who want their food to deliver visual excitement. Chef David Danielson, in collaboration with owner John Calihan, excels at coming up with novel presentation styles for hors d'oeuvres that also happen to push the culinary envelope.
COST $65.60 per person
MEAT (pictured) Rabbit agnolotti with parsley purée Y This stuffed pasta is a two-biter off a ceramic spoon. Awkward but worth the trouble
POULTRY Cured Long Island duck breast with quince purée and fig glaze Y Tender, fatty duck set against garnishes with bite. Sophisticated and substantial
FISH Smoked salmon and quail egg on a potato pancake Y Adorable, sunny-side-up quail egg, plus caviar and crunch
SHELLFISH Lobster bisque shooter with black-truffle foam Y An ultrarich, intensely flavored mouthful. People will say "Wow."
VEGETARIAN Roasted butternut squash, blue cheese, and fried sage pizza N A good blend of toppings, but the thick, doughy crust lost us.
WILDCARD Apple and foie gras beignets Y Who doesn't love a doughnut? Extra illicit with foie
This article appears in the January 2008 issue of Chicago Magazine.
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Reader Comments:
I have worked with Wendy Pashman as a vendor many times
and always said if I ever held an event in my home,
The Entertaining Company would be the FIRST place I'd call
for culinary treasures my guests and I would never forget.
Absolutely LOVE her innovative style. She's the best.
Kathie Nicolet
Chicago Pianist
www.knicoletpiano.com
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