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 3 of 7)
Entertaining Company
1640 W. Walnut St.; 312-829-2800, entertainingcompany.comTHE PITCH Owner Wendy Pashman and chef Shawn Doolin enjoy turning ethnic classics into small bites that work logistically and sometimes taste better than their authentic inspiration. Doolin, an alum of Les Nomades, can do flawless macaroons and chocolate truffles.
COST $44.20 per person
MEAT Beef tenderloin on garlic crostini with arugula sauce Y The arugula-infused cream sauce smartly updates this familiar catering stalwart.
POULTRY (pictured) Duck and potato samosa Y Duck, beautifully complemented by true Indian spices, in a greaseless envelope
FISH Tuna tartare in miniature ice-cream cones Y An eye-popping and delicious culinary pun
SHELLFISH Spicy crawfish with Anasazi bean on a grits cake Y One tomatoey and spicy crawfish shares a platform with one perfect bean.
VEGETARIAN Italian "sushi" (risotto cake with caesar chiffonade) Y The cake is lightly crunchy on the outside, creamy and cheesy on the inside.
WILDCARD Ginger-cured salmon nori napoleon with pickled ginger and caviar N This layered stack was hard to handle and too gingery.
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
Preferred Vendor: Mayor Daley's Office OF Special Events
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