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 4 of 7)
Food for Thought
7001 N. Ridgeway Ave., Lincolnwood; 847-982-2608, foodforthought-chicago.comTHE PITCH In business for 25 years, Lincolnwood-based Food For Thought, owned by Nancy Sharp, is one of the city's major catering operations and strives to bring inventive, restaurant-quality food to private events. The vibe is classic elegance.
COST $63.18 per person
MEAT Smoked venison with port-poached figs and dark-chocolate shavings Y A surprising pairing of chocolate and venison. It works.
POULTRY Roasted quail with spiced quince and honey lavender Y The tiny bone-in quail breast is sweet, tangy, and tender.
FISH (pictured) Opah ceviche with avocado mousse on a cucumber slice N Cucumber waters down the delicate fish and ethereal mousse.
SHELLFISH Caramelized bay scallop and coconut velouté Y Coconut harmonizes with the silky scallop.
VEGETARIAN Miniature mugs of tomato soup with grilled-cheese-and-mushroom sandwich N The grilled cheese sandwich was too large to dip into the accompanying mug.
WILDCARD Spicy shrimp corn dog on a stick Y A great idea—shrimp mousse battered and fried, on a stick—well executed
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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