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 5 of 7)
Greg Christian
1103 W. Grand Ave.; 312-666-4466, gregchristian.comTHE PITCH Recently, says owner and executive chef Greg Christian, this 16-year-old catering business has turned its focus, at least behind the scenes, to supporting sustainable farming and offering organic choices to anyone who wants them.
COST $34.55 per person
MEAT Lamb chop with wild-flower honey dijonnaise N The chop was tender, the dijonnaise fine. Still, we could live without it.
POULTRY Crispy roasted duck in miniature pancakes with scallion hoisin sauce Y Wrapped up beggar's purse-style, this crèpe-based nibble is a fun take on moo shu.
FISH Hot Mama spicy tuna maki N The rice looked manhandled, and the fish was lost under a glop of sauce.
SHELLFISH Hawaiian red salted-shrimp with tangerine guajillo sauce Y A tangy bite on a sturdy crisp.
VEGETARIAN Brie and rosemary crostini with apple compote and candied walnuts Y Simple, but a blissful flavor combo.
WILDCARD (pictured) Buttermilk fried chicken with avocado tomatillo salsa on Chihuahua cheese biscuit N The chicken was not the battered nugget we were expecting, and the biscuit was disappointingly unflaky.
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
Chicago History Museum