ANGEL ON MY SHOULDER, SUSAN KANE, CATERER
Ivan, the bartender
Party, Party, Party. That’s the invitation I sent out to my friends, family and followers to come and celebrate the release of, Indigo Sky, my first book.
Crudite
Susan and crew
After I sent the invitations, I realized that parties should be celebrations where guests can enjoy good food and drink. It’s great to talk about a party but how do I do this?
Pequot Library, Southport, CT held its most important fundraiser reception at the opening of their yearly art exhibition, with a mix of media to be sold. There was also a silent auction offering beach houses, design consultations, ballroom dance lessons, catering, and more from established local merchants. During the evening, food was ample and strategically placed with trays of cheeses, fruits, and crackers, all beautifully arranged. The open bar was stocked with your favorites and overflowing with tasty champagne cocktails. A staff of cordial servers appeared with appetizers, simple finger foods, elaborate and tasty, no mess, no bother. While enjoying the stuffed shrimp appetizer, Tom and I were reviewing the offers at the silent auction table when a woman next to us said, “That’s me.”
I turned to her and asked, “Who?”
Bob Bonitz, author, and server Barbie
“Look at this offer for a catering service, that’s me, I’m the caterer, Susan Kane.”
“You’re the caterer? You did all this? I stared for not more than a moment, took a deep breath and said, “I’m having a party this Wednesday. Will you help me?” She said, “Yes.” We made a date for Monday, she told me not to worry, all would be fine.
Susan is a local in Fairfield, CT. She spent years learning the art of cooking in the Italian restaurants her grandparents and parents owned in Pennsylvania. Susan has worked in restaurants and estates, planning meals, cooking and serving. The Inn at Pound Ridge is only one of the places where she studied food preparation and service under the head chef.
Party people
Susan is great at designing elaborate and elegant festivities. She sent me a menu, I chose, she did the rest. We had several appetizers and two desserts, chocolate mousse and fresh fruit, plus a stationary of delicious and fresh veggies, cheeses and crackers. NOT your average crudité station.
Stuffed figs
Susan cares about food source, high quality and serving aesthetics.
Kristan Higgins, author, and me
My guests have touched base, with calls and emails about the good time they had, and how they thought the caterer made the party even more wonderful. Thank you, Susan Kane, for creating a beautiful setting for a momentous night for me as a debut author.
Me, Tom, and sons Rick & Paul Ingis
Chocolate Mousse Martini
What’s your favorite finger food?
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