There wasn’t even a question in my mind that this would be the perfect opportunity—not only to showcase our newly expanded catering menu—but the ideal fall segue into a new branch in the business now that the summer has concluded.

We’ve had some catering gigs this past season with the meatball cart—and although we don’t have that much space in the cooking area to serve more than meatballs—we have been successful in utilizing it to prepare Sabretts and ravioli. But on this day, we left the cart behind as we would be cooking and serving over a dozen trays of various hot foods to over a hundred guests. No sweat. There’s no job too big or too small for Johnny Meatballs!

Rather than make everything ahead of time like many caterers do, we actually took advantage of the fact that we could use the Church kitchen at our discretion for this event. So we decided to do it all fresh from scratch—on premises—and everyone seemed to love every single item. More importantly, the fine folks from the society seemed to truly love our involvement, we didn’t think of ourselves as just “hired help” either—we always made sure we pitched in where we could—whether it was moving chairs or pouring out cups of Carlo Rossi.