CATERING BY BARB AND STEPHANIE
We make hosting parties easy!
A LIFE OF COOKING
Since 2017, Catering by Barb and Stephanie has been serving unique menus that highlight foods and flavors from around the world. Using high-quality seasonal ingredients, fresh herbs and interesting spices, co-owners and chefs, Barb and Stephanie, create delicious food to share with family and friends.
Barbara Shenson has been sharing her passion for cooking and delicious food for more than 20 years. She began as an instructor and cooking school manager for HomeChef, sharing cooking fundamentals and tips for successful home cooking. She then moved onto creating culinary programs for the kitchen appliance industry while also developing recipes for cookbook authors. In 2010 she wrote and published her cookbook "You’re On Your Own". After being involved in sales for specialty food products, Barbara returned to the kitchen to teach and cater.
Stephanie Lucas has always been passionate about food. Growing up, she perfected her culinary skills by cooking for family and friends. In the 1980's she was co-owner of Massachusetts-based company "Appetizers...Etc." Opportunities in finance lured her away from the culinary world, but her love of food drew her back, first as a culinary instructor working with Barb, and then as a personal chef and caterer.
SERVICES
Casual, Sophisticated, Modern, or Traditional.... Always Fresh and Delicious
We view each event as a unique occasion when creating both the menu and the ambience. Our meals are designed with a focus on seasonality and flavor.
Our menus highlight foods and flavors from all cuisines.
We work closely with you to create a menu that reflects your style, taste, dietary restrictions, and budget. We are happy to coordinate everything you need to make your event perfect- from the food, to additional staff requirements; from table arrangements, to glassware and china, floral arrangements and linen rentals.
EVENT CATERING
Enjoy Your Guests
We take care of the details
CULINARY CLASSES
Hands On and Demonstration
TEAM BUILDING
Corporate and Private
Cooking Parties
INSPIRATION FOR YOUR NEXT GATHERING
Sample Menus
HEARTY FORKLESS BUFFET
Satisfying Finger Foods
Korean Style Short Ribs in Lettuce Cups
Southwestern Marinated Flat Iron Steak Sandwiches with Caramelized Onions
Thai Chicken Salad Bites on Cucumber Rounds
Smoked Salmon on Small Potato Pancakes
Sweet and Spicy Sesame Lamb Meatballs with a Herb Yogurt Dipping Sauce
Shrimp Cocktail with Tequila Spiked Cocktail Sauce
Dungeness Crab Cakes with Remoulade Sauce
Fig, Prosciutto, and Gruyere Flatbread
Charcuterie and Cheese Board
ASIAN SEAFOOD DINNER
California Fusion Cuisine
Southeast Asian Gazpacho Shot
Lobster Salad with Miso Ginger Dressing
Asian Sesame Guacamole with Wonton Chips
Blistered Shishito Peppers
Seared Scallop served on top of Vietnamese Zucchini Noodle Salad
Miso Glazed Sea Bass
Fried Forbidden Black Rice with Snap Peas
Roasted Asparagus with Sesame Oil and Lemon Zest
Grilled Fresh Pineapple served with Vanilla Ice Cream topped with a Rum, Brown Sugar, and Toasted Coconut Sauce
BRIDAL SHOWER LUNCHEON
Fresh, Seasonal, Local
Roasted Beet Hummus Dip with Rainbow Carrots and Cucumber Slices
Melon and Prosciutto Skewers
Napa Valley Chicken and Salmon Salad with Mixed Lettuces, Green Beans, Tomatoes and Feta Cheese with Lemon Vinaigrette
Individual Smoked Cheddar, Spinach, and Potato Crust-less Quiches
Miniature Orange Cranberry Scones
Mixed Fresh Berry Bowl
Heart Shaped Almond Cake with Vanilla Mascarpone Whipped Cream
SEATED AND SERVED
Cocktails and Hors D'oeuvres, Dinner and Dessert
Hors D'Oeuvres
Smoked Salmon, Herbed Cheese Crostini with Truffle Oil and Honey
Beet Tartare on Endive
Mushrooms Stuffed with Caramelized Leeks and Fromage Blanc
First Course
Hamachi Poke and Shot of Butternut Squash Soup with Cashew Cream Drizzle
Salad
Frisee Salad topped with Petite Goat Cheese Toasts and a Red Wine Vinaigrette
Entree
Herb Marinated Rack of Lamb with a Smokey Cabernet Sauce, Individual Pommes Anna, Roasted Brussel Sprouts with Pancetta
Dessert
Trio of Miniature Indulgences:
Key Lime Pie Bar
Creme Brulee
Chocolate Orange Petit Four
