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CATERING BY BARB AND STEPHANIE

We make hosting parties easy!

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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. 

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EVENT CATERING

Enjoy Your Guests

We take care of the details

CULINARY CLASSES

Hands On and Demonstration

TEAM BUILDING

Corporate and Private

Cooking Parties

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INSPIRATION FOR YOUR NEXT GATHERING

Sample Menus

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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


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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

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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

Dinner Table

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

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GIANDUJA MOUSSE

LEFT BANK ALMOND CAKE

STRAWBERRY SHORTCAKE COOKIE CUP

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CONTACT

San Mateo, CA, USA

650 255 8088

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