This past weekend Renee and I catered a birthday party for one of our friends, Emily. The menu included beet carpaccio with parsley salad and horseradish dill cream, whitefish on rye toast with capers and egg yolks, chicken gribenes and pickled vegetables, matzoh ball soup, Bubbie’s special brisket with potato kugel and balsamic roasted carrots, and nutella bread pudding with bourbon fried bacon and vanilla ice cream. It was fabulously delicious and a ton of fun.
Check out The District Parlour Co. for pictures!

















