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Caterer Profiles

On-premise, Off-premise, Restaurateur, Sommelier

On-premise, Off-premise, Restaurateur, Sommelier
The Traveling Chef Christopher Mangless can serve it up any which way
Story & photos by Kathleen Stoehr

When Fall is in the Air

It’s never too soon to start planning seasonal menus

Purple Onion Catering owners Margot and David Jones may still be nursing sunburns from their recent seaside vacation, but back at their Vienna, Virginia headquarters, the autumn leaves have already turned. Sure, Labor Day is barely in the rearview mirror and the Nationals are slugging it out for the pennant just across the Potomac, but Executive Chef Adam Gooch has already tightened the bolts on his fall menu and the sales staff is busy inking in the year-end calendar.

Backstage with a Top Chef

About an hour before Chef Kevin Gillespie stepped onstage as the featured speaker at Art of Catering Food on August 6 in Atlanta, he was backstage with Catersource’s Kathleen Stoehr, as well as Chef Jack Milan, chatting about upcoming projects and kitchen woes.

Chef Gillespie captivated the crowd with his talk of connecting through food, as well as a few anecdotes about his time on Top Chef.

Oh, Canada!

Gala dinner for the new U.S. Ambassador to Canada

In June, Ontario, Canada-based caterer Tulips and Maple was honored to have earned the opportunity to greet the new United States Ambassador to Canada, Bruce A. Heyman, as he began his service as President Obama’s personal representative to Canada. The creative team at Tulips and Maple welcomed the new ambassador through a gala dinner for 250 guests at the prestigious Grand Hall of the National Gallery of Canada in the nation’s capital, Ottawa, Ontario.

Vicky Crease's Winning Recipe

May 10, 2014

Want to add more industry awards to your portfolio? Follow these tips from a winner...

You might think catering superstar and TV host Vicky Crease would be accustomed to winning awards by now. This past March at Catersource, the owner of Johannesburg, South Africa’s Vicky Crease Catering + Events pulled off a hat trick by adding three CATIE awards to her already impressive collection of laudatory hardware: Signature Caterer for Best Event, Best Plated Menu, and Best Buffet Presentation and Menu categories.

Let the Games Begin: Catering the Winter Olympics

January 2, 2014

Catering an event like the Olympics can be a tough sport. Here's how to win.

Pictured: Crisafulli (front center) with BTS Events staff


The first-ever Winter Olympics took place in 1924, in a small resort town in France. The event drew some 10,000 spectators in person, in total. Back then, a global TV broadcast and live internet stream were the stuff of science fiction.

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