Guilty Pleasures

Campfire Indulgences

2010-07-27T11:37:00.016-04:00

It’s been a hot, busy summer here at Provence Catering. We lit up World Team Tennis with our refreshing menu selections, and we sizzled for our newlyweds at three weddings in July. Now we’re taking a step back and looking to indulge in—you guessed it—some guilty pleasures.

We’ve now earned a well-deserved breather, and we’re kicking back and putting our feet up on the patio furniture to indulge in some rest and relaxation. After all, it’s hard work sizzling every day in these equally-sizzling temps. While we’re relaxing on the patio furniture, we’re also starting up a campfire to get that twilight chill out of the air. And with that campfire comes that summertime staple of guilt, the s’more.

The s’more is the perfect treat for anyone who likes to lick their guilty pleasures off their fingers. Chocolate, marshmallow, and graham crackers form a team of deliciousness that prove guilty pleasures don’t always have to be complicated. They also prove that guilt is best enjoyed in the company of family and good friends.

We’re supportive of any food that has “more” in the name…it just suggests decadence. So indulge in some s’morey goodness this summer…you’ve earned it, Guiltorious One.

Four Culinary Superstars and .....

2010-06-14T07:04:00.008-04:00

We are celebrating the one year anniversary of the Guilty Pleasures Club and the vibe is good. Real good. The expansion of our kitchen is underway. Our food is better than ever. And the buzz on the street is amazing.

It's only going to get better. We now have Moroccan Chef who brings a entirely new menu focus. His food is incredible. When you add Chefs C, J & M to the team, magic happens.

Four Culinary superstars and not one ego. Check out this photo from a recent VIP staff luncheon at Penn.

Tantilizing Twilights in June

2010-05-27T07:03:00.015-04:00

It's been a long, difficult and decadent journey to June. But, my Guilty legion, we have arrived in style and we are ready to celebrate any occasion. The posh are ready to nosh! And why not?

While the frozen winter of 2010 was filled with many seasonal Guilty Pleasures, it's the ripe bounty of spring and summer that's been calling my name.

I can hear the grateful spirits coolly cooing"Guilty. Guilty. We have a boysenberry trifle and a bottle of Cabernet Savignon for you. Guilty. Twilight is back."

Yes, the tempting and seductive side of this Guilty Garden is in full bloom and summer is just beginning. After-dinner bliss is back and it's the best of Philadelphia.

Enjoying a tantilizing twilight on the deck with Thin Mint and savoring a successful May is always an amazing Guilty Pleasure. Throw in the rapture of a full moon and there's hope on the horizon.

Embracing the new day.

2010-05-24T07:12:00.020-04:00

Pastry is power and we now have an unrivaled energy source in the Provence Catering kitchen. Our new Executive Pastry Chef is a true culinary professional and a natural leader. Enjoying her exceptional pastry skills is quickly becoming a daily Guilty Pleasure.

With her remarkable talent, secret recipes and production prowess, our entire Pastry Department has been dramatically upgraded. We can now offer our discerning clientele a wide variety of incredible miniatures and plated desserts. Funny how quickly the weather changes.

We would like to give a well-earned shout out to the incomparable M who shrewdly took out our trash and lightened our load. "Glad to hear you're finally hiring again."

It's always a pleasure, guilty or not, to embrace the new day.

A humongous iced glass of Sweet Tea is for me.

2010-05-02T14:34:00.026-04:00

The temperature is already hovering at about 90 degrees and it's only May 2nd. Apparently Global Warming will be making an impact this summer earlier than ever. My FEMA-like action plan for keeping cool in a heat wave always includes guzzling down a yard of Sweet Tea in a family treasure. It's a humongous 24 oz glass that's been handed down in Thin Mint's Family from generation to generation.

This is a mystical Amber vessel with a proud history of refreshment and it must be securely stashed in "The Freezer."

Guilty Town is one of few communities where each freezer must have an Alter of Icing. We take our beverage containers very seriously on the decadent side of the street.

I love the ongoing tussle between nearly overheating and almost frozen. It's one of life's most omnipresent metaphors.

Chillin' with a slow-brewed minted concoction is always a satisfying Guilty Pleasure. Sipping an icy cold Sweet Tea is the best way to keep focused and frisky.

Making a beeline to the LeBus Bakery

2010-04-25T18:06:00.018-04:00

I love LeBus Bakery to the point where I daydream daily about giant chocolate chip cookies and their second cousins, the Brownie Sisters.

The LeBus outlet store is located in King of Prussia, PA. I live only 2 miles from this Guilty Oasis and it's become a weekly excursion. To make matters even more enticing, the pastry and bread selections change daily. I love bakery surprises.

I know I am supposed to be embracing the low-carb consciousness. But this is not Seattle and my New Age mantra is enjoy a different baked good each week. I always believed that every memorable continental breakfast needs humongous Asiago bagel.

Goodies from the bakery can be enjoyed all day long. Stuck in traffic, now about a trio of mini-muffins that can gobbled down with little fanfare. Need a sweet and savory snack before lunch, how about a freshly baked Jalapeno blueberry bread topped with crunchies. I love a struesal topped loaf.

Planning a special dinner? There is always a wide variety of delicious fococcia's to choose from. Today's delicacy was an Artesan delight, smothered with smoked Mozzarella cheese, roasted garlic and fresh basil. Mercy, it was so delicious.

If you have not already done so, make a beeline to the LeBus bakery outlet to find your Guiltorious glee. It will be your happiest moment of the day.

Slaw, Slaw, Slaw....

2010-04-20T18:52:00.013-04:00

How much do I love Cole Slaw? Before answering that revealing question, please consider the many residents of Slawville. Let's start with the ever-popular Broccoli slaw bursting with sliced apples. Wow, this is some flavorful veggie heaven and those loud crunches are legendary.

Then there's highly-acclaimed and always popular Pineapple Slaw. It's my personal favorite and the chard's of golden pineapple are delicious all year round Simply put, it's the most refreshing slaw ever.

But sometimes you neeed to go savory. When you are woofing down a rare roast beef sandwich, Bleu Cheese Slaw is the perfect compliment. This Southern Classic is a gamechanger.

The slaw dressing is the key and our's is second to none. We can go "lite" with a reduced-fat mayonaisse or we can ignore the calories counting.

Guess which way the guilty winds blow.

Fancy Food Show is coming in June and you are invited.

2010-04-12T19:31:00.006-04:00

The Fancy Food Show is two months away and the Guilty Pleasures Club is already making plans for private tastings, recipe development and culinary networking. Everyone loves to discover a new Guilty Pleasure.

You can expect us to sample cheeses from Norway, Kobe Beef from Argentina and Chocolates from Switzerland. It's 3 grueling days of Guilty Pleasure Heaven. And you are invited. Anyone whyo would like to attend must contact us to by May 8, 2008 to obtain your passport to GuiltyTown.

My Guiltorious Life is very good and getting better.

2010-03-30T14:55:00.009-04:00

Peering out my office is always a very special Guilty Pleasure. I get to gaze upon the stupendously fun Thin Mint and watch the hardest working woman in the hospitality business hold court. She is amazing on so many levels I have stopped counting.
Sharing my professional and private life with the Belle of the Ball is pretty sweet. Guilt's legendary life is very good and getting better.

King Pastrami wins again

2010-03-22T10:40:00.012-04:00

March Madness has a secret snackage tournament attached to the hardwood, great gametime sandwiches. After a wild weekend of overstuffed platters, King Pastrami Rules………………..

Has there ever been a more perfect cured meat than pastrami? With a Rumanian spice that could capture any army of hungry soldiers with just its’ hypnotic aroma, hand-cut pastrami with is the King of hot sandwiches. Yes, a hot lean corned beef sandwich is a royal delicacy and in some well-mannered circles, a French dip Roast Beef sandwich is a Prince’s delight.

However, for me, nothing is more perfect than hand-cut pastrami with spicy creole mustard, Fontina cheese on fresh Russian pumpernickel rye bread from the famed Eagle Bakery in Trenton NJ. You can never call this worthy heir to the throne of Sandwichville "lean." It’s just not possible!!! One bite and you have been crowned.

Doomed to Marvel.

2010-03-18T19:43:00.014-04:00

I am possessed. It's true. Maybe the Papal College has me on their High-Caloric Watch List or maybe somehow I have avoided their considerable scrutiny. It does not matter, as my Guilt as been long established and well-documented.

I am doomed. Doomed I tell you. Not in a damnation sort of way, but in a "what's wrong with having goat cheese on everything" fashion. Isn't extra creamy a good thing?

I cannot go an hour without daydreaming about some decadent red coconut curry sauce or pining for an overflowing plate of Banana's Foster with Herrell's Brown Butter Ice Cream. It might be the best ice cream on the planet.

My legendary life is one constant quest for the Guiltorious goods that make us marvel in the moment like a finely aged-liqueur and a chocolate souffle. With my new Brandy sniffer in hand, a well-worn leather chair makes the perfect perch to watch Villanova stumble and fall.

I am doomed to Marvel. Doomed I tell you.

Absinthe

2010-03-09T12:31:00.005-05:00

The heavenly "Green Fairies", the drink of choice for such notables as Vincent Van Gogh, Henri de Toulouse-Lautrec, Oscar Wilde and Alfred Jarry as well as the beverage opposed by conservatives and prohibitionists until 2007 because of its association with the bohemian culture and its reputed psychoactive properties.

The lovers of "The Green Fairies" can date a version of Absinthe and its primary active ingredient back to 1550 BC. Although not popular until late 19th century this beverage of royalty and the arts community quickly became the rave of popular culture at the turn of the century.

This wonderful beverage has regained popularity and as of 2008 there are over 200 brands available. Provence Catering, in its drive to produce incredible beverages to match with foods begun match Absinthe with cocktail hour and dessert stations at its premium events. Absinthe is presented in a decorative glass over which an ornate silver spoon is placed that holds a sugar cube. Ice cold water is then dispensed from elegant glass and crystal fountains that dissolves the sugar cube & mixes with the Absinthe creating a lovely green hue. This green color coined the reputation of the "Green Fairies" or visions that occurred while drinking it.

One of the growing and most flavorful brands is produced here in Philadelphia from the Philadelphia Distilling Company. Philadelphia Distilling LLC is a premium spirits producer that creates Bluecoat American Dry Gin, Penn 1681 Rye Vodka & Vieux Carre' Absinthe.

So, take a walk on the wild side and see why Absinthe is growing in popularity. Let Provence Catering build Absinthe into your next event or pick up a bottle for yourself. I encourage you to try Vieux Carre' for its outstanding flavor and its local connection. I urge you to drink responsible and not find the same fate as a character in Emily Zola's novel when he wrote"Boche had known a joiner who had stripped stark naked in the rue Saint-Martin and did the polka-he was an Absinthe Drinker"

Philadelphia has gone Gratefully Guilty

2010-03-07T12:24:00.021-05:00

OMG... A weekend with real sunshine, a fired-up grill and cheerful folk. Where am I?

It's been Aces back to back and the town has gone Guilty. The Change of Seasons celebration feels long overdue and Philadelphia has become self-indulgence central. Maybe it's the anticipation of watching the Phillies at The Bank or the thought of dining al Fresco without mittens.

As one of the Opulent Eight(more on this special status to come), I am a Guilty Provocator. With that VIP clout, I always have Primo seats to the party. If you have been looking for a reason to indulge, there's a bright light at the end of Winter's long tunnel.

With July's Further Show at The Mann calling, a change in the season is a definite reason to party. To borrow a line from one of my favorite Grateful Dead songs, Althea, "You know this space is getting hot."

I do not think I have ever seen the local landscape with more pent-up Guilty Dreams. If you have not already done so, open the door to Decadence this summer and welcome an old friend to a table filled with sweet temptation. That Sainted Savior is always at the top of my Guiltorious guest list.

Needing more and exploring uncharted Guilty waters

2010-02-25T05:11:00.021-05:00

I am craving an unforgettable decadent adventure. I am not referring to the long-rumored, "Thin Mint's taking me to Bora Bora adventure," but rather a remarkable romp of enormous Epicurean interest. My Guilty Pleasure-seeking soul is restless and I long for some seasonally-adjusted salvation. Forgive me Rabbi M, I need more than I am getting at home.

Benjamin Franklin and Elana Bardot would understand.

The endless snow of 2010 has pushed me over the edge of reason and to fully recover, I need to experience first hand a mass invasion of culinary innovation. Two or three new treasures from the curry kitchens of Indonesia is just the beginning of my journey. I want my well-earned adventure to be global in scope and spiritual in nature. It's the Guilty Pleasure Creed.

After the longest winter on record, it's the perfect time to discover and then rave about a selection of new exotic foods and adult beverages from Provence Catering. One taste and my gourmet dining adventure is full bloom. There, before all that is personally pleasing, I am captivated by the aromatic wafting of unfamiliar spices and foreign fragrances. It's an unforgettable moment in time. Is there anything better than taking the time to slowly savor the incredible flavors of nature's bounty from the far corners of the world? Yeah Baby!

It's menu development time in our little Guilty corner of the world and we are preparing to set sail into uncharted waters. All aboard the PCSS Guilty Pleasure. It's a top scecret mission. Creativity is the word and incredible new foods are our mission. You must dive deep into recipe rancor. No life jackets or loose lips are allowed.

g'day from an Aussie

2010-02-22T15:08:00.004-05:00

From one of our readers:

G’day there,

I believe I deserve to be part of the Guilty Pleasure Club.

I have travelled miles for the perfect milk shake, eaten cereal at 2am, driven 4 hours for my favourite Chinese food, have taken a 2 hour flight for the best coffee and bagel in the world and as for baklava, I’m an Aussie/Greek, of course I have a second fridge full of home made baklava. LOL

It seems one of my wines got a mention on Guilty Pleasures, The Innocent Viognier, bet you can’t guess what my Shiraz wine is called.

THE GUILTY of course. LOL

Where are you guys based?

My vineyard/winery is in Mildura, Australia, a small city in Outback Australia. To find Mildura you head 360 miles North of Melbourne, go past Mildura and you will find yourself in Outback Australia. I mentioned miles, because I’m assuming you are Americans.

Nice place America, I spend around 12 weeks a year working and playing over there.

Cheers

The Guilty Judge

George Shinas

Shinas Estate Winery

Web www.shinasestate.com

Thanks to George for sending in his guilty pleasures. George, we are based out of Jeffersonville, PA near Philadelphia. Of course you can be a part of the club, consider yourself a member!

Decadent and Dreamy Events

2010-02-18T14:36:00.011-05:00

NATIONAL COMMITMENT DAY

LISA & SUSAN'S SPECIAL DAY

On Valentine's Day 2010, Provence Catering and friends gave to an incredible couple the dream event of their lifetime. Sue and Lisa competed in and won a free commitment ceremony to mark the inaugural National Commitment Day celebration.

It was a dream event! Held at the incredible Chestnut Club in center city that was artfully accented with lighting from Brian Toner & Eventions Productions lighting and incredible linens, chairs & china from Select Event Rental.

The incredible couple was committed in a wonderful ceremony conducted by Journey's of the Heart, as the room was filled with the incredible piano and guitar sounds of Amy Evinger. After the ceremony the guests enjoyed a decadent champagne presentation by Sandy O and The Creative Juice Group, while feasting on the incredible tastes of Provence Catering. The delicious champagne provided by Frank's Union Wine Mart was complimented by custom labeled wines from New Hope Winery. As the guests danced to the sounds of East Coast Event Group DJ's and enjoyed the Photo Booth from Shutterbooth, they paused to enjoy the happiness of this incredible couple. The room was filled with floral from Natural Designs Floral and the entire evening was captured forever by the talented eye of Alyssa Maloff Photography. In addition to the incredible foods from Provence Catering, the guests loved the Absolut Vodka blended with Organic Juices from Eco-Bar. The final decadent touch was the National Commitment Day Ice Sculpture by Ice Concepts.

Surving the Winter of 2010-Guilty style

2010-02-15T12:48:00.009-05:00

Can you believe, it is snowing again? The Winter of 2010 has been maddening to some and no problem to others. It's all a matter of perspective and proper planning.

Our endless winter has been quite challenge. From the snow drifts worthy of the NBA to the ice hockey rink in the back yard, February in Pennsylvania has an Antarctic decor and frozen tundra motif. The fury of winter has been relentless.

Some people escape to the islands. Some folks seek comfort at the Rum Bar. Others slip into a cabin fever coma.

On Guilty Blvd., our focus is more innovative. We know that the onset of winter is the perfect to time to explore new Guilty Pleasures. From Sake soaked Sea Bass to Jumbo Prawns in a Mango Cream Sauce to Lobster Gnocchi with Truffle butter, we know how prepare for a drop in the barometric pressure.

I love seafood in February especially lathered in an incredibly rich sauce. Soaking up every last morsel on my plate is the best way to get ready for the warmer weather and always a Guilty Pleasure.

Surviving the snow in style takes a decadent demeanor. On that subject, I am Guilty as Charged.

Jamon Iberico (The Grand Dame of Pork)

2010-02-09T20:40:00.013-05:00

As the snow begins and the forecasters speak of another 18-24 inches with white out conditions, I smile endlessly as I imagine the joys of today's purchase from Di Bruno Brothers 9th Street. On my trip to purchase a few quality olive oils for gift baskets, I looked up and saw the sign that changed my day and my view point on the coming storm.

"Jamon Iberico" Ham from Spain

Without even knowing a price, I asked for 3/4 lbs. This incredible ham, made from the Iberian Hogs (the black footed ones) is considered the world's finest. The Pata Negra graze free range on a diet high in acorns. This diet and the conditions of the region combined with a history of production make this "The Famed Ham of Spain."

I left Di Bruno Brothers a few dollars poorer but ready to tackle a blizzard knowing that at any moment I can snack on this true epicurean delight. I grabbed a few crusty breads and imagined the day ahead as I consider the Malbec I will choose or the subtle flavors of Jamon Iberico combined with A Shinas Estate 2008 "The Innocent" Viognier. Bring on the snow!

If you wish to try this incredible ham you need to head to 9th steet and Di Brunos, the only place in Philadelphia that sells Jamon Iberico.

Grocery shopping for the Whiteout is a Glorious Quest...Guilty Style

2010-02-06T07:24:00.024-05:00

Well, it's here. "Whiteout Central" or to borrow a phrase from President Obama's weekly address, "Snowmageddon" has come to town with a ferocious fury.

We all thought the snowstorm of the season was six weeks ago just before Christmas. We paid our icy dues in December. One and done is how we like our East Coast urban blizzards. Anything more, is way too Wisconsin for me.

Today's wintry blast was a developing winter storm system for over week. We knew a "paralyzing blizzard" was making a beeline for the Delaware Valley. Yet, we cared more about making Guiltorious plans for the big game more than preparing for the big snow.

However, all of that changed early Thursday morning just before sunrise as the mad dash to the stores began. From 6 am on, it was mayhem at the market. All day long the grocery stores were jam-packed with crazed shoppers and there was some serious Guilty Pleasure procurement going down.

No matter how much we smirk at our neighbor's shopping cart filled with Krispy Kreme donuts, Doritos and Dove Bars, our own shopping choices always seem to be a decadent basket of impulsive guilty delights. Especially when your staring down a Weekend Whiteout and knowing that your Super Bowl party may be a family affair.

When it comes to Guiltorious shopping for major events like the Super Bowl, we pride ourselves on being patient and pragmatic. However, throw in a blizzard of biblical proportions with the weather wackos and you need to be innovative and ingenius.

That means going on an off-hour shopping spree early Friday morning. The store shelves were badly ransacked from the night before. I carefully scoured the each aisle looking for those essential Guilty Pleasures that hopefully had been overlooked by the masses.

No shopping list is necessary or preferred when wandering the store on a Guilty Crusade. You cannot be impulsive with a shopping list. However, in the better-safe-than-sorry tradition of Zombieland's Survival Rule # 2 you must "Double Tap" all of your Guilty favorites. That means purchasing at least two packages of every bonafide Guilty Pleasure that makes past your corruptible filter and into your shopping cart. Do not learn the hard way that the last Bratwurst on the block was a midnight snack for Otis, the hound of happiness.

Our Don Quixote-like quest yielded five different types of gourmet sausage, six distinct mustard's and four artisan breads from two bakeries. When the supermarket is running low on your favorite Guilty Pleasures you must remain optimistic and dare to "Dream the impossible dream."

On Planet Guilty, you must embrace "Slippa" sanity and settling down easy.

2010-02-03T05:35:00.020-05:00

The Maturation process has so many wonderful surprises in store for us. From the ear wax of the Titans to eyesight slightly north of Ray Charles Blvd. to a sloth-like metabolism rate, crossing the 50 marker is not like Crossing Delancey. (Besides Amy Irving couldn't hold a candle to Thin Mint.)It's more like changing uniforms, but staying on the same team.

You're the same player, you just look a little more evolved. This is the moment in time when your character and soul really outshine your physical appearence to the world.

The more positive your persona, the better you look. The more generous you are with your time and resources, the more you will radiate. The more you glow, the more you appreciate that you MUST make the time to savor those individual Guilty Pleasures. It's one of the best ways to stay positive and vibrant.

This is a non-negotiable point on Planet Guilty. Remember, you must stringently adhere to the now-famous ReLounging Doctrine first disclosed in a groundbreaking posting on the GPC blog last October. This little known lifestyle policy was reportedly negotiated by Presidents Reagan and Gorbachev at their 1986 summit conference in Reykjavik, Iceland.

The Guilturious rewards are always immediate and your personal satisfaction will be remarkable. On this snowy winter morning, my sweet little indulgence is hanging with Otis and sipping minted hot cocoa in the dark wearing my favorite fuzzy woolen "slippas."

It's one of my secrets to keeping sane and settling down easy.

Onions Rings Junkie or Guilty Pleasures Enthusiast...You decide!

2010-01-29T07:15:00.022-05:00

I have waited almost a year to bare my true soul. I have waited over 10 months to come clean in this opulent forum. I have waited over 300 days publicly disclose my secret decadent addiction.

I am the Lord of the Onion Rings and an onion rings junkie. There, I said it! There is just no way that I can live in the shadows anymore with the societal burdens associated with this ultimate Guilty Pleasure. If I could main line this deep-fried salted delicacy into my taste buds, I would. Is that sinful or ingenious? You know my answer!

With that sense of logic and lordship, who wouldn't be clandestine?

There are so many different varieties of Onions and Onion Rings recipes to enjoy.

Are we loving deep-fried Vidalia's? Are we savoring spicy fried Red Onion rings? Are we mingling with a rotund Spanish onion? Are we giving a new purpose to mild white onions? They are all so tempting.

From the southern-style beer-battered wide ringlets served up in Dixie's finest dives to Tony Roma's famed Onion loaf to Emeril's spicy offering, there is no better Guiltorious indulgence than a galaxy of deep-friend orbs. While the Tony Roma onion loaf recipe is always the headliner, take a look at this recipe on the helpful, yet quirky http://www.astray.com/. I particularly like their "Hints for a Tiny Tummy."

With a Guilty addiction, you need every trick in the book to beat the calorie counter.

The Ultimate New Orleans style Super Bowl Party

2010-01-26T09:25:00.023-05:00

With or without Philadelphia's beloved Eagles, the big game deserves a big time Guilty celebration. In honor of the remarkable spirit and determination of the people of New Orleans, we are having a Cajun Super Bowl. Five percent of all of our Super Bowl parties will be donated to Habitat for Humanity and their stellar efforts in rebuilding the Crescent City.

Here is the Ultimate Super Bowl Party menu-Cajun style. The entire Super Bowl experience is always a Guilty Pleasures Jubilee. Welcome to the show!

HORS D’OEUVRES

CAJUN SHRIMP

Gulf shrimp marinated in Cajun New Orleans spices, barbequed

and served skewered with a sweet chili dipping sauce.

DELTA LAMB

Ground lamb seasoned with fresh herbs, blended with

goat cheese, collard greens and toasted pine nuts

wrapped in puff pastry, baked until golden.

BAYOU CAKES

Crawfish, langostino lobster and white fish blended with sweet

Vidalia onions, red and green bell peppers, fresh garlic and herbs pan sautéed served with a spicy creole mustard.

BOURBON STREET BEEF

Tender strips of flank steak marinated in garlic, cilantro and tequila,

grilled and skewered, served with a teriyaki dipping sauce.

ANTIPASTO DE PROVENCE

An assortment of cheeses and meats to include Pepperoni, Genoa salami, kalamata olives, Vermont Cabot Cheddar, Brie and Swiss Emmenthal accompanied by roasted red peppers, grilled zucchini, yellow squash, marinated mushrooms, eggplant, red seedless

grapes, sliced French baguettes and Carr’s wafers.

DINNER MENU

CAJUN MAPLE SMOKED LOIN OF PORK

House smoked loin of pork marinated in dry spices and loin of pork

slow smoked over mesquite wood. Served with a Jalapeno Corn Salsa.

LOBSTER AND CRAWFISH PIE

Petite morsels of langostino lobster, Lousiana crawfish and applewood

smoked bacon baked in a pie topped with a flaky filo crust.

CHICKEN FRENCH QUARTER

Boneless breast of chicken seared with cracked black peppercorns

accompanied by a traditional brandy, shallot and mustard demi glace.

ORZO NOLA

Toasted orzo blended with roasted garlic moons, toasted pine nuts and fresh herbs

GRILLED SOUTHERN VEGETABLES

Roasted and grilled farm fresh zucchini, yellow squash, portobello mushrooms, sweet Vidalia onions, carrots, bell peppers, eggplant seasoned with extra virgin olive oil and fresh thyme.

SAVANNAH GREENS

Red leaf, romaine, radicchio and frisee lettuces tossed with cucumber, red Bermuda onions, grape tomatoes and candied pecans drizzled with a sweet and spicy tarragon vinaigrette.

COUNTRY BREAD BASKET

Served with sweet butter.

DESSERT

DUO OF CREME BRULEE

Traditional vanilla infused creme brulee served two ways:

Cayenne Pepper and Black Sesame seed.

BANANA'S FOSTER

A "Nawlins" classic. Cooked to order in a sautee pan.

CONFECTIONS

Blondies, brownies, cookies and bar style treats.

Keeping warm with soup is a Guilty delight.

2010-01-23T04:59:00.023-05:00

We are smack in the middle of winter and yet spring is just starting to stir. As we mature, nothing get old quicker than cold weather. The nose runs, the legs ache and the shivering persists. Blankets, fuzzy slippers and sweatshirts become my close friends.

In the winter, comfy and cozy is my guilty dream. A brimming bowl of hot soup will always open the door to the Village of C Squared.

I love to savor my soup, especially a teeming tureen of Thin Mint's Chicken & Artichoke Chowder with extra wide noodles. She is an expert at keeping toasty when the sun sets early and the Hawk is out. It's a family legacy and she is all about tradition.

There so many delicious soups and many of them are bonafide Guilty Pleasures.

French Onion Soup is Cheese Festival dancing the Macarana in your mouth.

Bacon and Corn Chowder is a great first course on Super Bowl Sunday a.k.a. The Guilty Bowl.

Turkey Dumpling Soup, when done right, is an emotional transporter. I swear it has magical powers that send us to very good place. It's the Yoga of Soups.
New England Clam Chowder from Legal Seafood's in Boston is etched lovingly in my college memories. I love those OTC crackers in my chowder.

Carrot Ginger Soup with Lobster makes you happy to be alive and itching for spring.

Happy to be alive sounds like a excellent Guilty byproduct to me. When it comes to enjoying your favorite Guilty Pleasures, not all collateral has to be damage.

Ice Sculptures make Guiltorious Frozen Fantasties

2010-01-19T13:11:00.001-05:00

When it comes to enjoying guilty pleasures at the bar, every great party needs a slippery slope. Not in performance or execution, but in libation celebration.
Nothing makes a sensational party really rock like an innovative ice sculpture. From a Vodka luge of St. Petersburg to an icescape of Ginartica, our frozen fantasies are spectacular. Working with Ice Concepts, our event planners have crafted entire city scenes into ice and the fun really starts to flow with an Absolute tsunami.

Like all of our partners, we only work with the most talented of vendors. Ice Concepts is considered the best in the country at what they do. They recently won the 2009 National Ice Carving Association National Championship.

I can't wait to see their work in 2010. Give us a call at 610-539-8330 to plan your next fun-filled event with a sizzling ice sculpture.

Yummy Popcorn!

2010-01-19T10:49:00.000-05:00

Popcorn is one those items that brings comfort and joy to us as we remember days gone filled with smiles, fun and laughter. At Provence Catering, we take popcorn to a new level. Whether it be the Savory Truffle Popcorn that wins raves wherever we serve it or the sweet and decadent chocolate or Caramel popcorn or my personal favorite the white chocolate & peppermint.

Whether it be a savory snack at one of our incredible specialty drink stations or served in beautiful cones that are eco-friendly, our homemade gourmet popcorn is always a hit.

In honor of national popcorn day, our guests at upcoming events will be able to snack on and sample some of our delicious flavors. We will be creating our incredible chocolate and delicious caramel as well as our spicy popcorn hinted with various peppers, cactus honey, chili powder and garlic. The exact recipe and secret ingredients are a well-guarded chef's recipe.

Our gourmet popcorns are a great touch at weddings, mitzvah's, and parties of all styles. Simple yet made perfectly this little touch is one to bring smiles to all your guests. True to our motto "Perfect Works Just Fine"!