Have your ambitious dinner party plans caught you in a time
crunch? Is there a dish you love to eat but hate to make? Whether your guest list includes 30 or 300, here are six great go-to caterers.
By Renee LaReau From the November 2008 Issue
Final Mission 50 years later, the Great Lakes community remembers the sinking of the Carl Bradley, when 33 crewmembers lost their lives as the ship went down in the stormy waters of Lake Michigan.
Natural Habitat One couple lives for the land in their eco-friendly Michigan City home.
Consigning Couture Three Chicago shops offer a gold mine of vintage designer wears.
Class Acts David Fink and Kim Clark infuse Three Oaks with
an all-encompassing lineup at the Acorn Theater.
Lake Magazine covers the hottest information on the Lake Michigan area.
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Victorian Pantry
Granger, Ind.
Chef-owner Steven Stogdill spent eight years perfecting his focaccia recipe, and you can taste the results in the popular breads he ships around the country and serves at in-home celebrations all over Michiana. Victorian Pantry’s focaccias can be cubed for appetizers, sliced for sandwiches or served with soups. The kitchen bakes dozens of varieties including red bell pepper, caramelized onion and potato with rosemary. If you seek a morning pick-me-up for your brunch crowd, sip some signature walnut roast coffee, roasted in small batches exclusively for Victorian Pantry by a roaster whose identity Stogdill will never reveal. 574-271-7881; victorianpantry.com
Lucrezia Café
Chesterton and Crown Point, Ind.
For a lively, Italian-inspired feast, this popular ristorante will deliver its hearty Mediterranean fare to your doorstep. Owned by Mike and Nada Karas, Lucrezia’s appetizers include pints of savory spreads using flavor combinations like eggplant with caramelized onion and roasted red pepper pesto and served with bread. Their family-style entrées are hearty, from rigatoni with smoked chicken to veal medallions. Lighter fare includes an insalata caprese – layers of fresh mozzarella, basil and tomato. If, after all this, you’ve somehow saved room for dessert, the Zuccotto, a chilled, dome-shaped dish combining cake, liqueur and whipped cream, makes for a festive finale. Chesterton: 219-926-5829; Crown Point: 219-661-5829; lucreziacafe.com
Froehlich’s
Three Oaks, Mich.
Froehlich’s catering showcases the shop’s variety of homemade chutneys, jams, preserves and relishes. “We like to pair everything with one of our own products,” says owner Colleen Froehlich. The flavorful results include pork tenderloin sandwiches with apple chutney, old-fashioned boiled-then-baked bagels spread with fresh jams, and freshly-baked tomato bread served with olive relish. For dessert, try the individual fruit tarts, glistening with colorful blueberries, raspberries and strawberries.
866-626-5267; shopfroehlichs.com
Cutting Edge Catering
Saugatuck, Mich.
Proprietor Doug Rempel owned a medical manufacturing company for 22 years, often entertaining his international clients at home rather than at a restaurant. What began as a hobby evolved into a full-fledged business, and Rempel now caters everything from in-home private parties to gatherings with 700 people. Rempel still enjoys creating globally-inspired menus, from African fare cooked in tagines to intricate Chinese bites served on individual, ceramic wonton spoons. He also specializes in “pick-and-pop” appetizers, like lamb lollipops or shrimp suckers, that facilitate easy munching and mingling. 616-836-0653
Grand Haven Bakehouse
Grand Haven, Mich.
Co-owner Jill Landman says that in-home appetizer receptions have become increasingly popular with hosts along the lake, and her 17-year-old company has kept up with demand by concocting a variety of tantalizing diminutive bites. Look for Landman’s mango and seared-scallop canapés and Asian crab cakes accented with ginger and wasabi. Landman says she likes to update old favorites, topping deviled eggs with caviar or grated parmesan cheese, and making mini-hamburgers from handmade ham loaf. Landman’s husband, Kris, serves as the resident baking expert, churning out hand-baked, European-style breads daily. 616-844-6778
Chris Ferris
Holland, Mich.
Ferris’ desserts earned rave reviews when she was the pastry chef at Everyday People in Douglas, Mich., and her eye-pleasing creations served as the backdrop for the wedding scene in the movie Prelude to a Kiss. Her whiskey fudge cake topped with fresh berries and whipped cream has turned more than a few heads. But Ferris also creates delicious savories. Catering clientele adore her mushroom pâté, Spanish tapas platter, and sushi assortment, not to mention a choice of more than 40 whimsical hors d’oeuvres, including an “atomic” salsa bar featuring locally grown heirloom tomatoes. 616-886-1872
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