BY JENNIFER EVANS GARDNER
Any caterer can slap tomatoes, buffalo mozzarella and basil together and serve it to 1000 people. That’s what caterers do, after all. It’s their job to create and serve meals at events such as weddings, bar mitzvahs or corporate parties with hundreds — sometimes thousands — of guests.
That there can also be space for a truly innovative chef in this field is a lovely surprise.