Blue Duck Catering Inc. was selected this year to provide a continental breakfast for V.I.P.'s and parade volunteers for the City of Chicago annual Thanksgiving day parade.  In excess of 1000 guests were treated to Bagels, Muffins, Fruit and Cheese Danish, Coffee, Hot Chocolate and Hot Cider and an assortment of fruit juices.

 

Blue Duck Catering, Inc. was selected by the Board of Directors of the Little Black Pearl Workshop, a multi-faceted arts learning venue,  which held their grand opening at their new location on Chicago's South Side.  Anyone who was anyone was there, celebrities, politicians, artists of many disciplines, educators and City of Chicago elected and appointed officials.  The menu included a Sushi bar, hand carved roasted turkey, herb roasted round of beef, creole catfish and many side dishes.  Over 500 guests were in attendance and at the end of the day we received many unsolicited comments on the food the presentation and the food service.

 

This past fall (2004) Blue Duck Catering, Inc. enjoyed tremendous success with it's Personal Chef program.  Executive Chef Gary Cole has developed a young cadre of Cordon Bleau culinary school graduates to prepare from scratch beautiful and tasty meals for clients, in the privacy of their own home.  The Chef plans the menu, makes recommendations, does the shopping, prepares and presents the food.  The host or hostess only task is to send out the invitations.  A pampered guest as though she or he were a guest in their own home is the goal.  The guests are welcome to watch the food preparation in the kitchen and will leave the kitchen with some new aspect of cooking that they did not know.  Jan Slaughter of Oak Park, Illinois stated "I had a wonderful time and I did not have to cook a thing.  The meal was wonderful and my guests were floored by the chef's food presentation.  I'm scheduling another date to invite some of my more important clients, who knows I may close a deal over a glass of Chardonnay after we finish the Flounder stuffed with crabmeat".