WHAT WAS SERVED:
- Baby Field Greens with Dried Cranberries, Toasted   Pecans and   English Cucumbers and Garlic Balsamic Vinaigrette
- Oven Roasted Pork Tenderloin
- Penne Pasta with Sun-dried Tomatoes, Portobello   Mushrooms and   - Cole Slaw with Red and Green Cabbage
- Freshly Made Rolls and Butter

WHAT WAS SAID:
"It was a pleasure to work with Judy. Her estimate included various options that gave us some flexibility and her prices were reasonable. The quality of both her service and food were outstanding. I would happily call on her again."
 - Reverend Paul V. Sorrentino,
  Coordinator for Religious Life, Amherst College

WHAT WAS SERVED:
- Grilled Marinated Chicken Breasts Lemon, Fresh Ginger   and Garlic
- Seasonal Grilled Vegetables: Red Onion, Zucchini,   Yellow Squash, Red and Yellow Peppers
- Indonesian Rice Salad with Pineapple, Golden Raisins   and Sesame Vinaigrette

WHAT WAS SAID:
"People remember two things about a wedding: the food and if they had a good time. Judy was able to accomplish both as our caterer. Her experience, ideas, and menu options made what could have been an overwhelming process very easy. She was always available to discuss details and offer suggestions. When Judy and her staff brought out the entrees, everyone was blown away by the selection and quality of the food. We highly recommend JC to anyone who wants to guarantee a well-catered event at a reasonable price."            - John & Rebekah Blanda