Tastes by Patti does more than prepare delicious food. We approach every event as if it were our own.
This means we work closely with you to plan a memorable culinary experience... then attend to all of the details that lead to that experience.
Among other catering companies, Tastes by Patti stands out:
- We create unique, memorable dishes. Sure, we can prepare marinated shrimp on skewers, antipasto displays and herb goat cheese puffs - and they're sumptuous. But we also create cuisine that you don't ordinarily see in catering. Veal ossobucco with gnocchi. Lemon fennel crab cakes with lemon confit. Pan-seared turbot with chanterelles, leeks, celery root and bacon. Because you're unique, the food at your event should be unique, too.
- We specialize in handmade and home-grown. All of our pasta is made by hand. So are our breads. We even make our ice cream by hand, rather than buy it from a provision company. And we grow our herbs on premises, harvesting them at their peak freshness. These little details make a big difference in the quality of our dishes.
- We've got Patti. The former executive chef at Eclipse di Sol and Luxe, Patti Roth Rogers made a name for herself on the Atlanta restaurant scene. She worked with acclaimed chefs Kevin Rathbun (at Nava) and Anne Quatrano (at Floataway Café and Bacchanalia) and served as pastry chef at Canoe and Woodfire Grill. All of this experience paid off in the eyes of former Atlanta Journal-Constitution food critic John Kessler, who wrote: "Patti Roth [Rogers] understands the way flavors travel on the palate."
More on Patti > |
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"Patti Roth [Rogers] has an
acute sense of composition.
Potato croquettes stuffed with
Serrano ham and manchego
cheese shatter upon contact
with a forkand ooze gloriously..."
Bill Addison
Former food critic,
Creative Loafing |
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