Le Bam Studio Open House

Please join me for an Open House at Le Bam Studio from 6-9 pm on October 22. Le Bam is located at 1540 Monroe Drive in Midtown. Enjoy drinks and some of my signature appetizers in this beautiful interior design studio. Their creative team works with wedding planners and event coordinators to design each and every event they host. Come check out the handcrafted trees and wood art in this magnificent space. To sign up for my email invitation, please visit my website.

Masterpiece Willing To Travel

I am so fortunate to be in beautiful Sea Island for two days, putting on a dinner for two leadership companies. The menu includes some of my favorites...black & red fish, wild mushrooms, stuffed tenderloin and my jumbo lump crab salad.

My accommodations at The Cloister aren't too bad either. It's a tough job, but somebody's got to do it.

Masterpiece Catering at ElandersUSA

Special thanks to all of you who came out for our Grand Open House at ElandersUSA on Thursday, September 24. Over 200 guests attended to sample international food from Masterpiece Catering. I made some of my favorite appetizers including tuna asiago satee, bluecrab dip and potstickers. Visitors also sipped beer and wine, and tried their luck at game tables to win prizes, and to hear some great jazz.

Each attendee was also given a passport – custom-printed on the digital press with their name and company name. During a facility tour, each passport was stamped at eight different Stations corresponding to a country where Elanders has operations. During the tour visitors were given the opportunity to watch special projects run, illustrating ElandersUSA's unique pre-press, digital and offset printing, binding and finishing capabilities.

We look forward to partnering with the great team at Elander in the future. Thanks again for all of you who attended!

Preferred Caterer of Angora Hall

This month I am so proud to announce that Masterpiece Catering will be the preferred Caterer of Angora Hall. The Event Facility is located just 10 miles from Buckhead, and has the perfect ambiance to make your event unforgettable. Whether you are planning an intimate indoor wedding for 30 or an extravagant outdoor party for 500, the newly renovated space is Atlanta's best kept secret.

I fell in love with the vaulted ceilings, refinished hardwood floors and dramatic ceiling to floor windows...I knew it would be the perfect place for me to cater an elegant affair. The main ballroom is more than 2,900 sq. ft. and holds 420 people for buffet reception style events, or seats 195 people for formal dinners. The hall even has a state-of-the-art audio, visual and lighting, and an optional stage with backlit projection that can be used for entertainment, photo slide shows or can be closed and decorated.

But best of all, there is a Butler's Kitchen complete with a large refrigeration unit, sinks and electrical outlets inside and out. This means more beautifully catered events for you!

Angora Hall is located at 3701 College Avenue in Clarkston.

Masterpiece Catering Offers Gluten-Free Menu Options

I am proud to offer gluten-free menu options to my allergy-conscious clients. From entrees to desserts, I have created gourmet “g-free” meals that are made without gluten, the protein that is found in wheat, rye barley.

Many of our clients are requesting gluten-free catering options, and we are more than willing to help. A growing number of customers are avoiding gluten because of an allergy or sensitivity. Cutting out gluten can be tricky, but there is no need to write off sandwiches and birthday cake forever.

My “g-free” menu includes Coriander Chicken with Mango Salsa, Champagne Vinegar Red Potato Salad and Gluten-free coconut layer cake. Each dish is completely free of gluten products and is made with substitutes like cornmeal, soybeans and buckwheat.

I want people to know that they can still enjoy great “g-free” food without sacrificing the flavor. I prepare different specials every day based on customers’ requests. Do you have an idea for an original dish, or a “g-free” recipe that you would like to share? Call me and I will prepare a special “Chef’s Choice” just for you.

For more information visit www.masterpiececatering.com

Chef Talk

I believe with all my heart that I was born to cook. It is definitely a God-given ability that began when I told my Mom, “I don’t want that for breakfast!” Her response was, “Make your own breakfast!” I was 12, and so it began…

As a “renaissance” teen, I was busy playing in the kitchen as well as laying brick and mixing mortar. One day at a job, the owner asked, “Does anyone want to wash dishes at my restaurant?” I jumped at the chance, and soon found myself behind the line at Capo’s Café in Virginia Highlands making alfredo sauce with my swiftly mortar-mixing wrist. Soon the Ritz-Carlton Buckhead invited me to apprentice in their Five Star Kitchen. After completing their Four Year Certification program, I had found my calling.

Many people ask us where the name “Masterpiece” came from, and it has two meanings for us. Because of our great faith in God, my wife and I wanted to name our business in His honor. He is our master and he gives us peace. I also like to make my dishes look like, well…a masterpiece.

I like to keep my food very clean, fresh and colorful. Often this involves fusing different ethnicities and finding the right ethnic flavors to marry. Clients also ask me what tools and utensils I use in my kitchen, because there are so many options out there today. For any chef I recommend a sharp knife, a good cutting board, a hand blender, a balloon whisk, a channel knife, a food processor, a zester, fresh clean cloths and stainless steel pots. Keep these on hand, and you can prepare almost any dish for your guests. Everything that I make has to have a balance, and my dishes have to share all of these flavors. One of my signature dishes over the years has been the prociutto and pesto-stuffed fillet with red wine bordelaise sauce. Like every dish I make, this one is meant to be an experience. I tell guests at my cooking classes that they have to make this dish with their partner because it is about creating a memory.

When I am asked if I have any advice to offer other aspiring chefs or caterers, I tell them this: It takes a lot of hard work and hands-on experience. I graduated from the American Culinary Federation Educational Institution, and worked my way up the culinary ladder one step at a time. I have also had the opportunity to cook for every governor since Joe Frank Harris, and cooked for the Coca Cola Marketing Department at the 1996 Olympics. It is this hands-on experience that has made me the chef I am today.

Recession Recipes CNN Segment