Pure Appetit Catering

Trimming and marinating the beef tenderloin. How about a little duck fat in there? .... yes please...

Wonderful New Year Celebration at Wi******er Country Club! Thank you for a great 4 months and we're looking forward to the future with exciting things to come and a special thank you to my hard working staff who makes this all possible! Happy New Year All!!!!

It's TURKEY TIME! Letting these guys dry a bit after their brine soaking. Brush on a little tea and salt solution to aid browning and crisp skin. Then we'll wait for a pellicle- a tacky exterior after brining that helps seal, crispin and brown the skin. I can't wait to serve these beautiful birds!!!

George Rogers Clark class of '69 gettin' down! Nice to see some great folks get together and have such a good time!