Just like the seasons change throughout the year, things are always evolving here at Parties That Cook. In anticipation of each season, our team of professional chefs bring their imaginations and culinary skills together to whip up a fresh batch of original recipes. As with all great things, there is a bit of trial and error involved in achieving perfection. Our seasonal recipes can’t just be delicious – they have to meet certain criteria specific to our events: easily split into components for team cooking, execution with our mobile equipment, scalability, and most importantly, cook time. Small order, right? Our fabulous chefs consistently do an outstanding job nominating, testing, and selecting the best recipes for PTC events!

I had the privilege of being involved in two days of recent experimentation, and all I can say is WOW. The office team got a little preview of all the new Fall Menu recipes, and it was absolutely delicious. I definitely wanted more than just a taste! Our chefs made a variety of mouthwatering dishes, including: Fried Chicken Po-boys with Pickle Remoulade and Kale; Veggie Tagine with Couscous; Caramelized Onion and Potato Knishes; Moroccan Pastries; Sweet Potato Soufflés; Cauliflower Soup;  and Southern Mac and Cheese with Baked Quinoa! It’s safe to say we were completely stuffed. And happy.