Cynthia Moriarty Catering

12/10/2020

**Please place your order through email at [email protected]**

We will all miss our holiday celebrations this season! Knowing how important it is to bring a little light and deliciousness into the season, we are offering an abbreviated holiday menu for gift giving and small personal gatherings.

We have prepared an array of gift boxes and treats for your friends and small gatherings. Cookie gift boxes, savory spreads, or cheese and charcuterie boards are available, as well as our favorite Reine de Saba, an eight inch chocolate almond torte made with Meyer's rum.

Please place your order through email at [email protected].

07/06/2019

09/23/2018

If you haven't checked out my new business website yet, take a look at it now! https://www.cynthiamoriarty.com/
It was a fantastic creative collaboration with my daughter Claire Frohman, Chelsea Sanders and her team at Blueline, and a host of local photographers whose photos are featured throughout!

Whatever you’re planning, Cynthia Moriarty Catering offers inspired menus, gracious service, and remarkable fare for every occasion.

09/22/2018

09/21/2018

10/25/2017

https://instagram.com/p/BaNaXWwAhrC/

12 Likes, 1 Comments - ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Cynthia Moriarty () on Instagram: “Autumn bounty! Tonight our menu includes a couscous salad with roasted butternut squash, arugula,…”

09/09/2017

https://instagram.com/p/BYwSXF_ArZh/

15 Likes, 1 Comments - ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Cynthia Moriarty () on Instagram: “Had fun debuting some new toys at our wedding this past weekend at . We had…”

10/15/2016

Some teasers as we prepare for our Harry Potter wedding at Clayshire Castle!

10/15/2016

A University dinner for guest lecturers in a beautiful Bloomington home with lively conversation over Manolo's Spanish wines. The menu featured spicy chickpea stew, turmeric rice pilaf, chicken with Israeli spice rub, a chopped cucumber and tomato salad, olives and feta, and delicious Irish soda bread.

09/22/2016

Elegant red touches at our dinner at IU School of Global and International Studies this evening.

09/16/2016

09/08/2016

Staff lunch: All the vegetable scraps we could not use for the catered menu. Pretty tasty!

08/28/2016

Most recent dinner inspired by the farmers' market offerings. Summer succotash with cornmeal crusted chicken, and warm cherry tomato salad with sherry vinaigrette. We started the dinner with cucumber gazpacho and ended with peach crisp. I will miss these fresh, light tastes!