Abbey Bell Catering

01/31/2024

We had the pleasure of working with the again, creating some graze boards for their donor event last week.

Are you hosting an event? Let us create the graze board of your dreams!

12/15/2023

Cheers to a festive & joy-filled holiday season! We’ve been cooking up a storm, helping our clients celebrate the holidays. These bites are from our recent event with and .
-Tuna tartare cucumber cups
-Beet tartare, lemon ricotta, endive
-House cured gravlax, potato cake, dill crema
-Tenderloin on toast, horseradish cream, micro arugula.

08/14/2023

Throwback to Sunday brunch…

04/04/2023

Meet the latest addition to our menu! Pecan crusted pork chop, Dijon mustard pan gravy and braised cabbage & apples. Let us know if you’re having this for dinner this week!

12/17/2022

The clear winner this ABC holiday party season is the cheesy p**f, aka gougères. We filled ours with house made pimento cheese, prosciutto and a pickle for the fanciest ham & cheese sandwich around.

11/03/2022

Coming to a menu near you soon! +feta

10/12/2022

Had some leftover heirlooms 🍅, so I made a tomato galette with Le Gruyère AOP . 10/10, did not disappoint. Let us know in the comments if you’d like to see veggie tarts on the menu!

10/07/2022

This cake deserves its own post. Apple hazelnut rye cake from the 10/21 issue. Toasty hazelnuts, sweet & tart apple chunks, vanilla buttercream. We topped it with edible flowers from . A perfect autumn sweet ending.

10/06/2022

10/06/2022

What. A. Night! ABC had the absolute pleasure of catering a client dinner hosted by for . We crafted our menu from recent issues of (with an ABC classic thrown in) to highlight the transition from summer to fall offerings at the local markets. The short rib recipe we selected was so good (9/22 issue), we’re putting it on the home delivery menu STAT! Special thanks to my right hand in the kitchen, , who rocked it out with me.

07/26/2020

Hosting a socially distant celebration? Let ABC create the menu of your dreams! Here are a few of the dishes we dropped off for a 50th birthday celebration!

07/07/2020

🧀Pimento Cheese🧀
This week’s snack was a creamy mix of cheddar & piquillo peppers with a hint of spice, served with a rainbow 🌈 of local summer veggies.

05/27/2020

My favorite Spring breakfast:
Fried eggs over fresh arugula (& chard & parsley). Freshly picked greens from my garden get lightly dressed with fruity olive oil and lemon, flaky sea salt & a shower of pecorino. The eggs are fried until lacy at the edges. When all mixed up, the yolk coats the greens and creates a silky dressing. Yum!

05/21/2020

🥩Steak & Potatoes🥔
Per request, I demoed Steak & Potatoes for dinner, along with some sautéed Swiss Chard (a favorite veggie of mine), and What A Treat! I topped it with favorite green sauce (recipe in my highlights). How-To’s in my insta-story now.

05/20/2020

🧊Paloma🧊
I stocked up on some grapefruit juice to make my favorite cocktail, the Paloma. Mezcal, grapefruit juice and my secret ingredient 🌶. The How-To’s are in my story now!

05/15/2020

⭐️Spinach (& Kale) and Artichoke Dip⭐️
A creamy, dreamy, cheesy base packed with artichokes and spinach (& kale) and topped with another layer of cheese only to be baked off and served hot. We couldn’t stop there! Oh no, we fried up our own corn tortillas chips to dip into this gooey delight. How-to’s in my insta-story.

05/14/2020

🥦Pork Belly & Broccoli Rabe Pasta🥦
I didn’t have sausage. I didn’t have GF orecchiette. But I had broccoli rabe. And pork belly. And now, a new favorite pasta. How-to’s are in my insta-stories.

05/13/2020

🍄Mushroom Pasta🍄
I made this dish in under 30 minutes last night. The How-To’s are in my insta-story now. Quick, easy, nourishing and packed with deep flavor you thought was only achievable through long, slow cooking.