Blue Chip Catering

08/05/2024

Thank you Claire Rushing for a chance to add to your wonderful 60th birthday.

07/01/2024

Thank you Mr. & Mrs. Fordham for giving us the opportunity to be a part of your wedding day.

06/25/2024

Lunch at the Hilton Garden Inn.

06/22/2024

Thank you Mrs. Brittany Yisrael & SMA Healthcare for giving us a chance to you a awesome Luncheon this past week.

06/18/2024

If your looking for Servsafe certification in food service, take a look at this flyer. One of the benefits of being ServSafe certified is that you’ll have more job opportunities. Many restaurant owners are looking for cooks and chefs who already have their ServSafe certificate. This way they can avoid the costs involved with new certifications or any other hassles or worries. I am a Certified proctor and instructor for Servsafe Food Manager Certification.

06/13/2024

3-day Breakfast & Lunch meeting.

06/08/2024

Congratulations to Mr & Mrs. Lynn and Tasha Thompson on their nuptials, and thank you for giving us the opportunity to be a part of your wonderful day.

05/27/2024

Thank you Dr. Roy Smith for giving us the opportunity to help make your event a special one.

05/13/2024

A beautiful sendoff meal this weekend.

05/10/2024

Our monthly Daytona Beach Boat Club meeting meal was today. Thank you for continuing to give us the opportunity to serve you a great meal each month.

05/01/2024

Continental breakfast at the Hampton Inn for Tropic Supply.

04/29/2024

04/15/2024

Congratulations to Mr. & Mrs. Cory and D'Lorah Anderson. We thank you for giving us a chance to be apart of your special day. A beautiful ceremony with a Luau theme.

04/15/2024

I would like to say thank you Brittany Presley for giving us the opportunity to provide our services for your DELTAversary Dinner.
Dinner Menu: Spring Mixed Tossed Salad with chopped eggs and cheese, Seared Salmon with cream sauce, Baked Chicken and Gravy, Sautéed Cabbage, Sweet Potato Cassarole with pecans, Corn bread muffins with bits of corn, shredded cheese and jalapeño.

04/15/2024

I would like to say thank you Brittany Presley for giving us the opportunity to provide our services for your DELTAversary Brunch.
Brunch Menu: Blackened Shrimp & Cheesy Grits with Andouille Sausages, Chicken & Waffles, Spinach and Cheese Quiche, Candied Bacon and Macaroni Cheese Bites

04/13/2024

Thank you Daytona Boat Club. We always look forward to you and we hope you enjoyed this months meal.

03/27/2024

Caramel Pound Cake

03/20/2024

Good morning!! Continental breakfast for Tropic Supply team meeting.

03/16/2024

The Women’s Empowerment Brunch sold out for individual tickets. Thank you to everyone who came out today to support this event. Also, we would like to thank Dominique Sawyer for having Blue Chip Catering prepare a wonderful brunch for those in attendance.

This event featured inspiring, empowering women speaking and telling their stories:
-Carmen Ruiz - "It's time to say eNOugh"
-Jakara Lewis - "Your Dream is on the other side of your journey"
-Megan Farrell-Nelson - "Don't quit before the magic happens"
-Maria Indelicato - Junior League of Daytona Beach

All proceeds benefited the Beacon Center.

03/10/2024

Thank you and congratulations to Mr. & Mrs. Harrington Smith on your nuptials. We hope we helped make your wedding day memorable.

03/06/2024

Our OMAGE Brandy tasting was a array of smells and tastes paired with cocktails for each course. All in attendance enjoyed the libations and food. Looking to do a public event soon to promote this brandy locally.

03/06/2024

Sunday Dinner at the Grimes.

03/05/2024

Great after golf luncheon today at Crane Lakes.

02/15/2024

Thanks to everyone who supported our Valentine's Day desserts and look forward to doing something for Easter.

02/10/2024

Great week of food & fun!!

01/21/2024

Shrimp Linguine with Marinara Sauce

01/17/2024

Coming soon a collaboration with Blue Chip Catering and OMAGE Brandy. This will be a four- course tasting utilizing mix drink recipes and the brandy throughout the menu. OMAGE is produced in classic California wine-making style by using grapes selected for their prime ripeness. OMAGE incorporates varietals sourced from four distinct Central Valley grape districts. The brainchild of Julious Grant, a 30-year wine and spirits industry veteran and Bethune-Cookman graduate, OMAGE combines a meticulous blend of grape varietals from California's prestigious wine-making regions, with a similar “méthode cognaçaise,” using grapes, distillation and barrel-aging to fill a void in the U.S. market, according to the company, for a “super-premium brandy with the craftsmanship of a fine French cognac."

01/15/2024

Crane Lakes WGA Event

01/11/2024

Day Three of the Bus Planner Meeting group. Soup & Salad with toppings.