Papa Mark Catering

04/21/2024

Beautiful Shabbat dinner with the women of Nishmah.
Thank you Chelsea Leon and Avital Kadosh for having Papa Mark Catering help host this event.

04/03/2024

Another great testimonial from a Papa Mark Catering client. Thank you Joel Markus!

“My gratitude for your extraordinary catering at my great nephew's brunch! Collaborating with you was not just a pleasure but an adventure in culinary creativity. The menu you crafted was a masterpiece, enchanting all our guests with its very tasty flavors and artistic presentation. Each dish was a star, tempting us to indulge in the delightful taste journey you prepared. Reflecting on it now only reignites my appetite for more! Your adeptness and professionalism were profoundly reassuring, making the long-distance organization from Boston to St. Louis to be seamless and stress-free for me. The French Toast Bites were an absolute sensation, while the inventive array of wraps and the eclectic mix of salads, particularly the spinach berry salad, were culinary triumphs. I cannot forget to mention that your decorative tasty pizza bagels were very popular with the young ones! Your exceptional service and culinary artistry were pivotal in making my great nephew's celebration a unique success.”

03/31/2024

I love a beautiful rooftop brunch.

03/30/2024

It’s a beautiful spring day for a Bar Mitzvah! Thank you to the Goldfedder and Markus families.

03/26/2024

Worked with some great people this weekend, the Hartz Family. Here’s what Arthur had to share.

“When we hired Jon to cater the dinner and desserts for my mother’s celebration of life, we asked him to serve what he usually does for that occasion. Of course, it had to include or meat and vegetarian dishes and needed to satisfy the needs of people from all ages, backgrounds, and ethnic groups. They loved it and loved me for finding him. I never admitted that I hired him only on Sharon Gorman’s recommendation. In addition to preparing the food, he set up two different rooms in the facilities and packaged the leftovers for my family to take home. He will be our first choice for our next family gathering.”

-Arthur Hartz

10/11/2023

Tonight was special for me. With help from the Jewish Community Center in St. Louis, MO I hosted a culinary workshop highlighting some of my favourite Israeli snacks. These past few days have been emotional. Watching and listening to reports of what is taking place in Israel is shocking and heartbreaking. I’m still not clear about my feelings, let alone able to express them. But tonight I found the means,for a couple of hours anyway, to share with members of my community connections to Israel and being Jewish, all through the lens of delicious Israeli cuisine.

עם ישראל חי🇮🇱

08/30/2023

It's time to start thinking about the upcoming Jewish High Holidays. Let Papa Mark Catering make things easier this year. Check out the Yom Kippur Break Fast menu here, or check in about other holiday catering services.

08/07/2023

Kitchen crew 2023 at Camp Ramah in Wisconsin. Together we served 168 meals over the course of 8 weeks to 650 campers, staff, and visitors. That’s over 109,000 individual mouths fed with delicious food in the most fun and electric environment I could hope for. Not pictured is our leader Joe Pennington. Couldn’t have done it without him too.

Still to come is our 5 day family camp program beginning mid week on August 9. That’ll be a bit more tame compared to what we’ve just accomplished!

06/29/2023

My favorite camp crew.

06/09/2023

Settled in at Camp Ramah in Wisconsin! One of my faves about being here is little concept of what day of the week it is! Just trudging along, making delicious food, and living in peace and relaxation for 2 months. I can easily tell you what the menu is for 650 people each day, just hard to pin a date to it! Who cares? Happiness is what matters, right?

06/08/2023

Arrived at Camp Ramah in Wisconsin for a summer as a chef in the kitchen. I’ve got an amazing team that is gelling already! Among the crew is Talia, an emerging baking and pastry chef. Tonight she featured this dessert for our entire camp staff. It’s a lemon poppy cake, rosemary tuille, and berry lemon coulis. I look forward to more of her prideful work throughout the summer.

05/21/2023

It was a beautiful day for a bridal shower.

04/30/2023

Sunday morning brunch! When was the last time you brunched at home like this?

04/23/2023

Israel Fest ‘23 with WashU Hillel! We are serving samples of falafel and chicken shawarma to students and guests all afternoon. Get down here!

03/14/2023

A little press for the catering biz.

I have knishes on the brain and here’s why: I have wonderful memories of meeting friends for Sunday breakfast at the old Sherman Brothers Deli on Olive at Mosley roads in Creve Coeur. While my main dish order would vary, I always had a meat knish on the side. It was served with a side...

02/14/2023

Valentine’s Day lunch spread for Insperity at City Place in Creve Coeur

02/05/2023

When life gives you bananas…

02/04/2023

Saturday morning baby shower at the Kent’s.

01/22/2023

Never have I ever catered an event in honor of a bird, until now. Happy 40th Sam!

01/18/2023

Lunch for the Creve Coeur, MO city professionals, provided with pleasure by Papa Mark Catering.

01/15/2023

A little press.

12/30/2022

I had a fantastic evening with the Shaner Family last night! Lobster bisque, prime rib, and creamy Parmesan polenta were among the hits of this holiday feast.

12/24/2022

12/21/2022

With the new year right around the corner, so many professionals will be super busy heading into the early months of 2023. If you're looking to cater lunch for you and your staff, check out this menu.

12/07/2022

My little sous chef. Growing the family business.

12/04/2022

Some of tonight’s private dinner features.

10/29/2022

Fajita time

10/25/2022

With Halloween right around the corner a sweet treat is in order. They may not make it out the door to trick or treaters!

Caramel Apples

Ingredients

8 each Apples
Popsicle Sticks
1⁄2 cup unsalted butter
2 cups brown sugar, packed
14 oz. sweetened condensed milk 1 cup light corn syrup
1⁄2 tsp. salt
1 tsp. vanilla extract

Wash apples under warm water and wipe clean with a towel to remove wax layer. Stick popsicle sticks into the apples as handles.

To Prepare Caramel:

In a heavy 4-quart saucepan, with candy thermometer attached, melt butter over low heat. Stir in sugar, condensed milk, corn syrup and salt. Cook over medium-low heat or very low boil 15-20 minutes or until candy thermometer reads 240* to 245*, stirring frequently. Remove from heat; stir in vanilla. Continue stirring to cool caramel to about 200*

Dip up to stem of the apple and swirl into the caramel until evenly coated, allowing excess to drip into saucepan. Roll bottom and halfway up sides of apples in toppings, pressing lightly so toppings adhere. Place on prepared baking pan; let stand 10 minutes. Refrigerate at least 1 hour or up to 3 days.

To serve, allow apples to stand at room temperature for 10 minutes.