Catering

Organic Healthy Catering by FoodFlo

"Acclaimed Chef Florence Bertheau,

has a vision when it comes to

event planning."

Planning an event? Chef Flo will custom design your menu and event to match your desire and your budget. Please contact us and we will be happy to customize your next event to your total satisfaction.

Chef Flo has catered to clients such as Larry King, Marisa Tomei, and Billy Crystal, so whether she’s catering a celebrity book launch for 500 guests or preparing an intimate dinner for 2, Flo makes your event one to remember.
She pours her heart and soul into every event with uncompromisingly delicious food, the perfect atmosphere and attention to every detail, drawing on her imagination and creativity to work in close consult with clients. The result is effortless harmony!

Flo’s philosophy is simple; the environment in which people are eating is as important as what they are eating. All food is prepared with attention to sensational taste and artistic design in mind, but also with added consideration for social and environmental concerns as well. Flo chooses eco-conscious vendors and oversees each detail making sure her client’s vision is successfully achieved.

Chef Flo specializes in stunning one-of-a-kind event productions: Whether catering cocktail parties, luncheons, wedding receptions, bridal showers, intimate dinners for twelve or feasts for five hundred, Flo’s calm and expert sensibilities keep a jubilant party flowing. From table settings, to lighting, music and of course, a superlative menu complemented with fine wines, Chef Flo’s Event Productions has it covered. We cater to vegans and non-vegans alike.

Take a look at a few sample menus below:

VEGAN MENU

Four Star Parisian Vegan Cocktail Party
Parisian Cocktail
Cream of Celeriac with Truffle Emulsion
Mediterranean Croustade with Homemade Raw Cheese
Vegan Sliders
Provencal Tartlets
Cucumber Roulades with Vegetable Mousse
Flambeed Coconut Panacotta with Seasonal Fruit
Chocolate Bouchees

•

SIMPLE COCKTAIL PARTY
(non-vegan)

Passed Hors d’oeuvres

Assorted Crostinis with Toppings:
Wild Mushrooms & Asiago
Caramelized Onions and Roquefort Cheese
White Beans, Shrimp & Pesto
Virgin salsa & Smoked Mozzarrella
***
Asparagus and Parmesan Cheese Puffs
***
Grilled Chicken and Vegetable Skewers
***
Grilled Proscuitto Wrapped Shrimp with Pesto Dip

Stationary Hors D’oeuvres

Vegetable Platters with Tuscan Bean Dip
& Hot Artichoke Dip

Dessert

Chocolate Petit Fours
***
Miniature Lemon Raspberry Squares

•

FANCY COCKTAIL & DINNER BUFFET

Hors D’oeuvres

Rock Shrimp Cakes with Smoked Chipotle Salsa
Crispy Tuna Rolls with Ponzu Glaze
Asparagus and Proscuitto Bouchees
Miniature Tarts with Caramelized Onions and Cheese Souffle

Dinner Buffet

Green Salad with Ginger Vinaigrette
Topped with Giant Prawn and Scallop Brochettes
Grilled Chilean Sea Bass Wrapped in Leeks
Served with Carmelized Onions
and Mango / Papaya Salsa
Rack of Lamb with Herb and Mustard Crust
Asparagus and Lemon Rissoto
Stuffed Italian Vegetables with Herbs and Parmesan
Homemade Breads
Served with Roasted Garlic Oil

Dessert

Poached Pears in Blood Orange Juice and Old Port
Stuffed with Chocolate Truffle
and Served with Marscapone Cream Sauce

•

SIT DOWN DINNER

First Course

Souffle with Herb Salad and Lemon Vinaigrette

Main Course

Grilled Chicken Breast with Roasted Garlic Sauce

John Dory with Orange/ Balsamic Emulsion

Mixed Saffron Rice Pilaf

Provencal Ratatouille

Dessert Course

Poached White Peach Parfait with Sabayon Sauce and Biscotti