Windows of opportunity

I recently had the honor of enjoying a private tasting luncheon at the Windows Catering HQ in Alexandria, courtesy of Alina Zhukovskaya, who does their BD and Communications.  This huge one-story building houses not only the company office space with such chic contemporary decor you may think you are in a boutique hotel, but also the 20,000 square foot catering kitchen and client sampling areas.  There is a warmth and comfort in the entire space, which makes total sense, considering many of Windows clientele are brides-to-be, as well as long time corporate clients who may have special dietary needs. Catered cuisine, the right catered cuisine, the best catered cuisine, is made with care, attention to details, appreciation, creativity, experience, thoughtful presentation, and most of all, from listening to your customers’ needs.

Started in 1987, Windows Catering (which used to be Windows on the Potomac in the old Rosslyn USA Today building, but they were so loved by so many prestigious Washingtonians who wanted their talents outside the restaurant space, a partnership grew to a full- on catering company) brings this region just the right recipe of strong experience, respect within the foodie and critic community, long time relationships, a high-level clientele with intricate, precise needs, and an executive staff in and out of the kitchen who have a great reputation, amazing innovation, and presentation in all aspects of their business.

Our special meal was created (I am a veggie) by Executive Chef Pasquale Ingenito, with whom I got to meet, shake hands, and give a glowing review (he, like many of my chef friends in town, jokingly asked me if I was ready for the big steak yet.) 

Our meal consisted of a few courses, which was just right for a luncheon.  It was enough to fill, not enough to put us under the table:

Eggplant Tempura with Fresh Mozzarella

Mashed Potato Cigars with Gorgonzola Cheese

Portabella Mushroom Ravioli

Four Cheese Spring Salad

Pear Tart with Caramel Ice cream (by 2005 National Pastry Chef Laurent Lhuiller)

(Pictured from top to bottom: Portabella mushroom ravioli; does this pear tart make me look fat?; it’s all in the details … a lovely centerpiece, a gorgeous table setting with matching silk napkins)

As someone who travels the gala function and corporate dinner circuit, Windows has always been at the top of my list of event caterers.  They continue to be consistent and impress.  Thank you to Alina, Chefs Pasquale and Laurent for the wonderful accommodations, and hats off to Chef Proprietor Henry Dinardo and owner Carol Bloom.

For more information on this full service catering, party planning, events management company, please go to www.catering.com