The event planners and designers at DDE are consummate planners for culinary design. Award winning menus are created for each event whether a small seated dinner for eight or an intricately detailed black tie dinner for 1200.
The owner of DDE is a Continental classically trained chef, who worked in fine dining a la minute restaurants for years and has worked professionally in the culinary arena for 30 years. Pairing fine food with the correct wines or beverages is a forte of this company. Presentation of these WOW-foods is key as well.
From Tapas-style small plate presentations like: Miniature Lobster Pot Pies, Roasted Red Pepper Grit-cakes with Virginia Ham and Poached Quail Eggs, Petite New Zealand Lamb Chops and Lamb Burger Sliders; to
full entrees of: Wild Scottish Salmon with Lime Dressing, Roasted Beef
Tenderloin Stack with Grilled Portabella, Baked Hailbut with Crawfish
Etoufee, and Veal Steak with Sauce Morel and Rosti Pie…DDE knows
good food and knows how to present it successfully for each event.