I catered my Church’s Holiday Celebration last year and Mac & Cheese was certainly on the menu. In the African-American community, this great dish is a staple at most affairs that include food. As a child, I could never get enough of this dish. My children could never get enough of this dish. Now that I am a little older my palate has gotten a lot more refined. What I needed to do is keep the essence of the dish’s history and put my own spin…
Most people aren’t aware of the deliciousness of sweet potato cheesecake. Sweet Potato Pies have been around my family as long as I can remember. Sweet Potato Pies reminds me of Fall and winter and there is no other vegetable that says “fall or winter” quite like the sweet potatoes. During Thanksgiving, my Aunts would make them every year. We would have several pies around the dessert table.
My family enjoys when I make the Honey Crisp Spinach Salad because it is so light and refreshing with fruit, nuts, and cheese all mixed in with fresh greens. I always get lots of kisses for this rift on what the older generation would call a Waldorf Salad.
Catering Assignment Summary
My client, Lorita, wanted a beautiful green salad with a light dressing. I decided to make one of my most popular salads the Honey Crisp Spinach Salad.
Momma D’s Catering Solution
I immediately decided the Honey Crisp Spinach Salad definitely fit the assignment, it’s delicious and it is our most popular salad.
I am inspired to make this baked salmon with herbs, spices, and butter because I love eating fish. I learned how to make it different ways so that I would not get tired of eating it. For me, It is fun and adventurous to cook fish with different fresh herbs and spices. Salmon is such a versatile food to work with. I enjoy baking, broiling, and even frying it.
As with all seafood, one key to success is it has to be high-quality fresh salmon. I used fresh herbs like basil, parsley, rosemary, thyme, garlic, and sweet white thinly…
This deviled eggs platter was created with my dear friends, neurosurgeon Dr. Thomas Smith and his wife Lorita in mind. They give many fabulous parties that are a lot of fun. They always serve the finest bourbons, scotches, and wines along with dramatic and very tasty food. When I cater to their occasions I know that I have to bring it.
Thomas doesn’t eat meat and he likes food spicy, but Rita eats everything…almost. My first time making deviled eggs this way was at their Holiday (Christmas) party.
Catering Assignment Summary
We are serving fabulous people who will appreciate a dramatic…
For the cast and crew, last night I prepared a chicken & sausage creole soup. The inspirations behind this soup are three things. First, as I mentioned in About Us, my father was instrumental in my learning how to cook. He was the spicy parent. My mother was equally talented but her dishes were more nuanced and less spicy.
Second, this soup will evoke the soul of New Orleans’ creole cooking culture. Think of this as gumbo with a thinner consistency and a simpler flavor profile.
Momma D’s Soups and Healthy Soulfood – Los Angeles
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Dalesia Dilliard is Momma D. Ms. Dilliard learned to cook separately from her Mother and her father. Her Mother hails from the hills of Hazard Kentucky. While a youngster, Ms. Dillard learned all her southern soul food classics to help out while her mother held down two jobs. .
The key to her culinary excellence really cannot be taught. The one word that best describes Ms. Dilliard is “Giver.” The major ingredient in her food and the key to her success is “love”…real love…for providing those she cares for with the absolute best food she can make.