As the saying goes, hindsight is 20-20. If I'd only known before the 25th of December what I know now, I could have had one heck of a millennium food extravaganza. But I had not yet discovered the Prep Kitchen and Chef Walter Ruttimann. The house smells good, the food tastes wonderful, your friends are impressed and, if you follow the recommended baking instructions provided with each dish, nobody gets sick. The Prep Kitchen differs slightly from other catering companies in that you can actually walk in, place your order and leave with appetizers or dinner in hand.
Items are always in stock and available singly or in quantities.
I also recommend planning at least a day in advance, because most of the stuff comes frozen and requires defrosting and bake time. Not much leeway is needed, however, if you're planning an appetizers-only cocktail party, a small dinner party, a quaint dinner for two or you're just a hungry person with gourmet tastes. The menu is not extensive, but it's large enough so that it offers nice diversity. The Wellingtons, of which I have tried the salmon and vegetable, are excellent. Both are encased in a delicate and flaky yet crisp crust with tender, steamy insides.