Together, my wife and I have just recently started a catering co. We focus on in home cooking for parties and events. We specialize in theme dinners. She is the hostess at the events and I am the behind the scenes menu planner. The theme parties include the invitations thru the kitchen clean up. We cook and serve, the hostess enjoys her guests. Mexican dinners from blackened quesadillas, and cerviche for appetizers, caesar salad, fajita rancheros with chile rubbed corn and frijole negro boraccho beans. I also make a very good tortilla soup and our strawberry banana preperado for dessert cannot be beat. The pride of my kitchen and any catering we do is when we set the time for dinner, everything hits the table at the same time, hot and fresh. The minutes before are called 'critical time' and get to be very intense. Voted fan favorite for my black bean chili. Never scared of any recipe or new ideas. I try to learn from these and then forget them.