My favorite wedding theme features banquet-style tables, covered with white crisp linen and swags of bay laurel garlands. Centerpieces of seasonal flowers accompanied by yellow bell pepper, rosemary, and artichokes, make you feel right in Tuscany. Betty introduced these long, rectangle tables years before they became as fashionable as they are today.

During her numerous travels she has picked up many recipe ideas and is constantly on the lookout for new props and attractive linen. Her beautiful buffets, elegant sit-down dinners, and healthful and creative menus, as well as her wonderful personality impressed me then as they do today. If it is a country-style wedding at a winery or an elegant celebration in one of the Bay Area's mansions, her food displays are exquisite or whimsical and always match the table decoration. I fell in love with centerpieces consisting of egg crate cartons filled with ice cream cones that had hot pink iced cup cakes inside. Clients can't say enough about the delicious custom-designed food, the lush presentation, the friendly staff, and helpful event coordination.

Betty, who is particularly proud of her longtime employees, told me the following story: During a garden wedding, the father of the bride forgot to shut off the sprinklers. When they came on, one of the waiters jumped on the sprinkler nearest to the guests and protected them from getting soaked.

I have known Betty for many years, and right from the first time we met, when she told me about her Southern upbringing and the hospitality that came with it, she became one of my favorite caterers.

Several important changes have happened since then: she has outgrown the small catering kitchen where we met, but most importantly her son, David, joined the company. Young and energetic, with the same values, he complements his mother perfectly. Yet even in the larger premises with more staff, the company has never lost the personal touch. I should really call her "the catering company with heart," I thought, when Betty took me to the to the spic and span kitchen. Thomas, her longtime chef, and the kitchen staff already discussed the menu for the evening event. Crates filled with fresh vegetables and bunches of herbs from local vendors were waiting to be processed, while a staff member cleaned shitake mushrooms with a damp cloth. The delicious layered chocolate cakes covered with chocolate ganache waited to be decorated.

You can see the company's work in many portfolios or get a glimpse on their attractive website.

Betty and David also are committed to sharing their success with the arts community in San Francisco, the homeless, and the AIDS Foundation.  They donate time and product to organizations that support these causes.