"I cater for clients as if I had guests in my own home," Susan told me. The former home economics student comes from a  family in which mother and grandmother were famous for their cooking and now after her, her son continues the tradition running the small cafe, Chow, Ciao, next to her office. Here you can sample Susan's food, order pick-up for a party, or take home a few entrees.

Meeting with Susan was fun. I felt the energy and love she has for her business and had the same feeling one of the references described to me: "At our initial meeting for my home wedding, we were put at ease with their professionalism, creativity, and class." By the time the wedding day rolled around, the bride's parents were so comfortable, that they took a nap while Susan and her crew were setting up. In the meantime Susan has catered the sister's wedding and the Christmas party for the father's company.

Susan always looks for new, fresh ideas she can incorporate into her work. "We love to work with brides; we can identify with their challenges, wishes, and dreams," she adds.

Susan's signature are extraordinary buffets with no shortage of creative thinking. Some of them are still in my mind such as the farewell party for a airline steward with blue cotton candy clouds, the African buffet with with artichoke topiaries, the dessert buffet presented on chocolate slabs, and the 'Martini Luge.' This is an ice sculpture in the form of a spiraling luge run.  You start by pouring the martini over the top; after it flows through the grooves it empties perfectly chilled  into the martini glass. (see picture) One of Susan's caterer friends told me that if he needs a show-stopping buffet presentation, he asks Susan for help.

There also is always something "cooking In Susan's kitchen." She brought the famous recipe for the cupcakes from Magnolia's Bakery in New York to the West Coast and now is working with a food designer on the perfect cinnamon roll.