Jan Goldberg and Teresa Hammond cordially invite you to join us for our Grand Opening Celebration for our new office and kitchen on Tuesday, July 14th from 5:00 – 7:00pm.  The Official Ribbon Cutting Ceremony with Mayor Phillips will take place at 6:00pm.  Please RSVP by July 8th to 415.453.3710 or eileen@deliciouscatering.com

Employee Spotlight – Eileen Lang

Eileen is celebrating her 30th anniversary at Delicious!  She is currently our Office Manager and Bookkeeper.  Over the 30 years with Delicious!, she has held every position in the company.  This is a great way to keep a job fresh, engaging, stimulating and challenging!  The last challenge has been to be the project manager for building our new office and kitchen.  Now apprentice architect and contractor can be added to her long list of job titles!  Read more about Eileen here.

This year, I celebrate my 30th anniversary at Delicious! Food has always played an important role in my life: growing up, I was in the kitchen every day. While earning my degree at Whitworth College in Spokane, Washington (B.S. in Biology, double minor in Chemistry and French), I worked in the school cafeteria. I managed a meal shifts, keeping everything running smoothly. After graduation, I waitressed at Victoria Station in Greenbrae.  My coworkers’ best friend was the daughter of June Buckner, co-founder of Delicious. In February, 1985, I began working as part-time kitchen staff at Delicious, and have been here ever since.

Throughout the years, I worked my way through every part of the company, from kitchen and event staff to event planner and now as bookkeeper and office manager. My current duties include bookkeeping, HR, managing website content, writing these quarterly newsletters and website blogs, database programming, and serving as project manager for our kitchen/office build-out at 3241 Kerner Boulevard. On May 8th we officially moved in to our new location!

Just as food and food service guided my professional life, so food has influenced my personal life as well. I studied abroad in Ireland and England for one month in college, followed by three months in France, during which I was exposed to many cultural and culinary influences. In 1989, prior to the dissolving of the Soviet Union, I visited Russia with Slavyanka, a Bay Area-based Russian Men’s Chorus in which my father sang. They performed in venues not normally open to visitors, singing tradition Russian songs unheard in public for decades. Seeing the emotional reactions to these performances gave me a new appreciation for other cultures and for the freedoms we have in the U.S. Since then, I’ve travelled to Mexico, China, Germany, Austria, Czech Republic, heli-hiked in Canada, as well as many U.S.-based trips, with my husband and twin daughters. Eugene and I are celebrating our 23rd anniversary this July (I’ve been with Delicious longer than I’ve been with him!) and the girls are rising sophomores at Bates College and Colby College, both in Maine.

Throughout the girls’ school careers, I volunteered as a Girl Scout troop leader for 11 years and was very involved with the school PTA. I spent eight years organizing hospitality and staff appreciation events; including donating ten wine tasting/food pairing auction items for school fundraisers. When I’m not working or volunteering, you can find me cooking, hiking, camping, or splitting wood in my front yard.

I am looking forward to celebrating more anniversaries with Delicious in the coming years! The opening of the Kerner location marks our 40th year of business – we hope to continue our award-winning service to you for many years to come!

How to make your wedding more Eco-Friendly

As we head into summer and fall with many weddings (and other events) being planned, it is important that we keep in mind what impact these large celebrations have on our environment.  Go local with your vendors!  Selecting seasonal foods and florals that come from local farms will reduce your carbon footprint, as well as being more fresh and cost effective.  For other ideas, click on these links:

Ratatouille

When you have access to summer’s bounty of eggplants, summer squashes, bell peppers and tomatoes, try this easy rendition of a French classic!

Yield: 4 servings

Recipe:

5 tablespoons olive oil

2 garlic cloves, smashed

2 sprigs oregano

1 cup tomato sauce

1 small eggplant, thickly sliced

1 medium red onion, thickly sliced

4 medium summer squashes, thickly sliced

(zucchini, crook neck, patty pan, etc)

2 small red bell pepper, seeded and halved

3 medium tomatoes, thickly sliced

2 tablespoons thyme leaves

Salt and Freshly Ground Pepper

Preheat the oven to 375.  In a small pot, heat the olive oil and garlic over medium-low heat.  Cook until fragrant, about 1 minute.  Remove the pot from the heat, add the oregano and let steep for 15 minutes.  Remove and discard the garlic and oregano.

Drizzle 2 tablespoons of olive oil into the base of a 9-inch square baking dish.  Spread ¼ cup of tomato sauce in bottom of dish and set dish on a baking sheet.  Layer the eggplant, onion, summer squashes, pepper and tomato slices in the baking dish.  Brush the remaining tomato puree on top, then drizzle evenly with the remaining oil.  Sprinkle with thyme and season with salt and pepper.

Roast until tender and beginning to brown at the surface and edges, 25 to 30 minutes.  Cool for 5 to 10 minutes before serving.