Book a reservation for private groups of 6 or more in our bistro, we will also travel to do classes in private homes and other venues. We have a calendar of events to include open classes such as "Stone Soup" as well as specialty classes for holiday cooking and specific classes that might focus on pasta, butchery, sauces, even cheesemaking.
You can trust our experience in making your event memorable, Weddings, showers, intimate dinners or corporate affairs, Chef Mark gains his experience from years of elite culinary education at the Culinary Institute of America and exceptional catering in Washington DC , New York and the Pittsburgh area for more than 30 years achieving the level of Certified Executive Chef Combined with his artist’s eye, Mark’s Special event planning experience is sure to make for a highly impressive event that fits your style and budget.
Fine quality catering need not be complex or expensive. We have service and menu options that will fit any budget and still exceed all expectation. We have a wide variety of platters and hot trays that can be picked up, delivered or as part of a full service event. share with us your plans, desired services and let us serve you!
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We love our customers, so feel free to call, make an appointment and we can discuss your plans and how we might serve you!
4536 Bldg B Rt 982 Latrobe, Pennsylvania 15650,
Call or email for appointment watch our facebook page and website for upcoming events.
Cold Platters are a simple way to create a unique presentation without the challenges, picked up, delivered or serviced, trays provide variety, color and presentation to any event
Fresh sliced Honeydew, Cantaloupe, and Pineapple along with Strawberries and Grapes. Decorated with skewers and seasonal berries Served with a Raspberry Yogurt Fruit Dip
Thinly sliced Italian Meats and cheeses with Fresh Mozzarella, Stuffed Peppers, calamata Olives, Pepperonis, Artichoke Hearts, marinated mushrooms and Roasted Red Pepper. Served with Naan, Rustic Breads
Wedges of local and international Cheeses that guests slice themselves. Gorgonzola, Aged Cheddar, Fontina, brie Cheese, with fresh Mozzarella and herbed cheese roulades Garnished with Sun-dried fruits, Sugared Walnuts, and seasonal berries, flatbreads and Baguette crisps.
Zucchini, Squash, Asparagus, Eggplant, Portabella Mushrooms,
with Roasted Garlic fresh Basil and Feta cheese.
Large Cocktail Shrimp served with Cocktail Sauce and garnished
with Lemon Wedges
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Artfully displayed Chicken Galantines, Shrimp and Salmon mousse, Vegetable Terrines with condiments, sauces and vegetable flower garnishes.
served with lavash and baguettes
Finger sandwiches, prepared with chicken salad, shrimp salad, smoked salmon, egg salad, decorated
with stuffed vegetables with borsin and tomato roses
Apple wood Smoked Salmon
Honey and bourbon brined, Smoked in-house Salmon served with Shaved Red Onion, Cucumbers Capers, chutney
Saffron Pickled Eggs, Borsin cheese spread and Dark Rye Bread
Fresh Cut Carrots, Celery, Cauliflower, Broccoli, Cucumber along with Grape Tomatoes sweet peppers and asparagus. garnished with Belgian endive and tomato roses. Served with Parmesan Peppercorn dip.
Served with wasabi, pickled ginger, soy sauce wakame and edamame select four: chicken asparagus maki, cucumber and avocado Lobster spring roll, mango, mizuna, and pistachio aioli Yellowtail, Spicy tuna, avocado and mizuna Smoked salmon, with cream cheese avocado, cucumber and bean sprout nori California roll: crab, avocado and cucumber Shrimp, spicy mayonnaise & Nuoc nam
mussels on their shell, Mustard sauce Jumbo lump crab cakes, snow crab claws, remoulade shrimp cocktail, tortilla chips Lobster salad with avocado and watercress
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Cold hors d' Oeuvres can be plattered, picked up delivered or passed as part of a full service event, select several and customize your own platters
Sno Pea and Shrimp Skewers,
Smoked Salmon Pinwheels in dilled crepe
Crabmeat Stuffed Saffron Egg,
Cucumber with Crabmeat Hoezel,
Chilled ceviche “spoons"
Seared Ahi Tuna won ton
Vietnamese Spring Roll
Caprese Skewers with tomato, mozzarella and basil
Tortellini Skewers with cocktail olives
Cherry Tomatoes and endive with Boursin
Fresh Stuffed Zucchini Blossom seasonal
Melon wrapped in Prosciutto
Steak wrapped asparagus with horseradish cream,
Sausage and Cheese Skewers,
Tea sandwiches with with fine herbs
Hot Hors D' Oeuvre can be set in oven able trays for your own handling, delivered hot for service or as part of a full service event
Maryland Style Crab Cakes,
BBQ Shrimp wrapped in Bacon,
Crab Stuffed Mushrooms,
Shrimp and Pineapple Skewers,
Potato Pancakes with Blacked Catfish,
Shrimp and Corn Fritters,
Grilled Tuna and Tarragon Skewers,
Crab Quesadillas, Coconut Shrimp
spinach Stuffed Mushrooms,
Mini Quiche spinach and Swiss,
Spanakopita. Spinach & Feta in Phyllo
Baby Vegetable Egg Rolls,
Rissotto Balls stuffed with mozzarella,
Fried Ravioli with Roasted Tomato,
Potato latkes with sour cream and apple sauce
Rosemary Beef Skewers with Peppers & Chipolini,
Sausage Stuffed Mushrooms
Mini Beef Wellington,
Fresh Mozzarella with prosciutto and Basil,
Potato Pancakes with Blacked Catfish
Mini Quesadillas with Chicken Beef ,
Almond crusted chicken skewers
Pork filled Pot Stickers,
Stuffed meatballs with marinara
Stations are a great way to encourage your guests to mingle and gives them the opportunity to try different items often prepared to their specification, it also works well to break up large groups , avoid lines and provide service in unconventional spaces
Hard and soft shell tacos, corn tortilla chips
Fillings: Choose two: Spicy taco beef, grilled chicken, steak, shrimp, portabellas, Toppings Sliced jalapeños, lettuce, shredded jack cheese, Pico de Gallo, Mexican rice and black beans Traditional salsa, chili con queso dip, guacamole, sour cream
greens, toppings, dressings and Breads, Choose from our specialty salads, Caesar salad, Crisp Cole Slaw, Fresh mozzarella Caprese, Potato Salad, Creamy Macaroni Salad Balsamic Tomato and onion,Orzo Pasta salad , Broccoli with bacon and cheddar, Toasted Corn salad, Antipasti Salad, or Cucumber Salad.
Caramelized onion and white cheddar pierogies
grilled Kielbasa in sauerkraut ,meat balls in roasted tomato marinara with mozzarella, Kalamata olives, gremolata, Mini pastrami sandwiches
fresh vinegrette slaw Swiss, whole grain mustard, and warm julienne fried potatoes on sourdough bread
Rich cream and seasoned broth provide a base for your own special soup or chowder add clams, shrimp, chicken bacon, potatoes, fresh noodles, mini meatballs your choice of vegetables cheese and crackers,
Large Paella pan display with salsas, grilled flatbreads, paella chicken, chorizo, shrimp, bay scallops, mussels, roasted tricolor peppers, green curry vegetables: mushrooms, peas, zucchini, potato, kale, crisp saffron rice
Mini Burgers, cheddar Beef and pork meat balls, roasted tomato coulis, mozzarella, pulled pork, Jumbo lump crab cake, beer battered fish, fried chicken cutlet, Grilled portabella, all served on fresh baked dollar rolls Includes: Grilled seasonal vegetables Lettuce, tomato, red onion, pickles, ketchup, mayonnaise, remoulade, whole grain mustard,
Crusty Bread butter & oil, Choose, a stuffed pasta, a tube and a straight : ravioli , manicotti, tortellini, Cavatelli, penne, angel hair, fettuccini, linguini “Mac and Cheese” each with your choice of sauce and garnishes chicken, dried cranberries, goat cheese, Pecorino-Romano, fennel sausage, spinach, crushed tomatoes, ricotta ,mushrooms, white beans, sundried tomatoes, arugula pesto, fontina cheese, walnuts Seasonal vegetable
Stuffed potatoes, sweet potatoes, baked potatoes, smashed potatoes potato dumplings, potato pancakes and roasted potatoes, chose a couple with all the appropriate toppings, cheeses, bacon, broccoli, sour cream, caramelized onions, lets be creative
Creole fried rice serves as a base for a deconstructed Jambalaya. skewers of andouille, shrimp, chicken, and vegetables with garnishes of sweet peas, Creole grilled vegetables, red sauce green sauce and peppers.
A small more traditional buffet is a standard with station events, the unique offerings on the various stations can leave some guests looking for an little "meat and potatoes" so chose a simple entree, a vegetable and a starch, to balance you menu
service for 1 ½ hour A $ 125.00 chef and equipment charge is added to each station
A carving board of your choice of one of the following:
Honey Glazed Ham, Apple wood Smoked
Turkey Breast, Top Round of Beef, Flank steak or Pommery Crusted Pork Loin. Carved by our Chef
with specialty breads complimentary Sauces. Peppered Tenderloin of Beef, Flank steak roulade,
with roasted Pepper, Asiago and Spinach, Balsamic Marinated Pork Tenderloin with cranberry chutney
Penne, Tortellini and Angel Hair, Tossed with Parmesan Cream,
Marinara or Pesto Garlic Oil Offered with toppings of: Mushrooms, sliced Black Olives, Bacon,
Diced Tomatoes, Peppers, Shrimp, Spinach, Pine Nuts and Grated Parmesan Cheese. Served with
Foccatia and Crusty Italian Rolls
Chef Manned Station serving choice of two: Chicken, Beef or Shrimp, stir fried with Oriental Vegetables in a Wok and served with lo Mein, Steamed Rice General Tso, garlic, ginger, scallions and Soy Sauce.
ACCOMPANIMENTS Soy sauce, pickled ginger, wasabi, spicy aioli, sriracha
The sizzle of the grill is so enticing. Choice of two: Chicken, Pork, Salmon, Tuna, Beef grilled vegetable skewers or Shrimp Brochettes basted with chimmichurri, tomato garlic oil served over wild rice.
Traditional buffets are best for drop off, set up, and serviced events were efficiency of service is the objective it is important to understand that a Buffet should be set for 30 or more guests with a second line provided for 75 or more for example 200 guests will require 2 double sided buffets
Caesar Salad, Crisp Cole Slaw, Caprese Salad, Potato Salad, Tossed Greens, Balsamic Tomato Salad, Orzo Pasta salad Toasted Corn salad Antipasti Salad Cucumber Salad
Sliced Top Round of Beef, Smoked Brisket, Yankee Pot Roast,
Grilled Salmon with cilantro ginger and Mango chutney,
New England Cod, Turbins of sole with seafood stuffing, Roasted Pork Loin with dijon demi-glace and sundried tomato,
Crab Cakes, Stuffed chicken breast, Chicken scaloppini with Mushrooms
Honey Lemon Chicken, Beer Can Chicken, Seafood Newburg
Breaded Chicken Italian Sausage with Peppers
Asiago chicken Eggplant rolotini, Lobster Mac and Cheese
Grilled Steak with chimmichurri
Steamed fresh vegetable in bamboo, Grilled Corn on and off the Cobb Green Beans & Julienne Carrots, Roasted Vegetables in basil butter
Green bean casserole, Medley of Seasonal Vegetables, Broccoli,
Cauliflower & Red Pepper, Honey Glazed Baby Carrots.
Rice Pilaf with Red Pepper and Scallion, Au Gratin Potatoes,
Herb Bread Stuffing, Parslied Red Potatoes, Mashed Sweet Potatoes,
Garlic Mashed Potatoes, Roasted Red potatoes with rosemary.
Penne Marinara, Angel hair with bruschetta
Fettuccini Alfredo, Rigatoni Bolognese
Tortellini ala vodka, Macaroni and cheese, Ravioli Aglio
delivered and set with paper supplies ideal for a simple office party or gathering
Beef and mushroom, Chicken club, Grilled vegetable, Shrimp salad wraps work well with condiments
Chicken, Tuna and Ham salad with a cut fruit bowl make a simple light lunch
served on 3” boards garnished with shredded lettuce in vinaigrette shaved onion, sweet peppers, tomatoes and olives
Roast Beef, house Smoked turkey and tavern Ham and Thinly sliced and chilled. Served with Split Dollar Rolls Sun Dried Tomato Mayonnaise, chutney, Honey Mustard and Horseradish lettuces thin shaved onion and sliced tomatoes
choose old fashioned chocolate chip oatmeal raisin, peanut butter and sugar cookies
Brownies and bars, linzer, cheesecake, Double Chocolate, Cappuccino, Irish Cream, Peanut Butter apple and blueberry buckle. crispellas and strudels
make a selection of Chocolate Dipped Strawberries, Creme Puffs, Miniature .Eclairs, Sugared Grapes, Valencia Oranges with Spanish Chocolate Cream. petite fours, mini cannolis mini cupcakes, whoopie pies, fancy cookies, brownies, parfaits, mini cheesecakes and chocolate lollies,
A selection of served full size desserts such as cakes, tortes, pies, cheesecakes, tarts, and caramelized fruits.
We pride ourselves in providing exceptional service before, during and after your event. Below is a basic guide that is used to staff your event. Each event is unique and might not fit into this formula. All staff counts are estimates and can vary depending upon menu, location, staff duties requested, setup needed, maintenance required, etc
Culinary staff is negotiated based on individual event requirements
Chef/ Supervisor* $150 each Kitchen Assistant* $100 each,
Utility $80 each
Service staff can be based on an 18% gratuity or itemized
Service Captain* $125 each Service Staff $100 each Bartenders $125 each
Any event over 7 hours, including setup and break down, will incur overtime
A charge of $20.00 per hour per staff person will be billed for all events over (5) four hours
We work with Party Rental and Linen services and pass on the expense without additional fee.
They can provide china, glassware, flatware, tables, onsite kitchen equipment, and any other needs.
A wide range of table linens, napkins, chair sashes and many other products are available to enhance your event.
Rental costs can vary significantly depending upon venue, guest count, menu, cooking equipment required, exact rental selections, etc. and are priced individually for each event.
We are a boutique caterer, never taking more than one event at a time, present from the first meeting to the event service. That being said our bistro outlet hours are subject to availability, and meetings are normally by appointment that we can focus on you and your day.
We are a full service caterer, we can be involved in whatever capacity you require, you might simply order items for pick up, we could deliver, set up, provide service, required supplies and equipment, consult in planning and design details even assistance with hair and make-up.
Chef Mark has been certified as an executive chef by the American Culinary Federation and so is experienced in international cuisines, services and culinary disciplines.
We do have a modest space available for private events, luncheons, dinners and classes up to 30 guests. We are equipped to come to you provide services in your home or office as well as numerous local event spaces and halls
a calendar of events to include cooking classes, pop up dinners, customer appreciation events, grilling days, community activities
Reviewed On 8/17/2016 The food was amazing! We received so many compliments from our guests about the food and about the service! The wait staff was so quick and efficient, we couldn’t have asked for better service! We are so glad that we booked with Chef Mark and his wife Jodi!
Reviewed On 4/18/2016 Courtney G Chef Mark is an artist, a visionary. Working with him was a delight, and the food was delicious and memorable for all the right reasons. We had chef-manned stations at our event, which I thought was fun. Book Chef Mark's Palate if you refuse to settle for "wedding food."
Reviewed On 7/26/2016 Ellen FI wish I could give more stars! Chef Mark was the first and only thought for our catering. Being the first to cater a large event at the new venue of The new Westmoreland Museum, everything was flawless. We had several chef-manned stations and passed hors d'oeuvres that went above and beyond what we could have imagined.
5.0 My favorite vendor used for the wedding was Chef Mark's Palate!! The food was always high class exquisite, and better than I could have expected. Also, his wife even did bridal hair and makeup for many of us. Incredible experience!
Lets plan your holiday party now and get 20% off if booked by October 30th
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