Spilled Milk Catering
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As a food lover and someone who is just beginning to learn about the culinary scene in DC, I was especially excited to interview Spilled Milk Catering . Not only do they have a unique approach towards wedding food, they also seem like a bunch of people who are really fun to be around! Below Rachel Osborn lets us in on the secrets of DC food:
How did Spilled Milk Catering get its name?
It won’t surprise you to hear that we get this question at nearly every single event! Though we can hardly keep track of the different stories at this point, the essence of it was just that – a bottle of spilled milk in the kitchen where we would just get together and cook before we formed the company. What could have been just a lame joke became the basis for the name and logo of the Spilled Milk Catering of today! We are personable people and love to have fun, and we think the name reflects our personalities. Don’t let it fool you though – when it comes to cooking and running events, we put our game faces on and make sure that everything is absolutely perfect.
Braised Pork Tostadas with Red Cabbage Slaw by Emily Clack
What makes your company different than other catering companies?
In short, we feel that the culinary scene in DC is getting bolder and more creative by the day, and the catering industry is lagging behind. We are doing our very best to breathe life back into the industry by bringing a fresh and unique twist. We work with all size events and all budgets. Rather than using pre-set menus, we work closely with clients to try and really understand what it is they are looking for and make sure the food and service matches what they want. Last year, we had a request for an Irish-Mexican fusion menu to celebrate the heritages of both the bride and the groom. Those are the things that make the work fun for us, and hopefully we are doing our part to keep things fun (and tasty) for our clients and their guests as well.
What seasonal foods are you most excited to work with this fall?
Its all about seasonings! While most of our food can be enjoyed year-round, we love tapping into different flavors as the weather starts to get colder. We start using Cinnamon and Nutmeg to candy pecans to toss in salads with goat cheese and balsamic pears. We love to use fennel during the summer, but we also incorporate it into autumn dishes like Braised Chicken or a Bacon, Apple and Fennel Chutney. Personally I love cumin in dishes such as our Cumin-scented Cauliflower and Potato Puree with Caramelized Onion as a complement to hearty dishes like Lamb or Chicken.
Spicy Tuna Wonton Cones with Black Sesame Seeds by Emily Clack
Have you done any unique wedding dinners that steer away from the traditional seated dinner?
Yes! Though buffet dinners are a great way to give guests a wide selection, we have certainly done it all. Cocktail hours are always really fun for us to showcase appetizers with unique, bold flavors. We also catered an event last year where we brought in nearly every type of food service! We had passed appetizers during cocktail hour, a plated appetizer as first course, plated dessert, family-style side dishes, French-style entrees with servers bringing meats and proteins around on carts, and a buffet-style dessert bar! Family-style meals are always fun, and its great to watch guests interact with each other in a unique way as they share and pass around food items. We truly believe that food is one of the most authentic ways of bringing people together, and we are honored to be part of our clients’ weddings by providing them and their guests with a meal they won’t forget!
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