Did you know Calihan Catering : actually cooks on-site in sterno caves so your food is the freshest possible.
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"We try to find a nice balance of flavors
that really enhance each other and push
to the natural flavor of the products we
are seeking to highlight. Everything must
look fresh and taste fresher."
1) What is your philosophy about cuisine and menu development?
2) Why did you come from the restaurant side to the catering side? Is there any difference?
3) What makes Calihan unique in terms of the cuisine it develops?
4) How are menus developed at Calihans?
5) How do food trends influence menu development?
6) Who are your influences?

Catering at this level really pushes the limits both logistically as well as culinary.

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