February 2018
Cheat A Little Catering's News & Updates
The Season of Love...

February is the month of romance and love, so it’s fitting that it is also National Wedding Month. This isn’t necessarily when people choose to have their wedding, but it is a popular time for couples to get engaged and begin the wedding planning process. 
According to the Association of Bridal Consultants, February sees the highest number of bridal shows than other times of the year. 

So, while brides begin work on their momentous occasion, Cheat A Little Catering is looking ahead at what wedding trends will be popular this coming year. In 2018, a top wedding theme you will see is all about custom design. Couples want all aspects of their wedding to be unique to them. And when it comes to wedding décor, lots of greenery and foliage, including seeds, pods, and edible elements (not just flowers!) will adorn the venues. 

As for wedding food trends, raw foods are definitely becoming more prominent at weddings and related events. Sharing boards will continue to be displayed on tables, and expect to see live-action stations featuring expert chefs and mixologists.

The Pantone color of the year is Ultra Violet. This color is certain to make its way into weddings in 2018. A bold and vibrant purple, it has long been associated with spirituality, higher consciousness, vision, and imagination.

Cheat A Little Catering is experienced at working with wedding planners and brides-to-be alike, offering a customized and unique wedding experience. We look forward to helping you turn imagination into a reality this year.


Brian Morriss
Owner, Cheat A Little Catering
Love is in the air...and on the table!
Valentine’s Day is Wednesday, February 14 th ! There is still time to book Cheat A Little Catering's "Personal Valet" service for your romantic Valentine's Day dinner. We handle all of the intimate details, from creating a romantic table setting to providing a private chef and personal server. Let Cheat A Little Catering create a memorable evening for you and your special someone. (And remember, a romantic dinner for two can happen any time of the year!)

We heard it through the grapevine!
Cheat A Little Catering is proud of its commitment to providing excellence in our food and service. We appreciate the many things that our clients are saying about us. Visit our Yelp page to see our
5-star reviews... and we invite you to share a few words as well. 

Thanks for the Love Cassandra!

"I worked with Cheat A Little last night at the NACE Gala in San Francisco and they completely superseded my expectations! YUMMY!!!! Such a pleasure!"
Cassandra McClure, Luxury Beauty On Demand
Employee Spotlight: Tony Ortega, Cheat A Little Catering's Events Manager
Tony joined Cheat A Little Catering in July 2017 where he brings more than 10 years of catering experience. He began his career with Palace Prestige and Saratoga Winery. Tony received his first Captain role at Google for Bon Appetite's Catering Division. Tony then shifted careers and spent five years as the Global Security Operations Manager at Adobe headquarters in San Jose. A life changing move lead him to New York where he found himself catering for clients that included Broadway, corporate, and international affairs events. Tony eventually moved back to the Bay Area where he worked as the catering supervisor at the University of San Francisco and later took on an event manager role for Presidio Catering. Tony then joined the Cheat A Little Catering team as an Event Manager where he is responsible for working directly with clients to ensure a smooth and successful event. Tony helps plan and execute all aspects of events from start to finish. “The last seven months have been an amazing experience and I am glad to work with individuals who work very hard and strive to be successful on a daily basis,” said Tony. “It's a pleasure and I can't wait for more successes in 2018!”

February is American Pie Month and
National Cherry Month!

To help celebrate this month's observances, Cheat A Little Catering has prepared a delicious recipe for you!
Pie Crust Recipe

2 cups all-purpose flour, sifted
1 teaspoon salt
2 3 cup butter or  2 3  cup shortening
5 -7 tablespoons cold water

Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Bake at 375 degrees until brown.

For the top heart-shaped crust, use a heart-shaped cookie cutter to press out a few hearts and layer them on top of the pie in place of a full crust.

Cherry Filling Recipe

4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Place cherries in saucepan over medium heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from heat and let cool. If the filling is too thick, add a little water; too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Using the pie crust recipe from above, prepare your crust. Divide in half. Roll out one piece large enough to fit into an 8 to 9-inch pie pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place heart-shaped crust pieces on top leaving some space in between for steam to escape. Sprinkle with sugar if desired.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool. Serve with whipped cream or favorite topping.
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