Founded in 1963, Knight’s Catering has come a long way since its early days. Initially the offshoot of a deli, now it has grown into one of the largest catering companies in the Bay Area. It still is in the hands of the same family, although it now is owned by the founder’s children. Maureen Kelly, the catering director, and her brother, executive chef Brian McGovern, both gained their experience by attending food college, working in restaurants, and, of course, helping their parents. Both the owners and their longtime staff are happy working in their new and modern quarters in South San Francisco.

With the boom in the "dot-com" business, many event-related companies have invested in and updated their inventories. For caterers that means that all the beautiful linen and other rental items, which previously had to be ordered in New York or Los Angeles, are now available right here in the Bay Area. Maureen told me excitedly, "With all these fabulous tools, we can create a beautiful ambiance." In order to give their wedding clients the opportunity to experience their food, Knight’s offers a tasting once per week. There is a charge of $100, which is deducted from the final bill when the company is hired.

Besides serving all their private clients, Knight's Catering has an impressive list of corporate clients with whom they have worked. Among them are Etec, Netcentives, and Cisco Systems. They also have done parties for the opening of "James and the Giant Peach" and for the President of Iceland. Knight’s prepared the food for David Letterman and his crew when they were in town. The other day they were booked for a wedding by a mother who had her own wedding catered by Knight’s more than 30 years ago.

For the Northern California Emmy Awards, Knight’s created a T-shaped buffet featuring champagne poached salmon, burgundy filet mignon, and marinated chicken kabobs. Along with the three entrees, there was a mashed potato bar with a choice of toppings served into martini glasses. There was also buttery risotto, a large variety of herb-steamed vegetables, and a delicious mixed green salad with mandarin oranges and dried cranberries.