During the many years I have known this extraordinary catering company, I never left a meeting or event without being in awe all over again. Each time I could not imagine seeing a more elegant display or tasting better food, yet each time my expectations were surpassed. "You just have to be better and create something new when the competition catches up," Paula told me fifteen years ago. Along the way Paula LeDuc Fine Catering has been featured in magazines such as Grace Ormond Wedding Style, In Style Magazine, Town & Country, Elegant Weddings, and voted one of the best wedding caterers nationwide by Bon Appetit. Celebrities from film, theater, and politics have enjoyed their offerings at weddings, opening nights galas, movie premiers, and private dinners.

"Paula LeDuc Fine Catering welcomes By Recommendation Only..." was printed at the top of the lunch menu of this day, an honor all customers receive who are invited for a tasting. While we feasted on Zebra Tomato Salad, Herb and Salt Crusted Salmon, and Fig Tart Lauri Dorman, the vice president, told me that they are now the exclusive caterers for the Ferry Building, San Francisco's latest, fabulous event space. The recent securing of the liquor license instigated the hiring of a beverage manager, a wine expert, with an exquisite palette, who is working with distributors to pair wines with their fabulous food.

Every other month chef's table dinner parties are hosted for continuous and prospective clients. This event usually takes place in the professional kitchen with the especially trained wait staff to serve the guests. After the chef introduces three new menus, participants are invited to taste and critique the fare and the presentation. The approved menus will be added to the menu selection. Twice per year the chef's table is held for wedding clients. All menus depend on the guests invited. A big hit among the "thirty something" crowd were the three passed popcorn appetizers. Presented in paper cones, they were prepared with truffle butter, crisp bacon and chives, and saffron and sea salt. To offer food in different vessels always has been a very important part of Paula's food presentation. As an appetizer freak I completely fell in love with the small passed dinner plates. They come in many different styles and colors and can hold tiny menu portions and samplers of bite-size salads, or appetizers.

"We are in a relationship business first," Lauri told me, "we know that the wedding is the most important event for a bride." Here at Paula LeDuc Fine Catering a sales representative and a production manager team up to better help with all the details and concerns a bride and the families might have. They will be available from the first call to the end of the reception due to the company's motto: "Perfect will be just fine!"