BUMP IT UP A NOTCH:
from EdibleOrlando.com I Summer 2015

"Sometimes hosts want some help, but not too much. Cathee Brady Catering steps in.

Rather than drop off a box of food and dash off, Brady might show up with the full menu - or just parts of it - and set up. She'll put food out on tiered displays with decorative items so it looks attractive. She'll also incorporate temperature controls. "I make sure food will be safe for a four-hour window," the caterer says. "I use ice blocks and four-hour chafers with four-hour gel to keep foods cold or hot, as appropriate.

Occasionally Brady will stay, without staffers, to cook hot foods at a manned station so guests can see the action, enjoy the aromas and a get a freshly made dish. For a recent 40-person event in Windermere, she set up all the food with high-end disposables, then returned the next day to pick up decor items. At another party, the hostess chose to cook family specialties. Brady merely supplemented the menu with four labor-intensive appetizers such as smoked gouda mini mac-'n'-cheese bites." catheebradycatering.com
GET GRILLING!
COOLER WEATHER LEADS TO MORE OUTDOOR FOOD FUN

from SouthwestOrlandoSource.com I September 2015

"Grilled skewers make fun happy hour nibbles. "The great part about skewers is you can put anything you want on them, said Cathee Brady, a Windemere resident and chef/owner of Cathee Brady Catering. Soak wooden skewers in water for 30 minutes first, and then thread them with salmon pieces marinated in soy, honey and ginger or chicken brushed with Thai peanut sauce. Colorful baby heirloom tomatoes and red and yellow pepper skewers make a beautiful dish.

"Intertwine them and sprinkle with extra virgin olive oil, fresh oregano, and salt and pepper, Brady said. "Grill them just until you get the grill marks you like"

For a sumptuous summer vegetarian meal, Brady suggests grilled Portobello mushrooms served with a kale and arugula salad. Marinate the mushrooms in balsamic vinegar for 30 minutes; rub with fresh garlic; and sprinkle with fresh thyme, kosher salt and pepper before grilling for about 10 minutes.

For desert, Brady favors grilled pineapple. "You con serve it with small shortbread cookies or ice cream," she said. "The neat part about Fruit is you can grill anything. Kiwi, strawberries and peaches on kebabs ore really nice."

Cook just a minute or two, and then baste the finished fruit skewers with honey, cinnamon and nutmeg. Display them in a hollowed-out watermelon for an elegant centerpiece. For a festive beverage, Brady suggests sparkling white wine with crushed ice, blueberries, raspberries, strawberries and a small sprig of mint for garnish.