By Nick L. at Judy's Book April 20, 2013
We tried the teriyaki salmon burger. It was awful!! Me and my wife took a bite at the same time and I could see the horror in her eyes. I spit out a bone as she looks at me and tells me that she just ate a bone. I finished my burger and en... ...read more
By biancacyrus February 12, 2013
I had a dinner here once and I never forgot that day. So nice and yummy ...read more
By Natedog67 at Citysearch May 21, 2012
I used to go here often when I was in the Boston area. They have delicious chicken parmesan subs, but that's such a small part of the menu. It's quite extensive. The atmosphere isn't exactly great, and feels like a run down fast food joint, but you should go there for the food. I usually got carry-out anyway. Definitely worth a taste, and pretty cheap. ...read more
We are creating some great new healthy food options for your employees to enjoy in your corporate cafeteria. ...read more
By Cafe Services, Inc. October 19, 2015
It should be no secret that Wedding Season is our favorite time of the year in New England. We adore weddings! For East Meets West Catering, wedding season generally begins in May and ends in late October. This year our first wedding of the season was last Saturday, May 8th at the Concord Art Association in Concord, MA. The C.A.A combines the charm of the past with thoroughly modern art exhibits for a truly unique setting. The bride and groom chose this intimate venue for their small gathering of 40 close friends and family. After a beautiful ceremony in the Loring Coleman Gallery, the guests were invited to the outdoor patio for pictures, cocktails and hors d'oeuvres. The stone terrace is an ideal site for photographs with its antique stone walls, sculpture and flower gardens and waterfall. The guests were encouraged to tour the gallery taking in the history of the space and the local art that graces the Concord Art Association's walls. While enjoying the gallery during the cocktail reception, guests noshed a beautiful display of local farm cheeses, an exotic mediterranean station and on passed hor d'oeuvres like wild mushroom dumplings with raspberry ginger dip, scallops wrapped in maple-cured prosciutto and flank steak skewers marinated in chile, cumin and molasses. When the cocktail reception concluded, East Meets West, along with the bride and groom, invited everyone to dine upstairs in the Roberts Gallery. Guests were met by tables dressed in clean white cotton, adorned with bud vases of vibrant wild flowers, and preset with fresh local green salads with toasted pecans, chevre, teardrop tomatoes tossed in a champagne vinaigrette. Ella Fitzgerald and Sammy Davis played in the background as guests dined on black peper Encrusted Beef Tenderloin accompanied by carmelized onions and a pear and ginger chutney, whole charred salmon with a cool cucumber dill yogurt dressing and seasonal roasted vegetables tossed in olive oil and sea salt. With the exclusion of traditional wedding staples like dancing and toasts, this wedding was refreshingly unique focusing on the dinner party aspect. Everyone enjoyed the company beside them and there was no need for the chicken dance or YMCA, as good conversation, along with friends and family, and the union of the happy couple was the focus of this romantic wedding. Good luck to Rebecca and Jason and their future together!East Meets West Catering ...read more
By East Meets West Catering May 12, 2010
Do your customers pay you with credit cards? Businesses can qualify for $5,000 to $300,000. Receive funding in 48 hours! No upfront fees No Closing cost Bad Credit OK Get an instant online quote right now by clicking below. http://merchantscapitalusa.com/Contact.html ...read more
By Merchants Capital February 01, 2010
Some people like to freeze-dry chicken because it can be stored up to a year and it also reduces the weight of the meat. The process involves removing all the moisture from the meat, which has less of an effect on the taste of the meat than normal dehydration. Freezing drying chicken can be easily don... ...read more
Cabbage is commonly used in coleslaw but it can also be steamed and used as a side dish. Red and green cabbage varieties make a tasty and nutritious juice that can be enjoyed alone or with your meal. You can easily transform an entire cabbage into a delicious, inexpensive juice with a countertop juicer. ...read more