Before becoming a caterer, I made smoked sausage. It all started when I became interested in making a smoked sausage that was better for my family than all the fat and cholesterol associated with traditional pork or beef sausage. I also managed a processing plant where we produced sausage and other meats.

I learned the basics of cooking from my Mom. By putting my own spin on some of her favorite recipes, combined with instruction and techniques learned in culinary classes, I have become the professional that I am today.

I believe that if you love what you do then you strive to do it well and it will show in your work.

Patricia Killingsworth

BBQ

Meat and Cheese Tray

Salmon with Asparagus