“Eat, drink and be merry — we’ll do all the work,” says Jeffrey Kollinger. “We specialize in corporate catering and fine dining for your home … intimate parties, anniversary parties, surprise parties.”


Kollinger, president and CEO of the 20-year-old Spice of Life full-service catering “production” company founded by executive chef and partner Rickey Baldwin, says that with the holidays coming up, they’re gearing up for the demand for their signature cornbread stuffing and their special oyster stuffing. He says: “Down home comfort food is ‘in’ right now. At one party we had a cobbler bar, four different types, with homemade ice cream.”


Made-from-scratch holiday tastes are one reason the Lake Highlands-area catering company has tripled its business in the past five years. Everyone wants it, but not everybody has the time anymore to pull it off. “We do a lot of whole turkeys — we roast them here to order,” says Kollinger. “We have a complete Thanksgiving menu that we fax out to people that has a set price per person that comes with turkey and dressing, ham, giblet gravy, candied yams, string beans almondine, mashed potatoes, beer batter biscuits — just a wonderful menu.”


The distinctive element in Baldwin’s Spice of Life dishes are the “extra touches,” such as the sweet plum barbecue sauce they serve with their Coconut Almond Chicken Tenders or the different toppings for their signature Baked Brie en Crout: garlic pesto, cinnamon apple, dried cherries or cranberry apple pesto (recipe below). Kollinger, who came from the Belo Mansion with mother and CFO Sue Kollinger, is known for the dramatic settings he creates — from a full scale volleyball cookout for one fun-loving client to Foley’s grand opening gala at Northpark that benefited Komen’s Race for the Cure.


“It’s my life,” says Kollinger. “I wouldn’t want to do anything else in the world.


“I’m one of those lucky people who found their calling.”






Spice of Life


101 Medallion Center






Cranberry Apple Chutney




(yields 2 1/2 cups)




1 can whole cranberry sauce (1 lb.)


            zest of one large lemon


1/2 cup raisins


2 tsp. fresh ginger juice


1 tsp. dry mustard


1 green apple, peeled and chopped


1 large onion, chopped


1/4 medium bell pepper, chopped


1/2 cup cider vinegar


1/2 cup dark brown sugar


1 tsp. salt


1 clove garlic, pressed




In a saucepan, combine all ingredients. Simmer, stirring frequently until thickened, about one hour. Cool and store in refrigerator.




Wonderful served with turkey, roast beef, lamb — and a creative alternative to traditional cranberry sauce.