“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 with the holidays coming up, they’re gearing up for the demand for their signature cornbread stuffing and special oyster stuffing.
“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 neighborhood catering company has tripled its business during 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,” Kollinger says. “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.”
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 chutney (recipe below). Kollinger, who came from the Belo Mansion with his mother, company 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 benefiting Komen’s Race for the Cure.
“It’s my life,” Kollinger says. “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
214-343-2421
CRANBERRY APPLE CHUTNEY
1 can whole cranberry sauce (1 lb.)
Zest of one large lemon
½ cup raisins
2 tsp. fresh ginger juice
1 tsp. dry mustard
1 green apple, peeled and chopped
1 large onion, chopped
¼ medium bell pepper, chopped
½ c. cider vinegar
½ c. 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. Serve with turkey, roast beef, lamb – it’s a creative alternative to traditional cranberry sauce. (yields 2 ½ cups)
