Storytelling is a life-affirming Guilty Pleasure

No campfire is needed for inspiration. No braggarts are allowed for sanity's sake. No reservations are required. There is always a open table to lend you a good ear.

I love listening to a great story. Don't you? Fortunately my active life is filled with amazing people who have countless stories that keep me laughing and make me balanced. I also love sharing a humorous or heartfelt story. Material for me is not a problem since I have decades of decadence, mountains of magic and miles of mirth to blissfully recall.

There is a lot Guilty Pleasure memories and bittersweet dances that must be retold to keep their special spirit alive. Sometimes it's the sharing of a humbling moment that still keeps us constantly focused, sometimes it's a simple twist of fate that advanced a romantic journey and sometimes it's a daring dream that's yet to be realized. I particularly love sharing my coming of age stories with our incredible children. Being an exceptional communicator has lots of parental perks.

We all morph into unique roles as we evolve. For me it's a cerebral voyage of distinction and lifestyle appreciation. It's such an honor to be the sage storyteller and brain trust in my family and for our company. I am deeply thankful that the people who matter the most to me truly enjoy listening to my clever sense of humor, embrace my positive energy and respect my rumored x-ray vision. Being to one of the conduits to our success is a role that I take very seriously.

Storytelling is a very life-affirming Guilty Pleasure. Fortunately, our busy work environment is very conducive to spontaneous storytelling. Often times our work schedule is action-packed and our storytelling is an excellent way to help reduce the stress.

When there's a moment to exhale, we often take a respite from our catering responsibilities and listen to each other's hilarious "who-done-it's", romantic adventures and fateful forays that made us turn the page. From IBFoodie's Monday Day Football limo ride to Pleasure Island to my all-night after-party with the Grateful Dead's Bob Weir to Thin Mint's Apple Cider PhD, it's always a combination platter of reliving your youth, savoring your success and wishing for one last chance to embrace the one's we've lost, but never forgot. Sharing our ourselves is a story that never gets old.

BBQ Paradise

There are few things that reach in and grab the soul of a "foodie" like BBQ. I mean true BBQ, the kind where you smell the love & taste the family tradition. Today I took the journey to one of those spots. In todays ever growing market of cheap imitations and ready made foods I ventured into South Jersey for some true love & genuine happiness in the form of real BBQ.

Just a few minutes off the Commodore Barry bridge in the heart of South Jersey lies a hidden gem, "JERSEY Q BBQ" on Rt 322 is heaven in South Jersey and one of my true Guilty Pleasures. It started years ago as a series of smokers & grills in a parking lot of a nearby gas station and has since moved down the road to a comfy little roadside place filled with family, love, tradition and a passion for genuine BBQ. The smokers & grills still exsist in the original location for take out on the way to or from the shore. They tell me it is the smoke & Miss Coras Secret Sauce that does it. I think its the generations of experience and love of what they do.

I savored an incredible pulled pork sandwiche that would make any hog proud of his scarafice, that was served up with incredible collards & sweet corn bread. My other side was "Mommas Mac & Cheese" that was worth the trip alone. The ribs were falling off the bone & perfectly pink from smoking and the BBQ chick was moist & delicious. The only downside was that I finished everyone elses & had no room to try what I know to be incredible sweet potato pie or homemade peach cobbler. So the next time your body needs to refuel with a hearty dose of tradition, smoke & BBQ take the drive to " Jersey Q BBQ" on Rt 332. You will smell the love walking in & leave as I did doing the foodie happy dance.

Home Alone can be a wonderful Guilty Pleasure

Okay, I lied. Otis is here too. He is now 6 months old. Besides his wagging tail and never-ending grin, I am home alone for the entire weekend. Awesome!! Thin Mint, Junior Mint and Double Mint are off to DC to tour the Smithsonian, other Museums and visit with a famous European Chef. He is Thin Mint's mentor and the finest off-premise catering chef in the world. She is one well-connected Le Dome.

While I have hours of paperwork to muddle through on Saturday, I hope to enjoy one of the rarest of all the Guilty Pleasures, spending leisurely time alone. While I will miss my family, hanging with the hound is pretty sweet.

To paraphrase Aristotle, "Spoiling oneself ain't too bad neither." That was one wise Greek.

Breakfast at Jem's is a must. After a challenging work out and walking Otis again, I know the homes fries will be tasty. Then it's off to my corner office to find my lost "pay attention to the details" token. I know where it's supposed to, but apparently I have forgotten where it is.

At times, life is one long treasure hunt.



After the packout sheets are completed, the stylish linens selected, the endless rentals placed and last of that incredible seedless watermelon polished off, I am off to the Italian Market to look for new ideas to improve upon our already amazing Antipasto de Provence. Eating well is back and great Charcuterie is ready for the limelight again. Our chefs love to slowly slice the finest handcrafted sausages, pâtés, salami and bacon.

I love a good field trip. While I usually pack a lunch, I am confident I will find many delicous Mediterranean delights to enjoy on my solo excursion to South Philadelphia.

My evening plans are up in the air. I was hoping for a rare Tequila tasting, but Otis is leaning towards a second workout. He is my diet coach when Thin Mint is away and I have to listen my trainer.

You see, when you are truly loved, you are never alone. Even by myself, Guilty is very lucky not to be alone.

Spoiling the bride and groom is always a rewarding guilty pleasure, especially when the wedding is close to home,

Over the years, we have had the good fortune to cater many elegant and stylish weddings for some very wonderful couples. On their most special day, each one of them is treated like our most important clients. They always receive a very personalized and peerlessly executed five star affair from Provence Catering.

Spoiling the bride and groom on their Wedding Day is always a most rewarding guilty pleasure. From our do-anything utility staff who make sure that all of our equipment is pristine and ready for the big day to our tireless operations/warehouse department who pack out parties with military-like precision to our world class chefs who truly appreciative the importance of the day and to our event planners who will and have, stood out in torrential downpour with a golf umbrella to protect the bride from every possible element known to humanity, we rock when it's truly time to roll.

No wedding is bringing us more happiness or excitement than the upcoming Labor Day Nuptuals of our own Director of Marketing. This young woman is amazing on every level. Smart, ambitious, talented, wonderfully kind, a joy to work with, funny and beautiful beyond words. Her worthy fiance is the powerball winner everyday. Dr. and Mrs. P must be so proud of their remarkable daughter. We certainly are.

Like so many small business owners, I wear a variety of hats throughout the day, depending upon the situation. One role that I love the most is collaborating with our marketing department on our agency-class ads, executing our carefully-crafted marketing strategies, discussing our three blogs and ensuring our company's success with an open dialogue. The energy is fantastic, the humor is therapeutic and the results, bankable. Who could ask for more?

On behalf of everyone at Provence, we wish our own bride-to-be and her lucky beau a lifetime of happiness, health, success, family and each other. We are so happy for you J & B. Enjoy every moment.

Thank you for making us part of your Wedding Day.

Staff lunch is always a Guilty Pleasure

When we recruit new employees to join our talented team, we only want the best of the best. There are numerous deciding factors that we consider when evaluating job candidates for employment.

Good character is more important than skills, but you must have game.

Reliability is more important than good humor, but you must be able to laugh at yourself.

Team work is more important than individual achievement, but you must have and more importantly, reach your star potential.

No drama. No ego. That is a must!

We are often overwhelmed by number of job applicants seeking employment. Of course, that's understandable given the economy and since our catering company has a reputation of being a fantastic place to work. Between the opportunity for advancement, great culinary leadership and fair minded executive guidance, we attract and hire remarkable talent.

Taking all those compelling factors for joining us aside, one of the most popular reasons for accepting a position at Provence Catering, is our exceptional staff lunch. Everyday it's delicious food, lively conversation and great fun. Most days it's just us, being us. Funny, friendly and focused.

However, often times we are joined by our neighbors, our UPS driver, our clients, potential clients, vendors, politicians or business leaders just stopping by the kitchen to see what's for lunch. We never disappoint. It's always a tasty spread because our chefs love to take excellent of their colleagues and our guests.

Call first, since our midday meal is now by invitation-only, but staff lunch is always a certified Guilty Pleasure.

All alone in the center of our universe... Savoring a guiltless view

It's been a quiet, but very industrious week. Our chef's are on vacation, recharging themselves for the momentous fall catering season that lies ahead. On the other hand, two very talented sales people, both chefs, joined us this week and both are going through extensive training.

Between yesterday's sensational business school tasting and today's fun-filled walk-thru for a stylish new client with a great sense of family, it's been a week to remember. After all the hustle and bustle of meetings and marketing, this evening I found myself all alone in our beautiful facility

While I spend everyday plunging into the pool of guilty pleasures, nothing is more satisfying than truly appreciating our company's fantastic energy and steady ascent to the top of Mount Hospitality. Everyone here knows that the best for Provence Catering and its' loyal employees is yet to come.

Recognizing that our hard work, dedication and tireless efforts are paying off is a wonderful feeling. That's because we have no cash cows or exclusive venues like some caterers. We have to earn all of our business in a highly competitive environment even though we are rarely the low-bidder. We always must make sure that our presentation and international cuisine are a five star, off-premise dining experience so we can appeal to the region's most discerning clientele.

Standing alone in our warehouse tonight and gazing upon all the majesty that lies ahead, was one of those special "center of universe" moments that we all seek and rarely achieve.

No guilt here, just appreciation. Thank you Thin Mint. Thank you everyone. Thank you.

That Skinny Chick got game, Guilty got oatmeal...

"I will have the banana chocolate chip pancakes. Three eggs, brie cheese, four pieces of crisp, not burned applewood bacon and two pieces of whole grain toast, Plugra butter. Extra cactus pear jelly please," Thin Mint carefully ordered.

"Oh," she quickly remembered,"and bring my husband a big bowl of hot oatmeal."

Mercifully, I awoke from my troubling nightmare in a cold sweat and visibly shaken from dining out in my dreams. Six weeks to Double Mint's Bar Mitzvah and I am stuck in overweight quick sand.

I have sent out a clarion call for hell, I mean help, to lose weight before our son's special day. Thankfully, the world renown Skinny Chick Society has volunteered their vaunted diet monitoring program to help me deal with my caloric catastrophe. Thin Mint's right eye has already started to twitch in anticipation of her role as my lifestyle coach.

Who knows more about losing weight than a skinny chick who can eat 5,000 calories a day and then complain that she needs to put on some weight?

Yes, I admit it, I enjoy many Guilty Pleasures that are not very diet-friendly. However, I am also very fit and youthful for a middle-aged man. That said, I need to lose 40 pounds.

Unfortunately, at this time I am very challenged and frustrated. Nothing seems to be working. I eat roasted asparagus, red grapes, a banana and a bag of cheddar cheese rice cakes for lunch and I still have to loosen my belt buckle.

The battle lines between bloated and bumper crop have been drawn. There is no going back to bloatesville and the Skinny Chick has a plan. She is a portion control goddess and an expert at cajoling others (mainly me) to eat smaller meals. "Take less mashed potatoes, you can always go back for more," she offered at dinner, "and please pass the sour cream and shallot butter."

In our younger days we used to go out for brunch at a Hyatt Regency or Marriott while enjoying the dating and newlywed life. With the thrill of fifty cents on the line, we would often make a spirited wager on how much food other people would put on there plates, especially those individuals on the larger side of life.

Big person, huge person, fat man, pudgy boy, hefty woman, plump girl, Porky Pig and Baby Huey. The bigger the person, the bigger the bet.

We sized up everyone and then created our own little Buffet Eating Fantasy League. Rumor has it, this where fantasy football got it's start when an ESPN executive overhead our tableside wagering and fatcentric banter. Thin Mint never lost a match. That Skinny Chick got game. Guilty got oatmeal.

Over the next several weeks we will discuss my unorthodox diet, my success or lack thereof and Thin Mint's far-reaching lifestyle coaching techniques.

Supermarket tabloids

After a long hiatus from the Guilty Pleasures Club, I have returned. Summer is slipping away and soon the routine of September will be a reality. Along with that buzz kill, grocery shopping on a large "back-to-school lunch snack packin" scale will soon be the order of the day.

Although picking out snacks is not on my guilty list, waiting on line at the checkout counter and reading all of the latest "news" in People, Us, and the National Enquirer is. Time after time I get in line only to be drawn to these tabloids like a moth drawn to the light. I try to look away and focus on something more educational or better for me, but always return to the lowest level of supermarket reading.

Sometimes I don't even bother with the self scan as there are not any good magazines to peruse or trash to skim. I would rather wait in line. My favorite position is being behind one, two or three people with small purchases. The line moves quickly enough for a fix and not too slowly as to read cover to cover. When the lines are long or the shopping cart is full it is actually possible to get into the "trashy zone".

This is when you are shuffling along, glancing up every once in a while but then, just like that, it is your turn to unload your cart...but you are not ready to leave the zone. You are deeply engrossed in reading about Lindsay, Brangelina, Brittney, A-Rod or some other wannabe or has been. Suddenly you feel deprived because you did not get to finish the article and worse yet, you are already committed to it.

Heaven forbid, you actually purchase this rag. I usually get through this slightly embarrassing moment by telling the supermarket clerk "I am catching up on all the latest news". They usually laugh and understand as I quickly replace this tabloid rag on the wrong shelf, next to the Certs, Milky Way's, Trident or some other impulse buy.

Come to think of it, if I bought Stouffer's Mac and Cheese, some Haagen Dazs ice cream and a racey tabloid it's just like I am a freshman in college again.

A Guiltorious mixed message...

It's time for a mixed message.

We spend so much of our time giving to our spouses, living for our children, cheering for our good friends and in many cases, our colleagues. That is the way it should be. More importantly, that selfless attitude is how relationships of all kind truly thrive. Giving from the heart and rooting from the soul is a wonderful guilty pleasure that transcends generations, reduces wrinkles and prevents frown lines.
True enough, but so does spoiling yourself with personalized guilty pleasures shopping spree. Not necessary big money toys, but special rewards like great food or road trips. Today is Cheesemania Day in the Land of the Guilties. That's because we are supposed to be 400 miles north today attending the Vermont Cheese Festival, but being a very busy off-premise caterer comes with a price. Fortunately, Whole Foods has a fantastic cheese department.

Everyone needs to spoil themselves a little more each day. Not in a selfish, piggy fashion, but in a "be very good to one's ownself" way. That unwavering mantra is always repeated by members of the Guilty Pleasures Club.

That and keep giving to others. Like I said, it's a guiltorious mixed message.

Bruster's Real Ice Cream... Guilty gets it right

Sometimes it takes a heat wave to make a guiltilicious discovery. As this especially hot, swealtering day sizzled to dusk, the need for for an ice cream discovery adventure was front and center. The timing was perfect for us to check out Bruster's Real Ice Cream, a family-owned franchise in Aububon.

They get extra Coney Island Guilties for having Nathan's Hot Dogs as part of their brand. Love those all beef doggies with kraut and we always crave those Nathan's fries. Add in a Stewart's Root Beer Drive-in and this guilty pleasure oasis would be worthy of a field trip.

Brusters offer a wide variety of fantastic ice cream flavors and you will want to try all of them. Thin Mint, Junior Mint and especially Double Mint all ordered well, but no one else was in the same guiltisphere as me.

I was still working when Thin Mint called in to give me my menu choices.

"Frozen Yogurt," she asked? Lets face it, she can be delusional.

"Sorbet," my Skinny Queen suggested? Techies call this a disconnect.

Then she finally realized, much to her chagrin, that only the cool and creamy would please me. Thin Mint began to recite the long list of flavors. After about 15 choices, she came upon back to back winners. "White Chocolate Raspberry Truffle and Jamaica-Me-Crazee please, No mix-ins necessary, but caramel sauce is a must have," Guilty glowed. The fresh whipped cream was a nice touch.

Touchdown and a two point Guilty conversion!!! My dessert was spectacularly delicious. It was best local ice cream this summer. Thin Mint raved about their staff and their fantastic energy. We love to see and hear about great kids doing great jobs.

Keeping cool is a Guilty Pleasure pursuit

Wow, it has been so hot this past week in our catering kitchen that I have sought out various cooling comforts to reduce my body temperature and increase my guilty pleasures. Three Edy's frozen fruit bars a day are the norm. Have you tried the lime pops? They are quite refreshing and only 60 calories.

Guzzling Sweet Tea is like taking a sugary shower. Not very calorie friendly, but your sweat glands giggle with guil-tea delight.

My favorite escape from the heat and humidity is not food or drink. It's camping out in one of our four walk-in boxes where the temperatures range from minus 7 degrees to 38 degrees.

Two to ten minutes in Coolville and I am ready for more guilty pleasure exploration.

A true Guilty Pleasure that Grandma would love...

No matter what the season, simmering soup is always a heartwarming guilty pleasure. Whether it's Grandma Sylvie's chicken soup, Rocco's Lentil soup at staff lunch, that "too amazing for words" soup at the LeSport Spa in St. Lucia, Pho Thai Nam's Fatty Brisket Pho or Tabatchnick's gourmet Kosher soups in a pouch, there are few moments more gratifying and personally pleasing than savoring a bowl of delicious soup.

While homemade or restaurant-quality soup is our first dining choice, the frozen soups from Tabatchnick Fine Foods are always a very delicious, convenient and satisfying alternative. Using Grandma's secret family recipes that have been their signature trademark for over 100 years, the chefs at Tabatchnick prepare their large variety of soups the old-fashioned way - slowly simmered, in small batches.

According to their website, they measure the success of their soup making by quality, not quantity. We had the pleasure of meeting a member of their senior management team recently and he beamingly told us that the Tabatchnick family takes great pride in producing wholesome soup made with only the finest, natural ingredients. That high level of quality control and family supervision make Tabatchnick Fine Foods a very healthy guilty pleasure. I know this must be groundbreaking information for some members of the Guilty Pleasures Club.

It took three months, but Guilty finally realized there are many healthy guilty pleasures looking for the limelight. Somewhere special Grandma Tabatchnick and Grandma Sylvie must be smiling and slowly stirring that small batch of love.

Fire-roasted Pizza at Mama Velia's in Royersford, PA is a Guilty Delight

We take our Italian food and specially our pizza, very seriously in the Land of Guiltiloni. It's a deliciously passionate pursuit that's shared by many generations of Guilty Pleasure seekers, both young and not so young. From South Philadelphia to Trenton to Boston's North End to Lodi's Little Italy or to Royersford, great pizza and Northern Italian cooking brings a family together for a sensational dinner out without depleting the budget.

The key to an exceptional pizza is the crust and the key to a great crust are the ovens. Venerable pizza ovens that you can trust make a terrific bubbling pizza pie, brick ovens are a fantastic alternative as long as they are not part of restaurant chain, but the best pizza anywhere on Planet Guilty comes from a fire-roasted oven. The crust from these burning embers yield a much superior product. The smokey flavor is outstanding and artesian's baker touch is undeniable.

Our favorite fire-roasted pizza comes from the red hot coals in oven at Mama Velia's at 1843 East Ridge Pike in Royersford, PA. Rocky and team make an incredible gourmet pizza. We had delightful dinner at this local gem last Saturday evening and it was a wonderful dining experience featuring world class service and perfectly prepared Italian food.

This is a family restaurant with an adult appeal. You can dine al fresco with the family or spoil that special someone at a romantic table for two. Family-owned, it's a BYOB with a exciting menu worthy of future epicurean discovery. You will not go out for dinner there just once. Dining out at Mama's quickly becomes a monthly Guilty Pleasure. Everything at Mama Velia's is made fresh from their homemade sauces to their handmade Mozzarella cheese.

We started our evening with their Quattro Formaggio pizza and the flavors were a smokey symphony of Fresh Mozzarella, Fontina, Gorganzola and Riccota Salada. It was an amazingly flavorful appetizer with beautiful color and the harbinger of many guilty gastronomic pleasures to come.

The entrees at this well-run restaurant are upscale in every way except the price. Their veal is hand pounded and expertly prepared. You will find Mama Velia's to be very family friendly and their Italian cuisine is exceptional .

The fire-roasted ovens at Mama Velia's operate on Thursday, Friday, Saturday and Sunday evenings so plan your guilty pleasure excursions accordingly.

The Elkins Estate is hosting their Grand Opening Soiree on September 12th. It's the perfect location for an Opulent-minded wedding reception.

Magical changes are taking place in the Delaware Valley when it comes to planning a once-in-a-lifetime wedding reception as families in the Delaware Valley are looking for new and exciting venue options that offer a special energy like the Elkins Estate. This remarkably restored property is the perfect location for all of your Guilty Pleasures like a fantastic wedding for the opulent-minded. While this is a premium party space, it's beauty, size and grandeur make it an exceptional value and world class vendors like Provence Catering are making their client's dreams come alive on the great lawns of the 42-acre Elkins Estate.

The Elkins Estate is hosting a Grand Opening fundraising soiree on September 12th to benefit the Land Conservancy of Elkins Park and Provence Catering is proud to be participating in this prestigious groundbreaking event. Provence will be catering the first wedding reception in October 2009 at this spectacular new event space. “This is first of many wonderful wedding receptions we hope to be catering at the beautiful Elkins Estate,” remarked Executive Chef and co-owner Pamela Horowitz.

MODA Botanica and Provence Catering are a dynamic duo for your next event.

Provence Catering, Philadelphia's rising culinary star, is proud to work with with may talented vendors throughout the region. One of our favorite companies to partner with are the talented decor professionals at MODA Botanica. Designer Judy Campbell and her creative team are fantastic and really know how to create magical decor and sensational custom florals. Both of these world-class premium service providers share the same unwavering commitment to breathtaking style, timeless sensibility and client satisfaction.

We look forward working with them on many future events!

A Top 10 guilty pleasure, savoring your new car.

Like many Americans, Guilty upgraded his ride this week with the purchase of an amazing new fuel-efficient automobile. With a little help from Congress, now was the perfect time for Guilty to spoil himself with a new car and take advantage of the once in a lifetime "Cash for Clunkers" program. When the car-buying decision is a personal choice, it's one of the Top 10 Guilty Pleasures of all-time.

Guilty's previous ride had over 110,000 miles and was ready for retirement. Trading-in that fourteen year old gas-guzzler was long, long overdue and extremely well-earned. Is there any more pleasurable sensation than settling into your new leather seats, savoring that intoxicating new car smell and trying to figure out all the toys? It's an awesome individual experience! Thank you for your support Thin Mint.

Personal rewards, while second to the pleasure of giving to others, is one of fundamental foundations of the Guilty Pleasures Club. Do not miss this opportunity to negotiate a fantastic deal on a new automobile with a local car dealership and dramatically improve your disposition as well as your gas mileage.

Roll Guilty roll!

Provence Catering and The Knot...Peerlessly professional and exceptionally skilled.

All we can say is WOW!!! Last evening's Knottie summer soiree at the stylish Chestnut Club in Philadelphia was a remarkable event and a huge success for Provence Catering. Over 200 beautiful brides enjoyed this PRIVATE bridal networking reception hosted by The Knot featuring the highly-acclaimed world class cuisine of Provence Catering.

The team of top-flight event professionals from The Knot did an exceptional job planning and executing this this EXCLUSIVE groundbreaking party. They were thrilled with the spectacular work of Provence Catering. As the invited guests eagerly entered the captivating Chestnut Club, the brides were blown away Provence's fantastically sublime presentation style that featured a delicious small plates tasting menu. The vibrant florals provided by Natural Designs were especially elegant and inviting. When combined with Provence's epicurean magic, this dynamic duo beautifully complimented the warm ambiance of the Chestnut Club.

The discerning brides loved the chic designer plates, refined glassware and elegant white linens provided by Dave of Select Rentals. Dave's team was a pleasure to work with and very helpful.

We look forward to many more events at the Chestnut Club and here is last evening's sensational menu.

HORS D’OEUVRES- Display

WATERMELON GAZPACHO

Sweet and hot summer watermelon pureed until smooth,
blended with brunoise red Bermuda onion, serrano peppers,
carrots, cucumbers, peppers, and celery

STICKS AND STRAWS

Crisp tortilla flats, cheese straws, ficelle and Rustic breads.

MEDITERRANEAN TABLA

Roasted red and yellow peppers marinated in extra
virgin olive oil and fresh garlic accompanied by Nicoise, and Kalamata olives, marinated mushrooms, hummus, sun dried tomato spread and spinach dip.

CRUDITE

A variety of vegetables and fruits to include olives, red seedless grapes, Strawberries and crisp red & yellow peppers, carrots, cucumbers served with bleu cheese dip.

PETITE PLATES DINNER MENU:

HANGER STEAK WITH TRI-COLOR POTATO SALAD

Tender hanger steak seasoned with fresh herbs and
cracked black pepper, roasted and sliced in medallions,
accompanied by tri-colored cubed potato salad and jicama
melon slaw drizzled with watercress oil. Served temperate.

LOBSTER ROLLS WITH MICRO GREENS

Cold water Maine lobster and shrimp blended with a dice of
celery and mayonnaise served on a mini roll,
accompanied by micro green salad drizzled with a lemon
vinaigrette. Served temperate.

DESSERT:

STRAWBERRIES INFUSED WITH CREME BRULEE

Ripe seasonal strawberries infused with a traditional vanilla WITH creme brulee.

WEDDING CAKE

Diana's magic

Tonight's is The Knot's "Knottie Get Together" at the fantastic Chestnut Club featuring Provence Catering!

America's premium website for wedding planning, The Knot, is hosting a stylish bridal networking reception this evening at the chic Chestnut Club in Philadelphia and Provence Catering is honored to be the sole caterer for this high-profile event.




The "Knottie Get Together" is a private bridal networking reception designed to introduce bride's in the region to one another and a prime example why The Knot is so highly-regarded and well respected. With their corporate philosophy the "Perfect Works Just Fine," Provence Catering always provides their discerning clientele with a great event for the Opulent-Minded. Our talented chefs this evening will be featuring a spectacular tasting menu that showcases the bounty of summer and the magic of living well.

Flowers for this VIP party will be provided by Natural Designs and when combined with Provence Catering's world class cuisine and the Chestnut Club's amazing ambiance, they are a bride's magical trio.

Photos, comments and our delicious menu will be posted tomorrow.

Guilt in our memories and love in our hearts

Coming back from vacation, working or otherwise, is always a little bit of a "reality jolt." There 's just so much catching up to do. From sorting through mountains of mail to reassuring love-starved pets to folding endless piles of laundry, there is a mad rush of reality and responsibility to endure.

However, once you get past the shock of no room service or poolside pleasures, the joy of being home safe, sound and sleeping in your own bed, is a wonderful guilty pleasure to savor. Thank you to all of our incredible employees and loyal clients for their support and encouragement as we pursue our well-earned path of guilt-ridden enlightenment.

Thin Mint and Guilty always know how remarkably fortunate we are on many, many levels.

Nothing is more wonderfully guilty than a romantic twilight dinner on the beach

Thin Mint and Guilty spent their last evening on St. Martin dining at sunset on the beach of the Radisson Hotel. Dinner was an awe-inspring experience that included world class service, fantastic wines and a five course gourmet meal.

Dining al fresco at twilight on St. Martin was breathtaking as the billowy clouds danced the Samba in the Caribbean sky. Their magical mystique gave us the greatest pleasure of the them all, romantic time together. Thank you Jeffrey. Thank you Bruno.

Great and not-so-great customer service on the French side of life.

Each meal at Le Chanteclair was fantastic, but the true highlight of the evening was the way we were warmly welcomed by the co-owners, Murielle and Guillaume. Our hosts made this guilty-seeking couple feel so special and our patronage, so very much appreciated. That is always a key ingredient when seeking your Guilty Pleasures

St Martin is so beautiful and our French hosts can be so hospitable and charming when the want to be. The owners of Le Chanteclair and Le Pressior are very wonderful people and we wish them much success in their new restaurants. You will always need to make reservations at Le Chanteclair and Le Pressior.

We made a huge mistake not revisiting our friends at L' Hibiscus and L'Auberge Gourmande. They are world class culinarians and among the world's best purveyors of Guilty Pleasures. We encourage everyone to visit these wonderful fine dining establishments who value their customers and appreciate their business.

Unfortunately, not all restaurateurs or managers on the French side of St. Martin understand that graciousness, exceptional food and an excellent word of mouth vibe are the keys to year- round business success. There is a definite customer service problem at some fine dining establishments on this island that is condoned by ownership and needs to be addressed immediately.

This serious problem begins with the language barrier and that is very understandable. However, the customer service challenge continues with under staffing of the dining room and the definite lack of properly-trained wait staff who truly understand the meaning of fine dining hospitality. Each gourmet dinner at on St. Martin will easily cost over $100 per person with wine or drinks. That premium price tag certainly warrants premium service. Their customer service misstep seems to include an unwarranted sense of entitlement towards our U.S. dollars. Perhaps their mounting supply of empty tables will start to rattle their French overconfidence and defuse their anti-American arrogance. This disturbing "French attitude" of a few restauranteurs is very unsettling to say the least and so unfair to so the many wonderful people on St. Martin who rely on tourism dollars and Guilty Pleasures seekers for their very economic survival.

Dining at Le Chanteclair...Part Deaux

Rarely do we dine at the same restaurant on the same Guilty Pleasures gourmet excursion since we do not want to distort our memories. However, Le Chanteclair on St. Martin was that spectacular. We had our well-connected concierge at the Radisson make dinner reservations for and we eagerly anticipated our second visit to their harbor side restaurant in Marigot.

Thin Mint spent the late afternoon at the Radisson's beautiful new spa as she prepared for a photo session during the meal. Guilty napped like an aging rock star and then practiced his French at the hotel's Lobby Bar when the mixologist asked if he wanted a second Mudslide.
"Oui Monsieur"

We quickly settled into a our private table for two. One trademark that makes Chef Guillaume's talent so sensational is his remarkable ability to take one menu item and present it to his patrons in three different and distinct ways. Thin Mint's entire meal was guilt-ridden journey down this path of trio temptation. In short, her meal was miraculously clever and delicious.

For her first course, Thin Mint had a Sea Scallop trilogy. Beautifully presented, she had a diver scallop roasted in a Conch crust, a Scallop tar tar with Vanilla and an Scallop Emulsion with Curry Oil. She was thrilled with this selection. The Scallop tar tar with vanilla was quite unique and set the stage for the next two crustacean creations. The diver scallop with the Conch crust was delicious and gone from sight way too soon. The star of the three-part gourmet appetizer was the Scallop emulsion. Served in a slender shot glass, this Scallop emulsion was magnifique. That is an understatement.

With all due respect to her sensational first course, Thin Mint's entree was the star of the show. She ordered tenderloin of veal encrusted with three types of nuts and topped with foie gras. This entree was accompanied by the best potato dish on the planet. The thinly sliced potatoes wrapped in bacon gave them a deliciously divine fatty component that is truly a gastronomic guilty pleasure. Their smokey flavor and creaminess had Guilty reaching across the table more than once. Guilty's arms need to be extended when dining at Le Chanteclair.

Room Service at the Radisson is the ultimate Guilty Pleasure

After swimming in the moonlight, Thin Mint and Guilty called room service at the Radisson Saint Martin to order dessert. We asked for an guilt-filled ice cream sundae creation that was not on the hotel menu. The attentive hotel staff more than complied as room service arrived in less than 10 minutes with a special dessert surprise from Chef Executivf Bruno.

We were touched, impressed and delighted. Nothing is more guiltily gratifying than exceptional service, a wonderful surprise and a personal touch. Merci beau coup Chef Bruno. Merci beau coup Radisson Room Service.

Thin Mint dines at Le Cottage and reaches celebrity status on the Island of Guilty Pleasures

Dinner last evening at the Le Cottage in Grand Case was a wonderful journey of fusion cooking and French culture. We arrived promptly at 8 pm for our romantic dinner overlooking the crowded main street that was filled with star watchers and autograph seekers. Thin Mint was looking radiant as always and deftly avoided the Paparazzi clamoring for celebrity photos of our famous member of Les Dames d' Escoffier.

Guilty felt like Tiger Woods' caddy and passionately asked the multitude of their fans to respect their privacy and move along. We felt their deep disappointment as they acquiesced, but promised to pose for photos after our meal. The French fans wished us well and our gastronomic gallop through this marvelous restaurant was underway.

Le Cottage has been long recognized as the finest fusion restaurant on St. Martin and their fine dining reviews are legendary. Owner and restaurant manager Bruno is the epitome of a proud French host and well-deserving of his many worldwide accolades. This vibrant bistro is chic, yet warm and inviting. We quickly settled in to our porch side table, waved to curious onlookers and began to peruse their impressive menu.

There were so many menu choices to select from. Guilty took the easy way out and ordered their critically-acclaimed five course Lobster Tasting Menu. Each course was a Caribbean crustacean carnival of beauty and great taste.

Lord Guiltsalot lovingly cleaned each plate of lobster and barely noticed that Mr. Marsielles was skulking across the street. He was muttering apologetic words and asking for foregiveness. Sorry Monsieur, the Guilty Pleasures Inn is still off-limited to the likes of Sergio. That will not change without a culinary summit of Presidential proportions. Again, we may be Guilty, but we have unbreakable rules of good taste and customer service.

For her first course, Lady Guiltsalot ordered Esgarot in Tempura. This was a very unique presentation and colors were breathtaking. It was a snail corn dog swimming in a emerald green sea of sauce worthy of a Queen. The parsley sauce was topped with a smoked potato foam and accompanied this little doggie. The flavor was astounding. This escargot interpretation had us seriously considering nominating this highly-creative appetizer for the "Guilties" when our first annual awards are announced later in the year. It was that good!

For her main course, Thin Mint enjoyed the steamed Codfish topped with Foie Gras. It was perfectly prepared, beautifully displayed and probably unfairly compared to the Codfish creation she ordered the previous evening at Le Chanteclair in Marigot. Second place in Codfish execution is notable, but not worthy of a "Guilties" nomination.

We were quite full from this delicious dinner and opted to have dessert later in the evening back at the Radisson. Room Service please!!!

A picture of the pool is worth a thousand words

The Radisson Hotel on St,. Martin has the best infinity pool on the planet. Bar none. Guilty is floating in paradise. Wish you were here.

GGFOV Alert...Chef's Gourmet Sunday Dinner at the Radisson

This is a GGFOV alert. Thin Mint and Guilty announce that they have accepted an invitation to have a gourmet four course dinner on Sunday Evening at the Radisson's four star C Restaurant. Chef Executif Bruno Braizer and his Sous Chef Executif Bruno shared their creative menu with us this morning as we toured their enormous and spotlessly clean hotel kitchen.

Chef Bruno has a world class reputation and is just month's into his high-profile position at the Radisson on St. Martin. Known for his creative fusion cuisine and incredible presentation style, we are eagerly looking forward to his four star gourmet feast while dining al fresco on the beach.

Gastronomic Guilt, an evening of perfection

If our private dinner at Le Pressoir was a true guilty pleasure and it was, last evening's harbor side dining experience at Le Chanteclair in Marigot was a gastronomically guilt-ridden masterpiece.

This highly-acclaimed gourmet restaurant has a new chef/Owner Guillaume and his charming wife Mirielle. They are months into their new restaurant and were very gracious hosts. Later in the evening they eagerly invited Thin Mint into their kitchen at the end of our world class meal. Guillaume is the winner of two Michelin Stars back in France. One Michelin star award designates you a culinary master beyond compare. Two Michelin stars is a very rare feat for any chef and that signifies that you are an Epicurean Einstein. Chef Gauillaume's magnificent cooking talents were highly-recommenced to us by Chef Franck of Le Pressoir and Chef Executif Bruno at the C Restaurant of the Radisson. They both raved about his fantastic food and we quickly found out why.

As we settled into our waterfront table, we noticed the front of their menu proudly mentions that "Talent and Originally will meet at your table." These special and very rare attributes are always welcome to dine with us anytime. The dinner selections at Le Chateclair were incredibly creative and after considerable back and forth debate, we decided upon the "Chef's Favorite Discovery Menu." This is a four course fine dining adventure in the Land of the Guilties.

Our first course was the perfect table setter. Thin Mint ordered Foie Gras that was expertly prepared and I enjoyed a delicate smoked salmon dish that truly delicious. There was a lot of excitement at our table as were knew the best was yet to come.

Our second course, if not for the main course and dessert, was star of the show. Thin Mint's Cod fish Back was truly exceptional. Never before had Codfish been on my dining radar. Now this delicious dish is there forever. I cannot adequately express our fantastic this dish was.

For my second course I ordered the Roasted Prawns served with a crispy Lobster roll and a bisque sauce flavored with curry oil. This beautifully displayed selection was unbelievable and matched Thin Mint's choice bite for bite.

The bread at the table was baked in house and infused with roasted garlic. It was perfect instrument for going guilty with our sauces. Apparently the Clean Plate Club wanted to take photos of our sopping-up techniques, but we have a club of our own. Thank you very much.

We both ordered the same main course, Rack of Lamb in a crust of almonds and mint, stewed vegetable and white beans in a Van-doovan flavored broth. It was last meal worthy.
More bread please.

And now it was time for the star of evening, The Unnameable Chocolate dessert. This is one of their signature dishes and unsharable. If you want to avoid a guilty showdown, you need to order your own. This is GGFOP(Great Guilty Fun on Vacation) advisory. You will want to savor every morsel yourself. Now close your eyes and let your taste buds dance in the Marigot moonlight.

We have reservations at Le Chanteclair again there on Friday evening. The meal was that remarkable. Thank you Chef Guillaume for the privilege of enjoying your gastronomic guiltiness.

A tale of two French Restaurants...Part 2

Thin Mint reached out her cell phone and tapped into her secret Chef network to find a suitable dining alternative to rescue an evening out that had gone bad. We were directed to Le Pressior, a colorful and creole inspired restaurant named after an ancient salt press that is facing restaurant. Built in 1871, this beautiful restaurant is one of the most photographed dining spots on the island. Our hosts Melanie and Chef Franck were named "Gault Millau" Hosts of the Year 2007.

When Melanie became aware of our dire dining situation and the far-reaching influence of the Guilty Pleasures Club, she and her husband, Chef Franck closed down the restaurant for the evening. Melanie and Franck then provided us with a private fine dining experience. We were blown away by their warmth, good humor, grace, magnificent food and the staff's professionalism. Chef Franck has won numerous awards at the Taste of St. Martin and we quickly found out why. His culinary creations were exceptional.

We dined outside on their front porch and were pampered in every way possible, but certainly no more than any other of their customers would be. Thin Mint ordered a warm Goat Cheese Salad as her appetizer and Grilled Scallops wrapped in smoked duck over Rhubarb and a carrot puree for her main course. Guilty ordered a superbly prepared two-course seafood tasting menu. Wow. The meal was stupendous. The service was sublime. The presentation was breathtaking.

After an incredible dessert, Chef Franck gave us a private tour of his larger-than-expected kitchen and his fully stocked wine cellar. They store over 260 different types of wines on site and the Chef personally orders wines five years in advance to ensure optimum flavor and bouquet. We were most impressed with Le Pressior on every level.

Nothing evokes the meaning of a true Guilty Pleasure experience more than great food, great people and great surprises. And to think, we owe this unforgettable evening all to Sergio. That said, there is no room for Mr. Marseilles at the Guilty Pleasures Inn. Yohan, Melanie and Franck are always welcome.

A tale of two of two French restaurants...Part 1

To borrow and rearrange an opening sentence from Charles Dickens, "It was the worst of times and it was the best of times" in mecca of fine French dining on St. Martin, Grand Case. This crowded, yet quaint seaside village has long been a plethora of Guilty Pleasures and exceptional French food.

There was a reservation mix up at our intended restaurant so we decided to stroll the busy Main Street of Grand Case to spontaneously find a captivating spot to enjoy the Epicurean magic of St. Martin. After several passes up and down restaurant row, we selected L'Escapade, a beautiful seaside spot filled with charm and beauty. We were very excited to find this special waterfront spot.

Unfortunately, their smallish dining room was quite full and they were woefully understaffed. You could sense trouble was brewing. The number one rule when it comes to fine dining on Guilty Street is quite simple.,you can never enjoy your meal properly when the wait staff is stressed and there's a useless Restaurant Manager who graduated from Eurotrash Restaurant Votech overseeing the train wreck. Our waiter, Yohan, was kind, professional and put into the very difficult position of trying to personally please everyone in the dining room. This is not humanly or professionally possible.

There was a minor oversight as Yohan neglected to bring us our "Amuse Bouche" when we were first seated. As we watched other patrons enjoy a little "something something" on the house as they perused the menu, we had none. This is not acceptable for any paying customer and especially not us, the keepers of the flame of Guilty Pleasures.

We summoned Sergio, the Restaurant Manager and explained the understandable, yet annoying oversight. Of course, Sergio, proceeded to pour gasoline on the situation by making a very rude comment that the French are so famous for. Since "the Amuse Bouche was free," he asked, "why were were complaining." Guilty immediately stopped playing with his watered-down Lobster Bisque and his head exploded. "Did that useless Francofile really say that, " Guilty wondered? Whether you are eating at Rudy's Barbecue in San Antonio or LeCirque in New York City, Thin Mint and Guilty believe that excellent customer service is always the foundation for any first rate dining experience. The customer pays your salary Mr. Marseilles. End of story. We left unimpressed, but unbowed.

Bon Jour from St. Martin

It's our first morning in St. Martin and so far the weather, as the French would say, is tres fantastique! The cool island breezes were blowing last evening as a full Picasso moon shined over the Caribbean. Guilty was howling and Thin Mint relaxed and radiant. We picked up some Gila Tequila and Grey Goose Vodka at the Duty-Free shop during our layover at the Miami International Airport. Knowing how to shop well on vacation is the first lesson in Guilty Travels 101. We have a PhD in GGFOV(Great Guilty Fun On Vacation). Eventually, you will as well.

This is our fourth trip to this magnificent resort on St. Martin under three different ownership groups. Now a Radisson property, the hotel looks better than ever. They have invested over $160 million renovating this hidden property and it shows. The bellhop and front desk service was prompt and courteous, just as we like. At check-in, we were upgraded to one of the premier rooms at the hotel and bestowed the honorary title of "Lord and Lady Guiltsalot" We will uphold this fitting title with great distinction and honor.

There is an incredible new infinity pool at the resort that is over an acre in size and it's heavenly. Overlooking the aqua blue Caribbean, this tropical oasis in the perfect place for countless guilty pleasures. As we all know, the French are experts in self-indulgence and apparently Lord Guiltsalot must have spent significant time on the beaches of Normandy in another guilt-filled life.

Since our traveling day began yesterday at 2 am, we dined on site at the LeMarche Restaurant and everything was exceptional. Their food-court pricing was fair and their food selection was excellent for a family-oriented buffet. I particularly enjoyed my rosemary grilled lamb chops and Thin Mint thought her grilled fresh Red Snapper was perfectly prepared and delicious. Now well-rested, we begin our fine dining escapades this evening. Lord and Lady Guiltsalot are ready for extensive research.