Running a in-house catering service rather than a full-blown restaurant eliminates many of the hassles and costs, Duquette said. It also makes it easier to shop locally for fresh ingredients for every meal.
Buffet options come in a variety of sizes, from one to three entries and various combinations of side dishes. The twelve listed entrees include dishes such as sauteed shrimp scampi style, Scandanavian sirloin tips, brown sugar-brined salmon and roast top round with mushroom gravy.
"It's very home-style. Everything is made fresh," she said.
That includes making all the gravies from the meat that is cooked for each meal. She is even able to make ham gravy.
Duquette said she is able to provide gluten-free, vegan, lactose-free menus as well as dishes for those with nut allergies. She recently made an entire lactose-free cheese display using McCadam and Cabot products.
The holiday season was extremely busy this year, Duquette said, and is already largely booked for 2013. She has four employees, and noted that Eric serves as the maitre'd.
"I'm making memories for people here. I put my stamp on everything," she said.
For more information, including prices and menus, visit theorchardhousecatering.com, call 643-8528 or 569-1122 or email theorchardhousecatering.net.
Email Dan Heath