About Us

A Taste of Elegance began in 1988 as the brainchild of Kathy Baptista. It was an outlet for her love of cooking and entertaining with special care. In 2005 the torch was passed to Annie Hobbs and Annie continues in the philosophy of quality over quantity. A Taste of Elegance chooses to take limited events, and only one wedding per day with good reason, we are not a food factory. A Taste of Elegance prides itself on providing their clients with personalized service. We truly care about your event. To us our clients’ satisfaction is a reflection of the pride we take in our food, our presentations, and our company name. A Taste of Elegance wants to “wow” and leave our clients and their guests fulfilled beyond expectations.

It’s all in the details. A Taste of Elegance believes that every detail counts in creating the most memorable events. We chose an acorn as our symbol for the commonality. Like the acorn we feel that of the small things are what paves the way to the grandest of things. From an acorn to a might oak, just think of the possibilities! Need to ensure that your guests will be leaving on a sweet note? Butler passed trays of warm chocolate chip cookies with an icy shot of milk will always do the trick. Perhaps, a thoughtful “take-out” cup of Starbucks coffee served for the ride home? These are just a few thoughtful details that can make any event truly extraordinary. Contact us and meet the staff at A Taste of Elegance and find out why we are simply the best at what we do.

Talk of Town

Talk, talk, talk, alright it's time to let someone else do the talking for us! Find out why we are the talk of town!

Principles

A Taste of Elegance Catering is dedicated to providing a hands on approach in creating extraordinary events. Our core values are simply:

Customer Service: We work with our clients to bring their vision to life. A Taste of Elegance strives to provide clients meticulously planned events ensuring that all events flow effortlessly from start to finish. Our goal is to make our clients guests at their own parties.

Taste: A Taste of Elegance believes in working with the seasons. Not all menus are appropriate throughout the year. That is why we custom create all our menus. At A Taste of Elegance we love to style our food with fun and whimsy. However, A Taste of Elegance will always put the emphasis on taste first.

Best of Class: When it comes to our use of ingredients we believe in the best of class. Whether it's an elegant meal of Chateau Briand or a simple meal of a Grilled Cheese Sandwich, our goal is to provide the most delectable foods our clients have ever tasted.

Chef Annie Hobbs

I am often asked if I went to culinary school and in the past, a little embarrassed, I would hesitate before saying “no”. Although I would have loved traditional culinary training, I now realize I got something far greater. You see I grew up in my family’s restaurants, literally. From the age of seven I was given tasks from the mundane to the intricate. I would crack what felt like thousands of eggs each day and gingerly fold hundreds of dumplings each week.

From my father I learned all that is glorious about food. We’d take trips to the market scouring for the best produce, the best meats, the best of everything all to ensure the perfect meal. From the ordinary to the exotic I learned that in using good quality, well cared for products can make any meal extraordinary. My dad taught me to care for, prepare, and respect food.

My mother was always the showmen. She always has away of turning any meal into a lush, elaborate occasion. Mom wanted us to feast with our eyes, so the table was always a thing of beauty. Her warm smile and generous bearing can turn strangers into family.

In retrospect, being a caterer, I think I am so lucky to have grown up the way I did. Nothing brings me more joy than to see people eating, drinking, and laughing. And I am so blessed to have the privilege to bring this into your life. So now, if someone were to ask me if I attend culinary school, I just smile and say "yes, kinda".