It’s a long overdue word of praise for the Work of Art Catering, which collaborates with an impressive number of distinguished institutions in SF, including the San Francisco Museum of Modern Art. For the latest press opening, the Work of Art founder and director of aesthetics, Jacqueline Burns, and the executive chef Andy Pyle introduced their newest creation, baklava-inspired “cinnamon buns” where instead of cinnamon a mix of cardamom, sage, and pistachio nuts was used to create an unbelievably delightful combination of flavors and textures. The company’s staples, like light and flavorful mushroom quiches are legendary, and their regular fruit plate looks like a mosaic piece with multi-colored cubes and rounds of papaya, melon, pineapple, blood orange, blueberries, and various grapes. I still remember how a couple of years back at the SFMOMA staff party I had a momentous plunge into sweet childhood memories when I’ve tried Work of the Art mini potato pancakes, topped with sour cream and smoked salmon. M-mm! Delicious, and very fitting for the name of the company. Call Work of Art Event Planning and Catering at 415-552-1000, or visit www.woacatering.com. Photo by Emma Krasov. Jacqueline Burns, director, and Andy Pyle, chef, cater to SFMOMA press opening.
Work of Art Caters for Art Events at SFMOMA
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It’s a long overdue word of praise for the Work of Art Catering, which collaborates with an impressive number of distinguished institutions in SF, including the San Francisco Museum of Modern Art. For the latest press opening, the Work of Art founder and director of aesthetics, Jacqueline Burns, and the executive chef Andy Pyle introduced their newest creation, baklava-inspired “cinnamon buns” where instead of cinnamon a mix of cardamom, sage, and pistachio nuts was used to create an unbelievably delightful combination of flavors and textures. The company’s staples, like light and flavorful mushroom quiches are legendary, and their regular fruit plate looks like a mosaic piece with multi-colored cubes and rounds of papaya, melon, pineapple, blood orange, blueberries, and various grapes. I still remember how a couple of years back at the SFMOMA staff party I had a momentous plunge into sweet childhood memories when I’ve tried Work of the Art mini potato pancakes, topped with sour cream and smoked salmon. M-mm! Delicious, and very fitting for the name of the company. Call Work of Art Event Planning and Catering at 415-552-1000, or visit www.woacatering.com. Photo by Emma Krasov. Jacqueline Burns, director, and Andy Pyle, chef, cater to SFMOMA press opening.
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