Business / Company Name
Lots of Love Catering-NYC
About the Business
We cater all occasions Weddings, Birthdays, Cocktail parties, Corporate Luncheons, Bridal tea parties, Promotional events and much more. Please inquire about our intimate dinners for 2-6 people.
It's the perfect gift for a loved one.

Our company is based on DEDICATION, FRESH PRODUCTS, QUALITY, PRESENTATION, AND THE LOVE OF GOOD FOOD.

Contact Name
Lisa Hodge
Website
Business Address
2152 Ralph Ave Suite #338
City
Brooklyn
State
New York
Country
United States
Zip / Postal Code
11234
Phone Number
347-694-0499
E-mail Address
lotsoflovecatering@gmail.com
Year Business Established
2005
Industry
Food Services
Featured Products / Services
Bridal Tea Party & Luncheon
Showers
Intimate Dinners (2-6 people)
Launch Parties
Cooking Classes
Cooking Parties
Personal Chef Services
Referrals & References
Testimonials


"Lisa Hodge and I worked together on a number of occasions and I am very impressed. Not only do I love her coconut shrimps, but the presentation and quality of food makes her the first choice for all my catering needs. I also call on her for personal cooking tips and recipe help.
I can't wait for your cookbook to come out!"
Cathy Philbert,
Vision Match Event Services


"We had Lots of Love cater our last event and it was nothing short of fabulous. As usual the food was superb! I heard lots of wonderful compliments from the event attendees. Not only was the food delicious but its presentation was extremely pleasing. The staff was as always professional, friendly and helpful."
Wishing you prosperity and happiness
Stacy Francis
Savvy Ladies


Affiliation Memberships
Give' N Take Network
New York Women's Chambers of Commerce
About the Chef/Founder
Lisa Hodge is the founder of Lots of Love Catering. Lots of Love Catering is a very unique company. It’s dedicated solely to our client’s appreciation of great food. Ms. Hodge has over 10 years of restaurant and catering experience. From an early age Lisa has had a passion for cooking and the love of good food.

Ms. Hodge has studied at the New York Restaurant School in New York City. She has also worked in various restaurants such as Nick & Stef’s Steakhouse, Marriot Marquis Encore Restaurant and Emeril’s Atlanta. She has also catered events for Savvy Ladies, Diva For A Day, Jolie Magazine Launch Party and photo shoot. Lisa Hodge currently resides in New York City.


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  • Weekly Meal Planner: January 3-9, 2009
    Sign up for the Dish, F&W’s free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: Tuesday, January 6 Daily Menu Rotisserie Chicken with Dried Fruit and Pine Nuts (left) Cinnamon-Honey Glazed Carrots Braised Turnips Monday, January 5 Daily Menu Broccoli-Leek Soup with Lemon-Chive Cream Cheesy Tomato-Bread Strata (left) Sunday, January 4 Daily Menu Spaghettini with Veal and Porcini Meatballs (left) Warm Mixed Greens Saturday, January 3 Daily Menu Peppercorn Beef with …
  • Recipe of the Day
    January Recipes Week: January 3-9, 2008 Saturday— Peppercorn Beef with Gorgonzola Cheese Sunday— Spaghettini with Veal and Porcini Meatballs Monday— Broccoli-Leek Soup with Lemon-Chive Cream (left) Tuesday— Rotisserie Chicken with Dried Fruit and Pine Nuts Wednesday— Golden Sausages and Shallots in White Wine --> Thursday— Fettuccine with Walnut-Parsley Pesto --> Friday— Steak with Shallots and Lyonnaise Potatoes --> Plus: Weekly Meal Planner …
  • Pairing of the Day
    January 6, 2009 — Chicken Thighs with Spicy Tomato-Pepper Sauce Pairing: A muscular red wine, like a Monastrell. Try the 2007 Bodegas Juan Gil Wrongo Dongo or 2005 Bodegas Castaño Hécula. January 5, 2009 — Grilled Mackerel with Sicilian Caper-Tomato Salsa Pairing: A fruity white wine. Try the 2007 Prima Mano Fiano Greco. January 2, 2009 — Chawan Mushi Pairing: A crisp, citrusy Argentine Torrontés. Try the 2006 Bodega Norton. January 1, 2009 — Broiled …
  • Six-Layer Coconut Cake with Passion Fruit Filling
    This towering dessert is made up of layers of super-moist, almost puddinglike coconut cake spread with tangy passion fruit curd, then topped with whipped cream and crispy flakes of toasted coconut . The recipe is from Cynthia Wong, pastry chef at Cakes & Ale in Decatur, Georgia. The cake may look intimidating, but it’s easy to make: “Just pop the layers out of the baking pans and slap them together,” Wong says. Cakes & Ale, 254 W. Ponce De Leon Ave., Decatur, GA; …
  • Editor’s Letter
    By February, I’m always ready for a little indulgence. I’ve recovered from the holiday frenzy and settled back into a rather predictable routine. This issue is an antidote to that midwinter slump. Let’s start with my favorite indulgence: chocolate. We conducted an arduous, months-long inquiry to find the best and called the country’s top pastry chefs for milk-chocolate desserts . Most chocoholics swear by dark chocolate, but these recipes are delicious enough to make …
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