Dinner is Served
Crow’s Catering’s homecooked-style meals to go make dinner easy.
FOOD & DRINK
By Linda Feagler
12 puLse
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VOLUME 15 | ISSUE 1
and noodles, and mac and cheese, are also available along with desserts featuring pineapple upside down cake and seasonal homemade ice cream and pies. “You won’t find us doing a lot of crazy stuff,” Crow says. “We’re not into foams or different steams or smokes. Our main focus is taking traditional comfort food, which is what everyone wants, and making it a little bit healthier.” A native of Alpena, Michigan, the chef credits his grandmother with not only teaching him how to cook, but also introducing him to the culinary concepts he never strays from.
CROW’S CATERING
Planning for mealtime can be an endless challenge. But Ryan Crow is ready to come to the rescue. The owner of Crow’s Catering in Amherst says food is more than mere sustenance. The chef and his team of seven take pride in creating dishes from scratch that are beautiful, delicious and good for you. “We start with the best possible products — raw vegetables and proteins — and let them speak for themselves by taking their natural flavors, enhancing them and cooking them properly,” he says. In addition to a robust catering service that includes themed options for backyard barbecues, Italian buffets and brunches, Crow creates chef-inspired dinners that can be ordered and picked up from his kitchen. On Friday evenings at 6 p.m., he posts the menu for the following week on the company’s Facebook page, and also notifies the 2,000 customers who’ve requested to be on his email list. Those wishing to purchase meals — which include a protein, starch and vegetable — can email their order, along with the day they’d like to pick it up, by 10 a.m. Monday. Favorite fare includes beef lasagna, smothered chicken and pork cutlet dinners. Sides, including green beans, cabbage
