Clearview bbq catering menu11/20/2023 ![]() A long-time admirer of the renowned chef, Todd English, Frothingham embraced the opportunity that would set off his career when English opened Bonfire at the Park Plaza Hotel. He began his thriving career as a line cook under the highly respected Frank McClelland at Boston’s Sel de la Terre. “You are a delight to do business with and we will be sure to recommend you.A graduate of the prestigious New England Culinary Institute, Chef Frothingham has years of experience and has worked at some of the country’s finest dining destinations. My husband loved his party, and I was able to enjoy it too!” It was so nice to not have to worry about food, and to have someone else cover it so beautifully. The food was absolutely fabulous!Īll the guests were raving! I have to admit that I’m a bit of a food snob, and I loved everything! The whole thing could not have gone better. Please tell Mark how pleased we were with the entire experience!” Everyone LOVED the food!!!! We have suggested you for a few events coming up here at Domaine, so we hope to see you again soon. You were so incredibly helpful and efficient. “Thank you so much for accommodating our group today! “I want to thank you again for donating and then going more than the extra mile.” Delicious food, experienced chefs, creative cuisine, professional staff and great value." They will always be our go-to for catering. The staff, the food and the service are exceptional. "Marks the Spot knocked it out of the park once again. – Tracey-Ann Samuels, Personal Concierge, Luxury Retreats The amazing work and thank-you so much!!” “We truly appreciate working with you, and appreciate your attention to the details in taking care of our guests! Keep up – Ellie, Film Crew, Geico Commercial, On Location You guys handled it like champs, and we really appreciate the way you handled everything without a hitch.” That we had so many unexpected extra people today. ![]() “Thanks! Our crew has been LOVING the food. Our guests RAVED about their dinner, and have said they’ll come back to visit next year as long as we have Mark’s the Spot here for them! Again, thanks a million!! and since this is California, it's gluten-free.” “Dinner rez at the French Laundry? Save on lunch with chef Mark Raymond’s buttermilk fried chicken. “Spot On! Everyone is professional and personableĪnd the items they make are FLAVOR BOMBS! They are Went back for thirds.” – Joyce McCollum, Corison Winery The french toast on a stick was ridiculous, I think people Thanks again for your flexible nature, we all had a great time. “People loved the food and of course the fabulous truck. – Jennifer Malfanti Martin, VP, Channel Pacific “You were awesome – great job and great food!! Everyone loved it!!! I will totally recommend you! Thank you!” It was really a flawlessly executed event, I can’t thank you enough and I’m so impressed with the way you run your business.” “Thanks again Mark, you guys were more than AMAZING. Duckhorn will definitely use your services again.” “Everyone was absolutely raving about the food and your team! The food was delicious and your team was efficient and – Rebecca Griffin, Coombsville Vintners & Growers Our guests were impressed! Your staff was helpful, professional, and friendly. “On behalf of the Coombsville Vintners and Growers thank you for providing amazing food and staff for our Premiere Napa Valley party. “36 Hours in Napa Valley… In an area known for its osten-tatious dining rooms, try the Oooh Girl Fried Chicken Slider from Mark’s the Spot.” – The New York Times
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