OVERVIEW
In 2002, Amanda Smith drew on her culinary experiences from her travels in Mexico, France, the Mediterranean, and Southeast Asia to launch her own business. Her company, whose head chef is Domingo Garza, now handles sit-down dinners for as many as 600 for clients such as the Rockefeller Group and American Photography. Frequently requested dishes include green-tea-marinated shrimp with caramelized ginger, chili poblano quiche, and bay scallop ceviche with salsa verde and habaneros.
