White Glove Catering
Owner/chef David Gould studied at the Culinary Institute of America and Le Cordon Bleu in Paris before starting White Glove Catering in 1999. Gould customizes menus for each event. Cuisines and events vary, from corporate barbecues to plated formal dinners, with dishes like cabernet-braised short ribs served with a rosemary-scented polenta. Clients include the Council on Aging, Big Brothers Big Sisters, and the Florida Oceanographic Society. The company also supplies disaster-relief catering to feed thousands after hurricanes hit.