Winter really is almost over, I promise! We've already had those few tastes of warm weather. Keep that in mind as you plan your upcoming celebrations because Spring is right around the corner.

Limelight is featured in the March/April 2009 issue of Bride' Magazine. A lovely 10 page spread by Donna Ferrari of gorgeous table settings and menus covering the Four Seasons. Limelight is the featured caterer for Spring and the local, sustainable Bridal Supper Reception menu is a here. The floral and fabric hues of purple and lime green set a unique bridal table for Spring.

Catersource Magazine also featured us in their annual Trends Issue and highlighted some our most beautiful food presentations by photographer Adrian Nastase

"Caterers are by nature trend setters " says Vice President of Marketing for Catersource, Nan Hildebrandt. Carl Jones article Talking Trends says " trends include tapas, beer tastings, microbrew and food pairings and my favorite, southern style barbeques!" and in Paul Holewa's Green Trends he quote's Limelight's owner Rita Gutekanst "We refer to the green "movement", instead of trend. As our younger clients become a greater share of the buying public, they know the importance of the environment on the future and will choose to work with like-minded companies"

Awards seasons is upon us and Limelight is proud to have two of our sales team, Elias Hildebrand and Rachel Wicker, lend assistance to Sequoia Productions at the 81st Annual Academy Awards and Governors Ball in Los Angeles this month. Look for their favorite moments upon their return.

Vegetable Shepherds Pie
Yield 8 Dinner Servings

• 2 lbs Ground Beef (Best to use 90/10)
• 2 T Vegetable Oil
• 1 c Spanish or White Onion, 1/4 in. dice
• 2 c Carrot,1/4 in. dice
• 2 c Butternut Squash, 1/4 in. dice
• 2 c Turnip, 1/4 in. dice
• 2 T Fresh Oregano, finely chopped
• 2 T Fresh Garlic, finely chopped
• 2 c Beef Broth
• 1 T Tomato Paste
• 1.5 lbs. Yukon Gold Potatoes (Large), peeled
• 1/4 c Unsalted Butter
• 1/4 c Sour Cream
• 1/4 c Fresh Chives, finely chopped
• Salt and Fresh Black Pepper to Taste

Directions: Preheat oven to 375 degrees. In a large skillet heat the oil. Add the onion, carrot, butternut squash, turnip, garlic and ground beef. Cook until meat is browned, 8-10 minutes. Drain the fat and discard.

Add the broth, tomato paste and herbs. Simmer until the juices thicken, about 10 minutes. Season with salt and pepper. Pour the mixture into a casserole dish. (A 9x13 will work fine)

Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes, drain. Mash the potatoes with the butter, sour cream and salt. (A mixer works well) Add chives and mix only until incorporated. Spread the potatoes over the meat mixture and using a cake comb, decorate the top.

Bake until golden brown, 30-35 minutes.