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Learn Secrets From Chef De Pue at Living Social’s HQ

Monday, February 20th, 2012

Chef Frederik De Pue has teamed up with Living Social to offer two-hour gourmet-cooking classes at the dealmaker’s new in-house testing kitchen. Get all the details here, but don’t hesitate on whether you want to do it: this offer won’t last long!

Chef Frederik Supports DC Central Kitchen and Martha’s Table in Sips & Suppers Event

Wednesday, January 4th, 2012

Tickets are now on sale for one of the most high-profile, Chef-driven fundraisers of the year, and Chef Frederik will be there.  On Saturday January 21, 13 DC Area Chefs will join Jose Andres, Joan Nathan and Alice Waters at the Newseum for a cocktail reception celebrating the contributions that these Chefs and our area youth are making to feed their communities.  Ticket proceeds will benefit the work of two amazing DC-based non-profits; DC Central Kitchen and Martha’s Table.  Together they fight hunger and poverty in DC and you can help.  You can get all the information you need at the Sips & Suppers website and purchase tickets online.

Chef Frederik at Key to the Cure

Tuesday, October 25th, 2011

On Thursday October 20, Chef De Pue was one of 20 who helped raise money for Suburban Hospital at this year’s Key to the Cure.  There was shopping, entertainment, libation, great local cuisine and a Key to the treasure raffle throughout the evening.  All proceeds and ticket sales went to support the hospital’s Women’s Cancer Programs.

Chef made Poulet Rogue Drumsticks with Pickled Red Cabbage. He and new team member Lila attended the event.

Local event planners treated to a tasting at 42°

Thursday, September 8th, 2011

Chef Frederik is committed to showing off everything that 42° Catering Services can do. Last week he invited some local event planners to the kitchen for a lovely lunch.

Event Planners from Bella Notte, Carte Blanche, LLC and Engaging Affairs sampled some of the best we have to offer.

When guests arrived they were treated to passed hors d’oeuvre such as pork belly with pickled fennel and Scandinavian-style tuna sashimi w mustard spiced crab meat and dill sauce.

Everyone made their way to the table.  The first course was pan seared black bass over watercress puree and white asparagus “linguini”

The second course featured summer’s version of braised lamb.  The 48-hour roasted shoulder was placed on pea mousseline and topped with a potato gaufrette and a salsa of red pepper, avocado and watermelon.

Chef Frederik joined his guests after the decadent dessert of  Chocolate Speculoos and dark chocolate crunch.  They were able to get to know him and find out everything from how 42° got its name to just how many guests we can take on for various events.  Guests left quite satisfied with a great understanding of everything we can provide.

Interested in a tasting of your own?  We would love to have up to 8 guests into the kitchen for a personal experience.  Send an email to frederikdp@42cateringservices.com for further information.

Chef Frederik at the International Food & Wine Festival Tasting Pavilion

Tuesday, January 18th, 2011

Catch Chef Frederik at the 12th Annual International Wine & Food Festival, February 12 and 13.  Ticket holders to the Food Pavilion will enjoy exclusive pairings of local cuisine and exhibiting wineries. The event will be held at the Ronald Reagan Building & International Trade Center. See and sample cuisine from Chef Frederik on Saturday and Sunday from 2:00 pm to 6:00 pm.

Celebrate the Holidays in Style with 42 Degrees Catering….leave the cooking to us!

Tuesday, December 14th, 2010

There’s nothing like a little bit of snow to make it feel even more like the holidays…

Here’s a little reminder to help make your holidays more enjoyable with 42º Catering—let Chef De Pue prepare a special meal for you and your guests so you can relax.  Add our gourmet offerings to your menu, or let us bring everything to your table for a memorable holiday feast.

Our original recipe appetizers, soups and salads are perfect for a cocktail reception or as the start to a more elaborate gathering. Choose from a wide variety of entrées including beef, pheasant, ham, duck and salmon, with a perfect array of side dishes, homemade breads and our signature desserts.

Find all the details in the attached menus, and please contact me with any special requests or questions, and we’ll work with you to create a meal to remember.

We do ask that you place your order by next Tuesday, December 21 for Christmas (December 24) delivery and by Tuesday, December 28 for your New Year’s Eve celebrations.