301.838.4220
1104 Taft StreetRockville MD 20850
fax – 301.838.4225
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 de Pue and the 42˚ Catering team are proud to support the efforts of St. Jude Children’s Research Hospital, and on Tuesday, Feb. 21, Chef Frederik will join some of the city’s finest chefs at this year’s St. Jude Gourmet Gala: Mardi Gras for the Kids! at the National Building Museum. This annual much-anticipated event is designed to showcase some of the best of DC’s culinary scene, as guests will enjoy samples of festive, gourmet menu items and have the chance to bid on items at the gala’s silent auction.
The annual event supports St. Jude’s research programs and treatment for children with life-threatening diseases. Tickets and additional information are available on the St. Jude website. Join Chef de Pue in support of this important cause - and be sure to stop by and say ‘hello!’.
We are delighted to have been given the honor of Bride’s Choice again this year. Wedding Wire is a great resource for Brides and Couples who are ready to make their commitment known. The website helps get all wedding details organized for the best day possible. We have worked with so many wonderful couples over the years, it is very nice to know that our efforts have been recognized.
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.
Holiday sounds are in the air, shoppers are filling the stores and the streets, and you have a few weeks of celebrating and festivities to enjoy. Let 42° help you wrap up 2011 in the most delicious of ways, with catering options for your office holiday party, a cocktail gathering at home, and everything in between. From rentals and linens to full menus and à la carte dishes for your events, we have the selections and the products to make the most of your holiday season. See our full menu here, then call Sebastien at 301-838-4220 to arrange all the details. We wish you a joyful, healthy, and delicious end to the year!
Each year the Capital Area Food Bank helps thousands of families and individuals in the DC metro area who are at risk of hunger. Their annual fundraising gala is a come-as-you-are, gourmet fete they call The Blue Jeans Ball. Chef Frederik De Pue has been appointed to the 2012 Event Committee for the 9th annual gala scheduled for April of 2012. Stay tuned for information on ticket sales and details of the event.
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.
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.
 Last week, Chef Frederik De Pue went to Miner Elementary school in NE Washington, DC to teach the students about crepes and spring vegetables. |
| From 42° Catering – Chef Fredrik at Miner |
 The children saw Chef prepare all the items from scratch and got to see a little flare as he flipped the hot crepes into the air. |
| From 42° Catering – Chef Fredrik at Miner |
 These particular crepes were filled with crisp bacon and shredded cheese and served with some beautiful asparagus spears which are now in season. |
| From 42° Catering – Chef Fredrik at Miner |
 Once the demonstration was finished the class got a chance to taste the food that they had seen prepared. |
| From 42° Catering – Chef Fredrik at Miner |
 It was a wonderful way to get kids excited about, of all things, vegetables! Thank you to Miner Elementary for the opportunity to visit and have some fun. |
| From 42° Catering – Chef Fredrik at Miner |