301.838.4220
1104 Taft StreetRockville MD 20850
fax – 301.838.4225
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 |
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| From 42° Catering- CHOP Farmers Market |
Chef De Pue will be featured as a guest chef in Number 68 Project’s Washington DC Cultural Dinner Series on March 27. Born in East London in March 2010, Number 68 Project quickly grew into an chic evening featuring the ultra talented in food, drink, and art. In the Washington series, Chef is one of only nine elite DC-area chefs featured in rotation. Chef De Pue is best known for his master international culinary work with 42 Degrees Catering and the newly open Smith Commons in DC’s H Street Corridor. Chef has prepared a tantalizing and eclectic seven course dinner. From an octopus carpaccio with braised pork belly infused with star anise to a sea bass confit topped with a red onion Creole sauce and cauliflower gratin.
Guests at Fathom Creative, a trendy venue located in Logan Circle
Foie gras drizzled in a coffee glaze, accompanied by celery root salad
Chef Frederik De Pue, center, and his culinary team at the Number 68 Project dinner
In today’s Washington Post, Tom Sietsema offered readers an account of his “First Bite,” at Chef De Pue’s new restaurant venture, Smith Commons. According to Sietsema, “Vegetarians might feel some love coming from the eggplant lasagna, a starter that could qualify as a light entree. Creamed spinach and a topping of goat cheese give an edge to the usual layering.”
No. 68 Project is a series of unique dining experiences combining playful chef-driven cuisine with talented artists’ installations for an intimate group of diners to explore and discuss throughout the evening. It was a smashing success in London, and the nine-week series begins in Washington, DC on February 20. On March 27, Chef Frederik will create a dining exploration for 45 diners. The evening is one in a series of nine different experiences contrived by DC chefs, mixologists and diners.