DINNER BY THE DOZENS

It seems like everyone's always looking for a good caterer. While it is hard to find someone trustworthy enough to come into your home and cook dinner for your family and friends, it can be equally rewarding to treat them to something spectacular. Dinner by the Dozens, LLC, is a unique catering concept that offers quality gourmet entrées to people who have limited time for cooking. Founded only five months ago, the company is so successful that it is operating on the financial level of a three-year-old business. In fact, it had been nominated for the SBA's Small Business of the Year Award.

The success is due to the two remarkable women behind the helm. Executive Chef Georgette Pellerito, a mother of three, graduated from Arizona State University with a degree in Food and Nutrition Management, then achieved her Culinary Arts Certificate from Scottsdale Community College. She clearly has a passion for food. "I believe that food unites people and I love cooking for others." Her partner, Executive Director Barbara Sanders Wetta, a mother of two, graduated from Arizona State University with a degree in Social Work. They have been friends for over twenty years and form an excellent partnership - Chef Pellerito takes care of the cooking, while Ms. Wetta handles the "nuts and bolts" administration issues.

One part of their business consists of catering. For far less than any resort, Chef Pellerito provides a vast array of gastronomic treats. A sample menu might begin with PROSCIUTTO AND MELON CANAPÉS or, perhaps, SHRIMP AND AVOCADO PROFITEROLES. Follow that with a SALAD OF BABY SPINACH WITH CRAB MEAT TOPPED WITH RÉMOULADE SAUCE or DUCK CONFIT WITH FRISÉE AND ROASTED SHALLOT VINAIGRETTE. For the main course, try SEA BASS MARINATED IN MISO AND ORANGE JUICE or KOBE FILET MIGNON WITH GORGONZOLA SAUCE. I have had the pleasure of eating one of her meals and, believe me, she has a real talent, both in terms of flavor and creativity.

For those who don't want or need in-house catering, the two entrepreneurs have another solution. Today's families are very busy. Statistics show that, most families are double income, leaving very little time for cooking. Children are busy as well, with many after school activities. Enter Dinner by the Dozens' pre-made gourmet meals to go. In less time than it takes to have a pizza delivered, you can serve your family a gourmet meal that tastes like you cooked all day - only you know the secret. For the main course, sample the PECAN CRUSTED HALIBUT WITH TARRAGON BEURRE BLANC, SALMON WRAPPED IN PROSCIUTTO WITH BALSAMIC REDUCTION or SESAME CHICKEN BREAST WITH ASIAN DIPPING SAUCE. In addition, an array of accompaniments and desserts are also available. These are just some of the delicious reasons why pizza and fast food are about to become a thing of the past. Also, coming soon, Dinner by the Dozens will have a retail location, where all their ready-to-cook treats can be purchased.

Finally, Dinner by the Dozens offers cooking classes every Friday night for all ages on a variety of subjects. Chef Pellerito is no stranger to this skill set as she taught Italian cooking classes in the 90's. She is very patient and understanding - after all, she has three kids! All of the new classes will feature techniques learned in culinary school and the school of life, along with twenty years worth of her recipes. Participants not only learn how to make the various dishes, they are given all the recipes and get to dine together at the end. One class, for example, covered homemade mozzarella, flavored oils, Caesar salad, and Chicken Parmesan. This summer, the Chef will also be featuring parent/child classes.

According to their mission statement, "Dinner by the Dozens is committed to providing an abundance of quality gourmet entrées, superb customer service, a positive work ethic, and community service involvement." These two ladies are certainly no strangers to philanthropic activities. Chef Pellerito has volunteered with the Mesa Public School District for the past twenty years. Ms. Wetta also has sixteen years of volunteering in the local community. From time to time, they donate meals to Make-a-Wish Foundation patients. Chef Pellerito will also be a judge at the upcoming Tostitos Salsa Challenge to benefit the Hemophilia Foundation. Their greatest endeavor evolved from when a friend's toddler developed cancer. The duo saw an opportunity and, together with Renee Hunt, developed the Sunshine Breakfast Club at the Phoenix Children's hospital. Once a month, in partnership with Sunflower Markets, Chef Pellerito cooks crepes for the children and staff. A few weeks ago, I was lucky enough to assist her in cranking out nearly a hundred. While I don't normally recognize more than one 6:00 per day, the looks on the children's faces made it worth the early alarm clock. Many had never even heard of crepes, let alone eaten them. Chef Pellerito told me about one father who said the crepes were the only food his son had ever been able to eat after his procedure. In addition, also once a month, they cook dinner for the Family Support Night meeting at the same hospital. According to Renee Hunte, the Director of Psychosocial Programs at the Children's Cancer Center, "The service provided by Dinner By The Dozens has been wonderful and well received by the families ... It is obvious Georgette and Barbara give from the heart!"

With a three-tiered approach to expanding culinary experiences, coupled with their untiring community service, Dinner by the Dozens' two founders have turned lifelong dreams into a reality. Society's trend towards working harder and longer, coupled with the popularity of medium such as the Food Network have created a huge demand for pre-made meals far beyond the classic "TV dinners." These two ladies fill this niche expertly and are undoubtedly going to be very successful. Whatever your culinary needs, Dinner by the Dozens is sure to please.