Photos courtesy of Blue Pear Photography
Not just another pretty face.
Tara Buzan is ready to showcase her culinary skills and talents to the Main Line!
You could say Main Line mom Tara Buzan knows her way around the kitchen.
The 35-year-old Berwyn native and Shipley grad is the former owner of Wayne’s popular British café A Taste of Britain and created a boutique catering company called Easy Elegance. Buzan boasts a bachelor’s degree in hotel, restaurant and travel administration from the University of Massachusetts.
Buzan sold her café in 2011, took some time off to raise her 4-year-old son and his now back on the Main Line’s thriving culinary scene with her new venture: To The Table Catering.
AroundMainLine.com: Where did the concept of To The Table come about?
Tara Buzan: I wanted to bring my love and passion for food and cooking into other people’s homes.
AML: How is To The Table different from other caterers?
TB: You will be working one-on-one with just me. I will be the one you plan your menus with, speak to, and, most importantly, the one cooking your food and making sure your experience is fantastic.
AML: What makes a great cocktail/dinner party?
TB: Being able to enjoy yourself- make dishes that you are confident about and don’t need to stress over. The more relaxed you are the more relaxed and at home your guests will feel.
AML: You are not “just a caterer.” You also will create tablescapes and set the stage for a special event. Talk about that.
Bringing gourmet experiences and healthy choices to your table…To The Table personal chef services!
TB: I enjoy planning a dinner party or event loosely around a theme. By incorporating simple touches to your dinner table, this will add a great impact. I love adding bowls of fresh fruits or vegetables to the dinner table! It’s unexpected and a great conversation starter.
AML: What are some of your most popular menu items?
TB: For summer, gazpacho soup shooters, asparagus crudite shooters with lemon hollandaise, pork tenderloin with mango salsa, beef tenderloin sandwiches with caramelized onions, horseradish sauce, and brie (served hot on a croissant) watermelon, basil and feta salad and strawberry cheesecakes in mason jars.
AML: Come fall, there are so many fun seasonal foods to play with. What are you planning?
TB: I’m working on that now. Personally love making chicken curry-love making my own spice blend for it and serving it over mashed cauliflower. I’m playing around with using spaghetti squash more and more as a substitute for pasta. One of the families I cook for has a daughter who is gluten free and this is a great option for her and the whole family to enjoy-plus its nutritious. I also enjoy making bolognese (using all vegetables or ground beef and pork). Lamb Ragu is another favorite topped with a dollop of ricotta and fresh mint.
AML: If friends come over for a summer dinner, what do you whip up?
TB: Tomato brushetta, cheese platter with olives and prosciutto, BBQ chicken thighs, panzenella salad and corn on the grill with herbed butter.
AML: Finally, you’re a foodie. What are your favorite local restaurants?
TB: On the Main Line, hands down ‘TND’/Teresa’s, Wayne (love the mussels!) and Alba in Malvern. If I’m downtown, you can probably find me at Amada or Fork.
Be Social with To The Table Catering
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Contact Chef Tara at: tara@tothetablecatering.com or call her cell at 610-220-4696.
