Entertaining the “New Normal”

Entertaining the “New Normal”

The devastating effects of the Coronavirus pandemic are unparalleled, but there is hope as we are starting to see a light at the end of this dark tunnel. With vaccines rolling out and businesses, schools and event venues continuing their phased reopening, there is much excitement and anticipation over reuniting with loved ones! Although everyone has their own personal comfort levels for size and location of social gatherings, (as of April 2021) Virginia is currently open for indoor gatherings of up to 50 people, outdoor gatherings of up to 100 people, and public event venues operating at 30% capacity, with a 500-person maximum for indoor venues (no maximum for outdoor venues). 

While these guidelines are encouraging for people to be able to start to get back to “normal,” it is important to consider what this new normal will look like. Social distancing and safety precautions should continue to be maintained in order to protect both guests and staff. Having the conversation with your vendors about their specific COVID-19 protocols is a great starting point for keeping everyone as safe as possible while they reunite with loved ones and make up for lost time! Whether it’s a summertime barbecue, an intimate Father’s Day get together with family, or the dream wedding you’ve had to postpone and are patiently waiting for, there is so much to look forward to this summer!

Summer BBQs

The summer holidays provide a great opportunity to casually reunite, get outside, and spend time catching up with friends and family, while still distancing and enjoying the fresh air. With Memorial Day weekend as the unofficial summer kick off, many people give thanks to those who gave the ultimate sacrifice to protect our freedoms by cherishing time with loved ones.

Holiday weekends are a great time to relax, enjoy the sun and water, and grill out with your favorite people. The summer cookout possibilities are endless, but some of our favorites include Beers & Brats for Father’s Day, an All-American Grill for 4th of July, Hawaiian Luau for Labor Day, and a festive Oktoberfest to send summer out with a bang!

Beers & Brats

Chef grilling assorted bratwurst with Dijon mustard and rolls


  • Grilled veggie skewers
  • Homemade potato salad
  • Homemade macaroni and cheese (or Pasta salad)
  • Summer fruit salad in a watermelon bowl


  • Strawberry shortcake
  • Assorted brownies and blondies

All-American BBQ

Chef grilling barbecue chicken, hamburgers and hot dogs with buns


  • Coleslaw
  • Macaroni salad
  • Baked beans
  • Corn on the cob
  • Assorted chips and pretzels


  • Ice cold watermelon
  • Cherry & Apple pies

Hawaiian Luau

Chef grilling Hawaiian beef kebabs and Mahi-Mahi kebabs with green peppers and pineapple


  • Tropical fruit salad
  • Paella: saffron rice with tomatoes, mussels, shrimp, chicken and baby green peas
  • Pacific Coast cole slaw with fresh cilantro
  • Miniature ginger-laced pancakes with julienne vegetables and soy dip
  • An elaborate bread display with a variety of rolls and Hawaiian bread


  • Assorted fresh melons
  • Coconut cream pie


Chef grilling assorted bratwurst with Dijon mustard and rolls


  • Roasted suckling pig accompanied by pulled pork
  • Homemade German potato salad
  • Red cabbage salad with apples and onions
  • Potato pancakes with applesauce


  • Mini apple strudel
  • Assorted homemade cookies


Over the last year and a half, so many couples have had their wedding plans derailed due to the pandemic. Thankfully, with things opening up, couples are finally able to start planning again and celebrating their special days! While couples have faced many disheartening changes such as their original wedding dates, venues and/or guest lists, now, more than ever, there’s a profound appreciation for the little things, which makes these events that much more special. We look forward to helping you celebrate your love with the most important people in your lives! 

Weddings “Royal Gala”

Hors D’oeuvres 

  • Assorted Sushi
  • Chicken Polynesian with chutney butter
  • Fresh grapes rolled in Chevre with walnuts and chives
  • Rolls to be passed and wine poured as your guests are seated

First Course: 

Smoked salmon roll with caviar and pumpernickel


Baby spinach with sugar-coated almonds and mandarin oranges, tossed in balsamic vinaigrette

Second Course: 

  • French service entrée 1: Chicken Wellington: tender breast of chicken wrapped in puff pastry with duxelle, served with wild mushroom sauce
  • French service entrée 2: Grilled swordfish marinated with cilantro and lime
  • A colorful medley of julienne vegetables
  • Orzo Florentine

Milestone Events

With things opening up, we can finally make up for those celebrations we missed, as well as look forward to the milestones up ahead! Now is the time to honor the class of 2021 with a memorable graduation party and/or college sendoff, or celebrate those milestone birthdays, anniversaries and events with your loved ones. Whether keeping it small and simple with a brunch consisting of quiche, pastries, salad, smoked salmon and a bubbly bar, or serving up an elaborate cocktail buffet complete with heavy hors d’oeuvres, a raw bar and a carving station, and a full open bar, the combination of good food and good company will make it a celebration to remember! 

Graduation Party: “Italian Feast”

Chef grilling Italian sausage with peppers and onions and Italian chicken rubbed with olive oil and fresh herbs


  • Tortellini pasta salad with mozzarella, plum tomatoes and fresh basil vinaigrette
  • Meatball submarines
  • Calamari salad with baby pasta, sea shells, diced peppers and green peas
  • Caesar salad of crisp romaine lettuce, tossed in a creamy Caesar dressing with croutons
  • A variety of rolls and butter


  • Fresh melon balls wrapped with prosciutto
  • Tiramisu

Milestone Events: “Cocktail Reception”

Hors D’oeuvres:

  • Italian marinated shrimp wrapped with snow peas
  • Spinach and feta triangles, wrapped in phyllo and baked to perfection
  • Cajun duck bites with Creole sauce
  • Red bliss potato baskets filled with sour cream and caviar
  • Belgian endives with smoked salmon mousse
  • A variety of fresh melons wrapped with prosciutto

Raw Bar: 

Pine Island oysters and Cherrystone clams shucked to order onto giant beds of fresh seaweed with cocktail sauce, lemons and oyster crackers at side

Fruit and cheese: 

Fresh strawberries flowing onto trays of mounded grapes and an array of domestic and imported cheese and crackers, garnishes with dried dates and figs

Carving Station: 

Succulent beef tenderloin and boneless pork loin stuffed with plums, served on slices of French bread with condiments of Horseradish sauce, Dijon mustard and mustard caper sauce

Michael Evans

Michael Evans is chef-owner of Helga’s Caterers, a family-owned, full-service catering company with over 35 years of experience in providing fine food and excellent service for all of your catering needs throughout the D.C. Metro Area.


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