Food Arts Magazine

"To simultaneously excite and soothe, New York City caterer, Peter Callahan, puts on the white gloves for French fries."

"Clients...love witty and playful food...the best time to do that is with the hors d'oeuvres. He sends out 'lollipops' of clear lucite sticks topped with rounds of ...shrimp, or single 'cigarettes' of grape leaves filled with rice and olives that are served from silver cigarette boxes. After dessert proper...waiters bring around trays that hold tiny sugar cones filled with sorbets or lucite lollipop sticks topped with little pink clouds of cotton candy. 'Just when people think the meal is over, we'll bring out tiny amusing sweets to end the service on a high note.' Peter is special because he can be playful and still deliver great taste."