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PUM Black History Salutes: Dominic Odom, Pittsburgh Caterer who Appreciates putting the SOUL back in Food
DOM: I grew up on the Gulf Coast where fresh fruits and vegetables and seafood was abundant: Things that were commonplace that we took for granted included giant peaches in the summer; fresh melon varieties; satsumas that are usually shipped from California were grown by the local farmers. We had plum trees and pecan trees in our back yard. I had two grandmothers who were fantastic cooks. In retirement, my grandmother moved to Detroit Michigan where she helped her sister (also a great cook) run her restaurant. My great grandmother grew fresh vegetables. My grandfather, an outdoorsman who hunted and fished, regularly supplied us with fresh fish and crabs. He also was an “urban” farmer. He kept a chicken coop in his back yard before it was popular. I lived in New England for 15 years prior to moving to Pittsburgh in 1997.
PUM: Tell us more about your small catering business here in Pittsburgh, what sort of parties do you oversee?
DOM: When I first began catering, it was limited to desserts. I catered for friends. My first official catering job was for a friend who was an active fiber artist. I catered an event that she was hosting for 30 people. It was primarily a cocktail party where I supplied the appetizers and miniature desserts. This is still my favorite type of venue. I have catered luncheons for friends who are faculty members; confirmation parties; holiday parties; and sit-down dinners limited to 20 people. I custom tailor the menus according to the clients’ taste.