Kerry Dunnington Catering is known for serving fabulous food with a unique presentation and for her outstanding professional catering services. She uses the highest quality freshest, seasonal, local ingredients – always choosing organic when available. Her expert menu design includes highly complementary food pairings that reflect her profound appreciation of color, balance, texture and variety. And in Kerry’s cuisine, “pairing” is never formulaic … for each event, the season, the venue, the type of party and the number of guests are factored into a unique plan for menu and presentation.Kerry’s catering experience spans more than 24 years and includes the widest possible range of events that call for excellent cuisine -- dinner parties (both seated and buffet), cocktail parties and receptions, baby showers, birthday and anniversary celebrations, wedding receptions, christenings, holiday parties, buffet dinner parties, brunches, and luncheons.Whether you’re hosting an informal gathering for 25 or a grand event for 150, Kerry will create an event profile and design a menu that more than meets your goals for the occasion.

Inspired by the magic and the importance of cookbooks, the objective of Artichoke Publishers is to create and distribute excellent publishing for its spirit, creativity and value as an independent publisher of cookbooks. Books are eye-catching, creative, colorful, playful, charming, eclectic, inspiring and imaginative. One page at a time, our cookbooks will feed your inquisitive mind and fuel your culinary passion.

Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes: family-oriented one-dish wonders, updated classics, and creative gourmet entrees. Gathered in a highly readable and entertaining format with culinary-related stories are nearly 250 recipes for superbly seasoned, beautifully presented meals to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration.

In This Book Cooks, readers will quickly discover how Kerry Dunnington’s creative recipes instantly makes one want to run off to the market and into the kitchen. There are comforting classics with a twist and irresistible, accessible recipes for everyday eating and casual entertaining. The book does a good job of convincing readers to prepare a collection of fancy, unintimidating and impressive recipes for entertaining that aren’t time-consuming. This Book Cooks has a varied collection of nearly 200, classic, clearly written, easy-to-follow, and extremely reliable recipes readers will keep coming back to again and again. Helpful cooking techniques and inspiring introductory material is further enhanced by humorous stories drawn from Kerry’s life experiences from years of cooking and entertaining. A comprehensive index and a stylish, user-friendly format make This Book Cooks completely accessible, easy to navigate, and an inspiring cover-to-cover culinary read. Set up traditionally and divided into nine chapters, from appetizers to desserts, the book has a little bit of everything and is designed for real people who like real food cooking in real kitchens.

My food blog, In The Kitchen With Kerry shares my vast array of recipes, my philosophy and my life experiences related to food. Join me as I navigate and celebrate the food seasons, where I'll showcase home favorites, holiday celebration recipes, my favorite comfort food recipes and any other fun and interesting storytelling, food discoveries and farmer's market escapades.

Serve on the Program Committee which develops and hosts bi-monthy food, wine and educational events to include one large annual event. Events support the Days of Taste® program.AIWF Days of Taste activities bring chefs and farmers into fourth and fifth grade classrooms to teach students in an engaging way about the importance of fresh food and how ingredients weave their way through daily life, from farm to table.Known as the signature program for AIWF, we pride ourselves on reaching out to thousands of children each year. Our focus and main objectives are to build a food and nutrition vocabulary, understand that locally grown ingredients are the freshest, and gain the experience to contrast flavors and develop taste memories.

My food column, Cooking with Kerry Dunnington focused primarily on health-oriented, seasonal recipes.

The Challenge, sponsored by the Baltimore Convivium of Slow Food International, invites area restaurants to serve locally sourced, seasonal and preserved food. Each month beginning in May, one area restaurant will be asked to serve -- during one week of the month -- a special three-course menu each night with the primary ingredients in each course to be locally sourced, and either currently in season, or traditionally preserved.

My food column, "New Bites" featured new food products. The products were featured in recipes I created.

My column, "A Reason for the Season" featured seasonal food with story, profile and recipes.

As a former hotel General Manager, the editor of Hotel Food & Beverage Executive magazine thought I would be the perfect candidate to write about food experiences related to hotel life. My column, Scene & Tasted is where I shared my hospitality and cuisine insights.