Manna Cafe & Bakery

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Perhaps you have arrived at our site because you love Manna Café, but never knew we catered. Or maybe you were looking for Collins House Catering, and suddenly you found your way to this spot.
No matter. You are at the right place. Manna Catering IS what Collins House Catering WAS: A catering business focused on creating beautiful table of foods prepared entirely from scratch – home-baked breads and pastries; house roasted meat; local cheeses and meticulous recipes are our ingredients for happy guests and fond memories.
For 21 years we have helped customers design personalized menus and plan seamless events. Along the way we have helped inspire, guide, and educate our customer so that, by the day of the event, our customers were relaxed and at ease, and their guests were wowed.
Explore our website. Learn about how to think about a catered event, and ogle over the menu items. We are excited to join you on the journey - from cyber ideas to the smells and sights of a perfectly planned party.

They're not "chic" or "hot" or "cutting edge," but EVERYONE loves a deviled egg. Here at Manna, when we make them for catering, we always make plenty of extra for the hungry staff, who act like they haven't eaten in days when the deviled eggs appear.
Deviled eggs are so simple, and have so many variations, that we never tire of playing with their fillings. And how you garnish them is a statement of you, the artist - you, the chef - or just you, the person who loves a beautiful deviled egg.
A great deviled egg begins with a perfectly cooked egg. I know, everyone and their sister has the perfect egg-cooking technique. But try this: Place your eggs in a pot, and just cover them with water. Bring the water to a boil, and at the moment where it reaches that full rolling boil, turn off the heat, cover the pot, and set a timer for 12 minutes. When the timer bings, or buzzes, or chimes, immediately remove eggs from heat, drain, and cover with cold water. THAT'S IT. See if that doesn't give you an egg that makes you want to strut like a proud hen.
And then, you can think about your filling. Here is a basic, satisfying, recipe, yielding 12 deviled eggs:

a Dash cayenne pepper
Cut eggs in half, remove the yolks, and mix yolks with remaining ingredients in a food processor until well blended. Add a little more mayo if needed to make a the filling not too stiff. Season to taste.
You can either just fill the whites with a spoon, or use a pastry bag with a decorative tip. They taste the same either way.
Garnish ideas include:
Strips of lox or excellent smoked ham or a crispy shard of bacon.
Juliennes of roasted red peppers, black olives, or asparagus tips.