Saugatuck Kitchens was founded in 1998 by David and Sonia Wells with a commitment to quality and creativity. They started their business with the idea of creating a frozen hors d’oeuvre that they could use on their catered jobs with the same quality as freshly made. Over the years they have created unique combinations and shapes that have translated culinary trends into what is now their frozen hors d’oeuvre line. Both graduates of the Culinary Institute of America, David and Sonia have a combined 46 years of food service experience. They met at the Culinary Institute of America and upon graduating went on to work at 3 and 4 star restaurants in New York City including: Le Bernardin, Gramercy Tavern and The Hudson River Club. Here is where David and Sonia honed their culinary skills and now bring their expertise to the development of each hors d’oeuvre. We at Saugatuck Kitchens are sure you will enjoy the quality and fresh flavors of our hors d’oeuvres! Saugatuck Kitchens handmade hors d’oeuvres .. Made by Chefs for Chefs. The premium hors d’oeuvres are produced in small batches using the finest and freshest of ingredients. Each hors d’oeuvre is meticulously hand filled and shaped. Just before the hors d’oeuvres are frozen they are egg washed and garnished, giving each hors d’oeuvre its own individual look and flavor. A product you would be proud to call your own. USDA Inspected * FDA Inspected * HACCP Compliant
