A Chef Caters to Waterfront Clientele

Jim Holderbaum had been serving friends al fresco meals for more than 20 years when he decided to make his passion a full-time vocation. He launched Range and Reef, a catering company for outdoor events serving residences from DC to Maryland’s Eastern Shore and Chesapeake Bay areas.

Typical fare includes rotisserie-grilled prime rib; oak-fired top sirloin; and grilled oysters over cherry and peach wood. Clambakes with Maine lobster and seafood boils with wild-caught Gulf shrimp are also on the menu.

Author: Julie Sanders, Source: Metro Women Quarterly