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Sharp Top Catering is located on Mark Whitfield Street in Jasper.

New Jasper caterer offers restaurant quality meals to go

By Wayne Tidwell, This email address is being protected from spambots. You need JavaScript enabled to view it.

Newly opened Sharp Top Catering in Jasper can not only cater your special event but also provide restaurant quality meals for those on the go.

Experienced restaurateurs Michelle Toney and David Cleveland opened Sharp Top Catering June 4 on Mark Whitfield Street just off Main Street in Jasper. They cook on Mondays to fill Friday pre-orders that can be picked up on Tuesday after noon. They also provide meal selections in their deli counter.

“If we get 100 orders we’ll make 200 and have them here in the deli case for mom’s who have kids in sports, people who are working, maybe getting off at 5 p.m. and don’t want to go home and cook,” Toney explained. “You can have a restaurant quality meal in your own house. You don’t have to buy wine, you don’t have to tip.”

Toney said she has tested the meals to see how they reheat and has gotten honest feedback from those who have helped do the testing.

“We make everything from scratch and try to use as many local sources as possible,” Toney said.

She said they will cater to large and small groups and can even prepare the food in the home. Her parents, Jack and Patti Toney of Big Canoe have been their primary “guinea pigs.”

“My dad is not a salmon lover,” Toney said. “The very first week we did a kalamata olive and honey brushed grilled salmon. He called me afterward and said, ‘I can’t believe I loved it.’”

“I think the pre-made meals will do well,” Toney said. “We will feel out what people want and like with the changes in menus and special items like the lasagna we made last week.”

The week 1 and 2 menus read like fine dining restaurants with meals like “Beef Manicotti in tomato sauce with béchamel and mozzarella, Italian spinach with egg and garlic bread,” and “prime rib with roasted garlic mashed potatoes, sautéed asparagus and mushrooms, rolls with whipped butter-side au jus and horseradish.”

They offer three entrée dinner choices each week. Meals include a protein, a starch, a vegetable and sometimes bread and/or salad.

Catering hors d’oeuvres are priced per head and are from $4.00 to $8.00 depending on the selections from about two dozen that range from vegetable platters to fruit to salmon crostinis to rib eye sandwiches and lamb “pops.” Prepared meals are generous portions that can serve one hardy eater or for some it could be the equivalent of two portions. The price is $20 per meal.

They catered a Cinco de Mayo event for 250 people at the Elatchee Science and Nature Center in Gainesville.

“Normally we wouldn’t go that far but we knew them,” Cleveland said.

Toney and Cleveland have ample experience for their venture. Chef Cleveland has been in the restaurant business for 30 years and has cooked for restaurants in Atlanta, Memphis and Italy. He graduated from UGA in sculpture and his love for art and design is clearly shown in his food creations.

Toney has been cooking at 61 Main for the past 4½ years. Prior to that she owned and operated Dig It Farms and her love and knowledge of fresh ingredients inspires seasonal changes in the menus.

More information about Sharp Top Catering can be found on Facebook. Sharp Top Catering, 140 D Mark Whitfield, Jasper, 30143, 706-253-0335. Open Tuesday through Friday from 10:00 a.m. to 6:00 p.m.

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Michelle Toney (L) and David Cleveland check out lettuce they grew to use in their catering kitchen.

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