A display of stage passes from bands for whom she cooked on tour hangs behind caterer Debbie Matthews, a Charleston native who opened Whimsy Catering.

Matthews wrapped beef tenderloin around couscous flavored with sun-dried tomato, Italian parsley, spring onions and red and yellow sweet bell peppers.

Matthews filled cucumber rounds with smoked salmon mousse, capers and fresh dill. "I just thought I'd try salmon mousse. That's what I love about cooking. It lets me be creative," she said.

Matthews developed the sweet onion marmalade that tops toasted baguette rounds and Brie cheese for an OSO sweet onion demonstration/exhibit at a national produce show. She'd like to market the balsamic vinegar-laced marmalade.

Rich, creamy truffles offer a sweet ending for events she caters.

Gazette photo by Kenny Kemp.....7.95x5.9.....Debbie Matthews......back in Charleston and opening up a catering bus.....