Instead, get guests talking with Rouge’s bruschetta bar featuring cinnamon, pears, olive tapenade, and goat cheese. It’s a show that will really feel right at house amongst the rolling Maryland and Virginia countryside. But once in a while, there comes a chef who is prepared to translate the catered experience into one thing much much more highly effective, one thing extra unique, and one thing really incredible. Since 2007, Rouge Catering has taken its place amongst Washington and Baltimore’s…See More