Caterers scramble to work around inaugural security

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The presidential inauguration's extensive security measures have become a logistical nightmare for caterers serving parties for the city's elite along the parade route Thursday.

Because of heightened security, deliveries must stop at 7 p.m. tomorrow, compared with 6 a.m. the day of the inauguration as in past years. That means caterers must deliver all of their food to the office buildings and store it overnight in rented refrigerators, on massive pounds of dry ice, and in borrowed space at nearby restaurants.

"We're scrambling to make everything work," said Jeff Judy, one of the owners of Federal City Caterers. "It's not easy."

Still, caterers have to pull off top-notch feasts serving Washington's power brokers, political heavyweights and corporate bigwigs as they dine and schmooze in offices overlooking the parade route -- ideal locations for those not attending the actual inaugural festivities outside.

The caterers have to be certain that the beef tenderloin is safe and that the mini quiches don't spoil. Some caterers are eliminating breakfast party staples, like gourmet omelettes.

"All these major corporations are entertaining congressmen and anyone they can lasso in -- they want to bring as much power into their event as possible," said Steve Jerrick, general manager at Sara McGregor's Capitol Catering in Alexandria. "You don't want these people getting sick."

Sara McGregor's Capitol Catering has rented six massive refrigerators from Signature Special Event Services in Frederick to accommodate its four fetes ranging from 200 to 1,200 partygoers in buildings along Pennsylvania Avenue.

The company two weeks ago reserved the refrigerators, each of which is about three times the size of a residential refrigerator, in anticipation of the extensive security. But other caterers didn't plan that far ahead.

Signature Special Event Services started receiving calls last week from frantic caterers.

"Everyone needs additional refrigeration," said Cris Leatherwood, general manager. "We've been tapped out for a few days."