Instead, get guests speaking with Rouge’s bruschetta bar featuring cinnamon, pears, olive tapenade, and goat cheese. It’s a display that can really feel right at house amongst the rolling Maryland and Virginia countryside. But once in a while, there comes a chef who is ready to translate the catered experience into something much much more powerful, something more distinctive, and something really incredible. Since 2007, Rouge Catering has taken its place amongst Washington and Baltimore’s best…See More