Catering by Restaurant 213

Catering1Jim Hughes, owner and Master Chef of Divine Cuisine, now offers a full service custom off-premises catering service.

Divine Cuisine is renowned for excellent service and remarkable cuisine. Together with our chefs, you can create banquet menus that reflect THEIR culinary skill and YOUR taste.

Divine Cuisine is a new culinary concept for banquet menus based on a fresh interpretation of American regional cuisine. It follows today’s trend toward lighter, more delicate and flavorful dishes, and more nutritionally balanced menus.

Contact Divine Cuisine for details and further information. Our staff will gladly assist you in creating your memorable event.

We give you the option of adding your own catering concepts so the final banquet menus will not only have our signature, but more importantly, yours as well.

We look forward to working with you to prepare a banquet menu uniquely yours. Call Jim Hughes at Divine Cuisine – 410-677-4880 – for catering information.

“Voted Best Caterer on the Eastern Shore”

  • Wedding Receptions
  • Rehearsal Dinners
  • Banquets
  • Civic Organizations
  • Awards & Sports Banquets
  • Business Luncheons
  • Socials
  • Graduation Parties
  • Prom Dinners
  • Birthday Parties
  • Anniversary Parties
  • Retirement Dinners
  • Christmas & Holidays
  • Gourmet Food & Wine Events
  • Fund Raising Events
  • Class Reunions Divine Cuisine.

Creative culinary concepts-
professionally designed food & beverage arrangements for special occasions.


200 Guest Wedding at Bordeleau Vineyards

Clam Bake Clam Bake
Traditional New England Clam Bake, June 2011

Simply The Best!

Hours of Operation:
Tuesday - Sunday: 5PM to 10PM
Reservations: 410.677.4880


"Diners looking for great food should take heed: Hughes is at the very top of his game right now; we think it's the best game in town."

- Mystery Reviewer
Go! Magazine

"Whether Smoked Duck Taco, Crayfish Tamale, Zuni Corn and Carrot Chowder, Frog Legs Rio Grande or the Santa Fe Coffee Cup Dessert, the creations of Chef Hughes were not only wonderfully pleasing to the palate but equally enoyable to the eye. A new level of Southwest cuisine presentation, to which I previously had not been privy, was reached."

- Bill Stephens
San Antonio Express-News

"Restaurant 213 offers a blissful dining experience. Chef-owner Jim Hughes' "fine American food with global influences" encompasses lots of seafood, prepared and served with care, flair and a refreshing lack of pretension."

- Steve Millburg
Coastal Living Magazine - Senior Editor

"Hughes puts a lot of extra thought into it and adds extra touches to make the dish unique. Hughes combines the freshest ingrediens - lobsters from Maine, scallops, shrimp, mussels and clams from the West Coast"

- Kim Mitchell
The Daily Times Staff Writer

"The menu was a real blockbuster, a real tour de force for Jim"

- Al Thanhauser
General Member of the James Beard Foundation

Restaurant 213 Reservations