How do caterers get it all together? It’s the lingering question I’ve been asking myself since I started this position back in February. I get the different elements– culinary, sales and operations, the planning and promotional aspects of it–but how does it all come together in the end? This fall, I’ll be spending some time at Mintáhoe Catering & Events here in the Twin Cities to help put all of those pieces together.
This week we got in touch with Beau from Chef Rubber, who gave us the skinny on some fantastic plasticware products.
Top 10 Reasons to Use Plasticware
10. Sculptures: With the right amount of creativity and a couple of hot glue guns, plasticware can be used to create some amazing showpiece sculptures. Use the plasticware in your sculpture that is being used in your buffet to tie the sculpture in with your event.
We’ve all acknowledged a global trend toward international influences on cuisine– particularly easy-to-consume and tasty street foods that draw influences from Southeast Asia, South America and Africa. And all of these foods are delicious and I’d gladly weave banh mi and ceviche into my lunch every day of the week, but there’s still some influences that are a little closer to my office in the Midwest that I’d like to explore today.
American regional cuisine draws from a long history of immigrant culture, as we’ve incorporated Italian, Irish, German, Eastern European and Chinese foods into our diets for over a century. Depending on where you are in the country, your regional cuisine has incorporated these influences in different ways, also depending on what ingredients are available locally.
Aramark’s new additions to nine NFL menus reflects local trends in ways that eschew any farmers market leanings: the Baltimore Ravens are introducing a crab nacho, highlighting the Chesapeake Bay region’s signature ingredient with jack cheese, tomatoes and scallions. In Philadelphia, hoagies are the name of the game, blending traditional Italian and German influences, and the Eagles (go Eagles!) are introducing the Pass Interference sandwich, with South Philadelphia-style roasted pork with arugula, fontina cheese and garlic jus on a seeded Italian roll. There’s nothing but pure Americana– cheese, pork and grain!– in the Cincinnati Bengals’ Who Dey Melt, a grilled cheese with added bacon, macaroni and cheese, or both. But I think the new menu item that takes the regional stadium cake are offerings for the Pittsburgh Steelers: the Allegheny Burger incorporates fresh burger, shaved kielbasa, fried pierogi, cheddar, Heinz ketchup caramelized onions and sauerkraut aioli into a veritable Polish-German-American mishmash that couldn’t represent Pittsburgh any better unless it were served on a plate shaped like a steel bridge. Would you bite?