Art of Catering Food: Cracking the Salt Crust and the Next Big Fusion Trend

It’s like catering chefs have a sixth sense for buffet awareness. The second our lunch buffet was set up on the Grand Ballroom floor, every chef’s ears perked up. The immaculate setup drew contestants in our photography contest almost immediately, and kindly Ken Barrett and Linda West let attendees photograph the buffet setup for 10 minutes before mealtime. Since the buffet was filled with ideas for room-temperature meals, it could withstand the culinary paparazzi.

 

 

Before and after chefs photographed, they got a barrage of culinary education. Today we were stuffed full of info, from the ever-popular Plug and Produce Apps session — with 20 easy and amazing hors d’oeuvre ideas– to the session on pies from around the world.

 

Here were some of today’s highlights:

 1. Sponsor giveaways. Bamboo Studio and SternoCandleLamp drew attendee names for their selection of products– and attendees were psyched! There will be many more giveaways tomorrow, so this was just the first taste.

 

2. Chefhacks from Chef Adam Gooch, who taught cave cooking and techniques for organizing shipping processes. Colored totes, cave-style cooking on site with SternoCandleLamp, mashed potatoes in pastry bags and more to answer the demand “I Need That Now!” 

3. Pies! Chef Ken Barrett, who has been pumping up the jams in the kitchen, presented an excellent session on sweet and savory filled pastries.

4. Cracking the salt crusts. Cracking isn’t necessarily the best sound at an event, unless Andrew Spurgin and his acolytes are there. Spurgin presented an awe-inspiring class on salt-crust cooking, evoking soft applause from the audience as a salt-crusted fish was CRACKED open on stage. It was a fantastic presentation that applied just as well to a pineapple.

Salt crusted beet from @andrewspurgin

Salt crusted beet from @andrewspurgin

 

5. Chocolate, chocolate, chocolate — hooray! Robin Selden taught us the difference between Tuile and Hippenmasse, shaping chocolate desserts beautifully.

Chocolate desserts from Marcia Selden Catering

Chocolate desserts from Marcia Selden Catering

 

6. The next big fusion trend from chef Elgin Woodman alerted us that the next big fusion trend is probably coming from the Southern Hemisphere. THe pulled pork arepas were delicious, but when chef Angie from Catering by Design mentioned Siberian Nachos featuring wontons and caviar– I was intrigued. Also alluring: a plantain dumpling in cilantroconsommé, which is the Latin version of Matzoh ball soup apparently. 

 

Pulled pork arepas on EMI Yoshi plates

Pulled pork arepas on EMI Yoshi plates


 

And now we’re off for the biggest surprise of the day… the Culinary Concert party. Excited to see what the Feastivities and the JDK Group have put together in Catersource’s biggest-ever party on the East Coast. Follow along on social media tonight at #aocf13 or #CulinaryConcert or wait for next week’s Get Fresh E-newsletter for the full story.

 

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Art of Catering Food: Fabulous Facility Tours, Crostini Debates and the Best Kind of Marketing

Q. What do you get when you put 400 catering chefs in one room?

A. Deliciously sweet and salty donut sandwiches that seem almost healthy… and a whole lot of other fantastic ideas.

lemon thyme done and turkey sandwich with herb aioli

Lemon Thyme Donut sandwich — photo by our own Jolene Ihle


 

In Catersource’s second year hosting Art of Catering Food, we’ve headed to Philadelphia to bestow the East Coast with our culinary and events knowledge. We’re in the city, we’re seeing the sights and we’ve brought hors d’oeuvre.

This morning’s sessions were incredibly informative, with Cade Nagy giving us an in-depth photography seminar and Keith Lord going over the many exotic spices of the 33rd Parallel. Highlights of the morning included apple pie with smoked whipped cream — courtesy of Chef Rubber’s Smoking Gun and the team from Aaron’s Catering in Miami — as well as incredible tips on HAACP regulations in a session sponsored by sous vide superstars Fusionchef. Lon and Stewart Lane gave an in-depth tour of their prop room organization system, going over every shelf and form that they use for each event. And yes, we debated whether the crostini was dead and acknowledged that the cronut is very much alive with the spectacular folks at Blue Plate, who were the purveyors of the donut sandwich and 24 other canapes that packed big flavor. Blue Plate’s Corporate Chef Paul Larson plated each one up on stage, and attendees tried samples from the events. 

 

behind the scenes in the #aocf13 kitchen

behind the scenes in the #aocf13 kitchen


 

 

For lunch, we all invaded Reading Terminal Market, a farmer’s market that hosts fresh meats and fish along with lots of amazing restaurants. Caterers waited in line for cheesesteaks and cookies, sampling the wares of Amish producers, who were artisan hundreds of years before it was cool.

Cheese at the Reading Market from Instagram user bobm4

Cheese at the Reading Market from Instagram user bobm4


 

The facility tours — always a highlight for me — brought us to three wildly different venues. My tour started in Kensington with Feast Your Eyes’ lovely venue Front & Palmer. Originally designed as a bar mitzvah venue and a Kosher catering division, Lynn Buono and co. realized that the building really appealed to the DIY chic warehouse-with-a-luxury-sheen couple. The incredible wedding venue was decked out with late summer flowers that complemented the exposed beams. Sous Chef Mick Ortiz explained how he worked his way up from a dishwasher in his 19-year career at Feast Your Eyes, and the team took us through the most well-lit catering kitchen I’ve ever seen. (I realize that the kitchen is not where you want to put your lighting budget when renovating your venue, but I was impressed!)

 

We then headed down to Feastivities in trendy Manayunk, where Catersource style director Meryl Snow and her team took us on a groovy tour of their complex. “Food, please” echoed over the house speakers, and we made our way through her impeccable warehouse, which was organized alphabetically and filled with the most amazing selection of vessels. We also saw the sales staff’s motivation board and rocked out in the floral design division, Offshoots!

Finally, we made our way to the Kimmel Center for the Performing Arts, a phenomenally gorgeous Philly venue that hosts Jose Garces’ catering team. We explored the glass-embellished facility, which was completely decked out with wood floors and stunning views.

We can’t wait to see what tomorrow holds! At Feastivities I snuck away to see what kinds of preparations I could shake up. But, like a little kid searching for Christmas presents I couldn’t find much. 

See you tomorrow!

National Restaurant Show Brief: Trends

CSNRA9 It’s a behemoth, that’s for sure. For those of us who have made our way to McCormick Center in Chicago, we’ve found ourselves both enthralled and overwhelmed. When we talk to our friends in foodservice, we probably call it NRA, but for the laymen out there, we’ve learned to say “the restaurant show” or something of the sort to avoid being confused with another national organization, one that’s more highly divisive. It’s the National Restaurant Association, and I made my second annual trek this year.

I’ll admit– although I love the size and focus of the Catersource Tradeshow, the NRA show in contrast is a little bit bewildering for me. I’ve asked myself on the McCormick show floor many times, “Where am I and what am I looking for?” (To be fair, sometimes I ask myself these questions when I’m at the mall or even Googling things, so feeling a little lost in all the information is not uncommon for me.) The Catersource show is generally a lot easier to navigate, with every product focused specifically on catering and events.

But even so, I saw these new styles and innovations that caterers might find interesting.

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Sponsored: Win Big from Cambro!

CCC2 web banner 806 x 140.83

Once again, Cambro connects with the catering community in a fun and exciting way!

The Caterer Challenge is a great opportunity for caterers to really share their stories of success with the peers in the industry. Simply put, caterers can enter by sharing what Cambro products have made their lives easier!

One grand prize winner will win $5,000 in Cambro products (list price) and three runner-ups will each receive $500 in Cambro products.

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Top 10 Reasons to Use Plasticware

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.

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