From the Mouths of Attendees

The Art of Catering Food is over… and it was so much fun! We’ve heard such great feedback from attendees, though, and I hope to see everyone again next year– plus some new faces– in Philadelphia.

If you weren’t able to make it, you will be able to purchase the audio and presentations from the entire show on Catersource.com by the end of the month. Trust me, they’ll all be well worth it, and will give hundreds of ideas to your kitchen.

Now, let’s hear from you what you thought about the whole experience.

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Catering for Astronauts and Rock Stars

Here’s some links to spice up your Tuesday:

  • NASA is working on building a menu for 2030’s Mission to Mars. How would you build a menu for all of the spacemen and spacewomen? Better yet, what great theme parties are going to come out of the mission to Mars? It’s only a brief 18 years away!
  • What does Bruce Springsteen have specified for the menu on his tour rider? Well, specifically no sweet corn. And lavender incense. He’s the Boss, y’all.
  • Keeping the Rockstars Satisfied and the Hobbits Full of Second Breakfast: Tales from the Hobbit wrap party in New Zealand, from the perspective of a very hungry musician: “By way of hors d’oeuvres, there are slivers of rare roast beef fillet on chopsticks, mussels in Asian ceramic spoons, trays full of club sandwiches, a sort of potato dauphinoise slice, and, my favourite, a little snapper cup with a crusty casing that is salty, savoury and delicious. There are so many catering staff, I don’t reckon I see the same one twice the whole night through. And it occurs to me, this is how you cater for this many people – with heaps of staff. And mountains of food. Obviously…

Got any tips? editor@catersource.com!

Positively Pimm’s

Summer Pimm's Cup

Pimm’s Cups for Wimbledon

Did you hear? Roger Federer just advanced to the Wimbledon finals! He just beat out last year’s champion Novak Djokovic! And with Rafael Nadal out in the second round, the UK’s own Andy Murray has a shot at the championship… provided he gets past Jo-Wilifred Tsonga in the semifinal. I can’t watch this match because I’m here in the office (although something tells me that Catersource CEO Pauline Hoogmoed has her eye on the tv somewhere– she was wise and took the day off!), but what I can do is tell you a little bit about the official drink of Wimbledon: the Pimm’s cup.

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Watermelon Uses that Set off Fireworks

Here in the States we’re celebrating the super-weird Wednesday 4th of July next week — hooray Independence Day! Usually the 4th aligns itself with a particular week, but this year it’s smack-dab in the middle. Some people are taking the first half of the week off and beginning their 4th of July weekend right about now; others are using the 4th as a starting point and taking the second half of next week off. As for me, I’ll be working almost all week, enjoying the air conditioning and planning for next year while most of the office is away. Ahhhh, peace and quiet at the Catersource office!

In the meantime I’d love to have a toast, either with chilled-out champagne sorbet (courtesy of Footers in Denver — yum!) or with deliciously fancy floral champagne (courtesy of Good Gracious! in L.A.). Or I could just head out to a pig roast, like the one served this week by Calihan Catering in Chicago. Or I could just grab a frosty beer from this tremendously cool DIY drink cooler from Food for Thought in Chicago.

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Great Googa Mooga, a Family Wedding and Catering the G-8 Summit: Monday Wrap-up!

Beer-braised chicken and potato nachos from All Smoked Up Catering in Danbury, CT. YUM!

Happy Monday, y’all! Even though it’s a full week before Memorial Day, it feels full on like it’s the middle of summertime. I was in the suburbs of Boston this weekend, celebrating my big brother’s wedding, and we had a beautiful, beautiful day. Because it was such a small wedding – there were only 16 of us – it was held at a restaurant in Dedham, MA, and not catered. But the food was great – we had a choice of chicken piccata, beef tenderloin and horseradish and pistachio-encrusted salmon. Since I’m the foodie sister, I made sure to try all three entrees, and yum! All three were delicious, and I especially liked the salmon – pistachio is probably my favorite nut, my favorite bar snack, and pretty much my favorite color, too, so I’m happy to see it’s still a hot ingredient. The horseradish worked well, too, and was a huge hit with my Polish American mother.

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New Products and News from the National Restaurant Association Show

The painter’s palette by Turgla was one of my favorite presentation ideas from the show – it’s hand cut and dishwasher safe!

This year marked my first visit to the National Restaurant Association show, and it was such a tremendous experience! Thousands of booths filled two halls at McCormick Place in Chicago, with new products and old favorites dotting the rows and rows of booths. Whether it was a fashion show from Chef Works, a giant semi truck with a 12,000-pound potato on it or a Chinese riff on a classic Chicago-style hot dog, there was plenty of pizazz to be had on the show floor, and tons of new products for caterers to check out.

I saw tons of great presentations, silverware and settings, and it was hard to pick a favorite of the show, but the painter’s palette from Turgla would be ideal for more intimate settings, allowing you to pair your food with different flavors in an literally artistic and vibrant presentation.

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