.......... A Wonder Filled Walk in The Park .......... New York City's Central Park

2009 Parks Opportunity Program Awards

Catered by

CuisinEtc Catering & Special Events

Fantastic Playful Squirrels and Vibrant Green Apples

adorn the Asian Noodle Station

Colorful Garden Vegetable Dip

Skyline Crudite, Rondele with Sundried Tomato & Greek Dolmatis

A Walk in the Park "Cows in the Comforter" Display

Not every catering event has a big budget

never the less, many times the events have a big heart and support great causes.

In these tough economic times budgets are stretched further and further

yet the events still merit the care and attention a professional caterer like

Creative CuisinEtc brings to the table.

Such was the case last night as

the New York City Parks Department

honored its partners in the POPs program

(Parks Opportunity Program)

- a welfare to work program that

provided over 500 jobs this year alone

for formerly unemployed New Yorkers.

Even the summer rainstorm did not diminish the smiles,

enthusiasm and warm spirit of the evening.

The event was held in Central Park's oldest building

the Arsenal, originally scheduled for the rooftop garden

but due to the rain, was held in the 3rd floor gallery

which featured a lovely painting exhibition.

The rooftop garden which in sunny weather

would have been the party space offers lovely views

of the unique nature of Central Park

surrounded by NYC Skyscrapers & historic buildings.

Central Park Arsenal Building Roof Top Garden

To honor their vendors and partners the NYC Parks Department

hosts a yearly awards ceremony and reception.

Raffle prizes included tickets to Shakespeare in the Park,

VIP tickets for the Thanksgiving Day Parade

and tickets tothe Philharmonic Concerts in Central Park.

CuisinEtc Catering and Special Events contributed

to the POPS Awards Ceremony festivities

with an economical yet elegant and whimsical

display of delicious and healthy indulgences.

Our culinary team from CuisinEtc Catering & Special Events

including event designer, Lisa Teiger

& Chef Andrew Alexander-Crossan

had great fun decorating the hors d'oeuvres table

with playful park inspired touches such as twin squirrels

Frick and Frack, who greatly enjoyed

their romp in Central Park.

Props such as the squirrels, garnered from our travels throughout the world,

and colorful ladies boots that held toothpicks add a whimsical touch that

brings delight to guests and hosts alike.

Greek Dolmatis with Feta and Red Pepper

Whimsical Decor Touches Enhance the Food

It was heartwarming to receive numerous compliments

throughout the evening on both the CuisinEtc displays and the delicious food

that was enjoyed in Central Park's historic Arsenal building last night.

The "Walk in the Park" menu included an

international theme that pays homage

to the melting pot that New York is and offered beef, chicken

vegetarian and even vegan offerings that cater to the diverse

tastes and dietary needs of any large NYC gathering.

Last nights goodies included

...Skyline NYC Crudite with Garden Dip

..Housemade Rondele Cheese

with Roasted Pepper Tapenade & Crackers

...Miniature Cones of 3 Cheese Tortellini & Roasted Corn

with Red Pepper Vinaigrette

..Cow's in the Comforter - Kosher all Beef Hot Dogs

in Pastry Blankets

served with Coney Island Mustard

..Tropical Orange Pineapple BBQ All Beef Meatballs

..Greek Dolmatis with Feta and Red Pepper

..Sunflower Hummous Display with Carrot & Pita Petals

..Red Asian Boxes with Spinach Noodles & Stir Fry Veggies

perched atop a glass shelf floating on green apples and flanked by

Frick and Frack our park friendly squirrels

..Tuscan Grilled Chicken with Sundried Tomato Cocktail Sandwiches

..Sassy Potato Samosas with CuisinEtc Signature Coconut Chutney

CuisinEtc looks forward to partnering with the NYC Parks Department

on many future events.

No matter your budget CuisinEtc always goes the distance

to make your event a Wonder Filled Walk in the Park!

For information on the Parks Opportunity Program

please contact pop@parks.nyc.gov

Celebrating Graduates - CuisinEtc Style....

ICE Graduation 2009

at Cooper Union

catered by CuisinEtc Catering & Special Events

yummy housemade treats produced & styled

by CuisinEtc Catering & Special Events

to celebrate the graduating class

of a unique NYC public school.

The Institute for Collaborative Education is an incredible

NYC Public School that is making a difference

in the education of our young citizens.

At the Institute for Collaborative Education,

Students, Teachers, Staff and Parents work together

and it's a place of true diversity and learning.

unique displays for fruit tartlets,

such as this natural wood shelf

atop wire risers filled with green apples

this is only half of the 40 Foot dessert buffet

that CuisinEtc put together

and over 300 guests enjoyed!

blue and white cupcakes in the school's colors

CuisinEtc cookie bonanza

- an assortment of housemade goodies

including coconut clouds, cran-orange oaties,

all american chocolate chip & rugelach

delicious refreshing fruit in starburst pattern

to honor the graduating "stars" of

the Institute for Collaborative Education

tons of fruit to start (one of 5 platters)

there was very little fruit left at the end

even with all the baked goodies

fabulous fresh fruit

is ALWAYS appreciated

CuisinEtc Housemade Goodies

coconut pyramids

rice krispie treats drizzled with chocolate

double chocolate chip & cran-orange oaties

Young and old alike enjoyed

the delicious treats and beautiful displays

created by CuisinEtc Catering & Special Events

yet another successful graduation

see you next year !!

Simply Elegant Corporate Board Luncheon

Great Caterers are often magicians, 

and we can pull the proverbial rabbit out of a hat even on short notice!

Last night around 5 pm - got a emergency call from a client requesting

a NYC Board Room Luncheon to be delivered by 11:30 this morning.

We talked for a few minutes and I suggested the following menu

Room temperature Surf and Turf
.....Sliced Filet Mignon
.....Grilled Herb Marinated Chicken Breast
.....Whole Shrimp
Dressings: Asian Fruited Aioli, Apricot Mustard, Cocktail Sauce

Med Rim Pasta Salad
with marinated artichokes and haricot vert

Herb Cured Olives 

Mixed Field Greens Salad
Goats Cheese Stuffed Baby Peppers
Pomegranite Vinaigrette

Ciabatta Rolls And Multi Grain Bread

Fresh Fruit and Berry Display 

Chocolate Drizzled Profiteroles
Apricot, Raspberry and Cinnamon Rugelach

Cocoa Dusted Meringues
Chocolate Dipped Strawberries


The Client, an executive assistant for Barclays Capital was thrilled
she was having trouble finding a NYC Caterer for even the simplest of sandwiches
to be delivered on a SUNDAY morning in midtown Manhattan.

We were happy to accomodate this last minute request
and thrilled at the results the CuisinEtc culinary team was able to
pull out of their "bag of tricks" with less than 24 hours notice.

doesn't  this salad look scrumptious!!

cuisinEtc - a culinary journey via catering: food fun love

cuisinEtc - a culinary journey via catering: food fun love

Bacon Mania

Don't know about you but 

We love

.......  LOVE

..........LOVE

Bacon BACON  Bacon BACON

and 

am certainly are not alone in that addiction.

Have you noticed that all sorts of interesting bacon enhanced 

foods are popping up in the news and on menus lately.

Have to say that CuisinEtc has been on to this trend for a while

and you may remember the Elmer's Fudd Delight

that was part of the Wine Country Tasting Menu that we helped Susan Parish Schwab cater in Healdsburg California last November.

We have been serving Chocolate Dipped Bacon

 at NYC Catered Events ever since 

and our clients certainly love it too!

CuisinEtc even used the recipe for Chocolate Dipped Bacon

 when we were catering for Christmas Eve in Baton Rouge Louisiana.

http://cuisinetc-catering.blogspot.com/2008/11/tasting-menu-for-sonoma-harvest-dinner.html

It's fairly easy to make and a fun thing to serve your guests

Chocolate Dipped Bacon aka "Elmer Fudd's Delight"

Buy some thick cut sliced bacon 

we actually bought Neiman Ranch Applewood Bacon 

as well as the Ultra Thick Cut version from Costco (in the section with the hummous)

and preferred the Costco version for this recipe.

Lay the bacon out on a cookie or sheet pan

lined with parchment paper (makes cleanup so much easier)

and bake at 350 until crispy 

drain, pat off excess grease  and let cool.

You can cut the bacon in half lengthwise at this point 

or just cut some of them in half 

so that you have various lengths for display.

Melt GOOD quality MILK chocolate  

approximately 1/2 pound of chocolate per pound of bacon

(you may have to come up with some fun thing to do with the left over chocolate)

for some reason the juxtapostition of the 

creamy sweet milk chocolate with the

salty fatty bacon works better than dark chocolate 

one of the few instances I would recommend 

milk chocolate over dark!

When the chocolate is melted and fluid

dip the cooled slices of bacon as you would chocolate covered strawberries

my trick is to scrape some of the chocolate off the back 

before laying down on a clean piece of parchment or wax paper

You could also use a new or clean "food only" paint/pastry brush

 to  brush the chocolate onto one side only

If you want to guild the lily, dip the still wet chocolate 

into chopped toasted pecans or slivered almonds.

Let chocolate harden in a cool place or pop into the frig

(pull out for a half an hour before serving to take the chill off)

We actually did a combination of both

"Elmer Fudd's Delight" - Thick Cut Bacon Dipped in Milk Chocolate and Almond Crusted

A version of this is sold at Roni Sue's 

in the Essex Street Market on New York's Lower East Side.

They call it Pig Candy!

Recently I was reading a post on chowhound.com

and the poster was looking for bacon ice cream

read chowhound post here

although there was no definitive answer on where to find it commercially,rest assured one will pop up soon.

The New York Post's Bacon Whoppee article reveals more bacon madness around NYC

including bacon infused alcohol and bacon doughnuts 

My buddy Cowboy John over in Houston Texas 

does some amazing things with bacon.

he created a couple of  way cool bacon items

including

The Bacon Basket 

which can be filled with salad

(sort of an inside out BLT)

and

the Bacon Weave Wrapped Alien Probe

Sausage wrapped around an Anaheim pepper stuffed 

with cheese wrapped in the bacon weave
and smoked for a couple of hours.  

John calls it manly food but I just call it delicious sounding

photo and directions for bacon fun

Cowboy John really likes to play with his bacon!

Another Catering friend in Pennsylvania also likes to play with her food

she created this display of Sugared Bacon Lollipops for a bridal shower

sugared bacon lollipops

Note: As I find more bacon mania items I am adding them
check out this easy and delicious looking appetizer of Bacon Wrapped Breadsticks from
Stacey Snacks Blog



and for the latest in bacon fashion
there is the BACON BRA -
from Seattle's alternative paper
bacon bra



bacon floss



bacon briefcase for the piggy-licious executive

BA-K-47 - that could be one of the few guns we might covet
bacon-ater - obliterating the world one pig at a time

Passover Catering NYC - aka second night seder at the Actors Temple

You may remember that last year CuisinEtc catered a wonderful Sephardic influenced second night Passover Seder for the congregation at the Actors Temple in midtown Manhattan.  This wonderful old NYC synagogue 

http://www.theactorstemple.org/history.html

This is our second year and extereme pleasure of
working with Rabbi Jill Hausman
of the Actors Temple in Hell's Kitchen New York City
on the westside of Manhattan
(real estate agents call Hells Kitchen "Clinton" or Clinton Heights
but the traditional new york city name
is Hells Kitchen and we are proud of it) -

so off the culinary team here at cuisinEtc
embarks on another culinary adventure
passover seder catering for a wonderful historic temple
or as my kosher frum friends would say
That may be a pesach seder - but it's certainly not kosher


PASSOVER SECOND SEDER,
The Actor's Temple
Hells Kitchen New York City
Thursday, April 9th at 6 PM:
Dairy/Fish/Vegetable Dinner
catered by Creative Cuisinetc,
with reservations required.

Funny enough the small historic synagogue
is housed right next door to a previous home away from home,
our son Ben's elementary school - for those of you who don't know
is our avid collegiate debator - once again, working at the Actors Temple
is a walk down memory lane for us, to an "old neigborhood"

In any case, Rabbi Jill and the culinary team at CuisinEtc catering
came up with a selection
of fish dairy menus featuring fresh salmon
that would be kosher style -
for the temples second night seder service and dinner.
following along with kosher style,
since we are serving dairy items, no meat, chicken or poultry
(like chicken soup, chopped liver, or pot roast)
can be served with this meal.

Here's what we will be serving next month -

Hopefully this year we will have time to take some photos
during the seder dinner. But thought you would all
enjoy looking at the ecclectic NYC Manhattan style passover seder menu
CuisinEtc is serving this year

Many thanks to my kosher catering
friends for their assistance and patience
in guiding me through this process.
For anyone looking for kosher caterers throughout the United States
please don't hesitate to contact me
and I can probably hook you up from coast to coast
via my networking contacts and good friends
in the kosher and non kosher catering business.

I recently heard an elderly woman comment that she marks the passage of time by the Jewish holidays.
Well Purim has just passed and we are on the road to Passover
- or Pesach as my religious friends would say.

One of my very dear friends, sister in arms and fellow catering buddy,
Mimi Markowsky, of Elite Kosher Catering in West Bloomfield,
right outside of Detroit, is already getting ready for the onslaught
of orders she and her kitchen crew will produce for Pesach 2009.
For those of you in the Detroit area- you cannt go wrong to give Mimi
a call about your Pesach Seder needs.
From traditional to avante garde Mimi Markowsky of Elite Kosher Catering, a maven of Passover, Jewish Holidays and Gourmet Food in general.

www.findlocalcatering.com/Michigan/Elite-Kosher-Catering-19998.html

Back to the New York City and Manhattan Passover Catering scene.


As always the challenge for the culinary team here at CuisinEtc, is

as boutique caterers we don't follow set menus but customize every event,

and we want to offer food that is

**healthy yet delicious and nutritious**,

**appropriate to the occasion**
(in this case lots of restrictions
because of "kosher for passover style"
which I'll address shortly)

**not too way out **
- appealing to a variety of sophisticated New York palates,

but also to folks who want the comfort food that holiday meals often provide

Menu A

The Actors Temple

Second Night Pesach Seder Dinner Buffet

Services Start at 6:00 pm
Buffet Dinner Service to start by 8:00 pm

Menu Passover 2009
Roasted Salmon Moroccan Style
Sassy Sephardic Salmon –
filet of salmon seared in a Med Rim spice rub, nestled in a bed of aramelized onions and carrots
and finished with a honey-lemon reduction sauce

Vegetarian Alternative:
Fritada de Espinaca
- Creamy Sephardic spinach-cheese casserole

Med Rim Spinach Salad
- fresh spinach, chiffonade of fresh basil and watercress with marinated artichokes & cherry tomatoes tossed with a pomegranite balsamic vinaigrette

Thai Inspired Broccoli Salad
- Fresh Broccoli with Sweet & Tangy Apple Cider Vinaigrette, Colorful Bell Peppers & Roasted Cashews (not spicy)

- Cardamom and Spice Roasted Sweet Potato

and our Fabulous Signature Dessert Finale:
“Rivers of Sweets”
A bountiful display of ”flowing” river of
dark kosher for Pesach chocolate
Surrounded by dippable goodies such as
coconut macaroons, meringue cookies,
kosher for Pesach marshmallows, fresh fruit
such as strawberries,pineapple
grapes, and more



interested in using CuisinEtc for your New York City passover catering

or for an upcoming milestone event like a bar or bat mitzvah

and want a menu and event that

speaks to who your family represents culturally and personally -

here at CuisinEtc we are always happy to work closely with you to

design and execute the event you envision!

catersource trade show - a few highlights

As always there were some new and exciting catering products 

Chef Andrew and I saw this year at the Las Vegas Catersource Tradeshow

One company that always has great products is Indian Harvest

if you are looking for wild rice, that's just one of the many offerings they have

check out this green tea flavored Bamboo Rice in the gorgeous celdon green color

the jasmine blend has petit yellow lentils which add a nice contrast

we've used the products extensively over the years and are very

excited by some of the newer offerings.

www.indianharvest.com/Products

Although not a new concept - we can never resist 

the gang at Bedazzle My Bon Bons

CuisinEtc has used their bon bons at some of 

our Indian Fusion Weddings and Events 

even matching the colors of the bon bons to 

the colors of the ceiling at the Prince George Ballroom.

www.bedazzlemybonbons.com

Sasha is a doll to deal with and really comes 

through with enthusiasm for her clients

lots of little "disposable" hors d'oeuvre plates 

these  mini leaves are just darling...

Colored and Edible Cones were available from a few vendors 

and the pretty gold tone palate holder was extra incentive.

there was a definite theme of mini and edible vehicles 

for creative fillings  caterers like us love to work with...

empty egg shells - There is a tool to do this yourself 

but what a nice treat to just be able to 

buy the vehicle in and prepare our own yummy fillings.

 Truffled Eggs with Caviar anyone?

wildflower linens out of Southern California

very upmarket very fun and fru fru

edible spray on colors for desserts, chocolate and pastries

there were many other palates and colors available.

chef Andrew Crossan enjoying the show!

food fun love

a wonderful mentor in the catering world
Pauline Parry of Goodness! Gracious Events 

Beverly Hills California

goodness gracious! website

has recently written a book entitled

"food fun love" which was introduced
at the Catersource 2009 conference in Las Vegas










Pauline Parry, always an innovator in marketing
had these adorable young men walking around
the wedding party on Tuesday night promoting her book.

Chef Andrew and I had the pleasure of hanging
out with Pauline and her team in the ICA Resource Room

We have a tradition of meeting and hanging with Pauline Parry
before or after parties (starting with Cade and Ingrids Opening)
and this year was no exception...

NYC Food Safari

so anyone who has been following our adventures lately knows that we ended 2008 and started the New Year immersed in FOOD

WHAT ELSE would folks in the food biz be immersed in certainly Fabulous food at that.

Chef Andrew and I have always used our travels to expand our food repetoire and knowledge

N'Awlins

Mardi Gras Meets Manhattan Wedding Reception

Who's your Mama, Are you Catholic and can You make A ROUX !! ??

click on the link to see a video of our friend Dianne Evans of Best Catered Events, CENLA's newest caterer, demonstrating mardi gras slaw on a local Louisiana TV show sponsored by the Louisiana Restaurant Association




www.cenlamedia.com/alb/index.php/web_only/creative_cooking/

recipe for 

Mardi Gras Slaw 

Dianne Evans
Best Catered Events

CENLA  

Marksville, Louisiana
318- 305-7689
www.bestcateredevents.com


Mardi Gras Slaw
1 package coleslaw Mix
1 cup sunflower kernels
1 cup slivered almonds
1 bunch chopped scallions (green onions)
2 packages crushed Beef flavored Ramen noodles

Combine Above. 

Toss together with the following dressing.

2 packages of seasoning from the Ramen Noodles
1/3 cup white vinegar
2/3 cup vegetable oil
1/2 cup sugar

Whisk together the above ingredients 

and toss with the coleslaw mixture.

Serves 8 to 10

Dianne served the Mardi Gras Salad 

in red Asian take out boxes 

that CuisinEtc 

shipped to her from NYC Chinatown

crawfish bisque

stuffed crawfish heads

closeup of the stuffed crawfish that was in the bisque
(Pats Fishermans Wharf in Henderson La,
only serves this delicacy floating in the bisque)

Mr. Rick enjoying the fresh oysters

loaded with seafood gumbo

some really fine glistening oysters

the real housewives of Central Louisiana tm

We have joking dubbed this party that was the most entertaining for both the guests and the caterers on this fabulous trip to Central Louisiana "the real" housewifes of CENLA (Central Louisiana ) watch out Atlanta, NY and Orange County cause these femme fatales 

and their belting rendition of "redneck woman" 

is sure to stay in my memory long after you have faded!

http://www.flattownmusic.com/soundclips/zhr1010-03clip.mp3


http://www.geocities.com/pittman1978/horace.html

so long 2008 hello 2009 NYE in Houston Amazing friends and New Age Tex Mex

xx

so long 2008 hello 2009 NYE in Houston Amazing friends and New Age Tex Mex

today we had what was literally the best restaurant meal of 2008 and the last one we will eat this year
at The Original Ninfa's on Navigation in Houston Texas

So taking a break from caterng events in Cenla and NO Dianne, Rick, Andrew and I a
re on a busmans holiday and quick road trip here in Houston Texas for the New Years

We had a fun and informative visit and sitdown with Linda West, the gracious owner of
Melange Fine Events and Catering, one of Houston's premier caterers
and recent past President of the International Caterers Association. She graciously toured us
around her amazing commissary and warehouse here in Houston and then steered us to some of the best
Tex Mex food we have ever had and in reality one of the most fun and delicious meals of 2008,

what a fitting end to a great year of food, friends and travel.

I hope to post some photos eventually, since Dianne had her camera, but mine seems to be lost
- hopefully it will show up soon as I feel I have lost an appendage almost. So many photo opportunities have been lost even in just one day!!

So we plug Ninfa's into the GPS after spending about 3 hours visiting with Linda
and up comes about 6 location choices, Linda and her manager warned us to only go the
"the original Ninfa's on Navigation Street" and after punching down the line of Ninfa's finally
shouted EUREKA - this one is on Navigation.
parking lot was fairly full and the patio well populated when we arrived after 3 - but since the sun was shining and the weather warm and sunny we asked to be seated outside and after about 5 baskets (no joke) of fantastic fresh chips served with green creamy tomatillo sauce and mild but tasty housemade salsa, we finally get down to ordering. A few mojitos and rum and dt cokes later our apps arrive
andrew and I split a dinner order of the original fajitas they are famous for, the menu stated

" This is where it all started, where Mama Ninfa
first stuffed chargrilled sliced beef into a handmade
flour tortilla and launxed the national fajita craze"
- very old school but absolutely delicious


I know our just off the wagon from being vegetarian son would have loved the MEAT!
Tender strips of marinated and grilled beef skirt steak which was cooked to perfection
medium rare yet tender and juicy, and while it sounds like a shill, believe me it's true!

good guacamole, sour crema, sauteed onions, red and green peppers and a hotter than expected
grilled jalapeno rounded out the platter with warm housemade flour tortillas,
that waitstaff graciously refilled upon request...

on to lunch

choicing was close to impossible but Chef Alex Padilla's specials just jumped out at us and said
ORDER ME - YOU WILL NOT BE SORRY and we were thrilled, happy, stuffed, intrigued and satisfied beyond belief,,.,.

we decided to share (ikinda sort of)

Lamb Shank Mole which was a gorgeous beyond imagination (wait until you see the photos) oversized
square plate with a huge Fresh Colorado Lamb Shank dramatically presented with Rosemary Skewered into the shank and smothered in Oaxacan style red mole sauce which was as complex and lucisous to eat as it was to look at
this was one of those show stopper dishes that you eat with your eyes first before devouring down to the last scrap on the bone and the marrow from within. I got in touch with my inner marrow today!

THE MENU DESCRIPTION
Lamb Shank Mole - Slow roasted for four hours in banana leaf, served with traditional mole sauce
(and very reasonably priced at 16.95

Our other dish was Chile Pasilla Rellenos
pretty too but even more spectacular in taste with the mmmnnns and ahhs flowing with each bite!

CHILE PASILLA RELLENOS
stuffed with cheese, pork, chicken, raisins and slivered almonds,
served with creamy guajillo sauce 15.95

not sure which dish had the side of yummy yellow spanish rice and smokey Charra beans with Bacon
which you know made the Pork Queen of Queens very happy!

At some point, Dianne mentioned to our waitress that we were visiting chefs from NYC and all of a sudden
a lovely man in chefs whites appeared at our table and started what turned into a 2 hours visit
with lots of exchange of food travel and cooking techniques

chef Alex Padilla, originally a Houstonian who trained under the well-regarded Nancy Oakes at Boulevard in San Francisco.
is the executive chef for both the restaurant and the catering kitchen was a blast to hang with
he has worked in NYC, NJ, Northern California including with Thomas Keller and at Boulevard Restaurant in San Francisco and even opened a greek restaurant at some point in his career. He originally hails from Honduras, but has strong roots in Mexican cooking and often fuses styles and techniques with his Mexican city born wife and her fabulous family of cooks.

Best Catering Best Practices---------------------New York Meets Cream Cheese and Crawfish Head on

Since Dianne and Rick are friends and family with EVERYONE
here’s our over the top (and already trimmed ) xmas menus


Xmas Eve Fun Food

..Spiked eggnog milkshake shooters
..Twisted Knishes – assorted flavors
.. Elmer Fudd’s delightful chocolate pepper crusted bacon
..Mimi’s Blintz Cupcakes with Strawberry Strusel
..Errol’s Mini Natchitoches (knack- a - dish)
meat pies filled with Louisiana seasoned beef
..Grey goose vanilla Caribbean shrimp shooters
..Sleeping Pigs
Sliced bread and cream cheese
blanketed with crispy bacon
(pork queen of queens meets the cream cheese queen of new Orleans)
..Braided sleeping with the enemy knots
drizzled with dark and white chocolate
..Hotter than hell layered sunshine dip
with housemade tortilla chips
..Crawfish cream cheese stuffed baguette bytes
..Chop chop chinese chicken pinwheels
..Bhel puri Indian potato chaat
..Mini samosas with chef Andrew’s
signature coconut cilantro chutney
..N'awlins BBQ shrimp crostinis
..Bayou smoked brisket on cucumber crowns
..Honey Pineapple Cinnamon Glazed Old Fashioned Ham 

with Grilled Pineapple Chutney on Mini Muffaletta Rolls
Divine Divinity Bytes
Petit Pecan Pralines
Triple Chocolate Threat Brownie Bytes
on Cocktail Forks
Old Fashioned Soda Cracker Candy
with nuts, chocolate and housemade Toffee
Fresh Blackberry Cobbler Spoons
with Amaretto Crème Fraiche
Pumpkin Roll Pinwheel on Chantilly Cream Cloud
Sweet Potato Crumble
Asian Spoons of Baguette Bread Pudding
with Pecan Praline Sauce
Hot rum toddies
Pack a punch rum
Pomegranite teenis
Left out apple martinis
Ron’s Wine
Black and Blue Mary Martini
Old Number 7 and Ale Boilmakers
(Jack and Coke watch out)
I may finally get Andrew drunk after 30 years of trying, Warning Hand all car keys to valet attendant before entering,





Christmas dinner

Hand rubbed marinated and smoked pork loin and beef brisket with wasabi horseradish crème and cranberry jalapeno chutney
Stevenot Tawny Port
and Lavender Infused Leg of Lamb
Adobe sweet and hot fresh yams
Freshly baked sweet yeast rolls
Pigout bbq baked beans
Down home country buttermilk Cornbread stuffing dressing
Cajun rice dressing
CJ’s sweet and spicy Thai broccoli mandarin peanut salad

Chef Di’s Imfamous Chocolate
Mississipi Mud Sliders
Old Skool Lemon Chiffon Pie
Santa’s Leftover Chimney Cookies
southern bourbon drizzle over hand churned new England vanilla bean ice cream

See what happens when NYC and Baton Rouge meet in CENLA
(central Louisiana)
food will never be the same again!

What kind of fusion cooking could we call this?????????

...New York Knockout
...N'Awlins Indian Fusion
...New York Meets Cream Cheese and Crawfish Collision



cuisinEtc....
unique catering and event decor
coming to you from NYC and ALWAYS going beyond

Best Catered Events
catering with a heart
we don't just bring the food, we deliver events!
Marksville, Louisiana

CENLA will never be the same again ------------ OM SHALOM meets Southern Hospitality

the door opened into a treasure chest of history and an amazing family homestead 

that has housed 10 generations of americans since the original land grant 

in the mid 1800's.  

Frithland is EVERYTHING northerners like myself imagine 

when dreaming of southern hospitality and antique furnishings.   

And those who have been to chez Teiger know of our family's 

love of antique furniture, collectible glassware 

and international antique china.  

This historic home (not usually open to the public)

 is a collectors wet dream!

Dateline: Bunkie CENLA (Central Louisiana)
Event: Rotary Club of Bunkie Annual Christmas Banquet and Citzens of the Year Awards
Venue: Frithland Plantation,
Date: Thursday December 18, 2008



If you were privileged enough to be invited to the Rotary Club of Bunkie’s 

Christmas and Citizen of the Year Awards Event, this past Thursday a

nd had previously attended this annual event held at Frithland Plantation, 

Central Louisiana you would not have been surprised to find yourself 

in the elegant setting that the Frithland Plantation’s main house is. 

But what would have knocked your socks off is the abundant, 

delicious Louisiana food and elegant presentation offered up by 

Cenla’s newest caterer Best Catered Events  right on Highway One in Marksville, La

Rick and Dianne Evans, who the owners, are new to the area, 

but certainly NOT new to catering.   They have over 18 years of 

catering experience (almost 40 combined years) and boy did 

their sumptuous spread and over the top holiday décor 

delight Bunkie’s Elite Thursday night. 

As if this was not enough, as an extra added touch, 

Best Catering collaborated with guest chef Andrew Alexander-Crossan 

and event designer Lisa Teiger of CuisinEtc Catering and Special Events 

out of New York City.   Another Dynamic Duo with over 25 years of 

catering experience from coast to coast and around the globe,  

coming to you from New York City, but always going beyond!

Cenla may not know what has hit them, 

but Dianne and Rick who opened their doors in Marksville 

just last month in November with a state of the art mobile kitchen,  

ready to cater any event from restoration catering 

to your daughters wedding, have gone from zero to sixty

 in just a few short months. 

After selling their catering facility 

and relocating from Baton Rouge 

this energetic can do couple have taken the area 

by a storm booking party after party 

for the 2008 holiday season and 

weddings and corporate events well 

into August and December of 2009. 

Rick and Dianne are peoples people 

-comfortable in any setting from the bayou to the boardroom!

Thursday nights team,

Chef Andrew Alexander- Crossan, 

Waitress Sara Richardson, 

Best Catered Events Owners Dianne & Rick Evans

Lisa Teiger, Event Designer (see below) was busy taking pictures!

Catering Collaborators 

Lisa Teiger, cuisinEtc catering and decor NYC and  beyond....

with Dianne Evans, Best Catered Events, CENLA, Marksville, Louisiana

One taste of Dianne’s made from scratch Louisiana cooking 

pared with cutting edge presentations 

such as triple chocolate threat brownie squares 

served skewered with mini forks 

has folks from across CENLA stopping by the Best Catering Kitchens 

on Highway One in Marksville 

to order pick ups, takeouts and full service events. 

Having booked over 100 events for this month, 

Dianne rarely turns anyone away, offering them 

a taste of her warm southern hospitality, no matter the size of the order. 

The only exception being Christmas eve which Dianne 

says is reserved for their daughters, son in laws and grandbabies.

 “after all these years of working ourselves to the bone in 

Baton Rouge we promised each other that this year 

we would enjoy Christmas and by darn, we are working hard here too 

but what a pleasure the local people have been to deal with”

Dianne, who is an active member of several national catering 

organizations (which is how the collaboration with CuisinEtc came about)

and who is constantly attending and upgrading her skills via educational 

seminars with top chefs around the country can cook them all 

under the table with her sunny smile and her incredible work ethic. 

Chef Andrew Alexander-Crossan, visiting NYC guest chef 

commented that Dianne Evans is one of the few that has the stamina

 he is known for to run multiple events, cook, prep, manage 

and do it all with a smile!!!

That takes a special kind of chef with an absolute love of food and people! 

Chef Dianne and Chef Andrew between them have slept

 a TOTAL of perhaps 10 hours in the past week 

prepping and serving food for the citizens of Cenla’s holiday celebrations!






The menu for the Rotary Club of Bunkies  Citizen of the Year Event 

included several passed hors d’oeuvres including 

Crawfish Filo Tartlets 

Dates Stuffed with Cream Cheese Wrapped in Bacon, 

and Pinwheels of Asparagus and Ham with Buttermilk Ranch Cheese Pate

crawfish filo cups

The buffet fork friendly supper served on real china and flatware 

was highlighted with Rick Evan’s hand rubbed, 4 day cured 

& low n slow smoked brisket and pork tenderloins, 

smoked on premise with pecan wood, in their state of the art 

Southern Pride Smoker. 

Fork tender and melt in your mouth meats, 

horseradish dressing, honey mustard & mayo 

served with mini baked on premise soft yeast rolls that I just couldn't stop eating 

(carbs be damned this season), 

warm and gooey crabmeat au gratin with fancy european crackers,

Best Caterings signature chicken cordon bleu pasta Alfredo, 

Diannes warm crawfish baguettes, 

old fashioned country devilled eggs with a touch of mustard and cayenne, 

sumptious cut fruit such as juicy watermelon, luciuous pineapple, 

fresh huge driscoll strawberries and bountiful grapes 

with a beautiful cheese display and fancy crackers, 

mini muffalettas on authentic New Orleans Cartozza Bakery Muffaletta Bread! 

Without even knowing we brought several monkeys for part of the display, 

turns out that Bunkie was named after a pet Monkey!

Catering is often serindipitous like that!

mini muffalettas displayed on bird adorned shelves

country devilled eggs

Dianne tweaking the buffet

Did I mention the desserts yet?  

Which were available from the minute folks walked in the door 

and in the tradition of our Indian clients, our southern guests also 

like to nibble on something sweet before they dug into the savory food.  

Dianne's housemade dessert buffet  included traditional southern favorites

 such as homemade Divinities topped with Pecans, which when 

Chef Andrew Alexander-Crossan inquired as to why they are called divinity 

a simultaneous shout out came back from everyone

 "BECAUSE THEY ARE DIVINE !!!!!"

other goodies we all enjoyed were 

Crème De Pirouline Rolled Wafers with 

Chocolate Hazelnut and Pumpkin Spice, 

Triple Chocolate Threat Brownie Squares 

skewered with mini cocktail forks, 

and old fashioned soda cracker Pecan Praline Candy, 

Holiday Candies, Mudpie Shooters  and more….









All this food highlighted the gracious southern hospitality

 of Hope and Bill
Along with interesting conversation and 

a history lesson of Frithland Plantation and the TEN generations 

that have continuously lived on the property since the original 

land grant in 1839 after the Louisinana purchase.

Bunkies citizens graciously filled me in the history of the area

 from the Jewish families that Jim Levy told me were always well accepted 

and integrated into the community “of lovely people” 

to Miss Mary who grew up in Columbia South America 

 is one of the best home cooks in the Parish 

and in her 70's has started a baking business.  

We are hoping that Miss Mary will find the time after Christmas

 to show us a few of her down home recipes

that we can take back to our clients in NYC 

 It would be such an honor for us!

Way to go Miss Mary, you are my role model and hero - 

Hoping to have your energy and grace when Andrew and I  get to your age!

gorgeous fireplaces and oversized mirrors abound!

beautiful family heirlooms 

cuisinetc - a culinary journey via catering: Mehendi Party - hands across america and india

cuisinetc - a culinary journey via catering: Mehendi Party - hands across america and india

Mehendi Party - hands across america and india

so as many of you know by now we are catering our wedding of the year and in fact the last wedding we are catering in NYC this year (no not the last wedding - don't start any nasty rumours)

Jenn and Venkats indian fusion wedding (the hind-jew wedding of the year) is both funny and fun, touching and touchy feely, amazing and over the top, and full of great times, great memories and fantastic new friends and family. Our ever expanding family of brides and grooms and their entourages has blossomed once again. This time we have been priviledged to spend time with Jenn and Venkat and both of their families in the many many hours of planning this historic event!
OM SHALOM and welcome to the tribe Venkat - whose new pet name for my purposes will forever be BEN KATZ MOT (that's another blog and I need to finish getting ready for the feastivities later today)

but back to the story at hand (you all know I can never make a long story short!)

so when the e-vite came to
attend Jenn's Mehendi Party - promising samosas, mimosas (mango no less) and henna,
the day before the BIG DAY, there was no way I could miss the comraderie of so many loving women surrounding Jenn and sending her on her journey into marriage

and besides how cool does this look
forget about getting a manicure - henna is the way to go for beautiful hands at any age!!! and Renee your love for your daughters and her friends shines beauty from within that completely bedazzles us, despite your attempts to hide your hands...



Sandhya (pronounced Sandi) must have sat there for three hours at least, painting hand after hand FREEHAND NO LESS, and even an ankle or two, with designs of our choice. The younger members of the party had to wait to do it again, but by 4:00 she had touched each of us and delighted the crowd of 40 or so woman and young girls with her creations. We all admired each others choices, so different and yet with a similar thread. - a bonding, a sisterhood that bridged any language or cultural gaps - and that spoke the language of love and smiles.















Sandy@hennastudio.com
www.hennastudio.com 917.587.2616
like you Jenn found Sandy online, so please send my best regards when you contact her and remind her that she and I are going to work on henna designs for wedding cakes for CuisinEtc's indian fusion weddings

this was right after Sandhya painted on the intricate design (which took her all of 12 minutes since she is so talented and quick but the details are amazing. Now, hours later the black has chipped off leaving behind the red stain that should last for a few days. I am now part of a sisterhood of friends and family that watched and admired and hung out and ate and chatted and hugged and laughed and basically are all soo thrilled for Jenn that she has found such a kind good gentle and loving man and that he has found his soul mate too!











So for this party, I got to be a guest and eat some delicious Indian food and take photos of the wonderful hands that make up our sisterhood of friendship and family.


















Look at the expression of love that Lakshmi and her daughter have for Jenn and the wonderous gaze at her lovely hands as she prepares to enter into a new and expanded family while mingling the traditions of new and old cultures, religions and languages. Love does conquer all - and we are were all enriched today by this touching touchy feely experience!

and Andrew and I now have family to visit in Madras - have already started to plan the trip in my head

OM- Shalom HIND-JEW Bollywood with a huge heart and a magen david wedding of the year

Jenn and Venkat are clients that have become friends and family. They are the cutest, sweetest couple one could ever hope to work with and we have spent hundreds of hours laughing, crying and planning this Bollywood with a heart event coordinating ideas and blending culture for a indian fusion wedding that promises to knock everyones socks off while having the most fun ever!!

for more background on the bride and groom go to their website

www.jenniferandvenkat.com

Jenn and Venkat's Wedding Celebration

cocktail hour from 5 - 6 pm

including Stationary and Passed Hors D'oeuvres

bhelpuri chick pea & potato chaat
with chef attendant making them ala minute served in antique punch cups


For the Kidz in All of Us
Old Fashioned Mac and Cheese
BBQ Meatballs
Homemade Chicken Fingers
Also Served in punch cups and/or red asian boxes
(platters of kids food to be placed on kids tables when buffet opens)
Preeti”s Staff will be the kids attendants during dinner and help them with the food and drinks

breads and spreads
…Crispy indian snacks•
…Flowering display of tandoori baby corn
…hummous sunflower with carrot and cucumber petals and black olive seeds
…bruschetta with tricolored olive artichoke tapenade
…rondele cheese torta with red pepper pesto
… dolmatis w/feta & red pepper
…goats cheese or brie topped with mango salsa
…assorted crackers, flatbreads, and more

served on colorful glass rimmed plates
good luck red and colorful cocktail napkins

Passed hors d’oeuvres
…mushroom truffle risotto bundles

…crispy potato latkes
topped with harozet apple chutney

…sassy samosas
crispy potato filled bundles with our signature coconut cilantro chutney

…pav bhaji crostinis

…smoked salmon wasabi biscuits

…absolut shrimp shooters
coconut Caribbean spices with absolut citron vodka infusion (you supply the vodka)

…mango tango cashew chicken salad on mini pompadom

…soup sip of curried lentil soup in mini glass espresso cups


Creative CuisinEtc … More than just great food …







Hot Pink shot glasses of Venkat’s Moms Payasam (recreated by CuisinEtc) at table

Dinner Buffet Service 6:30 – 7:45
~chilled marinated artichokes, roasted red potatoes, & haricot vert medley (v)

~Indian tomatoes, onions, peppers & cucumber salad with sprouted chickpeas and mung beans (like the sprouts we had from fairway) (v)

~lemon scented julienne of carrots accented with black sesame seeds (v)

~teriyaki grilled salmon over bowtie pasta
with haricot vert & cherry tomatoes in our signature cilantro honey lime vinaigrette

~basmati rice with garnished with scallions & cashews (v)

~ east meets west artisan breads including nan (provided from local restaurant) (v)

~thai bang bang chicken with green curry & kaffir leaves

~garlic pumpkin & sweet potato curry (v)

~cardamom chickpea & zucchini curry(v)

~mandarin sesame spinach & romaine salad (v)

~boneless lamb provençal, oven roasted late harvest tomatoes, greens & white beans

Wedding Cupcakes and Dessert 8:45 – 9:30
your “wedding cake” - 200 mini cupcakes from Cupcake Café (provided by bride)
Chocolate Dipping Pond – Imported European Milk & Dark Chocolate…Cannolis…
Old Fashioned Housemade Rugelach…Vanilla Cream Puffs… Lisa’s Cookies…Fresh Fruit
plus a few amazing & delicious surprises for you and your guests delight!!!
Indian desserts brought by Venkat’s sister from India
Assorted Platters and Display provided by Caterer
Beer Wine, Soft Drinks and Ice Provided by Client, Coffee and Tea Provided by Caterer


CuisinEtc’s passion for dazzling & matchless ingredients & décor has fostered the development of a unparalleled network of suppliers, atypical in its range and depth. We carefully cultivate sources of ingredients & spend many hours shopping , from the farmstand to the out of the way Indian supermarket, to insure access to the folks who grow & harvest food, be it curry & kafir lime leaves or fish that truly defines the word fresh.


This passion for raw ingredients is what drives our menus. Tonight’s menu is inspired not only by the unique ingredients available, but by the fusion of trans global cuisines. The excitement of Indian fusion paired with Jewish traditions are well represented by Jenn & Venkat’s choices for their wedding celebration. We are privileged to be able to partake in making this an incredible day of celebration for you, your wonderful family & cherished friends.

presented with much love, Lisa and Andrew, Creative CuisinEtc…..

service to city - New York City that is...

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New York City Finger Food Menu

...NYC skyline crudite vegetable display with garden dip
...italian sundried tomato & roasted pepper rondele cheese with crackers
...middle eastern hummous sunflower with carrot and pita petals
...greek dolmatis with feta and red peppers

harlem jazz meets lower east side
...southern bbq meatballs - our signature tangy sauce with all beef cocktail meatballs
...cows in the comforter – all beef mini hotdogs in pastry blankets
served with coney island mustard
canal and mott street
...asian boxes with spinach noodles, stir fried veggies, black sesame mandarin dressing
pretty colors and delicious tastes.
...mini samosas with our signature cilantro coconut chutney
little italy
...three cheese tortellini salad tossed with fire roasted pepper pesto
displayed in paper cones
...grilled tuscan chicken cocktail sandwiches

NY NY Winter Wonderland Holiday Food Festival

crudite boat with christmas tree dips

hummous sunflower

breads and spreads

feathers and tortillas

Like everywhere across this great nation of ours (and perhaps around the world) the 2008 Holiday season is subdued with the budget crisis, news that we are "officially" in a recession (and have been for almost a year, layoffs, declining stock market records that are making more than a few folks nervous

And caterers around the country are reporting holiday party cancellations or scalebacks

To that end one of our new clients put us to the challenge to come up with a fun filled comfort menu that included quintessential New York foods on a budget. They are hosting a thank you to the sales associates of various NYC Department stores, such as Bloomingdales, Macys, Barneys, etc and while they want to celebrate the season, like everyone, they had a budget to adhere to.

Here are some of the fun ideas we proposed to them. Of course we are not serving the whole schbang, but thought folks might be interested in some party alternatives that don't break the bank yet still provide delicious fresh food that enhance the evenings enjoyment.

choose 3 stations

NYC Melting Pot Potpourri
...Brie Topped with Mango Chutney and Pecans
...Italian Sundried Tomato Rondele Cheese Torta with Crackers
...Greek Dolmatis with Feta and Red Peppers
...Israeli Hummous Sunflower with Carrot and Pita Petals
...NYC Hot Pretzels with Mustard
...Mexican Mango Black Bean Salsa and Chips
...Indian Mini Veggie Samosas with Cilantro chutney
...Mini kosher hot dogs in pastry blanket

pastrami cigars

cones of tortellini on hot dog cart

Madison Park Build your own mini slider bar
All Beef Patties
Dill & Scallion Turkey Burger
Garden Veggie burger

slider station

where's the beef, turkey and veggie burgers

x

condiments and leg of nuts

Miracle on 34th Street Miracle Whip Mayo
Ballpark Mustards
honey apricot mustard
Ketchup
Chipotle Mayo Dressing
Sliced Tomato, Lettuce leaves, Slices of Pickles and Sweet Onions
Served with petit buns
and
Accompanied by Chocolate and Strawberry Milk Shake Shooters

Lower Eastside Deli Delights
Petit Reubens with Cornbeef, Swiss & Thousand Island Sauce Slaw
NY Pastrami with wrapped around Honey Wholewheat Pretzel Sticks
Chicken Noodle Soup Shooters in mini espresso cups
Mini Knish Nosh Handmade Knishes with Hearty Deli Mustard

asian dumplings

Korean meatballs

mac n cheese lollipops

Canal and Mott Street Chinatown
Served in festive red Asian take out boxes with forks and chopsticks
Steamed Chicken & Veggie Dumplings with wasabi soy sauce
Hong Kong Rice Noodles with Stir Fried Vegetables
Holiday Wreath of Asian Marinated Broccoli
with Mandarin Oranges & Honey Roasted Peanuts


Mulberry Street Italian
Cheese Tortellini with Sundried Tomato & Fire Roasted Pepper Sauce
Eggplant Rollatini
Whole wheel of Parmesian as display riser
for white bean, roasted peppers, spinach & rosemary crostinis display

Union Square Garden Falafel Bar
Housemade Falafel Balls
Hummous chickpea display
lemon and cumin scented carrot
Finely Diced Tomato and cucumber “salsa”
Pita Triangles
Served in small paper cones with mini forks

Harlem Jazz Club
Panko fried chicken tenders
Mac and cheese shortplates
Southern bbq meatballs





plus desserts

Hudson Rivers of Chocolate

Choice of Milk, Dark or White Chocolate Rivers
Set up in a beautiful shimmering winterland display of glass bricks and twinkling candle
Allowing your guests to enjoy dipping
Cookies
Cream puffs
Fresh fruit
Marshmallows
Rice Krispie Treats and more into this festive grand finale…















Late Night at Grand Central Snacks
Hot pretzel and Popcorn station
Cones of freshly made popcorn with buttery salt and pepper drizzle
And
Hot NYC Pretzels served with Mustard
Nacho Cheese Sauce Drizzled over Tortilla Chips in Small Boats

cooking with the clients - a lovely lesson of authentic Indian vegetarian cooking

these are hands that should be insured by Lloyds of London '
as a national treasure!





Venkats spice box (lid had the chilies see below)



Lakshmi explaining the daily spice box


toasting the urad dahl
notice the wooden spoon


Someones in the kitchen with Mama!



Lime Pickle and Kerala Style Coconut Chutney 

- thanks to Lakshmi's careful explainations, Chef Andrew Alexander-Crossan

 was able to reproduce and serve both of these wonderful condiments

 with hors d'oeuvres at Jenn and Venkats Wedding Celebration



an iddly of sorts called KOZHIKEKTTI
Pronounced “Correct – kha – Thai


kala chana salad (which we did replicate for the wedding )





the ghee toasted cashews ready as the finishing touch on the payasam!




Lakshmi explains that you need to constantly stir the payasam
(sort of like risotto in that sense)
and while here we used a wooden spoon,
in India a metal spoon would be the norm!




grinding the pooni rice for the payasam
(with Lakshmi clucking in the background
about how the blenders in India are MUCH better!)







MTR brand fresh (frozen) coconut is preferablble to Swad but both will work
for fresh coconut needed for these recipes


Iddli Rice - not part of this cooking lesson but Venkat and Lakshmi wanted us to see that
there are many types of rice available in Patel Brothers
(which in NYC is our go to choice for Indian and South Asian ingredients)
and choosing the correct one will affect the outcome of the recipe!


The Pooni Raw rice was used in two of the recipes
Lakshmi and Venkat taught us !




toasting the cashews for the payasam in ghee
what a cool truc Venkat has
using the wok spoon as a mini wok!

check it out - we had so much fun (and eating the final product

only added to the enjoyment)!


all hands on deck to make the KOZHIKEKTTI
Pronounced “Correct – kha – Thai

Steamed idly of sorts (incredibly delicious)
Eaten as bread with curry meal

******************************************************


KOZHIKEKTTI from Venkat and Lakshmi
Pronounced “Correct – kha – Thai

Steamed idly of sorts (incredibly delicious)
Eaten as bread with curry meal




INGREDIENTS:

Rice Long Grain Raw Pooni, 2,5 cups or 11.5 oz
Long Grain NOT BASMATI must say Pooni Rice

Coconut Grated Frozen 2.7 oz preferably MTR brand
(set aside ½ of coconut to puree with chopped chile with 1-2 teaspoons of water, and then add to rest)

Asophateda pinch approx half teaspoon or less

Chile green
Curry leaves 2 shredded
Mustard seeds .1 oz
Urad dhal .2 oz
Yellow chana dhal (chickpeas) .3 oz
Salt .3 oz (heaping teaspoon)

PREPARATION:
dry roast rice in frying pan (no ghee). let cool slightly and then coarsely grind,
rice mixture should resemble coarse sand and remain somewhat chunky not completely fine Consistency is that of bread crumbs or sand/kosher salt
1. sautee mustard seed and urad dhal in scant amount of vegetable oil in bigger pot and add asophateda sautee until mustard seeds pop. Stir well
2. when mustard is popping add 4.5 cups of cold water from tap (less than twice the amount of rice)
3. use up to another ½ cup of water to rinse the grinding bowl and add to pot, bringing to boil.
4. slowly add rice and stir constantly with wooden spoon until thick but still pourable It will pull away from bottom of pot when done.
5. Let cool slightly and with hands form egg shaped balls and steam for 10 minutes.
Yield: approximately 30 egg shaped balls ?? we forgot to count too busy eating

Lisas notes:
Do not use basmati rice
Balls should be egg shaped as round balls = funeral food

Do not roast coconut, only roast rice

Amount of liquid varies so err on side of caution


*****************************************************

LIME PICKLE from Venkat and Lakshmi

INGREDIENTS:

Lime
Chili Powder
Asophateda
Tumeric powder
¼ teaspoon Mustard seed
ghee
Salt
Sesame or vegetable oil

PREPARATION:

1) roast mustard seed until they start to pop in either vegetable or sesame oil
2) Mix roasted mustard seeds with pinch of tumeric powder and pinch of asophateda
3) Juice 3 limes and mix with 2 oz of chili powder (preferably from Indian store as paprika gives different effect)
4) Add salt to taste – approx 1 teaspoon
5) Add 1 teaspoon of sesame oil (more traditional in southern India – mustard oil used in northern India) or can sub regular vegetable oil

Source: Venkat Shesan and mom Lakshmi

Yield: approximately ¼ cup or less (enough for one meal for 6 people)


******************************************************

SOUTHERN INDIAN COCONUT CHUTNEY from Venkat and Lakshmi (D)

INGREDIENTS:

Coconut Grated Frozen 4 oz preferably MTR brand
Jalapeno Fresh 1 (if very spicy jalapeno then deseed)
Yogurt up to ½ cup
Asophateda pinch
Ginger, fresh & peeled generous 1 inch
Salt
Mustard seeds
Urad dhal
Curry leaves 4
ghee
Cilantro fresh a few leaves at end

PREPARATION:

1. roast mustard seed and urad dhal until they start to pop along with a few shreds of curry leaf (use vegetable or sesame oil) set aside
2. in food processor blend coconut, jalapeno, ginger, asophateda until fairly smooth add yogurt and add up to 4 oz of water as needed
3. Mix roasted mustard seeds (etc) with above mixture
4. add a few cilantro leaves processed with some coconut

Source: Venkat Shesan and mom Lakshmi

Yield: approximately 1 cup or less (enough for one meal for 6 people)

Lisas notes:
Fresh fronzen shredcded firm (not young) coconut – would have dark brown shell

In India would normally use green chile (bird chile) but jalapeno is a good substitute here in USA could also use serrano chile

Mustard seed with urad dahl is used as garnish (but also adds a lot of flavor)
Urad dal – black skinned (sautéed in ghee with mustard seeds and the curry leaves really pops the flavor of the whole chutney)

Chana dhal toasted and ground up chickpea can be added as filler.
If you use the chana dhal (chickpeas) then eliminate the ginger

Touch (just a few leaves) of cilantro (or fresh coriander for the brits) at end

Optional add yogurt or buttermilk at end to thin out. Homemade yogurt is best of course!
SOUTHERN INDIAN COCONUT CHUTNEY from Venkat and Lakshmi (D)


Lisas notes:
Fresh fronzen shredcded firm (not young) coconut – would have dark brown shell

In India would normally use green chile (bird chile) but jalapeno is a good substitute here in USA could also use serrano chile

Mustard seed with urad dahl is used as garnish (but also adds a lot of flavor)
Urad dal – black skinned (sautéed in ghee with mustard seeds and the curry leaves really pops the flavor of the whole chutney)

Chana dhal toasted and ground up chickpea can be added as filler.
If you use the chana dhal (chickpeas) then eliminate the ginger

Touch (just a few leaves) of cilantro (or fresh coriander for the brits) at end

Optional add yogurt or buttermilk at end to thin out. Homemade yogurt is best of course!

******************************************************
PAYASAM rice pudding from Venkat and Lakshmi (D)






INGREDIENTS:

Pooni Rice Raw, 3 oz
Long Grain NOT BASMATI must say Pooni Rice
Coconut Grated Frozen 2.5 oz preferably MTR brand
Jaggery 4.5 oz
cardamom , ground dried pinch
Milk 1 cup
Ghee few Tablespoons
Cashews 6-8 pieces

PREPARATION:

1. Roast rice in ghee so that it becomes a bit nutty (not just coating the rice with ghee.and then let cool
2. ten mix with coconut and grind together, the coconut helps with the moisture but you can also add 2 T of water to moisten and start processing., keep adding water until grinding is easy and looks like whipped cream and is smooth
3. melt jaggery in saucepan that you will be cooking mixture in eventually,
4. make sure there is enough water to cover jaggery
5. add rice/coconut mixture to melted jaggery and keep stirring until fully cooked
6. wash out grinder with a bit of water and add to mixture (waste not want not)
7. add one cup of milk to pot and keep stirring constantly with wooden spoon
8. cook about 6 – 8 cashews in ghee and stir into cooked rice pudding as finishing touch
9. add cardamom when cooking is done, just a flavoring agent, dust on top
Yield: approximately 3-4 cups

Lisas notes:
Do not use basmati rice

Do not roast coconut, only roast rice

Amount of liquid varies so err on side of caution






Life is a journey
Make it a delicious one!

Resolved: Debate Students love to eat homemade food

Random Pix from Northern California and the Wine Country!

have you ever tried a raisin straight from the vine?
amazingly crunchy and oh so delicious!


hang in there baby
- doesn't this look like a person with a sharp elbow



cool surf on black sand Patricks Point Trinidad California















extra virgin olives - never been touched ... yet


duck and bird watching in Marin County


















late harvest tomatoes watercolor
santa rosa farmers market

getting platters ready for hors d'oeuvres
cecelia's roses


gorgeous tomatoes


bell peppers
rainbow chard
squash blossoms
treasures from the farmstands...


fresh squash blossoms
santa rosa farmers market november 2008


hog island clam chowder
san francisco ferry terminal building





this is how mushrooms grow
santa rosa farmers market



dew on a leaf just after sunset

tasting menu for sonoma harvest dinner

It's a cliche but it's hard to believe another year has flown by and the CuisinEtc crew are once again in beautiful Healdsburg, California, Sonoma County to cater the very exclusive annual harvest festival weekend. As usual, CuisinEtc is the guest chef for the Friday night cocktail party and this year, Susan Parish Schwab of Splendid Fare Catering , Akron Ohio, is the Saturday night guest chef. We spent a week with Susan earlier this year in Ohio and then in Louisville Kentucky where we all attended the Internationals Caterers Association Catering Symposium at Sullivan University.

Susan is a fantastic caterer - hands on chef and menu designer extraordinaire as you will see from the 5 course tasting menu she put together for the harvest event dinner on Saturday night.

Late Harvest Tasting Menu
Healdsburg, California

Saturday Night 11.8.2008
Guest Chef Susan Parish Schwab
Spendid Fare Catering
Akron Ohio

Morel and Shiitake mushroom bisque served in a demitasse cup;
garnished with creme fraiche and white truffle oil
demitasse cup and saucer no spoon




*
Puff n Stuff
Sauteed divers scallop shingled with carmelized cauliflower and raisin caper sauce
dusted with freshly grated nutmeg tableside
and
Red Delicious and Dungeness Crab Napoleon
with molecular gastronomy apple caviar -
paper thin slices of red delicious apple are wrapped around Dungeness Crab
enhanced with duck egg mayo and garnished with extra virgin olive oil
square plate ; salad Fork and knife






*


Fragrant and spicy moroccan scented Niman Ranch frenched lamb chops
Pearl Israeli couscous, diced butternut squash, golden raisins, pine nuts
and moroccan preserved lemons
Handmade asparagus “linguine” with mint pesto
10” space grain pattern dinner plate, dinner fork,dinner knife


*
Palate Cleanser:
Julienne of late harvest organic apple and fennel lightly dressed
with a juniper berry vinaigrette

square deep bowl; salad fork




*
duck duck goose...moose!
Game marinated seared sonoma duck breast,
Perched atop tahitiian vanilla and citrus scented sweet potato puree
Oregon blackberry gastrique; organic garden sage leaves
Sonoma foie gras yukon gold crostini cooked in goose fat





*



Family style
Artisan Cheese board (great american artisan cheeses ) with local autumnal fruits, sonoma lavender honeycomb, quince paste jelly, chocolate drizzled almond wafers, rosemary brown sugar shortbreads and asian spiced nuts
Cowgirl Creamery Point Reyes Blue -

Beecher's Flagship Reserve Cheese - Best Cheddar in America - from Seattles Pike Peak Market
semi hard cow's milk cheese, 1st Place - Aged Cheddar 2007 American Cheese Society


shaved aged mimolette

barely buzzed coffee and lavender rind cows cheese from the
beehive cheese company
here's the descriptions from their website http://www.beehivecheese.com
"This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name "Barely Buzzed" comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest.

Awards - 1st Place, Flavored Cheddar American Cheese Society Annual Competition 2007 and 2008."


and Mt Tam triple creme brie

Rosemary shortbread, whole grain toasties
triangle plate with butter knife
cedar planks for cheese boards







*
Accompanied by
Elmer Fudd's Fantasy:
scharfenberger chocolate dipt dry cured applewood-smoked neiman ranch bacon garnished with toasted almonds

chili infused dried mango enrobed in dark chocolate
and
honey wholewheat pretzel rods dipped in chocolate and chopped almonds

Wine Country Catering - Sojourn in Sonoma

This year we are staying at Wine and Roses, a Tuscan inspired pied a terre in the midsts of Healdsburg Dry Creek Road Vineyards
vines still laden with late harvest grapes and the best sundried raisins I have ever experienced and which I used in one the sinful spuds hors d'ouevres later on.

Flew into SFO earlier in the week and spent the afternoon enjoying the Ferry Terminal Market - the farmers were still outside when we arrived and we managed to sample a few goodies, like goats cheese and pumpkin tamales, beautiful persimmons, a variety of grapes that had the same natural flowery sweetness as the grapes we ate in Italy last month and more.








Inside the ferry terminal a bowl of clam chowder from Hogs Island really hit the spot, creamy but not cloggy, fresh pristine clams, still briney in flavor, and hints of applewood smoked bacon. They split the bowl into two for us and we had a feast with some delicious sour dough baguette and sweet creamy butter.







We stopped at Cowgirl Creamery
Mimolette
Barely Buzzed
Mt. Tam Double Cream Brie
Neils Yard Cheddar

we wanted to do Rogue River Blue an fantastic oregon cheese, but they were out of it, and so we "settled" for their own Point Reyes Blue

Another cheese we missed by a hair was california Burratta, which another customer purchased just as I asked if they had any. Darn.

in any case, we thoroughly enjoyed the samplings and came away with some great selections for Susan's cheese board


Gelato from Ciao Bello was good, but after Italy, gelato will never be the same...

We sampled grassy extra virgin olive oils, honey, gazed at chocolates but restrained.

Next Stop was Berkeley Bowl in the East Bay to pick up ingredients for both of our menus and to blow Susan away with the vast selection of produce, meats, fishes, spices, breads and more that this Berkeley Institution has to offer. Andrew and I have been shopping there for over 25 years, and the place just keeps getting better. They had 8 varieties of persimmons, all sorts of wild mushrooms, 5 different types of fresh hass avocados plus the other kind of smooth skin avocado, grapes that were even better than the farmers market, blackberries, raspberries, - the produce section is larger than many stores total floor space.

and finally the farmers market in Santa Rosa





Here's the menu for tonights cocktail party. A comfort food fusion of familar and exotic. Since the guests start arriving from 5 and some don't get there until 10-11 we do a continuous hors d'oeuvres concept which allows us to feed people for many hours without having food sitting on a table looking sad and old. This year we have expanded the passed desserts and had fun coming up with some new ideas.

Duck and pear wonton
julienned bosc pear with asian spiced duck enrobed in mango blueberry vinegar aioli



Rocking Fish and Chips –
shoestring potato wrapped buffalo shrimp popper




roasted corn and mango salsa in mini corn cups






wild mushroom, cheese, sage and bacon blintz in individual ramakin





grilled jumbo lemon shrimp shooter with lavender blackberry vodka infused pipette





Mini skirts in nice buns
a Philly cheesesteak takeoff
Pepato cheese fondue
filet mignon
Vidalia onion marmalade
on mini sourdough rolls



Sinful spuds
blue and red baby potatoes, hollowed out and stuffed
with cave aged crumbled blue, currants, late harvest sundried raisons (that I picked myself off the vines outside our vineyard accomodations), pinenuts, lemon zest and manzanilla green olives - a wonderful juxatapositon of sweet, savory, sour and creamy and crunchy. They can be served either room temp or warmed in the oven so the cheese starts to ooze a bit... cann't wait.



orange bbq pork in sesame seed buttermilk biscuit


Goats cheese truffle filo tartlet with smoked almonds, mint and meyer lemon zest



sassy samosas
- crispy flash fried triangles
of cumin scented potato served
with our signature house made
cilantro coconut chutney



Mt Tam Triple Cream Brie and strawberry jam poptart -

Green thai beef curry shortplate over red jasmine rice

Olive Tapenade and Sushi Ginger Eggplant Caviar
on cucumber crowns




Korean meatball shortplate - Tinged with Lemongrass, Ginger and Chiles



Mimi's Blintza cupcakes with fruit topping

Oatmeal hazelnut cherry cookie with white chocolate chips

Chocolate chip with pecans

Thin crispy brown sugar Meyer Lemon butter cookies with black pepper flecks

Fresh Meyer Lemon curd tartlets - the caterer we work with has a Meyer Lemon Tree right outside their kitchen doors. It's such a treat and delight to work with this gorgeous aromatic lemon.





Chocolate covered spicy chili coated dried mango
Chocolate dipped honey whole wheat pretzel sticks with crushed almonds

Chocolate milkshakes with mini raspberry donuts








Ice cream sandwiches - decadent chocolate ice cream sandwiched between vanilla bean wafers and dipped in dark chocolate

Chocolate orange mousse on almond tiles

Rosewater infused apple and pear crumble in individual ramekins

Triple chocolate brownie cup cakes with sundried cherries

asian fusion in the melting pot of America

Last night CuisinEtc had the priviledge of catering a cutting edge event in a ecclectic shabby chic New York City gem of a setting, the Metropolitan Building in Long Island City. For those of you who rarely cross the bridge, the views of Manhattans twinkling lights from the top floor of this marvelous venue add to the enchantment of the space.

We blended CuisinEtc decor with the talents of the florists, Nina and Sonali of Terra Florals and Event Design, the venue's eclectic elegance, along with the client's great sense of color and style to produce a warm, elegant, cutting edge yet comfortable event. The guests were various members of several Asian families and from the most casually dressed to the most elegantly formally dressed guests they mingled, talked, ate, drank and enjoyed each others company.



The Metropolitan Building at
44-01 11th St
Long Island City, NY 11101
(718) 784-3716



Metropolitan Building a seemingly non descript from the outside, red brick former warehouse, http://www.metropolitanbuilding.com/ is a designers dream of a venue and in fact besides weddings and events is in use for photos shoots constantly. There is exposed brick, shabby chic wood floors, statues and antique furniture which give the venue a totally "unique" and "inspired" feeling as their website purports. During the day the ample sunlight dapples the space, at night, the glittering lights of Manhattan and the views of the 59th street bridge provide an amazing backdrop, and the vast space is complimented with trelissed poles, little vignettes of rooms and a more than decent catering kitchen which makes intricate parties for larger groups feasible. I believe the room capacity is 300 guests for a seated meal.

We were able to use antique furniture from the buildings inventory to enhance the room and our food displays.












Our menu for the evening was pan asian and included
a curry bar with some med-rim and autumnal
additons for those guests who prefered not to eat curry.

It concept for the station started out as a martini mashed potato bar but morphed into a full fledged buffet when we expanded the range of choices to complement the wasabi mashed red skin gold potatoes and the roasted garlic yukon mashers.


The Asian duck and pear martini and Maple Glazed Salmon salad created a beautiful display for a grab and go salad station.

here's the ecclectic menu


Pre Dinner – 5:30 – 6:30
waiter passed HORS D'OEUVRES:

…seared baby rosemary lamb lollipops with pomegranate molasse drizzle
atop a bed of fresh rosemary with blood red rose garnish






…shrimp shooters with absolut citron coconut carib pipettes
presented on a long pewter leaf



…tostadita cups with fire roasted corn, late harvest
farmstand tomato
& roasted red pepper salsa
...simple but oh so delicious
opague dried leaf platter
indian red and speckled union square farmers market dried corn garnish







…cajun buttermilk biscuits with southern pulled pork
nestled into a garden basket surrounded by fresh red roses







…mushroom truffle risotto bytes
diplayed on an antique gold mirror
with enoki mushroom garnish & red poppy flowers








…korean meatballs with lemongrass and ginger
knotted bamboo skewers
displayed atop a wavy white ceramic plate







…spanish chorizo wontons with guacamole crema
displayed in a wrought iron boat basket atop
chinese long beans with oversized dusty rose orchids





when there are going to be a contingent of small children at an event, be it a family party or a wedding, they often don't have the patience or wherewithall to wait until dinner to eat. So we often suggest either a "for the kidz in all of us" station of comfort foods, or at least a few child friendly hors d'oeuvres, which also help with guests who are not adventurous eaters. Part of catering is making sure there is something for everyone.

tonights menu had two kid and "plain jane" eater friendly appetizers
which the waiters also passed.

…cows in the comforter
- our signature version of pigs in the blanket
all beef kosher mini hot dogs
wrapped in a pastry blanket nestled
into a catchers mitt
served in a field of wheat grass .


…mac - n - cheese on asian spoons
(larger portions available for kids)
passed on an enameled frame with burlap underliner






pre dinner – spanish influenced hors d’oeuvre station





a lovely display of spanish cheese, fruit, artisan breads and spreads
such as manchego cheese,
cabrales blue cheese from asturias,
tetilla ( a mild and creamy cow's milk from galicia)
garlic crostinis and housemade flatbreads
aceitunas a la madrileña
olives a la madrilene (spanish olive and artichoke tapenade)
smoked eggplant salad with sherry vinegar dressing
olive rosemary crostinis, cranberry walnut bytes
assorted house made flatbreads and tomcat crostinis





Saturday November 1, 2008,
Metropolitan Building, 4401 11th Street, LIC

Menu A Continued

Dinner Stations 6:30 – 7:30
curry mashed potato bar
displayed in hand wrought
mexican hammered copper chafers
blackberry crushed romance tablecloth overlays















…cardamon chicken & chickpea curry

…thai beef with green curry and kaffir leaves

…chili & sesame infused edamame and smoked tofu with chinese pickled vegetables




from casually dressed to party best
guests enjoying the buffet selections

…sautéed greens with garlic & roasted late summer tomato - square green glass platter
tongs

…woodland mushroom ragout fall medley of baby bello, shitake, portebello,
& cremini, mushrooms with bacon & sage large rd chafer

…petit samosa bundles of spiced vegetables accompanied by
our signature southern indian coconut chutney long copper tray, tongs

served with
garlic smashed yukon gold and wasabi mashed potato long chafer,


MARTINI SALAD AND ASIAN BOX STATION




Asian green tea laquered roasted peking duck
layered with julienned farmstand bosc pears &
displayed on red pagoda shelves

adorned with a blueberry mango chutney aioli
in a miniature handmade wonton basket
perched atop jasmine and mango infused
wild rice & basmati with fresh mango,
dried blueberries & japanese cut scallions
served in a martini glass
I can not begin to tell you the raves we received
on this dish from both guests and seasoned staff.
The roasted duck was moist and tender,
combined with Union Square farmstand new crop bosc pears
(the taste and texture is amazingly differt
from the supermarket variety)and bits of crispy skin
enrobed in a silky dressing of mango chutney,
Niagra vineyards blueberry vinegar and housemade aioli
provided a memorable taste experience.





Don't you love the way that the prep tables look when there are rows and rows of beautifully presented plated food - although in this case the plate was an elegant crystal martini glass provided by Jacqui's Rentals.




and

maple glazed salmon salad
atop vermecilli rice noodles
roasted cilantro garlic vinaigrette served in asian takeout box

the white baby boo pumpkins were an inspiration for display that came to me when walking through the farms market a few weeks before the event. Knowing the colors were natural eggplant and deep reds with the exposed brick walls and not alot of flowers (mostly feathers, crystals and branches) we wanted to keep the buffet decor natural and seasonal. But upon returning to the market on a different day ready to purchase 2 cases of white baby pumpkins there were NONE to be found. Determined, we called all the farms on Long Island and a special thanks to Dave at Finks Farm who provided us with all the beautiful baby white pumpkins. Doesn't the table look fantastic - we use this concept of fresh produce under the glass often, such as the green apple table or brussel sprouts on the stem. And our rustic table fit right into the venue, seeming like it was part of their furntiture. Even the venue manager commented on this.








followed by a grand buffet dessert 7:45 – 8:30

the final indulgence….
plus
dessert buffet with
rivers of imported belgium dark and milk chocolate dipping pond
with fresh fruit and berries, marshmallows,
cream puffs, rice krispie treats ,
petit cookies, meringues and lots
nostalgic candy display
plus a bevy of handcrafted desserts:
berries marco polo
rose-infused pear crumble
pumpkin trifle with caramelized apples
lavender infused cake, red velvet cake






The ginger pumpkin tiramisu was to die for
light and rich all at the same time


followed by decaf coffee served in antique punch cups





As always many hands went into making this event run professionally and smoothly

Our heartfelt thanks to our staff and vendors whose hard work made the evenign a success, with a special shout out to Jacqui Smith, good friend and fellow caterer, who consulted with me on many event aspects and worked diligently to ensure professional service and quality rentals, Carlos, the Metropolitan Building venue manager for all his help and patience, and to our executive chef Andrew Crossan, whose love of food and dilengence for fresh seasonal ingredients took this event to a new level.

Gelato, Speck and Mangia Itala

We recently had the opportunity to take a culinary journary to Italy.

Our trip started with a visit to Bologna with our friend Lara, a improv actress and native of Sicily. She was kind enough to show us the sites - the foods sites of Bologna, including a fairly authentic Napolese style pizza at Reginas.

Bologna is a charming city and said to be the epicurious center of Italy - although it's hard to find an area of Italy that doesn't have wonderful food and history.

Had to visit Parma - the charming city that is responsible for Parma Ham (aka Proscuitto) and Parmesan Reggiano - the king of Italian cheese,


from Bologna we took the overnight train to Naples
a bustling city full of delicious food and birthplace of the Italian pizza

Spent a few days exploring the food and then went on to Ischia - a charming island in the bay of Naples - 1 hour by hydrofoil 2.5 hours by ferry. It was a gorgeous day and we were surrounded by the chatterings of fellow passengers in Italian, German and Russian mostly - didn't hear a word of English


Rome - well what can you say about Rome
for us the highlight was the gelato

We dropped off our luggage for storage at a laundermat near the central train station (Termini) and the zany red headed Brazilian girl named Elizabeth (who spoke perfect English which was a good thing since we basically speak nothing else except american and british english) recommended a gelato place near a pizza place near Piazza Navona


So off we went and we walked around the piazza Navona area.

Not to make you completely jealous but we had gelato 2 times that day. Apparently in Rome they top the cones with whipped cream which was equal or better quality than itgens our favorite ice cream parlour on Long Island.

that day we sampled
Strawberry and pistachio
The strawberry wasn't fresh berries (they aren't really in season) but still really good maybe More like sour belt strawberry.

The pistachio was the winner of that combo.
Way to tell if gelato is commercial or natural artisan is the color or lack of color of pistachio.

Second round was chocolate orange which is one of my fav combos in Italy. It was dark dark rich chocolate with intensive orange contrast like daddys mousse this was toord with whipped cream (which I had stupidly declined at first place thinking it was extra)

Andrew had cafe * so so * and hazelnut which was excellent too
also topped with whipped cream

We thought that the hazelnut and choc orange together would be amazing. Maybe our last day before going to airport.


Romes mass transit is amazing. For 1 euro you get 75 minutes of bus and train travel and for 4 euro the whole day.

We took the metro from Rome Termini which is like Grand Central Station to 2 other trains to get to our hosts with whom we stayed for 2 nights.

A long distance, kind of like going from NYC to long island.

All on the same 1 euro ticket!

It took about 1 hour and 15 minutes. And actually we took the bus to the station so probably went over our time. Luckily no ticket agents to check. Its mostly the honor system with occasional inspectors. Only on the last train did we have to insert the ticket to enter.

Had pizza in a top recommended place (from Elizabeth whose gelato insticts were right on) but don't like Roman pizza we decided. Crust is almost like flatbread

The pizza in Naples however was fantastic. DiMicheles is world famous for a reason.

Had some interesting meals on the island (Ischia) too. Rabbit braised and served with fresh linguine in a tomato sauce that had some of the meat taste to it one of the best dishes of the trip. We ate at the family restaurant of the hostel 2t nights. Had fish the first night and was not impressed. The others were raving but we thought ok but not great. Had swordfish, fried calamari (overcooked) and a whole smaller fish which was *sea bass* with drag tomatoes. Fish could have been fresher IMO.

Even the second night someone ordered chocolate souffle cake and shared tastes around. Everyone was swooning. It was cheap chocolate. So yes hot and gooey but great? NO

EggPlant parm also raves. Good but too rich almost. Guess I * we * are too picky.

Can you Say Bugati - Private Car Collection Grand Opening Event

CuisinEtc was thrilled to be selected to produce the grand opening for a private car collection in Elizabeth New Jersey that featured multiple Bugatis, Ferraris, Lancias, Alpa Romeos and more... A stunning collection and a wonderful gathering of 250 close friends, family and associates of the collector.

The food theme was Italian comfort food meets Jewish Comfort Food.

We had a lovely and quite neccessary Navitrack Tent from Prestige Party Rentals that was able to seat about 1/2 the guests, a five piece band courtesy of Stan Rubin - who got his start playing at Grace Kelly's wedding,a bar, the antipasto buffet station, along with a chef carving fresh turkey, center cut smoked salmon with all the fixings, and a fabulous 80 pound whole wheel of parmesan reggiano cheese, along with passed hors d'oeuvres and finishing with a grand dessert buffet.


Apple table with champagne


Mangia Italiano Antipasto Station





with Italian Cured Meats & Salamis, Cheeses & Roasted Veggies

Such as Proscuitto, Genoa Salami,
Sopressata, Aged Provolone with Peppers,
Fresh Mozzarella, Parmesano,
Roasted Peppers & Zucchini,
Marinated Artichokes,
Capers, and Assorted Olives
Chunks of mortadella, cubes of aged provolone and cubes of genoa salami



Tuscan Eggplant Rollatini
and cocktail sized Italian meatballs
in a piquant house made marinara sauce

Both served in elegant copper chafing dishes

CHEF JAMES @ CARVING station
with fresh turkey,
cranberry sauce, mustard, mayo, Russian




Center Cut Smoked salmon with capers,
red and vidalia onion, traditional cream cheese,
wasabi scallion cream cheese, cut lemons, kale



Whole wheel parmesan cheese on Cheese Cart
with pepato, rondele and gorgonzola
2 tiered basket of crackers and breads



Roman Breads and Spreads such as
Artisan Italian Breads including rosemary- olive,
semolina, country Italian, crostinis, flatbreads
with a variety of Extra Virgin Olive Oils,
Balsamic & Pomegranate Dips,
Eggplant Caponata,
Artichoke-Olive Tapenade,
Bruschetta, and Garlic Herb Cheese



Waiter Passed Hors D’oeuvres and Short Plates

-Mushroom Truffle Risotto Flower

- cows in the comforter

-Flying Peanut Chicken


-Big City Filet Mignon Biscuits

-Jewels of Siam Filet Mignon in cucumber crowns

-Tradition, Tradition Short Plate
Grandma Rosie’s cocktail size stuffed cabbage
atop homemade mashed potato



-Wasabi BLT Bytes
-diablo bytes with pesto

A Mélange of Petit Pastries & Finger Desserts
-Chocolate Drizzled Profiteroles (Cream Puffs)
-Cream Filled Napoleons
- Fresh Fruit Tartlets
- Strawberries Piped With Cheesecake & Cookie Crumbles
- Mini Chocolate Taco with Bavarian Cream & Berry Garnish
- New Jersey Peach crumble
- Handmade rugelach and almond pralines
- Chocolate pudding in mini cups
- Chocolate milkshake shots

Coffee and decaf

I always wanted a red sports car... guess this one is out of my price range...

Savi's 50th Birthday Bash - Empire Hotel Upper Westside, NYC

http://nymag.com/daily/food/2008/04/poolside_bar_set_to_open_atop.html

So we are noticing a trend happening in the CuisinEtc catering world - we are fielding many requests every week and catering at least one Indian Fusion event a month if not more.

This party was to celebrate Savi's 50th birthday

and as an East Indian woman who hails from Trinidad

some Indian fusion was a natural.

The 100 person birthday bash was held on
the recently opened HOT HOT HOT rooftop deck
of the Empire Hotel on W. 63rd,
with views of Lincoln Center and Central Park

http://nymag.com/daily/food/2008/04/poolside_bar_set_to_open_atop.html">

Didn't manage to get too many photos from this event,

unfortunately, but here's a few good ones anyhow

as well as the FUN FUN FUN menu

and some great shots of the INCREDIBLE cake,

the GORGEOUS birthday girl and the FABULOUS campy centerpieces.


Trojan horse table by peaked white chairs
..floribbean orange bbq meatballs in spherical copper chafer
..tandoori corn satelite
..bejeweled stuffed apricot, pistachios & cherries
..crispy indian snacks


vertical red unit by elevators – gets moved to deck
use for wine and champagne to start

then replace with
...chickpea (hot spicy & steamed) shooter in hot pink glasses

...brie topped with mango chutney & pistachios
crackers and breadsticks
triangle copper crackers surrounding
...sunflower hummous with pita petals and black olive seeds

vertical red unit by pool UPSTAIRS
...chickpea (hot spicy & steamed) shooter in hot pink glasses
...dolmatis grecian garden with feta and red peppers on cooper triangle
... olive- artichoke tapenade on crostini – semi round copper
bottom wheatgrass and green apples at bottom

on low round table upstairs pool area
- crispy indian snacks
- tortilla chips and mango salsa in flowerpot and long wicker planter


waiter passed hors d’oeuvresserved from 8:30 – 10:30 pm

– cabana one – Andrew

…groovy ”fish and chips”
fresh tilapia fingers marinated in zesty hot sauce and wrapped in crispy potato blanket ommegang beer shots

…golden mac and cheese lollipops
zesty housemade balls of creamy mac and cheese
with peppered provolone and with golden crunchy panko crust.


…ying yang shrimp
complimentary black and white sesame crusted shrimp
small metal sailing ship surrounded by seaweed salad
atop blue swimming pool platter


…jewels of siam
filet mignon with asian glaze, fresh cilantro, basil and mint
micro dice of veggie "jewels" atop handcarved cucumber crowns



Late night food 11-12
On Trojan horse
…golden triangles
mini crispy samosas with our signature
sassy and spicy cilantro coconut dip


tandoori jerk fusion chicken drummers
served in the copper chafer

vietnamese crab coleslaw on apple riser
served in red Chinese takeout boxes,

chopsticks in silver container
black/clear disposable forks in treasure chest

cabana two – ben 8:30 – 10
…Absolut Caribbean lemongrass shrimp shooters
with island spices, coconut milk, lime zest & Absolut citron vodka


…Kyoto biscuits
seared filet mignon, served with wasabi dressing
in a mini black sesame biscuit
served in an armadillo pewter basket


Chef Action Quesadilla Station: opening for your enjoyment around 9 pm
Dramatically cooked in front of your guests –
...Eurotrash Quesadillas – Gruyere Cheese, Sautéed Mushrooms,
Caramelized Onions & Fresh Spinach
...American Gigilio Quesadillas – Grilled Cheese, Crispy Bacon, Tomato
& Scallions. The Best Grilled Cheese Ever!!!
...Jazzy Steak Quesadilla with Chili Jam & Cilantro Glazed Filet of Beef,
Grilled Onions & Peppers



Trinidadian food 8:30 – 10:00 by POOL
curried goat, curried chicken and potato aloo with Roti


cabana four – Tom

…auntie dai’s chicken and veggie dumplings

…cows in the comforter - kosher all beef hotdogs
with ball park mustard served
in a catchers mitt amongst a field of wheatgrass.

…mini sheperds pies
lamb, peas & carrots with piped mashed potato
on green and white asian spoons

smoking lamb cigars with Black sesame "ash"
served atop Moroccan lantern with smoking dry ice

chili lime watermelon cubes
infused with margarita watermelon pipettes


…thai chicken satay lotus cups
coconut and sambal kissed
peanut chicken in miniature wonton “lotus” cups

Birthday Cake

Designer Decorated Series of Decorated "Presents"
displayed in the central cabana decorated with hanging silk
tangerine orange and lychee hot pink banners

Sweet Treats - Chocolate Dipping Pond Dessert Station
mini chocolate tacos with bavarian cream and blueberries
profiteroles
petit napoleons
fresh fruit tartlets

and


Rich Belgium dark and milk chocolate dipping ponds in art deco chafer
surrounded by dipable goodies
Such as cream puffs,
mille-feuille finger pastries
honey whole wheat pretzel sticks
cookies
rice krispie treats
fresh strawberries
baby bananas, dried fruits and more….

Including nostalgic candy display
with colored rock candy

and perennial penny sweeties favorites
such as tootsie rolls,
candy cigarettes and cigars,
twizzler licorice sticks
pixie sticks,
gummy hamburgers,
and mary janes.

Indian Fusion Again - well this time Indian Italian Fusion

Seems like Creative CuisinEtc Catering has garnered

quite a fine reputation for Indian fusion catering.

Try googling Indian Fusion catering or caterer and our blogspot c

omes up number one around the country

and even across the pond in the UK.

Absolutely Amazing...

With so many intercultural marriages these days,

we get a stack of emails weekly enquirying about

ethnic food catering which is one of our passions

This particular couple, Jede and John, own a hipster bar in Williamsburg called Artland. A very cool and friendly spot. Check it out

http://www.freewilliamsburg.com/bars/archives/2005/03/_art_land.html

So due to some family health issues with the brides mom,

they decided to finally "tie the knot"

and had less than 3 weeks to plan the entire event.

We came on board about 2 weeks before the nuptials

and worked closely together to plan a menu

that would include the grooms favorite foods

along with touches of Indian cuisine

to pay tribute to the brides heritage

and to make her mom ever so happy.

Jede and Johns Wedding Celebration

Sunday June 29, 2008
San Cono di Teggiano Social Hall

231 -33 Ainslie St. Williamsburg

Pre Ceremony Hor D’Oeuvres
Chef Pasta Station
a wonderful pasta station
Our Chefs use a whole wheel of pecorino romano
to sauté and flambé a delicious pasta dish with roasted vegetables, oven roasted tomato, cream sauce and of course cheese, using orchette pasta.

Along with the Pasta station

your guests will also enjoy a Med Rim Display including

Heart shaped herbed cream cheese torta
With garlic and herbs & sundried tomato garnished with edible flowers




marinated mushrooms,

and assorted Italian style olives
displayed in unique platters and vessels,

tandoori corn satellite

Antipasto of roasted peppers, pepperoni & Italian sausage

jardinière,
olive and artichoke tapenade

surrounded by crostinis, breadsticks

East Meets West - Bhel Puri Chaat -
with a CuisinEtc attendant mixing together

the traditional cilantro potato, chickpeas
crispy noodles & vegetables with

housemade tamarind & cilantro chutneys




The Wedding Ceremony was followed
by passed hors d’oeuvres while chairs were being rearranged

…Individual shrimp cocktail passed on a round votive tray

…Mini Indian Samosas with

Chef Andrew's signature southern Indian coconut cilantro chutney




…Italian lollipops


…Kyoto smoked salmon rosettes with wasabi cream cheese


Buffet Dinner Service










Buffet Service Featuring Waiters Serving the following:






Rosemary Garlic Roasted Leg of Lamb
carved by our Chef at the Buffet

Seafood Linguine with Diablo marinara sauce
With shrimp & mussels

Sautéed Broccoli Rabe with Roasted Garlic

Herb Roasted Baby Red Potato

Cumin Kissed Carrot Salad

our Signature Housemade Caesar salad

Italian Bread

Dinner Followed by desserts and wedding cake provided by Bride
Coffee and Tea Service to be provided by Creative CuisinEtc

Red White and Blues - Happy Birthday America!

scroll down for some good old fashioned mixed with cutting edge and creative cuisinetc touches of interesting fourth of july menus - in this case a extended cocktail party or what we like to call continuous passed hors d'oeuvres and stations.

there are a smattering of recipes - most in typical chefs format without too much instruction or quantities (this varies) - we have habits of creating dishes that we don't measure yet can make perfectly by taste, touch and look. Grandma cooking we call it -
and there is even my infamous bullseye cheesecake recipe - although I have to warn you , cheesecake is all about practice - it's a "grandma cooking" thing...

and most of what we like to serve on the fourth of july is all american comfort food

aka COMFORT FOOD WITH ATTITUDE ! sometimes EXTREME attitude too!

American Flag Cake - Hip Hip Horray!

Old Fashioned Homemade Coconut Cake

Oh and this one has devils food as the cake!

yummy roulade with fresh cointreau whipped cream and strawberry mousse.

Wild Maine Blueberry Cobbler





Red white and blues - a weekend birthday bash for America celebrating the 4th of July and our cultural diversity. Friends family and clients from around the world gather at a private ranch in the foothills of Mendicino to celebrate the bounty of life.

The CKA Ranch, (http://ckaranch.com/) a stunning work in progress culinary center, nestled in the foothills of scenic Northern California is the brainchild of Ron Edwards of Classic Kitchen Associates. Ron and his wife have built CKA Ranch from the ground up, planting organic vegetables, a private vineyard, a spectacular Lavender garden. Their forward vision includes planting a grove of olive trees in the hopes of being able to produce their own signature Extra Virgin Private Reserve olive oil in the future.

Picture a gorgeous northern California setting the craggy hills are alive with flower and fauna, the grass has not yet turned the beautiful golden from the intense summer sun. It almost never rains in Northern California in the summer so blue skies, and outdoor living makes your heart sing and soul fly and being able to walk to the garden to pick salad greens, herbs and heirloom tomatoes is quite a joy to any chef and foodie.

Classic Kitchen Associates host a weekend of clients, family and friends to come together to celebrate the year. Ron also runs a consulting business focusing on organic farming – he studied viticulture class at UC Davis as well as working with various vineyards through the local grape grower organizations in Napa and Sonoma Counties and has many years of experience under his belt. So the array of guests run from food sophisticates to plain jane eaters.

And Creative CuisinEtc has been fortunate to participate in this event as both caterers and friends for the past 3 years.
The gamut of weekends events range from traditional BBQ with a twist to formal sit down dinners under a tent.

CuisinEtc speciality is unique tasting and creatively presented hors d’oeuvres, stations and short plates so we always cater the welcome party on Friday night which starts at 5pm and lasts through until 3-4 am the following morning. The format of continuous passed hors d’oeuvres, stations and short plates enables everyone, no matter what time they show up or how long they stay to have a sampling of fun innovative delicious and seasonal appetizers, nibbles, and bits. The last thing served is egg, cheese and bacon sandwiches cooked to order with coffee to go to take back to their rooms or tents. Needless to say brunch is the “next” meal as few besides the staff are up and about early on Saturday.

Guests are constantly amazed and never go away hungry when faced with the continuous offering of delicious and innovated temptations.

Since the theme still revolves around the fourth of July and red white and blues which includes live Jazz bands and many talented artists . CuisinEtc works hard to create new delights as well as retaining some old favorites. Last year the menu included a smattering of tastes from around the USA

New England Raw Bar Plus...

Passed Hors D’Oeuvres

Death Valley Filet Mignon
Rare Filet mignon, Chipotle Creme & Microgreens in Sweet Pepper, Cheddar and Roasted Corn Studded Mini Corn muffins

China Town Peking Duck Empanaditas
Miniature Herb Scented Cream Cheese Crescents filled with Roasted Peking Duck and Dusted with Black Sesame Seeds served with kumquat salsa

Arizona Blues Enchilada Corn Cups
a yummy blend of green chiles, sour cream, tomatoes, jack and cheddar cheesse in a blue corn tartlet

Maine Lobster Waldorf
Delicate Bites of Butter Poached Lobster, Caramelized Walnuts, Crisp Hudson Valley Macoun Apples and Frizzled Leeks with Mascarpone Dressing presented on coconut spoons

LA’s Saigon City Rangoon Crab Critters
Crispy Asian Crab & Ginger Critters made with blue claw crab and spaghettini – looks like a crab, tastes like a crab, walked around by our not crabby servers.
Served with Sweet Chili Jam Sauce

Idaho Potato Pancakes
Jewish Latkes with Sour Cream Onion Dip
– forget Ruffles – the dip never had it so good.

Mid Western Mini Turkey Pot Pies
Served in retro 1950’s glass punch cups with puff pastry lid

Carls’ Tennessee Asiago Grits with Ancho Coffee Rubbed Prime Rib
Served in a martini glass

Margarita Chicken Satay
Chicken Tenders marinated in Tequila, Lime & xxx, over mahrachi potato salad
served in pink margarita glasses, cha cha cha



Thai Temple Jewels of Siam
Cucumber Crowns filled with Strips of Marinated Filet Mignon,
Slivers of Red Pepper, Cilantro, Mint & Scallions in a Soy Ginger Glaze

Flushing Dumplings
Passed on Asian spoons
(sent picture)

Big Island Absolut Shrimp Shooters
Island and Coconut Spiced Shrimp Shooters
Served in a Absolut Citrus Infused Shot Glass

Red White and Blues Salad
Gorgonzola Crab Coleslaw with red peppers served in Red Chinese to-go Boxes

Hawaiian Ginger Potato Bytes (vegan)
Micro Cubes of Ginger & Scallion Sweet Potato served on edible spoons

Blue Rooster Fries
Mini baskets of Freshly made shoestring Fries, tossed with Thai Sriracha hot chili sauce and served with blue cheese dip

Pacific Smoked Salmon Sushi
Salmon (or beluga) Caviar Perched atop stacks of Smoked Salmon “Sushi” with wasabi Marscapone Pate on wonton triangle

West Coast Diver Scallop Tini’s
Cinnamon Dusted Diver Scallops with Orange and Meyer Lemon Glaze
Sear Diver Scallops dusted with Vietnamese Cinnamon and pan glazed with fresh Citrus over a Salad of California Microgreens with Hazelnut Vinaigrette served in Martini Glasses

Humboldt Country Hippy Rainbow Fish and Chips
Cajun Breaded and Spiced Catfish served with Multi Colored Fries in mini Paper Cones
Drizzled with Cider Vinegar



**Chimichurri Cheesesteaks - Philly Latino Fusion Sandwich

2 cups packed fresh flat-leaf parsley leaves (about 2 bunches) 6 garlic cloves, chopped 1⁄4 cup lime juice 2 tablespoons extra-virgin olive oil 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 4 cups thinly sliced sweet onion (about 2 onions) 2 tablespoons vegetable oil 1 1⁄2 pounds boneless chuck-eye steaks (3⁄4 to 1-inch thick) 4 (7 to 8-inch) hoagie rolls, split 1⁄4 pound thinly sliced provolone cheese Heavy-duty aluminum foil
Preheat outdoor grill to medium-high heat
Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 1 teaspoon salt, and 1 teaspoon pepper; set aside.
Cook onion and 1⁄2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.
Sprinkle steaks evenly with remaining 1⁄2 teaspoon salt and remaining 1⁄2 teaspoon pepper.
Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.
Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.
Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts. Cut into finger size portions, stick with frilly toothpick, and serve

Singing the Blues Grape Clusters
Succulent Juicy Grapes Enrobed in a Creamy Wisconcin Blue Cheese and Pistachios
on a cooper platter with the grapes organized in a cluster.

**Tex Mex Tequila Tomatoes
Spicy tequila spiked cherry tomatoes

small cherry tomatoes (about 2 pounds)

2 fresh jalapeno chili

2 teaspoon unflavored gelatin

2/3 cup vegetable-juice cocktail such as V-8

6 tablespoons white tequila

3 tablespoon minced white onion

3 tablespoon minced fresh coriander leaves

1/2 teaspoon salt

60-70 fresh coriander leaves, for garnish


Cut off 1/4-inch from blossom end (opposite stem end) of each tomato and with a grapefruit spoon or a 1/4-teaspoon measure carefully scoop out seeds. seed and mince jalapeño.
In a small saucepan sprinkle gelatin over vegetable-juice cocktail and let stand 1-2 minute to soften. Heat mixture over moderately low heat and keep stirring until gelatin is dissolved. Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes. Cool filling somewhat to luke warm but still liquid.
Using a small spoon such as a grapefruit spoon and holding each tomato over saucepan to catch the drips, spoon filling into tomatoes, arranging tomatoes on a platter as filled. Alternatively you could put the liquid into a small measuring cup and pour it in but the spoon method gives you more control.
Chill tomatoes, covered, 4 hours, or until filling is set, up to 1 day. Garnish each tomato with a coriander leaf.

Comfort Foods plus

Comort Food with an attitude

Happy 4th of July Cocktail Party with continuous hors d'oeuvres and stations, including short plates and more...

All American – thus International Grilled Cheese Station

Pear and American Goats Cheese
Triple Crème California Brie with Mango Chutney
American Cheese with Bacon
New York Farmhouse Cheddar with Virginia Country Ham Wisconsin Havarti Dill with Apple

**Hollywood Movies Mac and Cheese in retro punch glasses

Grilled Shrimp with Vodka Tomato Soup Sipper

Maryland Crab cakes

Mini Neiman Ranch Beef Burger Sliders with crispy Tabasco onions & gerkin slice served with cones of Shoestring Fries

Blues Brothers BBQ Pork on Blue Corn Muffins

Ballpark Hot Diggity Dogs

Big Mama’s Mini meatloaf with blue cheese Mashed potato

Buffalo Wingless Dingers with Blue Cheese

Idaho Potato Skins with Yankee Pot Roast

Lower Eastside Potato Latkes (pancakes) with Retro Sour Cream Onion Dip

New England Clam Chowder Sipper

Sloppy Joes with Crispy "Tobacco" Onions

Rhode Island Clams Stuffed Mushrooms

Maryland Crabtini served in Martini Glasses

Mid West Chicken Pot Pie

Chocolate Pudding
Creamy Rice Pudding With Caramelized Bananas
Cheesecakes

Red white and blue sheetcake







**Florribian BBQ Pork with Ginger Sweet Potato Salad with mini Blue Corn Muffins
10# raw pork (not too lean)

– Coat with 3-4 chopped garlic cloves,

some olive oil and salt and pepper then
Roasted until cooked through completely.

3 parts bbq sauce
1 part frozen concentrated orange juice – let defrost
lots of onions, sliced thinly (6 per 32 oz of bbq sauce)
10 peeled garlic cloves minced
vegetable oil for sautéing


This is best done a few days in advance to let the flavors set up, but can be done on the same day if necessary.

Sautee onions over low flam until translucent about 5-8 minutes, add garlic stir frequently and cook another 5 minutes. Add BBQ sauce and defrosted orange juice. Let simmer for 30 – 40 minutes. Let cool.

Thickly Slice pork and combine with orange bbq sauce – recook at 300 degrees F. until hot and bubbly,

Gingered Sweet Potato Salad
8- 10 # fresh sweet potato or yam
1# mayonnaise
5 oz. sushi ginger
5-6 spring onions (scallions)

dash of rice wine mirin

cube sweet potatoes, cook until just done but still firm. Drain and Cool

make dressing using mayo, sushi ginger and spring onions, combine with cooled sweet potato cubes (tossed in mirin)to taste. Garnish with Japanese cut scallions or scallion flowers.




---------------------------------------------------




**Sloppy Joes with Crispy "Tobacco" Onions

**Mini Ruebens
Pastrami, Swiss and Russian Dressing on Mini Rye Toast
2 pkges of cocktail Rye or Russian pumpernickel ( 2 inch squares )
2 # sliced NY Pastrami
2 # thinly sliced Swiss
Russian Dressing


**Wingless Dingers with Blue Cheese


Chocolate Fondue and Nostalgic Candy Station

Smores Station

Dessert Sushi

Pass Jello shots

Lisa’s Amazing Cheese Cake Bulls Eye
3 # cream cheese - room temperature
6 eggs - cold
1.5 cups sugar
2t pure almond extract
3 heaping tablespoons espresso coffee dissolved in up to 3 tablespoons (max) boiling water

10” -12 “ springform pan, buttered on bottom and sides and wrapped completely around sides and bottom in a big piece of tin foil - you can let the top stand up – don’t try to tuck inside the pan.

Baking pan that will fit your springform pan with room around - this will become your bain marie or water bath.

beat cheese in kitchen aide mixer or like on medium speed until smooth,
add sugar, beat for 2-3 minutes to dissolve sugar, add almond extract (or can use vanilla), add eggs one at a time at lower speed until mixed in.

You will have approximately 8 cups of mixture. Pour off 4 cups into a measuring up with a lip, Then add the dissolved expresso to remaining mixture and stir well to incorporate thoroughly

Pour off expresso mixture into another pourable measuring cup
After you get good at this you won’t need to measure but this will help for the first time.

In order to form the design you will be pouring the two mixtures alternatively into the same springform pan. It’s your choice which color you use first. If I don’t use a crust I usually start with the dark color.

Set your empty spring form pan into the baking pan/bain marie. I found this method in a wonderful book called Maida Heatter’s Book of Great American Desserts but have adapted it to what works for me best. She suggest putting the pan in the bain marie after pouring in the mixture, but I have found my method, including the tinfoil, works better for me,

Pour a scant cupful of the first color into the bottom of the pan making sure to keep your pour steady at the center/middle of the pan. Don’t attempt to spread it, the weight of each successive layer will do that automatically.
Now pour a scant 1 cup of your second color directly on top of the first and again – steady pour into the middle of the pan. Repeat until the mixture is used up. Personally I like to make sure that there is a white top layer so sometimes I divide up the last pours a bit differently. Experiment with this it’s a fun cake and besides tasting wonderful the look of the stratas always intrigues and amazes my guests.

Carefully place baking pan with springform filled pan inside of your preheated 325 degree F. oven. Carefully pour boiling hot water from kettle around the springform about 1/ 2 – 2 inches deep, being very cautious not to splash either yourself or the cheesecake mixture. Bake for 1 ½ hours or less just until the middle stops warbling (for those expert cheesecake makers). If you slightly undercook this the very middle of the cheesecake will not feel that firm when you take it out but will firm up when it is refrigerated and create a really creamy texture for the cake. The edges should have started to pull away from the sides.

If you don’t have a springform and use a regular baking pan, here’s a great tip for getting the cheesecake out of the pan without sticking. Dip the cold pan into a wide sautee pan or baking pan of boiling hot water for 15-20 seconds before unmolding.

Also remember to use a knife dipped in a pitcher boiling hot water and then dried, cut each slice or use dental floss or fishing wire. This will give you clean slices.


crust – I usually make this cheesecake crustless or sometimes make crust with amaretti cookies and butter
¾ - 1 cup crushed amaretti, mixed with 2-3T melted butter, press into bottom of springform pan.



Eggs and bacon sandwiches to go



Hors d’oeuvres passed throughout starting at 6 pm thru ???

cutting edge profiteroles aka cream puffs & croquembouche

We have been offering a profiterole station

and have at least three or four WOW concepts

that will create excitment and buzz along with of course,
DELICIOUSNESS!!

Will give you a tease here with a few.

First one would involve a towering edible self service
croquembouche caramel and cream puff display
to be finished off and built on site with our chef
creating spun sugar enrobing at the station as a centerpiece
and sitting on our unique Trojan horse copper topped table.

With a serpents tongue table display replenished by the action
Chefs on either side see description following.

Flanked on either side by a half serpetine table
or half round with chefs working

from hand hammered copper spherical chafers

with lucious caramel and organic chocolate ganache ---

piping and assembling profiterole short plates

such as
Rosewater infused trio of organic chocolate
and pistachio encrusted profiteroles

Lemon mousse filled duo of profiterole
with raspberry coulis adorned wth crystalized Organic ginger
And fresh blueberries

Chocolate and caramel profiterole martinis
white chocolate rimmed glass

profiterole Lollipops
organic Chocolate and vanilla bean filled profiterole
popping up out of farmers market wheat Grass
jelly belly tangerine coloured garnish

Creating a multi side approachable action station
that still has enough grab and go selections to keep up

Concept Profiterole-tini "Bar"

Martini glass dessert cocktails

Bar like set up or Chefs piping an array of flavored fillings
on display with the bartenders offering a trio of Profiterole-tini
(one non alcoholic) with ingredients printed on their tee shirt.

Have a few other variations on the execution of this concept
as well like

dessert flight chef station

Mango tango Profiterole-tini
PepperMint stick speared Vanilla bean Profiteroles
floating above a pool of Malibu Coconut;

fresh mango and rum 'tini

Pomegranite strawberry Profiterole-tini
Strawberry Coulis Floating Profiterole-tini
drizzled with reduced pomegranite syrup and maple peppered pecan dust

Cosmo Profiterole-tini
Cointreau dried cranberries and Citron vodka
with strawberry mousse Profiterole "olive"


large scale profiterole recipe ala gerard jones
who does magnificent croquembouche

http://www.savoycatering.com/new_page_2.htm

For choux paste, eclair puffs,

1 qt water
1 lb Uns marg
Boil until marg is melted
add 1 lb 2 oz bread flour whilst water/marg is boiling and stir in vigorously.
Cook for 30 seconds to get lumps out.

Remove from flame and place in 20 qt mixer, start adding eggs 2 at a time, mix on 1st speed with paddle. It will take approx 25 eggs (large).

Either bag out with 1/2 plain tube or use ice cream scoop dip'd in water.
Bake at 350.
If the oven is a convection oven, put them all in at the same time and leave the fan off for 10 minutes, then bake as normal with the fan. Let them take on deep golden color or they'll tend to be soggy when cool, if that happens just put them back in for a few minutes.




Heres a very stable pastry cream, it will not weep or break down.
1 gallon milk, boil. Heavy bottom pots are needed, 1/4 alum works fine.
1 lb sugar, beat with 6 eggs in a bowl.
1 lb 2 oz cake flour, work it into the egg/sugar base with a french whip (stiff whip).
It will be very stiff but it will go if you have a stiff french whip.

Add a cup of the hot milk to the base to loosen it.
Bring milk to boil and whip the base into it, whip vigorousely as it boils for 30 seconds or so, work whip over the bottom of the pan to prevent scorching.
Pour out immediately onto a clean tray and sprinkle a large handfull of sugar all over the surface , the sugar dissolves and prevents skinning.
You can add chocolate whilst its hot too, just let it melt in.

Allow to cool and chill a few hrs, beat smooth with paddle in mixer, add vanilla or whatever you want. You can also fold whipped cream into it without fear of it becoming sloppy, its quite stable.

GO GREEN

the following post was written by a good friend
Jennie Cooke of Culver City, California
and we are moving everyday towards being a greener company
by offering many of the ideas she has outlined to our
clients and utilizing practices both in business and in our personal lifes


being green. that's the first part of the customer education.

Identify all the sustainable things you do already.

make a list and publish it in your collateral.

analyze how your products are packaged,

what they're made of - where you can improve by changing
to recycled and recyclable materials.

Ramp up your recycling practices- we can all recycle more.

offer china instead of paper yes it's an upsell and it's green.

start small in the kitchen - we started with the bakery area -

now 75% organic. we offer sustainable meats -

again more expensive. all our ground beef is grass fed.

We charge more for meatloaf than most.

we offer a full line of seasonal menus with vegan entrees.

offer more vegetables. change the center of the plate

to a non-meat selection.

support other independent businesses.

reduce your carbon footprint.

buy local whenever possible supprting your community.

offer organic coffee and tea from a local roaster.

offer alternatives to coke and pepsi. take back the tap. ( water)

it does cost more. and america is catching the fever,

wanting good clean fair food. it's very exciting and expensive.

here's an AHA moment - the essential oils in fresh food s

lowly dissipates as it ages. therefore when we eat fresh local foods,

we need less of it because the essential oils are there creating satiety.

The key elements in creating a sustainable future

are caring for the earth and caring for each other.

Creating Community is a large part of that equation.

Start a supper club! It's way fun, creates community

and you can make money!

We do a vegan supper club once a month and

the response has been fantastic.

We wanted to take the freak factor out of veganism,

by promoting plant based cuisine as an omnivore.

I could go on and on...

feel free to contact me otherwise - jennie 310 850 1884

Savis 50th - Put on your dancing shoes

Youth Colliation for Reproductive Rights

Priscillas Graduation - Sweating in CT

Rick and Jo-Ann Babchak are long time customers who have become friends throughout the years. They are the proud parents of 4 gorgeous young woman and we are proud to say that we have catered many of the important events in this family's life. Eleven years ago we catered the "baby" of the family, CiCi's baptism and just this past weekend we catered the eldest daughter, Priscilla's high school graduation party.

This weekend was the start of record breaking horrible hot weather and unfortunately

there is no airconditioning in the Babchak residence

- although we did persuade Rick to put a window unit in the dining room

to keep the food at a cooler temperature.

The rest of the party was a hot mess, but fun anyhow....

Despite the heat everyone

from the staff

to the smallest kids

to the older relatives

and adults had a blast

- it was a fun party and we all enjoyed it.

The first hour and a half consisted of

Chef Andrew pumping out

"comfort food with an attitude"

we served mostly kid friendly hors d'oeuvres

with a few twists

...cows in the comforter - a signature presentation

of mini all beef hot dogs wrapped in a

pastry blanket served in a catchers mitt in a field of wheatgrass

...house made pizza bytes on tomcat foccacia

...meatball sliders in housemade cheddar biscuits

...moroccan salmon cakes spiced with chermoula

...tempura shrimp with sesame lemon glaze

...smoked salmon biscuits with wasabi cream cheese

...4 cheese puff cigars

...jewels of siam - filet mignon with asian glaze

atop cucumber crowns with veggie jewels

...sassy indian samosas

- mini potato and veggie bytes

served with our signature coconut cilantro chutney

...Priscilla's chicken parmesan crostinis

- a special request for the guest of honor

I think there were a few more offerings but for the moment they escape my memory

the dinner buffet was awesome - there was something for everyone
and lots of unusual offerings that the guests went gagga over

Chef Andrew Crossan and his assistant Chef Tom Kaelin
worked a flambee cheese station

using a half a wheel of pecorino romano,

the cuisinEtc chefs flambeed the cheese
with Grappa,

scrapping the softened cheese

and added orchetta pasta that
had been heated and tossed with

fabulous walnut basil pesto

that I personally
made using farmers market basil,

lots of fresh garlic, fresh california walnuts

and fruity EVOO.

I didn't seem to get a photo of the flames

but here's how the chefs did it

Tom and Andrew make a good team


and here's a photo of the kids oggling the whole procedure

for sure the flambe cheese station is a quick fire draw,

it gets everyones attention and they are always amazed

at how cuisinetc does this!

doing what cuisinEtc does best, eater-tainment...

Because the guest count of 150 or so,
was equally divided between adults and kids
(ranging from 8-18) we decided to go heavy
on the pasta offerings.

The asian crab salad featured a recipe
based on Vietnamese crab coleslaw
with julienne of nappa cabbage and carrots,
bean sprouts, fresh crab,
fresh asian spinach noodles
(yes more pasta) with a chili jam
lime & cilantro vinaigrette

The crab coleslaw is
a refreshing summer offering
and looks so pretty in the
red asian takeout boxes
sitting atop our signature apple riser.

It also makes for easy eating
since there is always limited seating
house parties like this

orange bbq glazed meatballs

a kidz in all of us favorite

(comfort food with an attitude)

cajun bbq crusted chicken fingers

don't ask - don't tell

a cuisinetc secret as to why they are so addictive...

caribbean coco loco chicken drummers

- yummer drummers - falling off the bone goodness.

thai style broccoli salad with sweet pepper rings and sweet and spicy vinaigrette

aren't our copper chafers gorgeous... the hostess was so impressed with them...

french potato salad with haricot vert, marinated artichokes and dijon wholegrain vinaigrette

minted tortellini greek antipasto salad

with chickpeas, dolmatis,

lots of fresh mint, oregano, feta, fire roasted bell peppers,

tortellini and more...

that's Ben serving the mac and cheese - we offered it two ways,

traditional and an adult rated aged pepato provolone enhanced version

DOUBLE YUM!

Dessert was a chocolate fountain with lots of goodies to dip, a nice graduation cake and lots of fresh fruit. Let's just say that no one went home hungry!

as the guests were leaving and we got a slew of thank yous and "it was incredible and outstanding" one of them remarked that we should get a bonus for working in the heat.

well the bonus was that we still managed to have a great time and produce a great party where everyone went home happy and thinking about the wonderful celebration. I was happy to get this nice email today from Jo-Ann thanking us.

"Lisa, Thank you so much!
Everyone has been Raving about you!
Everything was perfect.
So sorry about the heat.

Your staff is amazing.
Jo-Ann "

the beautiful Berkshires

a CuisinEtc Production

CuisinEtc - NYC Boutique Catering and Event Firm

division of food styling and menu consultation

in partnership
with Apogee Catering, Great Barrington, Mass.

a study in unique presentations and outstanding displays

to compliment the delicious food and fantastic service

the infamous CuisinEtc Trojan Horse Table Display
photo courtesy of Heather Katsoulis www.hklphoto.com

beautiful touches of flowers, fauna, fruits and carved melons abound

Event styling by CuisinEtc, Lisa Teiger, Culinary Artist and Food Stylist

When Dawn LaRochelle, a Berkshire boutique caterer and good catering friend needed assistance in putting together and presenting a first class event for her husband's law firm Cain Hibbard Myers and Cook http://www.berkshirelaw.com/chmc/attorney_larochelle.html"


CuisinEtc, a NYC Boutique Catering and Event Specialists

was happy to step into our Food Styling
and Event Planning shoes

and we were estastic to be able to help Dawn out once again.

CuisinEtc and Apogee Catering have partnered

on a number of high end events,

including a luncheon honoring Peace Warrior 1986 Nobel Peace Prize awardee Elie Wiesel, with an honorary degree from

the University of Vermont in Burlington, among others.
http://www.uvm.edu/~cmncmnt/Transcript%20for%20Wiesel.pdf

Elie Wiesel


The CHM & C event at the Colonial Theater was extremely

important to Dawn and Dennis for reasons beyond the obvious

honor of Dennis being made a partner

at Cain Hibbard Myers and Cook (CHM&C)

CuisinEtc and Apogee worked together to put together

a customized menu and highly detailed design scheme

that would be appropriate for the high end clients that the law firm

was inviting as well as for the historic venue,

the lovely Colonial Theatre in Pittsfeld Mass.

http://www.thecolonialtheatre.org/

CHM & C
Butlered Hors D’Oeuvres


Bamboo Chix Stix

(crispy pan-fried breast of chicken steeped in a

lively lemon-brown sugar marinade

and threaded with delicate snow peas on bamboo skewers)

photo courtesy of Heather Katsoulis http://www.hklphoto.com/

Cows in Comforters

(all-beef mini frankfurters in a puff pastry “blanket”

served on a catcher’s mitt on a field of wheat grass “greens”

with a side of Coney Island mustard)




Brie-licious Tartlets

(imported French Brie, toasted walnuts

and grape salsa in mini savory pastry shells)





Ginger Rogers Kickin’ Carrot

Soup Sips with a chive garnish

photo courtesy of Heather Katsoulis http://www.hklphoto.com/




Open Sesame Shrimp

(sesame-crusted shrimp served with

a tahini-ginger dipping sauce on a sampan boat tray)


alternative presentation for sesame shrimp on long pewter leaf


Amazing Sailing Ship Basket... The Nina, the Pinto and The Santa Maria
photo courtesy of Heather Katsoulis www.hklphoto.com


Ebony and Ivory

(decadent chocolate mousse artfully

piped into mini white chocolate espresso cups)

devilish chocolate bombes and Apogee's chef Bobby's

truly outrageous

chocolate cardamom mousse

presented in belgium white chocolate

mini espresso cups

guests enjoying the offerings

Stationary Hors D’Oeuvres and Vertical Displays

fabulous flower displays and natural enhancements

photo courtesy of Heather Katsoulis www.hklphoto.com

Grecian Garden (dolmatis, marinated feta, roasted red pepper and thinly-sliced lemon)

Brazen Bruschetta
(a mouth-watering housemade olive-artichoke tapenade

atop garlic-rubbed grilled baguette slices)

the infamous CuisinEtc Trojan Horse table

made especially for Cuisinetc in artisan village of Ubud in beautiful Bali

photo courtesy of Heather Katsoulis http://www.hklphoto.com/

Bejeweled Apricots
(apricot “clam shells” stuffed with chevre and chives,
and studded with infused dried cherries and toasted pistachios)


photo courtesy of Heather Katsoulis www.hklphoto.com

Pom Pom Meatballs (pomegranate glazed cocktail meatballs served warm)

Bombay Succotash
(succulent bouquet of flowering spice-dusted baby corn)

Hummus Sunflower
(adorned with black olive “seeds”,
cucumber “stem” and carrot “petals”)

photo courtesy of Heather Katsoulis www.hklphoto.com

All in all a very successful event

Here's what Dawn LaRochelle had to say about Lisa Teiger and the services of CuisinEtc

“Lisa Teiger of CuisinEtc is one of the most creative individuals I have ever met --

and one of the few whose passion for food and food display matches my own.

Her ability to take ordinary, every day objects and turn them into extraordinary props and display pieces is mind-boggling.

As the owner of a high-end boutique catering business with a sophisticated

and demanding clientele,

I cannot imagine hiring any one else to assist me with my larger and more complex events.”

Dawn LaRochelle, Apogee Catering, May 4, 2008

Top qualities: Great Results, Expert, Creative
Dawn LaRochelle hired Lisa as a Food stylist in 2007, and hired Lisa more than once

riding down highway one

Kimberlys Catering of Santa Cruz California - State Assembly Political Fundraiser April 2008

So the adventures of Tigerwoman, Lisa Teiger, owner of CuisinEtc, a boutique NYC catering and event planning firm, continues with a trip to California a bit of R and R combined with work and networking with other fantastic California Coastal Caterers. Many thanks to Kim Hansen of Kimberly's Catering for opening both her catering business and personal home to me for an extended visit. We spent many hours comparing notes and then I was her (virtually unneeded) extra assistant on a sunny Santa Cruz Sunday afternoon at a political fundraiser held in a drop dead gorgeous restored Victorian (appropriately situated on Victorian Lane)

So many posts were flying back and forth about the Mysterious Woman driving the B'mer down highway one with the black saint bernard and the newfie in the back seat but the reality was that Kim Hansen of Kimberly's Catering in Santa Cruz, kept me too busy talking about and helping out with catering proposals and when not doing that I was enscounced in thrift stores from San Francisco all the way down the coast to Monterey. Goodwill didn't know what hit them and thank you Jet Blue for shipping back so many goodies safely in our suitcases.

Lisa Teiger

Cuisinetc

coming to you from NYC

and always going beyond...

a NYC boutique catering, food styling and special events firm

Pesach Stories

One of the tenants of Passover is welcoming strangers into your home and feeding them. I hope you enjoy this lovely moment

that my good friend Chani Capland,

a kosher caterer in Columbus Ohio
related to me today via an email

"Here is a heartwarming story that happened to me yesterday.

A customer of mine walks in to my shop and hands me $1200
and says i want you to give me 10 gift certificates to your place.

She has me fill out $120 gift certificates and
then asks me to mail these 10 gift certificates
at my discretion to families that are needy for Passover.

I included my Passover menu and had no problem thinking
of 10 needy families. On the way to the mail box
I thought of another family and was so inspired
by this person i decided to go send another gift certificate
for $120 from me -- of course, what the heck, its nice to give at holiday times.

Now this person who brought the money to me
was not the giver of the money,
she was given the money from someone else who wants to be anonymous.

The highest level of Tzedaka

http://judaism.about.com/od/beliefs/a/charity_nine.htm

(note to readers this is a act of charity
by being anonymous, it becomes a higher act of charity especially since its
given from the heart not for the recognition).

So all of the gift certificates were signed from a friend.

What a beautiful MITZVAH!!

(note to readers Mitzvah = jewish blessing and kindness)

Happy Pesach to all - and remember those less fortunate
and open your hearts and tables to them

here are some "war" stories about passover orders
we've been sharing on our networking group

Subject: some silly people
from: Mimi - Bloomfield Michigan

I just opened a ton of mail for Pesach orders. Somebody cut my ad out of the paper,
filled in the items she wanted (definitely a female handwriting)
and then CUT OUT the section with her name, address and other financial info.
So now I have an order for 2 sweet potato kugels,
2 apple raisin kugels and 1 gallon of chicken soup


Subject: odd ball orders
from: Chani - Columbus, Ohio

I had that happen last year to me, someone faxed in thier order,
with no name and have no idea who it belongs to!

What we did was we filled the order
and wrote on the shopping bag "John Smith", of course the real "John Smith"
came in and swore that he put an order in and wanted his order
and so we figured it out.
Good luck

How about my phone calls today- I am not making this up

1 woman wants a whole chicken but only the white meat
so please can i have 4 peices of white.

1 woman wants a chocolate mousse cake,
but only half of it , can we split it with another customer?
Can you find a customer who wants only a half?
She is only having 10 people for dinner.

1 woman wants lemon curd on her chocolate cake,
not the mousse, she loves lemon and chocolate,
can i make her some curd?

1 woman wants potato salad only 2 pounds
( its not on my menu)

1 woman wants me to bake her vegetable terrine
in a 9 x 13 not in the loafs that we sell them

OY VEY

and I myself had someone who wanted us to deliver
passover dinner to Washington DC from NYC...

only in america...


just as a point of interest, after I started posting all these passover menus and stories on the blog we started to get incredible rankings on google. Apparently I am some sort of google genius, now if I could only figure out why ??? There must be a zillion other caterers in NYC nevermind the country/world who were also doing passover catering. Why did the cuisinetc blog rate so high
I know our clients and friends think we are number one and we like to think highly of ourselves too (tongue in check here folks) but still that sort of ratings on google usually costs $$$ and in this case it was just dumb luck.

check this out

Cuisinetc-catering.blogspot.com is number one
on google list

passover seder catering manhattan #1

pesach seder catering manhattan #1

pesach seder catering nyc #1

pesach seder catering #1

pesach catering new york #3

passover seder catering - second from bottom of first page

passover catering new york (not on first page fourth on 2nd page

passover catering new york (not on first page, fourth on 2nd page)

passover seder catering nyc #1

elite kosher catering passover #1

kosher catering passover bloomfield#1

kosher catering passover columbus #7

kosher catering passover the berkshires #6

kosher catering passover talladega #1

kosher catering passover great barrington#1

kosher catering passover portland maine #1

kosher catering passover (4th page - too generic)

kosher catering passover manhattan #6

Pesach - Passover Catering .............. Pesach in Manhattan's Hells Kitchen

I recently had the pleasure of meeting
and working with Rabbi Jill Hausman
of the Actors Temple in Hell's Kitchen New York City
on the westside of Manhattan
(real estate agents call Hells Kitchen "Clinton" or Clinton Heights
but the traditional new york city name
is Hells Kitchen and we are proud of it) -
http://www.theactorstemple.org/history.html


so off the culinary team here at cuisinEtc
embarks on our latest culinary adventure
passover seder catering for a wonderful historic temple
or as my kosher frum friends would say
That may be a pesach seder - but it's certainly not kosher
of course given the right circumstances, access to a kosher kitchen and kosher cooking utensils, we have produced fully kosher meals under rabbinical supervision, but in this case, it's modern judiasm at it's best, confirming to the ideas of the tradition, although not to the letter of the halaca law.



PASSOVER SECOND SEDER,
The Actor's Temple
Hells Kitchen New York City
Sunday, April 20th at 6 PM:
Dairy/Fish/Vegetable Dinner
catered by Creative Cuisinetc,
with reservations required.

Funny enough the small historic synagogue
is housed right next door to a previous home away from home,
our son Ben's elementary school - for those of you who don't know
he is presently a sophmore at SUNY Binghamton upstate New York,
so this is also a walk down memory lane for us, to an "old neigborhood"

In any case, Rabbi Jill challenged CuisinEtc
to come up with a selection
of fish dairy menus featuring fresh salmon
that would be kosher style -
for the temples second night seder service and dinner.
following along with kosher style,
since we are serving dairy items, no meat, chicken or poultry
(like chicken soup, chopped liver, or pot roast)
can be served with this meal.

Here's what we will be serving next month -

I'll post some of the other menus later and
hopefully will have time to take some photos
during the seder dinner. But thought you would all
enjoy looking at the ecclectic NYC Manhattan style passover seder menu
we finally came up with.

Many thanks to my kosher catering
friends for their assistance and patience
in guiding me through this process.
For anyone looking for kosher caterers throughout the United States
please don't hesitate to contact me
and I can probably hook you up from coast to coast
via my networking contacts and good friends
in the kosher and non kosher catering business.


As always the challenge for the culinary team here at CuisinEtc, is

as boutique caterers we don't follow set menus but customize every event,

and we want to offer food that is

**healthy yet delicious and nutritious**,

**appropriate to the occasion**
(in this case lots of restrictions
because of "kosher for passover style"
which I'll address shortly)

**not too way out **
- appealing to a variety of sophisticated New York palates,

but also to folks who want the comfort food that holiday meals often provide

Menu A,
The Actors Temple
Second Night Pesach Seder Buffet

Buffet Dinner Service to start by 8pm

…Sassy Sephardic Salmon
– filet of salmon seared in a Med Rim spice rub,
nestled in a bed of caramelized onions and carrots
and finished with a honey-lemon reduction sauce

…Vegetarian Alternative:
Gruyere Mushroom Lasagne
Yellow & Green Zucchini “Noodles”
layered with fresh spinach, gruyere cheese sauce,
caramelized onions & mushrooms


…Med Rim Spinach Salad
baby spinach leaves, chiffonade of fresh basil
and watercress with marinated artichokes,
teardrop cherry tomatoes
& fresh marinated mozzarella
tossed with a citrus white balsamic vinaigrette

…Thai Inspired Broccoli Salad Fresh Broccoli
with Sweet & Tangy Apple Cider Vinaigrette,
Colorful Bell Peppers & Roasted Cashews (not spicy)


…Southwestern Sweet Potato Anna
- slices of sweet potato cooked in a chipotle pepper
enhanced cream sauce

Included in the menu at no extra charge, Creative CuisinEtc Inc. will provide following: (available upon our arrival at 4:30) · a hard boiled egg per guest

in addition:
a family style plate to be placed
on each of the guest tables: around 7:15-7:30

of Med Rim Olive & Artichoke Tapenade
surrounded by fancy cut carrot petals

and our Fabulous Signature Dessert Finale:

“Rivers of Sweets”

A bountiful display of flowing rivers
of chocolate ** dark Belgium **
and buttery caramel sauce
Surrounded by dippable goodies
such as coconut macaroons, meringue cookies,
fresh fruit and berries and dried fruit

**we will have to switch to kosher for passover chocolate
and we had to take out marshmellows
which have meat product in the gelatin

so the mandate was "kosher style" and
"kosher for passover style" but not actually kosher
and the menu needed to offer a fish and dairy meal
- no meat or chicken.

what does that mean for this congregation?

according to my helpful consultants and good friends
who are kosher caterers in other parts of the country
as well as personally kosher observant Jews

**thank you Dawn, Mimi and Chani **
- many of the foods that one is allowed to eat during
passover are based on tradition not biblical law
(other than the normal kosher rules)


so some conservative and reform temples
allow their members to eat what is called

kitniyot (kit- KNEE- oat) which translates to "small things", such as grains and various legumes/beans. Since this is based on tradition the variations from community to community - rabbi to rabbi is mind boggling and often confusing for a no observed like me. Read up on wikipedia link provided if you want to know more. I am certainly not qualified to explain this

"Among traditional Ashkenazi Jews, the custom during Passover is to refrain from not only products of the five grains but also kitniyot. Literally "small things," such as other grains and legumes. Traditions of what is considered kitniyot vary from community to community but generally include maize (North American corn), as well as rice, peas, lentils, and beans. Many also include peanuts in this prohibition, and one source, the Chayei Adam, also includes potatoes in his list, although his opinion is not followed by any large or major groups. Sephardi Jews typically do not observe the ban on kitniyot, albeit some groups do abstain from the use of dried pulses during Passover.

http://en.wikipedia.org/wiki/Kitniyot

kitniyot = corn and maize, rice, soybeans, peanuts, grains like quinoa, to name a few.

but Rabbi Jills members at the Actors Temple
are more traditional
in the Ashkenazi tradition when it comes to passover foods, and do not allow the use of kitniyot

hence CuisinEtc was given the following restrictions
when designing the seder menu for April 20th at the Actors Temple.

no flour or wheat products except matzah and matzah meal
no rice
no beans
no soy
no corn
no beef, lamb, (pork - duh), sheep, goat
no chicken, duck, poultry

What they wanted was a med-rim and middle eastern menu
featuring a nice salmon dish, a vegetarian alternative with eclectic side dishes
and semi traditional desserts.

I think we did pretty well. and all this on a tight budget.

as always what we love about our business and our life's work is the ability to interact with such a diversity of people - to learn more about life daily and put healthy delicious food on the table for everyone's enjoyment.





recipe for coconut chocolate macaroons
adapted from one passed on to me by my good friend and catering buddy
Susan from Splendid Affaire in Akron Ohio.

Makes 5 doz chocolate coconut macaroons

2 oz unsweetened chocolate or bittersweet chocolate
1 14 oz can sweetened condensed milk
3 cups finely shredded sweetened coconut


1 T espresso (from dried but liquid form) or 1 t. dried powder
1 teaspoon. almond extract
pinch of salt

preheat 350

in large heavy sauce pan
combine chocolate and condensed milk over med. Heat
stir briskly with whisk until thick and glossy
(that is key other wise dry looking

remove from heat
stir in rest of ingredients with WOODen spoon to blend

drop mixture by small teaspoons on parchment
don’t spread

bake 10 minutes or until bottoms are set
don’t over bake will soft but set up later

note can substitute one cup of coconut for 1 cup of finely chopped nuts
almonds, walnuts or pecans

Passover CuisinEtc Style - Dairy and Fish Menus

As promised here are the original menu proposed
for the Actors Temple in Hells Kitchen NYC
for their groups second seder celebration
on April 20, 2008


located on the westside of Manhattan in an historic building
The Actors temple has serviced the needs of the area
from the Theatre District's Actors to local residents since the early 1900's.


CuisinEtcs final menu incorporated a few changes and twists

· Smoked Salmon & Rondele Cheese Pate
or
· Med Rim Olive & Artichoke Tapenade
· either choice surrounded by carrot petals and accompanied
by the regular and whole wheat matzah you are providing
(Placed on each of the guest tables: around 7:15-7:30 to stave off the hunger pains)

Your choice of Menu A through Menu E

and our Fabulous Signature Dessert Finale: ** Rivers of Chocolate and Sweets **
A bountiful display of ”flowing” river of chocolate using dark Belgium kosher for passover chocolate and and buttery caramel sauce
Surrounded by dippable goodies such as
coconut macaroons, meringue cookies, marshmallows,
fresh fruit and dried fruit such as strawberries,
pineapple & grapes, bananas, oranges,
melon, dried apricots & and more


Menu A
Sassy Sephardic Salmon –
filet of salmon seared in a Med Rim spice rub,
nestled in a bed of caramelized onions and carrots
and finished with a honey-lemon reduction sauce

Vegetarian Alternative:
Magnificent Mushrooms - roasted portobello mushroom caps
sliced and topped with diced baby bellas,
Pepato cheese, Roma tomatoes, cubed roasted potato,
pinenuts, currants and olives …infused with a splash of white wine

Med Rim Spinach Salad
fresh spinach, chiffonade of fresh basil and watercress
with marinated artichokes, cherry tomatoes
& fresh marinated mozzarella
tossed with a citrus white balsamic vinaigrette

Thai Inspired Broccoli Salad
Fresh Broccoli with Sweet & Tangy Apple Cider Vinaigrette,
Colorful Bell Peppers & Roasted Cashews (not spicy)

Fully Loaded Passover Potatoes
comfort food casserole of creamy mashers,
cheddar cheese & sour cream


Menu B
Roasted Salmon Moroccan Style
coated with a tumeric saffron rub, topped with
thinly sliced lemon and tomato, and slow roasted,
garnished with kalamata olives & fresh herbs

Vegetarian Alternative: Gruyere Mushroom Lasagne
Yellow & Green Zucchini “Noodles”
layered with fresh spinach, gruyere cheese sauce,
caramelized onions & mushrooms

Hearts of Romaine Salad with Balsamic Infused Pears,
Roasted Red Bell Peppers,
And Sun-Dried Cranberries in a
Cranberry-White Wine Vinaigrette

Southwestern Sweet Potato Anna
slices of sweet potato cooked in a chipotle pepper enhanced cream sauce
– lively but not overwhelming – a great juxtaposition of sweet and sassy

Haricot Verts with Julienne Carrots,
Black Sesame Seeds & Garlic Sesame Butter

Creative CuisinEtc…More Than Just Great Food
646-932-3496

Menu C
Herbed Fish Cakes - hand-ground white fish fillets
shaped into cakes with red onion, Italian parsley,
cilantro and an exotic spice blend,
served with a housemade green horseradish sauce

Vegetarian Alternative: Med Rim Stuffed Tomatoes
(Roma tomatoes with a delectable stuffing featuring feta cheese,
roasted sweet potato, walnuts, fresh mint and dill)

East-Meets-West Salad mixed baby greens with mandarin oranges,
red onion, sun-dried cranberries
& glazed pecans with a housemade
sweet-n-tangy Asian-inspired vinaigrette

Herb infused julienne of carrots and zucchini with fresh dill & butter sauce

Cardamom sweet potato kugel

Menu D
Keftes de Pescado Sephardic salmon
and potato croquettes in a light tomato sauce

Smoked Salmon Nicoise Baby red potatoes,
haricots verts, cherry tomato, English cucumber,
hard boiled egg, Black olives & red onions served
over mixed salad greens

Vegetarian Alternative: Spinach, Mushroom
and Bell Pepper Frittata with Caramelized Shallots

Dawn's “Better than the Real Deal” Mock Chopped Liver
(green bean, cashew and onion pâté)

Potato Casserole with Vermont Cheddar,
Topped with French-Fried Frizzled Onions

Iceberg Wedge Salad with Curly Carrot & Buttermilk
Blue Cheese Dressing



Menu E
Salmon Saloona
- seared Iraqi Jewish salmon with caramelized onions,
bell peppers, carrots, eggplant, Roma tomatoes
& baby potatoes braised in a sweet & sour tomato sauce

Vegetarian Alternative:
Fritada de Espinaca - Sephardic spinach-cheese casserole

Passover Caesar Salad - onion matzah parmesan
“croutons”, crispy romaine & housemade parmesan
& garlic studded caesar dressing

Wedges of whole grain mustard coated potato,
marinated Artichokes & haricot vert

Roasted Vegetables with Pecan Gremolata
slow-roasted carrots, parsnips, sweet potato
and Brussels sprouts drizzled with lemon oil
and sprinkled with a medley of toasted pecans,
garlic, herbs and citrus zest


OK folks now for an hysterically funny yet
poignant story that one of my close friends
and sister in catering buddies, Mimi related
to our on line networking group
Mimi is an amazing Kosher caterer
out of Bloomfied,Michigan,
a suburb of Detroit
whom I speak to almost daily
via the wonders of the internet

Mimi writes the following to our networking group
a few minutes before Shabbot

be prepared for a few chuckles
especially if you have ever dealt
with customers and special "requests"

"I have 15 minutes before
I light candles for Shabbos but had to tell you guys this story.

I get a phone call this afternoon from an
older sounding woman wanting to know information
about my Passover catering. I asked her if she saw
my ad in the Detroit Jewish News
or the Washtenaw County Jewish News
- both full page, very expensive ads
so I'm tracking orders through them.

She says neither.

I asked her if she received
a mailing from me or the shul
(Polly, that means synagogue).
She says no. I ask her if she found
out about my menu from a friend
or a senior's program -
sent out flyers to those too.
She says no. I ask her where
she heard about our Passover food.
She says she doesn't remember
- RED FLAG - but I go on.

"How can I help you?"

She tells me her kids put her
in an institution

and she's going to spring herself before Pesach (Passover)
and needs food to run away with!!!

She needs me to pack the following items:

1 matzo ball cut in half
and put into 2 separate containers

1 pint of chicken soup, again in 2 containers
but not with the matzo balls in it
because she's allergic to matzo!

1/2 roast chicken cut into 4 pieces,
thigh, drumstick, breast & wing,
all packaged individually and labeled

She asks "How many pieces of squash
are in the spaghetti squash with wild mushrooms?

I'd like 4 pieces per package without the mushrooms"

Put the mushrooms in separate packaging
because she doesn't know if she likes the mushrooms
- she can't remember.

Can I make charoses without nuts and
give that to her in 2 containers?
(Polly, charoses or charoset is a
traditional mixture of apples, nuts & wine,
often seasoned with cinnamon and ginger,
and is used at the seder table the first 2 nights.
It's great but without nuts? That's apples and wine!)

For dessert she'd like 1/2 chocolate
chip cookie mousse sandwich cut into 2 pieces
and, of course, wrapped in 2 packages.

And, could she have it delivered to her
at "this institution"
but she'll meet me under the tree
in the parking lot so they don't see her!

All this time, I'm thinking my husband,
Stewart, has put someone up to this
because every year at Pesach he calls
from his office and pretends he's a client
and wants to order "1 huge matzo ball
- just roll it down the freeway to me!"
So I'm beginning to act like a smart ass.
I know, Lisa, you find that hard to believe :-)

Come to find out, she really is
a client's mother who was
just placed in assisted living for dimentia
and really wanted to escape!

I felt very badly for the woman
cuz she had no clue about reality,
but was dying laughing from the way she ordered!

And that, my friends,
was just the tip of today's iceberg.......
(or goldberg, same Jewish sounding name!)

Have a great one guys!!


Mimi Markofsky
Elite Kosher Catering
6800 Drake Road
West Bloomfield MI 48322
office: 248-592-0200
fax: 248-592-0830
cell: 248-535-8600

for those of you in the Detroit area,
Mimi is the one to contact for
Kosher traditional with a flair
delcious catering for Pesach or any kosher need.

for those of you in need of a kosher caterer
for Pesach or beyond,

in the Columbus Ohio
area, I can highly recommend
catering by Chani

Chani Capland
who has a retail shop as well as does off premise
incredible Kosher with a flair catering
614 235-8070

www.chanicooks.com
2942 East Broad St.
Columbus Ohio 43209

Dawn LaRochelle
Bete'Avon! Kosher Catering
(means good eating Kosher Catering)

Apogee Catering
(also Without Reservations Personal Chefs)
413-528-5225 and 914-261-2673
ApogeeCatering@aol.com

48 Russell Street
Great Barrington, MA 01230
(the Beautiful Berkshires)

www.beteavonkoshercatering.com
www.apogeecatering.com





kosher and non kosher catering
phyl g rubinstein
cook4u
207-829-5213
207-329-6453
phylcooks4u@gmail.com
North Yarmouth
Maine


for non kosher but kosher style
in the south
Polly Mitchell
Mtchl747@aol.com
Café Royale
110 Court Square East
Talladega Alabama 35160
256-362-3681 cafe M-F 10-2

these amazing woman are well reknown in their communities for not only their delicious food and attention to detail and service but for their warm hearts and community minded spirits.
and lucky for me their community extends way beyond the geographical boundaries of where they physically live.
(and it doesn't hurt me either that I live in NYC -
who ever lives and breathes food always finds NYC a mecca)

so maybe that explains why this Bacon and shrimp eating Jewish but not kosher caterer from NYC has all these Kosher catering buddies. Because collectively we share the passion for food, fun and excellence in our lifes work - catering to our clients. Sometimes just by lending a listening ear...

some events in Northern California in November

Sonoma County Growers Harvest Party

golden mac and cheese balls

catchers mitt with chicken sausages

chocolate dipped strawberry pipettes with amaretto

chocolate drizzled carmel flavored popcorn

lemon teacakes with sweet salsa topping


coconut poached tilapia taco with banana guacamole

bacon wrapped shrimp with lemongrass peanut stuffing

roasted pepper and tomato soups sips

fish and chips with beer shots
curly strings of potato wrapped
around spicy marinated catfish and fried
served with a shot of beer



fig cake and cheese stuffed chicken
roulade served on crostinis

pomegranite drizzled lamb bytes

baby corn tandoori

tataki beef filet

smoked salmon biscuits

sinful spuds with pinenuts and blue cheese

mushroom bacon and sage empanaditas

mini waffles with cream and thyme poached morels




50th anniversary luncheon<










50th Wedding Celebration Luncheon

stationary hors d’oeuvres
herbed spinach dip with selection of crudité vegetables

passed hors d’oeuvres
…three cheese puffs
delicious medly of cheeses in tender puff pastry

…jewels of siam cucumber crowns with filet mignon
coronets of filet mignon with hoisin, scallion glaze and
tiny jewels of red, & yellow peppers with fresh mint and basil

…mole chicken quesadillas trumpets with mole drizzle

…mushroom truffle risotto bytes – rich luxurious bytes in filo pastry

…Italian lollipops – fresh mozzarella, basil and grape tomato skewers

On the table as your guests are seated
Crisp hearts of romaine with asiago cheese & creamy
Caesar dressing tossed with our signature flaky buttery croutons


An assortment of artisan breads and sweet butter



Elaborate Buffet Luncheon
our signature grilled tri tip with balsamic glaze
served with roasted corn relish
plus
chicken breast stuffed with spinach, smoked mozzarella & sundried tomato


shrimp & snow peas with bowtie pasta salad tossed
with cilantro honey vinaigrette

dijon broccoli streusel gratin


wild and basmati rice salad with dried cranberries & nuts

dessert station
rivers of milk or dark chocolate with fresh fruit display
nostalgic candy display with mary janes, tootie rolls and colored rock candy and more
coffee and tea

SONY Haunted Halloween Soiree