Tag Archives: innovative catering

Someone’s In the Kitchen!

Always on the look out for innovative food presentations, we turned to our award-winning  ICA friends at  Someone’s In the Kitchen for appetizer inspiration and they delivered in a beautiful and savory way!

 Thai Noodle Salad
From Our Kitchen to Yours — http://www.sitk.com/

Salad Ingredients
2 Tbsp minced roasted peanuts
1/3 cup minced red bell pepper
1/4 cup minced green onions
1/4 cup minced fresh cilantro
2 cups bean sprouts
1/2 lb dried spaghetti style noodles, preferably Chinese

Sauce
3 cloves garlic, finely minced
1 Tbsp peanut oil
3 Tbsp dry sherry
3 Tbsp light soy sauce
3 Tbsp tomato sauce
2 Tbsp lime juice + 2 limes
2 Tbsp light brown sugar
1 tsp Chinese chili sauce
1 tsp grated or finely minced lime peel

Advance Preparation
In separate containers set aside peanuts, red pepper, green onions, cilantro and bean sprouts. Prepare sauce. Combine garlic with peanut oil and set aside. In small bowl, combine sherry, soy sauce, tomato sauce, lime juice, brown sugar, chili sauce and lime peel. Set aside. Cut the 2 limes into wedges and set aside.

Last-Minute Cooking
Bring at least 4 qts of water to a vigorous boil. Lightly salt the water then add the noodles. Cook until they loose raw taste but are still firm, about 5 minutes. Immediately drain into a colander. Shake out excess water and transfer to a large bowl. Meanwhile in a small skillet set over medium heat, sauté garlic mixture. After 30 seconds, add remaining sauce ingredients. Bring to a low boil and then remove from heat. Add sauce and bean sprouts to noodles and toss well. Turn out onto platter  and garnish with peanuts, red pepper, green onions and cilantro. Serve at once, accompanied by lime wedges. Serves 4-6.

Thank you Joann and the SITK crew!  Simply beautiful and delicious!

 Success and Regards,
Jody Wimer, JPC Event Group
ICA Marketing and Communications Chairperson

 

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Inside the Recipe Box…

One of the REALLY great things about the ICA and the ICA Culinary Council members is that we are always sharing amazing ideas, recipes and knowledge with one another!  This helps each of us to grow, stretch our skills, and strengthen our business acumen, which in turn raises the profile and professionalism of our industry as a whole.

Take the 2009 ICA cookbook  “Inside the Recipe Box of the Catering Chef” for instance.  This book is packed with innovative and savory recipes along with ground breaking culinary techniques shared by 11 fantastic ICA member chefs.  And guess what?  It SOLD OUT! 

But two lucky CaterArts 2011 attendees have won the highly coveted book and will receive them at the opening session of the conference.

CONGRATULATIONS goes out to:

Sebation Barcos of Ebamar S.A. in Uruguay

Bryan Dunlap of Kimble’s Events by Design in Georgia

And in the spirit of all that is the ICA… I wouldn’t leave you without sharing something from the book.

Cade Nagy’s“Shrimp and Cotton Candy”:  Thai Glazed Shrimp with Wasabi Cotton Candy from page 83 should do the trick.  

12 large shrimp (16/20) peeled and deviened with tail removed

1/2 cup Mae ploy thai chili sauce

1/2 tsp. crushed red pepper

2 tbsp. mirin

1/2 tsp. curry paste

2 Tbsp. coconut milk

1 tsp. cumin

1/2 tsp. coriander

2 tbsp. fine granulated sugar

1 tsp. wasabi powder

Combine all ingredients minus the sugar, wasabi and shrimp.  Mix well and coat shrimp.  Let chill for 4 hours.  Place the shrimp on bamboo skewers lengthwise so they are straight.  Place on a hot grill and cook through, about 4 minutes.  Chill for 1 hour.

For the cotton candy, follow the manufacturers instructions for the machine using plain sugar.  Using a paper towel, remove all moisture from the skewered shrimp by squeezing lightly.  Roll the skewered shrimp in the cotton candy as it forms in the machine.  Dust with a little wasabi powder to finish.  Serve immediately.  It will not last very long.  Any moisture from the shrimp will dissolve the cotton candy.

 

Cade {Catering by Design} credits Chef Eric Levine for the idea of doing savory cotton candy,  and suggests trying the recipe with other dried powders as well like jerk seasoning, ginger or even garlic.

Tell us what you think?  Should we create another exciting ICA cookbook?  Let us know your thoughts in the comments below!

Success and Regards,
Jody Wimer, JPC Event Group
ICA Marketing and Communications Chairperson

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FoodArt

We’ve heard the catch phrase…”food as art…” many times, but international ICA member FoodArt by Cacique is living the motto.  During the recent 2011 Paradise Plates event, their dynamic chefs showcased an interactive “Wild Garden” welcoming guests to sample Mango Shots, Gazpacho Shots, Chili Prawns and Thai Beef Coconut Rolls with edible flowers while the event successfully raised charitable awareness and funds for the Hands for Hunger organization.

Sponsored by the New Providence Development Company Limited and Tommy Hilfiger, the creatively presented event sported a lavish array of gourmet food prepared by chefs from Nassau’s premier restaurants, fine wine and spirits, and live entertainment with all proceeds benefiting Hands For Hunger, the non-profit, humanitarian organization committed to the elimination of unnecessary hunger and the reduction of food waste throughout New Providence in The Bahamas.

 

 A fabulous display concept,  and recipes too!

 

Thai Beef Coconut Rolls

Prep Time: 45 min

Total Cooking time 20 min

Serves 15

 

8 ounce Beef Tenderloin

Sweet Thai Marinade

Whole Fresh Coconut thinly sliced

Yellow Bell Pepper thinly sliced

 

Preparation:

Marinade Beef Tenderloin for 20 min or over night. Roast Beef Tenderloin at 375 for 5-7 minutes for Medium Beef, or to your liking.  Brush the meat with excess marinade for added flavor. Let Beef rest for 5 minutes, then thinly slice so each strip can easily roll. Using a Mandolin slice coconut strips and the yellow bell pepper.  Stack the Beef, Fresh Coconut and Raw Yellow Bell Pepper strips and roll them in a wheel then thread on a bamboo skewer or strong toothpick.

 

 Chili Prawn Skewers

Prep Time: 25 min

Cooking Time: 10 min

Serves 30

 

30 large raw prawns

2 ounces Butter

1 clove garlic (crushed)

2 teaspoons soft brown sugar

2 tablespoons lemon or lime juice

2 tablespoons fresh coriander sprigs, finely chopped

2 tablespoons fresh basil leaves, finely chopped

1 tablespoon sweet chili sauce

 

Preparation: Remove heads from the prawns, then peel leaving tails intact.  With a sharp knife, slit each prawn down the back and devein.  Heat the butter in a large frying pan or wok. Add garlic, sugar, juice, coriander, basil and sweet chili sauce.  Mix thoroughly, add the prawns in batches, then cook over medium heat for 5 min, or until the prawns turn pink and are cooked through.  Thread the prawns onto bamboo skewers or strong toothpicks. Serve warm.

 

 

Thank you to KellyAnne Smith {Marketing, Public Relations & Branding Manager for  The Cacique International Ltd. Group of Companies} for sharing the concept, menus and vibrant photos with me, and KUDOS to the FoodArt by Cacique culinary team!

Success and regards,
Jody Wimer, JPC Event Group
ICA Marketing and Communications Chairperson

 

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Liquid Candy!

With July being National Culinary Arts month, the ICA CaterArts conference couldn’t come at a more perfect time!  Amazing opportunities will exist for chef’s to stretch their culinary muscles, flex their food art skills, and embrace artisanal processes.  And…to just plain take away the most sizzling ideas.

Sizzling ideas like this TOO WONDERFUL “liquid candy buffet” shared with us by Joanne Purnell, Chef de cuisine of Good Gracious! Events in Los Angeles.  Joanne is the co-chair of the ICA Culinary Council and is working hard alongside Ken Barrett to create a schedule of education not to be missed.

Consisting of Mango Coulis Shooters, Coffee Milkshakes, Dark Chocolate Ganache Soup, Berry Soup Shots, Kiwi Mint Coolers and fresh made Lemon Swizzle Sticks, this would be a hit at any event and WOW your guests!

Joanne shared recipes with us for the Mango Coulis shooter and the Kiwi Mint Cooler…for the other innovative and refreshing recipes…well…you will just have to attend CaterArts for those!

MANGO COULIS SHOOTER

 Makes: 1 quart

 3 mangos

1 cup simple syrup (equal parts water and equal parts sugar)

2 Tbl lemon juice

 

1)    Peel the mangos and chop into cubes to puree in the food processor..

2)    Add simple syrup to taste.

3)    Season with a few drops of lemon juice.  Pass through the food mill or strainer.

 

KIWI MINT COOLER

 Makes: 16 x 1oz shot glasses

 1 cup simple syrup (equal parts water and sugar)

8 green kiwis, roughly chopped

⅓ cup lime juice (3-4 limes)

½ cup, mint leaves firmly packed, extra for garnish

2 cups ice cubes

*if serving as a cocktail, can top with sparkling wine or water

 

1)     In a Cuisinart, blend all ingredients above.

2)     Pour into shot glasses and garnish with mint leaves.

 

  

Thank you Joanne for always providing innovative inspiration, and for all the hard work the culinary council is putting forth to create a one-of-a-kind culinary conference– CaterArts!

Success and regards,
Jody Wimer, JPC Event Group
ICA Marketing and Communications Chairperson

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