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
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