Chef Richard and Chef Katie

The Phoenix Club

In Uncategorized on October 17, 2011 at 6:52 pm

While we have clients spread out over the city, one of our oldest and most favorites has always been the boys at The Phoenix Club. If you’ve seen The Social Network (and if you haven’t, shame on you) it’s the exclusive club that Eduardo pledges and ultimately becomes a member of. I started cooking for them in 2007, and Katie joined in on the fun in 2010. I’ve always enjoyed cooking for the guys when they are undergrads, and then watching them come back and visit for the alumni dinners.  The dinners are always fun for us to plan, they love their “meat and potatoes” so keeping it exciting and trying to come up with something new for them on a monthly basis is part of the challenge. For their Fall dinner, we knew we wanted something seasonal and hearty (those boys can eat!). After some careful menu planning, we came up with the following;

– Potato and Leek Soup with Pancetta “croutons,” Smoked Paprika Oil and Fried Sage

– Chili and Spice-Rubbed Beef Brisket with Herbed Grits

– Pumpkin Bread Pudding with Spicy Apple Caramel Sauce

The trick with cooking for The Phoenix is timing; I can’t remember the last time they were actually ready to eat versus when they said they wanted to eat so we have to make sure everything is ready to go at a moment’s notice. That means the soup has to be hot and ready, all the garnishes are prepped, the brisket cooked, the sauce is reduced, the grits seasoned and the bread pudding is ready for the oven. Phew. It’s a lot for two chefs, but we also had the help of our intern (Hi, Jordan!) and a phenomenal wait staff at the ready.

We were touched to see the Phoenix Boys taking pictures of the food when it was placed before them and we couldn’t help but laugh at the line that had formed for a second helping. Also, at the end of the night, the boys called us out of the kitchen to give us a standing ovation for the food that we prepared, something that makes all the effort planning, shopping, chopping, baking and braising seem even more worth it. After all, that’s why we cook in the first place – to make people happy through food. If there’s a standing ovation from 50 guys at the end, all the better.

  1. […] past Saturday we catered a holiday dinner for the Phoenix Club at Harvard. My favorite part of catering such a large scale dinner is the actual day of cooking. There’s […]

  2. this meals looks like it deserves a standing ovation indeed. adorable kitchen shot 🙂

  3. Great pictures and I heard the brisket was killer … PLUS I want that bread pudding recipe so bad! Thanks for teaching Jordan a thing or two. Like your blog … and yes, I’m the Dad.

  4. wow looks awesome! what a success.

  5. Jordan Nunez reblogged this on Certified Public Appetite and commented: Thanks for the shout out! Such artsy pictures.

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