Chef Richard and Chef Katie

Archive for December, 2011|Monthly archive page

CSCA Holiday Party

In At Work, Catering on December 19, 2011 at 1:16 am

Today we catered a holiday party that is very near and dear to our hearts. A couple weeks ago our alma mater, The Cambridge School of Culinary Arts, asked us to cater their holiday party. The party, which will actually be held tomorrow, will include all of our chef instructor’s and other faculty of the school and we couldn’t be more excited about going back to the kitchens, especially since we had never actually cooked in those kitchens together. Though it had been a while since Richard had been back (four years already!) and even though I graduated a couple of months ago, it felt like years since I’ve been there and we both were amazed at how little had changed.

The menu that we created was fun and totally our style of cooking – creative and fun but still approachable:

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‘Tis the Season

In At Work, Catering on December 15, 2011 at 5:16 pm

These past couple of days we can’t help feeling like the energizer bunny – we keep going and going and going…

Yesterday we taught an in-home class with three children before Richard ran off to cook for a family of four while I baked 5 dozen cookies for a client’s holiday party and then we finished the day off by catering a three course dinner for one of our favorite regular clients. Busy indeed, but fun, no doubt. We thrive on the excitement of pulling it all off and doing the best that we can and there’s something extra special about our jobs this time of year. We drive to clients’ homes through brightly decorated streets and to the tune of holiday music, we take pride in making people’s parties memorable the only way we know how to, through food.

With little time to relax today, we’ve already set our sites on the events of the next couple of days but wanted to share some pictures from the three course dinner that we catered last night. Even though yesterday ended up being a 13 hour day for us, the feedback we received made it all worth it.

Wild Mushroom Bisque with Crispy Shallots and Chives

Slow-Roasted Beef Tenderloin with Parsnip/Potato Puree and Red Wine Reduction

Sticky Toffee Pudding

Harvard Holiday Dinner

In Catering on December 13, 2011 at 2:49 pm

It’s always amazes me to stop and think about how much work actually goes into pulling off a three course dinner for 60 people. Never mind the menu planning and list making, it takes about a full day of grocery shopping, usually consisting of visits to anywhere from 4 to 6 different grocery stores. The grocery shopping to me has always been the trickiest part – considering quantities, lugging mass amounts of supplies back and forth and ensuring that all of the ingredients maintain their freshness.

Richard butchering 50 lbs of Short Ribs

This 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 something so exhilarating about standing in the kitchen with a room full of raw ingredients and the responsibility felt for making it all come together harmoniously over a couple hours’ time. Read the rest of this entry »

Skinny Beet Catering: WGBH Holiday Party

In At Work, Catering on December 6, 2011 at 2:34 pm

Warm Vichysoisse with Crisped Pancetta Crumbles and Fresh Chives

Last week we had the pleasure of preparing a dish for the WBGH member holiday event. Held at the WGBH public broadcasting studios, the theme of the event was Then and Now: 100 Years of Holiday Food and Drink. With that in mind, we hit the internet to see what was popular in the US during 1911, and then see what sort of “Skinny Beet” twist we put on it. As it turns out, we learned that Vichysoisse, a chilled potato-leek soup, was all the rage in those days. With such a large crowd that we anticipated (100-150 guests) we thought that this would be the perfect thing to serve.

Can you find the Skinny Beet?

Because the task was to put a modern spin on a classic of that time, we added crisped pancetta chips, fresh chives and we also served the soup warm, something that seemed to be a better choice for a chilly evening. Utilizing crockpots to keep our soup warm, we had fun ladling it up to hungry guests. Here’s some pictures we snapped from the event: Read the rest of this entry »

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