Chef Richard and Chef Katie

Archive for February, 2012|Monthly archive page

What We’ve Been Up To..

In At Home, Catering on February 22, 2012 at 8:14 pm

Buffalo Chicken Arancini

The Super Bowl seems like a distant memory at this point, and our very tame Winter looks like it’s going down without a fight. We’ve already noticed some Spring produce trickling in at Russo’s (hello, peaches!) as we hopefully shift away from another Braise and root vegetable dish. But that’s not to say we haven’t been busy embracing the best of Winter Produce, new clients are popping up all over the place and it’s been a perfect opportunity to make the food we love the most. We also had a few friends over to watch the Super Bowl, which was a weird change of pace because we actually got to sit down and eat the food we made. In any event, work has kept us busy, we’ve found ourselves cooking for various families during the week, our usual classes at the BCAE, delivering meals for new moms, and dipping our toes into the wedding catering business as well. Here are two menus we were quite proud of, our Super Bowl feast at home, a private French Dinner we made for a client’s birthday last week, and a few random pictures to go along with it.

Roast Pork

The Super Bowl:

Lavash Chips with Eggplant Dip and Tomatillo Salsa

Buffalo Chicken Arancini

Steak and Cheese Spring Rolls with Homemade Spicy Apricot Ketchup

Roast Pork Banh Mi with homemade pickled carrots and Sriracha Labne

Roast Pork Banh Mi with Homemade Pickled Carrots and Sriracha Labne

French Birthday Dinner

French Cheese, Charceuterie and Homemade Pickled Cauliflower

Frisee Salad with Lardons, Goat Cheese and a Sherry Vinaigrette

Beef Bourgiunon en Croute and Mushroom and Parsnip Bourguinon en Croute (Vegetarian)

Chocolate Mousse Cake with a Shortbread Crust and Profiteroles with Chocolate Sauce

The only picture we have from our French Tasting Dinner - A fried Quail Egg

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Food Love

In At Home, At Work, Catering on February 3, 2012 at 4:18 pm

One of the things that we love best about our job is working with people during their extra special moments in life. Oddly, when we started this business that reality hadn’t occurred to us. Instead, it was always more of a focus on the food; what we’d make, how we’d build our style of food and what our plating would look like. Funny enough, we forgot to envision who it was that would actually be eating our food and why, not to mention the close connections we’d make along the way.

It wasn’t until our little business got up and running and we started meeting with clients that the whole picture came into focus and this entire concept hadn’t even occurred to me until this past weekend when we catered an in-home engagement dinner. It all started with an email that ended up being a lengthy conversation and elaborate plan to have us surprise his girlfriend with an in-house cooking class/catered meal that would culminate in a proposal. To be a part of something so important in two people’s lives creates an inexplicable sense of pride. On one of the most important nights in their lives, they ate our food and it would always be a part of their memory of that evening. Read the rest of this entry »

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