Check out the new photo gallery on our web site:

www.danashortt.ca/photo.htm

You’ll find professional shots of all of our pick up platters and hors d’oeuvres items – we hope that by having a visual, our clients will find it even easier to make decisions regarding what to order and how much to order.

All of the beautiful shots were taken by photographer Kirsten Loop of Loop Photography (www.loopphotography.ca) (see the “about us” section on our website to read Kirsten’ bio).

Last week, Scott (our executive chef) and I traveled to Louisville, Kentucky for a CaterArts educational program. Many of you commented on how you enjoyed reading my “NYC food diary” in our July newsletter so I thought it would be fun to include a Kentucky food diary this month.

So, what is a catering conference all about, anyway? Well, I can assure you that they are a LOT of fun! The catering and restaurant industry attracts creative and hard working people – we need a lot of stamina and high energy to work the hours that are required in this industry. Our careers are all about putting on a party or a night out for our guests, so when it’s our turn, we really know how to let loose and enjoy every second of it.

The conference began on Sunday evening, and we were treated to a fabulous presentation of “40 new hot hors d’oeuvres” – essentially, we were all “invited” to a swanky cocktail party (put on by another “host” caterer) where we sipped cocktails and tasted all sorts of innovative creations. My fav’s included a roasted vegetable tamale roll (I’m going to beg the chef for the recipe!), tiny plates of calamari with seasoned salts, and “injected shrimp” (hard to explain on paper, but imagine a large shrimp with a miniature turkey baster filled with marinade – you squeeze the marinade into the shrimp before you eat it).

The next morning, we were bussed over to Sullivan (Culinary) University and sat through some fabulous demos – one on croquembouche (an elaborate French dessert made with profiteroles (tiny, custard filled cream puffs) coated with caramel and stacked into a tall pyramid shape. After the croquembouche demo, we learned about “new station creations” from 2 fabulous American catering companies.

Next up was an incredible seminar featuring presentation techniques and plate garnishes (thanks David Keener from Ridgewells Caterers in Bethesda, MD). David prepared 12 pages of innovative ideas –complete with pictures. I look forward to incorporating many of David’s ideas into our menus.

Then, it was on to lunch (prepared by the talented Sullivan University culinary students) – fume pan seared breast of chicken and spiced shrimp with a lemon basil cream sauce, asparagus apple salad with a champagne and fresh herb vinaigrette and a herbed orzo primavera). While we noshed, we watched a video on “how to get the food out” faster at large events using creative techniques and home improvement items.

After lunch, we donned our whites (chef uniforms) and experienced a hands-on lesson in the kitchen. My team prepared potato encrusted salmon which we topped with a sake-mirin pepper glaze. My favourite recipe had to be the miniature lobster pot pies with Muscat beurre blanc (credit goes to Tim Lundy of Distinctive Design Events).

Dinner was served at the Limestone restaurant – we were treated to hors d’oeuvres and a 4 course dinner, including: seared medallion of sea bass on sweet corn chowder; a green salad with local tomatoes and capriole farms goat cheese; creekstone farms sirloin of beef with oyster and shitake mushroom sauce and a trio of desserts (the highlight for me) – Kentucky chocolate chess pie, sorghum crème brulee and bread pudding with bourbon sauce. Yes, it’s a tough life!

The next morning, we started the day with breakfast and “round table discussions”. Then, we headed back to Sullivan University for a demo on chocolate - we tasted several truffles, including: coconut Malibu rum truffles, cinnamon goldschlager truffles, orange cointreau truffles, raspberry Chambord truffles and gianduja confections.

After the chocolate demo, we listened intently to a seminar on cheese – we learned about different cheeses from the 4 main milk types (cow, sheep, goat and buffalo). Yes, you guessed it, we got to taste the cheeses as well! (by this point, it’s only 10:30 a.m. and I’m already stuffed and ready for a nap!) My personal favourites included Kings Farm English cheddar (King Farms is one of only 6 authentic dairies in the UK producing cheddar – before the war, there were thousands of them), Regal blue stilton and St. Andre. We also tasted some local cheeses – one creamery even names all of the cheeses after her relatives – we sampled the “Julianna”, a delicious raw cows milk cheese.

Next up was a bus tour to Woodford Reserve – our destination for a distillery tour and a bourbon and food pairings tasting conducted by Chef Dan Larson. I was brave and sampled the bourbon – Chef Dan paired the bourbon with smoked chicken, dark chocolate, peaches and Manchego, a Spanish sheep’s milk cheese (one of my favourite cheeses, look for it at Vincenzo’s).

That evening, we were treated to yet ANOTHER amazing meal prepared by the Sullivan culinary students. Everyone at my table (and in the room, I’m sure) was blown away by the work put into this menu – the students prepared and served us an incredibly delicious 6-course meal, including:

appetizer

duck three ways:

• Duck Carpaccio, micro greens, peach butter and balsamic glaze
• Duck foie gras, cipollini onion bread pudding, cherry-crystallized ginger compote
• Duck Rilettes, grilled pear, huckleberry gastrique

Camelot Pinot Noir

fish

pan seared halibut with white truffle infused lobster corn and country ham hash

Frei Brothers Chardonnay

intermezzo

Blackberry-tarragon sorbet

entree

seared lamb noisette with Roquefort cheese-stone ground grit cake, sautéed allumet vegetables and a red wine jus

McWilliams Shiraz

salad

heirloom cherry tomato salad with crisp prosciutto and a tomato orange vinaigrette

dessert

classic crème brulee, grand marnier chocolate mousse and summer peach ice cream

Korbel blanc de noir

plus...a selection of petit fours

On the last morning of the conference, we began with a demo on the flavours of Asian cuisine (which included a recipe for Vietnamese spicy crab cake delights – amazing – this will definitely be added to our hors d’oeuvres menu).

Next was a discussion on the American Culinary Federation's requirements for all levels of professional certification, the importance of certification and the testing process.

Last but not least was an extremely educational seminar on catering kitchen management by Chef Eric Levine of Atlanta, GA. This session focused on the business of running a kitchen, including recipe standardization and cost analysis, purchasing specs, receiving procedures, production sheets and sanitation. Both Scott and myself walked away with some great new ideas to make our existing shop and catering systems run even more smoothly.

All in all, it was an extremely busy, educational and DELICOUS trip!

grilled corn on the cob with chipotle, molasses and orange glaze

ingredients:

• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons frozen orange juice concentrate
• 2 teaspoons minced canned chipotle chilies
• 2 teaspoons mild-flavored (light) molasses
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro (or basil, if you don’t care for cilantro)
• 6 ears of corn, shucked

method:

• prepare barbecue (medium-high heat).
• mix butter, orange juice concentrate, chipotle chilies, molasses, and salt in microwave-safe bowl.
• microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat).
• stir in cilantro (or basil).
• grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes.
• brush generously with glaze.
• grill until glaze sets, about 3 minutes longer.
• transfer to platter and brush corn with additional glaze.
• Serve, passing remaining glaze and additional salt separately.

recipe courtesy of: Bon Appétit Magazine

There is a fantastic new show on the food network called “The Next Food Network Star”. It consists of eleven finalists competing for a chance to host their very own show on the food network.

In the last episode, the finalists were asked to create a unique recipe using the bbq – and the winner of this challenge would have their recipe featured on the cover of Bon Appetit magazine.

One great idea was to place fresh “woody” herbs (i.e. rosemary, thyme, etc) under the bbq grates so that the herbs will smoke and infuse the chicken, fish or steak (or whatever you’re grilling) with flavour.

I think it’s a great way to use up leftover fresh herbs that you aren’t sure what to do with – it has the “wow” factor for your guests, too.

This tip reminded me of another great idea that I picked up while working dish cooking studio in Toronto – in the wintertime, throw leftover (fresh) rosemary into the fire – it imparts a beautiful, natural scent to the room!

What ISN’T in season right now? Two of my favourites this month are corn and peaches.

My favorite way to enjoy corn is still the old fashioned way – on-the-cob. Give a classic a new twist by grilling the corn on the bbq (instead of boiling it) and replace plain butter with flavoured, herbed butters (in the culinary world, these fancy butters are known as “compound butters”or “beurre compose”) – try lemon-chive butter, shallot-thyme butter, chipotle-maple butter, or ancho orange butter…

Here are a few ways to enjoy fresh peaches:

• drizzle with your favourite liqueur and serve over ice cream or frozen yogurt
• serve with prosciutto and fresh basil in a salad
• make a quesadilla with peaches, fontina cheese and caramelized onions
• toss with fresh raspberries and serve on top of hot pancakes
• make a peach crisp using amaretti cookies instead of the classic oatmeal-brown sugar topping

Stonewall kitchen has expanded their product line and we’ve added several of these new items to our own line up – the first are three delicious new pesto’s (artichoke, basil or sun-dried tomato) – these pesto’s are great on pizza, pasta, or as a bruschetta topping.

The other new products are their snacking crackers – we currently offer three new varieties:

1. aged cheddar and beer
2. scallion, sour cream and chive
3. blue cheese and sesame..

One last thing – we’re hoping that all of you receiving this newsletter want to be on our distribution list.

If you would like to be removed from this list, please let me know and we will fulfill your request asap.