Entertaining: Bucatini Amatriciana

The first time I had this dish was on a culinary trip to Florence with Jacques Pepin back in the mid-90′s. It was served at the hotel we were staying at the first 2 days of the trip. Since then, this spicy pasta dish has been a mainstay in my household due to it’s ease of preparation and nature of the ingredients (most can be stored in your pantry). If you can find the unusual bucatini pasta (it is a spaghetti type noodle with a hole running through the center) you will make it a favorite in your home as well!

Bucatini Amatraciana-serves 4-6

Bucatini Amatriciana

1 medium white onion-chopped
1-2 T. olive oil (not extra virgin)
2 good sized cloves of garlic-minced
4 thick slices of pancetta, chopped into small pieces (available at most meat counters of stores-I freeze slices of it in my freezer to have on hand)
1 small can Hunts Tomato Sauce
1 cup+ Chicken Stock
1 t. red pepper flakes
Salt and Freshly Ground Pepper
1 pound of Bucatini Pasta – cooked to al dente
Freshly grated Pecorino Romano

Sauté onion in olive oil in large saute pan until quite tender and translucent. Add garlic, sauté for a minute on medium and then add pancetta pieces. Cook for 30 seconds, stirring constantly. Proceed to add Tomato Sauce, Chicken Stock, Red pepper flakes, and Salt and pepper to taste. Cook for 2 minutes on medium. Add warm, just boiled and drained bucatini pasta to sauce and mix together (pasta will absorb the sauce) and serve with grated pecorino cheese. Lovely with a simple garden salad and warm Italian bread. Delish!

Can also add cooked Italian sausage, cooked ripini (broccoli rabe) or white beans (cannellini beans).

Entertaining: Valentine’s Day Dinner

Oysters on the half shell

Passiontini

I am one of those women that enjoys cooking at home on Valentine’s Day. Yes, it’s certainly easier to make a reservation, but the rewards far surpass those of the restaurant meal. Most importantly, you are steps away from where the real celebration takes place after dinner. Not only that, your loved one will truly appreciate that you took time from your busy schedule to make a memorable moment for the two of you.
The whole point of doing this at home could be moot if you exhaust yourself putting this together, so the gist of my suggestions will be “KISS”. Keep It Simple Stupid. Of course, no Valentines Day menu would be complete without a few aphrodisiacs thrown in, so I’ve included a few below. Below these are some menu ideas, keeping it simple!

Known Aphrodisiacs:

Passion Fruit – well, maybe just the name…
Fresh Figs
Marcona Almonds (a symbol of fertility)
Arugula (documented since the first century A.D. as an aphrodisiac)
Ginger
Honey
Nutmeg
Oysters
Truffles
Avocado
Basil
Pine Nuts
Asparagus
Broccoli Rabe
Chocolate
Raspberries and Strawberries

Valentines Day Dinner

Specialty Cocktail
Passion Fruit Cocktail

1 cup passion fruit juice- Goya makes a good brand
4 ounces rum
2 tsp. sugar
2 cups crushed ice
Angostura bitters
Freshly grated nutmeg

In shaker add juice, rum, sugar and ice. Shake vigorously. Pour into 4 glasses and add a dash of bitters and some freshly grated nutmeg.

Hors d’œurves
Figs stuffed with Fontina Cheese and wrapped in Prosciutto
Heart Shaped Toast with Roasted Shiitakes, Roasted Red Pepper and Gorgonzola
Oysters on the half shell with Cocktail sauce or Champagne Mignonette

Buffet Dinner
Arugula with Shaved Parmesan and Lemon Vinaigrette

Rare Beef Tenderloin with a Horseradish Cream and Caramelized Onions
Truffled Mashed Potatoes

Pan-seared Asparagus with Marcona Almonds
Or
Brocolli Rabe with Toasted Pine Nuts

Dessert

Linzer Tarts
Valentines Cupcakes
Chocolate Mousse

Strawberries dipped in Chocolate and Champagne for later!

Entertaining: How to set the Table

Not my favorite topic (YAWN), but it has to be addressed! Most of my staff is unaware, as I am sometimes, how to set a proper table. Well, here it is:

Proper table setting

The plate is flanked by dinner knife(K), salad knife(L) and tablespoon(M) on the right, and in the order in which they are used from the outside in. The knives should be turned so the blade edges are on the left, next to the plate, dating back to the days when knives were very sharp. If salad is being served first, salad knife would be on the outside. If no soup is being served, than no soup spoon. The salad fork(H) and dinner fork(I) are to the left of the plate. A second salad fork would be placed next to the first one if there was a second course before dinner, so not liking that third fork(J)! The forks are placed in order of their use from the outside in. Napkins can be placed anywhere you’d like; folded on the plate, under the plate, under the forks. It’s up to you! The bread and butter dish(D) is placed above the forks with b&b knife blade on top of plate with blade facing the dinner plate.
For dessert, a teaspoon(N) with the handle on the right and a dessert(B) or cake fork with the handle on the left are set horizontally above the dinner plate. Wine glasses(F&G) go to the right of water glasses. Water glass(E) over the dinner knife.
That said, the funnest parties we do are always more casual:

Tablesetting

Guest tables

Tablesetting Clambake Rehearsal Dinner

Entertaining: A Summer Farm Wedding: Planning Phase

Everyone loves a summer farm wedding! Even the chicest among us can appreciate how magical it is to celebrate with the local season’s bounty and the early summer evening’s warm breezes. Visually, I can’t think of a more beautiful vignette: old rustic farm tables with burlap runners, Ball jars holding a multitude of summery libations, wooden troughs overflowing with heirloom tomatoes and herbs, menus on chalkboards and tall galvanized containers holding bushels of sunflowers…

Homemade Lemonade icing down in galvanized tubs

In fact, I’m in the planning phase of a large farm wedding taking place this July in Dedham. Cocktails by the barn overlooking the Charles River.

Site of Cocktail Area

View of the barn/cocktail area to the right

I would love to have these galvanized tubs of lemonade jars awaiting thirsty guests as they arrive for the reception.

Rustic Farm Tables with burlap runners

I found a wonderful vendor who rents out farm tables, ball jars, wine barrels, and even swing top bottles which I’d love to fill with local spring water for the guest tables:

Swing top bottle

Chalkboard Seating Arrangements

Heirloom Tomatoes

A plated dinner will take place in this field in a large open tent (66 x 106).

Site of Reception Tent

I will keep you all updated as the planning phase amps up!

Entertaining: The Well Stocked Bar

Full Bar

My catering clients (and myself!) are a very savvy bunch, but when it comes around to the conversation of stocking the bar, there’s always an awkward silence. What to serve, how much to have on hand, do I have to keep all the leftovers??
Well, now I’m getting it down on paper (computer) so there’s no more confusion!

I’ll start with the list for a full-bar’s needs for 50 guests for either a long cocktail party or dinner party. Keep in mind that this is a general list and you would alter it depending on your preferences or specialty drink ingredients. For 50 guests, just cut the numbers in half. If there’s only one of something, ya’ still need it! By the way, 1 liter of liquor makes about 25 drinks, 1 liter = about 4 cups; and 1 750l bottle of wine should give you around 5-6 glasses.

2 liters vodka
1 liter gin
1 liter Dewars
1 liter Jack Daniels
1 liter Crown Royal
1 750l Light Rum (Dark rum too if desired)
1 375l sweet Vermouth
1 375l dry vermouth
2 cases Red wine
2 cases White wine
1 cases beer- domestic
1 case light beer
1 case imported beer- like Heineken
12 l still water
12 l sparkling water
3 liters Coke, Pepsi
3 liters diet Coke, Pepsi
2 l Ginger ale
3 l Tonic water
3 l Club soda
2 25 oz. bottles Rose’s lime juice
2 qts. cranberry juice
2 qts. orange juice
1 qt. grapefruit juice
1 bottle cherries
1 bottle olives
1 bottle onions
6 each lemons and limes
90-100 lbs. ice for icing down beer and wine; and making drinks. Trust me you’ll need it!

Keep in mind that if and when you order this from a liquor store for delivery, most will come back for unopened bottles and credit you. Also keep in mind that if you ice EVERYTHING DOWN, they will not take bottles back that have been iced down, so throughout the evening, replenish your tubs and don’t ice everything down at once.

For a strictly wine and beer bar for a long cocktail party or dinner for 50:

3 cases Red wine
3 cases White wine
2 cases beer- domestic
1 case light beer
2 case imported beer- like Heineken
12 l still water (add more for seated dinner)
12 l sparkling water (add more for seated dinner)
3 liters Coke, Pepsi
3 liters diet Coke, Pepsi
2 l Ginger ale
2 qts. cranberry juice
2 qts. orange juice
6 each lemons and limes
90-100 lbs. ice for icing down beer and wine; and making drinks.

I’ll be posting more tips for: THE WELL STOCKED BAR soon.

Super Bowl XLVI Celebration Plan

Super Bowl XLVI is two weeks away! Lucas Oil Stadium, Indianapolis, Indiana. Been there! Back in college. Think HOOSIERS! Unfortunately, they aren’t known for their culinary prowess, beside breaded pork tenderloin, so I skipped the Hoosier theme on the plan.
If you’re planning on having friends over, invite them now… not a week from now. Plan ahead.
Here is a simple plan to follow, especially if you work all week long and don’t have a lot of time on your hands.

Two weeks ahead (today):
*Invite your guests via Evite.com. In the invite, ask guests to bring something (from a list you put in the invite: chips and dips- spinach artichoke; shrimp dip; salsa; hummus, pita chips, tortilla chips, potato chips; slow cooker items like chili, hoisin meatballs; makings for nachos; pigs in a blanket; veggie items; warm queso dip or a fondue with simple dippers; chicken wings, specialty drink, beer, wine, cookies, bars, ice cream). Make it a competition. Best food or drink item walks away with a prize! A share of the pool?
Let them know they are to also bring the platters, baskets, serving pieces, etc. Can’t tell you how many times guests arrive with a tin of food, expecting that I’ll have everything to serve it on.
*Plan what you’ll make.
A couple of show-stoppers like an amazing turkey chili (recipe below) with sides of grated cheddar cheese, sliced black olives, sour cream, and squares of store bought cornbread. Some fabulous chicken wings (BEST BUFFALO WING recipe below). A great dip (recipe below). A make ahead specialty drink (recipe below).
Guests will bring the rest!!

One week ahead:
*Buy your beer, wine, soft drinks, specialty drink ingredients.
*Decide on a specialty drink if doing one. (recipe below).
*Purchase disposables if you’re going non-green. One day a year is ok.
Get lots of napkins, clear glassware (I’m phobic of colored plastic), plates, silverware if needed.
*Purchase any food items now that won’t perish- canned, bottled, can be frozen. Just makes it easier to PLAN AHEAD.

Friday before:
*Food shop for items you’re making, pretzels, chips, dips, etc.

Saturday:
*Prepare and cook whatever you can today, like your chili, your dips.
*Get stuff out that you’ll be using: coolers, bottle openers, ice scoops, ice bowls, tablecloth, platters, serving pieces, disposables. Remember to use big bowls for dips, salsa. You don’t want to be replenishing all night long.
*Set your bar table up.
*Set your table up. Label bowls with what’s going in them with sticky notes. Serving pieces out too. You want to set the food table near or in same room as the TV so guests can nibble throughout the game.

Day of:
*Should be minimal work to do since you planned ahead.
*Finish cooking in the morning. No cooking allowed during the game! Only minimal reheating!
*Neaten the house. Hand towels in the bathroom. Pet pieve.
*Purchase lots of ice for drinks and icing down. I usually do 2 lbs. per person. Yes, it’s a lot. Saves your significant other from going out and buying more during the game. Ouch! Leave it outside in the snow!

Hour before:
*Ice down drinks in tubs near drink table.
*Make room in the hall closet for coats
*Dips and chips out covered lightly with plastic wrap for easy removal.
*Slow cooker items ready for reheating
*Relax and may the best team win! Patriots!! Just lost a few of you!

Entertaining on this day should be easy. Remember Monday is a work day so don’t overdo it! Here are some of my favorite Superbowl recipes:

Turkey Chili – with Sides of Cheddar Cheese, Olives, Sour Cream and Cornbread or tortilla chips

3 T. Vegetable or Canola Oil
1 medium onion, chopped
1 green pepper, chopped
1 celery stalk, chopped
2 garlic cloves, chopped

1 lb. ground turkey

3 T. chili powder
2 T. sugar
1 16 oz. Can Kidney beans or black beans- drained
1 28 oz. Can Crushed Tomatoes and juice
Several shakes Worcestershire sauce
Several shakes of Hot Sauce.

Heat large pot on medium heat. Add Vegetable or Canola oil. Add above veggies and sauté until translucent. Remove the vegetables from the pan. If the pan needs more oil at this point, add another tablespoon or so. Add ground turkey and cook until all pink is removed and meat starts to brown. Add remaining ingredients and cook for 30 minutes. Serve with the following garnishes.

Garnishes
Grated Cheddar Cheese
Sliced Black Olives
Sour Cream
Squares of store bought cornbread

Buffalo Wings

For the dressing:

Cup mayo
½ c. sour cream
2 T. fresh lemon juice
½ t. Worcestershire sauce
¼ t. sugar
¼ t. cayenne pepper
¼ t. onion powder
¼ t. garlic powder
8 ounces blue cheese, crumbled

Mix all ingredients and serve with wings

For the wings:

12 whole chicken wings (about 2 lbs.); cut in two at joints, tips discarded
3 T. Louisiana hot sauce
2 T. olive oil
2 T. Cajun seasoning mix
1 t. onion powder
1/2 t. garlic powder
½ t. dried dill weed
½ t. salt
¼ t. black pepper

4-6 lg. celery stalks, trimmed and cut into 3-inch length.

Broil wings both sides.

Add remaining ingredients to saucepan. Warm while stirring till combined. When wings are cooked, use tongs to dip them in sauce in the saucepan. Serve on platter with extra sauce in bowl on the side, as well as blue cheese dressing in another bowl. These are addicting, and the best recipe I have ever found for buffalo wings.

Athenian Artichoke Dip

1 14 oz can Artichoke Hearts in water, drained & chopped
4 oz Feta Cheese, chopped
¼ c Red Pepper, chopped
1 Garlic Clove, pressed
1 c Mayonnaise
3 Green Onions, thinly sliced
¾ tsp Basil (I sometimes use Tarragon)

Mix everything together and bake at 350 for approx 30 min until bubbly.

Can be mixed day before and baked day of party. Serve with good quality tortilla chips.

Sangria- I chose this drink because you HAVE TO make it ahead. I don’t like doing anything the day before a party! I know it’s kinda’ summery, but I don’t want my guests getting so tanked they can’t make it home!

To Make 1 Quart

2C Shiraz
½ C Vodka Raz
½ C Barcardi Limon
1 C Sour Mix
Splash of Sprite
Squeeze 2 lime wedges and 2 orange wedges
Garnish w/ slices of fruit- pears, apples, oranges, limes

2011: A Year in Pictures!

It is one of the first wintry days of 2012. I lay here with a cast up to my knee(repeat foot surgery) and have time to reflect on 2011 and the events our team put together. In my mind, I’m pitching various themes for my next blog, but all I can imagine is a blog of pictures because what I remember most is how gorgeous my clients’ homes are. I am the luckiest person in the world, because I get to see one after another of the most spectacular homes in Massachusetts. So here it goes… 2011: A Year in Pictures! But please, please, don’t be lazy and take in only the first few shots, because the best ones are at the end. One in particular, can’t be missed. Make sure you have a few free minutes to get through this wonderful photo editorial.

The year started off with three birthday events. They couldn’t have been more different. I blogged last year about each one of them, they were each so amazing in their own respect.
The first being a foodie’s dream of shellfish, bruschetta’s, sausages, lobster panini’s, pulled pork sliders, and more…

Bruschetta Bar

Raw Bar

Red Velvet Birthday Cake with buttercream frosting

The second, an ex-rocker celebrating with a theme:

Sliders and Quesadillas

The third, a breathtaking barn, converted into an intimate dinner party for close friends:

Life is good

Dinner is served

We did our share of fundraisers as well this year. Emerson Umbrella in Concord, Concord Museum, Fenn School, and an Indian dinner party for Goodweave, a non-profit aiming to end child labor in India:

Emerson Umbrella:

Some pictures from two of the weddings we catered:

And another:

Pulled Pork with Jicama Slaw, Chipotle Cream on Sweet Potato Bisquit

Thinly sliced Smoked Sliced Sirloin with Chimichurri

Our team also catered some events at more public venues, like Larz Anderson Museum in Brookline, for the American Orthopaedic Association President’s Dinner, a corporate dinner at the Old State House and a Cocktail Cruise on the Liberty Clipper Schooner for State St.:

Larz Anderson Museum American Orthopaedics Association Presidents Dinner

Old State House:

Tablesetting Old State House Corporate Dinner Event

Liberty Clipper:

The Liberty Clipper Schooner

Roasted Russian Red Potatoes stuffed with Exotic Mushrooms and Chive Creme Fraiche

Yellow Tail Tuna Carpaccio with Sun Gold Tomatoes, Basil and Zucchini Blossom Slaw on Sesame Crisp

Last but not least, are the absolutely stunning holiday parties we catered this December season. Our clients homes are the most gorgeous in New England. My dream is to someday put a coffee table book together called “The Best of Boston Homes: Entertaining during the Holidays”. Our clients’ homes are the most gorgeous homes in the greater Boston area. My staff and I are typically speechless whenever we arrive at a new “spectacular” home, and they just keep getting better. My clients all have gorgeous taste and I am very proud to work with them year after year. Thank you to all of you!

I could not edit this one. This client is one of my favorite people in the world. Her mantra is one of service, as one of the key founders of City Year. Her kids were raised with this philosophy and it shows. They are amazing. There are pictures of the family in Africa, Haiti, and elsewhere… and for them, it’s all about giving back. This event was a fundraiser for the Pine Street Inn and no expense was spared. There were carolers, a boys A cappella group, a gospel singer, volunteers from City Year making crafts with the kids, pony rides, Santa arriving on a fire truck. At every turn, there were more niches of fun. I was running around like a 5 year old, trying to take it all in. On top of that, her house is absolutely GORGEOUS!! Furnishings and decor are very eclectic- Moroccan, Asian, Mexican, African, you name it… and it’s all pulled together in such a way that you cannot stop sneaking around to see all the little goodies she has.

Fire Pit Area in the back yard... one of many!

What a fireplace!

All for a good cause.... Pine Street Inn; helping people become independent again

Santa's Sleigh

Buffet: Turkey & Wild Rice Soup, Mexican, Moroccan, Southern Savories

Cookie Decorating Table in the Barn

Pony Rides

Relaxing around the outdoor fireplace

S'mores at (one of) the fire pit!

One absolutely amazing woman! My client. And she's gorgeous "to boot"

Santa arriving on a fire truck!

A Cappella boy's group

And, last but not least, a few more pics from the other holiday events we catered. Enjoy:

Crunchy Potato Cakes with Gravlax, Capers, Creme Fraiche

Filo, Parmesan and Prosciutto wrapped Asparagus... yum

Holiday Centerpiece- White Tulips and Hydrangea, skewered fresh figs

Centerpiece- Gorgeous 18" shallow bowl filled with Succulents and Moss

Catalan Grilled Shrimp with Romesco Sauce (Roasted peppers, garlic, almonds)

Goat Cheese and Sun-dried Tomato Crostini

Raw Bar with Jonah Crab Claws, Mustard Sauce, Island Creek Oysters, Mignonette, Shrimp Cocktail, Grapefruit Ginger Cocktail Sauce

And just a few more to top things off:

These small plates were passed to guests on giant silver trays at a Pharmaceutical Company’s Board of Director’s and Executives Holiday Party:

Syrian Pepper Dusted Swordfish with Romesco Sauce (Roasted red peppers, almonds, garlic and tomatoes)

Grilled Eggplant Roulade stuffed with Mozz and Ricotta

We’ve been catering this high-end holiday event since, gosh, 1997?!? One of my favorite clients, she reminds me of Princess Diana, a very elegant, gorgeous and poised woman. Love her!

Gorgeous home of one of my favorite clients!

Beautiful Kitchen

Billiards Room- the game table was covered with burlap

Guests mingling in the beautifully appointed living room

Spicy Tuna Tartare in housemade wonton chip

Yellowtail, Tuna, Salmon Nigiri; Spicy tuna roll, California Roll Maki

Zucchini Fritter with Eggplant Caviar

Winter Solstice- Pomegranate Martini... yummy!

If you made it this far, thank you so much for taking the time to see the hard work our team puts in year after year. They are amazing. We are amazing. Happy New Year!

Clean up the kitchen Lamb Chops

I can’t think of any dish that would soothe aching bones and heart more than this dish my mom used to make on a regular basis. It is homey and delicious, and more importantly very easy to make.

Clean up the Kitchen Lamb

1 zucchini cut in big chunks
1 eggplant cut in big chunks
2 carrots cut in big rounds
2 medium baking potatoes- cut in big chunks
1 green pepper cut in chunks
1 yellow onion quartered and separated
1 can Chopped tomatoes- 28 oz. plus some water if necessary
2 T. dried oregano

Mix ingredients above in big bowl and place in rectangular pyrex baking dish or oven proof casserole.

Place over the top of the vegetables:

4-6 Lamb shoulder blade chops sprinkled with
S & P

Bake at 350 for 1 hour turning the lamb chops over and seasoning them half way through.

Four, yes Four Amazing Events in one Week!!

It’s rare that we have four amazing events in one week. Two gorgeous weddings, a cocktail party aboard the Liberty Clipper schooner out of Boston Harbor and a formal dinner event at the Old State House.

Museum of Industry Wedding on Sat., Sept. 10

The first wedding took place at the Museum of Industry and Innovation in Waltham on the Charles River.

This couple oozed “hip, urban attitude”. The unusual installations in the museum matched this couple’s adventurous attitude about their wedding venue.
The reception took place outside on the river and soon after 150 of their closest friends and families moved to the main part of the museum filled with steam engines, generators, a very old fire truck, bicycles and automobiles.

After cocktails, guests were invited to the Jackson Room for a buffet dinner and an amazing live band by the name of “Now and The Forevers”. This was no wedding band. Call us if you’re looking for a young, hip band for your next event.
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Dinner was:
Thinly sliced Smoked Sliced Sirloin with Chimichurri

Cedar plank grilled salmon over avocado topped with orange/grapefruit segments

Cavatapi with artichoke hearts, fresh spinach, broccoli and tomato, and mushrooms in a light bouillon topped with fresh shaved parmesan

Grilled “Local” Corn Salad with Tarragon and Sugar Snaps

Autumn Greens with Grape Tomatoes, Cucumbers, Shaved Sweet Vidalia Onion and a Balsamic Vinaigrette
And
Heirloom Tomato, Fresh Mozzarella and Sweet Basil Salad with aged balsamic and EVOO

Fabulous assorted breads, rolls, foccacia with Sweet Butter

Liberty Clipper Cocktail Cruise

The next fun event we catered was a cocktail cruise on the gorgeous Liberty Clipper schooner out of Boston Harbor on Tuesday, Sept. 13 for a group from State Street Investments. 40 guests were first asked to help hoist the sails, followed by a sunset cruise including a full bar and delicious hors d’oeuvres.

Roasted Russian Red Potatoes stuffed with
Exotic Mushrooms and Chive Creme Fraiche

Slow Roasted Chicken with Balsamic Caramel Sauce
and Hearts of Celery on Potato Gaufrette

Yellow Tail Tuna Carpaccio with Sun Gold Tomatoes, Basil
and Zucchini Blossom Slaw on Sesame Crisp

Grilled Giant Sea Scallop wrapped in Imported Proscuitto

Grilled Pizza with Tomato Sauce, Parmesan and Basil

Old State House Plated Dinner

On Thursday, Sept. 15, Susan A. Lane Events catered an elegant plated dinner at The Old State House in Boston for 45 guests.

Square Tables with Redwood Scroll Damask cloths, Gold Bengalene underlay and napkins, white with gold rim china and of course, gold plated utensils! The centerpieces came from Winstons.

Guests started off in The Council Chamber with a Harpoon Ale tasting, and a specialty cocktail of “Ye Ole Ginger Vodka Tonic”, as well as a full bar. We passed trays of Local Cucumber Soup, Proscuitto Canapes with Celeriac Remoulade and Mozzarella Bocconcini Skewers with lemon grilled chicken and grape tomato.
Dinner started off with a salad course: Baby Lettuces, with Watermelon, fresh feta, house cured olives, all tossed with a light citrus vinaigrette.
Dinner was a duet entree of Roast Tenderloin of Beef with Gorgonzola Butter and Pan roasted Haddock with a Corn, Tomato and Avocado Relish along with Roasted Baby Vegetables and Fingerling Potatoes. A warm, Summer Berry Crumble with Madagascar Vanilla Ice Cream finished off this lovely evening.

Wedding in Sudbury

Last, but certainly not least, was a fabulous wedding we catered for the daughter of a very good friend of mine. No expense was spared.

It was a mingling of two regions- Northeast (bride) and Southern (groom). The hors d’oeuvres complemented both regions.



Giant Cocktail Shrimp Station

Southern Fried Chicken Brochette with Pepper Jelly and a Sweet Mustard Aioli
Fried Green Tomato BLT on Brioche Toast with Lemon Aioli
Maine Crab Cakes with a Remoulade
Brie, Green Apple and Walnut Wonton with Port Dipping Sauce
Lobster Bisque (with lobster chunks) with Frizzled leeks and demitasse spoons
Sweet Potato Bisquit with Pulled Pork, Chipotle Aioli and Slaw

The specialty drink was Mojito’s and the theme of the cocktail hour was Havana Nights!

The tent was magnificent! Joyce chose all of the bling for the decor, from the hanging crystals on the centerpieces to the beautiful silver pintuck linens on the tables. Gorgeous white hydrangea and orchids hung from amazing crystal vases. White toile was draped around the chandeliers. The giving tree was also covered in crystals.

After cocktails, guests gathered in the tent for a magical evening. The dinner menu was a pre-selected choice of:
Steak au Poivre with a Cognac Cream, Green Peppercorns, topped with Razor thin Onion Rings and leeks, Twice Baked Potato Duchess style, Haricots Verts, and Grilled Tomato

Or

Herb Crusted Cod over Potato Cake and a “Native Corn” Cream over crispy potato cake topped with frizzled leeks and served with Haricots Verts and Grilled Tomato

The wedding cake was magnificent and consisted of layers of white chocolate and lemon. A separate cake for the brides father was a classic red velvet cake.
All in all, my staff and myself both agree, the best wedding we’ve ever done. The setting, the guests, and of course the food could not be matched!

Local, Sustainable is here to stay…

After attending the last Chefs Collaborative Summit in Boston, “Sustainability” was the discussion; present were chefs, farmers, ranchers and fishers. That word has been getting a lot of attention in the press and safe to say, it is here to stay. It is not a trend. Thank God!
When I started “The Open Kitchen” in 96′, sustainability in food was not a political issue yet. I started my food business out of a soulless seven years as a recruiter/headhunter. It was my dream to have a business that was close to the earth, family-central. I worked hard to contact and use local farmers for produce and cheeses. It was hard then, and it’s still hard now to receive deliveries of locally grown produce. There are some pricey middlemen that will charge an arm and a leg for items like arugula and that just isn’t right. That is why I attended this summit. To see what’s being done about the supply chain. What I found out is that it’s still a need that’s not being served. Yes, there’s Steve Verrill in Concord and Siena Farms in Sudbury, but I met a chef at the conference from Chapel Hill, North Carolina, Andrea Reusing of Lantern Restaurant who has easy access(aka delivered) to produce, poultry and cheeses from 250 farmers within 50 miles of her restaurant. A tiny part of me wants to go buy an old van and start delivering produce from local farmers myself.

I think it’s only a matter of time before this problem is solved because “everyone” is talking about local and sustainable food. Diners are requesting it at restaurants; the Food Nutrition Bill passed in July promises to make our kids lunches more nutritious and locally sourced; and people in general just get that if we don’t gain back control of our food system, we are going to be in big trouble. Who hasn’t watched “Food, Inc.”? Terrifying, right? If you haven’t seen it yet, you might want to know where that Sam’s Club burger comes from.
On the way home from the Summit, I thought about what I could do to help my clients navigate this still complicated way of eating. Will it be hard for people to go to Farmers Markets all the time? Will we all make time to cook and eat around a table with our family? Given that a bag of groceries from Whole Foods can cost as much as $50, who really cares about being sustainable?
I think we can begin by taking baby steps. Small vegetable gardens in the back yard; occasional purchases of local, farm-raised meats and weekly visits to your local farmers market. I subscribe to EdibleManhatten and it’s interesting how many NYC restaurants have taken abandoned lots or building rooftops to start their own gardens, often employing full-time farmers to manage them. This is the future as we attempt to rein in the power of the large food conglomerates. I am excited by it and have already taken steps to work with only those vendors who can supply me with local and sustainable produce and meats.
Being awfully compulsive, on the way home from that weekend long conference, I stopped at my local hardware store and bought a canner and all the other necessary gear for canning and then made another stop to purchase 12 lbs. of local apples. My first canning experience. Youtube has many videos on how to do it, but at the conference I bought a terrific book called, “Put ‘Em Up” by Sherri Brooks Vinton. I made over 30 jars of apple butter. I actually combined recipes, using the method from the book, but the recipe from my sister-in-law, aka “organic fruit farmer’s wife.” She makes an award winning apple butter which sells like hotcakes at the Madison, WI farmers market every Saturday. Famous chefs from Chicago, like Bruce Sherman of North Pond and Rick Bayless of Frontera swear by my brother’s organic apples, pears and plums; and that darn apple butter. It’s addictive! My own didn’t come close to hers in intense flavor, so I know she is holding back on a few key ingredients. I will have to charm her on my next visit out to Madison, WI!

Here are two interesting links to the Mass. Farmers Markets and a good resource for seeing what fish are currently sustainable (no blue-fin tuna!- ugh!!)

http://www.massfarmersmarkets.org/FMFM_Main.aspx

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx

And check out this Concord based company for wonderful pasture-raised chickens, pig, sheep and even rabbit- http://peteandjensbackyardbirds.com/