Beverage caterers share post-COVID business strategies, bar trends and favorite holiday cocktails By Sara Perez Webber The holidays may look a bit different this year, but there will always be reason to eat, drink, and be merry. Like their food counterparts, bar caterers have had to adjust their businesses in the post-COVID world. Here we profile four from across the … [Read more...] about Shaking It Up
recipes
Super Food
Centerplate scores with a Super Bowl LIV menu infused with Miami flair By Sara Perez Webber CATERER: Centerplate • centerplate.com VENUE: Hard Rock Stadium, Miami Gardens, Fla. EVENT DETAILS: Centerplate hosted its 15th Super Bowl on Feb. 2 at Hard Rock Stadium. For Super Bowl LIV, the company employed more than 3,000, including 20 executive chefs, and utilized … [Read more...] about Super Food
Holiday Recipes from The Classic Catering People
Owings Mills, Md. • classiccatering.com The Classic Catering People provides catering for about 500 events each holiday season. The company, outside of Baltimore, has been serving the area for more than 40 years, with a philosophy of honoring food traditions while embracing new tastes and techniques. Executive Chef Alan Maw designs seasonally appropriate menus for these … [Read more...] about Holiday Recipes from The Classic Catering People
Cauliflower Ravioli with Smoked Bacon, Chanterelle Mushrooms, Leek Butter and Crispy Kale
A favorite fall recipe from Executive Chef Mark Alba, Legendary Events in Atlanta YIELD: 6 servings INGREDIENTS 1 head cauliflower (florets only, cut into 1-inch pieces) ½ quart heavy cream 6 whole eggs 2 tablespoons extra-virgin olive oil 2 cups semolina flour 2 cups all-purpose flour 6 ounces smoked bacon slab (cut into 1-inch by ½-inch pieces, rendered crispy) 3 ounces … [Read more...] about Cauliflower Ravioli with Smoked Bacon, Chanterelle Mushrooms, Leek Butter and Crispy Kale
On the Grill – Ideas and Inspiration for Your Next Cookout
Grilled Stuffed Pears with Mascarpone and Bacon Recipe created by Chef Geoff Kelty, Eddie Merlot’s, Columbus, Ohio YIELD: 12 (1 pear half with 2 to 3 tablespoons filling per person) Poached Pears INGREDIENTS 4 cups granulated sugar 4 cups white wine Juice of 3 lemons 3 vanilla beans, split and scraped 6 Bartlett USA Pears, cored and halved METHOD 1. Combine sugar, white … [Read more...] about On the Grill – Ideas and Inspiration for Your Next Cookout
