Halloween is almost here and Thanksgiving is just around the corner. Where has this year gone? The older I get the faster the years go by! I know in our house when we host Thanksgiving we have a house full! What better way to enjoy time with friends and family than to have a refrigerator full of food that you just have to pop in the oven? Sure, you could go to a grocery store and get something that was prepared in a factory and loaded with salt, but I've tasted their selections and let me tell you - they're no great shakes!
We feature dishes prepared the day before delivery. Our turkey's are slow smoked or slow roasted in our kitchen and you'll not find a juicier bird anywhere in town! If you're interested in a change of pace try the smoked prime rib! A little turkey, a little beef... If you need to feed the masses for the week, we feature grilled salmon, cranberry roasted pork, and even lasagna.
Side dishes feature a mouthwatering array from traditional whipped potatoes, crab and corn pudding, and the old standbys - cornbread dressing, green bean casserole, and a cornucopia of other splendiferous dishes!
Finish up with our pumpkin strudel or chocolate bread pudding spiked with brandy or the smoothest, most unique pieces of fudge you'll ever place in your mouth!
You can even have us a deliver a selection of hot and cold appetizers for the evening your guests arrive. We've got all your bases covered! Eliminate the stress and have a restaurant quality spread delivered directly to your door. We'll even put it in your frig!
Our food will make you wanna slap your momma! But I wouldn't suggest it...
Hopefully I won't have too many tales told about me. A new section of the blog is starting. A Mother's Perspective will be memories related to food from years of raising 3 kids. One of whom is now a chef. We hope you enjoy and come back often!
Everyone needs something fun, interesting, and exciting to look forward to in 2010. How about getting a “look forward to” 12 times a year? Form a group of your neighbors, a Sunday School class, your work colleagues, etc., and come to our Castella Room once a month, and let us serve you a “mini-vacation” of the foods of a different country each time. Everyone loves Italian food, with their pasta, gelato, and wine. But how about Germany, which Lynda and I visited? A smooth trout soup makes a delicious first course, followed by sauerbraten, kartoffelklösse (big round potato dumplings), lingonberries, which are something like cranberries, but smaller, and fabulous pastries. The meal was ended with an assortment of delicious cheeses and fruits. One interesting thing we noticed, as we walked the streets of German towns, is that the people take their dogs for walks in the afternoon – about 3 P.M. – and have a pastry and coffee, sitting at outdoor tables with umbrellas. Their were also crepe carts on the streets . I especially liked the apple crepes. Maybe that was because we were there during Octoberfest, and many different kinds of apples were ripe. On Saturday, the open-air market lined both sides of the street. German bands played, cheeses, bratwurst on buns with sauerkraut and mustard were just a few of the many tempting foods offered.
We also went to Belgium and loved their frites (french fries served in paper cones with mayonnaise (try it—you might like it). High school students got an hour lunch break, so many of them walked along eating frites. You can also get frites Americain—that means served with ketchup. Moules (mussels) are also a specialty of Belgium. Cooked with white wine, parsley, and other herbs, they are delicious with frites. Chocolate is another Belgian specialty—Leonidas and Neuhaus-- were two that we sampled. We can order Leonidas here in the U.S. Our sister-in-law likes to get some for her birthday every year. Their little boy calls it “Mama Chocolate.”Belgium also has open-air markets on Saturday. They offer fresh produce, cheeses, rotisserie chicken and potatoes, and tarts of many flavors—cherry is especially good. Flowers are everywhere and are sold for amazingly low prices. Fresh flowers on all tables is just taken for granted.
Lynda and I also went to Paris. A French meal is “magnifique!” At Christmas, there are little white lights everywhere and on everything. How about some boeuf Bourguignon, followed by wild rice l'orange and many more typically French dishes. Do you know that a traditional Christmas Eve dinner has 12 desserts? Buche de Noel (Yule Log), Croquembouche ( a tower of cream puff balls, strewn with spun sugar), and crème brulée are just 3 that are usually offered.
How about an English tea party with an assortment of fantastic teas, scones, and cucumber and watercress finger sandwiches? Spain could be represented by a Tapas party. Ireland, Sweden, China, Thailand, Cuba, Mexico, South American countries, and even some of our U.S. offerings—like Alaska, with fresh salmon and halibut or an Hawaiian luau or a New Orleans gumbo fest—and don't forget muffalettas and beignets!
Maybe you'll like some of the foods you have so much that you would like to learn how to make them. Sign up for cooking classes at the Castella Room to learn how to become a gourmet chef—at least for some fabulous recipes.
So get excited, it's a brand new year. Have something to look forward to each month, and join us at Adaire Chef Services and The Castella Room, 6535 Shiloh Road, Suite 700, Alpharetta, Georgia 30005.
Phone: 678-445-6275 for dinners that are memorable outings.
Thanksgiving is fast approaching.Traditions are a big part of the holiday. Who can forget to watch Macy's Thanksgiving Day Parade?Or watch football games?What about food?
My family is from West Virginia on the Ohio River.Of course, turkey is the star, followed by bread dressing—half of it with oysters.Let's list the menu:
turkey
bread dressing—half with oysters
mashed potatoes
gravy
sweet potatoes with pineapple and melted marshmallows on top
cranberry sauce
succotash—creamed
tray of carrot sticks, celery, olives, pickles
pumpkin pie—Grandpa Hyland's recipe
mincemeat pie—Grandma Hyland's raisin kind
Grandma Phillips added candied yams and real home-canned meat mincemeat pie.And, of course,we had two Thanksgiving dinners—one at noon and one in the evening.Stuffed!
After moving to the deep South, we noticed different traditions.Here's a typical menu:
turkey, and some add ham
cornbread dressing (sometimes oysters are included)
asparagus casserole replaces succotash
cranberry sauce or a cranberry jello salad
the universal green bean casserole—served North or South
ambrosia
sweet potatoes with brown sugar and pecans
pecan pie
pumpkin pie
What are your traditions?Would you like to have all your traditional food but don't want to cook all day, or you don't have room in your kitchen, let alone your oven?
Call Adaire Chef Services at 678-445-6275.Let us cook Thanksgiving dinner, and we'll deliver it to your door within a 30 mile radius from our Adaire kitchen.
Herb of the Month:Sage
Sage is a perennial that is a pale dusty green-gray that has a “Thanksgiving” flavor.It tastes so good in stuffing—use it sparingly—it's strong.It's very easy to grow either in the ground or in a pot.If the plant leaves get wooly after 3 or 4 years, start some new plants.If you can't use it all in its fresh form, dry it to use later.
Well, as you can tell from the time that has passed since my last post, I haven't had a great deal of time to "hunt and peck" about life in the culinary world! In the midst of this ugly recession, we are having the best year since we started the business over a decade ago. May was especially busy and June is turning out to be one of our best as well. You can tell how busy we are by driving by the house and checking out our yard... doesn't exactly look like a putting green! On the upside, long bermuda is very soft on the feet... just trying to stay one step ahead of the Home Owners Association. Not a big fan of their "fan mail" berating me because the grass is too long, but if I have to trade a brow beating about the state of the grounds at Casa Phillips for good business in times like these, I'll make the sacrifice! Fire up your word processor and send me a letter. I'll take one for the team... then rush home and mow the lawn... I'm brash, but not that brash!
Anyway, please join me in respectfully declining to participate in this recession. No more talking down the economy. No more paying attention to the commercials that say there is "NO END IN SIGHT!". I'm going to live my life, because everyone in the business community that I speak to agrees, things are looking up. So send me your resume' now, because we're going to need the help!
"Please fasten your seat belt and keep your hands inside the car. Things are about to get really exciting!"
Once a year a bunch of chefs/entrepreneurs get together in a different city and compare notes, teach each other new concepts both for cooking and running businesses, and of course eating food and drinking wine and other spirits. Food people are notorious for enjoying life and getting 300+ together at once can be a daunting task. The food has to be good and it's generally a good idea not to hold the gathering in a "dry" county, if you catch my drift. The first one I attended was held in Pigeon Forge, TN 10 years ago. Pigeon Forge didn't have the restaurants they have now and yes it's a dry county. Wow! Talk about 300 grousing, grumpy foodies. The planners were from California and booked the property sight unseen. Needless to say, the next year these details were a major part of the planning.
Fast forward to July of 2008. Location: Tucson, Arizona. And yes, I did say Tucson... in July! It was a beautiful resort, The Marriott Starpass. If you ever get the chance to go, I highly recommend it. They have a glass wall on the back of the main lobby that literally opens onto a veranda and an incredible view of the city and the surrounding dessert. That was the first time I had seen a cactus that wasn't in a window box! The planning committee did a great job. I, in my infinite wisdom, agreed to teach a class, took the ServSafe Sanitation Certification Test, AND took part in the Iron Chef Competition. Let's just say it was busy. The class I taught was on smoking foods which I'll talk more about soon. I LOVE smoked foods, but I digress. The ServSafe Sanitation Certification Test was every bit as fun as it sounds... which is to say not at all. Luckily I also have a degree in Chemistry and took extensive classes in Microbiology which gives me a leg up on the competition when it comes to remembering the names of all the bad stuff to watch out for in kitchens. I didn't really have a blast taking the exam, so I know you can't be that thrilled to read about it. I'll move along to the fun stuff.
The Iron Chef competition was really a lot of fun, but when you get six chefs together we tend to get a bit competitive. To make it more interesting, the other team was from Canada and they wanted to stick it to Team USA. Just like on TV, we had an official sponsor for the event. We were trying to figure out what the ingredient would be... cactus? chilis? coyote??? None of the above, but it was something we hadn't really worked with before -- guava sponsored by Goya. We had guava nectar, guava paste, guava juice, fresh guava. You name it, we had it.
I'm just hitting a couple of the highlighted menu items -- the ones our team made! I started things off with Guava Barbecued Shrimp with Sweet Potato Hash. Here's the recipe (it looks like a lot, but it's really not that bad):
Guava BBQ’d Shrimp with Sweet Potato Hash
1 Tbsp olive oil
1 med onion – julienne
½ tsp sugar
1 Tbsp white wine vinegar
½ cup Bourbon
½ cup Goya Guava Nectar +(½ cup Guava concentrate)
1 cup ketchup
1 Tbsp brown sugar
1 tsp cumin
Salt & pepper, to taste
Heat olive oil over medium heat. Add onion and sweat for 2-3 minutes. Add sugar and vinegar. Cook over medium heat until onion is camrelized, stirring often. Do not brown. Deglaze with bourbon and add Guava. Reduce until thick. Add remaining ingredients. Simmer briefly and remove from heat.
3 strips bacon - diced
1 Tbsp butter
½ cup red onion – fine dice
½ cup green bell pepper – fine dice
¼ cup red bell pepper – fine dice
1 cup sweet potato – brunoise
1 tsp jalapeno pepper – fine dice
1 clove garlic – minced
¼ cup Riesling
1 cup Goya Guava Nectar (or ½ cup Guava Concentrate)
1 Tbsp Guava paste (optional)
2 Tbsp Italian parsley – chopped
Salt & pepper, to taste
Render bacon in a saute pan. Add butter, onion and bell pepper to pan. Sweat until onion is translucent and bell pepper is soft. Turn heat to high. Add sweet potato and saute 1-2 minutes. Add jalapeno and garlic. Saute briefly. Deglaze with Riesling and add guava nectar (or concentrate). Add guave paste for extra punch if desired. Stir in parsley and season to taste with salt & pepper.
1 Tbsp butter (or olive oil)
Salt & pepper, to taste
6 ea U-15 or U-8 shrimp (peeled & deveined)
1 clove garlic, minced
¼ tsp cumin
Juice of 1 lemon, freshly squeezed
Melt butter in pan over medium-high heat. Season shrimp with salt & pepper. Add shrimp and sear first on one side then the other. Add garlic and cumin. Finish with lemon juice.
Garnish:
Zest of 1 lemon mixed with 1 Tbsp chopped parsley
To plate:
Place a mound of the Sweet Potato Hash in the middle of a medium plate. Arrange the shrimp around the edges of the hash. Drizzle shrimp liberally with BBQ sauce and garnish with the zest-parsley mixture.
**Note: For a truly decadent dish, wrap shrimp in oven blanched bacon and char-grill, brushing with the BBQ sauce on both sides.
Give it a shot! The judges really liked it and got into a pretty heated argument over which team should win. They ultimately gave it to our friends from the Great White North. We did a full menu including drinks and they did 2 entrees. The challenge was to do 2 entrees so I think we lost a point for not following directions! Our selections were more in keeping with the Iron Chef concept, but "Oh Well!" It was fun anyway.
The dessert and drink recipes will follow. Give them a shot as well -- Caribbean beach and hammock not required, but highly recommended!
Unlike most food service businesses that do catering to corporate offices, we cook all of our own meats for the sandwiches we make. They don't just fall of the back of a truck and onto your sandwich! Our prime rib and turkey are slow roasted in our well loved smoker over various hardwoods from hickory to mesquite to oak or apple. What I have never understood are those little blue and white pop up timers. The very first step in preparing a turkey for roasting - before seasoning, before ANYTHING should be removing that useless timer, taking it out back, placing it under the tire of the largest truck one can find and driving over it until it has been crushed to dust! In other words, those little "timers" should be considered the bane of man's existence, public enemy number one, persona non grata. If you haven't figured it out yet, I don't like those things! Ever wonder how those little demons from hell work? There is a little blob of metal in the tip that melts when the internal temperature of the bird reaches 185°. If you remove the bird from the oven the moment that timer pops, it will "only" reach 195°. If you don't catch it the moment it pops, you're looking at temperatures over 200°. Water, as you know, boils at 212°. The closer your bird's temperature gets to that magic temperature, the drier your dinner will be. Make sure you have plenty of bottled water available. Your guests will need it to rehydrate their dinner! How many people catch it the moment it pops? How many get caught up in the big game, a book, chasing the kids around the house? Why do you think most of the time Thanksgiving turkeys have about as much moisture and juice as the sand in the Sahara. According to the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) the internal temperature of a turkey should not exceed 165°. This is now recognized as a safe temperature and will also insure a moist and juicy bird. To achieve a final temperature of 165° remove the turkey from the heat when it reaches 155° and it will carry over to the ideal doneness. This guideline changed in 2006. So why are these implements of culinary torture still on the market? Is it a government conspiracy? An alien plot? Now can we finally put those little trinkets of yesteryear to rest once and for all? No more National Lampoon's Christmas Vacation turkeys! If you have any doubts, give us a call and we'll deliver!
The second week of March... hard to believe the first quarter of 2009 is nearly over! The week was an interesting one. We started with a meeting with Alison O'Neil of Beauty Becomes You and ended with the GNFCC Business Expo and a private dinner in the Castella Room. Beauty Becomes You is a charity organization headed up by Alison O'Neil. They go around to retirement communities and help the residents with such things as hair and skin care. It really gives them a sense of well-being and belonging. I wish they would have been around when my grandparents were ageing and lived 14 hours away from us. It would have relieved a lot of stress. Ms O'Neil's organization, we'll call it BBY, has been working wonders in the Atlanta area for several years and is spreading the network across the country and seems poised to do some truly great things for an ageing population. With a large portion of the population reaching retirement age, BBY seems destined to explode on the national scene. In September, they will be holding a 3 day event to raise funds and bring some much needed attention to the cause. We have agreed to cater the brunch on Sunday the 13th for approximately 250 guests. I'll go into more detail as the event approaches.
The North Fulton Business Expo was a rousing success. The Marriott Windward was packed with exhibitors and guests and many great connections were made to expand business in the area. This was our second year to participate and the 3rd year that it has been held. We of course gave out samples as did many other food businesses so if you come next year, which you should, don't eat lunch before you arrive. On our list of samples this year were: Bacon Pretzels; Sun-Dried Tomato, Artichoke and Goat Cheese Rangoon; Swedish Meatballs; Petite Cheesecakes; Chocolate Delight Cookies. The Bacon Pretzels are a great snack we like to keep at the bars at cocktail receptions. They serve the dual purpose of making guests thirsty and absorbing some of the cocktails consumed. We typically refer to them as The King's Candycanes. Sound silly? Here's the logic behind it... We have been Elvis fans for quite some time and Elvis (The King, "Thank you very much...") always kept a bowl of bacon on his piano. The first time we served these was during a cocktail reception at Christmas - Voila! The King's Candycanes. Anyway... the meatball recipe I can post, the cheesecake recipe is off limits. It's Lynda's and I gave it out once... just once... and I'll NEVER do it again!
SWEDISH MEATBALLS: (We kept them on the lighter side) 2 lb Ground Turkey (Veal and Pork can be substituted for a richer dish) 1 cup Mushrooms, small dice 1 cup Onion, small dice 1 large Egg 1/3 cup Fresh Parsley, chopped 1/4 cup Roasted Garlic 1 1/2 cup Fresh Breadcrumbs, toasted Salt and White Pepper to taste 2 Tbsp Butter 1/4 cup Fresh Lemon Juice 1 1/2 cup Dry White Wine 3 cup Chicken Stock 1/4 cup Cornstarch (or as needed)
Preheat oven to 425. Mix first 8 ingredients well. Form into approximately 1" meatballs. Place in buttered baking dish and top with lemon juice, wine, and stock. Bake for 20-25 minutes or until the meatballs are just cooked through. Remove from oven and drain cooking liquid. Season to taste with salt and pepper. Thicken with cornstarch and top meatballs with sauce.
Those were a big hit at the Expo because they were different - no BBQ sauce! As a side note, we also do meatballs with BBQ sauce, but it's like no sauce you've ever tasted! I'll post some of the other recipes from above in the future - those I'm allowed to that is!
So we finished up the week with a birthday celebration at the Castella Room. It was an intimate dinner for our client's Mother. They requested a Classic Italian theme. Here's the menu:
Gorgonzola Stuffed, Prosciutto Wrapped Figs & Mushroom Asiago Tartlets Panzanella Salad Sun-Dried Tomato, Artichoke Stuffed Chicken with a Marsala Butter Sauce, Asparagus with Lemon Parmesan and Saffron Risotto
They brought cupcakes for dessert to please the 5 year old! It's really nice to see people enjoy time together. It's the one thing in life you can never get back. That's all for now. Tomorrow I'll post our Tuscan Pesto Chicken Salad. Have a great night!
Notice to all of you carnivores out there: This is an excellent time for stocking up on your favorite cuts of steak. With the markets being down and consumers holding on to every last cent until they are forced to part, the prices of beef have plunged. For those of you who don't have a membership to Costco - get one! Now! Do not pass go, do not collect $200. Go directly to Costco and stock up on some of the best beef you can lay your hands on without shelling out big bucks for Kobe or Wagyu (American Kobe). Those two are still going to cost you a pretty penny IF you can find them.
I'm not sure if the grocery store prices have dropped accordingly, but wholesale vendors have certainly cut prices and Costco is a good alternative to opening a commercial food establishment and dealing with vendors. Trust me, you don't want to go there! Go to Costco... They have recently started carrying Prime cuts of steaks. If you're unfamiliar with the grading system for beef, there are 8 grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. The first 3 are the only ones you should ever worry about. Prime is the best. Select is fine for sandwiches. Choice is the most common. We use only Prime or Choice in our kitchens depending on the application.
We were in our local Costco store and just browsing, killing time when we stumbled onto some really beautiful beef. These steaks had incredible marbling (veins of fat running through the meat). In the Culinary World, fat is flavor and these were QUITE flavorful. We immediately started rummaging through the cooler bin to find the most appetizing candidates and picked out the best 3. Luckily most people were buying the less expensive Choice cuts. I tried to tell'em, but they weren't listenin'! $8.99 for cut Prime ribeye steaks is an incredible buy! Their loss was certainly our gain!
We brought them home and seasoned with olive oil, salt & pepper, and some garlic. I prefer to season them well ahead of cooking. Place them on a plate in the refrigerator on a lower shelf for several hours prior to cooking. We use only natural hardwood charcoal. It gives the food a nice smoky flavor. I've seen on cooking shows where many people will place the steaks on the counter for 30 minutes prior to grilling. I personally disagree with this for a very good reason. I like my steaks to stay on the grill as long as possible to pick up as much of the smoke flavor as possible while staying as rare as possible.
We let the steaks rest for about 5 minutes prior to service so the juices could redistribute. Let me tell you these steaks melted in our mouths! We had some demi glace that we make for private dinners that we serve at our kitchen and in our clients' homes. The combination of the steaks, the demi, and a very nice red wine (the blood with the beast as Lynda likes to say) were enough to send us to a state of bliss rarely reached at the dinner table... this was GOOD! I highly recommend you give these steaks a shot. If you have questions, send me an email for tips or have us over and we'll cook them for you! Bon Appetit!
After the success of last year’s Valentine’s offering and listening to the requests of their guests, ADAiRE is happy to announce the addition of a chef interactive facet. “Fine dining for you and your special someone in an intimate and elegant setting.” ADAiRE has been called a “hidden gem” in Alpharetta. Away from the hustle and bustle of mainstream eateries, dining at ADAiRE is by reservation only. With an open reservation seating for 4 couples at 7pm and a single private reservation for 2 at 9pm, ADAiRE offers the most exclusive dining in the North Fulton-South Forsyth area. This year’s menu includes a fresh salad, hot appetizer, entrée, and dessert with Chef’s interactive preparation for the appetizer and dessert. The menu is prix fixe and includes a complimentary wine flight for $100 per person for the 7pm seating and $175 per person for the exclusive private dining experience at 9pm. Vegetarian options are available with prior notice.
Menu
First Course choice of: Mixed Field Greens with Strawberries, European Cucumbers, Goat Cheese, and Spiced Pecans with Champagne Vinaigrette *** Smoked Salmon Bruschetta with Caper Crème Fraiche and Caviar Garnish
Second Course Chef’s interactive Seafood Vol-au-Vent: a mixture of shrimp, crab, and lobster with brandy and cream in a puff pastry shell
Main Course choice of: Barrel Cut Filet Mignon with a Truffled Cabernet Glace, sautéed Haricot Vert, and Herb Whipped Potatoes *** Tartlet of Shredded Duck, Goat Cheese, and Fines Herbes with Blueberry Vinaigrette and sautéed Baby Spinach
Dessert Caramel and Cherry Flambé with Saffron-French Vanilla Frozen Custard en Crepe and Pecan Crisps
The first part of this article was more about the buffet party. This second part is about plated dinners, how to plan them, and the factors that help you reach your goal.
For plated dinners, I generally offer three selections for each course. Using the client's feedback to your questions, come up with your entree first. Offer as much variety as possible within the constraints placed on you by the host. Even if they want all beef or all seafood selections, try to give them variety i.e. filet mignon, veal chop, or Chateaubriand OR snapper, shrimp, or salmon. For sauces, just think of the Mother Sauces and add ingredients to them to give variety and, unless requested, don't use the same sauce all three times.
Try to give a variety of starches. You could offer a roasted red pepper mashed, risotto Milanese, and roasted purple fingerlings or a pasta. Do the same thing with the vegetables.
I recommend giving your client the option of a very mainstream selection, a middle of the road, and a more adventurous selection.
Always keep the colors going on the plate in mind. Imagine the plate is your canvas and the food and sauces your paints. Some people may think a brown sauce with a brown starch and vegetable is pretty -- I don't. Color is your friend. People eat with their eyes first, remember.
Once you have your entree selections planned out, move on to your first course. Unless your client has a preference I like to offer a salad, appetizer, and a soup. If it's particularly hot I sometimes forgo the soup or offer a cold soup although they are rarely chosen. The entrees you offer will determine the selections you offer for the first course. A heavier entree will generally dictate a lighter first course. A simple way to organize your first course is to pick an entree and design a dish to go with that entree. Do this with all three entrees and you will have a dish to compliment all three. It's also quite interesting to see if the host will choose the pairings you designed.
For dessert use the same methodology as for the first course. Design one dessert for each entree. For the first course we used parameters such as salad, soup, and appetizer to get us started. For dessert you could go with parameters such as chocolate, vanilla, and fruit for variety's sake. Pair them up with an entree and design your dessert. Always keep color in mind.
If more courses are desired follow the same path. The parameters give you a starting point. Without them you could flounder around for days and get nowhere or wind up with a disorganized mess. This way you have a road map and at least the possibility of your client choosing the perfect dinners that you have designed.
Everything is a formula. Figure out your formula and plug in the elements. Don't make it more complicated than necessary. It's food, not rocket science. Have fun and stop fretting about it.
When I was working in restaurants, I often had people ask me how I came up with specials and new dishes. I had a difficult time expressing exactly how I did it at the time. Recently someone asked me to put on paper exactly how I do it. I guess it's my chemistry background, but I view everything as a formula. My outlook on life and work is an interesting mix of my "right brain" and my "left brain". The first half of my life was spent studying chemistry in laboratories and the second half has been spent in Culinary school and professional kitchens (including my own). I guess I have a bit of a Jekyll and Hyde thing going on (Puck and Pauling might be more appropriate). Designing an entree plate and planning a dinner party are no exceptions to my belief that formulas are interwoven in everything we do in life and work. Here is Part I of my article on Chemistry and the Dinner Party:
It's Monday and I've been asked to do a dinner party on Friday. I've never done this before. What do I do? The first step is gathering information -- what, when, where, why, and how questions.
What is the occasion? What is the theme of the party? What type of foods does the client have in mind? What time of day will the party be held? Where will the party be? Will there be kitchen facilities be available? What is the makeup of the guest list? Men? Women? Children? Ages? Will it be buffet or plated? If buffet will it be a mixture of hot & cold items? What is the budget?
Once you have the particulars on the party, you can start to form an outline of how you see the party going and flesh it out from there. Think of it in terms of building a frame for a house. These questions form the foundation for everything else to build on.
If you're client wants heavy hors d'ouevres for an evening party, you can bet people are going to be counting it as dinner. Plan on the usual courses of a dinner in bite size form. You need items that would make up an appetizer, salad, and/or soup. You need items that make up an entree: Protein (the number of choices will depend on the budget), Starch (a great way to give quantity and taste without the expense), Vegetable (just about everyone wants it there, but few people eat it -- unless there are a large number of vegetarians). Finally, you need a Dessert. This will also depend on makeup of the group. Women tend to eat more sweets and a group of only women will eat more sweets than a group of men and women. Alcohol consumption also tends to decrease the amount of sweets consumed.
For light hors d'ouevres consider what someone would have for a light snack. If the host is pressing for light hors d'oeuvres at dinner time, try to talk him into going a bit heavier. If there is no leeway go with more of the starch and filler items which fill up the table, look nice, and cost less. If you run out, it looks bad for you -- not the host.
For all of these options, consider the facilities available. If oven space is limited or non-existent, opt for all cold items or mostly cold items.
Color is very important, so think in terms of foods that have eye appeal. If the food tastes great, but is all a different shade of brown it won't be impressive and probably won't "move". People eat with their eyes first.
In almost all instances, you will want to give a variety of flavors so all parts of the palate are satisfied. Seasonal availability should be considered as much for what you can get as for what you can't. Don't offer heirloom tomatoes in December unless you live south of the equator!
For a mainstream party, think of your food questionnaire. What are the foods that people most often mark yes and which do most people mark no. Especially when you are starting out, it is a good idea to stick with more mainstream ingredients. Most people want to seem hip and may say they are open to anything, and this may be true, but the majority just aren't that adventurous. If you do opt to use more exotic ingredients, limit them to a dish or two and give plenty of alternatives.
When you have all of the facts and expectations, actually putting the menu together isn't that difficult. At that point, it's just plugging dishes into the equation.
Try something truly unique this Valentine's Day for you and your special someone. Anyone can make a reservation at a neighborhood eatery - this will be something the two of you will always remember. We offer limited seating, so crowds and noise are never an issue. We've been called a "hidden gem" in Alpharetta and gems should be a part of every perfect Valentines celebration.
Our Valentines Dinner offering follows:
Prix Fixe $75 per person, 4 courses
First Course
Oyster Stew with Champagne, Brie, and Caviar Garnish ~ Pastrami Duck Breast with Balsamic Strawberries, Watercress, and Creme Fraiche ~ Salad of Grilled Radicchio and Fresh Endive with Fig, Almond, and Dutch Gouda with a Madagascar Vanilla-Sherry Vinaigrette
Main Course Porcini Crusted Grouper with a Madeira Hollandaise, Prosciutto Asparagus, and Saffron Whipped Potatoes ~ Chicken Ballantine with Tarragon and Smoked Salmon Sauce Supreme with Sauteed Spinach and Classic Rice Pilaf ~ Seared Tenderloin of Beef with a Barolo-Roasted Shallot Demi Glace with French Green Beans and Truffled Duchesse Potatoes
Cheese Course Selection of Imported French Cheeses with Fruit and Nuts
Dessert Chocolate Glace with Kirsch and Brandy Cream, Berry Garnish ~ Lavender Creme Brulee with Macerated Blackberries ~ Strawberry Tart with Almond Crust and Grand Marnier
We look forward to serving you and providing the backdrop for an evening you will never forget.
Call today for reservations, seating is limited. (678)-445-6275
New Year's Eve is THE time to indulge! Take a break from the restaurants and crowds. We offer service in "our home" or yours. We'll have a fire burning for you, bartenders and servers at your service, and incredible culinary selections. We have designed a menu, but we always take requests!
Appetizer : Lobster and Sherry Bisque with Truffled Wontons
~
Danish Cured Duck Breast with Herbed Goat Cheese and Cherry-Walnut Conserve
~
Salad of Baby Greens with Clementines and Cranberries with Boursin and a Champagne Vinaigrette
Entree : Lobster Stuffed Filet Mignon with a Cognac Demi Glace, Tourneed Carrots, and White Cheddar Duchesse Potatoes
~
Grilled Colossal Prawns with a Champagne Cream and Caviar Garnish, Wilted Greens, and Risotto with Fine Herbs
~
Roasted Chicken Breast Stuffed with Spinach and Truffles, Roasted Harvard Beets, and Risoleed Potatoes
Dessert: Flourless Chocolate Cake with a Brandy Creme Anglaise and Blackberry Preserves
~
Banana-Raspberry Bread Pudding with a Sweet Cinnamon Butter and Bailey's Whipped Cream
~
White Chocolate Creme Brulee with Caramelized Pineapple and Dark Rum
Complimentary Champagne Toast
Prices vary according to number of guests. Dinner for two from $175/person.
We are happy to design menus to your specifications. It will be our pleasure to make limousine and floral arrangements per your request.
Try Something Special This Year For Two Or More And Make New Year's 2008 An Event To Remember!
FROM NOW UNTIL NEW YEARS, RECEIVE AN ADDITIONAL $20 GIFT CERTIFICATE WITH EVERY $100 CERTIFICATE PURCHASED! GIVE TO SOMEONE ELSE -- OR KEEP IT FOR YOURSELF...
Put ADAiRE under your tree this Christmas with a gift certificate for our services. Treat your friends and family to time off in the kitchen and get 2008 off on the right foot. Our certificates also fit very nicely in stockings. With our new online gift certificate section you can pay online via our secure form. We offer a myriad of gift amounts available for any of our services from weekly meals to cooking classes to dinner and cocktail parties.
The holidays are almost upon us and everyone is ready to enjoy time with family and friends. To help you enjoy this festive time of the year, we have posted our holiday menu. Trust me, you don't want to get stuck in those lines at the grocery store! We have a full line-up of menu items from appetizers to desserts. We have a great ceramic smoker for our turkeys. Each one is moist, incredibly flavorful and takes 2 days to prepare. We can do as much or as little as you need and deliver it to your door. To order just go to our menu page and select the Holiday Menu PDF. You can print it out, make your selections and fax it to us, email your choices or call us directly.
It's been a long process, but the new facility is now open. ADAiRE Chef Services located in Alpharetta, GA celebrated the Grand Opening October 4th. The Castella Room is available for private dining, cocktail receptions, and cooking classes. With hardwood floors, granite counters, travertine floors, Wolf and Subzero appliances, and fireplace Castella is an inviting destination for private gatherings and even intimate dinners for two.
We still offer all of our previous services -- there's just more of us to love! Come by and pay us a visit. Our home is your home.
