caterArts 2010 -opening night party "the art of food" for catering chefs by catering chefs

the International Catering Association
held the 4th annual
CaterArts Master Culinary Catering Conference
in Louisville, Kentucky on August 8-11, 2010.

This conference is for catering chefs by catering chefs
and the opening night party
"the art of food"
was a collaboration of chefs from coast to coast

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tray passed


crispy shrimp diablo with frizzled scallions
Chef Ron Rando
Thomas Preti Catering, NYC


pulled pork mini tacos with
mango salsa + micro cilantro
Chef Jason Mezrano
Kathy G Company, Birmingham, Alabama


pork belly corn dogs
heirloom tomato ketchup + chipotle honey mustard
Chef Mark Baldwin
Blue Ridge Catering, Roanoke, Virginia


red pepper shallot tart tartin
Chef Joanne Purnell,
Good Gracious, Los Angeles
Chef Ken Barrett
Different Tastes, Boston

Chef Mark Baldwin, Blue Ridge Catering
showing off his pork belly corndog

the servers wore t-shirts exclaiming the dish on the front
and the chef creator(s) on the back

pulled pork mini tacos with
mango salsa and micro cilantro
by Chef Jason Mezrano,
Kathy G Company, Birmingham, Alabama

grilled vegetable tower

created by Joanne Purnell and Ken Barrett

included grilled polenta cake, sauteed spinach

grilled eggplant, tomato jam,

mushroom duxelle,

fresh mozzarella + basil pesto

a great pairing of traditional flavors...

Chef Mark Baldwin offered up this fun
Asian Surf n Turf shortplate
Peanut Butter Captain Crunch Crab Cake
and Black Garlic Petit Filet
with Wasabi Mash + Edamame Succotash

clothes pin smores

those ice cream pops brought out the kid in all of us!!!

Chefs enjoy eating other Chef's Creations
Joanne Purnell and Adam Gooch
marvel over the pork belly corndogs

following the cocktail hour,
caterarts attendees
were offered
a selection of short plates

by the talented catering chefs,
and performance desserts by
Pastry Chef James Plocharsky,
Michaels on East, Sarasota, Florida

fire it up  Pastry Chef James Plocharsky,
clothes pin smores

just a few of the myriad of delicious desserts offered

 sticky toffee pudding




Chef Ron Rando, Thomas Preti Catering, NYC, 

explaining  Pan Seared Scallops
with Pickled Watermelon and Crispy Panchetta

lamb three ways