on the road with caterBuzz - the grassroots social media hub for catering professionals

Cook Like a Caterer - a resource for the fledgling caterer, the experienced home entertainer and anyone else who loves delicious food + recipes in quantity!

2012-02-17T21:55:00.000-05:00

Today's Caterbuzz blog features Chef and Caterer,
Renee Weir-Fontes, a seasoned caterer
in Orange County, California who recently published
a fantastic cookbook offering catering sized recipes.

COOK LIKE A CATERER, Party Sized Recipes for Entertaining

Although Renee's original intended target audience was
the new chef looking to start a catering business
or the seasoned home cook who loves to entertain
for a crowd, caterers from all over the world
have been intrigued by the concept.

When Renee posted the link on our private
International facebook catering group, Caterbuzz,
the orders for her premiere book started pouring in.

You can order a copy of Cook Like a Caterer here,
offering over 240 large party sized recipes that
Renee Weir-Fontes has developed and used in her
catering/event design business, Fresh Ideas Catering
over the past 25 years.

The recipes are international in scope but have a
west coast California flare offering California favorites
such as
...Mandarin Chicken Salad
   Renee's version of the ever popular Chinese Chicken Salad,

...Cabo Shrimp Cocktail
   A Cal- Mex cerviche style shrimp cocktail

...Artichoke Chicken with Mushrooms + Parmesan
   According to Renee, Artichoke Chicken is a tradition on party menus

...West Cost Grilled Tri Tip with Housemade BBQ Sauce
   well it wouldn't be a California based cookbook
   without a tri-tip recipe, would it?

Renee's catering recipes cover a variety of food themes
and include useful references such as food yields,
ideas for beverage services and catering notes in
many of the recipes, such as equipment you would
need to serve recipes that might also work well
as stations for your next party or event.
No party is complete without beverages
to compliment the food.
So recipe offerings for making
five gallons of fresh lemonade or
three quarts of spicy bloody mary will come
in handy along with more elegant offerings
such as crimson royal champagne punch,
simply marvelous for your next holiday event!

Rounding off the recipes, are catering notes
Renee includes in many of the recipes
that could be a great help to the newbie caterer
who is just starting out on this amazing journey
we call professional catering.

Chevre Cheese Tart with Red Onion Jam
Cook Like a Caterer, page 58

Appetizer Sized Thai Pork Patties
with Red Curry Coconut Sauce
Cook Like a Caterer, page 44

Endive with Chevre + Pear,
Cook Like a Caterer, page 26

This catering gem is a cookbook with recipe selections that vary from basics like Chicken Parmigiana (chicken parmesan to us east coasters) serving 100, to a beautiful and sophisticated
yet simple to prepare appetizer of fresh endive leaves with chevre goat's cheese + pear serving 60.
Please enjoy some sample recipes and let us know what you think or better yet, just order your own copy!

Ginger Sesame Pork Tenderloin Platter
Cook Like A Caterer, page 61

all recipes reprinted with kind permission
of author Renee Weir-Fontes

Here's the first recipe that really caught my attention
- although there were many others that intrigued me,
this is one concept I will be using in my own NYC catering business.

Bleu Balls of Fire
with Raspberry Chipotle Sauce
Renee writes:
Name after the song, "Great Balls of Fire",
and my two favorite ingredients, blue cheese and heat.
These stuffed meatballs deliver both.
The combined flavors are a great hit at parties
and has been one of my most popular cocktail appetizers.
The raspberry chipotle sauce is also delicious on ribs.

MEATBALL

3½ pounds ground beef (18% to 20 % fat)

1 bunch green onions finely chopped

1¾ cups panko bread crumbs

2 eggs

2 teaspoons salt

1 teaspoon black pepper

14 ounces blue cheese

1. In a large bowl, mix by hand the ground beef,

finely chopped green onions and panko bread crumbs.

Whisk eggs with salt and pepper and add to ground beef mixture.

2. Divide mixture into 30 to 35 even sized balls. Flatten each ball

with palm of hand and distribute blue cheese among meatballs

(saving about a tablespoon for garnish). Roll meat back into balls,

careful to keep the blue cheese centered and inside.

Chill completely or even freeze before browning.

3. Brown meatballs in a skillet in batches, turning often to color all sides.

4. Place in 350°F oven for about 5 to 7 minutes to finish cooking.

5. Arrange meatballs on a serving platter and

pour heated raspberry chipotle sauce over them.

Sprinkle with remaining blue cheese crumbles for garnish.

RASPBERRY CHIPOTLE SAUCE

1 tablespoon oil

½ cup white onions chopped

3⅓ cups raspberry jam seedless

4 tablespoons molasses

1 teaspoon salt

12 ounces chipotle pepper in adobo

(note from Lisa - When I queried Renee
if this was truly the right amount of
chipotle in adobe as it seemed a lot to me,
but Renee assured me that if you rinse the adobe
off the heat level is perfect.)

In a medium sauce pan, heat oil and cook onions until translucent, add jam.

Wearing gloves, rinse adobo sauce from peppers, de- seed and chop peppers.

Stir in molasses, salt and peppers and cook on low heat, stirring occasionally.

Cook until reduced by half, strain and serve over meatballs.

These Bleu Balls of Fire Meatballs look and sound so delicious

- I predict them becoming a new fav!

Curried Butternut Squash Soup

Many first time tasters are surprised that the curry in this recipe

is not overwhelming and the color is as delicious as the soup.

Curry butternut squash soup is especially nice for a Fall party

and is charming served from a mini hallowed pumpkin.

Serves 32

8 tablespoons olive oil
8 cups onions chopped
6 teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon cayenne pepper
8 quarts butternut squash cubed
3½ quarts chicken broth
3 cups heavy cream

Heat oil in large pot, add onions.
Cover and cook over medium heat until soft,
stirring often (about 5 minutes).

Add curry powder, ground ginger and ½ teaspoon of cayenne,
Stir 30 seconds. Add squash and broth,
bring to a boil and reduce heat to medium low.
Cover and simmer until squash is very tender (about 30 minutes).

Puree soup in batches, in blender, until smooth.

Return to same pot. Stir in cream and add salt, pepper and cayenne to taste.
COOKS NOTE
Vent blender when pureeing soup to keep steam from building up.

This delectable looking Italian Stuffed Turkey Breast has already been pinned to my Holiday Pinterest board for next Thankgiving or for the next client who would like to serve an interesting and festive Turkey dish.

all recipes reprinted with kind permission
of author Renee Weir-Fontes Cook Like A Caterer

Italian Stuffed Turkey Breast

with Shallot Cream Gravy
Try this stuffed turkey breast for
an untraditional holiday main dish.
The filling has richly flavored mushrooms
and pancetta blended with frangant spices

Try this stuffed turkey breast for

an untraditional holiday main dish.

The filling has richly flavored mushrooms

and pancetta blended with fragrant herbs.

Makes 16 to 20 servings

2 cups water

1½ ounces dried Porcini mushrooms

4 tablespoons vegetable oil

12 ounces crimini mushrooms chopped coarse

1 cup finely chopped shallot

12 ounces Pancetta (Italian bacon) chopped

¼ cup chopped fresh Italian parsley

2 tablespoon chopped fresh rosemary

4 cups fresh breadcrumbs made from French bread

6 to 8 pound turkey breast boned but skin left intact

1.Bring 2cups water to a boil and add dried mushrooms
and remove from heat. Let standuntil soft, about 30 minutes.
Drain and chop, reserving soaking liquid frommushrooms.

2.Sautépancetta in heavy large skillet over medium heat
until crisp, transfer pancettato paper towel to drain.
Add 2 tablespoons oil to drippings in skillet. Add
½cup shallots and fresh mushrooms sauté until
mushrooms begin to brown andliquid dries.
Remove from heat, stir in pancetta, chopped porcini mushrooms,
parsley and rosemary. Mix in breadcrumbs and
as much reserved mushroom soakingliquid as needed to moisten.
Season stuffing to taste with salt and pepper.
Setaside and cool completely.

3.Doublebutterfly turkey breast by slicing
each side of the breast open down the middle
¾ through and fold out. Cover with plastic wrap.
Using a meat mallet, pound to½ inch thick rectangle
(about 14x10 inches). Remove plastic wrap and sprinkle
turkey with salt and pepper.

4.Spreadstuffing over, leaving a one inch border open.
Starting at 1 long side, roll upturkey jelly roll style.
Secure with kitchen twine every 2 inches and once
lengthwise to secure ends and to hold shape.

5.Preheatoven to 375°F. Heat remaining
2 tablespoons oil in heavy roasting pan over
medium-high heat. Brown turkey roll on all sides,
pour ½ cup broth into bottomof pan. Cover turkey with foil,
roast for 30 minutes then remove foil. Brushturkey with
1 teaspoon butter, roast until turkey is brown and thermometer
inserted into center registers 165°F (about 3 hours).
Transfer turkey toplatter to rest tented loosely with foil.

6.Removestrings from turkey. Cut roast crosswise into
½ inch thick slices and servewith shallot cream gravy.

SHALLOT CREAM GRAVY

1 cup sherry

4 cups low salt chicken broth

1 cup finely chopped shallots

6 tablespoons butter

6 tablespoons all purpose flour

1 cup heavy cream

salt and white pepper to taste

1. Deglaze roasting pan with sherry, scraping up bits from the pan.
Add shallots and broth, lower heat simmer
and cook shallots until very soft.

2. In a medium saucepan melt remaining butter and
whisk in flour to make a roux.
Strain and add pan liquid to roux whisking vigorously.
Cook until thickened about 5 minutes remove from heat,
whisk in cream and season to taste with salt and white pepper.

Bon Apetit and get ready to ....

To order Cook Like a Caterer

please click here
thank you to Renee for supplying the recipes and photos
in this caterbuzz blog post
Renee tells us that she is currently
working on an EBook Version
with full colored photos of all the recipes.
Stay tuned for more details as they become available.

you may also contact Renee directly

Fresh Ideas Event Services

714-514-6128

email: freshideasinfo@me.com

blog: http://chef-renee.blogspot.com/

Besides running Fresh Ideas Catering,
teaching cooking classses,
and consulting on special projects
Chef Renee Weirs-Fontes is also the Event Designer
for the Orange County Fair and Event Center
in Costa Mesa, California

Hi, I'm Lisa Teiger, co-founder of caterBuzz, owner of CuisinEtc Catering + Special Events,

a boutique NYC catering concern, a food stylist, culinary fashionista and roving

caterBuzz catering reporter, coming to you from NYC but always going beyond !!!

We hope that you will consider caterBuzz as your traveling eye for the inquisitive professional catering guys and gals around the globe. Sharing and learning from each others as only like minded professional caterers can do, through pictures, stories, questions and answers, available here on www.caterBuzz.blogspot.com and also on our facebook caterBuzz group page, a private forum for the catering community.

If you are an experienced event or catering professional
and wish to join in the Facebook caterbuzz group,
please email me @queenbee@caterbuzz.com
with a brief note indicating your
professional experience + current position,
your catering website and your facebook catering page.

Membership is restricted to experienced professionals
so that the level of conversation provides
peer to peer communication.

If you are a new caterer or someone looking to become a caterer, by all means

starting your catering business.

Thanks for stopping by the Caterbuzz Blog,
please leave us a note or comment below
and we will be sure to get back to you!

Life is a journey,
Caterers help you make it a delicious one!!

Some More S'mores or is it Smores - lots of delicious variations

2011-12-27T14:23:00.000-05:00

One of the best benefits of belonging to a professional group such as Caterbuzz, the global social media hub for professional caterers is the sharing of catering concepts through discussions and photos. Almost everyday on the private members only caterbuzz facebook forum catering trends, new photos from our members events, or catering concepts, situations with clients, triumphs + tribulations, marketing ideas and such are posted and discussed by our 525 plus caterbuzz members.

One popular trend and topic of discussion this past few months on the Caterbuzz facebook group has been S'mores Stations
(sometimes spelled Smores ).

Starting at the turn of the last century and since the invention of commercial marshmallows Americans and Canadians have been enjoying this simple dessert treat that offers sweet/crispy/crumbly /gooey and chocolate tastes all rolled into one delicious treat. The word s'more comes from the words "some more" abbreviated... presumably because it's hard to have just one!! The Girl Scout Handbook, published the first recipe for s'mores in 1927, and that marked the official introduction of this delicious campfire treat into popular culture here in North America.

Chef Andrew Alexander-Crossan
proving that s'mores bring out the kid in all of us!!

In today's post we are going to look at a variety
of creative S'mores presentations that Caterbuzz members
have posted and shared with each other.

S'mores are a comfort food dessert that everyone
seems to love and have traveled the world
from it's humble campfire origins to
upscale parties and events around the world.

If you are an experienced event or catering professional
and wish to join in the Facebook caterbuzz group,
please email me @queenbee@caterbuzz.com
with a brief note indicating your
professional experience + current position,
your catering website and your facebook catering page.

Membership is restricted to experienced professionals
so that the level of conversation provides
peer to peer communication.

If you are a new caterer or someone looking to become a caterer, by all means contact me as well, and I can guide you to many resources that will be helpful for starting your business.

In the meantime enjoy a sampling of Smores or shall we say S'mores Presentations.

When Caterbuzz member Debby Stein

of Cartewheels Caterers, Kerrville, Texas

shares her lovely displays

most of us buzzies tuck away the idea

to present to our own clients

for upcoming events and proposals.

Cartewheels Caterers S'mores Station offers

house-made graham crackers

+ artisan marshmallows

along with a gourmet chocolate selection.

River rocks + moss make are a signature display
for Cartewheels Caterers S'mores Station

Guests toast their own marshmallows
at the s'mores station by
Cartewheels Caterers

Cartewheels Caterers uses a lovely garden tray

interspersed with river rocks, moss and sterno
for guests to toast their house-made marshmallows.

S'mores are not just for kids parties, bar mitzvahs and sweet sixteens. S'mores are well received offerings that evoke a sense of nostalgia at a adult birthday celebrations, grand openings or milestone events and have become a popular wedding or rehearsal dinner dessert station too.

Love it! A dear friend and diva of catering, Mary Crafts-Homer, also a Caterbuzz member generously shared S'more Station photos from her own recent wedding rehearsal dinner in Utah, where her Culinary Crafts crew custom constructed a lovely wooden s'mores station box filled with gravel and topped with black river rocks. The sterno jets were sunk into the rocks and heartfelt signs perched across the base spouted sweet sentiments of love related to S'mores.

Absolutely LOVe these sweet signs!

s'mores station signage

rustic + elegant
s'mores station for rehearsal dinner

Ultra long skewers held the house made
Culinary Crafts cloud like sweet vanilla marshmallows

You know s'mores are a hot trend when a top caterer such as Mary Crafts who has won best of Utah Caterers 8 times uses the concept for her own cutting edge wedding celebrations.

On bridal blogs I have seen S'mores Favor boxes for guests to take home, with a variety of fun packaging.

Having a s'mores station at an event not only evokes nostalgic memories but also

encourages guests to interact AND have fun, creating lasting memories for your clients and guests
gives you an opportunity to personalize the station with fun skewers. Ideas could include tying ribbons on your skewers for example or use a pretzel stick instead of a bamboo skewer.
create wonderful signage such as Culinary Crafts did.
offer the tradition or offer different flavors of marshmallows and varieties of chocolates.
is a wonderful photo opportunity as you can see from the pictures posted here on this Caterbuzz blog.

Caterbuzz member Lynn McKenzie, The Terrace Restaurant, Bar + Catering at the foothills of Yellowstone National Park in beautiful Cody, Wyoming (and a subject of another caterbuzz feature on their annual Artini Festival ) shared her version of the S'mores Station.

Using glass marbles adds glitter and glam
to this rendition of the Smores Station.

Toasting Marshmallows in Cody, Wyoming
s'mores station
at The Terrace Restaurant + Bar

Doesn't that look delicious!

the s'mores spoons are so popular they are the facebook profile picture
for Lunch, Naturally Catering's facebook page

Steve McAllister, a Caterbuzz member from Fenton, Michigan's Lunch, Naturally Catering, offers guests a house-made artisan organic graham cracker spoon as the base for their unique Smores presentation.

The graham cracker spoons are then set out and assembled on a metal tray at the S'mores Station. As the guests line up, some chocolate chips are placed on the edible spoon, then the attendant torches the chocolate, adds a few marshmallows and the torch is applied again, resulting in the perfect S'more for one.

Steve mentioned that the pantry at their catering kitchen only has organic flour, sugar, chocolate, spices, etc. stocked, so that "naturally", when their kitchen make products and catering offerings from scratch as they mostly do, the end product is already organic without having to think about it.

Serving the s'mores on an edible spoon speaks to Lunch, Naturally Catering's mission statement of "Reduce, Reuse and Recyle", as well as their quest to serve "the highest percentage of organic food available, prepared and served with the greatest of care and creativity, while maintaining the lowest possible environmental impact."

Lunch, Naturally Catering also offered gluten free versions
of their signature S'mores Spoon.

Enjoy this recipe for Lunch, Naturally Catering's edible graham cracker spoons that Steve so generously shared. Obviously these could be made a round or square graham cracker cookies as well.

Graham Crackers Spoons
submitted by Lunch, Naturally Catering

Yield: 85 servings of spoons
Preparation time: 30
Total time: 55

8 1/2oz graham flour
2 oz all-purpose flour
3 oz dark brown sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/8 tsp ground cinnamon
3 oz unsalted butter - cut into 1/4-inch-cubes and chilled
2 1/4 oz molasses
1 1/2 oz whole milk
1/2 tsp vanilla extract

Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/16 to 1/8-inch thick. Cut out with spoon shaped cookie cutter and arrange into spoon molds. Press to fit. Bake on the middle rack of the oven for 20 minutes or until the edges just start to darken. It is very important to watch them closely, as the thinner the dough the faster they will burn. They will go from perfect to wasted very quickly. Remove from the oven, and remove from the mold onto a cooling rack immediately, as they will continue to cook. Place in ziplock and freeze if not using immediately. They will keep well at room temp for about 2 weeks if sealed well in an airtight container.

If you aren't inclined to make your own edible spoons, another caterbuzz member, Jack Milan of Edibles by Jack, makes both sweet and savory edible spoons. Their chocolate spoon could be engineered into a delicious s'mores byte using marshmallow fluff and graham cracker crumbles.

Festivities Catering, Norwalk, Ct.

In the next few examples,
caterers came up with
very simple yet elegant + effective presentations when the event
doesn't have the space or budget
to have an attendant torching the
marshmallows in front of guests.

Simply dip the marshmallows in melted chocolate and then into graham cracker crumbs and voila - S'more Bytes.

Thanks to Caterbuzz member, Bill Kaliff co owner of Festivities, the Art of Celebrating who created this beautiful dessert display that included S'more Bytes.

dessert buffet with S'more Bytes,
Festivities The Art of Celebrating

how clever is this ?
Adding a colored straw
to up the presentation!

Here's a great recipe that caterbuzz member Joan Taylor, of Diva Catering and Cakes shared with caterbuzz members when we were discussing house made marshmallows verses the store bought "jet puff" version.

Marshmallows submitted by Joan Taylor

2 Tablespoons Gelatin
1/2 cup cold water
Combine water and gelatin in stand mixer bowl, let firm up
3/4 cup hot water
3/4 cup corn syrup
2 cup granulated sugar

Combine water, corn syrup and sugar in saucepan + heat until 245 degrees f/ 118 degree c.

Stream hot syrup into gelatin mixture on med-high speed in stand mixer until thick ribbon

.... add flavor of choice and pour into well greased 8x8 square pan

....mix equal parts corn starch and powdered sugar and sift over marshmallow, allow to set overnight then cut into squares or strips, put into bag filled with cornstarch mixture and shake to coat well.

This product can also be poured into individual molds (I like to make peeps),

or into round pvc pipe that has been well greased, there are many possibilities really.

Some flavor combinations that Diva Catering used in the shop: Hazelnut syrup (used for espresso)

1 TB Espresso Powder (Starbucks Viva)

1 TB, Butter Rum syrup

1 TB Cocoa

1 TB Dark Dutch Cocoa

& 1 tsp Vanilla

Alcohol of different flavors work very well...here at Diva Catering,

we've made a Pina Colada, Ameretto & Margarita that were top sellers.

We have also dipped the marshmallow in chocolate

or added toasted coconut (right after pouring),

made marshmallow pops and specific shapes for custom orders.

culinary crafts housemade marshmallows

S'mores push up cake pop

Caterbuzz member Diane McNulty,
has made a business out of push pops,
and with her S'more Pushup Pop has managed to delightfully combined childhood favorites.

So of course the S'mores Pushup Cake Pop was a natural offering.

Theses are made with three layers of graham cake combined with two of chocolate ganache and house-made
marshmallow cream topped
with mini marshmallows
and a drizzling of ganache.
Find them for purchase at www.pushupcakepops.com

Michelle Clausen and her husband Mark, run two businesses, a catering business and a local deli in Scarborough Maine but this is not your mom + pop oldschool deli.

Michelle often shares the innovative creations that come out of their catering business. An active Caterbuzz member, Michelle saw Kim Lauria's version posted on the Facebook Caterbuzz forum earlier in the year and created their own take on mini S'mores parfaits in 4 oz. glass jars, much to the delight of their catering clients.

These S'mores Parfait Jars are made onsite
with crushed graham crackers in the bottom
topped with warm house-made marshmallow fluff,
then a layer of warm chocolate ganache
topped with hand made bruleed marshmallows
with graham crackers for dipping. It was a HUGE hit!

Another favorite poster on Caterbuzz's facebook group is Kim Lauria
the very talented chef/owner and food artist from Elegant Touch Catering in the Albany area of New York State.

Kim Lauria of Elegant Touch Catering

shared this s'mores parfait presentation

with the Caterbuzz group.

At a grand opening for Hannaford Supermarket in upstate New York, featured last year in a Caterbuzz blog post Kim and her partner Debbie put together an awesome S'mores Station featuring a river of chocolates, jars of sprinkles and toasted coconut that the "attendant torched" marshmallows could be dipped in. The station created quite a buzz at the grand opening, delighting kids of all ages from 2- 90 !

Caterbuzz blogger and culinary fashionista Lisa Teiger gets lite up!
at Elegant Touch's fabulous s'mores station

BBQ Caterer, Randy Twyford, of Twyford BBQ + Catering, in Jacksonville, Illinois knows a thing or two about fire. We were all tickled when Randy posted his version of the Smores station, with little fire pits that came with skewers that he purchased at a local Sam's Club store.

Twyford BBQ and Catering
Fire Pit S'mores Station

Canadian, Cherylle Winacott of Country Style BBQ/Great Event Creations sure lives up to her catering company's name with this great s'mores idea and centerpiece.

Placing a sterno into a hollowed out pineapple as a centerpiece for guest tables not only delighted Cherylle's clients at the Children's Wish Foundation benefit, but won their catering company an award from The Sterno® Caterplus™ Innovator of the month contest.

Notice how Country Style BBQ pre-torched one marshmallow
so the guests would get the idea of what to do.
The presentation could be as simple as a brown paper bag
or gussied up with mini marshmallow decor,
pink tulle fabric (careful to keep it away from the flames)
and glass brick risers.

GIANT PINK + WHITE MARSHMALLOWS
are skewered into the pineapple centerpiece
for guests to toast at whim during
a Country Style BBQ fundraising event in Canada.

Anyone who knows John Homrighausen,
the friendly Texan caterer fondly known as Cowboy John,
knows that his companies, Ranch Bakery,
J-BAR-H and Americana Catering
always do things the Texas way,
BIGGER THAN BIG.

At a recent holiday event for hundreds of guests
John and his team built this amazing S'mores Station Tower
and not content to serve just the traditional
plain marshmallows, hershey's chocolate
and graham cracker J-BAR-H Catering
offered 5 varieties of marshmallows,
10 kinds of chocolate and 4 different graham crackers
selections perched onto their signature vertical buffet display.

just a few of the 10 flavors
J-BAR-H catering guests could choose for
their own s'mores creation

fabulous display on this unique s'mores station

To get the creative juices flowing - there were "recipe"
suggestions posted around the s'mores station.
Clever ideas like "the Grasshopper" using Andes Mints
or "Almond Joy" with toasted coconut marshmallows
and dark chocolate invited guests to go beyond
the typical Hersheys Chocolate, plain marshmellow
and graham cracker combo.

Not that there is anything wrong with the traditional "recipe".

Caterers, especially Caterbuzz members,
are always looking to bump up their clients experience
and leave guests with a taste for more!

Talk about a great marketing idea!

J-BAR-H Catering's innovative s'more station recipe suggestions

John said he got his river rock presentation inspiration for the s'mores station

from Debby Stein's Cartewheels Catering

Of course John, as most of us do, added some signature touches

such as the custom made chafer stands seen here

and lastly this year at the International Caterers Association CaterArts 2011 Symposium, as well as the Catersource 2011 Convention in Las Vegas, my own catering company,
CuisinEtc Catering and Special Events NYC was honored to presented a waffle sandwich concept - one of the offerings demoed by Chef Andrew Alexander-Crossan was a nutella/marshmallow fluff "waffle".

Chef Andrew took two pieces of thick Texas toast, spreading nutella on one side and marshmallow fluff on the other and buttering the outside of the bread, he placed the ultra thick sandwich in a waffle maker and toasted it to gooey perfection.

Viola - a s'more waffle sandwich - cut into 4 quarters and serve as a passed dessert hors d'oeuvre with an ice cold milk shot for breakfast, lunch or dinner.

cuisinetc catering + special events
s'mores waffle station

Similar to the nutella and fluff waffle concept - CuisinEtc has also been offering s'more poptarts on lollipop sticks.

Through mutual connections and caterbuzz, CuisinEtc was hired by Holiday Inn earlier in the year to reproduce Holiday Inn's newest food being previewed by the press for the Holiday Inn's Social Hubs. The menu is very comfort food oriented and here's a shot of the dessert offering we produced from their specs: S'more Waffle Sundae.

Since then the S'more Waffle Sundae has become quite a popular offering on CuisinEtc's bar and bat mitzvah menus, with chefs torching the marshmallows for the bar mitzvah guests.

Holiday Inn Social Hub Sundae

Attitude on Food
frozen s'mores shooter

Melissa Tibbens, from Attitude on Food, an extremely innovative Omaha Nebraska caterer sent me this fun s'mores rendition
a frozen s'mores ice cream shooter

Vanilla ice cream layered with graham crackers and dark chocolate ganache, finished with house made marshmallow cream, dramatically torched in front of guests at the station and topped with a finger of graham cracker.

AND just in case you were wondering whether it is safe

to use the sterno for toasting marshmallows

or any other food product,

our caterbuzz members were discussing this very issue and

wondering the same thing.

One member went as far as to emailed Sterno to find out.

Within 5 minutes Sterno's customer service had responded.

Dear Glenn,

It is fine to roast over the Sterno flame.

You want to take the normal precaution though that you would with any flame.

Just make sure not to get any gel on the food you are roasting.

Sterno actually has a S'mores and More kit.

You can find that product on Amazon.com.

If you have any questions please feel free to contact me.

Best regards,

Roselyn Mazzone

Customer Service Representative

The Sterno Group, LLC

999 E. Touhy Ave. Ste. 450

Des Plaines, IL 60018

847-795-1223

Customer Service:

Linda Daugherity ldaugherity@sterno.com

(19943)

Could you imagine that a concept as simple as s'mores could be twisted up and served in so many different yet equally creative formats. As you can see being a member of Caterbuzz has many benefits. Being exposed to the minds of many creative souls whose passion and love for all things catering is ever present. If you are a seasoned caterer or event professional, with a similar passion for growing your catering business, please join us in 2012 and beyond for a great creative experience and professional support group.

Intimate Backyard Wedding - a feast from Festivities Catering CT

2011-09-19T11:00:00.000-04:00

Festivities - the Art of Celebrating

Fall in New England - a sunny warm crisp fall day was the setting for this intimate backyard wedding exquisitely catered by Festivities, a seasoned 28 year catering and event company run by talented Executive Chef Bill Kaliff and his equally talented and delightful sister Roe Chlala.

Festivities is located in Norwalk Connecticut, where they are truly known for bring the art of celebrating to their client's events throughout the Connecticut area and beyond.

And while Festivities is capable of pulling off large intricate catering jobs, and in fact this same weekend were resposible for over 1200 meals including a gala for Paul Newman's Hole in the Wall Camp, the same attention to detail and care is given to all clients - as Caterbuzz was able to witness at this tasteful and intimate backyard wedding reception for 34 guests.

Hi, I'm Lisa Teiger, co-founder of caterBuzz, owner of CuisinEtc Catering and Special Events, a boutique NYC catering concern, a food stylist, culinary fashionista and roving caterBuzz catering reporter, coming to you from NYC but always going beyond !!!

This caterBuzz feature highlights a lovely wedding that Festivities Events produced in the client's backyard in Wilton, Connecticut. Please enjoy the photos and menus posted below. This is a mere sampling of what professional caterers can find on the private facebook forum, the "caterbuzz" group.

As a cherished member of the family,

Teddy, the dog was dressed to the nines to celebrate with her family!

Teddy was dressed up and well behaved

the bridal bouquet salad was perfect for the lovely backyard setting. Naturally elegant and delicious fresh local ingredients.

striking natural garnishes for
Festivities' hors d'ouevre platters

The Cocktail Hour commenced as the guests arrived in a stretch Hummer Limo from the ceremony which had taken place in Central Park in NYC.

Festivities Waiters were waiting to offer

such delicacies as

yuzu glazed grilled scallop

perched atop minted pea mash on wonton crisp

pastrami smoked salmon napoleon

+ candied lemon peel

lemon zest kissed tuna tatar

graced with wasabi aioli

artichoke arrancini

leek and mushroom spring rolls

coconut chicken satay

while guests mingled in the backyard and enjoyed a few cocktails.

Ahi Tuna Tatar with Wasabi Creme Fraiche on Cucumber Rounds
love how the garnish enhances the food

a weave of carrot and cucumber creates a palate for the hors d'oeuvres

shitake mushroom and leek spring rolls

yuzu glazed scallops with minted pea on wonton crisp

pastrami smoked salmon napoleon with candied lemon + dill

hand carved orchid butter flower graced each table
note the different china patterns

hand carved orchid butter flower

salad bouquet

Festivities Owner + Executive Chef
Bill Kaliff
puts the final touches on the
Flowering Bridal Bouquet Salad

a lovely tablescape of delicious food graced the hosts beautiful wooden table

as the guests sat down in the tent, there awaited

a visually and tastefully plated
bridal salad bouquet drizzled with dijon shallot dressing

accompanied by Artisan Breads and Orchid Butter Flowers

followed by a sumpticous buffet
Filet of Beef with horseradish creme and cabernet demi glace

Samak Tarratour
- Roasted Scrod with Caramelized Onions, Pinenuts,
Slivered Almonds + Roasted Garlic Lemon Kissed Sesame Sauce

Ancient Grains

Potato Persillade - Roasted Baby Reds with Lemon Zest + Parsley

Grilled + Roasted Vegetable Displays

the bride and groom were invited to the buffet first

the hosts, Mr and Mrs Klein
got to be guests in their own home!!

one can never go wrong with filet mignon cooked perfectly!

roast scrod with pinenuts, almonds, caramelized onions
tarratour sauce on the side

an abundance of roasted and grilled vegetables

dessert buffet included gelato bar with fun toppings
hmmmnnn what should I have!!

byte sized cupcakes were a HUGE hit

Festivities Famous Brownie Bytes with Voluptous Fresh Strawberries

love the sugar presentation - practical yet elegant

Foris winery + Kate Dwyer Catering = delicious pairings of southern Oregon Illinois Valley wine, food, friends and nature.

2011-06-26T17:48:00.063-04:00

Foris Estate winery + Kate Dwyer Catering = delicious pairings of southern Oregon Illinois Valley wine, food, friends and nature.

Foris is latin for the outdoors, and the Foris winery is situated on a lovely property with vineyards, horses, organic gardens and the beautiful home of Ted and Terry Gerber with it’s 4 story tower where special guests get to stay. The event was a precursor to the Oregon Pinot Camp, and featured food by Kate Dwyer Catering paired with Foris Winery Southern Oregon Wines with assistance from Lisa Teiger and Chef Andrew Alexander-Crossan of CuisinEtc Catering + Special Events NYC and the caterbuzz documenters.

This caterBuzz feature highlights Kate Dwyer Catering.

Chef Kate Dwyer amid the garden flora and food
at Foris Winery, Southern Oregon

Kate, the "KATE" in Kate Dwyer Catering, Takilma, Oregon

is known throughout Southern Oregon and the Illinois Valley for her bespoke farm to table natural cooking and baking.
Kate and her husband Mark moved to Southern Oregon from New York over 20 years ago and now live with their two young sons, Liam and Owen, in the small town of Takilma, Oregon, on a five acre property that includes Kate's organic garden of flowers and vegetables that she uses to create local sustainable mostly organic events for clients throughout southern Oregon.

Kate's kids having fun with the garden carrots

Kate Dwyer Catering specializes in bespoke organic and local menus serving events that range from private home dinners , Oregon winery dinners, to large outdoor Southern Oregon weddings. Kate Dwyer Catering services southern Oregon from Ashland, to Brookings but she is especially well loved in Grants Pass, Medford and the Applegate Valley.

picking salad greens a few hours before the dinner
... brings new meaning to the word garden fresh

Kate Dwyer, a passionate caterer and baker, and caterbuzz member, is a frequent featured food artist at the Kitchen Company in Grant’s Pass, Oregon, a world class spot for everything kitchen.

www.thekitchencompanygp.com

The Kitchen Company, a speciality cooking and kitchen accessory store so beautifully appointed that resembles a kitchen museum is remarkably user friendly with knowledgable friendly proprietors and an amazing area of kitchen “toys” and cookbooks for the amateur and the professional alike.

As chefs and professional caterers, the caterbuzz crew as delighted and astounded to find that level of kitchenware and goods in such a small town, rivaling stores in NYC, San Francisco, London and Paris.

The event featured here on caterbuzz is a wine and food pairing involving Foris Estate Wines of Cave Junction, Oregon and Kate Dwyer's bespoke cuisine and local ca.

According to Kate Dwyer and from what we could observe, the process on the food wine pairings is extensive with multiple tastings to ensure that each wine is highlighted to it’s fullest.

The Foris wines are quite delicious and affordable and paired with the correct flavors allows visitors to truly experience the excellence in viticulture and winemaking that Bryan...under Ted Gerber’s vision brings to the table. Paired with Kate Dwyer’s truly local and sustainable foods it’s an magical match.

In a recent Scoobie Doo Cake that Kate produced, which on the face of it sounds rather pedestrian, but was created for a child's party for a mom that satisfied her daugher's love for the cartoon character along with her need for delicious and organic ingredients. Kate talentedly decorated the cake freehand, baking a delicious chocolate devils food, frosted used home canned blueberries for coloring along with fresh raspberries and a delicious chocolate ganache glaze.

Kate is known for her delicious baking. Cookies and bars such as almond + orange, chocolate chunk, espresso fudge brownies and legendary pecan bars that should be a controlled substance, they are that good.

Kate Dwyer handcrafted cakes for all occasions
garnished with garden flowers

Talk of the Raspberry Rose Petal Syrup Wedding Cake that Kate Dwyer makes, produces groans of estasy from clients and family alike. Even the rose petal syrup comes from roses in her garden and is a labor of love that she happily devotes time to every year.

For this weekends wine pairing event at Foris Winery, Kate’s skill with pairing the right food and herbs to match each of Foris’ wines was impeccable. She took what was fresh and seasonal from her garden along with many locally sourced ingredients to create the menu that really complimented each and every wine course.

local housemade goats cheese
garnished with petals
from Kate Dwyer's Garden

five spice meatballs
kate dwyer @ foris winery

apricot chicken garnished with
from the garden calendula petals
and local oregon apricots
kate dwyer @ foris winery

kate dwyer foris winery
flowers and hors d'oeuvres station

The hors d’ouevres table featured many Asian notes including

Kate’s popular Five Spice Meatballs, Artisan breads with the winemaker’s backyard goat’s cheese drizzled with olive oil and garnished with flower petals and herbs from the garden, Apricot and Dijon Chicken in Lotus Cups,

Jewels of Siam – tender local hemp feed filet of beef brushed with Asian bbq glaze and mixed with Kate’s micro basil, micro cilantro and fresh mint – naturally from Kate’s garden and served atop hand carved cucumber crowns,

along with skewers of grilled granny smith apple, garden fennel and spiced shrimp.

The hors d’oeuvres paired perfectly with the Foris Reisling – with it’s bright crisp character and spicy notes.

The flora displays that I was lucky enough to have the pleasure of arranging myself were all freshly plucked from Kate’s extensive gardens including special varieties of peonies from Buck Canyon Ranch.

The centerpiece, a loose interpretation of red white and blue celebrating the upcoming birthday of our country and the great American dinner we would be serving that evening.

Foris Owner, Terry Gerber's bejeweled canned goodies
from the organic gardens at Foris Winery
made the table glow and sparkle
and complimented Kate Dwyer Catering's delicious food,
beautiful Platters and flower displays perfectly!!

The bejeweled bottles of canned goods from owner Terry Gerber’s pantry graced the table and added to the charm of the local produce and fresh garden flowers that adorned the food display.

Milling about talking, sipping wine and eating delicious hand crafted locally produced nibbles of food was the perfect start for the guests of the many delights to come.

On the grill tempting lamb riblets and skewers of meat whet the guest’s appetite for the next course – more smokey grilled lamb would be part of the entrée. The reisling paired impeccabily with the appetizers.

the majestic tasting Foris Reisling

Soon it was time to move inside to the dining room where more great food and wine flowed.

The long dinner tables were set with beautiful hand blown water tumblers is swirling jewel colors crafted by Kate’s husband Mark Dwyer at Kendall Art Glass Studios in Takilma, Oregon.

Kate Dwyer signature herb crème spread garnished with a confetti of edible flowers and herbs served with crusty house baked breads along with small bouquets of fresh sweet scented strawberries from Kerbyville Farms, Kerby Oregon, misted with fragrant rose petal dew sitting above floating flowers graced the long tables.

Foris Pinot Gris was complimented with the freshest greens picked from Kate Dwyer’s Gardens, including red sails lettuce, baby spinach, petit butterhead, baby beet greens, brightlight swiss chard, frisee, fresh lavender buds with shaved fennel in a artisan blood orange and meyer lemon dressing with a hint of fresh lavender. Touches such as the fresh lavender buds really bring out the floral notes of Foris bright fruity Pinot Gris.

Freshly baked brown sugar rosemary shortbread crostinis with baked winemaker’s local goats cheese garnished the plate along with garden flower petals producing lovely aromas and tastes.

The freshness of the salad with the aromatic dressing brings out the floral notes in the Foris Pinot Gris.

edible flowers and herbs from
Kate Dwyer's Organic Garden

For the entrée, one of the vineyard’s employees, Stephen, who not only made the goats cheese, also butchered a whole Applegate local baby lamb that was then slathered in homegrown French grey shallot butter with herbs d’province and wine, and grilled,

Foris Winemaker, Bryan Wilson
massaging homegrown french
shallot butter into the local lamb

served with Kate Dwyer’s jus made from the roasted bones of the lamb along with more herbs d’provence and a splash of port, The dual entrée was fresh sturgeon grilled and glazed with healdsburg meyer lemon, sweet butter and local honey with hint of toasted sesame oil.

Kate Dwyer and crew whipped up some delicious organic quinoa pilaf with shitake mushrooms, diced gypsy peppers and fresh leeks.

The vegetable medley included fresh leeks, shaved merida overwintered (aka super sweet) carrots and tender slices of snow peas that chef Andrew Alexander-Crossan actually harvested that afternoon and plucked from the garden along with a garnish of grilled Purplette onions hand massaged in artisan olive oil with English thyme by an Englishman.

Talk about farm to table!!

The dinner plate was garnished with flower petals from the gardens, and enjoyed with Pinot Blanc and two types of Pinot Noir – Maple Ranch and Rogue Valley. The pairing of the pinot blanc with the sturgeon and leeks was an impeccable match and brought out the subtle flavors of the Pinot Blanc.

The Pinot Noir and the local lamb with the grilled purple onion supported the gentle oakiness of the wine and Foris’ Pinot Noirs are an excellent reflection on the Ilinois Valleys unique terrior which boasts flinty serpentine soils. The micro climate in the Illinois valley is on par with the best Pinot Noir growing regions of France such as Bordeaux making the Illinois Valley and Foris Pinots the hidden gem of Oregon’s Pinot Noir Appellations.

The Rogue Valley region is often referred to as the Bordeaux belt of Oregon.

love the caption on the muscat bottle
"rich in sustainable enthusiasm"

Dessert was inspired by the
mildly sweet Foris
Muscat Frizzante
with apricot notes
and a very floral bouquet.

For the dessert pairing, Kate blended local strawberries and apricot preserves with a housemade pound cake laced with cheesecake and fresh marscapone mousse to make individual trifles that were beautifully displayed in vintage glass cups and garnished with fresh strawberry leaves, chamomile flowers, and dragon’s breath lavender petals.

Groans of delight and words of delighted praise for the wine, the food and the hospitality were heard through out the evening from the group of 30 wine stewards, wine shop owners, distributors and restauranteurs who were visiting from as far as NYC’s David Burke Townhouse, Portsmouth New Hampshires Jumping Jay’s Fish Café, The Ritz Carlton in Orlando, Florida, Murphy’s Café in Atlanta, Georgia, Quality Wine and Spirits in Atlanta, Luma in Winter Park, Florida, Lukas Liquor in Kansas City to name a few.

All in all the evening was magically like a scene from a movie with clinking glasses, birds chirping, enticing aromas and satisfied bellies.

Takilma

Caterer: Kate Dwyer Catering

Winemaker: Bryan Wilson

Winery: Foris Winery

Foris Proprieter: Ted and Terry Gerber, Foris Winery

Blogger + Photographer: Lisa Teiger, Caterbuzz

salute !! and be sure to try some Foris Southern Oregon Wines soon!!

FDA and the Ruptured Rapture.

2011-05-25T06:16:00.000-04:00

FDA and the Ruptured Rapture.

what's the buzz?... catering internet forums, catering blogs + catering social networking cheat sheet

2011-03-04T17:30:00.007-05:00

What's The Buzz....
Keeping Up with Catering Internet Forums,
Blogs + Social Networking

an Internet
and Catering Social Media
Cheat Sheet
for Caterers by Caterers

Need to understand what social media is all about and how to use it for your catering bussiness?

get buzzing + come join

the "caterBuzz group" on facebook...

+ learn how to utilize Social Media

for "peer to peer catering networking"

as well as client marketing and more...

Email your name, company name, location and website address to queenbee@caterbuzz.com - along with a short bio of your professional catering and event experience.

Here are some valuable

resources for fantastic

"peer to peer

catering networking"

on the web.

How to find Caterbuzz online
click here for facebook link to Caterbuzz Facebook Group -

(or while on your facebook account,
search for "Caterbuzz" GROUP + request to join )

or facebook friend the queenbee of Caterbuzz, Lisa Teiger
and ask her to invite you to join.

You must be logged into your facebook account to join.

The Caterbuzz group is a private members only facebook group for catering and event professionals that allows for private + active peer to peer global catering + event professional interaction/sharing. With over 450 members + growing daily, links to things of interest to caterers, detailed photos posted. along with professional level targeted discussions happening daily, it's fast becoming THE social media hub for experienced caterers around the globe.

If you are reading this, you have already landed on the informative caterbuzz ezine and blog but here's the link just in case.

Caterbuzz Blog /E-zine

Other Great Internet
Catering Forums, Education and Communities

Catersource Forums - click on the caterer to cater and chefs corners sections for current discussions

ChefTalk Professional Food Service Forums
includes three great resources + more... Professional Catering Forum, Professional Chefs Forum and Professional Pastry Chefs Forum sections
Catering Forum -

Chef 2 Chef Professional Catering Forums - click on the catering forum, although there are other sections that might be of interest to catering professionals as well.

Education,
Blogging,
and
Social Media
Networking Resources

Education

The Catersource Annual Convention and Tradeshow - monthly magazine, on line catering forum, educational seminars and yearly tradeshow dedicated to the education and growth of the professional caterer.

The International Caterers Association (ICA)
you must be a member to see their forums but you can find caterers from around the globe in their directory and information/sign up for email updates about great education programs such as CaterArts - chef driven catering education.

Blogging –
Google's Blogger + Blogspot - Got to love them...The easiest way to get a blog up and running quickly - http://www.blogger.com/

Wordpress – a powerful and flexible blogging software platform - http://wordpress.org/

Social Media Networking Resources
Twitter – Tweeting Your message/photo in 140 words or less....connect with clients, vendors, event professionals + friends around the world
- http://twitter.com/

Facebook – FB You do have a Facebook page, right? - connect both professionally + personally (ask us first before you start facebooking for some does and don'ts + for help to create a FB company page)
http://www.facebook.com/

Linked In - as place to connect for business to business interaction. Linkedin is also a good spot to have clients and colleague give you a referral or reference that can be accessed on line or linked by you in email signature lines or proposals.
http://www.linkedin.com/static?key=what_is_linkedin

Want to join caterbuzz on facebook...
and learn how to utilize Social Media for peer to peer professional networking as well as client marketing and more???

Email your name, company name, location and website address to queenbee@caterbuzz.com - along with a short bio of your professional catering and event experience.

Please put “Caterbuzz Social Media” in the subject line

See you on the Buzz!

here's some examples
of fabulous catering eye candy + photos
posted by caterers globally
that you will be able to see
and discuss on the caterbuzz forum,

Lisa Teiger,
Queen Bee,
Caterbuzz Founder
+ Forum Moderator

caterers never really retire - One Party After Another - Fifty Years of Catering to the Rich, the Famous and The Guy Next Door Miles Theurich, Caterer Emeritus

2011-02-05T06:34:00.009-05:00

If you see a man in a white signature suit who looks like Col. Sanders in the halls of this years Catersource 2011 convention, then stop and say hello to Miles Theurich. You won't regret it, he's got stories to tell !!

I remember meeting Miles Theurich many years ago when I was just getting into event catering and Miles, as one of the founders of the National Caterers Association (Now ICA - National Caterers Association) was a presenter at a catering conference.

Miles and his wife Angie had started their catering business in the 1950's in his mom's kitchen and went on to become internationally known caterers to celebrities, such as Oprah and Warren Buffet, as well as the guy next door. Miles had us all in stitches with his many stories about catering, and his signature white "Cl. Sanders" outfit. Miles jokes that upon meeting Col. Harland Sanders, the founder of KFC, the Col. quipped

"If Ida Had your recipe for chicken, Ida been a general"

Col. Harland Sanders

Miles Theurich's wit and charm have only deepened over the years and now at 80 something he has mastered facebook and written his first book - once again reaching out to caterers and sharing his vast experience and knowledge of the catering world he loves so dearly.

Miles is never afraid to try new things and last year via CaterBuzz, we renewed our friendship on facebook - which Miles quickly mastered - faster than many half his age I might add !! He has been a great friend and supporter of our CaterBuzz group on facebook. Miles and I have had many delightful conversations this year and I am so looking forward to seeing him at the Catersource Convention this month in Las Vegas.

His new book, "One Party After Another - Fifty Years of Catering to the Rich, the Famous and The Guy Next Door Miles Theurich, Caterer Emeritus" will be available later this month for sale at Catersource 2011 Educational Conference in Las Vegas, as well as pre-orders on line here.

You can friend Miles Theurich on facebook
and follow him on twitter.

Caterbuzz is happy to announce that we have a new contest and you can enter to win a copy of "One Party After Another, Fifty Years of Catering to the Rich, The Famous and The Guy Next Door".

see details below

Send an email to queenbee@caterbuzz.com
with the following information

To enter the contest to win a copy of Miles Theurich's book,

"One Party After Another, Fifty Years of Catering to the Rich, The Famous and The Guy Next Door".

Send an email to queenbee@caterbuzz.com

with the following information

Your name
your company name
your location
your phone number
and answer the following questions

1.what are the two places where the book will be available for purchase?
2.what did Cl. Harlan Sander reputedly say to Miles Theurich.

This contest will be running for a few weeks we will post here when it is over.

If you know Miles Theurich personally or have ever heard him speak, please leave a comment below.

and look for him at the Catersource 2011 Convention.

here's a sample story, one of many, that highlights how Miles diverted disaster and with quick thinking, powerful people skills and great imagination, that only master caterers really have, was able to turn mashed potatoes into a beautiful display and keep his clients happy!

The Collie and the Cake

by Miles Theurich

On a hot, humid, Wisconsin summer day, we were to cater a wedding reception for the daughter of a local print shop owner. My wife and I were invited guests, but being concerned with the handling of food on this blistering hot day, especially being mindful of how easily frosting melts off wedding cakes, we decided to go directly to the home and help out our catering crew if needed.

When we arrived, the tent was set up in the back yard and the wedding cake was stored safely on the kitchen table in the host‘s air-conditioned home.

The family was just leaving for the church wedding when we arrived. They had taken my advice and while they were at the church, had a relative stay in their home to take phone calls and provide a certain measure of security, keeping watch over the bridal gifts and the house in general.

Tim chose a nephew who hadn‘t planned on attending the wedding and told him to keep the bedroom door shut tightly as the family‘s collie should be kept out of the kitchen. A few minutes after the family left, the nephew‘s girlfriend showed up. My wife, Angie and I were in the tent and decided to check on the nephew, who supposedly was guarding the gifts and the wedding cake.

We were greeted by the collie with icing all over his snout and ears, and the top of the wedding cake about one half chewed out. Where do you suppose the nephew was? In the bedroom with his girlfriend! In their haste to enter the bedroom, they hadn‘t noticed the dog slipping out, and completely forgot about the instructions to keep the animal out of sight.

I had a major reconstruction to do. I decided on building up the back of the cake with a wall of cedar branches. I took a knife and walked around a few of the neighboring properties to trim their cedar bushes and to pick some flowers to replace the smashed ones. We always had an emergency catering kit with us, and one of the items in this kit was a box of instant mashed potatoes. I prepared a rather thick batter of potatoes and pressed a few handfuls of them into

the cake to replace the missing chunks. Laying cedar branches and fresh flowers pretty much camouflaged the damage.

When the family returned from the church, they headed for the iced champagne in the tent. I asked Tim, the father of the bride, to come into the house. He noticed cake icing on a chair and on the floor. I asked him to take a close look, as I pointed out the repairs I had made and said,:"Tim, what the heck kind of a nephew do you have; he‘s an animal. Just after you left for the ceremony, he went to the cake and with his bare hands, grabbed hunks out of it and ate quite a bit.” I had fun starting a rumor at the young man‘s expense, as I knew in my mind exactly how it would turn out.

Tim believed me and dragged the nephew into the kitchen and gave him a tongue lashing, repeating the story I had made up. What was the kid supposed to say? "No, I didn‘t touch the cake,” blaming the dog he let out of the bedroom while enjoying the rendezvous he had with his girlfriend? He took it like a lamb and begged forgiveness. I never told my friend Tim the real truth, as his nephew had a lifetime to make up for his mistake!

For more stories like this - you'll just have to buy the book or enter our Caterbuzz contest to win an autographed copy!

Miles Theurich

Chef Miles

www.twitter.com/milescater

http://www.facebook.com/milescater

milescater@aol.com

here's what folks are saying about "One Party After Another"

Scott Walsh

Just got done reading your book, absolutely loved it. Thank you for all the hard work you put into it. Going to go back and reread my favorite parts. You are an inspiration in this crazy but addictive business.

Best Regards, Scott.

"Ed Manley" 36 Years serving as President of International Food Service Executives Association.

Date: March 16, 2011 8:04:03 AM GMT-07:00

I’m up to about page 150 of your wonderful book. Your book is a great text book for those wanting to own their own business.

About 2 years after my book came out people pointed out a couple of mistakes, which either no one noticed or no one had the nerve to tell me my book wasn’t perfect – smile. A great read, well done my friend.

Ed Manley, MCFBD, CHP, MCFP

E. H. Manley and Associates

*Working with the Global Foodservice Institute at

the State University of NY at Morrisville,

Pearson Learning Solutions and UNLV

JEROD MYERS

I love your book - It's a great read!

CHEF JACK FISCHER CATERING WAUKESHA, WISCONSIN

Hi Miles

It’s so great reading your book, It’s a great read

-I picked it up and couldn’t put it down until I finished it.

Compliments to you - you’re not only a great chef and caterer,

but also a great writer. You can really be proud of your book.

The theme of the book - it’s wonderful - It’s YOU.

You are an exquisite and masterful writer.

I ordered 10 copies and will be ordering more.

GALEN SCHROEDER (Indexer for this book)

Fascinating story of a remarkable career.

I appreciated being selected as the indexer.

As with a few select memoirs and biographies,

by the time I am done with the book, I usually am

not "in love" with the main character.

That was certainly WAS NOT the case with your book.

Thank you for the opportunity to be part of this project.

I look forward to seeing the book in print.

RICHARD ROSSMILLER

I really enjoyed reading your memoirs in "One Party After Another".

You really had some interestsing and challenging moments

in those 50 years.

I was happy to see that you gave appropriate credit

to Angie (your wife) for the success you enjoyed.

Best Wishes

Richard

He was a classmate of Miles at Rochester Agricultural School,

attended Univ. of WI. with Miles, got a Ph.d.,

and became the Superintendant of High Schools for Racine, WI.

Ken Kasbohm - former CPA to Theurich Catering Service

I want to tell you that I’m about half-way through your book

and in all honesty I am enjoying it immensely.

I’ve actually laughed out loud a few times!

I wish you had written the book when I was younger

as it’s a good guide for how CPA’s should treat their clients.

Ken

Don- the limosuine driver at Miles and Angie's retirement residence.

After reading your book,

I can understand why you have attained celebrity status

here among our 250 residents. It’s the best read I’ve had in years.

Your life was truly technicolor and your writing of it was so entertaining.

Who doesn't like to WIN - a very exciting caterBuzz contest

2011-01-03T18:28:00.003-05:00

Caterers in Pursuit

...for a not so Trivial Prize

PLEASE NOTE - THE TWO CATERBUZZ-CATERSOURCE CONTESTS ARE NOW OVER

IF YOU ARE NOT A CATERBUZZ MEMBER ON FACEBOOK YET AND WOULD LIKE TO JOIN THE GROUP CONTACT "QUEENBEE@CATERBUZZ.COM
FOR DETAILS.

Happy New Year to Caterers around the globe.

The Holiday season is finally over and we

now start the push for inspiration and

bookings for 2011 and beyond.

We have very Exciting news

for caterBuzz members

and caterers who would like to join

in the fun at caterBuzz,

the global social networking hub

for professional caterers.

CaterBuzz is the place to share event photos,

exchanges sources, recipes + menu suggestions,

and network with other creative catering minds daily.

CaterBuzz is thrilled to announce

a contest with a HUGE PRIZE

one very lucky caterer

will win one FREE tuition to

the 2011 Catersource Conference

and Tradeshow in Las Vegas, Nevada,

February 27 – March 3, 2011.

The Catersource Conference and Tradeshow

is the greatest gathering of caterers worldwide offering exciting education, recognized industry leaders, trends, and inspiration

– with over 5,000 attendees and 800 catering related vendors exhibiting at a mind boggling and amazing catering tradeshow.

Just one idea gleaned from

attending Catersource 2011

and your involvement in Caterbuzz

can take your business to the next level ...

– and undoubtably you will get more than one idea !!

The winning drawing will be held January 28^th

and one winner will be notified via email.

In order to be included in

the caterBuzz-catersource tuition contest,

you must perform the following tasks

and email the answers to the

following 10 questions or tasks

by midnight EST on January 24, 2011.

Winner will be announced on 01/28/11.

Email your answers/entry to

queenbee@caterbuzz.com

And put

“Caterers in Pursuit for a not so Trivial Prize”

in the tag line.

1. Sign up as a follower on the caterbuzz blog.

go to www.caterbuzz.blogspot.com

(indicate the name you sign up with in your response)

2. Be a member of OR

join as a new member of

the caterbuzz group on facebook.

This is a private group on facebook,

so you will have to request to join.

Contact Lisa Teiger @ lisa@caterbuzz.com

for details on how to become

a member of the caterbuzz professional catering network.

(indicate the name you sign up with here)

3. Go to the discussion tab on Caterbuzz Group on Facebook and post a reply under the ongoing “$$$ and Sense” discussion that describes the following:

a great idea that you got from attending a catersource conference or from catersource and/or caterBuzz forum buddies that you implemented in your catering business and made money on.

List the idea, where you found it and how you implemented it.

(please copy and paste your posting in your response

BUT it also must be visible on the caterBuzz

discussion “$$$ and Sense”)

4. Upload a catering photo from your catering business to the caterBuzz group forum on facebook.

(indicate which photo and the name you used to upload it)

5. What's the name of the dish that was shown

in the first photo ever posted on the caterBuzz forum on Facebook??

6. What was the date of the first blog post on

www.caterbuzz.blogspot.com ??

7. What is the host hotel for the 2011 Catersource Conference?

a. the Las Vegas Hilton

b. The Cosmopolitan of Las Vegas

c. Ballys Las Vegas

8. On what day is “the Roman Report 2011” being presented at the 2011 Catersource Conference.

a. Sunday

b. Monday

c. Tuesday

d. Wednesday

9. Besides the over 800 catering vendors booths at the 2011 Catersource Tradeshow what other fun activities and educational experiences can you expect at the Tradeshow ?? Name three, one of which is new for 2011

10. Name the founder of Catersource, who is often referred to as the GURU of catering.

P.S. You are still eligible for this amazing caterBuzz contest

even if you have already paid for this year's conference.

and for those of you whose company

has never sent folks to caterSource,

contact me first to discuss special incentives for newbies.

caterBuzz and Catersource together

are very excited about sharing

special resources with our catering buddies.

Any questions on how to join caterBuzz,

special incentives for new companies attending,

or about the contest in general

can be directed to Lisa Teiger

lisa@caterbuzz.com

entries should be sent to

queenbee@caterbuzz.com

by midnight EST 01/24/11.

Good Luck in pursuit of this not so trivial prize!!!

... and we look forward to meeting up with fellow buzzies

at the 2011 Catersource Conference and Tradeshow

in Las Vegas, February 27th - March 3rd.

Let the games begin...

catering

2011-01-03T17:44:00.002-05:00

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

2010-08-20T11:25:00.003-04:00

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

MENU
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

come home to Kentucky with caterBuzz!!!

2010-08-17T16:13:00.001-04:00

When caterBuzz put out the call to buzzie members that we would be blogging in the Kentucky area for the ICA caterArts 2010 culinary learning experience we got a more than a few responses from members wanting to share their catering expertise with the caterBuzz community – but none more welcoming than the email from Regina Niece of 4 Star Catering

in Appalachian Mountains in Red Fox, Kentucky, urging us to “hurry home”.

With a warm and inviting invitation like that, who could resist?

the lake at 4 Star Catering, Red Fox, Kentucky

Regina and husband Jimmy have an 80 acre spread in the beautiful Kentucky Mountains, with a commercial commissary kitchen built right next door to their lovely home, complete with wrap around porches and countless rocking chairs, hammocks and swings. The property includes a fully stocked catch and release pond that can host family re-unions, weddings and corporate get-togethers, as well as a pumpkin patch area where local school children look forward to the pumpkin party jack-lantern delights yearly.

In addition to events on their own property, 4 Star Catering (named for their 4 sons) provides off site catering in 3 states – Kentucky, Tennessee and Virginia.

This caterBuzz feature highlights a lovely wedding 4 Star Catering produced two hours from their home base commissary at the Allandale Mansion in Kingsport, Tennessee.

Allandale Mansion, Kingsport, Tenn.

some of the prettiest chair coverings we've ever seen

The lovely wedding of Jasmine and Marcus was celebrated with a sprawling southern style finger food reception included seven food stations ranging from Ice Tea and Lemonade to Fruit and Cheese the 4 Star Catering way, to Southern Fried Catfish Tacos, Shrimp Fountain, Bruchetta Station, Meatballs and more...

that was some chunk of cheese!!

the Allandale Mansion provided a great backdrop

for the Beautiful Offerings by

4 Star Catering, Red Fox, Kentucky

owner, Regina Niece, of 4 Star Catering

proudly serves her bride and groom

Judging from the smiles that never stopped from the bride and groom, as well as their guests, the 4 Star Catering Team completed another successful event (one of 4 that day)...The food was abundant and beautifully displayed and the guests enjoyed it all – graciously commenting the delicious and sumptuous the offerings by 4 Star Catering.

caterBuzz can happily say, we have yet another HOME!!!

Tale of The Traveling Buzzies>>>>>

2010-07-29T17:18:00.004-04:00

Wednesday- August 4, 2010

bZzzzz...the Queen Bee Lisa Teiger
and Chefie Bee Andrew ACAC depart NYC for The Big Easy
....Arrive Big Easy....
....are met by Busy Busy Buzzie Worker Bee Dianne Evans
and Immediately are off ....On the Road Again...
.....to parts unknown...time unknown...
....wherever the wind blows .... they will go!¡¡!

to be continued

stay tuned for upcoming posts on the road with caterBuzz....

check out Best Catered Events coverage of the traveling Buzzies.

red white and blues @ CKA Ranch Willets, California

2010-07-11T23:18:00.026-04:00

Classic Kitchen Associates,
Healdsburg, California

CKA Ranch Red White and Blues

Lisa Teiger, caterBuzz photographer

lamb sliders with minted yogurt cheese, CKA Ranch Red White and Blues,
caterbuzz photographer: Lisa Teiger

lobster mac and cheese in mini crock pots, cka ranch red white and blues caterbuzz

RED WHITE + BLUES
a humdinger of a birthday bash for America celebrating the 4th of July and our cultural diversity. Friends, family and clients of all ages from around the world gather at a private ranch in the foothills of Mendicino to celebrate the bounty of life and listen to fantastic live music while eating delicious food all weekend long.

the CKA staff rocked the casbah! and the bands played and sang all night long!

the CKA Ranch,

a stunning work in progress culinary center, nestled in the foothills of scenic Northern California, 10 miles north of Willets, is the brainchild of Ron Edwards of Classic Kitchen Associates. Ron and his wife, Cecilia, have built the 120 acre CKA Ranch from the ground up, planting organic herb and vegetable gardens, including aromatic California lavender and some of the most delicious sage ever.

The garden planted basil was not quite ready this year however, growing pots of live basil from the farmers market were an acceptable standby.

New CKA signature hors d'oeuvre "Italian Splash" pipette featured local Sonoma County SMOKED olive oil distributed by Hop Kiln Vineyard, fresh grown basil off the plant at right, local sweet farmers market organic cherry tomatoes and house marinated cherry sized fresh mozzarella balls.

CKA signature hors d'oeuvre for 2010

Italian Splash, Red White and Green - Smoked EVOO Pipette,

CKA Ranch Red White and Blues 2010

caterBuzz photographer, Lisa Teiger

red white and blues chicken quesadilla horns

Ron Edward's forward vision includes planting a small grove of olive trees in the hopes of being able to produce their own signature Extra Virgin Private Reserve olive oil in the future.

photos: red white and blues @cka ranch, willets , california, caterbuzz photographer, Lisa Teiger

olives nestled into downtown bakery artisan bread

CKA Ranch, Red White and Blues 2010

caterbuzz photographer, Lisa Teiger

Picture a gorgeous northern California setting, the craggy hills are alive with blossoming flowers and lush fauna, where the grass has just begun due to the extreme summer heat to turn the beautiful golden from the intense mountain sun. It almost never rains in Northern California in the summer so blue skies, and outdoor living makes your heart sing and soul fly and being able to walk to the garden to pick salad greens, herbs and heirloom tomatoes is quite a joy to any chef and foodie.

Jalapeno Pie, CKA Ranch, Willets, Ca, Red White and Blues 2010

caterBuzz photographer: Lisa Teiger

closeup, octopus cerviche, CKA Ranch, Willets, Ca, Red White and Blues 2010

caterBuzz photographer: Lisa Teiger

Classic Kitchen Associates host an annual red white and blues 4^th of July event for clients, family and friends to come together to celebrate the year and to showcase musical and food talent and new offerings from their catering company, Classic Kitchen Associates.

CKA Catering’s newest 2010 station offering ...

Gourmet Sausage and Mustard Tasting Bar

there were over 8 types of mustards available Caterbuzz photographer: Lisa Teiger

Ron also runs a consulting business focusing on organic farming – he studied viticulture class at UC Davis as well as working with various vineyards through the local grape grower organizations in Napa and Sonoma Counties and has many years of experience under his belt. So the array of guests run from foodie sophisticates to "plain jane" meat and potato fans.

bountiful platters of grilled house marinated tri tip,
flanking platters of ribs, brisket, chicken + more,
set the tone for good eats

CKA Ranch, Red White and Blues 2010, Lisa Teiger, Caterbuzz Photographer

Most of the Red White and Blues Event is focused on Saturday when an estimated 100 - 200 guests visit the CKA ranch throughout the day and evening, to eat, drink, dance, party, swim in the creek and just have a lot of fun.

something for everyone

VEGAN SPOKEN HERE

organic red quinoa with chicpeas (vegan)

CKA ranch red white and blues 2010

caterbuzz Lisa Teiger

The gamut of weekends events range from traditional BBQ with a twist to staff beer pong contests following cleanup on Sunday.

CKA Ranch Guests are constantly amazed and never go away hungry when faced with the continuous offering of delicious traditional down home as well as innovative temptations that the Classic Kitchen Associates Kitchen Staff prepare and serve.

Red White and Blues at CKA Ranch is one of those events where you are munching on a tasty bbq rib bone while eying the cheesey handmade griddled cheese stuffed puposas and thinking of whether to top them with jalapeno slaw or just savor the corn goodness unadorned except for the bubbling internal cheese + sour cream that provide the perfect contrast already to the soft yet crisp masa cakes aka puposas.

did we mention ribs !!!! dry rubbed, slow roasted + smoked

Jack (Daniels) + Coke Infused BBQ Glaze

CKA Ranch, Red White and Blues

caterbuzz photographer: Lisa Teiger

handmade puposas by maria and mauriel

Since the theme still revolves around the fourth of July and red white and blues which includes live Jazz bands and the infamous Indiana Slim and his Rockabilly band, along with many talented artists.

Ralph Woodson - ralphwoodson.com

Mark Hummel - markhummel.com the blues harmonica blowout

Indiana Slim - myspace.com/theindianaslim

Indiana Slim - star of stage, screen, and television is jump, jivin' , wailin' and chuggin a jug o down home 'Live and Raw' rock-a-billy Snake oil juice - produced by red hot Baby Lee of Shakin Snakes Productions.

Indiana Slim, lead guitarist and producer of the hit R&B band, **Shakin Snakes** has strutted his stuff with greats Bo Diddley, Jerry Lee Lewis, and many Blues greats.

Slim has created a classic live "one take one time" sound with several hit records by the Shakin Snakes and 'Two Stiffs Pumpin Gas' and 'Drunk' by Wine Drinkin Roosters Members --- Indiana Slim, Baby Lee, Snooky Flowers, Sleepy, Johnny Kidd,andMeatman Markmore:http://www.myspace.com/theindianaslim#ixzz0tRFsVc1k

Classic Kitchen Associates works hard to create new culinary delights every year, while still offering classic favorites and tried and true tastes. This year the menu included a smattering of tastes from around the USA including a haute dog sausage tasting bar with gourmet mustards, California artisan cheeses, baby octopus cerviche, bountiful local

strawberries, watermelons, grapes + bowls of cherries, new age Edamame hummous sunflower with pita petals, CKA signature chicken quesadilla horns with guacaomle crema, a trio of Indian chaats (pakoras, Indian spring rolls + potato samosa bytes with housemade chutneys, and much much more.

Leah serving Chicken Quesadillas,

CKA Ranch, Willets, Ca, Red White and Blues 2010

caterBuzz photographer: Lisa Teiger

staff preps cerviche, CKA Ranch, Willets, Ca, Red White and Blues 2010

The day always starts off with live music and food from the grill – two cases of ribs which had been slow baked continued to smoke on the grill, along with veggie burgers, sirloin burgers (choice of whole wheat or fluffy white buns), grilled pacific coast oysters, salad with housemade ranch dressing and buttery signature croutons, all beef hot dogs, brisket, tri tip – and for sure, we have not listed everything (yet) from the 4 page red white and blues 2010 mouth watering menu that chefs Ron, Andrew, Mauriel and Maria dreamed about and ultimately cooked up.

Hi, I'm Lisa Teiger, co-founder of caterBuzz, owner of CuisinEtc Catering and Special Events, a boutique NYC catering concern, a food stylist, culinary fashionista and roving caterBuzz catering reporter, coming to you from NYC but always going beyond !!!

We hope that you will consider caterBuzz as your traveling eye for the inquisitive professional catering guys and gals around the globe. Sharing and learning from each others as only like minded professional caterers can do, through pictures, stories, questions and answers, available here on www.caterBuzz.blogspot.com and also on our facebook caterBuzz group page, a private forum for the catering community.

Today caterbuzz is coming to you from Willits, California and the CKA ranch where

Ron Edwards and his wife, Cecelia open their 120 acre ranch to friends, family and clients for a 12 hour Red White and Blues Event that features live musicians and bands, fantastic food from their catering company Classic Kitchen Associates of Healdsburg, California and a bevy of interesting guests and activities.

This year the kids enjoyed the bouncy house, as well rides on thethe horses and swimming in the creek while the party rocked on from 12 noon to 12 midnight.

Celebrating America - Happy Fourth of July

CKA Ranch Red White and Blues 2010

caterbuzz photographer: Lisa Teiger

Red White and Blues at CKA Ranch is one of those events that draws a variety of folks and is a down home fun version of patriotic Americana featuring food from coast to coast, and around the globe with lots of grilled meats, international yummy finger foods, cold beer, flowing wine and drinks from Jamaica Water to Magic Wand Mango Sorbet Mojito Martinis.

magic wand mango mojitos, cka ranch, red white and blues 2010,
caterbuzz photographer, Lisa Teiger

Indian Chaat Offerings with trio of chutneys
cka ranch red white and blues 2010
caterbuzz photographer, Lisa Teiger

surrounded by red white and blues 2010

CKA Ranch, willets, california

desserts offerings included

red white and blues

trifle with fresh local cherries, local strawberries,

raspberries and blueberries

frangelico whipped creme

and rum soaked pound cake

mini cheesecake bytes garnished with red and blue fruits

american flag cake layered with cream cheese filling

and chocolate tacos with blueberries and cherries

giant pink and white marshmellows

with chocolate dipping pond

chocolate cheesecake stuffed local strawberries

chocolate UFOs, garnished with fresh fruits + jelly bellies

caterbuzz photographer, Lisa Teiger

Indiana Slim getting jiggy @ cka ranch red white and blues 2010

caterbuzz