by kim@cassandrafinecatering.com on August 27, 2010
After working in the catering industry, I have discovered that I have to be prepared to modify menus to fit my clients’ requests, palates and budgets. It sounds challenging but this is the most creative aspect of my job! At Cassandra Fine Catering, requests for Italian style menus are very popular, especially for the clients that appreciate menus that are not consisted of typical Italian foods such as pasta topped with marinara sauce. It possible to have an Italian menu without any pasta or marinara sauce, and so much more healthy! Being open to suggestions and new flavor combinations will help foodies achieve this culinary goal. I feel that incorporating appropriate wine pairings makes this journey so much more exciting. Here is one of my absolute favorite Italian menus created by Chef Juan Garrido with amazing wine pairings:
Canape: Cbicken Liver Bruschetta with Caper Gremolata
Suggested Wine: Cartizze DOC di Valdobbiadene
First Course: Baby Arugula & Organic Mache Salad with Fennel Pollen Braised Artichokes with Finochionna Salumi, Marcona Almonds & Truffle Vinaigrette
Suggested Wine: Santa Margherita Pinot Grigio Valdadige DOC
Entree: Pan Roasted Wild Halibut with Crispy Pork Belly, Potato Gnocchi, Spring Peas & Blood Orange Citronette
Suggested Wine: La Ponderina Brunello Poggio Banale
Dessert: Espresso Panna Cotta with Pistachio Biscotti & Honey Lavender Creme Fraiche
Suggested Wine: Ceretto Moscato D’asti Vignailio Di Santo Stefano
The art of creating custom menus is really listening to your client and what they love or hate when they sit down to eat. My first question is to ask, “What are your thoughts on the menu?” and go from there. If they mention that they may love Sage but really don’t like Basil, I would suggest using an alternative herb such as Rosemary or Thyme. However, it is important to guide them on what flavors really “sing” together and what foods will be a disaster for their guests when impressing them is important. Sophisticated palates can be developed with a little bit of guidance and education – the key is to keep trying new foods!
Guest author, Kimberly Jameson, is a passionate menu creator for Cassandra Fine Catering in Dallas, Texas.
Cartizze DOC di Valdobbiadene - the perfect start to a wonderful Italian meal
by Manditius on August 8, 2010
This is a Guest Post by Mandi Titus, author of Mandi Munches and her personal blog @ Vermont. Mandi loves all things food and writing about her dining experiences.
The small town of Positano sits on the Amalfi Coast in Campania, Italy. In the 16th and 17th centuries, Positano was a prosperous port of the Amalfi Republic. As the 19th century approached the town fell on hard times and over half of the populations immigrated to Australia. Positano was a poor fishing village in the early 20th century but the culture, food, and views of the coast and seas attracted tourist creating the town that exists today. John Steinbeck wrote an essay about Positano in 1953 that was published in Harper’s Bazaar. “Positano bites deep,” he wrote, “It is a dream place that isn’t quite real when you are there and becomes beckoningly real after you have gone.”
In this small town overlooking the Mediterranean Sea, there is a luxurious hotel and restaurant, Il San Pietro di Positano. The restaurant serves the finest traditional, regional, and Italian haute cuisine. The Belgian born chef of Il San Pietro, Alois Vanlangenaeker, used only the best local ingredients found. Some of these ingredients are found on hotel property, such as the olive oil from the hotel’s own groves. Vanlangenaeker uses the ingredients to create exquisite dishes with delicious flavors. Of course, being in Italy, wine has a great influence and the restaurant and hotel wine list includes some of the best regional wines.
It is in this five star restaurant that Sam Moggio, chef of The Cellar in Daytona Beach, Fl, trained in the culinary arts. Chef Moggio creates delicious dishes with Italian and Mediterranean influences using the highest quality ingredients found in the area.
The restaurant in Daytona is located in the historic home of Warren G. Harding. The name of the restaurant is very telling as you enter through the side door of the home and descend downward into the dining room. The décor reflects Italian culture with photographs and artworks of Italian landscapes and cities. Sitting around a large round table, it truly felt like an Italian dining experience. There was a lot of good food, including Peperoni Imbottiti, Gnocchi Alla Bolognese, Ravioli al Mare, Avocado con Gamberi e Granchi, Risotta ai Porcini, Fettucini con Salmone Affumicato, Torta di Cicocolata, Frutti di Bosco, Torta di Pane and much more. The walls were covered with wine and the company was excellent.
The chef and his wife Lina, the hostess and wine expert, both came to the table to discuss the food, the wine, and the experience. It was a combination of the delicious food which was perfectly prepared and presented, the wine (of which there were many fine selections), and the atmosphere that made dining at The Cellar feel like a little bit of Italy in Florida
