The Advantages of a “Boutique Caterer”-Part 1
I was chatting this morning with someone about the food business, in general, and the catering industry specifically, and when she asked more about my company, I used the term boutique caterer to describe Small Pleasures Catering. “You mean like a boutique hotel” she asked. Exactly! Wikipedia describes boutique hotel as a term used “to describe intimate, usually luxurious or quirky hotel environments. Boutique hotels differentiate themselves from larger chain/branded hotels and motels by providing personalized (and highly attentive, I might add) accommodation and services…” I went on to give her what I thought were a couple of the advantages to hiring a boutique caterer, and related this story to her. I once-in the early days of my company, lost a job (an office party for 250 guests), because the prospective client was concerned about my being able to handle that large a number. The office manager, who had recommended me for the job, had been a guest at an intimate wedding shower I had catered, and really fought for me. In the end, she said, they decided to go with a company that catered parties for 1,000’s. Talk about overkill! A truly successful event depends largely on the quality of the team, and even though I was new to running a catering business, I knew this dirty little secret. Bigger companies often have less experienced staff people working their parties. Here are some of the reasons why. Catering staff are freelancers, they work with a variety of caterers around town. So, at best, you will get the same quality staff with a smaller caterer as with a larger one. More likely, you will get less experienced people. People starting out working in the catering world will often start with the big companies, but eventually get burned out, and move on to smaller companies. They will often get paid more at smaller companies (yes- another dirty little secret- even though the larger companies will charge at least as much and maybe more for their staff, they usually pay most of the staff less). Additionally, the servers, bartenders and chefs, prefer working in a more personalized environment. In my company for example, I have had a core group of party staff that has been with me for years. I know everybody’s name (larger caterers often don’t even know the names of people working their parties). In fact, I know them very well. I know their likes and dislikes, their strengths and weaknesses, and their "energy", if you will, so I can staff them accordingly. They also know each other very well, and we all have a sort of short hand when it comes to working together. And because they have been loyal to me, I like to believe they are happier working with me (and I work to keep them happy), and have more of a stake in the success of my company. Tune in next time to hear another advantage! And please visit my other blog www.smallpleasurescateringblog.com/painperdu ...
read moreCelebrating Earth Day -40 Years Later-with Asparagus and Heirloom Cherry Tomatoes
I had no idea then I would end up cooking professionally, but 25 years later, after working in the restaurant, hotel and catering industry in New York, I returned to the Bay Area to attend culinary school- btw, I lived right next door to the house with the organic garden of those early years.
Now, I regularly shop, for both my personal consumption and for parties I cater, at any of several local farmer’s market, and indeed, locally grown and organic produce have become a big trend in the catering business.
read moreGumbo z’Herbes- New Orleans Green Gumbo
Gumbo z’Herbes, New Orleans’ gumbo of mixed greens is a dish directly descended from the West African dish, Palaver Sauce, variants of which also appear in other outposts of the African diaspora.
read moreGreat Passover Sweet Treats- Part 2 – Parisian Coconut Macaroons
Parisian Coconut Macaroons are big puffy macaroons, more of a cross between meringues and macaroons, in my opinion.
read moreGreat Passover Sweet Treats- Part 1
These chocolate meringue “S” ‘s are a classic European petits fours, and perfect for Passover.
read moreSautéed Greens
“Greens are a dish that most Southerners would walk a mile for.”- Edna Lewis I loved coming across this quote from the legendary Southern cook, Edna Lewis. And I say “Amen” to that, sister. To most Southerners, a pot of greens means collard greens (or to a lesser extent mustard or turnips greens) stewed, with the residual “pot likker” destined to be soaked up by crumbled cornbread. New Orleanians mix many varieties of greens together in the pot, adding sausage, ham or “pickled meat”, chopping the greens very finely, and thickening them with the ever popular roux, resulting in gumbo z’herbs. When I lived in New York and found my constitution feeling a bit sluggish, and in need of a jolt of super nutrition, I would- yes-walk at least a mile down to the Union Square Farmer’s Market to buy bunches of greens to make myself a pot of gumbo x’herbs (a contraction of gumbo aux herbs and pronounced something like gumbo zab in NOLA)- New Orleans’ gumbo of greens. And yes, btw, there are several different gumbos, in addition to the brothy seafood variety that most associate with Creole cooking. Gumbo z’herbs happens to be my favorite, after okra gumbo, that is- also not a broth based gumbo. I still love to make gumbo z’herbs, and made a big pot of it the weekend after Katrina hit New Orleans, passing containers of it out to family members, my little act of solidarity with our hard hit home. I’ll be sharing a post and recipe for gumbo z’herbs soon, as it is a tradition in some circles in NOLA on Holy Thursday. But I also love to simply sauté (well, really sauté/braise) a mixture of many greens, bitter and sweet, in extra virgin olive oil, throw in a healthy handful of minced garlic, and, that’s it- serve. It’s a favorite with my clients, family and guests. I served this dish at a New Year’s brunch a few year back. A friend visiting from New Orleans, exclaimed when tasting it, “I can tell you are a New Orleans cook, because your food has such a depth of flavor”. I consider that one of the best compliments I’ve ever received. Using a combination of greens gives a depth and complexity to the dish that can’t be achieved with a single variety of greens. And it’s so simple- I promise. The recipe- such as it is- follows… Sautéed Greens with Garlic 1 Bunch each: Collard Greens Mustard Greens Turnip Greens Kale (I was not in the habit of using kale in my New York days, until I was reprimanded by my younger brother for referring to it as “just garnish”. He grabbed it from me, saving it from the trash can, and said, “I’ll eat that garnish”. I’ve been eating it ever since.) 2 bunches of Spinach Tops of 2 bunches of beets (if I’m lucky, my friends at Tamai Farms will just give me some of the tops they’ve pulled off beets because there are still those who discard them- silly people!) And/or any other greens you might want to throw in the pan. Soak the greens, one variety at a time (I soak and cook the tougher ones first i.e. Kale and Collards), in a sink filled with water to...
read moreA Lovely Early Springtime Menu to Celebrate a Milestone Birthday
I was privileged, earlier this week, to cater a party celebrating the 90th birthday of a beautiful lady. Her friends (and their community of caretakers) and family dropped by throughout the afternoon to share and sing “Happy Birthday” to her- over and over again. You see, the birthday girl has a touch of Alzheimer’s, but she greatly enjoyed the festivities nevertheless, repeatedly telling everyone how much she loved them. Her daughters asked that the food be classic American (no fusion, spicy, exotic ethnic flavors) given the median age of the group. I might add, that I believe people especially appreciate the tried and true classics in uncertain times, so I heartily agreed. The menu also reflected the early arrival of spring which we’re in the middle of here in L.A. On the menu : Demi-tasse sized servings of Fresh Spring Pea Soup (a lovely shade of green, perfect for a spring afternoon) garnished with Creme Fraiche and Mint Pesto. (Yes! You can serve soup at an hors d’oeuvre party. And a special thanks to the Cabazon Crate and Barrel Outlet Center for rushing these espresso cups out to me). BTW, you can find a recipe for the Pea Soup at my L.A. Examiner Party Planning column). Chive Scented Gougeres (classic cheese puffs made with the same Pâte á Choux dough as Profiteroles– you remember those from our last post, right?- just add 1 C. of grated Gruyere cheese and a couple T. of snipped chives to the batter). Mini Shiitake Mushroom and Fontina Cheese Paninis Potato Pancakes with Smoked Salmon garnished with Sour Cream and Chives Crab Cakes with Roasted Red Pepper Sauce garnished with little sprigs of a beautiful curly Red Mustard I picked up from Coleman Family Farm at the Santa Monica Farmer’s Market Little Sliders of Shredded Braised Short Ribs with Horse Radish Cream And for dessert: Mini Lemon Curd Tarts Almond Apricot Bars Triple Fudge Brownies Photo Courtesy of Patti Londre at www.WorththeWhisk.com oh- and Birthday cake, of course, decorated with anthuriums, the birthday girl’s favorite flower, provided by Suzi Babbin Finer-birthday girl’s cousin, and decorator at Hansen’s Cakes. Isn’t it lovely? I sure hope I’m as lucky as this when I’m 90. Bon Appetit, Gisele Oh- and btw, please visit my other blog , too. www.painperdublog.com P.S. My client sent this note a couple of weeks after the event. Wanted to share it with you. Hi Gisele, “Thanks to you and your top-notch team for making Mom’s birthday a glorious occasion. The food was superb, and the service pleasant and thoughtful. We so appreciate your accommodating the special needs of nonogenerian and centenarian guests! With much appreciation of a beautiful party.” All best, Diane Harris...
read moreProfiteroles- a Classic!
Profiteroles (aka cream puffs to us Americans), are choux pastry (named such because they expand while baking to resemble little cabbages) piped in small rosettes onto a baking sheet, and baked at a medium high temperature, until they puff up.
read moreA Decadent Valentine’s Day Dinner at the Shangri-La Hotel
I was privileged to sup at The Dining Room at the Shangri-La Hotel on Valentine’s Day, a place that’s becoming a favorite spot of mine. I have put in my time working in hotels in my youth, and can’t say I care much for them at this point in my life, but the Shangri-La is not your typical hotel. When you enter, there’s no big lobby or front desk area. There’s the wonderful dark, clubby Dining Room on the one hand, and only a very small, equally inviting lounge area on the other. Somewhere in between the two, there’s an unobtrusive desk, so someone is ready to help direct you, if you need it. And then there’s that beautiful luxurious courtyard, a perfect spot for escaping the craziness of So Cal just outside. Ah- but back to dinner. I was intrigued by the announcement that Chef Dakota Weiss was creating a menu with as she put it “the decadence of 18th century icons such as Marquis De Sade and King Louis XV” as inspiration to “entice and excite the public.” Hmm- last time I checked the Marquis de Sade doesn’t exactly conjure up a positive image in the public psyche. On the other hand, I am a New Orleanian, and hence, do have a healthy streak of hedonism, so I’m down with being enticed by a bit of decadence. When my guest and I arrived, we were greeted by a “masqued” hostess (the servers were all “masqued”, too). Okay, it was also Mardi Gras weekend, so I immediately felt a kinship. The room was punctuated (but not overwhelmed- a good sign, I thought) with dark red column candles, and blood red roses. Before we knew it, our server was placing the first of three platters of tasty treats to share before us- little nibbles of all sorts of things we could eat with our fingers- grilled asparagus spears with a luscious truffle mayonnaise, tiny little oysters prepared three ways, bright red lipstick peppers filled with creamy brandade, juicy, ripe strawberries for dipping in honey, chocolate and citrus sugar. Your LA2LA Chef perfectly agrees with, and encourages this style of eating on Valentine’s Day. (You can click here to check out a brief article written by yours truly a couple of years back on the subject.) I had the chance to ask Dakota Weiss some questions after dinner- you know- about the Marquis de Sade and all. Here’s what she had to say… LA2LAChef: You state that the decadence of Marquis de Sade, among others, inspired you. Most people do not have positive associations with the the Marquis de Sade. Will you talk more about that, and the inspiration? Chef Dakota Weiss: The Marquis de Sade in my opinion was a masterful man. He was a thinker way beyond his time, and in so many ways was persecuted for being dirty, violent, perverted and sinful when most of those persecuting him were either doing the exact acts themselves, that he wrote about or were thinking them. I am drawn to him because he lived in the moment. He was not afraid to speak his mind, write what he felt or do as he pleased. I get the same amount of passion when it comes to cooking. My personality, emotions and...
read moreStirring It Up in Los Angeles for Haiti Relief
Thanks to all of you who supported Small Pleasures Catering and the people of Haiti by attending Los Angeles’ Stir It 28 event. It was a great time- lots of yummy food (courtesy of Small Pleasures, of course, and The Cheese Impresario, as well as the food blogging community of L.A.), wonderful libations (courtesy of The Liquid Muse, Grey Goose Vodka, Sutter Home Wines, and Fre-Wines). Oh-and a very special thank you to Greg of sippitysup who opened his lovely Hollywood Hills home to us. Even the weather, while iffy for a moment, cooperated. The energy amongst the food blogging community kept the Greg’s lovely kitchen buzzing. I am still amazed that such a vibrant and supportive community has developed in L.A. in such a short time, and it all started on line! And, as it was a food blogging event, there were cameras snapping the whole time, so here are some great pics to share with you. All I can say is- okay, when’s our next event? Here’s Small Pleasures’ Bruschetta and Dessert bar, with display design by the fabulous Tom Coffey, one of our company’s talented team members. Click here to check out our complete menu. Photo Courtesy of Patti at WorththeWhisk Tapenade and Sun Dried Tomato Red Pepper Pesto – Photo Courtesy of Eric Charbonneau and Grey Goose The Baked Brie with Caramelized Apples was a big hit! Photo Courtesy of Eric Charbonneau and Grey Goose As were the profiteroles- more about them in my next post! Photo Courtesy of cinemon girl Here’s our featured team- Chrystal Baker of DuoDishes, who organized our L.A. segment of Stir It 28, Greg Henry of sippitysup, me (your small pleasures catering chef and chief bottle washer), Natalie Bovis-Nelsen, aka The Liquid Muse, Christophe Name of Grey Goose, and Barry Lynn Krich, aka The Cheese Impresario Ah- and there were plenty of our next generation of foodies on hand- here I am with my favorite young apprentice! Photo Courtesy of Patti at Worth the Whisk...
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