Andrew Spurgin

Beet Trio Stacks

Beet & Cheese Prep
4 medium golden beets
4 medium chiogga beets
4 medium ruby beets
extra virgin olive oil
white balsamic vinegar
kosher salt
tellicherry pepper
cypress grove midnight moon cheese

pre-heat oven to 300 degrees, lightly toss unpeeled whole beets in olive oil and vinegar, sprinkle with salt and pepper, cover with parchment paper and aluminum foil, bake for approx. two hours or until done (depending on beet size). rub off skins, horizontally slice beets and cheese into 1/4” slices, cut into 3/4” rounds

Apple Cider Gastrique
½ cup bragg organic apple cider vinegar
¼ cup sugar

reduce until the consistency of molasses

Spicy Pecans
1 cup pecans, smashed
½ cup sugar
pinch sea salt salt
pinch cayenne

caramelize sugar, add pecans, toss to coat pecans, flatten into brittle while warm, cool, rough chop into 1/4” pieces

Assembly
beets and cheese
gastrique
small tasting spoons*
blood orange oil
brittany gris sea salt
micro arugula
pecans

pre stack beets and cheese starting with ruby beet, cheese, chiogga and golden, place a dime size drop of gastrique on spoon, top with beet stack,  drizzle of blood orange oil, sea salt and top with arugula, place a little pecan on the side

* available at j b prince

larger version of this preparation makes a great salad with wild arugula and dandelion greens with blood orange vinaigrette

PROFILE

Company Name: Waters Fine Catering

Owner: Mary Kay Waters

Type of Company: off-premise catering, cuisine to go shops, bar service, event design

Years in Business: 20

Annual Sales: $4.6 Million

City/State: San Diego, California

Facility Description: Full kitchens, office

Staff: 27 Full-time, 180+ Part-time

Website: www.waterscatering.com

Awards & Recognition: Reader's Picks, Catering Company with Its Act Together 2009, 944 Magazine Readers' Choice Award, Best Caterer, 2009, San Diego Ranch Coast Newspaper Group ACE Award, Best Caterer of The West 2009, Catersource Magazine Best of the Best, 2006, 2007 & 2008. Ranch & Coast Magazine Caterer of the Year, 2004, 2005, 2006, 2007, 2008 & 2009. San Diego Magazine Editor's Pick Best Caterer, 2007. Best of City Search Coolest Catering Company, 2007. 944 Magazine National Caterer of the Year, 2004. Event Solutions Magazine. Invited to cook at the James Beard House in New York City. Advisory Board Member Catering Magazine and Catersource Magazine. Co-founder Passionfish, www.passionfish.org. Co-founder Cooks Confab  www.cooksconfab.com. Advisory board for Blue Ocean Institute’s “Green Chefs, Blue Ocean” program www.blueocean.org/programs/seafood/schooling-chefs.

Company Description: Waters Fine Catering creates truly handcrafted farm and sea to table cuisine. We believe in and support regional seasonal philosophy, artisan and farmstead products. We never use any meats with added hormones or antibiotics, we support purveyors ranchers and fishers of like mind. We prepare everything from scratch from our stocks to our breads, we never use any pre prepared "industry products". We find that our clients request and require that.

Our prime directive is our customers' satisfaction, period. Everything we do reflects our team mentality to create a unique and memorable event for our clientele.

All our menus are written specifically for each client, we believe that each client's needs are different and we reflect in our menu and design.

We love what we do at Waters, and are blessed to do what we love for all our clients, passion is what drives us!