Ken Barret

Classics with a Twist

We have all had the experience of ideas flowing at the most unusual moments. As creative event managers, our eyes need to be open to all the possibilities that surround us. Our environment is full of things we use every day, foods that everyone enjoys, and standards that our industry is built upon. When we begin to use our experiences in new and creative ways, our ideas go from commonplace to exceptional. This salad is a play on the traditional Niçoise Salad. Presented with panache, a simple first course or stationary salad becomes a centerpiece. Using elements of design in non traditional ways moves our guests from the mundane experiences they expect at an event into stirring cuisine experiences.  So next time you are at a loss for an idea, go into your warehouse and pull some of your equipment out and just think, what if?

Niçoise Salad
One Portion

Ingredients:
3 ounces fresh salmon
1 medium egg, boiled
2 ounces mixed olives, marinated
1 ounce tender greens, fresh young lettuces
2 ounces haricot vert
3-4  Heirloom cherry tomatoes
1  purple fingerling potatoes
1  yellow fingerling potatoes
2  tablespoons lemon juice
½ clove garlic, minced
½ small shallot, minced
½ teaspoon coarse dijon mustard
¼ - ½ cup extra virgin olive oil
1 tablespoon fresh herbs – tarragon, basil, or parsley
Salt and pepper to taste

Directions:
1. For the salmon:  Cut the filet into two equal sections. Season with salt and pepper.  Sauté filet in about 1 TB olive oil for 3 minutes on each side.  Chill and reserve for assembly.

2.  For the haricot vert:  Snip the ends and blanch the beans in chicken stock.  Shock in ice cold water.  Marinate the beans in olive oil, salt, pepper, fresh herbs, and a touch of lemon juice.  Reserve for assembly.

3.  For the potatoes:  Peel and blanch the potatoes in chicken stock.  Once the knife can pierce the potato, transfer to chilled water to stop the cooking process.  Sauté the potatoes in a medium pan with clarified butter until golden brown.  Season with salt and pepper.  Chill and reserve for assembly.

4.  For the vinaigrette: In a blender add the lemon juice, mustard, olive oil, shallot, and garlic.  Blend well.  With the blender running, add the olive oil in a stream until emulsified.  Pulse no more than two or three times while adding herbs and salt/pepper.

5.  To assemble:  Using a stable rocks glass or martini glass skewer with two distinctive skewers the elements of the salad.  Serve 2 ounces of the vinaigrette on the side in a whimsical shooter glass.

Tip:  The protein may be interchanged.  Also, you can make this into a salad station by having a well dressed chef staff assemble the skewers while placing the dish on display.

PROFILE

Company Name: Different Tastes Catering

City: Boston, MA

Owner and President: Jack Milan

Type of Company:  Off-Premise Caterer

Experience: Twenty nine years in the catering business – Thirty five years in the food business

Facility description: 7000 sq. ft. facility in Chelsea, MA – Double brownstone with five apartments (all used for the business) and kitchen

Annual sales: $1.5 million

Employees: 5 full-time

Awards and recognitions: •  Winner –2009 - The John Mossman award to Jack Milan– The highest award given by the International Caterers Association in recognition of his contribution, service and dedication to the catering industry •  Finalist – 2009 ACE award – Catersource Magazine •  Winner – 2006 ‘International Catering Company of the Year” – Event Solutions Magazine SPOTLIGHT award – 7-Time Finalist •  Winner –9-Time CATIE (Catered Arts Through Innovative Excellence) award winner – ‘2003 through 2007 – 22-Time Finalist •  Finalist – 2005 ‘Samaritan of the Year’ – Event Solutions Magazine SPOTLIGHT award •  Finalist – 2004 ISES Crème De La Crème – Off-Premise Caterer of the Year  •  Winner – 2003 International Caterers Association Gala Award  •  Winner – 2002 International Caterers Association Gala Award  •  Winner – 2000 - ‘National Catering Company of the Year’– Catering Magazine  •  Finalist – ‘Best Wedding Caterer’ – WBZ-4  •  Winner – ‘Best Chocolate Dessert’ – Planned Parenthood Gala •  Recognition – ISES REC 2003  •   Recognition – National Register 2005 •   Recognition – Habitat For Humanity – 2002-2004

Websites: www.differenttastes.com, www.ediblesbyjack.com,  www.bostonspicniccompany.com, www.thefastrepast.com

Company Description: The Different Tastes repertoire includes a range of social gatherings and corporate events from formal to casual, elaborate to intimate, corporate deliveries to picnics.  We strike the perfect balance between tradition and innovation, featuring creative menu choices that endure time and trend.  ‘A sophisticated sense of simplicity’ is the phrase that best describes a Different Tastes ‘experience’

Among peers, Different Tastes is known for innovation, creativity, attentive service, attention to detail and their unique presentation of foods and for always being at the cutting edge of the catering industry, usually introducing something new and innovative with distinct and original presentation.

The difference between ordinary and extraordinary is that little ‘extra’ – Different Tastes.